STO.

TOMAS NATIONAL HIGH SCHOOL

Sto. Tomas, Sasmuan, Pampanga

FINAL ASSESSMENT IN BREAD & PASTRY PRODUCTION

Specialized Subject
School Year 2021 – 2022

Name: _______________________________________ Date: _____________________

Section;_____________________________ Prepared by: Mrs. Redchest M. Yumol
I. MULTIPLE CHOICES: Read the questions carefully and write the letter of the best answer on the space provided
before the number.

_____ 1.Which of the following flour mixture is thick enough to be rolled and kneaded?
A. Batter C. Crust
B. Cream D. Dough
_____ 2. Which of the following ingredients is usually used in dough that gives better taste and flavor?
A. Butter C. Edible tallow
B. Compound lard D. Vegetable oil
_____ 3. Which type of mixing technique is done only in baking bread?
A. Blending C. Folding
B. Creaming D. Kneading
_____ 4. What is the proper way to measure flour accurately?
A. Level off with the use of the tines of a fork C. Shovel the flour
B. Shake the measuring cup before levelling D. Sift it before measuring
_____ 5. What is the best substitute for sour milk?
A. 1 C sweet milk plus 1 tbsp. vinegar C. 2 C sweet milk plus ½ tbsp. vinegar
B. 1 ¾ C sweet milk plus 1 tbsp. vinegar D. 2/3 c sweet milk plus 1 tbsp. vinegar
_____ 6. Which among the following DOES NOT belong to the classes of yeast bread?
A. Dinner Roll C. Muffin
B. Loaves D. Wheat Bread
_____ 7. Which of the following leavening agent is used in quick bread?
A. Baking soda/powder C. Mushroom
B. Fungi D. Yeast
_____ 8. Which of the following is the example of biological leavening agent?
A. Baking powder C. Gluten
B. Baking soda D. Yeast
_____ 9. Which of the following ingredients functions as food for the yeast?
A. Baking Soda C. Milk
B. Baking Powder D. Sugar
_____ 10. Which of the following guidelines DOES NOT conform the standards of kneading process?
A. Cream the flour and butter using a stand mixer.
B. Dust the table and hands with flour.
C. Knead for 6-8 min. or until when you push on the dough it springs back.
D. Push with palm, fold in half, quarter turn.
_____ 11. Which among the following DOES NOT belong to the classes of yeast bread?
A. Dinner Roll C. Muffin
B. Loaves D. Wheat Bread
_____ 12. What is the ideal temperature for the yeast to activate?
A. 70-90 °F C. 105- 115 °F
B. 91-104 °F D. 115-120 °F
_____ 13. It is a process of beating eggs and cream to fill them with air and make them and fluffy.
A. Beating C. Shaping
B. Folding D. Whipping
_____ 14. It is done to incorporate air in a mixture by mechanical agitation as egg beaters or electronic food mixers or
with a fork.
A. Beating C. Stirring
B. Cutting and Shaping D. Whipping
_____ 15. It is often done with a wooden spoon, rotating it through a mixture.
 A. Beating C. Stirring
B. Cutting and Shaping D. Whipping
_____ 16. One of the causes of poor quality yeast bread in terms of Interior Texture as Crumbly is?
A. Excessive shortening C. Too much liquid
B. Over mixing D. Under baking
_____ 17. It is using your hands or a pastry cutter to style the product into desired shape and cut.
A. Beating C. Stirring
B. Cutting and Shaping D. Whipping
_____ 18. What is the best step to have better results in baking?
A. Measure ingredients accurately. C. Use modern equipment.
B. Memorize the recipe very well. D. Use only imported ingredients.
_____ 19. Which of the ingredients that serves as backbone of many baked goods and contribute to its structure?
A. Eggs C. Shortening
B. Flour D. Sugar
_____ 20. Which of the ingredients is an example of a physical leavening agent?
A. Air C. Baking soda
B. Baking powder D. Yeast
_____ 21. What important ingredient in pastries provides the moisture needed to develop gluten?
A. Edible tallow C. Salt
B. Flour D. Water
_____ 22. What kind of sugar is primarily used in preparing icing?
A. Brown sugar C. Granulated sugar
B. Confectioner’s sugar D. Refined sugar
_____ 23. What basic ingredient in baking improves aroma, flavor and nutrition in baked products?
A. Baking powder C. Shortening
B. Flour D. Sugar
_____24. Which of the baked goods are usually made of dough or have a crust made out of enriched dough?
A. Bread C. Pie
B. Pastry D. Pizza
_____ 25. What kind of flour contains more gluten and less starch?
A. All-purpose flour C. Cake flour
B. Bread flour D. Soft-flour
_____ 26. Which refers to personal cleanliness practice in baking?
A. Combing the hair in the working area
B. Keeping fingernails long
C. Washing the hands after work
D. Wearing an apron during working hours
_____ 27. Which type of light pastry is filled with whipped cream or a sweetened cream filling and often topped with
chocolate?
A. Cream puff C. French pastries
B. Danish pastry D. Pie and tart
_____ 28. What is the first step to have best results in baking?
A. Memorize the recipe very well C. Use only imported ingredients
B. Use modern equipment D. Measure ingredients accurately
_____ 30. What is the proper way to measure flour accurately?
A. Level off with the use of the tines of a fork
B. Shakes the measuring cup before leveling
C. Shovel the flour
D. Sift it before measuring

_____ 31. What basic ingredient in baking helps in attaining baked products tenderness?
A. Leavening C. Shortening
B. Liquid D. Sugar
_____ 32Which refers to heating the oven to attain the required baking temperature before baking?
A. Baking C. Pre-heating
B. Broiling D. Proofing
_____ 33. What type of cake contains a high percentage of fat or shortening?
A. Butter type cake C. Foam type cake
B. Chiffon D. Unshortened cake
_____ 34. Which is a combination of shortened cake and foam type cake?
 A. Butter type cake C. Foam type cake
B. Chiffon D. Unshortened cake
_____ 35. Which is also known as unshortened cake which contains less than 5% fats?
A. Butter type cake C. Foam type cake
B. Chiffon D. Shortened cake
_____ 36. Which is a coating that makes food shiny or glossy?
A. Custard C. Glaze
B. Ganache D. Syrup
_____ 37. It is an icing, made of butter and/or shortening and blended with confectioner’s sugar or sugar syrup.
A. Butter cream C. Ganache
B. Custard D. Syrup
_____ 38. It is a rich cream mixture made out of chocolate and heavy cream.
A. Butter cream C. Ganache
B. Custard D. Syrup
_____ 39. What edible mixture is used to fill pastries, sandwiches, or cakes?
A. Butter cream C. Ganache
B. Custard D. Syrup
_____ 40. What type of icing is made out of boiled sugar syrup that is agitated so that it would crystallize into a mass
of extremely small white crystals?
A. Butter cream C. Filling
B. Custard D. Fondant
_____ 41. Custard filling can be stored in the refrigerator for up to how many days?
A. 3 days C. 5 days
B. 4 days D. 6 days
_____ 42. It refers to dry-heat cooking that is usually done in an oven.
A. Baking C. Grilling
B. Broiling D. Stewing
_____ 43. Which is fine white flour made from soft wheat which contains 7-9% protein?
A. All-purpose flour C. Cake flour
B. Bread flour D. Pastry flour
_____ 44. Which is a light cake made of meringue and flour?
A. Angel food cake C. Chiffon cake
B. Butter cake D. Sponge cake
_____45. Which refers to getting the right number of servings from a recipe and serving the right amount?
A. Mark-up C. Weight
B. Portion control D. Yield
_____ 46. Which refers to method of dividing cake into uniform pieces before serving?
A. Counting C. Measuring
B. Cutting D. Weighing
_____ 47. What method of portioning is done with the use of food scale?
A. Counting C. Measuring
B. Cutting D. Weighing
_____48. Which is a sweet soluble organic compound that belongs to the carbohydrate group of food?
A. Flour C. Shortening
B. Milk D. Sugar
_____ 49. Which is a very fine sugar which dissolves faster and is perfect for making meringue?
A. Caster sugar C. granulated sugar
B. Confectioner’s sugar D. white sugar
_____ 50. What granulated sugar is pulverized into powder to prevent caking?
A. Caster sugar C. granulated sugar
B. Confectioner’s sugar D. white sugar