FIRST SUMMATIVE TEST IN BREAD AND PASTRY PRODUCTION (NC II)

I. MULTIPLE CHOICE
Instructions: Choose the letter of the correct answer.
1. It is cooking by dry heat in an oven or oven – type appliance.
A. frying B. baking C. roasting D. steaming
2. This is a protein found in egg whites and responsible for its gel characteristic?
A. lecithin B. ovalbumin C. mucin D. acethin
3. It has 10-11% of protein content and also called as General Purpose Flour or family flour?
A. bread flour B. cake flour C. all-purpose flour D. Hard flour
4. Which of the following is NOT an example of major ingredients?
A. cream of tartar B. evaporated milk C. egg wash D. salt
5. It is a tool used for mixing and scraping mixture on the side of a bowl.
A. spatula B. wooden spoon C. rubber scraper D. dough cutter
6. These are the properties/ characteristics of flour EXCEPT one.
A. yellowish in color B. uniformity C. high absorption D. tolerance
7. Fiona wants to bake a Pan de Sal and she needs 2 ½ cup of sifted bread flour. What measuring utensil is needed
to get the accurate measurement of the ingredient?
A. dry measuring cup B. dietetic scale
C. liquid measuring cup D. measuring spoon
8. It means keeping bacteria down to a small number as possible through personal hygiene and proper food
handling.
A. cleanliness B. safety C. sanitation D. all of the above
9. Which of the following is/ are the effects of sugar in baking
A. serve as food for the yeast
B. increase the volume of the loaf
C. acts as creaming agent
D. all of the above
10. Which of the following is/ are NOT a worker’s personal hygiene?
A. Having jewelries and accessories while working.
B. Allowing sick person to work in the kitchen.
C. Hands are clean and nails cut short.
D. Using appropriate work outfit.
11. Which of the following examples of shortening that is made of fat from pork?
A. lard B. butter C. oil D. margarine
12. These ingredients are gases that cause that dough to rise.
A. shortening B. eggs C. milk D. leavening agent
13. It is the cheapest liquid used in baking?
A. milk B. eggs C. water D. Vanilla
14. This is a protein found in egg yolk and responsible for its emulsifying property?
A. lecithin B. ovalbumin C. mucin D. acethin
15. Which of the following type of sugar that is known as table sugar?
A. white sugar B. powdered sugar C. Brown sugar D. none of the above
II. IDENTIFICATION/ENUMERATION
Instructions: GIVE WHAT IS ASK FOR IN THE FOLLOWING
16-17. Give the the two kinds of dough in bread making
18-19. Give the two methods of mixing dough
20-23. Give at least four kinds of mixing techniques in baking
24. A tool used in sifting coarse or dry ingredients such as flour and sugar.
25. A type of flour which has 12-14% protein content and has the strongest gluten strength.
26. A hollow dish where ingredients for baking are mixed.
27. It is a sweet, soluble organic compound that belongs to the carbohydrate group of food.
28. Utensils that is flat, thin and blunt metal used for leveling-off dry ingredients and spreading icing and frosting
on cakes.
29. Baking utensil that is flat aluminum sheet used for baking cookies.
30. It is a transparent cup used to measure liquid ingredients.
31-36. Six major ingredients in baking
37-39. Minor ingredients in baking
40-45. Examples of shortening
III. TRUE or FALSE. Write BPP if the statement is correct and TVL if it is not.
46. Liquid ingredients provide moisture to re-hydrate and activate the yeast and bring together the flour and any
other dry ingredients to make the dough.
47. Observance of safety precautions promote work efficiency and prevent accidents.
48. Baking does not require accuracy.
49. Any of the baking utensils are used when baking.
50. Vanilla is an example of major ingredients.
IV. 51-60. WRITE THE FULL NAME OF YOUR MAJOR TEACHER