Republic of the Philippines

Department of Education
REGION X – NORTHERN MINDANAO
SCHOOLS DIVISION OF MISAMIS ORIENTAL
SALAY NATIONAL HIGH SCHOOL
Poblacion, Salay, Misamis Oriental
S.Y. 2023 – 2024

Pre-Test For 1 st and 2nd Quarter

Score
Bread and Pastry Production

Name : ____________________________ Grade/Section : _________________________ Teacher

: ____________________________ Date : _________________________
Pre-Test (1stQuarter)
TEST I
Direction: Multiple Choice. Read the following statements and analyze it carefully. Choose the best answer and write the
letter only in your answer sheet.

1. 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. vegetables oil
2. What kind of sugar is primarily used in preparing icing?
A. brown sugar C. granulated sugar
B. confectioner’s sugar D. refined sugar
3. What is the basic ingredient in baking that improves aroma, flavor, and nutrition in baked products?
A. baking powder C. shortening
B. flour D. sugar
4. Which of the ingredients is an example of a physical leavening agent?
A. air C. baking soda
B. baking powder D. yeast
5. Which kind of flour contains more gluten and less starch?
A. all-purpose flour C. cake flour
B. bread flour D. soft-flour
6. Which among the choices is a 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
7. What is the first step to have better results in baking?
A. keeping oneself clean
B. keeping the food and equipment clean
C. keeping the utensils and work area clean
D. all of the above
8. What is the best step to have better results in baking?
A. Measure ingredients accurately.
B. Memorize the recipe very well.
C. Use modern equipment.
D. Use only imported ingredients.
9. How many cups is equivalent to one gallon?
A. 3 C. 10
B. 5 D. 16
10. 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 levelling
C. shovel the flour
 D. sift it before measuring
11. Which of the following is the best substitute for sour milk?
A. 1 C sweet milk plus 1 tbsp. vinegar
B. 1¾ C sweet milk plus 1 tbsp. vinegar
C. 2 C sweet milk plus ½ tbsp. vinegar
D. 2/3 C sweet milk plus 1 tbsp. vinegar
12. What is the best substitute for one cup sifted flour?
A. 1 C minus 1 tbsp. sifted all = purpose flour
B. 1 C minus 2 tbsp. sifted all = purpose flour
C. 1 C plus 2 tbsp. sifted all = purpose flour
D. 1 C sifted all-purpose flour
13. Which of the following flour mixture is thick enough to be rolled and kneaded?
A. batter C. crust
B. cream D. dough
14. It refers to the procedure of rubbing one or two ingredients against a bowl with the tip of
a wooden spoon or electric mixer.
A. beating C. folding
B. creaming D. stirring
15. Which of the following pastries refer to small, flat, and sweet cakes?
A. biscuits C. muffins
B. cookies D. pies
16. Which among the following cookies needs freezing before it is cut into desired shapes
before baking?
A. cookie bar C. refrigerated cookie
B. pressed cookie D. rolled cookie
17. Which type of mixing technique is done only in baking bread?
A. blending C. folding
B. creaming D. kneading
18. It refers to the process of putting your product into containers for easy distribution?
A. labeling C. storing
B. packaging D. wrapping
19. It is one of the more innovative methods used in commercial food packaging.
A. canned package C. foil packaging
B. chill packaging D. freezing packaging
20. What storing technique is used to draw, fold and cover the bakery product?
A. chilling C. refrigerate
B. folding D. wrapping
TEST II
Direction: Match Column A with Column B. Write the letters only.

A B
______1. used for baking loaf bread a. wooden spoon
______2. has sloping sides used for mixing b. pastry blender
ingredients and comes in graduated c. mixing bowls
sizes d. pastry wheel
______3. a stack oven e. spatula
______4. used for cutting biscuit or doughnuts f. egg beater
______5. used to hold ingredients together g. doughnut cutter
h. deck oven
i. loaf pan
j. utility tray
k. strainer
l. rolling pin

Pre-Test (2nd Quarter)

TEST III
Direction: Read and analyze each statement carefully. Choose the best answer and write the letter only in your
test paper.
1. It refers to dry heat cooking which usually takes place in oven.
A. baking B. broiling C. grilling D. stewing
2. It refers to fine white flour made from soft wheat which contains 7-9% protein.
A. all-purpose flour B. bread flour C. cake flour D. pastry flour
3. Which is a light cake made of meringue and flour?
A. angel food cake B. batter cake C. chiffon cake D. sponge cake
4. Which refers to getting the right number of serving from a recipe and serving the right amount?
A. mark-up B. portion control C. weight D. yield
5. Which refers to a method of dividing cake into uniform pieces before serving?
A. counting B. cutting C. measuring D. weighing
6. Which method of portioning is done with the use of a food scale?
A. counting B. cutting C. measuring D. weighing
7. What sweet soluble organic compound belongs to the carbohydrate group of foods?
A. flour B. milk C. shortening D. sugar D. sugar
8. This very fine sugar dissolves faster and is perfect for making meringue.
A. caster sugar B. confectioner’s sugar C. granulated sugar D. white sugar
9. What sugar is pulverized into powder to prevent caking?
A. caster sugar B. confectioner’s sugar C. granulated sugar D. white sugar
10. Which basic ingredient in baking helps attain tenderness by preventing cohesion of gluten strands?
A. leavening B. liquid C. shortening D. sugar
11. It refers to heating the oven to attain the required baking temperature before baking.
A. baking B. proofing C. preheating D. broiling
12. This type of cake contains a high percentage of fat or shortening.
A. batter type cake B. chiffon C. foam type cake D. unshortened cake
13. It is a combination of shortened and foam type cake.
A. batter type cake B. chiffon C. foam type cake D. unshortened cake
14. Which contains less than 5% fats?
A. batter type cake B. chiffon C. foam type cake D. unshortened cake
15. What coating is applied to food to make the food shiny or glossy?
A. custard B. ganache C. glaze D. syrup
16. Which is a kind of icing that is made out of butter and/or shortening blended with confectioner’s sugar or sugar syrup?
A. butter cream B. custard C. ganache D. syrup
17. Which is a rich cream made of chocolate and heavy cream?
A. butter cream B. custard C. ganache D. syrup
18. Which edible mixture is used to fill pastries, sandwiches, or cakes?
A. butter cream B. custard C. filling D. ganache
19. What type of icing is made of boiled sugar syrup so that it would crystallize into a mass of extremely small white crystals?
A. butter cream B. custard C. filling D. fondant
20. Custard filling can be stored in the refrigerator for up to how many days?
A. 3 days B. 4 days C. 5 days D. 6 days
21. It refers to miniature bite-sized confections coated with icing.
A. fresh petit four B. iced petit four C. marzipan D. petit four
22. It refers to a petit four decorated/covered with fondant icing.
A. fresh petit four B. iced petit four C. marzipan D. petit four

23. It is a tiny fresh fruit tartlet.

A. fresh petit four B. iced petit four C. marzipan D. petit four
24. Which is a paste or confection, icing, or filling made of meringue and gelatin?
A. fresh petit four B. iced petit four C. marzipan D. petit four
25. Which paste is made of almonds and sugar that is worked to plastic consistency?
A. fresh petit four B. iced petit four C. marzipan petit four D. petit four
Prepared by:
GORGONIO M. BACASNOT JR.
ANSWER KEY FIRST QUARTER SUMMATIVE TEST COOKERY

TEST I

1. A
2. B
3. D
4. D
5. B
6. D
7. D
8. A
9. D
10. D
11. A
12. B
13. D
14. B
15. B
16. C
17. D
18. B
19. C
20. B
TEST II

1. I
2. C
3. H
4. G
5. J
6. A
7. B
8. F
9. D
10. D