Maligaya National High School

Buenavista, Quezon

BREAD AND PASTRY PRODUCTION 12

Name:__________________________________________ Date:_______________
I- MULTIPLE CHOICES: Read the statements carefully, then write the letter of your choice on the space
provided before the number.
_____1. Which of the following is not an example of chemical leaveners?
a. Salt b. cream of tartar c. baking soda d. oil
_____2. Which means keeping bacteria down to a small number as possible through personal
hygiene and proper food handling?
a. Sanitation b.
_____3. Which of the following is a process of beating eggs and cream to fill them with air and make
them thick and fluffy?
a. Creaming b. whipping c. beating d. folding
_____4. Which method combines all the ingredients together at one time to make the dough?
a. Cut and fold b. straight method c. sponge and dough method d. stirring
_____5. Which flour is comparatively low in gluten and so results in a finer texture?
a. Bread flour b. hard flour c. soft flour d cake flour
_____6. Which of the following cookies needs freezing before it is cut into desired shapes before baking?
a. Pressed cookies b. rolled cookies c. refrigerated cookies d. cookie bar
_____7. Which of the following pastries refer to small, flat and sweet cakes?
a. Cookies b. pies c. muffins d. biscuit
_____8. Which of the following is NOT a personal cleanliness practice in baking?
a. Hands should be clean and nails cut short
b. Jewelries and accessories should be removed before starting to work
c. Combing the hair in the work area
d. Wearing an apron and hairnet during working hours
_____9. Which provide moisture to rehydrate and activate the yeast and bring together the flour and any
other dry ingredients to make the dough?
a. Egg b. liquid ingredients c. sugar d. water
_____10. What is a flat, thin and blunt metal used for leveling-off dry ingredients and spreading icing and
frosting on cakes?
a. Wooden spoon b. mixing bowl c. spatula d. rolling pin
_____11. What storing technique is used to draw, fold and cover a bakery product?
a. Chilling b. refrigerator c. wrapping d. freezing
_____12. Which of the following methods of food packaging is one of the innovative methods of commercial
food packaging?
a. Canned foods b. Home Canned Foods c. Foil packaging d. jar packaging
_____13. What is a motor powered devise used to stir and blend mixtures used in baking?
a. Grater b. flour sifter c. electric mixer d. rubber scraper
_____14. Which of the following cookies are irregular and unevenly shaped?
a. Cookie bar b. rolled cookies c. drop cookies d. bagged cookies
_____15. Which of the following is NOT an effect of sugar in baking?
a. It increases dough development
b. It makes the color of crust richer
c. It makes the bread more tender
d. All of the above
_____16. Which of the following shortening is made of fat from pork?
a. butter b. lard c. oil d. margarine
_____17. What is a sweet, soluble organic compound that belongs to the carbohydrate group of food?
a. Milk b. egg c. sugar d. shortening
_____18. Which is the oldest and most common methods of food packaging?
a. Canned foods b. Home Canned Foods c. Foil packaging d. Jar packaging
_____19. What mixing techniques is working with the dough using the heel of hands, accompanied by
pressing, stretching and folding in order to develop its gluten?
a. Creaming b. kneading c. rolling d. laminating
_____20. Which of the following kind of pastry is made of sweetened yeast dough with toppings such as
fruit, nuts or cheese?
a. French pastries b. Danish pastry c. puff pastry d. cream puffs
_____21. How many tablespoons are there in 1 cup?
a. 14 T b. 16 T c. 18 T d. 20 T
_____22. What is the outer part of a loaf bread or pastry?
a. Muffins b. crust c. topping d. filling
_____23. What is the first step to have best result in baking?
a. Use only imported ingredients
b. Measure the ingredients accurately
c. Memorize the recipe well
d. Use modern equipment
_____24. What is a French term that means ‘put in place”?
a. Pipe out b. Mise en Place c. Crimp d. dissolve
_____25. Which of the following cutting tools usually has a serrated edge that helps cut bread or cake
without crushing it?
a. Shears b. chef’s knives c. bread knife d. bolo
_____26. Which of the following rules for garnishing pastry products is NOT INCLUDED?
a. Garnishes should be edible c. Garnishes need to be expensive
b. Colors should be harmonized d. The setting must be viewed as a whole
_____27. Which is NOT a standard and principle to be follow in decorating and finishing pastry products?
a. Appearance b. moisture content c. consistency d. uniformity
_____28. Which is a rich pastry, filled with custard or fruit?
a. French pastries b. pie and tart c. croissants d. cream puffs
_____29. Which is also known as the whipping method and is usually used for meringue and for chiffon
products?
a. beating b. cut in or cutting in c. whisking d. stirring
_____30. Which are used to stamp out individual cookies from rolled dough?
a. Dough cutter b. cookie cutters c. parchment paper d. pastry blender
_____31. What is the simplest method in mixing the ingredients together with a utensil, usually spoon, using
circular motion?
a. Folding b. beating c. stirring d. creaming
_____32. Which of the following pastry products presentation is NOT INCLUDED?
a. Fresh fruit tart B. Tartlet c. Puff Pastry d. Peach Cream Pie
_____33. Which are plastic or metal tubes attached at the tip of pastry bag to achieve the desired design
when piping out icing?
a. Cookie cutter b. pastry tip c. parchment paper d. cooling rack
_____34. Which is commonly used to whip egg whites into firm foam to make meringue or whip cream into
whipped cream?
a. Whisk b. wooden spoon c. flour sifter d. mixing bowl
_____35. One tablespoon is equivalent to how many teaspoon?
a. 5 b. 4 c. 3 d. 2
_____36. Which of the following is NOT INCLUDED?
a. Danish pastry b. Puff Pastry c. Peach Cream Pie d. French Pastries
_____37. Which is otherwise known as sodium bicarbonate?
a. Baking powder b. baking soda c. yeast d. sugar
_____38. Which of the following types of milk is NOT INCLUDED?
a. Condensed milk b. powder milk c. skimmed milk d. pediasure
_____39. The following are the uses of milk in baking except_____
a. Boost crust color c. extends the shelf life of a cake
b. Increase dough development d. enhances flavor
_____40. Which is used in the whipping of egg whites to stabilize them and allow them to reach maximum
volume?
a. Baking powder b. baking soda c. yeast d. cream of tartar
_____41. Which of the following is the uses of shortening in baking?
a. Boost crust color c. increases dough development
b. Prevent the cohesion of gluten d. serves as food for the yeast
_____42. Which is NOT a major ingredient in baking?
a. Flour b. shortening c. sugar d. salt
_____43. Which is a minor ingredient in baking?
a. Water b. milk c. vanilla d. butter
_____44. Which is also known as table sugar or refined sugar?
a. Brown sugar b. confectioner’s sugar c. regular granulated sugar d. iodized salt
_____45. Which is made from hydrogenated vegetable oil?
a. Cocoa butter b. oil c. margarine d. butter
_____46. Which is used for beating eggs or whipping cream manually?
a. Whisk b. rotary egg beater c. spoon d. pork
_____47. Which is NOT a mixing tools and utensils?
a. Measuring cup b. wooden spoon c. flour sifter d. mixing bowl
_____48. Which is NOT INCLUDED?
a. Kitchen shears b. bread knife c. French knives d. candy thermometer
_____49. Which is NOT INCLUDED in measuring tools?
a. Oven thermometer b. timer c. weighing scale d. mixing bowl
_____50. Which roll out, flatten or thin the dough or paste?
a. Pastry blender b. rolling pin c. pastry brush d. spatula
_____51. Which of the following is a packaging materials for storing pastries?
a. Paper boxes b. aluminum foil c. cellophane d. plastic bottles
_____52. Which of the following statement is FALSE?
a. pastry dough may be frozen up to six months
b. Pastries are best consumed while fresh
c. Unbaked pies will last about four months in the freezer
d. All of the above
_____53. Which is NOT INCLUDED?
a. Mango pie b. boat tart c. pizza d. Swiss roll
_____54. Which is used to cut dough during scaling?
a. Shredder b. dough cutter c. shears d. rubber scraper
_____55. Which is the cheapest liquid used in baking?
a. Milk b. water c. yeast d. baking soda
_____56. Which is NOT a properties of flour?
a. whitish color b. high absorption c. length d. whitish color
_____57. Which flour has the strongest gluten strength?
a. Cake flour b. hard flour c. bread flour d. all-purpose flour
_____58. Which is a pliable or plastic used to scrape or remove remaining ingredients from the side of the
mixing bowl?
a. Rubber scrapper b. whisk c. wooden spoon d. mixing bowl
_____59. Which is used for measuring small quantities of ingredients?
a. Measuring cup b. measuring spoon c. weighing scale d. timer
_____60. Which is NOT an equipment for storing pastries?
a. Chiller b. freezer c. refrigerator d. cooler