MAGSAYSAY NATIONAL HIGH SCHOOL

MAGSAYSAY DINALUPIHAN BATAAN

FIRST PERIODICAL TEST IN TLE IV
FOOD AND BEVERAGES

NAME: SCORE:
YEAR & SECTION: DATE:

I. DIRECTION: Choose the answer from the list below:
Cream Filling Crust
Tart Hydrogenated shortening
Turnover Double crust pie
Meringue Yeast
Pies Salt
1. These are pies that are large for individual serving.
2. It enhances the flavor of pastry crust.
3. The hot mixture is blended into beaten egg-yolk and cooked.
4. It can serve as toppings for pies and pastry.
5. One of the best like desserts in the Philippines.
6. The outer part of bread made up of flour, shortening, water and salt.
7. The type of pie which doubles the recipe of single crust and divides the dough into 2
8. A kind of pastry which are served individually in small pieces.
9. A type of shortening best used in preparing crust.
10. A leavener used in yeast bread making.

II. DIRECTION: Match column A with column B. Write the letter only.
Column A Column B
11. A method done for even distribution of yeast, sugar, a. Drop batter
And salt to develop gluten.
12. Bread leavening by yeast b. Lean bread
13. Method of mixing quick bread c. Punching
Making that uses of an electric mixer
14. Bread made by using the basic ingredients d. Quick bread
15. A method done to expel carbon dioxide needed e. Kneading
For the growth of yeast
16. Bread prepared in short time f. Yeast bread
17. Water used necessary for yeast growth g. One bowl method
18. Ingredients responsible for the moist crumbs h. sugar
Of bread
19. Flour best used in bread making i. lukewarm water
20. Type of batter used in preparing biscuits j. shortening
And muffins
k. Bread flour

III. IDENTIFICATION: Fill in the blanks with the correct answer:
21. provides the structural framework of quick breads.
22. sticky and can be rolled and cut easily.
23. Quick bread is leavened by baking powder or
24. give taste and tenderness to quick breads
25. baking powder and baking soda are the common_____leaveners used in preparing
quickbread.
26. adds color and flavoring to native delicacies.
27. mixture of ground rice and water.
28. Binagol is a native delicacy of
29. A type of batter prepared by using 4 cups liquid to 2 cups rice.
30. A type of dough prepared by using 3 cups liquid to 8 cups rice.

IV. TRUE OR FALSE: Write T if the statement is correct and F if the statement is wrong.
31. Excess water in dough causes shrinkage and less tender pastry.
32. Pastry filling that use high acid fruit require more flour or cornstarch.
33. Pastry flour is ideally recommended in crust making.
34. Sprinkle lukewarm water over the flour mixture in crust making.
35. Prick the pastry shell to avoid blister.
36. Roll the pastry dough from the center to the edges, applying even pressure.
37. In preparing custard pies, bake the pastry shell and custard together.
38. Double crust pies include Buko Pie and Pineapple Pie.
39. Good quality crust is flaky, rich and cuts easily.
40. Salt is omitted in pastry making if margarine is used.

V. ENUMERATION:
41-45 Basic Recipe for crust pie
46-47 Other forms of pastries
48-50 Types of fillings and toppings for pies and pastry























MAGSAYSAY NATIONAL HIGH SCHOOL
MAGSAYSAY DINALUPIHAN BATAAN
ANSWER KEY IN TLE IV

1. Turnover 21. Flour
2. Salt 22. Soft dough
3. Cream filling 23. Baking soda
4. Meringue 24. Sugar
5. Pies 25. Chemical leaveners
6. Crust 26. Margarine and Butter
7. Double crust pie 27. Galapong
8. Tart 28. Binagol
9. Hydrogenated shortening 29. Thin batter
10. Yeast 30. Thick dough
11. E 31. T
12. F 32. T
13. G 33. T
14. B 34. F
15. C 35. T
16. D 36. T
17. I 37. T
18. J 38. T
19. K 39. T
20. A 40. T

41. Flour
42. Shortening
43. Liquid milk or water
44. Leavener
45. Salt
46. Tarts
47. Turnovers
48. Fruit filling
49. Cream filling
50. Meringue



t/calma