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Republic of the Philippines

CEBU TECHNOLOGICAL UNIVERSITY


CTU-Main Campus
Corner M. J. Cuenco Avenue and R. Palma St.,Cebu City
url: http://www.ctu.edu.ph e-mail: information@ctu.edu.ph
Tel. No. 416-6585, Telefax No. 256-3608
COLLEGE OF EDUCATION

Preliminary Examination
with Table of Specification

FSM 126
Advance Baking
First Semester 2017 - 2018

Department: Home Economics Tech


nology

Prelim Midterm Semi-Final Final

Intended Learning Type/s of *Surface Total Percen-


Contents *Deep Learning
Outcomes test Learning Items tage
Understanding
Remembering

Demonstrate the Professionalism

Evaluating
Analyzing
Applying

development of the Bakers, Chefs

Creating
baker and pastry chef. and Restaurants
professionals.
The bakeshop
Recognize how to and the food
maintain safe and service operation
sanitary work 6,7, 2,3,
Multiple 1, 8, 15X1=
environment. Safety and 10, 14 4,5, 30%
Choice 11, 13 15
Sanitation 12 9
Identify and understand
the basic cooking Tools and True/False
methods employed in Equipment for the Matching
the bakeshop, various Bakeshop Type
mixing methods.
Bakeshop
Prepare items needed to Ingredients Essay
actual baking/cooking.

Total 50
Percentage
* Indicate Test Item Number

I. MULTIPLE CHOICE. Read each concept/ideas very well and choose the best answer from the four
choices given. Write only the corresponding letter in your answer sheet.

1. What does “emulsify” mean?


a. Mixing ingredients in a blender.
b. To combine fat and liquid into a homogenous mixture by properly blending ingredients.
c. To incorporate air into a mixture, which can be done by sifting and mixing or by beating egg whites to a
foam.
2. What happens to a cake when left to cool still in its tin or on a plate?
a. It becomes dry
b. It becomes crumbly
c. It gets a soggy bottom
3. Which of the following is considered to be a desirable characteristic of a quality pastry?
a. Attractive finished edges
b. Thick and chewy crust
c. A pale colored crust
4. What happens to a crust that has too much water added to the dough?
a. It will shrink away from the sides of the pan.
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b. It will be soggy after baking


c. It will be dry and burnt
5. If you were given a baker’s dozen of doughnuts, how many doughnuts were you given?
a. 11 c. 13
b. 12 d. 14
6. In the context of baking, what does gelatinization mean?
When a mixture of starches and liquid is heated, the starch begins to absorb the moisture,
expanding, and contributing the overall structure of the baked product.
a. Adding a gelatinous ingredient to a mixture, such as jelly.
b. To coat a bread product with gelatin.
7. What type of fruit puree can be used as a substitute for fat when baking?
a. Applesauce c. strawberry jam/jelly
b. Peach puree
8. Which of these chocolates will keep for the longest? (If you wrap it in a foil and store it in a cool, dry place, it
can stay good for almost 2 years!)
a. Milk chocolate c. White chocolate
b. Dark chocolate
9. How many cookies do Americans as a whole consume every year?
a. 700,000 c. 2 Billion
b. 1.5 Million d. 1 Million
10. The layered dessert called “tiramisu” is usually made with what kind of cheese?
a. Cream cheese c. Brie
b. Marscapone
11. What type of icing is commonly used to assemble gingerbread houses?
a. Royal icing c. Butter cream icing
b. fondant
12. In ancient Roman times, what was rice pudding thought to cure?
a. Headaches and migraines c. upset stomachs
b. Aching joints
13. Approximately how many one-pound loaves of bread does one bushel of wheat produce?
a. 61 c. 87
b. 73
14. What tool do many wedding cake bakers and decorators use to make the perfect flowers, especially roses, out
of butter cream frosting?
a. Flower spick c. Flower nail
b. Flower rod

II. TRUE/FALSE
III. MATCHING TYPE
IV. ESSAY

Prepared by:

MARJORIE B. AÑERO, MAVED, LPT


Instructor I
Checked by:

CLEMENCIA B. BURGOS, M.Ed.


Chair, HET Area

Notes:
Go over questions