Republic of the Philippines

Department of Education
National Capital Region
SCHOOLS DIVISION OFFICE
QUEZON CITY
Nueva Ecija St., BagoBantay, Quezon City

Technology and Livelihood Education

FOURTH PERIODICAL EXAM
Grade 10 (Bread and Pastry)

Multiple Choice:
Directions: Read and analyze the following statements. On your answer sheet, write the letter of the
correct answer.

1. Ellen cooks by dry, indirect heat in an oven. What process of cooking does she employs?
A. Broil B. Bake C. Boil D. Roast

2. What is flour - liquid mixture which is thin enough to beat with a spoon?
A. Biscuit B. Batter C. Dough D. Muffin

3. Which of the following are cakes made with fats?

A. Sponge Cakes B. Butter Cakes C. Unshortened D. Shortened Cakes

4. Which one is the best kind of flour for baking?

A. All Purpose Flour B. Bread Flour C. Cake Flour D. Ready Mixes

5. What is flour – liquid mixture that is stiff enough to knead or handle?

A. Batter B. Butter C. Dough D. Muffin

6. Which of the following is a cake made without fats?

A. Sponge Cakes B. Butter Cakes C. Cookies D. Unshortened Cakes

7. Which of these ingredients makes up the structural framework of baked products?

A. Sugar B. Baking Power C. Butter D. Flour

8. Which of the following is either fat or oil that is used in baking?

A. Shortening B. Leavening C. Liquids D. Flavorings

9. What ingredient makes the cake and bread rise?

A. Liquids B. Shortening C. Leavening D. Spices

10. Which one is used to sift dry ingredients?

A. Strainer B. Sifter C. Colander D. Whisk

11. What is the tool used to level dry ingredients?

A. Scraper B. Spatula C. Spoon D. Knife

12. Ivan wants to measure milk. What measuring tool should he use?
A. Measuring Cup B. Glass C. Measuring Spoon D. Graduated Measuring Cup

13. Which of the ingredients below is measured by packing it in the measuring cup?
A. Brown Sugar B. Powdered Sugar C. Refined Sugar D. Washed Sugar

14. Which of the product below are considered as quick breads?

A. Muffin B. Cakes C. Pies D. Cookies
15. What are the baked products which are called “little cakes” that are flat, sweet and small?
A. Cakes B. Doughnuts C. Cookies D. Muffins

16. What mixing method involves softening of the shortening, addition of sugar, followed
by eggs, liquid and dry ingredients?
A. Creaming Method B. Short Method C. Blending Method D. None of the above

17. What method is shown when all of the ingredients are introduced into the mixing bowl and are
mixed?
A. Blending Method B. Short Method C. Creaming Method D. None of the above

18. The ingredient that acts as leavening agent and improves the nutritional quality of baked product?
A. Milk B. Sugar C. Water D. Eggs

19. Which of the ingredients controls dough temperature?

A. Water B. Eggs C. Milk D. Fruit Juice

20. Which among these improves the product’s taste and accentuate the flavor of other ingredients?
A. Spices B. Salt C. Flavoring Agents D. Sugar

21. Which of the following ingredients contribute largely to the taste and smell of the product?
A. Flavoring Agents B. Salt C. Spices and Seeds D. Sugar

22. It prevents the cohesion of gluten strands during mixing thus making the product tender.
A. Eggs B. Milk C. Shortening D. Fruit Juices

23. It is a finely ground meal or powdery product obtained by milling cereal grains and other starch.
A. Shortening B. Sugar C. Salt D. Flour

24. These ingredients are solutions from the flowers in ethyl alcohol which can also be found in other
solvents.
A. Shortening B. Flavoring Agent C. Spices and Seeds D. Leavening Agent

25. Which of the following is baked from dough leavened with yeast?
A. Bread B. Cake C. Pastry D. Cookies

26. To what type of leavening does yeast belong?

A. Biological B. Chemical C. Physical D. Inorganic

27. Which dough consists mainly of flour, yeast, salt, and shortening?
A. Soft Dough B. Stiff Dough C. Lean Dough D. Rich Dough

28. Which one is the mechanical development of gluten during mixing and fermentation?
A. Conditioning B. Fermentation C. Kneading D. Leavening

29. What is the process by which sugar is converted to alcohol and carbon dioxide?
A. Conditioning B. Fermentation C. Kneading D. Leavening
30. Which one is an example of chemical leavening agent?
A. Yeast B. Baking Soda C. Air and Steam D. None of the above
31. Which one is a baked batter with variety of ingredients?
A. Breads B. Cakes C. Cookies D. Pies

32. A cake type product which uses either whole eggs or yolks or a combination of both.
A. Sponge Cake B. Angel Food Cake C. Shortened Cakes D. Chiffon Cakes

33. These are sweet covering or coatings using sugar as predominant ingredients.
A. Icings B. Sauces C. Dressing D. Coating

34. What is the act of quantifying an ingredient to the required amount called for in the recipe?
A. Measuring B. Weighing C. Substituting D. Quantifying

35. The act of replacing an original ingredient with another of similar characteristics is_____.
A. measuring B. weighing C. replacing D. substituting

36. Measurements of baking ingredients maybe taken by_____.

A. weight, piece and volume C. weight, unit, and volume
B. unit, piece and volume D. All of the above

37. Which tool is used in taking volumetric measurement?

A. Household Cups and Spoon C. Measuring Cups and Spoon
B. Weighing Scale D. None of the above

38. How much all purpose flour is needed as substitute for 1 cup of cake flour?
A. 1 cup B. 7/8 cup C. ¾ cup D. ½ cup

39. Which of the following describes the correct technique in measuring flour?
A. Fill cup loosely with flour then level with spatula.
B. Press flour in cup then level with spatula.
C. Tap cup with a spoon while filling then level with spatula.
D. Scope cup in a heap of flour to fill then level with spatula.
.
40. Which of the following is a kind of icing that uses fat, sugar, milk, eggs and stabilizer?
A. Flat Icing B. Creamed Icing C. Combination Type D. None of the above

41. These are fats with better blending ability.

A. Butter B. Lard C. Oils D. Hydrogenated Fats

42. A whole, fresh, clean lacteal secretion of mammary gland.

A. Eggs B. Milk C. Sugar D. Butter

43. Bread making started with the discovery of_____.

A. Flour B. Milk C. Grains D. Leavening

44. What is the earliest cooking device used to baked breads?

A. Brick Oven B. Beehive Oven C. Curved Stones D. Flat Stones

45. Leavened bread originated in what country?

A. Babylonia B. Egypt C. Greece D. Rome

46. When was the scientific study on yeast cells started?

A. Fourteenth Century C. Sixteenth Century
B. Fifteenth Century D. Seventeenth Century

47. Which country started the establishment of the first public bakeries?
A. Babylonia B. Egypt C. Greece D. Romans

48. Who invented the hour glass that was used in setting time for baked products?
A. Assyrians B. Egyptians C. Greeks D. Romans
49. What group of people introduced baking in America?
A. American Indians C. Jamestown Colonist
B. Egyptians Slaves D. Moslems from Asia

50. The Romans, ground grains are mixed into flour using a machine powered by_____?
A. men only B. animals and men C. wind and water D. water only