Department of Education _______11.

How do you call the process fat is

Division of Zamboanga del Sur repeatedly folded into the dough?
Guipos National High School a. laminating b. folding
c. beating d. cut and fold
Choose your answer from 12-16
1st Semester 1st Grading Examination
a. creaming b. beating
Bread and Pastry Production c. folding d. cutting-in
e. whipping f. whisking
Date g. rolling h. laminating

_______12. The ingredients are moved

Name: ______________________________ vigorously in a back and forth, up and down,
Year and Section: _____________________ around motion until they are smooth?
_______13. Mixing of fat in dry ingredients by
bench scraper or a pastry blender with a food
I. Read and analyze the statement carefully.
processor fitted with a steel blade, until finely
Choose the best answer and write the letter on divided.
the space provided. _______14. It is known as whipping method and
usually used for meringue and for chiffon
products.
________1. What is the most important
_______15. Fat and sugar are beaten together
ingredient in all types of frosting?
until light and fluffy.
a. confectioner sugar b. sugar
_______16. Flattening the dough out into a sheet
c. chocolate powder d. cream
in preparation to shaping to various forms.
________2. Which of the following ingredients is
_______17. What is the amount of moisture
made by egg whites, sugar, and water, and beaten
present in pastry products which contribute in the
until fluffy and glossy.
moistness and softness of pastries?
a. royal icing b. glazes
a. moisture content b. moist flavor
c. boiled icing d. jams and jellies
c. moisture color d. none
________3. It is a French term which means rich
_______18. It stimulates sense of sight and
and very chocolate.
enhanced once appetite.
a. ganache b. whipped cream
a. color b. appearance
c. butter cream d, glazes
c. consistency d. none
________4. What sticky icing that dries a hard
_______19. What standards and principles that
finish and is purely white?
refers to the form and shape of pastry products
a. royal b. boiled
after baking?
c. fondant d. glazes
a. color b. appearance
________5. Which among the choices used as a
c. consistency d. none
filling alone or in combination with other fillings
_______20. Which of the baked goods are
such as butter cream?
usually made of dough or have a crust made out
a. jams and jellies b. royal icing
of enriched dough?
c. glazes d. butter meringue\
a. bread b. pastry
________6. What process of preventing
c. pie d. pizza
perishable food on a large scale by means of
_______21. It is one of the innovative methods of
refrigerator?
commercial food packaging.
a. cold storage b. freezing
a. foil packaging b. chill
c. chilling d. packaging
c. canned package d. freezing
________7. It refers to draw, fold in order to
_______22. What is the outer part of a loaf bread
cover.
or pastry?
a. wrapping b. packaging
a. crust b. filling
c. freezing d. refrigerator
c. muffins d. topping
________8. What application of low temperature
______23. Which process refers to dry heat
that changes the state of water in the food from
cooking which usually takes place in oven?
liquid to solid?
a. baking b. broiling
a. freezing b. frozen
c. grilling d. stewing
c. melting d. chilling
_____24. It refers to heating the oven to attain the
________9. What method in storing in which raw
required baking temperature before baking?
food is cooled in 0’C-5’C?
a. baking b. proofing
a. freezing b. frozen
c. preheating d. broiling
c. melting d. chilling
_____25. The term pastry comes from the word?
_______10. Which type of icing uses egg yolk
a. paste b. fat
and is made the way as Italian meringue?
c. pests d. none
a. butter cream French b. butter cream Swiss
c. butter cream Italian d. butter cream
_____26. Which of the following ingredients is II. Arrange the following procedures in
usually used in dough that gives better taste and Chocolate Refrigerator Cookies. Use A for the
flavor? first step, B for the second and so on. Write your
a. butter b. compound lard answer on the space provided.
c. edible tallow d. vegetables oil
_____27. What kind of sugar is primarily used ____1. Chill until firm.
in preparing icing? ____2. Cream shortening and sugar together.
a. brown sugar b. confectioner sugar ____3. Work until a smooth dough is formed.
c. granulated sugar d. refined sugar ____4. Slice 1/8-inch-thick and bake at 350 F for
____28. What is the basic ingredient in baking 12 minutes. Make 150 cookies.
that improves aroma, flavor, and nutrition in ____5. Add melted chocolate to creamed
baked products? mixture. Alternately add the dry and liquid
a. baking powder b. flour ingredients.
c. shortening d. sugar ____6. Mold into a roll 2 inches in diameter and
____29. Which of the ingredients is an example roll in waxed paper.
of a physical leavening agent? ____7. Beat egg and combine with milk and
a. air b. baking powder vanilla.
c. baking soda d. yeast ___8. Sift dry ingredients together.
____30. Which kind of flour contains more
gluten and less starch?
a. all-purpose flour b. bread flour -Sir aljhon
c. cake flour d. soft-flour
____31. What storing technique is used to draw,
fold and cover the bakery product?
a. chilling b. folding
c. refrigerates d. wrapping
____32. It is one of the more innovative methods
used in commercial food packaging?
a. canned package b. chill packaging
c. foil packaging d. freezing packaging
____33. It refers to the process of putting your
product into containers for easy distribution?
a. labeling b. packaging
c. storing d. wrapping
____34. Which type of mixing technique is done
only in baking?
a. blending b. creaming
c. folding d. kneading
____35. Which among the ff. cookies needs
freezing before it is cut into desired shapes before
baking?
a. cookie bar b. pressed cookie
c. refrigerated cookie d. rolled cookie
____36. Which of the ff. pastries refer to small,
flat, and sweet cakes?
a. biscuits b. cookies
c. muffins d. pies
____37. 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 b. creaming
c. folding d. stirring
____38. Which of the ff. flour mixture is thick
enough to be rolled and kneaded?
a. batter b. cream
c. crust d. dough
____39. What is the outer part of a loaf bread or
pastry?
a. crust b. filling
c. muffins d. topping
____40. Which is a rich pastry filled with custard
or fruit?
a. cream puff b. Danish pastry
c. French pastries d. pie and tart