Republic of the Philippines

Department of Education
Region XI
Division of Davao City

DR. SANTIAGO DAKUDAO SR. NATIONAL HIGH SCHOOL

Malagamot, Panacan, Davao City

3nd Summative Test

Bread and Pastry
Grade 11

Name: _______________ Year/Sec: __________ Score: ________ Rating: ______

Direction: Read and analyze the statements carefully. Choose the best answer and write the letter
only on your answer sheet.

______1. What important ingredient in pastries provides the moisture needed to develop gluten?
a. Edible tallow b. flour c. salt d. water
______2. What kind of sugar is primarily used in preparing icing?
a. Brown sugar c. confectioner’s sugar
b. Granulated sugar d. refined sugar
______3. What basic ingredient in baking improves aroma, flavor and nutrition in baked products?
a. Baking powder b. flour c. shortening d. sugar
______4. Which of the baked goods are usually made of dough of have a crust made out of enriched
dough?
a. Bread b. pastry c. pie d. pizza
______5. What kind of flour contains more gluten and less starch?
a. All-purpose flour c. cake flour
b. Bread flour d. soft-flour
______6. Which refers to personal cleanliness practice in baking?
a. Combining the hair in the working area
b. Keeping fingernails long
c. Washing the hands after work
d. Wearing an apron during working hours
______7. Which type of light pastry is filled with whipped cream or a sweetened cream filling and often
topped with chocolate?
a. Cream puff b. Danish pastry c. French pastries d. pie and tart
______8. What is the first step to have best results in baking?
a. Memorize the recipe very well
b. Use modern equipment
c. Use only imported ingredients
d. Measure ingredients accurately
______9. How many cups are there in one gallon?
a. 3 b. 5 c. 10 d. 16
______10. What is the proper way to measure flour accurately?
a. Level off with the use of the tines of a fork
b. Shakes the measuring cup before leveling
c. Shovel the flour
d. Sift it before measuring
______11. What is the best substitute for two cups of pastry flour?
a. ½ cup evaporated milk plus ½ cup water
b. 1 2/3 cup sweet milk plus 1 tbsp water
c. 2 cups sweet milk plus ½ tbsp. water
d. 2/3 cup sweet milk plus 1 tbsp. water
______12. What is the best substitute for two cups of pastry flour?
a. 1 cup sifted all-purpose flour
b. 1 cup sifted all-purpose flour plus 2/3 cup cake flour
c. 1 cup minus 1 tbsp. sifted all-purpose flour
d. 1 cup minus 2 tbsp. sifted all-purpose flour
______13. It is the simplest method in mixing the ingredients together with a utensil, usually a spoon,
using a circular motion.
a. Beating b. creaming c. folding d. stirring
______14. It is 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. stirring d. folding
______15. What is the outer part of a loaf bread or pastry
a. Crust b. filling c. muffins d. toppings
______16. Which is rich pastry filled with curstard or fruit?
a. Cream puff b. Danish pastry c. French pastries d. pie and tart
______17. What mixing technique in baking is usually used for meringue and for chiffon products?
a. Blending b. folding c. kneading d. whisking
______18. What do you call the process of putting product into containers for easy distribution?
a. Labeling b. packaging c. storing d. wrapping
______19. It is the one of the innovative methods of commercial food packaging
a. Foil packaging c. freezing packaging
b. Canned package d. chill packaging
______20. What storing technique is used to draw, fold, and cover the bakery product?
a. Chilling b. folding c. refrigerate d. wrapping
______21. What basic ingredient in baking helps in attaining baked products tenderness?
a. Leavening b. liquid c. shortening d. sugar
______22. What type of cake contains a high percentage of fat or shortening?
a. Butter type cake c. foam type cake
b. Chiffon d. unshortened cake
______23. What type of cake contains a high percentage of fat or shortening?
a. Butter type cake c. foam type cake
b. Chiffon d. unshortened cake
______24. Which is combination of shortened cake and foam type cake?
a. Butter type cake c. foam type cake
b. Chiffon d. unshortened cake
______25. Which is also known as unshortened cake which contains less than 5% fats?
a. Butter type cake c. foam type cake
b. Chiffon d. unshortened cake
______26. Which is a coating that makes food shiny or glossy?
a. Custard b. ganache c. glaze d. syrup
______27. It is an icing, made of butter and/or shortening and blended with confectioner’s sugar or
sugar syrup
a. Butter cream b. custard c. ganache d. syrup
______28. It is rich cream mixture made out of chocolate and heavy cream
a. Butter cream b. custard c. ganache d. syrup
______29. What edible mixture is used to fill pastries, sandwiches, or cakes?
a. Butter cream b. custard c. filling d. fondant
______30. What type of icing is made out of boiled sugar syrup that is agitated so that it would crystalize
into a mass of extremely small white crystals?
a. Butter cream b. custard c. filling d. fondant
______31. Custard filling can be stored in refrigerator for up to how many days?
a. 3 days b. 4 days c. 5 days d. 6 days
______32. It refers to dry-heat cooking that is usually done in an oven.
a. Baking b. broiling c. grilling d. stewing
______33. Which is fine white flour made from soft wheat which contains 7-9% protein?
a. All-purpose flour b. bread flour c. cake flour d. pastry flour
______34. Which is a light cake made of meringue and flour?
a. Angel food cake c. chiffon cake
b. Butter cake d. sponge cake
______35. Which refers to getting the right number of serving from a recipe and serving the right
amount?
a. Mark-up b. portion control c. weight d. yield
______36. Which refers to method of dividing cake into uniform pieces before serving?
a. Counting b. cutting c. measuring d. weighing
______37. What method of portioning is done with the use of food scale?
a. Counting b. cutting c. measuring d. weighing
______38. Which is a sweet soluble organic compound that belongs to the carbohydrate group of food?
a. Flour b. milk c. shortening d. sugar
______39. Which very fine sugar which dissolves faster and is perfect for making meringue?
a. Caste sugar c. granulated sugar
b. Confectioner’s sugar d. white sugar
______40. What granulated sugar is pulverized into powder to prevent caking?
a. Caste sugar c. granulated sugar
b. Confectioner’s sugar d. white sugar
______41. What do you call the process of putting product into containers for easy distribution?
b. Labeling b. packaging c. storing d. wrapping
______42. It is the one of the innovative methods of commercial food packaging
 c. Foil packaging c. freezing packaging
d. Canned package d. chill packaging
______43. What storing technique is used to draw, fold, and cover the bakery product?
b. Chilling b. folding c. refrigerate d. wrapping
______44. What basic ingredient in baking helps in attaining baked products tenderness?
b. Leavening b. liquid c. shortening d. sugar
______45. What type of cake contains a high percentage of fat or shortening?
c. Butter type cake c. foam type cake
d. Chiffon d. unshortened cake
______46. What important ingredient in pastries provides the moisture needed to develop gluten?
b. Edible tallow b. flour c. salt d. water
______47. What kind of sugar is primarily used in preparing icing?
c. Brown sugar c. confectioner’s sugar
d. Granulated sugar d. refined sugar
______48. What basic ingredient in baking improves aroma, flavor and nutrition in baked products?
a. Baking powder b. flour c. shortening d. sugar
______49. Which of the baked goods are usually made of dough of have a crust made out of enriched
dough?
b. Bread b. pastry c. pie d. pizza
______50. What kind of flour contains more gluten and less starch?
c. All-purpose flour c. cake flour
d. Bread flour d. soft-flour