SUMMATIVE TEST

1ST Semester - 1ST Quarter

Bread and Pastry Production – Bread Production
1. Why do we place the liquid measuring cup on
a flat surface when measuring?
a. To obtain a level measurement of the
liquid.
b. To obtain a level and accurate
measurement of the liquid.
c. To be used for measuring dry ingredients
d. None of the above mentioned
2. What are the uses of measuring spoons?
a. To measure big amount of
ingredients
b. To measure small amount of
ingredients
c. To measure accurately
d. To measure ingredients in quantity
baking
3. What is used to weigh dry and
liquid ingredients accurately?
a. Traditional Weighing Scale
b. Measuring Cups
c. Digital Weighing Scale
4. What instrument is used to level off the
excess ingredients in measuring dry
ingredients?
a. Rubber Scrapper
b. Spatula
c. Knife
d. Rolling Pin
5. What is commonly used leavening
agent in bread making?
a. Chemical Leavening Agent
b. Biological Leavening Agent
c. Natural Leavening Agent
6. What is the right way to start the oven?
a. Make sure that the gas tank regulator
and temperature dial is off.
b. Switch on the temperature dial before
lighting the pilot tube
c. Switch on the gas tank and temperature
dial before igniting the oven tube.
7. How many minutes do we have to
ferment the dough on the first proofing?
a. 20 – 25 minutes
b. 30 – 45 minutes
c. 45 minutes – 1 hour
d. 1 ½ hours
8. How do you brush eggwash or milk on the
surface of the shaped dough before baking?
a. Spread it on the surface using pastry
brush.
b. Spread it with the use of tissue.
c. Spread it with the use of hands.
d. Pour it on the surface.
9. What method is done when you
brush or rub fat or oil on a cooking
surface of a bakeware?
a. Brush
b. Dust
c. Grease
d. Coat
10. What is a refined sugar that has
had molasses added back in?
a. Pearl Sugar
b. Coarse Sugar
c. Brown Sugar
d. Granulated Sugar
11. What is extracted from mammals
during or soon after pregnancy and is
used as food for humans and as a baking
ingredient?
a. Chocolate
b. Milk
c. Juice
d. Oil
12. What is an oven that uses
seal flame?
a. Electric Ignition Oven
b. Pilot Ignition Oven
c. Coal Oven
13. What controls the heat of the
oven?
a. Flame
b. Clock
d. Thermostat
d. Igniter
14. What is the term for cut or chop
food as fine as possible using knife
and chopping board?
a. Cube
b. Dice
c. Strips
d. Mince
15. What is the additive used to whiten
the flour?
a. Baking Soda
b. Chemicals
c. Bleach
d. Emulsifiers
16. How many protein content
does the bread flour has?
a. 6-7 %
b. 10 – 11 %
c. 12 – 14 %
d. 5 %
17. What is a staple food prepared
from a dough of flour and water,
usually by baking?
a. Cake
b. Pies
c. Bread
d. Petit Fours
18. What kind of tool is use to
remove bits of food along the sides
of the mixing bowl?
a. Wooden Spoon
b. Rubber Scrapper
c. Spatula
19. What is a flavorful substance
made by extracting part of a raw
material dissolved in alcohol?
a. Flavor Emulsion
b. Flavor Extract
c. Vanilla Extract
20. What process is done when you
put flour through a sieve in order to
separate the fine from the coarse
particles?
a. Sifting
b. Stirring
c. Separating
d. Serving
21. What method of mixing bread dough
which are made with a large quantity of
yeast and given no fermentation time
except for a short rest after mixing?
a. No Time Method
b. Straight Dough Method
c. Sponge Dough Method
d. Modified Straight Dough Method
22. What is a method of cooking that
uses prolonged dry heat method?
a. Boiling
b. Simmering
d. Baking
d. Sautéing
23. What do you call the production
or incorporation of gases in a
baked product to increase volume
and to produce shape and texture?
a. Leavening
b. Shortening
c. Flavoring
d. Baking
24. What is an elastic substance,
formed from proteins present in wheat
flours, that gives structure and
strength to baked goods?
a. Gluten
b. Gliaden
c. Gram
d. Glazed
25. What is a sucrose or sugar that is
grounded to a fine powder and mixed
with a little cornstarch to prevent
caking?
a. Refined Sugar
b. Powdered Sugar
c. Brown Sugar
d. Confectioners Sugar
26. What is a leavener such as baking
soda, baking powder, or baking
cream, which releases gases that was
produced by chemical reactions?
a. Chemical Leavening Agent
b. Biological Leavening Agent
c. Natural leavening Agent
27. What step in bread making
when the dough is formed into its
final shape and placed in the pan
that it will be baked in?
a. Pre-shaping or Rounding
b. Shaping and Panning
c. Baking
d. Proofing
28. What is the purpose of pre-shaping
the dough?
a. It organizes the dough into
consistent pieces and stretches the
gluten on the outside of the dough to
create a fine and firm skin.
b. To produce a creative design.
c. To knead more the dough.
29. How do you pre-shaped or
round your dough?
a. By loosely shaping into
smooth and round balls.
b. By rolling it with rolling pin.
c. Thru final shaping and
designing the dough.
30. How do you divide and scale
the dough?
a. The dough is divided or
scaled/measured into the desired
individual portions.
b. The dough is rolled with a
rolling pin.
c. The dough is formed into log.
31. Why do we punch down the dough after
fermentation or first proofing?
a. To release the carbon dioxide (CO2) or
the colorless and odorless gas produced
during fermentation and produce a fine grain
of the bread product.
b. To get ready for the next proofing.
c. To produce a fine grain of the bread
product.
32. What is a cylindrical food
preparation tool used to shape and
flatten dough?
a. Knife
b. Rolling Pin
c. Spatula
d. Rubber Scrapper
33. How do you knead?
a. To press the dough.
b. To press, and pan the dough.
c. To press, pan, fold and exert
force thru the heel of the hands.
d. To make a ball.
34. How does fermentation in bread dough
making occurs?
a. It occurs when yeast and bacteria inside the
dough convert carbohydrates to carbon
dioxide causing gas bubbles to form, which
has a leavening effect on dough and double
its size after 45 minutes to 1 hour..
b. It occurs when there’s no reaction in the
bread dough.
c. It occurs when the bread dough doubles its
size after 45 minutes to 1 hour.
35. How do you measure 2 ¾ cups of flour?
a. Scoop measuring cup into the flour
and level.
b. Scoop flour into the measuring cup
and level.
c. Scoop flour gently into the
measuring cup and level with spatula.
d. Scoop flour gently into the
measuring cup, level with spatula and
packed.
36. What is used to measure
small amount of ingredients?
a. Measuring Cup
b. Graduated Measuring Cup
c. Measuring Spoon
d. Weighing Scale
37. How do you use spatula?
a. To scoop flour into the
measuring cup.
b. To level off dry ingredients.
c. To scrape the mixture from the
mixing bowl.
d. To weigh the ingredients.
38. What are the uses of bread crumbs?
a. It can serve as a crunchy coating
or topping.
b. It is serve as a decoration.
c. To give appeal to customers.
d. To serve as an accessories in
bread making
39. What kind of milk is made by
removing about 60 percent of the
water from ordinary milk?
a. Condensed Milk
b. Evaporated Milk
c. Skimmed Milk
d. Fresh Milk
40. What is a living organism that
grows and multiplies and gives off
carbon dioxide which causes the
dough to rise during fermentation?
a. Baking Powder
b. Baking Soda
c. Leavening Agent
d. Yeast
41. What is used to enhance the flavor
and sweetness of other ingredients in
food?
a. Flavoring
b. Flour
c. Salt
d. Sugar
42. What is the main structure of
any baked product?
a. Eggs
b. Flavoring
c. Flour
d. Sugar
43. How do you store flour?
a. Keep in dry well-ventilated place
for up to six months.
b. Store in a dry sealed container at
a room temperature.
c. Place in a freezer.
d. Keep in a wet container at a
room temperature.
44. What is the main function of leavening
agent?
a. To leaven, tenderize and provide a
finer crumb structure.
b. To give an aromatic flavour.
c. To serve as the main structure.
d. To leaven bake goods.
45. What is a substance used to give a
different, stronger, or more agreeable
taste to food or drink?
a. Flavoring
b. Leavening Agent
c. Shortening
d. Vanilla
46. Compute for the unit and total cost:
Given: 1 kl. of Bread Flour - 46.00
1 kl of Sugar - 55.00
500 g of yeast - 120.00
1 pc of egg - 7.00
220 grams of dari crème - 55.00
280 grams of evaporated milk – 22.00
250 grams of iodized salt - 12.00
Qty. Unit Description Unit Cost Total Cost

400 g Bread Flour 47 54

10 g Iodized Salt 48 55

200 g Evaporated Milk 49 56

13 g Active Dry Yeast 50 57

100 g Sugar 51 58

1 pc Egg 52 59

40 g Butter 53 60
61. What is your LRN No. ? ___________
62. What is your goal in taking TVL
BPP? 4 pts.