Republic of the Philippines

Department of Education
Region VI – Western Visayas
Division of Silay City
DON FELIX T. LACSON MEMORIAL NATIONAL HIGH SCHOOL
City of Silay

BREAD AND PASTRY PRODUCTION

NAME: ____________________________________ GRADE AND SECTION: _______ DATE: ________________ SCORE: ________

MULTIPLE CHOICE. Write the letter of your choice on the space provided before each number. 25 points.
_____ 1. The last step in the production of yeast bread is:
a. proofing b. baking c. cooling d. storing
_____ 2. They represent almost 50% of the total cost of any baked product, thus considered the baking ingredient with the highest
cost or expense.
a. egg b. flour c. butter d. sugar
_____ 3. If you want to measure ¾ cups and you don’t have available ¾ measuring cup, you will use:
a. ½ + ¼ cup b. 1/3 + 1/3 cup c. ½ cup + 1/3 cup d. ½ cup + 1/8 cup
_____ 4. Bakery products that include layer cakes, doughnuts, and biscuits raised by carbon dioxide from baking powders and
chemical agents.
a. chemically leavened goods b. air-leavened goods c. yeast-raised goods d. partially leavened goods
_____ 5. One of the uses of eggs in baking, where it is brushed on many baked goods to create a golden shiny top.
a. egg wash b. egg brush c. egg garnish d. none of the above
_____ 6. 1 tablespoon is how many teaspoons?
a. 3 b. 4 c. 6 d. none of the above
_____ 7. Which of the following does not belong to the group?
a. lean-yeast dough b. soft dough c. rich-yeast dough d. quickbreads
_____ 8. The objective of folding or punching is:
a. to expel carbon dioxide c. to redistribute the yeast for further growth
b. to relax the gluten d. all of the above
_____ 9. When dry yeast is soaked in lukewarm water (of about 400C or 1050F) and fed with sugar, it is activiated. It starts to bubble
up, producing air cells or a network of cellular compartments. These air cells are produced by carbon dioxide, which is
released when it converts the sugar into alcohol. This is known as ________________.
a. fermentation b. kneading c. conversion d. bread making
_____ 10. In this stage, the rounded portion of dough are allowed to rest for 10-20 minutes to relax the gluten to make shaping
easier.
a. scaling b. rounding c. benching d. proofing
_____ 11. Fat and sugar are beaten together until light airy texture.
a. laminating b. creaming c. binding d. sifting
_____ 12. The following are examples of liquid ingredients used in baking, except:
a. water b. milk c. shortening d. cream
_____ 13. It is a type of bread made using flour that is partly or entirely milled from whole or almost-whole wheat grains.
a. sough dough bread b. whole wheat bread c. rye bread d. multi-grain bread
_____ 14. Which flour is used for bread and soft rolls?
a. bread flour b. cake flour c. all-purpose flour d. whole wheat flour
_____ 15. It is also known as whipping method and is usually used for meringue, and for chiffon products. It is a process of beating
eggs and cream to fill them with air and make them thick and fluffy.
a. whisking b. stirring c. creaming d. folding
_____ 16. A type of quickbreads – are small flaky quick breads leavened with baking powder, a fast-acting leavener that makes
preparation time shorter than when yeast is used.
a. biscuits b. cookies c. brownies d. shortcakes
_____ 17. Which is used to brush dough on the surface with liquid like milk, egg to create crunchy crust and golden crust?
a. rubber scraper b. pastry brush c. bread knife d. cake brush
_____ 18. Mixing fat and flour with the use of a pastry blender or two knives in a scissor-like manner. This method cuts fat into small
pieces, coating them with flour to form coarse, granular mixtures for pastries and biscuits.
a. cutting in b. binding c. kneading d. cut and fold
_____ 19. Which of the following is a cutting tools?
a. rolling pin b. measuring cup c. dough cutter d. pastry brush
_____ 20. Which of the following is soft dough?
a. rolled in or laminated dough c. bagel
b. buns d. crisp-crusted bread
_____ 21. Baking is a precise skill, which calls for the exact measurement of the ingredients to achieve desired outcome. How much
of each ingredient to be used can be determined using ___________________.
a. baking wares b. cutting tools c. measuring tools and utensils d. mixing and blending tools
_____ 22. A method of mixing dough, which consists of only one step: combining all ingredients in the mixing bowl and mix, and
kneaded to make the dough.
a. straight dough method c. modified straight dough method
b. sponge method d. none of the above
_____ 23. Which is made with an oven-baked flat, generally round bread that is covered with tomatoes, mozzarella, cheese and
other preferences?
a. pretzel b. pie c. pizza d. tortilla
_____ 24. How do you measure the brown sugar used in pastry recipe?
a. dip and sweep measuring b. packed into the measuring cup c. spooned into the cup
_____ 25. Which of the following is a decorating baking tool?
a. rubber scraper b. timer c. cake decorator d. dough cutter

TRUE OR FALSE. Write “T” if the statement is true and “F” it the statement is false. 15 points.
_____ 1. Basics in baking include knowledge and understanding of measurements, substitutions, use of baking tools and equipment,
and ingredients used in baking. For a good start, have a mastery of the basics.
_____ 2. Bread of high quality is characterized by a fine and even grain, elongated cells, and thin cell wall making the crumb smooth,
soft, elastic, and creamy white with a silken sheen.
_____ 3. Good working habits mean maintaining only an acceptable standard of cleanliness.
_____ 4. Young dough is over fermented dough.
_____ 5. An ideal type of flour for cake baking cakes is bread flour.
_____ 6. Milk is a liquid ingredient that helps dissolve all other ingredients in batter and in dough to form smooth, workable
mixture. In that way, milk acts as binding agent for any baked products.
_____ 7. Cupcakes are tender, moist, and simple cup breads leavened with baking powder. They are often eaten breakfast and
served during snack time.
_____ 8. Hygiene means keeping oneself, the food, tools, and the kitchen clean.
_____ 9. Keep in mind the general guidelines and principles in baking as these will help in successful baking.
_____ 10. Dry measuring cup are either made of plastic, aluminum or stainless steel.
_____ 11. Fermentation is the process by which yeast acts on the sugar and starches in the dough to produce carbon dioxide gas and
alcohol.
_____ 12. Measuring shortening correctly is done by melting the shortening and pouring into the cup.
_____ 13. To measure the exact volume of liquid needed in the ingredient, hold the measuring cup for liquid above eye level and
pour liquid on it.
_____ 14. There are two primary kinds of doughnut – yeast doughnuts and cake doughnuts.
_____ 15. One of the keys to successful baking is the correct measurement of ingredients of the bakery products. Accurate
measurement produces products with their desired characteristics.

ENUMERATION. Give at least ten (10) BAKING TOOLS,UTENSILS, AND/OR EQUIPMENT used in Bread and Pastry Production. 10points
1. _____________________________ 6. _____________________________
2. _____________________________ 7. _____________________________
3. _____________________________ 8. _____________________________
4. _____________________________ 9. _____________________________
5. _____________________________ 10. ____________________________

Prepared by: Mr. Ryan G. Asuncion

“Sa EXAM, tama na binago mo pa. Parang PAG-IBIG, nandyan na pinakawalan mo pa!” 