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    San Carlos Preparatory School: Strictly No Erasures!!!

    Uploaded by

    Bri Magsino
    This document contains information about a bread and pastry production course including: - The course was taught from October 1-30, 2020 and covered preparing and producing bakery products as well as baking tools, utensils, equipment, and types of bakery products. - A midterm exam for the course tests students on multiple choice questions about baking tools and processes as well as short answer questions differentiating baking methods and enumerating baking procedures, tools, cookie types, and characteristics of bread. - The exam is for a student named in a San Carlos Preparatory School in the Philippines for the 2020-2021 school year.

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    © All Rights Reserved
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    San Carlos Preparatory School: Strictly No Erasures!!!

    Uploaded by

    Bri Magsino
    42 views1 page
    This document contains information about a bread and pastry production course including: - The course was taught from October 1-30, 2020 and covered preparing and producing bakery products as well as baking tools, utensils, equipment, and types of bakery products. - A midterm exam for the course tests students on multiple choice questions about baking tools and processes as well as short answer questions differentiating baking methods and enumerating baking procedures, tools, cookie types, and characteristics of bread. - The exam is for a student named in a San Carlos Preparatory School in the Philippines for the 2020-2021 school year.

    Original Title

    Tech-Voc

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    This document contains information about a bread and pastry production course including: - The course was taught from October 1-30, 2020 and covered preparing and producing bakery products as well as baking tools, utensils, equipment, and types of bakery products. - A midterm exam for the course tests students on multiple choice questions about baking tools and processes as well as short answer questions differentiating baking methods and enumerating baking procedures, tools, cookie types, and characteristics of bread. - The exam is for a student named in a San Carlos Preparatory School in the Philippines for the 2020-2021 school year.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    42 views1 page

    San Carlos Preparatory School: Strictly No Erasures!!!

    Uploaded by

    Bri Magsino
    This document contains information about a bread and pastry production course including: - The course was taught from October 1-30, 2020 and covered preparing and producing bakery products as well as baking tools, utensils, equipment, and types of bakery products. - A midterm exam for the course tests students on multiple choice questions about baking tools and processes as well as short answer questions differentiating baking methods and enumerating baking procedures, tools, cookie types, and characteristics of bread. - The exam is for a student named in a San Carlos Preparatory School in the Philippines for the 2020-2021 school year.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 1

    BREAD AND PASTRY PRODUCTION DATE RECEIVED:

    PRELIMINARY EXAM
    (Lectured From October 1-30, 2020)
    QUARTER 1
    Lesson 1: Prepare and Produce Bakery Products
    - Sanitation DATE RETURNED:
    - Baking Tools, Utensils and Equipment
    - Types, Kinds and Classification of Bakery Products
    Title of the Book: BREAD AND PASTRY PRODUCTION MODULE AND BOOK
    Teacher: Mrs. Aubrey Mae M. Fernandez
    Contact No.: 09102124689

    Republic of the Philippines


    SAN CARLOS PREPARATORY SCHOOL
    Ilang San Carlos City, Pangasinan 2420
    School Year 2020-2021

    BREAD AND PASTRY PRODUCTION (TECH-VOC)


    MIDTERM EXAMINATION
    Name:___________________________________________ Score: _______________
    Grade and Section:_________________________________ Date: ________________
    STRICTLY NO ERASURES!!!
    I. Multiple Choice. Choice and encircle the letter of your best answer.
    1. After removing hot food from the oven, place the baking 6. Allows you to evenly glaze biscuits/cookies, or apply egg
    dish or pan on . wash to pie crust.
    a. parchment paper a. metal spatula
    b. paper towels b. tablespoon
    c. pot holders c. pastry brush
    d. cooling racks d. rubber spatula
    2. Cuts shortening into flour when making biscuits and 7. Used to zest citrus fruits, such as orange or lemon, to add
    pastry. flavoring to baked goods.
    a. sifter a. grater
    b. rubber spatula b. peeler
    c. pastry blender c. paring knife
    d. whisk d. kitchen shears
    3. This type of knife easily cuts cakes and breads. 8. This tool efficiently applies frosting to baked goods such
    a. slicing as large cakes or small cupcakes.
    b. utility a. rubber spatula
    c. paring b. serrated knife
    d. serrated c. wooden spoon
    4. Used to measure by volume wet or dry ingredients of d. palette knife
    smaller quantity. 9. This has a silicone coating giving it a heat-resistant and
    a. weigh scale nonstick surface, and may be used to line baking sheets or
    b. measuring spoons cake molds.
    c. graduated measuring cup a. cookie sheet
    d. dry measuring cup b. parchment paper
    5. Efficiently removes batters from bowls and sauces from c. paper towel
    pots. d. wax paper
    a. rotary beater 10. This hand held tool is used to smoothly blend
    b. wooden spoon ingredients, fold ingredients together, or whip cream.
    c. rubber spatula a. kitchen stand mixer
    d. wire whisk b. rubber spatula
    c. whisk
    d. dessert fork
    II. Differentiate and briefly explain the following. Write your answer at the back of paper.
    1. Straight Method VS. Sponge and Dough Method (5pts.)
    2. Lean dough VS. Rich Dough (5pts.)
    3. Creaming VS. Folding (5pts.)
    4. Beating VS. Stirring (5pts.)
    III. Enumerate the following. Write your answer at the back of paper. (In-order)
    A. Correct Procedures in Baking (1-6)
    B. Measuring Utensils (7-10)
    C. Kinds of Cookies (11-15)
    D. Characteristics of a Well-Made Bread (16-20)

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