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I. Multiple Choice Direction: Encircle The Best Answer

This document contains an examination for a Grade 9 Technical-Vocational-Livelihood (TLE) class on pastries. The exam has multiple choice questions about pastry ingredients and types. It also has sections asking students to identify key terms about pastries, enumerate different kinds of pastries, and write an essay defining pastry. Some of the pastries mentioned include pies, Danish pastries, puff pastries, cream puffs, napoleons, and turnovers.

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Regina Minguez Sabanal
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424 views2 pages

I. Multiple Choice Direction: Encircle The Best Answer

This document contains an examination for a Grade 9 Technical-Vocational-Livelihood (TLE) class on pastries. The exam has multiple choice questions about pastry ingredients and types. It also has sections asking students to identify key terms about pastries, enumerate different kinds of pastries, and write an essay defining pastry. Some of the pastries mentioned include pies, Danish pastries, puff pastries, cream puffs, napoleons, and turnovers.

Uploaded by

Regina Minguez Sabanal
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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REPUBLIC OF THE PHILIPPINES

DEPARTMENT OF EDUCATION
REGION X
DIVISION OF VALENCIA CITY
VP-GREEN VALE ACADEMY, INC.
17C, HAGKOL, VALENCIA CITY, BUKIDNON
SCHOOL ID NO: 405069
MB NO. 09972661592

SECOND PERIODICAL EXAM


TLE 9

Name: __________________________ 1. Shortening and butter is preferable than


Grade & Section: _____________ Score: liquid oil.
____ 2. The ratio of flour to shortening ranges
from 1:1/3 and 1:2/3.
I. Multiple Choice 3. The traditional type of pies are round in
Direction: Encircle the best answer shape and baked in pie pans approximately
(2pts.each) 9 inches in diameter.
4. The texture of the crust should be smooth
1. What refers to the dough in pies and other and satiny.
pastries characterized by flakiness and 5. The size of the crust is dependent to the
tenderness? size of the pan.
a. Filling b. Crust
c. Base d. Topping III. Identification
2. A pastry made of sweetened yeast dough Direction: Write your answer in the
with toppings such as fruits, nuts, or space provided. ( 2pts.)
cheese. ___________ 1. An assortment of rich
a. French pastries b. Danish pastry flour mixtures consisting of a high
c. Puff pastry d. Cream puffs proportion of fat to flour which relatively
3. Use ___ strokes in mixing and rolling. small amount of liquid.
This slows down gluten development. ___________ 2. A type of light pastry that
a.Light b. Heavy is filled with whipped cream or a
c. Fast d. Slow sweetened cream filling and often topped
4. These are an assortment of rich flour with chocolate.
mixtures consisting of a high proportion of ___________3. A light, flaky, rich pastry
fat to flour with relatively small amount of made by rolling dough with butter and
liquid and is enriched with different kinds folding it to form layers: used for tarts
of fillings. napoleon.
a.Pies b. Pastries __________4. A pastry made of
c. Crust d. Desserts sweetened yeast dough with toppings such
5. An ideal crust should be ________? as fruits, nuts, or cheese.
a.Juicy b. Tender and flaky _________ 5. A rich pastry, filled with
c. Chewy and oily d. Bland and chewy custard or fruit.
__________6. Used in pastries differs in
II. TRUE OR FALSE flakiness and tenderness depending on the
Direction: Write T if the statement is True ratio of flour, salt, shortening, and water.
and F if otherwise
_________ 7. Include regional delicacies
like otap, barquillos, rosquillos, turrones
de kasoy, turrones de mani, roscas and all
time favourite like hopia and empanadas
or empanaditas.
__________8. Layered and flaky crust
folded into empanada shape and filled
with a variety of fillings- fruits, jams,
chicken, pork, beef, tuna with cream, and
vegetables. Crust of turnovers is similar to
the recipe of croissant, with a tender and
flaky texture.
_________9. A flaky raised dough. It is
like a sweetened cross between a simple
yeast – raised dough and puff pastry.
_________10. Pastries that consist of two
components: the first, relatively thin pastry
(pie) dough, when baked forms a crust
(also called pastry shells) that holds the
second, the filling.

IV. Enumeration
1.8. Kinds of Pastry

V. Essay
What is pastry in your understanding?

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