EL ROYALE HOTELIER

SENIOR HIGH SCHOOL – Lucena Campus

S.Y. 2019-2020

PRELIMS- 1st Semester BREAD AND PASTRY PRODUCTION

Multiple Choice
Directions: Read the following statement carefully and choose the letter that best describes the
answer.

_____ 1. The following are ways to measure flour EXCEPT ______________.

A. Sift the flour to remove lumps.
B. Spoon sifted flour lightly into a measuring cup heaping it well over the top of the cup. Do not
shake the cup.
C. Level off the cup with a straight- edged utensils or spatula.
D. None of the above
_____ 2. The following are ways to measure sugar EXCEPT ______________.
A. White sugar needs sifting only if lumpy. Proceed as in the measurement flour.
B. Brown sugar, if lumpy, press through a coarse sieve to crush the lumps. Pack into measuring
cup just enough to hold its shape. Level off.
C. Throw the lumpy sugar and don’t sift it.
D. Sift confectioner’s sugar through a sieve to remove lumps. Spoon lightly into measuring cup.
Level off with spatula or any straight-edged utensils. Do not shake the cup.
_____ 3. 1 gallon is equivalent to _______.
A. 4 quarts B. 2 quarts C. 5 quarts D. 10 quarts
_____ 4. It is a powdery substance produced by finely grinding grain through a process called
milling.
A. Sugar B. Yeast C. Flour D. Baking Soda
_____ 5. It has the highest amount of protein thus, has high gluten content, so it is used for breads.
Bread flour is creamy in color and is rather rough and granular.
A. Self-rising flour B. All-purpose flour C. Cake flour D. Bread flour
_____6. Sometimes called soft flour as it is milled from soft white wheat. This is ______.
A. Bread flour B. Cake flour C. Rye flour D. Self-rising flour
_____ 7. It is another word for fat used in baking. The taste of the baked product depends greatly on
the flavor of the _____.
A. Sugar B. Flour C. Shortening D. Spices
_____ 8. It is liquid fat that commonly come from vegetables.
A. Butter B. Oil C. Lard D. Margarine
_____9. It is rendered fat of hogs. This is called _______.
A. Butter B. Oil C. Lard D. Margarine
_____ 10. It means keeping bacteria down to a small number as possible through personal hygiene
and proper handling.
A. Sanitation B. Cleaning C. Throwing garbage D. None of the above
_____ 11. In workers personal hygiene, it includes the following ___________.
A. Remove jewelries and accessories before starting to work.
B. Remove the apron before entering the workplace.
C. Don’t use hairnet especially when performing an activity
D. None of the above
_____ 12. In workers personal hygiene, which is NOT belong?
A. Hands should be clean and nails cut short.
B. Use the appropriate work outfit.
C. Keep sick persons out of the kitchen.
D. It is okay to cook with accessories.
_____ 13. The following are correct procedures in baking EXCEPT _________________.
A. Study and follow the recipe correctly.
B. Pre-heat the oven.
C. Measure ingredients accurately.
D. Correct hand and mixing techniques isn’t important.
_____ 14. It is the first step in following correct procedures in baking.
A. Study and follow the recipe correctly.
B. Pre-heat the oven.
C. Measure ingredients accurately.
D. Follow the specified baking time and temperature.
_____ 15. The second step in following correct procedures in baking.
A. Study and follow the recipe correctly.
B. Pre-heat the oven.
C. Measure ingredients accurately.
D. Follow the specified baking time and temperature.
_____ 16. The last step in following correct procedures in baking.
A. Study and follow the recipe correctly.
B. Pre-heat the oven.
 C. Measure ingredients accurately.
D. Follow the specified baking time and temperature.
_____ 17. Factor that can contribute to a successful baking is to _________________.
A. Over-beaten eggs
B. Not following the right mixing techniques
C. Observe the correct practices in preparation to achieve the desired results.
D. None of the above
_____ 18. It is a transparent cup calibrated to indicate the amount of liquid.
A. Spatula B. Liquid Measuring Cup C. Bowl D. Baking
Pan
_____ 19. It is a set of marked cups used to measure dry ingredients such as flour and sugar.
A. Bowl B. Liquid Measuring Cup C. Dry Measuring Cup D. All of the above
_____ 20. It is a set of spoons used to measure small amounts of ingredients.
A. Spoons B. Liquid Measuring Spoon C. Measuring Spoon D.DryMeasuring Spoon
_____ 21. The basic ingredients for bread which include flour, yeast, salts, a little sugar, and
shortening make up a _________.
A. Rich Dough B. Lean Dough C. Smooth Dough D. None of the above
_____ 22. This dough is made up into Pan de sal, Pan Amerikano, French bread, and other crusty
bread varieties.
A. Rich Dough B. Lean Dough C. Smooth Dough D. None of the above
_____ 23. Aside from the basic ingredients for bread, ________ has butter, nuts, fruits, eggs, and
condiments.
A. Rich Dough B. Lean Dough C. Smooth Dough D. None of the above
_____ 24. This dough is used in making rolls, coffee cakes, and the sweet bread varieties.
A. Rich Dough B. Lean Dough C. Smooth Dough D. None of the above
_____ 25. They are really “little cakes”, flat, sweet and small. This is _________.
A. Muffin B. Tart C. Cookies D. Biscuits
_____ 26. These are simple cup breads leavened and are considered a member of the quick bread
family.
A. Muffin B. Tart C. Cookies D. Biscuits
______ 27. These are small flaky quick breads. They are leavened with fast-acting leaveners which
make preparations time shorter than any yeast leavened bread.
A. Muffin B. Tart C. Cookies D. Biscuits
_____ 28. This kind of cookies are made simply by dropping the cookie batter from a teaspoon to a
baking sheet to get the popular tongue-shaped cookies.
A. Drop Cookies B. Refrigerated Cookies C. Rolled Cookies D. Bagged Cookies
_____ 29. These are made from dough which have been rolled out and cut with cutters to form shapes
that fit special occasions such as Christmas, Valentine’s Day and Easter.
A. Drop Cookies B. Refrigerated Cookies C. Rolled Cookies D. Bagged Cookies
_____ 30. It is made with more butter which makes the finished product richer in taste than the other
types of cookies.
A. Drop Cookies B. Refrigerated Cookies C. Rolled Cookies D. Pressed or Bagged Cookies
_____ 31. 1 pint is equivalent to _________.
A. 2 cups B. 4 cups C. 5 cups D. 10 cups
_____ 32. ¼ cup is equivalent to ____________.
A. 4 ounces B. 10 ounces C. 2 ounces D. 5 ounces
_____ 33. It is responsible for the attractive golden brown color of baked products. It contributes to
the development of good flavor and aroma.
A. Flour B. Sugar C. Spices D. Milk
_____ 34. It is used for cakes and cookies. Sometimes this sugar is called “baker’s special”
A. Powdered Sugar B. Confectioner’s Sugar C. Ultrafine D. Brown Sugar
_____ 35. The flakiness of pastry comes from solid fat such as shortening or lard rolled in layers with
flour. This is _________.
A. Yeast B. Shortening C. Spices D. Baking powder
_____ 36. It imparts a good flavor without a greasy mouth feel to baked because it melts at body
temperature. This is _________.
A. Butter B. Oil C. Lard D. Sugar
_____ 37. This is NOT belong to facilities sanitation.
A. Sanitize all laboratory equipment, tools and utensils thoroughly before and after use.
B. Air dry all equipment, tools and utensils to avoid build-up of dust and rust corrosion.
C. Dispose of garbage properly everyday so as not to invite rodents and insects.
D. After working, leave all garbages inside the workplace area and clean it on the other day.
_____ 38. The following are not right in practical ways of keeping food clean EXCEPT _______.
A. Food should be handled with clean hands.
B. Leave the food uncovered.
C. Don’t wash the food before cooking.
D. None of the above.
True or False
Directions: Read and analyze the statement. Write the letter of the correct answer on the blank.
_____ 39. Observance of safety precautions promote work efficiency and prevent accidents.
A. True B. False
_____ 40. Beginners in baking should observe the correct practices in preparation to achieve the
desired results.
A. True B. False
_____ 41. Don’t use ingredients indicated in the recipe. Refrain from substituting ingredients.
A. True B. False
_____ 42. Utilize standard measuring cups, glass and spoons for best results.
A. True B. False
_____ 43. Knife is a tool with a sharp edge used to cut dough.
A. True B. False
_____ 44. Measuring cup is used in sifting coarse or dry ingredients such as flour and sugar.
A. True B. False
_____ 45. Straight Method is a method combines all the ingredients together at one time to make
dough.
A. True B. False
_____ 46. Sponge and Dough Method is a method mixes part of the liquid, flour, and all of the yeast
to make a soft mixture which is a set aside to rise until bubbly.
A. True B. False
_____ 47. It is large for its weight, well-rounded top, and free from cracks and bulges.
A. True B. False
_____ 48. Cookie bar is a type of cookie is cut into bars after baking. They are usually small and
square in shape.
A. True B. False
_____ 49. Pressed or bagged cookies is type of cookie is frozen and cut into desired shapes before
baking.
A. True B. False
_____ 50. Fully preheat oven and bake cookies at the correct temperature.
A. True B. False
_____ 51. Don’t overbake! Cookies will continue to bake on the baking sheet after you pull it from
the oven.
A. True B. False
_____ 52. Liquid shortening or oil is added to the liquid ingredients and mixed with the dry
ingredients to make soft dough. It is kneaded rapidly but slightly and treated like the solid fat dough.
A. True B. False
_____ 53. Solid fats are cut into the flour with a fork, a pair of knives or a pastry blender until it coats
the flour and is fairly crumbly and mealy.
A. True B. False
_____ 54. White sugar don’t need to sift if lumpy. Proceed as in the measurement flour.
A. True B. False
______ 55. Fill measuring spoon with the desired ingredients. Level off with a spatula or any straight-
edged utensils. If baking powder has caked, stir slightly before measuring.
A. True B. False

Essay Test
Directions: Write legible. It is minimum of (3) three sentences and maximum of 5 (five) sentences.

56- 59) What is the importance of having a shortening in a baked goods?

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60-61) What is sanitation?

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62-65) What are the factors that contribute in successful baking?
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66- 70) What are the differences between lean dough and rich dough?
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71- 75) What are the importance of using the different mixing techniques in baking?
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 TABLE OF SPECIFICATION
IN
BREAD AND PASTRY PRODUCTION

CONTENT NO. PER NUM KNOW COMPRE APPLICATIO

OF CEN BER LEDGE HENSION N (30%)
DAY TAG OF (40%) (30%)
S E ITEM
S
1. Measurement of Dry and Liquid 2 9 7 3 2 2
Ingredients (1-3) (31-32) (54-55)
2. Major Ingredients in Baking 2 9 7 3 2 2
(4-6) (33-34) (56-57)
3. Examples of Shortening 2 9 7 3 2 2
(7-9) (35-36) (58-59)
4. Sanitation and Workers Personal 2 9 7 3 2 2
Hygiene (10-12) (37-38) (60-61)
5. Factors that Contribute to 4 18 5 4 4
Successful Baking and Following 13 (13-17) (39-42) (62-65)
Correct Procedures in Baking
6. Baking Tools, Utensils and 2 9 7 3 2 2
Equipment in Making Bread (18-20) (43-44) (66-67)
7. Kinds of Dough in Baking Bread 3 14 10 4 3 3
and Its Method of Mixing (21-24) (45-47) (68-70)

8. Kinds of Cookies, Muffins and 5 23 17 6 6 5

Biscuits (25-30) (48-53) (71-75)

Mixing Techniques in Baking

22 100% 75 30 23 22

KEY TO CORRECTION
1. D
2. C
3. A
4. C
5. D
6. B
7. C
8. B
9. C
10. A
11. A
12. D
13. D
14. A
15. B
16. D
17. C
18. B
19. C
20. C
21. B
22. B
23. A
24. A
25. C
26. A
27. D
28. A
29. C
30. D
31. A
32. C
33. A
34. C
35. B
36. A
37. D
38. A
39. A
40. A
41. B
42. A
43. B
44. B
45. A
46. A
47. A
48. A
49. B
50. A
51. A
52. A
53. A
54. B
55. A
56.
57.
58.
59.
60.
61.
62.
63.
64.
65.
66.
67.
68.
69.
70.
71.
72.
73.
74.
75.

PREPARED BY: MOONYEEN F. BANAGAN