EASTERN TAYABAS COLLEGE INC.

Lopez, Quezon
1ST Summative Test
Bread and Pastry Production
Grade-12

Name: _____________________________________ Score: _____________

Direction: Read the questions carefully. Choose the letter of the correct answer.
Write your answer on the space provided.

_____1. It is a method of cooking used in making breads, cakes, pies, and biscuits which everybody
enjoys eating.
a. Boiling b. Grilling c. Baking d. Frying
_____2. It is to combine ingredients in any way that make distribution of ingredients evenly.
a. Mixing b. Coating c. Chilling d. Kneading
_____3. What is the term for a mixture of flours with liquids such as water, milk, or eggs used to
prepare various foods?
a. Dough b. Batter c. Mixture d. Ingredients
_____4. It is a type of flours that is high in gluten, with 12-14% protein content and has strongest gluten
strength.
a. Cake flour b. Bread flour c. All-purpose flour d. Soft flour
_____5. It is a type of flour has 7-9% protein content and is made from soft wheat flour.
a. Bread flour b. Soft flour c. Cake flour d. All-purpose flour
_____6. What types of flour is known to be the General Purpose Flour or Family Flour?
a. Cake Flour b. Soft flour c. All-purpose flour d. Bread flour
_____7. It is a type of flour that is comparatively low in gluten and so results in a finer texture.
a. Soft flour b. Cake flour c. Bread flour d. All-purpose flour
_____8. What types of sugar contains caramel, mineral matter and moisture?
a. Granulated sugar b. Confectioner sugar c. Brown sugar d. Refined sugar
_____9. What types of sugar used to make cake icing and sweet flowerets as decorates?
a. Refined sugar b. Confectioner sugar c. Granulated sugar d. Brown sugar
_____10. It improves the nutritive value, flavor and aroma of the product.
a. Sugar b. Flour c. Milk d. Egg
_____11. These sugars are also known as table sugar or as refined sugar.
a. Confectioner sugar b. Regular granulated sugar c. Brown sugar d. Muscovado sugar
_____12.These ingredients are used as leavening agents as they incorporate air into the batter, which
will expand in the oven and cause the cake to rise.
a. Eggs b. Sugar c Milk d. Flour
_____13. These are the composition of egg except one.
a. Mucin b. Ovalbumin c. Shell d. Lecithin
_____14. It is a composition of egg which is found in egg whites and responsible for its gel
characteristic.
a. Ovalbumin b. Mucin c. Lecithin d. none of the
above
_____15.It is a composition of egg where present in egg yolk which is responsible for emulsifying
property.
a. Shell b. Mucin c. Ovalbumin d. Lecithin
_____16. What is any fat, which, when added to flour mixtures increases tenderness?
a. Egg b. Sugar c. Shortening d. Flour
_____17. It is made of fatty milk proteins. It contains 80-85% fat; 10-15% water and 5% of milk solids.
a. Butter b. Oil c. Margarine d. Lard
_____18. It is made of fat from pork. Some people prefer lard to other fats for making pie crust and
biscuits because it gives a flaker texture.
a. Oil b. Margarine c. Lard d. Butter
_____19. It is made from a plant products such as corn, cottonseeds, soybeans, peanuts and other
sources.
a. Margarine b. Lard c. Butter d. Oil
_____20. These are gases that cause the dough to rise.
 a. Shortening b. Leavening agent c. Milk d. Fats
_____21. These are the mixtures or compounds that release gases, usually carbon dioxide. These are
used in quick breads and cakes as well as cookies.
a. Shortening b. Chemical leaveners c. Biological leaveners d. Yeasts
_____22. These are types of Yeast, except one.
a. Dry or granular b. Compressed c. Baking soda d. Instant
_____23. It is a combination of baking soda and acid salt.
a. Yeast b. Baking powder c. Cream of tartar d. Baking soda
_____24. These ingredients provide moisture to rehydrate and activate the yeast and bring together the
flour and any other dry ingredients to make the dough.
a. Butter b. Yeast c. Sugar d. Liquid ingredients
_____25. It is a liquid ingredient which adds a slight flavor to the final baked god and increases its
richness.
a. Butter b. Water c. Milk d. Sugar
_____26. It is the cheapest liquid used in baking. It performs vital role win baking making ingredients
rehydrated.
a. Milk b. Sugar c. Butter d. Water
_____27. These are the types of milk used in baking except one.
a. Evaporated milk b. Condensed milk c. Fresh milk d. Coconut milk
_____28. These ingredients are not important as the major ingredients in baking but they are essential in
attaining the sensory qualities of baked products.
a. Flour b. Sugar c Liquid ingredients d. Minor ingredients
_____29. Cloves, cinnamon, mace and nutmeg are examples of what kinds of minor ingredients?
a. Flavoring b. Spices c. Wines d. Salt
_____30. Iodized and kosher are kinds of what?
a. Chocolates b. Wines c. Salt d. Spices
_____31. These are types of chocolates except one.
a. Bittersweet b. Milk c. Unsweetened d. Spicy

Direction: Write True if the statement is correct and False if the statement is wrong.
_____32. Sanitation means keeping bacteria down to a small number as possible through personal
hygiene and proper food handling.
_____33. Food should be handled with dirty hands.
_____34. Sanitize all laboratory equipment, tools and utensils thoroughly before and after use.
_____35. Keeping of garbage so as not to invite rodents and insects.

Direction: Give what is asked in the following questions.

Direction: Arrange the following procedures in baking, Use no. 1 for the first step, and 2 for the second step
and so on.
_____41. Measure ingredients accurately.
_____42. Study and follow the recipe accurately, Pre-heat the oven.
_____43. Follow the specified baking time and temperature.
_____44. Make use of the type of pan specified in the recipe.
_____45. Observe correct hand and mixing techniques.
Direction: 46-50. Write an essay about the Major ingredients in Baking and give its functions, or uses in baking
based on what you have learned.

RUBRICS:
 The essay is exactly focused, purposeful and reflects clear insight and ideas. (5pts.)
 The essay is focused and reflects clear ideas. (4pts.)
 The essay is focused on the topic and includes relevant ideas. (3pts.)
 The essay is focused on topic and includes few loosely related ideas. (2pts.)
 The essay poorly addresses topic and includes irrelevant ideas. (1pt.)
Prepared by: JENNIFER D.DRIZ
Subject Teacher