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TVL – HOME ECONOMICS

BREAD AND PASTRY PRODUCTION
REGIONAL ACHIEVEMENT MEASURE (RAM)

The Project RAM (Regional Achievement Measure) is a

collaborative work of the Department of Education, Region VI-
Western Visayas, West Visayas State University (WVSU), and Iloilo
Science and Technology University (ISAT-U).
Your feedback is highly appreciated. Please send comments
and suggestions to DepEd Regional Office at [email protected].
Your comments and suggestions are important and highly
appreciated.

REGION VI-WESTERN VISAYAS

Direction: Choose the BEST answer for each of the following questions.
Shade the circle ( ) that corresponds to the correct answer
in the answer sheet.

1. One of the factors in successful baking activity is to measure

ingredients accurately. If you are tasked to measure a brown sugar for
your bake product, how will you correctly do it?

A. Scoop using a measuring cup and level it off

B. Sift and fill the cup with brown sugar until it overflows.
C. Pour brown sugar into a measuring cup and level it off.
D. Fill the measuring cup with brown sugar and press enough to hold
the shape and level it off.

2. Mario wants to prepare a soft roll. Fresh milk is one of the ingredients
needed in preparing it. If he forgot to buy such ingredient, what would
be the best substitute?

A. 1:2 evaporated milk & water.

B. 1:1 powdered milk & water.
C. 1:1 condensed milk & water
D. 1:1 evaporated milk & water.

3. For her birthday, Mara wants to give away desserts in an IP community.

How is she going to package her desserts according to standards?

A. Her packaging must be easy to handle.

B. Her packaging must be pleasant to the eyes.
C. Her packaging must be suited to the community.
D. Her packaging must protect food against damage and contamination.

4. Freya wanted to surprise her family with newly baked bread for
breakfast, but she forgot to put leavening agent on her mixture. What
would possibly happen to her baked bread?

A. The baked bread will be dry.

B. The baked bread will be moist.
C. The baked bread will be hard & flat.
D. The baked bread will be soft and fluffy.

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5. Rita, a grade 11 student bakes a sponge cake for her family to share.
What is the first and essential procedure she had to do in baking?

A. Observe correct hand and mixing techniques.

B. Follow the recipe accurately and preheat the oven.
C. Follow the specified baking time and temperature.
D. Make use of the type of pan specified in the recipe.

6. Rona is practicing the technique of mixing fat and flour together. In the
absence of a pastry blender, she simply used two knives from the
kitchen and mixed the ingredients in a scissor-like manner. What is
called to this mixing technique practiced by Rona?

A. Folding
B. Creaming
C. Cutting-in
D. Cut and fold

7. Abbie is tasked by her teacher to flatten the bread dough. What baking
tool is appropriate to use for this task?

A. Rolling pin
B. Dough cutter
C. Wooden spoon
D. Rubber scraper

8. Achilles will open another bakeshop branch in Iloilo and he needs to

train his new staff on the proper care and maintenance of baking tools
& equipment. Among the choices listed below, which one is the
appropriate manner of caring and maintaining baking tools and
equipment?

A. Clean and thoroughly wipe the baking pan with a damp cloth.
B. Scrub off stubborn ingredients on the labels of measuring cups and
spoons with a hard bristle brush.
C. Use bleach to clean and sanitize equipment like freezers and ovens.
D. Wash and dry tools and utensils before and after use to avoid rust.

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9. The blueberry cheesecake recipe indicates the measurement of its
ingredients in grams. Since the butter you bought from the store is in
bar form, determine its equivalent in grams.

A. 200 grams
B. 180 grams
C. 225 grams
D.160 grams

10. You started a small bakeshop in your home to help you with your study
expenses. You urged your sister to help you measure the margarine.
Which of the following describes the correct measurement for the
stated ingredient?

A. Dip the measuring cup into the margarine.

B. Melt the margarine and pour it up into the cup.
C. Scoop the margarine into the measuring cup with a teaspoon.
D. Press down firmly into the measuring cup to prevent air spaces.

11. Suzzie needs to make chiffon cake for snacks. What appropriate tool
is needed by Suzzie to mix the batter mixture?
A. pastry blender
B. blender
C. wooden fork
D. rubber scraper

12. Liza demonstrates the proper way of measuring fresh milk to her
friend, Dina. Identify how Liza demonstrated the correct procedure to
Dina from the choices below.

A. Grabs the measuring cup below eye level and pours the fresh milk.
B. Grasps the measuring cup above eye level and pours the fresh milk.
C. Holds the measuring cup at eye level and pours fresh milk gently.
D. Puts measuring cup on an uneven surface and pours the fresh milk

13. Sally learned that it is essential to pre-heat the oven before baking.
What is the ideal temperature when pre-heating the oven?
A. 370C
B. 3500
C. 3500F
D. 3500C

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14. Your classmate wants to sell pies as her additional source of income.
Preparing pie dough requires your classmate to use her hands and
work on the mixture to develop gluten and incorporate micro bubbles.
What is this technique called?
A. Rolling
B. Creaming
C. Kneading
D. Cutting-in

15. Rita wants to bake a cake. The available ingredients in her pantry are
milk, sugar, eggs and flavorings. What would be the most suitable
filling for her cake based on the available ingredients?

A. Syrup
B. Custard
C. Ganache
D. Pastry cream

16. The group of Danica were tasked to prepare an Angel Food Cake.
Which of the following refers to the characteristics of an Angel Food
Cake?

A. The cake uses fat.

B. The cake uses foamy egg whites.
C. The cake uses whole egg yolks and egg whites.
D. The cakes are leavened with whipped egg whites.

17. Riguel is selling cream puffs to his friends in school at P8.00 each.
What is the most economical material to use for packing the individual
cream puffs?

A. Glass container
B. Styrofoam box
C. paper square box
D. glassine paper

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18. Tina wants to ensure that her customers patronize her baked products
by consistently providing high-quality baked goods. Which of the
following statements below ensures the quality of baked products?

A. Brownies and cookies should be covered with tissue papers.

B. Brownies and cookies should not be placed in the refrigerator.
C. Bar cookies and brownies should be placed in a basket for
Presentation purposes.
D. All bar cookies and brownies should be cut as needed to keep them
from drying out prematurely.

19. Denice prepared baked products for her snack house business. She
serve desserts such as cheesecake, mousses and with trifle. How would
she keep and maintain the freshness these products?

A. Place in a tight container.

B. Cover with plastic wrapper.
C. Refrigerate the said products.
D. Wrap with foil to maintain freshness.

20. Tomorrow is your mother's birthday, and you want to bake her a cake
but you lack sour milk in your ingredients. Which of the following can
be used as a substitute for sour milk?

A. 2 C sweet milk plus ½ tbsp. vinegar

B. 1 C sweet milk plus 1 tbsp. vinegar
C. 1 ¾ C sweet milk plus 1 tbsp. vinegar
D.2/3 C sweet milk plus 1 tbsp. vinegar

21. Irina's performance task is to bake a loaf cake. The recipe calls for an
oven temperature of 177°C but her oven displays the temperature in
Fahrenheit. Give the equivalent of 177°C in Fahrenheit?

A. 350°F
B. 250°F
C. 350 – 375 °F
D. 250 - 300°F

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 22. For your sister’s 18th birthday, she orders a three-tier cake with
layers of luscious chocolate, sponge and chiffon cake. Will it be
possible for cakes to be stacked into three tiers?

A. No, different flavor would mix.

B. Yes, just the stack the cake together.
C. No, stacking the cake would cause disaster.
D. Yes, stack the cake according to its density.

23. Correct and accurate measurement of ingredients is a crucial step in

baking. What is the most reliable and accurate measuring tool to
measure dry ingredients?
A. Balance scale
B. Digital scale
C. Measuring cup
D. Measuring spoon

24. Your bakery has received an order for a cake. Due to some delays,
you need to finish the cake's decorative elements and bake it the
earliest possible time. What will you do to cool the cake quickly?

A. Blow the hot cake profusely until it cools down.

B. Cool the cake faster by placing it inside the airconditioned room.
C. Put the hot cake inside the freezer to speed up the cooling process.
D. Turn-over the cake on its side and put the pan in a cooling tray.

25. Your pregnant teacher is craving for a carrot cake. As a BPP student,
you want to fulfill her cravings by baking her one. Which filling do you
believe would go best with the carrot cake?

A. Fondant
B. Meringue
C. Whipped cream
D. Cream cheese frosting

26. Rosita wanted to make sugar cookies with intricate designs for
teachers day. What kind of icing is the most suitable for purpose?

A. Royal Icing
B. Whipped Cream
C. Ganache
D. American Butter Cream

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27. Arrange the correct order of steps in assembling layer cake with
frosting.

I. Top first layer with second cake layer, cut side down.
II. Frost top and sides of assembled cake with
remaining buttercream.
III. Insert toothpicks horizontally around cakes as guide
to evenly halve the cakes.
IV. Place the cake layer cut side up on a serving platter.
V. Trim domed tops of cakes with a serrated knife.
VI. Repeat frosting with remaining two layers.
VII. Spread buttercream on top of the edge.

a. II, III, V, VI, VIII, I, IV

b. III, V, VI, IV, VII, I, II
c. I, II, VI, III, VII, VI, V
d. V, III, IV, VII, I, VI, II

28. Emilia is a diabetic person who requested you to bake a cake for her
beach birthday party. What suitable coatings and sidings will you
choose for her cake?

A. Whipped cream with fruits.

B. Custard filling with lots of nuts.
C. Less sugar frosting with fresh fruits.
D. Jelly and jam with a little bit of chocolate.

29. Clara needs Pulled Sugar for her project. What would be the most
effective instrument to determine the recommended temperature while
cooking it?

A. Infrared Thermometer
B. Digital Thermometer
C. Oven Thermometer
D.Candy Thermometer

30. You want to surprise your 4-year old younger sister with a cake for her
birthday. Which of the options below would make her happy?

A. Banana mug cake.

B. Angle cake filled with cream cheese frosting.
C. Carrot cake cupcakes with real carrots.
D. Strawberry chiffon cake with pink royal icing decorations.

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31. Rosie will be joining a cake making competition. What are the things
that she needs to consider for her presentation to win the contest?

A. Color, texture, and price of the ingredients.

B. Design, texture, and taste of the cake.
C. Color, price, and flavor of the cake.
D. Price and quality of the materials used.

32. Allan is baking buko pie for his grandmother. What oven temperature
will he be needing if he will make two-crust pies with uncooked buko
filling?

A. 450°F
B. 400°F to 425°F
C. 425°F to 450°F
D. 350°F to 425°F

33. You have received 15 cake orders for the Mother’s Day. How will you
keep the cakes fresh and flavorful until these will be delivered to your
customers?

A. Bake all 15 cakes 1 week before the Mother’s Day Celebration.

B. Reheat unfrosted cake every 3 hours until the pick-up time of
customers.
C. Leave the cakes inside the oven for safety until Mother’s Day.
D. Freeze all unfrosted cakes after cooling and decorate it a night before
the Mother’s Day.

34. Jek will be baking cookies for his friend. What baking utensils are
appropriate for preparing cookies?

A. Baking pan, mixing bowl, rolling pin

B. Muffin pan, rubber scrapper, baking pan
C. Measuring spoon, Measuring cup, muffin pan
D. Baking sheet, measuring spoon, mixing bowl

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 35. Here is a procedure on how to prepare fondant icing. Choose the
letter that shows the proper sequence of steps.

I. Stir and remove from heat as soon as shortening

and glycerin are mixed
II. Put to low heat and mix ½ cup of glucose
III. Knead the fondant into desired form of shape
IV. Dissolve unflavored gelatin to ¼ cup of water

A. I, II, III, IV
B. II, III, IV, I
C. IV, II, I, III
D. III, II, I, IV

36. Rita, a grade 11 student is planning to bake a sponge cake. What is

the first and essential procedure in baking?

A. Apply the correct hand and mixing techniques in baking.

B. Study the recipe and perform mise en place.
C. Follow the specified baking time and required oven temperature.
D. Make use of the type of pan specified in the recipe.

37. What should you consider in preparing fresh petit four’s filling?

A. Any filling chould be be use for Fresh Petit Fours.

B. The filling should be heavy and creamy.
C. The color of the filling should be appetizing to the eyes.
D.The filling should be made from fresh cream and cut fruits.

38. Jaxon is preparing a flour mixture that is thick enough to be rolled and
kneaded. What is being referred to as the flour mixture?
A. batter
B. cream
C. crust
D. dough

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39. You are tasked to prepare a caramelized petit four as your performance
task output. What are the things that you must consider before
preparing the petit four?

I. Coat fresh fruits/fruit segments with plae amber-colored

caramel
II. Handle hot caramel with care
III. Broken and chipped nuts should be handled with care
IV. Select fresh fruits

A. I, II, III
B. II, III, IV
C. IV, II, I
D. I, III, IV

40. What is your thought on the given statement below:

In coating fruits with caramel and sugar, make sure that the caramel
is cooked until it reaches a temperature of 156°C until it begins to color.

A. The given statement is false.

B. The given statement is true.
C. Some details in the given statement are false.
D. Some details in the given statement are true.

41. Aya wants to attract customers and sell all her displayed petit four
products. How are you going to help Aya?

A. Make her display neat and attractive.

B. Serve 5-6 pieces of petit four per plate.
C. Use paper containers in serving the petit fours.
D. Make sure that her petit four are all homemade.

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42. Lilienne is a manager in a restaurant. How should she ensure the
proper storage of their petit fours in order to serve quality products to
the customers?

I. A cool dry closed environment is best for storage of all petit fours
except those that contain perishable ingredients
II. Protect finished petit four from adverse conditions to maintain
integrity by enclosing in food safe containers.
III. Products such as fruits, grapes and strawberries must be frozen
IV. To maintain freshness petit fours should be finished as needed.

A. I, II, III
B. II, III, IV
C. III, IV, I
D. I, II, IV

43. Korin will sell her petit fours to a coffee shop near her school. How will
Jorin package her petit fours to preserve its freshness and quality?

A. Put petit four in a glass container.

B. Put caramel petit four in paper bags.
C. Use paper towels for fresh petit fours.
D. Place the petit four in a food safe container.

44. You were hired to cater a wedding's dessert buffet. What should you
consider about before you commit for the job?

A. Price range, choice of location, motif

B. Motif, facilities, complexity of dessert
C. Facilities, Choice of Location, Complexity of Dessert
D. Complexity of dessert, choice of location, price range

45. Andy uses an electric mixer to beat butter and sugar together in a bowl
until the mixture is light in color and increases in volume. What mixing
technique was described in the sentence?

A. Stirring
B. Cutting in
C. Creaming
D.Cut and Fold

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46. A big company has ordered various desserts from you. In order to
ensure food safety, the following options are considered for packaging
and storing of desserts EXCEPT:

A. Classic puff pastry should be wrapped in plastic and stored in the

refrigerator up to 3 days.
B. A dessert that is not required for immediate consumption should be
cooled immediately and stored in the cool room until required.
C. Dessert containing uncooked eggs should be left in the kitchen for a
day.
D.If milk and cream are used in desserts, they must not be left to stand
at room temperature for any length of time.

47. For her birthday, Mara wants to give away desserts to an IP

community. How is she going to package her desserts according to
standards?

A. Her packaging must be easy to handle.

B. Her packaging must be pleasant to the eyes.
C. Her packaging must be suited to the community.
D. Her packaging must protect food against physical and chemical
damage.

48. To get the exact amount when measuring liquids, all of these must be
followed EXCEPT:

A. Look at the top of the cup if it is full.

B. Place the measuring cup on a flat, even surface.
C. Bend down so that your eyes level with the marker line.
D. Stop pouring when the liquid reaches the marker line for the
desired amount.

49. Egg is valuable ingredient in baking products. Which of the following

is the use of eggs in baking?

A. Eggs make the baked product fluffy and bouncy.

B. Eggs can be used for making the top of the bread smooth.
C. Eggs provide good flavor and crispness to the baked product.
D. Eggs help bind all the other ingredients together.

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50. Arlene wants to make meringue as a giveaway for her shop’s
anniversary. She prepared all the necessary ingredients except for a
leavening agent. What leavening agent would best suit for her
meringue?

A. Yeast
B. Baking Soda
C. Baking Powder
D. Cream of Tartar

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For inquiries or feedback, please contact:

Department of Education – Regional Office VI

Duran St., 5000 Iloilo City
Telephone No.: (033)-337-0149
E-mail Address: [email protected]