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College of Teacher Education-Senior High School Affairs: Republic of The Philippines Tamag, Vigan City 2700 Ilocos Sur
College of Teacher Education-Senior High School Affairs: Republic of The Philippines Tamag, Vigan City 2700 Ilocos Sur
1. Yeast is the leavening agent in bread that feeds in sugar that produces alcohol and carbon
dioxide, which makes the bread rise, this process called fermentation. (TRUE)
2. Higher or lower temperature will activate the microorganism. If using dry yeast, it will
weight four times its original size. (FALSE inactivate/kill)
3. In the sponge method, all flour is added at once without a preliminary fermentation period.
(False straight dough method)
4. After kneading the dough, do the dimple test by getting a small amount of dough and stretch
it, if the dough tear at the center needed more stroke if not rest it for fermentation. (False
window pane/bubble gum test)
5. Proofing is done by plunging the fist at the middle of the dough, folding the edges toward the
center and turning the dough over. (False-Punching)
6. Dough is literally thick in mixture and batter is in thin mixture.
7. Pastry method is readily available ingredients are mixed and add lastly the fat. (False-One
bowl method)
8. Filling is used to enhanced the flavor of the baked product.
9. All-purpose flour is the main ingredient among all other ingredients. It is a powdery product
obtained from milled cereals. (Flour/False)
10. Store sugar in airtight jars or canisters to prevent caking. Keep unopened containers of honey
and syrup at room temperature.
Bread and Pastry Production
First Quarter Exam
Name:________________________________________ Date:____________ Score:_________
Strand & Section:_________________________ Instructor: Arlene Kriszel M. Tabbuac
Test I. Multiple Choice. Write the letter of the correct answer before the number. NO
ERASURES
1. The technique of prolonged cooking of food by dry heat acting by convection, and not by
radiation , normally in an oven, but also in hot ashes, or on hot stones.
a. Bake c. Pre heating
b. Baking d. Both A and B
2. A basic food made from flour and water to form dough, it has been a staple food of human
nutrition for thousand years.
a. Bread c. Pastry
b. Rolls d. Cake
3. They are often referred to as small flat cakes that have a low moisture content which improves
their keeping qualities.
a. Biscuit c. Griddle cake
b. Cookie d. Doughnut
4. Used to scrape dough from the sides of the bowl without scratching it.
a. Spatula c. Dough scraper
b. Rubber scraper d. Wooden spoon
5. It is used in separating course particles in the ingredient by passing through a sieve or sifter.
a. Sifting c. Coat
b. Dusting d. Sprinkle
6. It is combination of two repelling ingredients.
a. Combine c. Mix
b. Emulsion d. Stir
7. It is a process of setting the ingredients by heating, cooling and warming up to its proper
temperature.
a. Cooling C. Heating
b. Tempering d. Freezing
8. To beat rapidly and continuously to aid incorporation of air and increase the volume.
a. Stir c. Combine
b. Beat d. Whip
9. Carrie wants to measure 1500 grams of flour but she don’t have any weighing scale. What kind
of measuring tool does Carrie need to use to measure the needed flour?
a. Tablespoon c. Weighing scale
b. Measuring cup d. Graduated Measuring cup
10. Liza is currently baking a bread, she need to monitor the rising of the bread. What type of tool
does Liza need to use to monitor the temperature of the oven?
a. Timer c. Thermometer
b. Candy Thermometer d. Oven Thermometer
Test II. Enumeration. Enumerate the following tools based on their usage. (25 points)
A. Preparatory Tools B. Baking Pans C. Mixing Tools D. Measuring tools E. Cutting Tools
1. 1. 1. 1. 1.
2. 2. 2. 2. 2.
3. 3. 3. 3. 3.
4. 4. 4. 4. 4.
5. 5. 5. 5. 5.
Test III. State the complete recipe of bread making. (25 points)