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  • College of Teacher Education-Senior High School Affairs: Republic of The Philippines Tamag, Vigan City 2700 Ilocos Sur

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    Ma. Rochelle Cabrales
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    This document contains a test on bread and pastry production, including multiple choice and true/false questions about baking techniques and processes. It tests knowledge of leavening agents, fermentation, proofing, mixing methods, and ingredients. The test also includes sections to enumerate baking tools and state a complete bread recipe.

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    First quarter exam

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    This document contains a test on bread and pastry production, including multiple choice and true/false questions about baking techniques and processes. It tests knowledge of leavening agents, fermentation, proofing, mixing methods, and ingredients. The test also includes sections to enumerate baking tools and state a complete bread recipe.

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    © All Rights Reserved
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    22 views2 pages

    College of Teacher Education-Senior High School Affairs: Republic of The Philippines Tamag, Vigan City 2700 Ilocos Sur

    Uploaded by

    Ma. Rochelle Cabrales
    This document contains a test on bread and pastry production, including multiple choice and true/false questions about baking techniques and processes. It tests knowledge of leavening agents, fermentation, proofing, mixing methods, and ingredients. The test also includes sections to enumerate baking tools and state a complete bread recipe.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 2

    Republic of the Philippines

    UNIVERSITY OF NORTHERN PHILIPPINES


    Tamag, Vigan City
    2700 Ilocos Sur

    College of Teacher Education- Senior High School Affairs


    Website: www.unp.edu.ph Mail: [email protected]
    Tel #: (077) 674-0789

    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)

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