Scribd Logo
Upload

Welcome to Scribd!

  • Final Exam in Bread and Pastry 2018.

    Uploaded by

    janice curag
    7 views2 pages
    clearance

    Original Title

    final exam in bread and pastry 2018.

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    clearance

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    7 views2 pages

    Final Exam in Bread and Pastry 2018.

    Uploaded by

    janice curag
    clearance

    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

    HAGUILANAN HIGH SCHOOL

    Haguilanan, Catigbian, Bohol

    EXAMINATION IN BREAD AND PASTRY PRODUCTION FOR GRADE 12


    NAME:_____________________________________ GRADE & SECTION:________________ DATE: _____
    Score: _____
    I. Read each statement carefully. Encircle the letter of the correct answer.

    1. To cook food in a dry heat method inside an oven.


    a. Bake b. knead c. mix d. steam
    2. Consists of beaten eggs sometimes mixed with a liquid, usually water or milk , which is
    brushed onto the bread or pastry.
    a. Fermentation b. egg wash c. knead d. dough
    3. A mixture used as a dessert or topping made of beaten egg whites and sugar until
    smooth, light and fluffy, usually added with cream of tartar to make it stable.
    a. Mix d. dough c. whip d. meringue
    4. Microorganisms that produce carbon dioxide gas when it mixes with carbohydrates,
    causing the dough to rise.
    a. Whip b. yeast c. mix d. grease
    5. To brush pan with shortening.
    a. Foaming b. knead c. grease d. yeast
    6. What is the proper way to measure flour accurately?
    a. Level off with the use of the tines of a fork
    b. Shakes the measuring cup before levelling
    c. Shovel the flour
    d. Sift it before measuring
    7. Which of the following flour is thick enough to be rolled and kneaded?
    a. Batter b. cream c. crust d. dough
    8. What is the basic ingredient in baking that improves aroma, flavour, and nutrition in
    baked products?
    a. Baking powder b. flour c. shortening d. sugar
    9. It is a finely meal obtained by grinding and milling cereal grains or other root crops.
    a. Cereal b. rice c. flour d. sugar
    10. A sweet, soluble organic compound that belongs to the carbohydrate group of food.
    a. Sugar b. flour c. yeast d. butter
    11. Considered a complete protein, containing all the essential amino acids humans use to
    build other proteins needed by the body.
    a. Sugar b. flour c. yeast d. eggs
    12. Made from plant products such as corn, cottonseeds, soybeans, peanuts, and other
    sources.
    a. Bread b. eggs c. flour d. oil
    13. Made of fat from pork.
    a. Lard b. oil c. butter d. vanilla
    14. It is also known as bicarbonate of soda, or Sodium Bicarbonate. It is a chemical salt with
    diverse practical uses.
    a. Cream of tartar b. baking powder c. baking soda d. shortening
    15. Transparent cup calibrated to indicate the amount of liquid.
    a. Dry-measuring cup b. liquid-measuring c. spoon d. cup
    16. A tool with a sharp edge to cut dough.
    a. Grater b. spatula c. dough cutter d. scraper
    17. A hollow dish where ingredients for baking are mixed.
    a. Egg beater b. mixing bowl c. mixer d. rolling pin
    18. Used for mixing and stirring flour mixtures.
    a. Spatula b. scraper c. spoon d. wooden spoon
    19. An aluminium or tempered glass dish, rectangular or square I form used for baking
    cookies.
    a. Baking sheet b. baking pan c. oven d. muffin pan
    20. This method combines all the ingredients together at one time to make the dough.
    a. Straight method b. sponge & dough method c. kneading d. creaming
    21. A combination of two motions cutting vertically through the mixture and turning over
    and over by gliding the spoon or rubber scraper across the bottom of the mixing bowl at
    each turn.
    a. Beating b. stirring c. whipping d. cut and fold
    22. It is done to incorporate air in a mixture by mechanical agitation.
    a. Beating b. stirring c. creaming d. folding

    23. Beating egg and creaming to fill with air and make them thick and fluffy.
    a. Sifting b. whipping c. creaming d. whipping
    24. It is known as the most popular and best sold baked products, not only in our country
    but in other countries as well.
    a. Flour b. shortening c. bread d. knead
    25. Solid elongated wood with handles at both ends that is used to flatten dough o pastry.
    a. Grater b. spoon c. mixer d. rolling pin
    26. Mixing all ingredients together usually with a spoon in a circular motion.
    a. Whisking b. beating c. rolling d. stirring
    27. Introducing air into the mixture through mechanical agitation as in beating eggs.
    a. Stirring b. beating c. whisking d. rolling
    28. Working with the dough using the heels of hands, accompanied by pressing, stretching
    and folding in order to develop its gluten.
    a. Laminating b. creaming c. kneading d. whisking
    29. What kind of sugar is primarily used in preparing icing?
    a. Refined sugar b. brown sugar c. confectioner’s sugar d. granulated sugar
    30. Which kind of flour contains more gluten and less starch?
    a. All-purpose flour b. bread flour c. cake flour d. soft-flour

    II. Give what is asked.


    1. Write down the complete recipe including the procedure of the following:
    A. CHIFFON
    B. SWISS ROLL
    C. PAN DE CIOSA

    GOD BLESSES EVERYONE!!!

    You might also like