TLE 10-TQ 3rd

REPUBLIC OF THE PHILIPPINES
DEPARTMENT OF EDUCATION
REGION X – NORTHERN MINDANAO
DIVISION OF LANAO DEL NORTE
Gov. A. Quibranza Prov’l Gov’t Compound
Pigcarangan, Tubod, Lanao del Norte
THIRD PERIODICAL EXAM

TLE – 10 BREAD AND PASTRY
Name: _____________________________ Section: _________________

Score: Date: ________________
A. MULTIPLE CHOICES. Read and analyze the statement carefully. Choose the best answer and write
the letter only on the space provided.
_____1. It refers to dry heat cooking which usually takes place in oven.
A. baking C. grilling
B. broiling D. stewing
_____2. It refers to fine white flour made from soft wheat which contains 7-9% protein.
A. all-purpose flour C. cake flour
B. bread flour D. pastry flour
_____3. Which is a light cake made of meringue and flour?
A. angel food cake C. chiffon cake
B. batter cake D. sponge cake
_____4. Which refers to getting the right number of serving from a recipe and serving the right amount?
A. mark-up C. weight
B. portion control D. yield
_____5. Which refers to a method of dividing cake into uniform pieces before serving?
A. counting C. measuring
B. cutting D. weighing
_____6. Which method of portioning is done with the use of a food scale?
A. counting C. measuring
B. cutting D. weighing
_____7. What sweet soluble organic compound belongs to the carbohydrate group of foods?
A. flour C. shortening
B. milk D. sugar
_____8. This very fine sugar dissolves faster and is perfect for making meringue.
A. caster sugar C. granulated sugar
B. confectioner’s sugar D. white sugar
_____9. What sugar is pulverized into powder to prevent caking?
A. caster sugar C. granulated sugar
B. confectioner’s sugar D. white sugar
_____10. Which basic ingredient in baking helps attain tenderness by preventing cohesion of gluten
strands?
A. leavening C. shortening
B. liquid D. sugar
_____11. It refers to heating the oven to attain the required baking temperature before baking.
A. baking C. preheating
B. proofing D. broiling
_____12. This type of cake contains a high percentage of fat or shortening.
A. batter type cake C. foam type cake
B. chiffon D. unshortened cake
_____13. It is a combination of shortened and foam type cake.

_____14. Which contains less than 5% fats?
_____15. What coating is applied to food to make the food shiny or glossy?
A. custard C. glaze
B. ganache D. syrup
_____16. Which is a kind of icing that is made out of butter and/or shortening blended with
confectioner’s sugar or sugar syrup?
A. butter cream C. ganache
B. custard D. syrup
_____17. Which is a rich cream made of chocolate and heavy cream?
A. butter cream C. ganache
B. custard D. syrup
_____18. Which edible mixture is used to fill pastries, sandwiches, or cakes?
A. butter cream C. filling
B. custard D. ganache
_____19. What type of icing is made of boiled sugar syrup so that it would crystallize into a mass of
extremely small white crystals?
A. butter cream C. filling
B. custard D. fondant
_____20. Custard filling can be stored in the refrigerator for up to how many days?
A. 3 days C. 5 days
B. 4 days D. 6 days
B. IDENTIFICATION. Identify the type of icing being described by the sentences below. Write the
correct answer on your answer sheet.
_____ 21. The easiest cake icing to make

_____ 22. Frosting is part butter and good quality cheese
_____ 23. Type of cake icing that dries into a hard outer shell. It is also one of the easiest to dye with
edible colorings.
_____ 24. Made of sifted powdered sugar, milk and superior butter
_____ 25. This type of cake icing is achieved using cold heavy whipping cream and sugar.
_____ 26. An icing made of butter and/or shortening blended with confectioner’s sugar or sugar syrup,
other ingredients may also be added.
_____ 27. Shiny coating such as syrup, applied to a food; to make a food shiny or glossy by coating it
with a glaze or by browning it under a broiled or in a hot oven.
_____28. Rich cream made of chocolate and heavy cream.
_____ 29. Edible mixture used to fill pastries, sandwiches, or cakes.
_____ 30. Provides a light fluffy filling with a delicate flavour.
C. MATCHING TYPE. Match the definitions in Column A with the terms in Column B. Write your
answer on the space provided.
A B
_____31. Finely ground powder obtained by grinding and/or A. water
milling cereal grains
B. shortening
_____32. Cheapest ingredient in baking. It helps dissolve all other
C. leavening
ingredients into batter and form a smooth, workable mixture.
D. flour
_____33. It is considered the most costly ingredient in baking. It
represents almost 50% of the total cost of baked products. E. eggs
_____34. Made from hydrogenated vegetable oil. It contains 80- F. Sponge Method
85 percent fat and 10-15 percent water. G. One-Stage Method
_____35. Gases that cause the batter to rise. It also increases H. Creaming Method
tenderness when any fat is added to a flour mixture. I. Chiffon Method
_____36. It also called the conventional method and the J. High-fat or Shortened
standard method for mixing high-fat cakes.
Cakes
_____37. A type of cake which contain high percentage off at or
shortening.
_____38. A butter containing flour, egg yolks, vegetable oil, and
water is folded into the whites.
_____39. Butter is creamed with sugar until the mixture is light
then; whipped egg whites are folded into the butter.
_____40. All in one step. It is adding the liquid ingredients to
the bowl first.
D. Identify the following tools and equipment in baking.
Write your answer on the space provided.
41.______________ 42.______________ 43._______________
44.______________ 45.______________ 46._______________
47.______________ 48.______________ 49._______________
50.______________
Commit your work to the Lord and your plan will succeed.
Proverbs 16:3
ANSWER KEY
TLE 10-BREAD AND PASTRY
A. 1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
B. 21.
22.
23.
24.
25.
26.
27.
28.
29.
30.
C. 31.
32.
33.
34.
35.
36.
37.
38.
39.
40.
D. 41.
42.
43.
44.
45.
46.
47.
48.
49.
50.

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REPUBLIC OF THE PHILIPPINES

THIRD PERIODICAL EXAM

Name: _____________ Section: _

B. chiffon D. unshortened cake

_____ 21. The easiest cake icing to make

41. 42. 43.___

44. 45. 46.___

47. 48. 49.___

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