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    Direction: Encircle The Letter of The Correct Answer

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    Agnes Ipanto Bontilao
    This document contains a 25-question summative test for a Bread and Pastry Production course at Kalian National High School. The test covers various topics in baking including ingredients, techniques, terms, and processes. Students are asked to choose the correct answer for multiple choice questions about flour, leavening agents, measurement, mixing methods, baking methods, icings, and components of plated desserts. The test is meant to assess student understanding of key concepts in bread and pastry production.

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    Direction: Encircle The Letter of The Correct Answer

    Uploaded by

    Agnes Ipanto Bontilao
    25 views1 page
    This document contains a 25-question summative test for a Bread and Pastry Production course at Kalian National High School. The test covers various topics in baking including ingredients, techniques, terms, and processes. Students are asked to choose the correct answer for multiple choice questions about flour, leavening agents, measurement, mixing methods, baking methods, icings, and components of plated desserts. The test is meant to assess student understanding of key concepts in bread and pastry production.

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    This document contains a 25-question summative test for a Bread and Pastry Production course at Kalian National High School. The test covers various topics in baking including ingredients, techniques, terms, and processes. Students are asked to choose the correct answer for multiple choice questions about flour, leavening agents, measurement, mixing methods, baking methods, icings, and components of plated desserts. The test is meant to assess student understanding of key concepts in bread and pastry production.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    25 views1 page

    Direction: Encircle The Letter of The Correct Answer

    Uploaded by

    Agnes Ipanto Bontilao
    This document contains a 25-question summative test for a Bread and Pastry Production course at Kalian National High School. The test covers various topics in baking including ingredients, techniques, terms, and processes. Students are asked to choose the correct answer for multiple choice questions about flour, leavening agents, measurement, mixing methods, baking methods, icings, and components of plated desserts. The test is meant to assess student understanding of key concepts in bread and pastry production.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 1

    KALIAN NATIONAL HIGH SCHOOL

    SENIOR HIGH SCHOOL DEPARTMENT

    BREAD AND PASTRY PRODUCTION NC II

    SUMMATIVE TEST

    Name: __________________________________________________ Grade & Section: _________________________


    Direction: Read each item carefully and choose the letter of the correct answer. Encircle the letter of the correct answer.

    1. What is the basic ingredient in baking that improves aroma, flavor, and nutrition in baked products?
    A. baking powder B. flour C. shortening D. sugar
    2. Which of the ingredients is an example of a physical leavening agent?
    A. air B. baking powder C. baking soda D. yeast
    3. Which among the choices is a personal cleanliness practice in baking?
    A. combing the hair in the working area C. washing the hands after work
    B. keeping fingernails long D. wearing an apron during working hours
    4. What is the best step to have better results in baking?
    A. Measure ingredients accurately. C. Use modern equipment.
    B. Memorize the recipe very well. D. Use only imported ingredients.
    5. What is the proper way to measure flour accurately?
    A. level off with the use of the tines of a fork C. shovel the flour
    B. shakes the measuring cup before levelling D. sift it before measuring
    6. Which of the following flour mixture is thick enough to be rolled and kneaded?
    A. batter B. cream C. crust D. dough
    7. Which type of light pastry is filled with whipped cream or a sweetened cream filling and often topped with chocolate?
    A. cream puff B. Danish pastry C. French pastries D. pie and tart
    8. How many cups are there in one gallon?
    A. 3 B. 5 C. 10 D. 16
    9. What is the simplest method in mixing the ingredients together with a utensil, usually a spoon, using circular motion?
    A. beating B. creaming C. stirring D. folding
    10. Which is a rich pastry filled with custard or fruit?
    A. cream puff B. Danish pastry C. French pastries D. pie and tart
    11. How do you call the process of putting products into containers for easy distribution?
    A. labeling B. packaging C. storing D. wrapping
    12. It refers to dry heat cooking which usually takes place in oven.
    A. baking B. broiling C. grilling D. stewing
    13. It refers to fine white flour made from soft wheat which contains 7-9% protein.
    A. all-purpose flour B. bread flour C. cake flour D. pastry flour
    14. Which refers to getting the right number of serving from a recipe and serving the right amount?
    A. mark-up B. portion control C. weight D. yield
    15. Which refers to a method of dividing cake into uniform pieces before serving?
    A. counting B. cutting C. measuring D. weighing
    16. What sweet soluble organic compound belongs to the carbohydrate group of foods?
    A. flour B. milk C. shortening D. sugar
    17. What sugar is pulverized into powder to prevent caking?
    A. caster sugar B. confectioner’s sugar C. granulated sugar D. white sugar
    18. Which basic ingredient in baking helps attain tenderness by preventing cohesion of gluten strands?
    A. leavening B. liquid C. shortening D. sugar
    19. It refers to heating the oven to attain the required baking temperature before baking.
    A. baking B. proofing C. preheating D. broiling
    20. 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 B. custard C. ganache D. syrup
    21. It refers to miniature bite-sized confections coated with icing.
    A. fresh petit four B. iced petit four C. marzipan D. petit four
    22. It refers to a petit four decorated/covered with fondant icing.
    A. fresh petit four B. iced petit four C. marzipan D. petit four
    23. It is a tiny fresh fruit tartlet.
    A. fresh petit four B. iced petit four C. marzipan D. petit four
    24. Which is a final component of plated dessert?
    A. crunch B. garnish C. main item D. sauce
    25. What dessert component is the actual dessert itself?
    A. crunch B. garnish C. main item D. sauce

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