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    Bread and Pastry FIRST Quarter Exam

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    Elgin Casquejo
    This document is a test on bread and pastry concepts for a first quarter examination at Potungan National High School. It consists of 35 multiple choice questions testing knowledge of baking terminology, measurement conversions, ingredient classifications, and identification of kitchen tools and utensils used in baking. Students are asked to select the best answer and shade in the corresponding letter on their test sheet.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Bread and Pastry FIRST Quarter Exam

    Uploaded by

    Elgin Casquejo
    5K views4 pages
    This document is a test on bread and pastry concepts for a first quarter examination at Potungan National High School. It consists of 35 multiple choice questions testing knowledge of baking terminology, measurement conversions, ingredient classifications, and identification of kitchen tools and utensils used in baking. Students are asked to select the best answer and shade in the corresponding letter on their test sheet.

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    Test Question-Bread & pastry 1st quarter exam

    Original Title

    -Bread and pastry FIRST Quarter Exam

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    This document is a test on bread and pastry concepts for a first quarter examination at Potungan National High School. It consists of 35 multiple choice questions testing knowledge of baking terminology, measurement conversions, ingredient classifications, and identification of kitchen tools and utensils used in baking. Students are asked to select the best answer and shade in the corresponding letter on their test sheet.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    5K views4 pages

    Bread and Pastry FIRST Quarter Exam

    Uploaded by

    Elgin Casquejo
    This document is a test on bread and pastry concepts for a first quarter examination at Potungan National High School. It consists of 35 multiple choice questions testing knowledge of baking terminology, measurement conversions, ingredient classifications, and identification of kitchen tools and utensils used in baking. Students are asked to select the best answer and shade in the corresponding letter on their test sheet.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 4

    POTUNGAN NATIONAL HIGH SCHOOL

    Potungan, Dapitan City


    Bread and Pastry
    First Quarter Examination
    Name: ________________________________ Score: _________
    Year level: ____________________________ Date: _________
    Instruction: Read the sentences carefully. Select the best answer on the given
    choices. Shade the letter corresponds to your answer. (1 pt.each)

    A B C D
    1. What do you call to the process of cooking food by indirect
    heat or dry heat in a confined space as in heated oven,
    electricity, charcoal, wood or oil at a temperature from 250⁰-
    450⁰F?
    A. Baking C. Mixing
    B. Cooking D. Drying
    2. What do you call to a flour mixture that can be rolled or
    kneaded?
    A. Batter C. Baked
    B. Dough D. Mixed
    3. Which of the following is made of porcelain or glass used for
    baking individual custard?
    A. Custard Cup C. Pop over pan
    B. Muffin pan D. Bundt pan
    4. Which is used for sifting flour?
    A. Grater C. Flour Sifter
    B. Cutting Tools D. Electric mixer
    5. What kitchen utensil is used to grate cheese, chocolate, and
    other fresh fruits?
    A. Shears C. Sifter
    B. Grater D. Cutting Tools
    6. Which is used to flatten or roll the dough?
    A. Rolling pin C. Spatula
    B. Rubber scraper D. Pastry Blender
    7. What utensil is used to bake loaf bread?
    A. Loaf pan C. Bundt pan
    B. Griddle pan D. Muffin pan
    8. Which of the following is used to pound or ground
    ingredients?
    A. Grater C. Shears
    B. Mortar and Pestle D. Sifter
    9. What kitchen tool has a handle and with wire which is used to
    cut fat or shortening in the preparation of pies, biscuits or
    doughnuts.
    A. Pastry Bag C. Pastry Blender
    B. Pastry Brush D. Pastry Tip
    10.What tool is use in beating eggs or whipping cream?
    A. Rolling Pin C. Spatula
    B. Rotary Egg beater D. Rubber Scraper
    11.What is the equivalent of 1 tablespoon?
    A. 3 teaspoon C. 2 teaspoon
    B. 4 teaspoon D. 1 teaspoon
    12.What is the equivalent of 4 tablespoon to cup?
    A. ¼ cup C. ½ cup
    B. 1/8 cup D. 1/3 cup
    13.What is the equivalent of 16 tablespoon?
    A. 1 cup C. 1/3 cup
    B. ½ cup D. 1/8 cup
    14.What is the equivalent of 1 pint?
    A. 1 cup C. 3 cups
    B. 2 cups D. 4 cups
    15.How many pounds is equivalent to 1 kilogram?
    A. 2.5 pounds C. 2.42 pounds
    B. 2.8 pounds D. 2.21 pounds
    16.How many grams is equivalent to 1 pound?
    A. 463.59 grams C. 464.60 grams
    B. 400 grams D. 465.50grams
    17.What is the equivalent of 1 cup to whole eggs?
    A. 2 whole eggs C. 5 whole eggs
    B. 4 whole eggs D. 6 whole eggs
    18. How many cups is equivalent to 8 egg whites?
    A. 1 cup C. 3 cups
    B. 2 cups D. 5 cups
    19.What is the equivalent of 1 gallon?
    A. 4 quarts C. 6 quarts
    B. 5 quarts D. 7 quarts
    20.What is the substitution of 1 tablespoon of all-purpose flour?
    A. 1 tablespoon cornstarch C. ½ tablespoon cornstarch
    B. 2 tablespoon cornstarch D. ¼ tablespoon cornstarch
    21.What is the substitution of 1 ounce chocolate?
    A. 1 tablespoon cocoa plus 1 tablespoon fat
    B. 2 tablespoon cocoa plus 1 tablespoon fat
    C. 3 tablespoon cocoa plus 1 tablespoon fat
    D. 4 tablespoon cocoa plus 1 tablespoon fat
    22.How many frozen egg yolk is equivalent to 1 egg yolk?
    A. 1 1/3 tablespoon frozen egg yolk
    B. 1 ½ tablespoon frozen egg yolk
    C. 1 ¼ tablespoon frozen egg yolk
    D. 1 1/8 tablespoon frozen egg yolk
    23.Using the formula in converting degrees Centigrade to
    degrees Fahrenheit and Fahrenheit to Centigrade. What is
    50⁰ Centigrade to degrees Fahrenheit?
    A. 122⁰F C. 124⁰ F
    B. 123⁰F D. 125⁰ F
    24.What is 80⁰ Centigrade to degrees Fahrenheit?
    A. 174⁰F C. 173⁰F
    B. 170⁰F D. 176⁰F
    25.What is 130⁰Centigrade to degrees Fahrenheit?
    A. 200⁰F C. 266⁰F
    B. 250⁰F D. 265⁰F

    26.What is 270⁰Centigrade to degrees Fahrenheit?


    A. 500⁰F C. 482⁰F
    B. 518⁰F D. 536⁰F
    27.What is 536⁰Fahrenheit to degrees centigrade?
    A. 280⁰C C. 240⁰C
    B. 270⁰C D. 230⁰
    28.What is 374⁰Fahrenheit to degrees centigrade?
    A. 180⁰C C. 200⁰C
    B. 190⁰C D. 100⁰C
    29.What is 302⁰Fahrenheit to degrees centigrade?
    A. 150⁰C C. 145⁰C
    B. 140⁰C D. 155⁰C
    30.What is 194⁰Fahrenheit to degrees centigrade?
    A. 90⁰ C C. 105⁰C
    B. 100⁰C D. 110⁰C
    31.Which of the following is a dry ingredient?
    A. Flour C. Oil
    B. Water D. Evaporated Milk
    32.Which of the following is a measuring tool?
    A. Weighing Scale C. Tray
    B. Spatula D. sifter

    Identify the following pictures below:

    33.

    A. Muffin pan C. Jelly roll pan


    B. Tube Center pan D. custard cup

    34.

    A. Measuring spoon C. Weighing scale?


    B. Measuring Cups D. Custard Cup

    35.

    A. Measuring spoon C. Weighing scale


    B. Measuring Cups D. Custard Cup

    God Bless…

    //ejsc2019

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