First Summative Test in Bread and Pastry Production 12

FIRST SUMMATIVE TEST IN BREAD AND PASTRY PRODUCTION 12
Direction: Read and understand carefully the questions below. Write your answers on a piece of
paper.
1. What equipment is used to mix, blend or stir baking mixtures?

A. Electric mixer B. Spatula C. Rubber Scraper D. Wooden Spoon
2. Which of the following is used for baking, heating or drying foods?
A. Electric mixer B. Oven C. Baking pan D. Refrigerator
3. Which equipment is used in rolling or kneading large amount of dough mixture?
A. Electric mixer B. Oven C. Dough Cutter D. Dough Roller
4. The following are substitute for egg, except one.
A. Applesauce B. Sugar C. Banana D. Soy yogurt
5. What ingredient below can be an alternative for cornstarch?
A. Egg B. Salt C. Flour D. Sugar
6. A cup of evaporated milk can be substituted with which of the following ingredients?
A. 1 c. evap. Milk + ½ c. water C. ½ c. evap. Milk + ½ c. water
B. 1 tbsp. evap. Milk + ½ c. water D. ¾ tsp + 1 c. water
7. What is the equivalent measurement in cups of a ½ pureed ripe banana?
A. 1 cup B. ¾ cup C. ½ cup D. ¼ cup
8. What are the two types of dough?
A. Hard dough and Soft dough C. Light dough and Thick dough
B. Lean dough and Rich dough D. Plain dough and Rich dough
9. What are the two types of method used in kneading a dough?
A. Cut and Fold Method and C. One-bowl Method and Cut in Method Conventional
Method
B. Folding and kneading D. Straight dough Method and Sponge dough Method
10. Which type of mixing technique is commonly done in baking bread?
A. Blending B. Folding C. Creaming D. Kneading
11. It consists of milk, sugar, eggs and flavourings which is used to fill pastries.
A. icing B. custards C. syrup D. pastry cream
12. What coating is applied to food to make the food shiny or glossy?
A. nuts B. glaze C. icing D. frosting
13. What type of icing that is stiff and shiny and can be kneaded and rolled out to cover fruit or
chocolate mud cakes
A. fondant B. boiled icing C. buttercream D. royal icing
14. It is rich cream made of chocolate and heavy cream?
A. syrup B. ganache C. custard D. butter cream
15. What kind of filling that can be purchased ready made?
A. custard B. pastry cream C. meringue D. jams and jellies
16. It is made from beating egg whites with sugar.
17. Which is made from sugar and water, and then cooked.
A. jams B. ganache C. custards D. simple sugar syrup
18. What principle of decorating and finishing pastry products refers to the uniformity in grains
and texture?
A. consistency B. moisture content C. appearance D. color of product
19. What principle of decorating and finishing pastry products refers to its form and shape after
baking?
A. consistency B. moisture content C. appearance D. color of Product
20. What principle of decorating and finishing pastry products refers to amount of moisture
present which contribute in the moistness and softness of pastries?
21. What principle of decorating and finishing pastry products which stimulates sense of sight
and enhance once appetite?
22. Which filling contains starch thickeners as well as eggs, resulting in a much thicker and
more stable product?
23. Which is made from sugar and water then cooked?
A. meringue B. jams and Jellies C. whipped cream D. simple sugar syrup
24. Which of the following icing becomes rock-hard once set?
25. Which icing is made by creaming butter until pale with icing sugar, vanilla and milk?
TEST II. Read and analyze the descriptions below, and identify what is referred in each
item. Select the correct answer from the box.
Pastry Flakiness Salt Pie and tart Tenderness
All-purpose flour Shortening Water French Pastries
Croissants Cream Puffs Puff Pastry
_____________ 1. Described as the condition where thin layers of baked dough separate from
each other.
_____________ 2. Pastries that consist of two component; pie and filling.
_____________ 3. It is achieved by decreasing hydration and development of gluten.
_____________ 4. It refers to a variety of baked products made with a high protein fat to flour
with a very little liquid.
_____________ 5. A rich pastry filled with custard or fruit.
_____________ 6. Fats frequently used to make pastry.
_____________ 7. It has some tenderizing and conditioning effect on the gluten.
_____________ 8. The dough is rolled with butter to make layers and is then left to rise,
creating a really light texture.
_____________ 9. A light, flaky, rich pastry made by rolling dough with butter and folding it to
make layers.
_____________ 10. The gluten content of this flour will provide the framework or substance of
baked pastries.
TEST III. From Column A, select the letter that is associated with column B. Write the
letter of the correct answer in your test notebook.
A B
1. The ingredients are moved vigorously in a back and forth, a. creaming
up and down, and around and around motion until they are smooth
2. It involves mixing all the ingredients

together with a utensil, usually a spoon, b. beating
using a circular motion.
3. It is a process were fat and sugar are

beaten together until they take on a light, c. whisking
stirring airy texture.
4. The process of distributing solid fat in dry ingredients. d. stirring
5. Air is incorporated into such foods

as whipping cream and egg whites
through very vigorous mixing, usually e. kneading
with an electric mixer or whisk.
6. To mix gently by bringing rubber scraper f. laminating

down through mixture.
7. Working with the dough using the heel of g. cut and fold
the hands, accompanied by pressing, stretching
and folding in order to develop its gluten. h. cutting in
8. Fat is repeatedly folded into the dough. i. sifting four
9. Beating of cream using an electric mixer on a low speed. j. whipping
10. to flatten dough out into a sheet in preparation

to shaping to various forms. k. rolling
TEST IV. ENUMERATION

Give at least 5 characteristics of a well-made bread.
Prepared by:
CHEENY T. FRIAS
Subject Teacher

First Summative Test in Bread and Pastry Production 12

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FIRST SUMMATIVE TEST IN BREAD AND PASTRY PRODUCTION 12

1. What equipment is used to mix, blend or stir baking mixtures?

2. It involves mixing all the ingredients

3. It is a process were fat and sugar are

4. The process of distributing solid fat in dry ingredients. d. stirring

5. Air is incorporated into such foods

6. To mix gently by bringing rubber scraper f. laminating

8. Fat is repeatedly folded into the dough. i. sifting four

9. Beating of cream using an electric mixer on a low speed. j. whipping

10. to flatten dough out into a sheet in preparation

TEST IV. ENUMERATION

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