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    I. Multiple Choice: Directions: Read and Analyze The Statement Carefully. Choose The Correct Answer in Your Answer Sheet

    Uploaded by

    Molash Leiro
    The document is a test with multiple choice questions about bread and pastry production. It covers topics like equipment used in baking, ingredients, types of dough, mixing techniques, fillings, icings, storage times and shelf lives of various baked goods. The test has 10 questions in the first section and 10 more questions in the second section.

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

    I. Multiple Choice: Directions: Read and Analyze The Statement Carefully. Choose The Correct Answer in Your Answer Sheet

    Uploaded by

    Molash Leiro
    263 views2 pages
    The document is a test with multiple choice questions about bread and pastry production. It covers topics like equipment used in baking, ingredients, types of dough, mixing techniques, fillings, icings, storage times and shelf lives of various baked goods. The test has 10 questions in the first section and 10 more questions in the second section.

    Original Description:

    Summative test

    Original Title

    bppsummative1

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    © © All Rights Reserved

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    The document is a test with multiple choice questions about bread and pastry production. It covers topics like equipment used in baking, ingredients, types of dough, mixing techniques, fillings, icings, storage times and shelf lives of various baked goods. The test has 10 questions in the first section and 10 more questions in the second section.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    263 views2 pages

    I. Multiple Choice: Directions: Read and Analyze The Statement Carefully. Choose The Correct Answer in Your Answer Sheet

    Uploaded by

    Molash Leiro
    The document is a test with multiple choice questions about bread and pastry production. It covers topics like equipment used in baking, ingredients, types of dough, mixing techniques, fillings, icings, storage times and shelf lives of various baked goods. The test has 10 questions in the first section and 10 more questions in the second section.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    MAHARLIKA NATIONAL HIGH SCHOOL

    SUMMATIVE TEST I
    IN 6. A cup of evaporated milk can be substituted with
    BREAD AND PASTRY PRODUCTION which of the ingredients below?
    (module 1) A. ¾ tsp + 1 c. water
    B. 1 c. evap. Milk + ½ c. water
    C. ½ c. evap. Milk + ½ c. water
    I. Multiple Choice: D. 1 tbsp. evap. Milk + ½ c. water
    Directions: Read and analyze the statement
    carefully. Choose the correct answer in your 7. What is the equivalent measurement in cups of a
    answer sheet. ½ pureed ripe banana?
    A. 1 cup
    1. What equipment is used to mix, blend or stir B. ½ cup
    baking mixtures? C. ¾ cup
    A. Spatula D. ¼ cup
    B. Wooden
    C. Electric mixer 8. What are the two types of dough?
    D. Rubber Scraper A. Hard dough and Soft dough
    B. Lean dough and Rich dough
    2. Which of the following is used for baking, C. Light dough and Thick dough
    heating or drying foods? D. Plain dough and Rich dough
    A. Oven
    B. Refrigerator 9. What are the two types of method used in
    C. Baking Pan kneading a dough?
    D. Electric mixer A. Folding and kneading
    B. Cut and Fold Method and
    3. Which equipment below is used in rolling or C. Straight dough Method and Sponge
    kneading large amount of dough mixture? dough Method
    A. Oven D. One-bowl Method and Cut in Method
    B. Dough Roller Conventional Method
    C. Electric mixer
    D. Dough Cutter 10. Which type of mixing technique is commonly
    done in baking bread?
    4. The following are substitute for egg, except one. A. Blending
    A. Sugar B. Creaming
    B. Banana C. Folding
    C. Applesauce D. Kneading
    D. Soy yogurt

    5. Which ingredient below is best substitute for


    cornstarch?
    A. Egg
    B. Flour
    C. Salt
    D. Sugar
    MAHARLIKA NATIONAL HIGH SCHOOL
    SUMMATIVE TEST II A. Consistency
    IN
    B. Appearance
    BREAD AND PASTRY PRODUCTION
    (module 2) C. Color of Product
    D. Moisture content
    DIRECTIONS: Read and analyze the statement 6. It is a pie that should refrigerate when storing
    carefully. Choose the correct answer on the answer but not freezing.
    sheets provided. A. Custard pies
    B. Open-faced pies
    1. It consists of milk, sugar, eggs and flavorings
    C. Pies with meringue
    which is used to fill pastries.
    D. Pies with a top crust
    A. Icing
    7. What kind of pies and tarts that stored loosely
    B. Syrup
    with wax paper covering their fillings.
    C. Custards
    A. Custard pies
    D. Pastry Cream
    B. Open-faced pies
    2. What coating is applied to food to make the food
    C. Pies with meringue
    shiny or glossy?
    D. Pies with a top crust
    A. Frosting
    8. The shelf-life of toaster pastries in freezer.
    B. Glaze
    A. 8 months
    C. Icing
    B. 3 months
    D. Nuts
    C. 4-6 months
    3. What type of icing that is stiff and shiny and can D. 2-3 months
    be kneaded and rolled out to cover fruit or 9. The shelf-life of fruit pies in refrigerator.
    chocolate mud cakes? A. 8 months
    A. Royal B. 3 months
    B. Fondant C. 4-6 days
    C. Boiled Icing D. 2-3 days
    D. Buttercream 10. The shelf-life of pies and pastries, unbaked in
    4. What principle of decorating and finishing pastry freezer.
    products refers to amount of moisture present A. 8 months
    which contribute in the moistness and softness of B. 3 months
    pastries? C. 4-6 months
    A. Consistency D. 2-3 months
    B. Appearance
    C. Moisture Content
    D. Color of Product
    5. What principle of decorating and finishing pastry
    products which stimulates sense of sight and
    enhance once appetite?

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