Camiguin National High School

Looc, Catarman, Camiguin

BREAD and PASTRY PRODUCTION

SEMI-FINAL EXAMINATION
S.Y 2019-2020

Name: ____________________________________________________Score:_______ Rating__________

I. MULTIPLE CHOICE. Select the option that best answer the question and encircle the letter of your
answer.

1. How to identify the dough is ready for initial 9. What is the purpose of pre-heating the oven?
fermentation? a. To attain the desired temperature of the oven.
a. If the dough is already double in bulk. b. To attain the color of the product.
b. If the dough mix with the liquid ingredients. c. To let the excess gas escape.
c. If the dough is smooth and elastic. d. To remove the rust of the oven.
d. If the dough is manageable.
10. How do you know if you beaten the eggs into thick
2. Which of the following is the right way of cracking peak?
the egg? a. If the meringue turns into white color.
a. Use 2 bowls for fresh and stale. b. If the meringue is watery.
b. Crack with the tines of the fork. c. If the meringue is smooth and double in bulk.
c. Use your bare hands. d. If the meringue will drop.
d. Crack with wire whisk.
11. What are the fats substitute can we use for baking
3. How do you measure 3 ¾ cup sugar? bread?
a. Scoop 4 c of 1 c measuring cup. a. yeast, baking soda, and baking powder.
b. Scoop 15 c of 1/4 c measuring cup. b. sesame seeds, nutmeg and anise.
c. Scoop 7 c of ½ c measuring cup. c. milk, water, and chocolate.
d. Scoop 10 c of 1/8 c measuring cup. d. butter, lard and margarine.

4. What is the purpose of pricking the bottom of the 12. What mixing method were demonstrated in baking
pie with the tines of the fork? products?
a. To let the bottom sunk. a. Mixing method c. One night Method
b. To let the filling penetrate to the bottom. b. Straight Dough Method d. Braine Marie method
c. To let the steam escape.
d. To let the dough leaven. 13. What is the difference between flavors extract and
flavor emulsion?
5. How to identify the dough is ready to punch down? a. Flavor extract is water base while emulsion is
a. If the dough is already double in bulk. alcohol base.
b. If the dough mix with the liquid ingredients. b. Flavor extract is alcohol base while emulsion is
c. If the dough is smooth and elastic. water base.
d. If the dough is manageable. c. Flavor and emulsion are both flavoring but matters is
application.
6. Differentiate tart from tartlets? d. Flavor extract is organic while Emulsion is chemical.
a. Tart is cake while tartlets is a cupcake.
b. Tart is a dessert while tartlets is a appetizer. 14. How do you know you creamed the butter well?
c. Tart is a small pie while tartlets is a small tart. a. When all ingredients blend already.
d. Tart is with filling while tartlets with frosting. b. When ingredients double in bulk.
c. When ingredients turn into lemon in color.
7. How to lift heavy equipment? d. When all ingredients becomes sticky.
a. Use wheel borrow.
b. Bend your back. 15. Below are the competencies in Bread and Pastry
c. Bend your knee. production, EXCEPT ONE.
d. Use pulley. a. Prepare and present Petit Fours.
b. Display Cakes.
8. Why do we need to grease the baking sheet? c. Prepare and produce Pastry Product.
a. To keep the product oily. d. Prepare and produce Bakery Product.
b. So that product remains juicy.
c. So that it will not stick to the sheet. 16. Why do we need to choose the right pan size?
d. To keep the product golden brown in color. a. To keep the product even.
b. To let the product vary in sizes.
c. So that it fit to the oven. 29. What basic ingredient in baking helps in attaining
d. Both a and c baked products tenderness?
a. leavening c. Shortening
17. Which of the following is the next step after initial b. liquid d. Sugar
fermentation?
a. Molding c. Baking 30. Which is a coating that makes food shiny and
b. Punch down. D. final Fermentation glossy?
a. Custard c. Ganache
18. When is pre-heating be done? b. Glaze d. Syrup
a. Before measuring the ingredients.
b. After mixing the ingredients. 31. Which is fine white flour made from soft wheat
c. Before creaming the butter which contains 7-9% protein?
d. After greasing the baking pan. a. APF b. Bread Flour c. Cake Flour d. Pastry Flour

19. Differentiate butter from margarine? 32. In icing/ frosting the cake, which part should we
a. Butter is made from veggies while margarine is start?
made from fats of the animals. a. bottom b. center c. side d. filling
b. Butter is made from dairy milk while margarine is
made from veggies refine. 33. Below are the ingredients used in filling the cakes,
c. Butter and margarine are both shortening but differ EXCEPT ONE.
in uses. a. Jelly b. jam c. sugar d. butter cream
d. Butter and margarine are both fats but differ in
taste. 34. Which of the following ingredients control the
development of the yeast?
20. How many percent gluten contain in a Cake flour? a. sugar b. salt c. butter d. egg
a. 7-9% b. 10-11% c. 11-12% d. 12-14%
35. It refers to dry heat cooking which usually takes
21. Which of the ingredients below improves nutritive place in oven?
value and serve as food for the yeast? a. baking b. broiling c. grilling d. stewing
a. Salt b. Egg c. Sugar d. Butter
36. Which of the following is the best way to enhance
22. In cake decorating, what tool used in spreading the an appeal of your cake?
frosting or icing? a. Apply decorations. c. Apply designs.
a. Cake comb c. Spatula b. Apply Filling. d. All of the choices.
b. Rubber Scraper d. Wooden ladle
37. Combining all the ingredients is what method of
23. In making a Butter Cream Icing, what are the mixing?
ingredients needed? a. Meringue b. One bowl c. Batter d. Creaming
a. eggyolk, sugar & milk c. eggyolk, cream & water
b. eggwhite, sugar & butter d. water, sugar and egg 38. If the butter icing is too soft, what is the best
remedy to attain its consistency?
24. Which of the following technique is done only in a. Beat with whisk. c. Add butter.
baking bread? b. Chill the icing. d. Add egg white.
a. blending b. creaming c. folding d. kneading
39. Which of the following gives structure the bake
25. What type of icing is made out of boiled sugar product?
syrup that is agitated so that it would crystallize into a. sugar b. flour c. butter d. yeast
mass of extremely small white crystals?
a. butter cream c. filling 40. It refers to a small cakes tastefully decorated?
b. custard d. fondant a. cakes b. biscuit c. petit fours d. canapes

26. Which is a light cake made of meringue and flour?

a. Chocolate Cake c. Butter Cake
b. Chiffon Cake d. Sponge Cake
“Do not Set SAIL using
27. Which is a very fine sugar which dissolves faster SOMEONE else’s STAR.”
and is perfect for making meringue?
a. Caster Sugar c. Confectioner Sugar
b. Granulated Sugar d. Brown Sugar

28. It is an icing, made of butter and/or shortening and Prepared by:

blended with confectioner’s sugar or sugar syrup?
a. Butter Cream c. Ganache WHENA Q. BABANON
b. Custard d. Syrup