Republic of the Philippines

Department of Education
Region VI – Western Visayas
Division of Silay City
DON FELIX T. LACSON MEMORIAL NATIONAL HIGH SCHOOL
City of Silay

1st SUMMATIVE TEST

Bread and Pastry Production
1st Semester, School Year 2018-2019

NAME: ____________________________ GRADE AND SECTION: _______ DATE: ________________ SCORE: ______

TRUE OR FALSE: Write “T” is the statement is true and “F” is the statement is false. 10 points.
______ 1. Basics in baking include knowledge and understanding of measurements, substitutions, use of baking tools
and equipment, and ingredients used in baking. For a good start, have a mastery of the basics.
_____ 2. Good working habits mean maintaining only an acceptable standard of cleanliness.
_____ 3. An ideal type of flour for cake baking cakes is bread flour.
_____ 4. Milk is a liquid ingredient that helps dissolve all other ingredients in batter and in dough to form smooth,
workable mixture. In that way, milk acts as binding agent for any baked products.
_____ 5. Hygiene means keeping oneself, the food, tools, and the kitchen clean.
_____ 6. Keep in mind the general guidelines and principles in baking as these will help in successful baking.
_____ 7. Dry measuring cup are either made of plastic, aluminum or stainless steel.
_____ 8. Measuring shortening correctly is done by melting the shortening and pouring into the cup.
_____ 9. To measure the exact volume of liquid needed in the ingredient, hold the measuring cup for liquid above
eye level and pour liquid on it.
____ 10. One of the keys to successful baking is the correct measurement of ingredients of the bakery products.
Accurate measurement produces products with their desired characteristics.

MATCHING TYPE. Match column A with column B. Write the letter of the correct answer on the space before each
number. 10 points.
A B
_____ 1. sodium bicarbonate a. fats
_____ 2. 1 cup of sugar b. finest sugar
_____ 3. water, milk and cream c. major ingredients in baking
_____ 4. pastry tip/piping tubes d. contains 10-11% gluten content
_____ 5. leavening agents e. 16 tablespoon
_____ 6. confectioner’s sugar f. measuring tools and utensils
_____ 7. all-purpose flour g. regulate temperature
_____ 8. thermometer h. used for decorating
_____ 9. weighing scale i. baking soda
____ 10. shortening, margarine and butter j. liquid ingredients

MULTIPLE CHOICE. Write the letter of your choice on the space provided before each number. 10 points.

_____ 1. They represent almost 50% of the total cost of any baked product, thus considered the baking ingredient
with the highest cost or expense.
a. egg b. flour c. butter d. sugar
_____ 2. One of the uses of eggs in baking, where it is brushed on many baked goods to create a golden shiny top.
a. egg wash b. egg brush c. egg garnish d. none of the above
_____ 3. When dry yeast is soaked in lukewarm water (of about 400C or 1050F) and fed with sugar, it is activiated. It
starts to bubble up, producing air cells or a network of cellular compartments. These air cells are produced
by carbon dioxide, which is released when it converts the sugar into alcohol. This is known as
________________.
a. fermentation b. kneading c. conversion d. bread making
_____ 4. The following are examples of liquid ingredients used in baking, except:
a. water b. milk c. shortening d. cream
_____ 5. Which flour is used for bread and soft rolls?
a. bread flour b. cake flour c. all-purpose flour d. whole wheat flour
_____ 6. Which is made with an oven-baked flat, generally round bread that is covered with tomatoes, mozzarella,
cheese and other preferences?
a. pretzel b. pie c. pizza d. tortilla
_____ 7. Which is used to brush dough on the surface with liquid like milk, egg to create crunchy crust and golden
crust?
a. rubber scraper b. pastry brush c. bread knife d. cake brush
_____ 8. How do you measure the brown sugar used in pastry recipe?
a. dip and sweep measuring b. packed into the measuring cup c. spooned into the cup
_____ 9. Which of the following is a cutting tools?
a. rolling pin b. measuring cup c. dough cutter d. pastry brush
_____ 10. Baking is a precise skill, which calls for the exact measurement of the ingredients to achieve desired
outcome. How much of each ingredient to be used can be determined using ___________________.
a. baking wares b. cutting tools c. measuring tools and utensils d. mixing and blending tools

IDENTICATION. Classify the following tools according to their use. Choose your answer from the choices below.
Write the letter that corresponds to your answer on the space provided before each number. 10 points.
a. cutting tool
b. decorating tool
c. measuring tool
d. mixing and blending tool

_____ 1. rubber scraper _____ 6. mixing bowl

_____ 2. oven thermometer _____ 7. measuring cups and spoons
_____ 3. bread knife _____ 8. cake decorator
_____ 4. dough cutter _____ 9. timer
_____ 5. flour sifter _____ 10. pastry tip/piping tubes

ESSAY. Write your answer on the space provided. 5 points.

1. Evaluate your 1st Baking Laboratory last Friday, June 29 by sharing your experiences and writing down your
comments, suggestions and/or recommendation for the next baking performance tasks. (3 to 5 sentences)
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“A dream becomes a goal when action is taken toward its achievement.”

- Bo Bennett

Prepared by:
Mr. Ceasar Ryan G. Asuncion
July 3, 2018