BREAD AND PASTRY PRODUCTION 8

FIRST PRELIMINARY EXAMINATION

Directions: Read each item carefully. Write the CAPITAL letter of the correct answers on your answer sheets.

1. It is added to sweet milk to produce a sour milk.

A. vinegar B. salt C. sugar plus liquid D. flour
2. It is what you add to lard to produce a substitute for butter.
A. vinegar B. salt C. sugar plus liquid D. flour
3. What is a sweet, baked food made of a mixture of flour, fat, and water and often filled with fruit or cream?
A. Pies B. Pastries C. Tart D. Quiche
4. Which type of pastry that is light dough and used in many pastries?
A. choux Pastry B. flaky Pastry C. phyllo Pastry D. puff pastry
5. What chemical agent is used in mixing the batter or dough that does not require time for rising?
A. eggs B. Leavening agent C. wheat flour D. sugar
6. What method of mixing quick bread used for biscuits, scones, and similar products?
A. biscuit method B. breaming method C. muffin method D. stirring method
7. What is the richest and sweetest type of baked product?
A. bread B. cakes C. pies D. pastry
8. What is a thin, flat cake of batter, usually fried and turned in a pan? They are usually eaten with syrup or rolled up with a
filling.
A. Bread B. pancakes C. pies D. tart

9. Which type of pancake uses a rising agent like baking powder to form much thicker, fluffier pancakes?
A. American Style B. French crepes C. scotch D. Indonesian sabe

10. What is a small, fried cake of sweetened dough, typically in the shape of a ball or ring?
A. Doughnut B. pancake C. pastry D. pies

11. Which of the following baking ingredients is responsible for the production and incorporation of gases during the baking
process and makes the baked products rise?
A. Shortening B. flour C. fats D. leavening agent

12. What type of shortening is made from the side part of the hog?
A. Butter B. lard C. oil D. margarine

13. What baking ware has formed cups used for baking muffins and cupcakes?
A. Bundt pan B. Custard cup C. jelly roll pan D. muffin pan

14. Which tool is used to measure ingredients in large quantities?

A. measuring cup B. measuring spoon C. timer D. weighing scale

15. Which of the following tools called mixing spoon which comes in various sizes suitable for different types of mixing?
A. electric mixer B. mixing bowl C. rubber scraper D. wooden spoon

16. Which baking tool has a blade knife used to cut dough when making pastries?
A. kitchen shears B. paring knife C. pastry blender D. pastry wheel

17. Which of the following mixing tools is used to remove bits of food inside the bowl?
A. electric mixer B. mixing bowl C. rubber scraper D. wooden spoon

18. What preparatory tool is used to flatten or roll the dough?

A. Grater B. Rolling pin C. Spatula D. Strainer

19. Which of the following preparatory tools is used in greasing pans or surface of pastries and breads?
A. pastry bag B. pastry brush C. pastry tip D. rolling pin

20. What stage in which the starches absorb moisture, expand, and become firmer? This process generally starts at about
60˚C (140˚F).
A. Clean as you go B. Follow correct mixing methods C. Gelatinization of starches D. Melting of fats

21. What mixture is created when flour and other dry ingredients are mixed with liquid ingredients for the purpose of baking?
A. Coagulation of proteins C. Crust formation and browning
B. Creation of dough or batter D. Formulation and expansion of gases

22. What is the process when changes in the structure of the bread and loss of moisture cause the texture and aroma to
deteriorate?
A. Browning B. Coagulation C. Gelatinization D. Staling
23. It is a set of instructions for making something from various ingredients.
A. Data B. Conclusion C. Procedure D. Recipe
24. What is the amount of one ingredient in relation to another?
A. Correct procedure B. Production C. Quality D. Quantity

25. What is a baked food made basically of flour?

 A. Bread B. Cereals C. Grains D. Rice

26. Which of the following prevents the spread of germs to the food?
A. trim your nails B. wear deodorant C. visit the dentist D. take a bath everyday

27. What safety procedures and practice in the workplace contribute to?
A. high rates of accident C. employee dissatisfaction
B. good employee morale D. increase of insurance and other operating cost
28. All the following are personal hygiene practices EXCEPT for one, Which one?
A. keep your hands always clean and nails cut short.
B. wearing of comfortable clean clothes.
C. use of PPE when working.
D. having a ring on fingers while working with food.
29. All of these describes the working environment that is conducive to safety and health EXCEPT for one, Which one?
A. clean floor area, free from waste and grease.
B. clean cabinets, dry and closed tightly to keep away rodents and insects
C. a well-fixed electrical connection
D. defective lighting and ventilation facilities.
30. Which of the following could be avoided due to carelessness?
A. Slips B. burns C. electrical shock D. stress

31. How many times do we need to visit the dentist?

A. at least once a year B. at least twice a year C. at least every 2 years D. at least every 3 years
32. 1 cup cake flour sifted = _____ cup all-purpose flour sifted.
A. 7/8 cup all-purpose flour sifted B. 2 egg yolk C. 3T cocoa D. 1 egg yolk
33. What is a French word which means “everything in place”?
A. Mese-en-place B. Mese-in-place C. Mise-en-place D. Mise-in-place
34. Which process of a plan having a preparation for baking?
A. Clayga B. Claygo C. Cleygo D. Cliygo
35. What type of cooking equipment used in baking bakery products?
A. Frying pan B. Oven toaster C. Multicooker D. Oven
36. What is a thin flat cake of batter usually fried and turned in a pan?
A. Doughnut B. Pancake C. Pastry D. pies
37. What type of bakery product made from enriched flour?
A. Doughnut B. Pancake C. Pastry D. pies
38. Which of the following is good in mixing and baking ingredients according to recipes to produce baked products?
A. Baker B. chef C. cook D. commis

39. What job description that cleans and sanitizes kitchen equipment; assists in basic food preparation?
A. kitchen helper B. master Baker C. pastry baker D. pastry Chef

40. Who is good in baking from scratch and usually employed by a small-scale?
A. kitchen helper B. master Baker C. pastry baker D. pastry Chef

41. Which person oversees and trained in the production of desserts, pastry, and breads?
A. kitchen helper B. master Baker C. pastry baker D. pastry Chef

42. Whose work for bread factories using machinery to produce bread and pastry product?
A. kitchen helper B. master Baker C. plant baker D. pastry Chef

43. Which of the following decorates cake using a variety of tools, materials, and food items?
A. cake decorator B. cake chef C. cake baker D. cake helper

44. Which of the following ingredients is important for hydrating protein, starch, and leavening agents?
A. sugar B. liquid C. flour D. shortening

45. What kind of baking ingredient helps to tenderize the product and soften the structure?
A. fats B. flour C. milk and creams D. powdered sugar

46. Which kind of flour comes from the wheat grains, that contains the whole part of the grain including the bran?
A. all-purpose flour B. cake flour C. bread flour D. whole wheat flour

47. Which of the following is the sugar ground to a fine powder mixed with a small amount of starch, and called as icing
sugar?
A. brown sugar B. confectioner sugar C. refined sugar D. granulated sugar
48. How many milliliters in 12 T?
A. 45 ml B. 60 ml C. 177 ml D. 27 ml

49. How many pounds in 400 ounces?

A. 800 lbs B. 35 lbs C. 400 lbs D. 25 lbs

50. ___________ tablespoon = 85 ounces

A. 170 T B. 28 T C. 255 T D. 160 T