Name: _________________________________________ Grade: __________ Date: ______________________ Score: ____________

BREAD AND PASTRY PRODUCTION

Activity # 1

INSTRUCTIONS: Match the item at Column A with the item Column B. Write the letter that represent
your answer on the space provided each number.

Topic # 1: Definition of Terms in Baking

ANSWER COLUMN A COLUMN B
1. Light cake made following the chiffon method – cake A. Batter
mixing method involving folding
2. Light pastry dough for making profiteroles and eclairs B. Chiffon cake
3. Semi-liquid mixture of one or more flours combined C. Scrape
with liquids such as water, milk or eggs used to prepare
various foods.
4. Small confectionery or savory appetizer D. Petit four
5. To remove sticky ingredients from the side of the E. Choux pastry
mixing bowl

Topic # 2: Measuring Dry Ingredients, Liquid Ingredients and Solid Fats

ANSWER COLUMN A COLUMN B
1. Fill the measuring cup with the shortening while A. Liquid ingredients
pressing until it is full. Level the fat with the spatula or
the edge of a knife
2. Sift to remove lumps and scoop it to fill the measuring B. Solid fats
cup until it overflows. Do not shake the measuring cup
but level it with a spatula or the edge of a knife
3. Sifting is not necessary unless it is lumpy. Fill the C. Flour
measuring cup or scoop until it overflows. Do not shake
the measuring cup. Level off with spatula or the edge of
a knife
4. Remove the lumps by stirring. Dip the measuring spoon D. Baking powder/baking
then level it off with a spatula soda
5. A graduated measuring cup is used. Set the cup on a E. White sugar
level surface. Never lift the cup while measuring. Read
the scale from the side of the cup

Topic # 3: Portion Control, Yields, Weights and Sizes

ANSWER COLUMN A COLUMN B
1. Getting the right number of servings from a recipe A. Cutting
and serving the right amount
2. Method of dividing food into uniform pieces before it B. Counting
is placed on the serving line
3. Method of portioning food in the serving line that C. Portion control
involves the use of scoops or laddles
4. Method performed using a food scale D. Measuring
5. Naming or listing (the units of a group or collection) E. Weighing
one by one in order to determine the total number