Republic of the Philippines

Department of Education
Region VII, Central Visayas
Division of Negros Oriental

Maningcao National National High School

Maningcao, Sibulan, Negros Oriental
Bread and Pastry Production
I. Multiple Choice: Read and analyze each statement carefully. Choose the best answer and write the letter
on the space provided.
_________1. Which of the following ingredients is usually used in dough that gives better taste and flavour?
A. Butter B. Compound lard C. Edible tallow D. Vegetable Oil
_________2. Which kind of flour contains more gluten and less starch?
A. All-purpose flour B. Bread flour C. Cake flour D. Soft-flour
_________3. Which among the following cookies needs freezing before it is cut into desired shapes before baking?
A. Cookie bar B. Pressed Cookie C. Refrigerated Cookie D. Rolled Cookie
_________4. It refers to the process of putting your product into containers for easy distribution?
A. Labelling B. Packaging C. Storing D. Wrapping
_________5. What storing technique is used to draw, fold and cover the bakery products?
A. Chilling B. Folding C. Refrigerate D. Wrapping
_________6. It refers to the procedure of rubbing one or two ingredients against a bowl with the tip of a wooden spoon
or electric mixer.
A. Beating B. Creaming C. Folding D. Stirring
_________7. How many cups is equivalent to one galloon?
A. 3 B. 5 C. 10 D. 16
________8. What type of mixing technique is done only in baking bread?
A. Blending B. Creaming C. Folding D. Kneading
________9. Which of the following flour mixture is thick enough to be rolled and kneaded?
A. Beating B. Creaming C. Folding D. Stirring
_______10. Which of the ingredients is an example of a physical leavening agent?
A. Air B. Baking Powder C. Baking Soda D. Yeast
_______11. It is a mixing fat and flour using pastry blender or two knives in a scissors-like manner.
A. Cutting-in B. Creaming C. Folding D. Kneading
_______12. It is done by separating coarse particles in the ingredients by passing through a sieve.
A. Blending B. Sifting C. Folding D. Kneading
______13. It is done by beating egg and creaming to fill with air and make them thick and fluffy.
A. Blending B. Creaming C. Folding D. Kneading
______14. It is done by rubbing one or two ingredients in a bowl with the tip of a wooden spoon or electric mixer.
A. Blending B. Creaming C. Folding D. Kneading
______15. What types of cookies that is irregular and unevenly shaped?
A. Rolled B. Pressed C. Drop D. Refrigerated
______16. It is a protein which is found in egg whites and responsible for its gel characteristic.
A. Ovalbumin B. Lecithin C. Mucin D. Egg white
______17. Which of the following is an example of shortening?
A. Cocoa Butter B. Egg C. Milk D. Sugar
______18. It is a set of spoons used to measure small amounts of ingredients.
A. Measuring cup B. Measuring spoon C. Spoons D. Dietetic scale
______19. A tool with a sharp edge used to cut dough.
A. Grater B. Dough cutter C. Rolling pin D. Scraper
______20. This is working with two ingredients very gently to retain air in the mixture.
A. Blending B. Sifting C. Folding D. Kneading

II. Matching Type: Match the COLUMN A with COLUMN B. Write your answer on the space provided.

COLUMN A COLUMN B
A. Wooden
______1. It is used to stretch and roll dough, such as pie crusts, Spoons
cookies, and biscuits.
______2. Used to bake pies and other desserts.

B. Mixing Bowl
C. Rolling Pin
______3. Used to bake cakes and a variety of other foods.

D. Cutting Board

______4. For Baking bread or meatloaf.

______5. Allows baked goods to cool with air circulating

underneath.

E. Blender

______6. Used to sift foods to incorporate air and eliminate lumps

in foods such as flour, powdered sugar, and cocoa.
F. Cookie Cutter

______7. Used to bake cookies and other foods.

G. Spatula

______8. Used to cut shapes in dough.

H. Pastry Blender

______9. Used to “cut in” ingredients.

I. Electric Mixer

______10. Used for rinsing and draining foods.

J. Microwave Oven
K. Loaf Pan

______11. Used to mix foods, batter and dough.

L. Colander

______12. Used to liquify, smash, crush and blend foods quickly.

M. Cooling Rack
______13. It uses invisible waves of energy called microwaves to
heat, reheat, defrost, and cook foods.
______14. Used for measuring dry ingredients (flour, sugar, etc.)

N. Sifter

______15. Used for measuring liquid ingredients (milk, water, etc.)

O. Cookie Sheet
P. Cake Pans

______16. A straight spatula is useful for spreading icing on cakes.

Q. Dry Measuring Cups

______17. Used to cut soft foods like bread.

R. Liquid Measuring Cup

______18. A hard surface on which you place foods to be cut.

______19. Used to mix ingredients.

S. Serrated Knife

______20. Used for stirring or mixing foods.

T. Pie Pan

III. Enumeration. Give the correct answer in each item. Kinds of Cookies
Major Ingredients in Baking 11.
1. 12.
2. 13.
3. 14.
4. 15.
5. Mixing Techniques
6. 16.
Minor Ingredients in Baking 17.
7. 18.
8. 19.
9. 20.
10.

God Bless!!!