KEYSTONE TECHNICAL INSTITUTE

Lopez, Quezon

WRITTEN TEST

Multiple Choice: Encircle the letter of the correct answer.

1. The process of cooking food by indirect heat or dry heat in a confined
space as in heated oven using gas, electricity, charcoal, wood, or oil at
a temperature from 250 oF- 450 oF.
a. Cooking
b. Baking
c. Grilling
d. Toasting
2. Separating course particles in the ingredient by passing through a
sieve or sifter.
a. Rolling
b. Whisking
c. Kneading
d. Sifting
3. The protein of wheat flour which combines with water forming a
rubbery mass which retains the gas and steam in baking and gives
volume to the product.
a. Glaze
b. Gluten
c. Enzyme
d. Elasticity
4. Ingredients used to introduce carbon dioxide, like yeast or baking
powder.
a. Leavening agent
b. Oxidation
c. Shortening
d. Skinning
5. A shiny coating such as syrup, applied to a food; to make a food shiny
or glossy by coating it with a glaze or by browning it under a broiled or
in a hot oven
a. Dredge
b. Glaze
c. Crystallize
d. Caramelization

Date Developed: Document No.

Assessment Tool for (BREAD AND April 2019
PASTRY PRODUCTION NCII) Issued by:
Keystone Technical
Institute of Lopez Page 1 of 2
Unit of Competency: PREPARE AND
Quezon, INC.
PRODUCE BAKERY PRODUCTS Developed by: Revision No.
Rizzia Lyneth A.
Sargento
 Matching type: Match Column A to Column B. Write the letter of the
correct answer at the space provided before the number.

COLUMN A COLUMN B
_____1. used for beating eggs or ANSWER KEY: a. Hearth bread
whipping cream b. Egg beater
MULTIPE
_____2. CHOICE:
A mixing method that begins with c. Creaming method
1. B
the blending of fat and sugar; used for d. Electric mixer
2. D cookies and similar items
cakes, e. Rolling pin
3. B
_____3. term used to describe the
4. A
traditional baking method where
fermented dough piece is baked on the
floor of an often wood-fired oven.
_____4. used to flatten or roll the dough.
_____5. used for different baking
procedure for beating, stirring and
blending.
ESSAY: (5 points each)
What is the difference between beating and whisking?
If your ingredient is not available in the market what will you do?
How will you measure dry ingredients?

Date Developed: Document No.

Assessment Tool for (BREAD AND April 2019
PASTRY PRODUCTION NCII) Issued by:
Keystone Technical
Institute of Lopez Page 2 of 2
Unit of Competency: PREPARE AND
Quezon, INC.
PRODUCE BAKERY PRODUCTS Developed by: Revision No.
Rizzia Lyneth A.
Sargento