Technical Education and Skills Development Authority

CABUGAO SCHOOL OF HANDICRAFT AND COTTAGE INDUSTRIES

Cabugao, Bato, Catanduanes

PRE-TEST
Bread and Pastry Production NC II

NAME: __________________________ DATE: __________________

CORE 1: Prepare and Produce Bakery Products

MODIFIED TRUE or FALSE : Write T if the statement is correct, and write the correct
:

word/phrase if the statement is FALSE.

1. Too much water strengthens the gluten, too little water makes the dough stiff.
2. High temperature stops yeast growth.
3. Yeast activity is affected by temperature, concentration of salt, and concentration of
sugar.
4. Old dough is the one that is sufficiently fermented.
5. Quick breads are classified into lean and rich.
6. Fermentation is the rising of dough that occurs during the first five minutes in the oven.
7. Salt controls the growth of yeast to prevent over rising. It also improves and enhances
the flavor of the bread.
8. Kneading is best done with whisking motion.
9. Proofing is the final rising of dough before baking.
10. Milk is the protein found in flour that gives framework and elasticity to the bread.
11. Cold plate test is an indicator of an adequately kneaded dough.
12. The main function of yeast is to produce carbon dioxide for leavening.
ENUMERATION
1. Steps in Bread making (8 points)
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2. Common Mixing Methods used in Bread making (2 points )
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CORE 2: Prepare and Produce Pastry Products
TRUE or FALSE: Write TRUE if the statement is correct and FALSE if the statement is
incorrect.
1. Egg wash is used to enhance flavor.
2. Overmixing develops gluten strands that results to toughen pastry.
3. The flavor of pastry is affected by the fat used.
4. Flour, fat, salt, water, and baking soda are the basic ingredients in pastry making.
5. Water contributes to the flakiness and crumbly texture of a pastry.
6. Pastry has high fat content than bread.
7. Docking or pricking the pie crust allows heat to pass throughout the baking process.
8. A good pastry is light and fatty, but firm enough to support the weight of the filling.
9. Cream puffs contains baking powder and baking soda as its main leavener.
10. Boiling milk, water, butter, sugar, flour, along with the eggs is the first main step in
making cream puffs.
11. Pastries are baked in a 200oF oven.
12. Cream puffs is an example of choux pastry.
DIFFERENTIATE
1. Batter and Dough (2 points)
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2. Pie and Tart (2 points)
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3. Cake flour and Bread flour (2 points)
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CORE 3: Prepare and Present Gateaux, Tortes, and Cakes
IDENTIFICATION: Identify the correct baking term as described.

Chill Drizzle Whip

Combine Glaze Prick
Pipe-out Cream Mix
Caramelize Fold-in Cut-in
Dust Beat Grease

1. To beat rapidly to incorporate air.

2. To put in the refrigerator until cold.
3. To bore a hole in a cake to test if it is already done.
4. To sprinkle a surface with a liquid-like syrup.
5. To mix fat and sugar until smooth at the same time incorporating air to the mixture.
6. To cut down through the mixture and go across the bottom of the bowl and up and over
close to the surface while turning the bowl frequently.
7. To add a type of icing or topping that will give a smooth and shiny finishing coat.
8. To cook sugar with a small amount of water to a very high temperature.
9. To squeeze out a mixture or icing from a pastry bag.
10. To combine ingredients usually by stirring until evenly distributed.
ENUMERATION
1. Four Stages in Beating Eggwhites and describe (8 points)
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2. How to determine the doneness of cakes (1 point) __________________________
3. Classification of Cakes (2 points)
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4. Common Cake Mixing Methods (3 points)
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CORE 4: Prepare and Present Petit Fours
TRUE or FALSE
Write TRUE if the statement is correct and FALSE if the statement is incorrect.
1. Pavlovas are baked in a 200oF oven.
2. Meringue is a mixture of dry and liquid ingredients under pouring consistency.
3. Petit fours are small fancy baked products with a maximum of 2” in measurement.
4. Éclairs is a type of choux pastry with cream and/or custard filling.
5. Pavlovas are usually made from eggyolks.
6. Eggwhites beat best at room temperature.
7. Soft peak is the stage from which beating should stop.

IDENTIFY the following:

1. It is an ingredient that gives balance to every baked products.
2. An eggwhite from into which sugar has been added.
3. It gives sweetness and contributes to moisture and tenderness of a baked product.
4. It is a sweet tender baked products with sugar and delicate flour. It varies from light,
airy sponge to dense.
5. It is the outer skin of a fresh lemon/citrus fruits that is usually grated.
6. An ingredient used to stabilize the eggwhite foam and improves the texture of a
foam type cake.

DIFFERENTIATE:
1. Emulsions and Extracts
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Prepare By:

ZYRA MAE P. BASILIO

Instructor I (BPP NC II Trainer)