Q1_Summative Test

1. Technology and Livelihood Education 10
Summative Test – Quarter 1
Bread and Pastry Production
Name: ____________________________ Score: ___________________
Section: __________________________ Teacher: LYNNEL F. YAP
TEST I. Multiple Choice. Directions: Select the letter of your answer and write it on the space
provided before each number.
_____1. It is made from ground wheat rice, rye and maize that made it powdery white in appearance.
A. Egg B. Flour C. Shortening D. Sugar
_____2.It is very fine and smooth type of sugar that is used in making icing flowerets, glazes,fudge,
and candies. A. Brown B. Confectioner C. Refined D. White sugar
_____3.It helps stabilize egg white to reach its maximum volume.
A. Baking powder B. Carbon dioxide C. Cream of tartar D. Sugar
_____4.This is pure fat that makes the final baked products crumbly moistened.
A. Butter B. Compound lard C. Edible tallow D. Vegetable oil
_____5.This helps emulsify batter and adds moisturizing fat to make baked products smooth and
creamy in texture.
A. Butter B. Egg white C. Egg yolk D. Heat
_____6.This gives coarse texture to bakery products. It also makes the product chewy and rehydrated.
A. Egg B. Flour C. Leavening agent D. Shortening
_____7.This servesas substitute for honey. A. Egg B. Flour C. Fat D. Sugar
_____8.Pandesal is bake in a 350 °F oven for about ______ minutes or until golden brown.
A. 5 to 20 B. 10 to 20 C. 15 to 20 D. 20 to 25
_____9.It is a type of Filipino soft, sweet dough pastry covered with butter and sugar; topped with
lots of grated cheese.
A. Cinnamon Roll B. Dinner Roll C. Ensaymada D. Pan De Coco
______10. To what classification of tools does a rolling pin belongs?
A. Cutting B. Blending C. Mixing D. Measuring Tools
______11. Which does not belong to the group of baking tools and equipment?
A. Wooden spoon B. Rubber scraper C. Flour sifter D. Baking
______12. Baking tools and equipment that is motored power device used to stir and blend mixtures
used in baking.
A. Blender B. Electric mixer C. Rubber scraper D. Wooden spoon
_____13. Which of these baking tools is NOT used to measure ingredients?
A. Measuring cup B. Measuring glass C. Spatula D. Weighing scale
_____14. Measuring glassis advised to be used when measuring ____
A. Baking powder B. Butter C. Sugar D. Vegetable oil
_____15. This must be done first before measuring flour.
A. Filling B. Levelling C. Packing firmly D. Sifting
_____16. Which of the following tools and utensilsused in mixing does not belong to the group?
A. Electricmixer B. Rubber scraper C. Rotary eggbeater D. Grater
_____ 17. This kind of tool is used to rub cheese,fruits and vegetables to produce small particles.
A. Grater B. Peeler C. Knife D. Dough cutter
_____ 18. A tool that is used to mix and remove ingredients from the sides of the bowl.
A. Flour sifter B. Rubber scraper C. Spatula D. Wooden spoon
_____ 19. Which of the tool is used to measure the weight of the itemsor ingredients?
A. Measuring cups B. Measuring spoons C. Liquid measuring cup D. Dietetic scale
_____ 20. What equipment is used in baking, heating,or drying foods?
A. Baking pan B. Baking sheets C. Muffin pan D. Oven
_____21. Which mixing techniques in baking is usually used for meringue and for chiffon products?
A. Blending B. Folding C. Kneading D. Whisking
_____22. What is the process 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
_____23. Which factor does not affect glutendevelopment?
A. Amount of sugar added C. Controlled manipulation
B. Amount of water added D. Ratio of flour to shortening
_____24. Dipping fingers into the flour and gently rubbing the little piecesof butter into the flour is
a process called A. Cutting B. Creaming C. Pressing D. Rubbing
_____25. The strokes to use when mixing pastry dough should be
A. Heavy B. Light C. Moderate D. Very light
_____26. You need to _______________ the crust before putting in the filling
A. Brush with egg wash B. Dust with flour C. Prick with fork D. Sprinkle with oil
_____27. The process of enclosing butter into pastry dough and rolling it into rectangular shape is
A. Folding B. Laminating C. Rolling D. Non-laminating

2. _____28. How do you call the outer part of the pastry?
A. Crust B. Filling C. Muffins D. Topping
_____29. This is the simplest method of mixing ingredients, usually with a spoon in circular motion.
A. Beating B. Creaming C. Folding D. Stirring
_____30. It enhances the overall flavor of bread and other pastries,controls the fermentation of
yeast, and gives a strengthening effect in specifically on the gluten protein.
A. Fat B. Salt C. Sugar D. Yeast
_____31. A tool which is used to level dry ingredients when measuring.
A. Electric Mixer B. KitchenShears C. Spatula D. Wire Whisk
_____32. All the following are cuttingtools EXCEPT
A. Kitchen shears B. Paring knife C. Pastry wheel D. Spatula
_____33. The only tool from this list which could NOT be used in mixing is.
A. Grater B. Electric mixer C. Rubber scraper D. Wooden spoon
_____34. It is used to flatten the dough.
A. Rolling pin B. Rubber scraper C. Spatula D. Wooden spoon
_____20. All the following can be sifted EXCEPT
A. Baking powder B. Brown sugar C. Cooking oil D. Flour
_____33. The most common cornstarchsubstitute is
A. Arrowroot starch B. All-purpose flour C. Potato starch D. Rice starch
_____34. The device being used in measuring liquid ingredients should NOT be
A. Levelled B. Lifted C. Poured D. Scooped
_____35. Spanish bread of salt which is traditionally made with wheat flour, yeast, water, and a
pinch of salt added to the dough.
A. Bread B. Dinner Roll C. Ensaymada D. Pan De Sal
_____36. It is a small, individually baked breads served along with a meal typically the main meal of
the day. A. Cinnamon Roll B. Dinner Roll C. Ensaymada D. Pan De Sal
_____37. A bread which is simply coated with butter, sprinkled withsugar then topped with cheese.
A. Cinnamon Roll B. Dinner Roll C. Ensaymada D. Pan De Coco
_____38. It is the common fillingsused in baking Pan de Coco.
A. Chocolate B. Desiccated coconut C. Coconut milk D. Margarine
_____39. Common toppings for cinnamon rolls.
A. Cream cheese frosting or a sugar glaze C. Margarine, chocolate nut spread
B. Coconut milk, pecans, peanuts D. Yeast, chocolate sauce
______40. It is a sweet bread with sweetened grated coconut filling served as dessert or snack item.
A. Cinnamon Roll B. Dinner Roll C. Ensaymada D. Pan De Coco
Directions: Write the word TRUE if the statement is correct and FALSE if it states false on the
space provided before eachnumber.
_________1. Tart is a baked dish consisting of a filling over a pastry base with a closed top covered
with Pastry.
_________2. Biscuits are called little cakes, sweet, small and can be served in a variety of shapes.
_________3. Cake is a form of sweet dessert that is typically baked. In its oldest forms, cakes were
modificationsof breads but now cover a wide range of preparations that can be simple
or elaborate.
_________4. Muffin is an individual-sized, baked quick bread product. It is like cupcakes in size and
cooking methods.
_________5. Cookie is a small, flat, sweet, baked good product.
__________________________________
(Signature Over Printed Name of Guardian/Parent)