This document appears to be a test for a Technology and Livelihood Education class on bread and pastry production. It consists of multiple choice and true/false questions testing knowledge of various baking tools, techniques, and types of baked goods. The test covers topics like identifying ingredients like flour and sugar, tools used for measuring, mixing, and baking, baking processes like creaming and folding, and specific baked items including pandesal, ensaymada, and pan de sal.

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)