Bato School of Fisheries
Bato, Leyte
Senior High School Department
3rd Summative Test in Bread and Pastry Production NC II (3rd Quarter)
Name: ____________________Grade & Section: __________Strand: ______Date:____ Score: ____
Test I. WRITTEN WORK: Carefully read and analyze the questions below. Choose the best answer
from the options given. Write only the letter that corresponds to your answer before the number.
1. What kind of sugar is primarily used in preparing icing?
a. brown sugar b. confectioner sugar c. granulated sugar d. refined sugar
2. What is the basis ingredient in baking that improves aroma, flavor, sweetness and nutrition in baked
products?
a. baking powder b. flour c. shortening d. sugar
3. Which of the ingredients is an example of a physical leavening agents?
a. air b. baking powder c. baking soda d. yeast
4. What kind of flour contains more gluten and less starch?
a. All-purpose flour b. bread flour c. cake flour d. soft flour
5. What is the best substitute for one cup sifted cake flour?
a. 1C minus 1T sifted APF plus 2T cornstarch
b. 1C minus 2T APF plus 2T cornstarch then, sift 3-5 times
c. 1C minus 2T sifted APF plus 2T cornstarch
d. 1C sifted APF
6. Which of the following is the best substitute for sour milk?
a. 1C sweet milk plus 1 tbsp.vinegar
b. 1 ¾ C sweet milk plus 1 tbsp.vinegar
c. 2 C sweet milk plus ½ tbsp.vinegar
d. 2/3 C sweet milk plus ½ tbsp. vinegar
7. Which of the following ingredients functions as food for the yeast?
a. Baking Soda c. Milk
b. Baking Powder d. Sugar
8. Which of the ingredients is an example of a chemical leavening agent?
a. Active Dry Yeast c. Steam
b. Baking Powder d. Air
9. Which of the following ingredients that when added to flour mixtures increases tenderness.?
a. butter c. shortening
b. lard d. vegetable oil
10. Which of the ingredients serves as backbone of many baked goods and contribute to its structure?
a. Eggs c. Shortening
b. Flour d. Sugar
11. It is a cooking method using dry heat.
a. baking b. boiling c. frying d. steaming
12. Earliest biblical record of bread making is during the time of ______________ more than 2,000 years
ago.
a. Abraham b. David c. Moises d. Solomon
13. Another term for professional baker.
a. astillarium b. baker c. chief d. pastillarium
14. Production of large quantity of breads is said to have started in ________________.
a. America b. Brazil c. France d. Rome
15. What was apparently regarded as high official position in the household of the Pharaoh?
a. baker b. chief baker c. chief d. cook
TEST II: TRUE or FALSE: Write true if the statement is correct and write false if the statement is
incorrect.
_______16. To ensure consistency of quality and quantity, ingredients and portion sizes must be
measured correctly each time a recipe is made.
_______17. During measuring, flour can be scooped directly from its container.
_______18. Flour should always be sifted before measuring.
_______19. Brown sugar when measured properly should retain the shape of the cup when inverted.
_______20. Shortenings and other solid fats should be packed tightly and firmly during measuring to
remove air holes.
_______ 21. 1 cup of butter is equivalent to 1 bar of butter.
_______ 22. Never measure over the bowl of ingredients you are using for the recipe due to the danger of
spillage into the bowl.
_______ 23. A tablespoon is also equivalent to 3 teaspoons.
_______ 24. 1 cup is equivalent to 16 teaspoons.
_______ 25. Liquid or glass measuring cup can also be used to measure dry ingredients.
TEST III. IDENTIFICATION: Identify the classification of baking ingredients. Write DI if it is a dry
ingredients, LI for liquid ingredients, FS for fats and shortenings, LA for leavening agents and
F for flavoring.
____26. Cinnamon powder ____31. Cream of tartar
____27. Instant yeast ____32. Shortening
____28. Butter ____33. Vanilla Extract
____29. Confectionary sugar ____34. Bread Flour
____30. Milk ____35. Baking Powder
TEST III. PERFORMANCE TASK: Give the substitute equivalent of the following ingredients.
36.1 cup coffee cream (20 percent) = ______ cup milk and _____ T butter
37.1 cup cake flour sifted = _____ T. all purpose flour sifted
38. whole egg = _____ egg yolks
39. T all purpose flour = _____ T. cornstarch
40. 1 square unsweetened chocolate = _____ T cocoa and ____ T fat
