Republic of the Philippines

Department of Education
Region VII, Central Visayas
Division of Cebu Province
ARGAO NATIONAL HIGH SCHOOL
Canbanua, Argao, Cebu
(032) 485-0644 •  302985argaonhs@gmail.com

Midterm Examination S.Y. 2022-2023

BREAD AND PASTRY PRODUCTION (NCII)

Direction: Read the statement carefully. Choose the letter of the best answer. Shade the letter of the
corresponding letter of your choice.

1. Which among the choices is a personal cleanliness practice in baking?

A. combing the hair in the working area C. washing the hands after work
S
C
O
R
E
B. keeping fingernails long D. wearing an apron during working hours
2. What is the best step to have better results in baking?
A B C D
A. use modern equipment C. measure ingredients accurately
1.
B. use only imported ingredients D. memorize the recipe very well
2. 3. How does shovelling the flour using measuring cup affects the baked good?
A. it can add up to 25% of flour C. it can have a tough dough
3.
B. it can contribute to failed baked goods D. all of these
4. 4. It refers to the process of putting your product into containers for easy distribution.
A. labelling B. packaging C. storing D. wrapping
5.
5. This is the most expensive bakery product because it contains high level of sugar.
6. A. pies B. cake C. cookies D. muffin
6. The following are ways to take good care of kitchen tools and equipment except __.
7.
A. Clean and dry tools before putting back to its rack
8. B. Wipe the used tools before putting it back to the rack
9. C. Use wire whisk in mixing batter
D. Put hot water to stainless tools to sanitize
10. 7. Which among the following cookies needs freezing before it is cut into desired
11. shapes before baking?
A. cookie bar B. pressed cookie C. refrigerated cookie D. rolled cookie
12. 8. Which type of mixing techniques is done only in making bread?
13. A. blending B. creaming C. folding D. kneading
9. It refers to the procedures of rubbing one or two ingredients against a bowl with a
14.
tip of a wooden spoon or electric mixer.
A. beating B. creaming C. folding D. stirring
10. Which of the following pastries refer to small, flat, and sweet cakes?
A. biscuits B. cookies C. muffins D. pies
11. What is the first step to have better results in baking?
A. keeping oneself clean C. keeping utensils and work area clean
B. keeping food and equipment clean D. all of the above
12. How many cups is equivalent to 1 quart?
A. 3 B. 4 C. 10 D. 16
13. Which of the following flour mixture is thick enough to be rolled and kneaded?
A. batter B. cream C. crust D. dough
 A B C D 14. It is best used in creating a great crust.
A. milk B. melted butter C. refrigerated butter D. frozen egg
14.
15. Which of the following is the best substitute for sour milk?
15. A. 1 c sweet milk plus 1T vinegar C. 2 c sweet milk pls 1/2 T vinegar
B. 1 3/4 c sweet milk plus 1T vinegar D. 2/3 c sweet milk plus 1T vinegar
16.
16. What kind of flour has 12%-14% protein content?
17. A. cake flour B. all-purpose flour C. cassava flour D. bread flour
17. Which of the following ingredients is usually used in dough that gives better taste
18.
and flavor?
19. A. butter B. compound lard C. edible tallow D. vegetable oil
18. Which of the ingredients is an example of a physical leavening agent?
20.
A. air B. baking powder C. baking soda D. yeast
21. 19. Which kind of flour contains 10-11% protein?
22. A. all-purpose flour B. bread flour C. cake flour D. soft flour
20. What is the basic ingredients in baking that improves aroma, flavour, and nutrition
23. in baked products?
24. A. baking powder B. flour C. shortening D. sugar
21. What important ingredient in pastries provides the needed moisture to develop
25. gluten?
26. A. edible tallow B. flour C. salt D. water
22. This is a type of cake that is rich in shortening.
27.
A. chiffon B. angel food C. shortened D. sponge
28. 23. How is cream puff baked?
A. a light pastry is filled with whipped cream
29.
B. a crust is rolled into a pie pan
30. C. a light dough is filled with butter then fold and rolled
D. a crust and filling mixed together
31.
24. It is made from beating egg whites and sugar.
A. custard B. meringue C. glazes D. buttercream

25. It has the smoothest consistency and is made by crushing a fruit and discarding the solid chunky
leftovers.
A. jam B. whipped cream C. glazes D. jelly
26. What is the simplest method in mixing the ingredients together with a utensil, usually a spoon, using
circular motion?
A. beating B. creaming C. stirring D. folding
27. What is the outer part of a loaf bread or pastry?
A. crust B. filling C. muffins D. topping
28. Which of the following is a rich pastry filled with custard or fruit?
A. cream puff B. danish pastry C. french pastries D. pie & tart
29. It is a mixing technique in baking is usually used for meringue and for chiffon products to retain the air
in the mixture. A. blending B. folding C. kneading D. whisking
30. It refers to the process of converting sugar into alcohol to produce carbon dioxide?
A. Proofing B. Kneading C. Fermenting D. Baking
31. What will happen if sugar and fat and creamed together.
A. mixture will have light consistency C. mixture will be thick
B. mixture will be rich and heavy D. mixture will be fluffy
 A B C D 32. These are tips in making a great crust except ___.
A. Keep ingredients cold C. Handle the dough as much as possible
32. B. Refrigerate the dough after every step D. Vent double-crust pies
33. 33. How can you properly measure brown sugar?
A. scoop the sugar until it overflows
34.
B. shake the measuring cup
35. C. pack the sugar until the sugar follows the shape of the cup.
D. level the sugar using the back of the spoon
36.
34. The following are the ingredients for basic pie crust except ___________.
37. A. all-purpose flour B. shortening C. cold water D. lukewarm water
35. At what oven temperature should pandesal be baked?
38.
A. 200˚F B. 250 ˚F C. 350˚F D. 375˚F
39. 36. In measuring ingredients for soft dinner roll, how much water is needed?
A. ½ cup B. 1 cup C. ¼ cup D. 1/8 cup
40.
37. How much butter did you use in making cinnamon roll dough?
41. A. ½ cup B. ¼ cup C. ¾ cup D. 1 cup
42. 38. The following are the set of ingredients for soft dinner roll EXCEPT
A. 1T yeast, 2t sugar, 1 1/2 c milk C. 1 egg, ¼ c butter, 3 c flour
43. B. 1T yeast, 1T sugar, ¼ c milk D. 3/8 c white sugar, ½ c water, ¼ c milk
44. 39. Food packaging aims _____.
A. to keep the food in good condition
45.
B. to encourage the customer to consume the product months after the purchase
C. to make fun of the product
D. none of the above
40. The following are suggested packaging materials except _____.
A. paper box B. glass C. bond paper D. wood
41. How can pre-heating the oven affect the baked products?
A. It can give the baked good the same temperature throughout the baking period.
B. It gives the baked products a boost to double its size.
C. Products can be baked at a short period of time.
D. It can give the baked product extra aroma.
42. In baking, why is it important to measure the ingredients accurately?
A. to achieve desired product. C. to have a successful baked goods
B. to prevent losses of ingredients D. all of these
43. After taking the cinnamon roll out of the oven, why does it need to be cooled in a rack?
A. to avoid the fleas to come near the baked goods
B. to avoid moisture formation at the bottom of the bread
C. to let the heat pass freely
D. to let the bread double its size
44. Give a good way in presenting your baked goods
A. use a small cellophane for a slice of cake
B. have a paper box for a dozen of cookies
C. use a huge wax paper to store cinnamon roll
D. cover the pie with foil
45. Why do we need to do pan-proofing?
A. to maximize the time for baking C. to let the dough rest
B. to regain the air that is lost during punching D. to have a better taste and flavour
 A B C D 46. What will happen if your dough is well rested?
A. gluten will develop
46.
B. dough will double its size
C. sugar will be converted into alcohol to produce carbon dioxide
47. D. all of these
48. 47. How can folding technique helps in achieving a good chiffon?
A. it helps in retaining the air in the mixture
B. it creates a whipped batter
C. it helps in resembling a coarse meal
D. It helps in creating a light mixture
48. What will the result if the Pandesal lacks biological leaving agent?
A. It will not double its size C. it will be as hard as stone
B. It will lack aroma D. parts of bread will not be mixed