Sto.
Tomas National High School
Sasmuan, Pampanga
Midterm Examination in Bread and Pastry Production
For TVL 11 Students Only
Name: ________________________________________________ Section: _______________________ Date: ________________
I. MULTIPLE CHOICES: Read the given statement carefully then, choose the best answer among the given choices. Write the letter of the
correct answer on the space provided before the number.
_____1. It is any fat, that, when added to flour mixtures increases tenderness.
A. Egg B. Leavening agents C. Shortening D. Sugar
_____2. It is a sweet, soluble organic compound that belongs to the carbohydrates group of food.
A. Egg B. Leavening agents C. Shortening D. Sugar
_____3. They are considered complete proteins, containing all the essential amino acids humans use to build other proteins needed by
the body.
A. Egg B. Leavening agents C. Shortening D. Sugar
_____4. These are gases that cause the dough to rise.
A. Egg B. Leavening agents C. Shortening D. Sugar
_____5. It is a finely ground meal obtained by grinding and milling cereal grains or other root crops.
A. Chocolate B. Flour C. Milk D. Water
_____6. Which kind of flour contains more gluten and less starch about 12% to 14%?
A. APF B. Bread flour C. Cake flour D. Corn starch
_____7. What kind of protein content is evident in flour that gives bread and pizza their characteristic structure with a chewy, elastic
texture?
A. Gluten B. Lecithin C. Mucin D. Ovalbumin
_____8. It is the cheapest liquid used in baking.
A. Water B. Flour C. Milk D. Chocolate
_____9. It adds a slight flavor to the final baked good and increases its richness.
A. Water B. Flour C. Milk D. Chocolate
_____10. Which of the following flour mixture is thick enough to be rolled and kneaded?
A. Batter B. Cream C. Crust D. Dough
_____11. What kind of sugar is primarily used in yeast bread?
A. Brown sugar B. Granulated sugar C. Icing sugar D. Powdered sugar
_____12. Which of the ingredients is an example of a physical leavening agent?
A. Air B. Baking powder C. Baking soda D. Yeast
_____13. This method combines all the ingredients together at one time to make the dough.
A. Sponge and Dough method B. Rolled method C. Straight method D. Knead method
_____14. This type of cookie is frozen and cut into desired shapes before baking.
A. Rolled cookies B. Drop cookies C. Cookie bar D. Refrigerated
_____15. They are really “little cakes, flat, sweet and small. They can be made in a variety of shapes and flavors, and can be served in just
as many different ways.
A. Rolled cookies B. Drop cookies C. Cookie bar D. Refrigerated
_____16. 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
B. Keeping fingernails long D. Wearing an apron during working hours
_____17. What is the first step to have better results in baking?
A. Keeping oneself clean C. Keeping the utensils and work area clean
B. Keeping the food and equipment clean D. All of the above
_____18. What is the best step to have better results in baking?
A. Measure ingredients accurately. C. Use modern equipment.
B. Memorize the recipe very well. D. Use only imported ingredients.
_____19. What is the proper way to measure flour accurately?
A. Level off with the use of the tines of a fork C. Shovel the flour
B. Shakes the measuring cup before leveling D. Sift it before measuring
_____20. Which of the following is the best substitute for buttermilk?
A. 1 C evaporated milk plus 1 tbsp. vinegar C. 2 C evaporated milk plus ½ tbsp. vinegar
B. 1/2 C evaporated milk plus 1 tbsp. vinegar D. 2/3 C evaporated milk plus 1 tbsp. vinegar
_____21. One of the causes of poor quality yeast bread in terms of Exterior Irregular Shape is?
A. Excessive shortening C. Too much liquid
B. Over mixing D. Under baking
_____22. One of the causes of poor quality yeast bread in terms of Interior Texture as Too moist is?
A. Excessive shortening C. Too much liquid
B. Over mixing D. Under baking
_____23. One of the causes of poor quality yeast bread in terms of Interior Grain as Uneven is?
A. Excessive shortening C. Too much liquid
B. Over mixing D. Under baking
_____24. One of the causes of poor quality yeast bread in terms of Interior Texture as Crumbly is?
A. Excessive shortening C. Too much liquid
B. Over mixing D. Under baking
_____25. This method combines all the ingredients together at one time to make dough.
A. Inside Characteristics C. Sponge and dough method
B. Outside Characteristics D. Straight dough method
_____26. It is done to incorporate air in a mixture by mechanical agitation as egg beaters or electronic food mixers or with a fork.
A. Beating C. Stirring
B. Cutting and Shaping D. Whipping
_____27. It is a process of beating eggs and cream to fill them with air and make them and fluffy.
A. Beating C. Stirring
B. Cutting and Shaping D. Whipping
_____28. It is often done with a wooden spoon, rotating it through a mixture.
A. Beating C. Stirring
B. Cutting and Shaping D. Whipping
_____29. It is using your hands or a pastry cutter to style the product into desired shape and cut.
A. Beating C. Stirring
B. Cutting and Shaping D. Whipping
_____30. This process separates coarse particles in the ingredients like flour and sugar by passing these through a sieve.
A. Beating C. Sifting
B. Cutting and Shaping D. Whipping
_____ 31. 14. This means as combining sugar with a solid fat used in cake making.
A. Beating C. Folding
B. Creaming D. Sifting
_____ 32. It is the process of rubbing fat (butter, lard) into flour with the fingertips
A. Beating C. Sifting
B. Creaming D. Rubbing in
_____ 33.-34. What is the difference between quick and yeast breads?
A. Quick bread is easier to prepare than yeast bread.
B. Yeast bread is easier to prepare that quick bread.
C. Quick breads use yeast and bake quicker, while yeast breads use chemical leavener and take longer to bake. The leavening
agent in quick breads is yeast.
D. Quick breads don't use yeast and bake quicker, while yeast breads use yeast and take longer to bake. The leavening agent
in quick breads is baking powder/soda.
_____ 35.-36. What is gluten?
A. Gluten acts as a food for the yeast, and it add sweetness.
B. Gluten provides tenderness, moisture, richness and taste to any baked item.
C. Gluten is a starch and a protein. It is found in flour. Gluten adds structure to bread.
D. Gluten acts as a binder to the rest of the ingredients and gives structure, moisture, flavor, and color to any baked products.
_____ 37.– 38. Which of the following guidelines DOES NOT conform to the standards of the kneading process?
A. Cream the flour and butter using a stand mixer.
B. Dust the table and hands with flour.
C. Knead for 6-8 min. or until when you push on the dough it springs back.
D. Push with palm, fold in half, and quarter turn.
_____ 39.- 40. What is the main function of sugar in yeast bread?
A. Sugar acts as a food for the yeast, and it adds sweetness.
B. Sugar provides tenderness, moisture, richness, and taste to any baked item.
C. Sugar is used as a chocolate flavoring. Naturally absorbs moisture so it has to be mixed with liquid
D. Sugar acts as a binder to the rest of the ingredients and gives structure, moisture, flavor, and color to any baked product.
_____ 41. – 42. What are the characteristics of Poor Quality Yeast Bread under Texture?
A. Too dry, Crumbly, Heavy C. Too dry, too moist, Crumbly
B. Too moist, Crumbly, Light Heavy D. Too dry, too moist, Crumbly, Light
III. ESSAY. Answer the given question below. Express your idea in 3-5 sentences. (8 points)
What makes a good baker?
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Prepared and Submitted by:
REDCHEST M. YUMOL, LPT.
Teacher II
