COMMUNITY TECHNOLOGICAL COLLEGE, Inc.
1304 Bonifacio DR. Pleasantville Subdivision Ilayang Iyam Lucena City 4301
COMPANY REG No.: 20240070160424-00 BIR: 654-961-963-00000
GOVERNMENT PERMIT (R-IV-A) No.: SHS-085, s.2024
TESDA ACCREDITED ASSESSMENT CENTER
Name: ___________________________
Strand: __________________________
FUNDAMENTALS OF BAKING
(DIAGNOSTIC TEST)
Instruction: Choose the correct or the best answer and WRITE the letter that
corresponds to your choice on the answer sheet provided.
1. This oven is so quick and efficient because they channel heat energy
directly to the molecules inside the food.
a. Rotary Oven
b. Microwave Oven
c. Convection Oven
2. This oven used conduction heat to bake products. Conduction heating is a
process in which heat travels directly from a hot stone or deck, to the loaf
of bread or pastry or sheet pan being baked.
a. Rotary Oven
b. Microwave Oven
c. Convection Oven
3. This is the quickest way of preparing all types of cake other than the fat
less sponge.
a. All in one Method
b. Creaming Method
c. Melting Method
d. Rubbing Method
4. This is the method used for preparing fatless sponges, swiss roll and also
Genoese sponges.
a. Rubbing Method
b. Whisking Method
c. Creaming Method
5. This Amino Acid is derived from the consumption of food because the body
cannot produce it.
a. Essential
b. Non Essential
c. Conditional Amino Acids
6. Functionally and applicably diverse protein source used in baking.
a. Wheat Protein
b. Whey Protein
c. Soy Protein
7. A substance used to make baked goods rise by the formation of gas, esp.
carbon dioxide, in the batter or dough, as baking powder, baking soda or
yeast.
a. Fat
b. Leavener
c. Liquid
8. This creates lighter texture and creaminess to the baked goods
a. Baking powder
b. Flour
c. Fats
9. Also known as Sodium Bicarbonate, a natural alkaline.
a. Baking soda
b. Bakers ammonia
c. Baking powder
10 This type of pastry is one of the “Flaked Pastries” that used for making
savoury pie crust and as wrapping for meat and poultry as well as vol-au-
vents, cream horns and mile feuilles.
a. Short crust pastry
b. Puff Pastry
c. Flaky Pastry
d. Choux Pastry
11 This incredibly light specialty pastry is used in the making of eclairs,
profiteroles and cream buns.
a. Short Crust Pastry
b. Puff Pastry
c. Flaky Pasty
d. Choux Pastry
12 Foods that have had some processing but are still not the final products
a. Primary Ingredients
b. Secondary Ingredients
c. Components
d. Composites
13 They are food products obtained from cereals, root vegetables and fruits.
This can be used to thicken liquids.
a. Flour
b. Starch
c. Smart Starches
14 Mainly from animal sources, can increase blood cholesterol that leads to
heart disease.
a. Fat
b. Oil
c. Saturated Fat
d. PolySaturated
15 Whisking stretches the protein and adds air bubbles.
a. Emulsification
b. Coagulation
c. aeration
Instruction: Write TRUE if the statement is correct and write FALSE if
the statement is incorrect.
1. Crust is the internal texture of baked products.
2. Crumb is the “feel” of the dough.
3. Stand mixer is a typical stand mixer that includes a wire whisk for whipping
creams and egg whites; a flat beater for mixing batters; and a dough hook for
kneading.
4 Oven is an electric handheld mixing and blending tools that has two removable
metal beaters and variable speeds.
5. Rubber spatula is a large utility spoon for the kitchen mad usually from a single
piece of wood
6. Mixing Bowls comes in gradulated sizes and has sloping sides used for mixing
ingredients.
7. Utility tray used for baking rolls.
8. Mortar and pestle used to flatten or roll dough.
9. A pointed metal or plastic tube connected to the opening of the pastry bag and
is used to form desired design is called pastry tip
10. Conventional oven contains fan that circulate the air and distribute the heat
rapidly throughout the interior.
11. Short crust pastry used to make eclairs and profiteroles.
12. The flour holds the ingredients together.
13. Leavener is a substance causing expansion of dough and batter by the release
of gasses within such mixtures, producing baked products with porous structure.
14. Fresh fruits or vegetables are foods that have received more complex
processing which makes them into composites or products.
15. Emulsifying uses eggs to help mix two liquids that would normally stay separate,
such as water and oil.
16. Flavoring remove the dryness from foods. Fats, eggs, fruit, sugar, milk or oil are
used for moistening.
17. Sweetening improves the flavor of certain foods by adding sugar or fruit, sugar
will help to soften the sharp taste of grapefruit.
18. Different foods have different working properties when treated in certain ways
or combined with other foods. The table lists the working properties you need to
know about.
19. Cheese This is a solid form of milk 33% each of fat, protein and water
20. Pies should have small gas holes as its texture.
ANSWER SHEET
Name ________________________________________ Date:
__________________
Part 1
A B C D
1 O O O O
2 O O O O
3 O O O O
4 O O O O
5 O O O O
6 O O O O
7 O O O O
8 O O O O
9 O O O O
10 O O O O
11 O O O O
12 O O O O
13 O O O O
14 O O O O
15 O O O O
Part 2
1 9 17
2 1 18
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3 1 19
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4 1 20
2
5 1
3
6 1
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7 1
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