Republic of the Philippines

Department of Education –National Capital Region

Division of City Schools – Valenzuela

BREAD AND PASTRY PRODUCTION

First Quarter Summative Assessment S.Y. 2022-2023
Unit of Competency Covered Learning Outcomes
Prepare and Produce Bakery Products L.O. 1 Prepare bakery products
L.O.1 Prepare pastry products
Prepare and Produce Pastry Products L.O.2 Decorate and present pastry products
L.O.3 Store pastry products

Multiple Choice
Directions:
▪ Fill-in required data especially your name, section, and the actual date of
examination in your answer sheet
▪ Read the following statements carefully
▪ Use the provided answer sheet and shade/blacken the circle (letter) that best
describes the statement

1. Kurt has a sweet tooth and would like his mother to bake him a delicious
pastry. What ingredients would her mother prioritize to provide the moisture
needed to develop gluten?
a. Edible tallow c. Salt
b. Flour d. Water

2. What kinds of cookies are irregularly and uniformly shaped?

a. Cookie bar c. Rolled cookies
b. Drop cookies d. Refrigerated cookies

3. Which of the following is the correct order of preparing a glass container for
packaging?
a. Inspection, washing, rinsing, sterilization, sealing and capping, cooling.
b. Rinsing, inspection, washing, sterilization, cooling, sealing and capping.
c. Washing, rinsing, inspection, sterilization, cooling, sealing and capping
d. Washing, rinsing, sterilization, inspection, sealing and capping, cooling.

4. Which of the following flours is used to replace all-purpose flour?

a. Bread flour & hard flour c. Bread flour & cake flour
b. Cake flour & soft flour d. Cake flour & hard flour

5. The following are contributing factors to a successful baking EXCEPT _____.

a. Assert ingredients substitution.
b. Use ingredients indicated in the recipe.
c. Use pastry blender or two knives when cutting shortening into flour.
d. Mixing bowls should be large enough to allow proper mixing of
ingredients to produce dough and batter.

6. Flour is a finely ground powder made from grain or other starchy plant foods
that is commonly used in baking. Which of the following is NOT a flour
characteristic?
a. Low absorption c. Tolerance
b. Strength d. Whitish color

7. Which of the following pastries is made of sweetened yeast dough with fruit,
nuts, or cheese as toppings?
a. Cream puffs c. French pastries
b. Danish pastry d. Pie and Tart

SHS- TVL GRADE 11 / 12: BREAD AND PASTRY PRODUCTION SDO-Valenzuela City
1 First Quarter Summative Assessment S.Y. 2022-2023
 8. The fat and sugar beat together until they take on a light, airy texture?
a. Beating c. Creaming
b. Breading d. Kneading

9. Which of the following ingredients is commonly used to improve the flavor and
taste of dough?
a. Butter c. Edible tallow
b. Compound lard d. Vegetable oil

10. What do you call a transparent glass or plastic cup that is used to measure
liquid; on the side is a graduated marker that shows the measurement?
a. Measuring cup c. Measuring spoon
b. Measuring glass d. Weighing scale

11. Which of the following mixing methods needs to mix and work into a uniform
mass, as by folding, pressing, and stretching with hands?
a. Beating c. Creaming
b. Breading d. Kneading

12. Which of the following kinds of sugar is most commonly used to make icing?
a. Brown sugar c. Granulated sugar
b. Confectioner’s sugar d. Refined sugar

13. Which of the ingredients is an example of a physical leavening agent?

a. Baking powder c. Cream of tartar
b. Baking soda d. Yeast

14. What is the typical muffin baking time?

a. 10-15 minutes c. 20-25 minutes
b. 15-20 minutes d. 25-30 minutes

15. Which flour has the most gluten and the least starch?
a. All-purpose flour c. Cake flour
b. Bread flour d. Soft-flour

16. The moment the bread is finished baking, it is taken out of the pans and left
to room temperature before being sliced and packaged. What baking
terminology best describe the procedures?
a. Baking c. Proofing
b. Cooling d. Storing

17. What stage should bake products be at room temperature?

a. Baking c. Proofing
b. Cooling d. Storing

18. Which of the following types of fats refers to a semi-soft, white fat located in
the fattiest portions of pig and with distinctive flavor and unique crystal
structure which enhances flakiness in pie crusts.
a. Butter c. Margarine
b. Lard d. Oil

19. The ingredients are moved vigorously in a back and forth until they are
smooth.
a. Beating c. Creaming
b. Breading d. Kneading

20. Convert the 2 ½ kilograms of flour into grams.

a. 2,500g c. 1,200g
b. 10,000g d. 2,000g

SHS- TVL GRADE 11 / 12: BREAD AND PASTRY PRODUCTION SDO-Valenzuela City
2 First Quarter Summative Assessment S.Y. 2022-2023
 21. The process of preventing perishable food on a large scale at a low
temperature or above the freezing point.
a. Chilling c. Freezing
b. Cold storage d. Wrapping

22. It is made from hydrogenated vegetable oil.

a. Butter c. Margarine
b. Lard d. Oil

23. It refers to the process of putting your product into containers for easy
distribution.
a. Labelling c. Storing
b. Packaging d. Wrapping

24. A dairy product made from the fat and protein components of milk or cream.
a. Butter c. Margarine
b. Lard d. Oil

25. In mixing techniques, mechanical agitation is used to incorporate air into a

mixture. Which of the following methods introduces air during mixing?
a. Beating and cutting-in c. Stirring and whipping
b. Creaming, Cut and fold d. Whipping and beating

26. The back bone of many baked goods and contribute to its structure.
a. Butter c. Flour
b. Egg d. Salt

27. It comes in a variety of sizes and is made of metal or plastic. It's employed to
measure a tiny quantity of ingredients.
a. Measuring cup c. Measuring spoon
b. Measuring glass d. Weighing scale

28. It has a high capacity for absorbing water, a high protein content, and the
strongest gluten strength (12–14%).
a. Bread flour and hard flour c. Bread flour and cake flour
b. Cake flour and soft flour d. Hard flour and soft flour

29. What substance causes the dough and batters to expand by releasing gases
from those mixtures, resulting in baked goods with portion structure?
a. Baking soda c. Salt
b. Baking powder d. Yeast

30. Which of the following storing techniques draws, folds and covers a bakery
product?
a. Chilling c. Freezing
b. Cold storage d. Wrapping

31. What is the accurate conversion of 5 kilograms of sugar into pounds?

a. 7 pounds c. 10 pounds
b. 8 pounds d. 11 pounds

32. Which of the following is the standard baking time for biscuit?
a. 10-15 minutes c. 20-25 minutes
b. 15-20 minutes d. 25-30 minutes

33. Which of the following describes a type of cookie that is baked and then cut
into bars?
a. Cookie bar c. Rolled cookies
b. Drop cookies d. Refrigerated cookies

SHS- TVL GRADE 11 / 12: BREAD AND PASTRY PRODUCTION SDO-Valenzuela City
3 First Quarter Summative Assessment S.Y. 2022-2023
 34. The act of putting food at a temperature below 0°C refers to _____.
a. Chilling c. Freezing
b. Cold storage d. Wrapping

35. The following are the good characteristics of a well-made bread EXCEPT_____.
a. Large for its weight, well rounded top, and free from cracks and bulges.
b. The crust is thick with an even golden-brown color.
c. It smells sweet and nutty, not sour.
d. It does not crumble easily.

36. Which icing preparation is flavored and beaten with sugar, and which uses
gelatin to stabilize it for a longer shelf life?
a. Butter cream icing c. Royal icing
b. Sugar icing d. Whipped cream icing

37. What kinds of icing is made of various consistencies from a heavy paste of egg
whites and confectioner's sugar beaten with a little vinegar or lemon juice?
a. Butter cream c. Royal icing
b. Sugar icing d. Whipped cream icing

38. This is the final stage before baking and dough piece is allowed to relax and
ferment until they reach the final desired volume.
a. Baking c. Proofing
b. Cooling d. Storing

39. Which of the following personal hygiene practices is TRUE?

a. Wearing an apron during working hours
b. Combing the hair in the working area
c. Washing the hands after work
d. Keeping finger nails long

40. What appropriate mixing technique in baking yeast bread?

a. Blending c. Folding
b. Creaming d. Kneading

41. What is the most creative method of commercial food packaging?

a. Canned packaging c. Foil packaging
b. Chill packaging d. Freezing packaging

42. Which of the following words best describes small, flat, sweet cakes?
a. Biscuits c. Muffins
b. Cookies d. Pies

43. Which of the following is the best substitution for sour milk?
a. 2/3 C 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. 1 C sweet milk plus 1 tbsp. vinegar

44. What is the best way to achieve better baking results?

a. Took the accuracy of measuring ingredients
b. Remembered the recipe by heart
c. Used imported ingredients
d. Used innovative equipment

45. Which of the following mensuration abbreviation/symbols is NOT CORRECT?

a. cc: cubic centimeter c. ml: milliliters
b. lp: pounds d. oz: ounces

SHS- TVL GRADE 11 / 12: BREAD AND PASTRY PRODUCTION SDO-Valenzuela City
4 First Quarter Summative Assessment S.Y. 2022-2023
 46. Which of the following flour mixtures is thick enough to be rolled and
kneaded?
a. Batter c. Crust
b. Cream d. Dough

47. How many cups are there in 3 liters of milk?

a. 10 C c. 12 C
b. 11 C d. 13 C

48. It is used to determine an ingredient's mass or weight.

a. Measuring cup c. Measuring spoon
b. Measuring glass d. Weighing scale

49. It is utilized to measure both dry ingredients like flour, sugar, and oats as well
as solid ingredients like butter and lard. It comes in a variety of sizes and is
made of plastic or metal.
a. Measuring cup c. Measuring spoon
b. Measuring glass d. Weighing scale

50. It inhibits yeast growth and strengthens both the gluten and the dough.
a. Egg c. Butter
b. Flour d. Salt

SHS- TVL GRADE 11 / 12: BREAD AND PASTRY PRODUCTION SDO-Valenzuela City
5 First Quarter Summative Assessment S.Y. 2022-2023