PANAGANGAN NATIONAL HIGH SCHOOL

Panagangan, La Paz, Agusan del Sur

School I.D 317401

MIDTERM EXAMINATION
ELECTIVE - BREAD AND PASTRY II SCORE BOX

NAME: __________________________________________ GRADE & SECTION:

______________

GENERAL INSTRUCTION:

 Don’t forget to fill out all necessary information (Name, grade & section)
 Read each direction CAREFULLY.
 Just ask your teacher if you have queries.
 Strictly NO ERASURES.

TEST I: TRUE OR FALSE

Directions: Read the statement carefully and write the word CAKE if the statement is correct and BREAD if
the statement is incorrect. Write your answer on the space provided before the number.
__________1. Always sieve flour and icing sugar before use.
__________2. Wash all needed tools and utensil used and dry them.
__________3. Preheat the oven is the first step in baking.
__________4. Fill about ½ full to give allowance for the rising.
__________5. Bake in the preheated oven and put the pan at the right rack.
__________6. 1 cup of butter is equivalent to 1 cup of Margarine.
__________7. Memorize the recipe is the best way to have better results in baking.
__________8. Level off using spatula is the proper way to measure flour.
__________9. Put the liquid measuring cup in a flat and even surface.
__________10. Measuring sugar is the same from other dry ingredients because of its texture.
TEST II: MORSE TYPE
Directions: Choose all possible answers that describe the word/s. Put (√) if the statement is describing the word/s correctly
and (x) if it is not. Write the letter in the space provided before the number if your answers correspond to the choices below;
A – All items are incorrect
B – Only one item is correct
C – Only two items are correct
D – Only three items are correct
E – All items are correct
_______1. SHORTENING
( ) Cause the dough to rise
( ) Structural ingredients in baking
( ) Used as thickening agents
( ) Provide nutritive value to baked products
_______2. PREPARATORY TOOLS
( ) Measuring Cup
( ) Weighing scale
( ) Spatula
( ) Rubber Scrapper
_______3. CREAMING
( ) Rub two or three ingredients in the bowl
( ) Use wooden spoon in mixing
( ) Common used in making piecrust
( ) Best technique in mixing butter and sugar
_______4. LEAVENING
( ) A Compound that release gases
( ) It includes yeast
( ) Cream of tartar
 ( ) it includes the combination of baking soda and Acid salt
_______5. BAKING MINOR INGREDIENTS
( ) coffee
( ) wine
( ) vanilla
( ) oil

TEST III. IDENTIFICATION

Directions: Identify the following statement below. Write your answer in the space before the number.
_________________1. A combination of two motions cutting vertically through the mixture and turning over
and over by gliding the spoon or rubber scraper across the bottom of the mixing bowl.
_________________2. Mixing fat and flour with the use of a pastry blender.
_________________3. Often done with wooden spoon rotating through a mixture until the ingredients are
combined.
_________________4. it is done to incorporate air in the mixture by mechanical agitation.
_________________5. it is a process of beating eggs and cream to fill them with air and to make thick and
fluffy.
_________________6.it is the process of separating coarse particles in the ingredients by passing through sieve.
_________________7. is a general term that includes stirring, beating, blending, creaming, whipping and
folding.
________________ 8. Usually eaten during special occasions such as birthdays, weddings, anniversaries, and
other celebrations.
_________________9. Pioneers in baking as the first recorded civilization to use yeast in their bread as long
ago as 2600 BC.
________________10. The oven goddess.
________________11. Baking time for Angel Food and Sponge cake.
________________12. Also known as unshortened cake which contains less than 5% fat or contain little or no
fat.
________________13. Is a soft prepared food that incorporates air bubbles to give it a light and airy texture.
________________14. Is a cake made with candied or dried fruit, nuts, and spices, and optionally soaked in
liquor.
________________15. Refer to a sponge cake flavored with coffee and typically baked in a circular shape with
two layers separated by coffee butter icing.
________________16. An egg custards, but with two improvements. Unlike ordinary egg custards, it contain a
little flour and some with beaten egg whites.
________________17. A very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and
flavorings.
_______________ 18. It’s very popular around the world, probably because of their short list of ingredients.
_______________ 19. cakes can be baked or unbaked, and are made without flour.

_______________20. Is a cake in which one of the main ingredients is butter. It is considered one of the
quintessential cakes in American baking

TEST IV. MULTIPLE CHOICE

Direction: Read and analyze the statement carefully. Choose the letter of the best answer and write your answer
on the given space before the number.
________1.) It refers to dry heat cooking which usually takes place in oven.
A. baking B. broiling C. grilling D. stewing
________2.) It refers to fine white flour made from soft wheat which contains 7-9% protein.
A. all-purpose flour B. bread flour C. cake flour D. pastry flour
________3.) Which is a light cake made of meringue and flour?
A. angel food cake B. batter cake C. chiffon cake D. sponge cake
________4. )Which refers to a method of dividing cake into uniform pieces before serving?
A. counting B. cutting C. measuring D. weighing
________5. )What sweet soluble organic compound belongs to the carbohydrate group of foods?
A. flour B. milk C. shortening D. sugar
________6. )This very fine sugar dissolves faster and is perfect for making meringue.
A. Brown Sugar B. confectioner’s sugar C. granulated sugar D. white sugar
________7.)Which basic ingredient in baking helps attain tenderness by preventing cohesion of gluten strands?
A. leavening B. liquid C. shortening D. sugar
________8.) It refers to heating the oven to attain the required baking temperature before baking.
A. baking B. proofing C. preheating D. broiling
________9.) This type of cake contains a high percentage of fat or shortening.
A. batter type cake B. chiffon C. foam type cake D. unshortened cake
________10.) Which contains less than 5% fats?
A. batter type cake B. chiffon C. foam type cake D. unshortened cake
________11.) What coating is applied to food to make the food shiny or glossy?
A. custard B. ganache C. glaze D. syrup
________12.) Which is a kind of icing that is made out of butter and/or shortening blended with confectioner’s
sugar or sugar syrup?
A. butter cream B. custard C. ganache D. syrup
________13.) Which type of mixing technique is done only in baking bread?
A. Blending B. Creaming C. Folding D. Kneading
________14.) What is the way in which certain substances, typically liquid, holds together?
A. Appropriate B. Consistency C. Foaming D. Garnishing
________15.) What is a light pastry dough for making profiteroles, croquembouche and éclairs?
A. Choux pastry B. Petit four C. Genoise D. Gateau
________16.)What is a sponge cake made by whipping whole eggs with sugar and folding in flour and
sometimes, melted butter?
A. Choux pastry B. Petit four C. Genoise D. Gateau
________17.)What is small confectionery or savory appetizer means “small oven” in French?
A. Choux pastry B. Petit four C. Genoise D. Gateau
________18.)It refers to sprinkle the surface with flour to avoid mixture to stick on it.
A. Dusting B. Garnishing C. Filling D. Frosting
________19.)It refers to a process in which the cake is cover with icing.
A. Dusting B. Garnishing C. Filling D. Frosting
________20.) sugar and egg white icing for cakes; Sugar is first cooked on the stovetop to form syrup, and then
the hot syrup is beaten into whipped egg whites. As the mixture is beaten it becomes smooth, fluffy and
glossy. What kind of icing is being described?
A. Butter Cream B. Fondant C. Boiled Icing D. Meringue

V. CONVERSION
Direction: Convert the following oven temperature using the formula inside in the box. Show your
solutions.

o
C = (OF -32) x .5556
O
F = (oC x 1.8) + 32

1. 350 F to C
2. 180 C to F
3. 177 C to F
4. 375 F to C
5. 400 F to C