Bread and Pastry Production Final Exam
Name: __________________________________
Score: ___________________
Section: _________________________________
Date: ____________________
I.
MULTIPLE-CHOICES
DIRECTION: Circle or darken the letter that corresponds to the CORRECT answer. There is only
one CORRECT answer.
1. What is the ingredient that helps products rise?
2.
3.
4.
5.
6.
7.
a) Flour
b) Fat
c) Sugar
d) Leavening Agent
Which of the following leavening agents needs an acid in order to activate?
a) Baking powder
b) Baking Soda
c) Yeast
d) Air
Which is the following function of sugar in baked goods?
a) To increase keeping qualities, develop crust color, provide food for the
yeast.
b) To provide structure
c) To decrease moistness
d) To toughen the product
Which is a function of fat in baked goods?
a)
To increase keeping qualities , develop color and provide food for
the yeast.
b)
To provide structure
c)
To increase moistness
d)
To tenderize the product
Which type of flour has the most gluten and is considered the strongest?
a) Pastry
b) Cake
c) All purpose
d) Bread
Which type of flour has the weakest gluten and considered the weakest flour?
a) Pastry
b) Cake
c) Rye flour
d) Bread Flour
This ingredient provides protein, flavor, and extra liquid in baked items.
a) Flour
b) Sweetners
c) Fats
d) Eggs
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8. A mixture of sodium bicarbonate and cream of tartar, used instead of yeast.
a) Honey
b) Salt
c) Baking powder
d) Spices
9. Which measuring tool should you use to measure 2 Tbs. cider vinegar?
a) Hand
b) Liquid Measuring Cup
c) Dry Measuring Cup
d) Measuring Spoons
10. What are two ingredients that I would measure with this measuring tool?
a)
b)
c)
d)
Flour and Brown Sugar
Milk and Butter
Flour and Butter
Milk and Water
11. What are two ingredients that I would measure with this measuring tool?
a)
b)
c)
d)
Butter and Milk
Flour and Sugar
Milk and water
Water and Sugar
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12. What are two ingredients that I would measure with this measuring tool?
a)
b)
c)
d)
Leavening Agent
Eggs
Fat
Gluten
13. A protein that is formed when wheat flour is is moistened - this gives strength &
elasticity to batter / dough.
a)
b)
c)
d)
Gluten
Baking Powder
Flax Seed
Sea Salt
14. Adds sweetness Helps turn baked goods brown.
a)
b)
c)
d)
Sugar
Salt
Egg
Flour
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15. Enhances flavors. Helps slow down chemical reactions.
a)
b)
c)
d)
II.
Salt
Sugar
Flour
Egg
TRUE-OR-FALSE
DIRECTION: Read each statement below carefully. Place a
T
on the line if you think a
statement it TRUE. Place an F on the line if you think the statement is FALSE.
T
1.Baking tools and equipment are identified according to specification.
T
2. Functional tools and equipment are those that are in good condition and
can perform its regular functions.
T
3. Different tools perform different task so you should use the right tools for
the right task.
T
4. Measuring tools should have accurate and easy to read markings.
T
5. A functional baking pan should be well-formed.
T
6. Mixing bowls used for mixing Ingredients has several sizes and may be
made of plastic, glass or metal.
F
7. A rolling pin should be heavy in weight and easy to grip.
F
8. An electric or stand mixer operates without electricity.
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III.
SHORT-ANSWER/IDENTIFICATION
DIRECTION: Name the baking tools or equipment based on their usage. Write the correct
answer before the number. Wrong spelling is wrong, and any form of erasures and tampering
are considered wrong. Good luck. God bless you!
Bundt Pan
Pastry brush
jelly roll pan
pop over pan
cake pan
loaf pan
muffin pan
1. It is use for baking elegant and special cakes.
2. It is use in greasing pans or surface of pastries and breads.
3. It is use for baking rolls.
4. It is use for cooking pop over.
5. It is use to bake chiffon type cakes
6. It is use to bake loaf bread.
7. It is use for baking muffins and cupcakes.
Prepared by:
MR. ERIS T. AGUSTIN_
Teacher
Reviewed by:
MR. JULIUS C. PAGDILAO
ProfEd PCK2, Instructor
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