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Second Quarter Periodic Test, High school final essays of Vocational education

Vocational education

This contains questions about second quarter lessons.

Typology: High school final essays

2022/2023

Uploaded on 01/31/2024

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Republic of the Philippines
Department of Education
National Capital Region
Schools Division Office of Caloocan City
Amparo High School
# 95 Marang St. Amparo Subd. Caloocan City
SUMMATIVE TEST IN BREAD AND PASTRY PRODUCTION 11
Name: _______________________________________________ Score: ____________________________
Grade /Section: ________________________________________Teacher: __________________________
I. Read and answer the questions carefully.
1. It is to incorporate air in a mixture by mechanical agitation, using a spoon or fork, whisk, rotary beater or
electric mixer, means to vigorously agitate foods to incorporate air or develop gluten.
A. Cutting-In B. Mixing C. Creaming D. Beating
2. The rubbing one or two ingredients in a bowl with the help of wooden spoon or electric mixer to make a
soft fluffy mixture.
A. Cutting-In B. Mixing C. Creaming D. Beating
3. A process of combining two or more ingredients evenly until they become one product. A general term that
includes beating, creaming, blending. binding, whipping and folding.
A. Cutting-In B. Mixing C. Creaming D. Beating
4. Mixing a fat and flour with the use of pastry blender or two knives in a scissor-like manner.
A. Cutting-In B. Mixing C. Creaming D. Beating
5. 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 at each turn.
A. Stirring B. Kneading C. Folding D. Cut and Fold
6. A method of gently combining a heavier mixture with a more delicate substance such as beaten egg whites
or whipped cream without causing a loss of air.
A. Stirring B. Kneading C. Folding D. Cut and Fold
7. The pressing, folding and stretching of dough to develop gluten for good bread structure; to fold, push and
turn the dough or other mixture to produce a smooth, elastic texture.
A. Stirring B. Kneading C. Folding D. Cut and Fold
8. To move spoon in circular motion to incorporate ingredients.
A. Stirring B. Kneading C. Folding D. Cut and Fold
9. To separate coarse particles in the ingredients by passing through a sieve.
A. Stirring B. Kneading C. Whipping D. Sifting
10. Kind of beating eggs and cream to fill them with air and make them thick and fluffy.
A. Stirring B. Kneading C. Whipping D. Sifting
11. The following are the factors to consider when packaging a product except:
A. Durability B. Cost C. Print design D. Size
12. It refers to the food item used to make the food more attractive.
A. Accompaniment B. Garnish C. Icing D. Toppings
13. It refers to the food item used to compliment the flavor or to add texture to a menu item.
A. Accompaniment B. Garnish C. Icing D. Toppings
14. The following are the standard principles in decorating pastry except:
A. Color B. Consistency C. Appearance D. Ingredients
15. It is a light flaky, rich pastry made by rolling dough with butter and folding it to form layers.
A. Cream Puff B. Puff pastry C. French pastry D. Pie
16. It is a rich pastry filled with custard.
A. French pastry B. Tart D. Danish pastry D. Croissant
17. It refers to a pastry that is made from sweetened yeast dough with toppings such as fruits, nuts or cheese.
A. Danish pastry B. Pie C. Croisant D. Cream puff
18. Which among the ingredients in making pastry that provides moisture into the mixture.
A. shortening B. flour C. salt D. water
19. It is a type of pastry that consist either pie or shell.
A. Cream Puff B. Puff pastry C. French pastry D. Pie and Tart
20. This pastry is like a sweetened cross between a simple yeast-raised dough and puff pastry.
A. Danish pastry B. Pie C. Croisant D. Cream puff
21. A type of light pastry that is filled with whipped cream or a sweetened cream filling and often topped with
chocolate.
A. Cream Puff B. Puff pastry C. French pastry D. Pie
22. It refers to the process of putting your product into containers for easy distribution.
A. Labeling B. Packaging C. Storing D. Wrapping
23. What storing technique is used to draw, fold, cover the bakery product?
A. Chilling B. Folding C. Refrigerate D. Wrapping
24. It is one of the more innovative methods used in commercial food packaging.
A. Canned package B. Chill packaging C. Foil packaging D. Freezing packaging
25. It is one of the oldest and most common methods of food packaging in homes.
A. Home canned food B. Canned package C. Foil packaging D. Freezing packaging
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Download Second Quarter Periodic Test and more High school final essays Vocational education in PDF only on Docsity!

Republic of the Philippines Department of Education National Capital Region Schools Division Office of Caloocan City Amparo High School

95 Marang St. Amparo Subd. Caloocan City

SUMMATIVE TEST IN BREAD AND PASTRY PRODUCTION 11 Name: _______________________________________________ Score: ____________________________ Grade /Section: ________________________________________Teacher: __________________________ I. Read and answer the questions carefully.

  1. It is to incorporate air in a mixture by mechanical agitation, using a spoon or fork, whisk, rotary beater or electric mixer, means to vigorously agitate foods to incorporate air or develop gluten. A. Cutting-In B. Mixing C. Creaming D. Beating
  2. The rubbing one or two ingredients in a bowl with the help of wooden spoon or electric mixer to make a soft fluffy mixture. A. Cutting-In B. Mixing C. Creaming D. Beating
  3. A process of combining two or more ingredients evenly until they become one product. A general term that includes beating, creaming, blending. binding, whipping and folding. A. Cutting-In B. Mixing C. Creaming D. Beating
  4. Mixing a fat and flour with the use of pastry blender or two knives in a scissor-like manner. A. Cutting-In B. Mixing C. Creaming D. Beating
  5. 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 at each turn. A. Stirring B. Kneading C. Folding D. Cut and Fold
  6. A method of gently combining a heavier mixture with a more delicate substance such as beaten egg whites or whipped cream without causing a loss of air. A. Stirring B. Kneading C. Folding D. Cut and Fold
  7. The pressing, folding and stretching of dough to develop gluten for good bread structure; to fold, push and turn the dough or other mixture to produce a smooth, elastic texture. A. Stirring B. Kneading C. Folding D. Cut and Fold
  8. To move spoon in circular motion to incorporate ingredients. A. Stirring B. Kneading C. Folding D. Cut and Fold
  9. To separate coarse particles in the ingredients by passing through a sieve. A. Stirring B. Kneading C. Whipping D. Sifting
  10. Kind of beating eggs and cream to fill them with air and make them thick and fluffy. A. Stirring B. Kneading C. Whipping D. Sifting
  11. The following are the factors to consider when packaging a product except: A. Durability B. Cost C. Print design D. Size
  12. It refers to the food item used to make the food more attractive. A. Accompaniment B. Garnish C. Icing D. Toppings
  13. It refers to the food item used to compliment the flavor or to add texture to a menu item. A. Accompaniment B. Garnish C. Icing D. Toppings
  14. The following are the standard principles in decorating pastry except: A. Color B. Consistency C. Appearance D. Ingredients
  15. It is a light flaky, rich pastry made by rolling dough with butter and folding it to form layers. A. Cream Puff B. Puff pastry C. French pastry D. Pie
  16. It is a rich pastry filled with custard. A. French pastry B. Tart D. Danish pastry D. Croissant
  17. It refers to a pastry that is made from sweetened yeast dough with toppings such as fruits, nuts or cheese. A. Danish pastry B. Pie C. Croisant D. Cream puff
  18. Which among the ingredients in making pastry that provides moisture into the mixture. A. shortening B. flour C. salt D. water
  19. It is a type of pastry that consist either pie or shell. A. Cream Puff B. Puff pastry C. French pastry D. Pie and Tart
  20. This pastry is like a sweetened cross between a simple yeast-raised dough and puff pastry. A. Danish pastry B. Pie C. Croisant D. Cream puff
  21. A type of light pastry that is filled with whipped cream or a sweetened cream filling and often topped with chocolate. A. Cream Puff B. Puff pastry C. French pastry D. Pie
  22. It refers to the process of putting your product into containers for easy distribution. A. Labeling B. Packaging C. Storing D. Wrapping
  23. What storing technique is used to draw, fold, cover the bakery product? A. Chilling B. Folding C. Refrigerate D. Wrapping
  24. It is one of the more innovative methods used in commercial food packaging. A. Canned package B. Chill packaging C. Foil packaging D. Freezing packaging
  25. It is one of the oldest and most common methods of food packaging in homes. A. Home canned food B. Canned package C. Foil packaging D. Freezing packaging
  1. The following are the properties of glass materials except; A. it does not react with food. B. it protects the food from crushing and brushing. C. it can withstand heat treatments. D. It adds little weight to the product.
  2. Are extremely useful as they can be made in either soft or hard forms, as sheets or containers, and with different thickness, light resistance, and flexibility. A. Plastic B. Wood C. Paper D. Glass
  3. Shipping containers have traditionally been used for a wide range of solid and liquid foods including fruits, vegetables, tea and beer. Offers good protection, good stacking characteristics and strength. A. Plastic B. Wood C. Paper D. Glass 29.Packaging material that able to withstand heat treatments such as pasteurization and sterilization. A. Plastic B. Wood C. Paper D. Glass 30.Packaging material is an inexpensive packaging material. It is however highly absorptive, and is fairly easily torn. A. Plastic B. Wood C. Paper D. Glass
  4. It provides a barrier against dirt and other contaminants keeping the product clean. A. Wrapping B. Packaging materialC. Cold storage D. Chilling
  5. It is a baked goods mainly produced to complement the flavor of the fillings and to provide them with a casing (de Cindio and Lupi, 2011). A. Pastries B. Bread C. Pie D. Croissant
  6. Means “to cook by dry heat in the oven or enclosed space” A. Pressuring B. Baking C. Cooking D. Boiling
  7. A mixture of flour, liquid, and other ingredients that is thin enough to pour. A. Mixture B. Dough C. Batter D. Cream
  8. It is made from beating egg whites with sugar. A. Cream B. Fillings C. Custard D. Meringue
  9. What important inexpensive ingredient in pastries provides the needed moisture to develop gluten? A. Edible tallow B. Flour C. Salt D. Water
  10. What kind of sugar is primarily used in preparing icing? A. Brown sugar B. Confectioner’s sugar C. Granulated sugar D. Refined sugar
  11. What basic ingredient in baking improves aroma, flavor and nutrition in baked products? A. Baking powder B. Flour C. Shortening D. Sugar
  12. What sweet baked good is usually made of dough? A. Bread B. Pastry C. Pie D. Pizza
  13. What kind of flour contains more gluten and less starch? A. All-purpose flour B. Bread flour C. Cake flour D. Soft flour
  14. What cooking method used if an oven is not available? A. Dry Steam B. Wet Steam C. Braising D. Grilling
  15. What part of the hand, used in folding over until the dough becomes smooth and elastic? A. Heal of the hand B. Fingers C. Palm D. Nails
  16. Cassandra mixes rapidly to smoothen the ingredients and add air using a wire whisk, electric hand mixer or stand mixer, what mixing she is doing? A. Beating B. Creaming C. Cut and fold D. Kneading
  17. What processing the Pastry chef applied to combine shortening and flour mixture until particles are pea size enough to be used when making biscuits or pastry, using a blender or two forks? A. Creaming B. Cut and fold C. Cutting in D. Kneading
  18. Which mixing technique kitchen porters use when you beat together the fat and flour until a light airy texture comes out? A. Creaming B. Cut and fold C. Cut-in D. Kneading
  19. What ideas justify when Juryelle stir the ingredients in making pastries? A. She mix all the ingredients. C. She beat the fat and sugar B. She cut the fat into smaller pieces D. She flattens the dough
  20. What comment you can give regarding the texture of an egg pie upon consuming it? A. Mouth feel B. Appearance C. Consistency D. Color 48.What motive is there when you consider the moisture content? A. Stimulates senses C. Considers eating properties B. How it feels in the mouth D. Adds shelf life to the product
  21. What judgment can you make if you scale ingredients to correct its weight? A. All will look the same C. Adds shelf life to the product B. It gives visual effect D. Gives good eating properties 50.What would happen if you produce pastries that has different forms and shapes? A. Small and broken do not get sold. B. Quality of the product is being affected. C. Expectations of the customers failed. D. Skill of the pastry cook.

40.B. Bread Flour 41.A. Dry Steam 42.B. Heal of the hand 43.B. Creaming 44.C. Cutting in 45.B. Cut and fold 46.A. She mix all the ingredients 47.A. Mouth feel 48.B. How it feel in the mouth 49.D. Gives good eating properties 50.D. Skill of the pastry cook will be question