Republic of the Philippines

Department of Education
Region IV-MIMAROPA
Division of Occidental Mindoro
STA. CRUZ NATIONAL HIGH SCHOOL
Sta. Cruz, Occidental Mindoro

First Quarterly Examination

IN
NCII BREAD AND PASTRY PRODUCTION

NAME:________________________________ DATE:_________________
GRD. & SECTION: ____________________________ SCORE:________________

TEST I: No erasure allowed. Wrong spelling wrong.(2pts. Each)

__________________1. Provides structure to baked products.
___________________2. It serves as food for the yeast.
___________________3. Considered a complete protein, containing all essential amino acids humans use to build
other proteins needed by the body.
___________________4. Is any fat, which, when added to flour mixtures increases tenderness.
___________________5. Are gases that cause the dough to rise.
___________________6. Also known as “little cakes, flat, sweet and small.”
___________________7. A combination of 2 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.
___________________8. It is a process of beating eggs and cream to fill them with air and make them thick and fluffy.
___________________9. Rubbing one or two ingredients in a bowl with the help of a spoon or electric mixer to make
a soft fluffy mixture.
____________________10. This is working with two ingredients very gently to retain air in the mixture.

Test II. Enumeration

11-16 major ingredients
11. 14.
12. 15.
13. 16.

17-21 minor ingredients

17. 19. 21.
18. 20.

22-24 types of sugar

22. 23. 24.

25-30example of shortening
25. 29.
26. 30.
27.
28.
Test III. Identify what kind of cookies.

31.___________________ 32. _________________

33.______________________ 34._________________

35. ______________________

Test IV. Classify the following baking utensils. (36-40)

Dry measuring cup spatula oven baking pan dietetic scale

Spatula muffin pan sifter electric mixer cookie sheet

Measuring utensils Cutting, blending and mixing utensils Baking utensils

Prepared by:
Abegail C. Bawayan