Metro Dumaguete College Inc. b. all-purpose flour d.

self-rising flour
E.J. Blanco Extension Drive,
Daro, Dumaguete City 5. The type of flour used where a tender texture is desired or that needs little or no gluten at all.
Diploma in Tourism Technology a. bread flour c. cake flour
AY 2022-2023 b. all-purpose flour d. self-rising flour
MIDTERM EXAMINATION
BREAD & PASTRY PRODUCTION NCII 6. The type of flour that is also known as “Hard Wheat Flour” or “1st Class Flour”.
a. bread four c. cake flour
NAME: ______________________________ SCORE: ______________
b. all-purpose flour d. self-rising flour
(WRONG SPELLING WILL ALWAYS BE WRONG)
7. A type of sugar with a finer crystal size compared to granulated sugar.
I. IDENTIFICATION: Write your answers on the space provided.
a. brown sugar c. caster sugar
__________________ 1. An appliance or equipment designed for cooking and baking food by generating and b. refined sugar d. confectioner’s sugar
maintaining heat.
__________________ 2. These are edible substances that are combined to make a particular dish. 8. A finely ground sugar that has been processed into a powdered form.
__________________ 3. The biochemical process by which yeast consumes sugars producing carbon dioxide gas a. brown sugar c. caster sugar
and alcohol. b. refined sugar d. confectioner’s sugar
__________________ 4. This refers to replacing one ingredient with another while maintaining the intended
9. A type of sugar that contains molasses, which gives it a moist texture and a rich, caramel-like flavor.
texture, flavor, and structure of the recipe.
a. brown sugar c. caster sugar
__________________ 5. A set of instructions or guidelines that outline how to prepare and cook a particular dish
or drink. b. refined sugar d. confectioner’s sugar
__________________ 6. A living organism that ferments sugars in the dough, producing carbon dioxide gas in 10. A type of sugar that dissolves easily and produces a smooth texture suitable in making glazes on cakes and
the process. pastries.
__________________ 7. This is formed when water is added to flour. a. brown sugar c. caster sugar
__________________ 8. A finely ground powder made from grains, nuts, seeds, or roots that serves as a b. refined sugar d. confectioner’s sugar
fundamental ingredient in baking.
__________________ 9. This refers to a type of fat used in cooking and baking. 11. A moist, perishable block of yeast.
__________________ 10. The process of heating an oven to a specific temperature before placing food inside to a. active-dry yeast c. fresh yeast
cook. b. instant yeast d. table yeast

II. MULTIPLE CHOICE: Encircle the letter of your chosen answer. 12. A types of yeast that can be mixed directly into dry ingredients.
1. All-purpose flour is a combination of? a. active-dry yeast c. fresh yeast
a. 20% hard wheat; 80% soft wheat b. instant yeast d. table yeast
b. 20% soft wheat; 80% hard wheat 13. A chemical leavening agent that reacts with acidic ingredients.
c. 50% hard wheat; 50% soft wheat a. yeast c. baking powder
d. 10% soft wheat; 90% hard wheat b. knows d. baking soda
2. A type of flour that is made from finely milled soft wheat with a low protein content. 14. The leavening agent that contains base only.
a. bread four c. cake flour a. yeast c. baking powder
b. all-purpose flour d. self-rising flour b. knows d. baking soda
3. A type of flour that has been pre-mixed with leavening agents, typically baking powder, and salt. 15. The leavening agent that contains both acid and base.
a. bread four c. cake flour a. yeast c. baking powder
b. all-purpose flour d. self-rising flour b. knows d. baking soda

16. Which of the following statements is untrue about milk?

a. it adds creaminess to baked goods
4. A type of flour that is off-white in color and has a moderate protein content.
b. hydrates the starches and proteins of other ingredients
a. bread four c. cake flour
c. it contains fat
 d. it serves as the structure of baked products b. oil-based flavoring d. water-based flavoring

17. A type of milk that has been reduced and sweetened with a significant amount of sugar, resulting in a thick, 29. If a dough did not proof, which of the following ingredients were added more than it is needed?
sweet product. a. flour c. salt
a. whole milk c. condensed milk b. yeast d. shortening
b. heavy cream d. evaporated milk
30. The ingredients that adds a subtle richness to baked goods.
18. A regular milk that has been reduced to about 60% of its original volume by evaporation. a. flour c. salt
a. whole milk c. condensed milk b. yeast d. shortening
b. heavy cream d. evaporated milk
31. Where should you locate the pilot light before attempting to light the gas oven?
19. This milk contains less than 0.5% fat. a. in the back corner
a. skim milk c. heavy cream b. near the sink
b. half-and-half d. powdered milk c. front center, near the door
20. A mixture of equal parts of whole milk and cream. d. on top of the oven
a. skim milk c. heavy cream 31. What should you do if you smell gas in the kitchen?
b. half-and-half d. powdered milk a. light a match immediately
21. This shortening contains about 80% fat, from vegetable sources. b. ventilate the kitchen
a. butter c. lard c. ignore it and proceed to light the oven
b. margarine d. oil d. call a friend

22. This shortening is a rendered or separated pork fat. 32. What should you do if you accidentally let go of the oven knob and the pilot light goes out?
a. butter c. lard a. continue trying to light the oven without turning it off
b. margarine d. oil b. turn everything off and start from the beginning
c. leave the kitchen and come back later
23. The shortening with the highest fat content.
d. ignore it and bake without the pilot light
a. butter c. lard
b. margarine d. oil 33. When should you open the oven door when baking?
a. immediately after putting the food inside
24. Which of the following statements is untrue about eggs?
b. halfway through the baking time
a. it provides structure to baked goods
c. after the baking time is over
b. it contains small amount of water, giving moisture to baked goods
d. whenever you feel like it’s already baked
c. it acts as emulsifiers, helping to bind together ingredients that would separate
d. it serves as a binder, help give the cake its shape 34. What should you do with any spills on the oven floor before using it again?
a. leave them, they will burn off during baking
25. How many tablespoons does a large egg measure?
b. clean them up
a. 3 tablespoons c. 4 tablespoons
c. cover them with aluminum foil
b. 3 ¼ tablespoons d. 4 ¾ tablespoons
d. pour oil on them for it to be dissolved
26. The ingredient the balances sweetness and enhances other flavors present in the recipe.
a. water c. flavoring agents
b. salt d. leavening agents
35. When should you pre-heat the oven?
27. The following ingredients provide moisture to baked products, EXCEPT?
a. after putting the food inside
a. sugar c. shortening
b. as soon as you wake up in the morning
b. milk d. egg
c. before cleaning the kitchen
28. This is an alcohol-based flavorings. d. before baking
a. extracts c. powder
36. What is the purpose of sifting flour before measuring?
 a. to add air to the flour
b. to remove lumps and aerate it 11. ______ 12. ______ 1 16 96 1/2

c. to compact the flour tightly

d. to shake the flour vigorously 13. ______ 64 14. ______ 15. ______ 192 1

37. What should you use to scoop sifted flour into a dry measuring cup?
a. your hands
V. LABELING: Write the name of the different parts of an oven.
b. a spoon
c. a fork
d. the measuring cup 2. ____________
3. ____________
38. How should you ensure an accurate measurement of brown sugar?
a. shake the cup
b. level off with a spoon 1. ____________
c. press it lightly with your palm
d. level off with a knife or spatula

39. What should you use for measuring small amounts of solid fats?
a. measuring cup for dry ingredients
b. measuring cup for liquid ingredients
c. measuring spoons
d. your hands

40. Do you need to sift brown and granulated sugar?

a. yes, always
b. no, never
4. ____________ 5. ____________
c. sometimes
d. it depends on the recipe

III. IDENTIFICATION: Provide the abbreviation of the following unit measurements. Write your answers on
the space provided.

1. teaspoon ____________________ 6. gallon ____________________

2. tablespoon ____________________ 7. ounce ____________________
3. cup ____________________ 8. fluid ounce ____________________
4. pint ____________________ 9. pound ____________________
5. quart ____________________ 10. kilogram ____________________

IV. SUPPLICATION: Complete the following table below by providing the equivalent measurements based on
the given values. V. ANALYSIS: Locate the parts of a recipe and mark them by the following:

cup tablespoons pint fluid ounce teaspoon quart A.

1 1. ______ 2. ______ 3. ______ 4. ______ 5. ______

6. ______ 8 7. ______ 8. ______ 9. ______ 10. ______

1. encircle the yield 4. write your signature on the baking time

2. cross out the list of ingredients & measurements 5. box the procedure

3. underline the container size & type

 1. box the yield 4. encircle on the baking time and temperature

2. put a check mark on each of the ingredients &

5. cross out the procedure
measurements
3. write the name of your crush on container size &
type

Prepared by:
JOHN JOSEPH T. AMILER

B.