Bread and Pastry Production
Quiz by Nonita Banawis
Grade 9-12
Bread and Pastry Production (NC II)
Philippines Curriculum: SHS Specialized Subjects
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15 questions
Show answers
- Q1What is the function of yeast in bread making?It makes the dough riseIt shortens baking timeIt makes the dough snrinkIt makes clean up easier45sTLE_HEBP9- 12PB-Ia-f-1
- Q2To make basic yeast bread, which of the following ingredients is not necessary?flourwatereggsyeast45sTLE_HEBP9- 12PB-Ia-f-1
- Q3What is the purpose of kneading?sweetnesscrust crispinesssaltinessstructure45sTLE_HEBP9- 12PB-Ia-f-1
- Q4Which of the following ingredients is not a leavening agent?baking powdereggsyeastsugar45sTLE_HEBP9- 12PB-Ia-f-1
- Q5What does an egg wash do to bread crust?Improves crispinessAdds chewinessIncreases drynessadds shine45sTLE_HEBP9- 12PB-Ia-f-1
- Q6Which of the following is the proper way of measuring flour?B. Level off the cup with a rolling pin.Shake the measuring cup to get ample amount of flour.A. Hold the cup high to get the exact reading of measurement.Spoon sifted flour lightly into a measuring cup heaping it well over the top of the cup.45sTLE_HEBP9- 12PB-Ia-f-1
- Q7Rotating a wooden spoon through a mixture until the ingredients are combined is a mixing technique called___________.cutting instirringbeatingcut and fold45sTLE_HEBP9- 12PB-Ia-f-1
- Q8Which group of utensils belongs to cutting tools?rolling pin, pastry blender, pastry brush SHOW ANSWERmeasuring cup, scraper, whiskkitchen gears, grater, cookie cuttermixing bowl, weighing scale, timer45s
- Q9Any material used to cover, handle, identify, describe, promote and market goods by a producer to the consumer is called__________.packagingprintingwrappinglabeling45sTLE_HEBP9- 12PB-Ia-f-1
- Q10Which of the following refers to dry heat cooking that is usually done in an oven?stewingbraisinggrillingbaking45sTLE_HEBP9- 12PB-Ia-f-1
- Q11Which of the following mixing techniques is applicable for making bread?kneadingcreamingblendingfolding45sTLE_HEBP9- 12PB-Ia-f-1
- Q12This is any fat which when added to flour mixtures increases tenderness?spicesliquid ingredientsleavenersshortening45sTLE_HEBP9- 12PB-Ia-f-1
- Q13In this mixing method, fat and sugar are beaten together until light and airy in texture?kneadingcutting increaminglaminating45sTLE_HEBP9- 12PB-Ia-f-1
- Q14It is a semi-liquid mixture of flour and liquid ingredients?battercreamdoughfilling45sTLE_HEBP9- 12PB-Ia-f-1
- Q15This means to brush pan with shortening?glazefrostgreasepre-heat45sTLE_HEBP9- 12PB-Ia-f-1