NAME:AIKO S.
BACDAYAN
SELF CHECK 1.2
Matching Type: Match column A with Column B
Column B
Column A
A. Baker’s peel
1. Used to determine the weight a.
of ingredients B. Transparent measuring cup
2. Container used in mixing dry and
liquid ingredients C. Rubber scraper
3. Used to flatten dough into a uniform
thickness D. Mixing bowl
4. Tool used to carry out bake products E. Rolling pin
from the oven
5. Tool used to measure small amount of F. Weighing scale
liquid and dry ingredients
6. Tool used to scrape small amount G. Spatula
from containers
7. Used to measure liquid ingredients H. Offset spatula
8. Used to sift flour
9. Tool used to remove sticky baked food I. Sieve
from pans
10. Serrated knife used to cut/slice bread
crust or pastry
MY ANSWER:
1.F
2.D
3.E
4.A
5.B
6.C
7.B
8.I
9.G
10.H
NAME:AIKO S. BACDAYAN
SELF- CHECK 1.3
MULTIPLE CHOICE: Read carefully each statement and answer correctly.
Write the letter that corresponds to your answer in a separate answer sheet.
1. An ingredient that provides bulk and structure to any baked goods.
A. Sugar C. flour
B. Milk D. eggs
2. They provide flavor and color, tenderize products by weakening gluten
strands, provide food for yeasts and serve as a preservative.
A. Eggs C. butter
B. Flour D. sugar
3. The general term for butter, lard, margarine, shortening and oil. It
provides flavor and color, moisture and richness and assist with
leavening.
A. Flour C. fat
B. Emulsifier D. powdered milk
4. It is thick syrup extracted from the starch in corn, potatoes, rice or
wheat in a process known as hydrolysis
A. Honey C. glucose
B. Malt D. maple syrup
5. This is made out of a rendered pork fat.
A. Margarine C. cooking oil
B. b. butter D. lard
6. This ingredient is produced by removing approximately 60 percent of the
water from whole milk.
A. evaporated milk C. whole milk
B. condensed milk D. dry milk powder
7. A rich liquid milk product containing at least 18% fat.
A. Cheese C. cream
B. Butter D. lard
8. An ingredient that is known to be the oldest and most widely used foods
by humans.
A. Cheese C. margarine
B. clotted cream D. yogurt
9. It flavors, leaven and thickens items in the bakeshop.
A. Flour C. eggs
B. Cheese D. ricotta
10. A starch produced from the root of the tropical cassava.
A. Cornstarch C. thickness
B. Arrowroot D. tapioca
NAME:AIKO S. BACDAYAN
I. Compute the following equivalent measurement of ingredients.
1) 1 teaspoon _____5___milliliters
2) 1 Tablespoon ___15_____ milliliters
3) 6 teaspoon ____2_____Tablespoon
4) 1 cup ____16___ tablespoon
5) 5 cups ___80___tablespoon
6) 3 gallons __11.4_____ liters
7) 2 cups __480_______milliliters
8) 6 quarts _5.67812____ liters
9) 3 cups __0.72____liters
10)1 kilograms __1000_____ grams
NAME:AIKO S. BACDAYAN
I. Multiple Choice: Choose the best answer. Write only the letter of your answer
to your answer sheet.
1. The basic ingredients of baked products are;
A. Egg and leavening
B. Flour and Liquid
C. Fat and Sugar
D. salt and flavorings
2. This will serve as a tougheners, it will enhance also the development of
gluten facilitate and/or the gelatinization of a starch
A. Fats
B. Sugar
C. Liquid
D. Eggs
3. This is a flour mixture with pouring consistency.
A. Batter system
B. Dough System
C. Dough
D. Batter
4. This is a flour mixture that can be handled and can be manipulated.
A. Batter system
B. Dough System
C. Dough
D. Batter
5. The ratio of liquid: flour mixture is 1:3
A. Soft dough
B. Stiff dough
C. Pour Batter
D. Drop batter
NAME:AIKO [Link]
I. TRUE OR FALSE. Write TRUE if the statement is correct and FALSE if the
statement is wrong.
1. Baking results are affected by the baking pan used. TRUE
2. Use the pans the recipe [Link]
3. If the egg floats on the surface of the water the egg is still [Link]
4. You can determine the freshness of baking soda by mixing it with vinegar
and it [Link]
5. When a recipe calls for a dash of salt , use 1 [Link]
6. You can store flour at room temperature for up to 12 [Link]
7. Always store eggs in the refrigerator in their original [Link]
8. When beating an egg whites it is alright to have a traces of egg [Link]
9. Round shapes produce more even browning than pans with square
[Link]
10. A pan should not be more than two-thirds full. TRUE
NAME: AIKO S. BACDAYAN
SELF CHECK 1.7
Multiple Choices: Choose the best answer and write your answer in the space
provided for.
1. It is the process of manipulating a ball of dough with your hands.
A. Kneading
B. Punching down
C. Fermentation
D. Mixing
2. The ideal temperature for rising or fermentation is.
A. 60°F -65°F
B. 70°F -75°F
C. 80°F -85°F
D. 90°F -95°F
3. After shaping the dough or before baking, the bread varieties is brushed
with
beaten eggs (egg wash) or milk (milk wash) to;
A. hasten cooking
B. enhance browning and give a shiny crust after baking
C. to expand the size of the bread
D. to have a puffy appearance of the dough
4. It is the primary ingredient in bread.
A. yeast
B. egg
C. soda
D. flour
5. Eggs are
A. enhancer
B. expander
C. fermenter
D. emulsifier
