1. What important ingredient in pastries provides the moisture needed to develop gluten?

A. Edible tallow
B. Flour
C. Salt
D. Water
2. What kind of sugar is primarily used in preparing icing?
A. Brown sugar
B. Confectioner’ s sugar
C. Granulated sugar
D. Refined sugar.
3. What basic ingredient in baking improves aroma, flavor and nutrition in baked products?
A. Baking powder
B. Flour
C. Shortening
D. Sugar
4. Which of the baked goods are usually made of dough or have a crust made out of enriched dough?
A. Bread
B. Pastry
C. Pie
D. Pizza
5. What kind of flour contains more gluten and less sugar?
A. All purpose flour
B. Bread flour
C. Cake flour
D. Soft flour
6. Which refers to personal cleanliness practice in baking?
A. Combing the hair in the working area
B. Keeping fingernail long
C. Washing the hand after working
D. Wearing apron during working hours
7. Which type of light pastry is filled with whipped cream of sweetened cream filling and often topped
with chocolate?
A. Cream puff
B. Danish pastry
C. French pastry
D. Pie and tart
8. What is the first step to have the best result in baking?
A. Memorize the recipe very well
B. Use modern equipment
C. Use only imported ingredients
D. Measure the ingredients accurately
9. How many cups are there in a gallon?
A. 3
B. 5
C. 10
D. 16
10. What is the proper way to measure flour accurately?
A. Level off the use of the tines of a folk
B. Shakes the measuring cup before leveling
C. Shovel the flour
D. Sift before measuring
11. What is the the best substitute for 1 cup of whole milk?
A. 1/2 cup evaporated milk plus 1/2 cup water
B. 1 2/3 cups sweet milk plus 1 tbsp. Water
C. 2 cups sweet milk plus 1/2 tbsp water
D. 2/3 cups sweet milk plus 1 tbsp. Water
12. What is the best substitute for two cups of pastry flour?
A. 1 cup sifted all purpose flour
B. 1 cup sifted all purpose flour plus 2/3 cup cake flour
C. 1 cup minus 1 tbsp. Sifted all purpose flour
D. 1 cup minus 2 tbsp. Sifted all purpose flour
13. It is simplest method in mixing the ingredients together the utensils usually a spoon, using a
circular motion.
A. Beating
B. Creaming
C. Folding
D. Stirring
14. It is the procedure of rubbing one or two ingredients against a bowl with the tip of a wooden
spoon or electric mixer?
A. Beating
B. Creaming
C. Stirring
D. Folding
15. What is the outer part a loaf bread or pastry?
A. crust
B. filling
C. muffins
D. topping
16. Which is a rich pastry filled with custard or fruit?
A. Cream puff
B. Danish pastry
C. French pastry
D. Pie and tart
17. what mixing technique in baking is usually used for meringue and for chiffon
products.
A. blending
B. folding
C. kneading
D. whisking
18. what do you call the process of putting product into containers for easy
distribusion?
A. labeling
B. packaging
C. storing
D. wrapping
19. it is one of the innovative methods of commercial food packaging?
A. foil packaging
B. canned packaging
C. freezing packaging
D. chill packaging
20. what storing techniques is used to draw, fold and cover the bakery products?
A. chilling
B. folding
C. refrigerate
D. wrapping
21. it refers to dry heat cooking which usually takes place in oven?
A. baking
B. broiling
C. grilling
D. stewing
22. it refers to white fine flour made from soft wheat which contains 7–9%
A. all purpose flour
B. bread flour
C. cake flour
 D. pastry flour
23. which is a light cake made of meringue and flour?
A. angel food cake
B. batter cake
C. chiffon cake
D. sponge cake
24. which refers to getting the right number of serving from a recipe and serving
the right amount?
A. mark up
B. portion control
C. weight
D. yield
25. which refers to a method of dividing cake into uniform pieces before serving?
A. counting
B. cutting
C. measuring
D. weighing
26. which method of portioning is done with the ose of food scale?
A. counting
B. cutting
C. measuring
D. weighing
27. what sweet soluble organic compound belongs to the carbohydrate group of
food.?
A. flour
B. milk
C. shortening
D. sugar
28. this very fine sugar dissolves faster is and perfect for making meringue?
A. caster sugar
B. confectioner’s sugar
C. granulated sugar
D. white sugar
29. whta sugar is pulverized onto powder tp prevent caking?
A. caster sugar
B. confectioner’s sugar
C. granulated sugar
D. white sugar.
30. which basic ingredient in baking helps attain tenderness by preventing
cohesion of gluten strands?
A. leavening
B. liquid
C. shortening
D. sugar
31. it is refer to heating the oven to attain the require baking temperature before
baking?
A. baking
B. proofing
C. preheating
D. broiling
32. this type of cake contains a high percentage of fat or shortening?
A. batter type cake
B. chiffon
C. foam type cake
D. unshortened cake
33. it is combination of shortened and foam type cake?
A. batter type cake
B. chiffon
C. foam type cake
 D. unshortened cake
34. what coating is applied to food to make the food shiny or glossy?
A. custard
B. ganache
C. glazed
D. syrup
35. which is a kind of icing that is made out of butter and/or shortening blended
with confectioner’s sugar or sugar syrup?
A. butter cream
B. custard
C. ganache
D. syrup
36. which is a rich cream made of chocolate and heavy cream?
A. butter cream
B. custard
C. filing
D. syrup
37. which edible mixture is used to fill pastries, sandwiches, or cakes?
A. butter cream
B. custard
C. fulling
D. ganache
38. what type of icing is made of boiled sugar syrup so that is would crystallize
into mass of extremely small white crystals?
A. butter cream
B. custard
C. filling
D. fondant
39. custard filling can be stored in the refrigerator for up to how many days?
A. 3 days
B. 4 days
C. 5 days
D. 6 days
40.