Republic of the Philippines

Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OFFICE OF LAGUNA
SINILOAN SUB-OFFICE
GOV. FELICISIMO T. SAN LUIS NATIONAL AGRO-INDUSTRIAL INTEGRATED HIGH SCHOOL
KAPATALAN, SINILOAN, LAGUNA

2nd Quarter Exam for TLE 9-HE

Name: ____________________________ Score:________________

Grade and Subject: Grade9 BREAD & PASTRY Teacher: Macky Velina
I. MULTIPLE CHOICE: Read and analyze the statement carefully. Write the correct
answer on your paper.
1. To continuously beat egg white to incorporate air until it becomes light and fluffy.
a. whipping c. grilling
b. foaming d. mixing
2. Which refers to getting the right number of serving from a recipe and serving the right
amount?
a. Mark up c. weight
b. Portion control d. yield
3. Which refers to a method of dividing cake into uniform pieces before serving?
a. Counting c. measuring
b. Cutting d. weighing
4. Which method of portioning is done with the use of a food scale?
a. Counting c. measuring
b. Cutting d. weighing
5. What sweet soluble organic compound belongs to the carbohydrate group of foods?
a. Flour c. shortening
b. Milk d. sugar
6. It refers to heating the oven to attain the required baking temperature before baking.
a. Baking c. preheating
b. Proofing d. broiling
7. What coating is applied to food to make the food shiny or glossy?
a. Custard c. glaze
b. Ganache d. syrup
8. Which is a kind of icing that is made of butter and/or shortening blended with
confectioners’ sugar or sugar syrup?
a. Butter cream c. ganache
b. Custard d. syrup
9. Which is a rich cream made of chocolate and heavy cream?
a. Butter cream c. ganache
b. Custard d. syrup
10. Which edible mixture is used to fill pastries, sandwiches, or cakes?
a. Butter cream c. filling
b. Custard d. ganache
11. What type of icing is made of boiled sugar syrup so that it would crystallize into a mass
of extremely small white crystals?
a. Butter cream c. filling
b. Custard d. fondant
12. Finely ground powder obtained by grinding and/or milling cereal grains.
a. Water c. leavening
b. Shortening d. flour
13. Cheapest ingredient in baking. It helps dissolve all other ingredients into batter and form
a smooth, workable mixture.
a. Water c. leavening
b. Shortening d. flour
14. Gases that cause the batter to rise. It also increases tenderness when any fat is added
to a flour mixture.
a. Water c. leavening
b. Shortening d. flour
15. What basic ingredient in baking improves aroma, flavor, and nutrition in baked
products?
a. Shortening c. flour
b. Baking powder d. eggs
16. A small confectionery or savory appetizers means “small oven” in French.
a. commis c. gateau
b. Petit four d. genoise
17. It refers to dry heat cooking which usually takes place in oven.
a. baking c. grilling
b. broiling d. stewing
18. It is a French word for cake.
a. Gateau c. commis
b. Genoise d. glaze
19. A deep hallow dish used for mixing baking ingredients.
a. Mixing bowl c. spatula
b. Mixing spoon d. measuring spoon
20. A tool used to separate coarse particles of sugar and flour.
a. Oven c. wire whisk
b. Sifter d. blender
21. A device used in measuring the weight of the ingredients.
a. Grater c. measuring spoon
b. Weighing scale d. measuring cup
22. A flat tool used to scrape any mixture and collect every bit of the mixture out of a bowl.
a. Spatula c. mixing bowl
b. Rubber scraper d. oven
23. To remove sticky ingredients from the side of the mixing bowl.
a. Sift c. whip
b. Scrape d. grease
24. To brush pan with shortening.
a. Sift c. whip
b. Scrape d. grease
25. Mixing fat and flour using a pastry blender or two knives in a scissors-like manner.
a. Creaming c. beating
b. Cutting in d. folding
26. Rubbing one or two ingredients in a bowl with the tip of a wooden spoon or electric
mixer.
a. Creaming c. beating
b. Cutting in d. folding
27. It refers to the process of putting your product into containers for easy distribution?
a. Labeling c. storing
b. Packaging d. wrapping
28. Sprinkle the surface with flour to avoid mixture to stick to it.
a. Dust c. egg wash
b. Knead d. mix
29. To put a grease proof paper on the baking pans or sheets.
a. Grease c. mix
b. Line d. scrape
30. A French term means “ put in place “ that includes assembling all necessary
ingredients, equipment, and tools and serving pieces needed to prepare food.
a. Mise en place c. mes en place
b. Misenplas d. mice en place
31. Separating coarse particles in the ingredients by passing through a sieve.
a. Beating c. sifting
 b. Whipping d. stirring
32. Beating egg and creaming to fill with air and make them thick and fluffy.
a. Cut and fold c. sifting
b. Whipping d. stirring
33. Which of the following flour mixture is thick enough to be rolled and kneaded.
a. Batter c. crust
b. Cream d. dough
34. How many cups is equivalent to one gallon?
a. 3 c. 10
b. 5 d. 16
35. What sweet soluble organic compound belongs to the carbohydrate group of foods?
a. Flour c. shortening
b. Milk d. sugar
36. To beat rapidly and continuously to aid incorporation of air as in whipping egg whites to
make meringue and in cream.
a. Whip c. cut and fold
b. Cream d. scrape
37. To combine ingredients in any way that make distribution of ingredients evenly.
a. Whip c. beat
b. Mix d. bake
38. To decorate or embellish something, especially food.
a. Glaze c. frost
b. Garnishing d. filling
39. A semi liquid mixture of one or more flours combined with liquids such as water, milk or
eggs used to prepare various foods.
a. Batter c. chiffon cake
b. Boiled icing d. filling
40. To cover cakes with icing.
a. Coat c. bake
b. Glaze d. frost

II. MATCHING TYPE. Match column A with column B. Write your answer on your
paper.
____1. Too little leavening a. poor flavor
____2. Improper mixing b. tough
____3. Oven too hot c. crumbly
____4. Too little sugar d. dense or heavy
____5. Too much flour or flour too strong e. soggy
____6. Under baked f. burst or cracked
____7. Too much liquid g. too light
____8. Over mixing h. crust too dark
____9. Poor quality ingredients i. uneven shape
____10. Wrong kind of flour j. poor volume

“ The best way to predict your future is to create it.”