To Measure Knowledge in Bread and Pastry Production.: Emeterio-Federica Gerez National High School

S.Y.
2020 - 2021
EMETERIO-FEDERICA GEREZ NATIONAL HIGH SCHOOL
Brgy. San Agustin, Babatngon, Leyte Q2
303421
JHS LEARNING ACTIVITY SHEET WK10
LAS No.: 1
Name: DANNY B ELAGO Grade/Score: _____________
Grade and Section:GRADE-9 HUMILITY Date: ___________________
Subject:
Type of Activity: Concept Notes
Activity Title: Multiple-choice

MELC: Topic in quarter 2
Learning Target: To measure knowledge in bread and pastry production.
References: Technology and livelihood education Quarter 2
1. What refers to the dough in pies and other pastries characterized by flakiness and tenderness?
A. . Filling B Crust C. Base D. Topping
2.A pastry made of sweetened yeast dough with toppings such as fruits, nuts, or cheese.
A. French pastries B. Danish pastry C. Puff pastry D. Cream puff
3.Use ___ strokes in mixing and rolling. This slows down gluten development.
A. Light B. Heavy C. Fast D. Slow
4.What kind of baking pan is usually used in making loaf bread?

A. griddle pan B. loaf pan C. jelly roll pan D. bundant pan
5.What baking tool is commonly used when slicing rolls and delicate cakes?
A. spatula B. rubber scraper C. paring knife D. kitchen shears
6.To properly ground or pound nuts, which baking tool is appropriate to use?
A. mortar and pestle B. paring knife C. rolling pin D. pastry blender
7.What is the method of cooking food by means of dry heat?

A. Baking B. Braising C. Cooking D. Purchasing
8. What process refers to working stiff dough by pushing with the heel of the hand, folding it over until the
dough becomes smooth and elastic?
A. Creaming B. Kneading C. Melting D. Sifting
9. When you mix rapidly to smoothen the ingredients and adds air using a wire whisk, electric hand mixer
or stand mixer, what process you are doing?
A. Beating B. Creaming C. Cut and Fold D. Kneading
10. What processing is applied to combine shortening and flour mixture until particles are pea size
enough to be used when making biscuits or pastry, using a blender or two forks?
A. Creaming B. Cut and Fold C. Cutting In D. Kneading
11. Which of the following is a creamy delicate sweet filling and frosting used to form soft decorations?
A. Meringue C. Custard
B. Whipped Cream D. Pastry Cream
12. The following are samples of pastry product presentation, except _______.
A. Cookies and Cream C. Tartlet
B. Peach Cream Pie D. Cream Puff and Eclairs
13. An icing made of sugar, egg whites, water and cream of tartar.
A. Ganache C. Fondant
B. Buttercream D. Boiled Icing
LANGSOCTECH Department - LAS No. 1 - Page 1 of 3

S.Y. 2020 - 2021
303421 JHS LEARNING ACTIVITY SHEET WK7
14. What type of filling is made from sugar, crushed fruits and fruit juices?
A. Lemon Glaze C. Yogurt
B. Jam and Jellies D. Gelatin
15.Is to squeeze a pastry bag in order to force frosting or other paste like mixture through the tip of the
bag for the purpose of filling or decorating.
A.Crimping B. Piping C. Dusting D. Glazing
16.Placing a filling such as fruit, meat and vegetables with the use of spoon. .
A.Dusting B.Glazing C. Piping D. Spooning
17.An item or substance used as a decoration or embellishment accompanying a prepared food dish or
drink
A.Garnish B. Sauces C.Icing D. Cream
18.Often used to brush the top of the pastry to give a nice shine and makes it look more appealing.
A.Glace Icing B.Chocolate Sauce C.Eggwash D.Whipped Cream
19.Used to seal the outside edges of the pastry so they do not come apart while baking and make it look
more decorative
A. Glazing B. Piping C. Dusting D. Crimping
20.This pie crust edge is very similar to the fluted edge, but the scallops are bigger. You’ll be using
your knuckles instead of just the tip of your finger.
A.Braided B. Scalloped C. Full Forked D. Cut Out
21.Often used to brush the top of the pastry. This is done by beating an egg and using a brush to wash
over the top.
A.Eggwash B. Crimping C. Dusting D. Piping
22.Dusting with icing sugar, icing sugar with cocoa or icing sugar with cinnamon should be light and
delicate but just enough to decorate the top of the particular dish.
A.Eggwash B. Crimping C. Dusting D. Piping

23.What is the best way to do for a newly baked pastry?
A. Consumed As Soon As Possible C. Placed In A Box Before Storing

B. Kept In The Refrigerator D. Place In A Freezer
24. What does proper storage means for the pastry products?
A. Pastries Must Be Cooled Rapidly C. Pastry Must Be Frozen
B. Pastry Must Be Refrigerated D. It Must Be Covered Before Storing
25. What can you say about pastry products containing uncooked eggs that should be handled with care?
A. Raw Eggs Is A Medium Of Salmonella C. Consumed As Soon As Possible
B. Might Be A Risk For Food Poisoning D. Bacteria Can Grow Quickly
26. The following are the equipment used for storing pastries EXCEPT;
A. Chiller B. Freezer C. Refrigerator D. Cooler
27. What is the shelf life of a pastry dough?

S.Y. 2020 - 2021
303421 JHS LEARNING ACTIVITY SHEET WK7
A. Maybe Frozen Up To Five Months C. Maybe Frozen Up To Nine Months

B. Maybe Frozen Up To One Month D. Maybe Frozen Up To Six Months
28. Where to store the cream puff and eclair?
A. Refrigerator B. Freezer C. Cooler D.Chiller
29. How to store pastry product that contains milk and cream?
A. Pastry Must Be Covered Or Boxed Before Storing C. Placed In An Open Container
B. Pastry Must Be Kept In The Refrigerator D. Pastry Must Be Kept Chilled
30. What will happen if the custard is not heated and cooled properly and quickly?
A. Lead To Food Poisoning C. Bacteria Present In The Custard Can Grow Quickly
B. Salmonella Can Thrive D. The Food Taste Will Deteriorate

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S.Y.

Type of Activity: Concept Notes

Activity Title: Multiple-choice

4.What kind of baking pan is usually used in making loaf bread?

7.What is the method of cooking food by means of dry heat?

LANGSOCTECH Department - LAS No. 1 - Page 1 of 3

A.Dusting B.Glazing C. Piping D. Spooning

A.Garnish B. Sauces C.Icing D. Cream

A.Glace Icing B.Chocolate Sauce C.Eggwash D.Whipped Cream

A. Glazing B. Piping C. Dusting D. Crimping

A.Braided B. Scalloped C. Full Forked D. Cut Out

A.Eggwash B. Crimping C. Dusting D. Piping

A.Eggwash B. Crimping C. Dusting D. Piping

A. Consumed As Soon As Possible C. Placed In A Box Before Storing

LANGSOCTECH Department - LAS No. 1 - Page 2 of 3

A. Maybe Frozen Up To Five Months C. Maybe Frozen Up To Nine Months

LANGSOCTECH Department - LAS No. 1 - Page 3 of 3

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