PREPARING AND PRODUCING PASTRY PRODUCTS
WRITTEN TEST
Name: DATE:
Qualifications: SCORE:
Contact number:
Multiple Choice:
Direction: Read and analyze the statement carefully. Circle the
best answer to the questions below.
Choose the equivalent of the following measurements.
1. 1 Tbsp
a. 3 tsp b. 4 tsp c. 12 tsp d. 10tsp
2. 12Tbsp
a. 1 cup b. ¾ cup c. ½ cup d. ¼ cup
3. 1/8 cup
a.1tbsp b.2tbsp c. 3tbsp d. 4 tbsp
4. ½ cup
a. 4tbsp b.8tbsp c.5tbsp d.10tbsp
5. 4 ounces
a.8tbsp b.5tbsp c.4tbsp d.2tbsp
6.Ingredients are moved vigorously in a back and forth, up and
down, and around motion until they are smooth.
a. creaming b. beating c. laminating d. folding
7. Fat is repeatedly folded into the dough.
a. cutting in b. laminating c. whisking d. rolling
8.Mixing of fat in dry ingredients by bench scraper or a pastry
blender with a food processor fitted with a steel blade, until finely
divided.
a. folding b. cutting in c. blending d. cutting in
9. Flattening the dough out into a sheet in preparation to shaping
to various forms.
a. whipping b. rolling c. folding d. laminating
10. It is known as whipping method and usually used for meringue
and for chiffon products.
a. whisking b. cutting in c. laminating d. rolling
11. What do you mean by OHS?
a. Occupational health and standard
b. Occupational health and safety
c. Occupational health system
d. none of the above
12.Used for measuring small quantities of ingredients like vanilla
extract, baking powder, baking soda, salt and other minor
ingredients.
a. measuring spoon b. oven thermometer
c. weighing scale d. mixing bowl
13.Monitors the baking time and rising of yeast.
a. oven b. oven thermometer
c. timer d. weighing scale
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