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This document is a chapter test for NCII Bread and Pastry Production at Sta. Cruz National High School in the Philippines. It includes multiple-choice questions and sections for mixing techniques, egg pie ingredients, and standards for decorating pastry products. The test assesses students' knowledge of pastry ingredients and techniques.

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26 views1 page

CT

This document is a chapter test for NCII Bread and Pastry Production at Sta. Cruz National High School in the Philippines. It includes multiple-choice questions and sections for mixing techniques, egg pie ingredients, and standards for decorating pastry products. The test assesses students' knowledge of pastry ingredients and techniques.

Uploaded by

abby bawayan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Republic of the Philippines

Department of Education
Region IV-MIMAROPA
Division of Occidental Mindoro
STA. CRUZ NATIONAL HIGH SCHOOL
Sta. Cruz, Occidental Mindoro

CHAPTER TEST
IN
NCII BREAD AND PASTRY PRODUCTION

NAME:________________________________ DATE:_________________
GRD. & SECTION: ____________________________ SCORE:________________

Test I

_____________________1. Refers to any material used to cover, contain, protect, handle, preserve, identify, describe,
promote, and market goods by a producer to consumer.

_____________________2. Used as pie fillings and as a dessert by itself.

_____________________3. It is used as pastry fillings for cream pies and as pudding.

_____________________4. Used moisten some pastries.

_____________________5. A rich pastry, filled with custard or fruit.

_____________________6. Fats frequently used to make pastry.

_____________________7. An important ingredient in pastry because it provides moisture needed to develop gluten.

_____________________8. Type of flour used I baking pastries.

_____________________9. A pastry made of sweetened yeast dough with toppings such as fruits, nuts, or cheese.

____________________10. It is a delicate baked product which consist of crust and fillings.

Test II.

Mixing techniques applied for pies and pastries.

1.
2
3
4.
5.

Egg pie ingredients


a. crust b. Fillings

Standards and principles to be follow in decorating and finishing pastry products.


1.
2.
3.
4.

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