Republic of the Philippines
Department of Education
Region V- Bicol
Schools Division Office of Catanduanes
BUYO INTEGRATED SCHOOL
SUMMATIVE TEST #2 IN BREAD AND PASTRY PRODUCTION NC II (WRITTEN OUTPUT) *
CONTENT STANDARD PERFORMANCE STANDARD
The learners demonstrate an understanding of the The learners independently demonstrate core
core concepts and theories in bread and pastry competencies in preparing and producing bakery
production products
LEARNING COMPETENCIES
LO 1. Prepare bakery products TLE_HEBP9-12PB-Ia-f-1
• Techniques in Measuring and Weighing Ingredients Used in Baking
• Types, Kinds and Classification of Bakery Products
NAME DATE SCORE **
GRADE & SECTION MOBILE NUMBER BARANGAY
I. Multiple Choice (10 points)
Directions: Read and analyze the statements carefully. Choose the best answer and write the
letter of the correct answer on the space provided.
1. A mixing technique that is often done with a wooden spoon, rotating it through a mixture
if necessary, usually until the ingredients are combined.
a. beating b. creaming c. stirring d. whipping
2. It is a small flaky quick bread that are leavened with fast-acting leaveners which
makes the preparation time shorter than any yeast leavened bread.
a. biscuits b. bread c. cookies d. muffin
3. A kind of cookies that is frozen and cut into desired shapes before baking.
a. cookie bar b. drop c. pressed d. refrigerated
4. Also known as the “little cakes”, flat, sweet, and small.
a. bread b. cake c. cookies d. muffin
5. These are simple cup breads leavened and are considered a member of the quick bread
family.
a. bread b. cake c. cookies d. muffin
6. A combination of two motions cutting vertically through the mixture and turning over and
over by gliding the spoon or rubber scraper across the bottom of the mixing bowl at each
turn.
a. beating b. creaming c. stirring d. whipping
7. The basic ingredients for bread which include flour, yeast, salts, a little sugar and
shortening make up the lean dough. Which bread is made up of lean dough?
a. banana bread b. dinner roll c. pandesal d. spanish bread
* Written Output Assessment – 30% of your quarterly rating for TVL specialization
** Highest Possible Score – 26 Points (100%), Passing score - 20 Points (75%)
8. A step-in yeast dough production that entails the combination of both dry and wet
ingredients.
a. baking b. fermenting c. mixing d. scaling
9. Dividing the dough into equal portions by weight is what step in the yeast dough
production?
a. punching b. rounding c. scaling d. storing
10. The continuation of the yeast fermentation is known as.
a. baking b. fermentation c. proofing d. scaling
II. Fill-in the Blanks (10 points)
A. Directions: Give the equivalent B. Directions: Give the abbreviations and
measurement of the given items. Write symbols of the following items. Write
your answers on the space provided. your answers on the space provided.
1. 1 cup = tablespoons 1. fluid ounce =
2. 4 tablespoons = cup 2. teaspoon =
3. 16 ounces = pound 3. liter =
4. 12 eggyolks = cup 4. pound =
5. 1 tablespoon = teaspoons 5. ounce =
III. Classification (6 points)
Directions: Classify the bread products below. Write your answers on the provided table.
banana cake ensaymada pan de coco
chocolate cupcake kababayan pan de sal
dinner roll oatmeal cookies peanut butter cookies
BREAD COOKIES MUFFIN
1. 1. 1.
2. 2. 2.
Prepared by:
JEAN I. ONG
Subject Teacher
* Written Output Assessment – 30% of your quarterly rating for TVL specialization
** Highest Possible Score – 26 Points (100%), Passing score - 20 Points (75%)
