Glan School of Arts and Trades

Glan, Sarangani Province

FOOD TECHNOLOGY-GRADE 10
Second Periodical Examination
S.Y. 2019 – 2020

Name: _____________________________________ Date: ______________ Score: ______

General Direction: Read each question carefully, and write your answer on the space
provided. Avoid erasure.
TEST I. Identification. Write the correct answer of the definition of each statement below.
_____________1. This type of cookie usually consists of simply fattening the pieces with a weight.
_____________2. It is also known as sheet cookies which contains a wide variety of layered or fruit-filled
products.
_____________3. It is a type of cookie which is made from soft dough that is spooned or scooped into
mounds for baking.
_____________4. This cookie is made from dough that is shaped into logs or rectangles, chilled thoroughly.
_____________5. This type of cookie is usually small with a distinct decorated shape with the use of a pastry
bag with decorating tips on it or a cookie press.
_____________6. These cookies are made from firm dough that is rolled out into sheet and then cut into
various shapes before baking.
_____________7. It is a type of cookie which is extremely thin and delicate.
_____________8. This is also known as stencil batter or paste which is a sweet and buttery and is often
flavored with citrus zest or ground nuts.
_____________9. These are any pastry or cake items that are small enough to be eaten in one or two bites.
_____________10. This is a type of pie dough which is rich, non-flaky dough used for sweet tart shells.
_____________11. It is a pie dough that are used for top crusts and sometimes for prebaked shells.
_____________12. This type of dough is used from bottom crusts, especially in baked fruit pies and soft or
custard-type pies.
_____________13. This is a flaky, mealy or crusts crumb.
_____________14. It is made of sweet dough.
_____________15. It means to bake a pie crust without a filling.
Test II. TRUE/FALSE. Write True if the statement is correct and False if it is wrong.
_______16. You can store any kind cookies together.
_______17. Do not cool your cookies too rapidly or in cold drafts.
_______18. The doneness of the cookie is indicated on its color.
_______19. Cookies baked with or without lining or sheets must be removed from the pans while they are still
warm.
_______20. Cool completely the cookies before storing.
_______21. Most cookies can be stored up to one week in a cool and dry place when packed in an airtight
container.
_______22. Pies and tarts filled with cream or custard must be kept refrigerated to delay bacterial growth.
_______23. Baked fruit pies may be frozen up to three months.
_______24. Baked fruit can also be stored in the refrigerator for up to 2-3 days.
_______25. Custard, cream and meringue-topped pies should be stored in the refrigerator no more than 2-3
days.
Test III. Matching Type. Match Column A with Column B. Write the letter of your answer on the
blank.
Column A ____35. This pastry literally means “cabbage
____26. It is a French word meaning broken pastry paste”.
where it has a rich, flaky dough containing flour,
salt, butter and ice water. Column B

____27. This is a very sweet, crumbly short dough a. Pâte Sablée

used from sweet tarts and cookies, and is called
sandy dough.

____28. These are transparent sheet layers of b. Creaming Mixing Method

dough that are brushed with butter and then
stacked-up to make many pieces.
c. One Stage Mixing Method
____29. This is a mixing method which is a one
bowl method where in all ingredients are put
together in a mixing bowl and mixed at once.
d. Baked Meringues
____30. This is an egg-foam method where in the
sugar and eggs are whip together until it peaks.
e. Pâte â choux
____31. It is a conventional method where in fat
and sugar is creamed together until fluffy. Add eggs
one at a time, stir in leavener and flour, then blend f. Strudel and Phyllo
well.

____32. In French, this word means sugar dough g. Pâte Brisée

in which it resembles the sugar cookie dough.

____33. This is also knows as puff pastry which is h. Sponge Mixing Method
like a rolled dough, but no yeast content.

____34. These are meringue mixture that is

bagged out into various shapes and baked at low i. Pâte Sucrée
temperature until crisp.

j. Pâte Feuilletée

Test IV. Multiple Choice. Read the following questions and choose the letter that best describes the
statement. Write your answer on the blank.
____36. Which of the following statements is true?
a. Too high temperature decreases burn edges or bottoms and spreading.
b. Too high temperature increases spreading and burn edges or bottoms.
c. Too low temperature decreases spreading, and may produce hard, dry, pale cookies.
d. Too low temperature increases spreading, and may produce soft, pale cookies.
____37. How long can frozen unbaked pie shells last?
a. up to 1 week b. up to 1 month c. up to 2 weeks d. up to 2 months
____38. Where can you store the custard, cream and meringue-topped pies?
a. airtight container b. refrigerator c. freezer d. table top
____39. What do you call this product made of sweet or savory fillings in a baked crust?
a. Pie b. Cookies c. tarts d. little cakes
____40. It is the act of pricking small holes with the use of fork or paring knife in an unbaked dough or crust.
a. Blind Bake b. Docking c. Baked Pies d. Unbaked pies
____41.What do you call those small, flat pastries usually eaten alone as a snack or with coffee?
a. Pie b. Cookies c. tarts d. little cakes
____42. What does Koekje means?
a. Pie b. Cookies c. tarts d. little cakes
____43. Which of the following cannot be used to leavened cookies?
 a. baking soda b. baking powder c. air and steam d. yeast
____44. What cookie characteristic will result if it has high sugar and fat content, small sizes or thin shapes?
a. Crispiness b. Softness c. Chewiness d. Spreadability
____45. What will result if your cookie has high leavening agent and is heavily greased baking sheets?
a. Crispiness b. Softness c. Chewiness d. Spreadability
____46. What do you call this filling where its base is made of egg, milk, sugar, vanilla and starch?
a. Fruit filling b. Custard filling c. Cream filling d. Chiffon filling
____47. This characteristic of cookie is high in sugar and liquid but has low fat content.
a. Crispiness b. Softness c. Chewiness d. Spreadability
____48. What kind of pie crust where one pie shell is used for the bottom and the other is for covering on top?
a. Single Crust b. Pie Crust c. Double Crust d. Tart shell
____49. This type of filling contains egg whites or whipping cream stabilized with gelatin syrup.
a. Fruit filling b. Custard filling c. Cream filling d. Chiffon filling
____50. What type of filling is made of soft filling that solidifies with egg and starch?
a. Fruit filling b. Custard filling c. Cream filling d. Chiffon filling
____51. This cookie characteristic is the opposite of crispness where it has high proportion of liquid in the mix.
a. Crispiness b. Softness c. Chewiness d. Spreadability
____52. This decoration is made by using your thumb and index finger to pinch the rim of the pie dough with
an angle direction.
a. Forked Edge b. Fluted Edge c. Roped Edge d. Scalloped Edge
____53. This ingredient is necessary in making dough to develop some gluten in the flour and to give structure
and flakiness to the dough.
a. fat b. flour c. salt d. liquid
____54.What pie crust decoration make use of the tines of fork by pressing it gently all around the rim of the
pie dough to embossed the design?
a. Forked Edge b. Fluted Edge c. Roped Edge d. Scalloped Edge
____55. This filling has a mixture of fruit, fruit juice, spices and sugar thickened with a starch.
a. Fruit filling b. Custard filling c. Cream filling d. Chiffon filling
____56. What ingredient makes the dough crust tender and improve its flavor?
a. fat b. flour c. salt d. liquid
____57. On what temperature should the pie dough be kept?
a. 60° C b. 60° F c. 160° F d. 30° C
____58. What makes pie and tart distinctive and flavorful?
a. crust b. dough c. filling d. pastry shell
____59. How will you prolong the shelf life of a crisp cookie?
a. Seal it in an airtight container
b. Refrigerate it.
c. Store it at the freezer.
d. Put it away from moisture.
____60. Among the following, which is the cause when the outside appearance is too smooth?
a. under baked b. over mixed c. over baked d. too much sugar

- END –

GOOD LUCK AND GOD BLESS! 

Prepared by:
Danilene P. Langomez