MAGSAYSAY NATIONAL HIGH SCHOOLMAGSAYSAY DINALUPIHAN BATAANFIRST PERIODICAL TEST IN TLE IVFOOD AND BEVERAGES

NAME:SCORE:YEAR & SECTION:DATE:

I. DIRECTION: Choose the answer from the list below:Cream FillingCrustTartHydrogenated shorteningTurnoverDouble crust pieMeringueYeastPiesSalt1. These are pies that are large for individual serving.2. It enhances the flavor of pastry crust.3. The hot mixture is blended into beaten egg-yolk and cooked.4. It can serve as toppings for pies and pastry.5. One of the best like desserts in the Philippines.6. The outer part of bread made up of flour, shortening, water and salt.7. The type of pie which doubles the recipe of single crust and divides the dough into 28. A kind of pastry which are served individually in small pieces.9. A type of shortening best used in preparing crust.10. A leavener used in yeast bread making.

II. DIRECTION: Match column A with column B. Write the letter only.Column AColumn B11. A method done for even distribution of yeast, sugar,a. Drop batterAnd salt to develop gluten.12. Bread leavening by yeastb. Lean bread13. Method of mixing quick bread c. PunchingMaking that uses of an electric mixer14. Bread made by using the basic ingredientsd. Quick bread15. A method done to expel carbon dioxide needede. KneadingFor the growth of yeast16. Bread prepared in short timef. Yeast bread17. Water used necessary for yeast growthg. One bowl method18. Ingredients responsible for the moist crumbsh. sugarOf bread19. Flour best used in bread makingi. lukewarm water20. Type of batter used in preparing biscuitsj. shorteningAnd muffinsk. Bread flour

III. IDENTIFICATION: Fill in the blanks with the correct answer:21. provides the structural framework of quick breads.22. sticky and can be rolled and cut easily.23. Quick bread is leavened by baking powder or24. give taste and tenderness to quick breads25. baking powder and baking soda are the common_____leaveners used in preparing quickbread. 26. adds color and flavoring to native delicacies.27. mixture of ground rice and water.28. Binagol is a native delicacy of29. A type of batter prepared by using 4 cups liquid to 2 cups rice.30. A type of dough prepared by using 3 cups liquid to 8 cups rice.

IV. TRUE OR FALSE: Write T if the statement is correct and F if the statement is wrong.31. Excess water in dough causes shrinkage and less tender pastry.32. Pastry filling that use high acid fruit require more flour or cornstarch.33. Pastry flour is ideally recommended in crust making.34. Sprinkle lukewarm water over the flour mixture in crust making.35. Prick the pastry shell to avoid blister.36. Roll the pastry dough from the center to the edges, applying even pressure.37. In preparing custard pies, bake the pastry shell and custard together.38. Double crust pies include Buko Pie and Pineapple Pie.39. Good quality crust is flaky, rich and cuts easily.40. Salt is omitted in pastry making if margarine is used.

V. ENUMERATION:41-45 Basic Recipe for crust pie46-47 Other forms of pastries48-50 Types of fillings and toppings for pies and pastry

MAGSAYSAY NATIONAL HIGH SCHOOLMAGSAYSAY DINALUPIHAN BATAANANSWER KEY IN TLE IV

1. Turnover21. Flour

2. Salt22. Soft dough

3. Cream filling23. Baking soda

4. Meringue24. Sugar

5. Pies 25. Chemical leaveners

6. Crust26. Margarine and Butter

7. Double crust pie27. Galapong

8. Tart28. Binagol

9. Hydrogenated shortening29. Thin batter

10. Yeast30. Thick dough

11. E31. T

12. F32. T

13. G33. T

14. B34. F

15. C35. T

16. D36. T

17. I37. T

18. J38. T

19. K39. T

20. A40. T

41. Flour42. Shortening43. Liquid milk or water44. Leavener45. Salt46. Tarts47. Turnovers48. Fruit filling49. Cream filling50. Meringue

t/calma