6.This kind of flour makes a fine bread flour substitute.
A.Cake flour
B.Wheat flour
C.All-purpose flour
D.Self-risen flour
7.This is a concentrated sugar cane used in baking
A.Honey
B.Molasses
C.Corn syrup
D.Maple syrup
8.What chocolate consists of cocoa butter,sugar and milk solids?
A.White chocolate
B.Cocoa
C.Bitter chocolate
D. sweet chocolate
9.What baking ingredients that are used to sweetened the baked products?
A.Sugar
B.Flour
C.Salt
D.Eggs
10.How would you justify that proper mixing and kneading of dough makes your bread soft and smooth in texture?
A.The ingredients uniformly distribute the yeast and the flour develops gluten to make smooth dough
B.During fermentation process the dough rises.
C.Punching down the dough will makes bread soft and smooth in texture.
D.All of the above
11.Why is it important to follow the correct measurement of ingredients and procedure in making bread?
A.To make bread healthy
B.To make the bread palatable
C.To make bread soft and smooth
D.To make bread high in quality and marketable
12.What would happen if you failed to follow the correct procedure in measuring ingredients in baking bread?
A.The work is not properly done
B.The obtained measurement is inaccurate
C.The bread is not presentable
D.The bread is not good in quality
13.You were assigned to monitor the temperature of the oven,how would you do?
A.Check the bread if it is done
B.check the bread that double its size
C.Pre heat the oven
D.Check the gas and follow the baking time and temperature
14.What substance is responsible for the elasticity and sticky characteristics of dough?
A.Gluten
B.Grease
C.Dust
D.Dough
15.It is a custard based baked product using baked bread coated with butter.
A.Croissant
B.Pudding
C.Pandesal
D.ensaymada
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