1.)The following are the general causes of poor quality in yeast bread EXCEPT
A.) wrong temperature
B.) Improper using tools and equipment
C.) wrong proportion and quality of ingredients
2.)Which of the following baked products that made from dough and it is added ingredient to improve the taste
A.) Cake
B.) Cookies
C.) Breads
D.) Muffins
3.)Which of the following refers to the mechanical development of gluten during mixing and fermenlation
A.) Kneading
B.) Mixing
C.) Beating
D.) Molding
4.) What is baked products that consist of high proportion of fat and flour?
A.) Cake
B.) Cookies
C.) pastries
D.) muffins
5.)What is the term that mainly describe in characteristic of a good pastry?
A.) tenderness
B.) palatable
C.) satiny
D.) smooth
6.)the following are the two kinds of pastry crust EXCEPT
A.) single crust and double crust
B.) thick crust and thin crust
C.) small crust and big crust
D.) salty crust and sweet crust
7.) Which of the following pastry making refers to the primary leavener for pie crust?
A.) Steam
B.) Air
C.) Baking soda
D.) Eggs
8.) The following are fats that contains moisture and mostly used than liquid oil EXCEPT
A.) lard
B.) butter
C.) cream of tartar
D.) hydrogenated shortening​