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    BPP Final Set A

    Uploaded by

    Crush Na Crush Kita
    This document contains a bread and pastry production exam with multiple choice and fill-in-the-blank questions testing knowledge of baking ingredients, techniques, and processes. It covers topics like types of flour, sugar, leavening agents, mixing methods, baking equipment, and the steps to bake a cake. The exam is divided into sections on identification, enumeration, simple recall, and chronological ordering and tests both recognition and recall of key baking concepts.

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    © All Rights Reserved
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    BPP Final Set A

    Uploaded by

    Crush Na Crush Kita
    290 views2 pages
    This document contains a bread and pastry production exam with multiple choice and fill-in-the-blank questions testing knowledge of baking ingredients, techniques, and processes. It covers topics like types of flour, sugar, leavening agents, mixing methods, baking equipment, and the steps to bake a cake. The exam is divided into sections on identification, enumeration, simple recall, and chronological ordering and tests both recognition and recall of key baking concepts.

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    This document contains a bread and pastry production exam with multiple choice and fill-in-the-blank questions testing knowledge of baking ingredients, techniques, and processes. It covers topics like types of flour, sugar, leavening agents, mixing methods, baking equipment, and the steps to bake a cake. The exam is divided into sections on identification, enumeration, simple recall, and chronological ordering and tests both recognition and recall of key baking concepts.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    290 views2 pages

    BPP Final Set A

    Uploaded by

    Crush Na Crush Kita
    This document contains a bread and pastry production exam with multiple choice and fill-in-the-blank questions testing knowledge of baking ingredients, techniques, and processes. It covers topics like types of flour, sugar, leavening agents, mixing methods, baking equipment, and the steps to bake a cake. The exam is divided into sections on identification, enumeration, simple recall, and chronological ordering and tests both recognition and recall of key baking concepts.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Department of Education c. folding d.

    kneading
    Division of Zamboanga del Sur ______12. Which of the following ingredients is
    Guipos National High School usually used in dough that gives better taste and
    flavor?
    1st Semester Final Examination a. butter b. compound lard
    c. edible tallow d. vegetables oil
    Bread and Pastry Production
    ______13. What kind of sugar is primarily used
    in preparing icing?
    Date a. brown sugar b. confectioner’s sugar
    c. granulated sugar d. refined sugar
    ______14. What is the basic ingredient in
    Name: ______________________________ baking that improves aroma, flavor, and
    Year and Section: _____________________ nutrition in baked products?
    a. baking powder b. flour
    ERASURE MEANS WRONG! c. shortening d. sugar
    Set A ______15. Which of the ingredients is an
    I. Read and analyze the statement carefully. example of a physical leavening agent?
    Choose the best answer and write the letter a. air b. baking powder
    on the space provided. c. baking soda d. yeast
    _____16. Which is a coating that makes
    food shiny or glossy?
    ______1. Which among the ff. cookies needs a. custard b. ganache
    freezing before it is cut into desired shapes c. glaze d. syrup
    before baking? _____17. What type of cake contains a high
    a. cookie bar b. pressed cookie percentage of fat or shortening?
    c. refrigerated cookie d. rolled cookie a. butter type cake b. chiffon
    ______2. Which of the ff. pastries refer to small,
    c. foam type cake d.unshortened cake
    flat, and sweet cakes?
    a. biscuits b. cookies _____18. What granulated sugar is
    c. muffins d. pies pulverized into powder to prevent caking?
    ______3. It refers to the procedure of rubbing a. caster sugar b. confectioner’s
    one or two ingredients against a bowl with the c. granulated d. white sugar
    tip of a wooden spoon or electric mixer. _____19. Which is sweet soluble organic
    a. beating b. creaming compound that belongs to the carbohydrate
    c. folding d. stirring group of food?
    ______4. Which of the ff. flour mixture is thick a. flour b. milk
    enough to be rolled and kneaded? c. shortening d. sugar
    a. batter b. cream _____20. Which is fine white flour made
    c. crust d. dough
    from soft wheat which contains 7-9 %
    ______5 What is the outer part of a loaf bread or
    pastry? protein?
    a. crust b. filling a. all-purpose flour
    c. muffins d. topping b. bread flour
    ______6. Which is a rich pastry filled with c. cake flour
    custard or fruit? d. pastry flour
    a. cream puff b. Danish pastry
    c. French pastries d. pie and tart Test II. Enumeration
    1-3 Classifications of Cakes
    ______7. Which kind of flour contains more 4-7 Methods of Portion Control
    gluten and less starch? 8-10 Equipment for Storing Pastries
    a. all-purpose flour b. bread flour 11-17 Rules for Garnishing Pastry Products
    c. cake flour d. soft-flour 18-25 Mixing Techniques Applied for Pies and
    ______8. What storing technique is used to Pastries
    draw, fold and cover the bakery product? 26-31 Kinds of Pastry
    a. chilling b. folding 32-34 Methods of Food Packaging
    c. refrigerates d. wrapping 35-40 Preparation of Glass Containers
    ______9. It is one of the more innovative 41-47 Ways to Present and Display Bakery
    methods used in commercial food packaging? Products
    a. canned package b. chill packaging 48-52 Kinds of Cookies
    c. foil packaging d. freezing packaging 53-54 Kinds of Dough in Baking Bread
    ______10. It refers to the process of putting 55-56 Methods of Mixing Dough
    your product into containers for easy 57-63 Minor Ingredients in Baking
    distribution? 64-69 Major Ingredients in Baking
    a. labeling b. packaging 70-74 Types of Milk Used in Baking
    c. storing d. wrapping 75-79 Competencies in Bread and Pastry
    ______11. Which type of mixing technique is Production
    done only in baking? 80-86 Importance of Portion Control
    a. blending b. creaming
    87-89 Examples of Chemical Leaveners
    90-94 Examples of Shortening
    95-97 Composition of Egg
    98-100 Types of Sugar

    Test III. Simple Recall


    Directions: Read and analyze the questions
    carefully.

    ___________________1. To heat the oven prior


    to baking to achieve the required heat.
    ___________________2. A thick sticky solution
    of sugar and water.
    ___________________3. A task performance in
    the most efficient way possible.
    ___________________4. Press, stretch, and fold
    the dough until gluten is developed.
    ___________________5. To put a grease proof
    paper on the baking pans or sheets.
    ___________________6. To refrigerate, to
    reduce the temperature of food.

    ___________________7. A substance having a


    sour or sharp flavor.
    ___________________8. A mixture of flours
    with liquids such as water, milk, or eggs used to
    prepare various foods.
    ___________________9. The process of
    converting sugar into alcohol to produce carbon
    dioxide.
    ___________________10. It is a sweet soluble
    organic compound that belongs to the
    carbohydrate group of food.

    IV.
    Directions: Arrange the following steps in
    baking a cake chronologically, placing 1 for
    the first step up to 10 for the final step.

    ______A. Test for doneness.


    ______B. Mix the batter or dough when
    filling pans
    ______C. Read the recipe carefully to know
    if you have all the ingredients and the
    utensils needed.
    ______D. Check all the necessary
    ingredients needed in baking the cake.
    Answer only Test I and III.
    ______E. Preheat the oven. Set the oven
    knob at the desired temperature.
    ______F. Prepare all the utensils needed for
    measuring, mixing, and baking.
    ______G. Prepare the pan/s needed; make
    sure to use the correct pan size.
    ______H. Measure the ingredients using
    correct utensils according to the amounts
    required in the recipe.
    ______I. Pull the pan at the center rack.
    ______J. Cool the baked products.

    -Sir aljhon-

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