1st. Quarter Test BPP 10

MALILIPOT NATIONAL HIGH SCHOOL
Malilipot, Albay
1st QUARTER TEST in Technology & Livelihood Education

Bread and Pastry Production G10
I-A. Read and analyse each statement carefully. Choose the best answer and write the letter only.
1. Which of the following ingredient is usually used in dough that gives better taste and flavor?
a. butter b. compounds c. edible tallow d. vegetable oil
2. It is a kind of sugar that is primarily used in preparing icing.
a. Brown sugar b. confectioner’s sugar c. granulated sugar d. refined sugar
3. What is the basic ingredient in baking that improves aroma, flavor, and nutrition in baked products?
a. Baking powder b. flour c. shortening d. sugar
4. Which of the following is an example of a physical leavening agent?
a. air b. baking powder c. baking soda d. yeast
5. It is a kind of flour that contains more gluten and less starch.
a. All Purpose Flour b. Bread flour c. Cake flour d. Soft flour
6. Which among the choices is a personal cleanliness practice in baking?
a. Combing the hair in the working area c. washing hands after work
b. Keeping fingernails long d. wearing an apron during working hours
7. What is the first step to have better result in baking?
a. Keeping oneself clean c. keeping the utensils and working area clean
b. Keeping the food and equipment clean d. all of the choices are correct
8. What is the best step to have a better result in baking?
a. Measure ingredients accurately c. use modern equipment
b. Memorize the recipe very well d. use imported ingredients only
9. What is the proper way in measuring flour accurately?
a. Level off with the use of tines of a fork c. shovel the flour
b. Shake the measuring cup before leveling d. sift it before measuring
10. Which of the following flour mixture is thick enough to be rolled and kneaded?
a. batter b. cream c. crust d. dough
11. It refers to the process of rubbing one or two ingredients against a bowl with the tip of a wooden spoon.
a. beating b. creaming c. folding d. stirring
12. which of the following pastries 🥧 refers to small, flat, and sweet cakes?
a. Biscuits’ b. cookies c. muffins d. pies
13. Which of the following type of cookies that needs freezing before it is cut into desired shapes before baking?
a. Cookie bar b. pressed cookies c. refrigerated cookies d. rolled cookies
14. What is the type of mixing that is done only in baking bread?
a. Blending b. creaming c. folding d. kneading
15. It refers to the process of putting your products into containers for easy distribution.
a. labeling b. packaging c. storing d. wrapping
I-B. Select the correct answers inside the box and write it in your answer sheets.
Dietetic scale measuring spoon dough cutter liquid measuring cup rolling pin dry-measuring cup
Flour sifter rotary egg beater electric mixer rubber scraper spatula mixing bowl baking sheet
Wooden spoon rich dough oven lean dough baking pan dough muffin pan
16. a soft, thick mass or mixture of dry and liquid ingredients kneaded, shaped, and baked into bread or pastry.
17. Kind of dough that is made into pan de sal, pan amerikano, French bread and other crusty bread.
18. Kind of dough that is used in making rolls, coffee cakes, and sweet bread varieties.
19. It is a flat aluminum sheet used for baking cookies.
20. An equipment used for baking, beating, or drying food.
21. An aluminum or tempered glass dish, rectangular or square in form used for baking cakes.
22. An aluminum rectangular or square pan with hallow rounded.
23. A transparent cup calibrated to indicate the amount of liquid.
24. Set of marked cups used to measure dry ingredients such as flour and sugar.
25. A set of spoons used to measure small amounts of ingredients.
26. It is an instrument used to measure the weight of the items or ingredients.
27. A tool with sharp edge used to cut dough.
28. It is used in sifting coarse or dry ingredients such as flour and sugar.
29. A motor power device used to stir and blend mixtures used in baking.
30. A tool used to grate food in to fine form.
31. A hollow dish wherein ingredients for baking are mixed.
32. A solid elongated wood with handles at both ends that is used for flattening dough or pastry.
33. A handheld device for beating eggs, cream and other liquid.
34. A tool used for mixing and scraping mixture on the side of a bowl.
35. A flat thin and blunt metal used for leveling of dry ingredient and spreading icing and frosting on cake.
36. A tool used for string and mixing flour mixture.
II-A – Sequence the following procedure in baking. Used “A” for the first step “B” for the second and so on.
__________________ 37. Pre-heat the oven.
__________________ 38. Follow the specified baking time and temperature.
__________________ 39. Make use of the type of pan specified in the recipe.
__________________ 40. Observe correct hand in mixing technique.
__________________ 41. Study and follow the recipe accurately.
__________________ 42. Measure the ingredients accurately.
II-B Apply what you have learned: (43 – 54)
Make complete recipe of Dinner Roll. Indicate the exact amount of ingredients, the time of preparation, the correct
tools and equipment used.
III – ESSAY (55 – 60)
In three to five sentences, answer the question and discuss briefly.
“Why is it important to decorate finished baked products.”

1st. Quarter Test BPP 10

Uploaded by

Copyright:

Available Formats

1st. Quarter Test BPP 10

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

1st. Quarter Test BPP 10

Uploaded by

Copyright:

Available Formats

MALILIPOT NATIONAL HIGH SCHOOL

1st QUARTER TEST in Technology & Livelihood Education

__________________ 37. Pre-heat the oven.

__________________ 38. Follow the specified baking time and temperature.

__________________ 40. Observe correct hand in mixing technique.

__________________ 41. Study and follow the recipe accurately.

__________________ 42. Measure the ingredients accurately.

II-B Apply what you have learned: (43 – 54)

III – ESSAY (55 – 60)

In three to five sentences, answer the question and discuss briefly.

“Why is it important to decorate finished baked products.”

You might also like