Department of Education

Caraga Region
Division of Agusan del Sur
LIBERTAD NATIONAL HIGH SCHOOL
SCHOOL ID:304718
FIRST QUARTER EXAM
BPP 9

Name:______________________________________ Grade &Section:_____________________________

Teacher:_________________________ Score:_____________
Directions: Read and Understand the questions carefully. Encircle the letter of the correct answer.
1.To cook food in a dry heat method inside an oven.
A.Acid B.Beat C. Bake D. Coat

2. A powder obtained by grinding grain, typically wheat and used to make bread, cakes and pastry.
A.Baking powder B.Bread flour C. Cake flour D. Flour

3. It is a flour that contains high in gluten with 12-14% of protein content.

A. All Purpose flour B.Bread flour C. Cake flour D. Soft flour

4. Which of the following is primarily responsible for providing structure and stability in baked goods?
A. Baking Powder B. Flour C. Salt D. Sugar

5.What role does sugar play in baking besides adding sweetness?

A.It provides moisture and helps create a tender texture. C.It prevents browning of baked goods.
B.It strengthens gluten development. D.It provides moisture and helps create a tender texture.

6.Which ingredient is commonly used as a leavening agent to help baked goods rise?
A.Butter B.Baking soda C. Corn starch D. Salt

7.If you notice a musty odor in your flour, what is the most likely cause?
A.The flour has been sifted too much. C.The flour was stored in an airtight container
B.The flour was stored in a cool, dry place. D.The flour has absorbed moisture and gone bad

8.To preserve the freshness of whole wheat flour, what is the best storage practice?
A.Store it in the pantry at room temperature. C.Leave it in its original packaging at room temperature.
B.Keep it in a sealed container in a warm cupboard. D.Store it in an airtight container in the refrigerator.

9.What would happen if you use cake flour in a recipe instead of bread flour?
A.The baked goods will have no difference in texture.
B.The baked goods will be denser due to higher gluten content.
C.The baked goods will be lighter and have a more tender crumb.
D.The baked goods will rise higher due to the low protein content.

10.When comparing baking soda and baking powder, what is the key difference in their chemical composition that affects how they
work as leavening agents?
A.Baking soda requires heat to activate, while baking powder does not.
B.Baking powder creates a stronger rise than baking soda in all recipes.
C.Baking soda is used for sweet baked goods, while baking powder is only for savory dishes.
D.Baking soda needs an acidic ingredient to activate, while baking powder contains both an acid and a base.

11. How does the protein content of different types of flour affect the final texture of baked goods?
A.Higher protein flours create more moisture in the final product.
B.Lower protein flours result in denser, more structured baked goods.
C.Lower protein flours cause baked goods to rise more due to increased gluten formation.
D.Higher protein flours produce stronger gluten, leading to chewier and more structured baked goods.

12.Why is it important to use a stand mixer with a dough hook attachment when preparing yeast dough?
A.It prevents overmixing and develops gluten efficiently.
B.It speeds up the baking process by cutting dough faster.
C. It helps incorporate more air into the dough, making it fluffier.
D.It prevents the dough from sticking to the bowl during mixing.
13.Which of the following is the most accurate tool for measuring small amounts of liquid ingredients, such as vanilla extract?
A.Digital scale B.Measuring Cup C.Measuring spoon D.Liquid measuring jug

14.Appropriate use of tools and utensils promote work ______&_______.

A. clean and dry B. efficiency and effectiveness C. elasticity and sanity D. from home and offices

15._______ means keeping bacteria down to a small number as possible through personal hygiene and proper food handling.
A.Cleanliness. B. Proper disposal C. Room temperature D. Sanitation

16.How many grams are in one cup of all-purpose flour?

A. 100 grams B. 120 grams C. 150 grams D. 200 grams

17.Why is it important to use a sifter when adding flour to a cake batter?

A.It adds more flavor to the batter C. It makes the flour absorb moisture more quickly.
B.It speeds up the mixing process D.It helps evenly incorporate air and prevent lumps.

18.What is the main reason to preheat an oven before placing baked goods inside?
A.To ensure the kitchen stays warm C.To melt butter inside the dough before baking.
B.To save time during the baking process D.To allow baked goods to rise and cook evenly from the start.

19.Why is it necessary to frequently clean and sanitize bakery equipment like mixers and rolling pins?
A. To speed up the baking process C.To maintain the appearance of the bakery equipment.
B. To ensure consistent ingredient measurements D.To prevent cross-contamination and ensure food safety.

20.Why is it important to follow standard operating procedures when using a commercial mixer?
A.To avoid damaging the mixer C.To prevent the dough from over-rising.
B.To speed up the mixing process D.To ensure consistent product quality and safety.

21.Why is it necessary to grease or line cake pans before pouring batter?

A.To reduce cooking time C.To enhance the flavor of the cake.
B.To help cakes rise faster D.To prevent the cake from sticking to the pan.

22.You are preparing bread dough and notice it is not developing enough gluten. What should you adjust on the stand mixer to improve
gluten development?
A.Increase the mixing speed C.Let the dough rest before kneading again
B. Mix the dough for a shorter time D.Use a paddle attachment instead of the dough hook

23.Why is a kitchen scale important when making bread?

A.It greases the baking pan
B. It mixes the dough efficiently
C.It helps to sift the flour evenly
D. It ensures accurate measurement of ingredients, which is crucial for consistent results.

24.What role does a stand mixer play in bread making?

A.It shapes the dough into loaves C.It bakes the bread at a consistent temperature.
B.It cools the dough after mixing D. It combines and kneads the dough more efficiently than manual mixing.

25. Why might a baker choose to use a stand mixer with a dough hook instead of mixing bread dough by hand?
A.A stand mixer with a dough hook is primarily used for cooling the dough.
B.A stand mixer with a dough hook is less expensive than mixing by hand.
C. Mixing by hand ensures a more uniform texture than using a stand mixer.
D.A stand mixer with a dough hook can mix and knead the dough more consistently and efficiently, leading to better gluten.

26.In what way does using a digital kitchen scale improve accuracy in baking compared to using measuring cups and spoons?
A. A digital kitchen scale measures ingredients faster, but the accuracy is similar to measuring cups.
B. Measuring cups and spoons are more versatile for various types of baking recipes than a scale.
C.Measuring cups are more precise for dry ingredients, while a scale is only suitable for liquid ingredients.
D. A digital kitchen scale provides a more accurate measurement of ingredients by weight, reducing discrepancies from ingredient
compaction or density variations in measuring cups.

27.Why is it important to regularly sanitize countertops and baking tools when preparing food?
A.To maintain the appearance of the kitchen and tools, as cleanliness is purely aesthetic.
B.To prevent food from sticking to surfaces, which is more about convenience than cleanliness
C.To reduce the amount of time spent cleaning after baking, as dirty tools speed up the cleaning process
D.To prevent the buildup of bacteria and other pathogens that could contaminate the food, ensuring food safety and hygiene.

28.It is combine ingredients in any way that make distribution of Ingredients evenly.
A.Dust. B.Gluten C.Grease D. Mix

29. It is to heat the oven before baking to achieve the required heat.
A. Baking B.Mise en Place C. Oven D. Pre-heat
30.What is the key difference between “beating” and “whisking” in baking?
A.Beating creates a smooth texture, while whisking creates a chunky texture.
B.Beating is used for mixing dry ingredients, while whisking is used for mixing wet ingredients.
C.Beating incorporates air into the mixture, while whisking primarily blends ingredients without adding air.
D.Beating involves a rapid motion to combine ingredients and add air, while whisking uses a slower, gentle motion.

31. It is the process of separating coarse particles in the ingredients by Passing through a sieve. Air is incorporated through this
method.
A.Beating B.Creaming C.Folding D. Sifting
32.Rubbing one or two ingredients in a bowl with the help of a Wooden spoon or electric mixer to make a soft fluffy mixture.
A. Beating B.Creaming C. Folding D. Whipping

33. It is often done with a wooden spoon, mixing it as long as necessary usually until the ingredients are combined.
A. Creaming B. Folding C.Stirring D.Whipping

34.It is a process of beating eggs and cream to fill them with air and fluffy.
A. Creaming B. Foldin C.Stirring D.Whipping
35.It is a combination of two motions cutting vertically through the mixture and turning over and over by gliding the spoon or rubber
scraper across the bottom of the mixing bowl at each turn.
A.creaming B.Cut and fold C. Cutting in D. Folding

36.When preparing a recipe that requires creaming butter and sugar, why is it important to achieve a light, fluffy texture?
A.It enhances the flavor of the product.
B.It ensures that the dough will not stick to the baking pan.
C.It prevents the sugar from dissolving completely in the butter.
D.It helps incorporate air, which contributes to the product’s leavening and light texture.

37.What is the role of sifting flour before adding it to a recipe?

A.To increase the flour’s shelf life
B.To enhance the flavor of the flour
C.To ensure the flour mixes more thoroughly with other ingredients
D. To remove lumps and incorporate air, which helps to create a lighter texture in baked goods.

38.Why is it important to follow the recipe’s temperature requirements for ingredients, such as using room-temperature butter?
A. To speed up the baking process
B.To make the mixing process more efficient.
C.To prevent the ingredients from becoming too cold during mixing
D.To ensure that the ingredients blend together more easily and achieve the correct texture and consistency.

39.What is the significance of accurately measuring ingredients when baking?

A.It speeds up the mixing process.
B.It helps in reducing the baking time.
C.It makes the baking process more enjoyable.
D.It ensures that the proportions are correct, leading to consistent texture, flavor, and overall quality of the baked product.

40. How does overmixing a cake batter affect the final product?
A.It speeds up the baking process C.It makes the cake fluffier and lighter.
B.It ensures that the cake rises evenly D.It leads to a denser texture due to excessive gluten development.

41.In the context of bread baking, what is the purpose of allowing dough to rise or proof?
A.To cool the dough before baking
B.To make the dough easier to shape
C.To enhance the flavor of the bread.
D.To increase the volume and improve the texture by allowing the yeast to ferment and produce gas

42.Why should you avoid opening the oven door frequently while baking?
A.It helps to cool the baked goods faster
B.It makes the baking process more efficient
C.It prevents the baked goods from rising too much.
D. Opening the oven door can cause temperature fluctuations, which may lead to uneven baking or collapsing of the baked goods.

43.If a recipe calls for “folding” in whipped cream into a batter, which of the following methods would you use to achieve the best result?
A.Stir the whipped cream into the batter until fully blended, using a spoon.
B.Beat the batter with a mixer until the whipped cream is fully combined.
C.Mix vigorously with a whisk to fully integrate the whipped cream into the batter.
D.Gently incorporate the whipped cream into the batter using a spatula, making sure to preserve as much air as possible.

44. When preparing a recipe that includes baking soda or baking powder, why is it important to mix these leavening agents evenly with
the flour before combining with wet ingredients?
A.To enhance the flavor of the baked goods.
B.To ensure the leavening agents do not react prematurely before mixing with the wet ingredients.
C.To dissolve the leavening agents so they can be absorbed more effectively by the wet ingredients
D.To ensure that the leavening agents are evenly distributed, preventing uneven rising and texture issues in the final product.

45.How does incorporating air into a batter using the “creaming” method affect the final baked product?
A.It prevents the formation of large air bubbles in the final product.
B.It speeds up the baking process by increasing the oven temperature
C.It ensures that the ingredients blend more quickly and reduces mixing time.
D.It increases the batter’s volume and contributes to a light, tender texture in cakes and cookies.

46.If a recipe calls for 1 cup of granulated sugar but you only have a kitchen scale to measure, how can you accurately determine the
equivalent weight?
A.Estimate the weight based on the size of the sugar crystals.
B.Use a different measurement for sugar, such as tablespoons, and convert that into grams.
C.Use the kitchen scale to weigh the sugar; 1 cup of granulated sugar is approximately 200 grams.
D.Convert the volume measurement directly into a weight without considering the sugar’s density.

47.Which ingredient is commonly used in baking to improve texture and volume?

A.Baking Powder B.Salt C.Sugar D.Vanilla Extract

48.Which of the following is a key characteristic of a properly mixed bread dough?

A.A crumbly and dry texture C.A lumpy and uneven texture
B.A dense and sticky texture D.A smooth and elastic texture

49.What characteristic is most indicative of a well-baked biscuit on the outside?

A.A pale, soft surface C.A shiny, glazed surface
B.An uneven, cracked top D. A dark brown, even crust

50.To achieve a light and fluffy texture inside the biscuit, which step in the preparation is most critical?
A.Adding extra baking powder C.Mixing the dough for a longer time
B.Sifting the flour multiple times D.Using cold butter and not overmixing the dough