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    1st Summative Test in BPP

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    Joycel Reyes Sabuito Serrano
    This document is a test on bread and pastry production from Rosario Senior High School. It contains multiple choice questions, identification questions, true or false statements, and enumeration questions about baking ingredients, processes, safety practices, and tools. The test covers topics like baking methods, fermentation, kneading dough, measuring ingredients, personal hygiene, the effects of sugar, and classifications of ingredients, dough, shortening, sugar, and baking tools.

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    1st Summative Test in BPP

    Uploaded by

    Joycel Reyes Sabuito Serrano
    1K views2 pages
    This document is a test on bread and pastry production from Rosario Senior High School. It contains multiple choice questions, identification questions, true or false statements, and enumeration questions about baking ingredients, processes, safety practices, and tools. The test covers topics like baking methods, fermentation, kneading dough, measuring ingredients, personal hygiene, the effects of sugar, and classifications of ingredients, dough, shortening, sugar, and baking tools.

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    This document is a test on bread and pastry production from Rosario Senior High School. It contains multiple choice questions, identification questions, true or false statements, and enumeration questions about baking ingredients, processes, safety practices, and tools. The test covers topics like baking methods, fermentation, kneading dough, measuring ingredients, personal hygiene, the effects of sugar, and classifications of ingredients, dough, shortening, sugar, and baking tools.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    1K views2 pages

    1st Summative Test in BPP

    Uploaded by

    Joycel Reyes Sabuito Serrano
    This document is a test on bread and pastry production from Rosario Senior High School. It contains multiple choice questions, identification questions, true or false statements, and enumeration questions about baking ingredients, processes, safety practices, and tools. The test covers topics like baking methods, fermentation, kneading dough, measuring ingredients, personal hygiene, the effects of sugar, and classifications of ingredients, dough, shortening, sugar, and baking tools.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    Department of Education

    Region IV - A CALABARZON
    Division of Batangas
    District of Rosario West
    Rosario Senior High School

    First Summative Test in Bread and Pastry Production (NC II)

    I.MULTIPLE CHOICE. Choose the letter of the correct answer.

    1. It is cooking by dry heat in an oven or oven – type appliance.


    A. frying C. baking
    B. roasting D. steaming

    2. What do you call to the process of converting sugar into alcohol to produce carbon dioxide?
    A. acid C. syrup
    B. fermentation D. contamination

    3. It means to press, stretch, and fold the dough until gluten is developed.
    A. punch down C. knead
    B. grease D. blend

    4. Which of the following is not an example of major ingredients?


    A. cream of tartar C. evaporated milk
    B. egg wash D. salt

    5. It is a tool used for mixing and scraping mixture on the side of a bowl.
    A. spatula C. wooden spoon
    B. rubber scraper D. dough cutter

    6. These are the properties/ characteristics of flour EXCEPT one.


    A. yellowish in color C. uniformity
    B. high absorption D. tolerance

    7. Fiona wants to bake a Pan de Sal and she needs 2 ½ cup of sifted bread flour. What measuring utensil
    is needed to get the accurate measurement of the ingredient?
    A. dry measuring cup C. dietetic scale
    B. liquid measuring cup D. measuring spoon

    8. It means keeping bacteria down to a small number as possible through personal hygiene and proper
    food handling.
    A. cleanliness
    B. safety
    C. sanitation
    D. all of the above

    9. Which of the following is/ are the effects of sugar in baking


    A. serve as food for the yeast
    B. increase the volume of the loaf
    C. acts as creaming agent
    D. all of the above
    10. Which of the following is/ are NOT a worker’s personal hygiene?
    A. Having jewelries and accessories while working.
    B. Allowing sick person to work in the kitchen.
    C. Hands are clean and nails cut short.
    D. Using appropriate work outfit.

    II. IDENTIFICATION. Identify the following statement.


    11. It is a mixture used as a dessert or a topping made of beaten egg whites and sugar until smooth, light
    and fluffy, usually added with cream of tartar to make it stable.
    12. It is the cheapest liquid ingredient used in baking.
    13. A substance responsible for the elastic and sticky characteristics of dough.
    14. A tool used in sifting coarse or dry ingredients such as flour and sugar.
    15. A type of flour which has 10-11% protein content and is made from a blend of hard and soft wheat
    flours, also called the General Purpose Flour or family flour.
    16. A hollow dish where ingredients for baking are mixed.
    17. It is a sweet, soluble organic compound that belongs to the carbohydrate group of food.
    18. This process means to remove sticky ingredients from the side of the mixing bowl.
    19. These are gases that cause the dough to rise.
    20. A flat, thin and blunt metal used for leveling-off dry ingredients and spreading icing and frosting on
    cakes.

    III. TRUE or FALSE. Write BPP if the statement is correct and TVL if it is not.
    21. Liquid ingredients provide moisture to rehydrate and activate the yeast and bring together the flour
    and any other dry ingredients to make the dough.
    22. Observance of safety precautions promote work efficiency and prevent accidents.
    23. Baking does not require accuracy.
    24. 3 teaspoons is equivalent to 1 tablespoon.
    25. Vanilla is an example of major ingredients.

    IV. ENUMERATION. Enumerate the following.


    26 – 27 Kinds/ classifications of dough in baking bread

    28 – 33 Six major ingredients in baking

    34 – 38 Examples of shortening

    39 – 42 Minor ingredients in baking

    43 – 45 Types of sugar

    46 – 50 Baking tools and equipment

    Prepared by:

    MARILOU R.CUEVAS
    TVLE Teacher

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