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    Cabugao School of Handicraft and Cottage Industries

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    IRISH KEY ALDEA
    This document contains a 10 question quiz about bread and pastry production for a student. The quiz covers topics such as the functions of sugar, classifications of leaveners, differences between emulsion and extract, baking powder and baking soda, batter and dough, functions of eggs, functions of flour, and substitutions for cake flour and all-purpose flour. It is administered by an instructor to test the student's knowledge on key concepts in bread and pastry production.

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    Cabugao School of Handicraft and Cottage Industries

    Uploaded by

    IRISH KEY ALDEA
    217 views2 pages
    This document contains a 10 question quiz about bread and pastry production for a student. The quiz covers topics such as the functions of sugar, classifications of leaveners, differences between emulsion and extract, baking powder and baking soda, batter and dough, functions of eggs, functions of flour, and substitutions for cake flour and all-purpose flour. It is administered by an instructor to test the student's knowledge on key concepts in bread and pastry production.

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    bread and pastry production nc ii daily quiz. î

    Original Title

    QUIZ BPP

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    This document contains a 10 question quiz about bread and pastry production for a student. The quiz covers topics such as the functions of sugar, classifications of leaveners, differences between emulsion and extract, baking powder and baking soda, batter and dough, functions of eggs, functions of flour, and substitutions for cake flour and all-purpose flour. It is administered by an instructor to test the student's knowledge on key concepts in bread and pastry production.

    Copyright:

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

    Cabugao School of Handicraft and Cottage Industries

    Uploaded by

    IRISH KEY ALDEA
    This document contains a 10 question quiz about bread and pastry production for a student. The quiz covers topics such as the functions of sugar, classifications of leaveners, differences between emulsion and extract, baking powder and baking soda, batter and dough, functions of eggs, functions of flour, and substitutions for cake flour and all-purpose flour. It is administered by an instructor to test the student's knowledge on key concepts in bread and pastry production.

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    Technical Education and Skills Development Authority

    CABUGAO SCHOOL OF HANDICRAFT AND COTTAGE INDUSTRIES


    Cabugao, Bato, Catanduanes

    QUIZ
    Bread and Pastry Production NC II

    Name : _________________________________ Date: ___________________________

    1. GIVE AT LEAST 3 FUNCTIONS OF SUGAR (3 points)


    _____________________________________________________________________________________
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    2. WHAT ARE THE 4 CLASSIFICATION OF LEAVENERS (4 points)

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    3. DIFFERENTIATE EMULSION and EXTRACT (2 points)

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    _____________________________________________________________________________________
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    4. DIFFERENTIATE BAKING POWDER AND BAKING SODA (2 points)

    _____________________________________________________________________________________
    _____________________________________________________________________________________
    _____________________________________________________________________________________
    _____________________________________________________________________________________

    5. DIFFERENTIATE BATTER AND DOUGH (2 points)

    _____________________________________________________________________________________
    _____________________________________________________________________________________
    _____________________________________________________________________________________
    _____________________________________________________________________________________

    6. GIVE AT LEAST 3 FUNCTION OF EGGS (3 points)

    _____________________________________________________________________________________
    _____________________________________________________________________________________
    _____________________________________________________________________________________
    _____________________________________________________________________________________
    7. GIVE THE MAIN FUNCTION OF FLOUR (1 point)

    _____________________________________________________________________________________

    8. HOW DO YOU SUBSTITUTE CAKE FLOUR TO ALL PURPOSE FLOUR (1 point)

    _____________________________________________________________________________________

    9. HOW DO YOU SUBSTITUTE ALL PURPOSE FLOUR TO CAKE FLOUR (1 point)

    _____________________________________________________________________________________

    10. DEFINE BAKING ____________________________________________________________________

    Prepared By:

    MS. ZYRA MAE P. BASILIO


    INSTRUCTOR I (BPP Trainer)

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