Department of Education
Division of Marinduque
District of Buenavista
Buenavista NHS-Bagacay Annex
SENIOR HIGH SCHOOL 2ND SEMESTER
EXAMINATION IN BPP
Module Title: Preparing and Producing Bakery Products
(Grade11)
January_______,2018 Raw Score___________/50
Name______________________________________________________________________________________________
# A B C D I. Directions: Read carefully each question and copy the letter of the correct
answer inside the box.
1 1 tablespoon of flour is equivalent to_____teaspoons of flour.
a. 3 b. 4 c. 5 d. 6
2 1 cup of milk is equivalent to__________tablespoons of milk.
a. 13 b. 14 c. 15 d. 16
3 1/8 cup of oil is equivalent to 2 tablespoons which is also equivalent to______ml of oil.
a. 15 b. 25 c. 30 d. 40
4 1 cup of all-purpose flour is equivalent to_______ml of all-purpose flour.
a. 100 b. 150 c. 200 d .250
5 4 tablespoons of water is equivalent to______cups of water.
a. 1/8 b. 1/4 c . 1/2 d. 3/4
6 It is widely known as general flour or pastry flour which contains 10-11% gluten.
a.cake flour b.bread flour c.all-purpose flour d.whole-wheat flour
7 It also refers to as soft flour and has 7-9% gluten.
a.whole-wheat flour b.bread flour c.cake flour d.all-purpose flour
8 It is the major ingredient for any bakery product.
a.flour b.sugar c.egg d.yeast
9 It provides sweetness to the product and also act as preservative.
a.yeast b.fats c.sugar d.milk
10 Its function is to retain moisture in the product.
a.fats b.yeast c.flour d.sugar
11 These are used for most quick bread recipes such as banana bread and zucchini bread.
a.baking sheets b.muffin pans c.loaf pans d.square pans
12 These are rectangular metal baking pan with six or twelve cups.
a.muffin pans b.cake pans c.loaf pans d.square pans
13. A tool used to measure small amounts of ingredients.
a.spoon b.measuring spoon c.thermometer d.graduated measuring glass
14 These are round with deep,straight sides and decorative ridges on the outside.
a.mixing bowls b.measuring spoons c.souffle dishes d.steamed pudding molds
15 A tool that holds together all the ingredients.
a.Muffin pan b.double boiler c.mixing bowl d.baking cups
16 A mold that is a deep,beautifully fluted round mold,made of tinned steel.
a.ceramic baking dish b.double boiler c.baking cups d.brioche molds
17 A versatile baking tool that is used to stir wet or dry ingredients together.
a.whisk b.wooden spoon c. fork d. stirrer
18 A strong and durable tool that is perfect for stirring almost anything and won’t scratch non-stick
pans.
a.fork b.wooden spoon c.ladle d.serving spoon
19 A tool used to sift dry ingredients like flour,cocoa and etc.
a. flour sifter b.colander c.drainer d.strainer
20 A tool used to brush liquid type ingredients onto pastries or breads.
a.foam b.big brush c.pastry brush d.steel brush
21 The baking time for quick breads.
a.5-15 mins. b.47-75 mins. c. 5-10 mins d.50-55mins.
22 The baking time for rolls and buns.
a.7-10 mins b.8-9mins c.15-20mins d. 20-25mins.
23 The purpose of a toothpick when baking.
a.to taste the product c.to use as décor.
b.to easily turn on the oven d.to check the donesss of bread
24 Number of days bread is best store at room temperature.
a.2-3 days b.3-4days c.4-5 days d.5-6 days
25 Suggested time of cooling the bread before cutting and storing.
a.20-30minutes b.15-30mins. c.5-10mins d.4-5mins.
26 It refers to mixing the butter and sugar to incorporate air.
a.beating b.stirring c.creaming d.whisking
27 The activity of weighing out the ingredients and placing them in the bowl.
a.sifting b.draining c.rounding d.scaling
28 The first rise where you allow the dough to expand as the yeast feeds on the starch in the bread.
a.fermentation b.proofing c.folding d.dividing
29 It is also known as sodium chloride.
a.sugar b.salt c.msg d.baking powder
30 It is a mixture of flour,liquid,leavening agent and other ingredients.
a.bread b.gluten c.dough d.pastry
II.Write down what are being asked:
5 points A.Ingredients in making Cinnamon Rolls
5 points B.Ingredients in making Dinner Roll
III.Essay:Answer briefly each question.
2 points What is the use of yeast in baking?
3 points Why there is a need to punch down the dough after setting aside to rise?
5 points Why one should accurately weigh and measure the baking ingredients before baking?
