BPP Summative Test Final

GUIPOS SENIOR HIGH SCHOOL
GUIPOS NATIONAL HIGH SCHOOL • School ID: 303778

DEPARTMENT OF EDUCATION, REGION IX, DIVISION OF ZAMBOANGA DEL SUR
BREAD AND PASTRY PRODUCTION NC II
SUMMATIVE TEST
________________________________
Date
Name: ___________________________________ Score: _________________

Erasure means Wrong!
Test I. Multiple Choice
Directions: Read and analyze each statement carefully. Choose the best answer and write the
letter on the space provided.
____1. Which of the following ingredients is usually used in dough that gives better taste and flavor?
a. butter b. compound lard c. edible tallow d. vegetables oil
____2. What kind of sugar 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 ingredients is an example of a physical leavening agent?
a. air b. baking powder c. baking soda d. yeast
____5. Which kind of flour contains more gluten and less starch?
a. all-purpose flour b. bread flour c. cake flour d. soft-flour
____6. What storing technique is used to draw, fold and cover the bakery product?
a. chilling b. folding c. refrigerates d. wrapping
____7. It is one of the more innovative methods used in commercial food packaging?
a. canned package b. chill packaging c. foil packaging d. freezing packaging
____8. It refers to the process of putting your product into containers for easy distribution?
a. labeling b. packaging c. storing d. wrapping
____9. Which type of mixing technique is done only in baking?
a. blending b. creaming c. folding d. kneading
____10. Which among the ff. cookies needs freezing before it is cut into desired shapes before baking?
a. cookie bar b. pressed cookie c. refrigerated cookie d. rolled cookie
____11. Which of the ff. pastries refer to small, flat, and sweet cakes?
a. biscuits b. cookies c. muffins d. pies
____12. It refers to the procedure of rubbing one or two ingredients against a bowl with the tip of a
wooden spoon or electric mixer.
a. beating b. creaming c. folding d. stirring
____13. Which of the ff. flour mixture is thick enough to be rolled and kneaded?
a. batter b. cream c. crust d. dough
____14. What is the outer part of a loaf bread or pastry?
a. crust b. filling c. muffins d. topping
____15. Which is a rich pastry filled with custard or fruit?
a. cream puff b. Danish pastry c. French pastries d. pie and tart
Test II. Fill in the blank

Directions:
___________________1. To heat the oven prior to baking to achieve the required heat.
___________________2. A thick sticky solution of sugar and water.
___________________3. A task performance in the most efficient way possible.
___________________4. Press, stretch, and fold the dough until gluten is developed.
___________________5. To put a grease proof paper on the baking pans or sheets.
___________________6. To refrigerate, to reduce the temperature of food.

___________________7. A substance having a sour or sharp flavor.

___________________8. A mixture of flours with liquids such as water, milk, or eggs used to prepare
various foods.
___________________9. The process of converting sugar into alcohol to produce carbon dioxide.
___________________10. It is a sweet soluble organic compound that belongs to the carbohydrate group
of food.
___________________11. These are considered a complete protein, containing all the essential amino
acids humans use to build other proteins needed by the body.
___________________12. Made of fatty milk protein.
___________________13. Made from hydrogenated vegetable oil.
___________________14. Made of fat from pork.
___________________15. The cheapest liquid used in baking.
___________________16. Keeping bacteria down to a small number as possible through personal
hygiene and proper food handling.
___________________17. To draw, fold and cover a bakery product.
___________________18. Enclosing the food in a material for physical, chemical, biological protection,
and tampering resistance.
___________________19. Inexpensive packaging material.
___________________20. To press the mixture out of the piping bag.
___________________21. A thick sauce containing eggs and starch.
___________________22. A flaky raised dough.
___________________23. Pastries that consist of two components.
___________________24. It contributes flavor of pastry and has no influence on flakiness or tenderness.
___________________25. Means getting the right number of servings from a recipe and serving the right
amount.
Test III.
Directions: Match A with the appropriate words in Column B. Choose the letter of the correct answer and
write your answer on the space provided.
_____1. Fill the measuring cup with the shortening a. Liquid ingredients
While pressing until it is full. Level the fat with the
spatula or the edge of a knife.
_____2. Sift to remove lumps and scoop it to fill the b. Solid fats
measuring cup until it overflows. Do not shake the
measuring cup but level it with a spatula or the edge
of a knife.
_____3. Sifting is not necessary unless it is lumpy. c. Flour

Fill the measuring cup or scoop until it overflows.
Do not shake the measuring cup. Level off with the
Spatula or the edge of a knife.
_____4. Remove the lumps by stirring. Dip the

measuring spoon then level it off with a spatula. d. Baking powder/soda
_____5. A graduated measuring cup is used. Set e. White sugar

The cup on a level surface. Never lift the cup while
Measuring. Read the scale from the side of the cup.
Test IV.
Directions: Below are the statements describing the different mixing techniques used in producing bakery
products. Choose the correct word/term from the box and write your answer on the space provided.
Creaming Cutting-in Stirring

Beating Whipping Sifting
Folding Cut and Fold
______________________1. Separating coarse particles in the ingredients by passing through a sieve.
______________________2. Rubbing one or two ingredients in a bowl with the tip of a wooden spoon or
electric mixer.
______________________3. Mixing with two ingredients very gently to retain air in the mixture.
______________________4. Mixing fat and flour using a pastry blender or two knives in a scissor-lie
manner.
______________________5. Beating egg and creaming to fill with air and make them thick and fliffy.
Test V.
Directions: Arrange the ff. procedures in baking. Use A for the first step, B for second and so on. Write
your answer on the space provided.
_________1. Pre-heat the oven.

_________2. Follow the specified baking time and temperature.
_________3. Make use of the type of pan specified in the recipe.
_________4. Observe correct hand and mixing techniques.
_________5. Study and follow the recipe accurately.
_________6. Measure ingredients accurately.
Test VI.
Directions: Fill in the Baking Temperature and Time
Cakes Types Temperature (F) Temperature (C) Minutes

Cup cake 1. 5. 9.
Layer Cake 2. 6. 10.
Loaf Cake 3. 7. 11.
Angel Food/Sponge 4. 8. 12.
Test VII.
1-3 Classifications of Cakes
4-7 Methods of Portion Control
8-10 Equipment for Storing Pastries
11-17 Rules for Garnishing Pastry Products
18-25 Mixing Techniques Applied for Pies and Pastries
26-31 Kinds of Pastry
32-34 Methods of Food Packaging
35-40 Preparation of Glass Containers
41-47 Ways to Present and Display Bakery Products
48-52 Kinds of Cookies
53-54 Kinds of Dough in Baking Bread
55-56 Methods of Mixing Dough
57-63 Minor Ingredients in Baking
64-69 Major Ingredients in Baking
70-74 Types of Milk Used in Baking
75-79 Competencies in Bread and Pastry Production
80-86 Importance of Portion Control
87-89 Examples of Chemical Leaveners
90-94 Examples of Shortening
95-97 Composition of Egg
98-100 Types of Sugar
Test VIII
Directions: Classify the following tools according to their use. Choose your answer from the choices
below.
A. cutting tool
B. decorating tool
C. miscellaneous tools
D. mixing tool
________1. Rubber scraper

________2. Metal Spatula
________3. Pastry wheel
________4. Pastry brush

________5. Electric mixer
________6. Rotary Egg Beater

________7. Wooden spoon
________8. Pastry tip
________9. Wire cooling Racks
________10. Timer
________11. Candy thermometer
________12. Bread knife
________13. Rolling pin
________14. Parchment Paper
________15. Shredder
Test IX.
Directions: Arrange the following steps in making Boiled Icing. Use A for the first step, B for second and
so on. Write your answer on the space provided.
______1. Bring to boil over low fire until it forms into a threadlike consistency.
______2. Combine together sugar, water and syrup.
______3. On a separate bowl, beat together egg whites and cream of tartar until stiff.
______4. Pour hot syrup to beaten egg whites gradually.
______5. Fills and frost a layer cake using boiled icing.
______6. Continue beating until mixture becomes stiff and fluffy.
Test VIII
1.Complete recipe on Basic Pie Crust

2. Complete recipe on Pandesal
“Sir Aljhon”

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GUIPOS SENIOR HIGH SCHOOL

GUIPOS NATIONAL HIGH SCHOOL • School ID: 303778

BREAD AND PASTRY PRODUCTION NC II

Name: ___________________ Score: _

Test II. Fill in the blank

___________________6. To refrigerate, to reduce the temperature of food.

___________________7. A substance having a sour or sharp flavor.

_____3. Sifting is not necessary unless it is lumpy. c. Flour

_____4. Remove the lumps by stirring. Dip the

_____5. A graduated measuring cup is used. Set e. White sugar

Creaming Cutting-in Stirring

______________________1. Separating coarse particles in the ingredients by passing through a sieve.

_________1. Pre-heat the oven.

Cakes Types Temperature (F) Temperature (C) Minutes

________1. Rubber scraper

________4. Pastry brush

________6. Rotary Egg Beater

1.Complete recipe on Basic Pie Crust

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