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  • BPP LONG Test

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    GIRLIE CAO
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    This document appears to be a test from Nangka High School for their Grade 11 TVL Bread and Pastry Production course. It contains a 50 question test covering multiple choice, true/false, and fill in the blank questions about topics like types of petit fours, ingredients in baking, cooking techniques like making caramel, food safety, packaging, and dessert presentation. The test also provides an answer key to allow for self-grading.

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    BPP-LONG-test

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    This document appears to be a test from Nangka High School for their Grade 11 TVL Bread and Pastry Production course. It contains a 50 question test covering multiple choice, true/false, and fill in the blank questions about topics like types of petit fours, ingredients in baking, cooking techniques like making caramel, food safety, packaging, and dessert presentation. The test also provides an answer key to allow for self-grading.

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    © All Rights Reserved
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    76 views4 pages

    BPP LONG Test

    Uploaded by

    GIRLIE CAO
    This document appears to be a test from Nangka High School for their Grade 11 TVL Bread and Pastry Production course. It contains a 50 question test covering multiple choice, true/false, and fill in the blank questions about topics like types of petit fours, ingredients in baking, cooking techniques like making caramel, food safety, packaging, and dessert presentation. The test also provides an answer key to allow for self-grading.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 4

    Nangka High School

    Kabayani Road, Nangka, Marikina City


    TVL Grade 11 – Bread and Pastry Production

    Name:____________________________________ Date:________________
    Yr. & Section:_______________________________ Score:_______________
    I. MULTIPLE CHOICE (25pts)
    Direction: Choose the correct answer. Write in capital letter in the space provided. (1pt@)
    ___1. Joana wanted to eat a petit four that has no icing or cream filling. Which categories of petit fours it
    belongs?
    a. Petit four fraise c. Petit four salé
    b. Petit four glace d. Petit four sec
    ___2. In North America, this is the usual type of petit four that is cut out and iced with fondant. Which of
    the following petit four this belongs to?
    a. Petit four fraise c. Petit four salé
    b. Petit four glace d. Petit four sec
    ___3. What type of flour is used for making a cake?
    a. All-purpose
    b. Self-rising
    c. Baby Powder
    d. none of the above
    ___4. This are the importance of design, decorate and display petit four EXCEPT?
    a. Enhance presentation c. to complement venue’s theme
    b. Make them more attractive and appetizing d. visual and textural diversity
    ___5. Which of the following is the first procedure when preparing your petit four?
    a. Cut to shape c. Glazing
    b. Decorate to enhance appeal d. Prepare bases
    ___6. To combine ingredients until soft and creamy using a spoon, beater, or mixer.
    a. Cream
    b. Stir
    c. scrap
    d. both a and c
    ___7. Cupcakes can be iced right after you take the cupcakes out of the oven.
    a. True
    b. False
    ___8. Eris will be doing a caramel. Choose below the right ratio of sugar and water to make a good
    caramel.
    a. 4 parts sugar to 2 parts water c. 4 parts water to 1 parts sugar
    b. 4 parts sugar to 1 parts water d. 4 parts water to 4 parts sugar
    ___9. Why it is not advisable to stir the caramel when it boils?
    a. It may lose it sweetness. c. The caramel may harden
    b. It can cause the caramel to become bitter. D. It can cause crystallization
    ___10. Magi says that this enhances the dish and makes the flavor of the dish more enjoyable form the first bite up
    to the last. Which of the following this specifies?
    a. Crunch component c. Garnish
    b. Dessert sauces d. Main item
    ___11. Why do we need to add sauce for dry items such as pies and cakes?
    a. To adds crunch to the dessert c. To attributes flavor to the presentation
    b. To adds a color to dessert d. To attributes moist characteristics to dessert
    ___12. Why do we need to have portion control?
    a. To ensure right quantity of food is prepared and serve
    b. To determine the total number
    c. To divide food into uniform pieces
    d. To create portions based on weights
    ___13. Which of the following is NOT included when planning a dessert display?
    a. consider the facilities c. consider the equipment for display
    b. consider the location d. consider the vessel
    ___14. Which of the following was the main aim of packaging?
    a. to prevent losses
    b. to keep the food in good condition until it is sold and consumed
    c. to keep the food against dirt and other contaminants
    d. to protect food against physical and chemical damage
    ___15. Why does glass is a popular choice as a packaging material?
    a. it is very flexible with resistance to tearing
    b. it is lightweight for handling and transportation
    c. it is made in either hard or soft forms
    d. it is reusable, re-sealable, and recyclable
    ___16. Which of the following statement is the disadvantage of using glass as packaging material?
    a. It does not react with food
    b. It is heavier than many other packaging materials
    c. It is resistant to moisture, gases, odors and microorganisms
    d. It allows the products to be displayed
    ___17. Which of the following best describes the vegetable fiber basket as packaging material?
    a. These materials are very flexible, with resistance to tearing
    b. These are highly absorptive, fairly easily torn
    c. These are extremely useful can be made either soft or hard forms
    d. It protects the food from crushing and bruising
    ___18. To tell if the cupcakes are finished you use a                      
    a. toothpick
    b. baseball bat
    c. finger
    d. spoon
    ___19. Which equipment does not belong to the group?
    a. Chiller c. Freezer
    b. Cooler d. Refrigerator
    ___20. A good packaging should provide the following functions except _____.
    a. Prevents spoilage c. Provide barrier against dirt
    b. Promote losses d. Provide convenience in handling
    ___21. Desserts containing uncooked eggs should be handled with extreme care because?
    a. It is prone to viruses c. Prone to salmonella
    b. Prone to Amoeba d. Spoils quickly
    ___22. How will you apply proper storing of desserts?
    a. By placing it in the freezer for longer life span of the dessert
    b. By placing it in the fridge while it is hot
    c. By cooling it and put in lidded containers
    d. By cooling and covering it with plastic and place in lidded containers
    ___23. Why do we need to consider the choice of location in planning a dessert display?
    a. when it is taken offsite you can plan a dessert display appropriate to the location
    b. you can prepare all the necessary equipment’s needed
    c. you cannot depend on the available facilities
    d. both a and b
    ___24. How can you present the desserts in a variety of ways?
    a. As party favors c. As a group of confections
    b. As a dessert buffet d. All of the above
    ___25. How to cream the butter?
    a. sugar is cooked and hot syrup is beaten to egg whites
    b. rubbing butter and sugar until it becomes light and fluffy
    c. whipping whole eggs with sugar and melted butter
    d. made of meringue and gelatin or other stabilizer
    II. MODIFIED TRUE OR FALSE (10 pts.)
    Directions: Write T if the statement is correct. If not, modify the underlined word. (1pt.@)

    __________26. Bain marie is a large pan containing hot water


    __________27. Buttercream can be stored in the room temperature up to one week
    __________28. Whipping cream will be more stable if quickly beaten and not over whipped
    __________29. Proper storage means cooled desserts must be covered with plastic or placed in lidded
    containers before storing in the cool room
    __________30. Petit fours should be small.
    GRADE 11 TVL-BPP
    KEY TO CORRECTION
    I.
    1. C III.
    2. B 41. T
    3. B 42. T
    4. B 43. REFRIGERATED
    5. A 44. SLOWLY
    6. A 45. T
    7. C 46. T
    8. C 47. T
    9. D 48. T
    10. A 49. PETIT FOUR GLACE
    11. C 50. OILED
    12. B
    13. D
    14. C
    15. D
    16. B
    17. C
    18. D
    19. A
    20. B
    21. D
    22. C
    23. D
    24. A
    25. C
    II.
    26. E
    27. J
    28. M
    29. K
    30. I
    31. N
    32. L
    33. F
    34. O
    35. G
    36. H
    37. C
    38. D
    39. B
    40. A

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