Scribd Logo
Upload

Welcome to Scribd!

  • 28 views

    Bread and Pastry Production NCIIpre-test

    Uploaded by

    Leonel Cruz
    This document provides a pre-test for a Bread and Pastry Production NCII exam that will take place on August 31, 2023. The pre-test contains two sections - a multiple choice section with 20 questions about ingredients, tools, and types of breads and pastries, and a true/false section with 5 statements about baked goods. The pre-test was prepared by Mr. Leonel Cruz to evaluate understanding of key concepts in preparing and producing bakery products.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Bread and Pastry Production NCIIpre-test

    Uploaded by

    Leonel Cruz
    28 views2 pages
    This document provides a pre-test for a Bread and Pastry Production NCII exam that will take place on August 31, 2023. The pre-test contains two sections - a multiple choice section with 20 questions about ingredients, tools, and types of breads and pastries, and a true/false section with 5 statements about baked goods. The pre-test was prepared by Mr. Leonel Cruz to evaluate understanding of key concepts in preparing and producing bakery products.

    Original Description:

    Pre test BBP nc2

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document provides a pre-test for a Bread and Pastry Production NCII exam that will take place on August 31, 2023. The pre-test contains two sections - a multiple choice section with 20 questions about ingredients, tools, and types of breads and pastries, and a true/false section with 5 statements about baked goods. The pre-test was prepared by Mr. Leonel Cruz to evaluate understanding of key concepts in preparing and producing bakery products.

    Copyright:

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

    Bread and Pastry Production NCIIpre-test

    Uploaded by

    Leonel Cruz
    This document provides a pre-test for a Bread and Pastry Production NCII exam that will take place on August 31, 2023. The pre-test contains two sections - a multiple choice section with 20 questions about ingredients, tools, and types of breads and pastries, and a true/false section with 5 statements about baked goods. The pre-test was prepared by Mr. Leonel Cruz to evaluate understanding of key concepts in preparing and producing bakery products.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Bread and Pastry Production NCII

    Pre-Test
    Preparing and Producing Bakery Products
    1 Hour
    August 31,2023
    Prepared By: Mr. Leonel Cruz

    Section A:
    Multiple Choice 1-20
    1. Powder made grain especially wheat used for making breads, cakes, pasta, pastry
    Etc.
    A. Flour B. sugar C. salt D. all of the above
    2. It is a type of microscopic fungus consisting of single oval cell used to leavened bread.
    A. Sugar B. Flour C. Yeast D. both A and B
    3. This substance is considered as a food for the yeast.
    A. Flour B. Baking powder C. Sugar D. Both A and C
    4. This is an essential ingredient to bread because it act as an interfering agent for the
    dough.
    A. Sugar B. Flour C. Salt D. all of the above
    5. Why pre-heating oven is essential for baking breads?
    A. To achieved the desired shape of the baked products.
    B. To improve self-confidence.
    C. To lengthen the baking time.
    D. All of the above
    6. What is the desired time duration in pre-heating oven?
    A. 15 to 30 mins. B. 40 mins. C. 45 mins. D. all of the above
    7. All of the following can be sifted except?
    A. Baking powder B. Cooking oil C. Flour D. All of the above
    8. It is a sweet bread with coconut grated filling served as a dessert or snack item.
    A. Pandecoco B. Spanish bread C. choco roll D. none of the above
    9. It is used to flatten dough?
    A. Rolling pin B. Spatula C. Colander D. all of the above
    10. What is the Common toppings for cinnamon rolls?
    A. Cream cheese frosting, sugar glazed.
    B. Desiccated coconut
    C. Margarine
    D. Chocolait
    11. How do you call the outer part of the pastry?
    A. Crust B. Filling C. Muffins D. none of the above
    12. A tool which is used to level dry ingredients when measuring?
    A. Electric mixers B. kitchen shears C. Spatula D. none of the above
    13. This is the simplest method of mixing ingredients, usually with a spoon in a
    Circular motion?
    A. Beating B. Creaming C. Folding D. Stirring
    14. A bread which is simply coated with butter and sprinkled with sugar top with
    Cheese.
    A. Ensaymada B. pandecoco C. Spanish Bread D. Chocoroll
    15. It helps stabilize egg whites to reach its maximum volume.
    A. Cream of tartar B. Sugar C. Flour D. none of the above
    16. This is a pure fat that makes the baked products crumbly moistened.
    A. Butter B. Oil C. edible tallow d. none of the Above
    17. Which does not belong to the group of baking tools and equipment?
    A. Rolling pin B. Spatula C. Baking D. Flour sifter
    18. What equipment is used in baking, heating, or drying foods.
    A. Oven B. Muffin pan C. Baking sheets D. none of the above
    19. A bread which is simply coated with butter sprinkled with sugar then topped
    With cheese.
    A. Ensaymada B. Pandecoco C. chocoroll D. None of the above
    20. Spanish Bread of salt which is traditionally made with wheat flour, yeast, water
    and a pinch of salt added to the dough.
    A. Pan De sal B. Pandecoco C. Chocoroll D. all of the above

    Section B
    True or False 1-5 three points each
    Directions: Write the Letter T if the statement is correct and F if the statement is wrong
    On the space provided before each number.

    1. Tart is a baked dish consisting of a filling over a pastry based with a closed top
    Covered with pastry.
    2. Cookie is a flat sweet baked good product.
    3. Biscuits are called little cakes, sweets, small and can be served in a variety of shapes.
    4. Muffin is an individual sized cakes, baked quick bread product, it is like cupcakes in
    sized
    And cooking methods.
    5. Cakes is a form of sweet desserts that is typically baked in its oldest forms it is like
    cupcakes
    In size and cooking methods.

    You might also like