1st Periodical Exam in bpp9

Republic of the Philippines
Department of Education
REGION IV A – CALABARZON
SCHOOLS DIVISION OFFICE OF LAGUNA
MAJAYJAY SUB-OFFICE
STA. CATALINA INTEGRATED NATIONAL HIGH SCHOOL
First Periodical Test in TLE 9– Bread and Pastry Production
I. MULTIPLE CHOICE
Direction: Read and analyze each item carefully. Choose the letter of the correct answer and
write it on your answer sheet.
1. Which type of flour is commonly used in breads, rolls, and yeast-raised dough production?
a. Bread Flour b. All-Purpose Flour
c. Cake Flour d. Self-rising Flour
2. What is the main purpose of liquid ingredients in baking?

a. To add flavor to baked products
b. To increase the volume and tenderness of baked products
c. To act as emulsifying agents for cakes
d. To hold gas in the batter or dough
3. Which type of sugar is commonly used for making candies, icings, frostings, and dessert
sauces?
a. Granulated Sugar b. Brown Sugar
c. Confectioner's Sugar/Powdered Sugar d. Caster Sugar
4. Which type of shortening is best for breads, biscuits, pie crusts, and certain types of cakes and
cookies?
a. Butter b. Margarine c. Lard d. Vegetable Oil
5. What is the role of eggs in baking?

a. To add structure and richness to baked products
b. To supply liquid to batter and dough
c. To support the weight of sugar and shortening in order to prevent heaviness
d. To serve as a leavening agent
6. What type of leavening agent is yeast?

a.Biological/Natural Enzyme b.Chemical/Commercial
c.Water Vapor or Steam d.Cream of Tartar
7. What function does salt serve in baking?

a.To enhance and correct the flavor of other ingredients
b.To increase volume by toughening gluten
c.To control fermentation process in bread making
d.All of the above
8. How spices and seeds used for in baking?

a.To improve the quality of cooked food b.To add flavor to baked products
c.To provide variety, body, and bulk to the mix or icing d.All of the above
Sta. Catalina Integrated National High School

M.H. Del Pilar Street Brgy. San Miguel Majayjay, Laguna
(049) 503-1745 / (049) 503-6684
[email protected]
MAJAYJAY SUB-OFFICE
9. What is the difference between milk chocolate and semisweet chocolate?

a.Milk chocolate contains at least 35% pure chocolate, while semisweet chocolate contains at
least 10% pure chocolate
b.Semisweet chocolate contains at least 35% pure chocolate, while milk chocolate contains at
least 10% pure chocolate
c.Milk chocolate contains added cocoa butter, sugar, and milk solids, while semisweet chocolate
does not contain added sugar
d.Semisweet chocolate contains added cocoa butter, sugar, and milk solids, while milk chocolate
does not contain added sugar
10. This method combines all the ingredients together at one time to make the dough.
a. straight method b. sponge and dough method c. Lean dough d. Rich dough
11. This method mixes part of the liquid, flour, and all of the yeast to make a soft mixture which
is set aside to rise until bubbly.
a. straight method b. sponge and dough method c. Lean dough d. Rich
dough
12. They are really “little cakes, flat, sweet and small. They can be made in a variety of shapes
and flavors, and can be served in just as many different ways.
a. cookies b. bread c. dinner roll d. Rich dough
13. Are irregular and unevenly shaped. They are made simply by dropping the cookie batter from
a teaspoon to a baking sheet to get the popular tongue-shaped cookies.
a. cookies b. drop cookies c. dinner roll d. roll cookies
14. Made from dough which have been rolled out and cut with cutters to form shapes that fit
special occasions such as Christmas, Valentine’s Day and Easter.
a. cookies b. drop cookies c. dinner roll d. roll cookies
15. This type of cookie is frozen and cut into desired shapes before baking.
a. refrigerated cookies b. drop cookies c. dinner roll d. roll cookies
16. a solid elongated wood with handles at both ends that is used to flatten dough or pastry.
a. rolling pin b. sifter c. measuring cup d. whisk
17. a flat, thin and blunt metal used for leveling-off dry ingredients and spreading icing and
frosting on cakes.
a. rolling pin b. spatula c. measuring cup d. whisk
18. an equipment used for baking, heating, or drying foods

a. rolling pin b. spatula c. measuring cup d. oven
19. a tool used, for mixing and scraping mixture on the side of a bowl.
a. rolling pin b. spatula c. rubber scraper d. oven

(049) 503-1745 / (049) 503-6684
[email protected]
MAJAYJAY SUB-OFFICE
20. A hollow dish where ingredients for baking are mixed.

a. rolling pin b. spatula c. rubber scraper d. mixing bowl
21. It is made of fat from pork.

a. lard b. butter c. oil d. margarine
22. Made from plant products such as corn, cottonseeds, soybeans, peanuts, and other sources.
23. Made of fatty milk proteins. It contains 80-85 % fat; 10-15 % water and 5% milk solids.
24. Is any fat, which, when added to flour mixtures increases tenderness. This is done by
preventing the sticking of gluten strands while mixing so that gluten is shortened and makes the
product tender.
a. shortening b. leavening c. egg d. margarine
25. Considered a complete protein, containing all the essential amino acids humans use to build
other proteins needed by the body.
a. shortening b. leavening c. egg d. margarine
II. CLASSIFICATION (26-35)

Directions: Identify the following tools and equipment according to their classification. Write MT
for Measuring Tool, CT for Cutting Tool, PT for Preparatory Tool, and BT for
Blending or Mixing Tool.
MT 26. LIQUID-MEASURING CUP MT31. Weighing scale
PT27. FLOUR SIFTER PT32. Grater
MT28. ELECTRIC MIXER MT33. Whisk
MT29. MIXING BOWL MT34. Measuring spoon
CT30. DOUGH CUTTER PT35. Wooden spoon
III. EXAMINE (36-40)

Directions: Examine the pictures carefully. Name the mixing techniques/methods.
Write your answer in your answer sheet.
36 BEATING. 37 SIFTING
38 CUTTING IN

(049) 503-1745 / (049) 503-6684
[email protected]
MAJAYJAY SUB-OFFICE
39 KNEADING 39 WHIPPING
IV. Evaluate (41-50)

Directions: Select and write the errors in the process of pre-heating the oven.
41. Open the oven and do not check for any items left or stored.
42. Make sure that the oven is empty after baking.
43. Let it heat up for at least 1 hour or until the heat reaches the required oven temperature.
44. Products that need to have brown and crispy must be placed at the bottom of the oven.
45. Products that do not need to get brown and crispy bottom are placed at the top of the
oven.
46. Do use a weighing scale to make sure you are baking at a proper temperature
47. Consider the weight of the product and provide a room so that the product can rise
proper during baking.
48. Preheating the oven is a requirement after baking.
49. Bake on pre-heated oven, place the pan at the side of the oven.
50. Let the pan touch the side of the oven or touch each other.

(049) 503-1745 / (049) 503-6684
[email protected]

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Republic of the Philippines

First Periodical Test in TLE 9– Bread and Pastry Production

2. What is the main purpose of liquid ingredients in baking?

5. What is the role of eggs in baking?

6. What type of leavening agent is yeast?

7. What function does salt serve in baking?

8. How spices and seeds used for in baking?

Sta. Catalina Integrated National High School

9. What is the difference between milk chocolate and semisweet chocolate?

18. an equipment used for baking, heating, or drying foods

Sta. Catalina Integrated National High School

20. A hollow dish where ingredients for baking are mixed.

21. It is made of fat from pork.

II. CLASSIFICATION (26-35)

III. EXAMINE (36-40)

Sta. Catalina Integrated National High School

IV. Evaluate (41-50)

Sta. Catalina Integrated National High School

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