Bread and Pastry Production (BPP)

Name: _________________________ Grade/Section: ___________ Date: __________

True or False

Directions: Read the question carefully. Write T if the statement is true and if false, write the word or words that
will make the statement correct.

1. Lard is made from fat of pork.

2. Cake flour has 7-9 % protein content.
3. The cheapest liquid ingredient is milk.
4. General flour is another term for cake flour.
5. Water adds moisture and richness to baked products.
6. Yeast is considered as a biological agent which causes dough to rise.
7. Salt is a minor ingredient but essential in attaining sensory qualities of baked product.
8. Flour is a sweet soluble organic compound that belongs to the carbohydrate group of food.
9. Baking powder is a leavening agent made from the combination of baking soda and acid salt.
10. Egg represents almost 50% of the total cost of any baked product, thus it is considered as the most expensive
bakery ingredient.

Classify the baking tools and equipment that falls under the following category: mixing tools, measuring tools,
baking tools and different kinds of ovens.

Mixing Tools Different Kinds of

Oven
Baking Tools
and
Equipment
Measuring Tools Baking Tools

measuring cup muffin pan rubber scraper

deck oven measuring spoon pastry blender scale
electric mixer mechanical oven tube pan

Give the substitute equivalent of the following baking ingredients.

1. 1 cup milk = _________________

2. 1 cup honey = ________________
3. 1 cup buttermilk = ____________
4. 1 tablespoon flour= ____________
5. 1 cup sifted cake flour = _________

Give the conversion of the following temperature in baking.

1. 170 °C = ______°F
2. 356 °F = ______°C
3. 464 °F = ______°C
4. 250 °C = ______°F
5. 100 °C = ______°

Multiple Choice
1. A mixing technique that is often done with a wooden spoon, rotating it through a mixture if necessary, usually until
the ingredients are combined.
a. beating c. stirring
b. creaming d. whipping

2. A combination of two motions cutting vertically through the mixture and turning over and over by gliding the spoon
or rubber scraper across the bottom of the mixing bowl at each turn.
a. beating c. stirring
b. creaming d. whipping

3. Also known as the “little cakes”, flat, sweet, and small.

a. bread c. cookies
b. cake d. muffin

4. These are simple cup breads leavened and are considered a member of the quick bread family.
a. bread c. cookies
b. cake d. muffin

5. A kind of cookies that is frozen and cut into desired shapes before baking.
a. cookie bar c. pressed
b. drop d. refrigerated

6. It is a small flaky quick bread that are leavened with fast-acting leaveners which makes the preparation time shorter
than any yeast leavened bread.
a. biscuits b. bread c. cookies d. muffin

7. A step-in yeast dough production that entails the combination of both dry and wet ingredients.
a. baking b. fermenting c. mixing d. scaling

8. This step in yeast dough production, the dough is covered and is made to rest while the dough is left to double in
size is known as:
a. baking b. fermenting c. mixing d. scaling

9. Dividing the dough into equal portions by weight is what step in the yeast dough production?
a. punching b. rounding c. scaling d. storing

10. The continuation of the yeast fermentation is known as.

a. baking b. fermentation c. proofing d. scaling

Write the correct word that best describes each statement.

_______1. It refers to the containers or packages used in presenting and decorating bakery products.
_______2. It is the final part of the production of any bakery product.
_______3. It is a French term which means rich and very chocolate.
_______4. It is a type of material where product is placed inside the bags to protect from outside contamination and to
slow the staling process.
_______5. This is one of the easiest ways to add a twist on cookie presentation.

oooooooooooooooooooooooooooo GOOD LUCK! ooooooooooooooooooooooooooooo