HMPE 2B LABORATORY

MIDTERM EXAMINATIONS
2ND TERM – SY 2022-2023

NAME:Michelle Ann Shine B. Dela Cruz SCORE: /100

PERMIT NUMBER: DATE: Feb 28,2023

I. IDENTIFICATION

1. Time can be measured in seconds, minutes, hours, days, months, years, decades and so on.
2. Units are just the way we define an amount of something.
3. Meter is the SI Unit for length and distance.
4. Feet is the standard unit.
5. Accuracy refers to the closeness of a measured value to a standard or known value.
6. Precision refers to the closeness of two or more measurements to each other.
7. Error is the unavoidable difference between a measurement and the true value.
8. Prefixes are put onto base units to increase or decrease the unit be a power of 10.
9. Scientific notation is a way of writing very large and very small numbers in a way that is easier to
understand.
10. Significant figures are digits that carry meaning contributing to its measurement resolution.
11. Standards Apply food preparation and cooking techniques to execute standard recipes for consumption.
12. Flour Most important ingredient.
13. All purpose flour Blend of low and high pro. Wheat.
14. Cake Flour Provides less chewy, more tender texture Less pro. Than either A-P or bread flour.
15. Eggs Adds protein – firmer, drier product
16. Leaveners Increases the volume of a dough or batter by adding air or other gas.
17. Yeast Tiny, single-celled organism.
18. Baking powder Releases CO2 to cause dough/batter to rise
19. Baking soda Similar to baking powder, but also needs an acid.
20. Steam Liquids heat, turn to steam, expands
21. More fat softer the batter/dough, causes spreading.
22. Shortening Made from vegetable oil – processed to make it solid at room temp.
23. Margarine Lacks flavor, used as substitute for butter.
24. Flavored oils Has a distinct flavor.
25. Sweeteners Provide texture, appealing color and flavor when sugars carmelize.
26. Confectioner’s Ground into a fine,white, easily dissolveable powder.
27. Maple syrup boiled down maple tree sap.
28. Salt Controls the growth of yeast.
29. Mixing Even distribution of ingredients
  Gluten is the tough rubbery substance formed when the proteins glutenin and gliadin in wheat flour is
moistened.

II. ENUMMERATION

1-3 TYPES OF YEASTS

 Compressed
 Instant Dry
 Active Dry
4-13 PRODUCTION STAGES
 Scaling the ingredients
 Mixing and kneading the dough
 Fermenting the dough
 Punching down the dough
 Portioning the dough
 Rounding the portions
 Make-up: shaping the portions
 Proofing the products
 Baking the products
 Cooling and storing the finished products
14-16 FERMENTATION FACTORS
 Ingredients
 Dough temperature
 Room temperature

17-21 KINDS OF YEASTS BREADS

 Basic white
 Batter
 Sweet white
 Whole grain
 Sourdough
22-26 STEPS IN MAKING BREADS
 Mixing the dough
 Kneading the dough
 Fermentation
 Shaping the dough
 Baking the dough

27-32 EXAMPLES OF QUICK BREADS

  Muffin
 Nut/fruit bread
 Biscuits
 Waffles
 Pancakes
 Cornbread
33-40 STAGES OF DONESS IN SUGAR COOKING
 Thread
 Soft ball
 Firm ball
 Hard ball
 Small crack
 Crack
 Hard crack
 Caramel

III. SEMINAR ATTENDED PROOF OF PAYMENT (30PTS)

-PRESENT YOUR RECEIPT/PROOF OF PAYMENT THAT YOU ARE REGISTERED TO ATTEND THE SEMINAR