Name: Grade:
TLE BPP 9 - SUMMATIVE TEST
I. IDENTIFICATION
1. A laminated base dough that
only uses water as the
leavening agent.
2. Another name for base dough.
3. The natural protein of the flour
that makes the dough elastic
when kneading.
4. The process of a cold substance
becoming liquid or soft.
5. Helps denature the gluten in
the flour, making it easier to
roll out the dough.
6. The sequence of rolling out the
dough and folding it.
7. Sprinkled lightly in the work
surface to prevent the dough
from sticking when folding and
layering.
8. The final rise that dough
undergoes after shaping.
9. The approximate ideal
temperature (Celsius) of the
dough when resting.
10. Could be a butter, lard, or
margarine.
11. Type of folding techniques
wherein the two halves are
brought together in the middle
to close like a book.
12. A tool to use in maintaining the
rectangular shape of the dough.
13. A leavening agent that dies
during the freezing process of a
dough.
14. Proper layering when
combining the fat and dough
for expansion and flaky texture
characteristics.
15. The richest dough of all the
three types of laminated dough.
II. ENUMERATION
1-3. What are the types of laminated
dough?
4-7. Give four types of folding laminated
dough.
8. The best flour to choose for the base
dough.
9-10. Give two techniques in folding and
layering laminated dough.
Name: Grade:
TLE BPP 9 - SUMMATIVE TEST
I. IDENTIFICATION
1. A laminated base dough that
only uses water as the
leavening agent.
2. Another name for base dough.
3. The natural protein of the flour
that makes the dough elastic
when kneading.
4. The process of a cold substance
becoming liquid or soft.
5. Helps denature the gluten in
the flour, making it easier to
roll out the dough.
6. The sequence of rolling out the
dough and folding it.
7. Sprinkled lightly in the work
surface to prevent the dough
from sticking when folding and
layering.
8. The final rise that dough
undergoes after shaping.
9. The approximate ideal
temperature (Celsius) of the
dough when resting.
10. Could be a butter, lard, or
margarine.
11. Type of folding techniques
wherein the two halves are
brought together in the middle
to close like a book.
12. A tool to use in maintaining the
rectangular shape of the dough.
13. A leavening agent that dies
during the freezing process of a
dough.
14. Proper layering when
combining the fat and dough
for expansion and flaky texture
characteristics.
15. The richest dough of all the
three types of laminated dough.
II. ENUMERATION
1-3. What are the types of laminated
dough?
4-7. Give four types of folding laminated
dough.
8. The best flour to choose for the base
dough.
9-10. Give two techniques in folding and
layering laminated dough.
III. MATCHING TYPE III. MATCHING TYPE

I. Freezing I. Freezing

II. Baking II. Baking

III. Beurrage III. Beurrage

IV. Shaping IV. Shaping

V. Detrempe V. Detrempe

VI. Proofing VI. Proofing

VII. Cooling VII. Cooling

VIII. Enclosing Fat VIII. Enclosing Fat

IX. Kneading IX. Kneading

X. Folding and Layering X. Folding and Layering

IV. Give the purpose of the following. IV. Give the purpose of the following.

Purpose Purpose

Mixing a bit Mixing a bit

flour in butter flour in butter
Adding small Adding small
amount of amount of
acid in the acid in the
dough dough
Freezing the Freezing the
laminated laminated
dough dough
Resting the Resting the
laminated laminated
dough dough
Pressing a Pressing a
finger into the finger into the
dough dough