QUESTIONS IN BPP NCII NATIONAL ASSESS MENT

1. How do you measure 2 and ¾ cups of flour?

*Spoon flour into measuring cup (1 cup) and level; for ¾ cups; use ½ cup and ¼ cup. OR
three 1/4 or 1/2 + ¼.

2. If you need 6 pieces of eggs, how should you open them?

* I will use 2 bowls, 1 is tester 2 is where I put the six cracked eggs, crack them in half by
using fork. If separating the egg whites use 3 bowls, 1 is tester, 2 is egg yolks and 3 for
egg whites.

3. How do you know that you have beaten the butter well enough?
* The more you beat it the paler in colour, lighter in texture and creamier in consistency
it will become, but it will get to a point that it won't change any more and this is the
stage that you will know you have creamed it enough.

4. What is the role of each ingredients in baking

 Flour - The structural backbone, providing gluten.
 Fat - Can blend flavors of ingredients together or enhance the flavor, such as
butter. In baked goods, fat also contributes to the tenderness of a product as it
prevents flour from absorbing water.
 Yeast - Essential for fermentation and leavening.
 Sugar - A source of food for yeast, adding sweetness.
 Eggs - It create structure and stability within a batter, they help thicken and
emulsify sauces and custards, they add moisture to cakes and other baked goods,
and can even act as glue or glaze.
 Milk - Improves texture and mouthfeel. The protein in milk also gives a soft crumb
structure in cakes, and contributes to the moisture, colour and flavour of a baked
product. Cakes that contain milk also tend to have a longer shelf life.
 Water - Hydrates the flour and activates gluten.
 Flavorings - Are used to enhance, add to or change the taste of the base product.
 Salt - Enhances flavor and regulates yeast activity. OR To balance the taste.

5. What is the difference between extract and flavor emulsion?

* The key difference between extract and flavor emulsion is that extract contains the
extracted substance from a natural source, whereas flavor emulsion uses artificial
ingredients and additives.

6. What is the difference between vanilla extract and vanilla flavor?

 *Extract is Oil base while Flavor is alcohol base.

7. What is the difference between cake flour, bread flour and all-purpose flour?
* Cake flour is meant for cakes it has low gluten strength, All purpose flour is made for
all, it has medium gluten strength, Bread flour is only meant for Breads, it has low gluten
strength.

8. What mixing methods where demonstrated in baking products?

* Beating.
Blending.
Creaming.
Cutting.
Folding.
Kneading.
Sifting.
Stirring.

9. What is the difference between butter and margarine?

* Butter is made from dairy products Margarine is made from vegetable oil.

10. What fat substitute can you use for breads?

*Margarine, lard or oil.

11. Why is it important to select the right pan size for baking products?
*Because if the pan is too small, the mixture may overflow, if the pan is too big, it will
flatten when cooked.

12. Why do you pre-heat the oven?

* To kill the bacteria inside the oven and to reach the right temperature for baking.

13. How long should pre-heating be done?

* 15-20 mins.

14. Why do you let dough rest after kneading?

* Allowing the dough to relax, develop gluten, and ferment, which contributes to its
flavor and texture. OR para umalsa.

15. How do you carry heavy loads?

*Bend your knees and pick up.

16. How should you portion dough?

 * 1. Turn out dough onto counter and press gently into rough square of even thickness.
2. Using bench scraper, divide square into thirds with 2 horizontal cuts, stopping few
inches from sides.
3. Pull cut ends of dough away from each other.
4. Keep pulling dough to form log of even width.

17. How do you check doneness in any baked products?

* Dinner roll- if it is golden brown on color Swiss Roll, chiffon cake Use cake tester, if
there is more mixture, it is not cooked yet.

18. Where do you stock breads that will be use 1-2 days from now?
* In a freezer, or in an air tight container.

19. What’s the difference between a pie and a tart?

* Pie can be served in multiple serving while Tart is served by single serving