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    BPP 9 Exam

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    Bea Mirabona
    The document contains a practice test for a junior high school baking class. It tests students on key baking concepts like ingredients, measurements, techniques and safety. It contains multiple choice, fill in the blank and computation questions. The test aims to evaluate students' understanding of important baking fundamentals.

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    BPP 9 Exam

    Uploaded by

    Bea Mirabona
    26 views3 pages
    The document contains a practice test for a junior high school baking class. It tests students on key baking concepts like ingredients, measurements, techniques and safety. It contains multiple choice, fill in the blank and computation questions. The test aims to evaluate students' understanding of important baking fundamentals.

    Original Title

    BPP 9 EXAM (1)

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    The document contains a practice test for a junior high school baking class. It tests students on key baking concepts like ingredients, measurements, techniques and safety. It contains multiple choice, fill in the blank and computation questions. The test aims to evaluate students' understanding of important baking fundamentals.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    26 views3 pages

    BPP 9 Exam

    Uploaded by

    Bea Mirabona
    The document contains a practice test for a junior high school baking class. It tests students on key baking concepts like ingredients, measurements, techniques and safety. It contains multiple choice, fill in the blank and computation questions. The test aims to evaluate students' understanding of important baking fundamentals.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    JUNIOR HIGH SCHOOL DEPARTMENT

    FIRST MONTHLY EXAMINATION

    Name: ______________________ Permit Number: ________________


    Subject: TLE 9 BPP School Year: 2023 – 2024
    Grade and Section: ___________ Date of Examination: August 31, 2023

    BEA A. MIRABONA
    Subject Teacher
    OATH OF HONESTY

    "I, ____________________________, pledge to do my own academic work


    and to excel to the best of my abilities, upholding the FAFC Core Values. I
    promise not to lie about my academic work, to cheat, or to steal the words or
    ideas of others, nor will I help fellow students to violate the Code of Academic
    Honesty."

    ________________
    Signature
    DO YOUR BEST!!! :-)

    TEST I. MULTIPLE CHOICE: READ THE FOLLOWING QUESTIONS


    CAREFULLY AND ENCIRCLE THE LETTER OF THE BEST ANSWER.

    1. What storing technique is used to draw, fold and cover the bakery product?
    a. Chilling c. Refrigerate
    b. Folding d. Wrapping
    2. It is one of the more innovative methods used in commercial food packaging.
    a. Canned packaging c. Foil packaging
    b. Chill packaging d. Freezing packaging
    3. It refers to the process of putting into containers for easy distribution?
    a. Labeling c. Storing
    b. Packaging d. Wrapping
    4. Which type of mixing technique is done only in baking bread?
    a. Blending c. Folding
    b. Creaming d. Wrapping
    5. Which among the following cookies needs freezing before it is cut into desired
    shapes before baking?
    a. Cookie bar c. Refrigerate cookie
    b. Pressed cookie d. Rolled cookie
    6. Which of the following pastries refer to small, flat, and sweet cakes?
    a. Biscuits c. Muffins
    b. Cookies d. Pies
    7. It refers to the procedure of rubbing one or two ingredients against a bowl with
    the tip of a wooden spoon or electric mixer?
    a. Beating c. Folding
    b. Creaming d. Stirring
    8. Which of the following flour mixture is thick enough to be rolled and kneaded?
    a. Batter c. Crust
    b. Cream d. Dough
    9. What is the proper way to measure flour accurately?
    a. Level off with the use of tines of a spoon c. Shovel the flour
    b. Shakes the measuring cup before leveling d. Sift it before measuring
    10. What is the best step to measure ingredients?
    a. Measure ingredients accurately c. Use modern equipment
    b. Memorize the recipe very well d. Use only imported ingredients
    11. What is the first step to have better results in baking?
    a. Keeping oneself clean c. Measure ingredients accurately
    b. Keeping food and equipment clean d. All of the above
    12. Which among the choices is a personal cleanliness practice in baking?
    a. Combining hair in the working area c. Washing hands after work
    b. Keeping fingernails long d. Wearing an apron during working
    hours
    13. Which kind of flour contains more gluten and starch?
    a. All-purpose flour c. Cake flour
    b. Bread flour d. Soft flour
    14. What is the basic ingredient in baking that improves aroma, flavor, and nutrition
    in baked product?
    a. Baking powder c. Shortenings
    b. Flour d. Sugar
    15. What kind of sugar is primary used in preparing icing?
    a. Brown sugar c. Granulated sugar
    b. Confectioners sugar d. Refined sugar

    TEST II. FILL IN THE BLANKS: WRITE ON THE SPACE PROVIDED THE CORRECT
    MEASUREMENT AND EQUIVALENT.

    GIVEN MEASUREMENT EQUIVALENTS


    1 gallon gal) 16.) ___________quartz
    1 quartz (qt) 17.)____________pints
    1 pint (pt) 18.)____________cups
    1/2 cup 19.)____________ounces
    1/4 cup 20.)____________ounces
    1/8 cup 21.)____________fluid ounce
    22.)__________tablespoon 3 tablespoon
    23.)__________pound 16 ounces
    24.)__________pounds 35.2 ounces
    25.) 1 kilogram 25.)____________grams

    TEST III: COMPUTATION: SOLVE THE GIVEN PROBLEM.

    26-30. Liam mother ask him to buy 2.5 pound of flour and sugar. To combine those
    ingredients that needs Liam to buy how many ounces does it have?

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