BREAD AND PASTRY PRODUCTION NC II

PRE TEST

PREPARING AND PRODUCING PASTRY PRODUCTS

1 HOUR

June 2021

Date Developed: Document No.

INSTITUTIONAL
June 2021 BPP03-IAT02
ASSESSMENT
Bread and Pastry Date Revised: Issued by:
Production NC II Page
Prepare and Developed by: 1 of 12
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Products) T. Moreno
INSTRUCTIONS TO TRAINEES

1. You have one (1) hour to complete this test.

2. This paper consists of Section A and Section B.

3. Section A consists of Multiple Choice Test with 15 questions. Answer

ALL Questions and write the letter that corresponds to your answer.

Section B consists of 20 Questions. Answer ALL Questions and write

TRUE is statement is correct and FALSE if statement is wrong.

4. Write your examination number code in every answer sheets that you
submit.

5. Do not write on the question paper.

6. Return the question paper to the proctor at the end of the 1 hour test.

Date Developed: Document No.

INSTITUTIONAL
June 2021 BPP03-IAT02
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Bread and Pastry Date Revised: Issued by:
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SECTION A: MULTIPLE CHOICE QUESTIONS

Instruction: Choose the correct or the best answer and WRITE the letter that
corresponds to your choice on the answer sheet provided.

1. This oven is so quick and efficient because they channel heat energy
directly to the molecules inside the food.
a. Rotary Oven
b. Microwave Oven
c. Convection Oven

2. This oven used conduction heat to bake products. Conduction heating is

a process in which heat travels directly from a hot stone or deck, to the
loaf of bread or pastry or sheet pan being baked.
a. Rotary Oven
b. Microwave Oven
c. Convection Oven

3. This is the quickest way of preparing all types of cake other than the fat
less sponge.
a. All in one Method
b. Creaming Method
c. Melting Method
d. Rubbing Method

4. This is the method used for preparing fatless sponges, swiss roll and also
Genoese sponges.
a. Rubbing Method
b. Whisking Method
c. Creaming Method

5. This Amino Acid is derived from the consumption of food because the
body cannot produce it.
a. Essential
b. Non Essential
c. Conditional Amino Acids

6. Functionally and applicably diverse protein source used in baking.

Date Developed: Document No.
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 a. Wheat Protein
b. Whey Protein
c. Soy Protein

7. A substance used to make baked goods rise by the formation of gas, esp.
carbon dioxide, in the batter or dough, as baking powder, baking soda or
yeast.
a. Fat
b. Leavener
c. Liquid

8. This creates lighter texture and creaminess to the baked goods

a. Baking powder
b. Flour
c. Fats

9. Also known as Sodium Bicarbonate, a natural alkaline.

a. Baking soda
b. Bakers ammonia
c. Baking powder

10 This type of pastry is one of the “Flaked Pastries” that used for making
savoury pie crust and as wrapping for meat and poultry as well as vol-
au-vents, cream horns and mile feuilles.
a. Short crust pastry
b. Puff Pastry
c. Flaky Pastry
d. Choux Pastry

11 This incredibly light specialty pastry is used in the making of eclairs,

profiteroles and cream buns.
a. Short Crust Pastry
b. Puff Pastry
c. Flaky Pasty
d. Choux Pastry

12 Foods that have had some processing but are still not the final products
a. Primary Ingredients
b. Secondary Ingredients
c. Components
d. Composites

Date Developed: Document No.

INSTITUTIONAL
June 2021 BPP03-IAT02
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13 The are food products obtained from cereals, root vegetables and fruits.
This can be used to thicken liquids.
a. Flour
b. Starch
c. Smart Starches

14 Mainly from animal sources, can increase blood cholesterol that leads to
heart disease.
a. Fat
b. Oil
c. Saturated Fat
d. PolySaturated

15 Whisking stretches the protein and adds air bubbles.

a. Emulsification
b. Coagulation
c. aeration

Date Developed: Document No.

INSTITUTIONAL
June 2021 BPP03-IAT02
ASSESSMENT
Bread and Pastry Date Revised: Issued by:
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Prepare and Developed by: 5 of 12
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Products) T. Moreno
SECTION B: TRUE OR FALSE
Instruction: Write TRUE if the statement is correct and write FALSE if
the statement is incorrect.

1. Crust is the internal texture of baked products.

2. Crumb is the “feel” of the dough.
3. Stand mixer is a typical stand mixer that includes a wire whisk for whipping
creams and egg whites; a flat beater for mixing batters; and a dough hook for
kneading.
4 Oven is an electric handheld mixing and blending tools that has two
removable metal beaters and variable speeds.
5. Rubber spatula is a large utility spoon for the kitchen mad usually from a
single piece of wood
6. Mixing Bowls comes in gradulated sizes and has sloping sides used for mixing
ingredients.
7. Utility tray used for baking rolls.
8. Mortar and pestle used to flatten or roll dough.
9. A pointed metal or plastic tube connected to the opening of the pastry bag and
is used to form desired design is called pastry tip
10. Conventional oven contains fan that circulate the air and distribute the heat
rapidly throughout the interior.
11. Short crust pastry used to make eclairs and profiteroles.
12. The flour holds the ingredients together.
13. Leavener is a substance causing expansion of dough and batter by the release
of gasses within such mixtures, producing baked products with porous
structure.
14. Fresh fruits or vegetables are foods that have received more complex
processing which makes them into composites or products.
15. Emulsifying uses eggs to help mix two liquids that would normally stay
separate, such as water and oil.
16. Flavoring remove the dryness from foods. Fats, eggs, fruit, sugar, milk or oil
are used for moistening.
17. Sweetening improves the flavor of certain foods by adding sugar or fruit, sugar
will help to soften the sharp taste of grapefruit.
18. Different foods have different working properties when treated in certain ways
or combined with other foods. The table lists the working properties you need
Date Developed: Document No.
INSTITUTIONAL
June 2021 BPP03-IAT02
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 to know about.
19. Cheese This is a solid form of milk 33% each of fat, protein and water
20. Pies should have small gas holes as its texture.

Section C
01. What is baking?
02. What are the common tools used for baking?
03. Common equipment used for baking?
04. Difference between a tools and an equipment?
05. List examples of materials.
06. What is ingredients?
07. What are the two types of ingredients?
08. What is flour and its purpose?
09. What is the scientific name for sugar and its purpose?
10. List down types of sugar?
11. What is leavening agent or leavener and its purpose?
12. Types of leavening agent?
13. What is the difference between baking soda and baking powder?
14. Types of liquid and its purpose?
15. What are the different types of fats?
16. What is the difference between a butter and a margarine?
17. What is the difference between lard and shortening?
18. Purpose of egg in baking?
19. Types of vanilla and its purpose?
20. List an example of spices?
21. What are the basic baking methods?
22. Baking method and process use for yeast bread
23. Method and process use for chiffon and swiss roll cake.
24. What are the 2 fermentation process for yeast bread?
25. What are the 2 types of dough?
26. What are the types of method under leavened dough?
27. What is the type of mixture under quick dough?
28. What is the method used under unleavened dough?
29. Examples of short dough?
30. What are the types of oven and its difference?
31. PPE stands for?
32. List of PPE’s
33. How are you going to measure 2 and ¼ cups of flour?
34. How would you know if you have creamed the butter and sugar well?
35. What is the role of flour, yeast, fats and sugar in baking?
36. What is the difference between vanilla extract and a flavor emulsion?

Date Developed: Document No.

INSTITUTIONAL
June 2021 BPP03-IAT02
ASSESSMENT
Bread and Pastry Date Revised: Issued by:
Production NC II Page
Prepare and Developed by: 7 of 12
Mary Ann Sheleilla Revision #00
Produce Pastry
Products) T. Moreno
37. Difference between a cake flour and an all purpose flour?
38. Can you substitute bread flour over cake flour? Explain.
39. How do you carry heavy loads?

Section D
01. State ingredients and quantity for dinner roll and its procedures.
02. State ingredients and quantity for Chiffon Cake and its procedures.
03. State ingredients and quantity for Swiss roll and its procedures.
04. State ingredients and quantity for Swiss meringue butter cream and its
procedures.

Date Developed: Document No.

INSTITUTIONAL
June 2021 BPP03-IAT02
ASSESSMENT
Bread and Pastry Date Revised: Issued by:
Production NC II Page
Prepare and Developed by: 8 of 12
Mary Ann Sheleilla Revision #00
Produce Pastry
Products) T. Moreno
 ANSWER KEY

Section A

1 B
2 B
3 A
4 B
5 A
6 A
7 B
8 C
9 A
10 B
11 D
12 D
13 B
14 C
15 C

Section B

1. F 16 F
2. F 17 T
3. F 18 T
4. F 19 T
5. F 20 F
6. T
7. F
8. F
9. T
10. T
11. F
12. T
13. T
14. F
15. T
Date Developed: Document No.
INSTITUTIONAL
June 2021 BPP03-IAT02
ASSESSMENT
Bread and Pastry Date Revised: Issued by:
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Section C

1. Cooking food using prolonged heat mainly by means of oven.

2. Bowl,whisk, measuring cups,spoons, weighing scale,pans, etc.
3. Oven,stove, handmixer,stand mixer,dough mixer
4. Tools are used to make a certain mixture or dough to create a
products while materials are used in able to do a production
and presentation.
5. cling wrapped, wax paper, box, board and etc.
6. ingredients are factors to produce a mixture.
7. Major and minor ingredients
8. Flour is a milled grain wheat that has a protein content that
produces gluten as moisture from liquid disperse. It is the
main ingredients in baking different variations of baking
products.
9. Sucrose. To add sweetness, color crust, activate the yeast and
prolonged shelf life.
10. Muscovado, brown, light brown, granulated white sugar,
caster and confectioner sugar.
11. Leavening agent is an ingredients that helps the food
leaven or rise.
12. Biological, chemical, air and stem
13. Baking powder is already a leavening agent for it has
starch, acid and salt while baking soda only activates its
leavening agent when acid has been added.

Date Developed: Document No.

INSTITUTIONAL
June 2021 BPP03-IAT02
ASSESSMENT
Bread and Pastry Date Revised: Issued by:
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14. Milk, water and juices. It helps flour to disperse protein
and develop gluten. Also serve as binder for ingredients and
blooming of yeast.
15. Butter, margarine, lard, shortening and oil
16. Butter came from pasteurized milk with fats and
flavourings that makes it more creamier and expensive while
margarine came from vegetable oil and animal fats with
emulsifier and flavoring and color.
17. Lard came from animal or fats from pigs abdomen while
shortening came from vegetables fats. Both leaves elastic
texture in the mouth as we eat them and also serve as
stabilizer for icings and commonly use for pastry products.
18. Egg serves as binder to a mixture. It gives nutritive value
to the products and color, texture and structure
19. Vanilla is a liquid flavouring used to camouflage the
smell of fresh egg from the baked products.
20. Nutmeg,cinnamon powder
21. Creaming, cut and fold, bread making method, rubbing,
mixing,whipping
22. Bread making method and kneading process
23. Cut and fold method and whipping
24. BFP and CBP
25. Leavened and unleavened
26. Fermented dough method and quick dough method
27. Batter
28. Short dough method

Date Developed: Document No.

INSTITUTIONAL
June 2021 BPP03-IAT02
ASSESSMENT
Bread and Pastry Date Revised: Issued by:
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Prepare and Developed by: 11 of 12
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 INSTITUTIONAL EXAM
ANSWER SHEET

Name of Trainee: ________________________________________ Date: __________________

Section A

A B C D

1 O O O O
2 O O O O
3 O O O O
4 O O O O
5 O O O O
6 O O O O
7 O O O O
8 O O O O
9 O O O O
10 O O O O
11 O O O O
12 O O O O
13 O O O O
14 O O O O
15 O O O O

Section B

1 9 17
2 1 18
0

Date Developed: Document No.

INSTITUTIONAL
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 3 1 19
1
4 1 20
2
5 1
3
6 1
4
7 1
5
8 1
6

Section C

Date Developed: Document No.

INSTITUTIONAL
June 2021 BPP03-IAT02
ASSESSMENT
Bread and Pastry Date Revised: Issued by:
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Prepare and Developed by: 13 of 12
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 Date Developed: Document No.
INSTITUTIONAL
June 2021 BPP03-IAT02
ASSESSMENT
Bread and Pastry Date Revised: Issued by:
Production NC II Page
Prepare and Developed by: 14 of 12
Mary Ann Sheleilla Revision #00
Produce Pastry
Products) T. Moreno
 Date Developed: Document No.
INSTITUTIONAL
June 2021 BPP03-IAT02
ASSESSMENT
Bread and Pastry Date Revised: Issued by:
Production NC II Page
Prepare and Developed by: 15 of 12
Mary Ann Sheleilla Revision #00
Produce Pastry
Products) T. Moreno