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    BPP Exam 9

    Uploaded by

    MARIE NITURA
    The document appears to be a quiz for a Grade 9 Technology and Livelihood Education class on baking. It contains 15 multiple choice questions, 10 true/false statements, and 10 matching questions testing knowledge of baking ingredients, measurements, techniques, and cleanliness practices. The quiz covers topics like common ingredients used in dough and icing, types of flour, leavening agents, baking tools, and the importance of accurate measurement and cleanliness for successful baking results.

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    Download as DOCX, PDF, TXT or read online from Scribd

    BPP Exam 9

    Uploaded by

    MARIE NITURA
    70 views4 pages
    The document appears to be a quiz for a Grade 9 Technology and Livelihood Education class on baking. It contains 15 multiple choice questions, 10 true/false statements, and 10 matching questions testing knowledge of baking ingredients, measurements, techniques, and cleanliness practices. The quiz covers topics like common ingredients used in dough and icing, types of flour, leavening agents, baking tools, and the importance of accurate measurement and cleanliness for successful baking results.

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    bpp exam 9

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    The document appears to be a quiz for a Grade 9 Technology and Livelihood Education class on baking. It contains 15 multiple choice questions, 10 true/false statements, and 10 matching questions testing knowledge of baking ingredients, measurements, techniques, and cleanliness practices. The quiz covers topics like common ingredients used in dough and icing, types of flour, leavening agents, baking tools, and the importance of accurate measurement and cleanliness for successful baking results.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    70 views4 pages

    BPP Exam 9

    Uploaded by

    MARIE NITURA
    The document appears to be a quiz for a Grade 9 Technology and Livelihood Education class on baking. It contains 15 multiple choice questions, 10 true/false statements, and 10 matching questions testing knowledge of baking ingredients, measurements, techniques, and cleanliness practices. The quiz covers topics like common ingredients used in dough and icing, types of flour, leavening agents, baking tools, and the importance of accurate measurement and cleanliness for successful baking results.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 4

    DEPARTMENT OF EDUCATION

    Region I
    SCHOOLS DIVISION OFFICE URDANETA CITY
    LANANPIN NATIONAL HIGH SCHOOL

    Technology and Livelihood Education (BPP)


    Grade 9

    Name: _________________________________________________________________________________
    Grade and Section: ________________________________

    Direction: Read and analyze the statement carefully. Choose the best answer and write the letter only in your
    answer sheet.

    1. Which of the following ingredients is usually used in dough that gives better taste and flavor?
    a. Butter
    b. Compound lard
    c. Edible tallow
    d. Vegetables oil
    2. What kind of sugar is primarily used in preparing icing?
    a. Brown sugar
    b. Confectioner’s sugar
    c. Granulated sugar
    d. Refined sugar
    3. What is the basic ingredient in baking that improves aroma, flavor, and nutrition in baked products?
    a. Baking powder
    b. Flour
    c. Shortening
    d. Sugar
    4. Which of the ingredients is an example of a physical leavening agent?
    a. Air
    b. Baking powder
    c. Baking soda
    d. Yeast
    5. Which kind of flour contains more gluten and less starch?
    a. all-purpose flour
    b. bread flour
    c. cake flour
    d. soft-flour
    6. Which among the choices is a personal cleanliness in baking?
    a. combining the hair in the working area
    b. keeping fingernails long
    c. washing the hands after work
    d. wearing an apron during working hours
    7. What is the first step to have better results in baking?
    a. keeping oneself clean
    b. keeping the food and equipment clean
    c. keeping the utensils and work area clean
    d. use only imported ingredients
    8. What is the first step to consider in baking?
    a. Measure ingredients accurately.
    b. Memorize the recipe very well.
    c. Use modern equipment.
    d. Used only imported ingredients.
    9. How many cups is equivalent to one gallon?
    a. 3
    b. 5
    c.10
    d. 16
    10. What is the proper way to measure flour accurately?
    a. Level off with the use of the tines of a fork
    b. Shakes the measuring cup before levelling
    c. Shovel the flour
    d. Sift it before measuring
    11. Which of the following flour mixture is thick enough to be rolled and kneaded?
    a. B atter
    b. cream
    c. Crust
    d. Dough
    12. It refers to the procedure of rubbing one or two ingredients against a bowl with the tip of a wooden spoon .
    a. beating
    b. creaming
    c. folding
    d. stirring
    13.Which of the following pastries refer to small, flat, and sweet cakes?
    a. biscuits
    b. cookies
    c. muffins
    b. pies
    14. Which of the following pastries refer to small, flat, and sweet cake?
    a. Biscuits
    b. Cookies
    c. Muffins
    d. Pies
    15. Which among the following cookies needs freezing before it is cut into desired shapes before baking?
    a. Cookie bar
    b. Pressed cookie
    c. Refrigerated cookie
    d. Rolled cookie
    TRUE OR FALSE:
    Write “T” is the statement is true and “F” is the statement is false.
    _____ 1. Basics in baking include knowledge and understanding of measurements, substitutions, use of baking
    tools and equipment, and ingredients used in baking. For a good start, have a mastery of the basics.
     _____ 2. Good working habits mean maintaining only an acceptable standard of cleanliness. 
    _____ 3. An ideal type of flour for cake baking cakes is bread flour. 
    _____ 4. Milk is a liquid ingredient that helps dissolve all other ingredients in batter and in dough to form
    smooth, workable mixture. In that way, milk acts as binding agent for any baked products.
     _____ 5. Hygiene means keeping oneself, the food, tools, and the kitchen clean. 
    _____ 6. Keep in mind the general guidelines and principles in baking as these will help in successful baking. 
    ____ 7. Dry measuring cup are either made of plastic, aluminum or stainless steel. 
    _____ 8. Measuring shortening correctly is done by melting the shortening and pouring into the cup. 
    _____ 9. To measure the exact volume of liquid needed in the ingredient, hold the measuring cup for liquid
    above eye level and pour liquid on it. 
    ____ 10. One of the keys to successful baking is the correct measurement of ingredients of the bakery
    products. Accurate measurement produces products with their desired characteristics.

    MATCHING TYPE.
     Match column A with column B. Write the letter of the correct answer on the space before each number.
    A  B
     _____ 1. sodium bicarbonate  a. fats
    _____ 2. 1 cup of sugar  b. finest sugar 
    _____ 3. water, milk and cream c. major ingredients in baking
     _____ 4. pastry tip/piping tubes  d. contains 10-11% gluten content 
    _____ 5. leavening agents  e. 16 tablespoon 
    _____ 6. confectioner’s sugar f. measuring tools and utensils 
    _____ 7. all-purpose flour  g. regulate temperature 
    _____ 8. thermometer  h. used for decorating 
    _____ 9. weighing scale  i. baking soda 
    _____ 10. shortening, margarine and butter  j. liquid ingredients

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