DAVAO WISDOM ACADEMY

F. Torres St., Davao City

Senior High School Department

Subject: BPP- GRADE 11

Examination: First Quarter Examination Teacher: Ms. May Anne T. Rodriguez

Name:___________________________________________________Date:____________ Score:_______
Test I: Multiple Choice. Instruction: Encircle the letter of the correct answer
1. What do you call of flour that contains salt and leavening agents that can be used in lieu of all-purpose flour
in a particular recipe by reducing salt and baking powder?
a. Rising flour b. durum flour c. Cake flour d. Bread flour
2. What do you call of a baked product that has layers of pastry dough that forms a crust and filling that may
be sweet or sour?
a. Quick bread b. Cakes c. Cookies d. Pies and pastries
3. Which of the following equipment is best for chilled environment with high humidity that will hold the dough
and not allow the yeast to grow?
a. Oven b. Retarder c. Proofer d. Mixer
4. What is the process applied to bread dough to develop gluten?
a. Creaming b. Kneading c. Sifting d. Melting
5. What do you call of a small, flat, flour based baked products?
a. Cakes b. Cookies c. Quick bread d. Pies and pastries
6. What is the earliest device used to bake bread?
a. Brick oven b. Beehive oven c. Curved stones d. Flat stones
7. Which baked product needs thorough kneading?
a. Cake b. Cookies c. Bread d. Pastry
8. Which country that leavened bread originated?
a. Babylonia b. Greece c. Egypt d. Rome
9. Which of the following is considered as the very important equipment as it is used in producing, drying, and
heating bread and other baked products?
a. Oven b. Retarder c. Proofer d. Mixer
10. What do you call of a leavening agent that produced by mixing baking soda and acid salt?
a. Baking soda b. Cream of tartar c. Yeast d. Baking powder
11. What do you call of leavening agent that usually used when whipping eggs that helps stabilized egg whites
to reach its maximum volume?
a. Baking soda b. Baking powder c. Yeast d. Cream of tartar
12. What do you call of a solid fat that can be made from vegetable oils, like soybean and cotton seed oil?
a. Shortening b. Butter c. Vegetable oil d. Cooking oil
13. Which of the following basic mixing technique is done by carefully adding ingredients together as a mixture
so that volume is not lost? It is normally used when egg yolks o egg whites are whipped into a meringue?
a. Creaming method b. Blending method c. Whipping method d. Folding method
14. Which o f the following basic mixing technique is done by mixing mixtures in preparing various baked
products, such as cookies and cakes. This is done by beating the sugar with fats?
a. Creaming method b. Blending method c. Whipping method d. Folding method
15. Which of the following basic mixing technique is fast and labor-friendly commonly followed for baking
muffins, cakes, and the like?
a. Creaming method b. Blending method c. Whipping method d. Folding method
16. Which of the following basic mixing technique is popularly used for making sponge cakes and cookies?
a. Creaming method b. Blending method c. Whipping method d. Folding method
17. Which of the following equipment is a mixing bowl with a blade inside that is used for chopping,
slicing, shredding, mincing and pureeing baking ingredients such as fruits, vegetable, nuts, and
meat?
a. Oven b. Mixer c. Dough sheeter d. Food processor
18. What do you call of a gas that added or produced during mixing or heating of a batter and it
causes the dough to rise by creating bubbles that expand the gluten strands in the dough?
a. Leavening agent b. Sugar c. Flour d. Water
19. What is the tool used in measuring small amount of dry ingredients?
a. Measuring cups b. Weighing scale c. Measuring spoons d. Liquid measuring cups
20. Which of the following equipments in baking that allows fast and easy preparation of baking
mixtures?
a. Bread slicer b. Mixer c. Dough roller d. Dough sheeter

BPP 11 / FIRST QUARTER EXAMINATION AUGUST 22-23 1-2 PARENT/GUARDIAN: ______________

 21. Which of the following basic baking ingredient is made from grounded wheat or rice, rye, and barley maize
that made it powdery white in appearance?
a. Flour b. Sugar c. Leavening agent d. Egg
22. Which of the following is a NOT nonnutritive sweetener?
a. Honey b. Molasses c. Syrups d. Sanding sugar
23. What kind of flour that has higher gluten content that is best in making yeast bread?
a. Cake flour b. Bread flour c. Rising flour d. All-purposed flour
24. What is made from very fine durum wheat that has the highest protein content that made it ideal for making
high quality pasta and breakfast cereals and can also be used in making loaf bread?
a. Cake flour b. Bread flour c. Rising flour d. Semolina
25. What is a vital ingredients that contributes to the structure of baked products and also helps emulsify the
batter and add moisturizing fat that make the baked products have smooth and creamy texture?
a. Fat b. Flour c. Egg d. Sugar
26. What is the method of cooking food by means of dry heat?
a. Braising b. Baking c. Cooking d. Grilling
27. Which trait leads to the cultivation of good working habits?
a. Initiative b. Perspective c. Industry d. All of the above
28. Which of the following baked products consists of dough and a filling?
a. Bread b. Cake c. Roll d. Pastry
29. Which of the following is flour mixture thick enough to pour?
a. Batter b. Cream soup c. Soft custard d. Dough
30. Which of the following is used to flatten dough?
a. Rolling pin b. spatula c. ladle d. rectangular pan

Test II: Modified True or False: Instructions: write TRUE if the statement is true and underlined the
word that make it FALSE.
_____________31. In measuring ingredients for baking, using of any kind of measuring tool is accepted.
_____________32. In measuring flour, it is important to level off the excess powder to achieve desired
result of baked product.
_____________33. Proofing is the process of placing dough in a retarder to promote yeast fermentation
to generate gas and cause dough to rise.
_____________34. Convection oven is suitable for baking various products perfectly. It has excellent air
distribution that allows cakes, toasts, biscuits, among others to be baked evenly.
_____________35. Electrical Mixer has gears that are used to rotate a set of beaters in a bowl
containing the ingredients to be prepared.

Test III: Fill in the blanks: Instructions: Write your correct answer in the space provided
___________________36. Gives coarse texture to bakery product chewy and rehydrated?
____________________37. Is a little bit smaller than the regular sugar it is normally an added ingredient
in gelatin desserts, pudding mixes, and drink mixes?
___________________38. Is a very fined and smooth type of sugar that is used in making icing
flowerettes, glazed, fudge, and candies that serve as decorative for cakes?
___________________39. Is fine textured, silky flour milled from soft wheat and normally with low
protein content that is used in baking all types of baked products such as cookies, cakes, quick bread,
and other types of pastries?
___________________40. Are used to measure large quantities of ingredients?

Test IV: Give the function of the following baking equipment below. 2 points each (41-50)

EQUIPMENTS FUNCTION
ROTARY OVEN
PROOFER
RETARDER
FOOD PROCESSOR
DOUGH ROLLER

BPP 11 / FIRST QUARTER EXAMINATION AUGUST 22-23 2-2 PARENT/GUARDIAN: ______________