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    1. The document appears to be a post-test for Bread and Pastry Production NCII that includes multiple choice and essay questions. 2. The multiple choice section covers topics like the main components of dough, common ingredients used in baking, techniques like kneading dough, and indicators that bread is fully baked. 3. The essay questions ask about the importance of pre-heating, differences between pies and tartlets, how to know egg whites are beaten properly, and differences between butter and margarine.

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    BPP Pre Test

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    irneil H. Pepito
    1K views2 pages
    1. The document appears to be a post-test for Bread and Pastry Production NCII that includes multiple choice and essay questions. 2. The multiple choice section covers topics like the main components of dough, common ingredients used in baking, techniques like kneading dough, and indicators that bread is fully baked. 3. The essay questions ask about the importance of pre-heating, differences between pies and tartlets, how to know egg whites are beaten properly, and differences between butter and margarine.

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    1. The document appears to be a post-test for Bread and Pastry Production NCII that includes multiple choice and essay questions. 2. The multiple choice section covers topics like the main components of dough, common ingredients used in baking, techniques like kneading dough, and indicators that bread is fully baked. 3. The essay questions ask about the importance of pre-heating, differences between pies and tartlets, how to know egg whites are beaten properly, and differences between butter and margarine.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    1K views2 pages

    BPP Pre Test

    Uploaded by

    irneil H. Pepito
    1. The document appears to be a post-test for Bread and Pastry Production NCII that includes multiple choice and essay questions. 2. The multiple choice section covers topics like the main components of dough, common ingredients used in baking, techniques like kneading dough, and indicators that bread is fully baked. 3. The essay questions ask about the importance of pre-heating, differences between pies and tartlets, how to know egg whites are beaten properly, and differences between butter and margarine.

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    © All Rights Reserved
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    of 2

    Franciscan College of the Immaculate Conception, Baybay, Leyte, Inc.

    Baybay City, Leyte

    POST TEST
    Bread and Pastry Production NCII

    Name:__________________________________Course/Year:__________________Score:___________

    Test I: Multiple Choice


    Directions: Select the best answer that is referred to by the statement. Write the letter of your
    correct answer on the space provided before each number.

    ______1. Part of the protein that forms the framework of the dough. It gives volume, texture and
    appearance of baked goods.
    a. Starch c. Moisture
    b. Gluten d. Minerals
    ______2. Made by grinding granulated sugar crystals through varying degrees of fine screens. Used in
    icing and glazing and decorating of baked products.
    a. Turbinado sugar c. Brown sugar
    b. Granulated sugar d. Confectioner sugar
    ______3. Provides flavor, color, adds moisture and richness, assists with leavening, helps extend a
    product’s shelf life and shorten gluten strand.
    a. Fat c. Sugar
    b. Water d. Flour
    ______4. Widely used in bakeshop for its flavour but melts at very low temperature and burns easily.
    a. Oil c. Butter
    b. Margarine d. Lard
    ______5. The dough is kneaded until it is
    a. smooth c. round
    b. satiny and airy d. sticky
    ______6. The dough for yeast bread is kneaded until it is:
    a. smooth c. round
    b. satiny and airy d. sticky
    ______7. The ingredient of yeast bread that facilitates the growth of yeast is,
    a. salt c. fat
    b. sugar d. water
    ______8. Bread is done when
    a. the loaf crack on top c. the loaf shrink from the side of the pan
    b. the loaf is dark brown d. all of these
    ______9.The liquid mostly used in yeast bread is,
    a. fruit juice c. water
    b. milk d. oil
    _____10. When baking bread,
    a. grease the bottom of the pan c. leave the pan ungreased
    b. grease the sides of the pan d. all of the above
    _____11. The main ingredient for cookies is,
    a. vanilla c. cocoa
    b. lemon rind d. flour
    _____12. Which kind of pan is used to ensure good results in baking cookies?
    a. square pan c. cookie sheet
    b. rectangular pan d. pie pan
    _____13.Fat in the pastry should be,
    a. creamed c. cut
    b. melted d. all of these
    _____14. Pastry becomes richer with an increase of,
    a. water c. fat
    b. salt d. flour
    _____15. Which kind of flour is best for pastries?
    a. all-purpose flour c. hard wheat flour
    b. cake flour d. macaroni flour

    Test II: Essay

    1. Give the importance of pre-heating.


    2. Discuss differences between a pie and tartlet.
    3. How would you know that you have beaten the egg whites properly?
    4. Explain the distinct difference between butter and margarine.

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