Republic of the Philippines

DEPARTMENT OF EDUCATION
National Capital Region
SCHOOLS DIVISION OFFICE, QUEZON CITY
www.depedqC.ph
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TECHNICAL-VOCATIONAL EDUCATION (TVL)

1st PERIODIC TEST
Grade 11/12 –Bread and Pastry Production (BPP)

GENERAL INSTRUCTIONS: Read and analyze each statement. Choose your answer from among the given
options, then write your answers on your answer sheet.

1. In his Baking class, Tristan washes his hands to keep harmful microorganisms from multiplying and
spreading in the working and cooking area. What does he want to maintain when he is washing his
hands?
A. Food allergens B. Cleanliness C. Sanitation D. Contamination

2. As experts say that there are pieces of belongings that should not be worn in the baking area, so does
Tristan avoid during laboratory activity. Choose the one that he must not wear in the baking area.
A. Jewelry B. Shoes C. Apron D. Hairnet

3. Among the listed below, find what Tristan should keep short and clean if he works in the baking room.
A. Hair B. Gown C. Fingernails D. Apron

4. To cut-in the butter to the flour, why does Tristan need the pastry cutter? It is to _____.
A. Distribute the sugar throughout the dough C. So to Spread the flavor of vanilla
B. Incorporate the butter into the flour D. Introduce air into the bread

5. While kneading the dough, Tristan notices that flour and bits of dough are left scattered on the table. Help
him find the tool for gathering them to the mound of dough he is kneading.
A. Bench scraper B. Rubber spatula C. Pastry tip D. Rolling pin

6. How can Tristan shape and flatten the dough before cutting it into desired shapes?
A. Use a rolling pin C. Beat well using a whisk
B. Stir with a wooden spoon D. Even out with a spatula

7. When cut pieces of dough for pan de sal is ready for baking , Tristan places them on baking sheets
before putting them in the oven. Why is the baking sheet the appropriate tool for this job?
A. Gives the round shape of pan de sal C. Brings out the color of pan de sal
B. Allows the dough to expand as far as it can D. Prevents dough from sticking

8. As part of the precautionary measure, Tristan uses a shovel-like tool that is used in sliding the flat sheet
to and from the oven instead of just using a pot holder. What is that tool?
A. Paddle B. Rubber scraper C. Pastry brush D. Wooden spoon

9. After baking, as he inspects the bread, Tristan looks at how perfectly formed its structure is. The
ingredient that gives structure to the baked product is _____.
A. Yeast B. Flour C. Milk D. Egg

10. How can breads be made tender and moist?

A. Add more flour than what is in the recipe. C. Use proper amount of shortening
B. Knead long enough until the dough is stiff. D. Double the measurement for vanilla

11. Why is all-purpose flour named as such?

A. Cake flour is too much for delicate baked products such as cakes.
B. Rye flour is used only in making expensive rye breads.
C. Bread flour produces breads that are too stiff to bite on.
D. All-purpose flour may be used for baking various products.

12. Why are leaveners used in breads?

A. Improve the flavor of bread C. Produce gas that makes the bread rise
B. Balance the taste of sugar in bread D. Modify the color and taste of bread
13. How can sugar contribute to the totality of baked bread?
A. Acts as food of the yeast C. Enhances the color of bread crust
B. Adds value to the price of the bread D. Makes the bread dense

14. As an ingredient, how can salt contribute to baked products?

A. Enhances the taste of other ingredients C. Develops the crunch in crusts
B. Moistens the product D. Prevents the bread from molding

15. Why is milk a better liquid ingredient than water?

A. Makes tender and nutritious products C. Helps the dough rise to desired size
B. Acts as binder of ingredients D. Prevents the product from crumbling

16. Why is yeast called a leavening agent?

A. Adds value to the price of the bread C. Helps the dough rise to desired size
B. Prevents the bread from molding D. Improve the flavor of bread

17. What type of leavening agent is baking soda?

A. Biological B. Physical C. Chemical D. None of these

18. Various ingredients may be measured or added depending on the type of baked product to be produced.
Choose the one that is NOT an ingredient of lean dough.
A. Butter B. Water C. Flour D. Yeast
B.
19. How should yeasts be soaked to activate it?
A. In hot water and a little amount of sugar C. In cold milk and a little amount of sugar
B. In warm water a little amount of sugar D. In hot milk and a little amount of sugar

20. Flour, like any other ingredient, should be chosen according to the recipe requirement. Liza is tasked to
purchase the ingredients for the pan de sal. What type of flour is she going to buy?
A. Cake flour B. All-Purpose Flour C. Bread flour D. Rye flour

21. Brenda is going to make a dinner roll for her visitors this afternoon. How many grams of flour is needed
for a single recipe of dinner roll?
A. 200g B. 500g C. 300g D. 240g

22. When should baked breads be rested on cooling racks?

A. During the cooling stage C. Before the storing step
B. While scaling D. When shaping the dough

23. When is the final shaping of pan de sal dough done?

A. Resting B. Scaling C. Cooling D. Shaping

24. Why should ingredients be measured at the beginning of the baking process?
A. Give shape to the baked product C. Scale the size of products
B. Mix ingredients well D. Proportionate ingredients

25. Bread is kept in airtight container or wrap in aluminium foil. When is this done?
A. Shaping B. Baking C. Scaling D. Storing

26. When is the dough ready for shaping and dividing into portions?
A. Storing B. Baking C. Scaling to size D. Kneading

27. Rounded pieces of dough are covered with a cloth and are allowed to rest for 15 to 20 minutes. This
Stage is known as _____
A. Scaling B. Resting C. Kneading D. Mixing

28. What do you call the step where the dough is shaped into the desired shape and placed on pans for?
Baking?
A. Kneading B. Shaping C. Mixing D. Make up and panning

29. There is a step when the second fermentation of the dough is done. When is it?
A. Fermentation B. Kneading C. Proofing D. Shaping

30. How can ingredients be distributed uniformly while they are in the bowl?
A. Kneading B. Mixing C. Proofing D. Measuring
31. Different methods of cooking may be used to cook food. Choose the one that uses dry heat method
used in preparing breads.
A. Storing B. Resting C. Mixing D. Baking

32. After allowing the dough to rise, expel the excess air from the dough by _____.
A. Punching B. Baking C. Kneading D. Cooling

33. When should you work on dough to make it smooth and elastic by using the hand?
A. Kneading B. Mixing C.Baking D. Proofing

34. How is mise en place performed?

A. Mixing the ingredients well in a bowl C. Kneading the dough to form the gluten
B. Getting ready and putting everything in place D. Pre-heating the oven first

35. What do you do with the dough after kneading?

A. Punch at once to give off air C. Bake immediately to save time
B. Form into a ball and let it rest D. Shape the dough immediately

36. Why do you put eggs in the mixture?

A. Moisten and color the baked product C. To make the bread more flavorful
B. Enrich bread with nutrients D. All of the above

37. At the moment, the only tool that Royce has is a tablespoon for measuring.
How much does she need to measure a cup of milk?
A. 12 T B. 14 T C. 10 tbsp. D. 16 tbsp.

38. Why do you need to pre-heat the oven before baking?

A. Make sure the oven is working C. Give the bread time to rise
B. Stabilize the temperature D. Let the dough rise more quickly

39. Beth likes to buy one pound of flour for a chiffon cake she is going to bake. How many grams is one
pound if converted to grams?
A. 454 g B. 240 g C. 480g D. 120g

40. How do you know that the dough mixture is ready for kneading just by looking at it?
A. Moist, not dry C. Spreads out on the pan
B. Pulls away from the side of the bowl D. Risen after an hour

41. What do you do with the dough after kneading?

A. Punch it at once to give off air C. Bake it immediately to save time
B. Let it rest for the first rising of the dough D. Shape the dough

42. Cookies are baked products that are small and sweet. They may be classified according to how they
are Made. Why are some named as dropped cookies?
A. Made from soft dough that is pushed from a cookie gun pastry tube into various decorative shapes.
B. Made from dough typically denser than cake and is cut into a rectangular or square shape.
C. Made from relatively soft dough that is spooned onto the baking sheet before baking.
D. Made from stiffer dough that is chilled, rolled out and cut into shapes with a cookie cutter and the like.

43. How do rolled cookies differ from the other cookies?

A. Made from soft dough that is pushed from a cookie gun pastry tube into various decorative shape
B. Made from dough typically denser than cake and is cut into a rectangular or square shape.
C. Made from relatively soft dough that is spooned onto the baking sheet before baking.
D. Made from stiffer dough that is chilled, rolled out and cut into shapes with a cookie cutter and the like.

44. Some cookies are small and square in shape. These are _____ cookies.
A. Bar B. Dropped C.Rolled D. Pressed

45. Different ingredients are responsible for specific attributes of a batch of cookies. Determine the
Ingredient that is responsible for making the dough or batter of cookies rise fast.
A. Leavener B. Milk C. Sugar D. salt

46. Gene is shopping for a chocolate chip cookies recipe. How many eggs are usually used in a single
recipe of chocolate chip cookies?
A. 4-5 B. 3-4 C. 1-2 D. 5-6
47. The method of mixing used for making cookies is as important as the ingredients used. How is
creaming done?
A. Combining ingredients together gently without disturbing the mixture too much
B. Rubbing two ingredients such as butter and sugar in a bowl making the mixture smooth
C. Stirring a batter rapidly to thoroughly incorporate the ingredients along with air
D. Beating an ingredient vigorously to incorporate air, which makes the ingredient frothy?

48. To thoroughly combine all ingredients until very smooth and uniform, the mixing method used is _____.
A. Stirring B. Beating C.Blending D. Binding

49. Decide on the method of mixing to be used to gently combine a light, airy mixture, with a heavier
mixture.
A. Folding B. Creaming C.Stirring D. Blending

50. Mina likes to make cookies for snack. What mixing method does she usually use to make her cookies?
A. Folding B. Creaming C. Binding D. Beating
 FIRST PERIODICAL EXAMINATIONS
TECHNICAL-VOCATIONAL EDUCATION (TVL)
Grade 11/12 –Bread and Pastry Production (BPP) NCII

KEY TO CORRECTION

1. B 26. B
2. A 27. D
3. C 28. C
4. B 29. B
5. A 30. D
6. A 31. A
7. D 32. A
8. A 33. B
9. B 34. A
10. C 35. D
11. D 36. D
12. C 37. B
13. A 38. A
14. A 39. B
15. A 40. B
16. C 41. B
17. C 42. C
18. A 43. A
19. B 44. A
20. C 45. A
21. A 46. B
22. D 47. C
23. D 48. A
24. D 49. B
25. C 50. C