SUMMATIVE ASSESSMENT 1 IN BPP 11

Name: ________________________________ Score: __________

Directions: Read and answer each of the following questions correctly by encircling the letter of the best
answer.
1. What utensil to use in sifting coarse or dry ingredients such as flour and sugar?
a. flour sifter b. mixing bowl c. spatula d. cups
2. What is the cheapest liquid used in baking? It performs vital role in baking making ingredients rehydrated.
a. leavening agents b. water c. shortening d. milk
3. What refers to the procedure of rubbing one or two ingredients against a bowl with the tip of a wooden
spoon or electric mixer?
a. beating b. creaming c. folding d. stirring
4. What is the proper way to measure flour accurately?
a. Level-off with the use of spatula.
b. Shakes the measuring cup before leveling.
c. Shovel the flour.
d. Sift it before measuring.
5. What method of cooking used in making breads, cakes, pies and biscuits which everyone enjoys eating.
a. blanching b. simmering c. baking d. curing
6. What are these are small flaky quick breads that are leavened with fast-acting leaveners which make
preparation time shorter than any yeast leavened product.
a. cookies b. breads c. muffins d. biscuits
7. What is the equivalent of 1 cup to ounces?
a. 2 ounces b. 4 ounces c. 6 ounces d. 8 ounces
8. What is the abbreviation for tablespoon?
a. T b. t c. tsp d. ts
9. What kind of flour has the highest gluten content?
a. All purpose flour b. bread flour c. cake flour d. hard flour
10. Which instrument is used to measure the weight of the items or ingredients?
a. dietetic scale b. table spoon c. bowl d. cups
11. Which of the following pastries refer to small, flat, and sweet cakes?
a. biscuits b. cookies c. muffins d. pies
12. Which among the following cookies needs freezing before it is cut into desired shapes before baking?
a. cookie bar c. refrigerated cookie
b. pressed cookie d. rolled cookie
13. Which of the following is a substitute of 1 cup of milk?
a. ¼ cup evap. Milk + 1 cup water c. ¾ cup evap.+1/4 cup water
b. ½ cup evap.+ ½ cup water d. ¼ cup evap. Milk + ¾ cup water
14. Which of the following does NOT belong to shortening group of ingredients?
a.
II. Directions: Read and answer each of the following questions correctly by encircling the letter of the best
answer.
1. What is the best step to have a better result in baking?
a. Measure ingredient accurately. b. Memorize the recipe very well.
c. Use modern equipment. d. Use only imported ingredients.
2. Which type of mixing technique is done only in baking bread?
a. blending b. creaming c. folding d. kneading
3. Which of the following flour mixture is thick enough to be rolled and kneaded?
a. Batter b. cream c. crust d. dough
4. Which refers to personal cleanliness practice in baking?
a. Combing the hair in the working area b. Keeping fingernails long
c. Washing the hands after work d. Wearing an apron during working hour
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. What is the proper way to measure flour?
a. level off with the use of the tines of a fork
b. shakes the measuring cup before levelling
c. shovel the flour
d. sifts it before measuring
7. What is the simplest method in mixing the ingredients together with a utensil,
usually a spoon, using circular motion?
a. beating b. creaming c. stirring d. folding
8. What is the procedure of rubbing one or two ingredients against a bowl with the tip
of a wooden spoon or electric mixer?
a. beating b. creaming c. stirring d. folding
9. What is the outer part of the loaf bread or pastry?
a. crust b. filling c. muffins d. topping
10. What basic ingredient in baking improves aroma, flavour and nutrition in baked
products?
a. baking powder b. flour c. shortening d. sugar