LET’S CHECK WHAT YOU’VE LEARNED

Name:__________________________ Trainer’s Name:____________________

Date:_______________________
BPP ACTIVITY NO. 1

1. Explain briefly the difference between Yeast Bread and Quick bread.

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2. Give at least five (5) examples of each type of bread that is usually available in bakery near
you.

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3. Give at least three (3) ingredients in making bread and its functions.

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Name:__________________________ Trainer’s Name:____________________
Date:_______________________

BPP ACTIVITY NO. 2

Directions: Identify the following sentences. Write the correct answer on the space
provided before each number.

___________ 1. It derives from the word “paste” which refers to a combination of flour, liquid
and excessive amount of fat than normal pie dough.
___________ 2. It is made from all-purpose flour, chilled shortening, a pinch of salt, plus sugar
and eggs.
___________ 3. It is made from all-purpose flour, chilled shortening, water and a little salt.
___________ 4. It is a light, flaky, leavened pastry containing several layers of fat.
___________ 5. It is the outer, hard skin of bread or the shell of a pie.
___________ 6. It is simply a pie with two crusts.
___________ 7. It looks like weaved long strips of crust dough.
___________ 8. It is soft filling contain eggs and starch.
___________ 9. It is making an edge around the crust by pressing with the tines of a fork.
___________ 10. It is a one pie shell at the bottom and has another crusty covering on top.
 LET’S CHECK WHAT YOU’VE LEARNED
BPP
Activity # 3

Name:___________________________ Trainer’s Name:_____________________

Date:_______________________

Multiple choice. Direction. Encircle the letter of the correct answer.

1. A kind of glazing, normally 1 part sugar, & 1 part water boiled and let cool
a. Glazing of yeast goods
b. Boiled apricot jam
c. Frosting
d. Sugar syrup

2. It is referred to as stock syrup..

a. Boiled apricot jam
b. Glazing of yeast goods
c. Frosting
d. Sugar syrup

3. Apply to baked product after cooling. These will have a lighter sweetness then fondant
due to the fat content.
a. Frosting
b. Icing sugar
c. Boiled jam
d. Fresh dairy cream

4. Apply thinly to top unbaked product and it will bake and leave a nice crust on finished
product.
a. Crumbles
b. Frosting
c. Icing sugar
d. Boiled jam

5. Flavor and pipe into finished product in place of fresh dairy cream.
a. Fruit décor
b. Crème patissiere
c. Boiled jam
d. Icing sugar