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  • BPP Week 5 (What Is New Pre-Test p.3)

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    Krizza Daene Jaime
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    This document appears to be a student's pre-test on baking cake fundamentals. It contains 10 true/false questions testing their knowledge on important steps like accurately measuring ingredients, proper oven preheating, different baking methods like creaming and two-stage, testing for doneness, and factors that affect cake quality and volume like baking time and amount of leavening. The student's name and class are listed at the top.

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    Bpp Week 5 ( What is New Pre-test p.3)

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    This document appears to be a student's pre-test on baking cake fundamentals. It contains 10 true/false questions testing their knowledge on important steps like accurately measuring ingredients, proper oven preheating, different baking methods like creaming and two-stage, testing for doneness, and factors that affect cake quality and volume like baking time and amount of leavening. The student's name and class are listed at the top.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    9 views1 page

    BPP Week 5 (What Is New Pre-Test p.3)

    Uploaded by

    Krizza Daene Jaime
    This document appears to be a student's pre-test on baking cake fundamentals. It contains 10 true/false questions testing their knowledge on important steps like accurately measuring ingredients, proper oven preheating, different baking methods like creaming and two-stage, testing for doneness, and factors that affect cake quality and volume like baking time and amount of leavening. The student's name and class are listed at the top.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Jaime, Krizza Daene E.

    BPP
    G11 BAP- B Mrs. Judy Francisco

    What is New?

    Pre-Test

    TRUE 1. It is important to measure the ingredients accurately.


    FALSE 2. Shake the measuring cup to level off the flour and other
    ingredients.
    FALSE 3. No need to preheat the oven in baking cakes.
    TRUE 4. Creaming method is used for shortened cakes.
    TRUE 5. Creaming method is also called conventional method.
    FALSE 6. Two-Stage Method is a bit simpler than the creaming and
    produces a smooth batter.
    FALSE 7. Used fork to test the doneness of the cake.
    TRUE 8. The cause of soggy cake is under baked.
    FALSE 9. The cause of poor volume of cake is too much leavening
    TRUE 10. To have quality flavor used quality ingredients.

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