1st Summative test in Bread and Pastry Production

Test I
Directions: Write the correct answer on a sheet of paper
1. What is the meaning of BPP?
2. What is the basic ingredient in baking that is sweet, soluble organic compound and improves the
nutritive value, flavor and aroma of the product?
3. What is the meaning of OHS?
4. What is the meaning of PPE?
5. What is the primary ingredient in baking? It is a powdery white color product made from wheat
which contains protein.
Test II
Directions: Identify the potential hazards to food safety if it is (Physical Hazard, Chemical Hazard or
Biological Hazard)
3 Categories of Food safety Hazards:
Physical Hazard- These are items or objects that make their way into food like hair, fingernails,
metal shavings, or parts of the equipment.
Chemical Hazard- This is a result of harmful chemicals thru improper storage or in excess
concentration.
Biological Hazard- They include certain viruses, fungi, parasites, and bacteria.
Yeast is classified as members of the fungus kingdom
6. Staple Wire
7. Viruses
8. Insecticides
9. Hair
10. Yeast
Test III
Directions: 11-20 Name the 10 tools or equipment used in baking. Choose the correct answer inside
the box.

Wire Whisk Measuring Cup Oven Mixing Bowl Spatula

Weighing scale Rolling Pin Measuring spoon Baking Pan Electric Mixer