Department of Education

Division of Catanduanes
PANDAN SCHOOL OF ARTS AND TRADES
Pandan, Catanduanes

BREAD AND PASTRY PRODUCTION (BPP)

1ST QUARTER EXAMINATION
NAME: _____________________________________ DATE: ______________ SCORE: _______
GRADE&SECTION: ___________________________
I. MULTIPLE CHOICE
DIRECTION: Choose the letter of the best answer. Write the letter on a space
provided before the number.
_____ 1. What is the cheapest ingredients in baking?
a. Egg b. Sugar c. Water d. Leavening agent
______2. What is the important ingredients in baking?
a. Egg b. Sugar c. Water d. Leavening agent
______3. What is the very important and costly ingredients in baking?
a. Egg b. Sugar c. Water d. Leavening agent
______4. What gas added or produced during the mixing and/or heating of a batter?
a. Egg b. Sugar c. Water d. Leavening agent
______5. What is a flour liquid mixture that still stiff enough to knead or to handle?
a. batter b. dough c. yeast d. liquid
_____ 6. What is the process of manipulating a ball of dough with your hands?
a. punching down b. shaping the dough c. mixing d. kneading
______7. What is a term used to describe something that has potential to cause harm?
a. risk b. hazards c. harm d. poison
_____ 8. It is the chance or probability that a person will be harmed/experienced an
adverse effect caused by a hazard.
a. risk b. hazards c. harm d. poison
______9. The dough is kneaded until it is.
a. smooth b. airy c. round d. sticky
______10. When baking bread,
a. a grease the bottom of the pan c. leave the pan ungreased
b. grease the sides of the pan d. all of the above

II. IDENTIFICATION
Direction: Please answer the following questions. Write your answer in the
blank.

1. It is made from fatty protein milk. _____________________________

2. It is made from vegetable or animal fat. _________________________________
3. What are the most popular dessert and snack foods? _________________________
4. How long does it need to rest the dough before punching down? ______________
5. What is OHS? __________________________________________
6. Where is pastry originated? _____________________________
7. A French term means “to put everything in place.” __________________________
8. What tool is used for greasing pans or surface of pastries? ____________________
 Department of Education
Division of Catanduanes
PANDAN SCHOOL OF ARTS AND TRADES
Pandan, Catanduanes
9. What tool is used for mixing batters? _____________________________
10. What tool is used for cooling baked products? ______________________

III. ENUMERATION
DIRECTION. Give the correct answers of the given questions below.

1. What are the ingredients of bread?

1. 5.
2. 6.
3. 7.
4.

2. What are the types of sugar?

1. 2. 3

3. What are the types of shortening?

1. 3.
2. 4.
3. What are the three (3) types of leavening agents?
1. 2. 3.
4. What are the seven (7) steps in making bread?
1.
2.
3.
4.
5.
6.
7.
5. What are the basic requirements in BPP?
1. 3.
2. 4.
6. What are the 7S?
1. 5.
2. 6.
3. 7.
4.

IV. TRUE OR FALSE

Directions: Write True if the statement is correct and False if it is incorrect. Write your
answer before the number.
______1. When the dough has not been kneaded enough, the gas will not be trapped &
will result a good quality dough.
______2. In kneading it is important to remember not to work in too much flour.
______3. When the dough is light and ready it should be punched down to release
excess gas.
______4. Never start baking in a hot oven.
______5. In yeast mixture you are not required to rest the mixture.
 Department of Education
Division of Catanduanes
PANDAN SCHOOL OF ARTS AND TRADES
Pandan, Catanduanes
V. DIRECTIONS: Answer the given questions below? You can write your answers at the
back of your paper. (10 points each)

1. What are the ingredients and procedures of Soft dinner roll?

2. What are the ingredients and procedures of Pineapple pie?

VI. IDENTIFICATION
Direction: Please give the corresponding names of Baking tools and/or
equipment.
Names Tools/Equipment Names Tools/Equipment

VII. ESSAY
Answer the given questions. Write your answers on the space provided or at the
back of your paper. (10 points)

1. Give the importance of pre-heating?

-Good Luck! -