
Quarter 2- BPP NCII
Authored by Sir Pornela
Hospitality and Catering
11th Grade
Used 5+ times

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40 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which mixing technique is commonly used to incorporate beaten egg whites into a batter without losing volume?
Creaming Method
Cut and Fold
Boiled Icing
Meringue
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
At what temperature is sugar syrup considered ready for use in boiled icing?
238°F
350 °F
210 °F
360 °F
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
When sugar syrup is tested in cold water and forms long, thin strands, what stage is it in?
Genoise Cake
Threadlike
Cut and Fold
Edges Pulling Away
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which light, airy foam is made by whipping egg whites with sugar?
Meringue
Boiled Icing
Buttercream Icing
Sponge Cake
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which type of cake is known for being light and fluffy, made mainly from eggs, sugar, and flour without added fat?
SWISS ROLL
SPONGE
GENOISE
CHIFFON
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What cake is made with whole eggs that are warmed and beaten until thick?
Chiffon Cake
Genoise Cake
Creaming Method
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which type of cake is a cross between sponge and butter cake, using oil and beaten egg whites?
Chiffon Cake
Sponge Cake
Butter Cake
Pan cake
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