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WorksheetsBPP Pre-Assessment
Total questions: 20
Worksheet time: 10mins
Which of the following ingredients is usually used in dough that gives better taste and flavor?
Butter
Edible tallow
Compound lard
Vegetables oil
What kind of sugar is primarily used in preparing icing?
Brown sugar
Confectioner’s sugar
Granulated sugar
Refined sugar
What is the basic ingredient in baking that improves aroma, flavor, and nutrition in baked products?
Baking powder
Shortening
Flour
Sugar
Which of the ingredients is an example of a physical leavening agent?
Air
Baking powder
Baking soda
Yeast
Which kind of flour contains more gluten and less starch?
All-purpose flour
Bread flour
Cake flour
Soft-flour
Which among the choices is a personal cleanliness practice in baking?
Combing the hair in the working area
Keeping fingernails long
Washing the hands after work
Wearing an apron during working hours
What is the first step to have better results in baking?
Keeping oneself clean
Keeping the food and equipment clean
Keeping the utensils and work area clean
All of the above
What is the best step to have better results in baking?
Measure ingredients accurately.
Memorize the recipe very well.
Use modern equipment.
Use only imported ingredients.
How many cups is equivalent to one gallon?
3
5
10
16
What is the proper way to measure flour accurately?
Level off with the use of the tines of a fork
Shakes the measuring cup before levelling
Shovel the flour
Sift it before measuring
Which of the following is the best substitute for sour milk?
1 C sweet milk plus 1 tbsp. vinegar
1¾ C sweet milk plus 1 tbsp. vinegar
2 C sweet milk plus ½ tbsp. vinegar
2/3 C sweet milk plus 1 tbsp. vinegar
What is the best substitute for one cup sifted flour?
1 C minus 1 tbsp. sifted all-purpose flour
1 C minus 2 tbsp. sifted all-purpose flour
1 C plus 2 tbsp. sifted all-purpose flour
1 C sifted all-purpose flour
Which of the following flour mixture is thick enough to be rolled and kneaded?
Batter
Cream
Crust
Dough
It refers to the procedure of rubbing one or two ingredients against a bowl with the tip of a wooden spoon or electric mixer.
Beating
Creaming
Folding
Stirring
Which of the following pastries refer to small, flat, and sweet cakes?
Biscuits
Cookies
Muffins
Pies
Which among the following cookies needs freezing before it is cut into desired shapes before baking?
Cookie bar
Pressed cookie
Refrigerated cookie
Rolled cookie
Which type of mixing technique is done only in baking bread?
Blending
Creaming
Folding
Kneading
It refers to the process of putting your product into containers for easy distribution?
Labeling
Packaging
Storing
Wrapping
It is one of the more innovative methods used in commercial food packaging.
Canned package
Chill packaging
Foil packaging
Freezing packaging
What storing technique is used to draw, fold and cover the bakery product?
Chilling
Folding
Refrigerate
Wrapping
