Free Printable BPP Midterm Examinationa

1.

1. In a warm environment with high humidity will allow the yeast to reproduce and make the dough rise.

a)

Prove

b)

Retarders

c)

Fermentation

d)

Beating

2.

2. This is a chilled environment with high humidity that will hold the dough and not allow the yeast to grow.

a)

Prove

b)

Retarders

c)

Fermentation

d)

Folding

3.

3. A vigorous combining of butter and sugar to aerate the batter before adding eggs.

a)

Whisking

b)

Blending

c)

Rolling

d)

Beating

4.

4. It is layering over the product again and again

a)

Rolling

b)

Blending

c)

Folding

d)

Beating

5.

5. The blending of fat and sugar or just fats to incorporate air to lighten the texture.

a)

Blending

b)

Creaming

c)

Laminating

d)

Whisking

6.

6. It is working dough to increase gluten development in bread doughs.

a)

Creaming

b)

Laminating

c)

Kneading

d)

Whisking

7.

7. It is about form and shape.

a)

Texture

b)

Appearance

c)

Consistency

d)

Mouthfeel

8.

8. It is slowly combining ingredients so as to not lose volume or break up ingredients.

a)

Beating

b)

Blending

c)

Folding

d)

Whisking

9.

9. It is layering dough and fats, rolling and turning.

a)

Laminating

b)

Beating

c)

Whisking

d)

Beating

10.

10. They are made with a “lean formulae” and the addition of 5% semolina of the flour wheat.

a)

Soft rolls

b)

Crisp crust rolls

c)

Hard Crust Rolls

d)

Bread

11.

11. Festive product may be stored for a couple of days. Longer storage is best to freeze.

a)

True

b)

a. False

12.

12. When food is chilled it can gain essential parts of the flavour.

a)

True

b)

False

13.

13. When storing it is always important to make sure product is labelled and it is stored away from strong odours like onion or cleaning chemicals.

a)

True

b)

False

14.

14. When freezing be sure to seal without the date of freezing and use the FIFO rule.

a)

True

b)

False

15.

15. Product with dairy ingredients like cream and crème patisserie need to be kept room temperature to stop bacterial activity rising above acceptable limits.

a)

True

b)

False

16.

16. Bread should not be kept in plastic bags at room temperature too long as mold can grow.

a)

True

b)

False

17.

17. If bread is to be stored for long periods it is best to chilled.

a)

True

b)

False

18.

18. Product degradation will be too great and eating quality diminishes.

a)

True

b)

False

19.

19. Staling is the process where the optimum eating not fades.

a)

True

b)

False

20.

20. When food is freeze it can lose essential parts of the flavor.

a)

True

b)

False

21.

21. It is the most popular flour, this is because other parts of the wheat grain are harsh and are unpopular with the general public.

a)

White flour

b)

Rye flour

c)

Corn Starch

d)

Starch

22.

22. It is formed when insoluble proteins (Glutenin and Gliadin) are hydrated with moisture, normally water.

a)

Glucose

b)

Gluten

c)

Starch

d)

Flour

23.

23. It is a natural mineral that consists of 6 parts chlorine and 4 parts sodium.

a)

Yeast

b)

Salt

c)

Sugar

d)

Flour

24.

24. It is a unicellular organism yet each microscopic cell contains a multitude of enzymes capable of carrying out the most intricate series of chemical reactions.

a)

Yeast

b)

Salt

c)

Sugar

d)

Flour

25.

25. It dissolves and disperses salt and sugars and carries sugars to the yeast which it can only use in liquid form.

a)

Water

b)

Sugar

c)

Yeast

d)

Flour

26.

26. It modifies gluten so that the dough is mature as it comes from the mixer.

a)

Water

b)

Bread improvers

c)

Flour

d)

Egg

27.

27. It is added in varying proportions to bread and yeast goods to prolong the eating quality and shelf life of the bread.

a)

Fats

b)

Flour

c)

Water

d)

Egg

28.

28. It provides moisture to the bread and stabilize the dough.

a)

Egg

b)

Flour

c)

Sugar

d)

Water

29.

29. It produces lactose and improved the flavor of the bread.

a)

Milk/milk powder

b)

Water

c)

Sugar

d)

Egg

30.

30. It’s incorporated into the dough mixture to provide a fruity flavor and texture to the bread.

a)

Dried fruits

b)

Food Coloring

c)

Food flavoring

d)

Fruits

31.

31. What is the primary advantage of applying the rapid dough process in a bakery setting?

a)

Extended fermentation for enhanced flavor

b)

Reduced overall production time

c)

Increased dough yield

d)

Greater control over proofing temperature

32.

32. Which of the following steps is NOT typically involved in applying the rapid dough process?

a)

Pre-fermentation

b)

Autolyse

c)

Prolonged proofing

d)

Intensive mixing

33.

33. What role does pre-fermentation play in the rapid dough process?

a)

It accelerates the proofing time

b)

It enhances the flavor and texture of the dough

c)

It decreases the need for kneading

d)

It reduces the overall hydration of the dough

34.

34. Which of the following factors is crucial for the successful application of the rapid dough process?

a)

Low humidity in the proofing environment

b)

Minimal resting time for the dough

c)

High-Speed mixing

d)

Strict adherence to traditional fermentation times

35.

35. What is the purpose of autolyse in the rapid dough process?

a)

To activate the yeast

b)

To develop gluten without intensive kneading

c)

To add additional flavors to the dough

d)

To reduce the amount of yeast required

36.

36. In the rapid dough process, what effect does high-speed mixing have on the dough?

a)

It strengthens gluten development

b)

It decreases the overall fermentation time

c)

It increases the need for additional proofing

d)

It reduces dough elasticity

37.

37. How does the use of enzymes contribute to the rapid dough process?

a)

By slowing down fermentation

b)

By accelerating gluten formation

c)

By breaking down starches and proteins for better dough handling

d)

By increasing the need for longer proofing times

38.

38. Which type of flour is commonly preferred for rapid dough processing?

a)

Whole wheat flour

b)

Bread flour

c)

Cake flour

d)

All- purpose flour

39.

39. What is a potential challenge of applying the rapid dough process in a bakery?

a)

Inconsistent product quality

b)

Longer production times

c)

Decreased dough yield

d)

Reduces need for skilled labor

40.

40. After the mixing and dough development process the next step is?

a)

Fermentation

b)

Scaling

c)

Baking

d)

Beating

41.

41

a)

This is a cooking utensil which can be used to blend ingredients smooth or to incorporate air into a mixture, in a process known as whisking or whipping.

b)

This ensure precise and consistent measurement for all recipes and are perfect for baking or cooking. These bakeware accessories guarantee the correct proportions are used, helping to deliver successful results.

c)

These pans can be round, square, or rectangular and are available in several sizes.

d)

This stand mixer attachment mostly used for whisking and mixing ingredients without getting too much air in them while you're stirring it all together in your mixing bowl.

42.

42

a)

This is a cooking utensil which can be used to blend ingredients smooth or to incorporate air into a mixture, in a process known as whisking or whipping.

b)

It is a measuring device that reads and displays the weight of an object.

c)

It is a flat, rectangular metal pan used in an oven. It is often used for baking bread rolls, pastries and flat products such as cookies, sheet cakes, Swiss rolls and pizzas.

d)

Most commonly, a baking pan will be used for cakes, but you can also use a baking pan for treats such as brownies, muffins and breads.

43.

43

a)

A kitchen appliance used to facilitate repetitive tasks in the preparation of food.

b)

This is a mixer attachment, typically shaped like a helix (corkscrew shape) or "C" looking hook.

c)

A pan with cylindrical indentations used for baking cupcakes or muffins.

d)

The primary job of this tool is to slice bread.

44.

44

a)

This is a small, stainless steel oven-safe thermometer with a clock face dial that allows you to take the most accurate temperature of the oven.

b)

It is a flat, rectangular metal pan used in an oven. It is often used for baking bread rolls, pastries and flat products such as cookies, sheet cakes, Swiss rolls and pizzas.

c)

It is a measuring device that reads and displays the weight of an object.

d)

A kitchen appliance used to facilitate repetitive tasks in the preparation of food.

45.

45

a)

These pans can be round, square, or rectangular and are available in several sizes.

b)

This ensure precise and consistent measurement for all recipes and are perfect for baking or cooking. These bakeware accessories guarantee the correct proportions are used, helping to deliver successful results.

c)

This stand mixer attachment mostly used for whisking and mixing ingredients without getting too much air in them while you're stirring it all together in your mixing bowl.

d)

It is a measuring device that reads and displays the weight of an object.

46.

46

a)

This is an instrument that measures temperature. It can measure the temperature of a solid such as food, a liquid such as water, or a gas such as air.

b)

Most commonly, a baking pan will be used for cakes, but you can also use a baking pan for treats such as brownies, muffins and breads.

c)

This tool is in cone- or triangular-shaped, hand-held bag made from different pliable and food safe materials that is used to pipe semi-solid foods by pressing them through a narrow opening at one end, fitted with or without a piping tip

d)

It is a measuring device that reads and displays the weight of an object.

47.

47

a)

A kitchen appliance used to facilitate repetitive tasks in the preparation of food.

b)

These pans can be round, square, or rectangular and are available in several sizes.

c)

A pan with cylindrical indentations used for baking cupcakes or muffins.

d)

It is a measuring device that reads and displays the weight of an object.

48.

a)

Essentially, it is an extra pair of big, beefy arms in your kitchen. Use it wherever you could use a helper to do a mixing task while you busy yourself with another part of the recipe at hand.

b)

This is used to brush egg wash on pie dough, puff pastry, or biscuits. It can also be used to brush a sweet glaze or simple syrup on a cake.

c)

This stand mixer attachment mostly used for whisking and mixing ingredients without getting too much air in them while you're stirring it all together in your mixing bowl.

49.

49

a)

The primary job of this tool is to slice bread

b)

This utensil is made with a plastic or rubber coated handle which are often textured allowing for ease of cutting and gripping.

c)

This tool gives you a firm strong handle to hold, making stirring easier and more effective–and without any fear of the handle breaking. It also provides you with a solid tool for scraping things off the sides and bottom of your pan.

d)

A kitchen utensil with a mesh bottom used to sift dry ingredients, such as flour or powdered sugar.

50.

50

a)

They are used for scraping and (in a pinch) stirring. They are good for cleaning out jars of things such as mayonnaise and peanut butter (though one with a narrow blade will probably fit and work better than the regular-sized ones.)

b)

A long, deep dish or pan for baking bread, cake, etc.

c)

Allows air to circulate completely around whatever is on it

d)

A pan with cylindrical indentations used for baking cupcakes or muffins.

51.

51

a)

Many cooks use them to peel or cut fruit and vegetables into small pieces, or to carry out other similar precision work.

b)

It is a measuring device that reads and displays the weight of an object.

c)

A handheld electric appliance for blending or grinding food with a protected blade that can be submerged in the food being processed.

d)

The primary job of this tool is to slice bread

52.

52

a)

An essential tool in many bakeries and kitchens, rolling pins are used to evenly flatten everything from pie and pastry doughs to cookie and pasta doughs

b)

This is an instrument that measures temperature. It can measure the temperature of a solid such as food, a liquid such as water, or a gas such as air.

c)

This is a small, stainless steel oven-safe thermometer with a clock face dial that allows you to take the most accurate temperature of the oven.

d)

It is a measuring device that reads and displays the weight of an object.

53.

53

a)

A handheld electric appliance for blending or grinding food with a protected blade that can be submerged in the food being processed.

b)

This tool is in cone- or triangular-shaped, hand-held bag made from different pliable and food safe materials that is used to pipe semi-solid foods by pressing them through a narrow opening at one end, fitted with or without a piping tip

c)

A kitchen utensil for obtaining zest from lemons and other citrus fruit.

d)

This stand mixer attachment mostly used for whisking and mixing ingredients without getting too much air in them while you're stirring it all together in your mixing bowl.

54.

54

a)

An electrical kitchen appliance used for mixing liquids and soft foods together or turning fruit or vegetables into liquid.

b)

Essentially, it is an extra pair of big, beefy arms in your kitchen. Use it wherever you could use a helper to do a mixing task while you busy yourself with another part of the recipe at hand.

c)

A kitchen appliance used to facilitate repetitive tasks in the preparation of food.

d)

An electric handheld mixing tool with two removable metal beaters and variable speeds.

55.

55

a)

A small dish for baking and serving an individual portion of food.

b)

A pan with cylindrical indentations used for baking cupcakes or muffins.

c)

This tool is in cone- or triangular-shaped, hand-held bag made from different pliable and food safe materials that is used to pipe semi-solid foods by pressing them through a narrow opening at one end, fitted with or without a piping tip

d)

An essential tool in many bakeries and kitchens, rolling pins are used to evenly flatten everything from pie and pastry doughs to cookie and pasta doughs

56.

56

a)

a. It is a flat, rectangular metal pan used in an oven. It is often used for baking bread rolls, pastries and flat products such as cookies, sheet cakes, Swiss rolls and pizzas.

b)

A handheld electric appliance for blending or grinding food with a protected blade that can be submerged in the food being processed.

c)

This is a cooking utensil which can be used to blend ingredients smooth or to incorporate air into a mixture, in a process known as whisking or whipping.

d)

A kitchen appliance used to facilitate repetitive tasks in the preparation of food.

57.

57

a)

This stand mixer attachment mostly used for whisking and mixing ingredients without getting too much air in them while you're stirring it all together in your mixing bowl.

b)

This is used to brush egg wash on pie dough, puff pastry, or biscuits. It can also be used to brush a sweet glaze or simple syrup on a cake.

c)

This tool gives you a firm strong handle to hold, making stirring easier and more effective–and without any fear of the handle breaking. It also provides you with a solid tool for scraping things off the sides and bottom of your pan.

d)

A handheld electric appliance for blending or grinding food with a protected blade that can be submerged in the food being processed.

58.

58

a)

Most commonly, a baking pan will be used for cakes, but you can also use a baking pan for treats such as brownies, muffins and breads.

b)

A small dish for baking and serving an individual portion of food.

c)

This ensure precise and consistent measurement for all recipes and are perfect for baking or cooking. These bakeware accessories guarantee the correct proportions are used, helping to deliver successful results.

d)

A kitchen utensil with a mesh bottom used to sift dry ingredients, such as flour or powdered sugar

59.

59

a)

A kitchen appliance used to facilitate repetitive tasks in the preparation of food.

b)

This is an instrument that measures temperature. It can measure the temperature of a solid such as food, a liquid such as water, or a gas such as air.

c)

An essential tool in many bakeries and kitchens, rolling pins are used to evenly flatten everything from pie and pastry doughs to cookie and pasta doughs

d)

This tool is in cone- or triangular-shaped, hand-held bag made from different pliable and food safe materials that is used to pipe semi-solid foods by pressing them through a narrow opening at one end, fitted with or without a piping tip

60.

60

a)

This tool gives you a firm strong handle to hold, making stirring easier and more effective–and without any fear of the handle breaking. It also provides you with a solid tool for scraping things off the sides and bottom of your pan.

b)

This is a cooking utensil which can be used to blend ingredients smooth or to incorporate air into a mixture, in a process known as whisking or whipping.

c)

An essential tool in many bakeries and kitchens, rolling pins are used to evenly flatten everything from pie and pastry doughs to cookie and pasta doughs

d)

This is a mixer attachment, typically shaped like a helix (corkscrew shape) or "C" looking hook.

BPP Midterm Examinationa

Total questions: 60

Worksheet time: 3600secs

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