BPP1.pptx
- 4. PRE-TEST Direction: Read the questions carefully and write the letter of the best answer on a yellow pad paper. 1. Which kind of flour contains more gluten and less starch? A. All-purpose flour B. Bread flour C. Cake flour D. Soft-flour 2. Which of the following flour mixture is thick enough to be rolled and kneaded? A. Batter B. Cream C. Crust D. Dough 3. What kind of sugar s primarily used in preparing icing? A. Brown sugar B. Confectioner’s sugar C. Granulated sugar D. Refined sugar 4. How many cups is equivalent to one gallon? A. 3 B. 5 C. 10 D. 16
- 5. 5. Which of the following ingredients is usually used in dough that gives better taste and flavor? A. Butter B. Compound lard C. Edible tallow D. Vegetable oil 6. It refers to the procedure of rubbing one or two ingredients against a bowl with the tip of a wooden spoon or electric mixer. A. Beating B. Creaming C. Folding D. Stirring 7. What is the basic ingredient in baking that improves aroma, flavor, and nutrition in baked products? A. Baking powder B. Flour C. Shortening D. Sugar 8. Which of the following pastries refer to small, flat, and sweet cake? A. Biscuits B. Cookies C. Muffins D. Pies
- 6. 9. What storing technique is used to draw, fold and cover the bakery products? A. Chilling B. Folding C. Refrigerate D. Wrapping 10. Which of the ingredients is an example of a physical leavening agent? A. Air B. Baking powder C. Baking soda D. Yeast 11. Which of the following cookies needs freezing before it is cut into desired shapes before baking? A. Cookie bar B. Pressed cookies C. Refrigerated cookies D. Rolled cookies 12. It refers to the process of putting your product into containers for easy distribution. A. Labeling B. Packaging C. Storing D. Wrapping
- 7. 13. Which type of mixing technique is done only in baking bread? A. Blending B. Creaming C. Folding D. Kneading 14. It is one of the more innovative methods used in commercial food packaging. A. Canned packaged B. Chill packaging C. Foil packaging D. Freezing packaging 15. What is the first step to have a better result in baking? A. Keeping oneself clean B. Keeping the food and equipment clean C. Keeping the utensils and wok area clean D. All of the above 16. What is the proper way to measure flour accurately? A. Level off with the use of the tines of a fork B. Shake the measuring cup before levelling C. Shovel the flour D.Sift it before measuring
- 8. 17. What is the best step to better results in baking? A. Measure ingredients accurately. B. Memorize the recipe very well. C. Use modern equipment. D. Use only imported ingredients. 18. What is the best substitute for sour milk? A. 1 C sweet milk plus 1 tbsp. vinegar B. 1 ¾ C sweet milk plus 1 tbsp. vinegar C. 2 C sweet milk plus ½ tbsp. vinegar D. 2/3 c sweet milk plus 1 tbsp. vinegar 19. What is the best substitute for 1 cup sifted flour? A. 1 C minus 1 tbsp. sifted all = purpose flour B. 1 C minus 2 tbsp. sifted all = purpose flour C. 1 C plus 2 tbsp. sifted = purpose flour D. 1 C sifted all-purpose flour 20. Which among the choices is a personal cleanliness practice in baking? A. Combing the hair in the working area B. Keeping fingernails long C. Washing the hands after working D. Wearing apron during working hours.
- 11. USES OF FLOUR The main function of flour in baking is to build structure. When the proteins found in wheat flour are hydrated, they interact with each other forming what is known as gluten. As dough or batter containing wheat flour is worked, an elastic network is developed
- 12. - high in gluten, with 12-14% protein content, and has strongest gluten strength.
- 13. - Bread flour has 12-14% protein content and is made from hard wheat flour. The high gluten content causes the bread to rise and gives its shape and structure.
- 14. - has 10-11% protein content and is made from a blend of hard and soft wheat flours, also called the General Purpose Flour or family flour.
- 15. - comparatively low in gluten and so results in a finer texture. Soft flour is usually made into cake flour, which is the lowest in gluten content, and pastry flour, which has slightly more gluten than cake flour.
- 16. - has 7-9% protein content and is made from soft wheat flour. It is good for making cakes and cookies where a tender and delicate texture is desired.
- 17. 1. Provides structure, texture and color to baked products 2. Provides nutritive value to baked products 3. Used as thickening agent 4. Used as binder of food 5. Used as stiffening agent in laundry
- 18. Most types of flour keep well in a sealed container in a cool, dry location. The original paper packaging used for many types of flour is good for long term storage as long as the package has not been opened. Once opened, the shelf life decreases. Many types of flour are now marketed in resealable plastic bags that increase shelf life.
- 19. 1. Whitish color 2. Tolerance 3. Strength 4. Uniformity 5. High absorption
- 20. The generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. The various types of sugar are derived from different sources such as sugar cane and sugar beet, consisting essentially of sucrose.
- 21. - a refined sugar that is white in color and is the most common type of sugar used in baking. It has a slight coarseness to it but is still a very fine grain.
- 22. or powdered sugar that has been pulverized. To prevent lumping and caking, about 3% cornstarch is added.
- 23. - contains caramel, mineral matter and moisture. It also contains a small amount of molasses. It comes in three colors.
- 24. Increases dough development Makes the color of the crust richer Improves the nutritive value, flavor and aroma of the product Makes the bread more tender Increase the volume of the loaf Serves as food for the yeast Contributes to moisture content of baked products, increasing its storing quality Acts as creaming agent
- 25. The egg is an excellent source of protein of high biological value, high ratio of unsaturated fatty acids to saturated fatty acids, and excellent source of minerals and all the vitamins except for Vitamin C.
- 26. Eggs add food value, color and flavor to breads. They also help make the crumb fine and the crust tender. Eggs add richness and protein. Some recipes call for eggs to be used as a wash, which adds a golden shiny luster on top.
- 27. Beaten eggs serve as leavening agent as they incorporate air into the batter or as thickening agent.
- 28. - protein which is found in egg whites and responsible for its gel characteristic. - another protein found in egg whites which coagulates and involve both in heat coagulation and whipping. - present in egg yolk which is responsible for its emulsifying property. It is the portion of the egg yolk that causes spoilage when eggs are stored at warm temperature.
- 29. A type of solid fat that is made from vegetable oils, such as soybean and cottonseed oil. The ingredient is called Shortening because it shortens gluten strands in wheat by adding fat. and crumbly results in a cake, cookie or pie crust
- 30. Since it is 100%, as opposed to the 80% fat content of butter or lard, it results in a very tender baked good.
- 31. – made from plant products such as corn, cottonseeds, soybeans, peanuts, and other sources. As a rule, you can substitute oil for melted shortening. Among produced oils, corn oil and vegetable oils are commonly used in baking. Unless specified in the recipe, olive oil should not be used in baking.
- 32. – made of fatty milk proteins. It contains 80-85 % fat; 10-15 % water and 5% milk solids. When used in baking, it contributes flavor and tenderness.
- 33. – it remains solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32-35°C (90-95 °F).
- 34. – made from hydrogenated vegetable oil. It contains 80-85 percent fat, 10-15 percent water and 5 percent salt. The hydrogenation process makes oil a solid.
- 35. – made of fat from pork. Some people prefer lard to other fats for making pie crust and biscuits because it gives a flakier texture.
- 38. Activity 1 My Sister’s 18th Birthday! • Banquet Style • Total number of guest • Table Set-up