Libertad National High School

Libertad, Bunawan, Agusan del Sur

4th Summative Test in BPP 10
Test I. Multiple Choices
Directions: Choose the letter of the correct answer.

1. If a brownies batter needs 2 cups of milk per cup of 18. A mixture of hard or soft peaked beaten eggs, sugar
flour, how much milk will you need if the batter and cream of tartar.
requires 5 ½ cup of flour? a. meringue b. batter c. dough d. coat
a. 5 ½ b. 2 ½ c. 4 ½ d. 11 19. The process of powdering the bottom of the pan to
2. A chiffon cake needs 300 g of flour per 8 eggs, how prevent the batter from sticking in.
much eggs will be needed to complement 900g of a. dredging b. powdering c. coating d. dusting
flour? 20. It is a kitchen tool in the form of stiff, thin wire loops
a. 12 b. 14 c. 15 d. 24 attach to a handle used to blend ingredients
3. Ganache is a mixture of simmering all-purpose cream together.
and what ingredient? a. wire whisk b. spatula c. blender d. spoon
a. butter b. batter c. caramel d. chocolate
4. To make caramel you will be needing the following
Except.
a. sugar b. butter c. cream d. eggs Test II. True or False
5. How much time (minutes) is needed to preheat an Directions: Write TRUE if the statement is correct
oven?
a. 10 b. 15 c. 18 d. 20
and leave it blank with no answer if the statement
6. A white sugar weighs 200g per cup, how many cups is incorrect.
are there in 20kg of sugar?
a. 10 b. 20 c. 50 d. 100 21. Eggs contain flavor which makes the product more
7. An All Purpose Flour weighs 100g per cup, how many desirable.
kilogram are there in 20 1/8 cups? 22. Sugar serves as a whipping aid to stabilize beaten
a. 1.10 kg b. 1.5kg c. 1.9kg d. 2.01kg egg foam
8. How much sugar is needed for 10 cups all-purpose 23. In cakes, the heat of baking causes the starch in
cream if a caramel mixture needs 1 cup sugar and a flour to absorb liquid and swell. This process is called
half of all purpose cream? gelatinization
a. 1000g b. 1500g c. 1800g d. 2000g 24. Salt has the most pronounced effect on flavor where
9. 9 eggs and 8 cups of brown sugar are needed in it sweetens the product.
making Chantilly bar, If we will have 100 eggs in our 25. Sugar Makes the color of the crust brown or richer.
mixture, how many cups of brown sugar are needed? This is due to the Maillard reaction. It is a chemical
a. 50 b. 60 c. 70 d. 89 reaction wherein protein and sugar react together
10. how much tablespoons are there in 60 1/5 cups of when subjected to high temperature.
flour? 26. Sifting is to pass the flour through the sieves to
a. 800 b. 850 c. 900 d. 963.2 make it finer and light.
11. It is an icing, made of butter and/or shortening and 27. Dough contains more liquid than batter.
blended with confectioner’s sugar or sugar syrup. 28. Kneading is necessary in making cake.
a. butter cream b. custard c. ganache d. syrup 29. folding is a technique needed in chiffon cake
12. What type of icing is made out of boiled sugar syrup making.
that is agitated so that it would crystallize into a 30. Meringue is a very important ingredient in making
mass of extremely small white crystals? pandesal.
a. butter cream b. custard c. filling d. fondant
13. What method of portioning is done with the use of Test III. Enumeration
food scale? Directions: Enumerate what is asked.
a. counting b. cutting c. measuring d. weighing
14. Which refers to heating the oven to attain the 31-35. Tools and equipment needed in baking Brownies.
required baking temperature before baking? 36-40 Base of Pettit Four
a. baking b. broiling c. pre-heating d. proofing 41-45 Types of Pettit Four
15. This type of cake icing is achieved using cold heavy
whipping cream and sugar.
a. whipped cream c. royal icing Test IV. Procedure relay
b. boiled icing d. ganache Directions: Give what is asked.
16. Is made from sifted powdered sugar, milk and 46-50 Relay the steps in making PAN DE SAL.
superior butter.
a. whipped cream c. butter cream
c. boiled icing d. royal icing
17. It is a waterproof and grease resistant paper placed
in the bottom of the pan.
a. parchment paper c. wax paper
b. bond paper d. cellophane