DAVAO WISDOM ACADEMY

F. Torres St., Davao City

Senior High School Department

Subject: BPP- GRADE 11

Examination: Second Summative Examination Teacher: Ms. May Anne T. Rodriguez

Name:___________________________________________________Date:____________ Score:_______
Test I: Multiple Choice. Instruction: Encircle the letter of the correct answer

1. What do you call of solid crusts with a hollow center that contain filling such as whipped cream, fruit, etc?
a. Brioche pastries b. Pie and Tarts c. Shortcrust pastry d. Choux pastries
2. It is very pastry from a sheet of dough that is as thin as tissue paper?
a. Croissant b. Danish pastry c. Puff pastry d. Phyllo pastry
3. This ingredient is essential to pastry-making because it develops strands of gluten that gives dough an
elastic structure and that expands in the oven?
a. Wheat flour b. Semolina c. Rising flour d. Durum flour
4. What is the process applied to bread dough to develop gluten?
a. Creaming b. Kneading c. Sifting d. Melting
5. What pastry is made from non-laminated yeast dough that is rich in eggs and butter?
a. Choux b. Brioche c. Pie and Tarts d. Shortcrust
6. This is a sweet pastry made from laminated bread that results to light, crisp, and slightly flaky textures?
a. Danish pastry b. Puff pastry c. Phyllo pastry d. Croissant
7. These ingredients tenderize the gluten in the flour?
a. Wheat flour b. Fat c. Liquid ingredients d. Leavening agents
8. What do call of professional chefs skilled in making and producing baked products such as pastries,
desserts, and breads?
a. Pastry chefs b. Chef master c. Master chef d. Cooking master
9. Which country that pastry originated?
a. Babylonia b. Greece c. Egypt d. Rome
10. This pastry can be made in a pan without being rolled into balls to make an ordinary load that toasts
beautifully?
a. Brioche loaf b. Brioche a tete c. Brioche pastry d. Brioche Nanterre
11. A tart shell should be baked with 500 F and under how many minutes?
a. 10 b. 15 c. 20 d. 25
12. What process is know before placing the mixture of ingredients inside the oven, the oven must be turned on
and let it heat up to the right temperature?
a. Initialization b. Tone down c. Startup d. Preheat
13. Which of the following food items need to be baked at the top of the oven?
a. Lasagna b. Pizzas c. Pies d. Flat bread
14. It is done by cutting the solid fat into the flour, or adding melted or liquid oil?
a. Laminated pastry b. Shortcrust pastry c. Brioche pastries d. Non-laminated pastry
15. Undergoes the process of repeatedly folding the solid fat into the dough to create very thin alternating layers
of butter and dough?
a. Laminated pastry b. Shortcrust pastry c. Brioche pastries d. Non-laminated pastry

Test II: Modified True or False: Instructions: write TRUE if the statement is true and underlined the word
that make it FALSE.
________16. Buko pie should be baked over 375 F for 40 to 45 minutes.
________17. Egg tart originated in Hong Kong as a kind of dim sum during the 1940s.
________18. Based on history, croissant was first baked in Vienna and later to France in the 17th
century.
________19. Chicken empanada is a type of pastry that is stuffed with chicken meat, potato, carrots,
and sweet peas.
________20. Buko pie originated in Baguio City

BPP 11 / SECOND SUMMATIVE EXAMINATION SEPT. 23-24 1-2 PARENT/GUARDIAN: ______________

Test III: Match column A with column B. Write the letter of the correct answer on the space provided.
A B
_______21. Rolling pin a. it has hollow removable centers used
in baking chiffon cakes
_______22. Strainer b. it is a thin, flat metal pan that has no or only
shallow sides used to bake a variety of baked products.
_______23. Pastry wheel c. it is a round bladed knife used to cut dough and seal edges
of pastry products.
_______24. Grater d. it is used to cut fruits and vegetables into different sizes.
_______25. Cookie sheet e. it is a tool with perforations used to shred cheese,
chocolates, and other fresh fruit ingredients
_______26. Paring knife f. it is made of wires held attached to a handle used for cutting
in shortening in the preparation of pies, biscuits, or
doughnuts
_______27. Pastry bag g. it is used to beat or whip egg, butter, sugar, and cream.

_______28. Tube center pan h. it is a funnel-shaped container with a pointed end used for
designing baked products.
_______29. Pastry blender i. it is used to flatten or roll dough for rolls, crusts, and other
baked products.
_______30.Wire whisk j. it is used in removing dirt and lumps from dry ingredients. It
may also be used to combine and sieve ingredients.
k. this depends on the relative amount of fat and water used
on the manipulation.

Test IV: Explain the following characteristics of pastry products. 2 points each

31-32. Appereance
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33-34. Color
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35-36. Moisture
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37-38. Mouthfeel
___________________________________________________________________________
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39-40. Texture
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BPP 11 / SECOND SUMMATIVE EXAMINATION SEPT. 23-24 2-2 PARENT/GUARDIAN: ______________