BREAD AND PASTRY PRODUCTION 9 ASSESSMENT

BPP 9

1. NAME THE FOLLOWING MIXING TECHNIQUES IN BAKING

2. The following are principles in measuring baking ingredients. Write the ingredient where this is applicable.

3. _______11. Do not tap nor shake the cup. _______12. Press into the cup until it takes the shape of its container. _______13. Brush the inside wall of the cup with oil before pouring the ingredient to prevent it from sticking onto the cup.

4. ______14. Place the cup on a flat surface then pour the ingredient to the desired level of measurement. ______15. Stir the ingredient before scooping it with spoon then level the ingredient with a spatula.

5. For numbers 16-25 only. Choose the correct answer in the box.

6. *Binding *Blending *Creaming *Stirring *Kneading *Beating *Cut in/Cutting in *Folding *Whipping *Cut and Fold

7. 26-31. Give the FACTORS TO CONSIDER TO SUCCESSFUL BAKING. 32-40. Give the 9 MALPRACTICES IN BAKING.