BPP-2ND QUARTER

What is the primary leavening agent in most bread recipes?

• Baking powder

• Salt

• Sugar

• Yeast

  Which type of flour is commonly used in pastry production?

  

• All-purpose flour

• Bread flour

• Cake flour

• Sugar

   Explain the role of sugar in the fermentation process of Filipino bread dough.

     

• Adds moisture

• 2. Feeds yeast for fermentation

• 2. Enhances flavor

• 2. Provides sweetness

   At what temperature is a typical Filipino bakery oven set for baking bread?

• • 150-180°F

• • 200-250°F

• • 300-350°F

• • 400-450°F

During bread production, if the dough is too sticky, what should be applied to the hands and work surface?  

• Flour

• 2. Oil

• 2. Salt

• 2. Water

  Develop a new bread recipe that incorporates unconventional ingredients. Outline the key steps in the production process.

• 1. Lists ingredients without steps

• 1. Modifies a traditional recipe without creativity

• 1. Presents an unrelated recipe

• Provides a creative recipe with detailed steps

  When applying an egg wash to pastry, what is its primary purpose?

• To add flavor

• 2. To create a shiny crust

• 2. To speed up baking time

• To reduce sweetness

  What is the purpose of laminating dough in pastry making?

   

• To create layers and flakiness

• 2. To increase sweetness

• 2. To reduce gluten development

• To speed up baking time

Identify the possible reasons for a bread loaf not rising properly during baking.

 

• 1. Excessive sugar content

• Insufficient yeast activity

• 3. Overmixing the dough

• 3. Too much salt

   Assess the importance of proper proofing in the final quality of a bread product.

  

• Critical for proper texture and volume

• 2. Increases baking time

• 2. Negligible effect on taste

• Reduces shelf life