sample questions for bpp ncii (SAMPLE ONLY)
1. If you need 6 pieces eggs, how should you open them?
- open eggs one at a time, open one egg in a bowl; if ok, transfer to a bigger bowl;
open another egg into a small bowl; if ok, transfer to a bigger bowl, and so on...
2. What is the role of each ingredients; flour, fat, yeast, sugar?
- flour - gluten development, framework of any baked product
- main ingredient, gives structure
- fat - shorten the gluten strands, aid in keeping the quality
- tenderizer
- yeast - rise the dough, leavened the bread
- leaving
- sugar - food of the yeast, alds in browning, give sweetness to the product
3. How would you know that you have creamed the butter well enough?
- the butter is lighter in color
- the butter is fluffy
4. What fat substitute can you use for breads?
- margarine, oil, butter, mixture of butter and margarine, lard or shortening
5. What is the difference between butter and margarine?
- Butter is from animals and more expensive while Margarine is from plants and more
affordable.
- Butter is a dairy product, made from milk or cream. Margarine is an oil-based
product. It is typically made of 80 percent vegetable oil and water and flavored to
taste like butter.
- Butter's high fat content is also what gives baked goods their texture. Margarine,
which can contain more water and less fat, may make thin cookies that spread out
while baking
6. Why is it important to select the right pan size for baking products?
- if the pan is too big, batter will spread over a large area. It will be overcook; if pan is
too short, the batter will overflow.
7. How do you check the doneness of bread?
- by checking the internal temperature of the product or by inserting a cake tester/
toothpick in the middle of the product & checking if the batter will still stick to the
tester.
8. How should you portion dough?
- by weight, by scoop/ladle, or by count.
9. Why do you let dough rest after kneading?
- to let gluten strands rest so that they will break-up during forming.
- to allow fermentation to take place
10. How long preheating should be done?
- can be done for 15-30 minutes or until desired temperature is reached.
sample questions for bpp ncii (SAMPLE ONLY)
11. What the difference is between extract and flavor emulsion?
- extract is alcohol based while flavor emulsion is oil /fat based
12. What is the difference between pie and a tartlet?
- a pie is for multiple serving, while a tartlet is for single serving.
13. What is the difference between cake flour and all-purpose flour?
- cake flour has lowest protein content than all-purpose flour.
- Cake flour is softer that an all-purpose flour.
14. Why do you fold egg whites with another ingredient?
- to retain the air bubbles created during the whipping step, to combine two Ingredients
lightly.
15. What other flavors can you use?
- fruit flavor, vanilla, flavor extracts, chocolate, etc.
16. Why do you need to use greased paper to line the pan?
- to avoid the cake from sticking to the pan.
17. What are the different ways of making cakes?
- cream method or conventional method, sponge method, 7 step method (one bowl), 3
step method (muffin).
18. What is shortening? Why is it called such?
- Shortening refers to all fat used in baking. It shortens the gluten strands.
19. How do you check the freshness of the eggs?
● eggs can be checked for freshness thru the ff.
- Shell should be rough and fine
- An egg shell will sink to the bottom
- An egg against the light will be clear, not dark.
- An egg when opened in a plate will have the egg in the center.
20. Where do you stack breads that will be used 2 days from now?
- put breads that will not be used immediately in a tightly sealed bag, in a freezer.
21. How do you measure 2 and ¼ cup flour?
- First, sift the flour to remove the lumps. Then spoon the flour with the use of
measuring cup and let it overflow. Do not shake the measuring cup but level it off with
the use of spatula or a flat sided tool.
22. How do you know that you have creamed the butter will enough?
- You will know that butter has been creamed long enough when the color becomes
lighter. The texture should be fluffy with an increased volume.
23. How do you know that you have beaten the egg whites to thick peaks?
sample questions for bpp ncii (SAMPLE ONLY)
- Thick peaks - Mixture will fall in ribbons from a spoon
- Soft Peaks - Lift the beaters from the whites—the egg white peaks should curl down
- Stiff peaks - Lift the beaters from the whites—the egg white peaks should stand
straight up and if you tilt the bowl, the whites should not slide around.
24. What mixing methods were demonstrated in baking products?
- Creaming method or conventional method
- Two-stage method
- One-Stage method (liquid shortening method)
- Angel food method
- Chiffon method
- Straight dough method
- Sponge method
- Beating method
- Kneading method
- Whip method
