
BBP-ASSESSMENT
Quiz by GERALDINE DE GUZMAN
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- Q1
What is the technique of prolonged cooking of food by dry heat acting by convection, and not by radiation, normally in an oven, but also in hot ashes, or on hot stones?
COOKING
ROASTING
BAKING
CREAMING
30s - Q2
When do we pre-heat the oven in baking?
after measuring
before measuring
before mixing
before baking
30s - Q3
Which of the following tool is used for different baking procedures such as beating, stirring and blending?
Rubber scrapper
Electric Mixer
Wire whisk
Wooden spoon
30s - Q4
According to the recipe knead the dough in floured board or table until smooth. What kind of tools is used?
Colander
Baking pan
Sifter
Rolling pin
30s - Q5
The straight edge or back edge of knife can be used to level the flour ingredient in the absence of:
Pastry Blender
Pastry Brush
Rolling pin
Spatula
30s - Q6
Classify these tools based on their usage; breadtoaster, double broiler, dutch oven.
Measuring Tools
Cutting Tools
Ovens
Mixing Tools
30s - Q7
Dina uses chopping board and knife in cutting carrot into small pieces for her carrot cake. Where do the two tools belong?
mixing tools
preparatory tools
measuring tools
cutting tools
30s - Q8
Marta baked chocolate chip cookies during the preparation of ingredients; she used to measure a one and a half cup of flour but she doesn’t have a measuring cup she only has a measuring spoon, how many tablespoon is equivalent to a cup of flour?
20 Tablespoons
16 Tablespoons
12 Tablespoons
18 tablespoons
30s - Q9
A recipe calls for 3 whole eggs for every 5 cups of flour. A local chef will use 35 cups of flour, how many eggs does he have?
30 whole eggs
12 whole eggs
24 whole eggs
21 whole eggs
30s - Q10
If 2 tablespoon=1 liquid oz., and 4tablespoon=1/4 cup, then how many liquid ounces are there in one cup?
8 ounces
15 ounces
4 ounces
12 ounces
30s