BPP Final Exam Reviewer - Grade 12 PDF

**[BPP FINAL EXAM REVIEWER]** **[First Semester]** **Subject:** Bread and Pastry Production ---------------------------------------- **Grade Level:** Grade 12 ------------------------- ### **Topic Given:** Measurement, Selection, Weighing and Substitution of Ingredients ### **\>\>** **Kilograms...

**[BPP FINAL EXAM REVIEWER]** **[First Semester]** **Subject:** Bread and Pastry Production ---------------------------------------- **Grade Level:** Grade 12 ------------------------- ### **Topic Given:** Measurement, Selection, Weighing and Substitution of Ingredients ### **\>\>** **Kilograms** are commonly used in baking to measure ingredients such as flour and sugar. This unit of measurement is more precise and accurate compared to centimeters or liters. For example, a recipe may call for 500 grams of flour. ### **\>\>** Sifting dry ingredients helps to remove any lumps and incorporate **air into the mixture, making the ingredients lighter**. This is important for achieving a smooth and evenly textured baked good. For example, sifting flour can prevent clumps in the batter. ### **\>\>** When measuring flour, it is important to **spoon the flour into the measuring cup and level it off with a straight edge.** This method ensures an accurate measurement and prevents packing the flour, which can lead to dry and dense baked goods. For example, spooning the flour helps to avoid adding too much or too little to a recipe. ### **\>\>** Using a measuring cup with a spout allows for more precise measurement of liquid ingredients. The spout helps to pour the liquid without spills and provides a clear reference point for accurate measurement. For example, measuring cups with spouts are designed to minimize errors when measuring liquids. ### **\>\>** **Applesauce** can be used as a suitable substitution for eggs in baking. It helps to bind the ingredients together and provides moisture, similar to eggs. For example, in a vegan recipe, applesauce can replace eggs to achieve the desired texture and structure in the baked goods. ### **\>\>** The recommended temperature for preheating an oven before baking is usually around **200°C**. This temperature allows for even baking and helps the baked goods to rise properly. For example, most cake recipes suggest preheating the oven to 200°C. ### **\>\>** **Brown sugar should be packed tightly** into the measuring cup to ensure an accurate measurement. This method helps to eliminate air pockets and ensures consistency in the recipe. For example, packing brown sugar tightly will give the correct amount of sweetness to the baked goods. ### ### **\>\>** Weighing ingredients is recommended for better accuracy in baking. Volume measurements can vary depending on how ingredients are packed, while weight measurements provide a more precise measurement. For example, weighing flour instead of using cups can result in consistent and reliable results. ### **\>\>** **Baking powder** is a leavening agent commonly used in baking to help the dough or batter rise. It reacts with moisture and heat to release carbon dioxide, creating bubbles that make the baked goods light and fluffy. For example, adding baking powder to a cake recipe helps it to rise and become fluffy. ### 10. d) All of the above ### **\>\>** When selecting fruits for a pastry recipe, it is important to look for **firmness, bright color, and a sweet smell**. Firm fruits ensure that they will hold their shape during baking, bright color indicates freshness, and a sweet smell indicates ripeness. For example, using ripe and flavorful fruits will enhance the taste and appearance of the pastry. ### ### **Topic Given:** Baking tools and their uses ### **\>\>** A pastry brush is used **to spread oil or melted butter on pastries** to give them a golden and shiny appearance. It helps to enhance the flavor and texture of the pastries. For example, when making croissants, a pastry brush is used to brush melted butter on the dough layers before folding and shaping. ### ### **\>\>** **Measuring cups** are used to accurately measure dry ingredients such as flour, sugar, and spices. They come in different sizes and are marked with measurements for precise baking. For example, when following a recipe, measuring cups are used to measure the exact amount of flour needed for the dough. ### **\>\>** A dough scraper is used **to easily remove dough from a surface**, such as a countertop or a cutting board. It helps to prevent the dough from sticking and makes it easier to transfer the dough to another location or shape it. For example, when kneading bread dough, a dough scraper is used to scrape off any dough that sticks to the countertop. ### **\>\>** **A sieve** is used to sift flour and other dry ingredients to remove lumps and aerate them. It helps to incorporate air into the flour, resulting in lighter and fluffier baked goods. For example, when making a cake, a sieve is used to sift the flour to ensure a smooth and even texture. ### ### **\>\>** A pastry wheel is a tool with a sharp rotating blade that is used **to cut dough into various shapes**, such as strips, squares, or decorative patterns. It helps to create visually appealing pastries and allows for precise cutting. For example, when making lattice pie crust, a pastry wheel is used to cut the dough into thin strips. ### **\>\>** A **rolling pin** is used to shape and mold dough by applying even pressure. It helps to flatten the dough to a desired thickness and create a smooth and uniform surface. For example, when making cookies, a rolling pin is used to roll out the dough before cutting it into shapes. ### **\>\>** A bench scraper is used **to easily remove dough from a surface**, such as a countertop or a cutting board. It helps to prevent the dough from sticking and makes it easier to transfer the dough to another location or shape it. For example, when shaping bread dough, a bench scraper is used to lift and transfer the dough to a baking pan. ### **\>\>** A **grater** is used to grate or zest citrus fruits, such as lemons or oranges, to extract their flavorful outer layer. It helps to add a tangy and aromatic taste to baked goods. For example, when making lemon zest for a lemon cake, a grater is used to grate the outer yellow skin of the lemon. ### **\>\>** A pastry bag is a cone-shaped bag made of cloth or plastic that is used **to pipe or decorate pastries** with frosting, cream, or other fillings. It allows for precise and controlled application of the filling, resulting in beautifully decorated pastries. For example, when making éclairs, a pastry bag is used to pipe the cream filling into the pastry shells. ### **\>\>** A **rolling pin** is used to flatten dough evenly by applying even pressure. It helps to shape the dough to a desired thickness and create a consistent texture. For example, when making pie crust, a rolling pin is used to roll out the dough into a thin and even circle that fits the pie dish. ### ### ### ### ### ### ### ### ### ### ### **Topic:** Mixing Techniques Applied for Pies and Pastries ### ### **\>\>** Mixing techniques in pie and pastry production are primarily used to **evenly distribute ingredients, ensuring that flavors are well incorporated**. Additionally, the process of mixing helps develop gluten, which contributes to the pastry\'s texture and structure. ### **\>\>** The **rubbing-in method** involves rubbing cold fat into flour to create a crumbly texture, resulting in a flaky pie crust. This technique helps to create layers of fat within the dough, which melt during baking and create pockets of air. ### ### **\>\>** In the **rubbing-in method**, the fat is added first and rubbed into the flour before any other ingredients are added. In the **creaming method**, the fat and sugar are creamed together before adding other ingredients. ### ### **\>\>** The **folding method** is used in laminated dough production to create layers of butter. The dough is folded over itself and rolled out multiple times, creating alternating layers of dough and butter. ### **\>\>** Overmixing the dough can lead to **excessive gluten development**, resulting in a tough and chewy texture. It is important to mix the dough just until the ingredients are combined to avoid overmixing. ### ### **\>\>** Puff pastry is made using the **folding method**, where layers of butter are folded into the dough to create a flaky texture. The dough is rolled out and folded multiple times to create numerous layers. ### **\>\>** The folding method is used **to create layers of fat** in the dough, resulting in a flaky texture. By folding the dough and rolling it out multiple times, layers of dough and fat are formed. ### ### **\>\>** The **folding method** is used to combine dry and wet ingredients without overmixing. The ingredients are gently folded together until just combined, ensuring that the dough remains tender. ### **\>\>** One of the main goals of mixing techniques in pie and pastry production is **to evenly distribute fat into the dough**. This helps create a tender and flaky texture in the final product. ### **\>\>** Shortcrust pastry is made using the **rubbing-in method**, where cold fat is rubbed into flour to create a crumbly texture. This technique helps create a tender and crumbly pastry crust. ### ### **Topic Given:** Essential Steps in Bread Making ### ### **\>\>** The first step in bread making is **to mix all the ingredients together** to form the dough. This allows the gluten to develop and creates a uniform mixture. ### **\>\>** Proofing the dough is the process of **allowing it to rise**. This is done to allow the yeast to ferment and produce carbon dioxide, which gives the bread its light and airy texture. ### ### **\>\>** **Yeast** is responsible for the fermentation process in bread making. It consumes the sugars in the dough and produces carbon dioxide, which causes the dough to rise. ### **\>\>** Salt is used in bread making **to enhance the flavor** of the bread. It also helps to strengthen the gluten structure and improve the texture of the bread. ### ### **\>\>** The ideal temperature for proofing dough is around **70-80°C** This temperature range provides optimal conditions for yeast activity and allows the dough to rise properly. ### **\>\>** Kneading the dough helps **to develop gluten**, which gives the bread its structure and elasticity. It also helps to distribute the yeast evenly and remove excess air from the dough. ### **\>\>** After shaping the dough, the next step in bread making is **to proof the dough**. This allows it to rise before baking, resulting in a lighter and fluffier bread. ### **\>\>** Scoring the bread before baking helps **to control the expansion of the bread** during baking. It allows steam to escape and prevents the bread from bursting or cracking. ### ### **\>\>** The final step in bread making is **to proof the dough** before baking. This allows it to rise one last time and develop its final texture and flavor. ### **\>\>** Cooling the bread after baking helps **to prevent it from becoming soggy**. It allows the moisture to evaporate and the crust to become crisp. ### ### ### **Topic Given:** Kinds of Pastry ### ### **\>\>** **Yeast** is the primary leavening agent used in puff pastry to create the light, flaky layers. The yeast helps the dough rise and creates air pockets between the layers when baked. ### **\>\>** **Croissants** are known for their flaky and buttery layers, achieved by folding and rolling dough with layers of butter. The layers create a light and airy texture when baked. ### **\>\>** **Puff pastry** is made by folding and rolling dough with layers of butter. The butter melts during baking, creating steam that lifts the layers and gives the pastry its signature flakiness. ### **\>\>** **Mille-feuille**, also known as Napoleon, is a pastry that is typically filled with cream or fruit and topped with icing. The layers of puff pastry provide a crispy texture. ### **\>\>** **Eggs** are the main ingredient used in making choux pastry. The eggs provide structure and help the pastry rise when baked, creating a hollow center. ### ### **\>\>** **Doughnuts** are known for their round shape and hole in the center. The dough is typically fried and coated with sugar or glaze. ### ### **\>\>** **Danish** pastry is made by dough with layers of butter and sugar. The layers create a flaky and sweet pastry when baked. ### ### **\>\> Éclairs** are typically filled with custard or cream. The pastry shell is made from choux pastry, which provides a light and crisp texture. ### ### **\>\>** **Flour** is the main ingredient used in making shortcrust pastry. The flour is combined with butter to create a crumbly texture, perfect for pies and tarts. ### **\>\>** **Puff pastry** is made by folding dough with layers of butter and then rolling it out. The layers create a light and flaky texture when baked. ###