Republic of the Philippines
Region XII
Department of Education
San Jose National High School
3rd Periodical Exam in BPP
Name:_________________________________________________________ Score:___________________
Section:________________________________________________________ Date:___________________
Directions: Read and analyze the questions carefully. Write only the letter of your answer before the number.
1. Which of these is a key ingredient for providing structure in most cakes?
a) Sugar b) Flour c) Milk d) Vanilla extract Answer: b) Flour
2. What is the primary purpose of sugar in a cake?
a) To add moisture b) To sweeten and tenderize
c) To leaven the cake d) To bind ingredients
3. Which ingredient helps to emulsify fats and liquids in a cake batter?
a) Baking powder b) Eggs c) Salt d) Flour
4. What is the role of baking powder or baking soda in a cake recipe?
a) To add flavor b) To leaven the cake
c) To tenderize the crumb d) To stabilize the batter
5. Which of these is a common type of fat used in cakes?
a) Water b) Oil c) Flour d) Sugar
6. How should you typically measure dry ingredients like flour?
a) Scoop directly from the bag
b) Level with a straight edge after spooning into the cup
c) Pack tightly into the measuring cup
d) Shake the measuring cup to settle the flour
7. How should you measure liquid ingredients like milk or water?
a) In a dry measuring cup
b) In a liquid measuring cup with a spout
c) By weight on a scale
d) By estimating visually
8. Why is accurate measurement important in cake baking?
a) It doesn't really matter, close enough is good enough
b) It ensures the cake's texture, flavor, and rise are correct
c) It only affects the cake's appearance
d) It only affects the baking time
9. What is the purpose of creaming butter and sugar together?
a) To combine the ingredients
b) To incorporate air and create a light texture
c) To melt the butter
d) To dissolve the sugar
10. What does "room temperature" mean for ingredients like butter and eggs?
a) Straight from the refrigerator
b) Cool but not cold, around 68-72°F (20-22°C)
c) Warm to the touch
d) Slightly melted
11. You're making a chiffon cake, which requires a light and airy texture. Why is it crucial to accurately
measure and sift the flour in this recipe?
a) Sifting is unnecessary as long as the flour is measured correctly.
b) Accurate measurement and sifting ensure the proper gluten development and prevent a dense
cake.
c) It doesn't matter how the flour is measured or if it's sifted, as long as the other ingredients are
correct.
d) Sifting is only important for cakes that use a lot of leavening agents.
12. A cake recipe calls for "1 cup of softened butter." Why is it important that the butter is softened and
not melted?
a) Melted butter will make the cake taste greasy.
b) Softened butter incorporates air when creamed with sugar, contributing to the cake's lightness.
c) It doesn't matter if the butter is softened or melted, the cake will turn out the same.
d) Melted butter will make the cake rise too quickly.
13. You're substituting honey for sugar in a cake recipe. Knowing that honey is sweeter than sugar, what
adjustment should you make to the recipe?
a) Use the same amount of honey as the sugar called for in the recipe.
b) Use less honey than the sugar called for in the recipe.
c) Use more honey than the sugar called for in the recipe.
d) It doesn't matter how much honey you use, the cake will taste the same.
14. A cake recipe specifies using "large eggs." If you only have medium eggs, how should you adjust the
quantity?
a) Use the same number of medium eggs as the recipe calls for large eggs.
b) Use fewer medium eggs than the recipe calls for large eggs.
c) Use more medium eggs than the recipe calls for large eggs.
d) The size of the eggs doesn't matter in a cake recipe.
15. You're developing a new cake recipe that caters to a health-conscious market. Which combination of
ingredient choices would best contribute to a healthier profile without sacrificing flavor or texture
significantly?
a) All-purpose flour, white sugar, regular butter, whole milk.
b) Whole wheat flour, honey, applesauce (to replace some fat), skim milk.
c) Cake flour, granulated sugar, vegetable oil, water.
d) Bread flour, brown sugar, shortening, soy milk.
16. Imagine you want to create a cake with a strong citrus flavor. Which approach to incorporating citrus
would be MOST effective in achieving a vibrant and lasting citrus taste?
a) Adding a small amount of lemon extract to the batter.
b) Using lemon zest and freshly squeezed lemon juice in the batter, and a lemon glaze after
baking.
c) Adding a few drops of lemon essential oil to the batter.
d) Simply increasing the amount of lemon extract in the recipe.
17. You're experimenting with different fats in a cake recipe. Which fat would likely result in a cake with
the most tender and moist crumb, but potentially less flavor?
a) Butter b) Shortening c) Coconut oil d) Olive oil
18. Which type of flour is typically used for making sponge cakes due to its lower protein content?
a) Bread flour b) All-purpose flour c) Cake flour d) Pastry flour
19. Which mixing method is commonly used for sponge cakes to incorporate air into the eggs?
a) Creaming method b) Folding method c) Whipping method d) Rubbing-in method
20. What is the purpose of separating the eggs in a sponge cake recipe?
a) To make the cake richer
b) To create a light and airy texture
c) To make the cake rise higher
d) To make the cake more flavorful
21. What is a common ingredient added to sponge cakes for flavor and moisture?
a) Oil b) Butter c) Milk or water d) Shortening
22. At what stage of the sponge cake making process is the egg white foam typically folded into the
batter?
a) Before whipping the egg whites
b) After whipping the egg whites and before adding dry ingredients
c) After adding the dry ingredients
d) It doesn't matter when the egg whites are folded in
23. How do you test a sponge cake for doneness?
a) By pressing the top of the cake; it should feel firm.
b) By inserting a toothpick into the center; it should come out clean.
c) By checking the internal temperature with a thermometer.
d) All of the above.
24. Why is it important to cool a sponge cake upside down after baking?
a) To prevent it from sticking to the pan
b) To prevent it from collapsing
c) To make it easier to frost
d) To make it more flavorful
25. Which of these is a type of sponge cake?
a) Pound cake b) Angel food cake c) Cheesecake d) Fruitcake
26. You're making a sponge cake and notice it's not as light and airy as it should be. Which of the
following is the MOST likely culprit?
a) Over-baking the cake.
b) Not whipping the egg whites to stiff peaks.
c) Using bread flour instead of cake flour.
d) All of the above.
27. Why is it crucial to gently fold the dry ingredients into the egg white foam in a sponge cake batter,
rather than mixing vigorously?
a) Vigorous mixing will incorporate too much air.
b) Vigorous mixing will deflate the egg white foam, resulting in a dense cake.
c) Gentle folding is only for angel food cakes, not sponge cakes.
d) It doesn't matter how you mix the ingredients.
28. A recipe calls for separating eggs for a sponge cake. What is the PRIMARY reason for this step?
a) Separating eggs makes the cake easier to frost.
b) Separating eggs allows you to whip the egg whites to create a stable foam.
c) Separating eggs makes the cake more flavorful.
d) Separating eggs is just a traditional step with no real purpose.
29. You're making a chiffon cake, a type of sponge cake that includes oil. Why is oil added to a chiffon
cake batter, but not typically to a standard sponge cake?
a) Oil makes the chiffon cake rise higher.
b) Oil adds richness and moisture to the chiffon cake.
c) Oil is used to replace the eggs in a chiffon cake.
d) Oil makes the chiffon cake easier to frost.
30. You've baked a sponge cake and cooled it upside down as instructed. However, it still slightly
deflated. What could have contributed to this issue?
a) The oven temperature was too low.
b) The cake wasn't cooled completely upside down.
c) The egg whites were over-whipped.
d) The dry ingredients were added too early.