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Technology and Livelihood Education G7-Bread and Pastry Production
Technology and Livelihood Education G7-Bread and Pastry Production
Department of Education
Region IV-A CALABARZON
Division of Rizal
MULTIPLE CHOICE: Read the statements carefully and choose the letter of the correct answer. Write
your answer on the space provided before the number.
____ 1. It is the process of cooking food by indirect heat or dry heat in a confined space.
____ 2. It is a type of baking pan that has 12 formed cups for baking muffins and cupcakes.
____ 3. It is a type of baking pan with scalloped sides used for baking elegant and special cakes.
A. Tube Center Pan B. Bundt Pan C. Pop Over Pan D. Jelly Roll Pan
____ 4. It is a type of baking pan made of porcelain or glass used for baking individual custards.
____ 5. This is a large oven into which entire racks are full of sheet pans and can be wheeled for baking.
____ 6. This is a freestanding oven in which breads are placed directly on the bottom or deck of an oven.
____ 7. This is a type of an oven which is made of thick walled cast iron cooking pot with tight fitting lid.
____ 8. An oven that contains fans and circulates the air and distribute the heat rapidly into the interior.
____ 9. This is a mixing baking tool used to remove bits of food inside the mixing bowl.
____ 10. A type of measuring tool in baking used to measure ingredients in large quantities.
____ 11. This is a type of cutting tool in baking used to cut dough when making pastries.
____ 12. A type of preparatory tool in baking used to flatten and roll the dough.
____ 13. This is a preparatory tool in baking used to remove muffins and molded cookies in baking pans.
____ 15. It is a measuring tool in baking used in measuring small quantities of ingredients.
____ 16. It is a mixing tool in baking used for mixing ingredients and comes in different sizes.
____ 19. It is a mixing tool in baking used in different baking procedures for beating, stirring and blending.
ANALOGY: Complete the table and write your answer on the space provided for it.
Ingredients Substitutions
2 T All Purpose Flour 26. ½ tablespoon ______________________
1 oz Unsweetened Chocolate 27. 3 tablespoon ______________________
1 cup Honey 28.1 ¼ cup ______________________
1 ¼ cup Butter 29. 1 cup ______________________
1 tablespoon Cornstarch 30. 2 tablespoon ______________________
TRUE OR FALSE: Write TRUE if the statement is correct and FALSE if the statement is wrong.
_________________ 32. Cutting board should be stored horizontally to avoid moisture collection.
_________________ 38. Put frequently used item far from the point of use.
_________________ 40. Make sure that the areas used for storing equipment are clean and dry
MATCHING TYPE: Match column A with Column B. Write the letter on the space provided.
COLUMN A COLUMN B
_____ 41. The chance or the probability A. Adverse Health Effect
that a person will be harmed. B. Hazards
_____ 42. Caused by organisms such as C. Chemical Hazards
Viruses, bacteria, fungi and parasites D. Risks
E. Physical Hazards
_____ 43. Source of potential damage, harm F. Wet Floor
Or adverse health effects. G. Ergonomic Hazards
H. Psychological Hazards
_____ 44. Safety Hazards I. Unsafe Workplace
J. Biological Hazards
_____ 45. Vapor or Gaseous substance K. Trip Hazards
_____ 46. Slips, falls
_____ 47. Nose vibration energy
_____ 48. Decrease in life span
_____ 49. Those that are basically causing stress
_____ 50. Awkward posture arising from improper work methods
ENUMERATION:
51-56
ESSAY:
57-58
Why is it important to learn on how to measure Dry and Liquid Ingredients in baking accurately?
“Always put God in the center of your life anak” - Sir Harvey