Summative Test in TLE 7

nd
2 QUARTER Bread & Pastry Production

Name: ___________________ Grade & Section: ______

Directions. Read carefully the following questions. Write your answer in your answer sheet.
Answer only.
I. Multiple choice
1. It is used to measure large quantities of ingredients.
A. measuring glass C. timer
B. measuring spoon D. weighing scale
2. It is also called a mixing spoon which comes in various sizes suitable for different types of
mixing.
A. mixing spoon C. rubber scraper
B. pastry brush D. wooden spoon
3. It is used to mold and shape cookies.
A. cake decorator C. pastry blender
B. Cookie press D. grater
4. It is used for cutting biscuits or doughnuts.
A. biscuit and doughnut cutter C. electric mixer
B. cutting tools D. grater
5. It is used to hold ingredients together.
A. rolling pin C. utility tray
B. spatula D. wooden spoon
6. It is used to beat eggs or whipping cream.
A. rubber scraper C. wire whisk
B. spatula D. wooden spoon
7. It is also known as a stack oven.
A. convection oven C. mechanical oven
B. deck oven D. rack oven
8. It is used to grate, shred or slice cheese, carrots, and cabbage.
A. flour sifter C. knife
B. grater D. pastry wheel
9. It is used to flatten or roll the dough.
A. mortar and pestle C. rolling pin
B. grater D. pastry wheel
10. It is used for baking loaf bread.
A. bundt pan C. loaf pan
B. jelly roll pan D. pop over pan

I. Direction: Write the equivalent of the following measurements.

11. 1 cups = ______ tbsp.

12. 3 gallons = ______ quarts
13. 1 kilo = ______ lbs.
14. 3 pounds = ______ ounces
15. 4 cups = ______ pints

II. Identify if wet or dry ingredients. Write DI for dry ingredients; WI for Wet ingredients .

16. Flour- ______

17. Milk- _______
18. Oil- ________
19. Sugar- ______
20. Baking Powder- ________

III. Write the missing letters to identify what tools and materials used in baking.
21. __________ This is used to measure liquid ingredients.
M___A SU__ ING ___LA___ S
22. __________ It is the tool used in sifting the flour.
___ I F __ E R
23. __________ This tool is used to level off ingredients when measuring.
S___ A T ___ L ____
24. _________ This tool is used to measuring large quantities of ingredients.
___ E I ___ H I N ___ S C ___ L E
 25. __________ This tool is used in leveling off ingredients in the absence of
spatula.
_____ N ___ _____ E

IV. Multiple choice.

26. It is anything that can be offered to a market that might satisfy a want or need.
A. Need B. Want C. Product D. Entrepreneurial
Competencies
27. Things that are desirable or of interest and are not necessary for survival.
A. Need B. Want C. Product D. Entrepreneurial
Competencies
28. Defined as goods or services that are required for health and safety
A. Need B. Want C. Product D. Entrepreneurial
Competencies
29. It is the controlled decomposition of organic matter by microorganisms mainly bacteria and
fungi into humus like products.
A. Reduce B. Re-use C. Recycling D. Composting
30. It is the treatment of waste materials through a process of making them suitable for
beneficial use and for other purposes
A. Reduce B. Re-use C. Recycling D. Composting
31. It refers to the proper discharge of any solid waste into or any land.
A. Waste avoidance B. Waste segregation C. Waste reduction D. Waste
disposal
32. It is the minimization of wasteful consumption of goods.
A. Waste avoidance B. Waste segregation C. Waste reduction D. Recycling
33. It is caused by lead, which may impair the synthesis of normal hemoglobin.
A. Anemia B. Leukemia C. Bladder cancer D. Kidney damage
34. It is a cancer of certain white blood cells (caused by benzene).
A. Anemia B. Leukemia C. Bladder cancer D. Kidney damage
35. A toxic from some chemicals or viral (e.g.in health care workers).
A. Hepatitis B. Cancer C. Bladder cancer D. Kidney damage

V. TRUE or FALSE Direction: Read each statement below carefully. Write a T if you think
the statement is TRUE and write F if you think the statement is FALSE.

36. ____ Success in food preparation depends on the correct amount of ingredients stated on
the recipe.
37. ____ The best way to get the correct amount of ingredients is guessing.
38. ____ It is essential for a worker to be aware of the safety regulatios in teh workplace.
39. ____ Waste management is the collection, transport, processing or disposal, managing and
monitoring of waste materials.
40. ____ Kitchen tools make cooking harder.
41. ____ Grease and dirt that gather in stove rims and hoods are fire hazards.
42. ____ Most food service accidents happen in the kitchen. This is due to a lack of knowledge
and training of food workers in the use of tools and equipment.
43. ____ Baking powder can be used to scrub surfaces in much the same way as commercial
abrasive cleansers.
44. ____ Deck Ovens are also called Stack Oven because the items to be baked either on
sheet pans or in the case of some bread freestanding are placed directly on the bottom or
deck of the oven.
45. ____ Convection Oven is a large oven into which entire racks full of sheet pans can be
wheeled for baking.

VI. ENUMERATION

Give at least FIVE (5) EQUIPMENT OR TOOLS that can be used in BREAD and PASTRY.

46. ____________
47. ____________
48. ____________
49. ____________
50. ____________