Republic of the Philippines

Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OFFICE OF CABANATUAN CITY
DAAN SARILE INTEGRATED SCHOOL
Cabanatuan City

ACHIEVEMENT TEST IN BREAD AND PASTRY PRODUCTION 7/8

S. Y. 2021 - 2022

Directions: Carefully read the questions and encircle the letter that corresponds
to the best answer.

I. BAKING TOOLS AND EQUIPMENT AND THEIR USES

1. Lola Emie will make a chiffon cake for her granddaughter's fifth birthday. Which pan
should she use that is deeper than a round pan, has a removable hollow center, and
is ideal for baking chiffon type cakes?
A. Bundt Pan C. Muffin Pan
B. Jelly Roll Pan D. Tube Center Pan

2. On the first day of face-to-face classes for Kindergarten pupils at Daan Sarile
Integrated School, teachers will distribute gingerbread cookies. Which baking tools
are suitable for cutting and shaping biscuits and doughnuts?
A. Biscuit & Doughnut Cutter C. Griddle Pan
B. Cookie Press D. Jelly Roll Pan

3. Arbel's bananas have become overripe. She decided to make banana bread to avoid
wasting food. Which of the following cake pans is appropriate for making banana
bread?
A. Custard Cup C. Muffin Pan
B. Loaf Pan D. Pop Over Pan

4. Joanna is in the process of making a cake. Which of the baking tools will she use to
sift the flour first, breaking up any lumps before combining it with the mixture?
A. Flour Sifter C. Pastry Blender
B. Grater D. Strainer

5. Melody requires 3/4 cup of milk to make custard. Which of the following measuring
tools should be used to accurately measure the liquid ingredient?
A. Graduated Cup C. Measuring Glass
B. Measuring Cup D. Measuring Spoon

6. Which of the following completely beats, stirs, and blends the ingredients?
A. Electric Mixer C. Rubber Spatula
B. Mixing Bowl D. Wire Whisk

7. Students in Grade 9 were tasked with demonstrating their ability to make the dessert
Food for the God. What tool should they use to cut glazed fruit, nuts, or other
ingredients?
A. Cutting Tools C. Knife
B. Kitchen Shear D. Paring Knife

8. You will need to measure ingredients in large quantities. Which of the following
measuring tools should you use?
A. Measuring Cup C. Measuring Spoon
B. Measuring Glass D. Weighted Scale
 Republic of the Philippines
Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OFFICE OF CABANATUAN CITY
DAAN SARILE INTEGRATED SCHOOL
Cabanatuan City

9. Which baking equipment is a thick-walled cooking pot with a tight-fitting lid that has
been used as a cooking vessel for centuries?
A. Convection Oven C. Dutch Oven
B. Deck Oven D. Mechanical Oven

10. Which of the following describes its mechanism as being similar to a Ferris wheel
because the food is in motion while baking in this type of revolving oven?
A. Deck Oven C. Mechanical Oven
B. Dutch Oven D. Rack Oven

II. PERFORM MENSURATION AND CALCULATIONS

11. Which should be added to sweet milk in order to produce a sour milk?
A. Butter C. Vinegar
B. Milk D. Water

12. It is what you add to lard to produce a substitute for butter?

A. Honey C. Salt
B. Oil D. Sugar

13. Which of the following can be used in place of honey?

A. Butter C. Milk
B. Dry Yeast D. Sugar plus liquid

14. Which is the most commonly used cornstarch substitute for thickening?
A. Baking Powder C. Flour
B. Cake Flour D. Heavy Cream

15. What ingredients should be added to cocoa to make a chocolate substitute?

A. Butter C. Milk
B. Honey D. Oil

16. Which of the following is NOT TRUE when it comes to accurately measuring dry
ingredients like flour?
A. Fill the measuring cup while pressing until it is full.
B. Level off with spatula
C. Sift the flour.
D. Scoop to fill the measuring cup to overflow. Do not shake.

17. When measuring, which tool is used to level the ingredients?

A. Bolo C. Spatula
B. Fork D. Spoon

18. What do we take out of the brown sugar and roll with a rolling pin before measuring?
A. Dirt C. Scum
B. Lumps D. Soil

19. How do we get rid of lumps in baking powder or baking soda?

A. Measuring C. Sifting
B. Overflowing D. Stirring
 Republic of the Philippines
Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OFFICE OF CABANATUAN CITY
DAAN SARILE INTEGRATED SCHOOL
Cabanatuan City

20. Which of the following should not be done with a cup when measuring liquid
ingredients?
A. Lift the cup C. Sift
B. Shake D. Tap

III.MAINTAIN OF TOOLS AND EQUIPMENT

21. Which of the following cleaning materials is acidic, eats away at the tile grout, and
should be properly diluted when cleaning the kitchen?
A. Baking Soda C. Lemon Juice
B. Borax D. Vinegar

22. You want to use a natural, non-poisonous disinfectant that removes mold and
mildew and has an aromatic fragrance that will both freshen and clean the area.
Which of the following should you use?
A. Baking Soda C. Tea Tree Oil
B. Borax D. Vinegar

23. Which of the following destroys microorganisms found in the object?

A. Cleaning C. Sponge
B. Disinfectant D. Washing

24. Which of the following should not be used on marble?

A. Baking Soda C. Lemon Juice
B. Borax D. Vinegar

25. Which of the following statements about preventive maintenance practices in handy
tools is FALSE?
A. Have a periodic inspection and cleaning of tool.
B. Protect all handy tools from dirt, rust and corrosion by soaking them in water.
C. Rinse tools and utensils in very hot clean water to sterilize them.
D. Wash and dry utensils with a clean dry rag before storing them.

26. Which of the following is the first step in periodic cooking range inspection and
maintenance?
A. Clean the parts thoroughly particularly those that are removable. Clean the
burners with a dry brush or with a clean dry cloth.
B. Remove and wipe food particles, burnt sediments and grease away from top of
the range.
C. Remove the grates before cleaning the entire oven. Scrape the food particles
carefully. Wash and dry the removable parts very well.
D. Switch off and remove the electric plug to allow the range to cool before cleaning

27. Which of the following statements does not demonstrate importance of proper tool
and equipment care and storage?
A. Improves appearance of general-shop and construction areas.
B. It is an important factor for safety and health as well as good business.
C. Reduces overall tool cost through maintenance
D. This also ensures that tools are not in good repair at hand.
 Republic of the Philippines
Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OFFICE OF CABANATUAN CITY
DAAN SARILE INTEGRATED SCHOOL
Cabanatuan City

28. In the following statement which does not guidelines in storing tools and equipment?
A. Cutting boards should be stored vertically to avoid moisture collection.
B. Have a designated place for each kind of tools.
C. Label the storage cabinet or place correctly for immediate finding.
D. Wash and store them wet.

29. Which of the following is not a step in cleaning the mixer?

A. Clean the burners with a dry brush or with a clean dry cloth.
B. Remove the detachable parts.
C.Wash the beaters and bowls after use.
D. Wipe the parts with dry cloth thoroughly.

30. Which of the following statements about cutting tool preventive maintenance
practices is incorrect?
A. Frequently inspect cutting blades before and during operation for damage,
product residue builds up or cleaning needs.
B. Remove the blades and clean separately, and remaining parts are disassembled
and cleaned on regular basis.
C. Replace knives if damaged or if they cannot otherwise be maintained in sanitary
condition.
D. Sharpen knives rarely including retractable knives and disinfect before use.

IV. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES

31. It is a workplace hazard that results in inadequate and insufficient machine guards,
unsafe workplace conditions, and unsafe work practices. Which of the following
hazards can cause harm or have a negative impact on a person's health under
certain conditions?
A. Biological Hazards C. Ergonomic Hazards
B. Chemical Hazards D. Safety Hazards

32. Which of the following hazards have an anatomical, physiological, and psychological
impact on people? Where worker’s hazards include awkward postures caused by
poor work methods and poorly designed workstations, tools, and equipment.
A. Biological Hazards C. Safety Hazards
B. Ergonomic Hazards D. Physical Hazards

33. What hazards are posed by organisms such as viruses, bacteria, fungi, and
parasites?
A. Biological Hazards C. Physical Hazards
B. Ergonomic Hazards D. Psychological Hazards

34. This type of hazard bothers a person so much that his overall health suffers as a
result. Which hazards are causing a worker's stress?
A. Chemical C. Psychological Hazards
B. Physical Hazards D. Safety Hazards
 Republic of the Philippines
Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OFFICE OF CABANATUAN CITY
DAAN SARILE INTEGRATED SCHOOL
Cabanatuan City

35. Which hazards expose people to solid, liquid, vapor, or gaseous substances, dust,
fume, or mist that are hazardous to their health?
A. Biological Hazards C. Psychological Hazards
B. Chemical Hazards D. Safety Hazards

36. Which of the following does not demonstrate a risk assessment process?
A. Analyze or evaluate the risk associated with that hazard.
B. Determine appropriate ways to eliminate or control the hazard.
C. How much a person is exposed to a hazardous thing or condition.
D. identify hazards.

37. Gil was subjected to repetitive movements, bending, and awkward positions. Which
of the following health effects is not caused by a risk Gil encountered while
working?
A. Back Injury C. Limb Injury
B. Injury D. Repetitive Strain

39. What do you call to the chances or probability that a person will be harmed or suffer
a negative health effect?
A. Hazard C. Trip Hazards
B. Risk D. Wet Floor

40. Which of the following sign colors indicates the location of the emergency egress,
first aid, and other safety equipment?
A. Blue C. Red
B. Green D. Yellow

41. To avoid an accident or even death, the worker should be guided in the proper
storage of these items. Which items are being referred?
A. Chemicals C. Cutlery
B. Condiments D. Detergents

42. This is the process of removing or neutralizing hazardous materials that have
accumulated on personnel, workers, and/or equipment as a result of a chemical
incident response. Which of the following protects workers by lowering
contamination?
A. Clean Air Act C. Evacuation
B. Decontamination D. Occupational Safety and Health

43. When worker-spread illnesses endanger the entire workforce's health. As part of
workplace safety regulations, which of the following is required by management to
advise all employees to stay home if they are sick?
A. Biological Hazard C. Health Hazard
B. Chemical Hazard D. Job Hazard

44. If an employee's behavior is unsafe or hazardous, it should be reported to the

appropriate authorities. Which of the following ensures that any accident or
hazardous incident is reported to management in a timely manner?
A. Reporting System C. Workplace Safety
B. Whistleblower D. Workplace Stress
 Republic of the Philippines
Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OFFICE OF CABANATUAN CITY
DAAN SARILE INTEGRATED SCHOOL
Cabanatuan City

45. Which of the following is not a cause of asthma in a person's nervous and mental
systems?
A. Anemia C. Nerve deafness induced by noise
B. Mental ill-health D. Peripheral neuropathy

46-50. Create your own safety sign poster. Your work will be evaluated using the
criteria listed below.

CRITERIA 5 3 1
There is much There is moderate There is less
Relevance to safety relevance with relevance with relevance with
safety safety safety
It is moderately Messages is not
It is very clear and
Messages clear and clear and
informative
informative informative
Color is very much Color is slightly
Color is not related
Color related with the related with the
with the sign
signs sign
 Republic of the Philippines
Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OFFICE OF CABANATUAN CITY
DAAN SARILE INTEGRATED SCHOOL
Cabanatuan City

ANSWER KEY

1. D
2. A
3. B
4. A
5. A
6. A
7. A
8. D
9. C
10. C
11. C
12. C
13. D
14. C
15. D
16. A
17. C
18. B
19. D
20. A
21. D
22. C
23. B
24. D
25. B
26. D
27. D
28. D
29. A
30. D
31. D
32. B
33. B
34. C
35. B
36. C
37. A
38. B
39. B
40. B
41. A
42. C
43. C
44. B
45. A
 Republic of the Philippines
Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OFFICE OF CABANATUAN CITY
DAAN SARILE INTEGRATED SCHOOL
Cabanatuan City

TABLE OF SPECIFICATIONS IN TLE 7/8

Bread and Pastry Production

Level of Behavior, Format, No., &

No. of
No. of % of Placement of Items and the
Topic Days
Item Item Dimension of Knowledge
Taught
R U Ap An E C
Baking tools and equipment,
8 10 20 /
their uses
Standard table of weights and
measures
Conversion/substitution of 8 10 20 /
weights and measure
Proper measuring of ingredients
Types and uses of cleaning
materials / disinfectants
Preventive maintenance
techniques and procedures. 8 10 20 / /
Occupational Health and Safety
Center (OSHC) workplace
regulations
Hazards and risks identification
and control
Occupational Health and Safety
(OHS) indicators
Personal hygiene and proper
hand washing
Effects of hazards in the
workplace
16 20 40 / / /
Safety Regulations
Clean Air Act
Electrical and Fire Safety Code
Contingency Measures and
Procedures
Operational health and safety
procedure, practices and
regulations
TOTAL
 Republic of the Philippines
Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OFFICE OF CABANATUAN CITY
DAAN SARILE INTEGRATED SCHOOL
Cabanatuan City