UNIVERSAL EVANGELICAL CHRISTIAN SCHOOL (UECS),Inc.

SY: 2022-2023
Second Periodical Examination
TLE 7

Pangalan:____________________________________ Petsa:_______________
Grade and Section:__________________ Parent’s Signature:_________
Teacher: Ms. Ronalaine Irlandez,LPT 35
I. Multiple Choice: Encircle the letter of the correct answer in each number.
1. Is made of the basic ingredients for bread flour yeast, salt a little sugar and
shortening.
a. Lean Dough b. Rich Dough c. Sponge Dough
2. Contains added ingredients such as sugar, milk butter, nuts, fruits, eggs, and
condiments
a. Lean Dough b. Rich Dough c. Sponge Dough
3. In a_______________, all ingredients are kneaded together and set aside to rise.
a. Batter or no-knead method
b. straight dough method
c. Sponge Dough method
4. _____________ method involves mixing part of the liquid, flour, and all of the
yeast to make a soft mixture This is set to rise until bubbly and the rest of the
ingredients are added later then the mixture is kneaded again.
a. Batter or no-knead method
b. straight dough method
c. Sponge Dough method
5. ______________ eliminates shaping kneading Batter containing less flour is
allowed to rise at least once
a. Batter or no-knead method
b. straight dough method
c. Sponge Dough method
6. Bread may be left plain, dusted with flour or brushed with salt, water or milk egg
a. Finishing b. Second Rising c. Shaping
7. The shaped dough must rise again and must double in size
a. Baking b. Second Rising c. Shaping
8. The risen dough should be punched down before it gets shaped. This takes out air
bubbles and ensures an even rise in the shaped dough.
a. Shaping b. Rising c. Mixing
9. All yeast doughs must be risen at least once before baking to allow time for the
yeast to work.
a. Shaping b. Rising c. Mixing
10. Breads are baked in the center of a hot oven. Specific oven temperatures
are given in each recipe
a. Baking b. Second Rising c. Shaping
II. Identification: Identify what is being described. Write your answer on the
blank.
________________1. Is working with two ingredients very gently to retain air in
the mix
________________2. Is to manipulate by pressure alternating with folding and
stretching
________________3. Is the rubbing of one or two ingredients against a bowl with
the help of a wooden spoon
________________4. Is to beat eggs and cream to fill them air and make them
thick and fluffy
________________5. Incorporates air into the mixture by mechanical agitation
________________6. Is mixing fat and flour with the use of a pastry blender or
two knives in scissor-like manner
________________7. Is often dine by rotating a wooden spoon through a mixture
as needed
________________8. Separates coarse particles by passing through a sieve.
________________9. Is heating below boiling point in a double boiler
________________10. Involves cutting vertically into mixture with the rubber
scraper or spoon and turning over and over

III. True or False: Write True if the statement is TRUE in a success factor in
cake baking and FLASE if not
________________1. A correct recipe
________________2. Low-quality ingredient
________________3. Accurate weighing of ingredients
________________4. Any size and shape of pan
________________5. Not using of standard measuring equipment
________________6. Correct baking temperature
________________7. No over mixing of batter
________________8. Correct mixing method
________________9. Placing the cake pan at the side of the oven
________________10. Always open the oven

IV. ENUMERATATION: Enumerate what is being asked. Write on the space

provided
1. Principles to Follow in Bread Making
a.
b.
c.
d.
e.