UNIVERSAL EVANGELICAL CHRISTIAN SCHOOL (UECS),Inc.

SY: 2022-2023
Second Monthly Examination
TLE 7

Name:__________________________________ Date:_______________
Grade and Section:__________________ Parent’s Signature:_________
Teacher: Ms. Ronalaine Irlandez,LPT 30
I. IDENTIFICATION: Identify the word being describe in each number. Write
your answer on the blank.
________________1. Type of flour that has the highest amount of protein and gluten
________________2. ____________ is also called soft flour
________________3. Responsible for the golden-brown color of the products
________________4. Responsible for the golden brown color of the products
________________5. It is essential because they maintain the tender structure of
the cake or baked product.

II. TRUE OR FALSE: Write TRUE if the statement is correct and if the
statement is incorrect change the underlined word to make the statement
true. Write your answer on the blank.

________________1. Flour is a powdery substance produced by finely grinding

grain through a process called milling.
________________2. Cake flour combination of bread and cake flour
________________3. Cake flour is milled from soft white wheat flour
________________4. Rye flour contains baking power and salt
________________5. Self-raising flour distinctive flavor many people like and in
contains no gluten.
________________6. Baked product’s taste depends to the flavor of the leaveners.
________________7. Steam works as a leavener because it expands when heated.
________________8. Air is considered also as a powerful leavener. Water changes
to steam when heated causing the mixture to rise.
________________9. Water gives different texture to baked items especially breads
and rolls.
________________10. Milk It gives finer, more velvety grain.

III. Multiple Choice: Encircle the letter of the correct answer.

1. for beating egg whites and for stirring sauces.
a. Pastry blender b. Spiral Whisk c. Spatula d. Sifter
2. for shaping and flattening doughs, the rolling pin is rolled from the center to the
edge and repeated several times until the desired shape is obtained
a. Baking pins b. Cooling rack c. Mixing bowl d. Rolling pin
3. for cooling cakes until ready for icings and frostings
a. Baking pins b. Cooling rack c. Mixing bowl d. Rolling pin
 4. is about 10.2 to 12.7 cm long and 2.5 cm wide
a. Pastry blender b. Spiral Whisk c. Spatula d. Sifter
5. is a stainless mesh or screen for sifting flour or other ingredients before
measuring
a. Pastry blender b. Spiral Whisk c. Spatula d. Sifter
6. are available in different sizes.
a. Baking pins b. Cooling rack c. Mixing bowl d. Rolling pin
7. come in sets of individual spoons measuring 1 tablespoon, 1 teaspoon, ½
teaspoon, and ¼ teaspoon.
a. Measuring cups b. Measuring spoons c. Mixing bowl d. Sifter

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

provided

1. Give the four (4) kinds of leaveners

a.
b.
c.
d.

2. What are the ways for caring and storage of flour? Give at least three (4)
a.
b.
c.
d.