Multiple Choices: Select the letter of the best answer and write it on your answer sheet.

1. Rolling pin is used to flatten or roll the dough. What classification of tool does rolling pin
belongs?
a. Preparatory tools c. Cutting tools
b. Mixing tools d. Measuring tool
2. Ovens are essential for producing bakery product. What kind of oven that uses fans to circulate
the air and distribute the heat rapidly throughout the interior?
a. Convection oven c. Rack oven
b. Mechanical oven d. Dutch oven
3. One of the procedures in making bibingka is to combine the ingredients like rice flour, water,
sugar and coconut milk. What tool is needed to prepare in doing the task?
a. Electric mixer c. Wire whisk
b. Wooden spoon d. Rotary egg beater
4. What tool is appropriate to use in measuring 2 kilograms of brown sugar?
a. Graduated cup c. Measuring glass
b. Measuring spoon d. Weighing scale
5. Bread, cookies and cakes are cooked in an indirect heat with the use of ovens. This process is
called .
a. Broiling c. Roasting
b. Simmering d. Baking
6. Cake pans come in different shapes and sizes. What type of pan is used in baking loaf bread?
a. Bundt pan c. Griddle pan
b. Tube center pan d. Loaf pan
7. Riza wants to decorate a cake. Which of the following tool should she used?
a. Pastry tip c. Pastry brush
b. Pastry wheel d. Pastry blender
8. Used to grate cheese, chocolate, and other fresh fruits.
a. Grater c. Pastry Brush
b. Blender d. Egg beater
9. What is the equivalent of 3 tablespoons in teaspoons?
a. 3 teaspoons c. 9 teaspoons
b. 6 teaspoons d. 12 teaspoons
10. Has 12 formed of cups for baking muffins and cupcakes.
a. Loaf fan. c. tube center pan
b. Muffin fan d. Pop-Over pan
11. The process of changing or causing something to change from one form to another.
a. Conversation c. Calculation
b. Computing d. Multiplication
12. Graduated measuring cup, measuring spoons, weighing scale, individual measuring
cup are the examples of?
a. Measuring Tools c. Cutting tools
b. Preparatory Tools d. Calculating Tools
13. 16 tablespoon is equivalent to how many cups?
a. 1 cup. c. 6 cups.
b. 4 cups. d. 8 cups.
14. 1 oz. chocolate : 3T cocoa + 1T fat
3 oz. chocolate : T cocoa + T fat
a. 3 cocoa + 9 fat c. 3 cocoa + 6 fat
b. cocoa + 3 fat d. 9 cocoa + 3 fat
15. 1 square unsweetened chocolate = 3 tbsp cocoa + 1 tbsp fat
4 square unsweetened chocolate= tbsp cocoa + _ tbsp fat
a. 16 tbsp cocoa + 4 tbsp fat c. 12 tbsp + 16 tbsp fat
b. 10 tbsp cocoa + 1 tbsp fat d. 12 tbsp + 4 tbsp fat
16. How to remove lumpy particles in baking powder or baking soda?
a. Lifting c. Mixing
b. Stirring d. Sifting
17. If you are going to measure flour properly. The following steps should be done EXCEPT:
a. sift the flour c. scoop to fill the cup
b. shake the cup d. level off with spatula
18. In the absence of spatula, which of the following is the best tool to be used in levelling dry
ingredients when measuring?
a. Spoon handle c. Finger
b. Back edge of knife d. Tines of fork
19. Flour, granulated sugar, brown sugar, baking powder and soda are examples of __________?
a. Dry Ingredients c. Solid Ingredients
b. Liquid Ingredients d. all of the above
20. Which of the following is correct in measuring oil accurately?
a. Put in an uneven surface c. Pour oil to full the cup
b. Use colored cup d. Do not lift the cup
21. Which of the following tools is useful for most cutting and chopping jobs?
a. Chef’s knife c. Paring knife
b. Bread knife d. Serrated knife
22. Which of the following tool is used for draining liquid from canned or cooked vegetables
and pasta?
a. Sifter c. Strainer
b. Colander d. Slotted spoons
23. Upon inspecting the metal equipment Roselyn found out that some of these were rusty
and corroded. Why do you think the metal results in this condition?
a. The metal equipment was stacked after drying
b.Metal equipment was kept wet after used.
c. It was properly stored in their designated place
d.Storage area was clean and not overcrowded
24. Which of the following statement is TRUE in checking tools and equipment condition?
a. Functional and non-functional tools must be put in one place.
b. Tools and equipment are segregated based only on its sizes.
c. Safety of tools and equipment are unnecessary.
d. Identify the tools and equipment according to its specification.
25. In order to prevent germs and cross contamination:
a. Keep your cutting boards in horizontal position
b. Use one cutting board for meat and vegetables
c. After using Cutting boards, it should be kept wet
d. Have separate cutting boards for meat and vegetables
26. Which of the following statements is a preventive maintenance practice?
a. In cleaning the Range, remove the electrical plug and switch it off to cool.
b. Rinse tools and utensils in a cold water to sterilize them.
c. Sharpen knives frequently and disinfect before use
d. Removing the blades is not necessary in cleaning and disinfecting.
27. What should be added to water and bar soap to help cut grease?
a. Baking soda c. Lemon
b. Chlorine d. Vinegar
28. To avoid wound or get hurt, adult should keep these tools in the designated place.
a. Cutting tools c. Mixing tools
b. Measuring tools d. Preparatory tools
29. Why it is necessary to perform preventive maintenance technique and procedure?
a. To increase the risk of microbial contamination and diseases.
b. To ensure the tools and equipment are in good condition.
c. To increase the cost of production and maintenance.
d. To ensure that the tools and equipment is in poor quality of service.
30. While preparing the materials for measuring liquid ingredients, Sheila observed that some of
the glasses have breakage. What should she do to those with breaks?
a. Repair the broken glass immediately
b. Get the glasses and use until it fully breaks
c. Return the glasses to the storage area
d. Discard and replace them immediately
31. After baking class demonstration practice, students leave the laboratory room in a mess and
open. The next day, some of the tools were broken and went missing. The school principal
was so upset and scolds everybody. Who should be accountable for the mishap?
a. The students c. The subject teacher
b. The students and school utility d. The subject teacher and students
32. The statements below are pointers to follow in storing tools and equipment, EXCEPT one.
Which of these?
a. Secure electrical cords to prevent entanglement
b. Cutting boards should be stored horizontally
c. Wash and dry the tools properly before storing
d. Store knives when not in use with sharp edge down
33. Work place hazards must be identified in accordance with the company policies. What is
the main purpose of hazard identification?
a. To eliminate the hazards and risk in the workplace
b. For better risk control and management
c. To distinguish the bad effects of hazards
d. To minimize the result of the consequences
34. Which of the following statements describe Hazards?
a. Any change in body function or structures of cells.
b. The possibilities that a person may harm.
c. Anything that can cause harm to a person.
d. A place or worksite where a worker is assigned.
35. What is the first step in conducting risk assessment?
a. Evaluate the risks c. Control the hazards
b. Record your findings d. Identify the hazards
36. Gina is working at Arbee’s Bakeshop as saleslady. As a result of standing in a long period
of time, she suffers muscles pain. What type of hazards did Gina experience in the
workplace?
a. Psychological hazards c. Physical hazards
b. Ergonomic hazards d. Biological hazards
37. How does personal hygiene and proper hand washing affect your food
preparation as practitioner?
a. It prevents from transferring harmful bacteria
b. It makes your food presentable
c. It attracts more customers
d. It enables you to stay mentally healthy
 38. Below are examples of personal hygiene practice,
EXCEPT:
a. Riza takes a bath every day before going to work.
b. Ramon washes his hands before handling any food.
c. Liza trims her nails regularly.
d. Leo goes to gym regularly to maintain his body figure.
39. Which of the following shows the correct sequence in proper washing of
hands? I Rub your hands together and scrub them well
II Wet your hands with clean running water
III Rinse your hands well
IV Dry your hands using a clean towel
a. I-III-II-IV b. I-II-IV-III c. II-III-I-IV d. II-I-III-IV
40. Who is more likely exposed to harm in the workplace?
a. Full time employees c. Customers
b. Employer d. Health Inspectors
41. Which of the following refers to protecting the safety, health and welfare of the people
engaged in a workplace or employment?
a. Occupational Health and Safety c. Personal Protective Equipment
b. Labor Code d. Occupational Health and Safety Standards
42. Maria segregates the empty bottles of soft drinks and uses it as water container at
home. What waste management technique she applied?
a. Re-use c. Waste segregation
b. Recycle d. Waste reduction
43. The following are helpful tips to ensure proper management and disposal of waste EXCEPT:
a. Mark containers with “Hazardous Waste”
b. Determine whether it is hazardous waste or not.
c. Ensure that hazardous containers are open all the time.
d. Pick up waste containers from the prescribe locations.
44. Trash cans are labeled with Biodegradable, Non- Biodegradable, and Recyclable. What do
you call the process of separating the garbage and waste products?
a. Waste reduction c. Waste disposal
b. Waste segregation d. Waste management
45. Teacher Apryl always requires her students to wear complete attire to ensure safety and avoid
food contamination whenever they have their demonstration activity. This attire is referred
to:
a. Appropriate attire c. Personal Accessories
b. Dress code d. Personal Protective Equipment
46. Which type of preventive sign shall be used when immediate hazard exist?
a. Caution sign c. Danger sign
b. Exit sign d. Safety Instruction Sign
47. What kind of hazards the solid, liquid, vapor or gaseous substances, dust, fume or mist?
a. Physical hazards c. Chemical hazards
b. Biological hazards d. Safety hazards
48. Which of the following should be kept out to avoid food contamination?
49.
a. Old persons c. Children
b. Persons with Disabilities d. Those who are ill
50. Jose was absent because of his back injury due to lifting heavy objects/load assignment. If
you are his employer, how would you address this issue to prevent it from happening again?
a. Teach and remind him of correct lifting techniques.
b. Assign him to another task.
c. Replace him and hire another.
d. Assign a person that can carry heavy loads.

51. Which of the following material is a fire hazard?

a. Sand c. Electrical wirings
b. Bricks d. Stainless steel
ANSWER KEY:

1. A
2. A
3. B
4. D
5. D
6. B
7. A
8. A
9. C
10.B
11.A
12.C
13.A
14.D
15.D
16.B
17.B
18.B
19.B
20.D
21.A
22.B
23.B
24.D
25.D
26.C
27.C
28.A
29.B
30.D
31.D
32.B
33.C
34.C
35.D
36.A
37.A
38.D
39.D
40.A
41.A
42.A
43.C
44.B
45.D
46.C
47.A
48.D
49.A
50.C