3rd Quarter Exam in

Bread and Pastry Production (exploratory)

A. Directions: Give the name or the uses of the following tools and equipment. Write your
answer in your answer sheet.

Picture Name

1.

2.

3.

4.

5.
Tools Uses
1. Weighing Scale

2. Spatula

3. Rolling Pin

4. Muffin Pan

5. Loaf Pan
B. Complete the Table Below:
C.
D.

Weight Measurement

Metric Cup Ounces

225 grams 1. 8 ounces
2. ¾ cup 3.
115 grams 4. 5.

C. Apply Basic Calculations

Directions: Convert the following values and show your solutions. Write your answers in your Answer
Sheet. 3 points each.

A. Weight Conversion

1. 1 kg to grams
2. 40 grams to kg
B. Volume Conversion
1. 5 Litres to Millilitres
2. 200 Millilitres to Litres
D. Multiple Choice:
Direction: Choose the letter of the best answer. Write the chosen letter on your Answer
Sheet.
1. It refers to the process of looking over a piece of tool or equipment using the naked eye to look for
defects.
A. Functionality B. Visual Inspection C. Performance D. None of the above

2. Which of the following is a characteristic if a functional measuring cup?

A. Warp handles B. Has cracks C. Broken handle D. with clear imprinted measuring

3. If you need to measure a 1 cup of flour what tool would you use to ensure the accuracy of the
ingredient?
A. Dry Measuring Cup B. Measuring Spoon C. Mixing Bowl D. None of the above

4. Reimer needs a tool that he needs to mix all the dry ingredients he measured, which tool should he
use?
A. Dry Measuring Cup B. Measuring Spoon C. Mixing Bowl D. None of the above

5. Serrated knife is Dull and Damaged.

A. Functional B. Non-Functional C. Needs Cleaning D. All of the above

6. These are the methods of cleaning and sanitizing kitchen tools and equipment.
A. Disassembling, Immersion, Sterilizing
B. Sterilizing, Disassembling, Immersion
C. Disassembling, Sterilizing, Immersion
D. None of the above

7. Which of the following is NOT an example of an essential kitchen cleaning materials?

A. Scrub brush B. Rubber gloves C. Fine steel wool D. All of the above

8. It is an alkaline substance. When it is mixed with an acid, it alters the PH level.

A. Lemon B. Calamansi C. Vinegar D. Baking Soda
9. Microorganisms may be removed during the cleaning process, however cleaning is not intended to
destroy microorganisms, ___________ is required for this purpose.
A. Cleaning B. Sanitizing B. Disinfecting C. None of the above
10. Which of the following is a characteristic of a functional Wooden Spoon?
A. handle is comfortable to hold
B. Has warp handles
C. Has cracks
D. Broken handle
E. Identification
Directions: identify what hazard is being shown in the picture. Write your answer on your answer
sheet.

1. 2.

3. 4.

F. Graphic Organizer
Directions: In your own ideas write down at least 4 importance of storing the tools and utensils properly.
Write your Answer in your Answer Sheet.