Pagadian Diocesan Schools

SACRED HEART DIOCESAN SCHOOL, INC

“Where peace making is life-giving”
Molave, Zamboanga del Sur

TECHNOLOGY AND
LIVELIHOOD October
EDUCATION 7 Examination
- 1st Grading

Name:_______________________________________________________Date:_________Score:______
TEST I- Multiple Choice Directions: Read and understand the statement carefully. Choose the correct
answer. Write the letter on the space provided.
_____ 1. It refers to the transporting of prepared foods from production to place of service.
a. Delivery b. Service c.Assembly
_____ 2. It is powdery substance produced by finely grinding grain through a process called “milling”?
a. Flour b. Bread flour c. Cake flour
_____ 3. It involves assembling, preparing, and distributing or selling food to customers.
a. act of assistance b. service c. helping hand
_____ 4. It is stainless mesh or screen for shifting flour or other ingredients before measuring.
a. sifter b. skewer c. scraper
_____ 5. _______ for cooling cakes until ready for icing and frosting is called?
a. wire rack b. cooling rack c. flat wire tray
_____ 6. ________ for beating egg whites and for stirring sauces is called?
a. spiral whisk b. egg beater c. balloon whisk
_____ 7. It is for shaping doughs and pastries.
a. butter cutter b. biscuit cutter c. dough cutter
_____ 8. It is using for creaming, beating, egg whites, mixing cake batters and icing
a. electric hand mixer b. food processor c. cocktail shaker
_____ 9. These are gadgets for holding baked goods and other food.
a. metal tongs b. utility tongs c. pair of tongs
_____ 10. It is used for mixing batters.
a. wooden spoons b. measuring spoons c. slotted spoon
_____ 11. Sometimes this sugar is called “baker special”?
a. ultrafine b. granulated sugar c. powdered sugar
_____ 12. It is often called “soft sugar”?
a. granulated sugar b. powdered sugar c. brown sugar
_____ 13. It is another word for fat used in baking.
a. shortening b. vegetable oil c. margarine
_____ 14. It is responsible for the attractive golden brown color of baked products.
a. brown sugar b. sugar c. granulated sugar
_____ 15. A substance used in baking to make a product rise so it becomes light anf proportion to its size.
a. leavener b. flour c. baking powder
_____ 16. It is a mixture of flour, sugar, eggs, eggs, milk, and flavouring that is baked and often covered with icing.
a. pie b. cake c. shortened cakes
_____ 17. Fold and roll pastry under then press lightly to flatten it out?
a. scalloped edge b. fluted edge c. rope edge
_____ 18. It is flatten out edges of your crust then trim to the edge of the pie plate.
a. rope edge b. forked edge c. fluted edge
_____ 19. It is powdery substance produced by finely grinding grain through a process called “milling”.
a. bread flour b. flour c. all-purpose flour
_____ 20. It contains baking powder salt.
a. self-rising flour b. rye- flour c. cake flour
_____ 21. is about eating a healthy and balance diet.
a. Nutrition b. Balanced diet c. Malnutrition
_____ 22. It converts blood sugar to energy.
a. Iron b. Protein c. Fats
_____ 23. helps build strong bones and teeth.
a. calcium b. protein c. fats
_____ 24. it is an excellent source of calcium, which is important for strong bones and healthy teeth.
a. Beans b. Dairy milk c. Meat
_____ 25. A strategy used to know what you’re going to eat for a day, a week, and for a month.
a. Meal plan b. Family planning c. Food schedule
_____ 26. _____ It is fleshy and white part of the chicken.
a. Dark meat b. White meat c. Entrails
_____ 27. To cook in steam with or without pressure is called_________.
a. Steaming b. Stewing c. Broiling
_____28. To cook in an enclosed heat like the oven is called_________.
a. Frying b. Sautéing c. Baking
_____ 29. To cook in liquid at boiling point is called_____________.
a. Pan- frying b. Boiling c. Roasting
_____ 30. To cook immersed in large amount of oil or shortening is called_____________.
a. Deep frying b. Frying c. Pan-frying
_____ 31. It is the transition from childhood to adulthood.
a. Puberty b. Adolescent c. Toddler
_____ 32. It prevents osteoporosis.
a. Protein b. Calcium c. Meat
_____ 33. A substance used in eliminating microorganisms except bacterial spores on inanimate surfaces
using chemical methods.
a. Disinfectant b. Disinfection c. Sanitation
_____ 34. It is prone to dirt, grease and bacterial growth.
a. Storage room b. Sink / wash area c. Exhaust fans and filters
_____ 35. It is usually made of plastic and metal with an absorbent cloth at the end used for cleaning.
a. kitchen gloves b. broom c. mop

TEST II- ENUMERATION. Direction: Enumerate the following.

Give at least 10 Baking Tools Give at least 10 Baking Methods and techniques
1. 6. 1. 6.
2. 7. 2. 7.
3. 8. 3. 8.
4. 9. 4. 9.
5. 10. 5. 10.

. Give at least 4 kinds of Sugar Give at least 4 Decorative Pie Crust Edges
1. 3. 1 3.
2. 4. 2. 4.

TEST III- Matching Type

Directions: Match the column A to its correct answer in column B. Write the letter on the space provided.

Column A Column B
________1. A quality service that includes
well presentation of safe and clean food a. bread
and prompt and polite service. b. customers
________2. It is a combining prepared menu c. assembly
items to complete a meal. d. self-rising
________3. Contains baking powder and salt e. creaming method
________4. Is another word for fat used in baking. f. blending method
________5. It is responsible for the attractive g. lean dough
golden brown color of baked products. h. sugar
________6. Is often called “soft sugar”. i. forked edge
________7. Sometimes this sugar is called “baker special”. j. shortening
________8. It gives different texture to baked k. powdered milk
items especially breads and rolls. l. yeast
________9. It is a single-celled plant that feeds on starch and sugar. m. brown sugar
________10. It is called confectioner’s sugar. n. liquids
________ 11. Is a kind of baked product that has yeast, 0. ultrafine
flour, and liquid as major ingredients.
_______ 12. It is made of basic ingredients for bread.
_______ 13. Iy is flatten out the edges of your crust then trim
to edge of the pie plate.
_______ 14. It is sometimes called the two-step method.
_______ 15. It sometimes called the conventional method.
TEST- IV TRUE or FALSE
Direction: Write TRUE if the statement is correct. If FALSE, underline the word/s that make it incorrect
and write the correct answer on the space provided.
___________________1. Boiling is to cook in liquid at boiling point.
___________________2. Roasting is to cook uncovered without water, it is usually done in an oven.
_______ 3. Broiling is to cook in steam with or without pressure.
_______ 4. Baking is to cook in an enclosed heat like the oven?
___ 5. Sautéing is brown or cook in small amount of fat or oil.

TEST- V
Direction: Draw at least 5 Baking Utensils

RUBRICS

CREATIVITY 6
NEATNESS 4

TEST- V ESSAY
RUBRICS

NEATNESS 3
GRAMMAR 3
CONTENT 2

1. Differentiate a decentralized delivery system and centralized delivery system. 8pts

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2. Why is there need to follow the principles in baking cakes and cookies? 8pts
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