FIRST PERIODICAL EXAMINATION

Grade 7 – Bread and Pastry Production

Name: ____________________________Section: ______________ Score: _____

Signature of Parent: ________________

I. Multiple Choice.
Directions: Read the following questions carefully and choose the letter that best
describes the statement. Write your answer on the space provided before the item
number.
____ 1. Which mixing tool is suitable for any food preparation?
A. Wooden Spoon C. Spatula
B. Rubber Scraper D. Electric Mixer
____ 2. Which knife is ideal for cutting bread?
A. Paring Knife C. Chef’s Knife
B. Serrated Knife D. Boning Knife
____ 3. What equipment is essential for producing bakery products?
A. Blender C. Ovens
B. Rice Cooker D. Fryers
____ 4. What baking tool is used to cut fat and flour in the preparation of pies and
pastries?
A. Pastry Tips C. Pastry Blender
B. Pastry Wheel D. Pastry Bag
____ 5. What tool condition which may result to rusting?
A. Wet C. Broken
B. Dry D. Repair
____ 6. What tool is used to flatten or roll the dough?
A. Rolling pan C. Rolling pin
B. Rolling pen D. Rolling pot
____ 7. Which knife is useful for peeling fruits and vegetables?
A. Paring Knife C. Chef’s Knife
B. Serrated Knife D. Boning Knife
____ 8. How does rotary egg beater differ from the electric mixer?
A. Manually operated C. Power operated
B. Fast Quick D. High Volume
____ 9. What baking tool is used in greasing pans or surface of pastries and breads?
A. Pastry Wheel C. Pastry Brush
B. Pastry Blender D. Pastry Bag
____ 10. Baking pans have different sizes and shapes. Tanya baked a cake. She used
round pan with scalloped sides. Which baking pan did Tanya use?
A. Tube center pan C. Jerry roll pan
B. Bundt pan D. Muffin pan
____ 11. Which particular measuring tool is used to determine the accurate
measurement of bigger volumes of dry and liquid ingredients?

A. Set of mixing Bowl C. Set of measuring Cups

 B. Set of measuring Spoon D. Set of cake pans
____ 12. In what way does electric mixer make our work easier and faster?
A. The tool is used for various purposes
B. It prepares the ingredients ahead of time
C. It is power generated
D. It is manually operated
____ 13. Aling Aida baked chiffon cake for her children, but unfortunately her chiffon
cake did not rise well and it shrunk. What should Aling Aida do to make her
Chiffon cake baking becomes successful next time?
A. She has to use super active leavening agent.
B. She has to follow the procedure correctly.
C. She seeks help to a chef.
D. She will experiment on how to bake cake.
____ 14. 2 cups = _____Tbsp 16 Tbsp = 1 cup
A. 30 Tbsp C. 32 Tbsp
B. 25 Tbsp D. 34 Tbsp
____ 15. ___qt = 4 gal 1 gal = 4 qt
A. 16 qt C. 30 qt
B. 20 qt D. 23 qts
____ 16. You want to have a cup of flour. Your teacher tells you not to avoid excess
in your measurement. How will you do it?
A. Tap or shake the cup C. Use a spatula to level off the excess
B. Put the lid and cover the cup D. Drop the cup
____ 17. Which step is not necessary in measuring sugar unless it is lumpy?
A. Roll-out the lumps C. Scoop the sugar
B. Remove the dirt D. Sift the Sugar
____ 18. Why is tea tree oil different from the other disinfectants?
A. Has an aromatic fragrance that will freshen up areas
B. Much effective than the other disinfectant
C. Arranging and organizing of tools
D. Cleaning and sanitizing of tools
____ 19. What important practice should you use to keep tools safe and effective?
A. Have proper storage of tools
B. Labelling of tools
C. Arranging and organizing of tools
D. Cleaning and sanitizing of tools
____ 20. Which can be used in the absence of spatula?
A. Back edge of the knife C. Bottom of the cup
B. Handle of a ladle D. Handle of a spoon
____ 21. Which is the correct answer if you convert 120 degrees Centigrade to
degrees Fahrenheit using the formula F = C x 9/5 + 32 or F = C x 1.8 + 32.?
A. 248 C. 428
B. 828 D. 842P
____ 22. Which is the appropriate product suitable for cleaning sinks?
A. Paste C. Sponge
B. Baking soda D. Tea tree oil
____ 23. Which destroys microorganism that are present in the object?
 A. Fabric Conditioner C. Detergent
B. Cooking oil D. Disinfectant
____ 24. Which of these cleaning materials/disinfectant that are used to scrub surfaces
and also a deodorizer that absorb odors when place inside the refrigerator?
A. Baking soda C. Disinfectant
B. Tea tree oil D. Sponge
____ 25. Which ratio is correct to make a solution for cleaning the kitchen using
vinegar and water?
A. Mix 1-part water ½ part vinegar
B. C. mix ½ part to 1-part vinegar
C. Mix 1-part water 1-part vinegar
D. D. mix 1-part water to 2-part vinegar
____ 26. What cleaning material is considered as a stain remover stronger than baking
soda?
A. Vinegar C. Lemon Juice
B. Borax D. Tea tree oil
____ 27. What is a quite expensive natural disinfectant use to remove molds and
mildew?
A. Baking Soda C. Lemon Juice
B. Borax D. Tea tree oil
____ 28. Which of the following can be used to scrub away food debris?
A. Bacterial-free Sponge C. Lemon Juice
B. Baking soda D. Tea tree oil
____ 29. Which of the following is an important step before using a new tool or
equipment?
A. Reading the instruction manual
B. Skipping the instruction manual and figuring it out on your way
C. Using the tool without any prior knowledge
D. Don’t use the tool or equipment
____ 30. How should you store tools and equipment when they are not in use?
A. Leave them lying around whenever convenient
B. Store them in a clean and organized manner
C. Keep them in a crowded and cluttered storage area
D. Mix them with another unrelated item

II. Classification (31-40)

Direction: Classify the following ingredients written below as to dry and liquid
ingredients. Write your answers on the column provided for.

evaporated milk butter flour

sugar baking powder baking soda
juice oil vanilla
margarine
 DRY INGREDIENTS LIQUID INGREDIENTS

III. Fill in the blanks

Directions: Supply the missing word or group of words to make the sentence
complete.
____ 41. __________ knives cut better and are easier to work than dull kind of knife.
____ 42. The serrated spoon is useful for cutting ____________.
____ 43. ____________ broken tools and equipment immediately.
____ 44. Store tools and equipment in a clean ____________ place.
____ 45. Tools with break should be ____________.
A. Repair C. Sharp E. Dry
B. Bread D. Discarded

IV. True or False

Directions: Write TRUE if the statement is correct and FALSE if the statement is
wrong.
_____46. Wipe away food particles, burnt sediments and grease from the top of the
range.
_____47. Assemble knives if possible. Clean the parts separately and on a regular
basis.
_____48. Air dry handy tools to protect them from dirt, rust and corrosion.
_____49. Before storing handy tools, wash and use a clean rag to dry utensil.
_____50. To sterilize tools and utensils, rinse them very cool clean water.
_____51. Keep knives clean or free from dirt. Immediately replace knives
when damaged.
_____52. Plug the mixer before removing the detachable parts.
_____53. Wash the beaters and bowls of mixer after use.
_____54. Allow the range to cool by switching off and removing the electric plug
before cleaning.
____55. Before storing, wash and use a dirty rag to dry utensil.

Prepared by:
TINA Q. TALOZA
TLE Teacher Noted by:
NIMFA A. ALAGAO
Principal III
Checked by:
ROVELYN F. AYONAYON
Master Teacher