Reviewer 3rd Qt.

 
I. Identify the following tools based on their usage.
A. baking equipment D. measuring tools
B. baking pans E. mixing tools
C. cutting tools

bundt pan
measuring cup
rolling pin
cupcake pan
mixing bowls
rubber spatula
electric hand mixer
muffin pan
spatula
I. Identify the following tools based on their usage.
A. baking equipment D. measuring tools
B. baking pans E. mixing tools
C. cutting tools

• flour sifter
• pastry blender
• timer
• kitchen shears
• pastry wheel
• weighing scale
11. Patty used extracts in her cupcakes to
enhance the quality. What did she use?
A. baking soda C. flavoring
B. butter D. yeast

12. Which ingredient provides a good emulsifying

ability throughout the mixture making the baked
product tender?
A. baking powder C. salt
B. flour D. shortening
13. Which leavening agent is also known as
sodium bicarbonate?
A. Yeast C. Baking powder
B. Baking soda D. Eggs

14. Which of the following is a living plant that

grows with water and carbohydrates?
A. Yeast C. Baking powder
B. Baking soda D. Eggs
15. Butter and margarine are examples of
________.
A. Shortening B. Liquids
B. Flavoring C. Herbs and spices
16. Jed will buy flour for general types or kinds
of baking. What market form of flour must he
buy?
A. all-purpose C. cake flour
B. bread D. self-rising
17. Which kind of flour has the bigger protein
amount to form gluten?
A. all-purpose flour
B. bread flour
C. cake flour
D. cornstarch
18. Which of the following ingredients is the
“building block” and gives structure of baked
goods?
A. Liquid C. Flour
B. Sugar D. Eggs
19. This ingredient add moisture to the baked
goods and helps activate leavening agents.
A. flour C. shortening
B. liquid D. flavoring

20. Like leavening agent this ingredient can also

improve the volume of cakes.
A. flavoring C. flour
B. liquids D. eggs
A. Beating B. creaming C. cutting D. eggs E. fats
F. Flour G. kneading H. liquid I.stirring
J. sugar

21. It involves rubbing two ingredients against the bowl

with the use of a wooden spoon or an electric mixer to
make a soft and fluffy mixture.

22. It is a continuous rotation through a mixture until the

ingredients are thoroughly mixed.

23. It consists of pressing,folding and stretching the dough

to develop the formation of gluten
A. Beating B. creaming C. cutting D. eggs
E. Fats F. Flour G. kneading H. liquid I.stirring J. sugar

24. It provides the sweet flavor of the product and gives

the crust a desirable brown color. It also adds to the
tenderness of the product.

 25. It is a mixing technique where in fats and flour are

mixed with a pastry blender.

26. It is a mixing technique which introduces air in the

mixture with the use of wire whip or electric mixer.
 A. Beating B. creaming C. cutting D. eggs
E. Fats F. Flour G. kneading H. liquid
I.stirring J. sugar
27.It provides moisture so that the leavening agents can do
their work. It forms gluten when it combines with flour.
 
28. It serves as a leavening agent, which also adds color
and flavor to the mixture.

29. It makes the product tender. It also enhances the

keeping quality of the product.
 
30. It provides the body and structure of the baked product. It
contains protein which when moisten forms gluten.
31.Use the correct size of pan specified in the recipe.

32.It is right to use dry and wet cups interchangeably.

33.Use right kind and quality of ingredients stated in the recipe.

34.The oven should be preheated at the specific temperature.

35. Keep opening your oven to check your baked goods while it still
cooking.
 
 Compute for the cost, profit, and selling price of the sweet peanuts. Use the given data below
and show your computation.
COST:
Quantity Ingredients
2 kilos peanut (at P50.00/kilo)P ______
40 grams oil 40.00
1 kilo sugar 60.00

OPERATIONAL EXPENSES: Total P__________

Gas 50.00
Labor 50.00
Transportation 30.00
Cellophane/wrapper 10.00
Total
P__________
Total cost/Expenses P__________

Profit 60% P__________

Yield: 20 packs
Selling price per piece P__________