Republic of the Philippines

Department of Education
Region III – Central Luzon
SCHOOLS DIVISION OF PAMPANGA
High School Blvd. Brgy. Lourdes, City of San Fernando

Second Quarterly Examination in Bread and Pastry Production Grade

_____1. It comes in different sizes and shapes and may be round square rectangular or heart shaped.
a. tube center pan b. muffin pan c. cake pan d. pop over pan
_____2. It is used for cooking pop over.
a. tube center pan b. muffin pan c. cake pan d. pop over pan
_____3. It is shallow rectangular pan used for baking rolls.
a. bundt pan b. jelly roll pan c. custard cup d. muffin pan
_____4. It is used to bake loaf bread.
a. loaf Pan b. tube center pan c. sautéed pan d. muffin pan
_____5. It includes a knife and chopping board that are used to cut glazed fruit, nuts, or other ingredients in baking.
a. bowls b. cutting tools c. sautéed pan d. steamer
_____6. It is used to grate cheese, chocolate, and other fresh fruit.
a. kitchen shears b. colander c. grater d. steamer
_____7. It is used to pound or ground ingredients.
a. garlic press b. grater c. mortar and pestle d. knife
_____8. These pans has 12 formed cups for baking muffins and cup cakes
a. loaf pan b. tube center pan c. sautéed pan d. muffin pan
_____9. It is used for sifting flour.
a. flour sifter b. colander c. grater d. mixing bowl
_____10. It used to measure small quantities of ingredients.
a. measuring glass b. measuring spoon c. weighing scale d. measuring cups
_____11. It is used to beat or whip egg whites or cream
a. measuring cups b. wire whisk c. spoon d. scraper
_____12. It is used to remove bits of food in side of the bowl.
a. measuring cups b. wire whisk c. spoon d. scraper
_____13. It is used to flatten or roll the dough.
a. tray b. wire whisk c. rolling pin d. scraper
_____14. What is the equivalent of 1 cup into tablespoons?
a. 13 T. b. 12 T. c.16 T. d. 3 T.
_____15. What is the abbreviation of pounds?
a. lbs. b. P. c. pds. d. po.
_____16. It is a great natural cleaning product as well as a disinfectant and deodorizer.
a. vinegar b. lemon juice c. borax d. baking soda
_____17. It is a term used to describe something that has the potential to cause harm or adverse effects to individuals, organizations property or
equipment.
a. hazards b. safety c. Injury d. ergonomic
_____18. Solid, liquid, vapor or gaseous substances, dust, fume or mist
a. physical hazards b. safety c. chemical hazards d. ergonomic hazards
_____19. Noise, vibration, energy, weather, electricity, radiation and pressure
a. physical hazards b. safety c. chemical hazards d. ergonomic hazards
_____20. The chance or probability that a person will be harmed or experience an adverse health effect caused by a hazard.
a. hazards b. safety c. risk d. ergonomic hazards
_____21. It reflects immediate hazardous situations that will cause death or other serious injuries like Danger signs and Fire symbols
a. blue color b. red color c. yellow color d. green color
_____22. It indicates the emergency egress location, first aids and other safety equipment.
a. blue color b. red color c. yellow color d. green color
_____23. It is used to convey safety information.
a. blue color b. red color c. yellow color d. green color
_____24. It is used to in timing baked products, the rising of yeast and to check the doneness of cakes.
a. weighing scale b. timer c. measuring cups d. measuring spoon
_____25. It is used to mold and shape cookies
a. flour sifter b. cookie press c. grater d. mixing bowl
_____26. These are used to bake griddles
a. oven b. griddle pans c. pressure cooker d. turbo
_____27. It is used to peel or cut fruits and vegetables into different sizes
a. serrated knife b. butcher knife c. cutting boards d. paring knife
_____28. It is used to cut breads.
a. serrated knife b. butcher knife c. cutting boards d. paring knife
_____29. What is the abbreviation of ounce.
a. O b. oz. c. oc. d. oze.
_____30. A flour mixture that can be stirred or poured.
a. butter b. batter c. better d. botter
_____31. A very fine or powdered sugar.
a. granulated b. brown c. table sugar d. confectioner
_____32. Caused by organisms such as viruses, bacteria, fungi and parasites.
a. physical hazards b. safety hazards c. biological hazards d. ergonomic hazards
_____33. Inadequate and insufficient machine guards, unsafe workplace conditions, unsafe work practices.
a. physical hazards b. safety hazards c. biological hazards d. ergonomic hazards
_____34. It represents a potentially unsafe situation that could cause serious injury and indicated by warning signs.
a. orange color b. red color c. green color d. yellow color
_____35. This will help you cleanse/remove body odor.
a. Bathe every day before work, or every night before you go to sleep
b. Wear deodorant or antiperspirant daily
c. Regularly wash and cut your hair to keep a neat appearance
d. Visit the dentist at least once a year (twice a year is optimal)
_____36. Though you are brushing every day, your dentist will correct any dental problems you have.
a. Bathe every day before work, or every night before you go to sleep
b. Wear deodorant or antiperspirant daily
c. Regularly wash and cut your hair to keep a neat appearance
d. Visit the dentist at least once a year (twice a year is optimal)
II. Enumeration: Answer the following questions.

A. Mixing tools
37.________________________________
38.________________________________
39.________________________________
40.________________________________

B. Ovens
41.________________________________
42.________________________________
43.________________________________

C. Baking pans
44.________________________________
45.________________________________
46.________________________________
47.________________________________

D. Measuring tools
48.________________________________
49.________________________________
50.________________________________