Pre-Test in T.L.
E 7 Exploratory
(FOOD TRADES)
Name: _____________________________ Date: ____________Grade 7 ___________ Score: ___________
Multiple Choice
Blacken the circle Gwhich corresponds to the letter of your
Direction.
choice.
ABCD
OOOO 1. The process of cooking by dry heat in an enclosed device called oven is called _________.
a. Baking b. Braising c. broiling d. broiling
OOOO 2. Bread making started with the discovery of _____________.
a. Flour b. Grains c. Leavening d. Dough
OOOO 3. What is produced when powdered grains are mixed with water?
a. Flour b. Dough c. Bread d. Yeast
OOOO 4. What is the earliest device used to bake bread?
a. Brick oven b. Beehive oven c. Curved stones d. Flat stones
OOOO 5. The country from which leavened bread originated is _______.
a. Babylonia b. Greece c. Egypt d. Rome
OOOO 6. Success in baking is measured largely by the __________.
a. Choice of ingredients c. Quality of baked products
b. Available resources d. Skill in preparation
OOOO 7. Recipe specification refer to the ______________.
a. Quality of baked products c. right kind of ingredients
b. Specific characteristics of ingredients d. highest quality of ingredients
OOOO 8. Substitution of ingredients can be resorted to for purposes of ________.
a. Modification b. Unavailability c. Economy d. All of the above
OOOO 9. Accurate measurements mean ______________.
a. Using the right technique in measuring b. Using standard measuring tools and devices
b. Following the recipe strictly d. Using the right kind of tools
OOOO 10. The type of pan that produces a velvety texture in cakes is the _________.
a. Round pan b. Square pan c. Lower pan d. Pan with straight sides.
OOOO 11. The type of pan that tends to distribute heat evenly when baking is the _________.
a. Glass pan b. Aluminum pan c. Stainless pan d. Enameled pan
OOOO 12. The term HABIT means ____________.
a. Occasional behavior patterns c. established working skills
b. Repeated behavior patterns d. established working patterns
OOOO 13. The major purpose of establishing good working habits is to ____________.
a. establish efficiency b. Conserve energy c. systematize work d. all of these
OOOO 14. Which flour mixture is thick enough to be rolled or knead?
a. Crust b. Cream c. Batter d. Dough
OOOO 15. The flour mixture that is thin enough to be poured is the ____________.
a. batter b. dough c. pastry d. crust
OOOO 16. The rubbing of two or more ingredients using a wooden spoon or electric mixer is called ___.
a. Beating b. Creaming c. folding d. Whipping
OOOO 17. Which baked product needs thorough kneading of dough?
a. bread b. cake c. cookie d. pastry
OOOO 18. Which baked product requires thorough blending of ingredients?
a. cake b. cookie c. bread d. pastry
OOOO 19. Which baked product requires a special technique in mixing ingredients for flakiness and tenderness?
a. pastry b. cake c. cookie d. bread
OOOO 20. 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. Sterilizing, Immersion, Disassembling
Test II. True or False
__________________ 1. It is important to observe cleanliness when handling food.
__________________ 2. Bacteria can be seen by the naked eye.
__________________ 3. Rings, watches and other jewelry are allowed when handling food.
__________________ 4. Cover nose and mouth with disposable tissue or handkerchief when coughing or
sneezing.
__________________ 5. You can use your hands in mixing food if mixing spoon is not available.
__________________ 6. Put cooked foods in utensils even without washing it first.
__________________ 7. Use proper storage of food.
__________________ 8. Same hand towel can be used for wiping dishes and counter tops.
__________________ 9. Wipe all spills and spots as they happen.
__________________ 10. Keep hot foods hot, cold foods cold.
__________________ 11. Kitchen is the place where most accidents occur.
__________________ 12. Keep paper, plastic, dish towels and pressurized cans closer to the cooker.
__________________ 13. Electrical octopus is advisable at homes.
__________________ 14. Dry hands thoroughly before handling electrical appliances.
__________________ 15. Knives and other kitchen utensils can be stored in one place.
__________________ 16. Metal objects can be used to remove foods from electrical appliance while it is
still connected.
__________________ 17. Cut away from the body, not towards it.
__________________ 18. If a knife starts to fall, catch it to avoid it from falling.
__________________ 19. Never put poison in cupboards were food is kept.
__________________ 20. Never put plastics where they can catch fire.
