DEPARTMENT OF EDUCATION

DIVISION OF BUKIDNON
CABANGLASAN II DISTRICT
CABULOHAN-PARADISE NATIONAL HIGH SCHOOL
Cabulohan, Cabanglasan, Bukidnon
TECHNOLOGICAL AND LIVELIHOOD EDUCATION 8
BREAD AND PASTRY PRODUCTION
2ND QUARTER EXAMINATION
Name: _______________________________________________________ Date: _____________________
Grade and Section:_____________________________________________

MULTIPLE CHOICE: Read, analyze and answer the questions. Write your answer on the space provided.
____ 1. Rolling pin is used to flatten or roll the dough. What is the classification of tool does rolling pin belongs?
a. Cutting tools b. Measuring tools c. Mixing tools d. Preparatory tools
____ 2. Ovens are essential for producing bakery product. What kind of oven that uses fans to circulate the air and distribute the heat rapidly throughout
the interior?
a. Convection oven b. Dutch oven c. Mechanical oven d. Rack oven
____ 3. One of the procedures in making bibingka is to combine the ingredients like rice flour, water, sugar, and coconut milk. What tool is needed to
prepare in doing the task?
a. Electric mixer b. Rotary egg beater c. Wire whisk d. Wooden spoon
____ 4. What tool is appropriate to use in measuring 2 kilograms of brown sugar?
a. Graduated cup b. Measuring glass c. Measuring spoon d. Weighing scale
____ 5. Bread, cookies, and cakes are cooked in an indirect heat with the use of ovens. This process is called _____.
a. Baking b. Measuring tools c. Mixing tools d. Preparatory tools
____ 6. Cake pans come in different shapes and sizes. What type of pan is used in baking chiffon type of cakes?
a. Bundt Pan b. Griddle Pan c. Loaf pan d. Tube center pan
____ 7. Riza wants to decorate a cake. Which of the following tool should she used?
a. Pastry blender b. Pastry brush c. Pastry tip d. Pastry wheel
____ 8. Which of the following statement best describe the batter?
a. A flour mixture that can be stirred or poured c. a mixture of butter and egg
b. A flour mixture that can be rolled or kneaded d. a mixture of peanut and flour
____ 9. What is the equivalent of 3 tablespoons in teaspoons?
a. 3 teaspoons b. 6 teaspoons c. 9 teaspoons d. 12 teaspoons
____ 10. 2 kilograms: ______ pounds?
a. 2.2 lbs b. 4.4 lbs c. 6.6 lbs d. 8.8 lbs
____ 11. Baking chiffon cake requires a baking temperature of 350 degrees Fahrenheit. What is its equivalent in Centigrade if your oven thermostat was
set in degrees Celsius?
a. 176° celsius b. 186° celsius c. 196° celsius d. 206° celsius
____ 12. Ana want to bake a chocolate cake. The recipe requires 210 degrees Celsius. What is its equivalent in Fahrenheit if her oven thermostat was set in
degrees Fahrenheit?
a. 210° Fahrenheit b. 310° Fahrenheit c. 410° Fahrenheit d. 510° Fahrenheit
____ 13. Ella plans to bake maja blanca. The recipe needs 1 kilogram of cornstarch. She wants to substitute all-purpose flour in the absence of cornstarch.
How many kilograms of all-purpose flour does she need?
a. 2 kg. b. 4 kg. c. 6 kg. d. 8 kg.
____ 14. 1 oz. chocolate: 3 T cocoa+ 1T fat
3 oz. chocolate: ___ T cocoa+ ____ T fat
a. 3 cocoa + 9 fat b. cocoa + 3 fat c. 3 cocoa + 6 fat d. 9 cocoa + 3 fat
____ 15. 1 square unsweetened chocolate= 3 tsbp cocoa + 1 tbsp fat
4 square unsweetened chocolate= ____ tsbp cocoa + ____ tbsp fat
a. 16 tbsp cocoa +4 tbsp fat c. 12 tbsp cocoa +16 tbsp fat
b. 10 tbsp cocoa +1 tbsp fat d. 12 tbsp cocoa + 4 tbsp fat
___ 16. How to remove lumpy particles in baking powder or baking soda?
a. Lifting b. Mixing c. Sifting d. Stirring
___ 17. If you are going to measure flour properly, the following steps should be done EXCEPT:
a. Sift the flour b. shake the cup c. scoop to fill the cup d. level off with the spatula
___ 18. In the absence of spatula, which of the following is the best tool to be used in leveling dry ingredients when measuring?
a. Back edge of knife b. Finger c. Spoon handle d. Tines of fork
___ 19. This is packed when measuring; it follows the shape of the cup when inverted.
a. White sugar b. Brown sugar c. Baking powder d. Baking soda
___ 20. Which of the following tools is useful for most cutting and chopping jobs?
a. Chef’s knife b. Kitchen knife c. Paring Knife d. Serrated Knife
___ 21. Which of the following is correct in measuring oil accurately?
a. Put in an uneven surface c. Pour oil to full the cup
b. Use colored cup d. Do not lift the cup
___ 22. Which of the following tools is used for draining liquid from canned or cooked vegetables and pasta?
a. Colander b. Sifter c. Slotted spoons d. Strainer
___ 23. Upon inspecting the metal equipment, Roselyn found out that some of these were rusty and corroded. Why do you think the metal results in this
condition?
a. The metal equipment was stacked after drying c. It was properly stored in their designated place
b. Metal equipment was kept wet after used d. Storage area was clean and not overcrowded
___ 24. Which of the following statements is TRUE in checking tools and equipment condition?
a. Functional and non-functional tools must be put in one place.
b. Tools and equipment are segregated based only on its sizes.
c. Safety of tools and equipment are unnecessary.
 d. Identify the tools and equipment according to its specification.
___ 25. In order to prevent germs and cross contamination:
a. Keep your cutting boards in horizontal position c. After using Cutting boards, it should be kept wet
b. Use on cutting board for meat and vegetables d. Have separate cutting boards for meat and vegetables
___ 26. Which of the following statements is a preventative maintenance practice?
a. In cleaning the Range, remove the electrical plug and switch it off to cool.
b. Rinse tools and utensils in a cold water to sterilize them.
c. Sharpen knives frequently and disinfect before use.
d. Removing the blades is not necessary in cleaning and disinfecting.
___ 27. What should be added to water and bar soap to help cut grease?
a. Baking soda b. Chlorine c. Lemon d. Vinegar
___ 28. To avoid wound or get hurt, adult should keep these tools in the designated place.
a. Cutting tools b. Measuring tools c. Mixing tools d. Preparatory tools
___ 29. Why is it necessary to perform preventive maintenance technique and procedure?
a. To increase the risk of microbial contamination and diseases.
b. To ensure the tools and equipment are in good condition.
c. To increase the cost of production and maintenance.
d. To ensure that the tools and equipment is in poor quality of service.
___ 30. While preparing the materials for measuring liquid ingredients. Shiela observed that some of the glasses have breakage. What should she do to
those with breaks?
a. Repair the broken glass immediately c. Return the glasses to the storage area
b. Get the glasses and use until it fully break d. Discard and replace them immediately
___ 31. After baking class demonstration practice, students leave the laboratory room in a mess and open. The next day, some of the tools were broken
and went missing. The school principal was so upset and scolds everybody. Who should be accountable for the mishap?
a. The students b. The students and school utility c. The subject teacher d. The subject teacher and students
___ 32. The statements below are pointers to follow in storing tools and equipment, EXCEPT one. Which of these?
a. Secure electrical cords to prevent entanglement c. Wash and dry the tools properly before storing
b. Cutting boards should be stored horizontally d. Store knives when not in use with sharp edge down
___ 33. Work place hazards must be identified in accordance with the company policies. What is the main purpose of hazard identification?
a. To eliminate the hazards and risk in the workplace c. To distinguish the bad effects of hazards
b. For better risk control and management d. To minimize the result of the consequences
___ 34. Which of the following statements describe Hazards?
a. Any change in body function or structures of cells. c. Anything that can cause harm to a person.
b. The possibilities that a person may harm. d. A place or worksite where a worker is assigned.
____ 35. What is the first step in conducting risk assessment?
a. Evaluate the risks b. Record your findings c. Control the hazards d. Identify the hazards
___ 36. Gina is working at Arbee’s Bakeshop as saleslady. As a result of standing in a long period of time, she suffers muscles pain. What type of hazards
did Gins experience in the workplace?
a. Psychological hazards b. Ergonomic hazards c. Physical hazards d. Biological hazard
___ 37. How does personal hygiene and proper hand washing affect your food preparation as practitioner?
a. It prevents from transferring harmful bacteria. c. It attracts more costumers.
b. It makes your food presentable. d. It enables you to stay mentally healthy.
___ 38. Below are examples of personal hygiene practice, EXCEPT:
a. Liza trims her nails regularly c. Ramon washes his hands before handling any food
b. Riza takes a bath every day before going to work d. Leo goes to gym regularly to maintain his body figure
___ 39. Which of the following shows the correct sequence in proper washing of hands?
I. Rub your hands together and scrub them well. III. Rinse your hands well
II. Wet your hands with clean running water. IV. Dry your hands using a clean towel
a. I-III-II-IV b. I-II-IV-III c. II-III-I-IV d. II-I-III-IV
___ 40. Who is more likely exposed to harm in the workplace?
a. Full time employer b. Employer c. Customers d. Health Inspectors
___ 41. Which of the following refers to protecting the safety, health and welfare of the people engaged in a workplace or employment?
a. Occupational Health and Safety c. Personal Protective Equipment
b. Labor code d. Occupational Health and Safety Standards
____ 42. Maria segregates the empty bottles of soft drinks and uses it as water container at home. What waste management technique she applied?
a. Re-use b. Recycle c. Waste segregation d. Waste reduction
___ 43. The following are helpful tips to ensure proper management and disposal of waste EXCEPT:
a. Mark containers with “Hazardous Waste” c. Ensure that hazardous containers are open all the time.
b. Determine whether it is hazardous waste or not. d. Pick up waste containers from the prescribe locations.
___ 44. Trash cans are labeled with Biodegradable, Non- Biodegradable, and Recyclable. What do you call the process of separating the garbage and
wastes products?
a. Waste reduction b. Waste segregation c. Waste disposal d. Waste management
___ 45. Teacher Apryl always requires her students to wear complete attire to ensure safety and avoid food contamination whenever they have their
demonstration activity. This attire is referred to:
a. Appropriate attire b. Dress code c. Personal accessories d. Personal Protective Equipment
___ 46. Which type of preventive sign shall be used when immediate hazard exist?
a. Caution sign b. Exit sign c. Danger sign d. Safety Instruction sign
___ 47. What sign color is used to convey safety information?
a. Blue color b. Green color c. Red color d. Yellow color
___ 48. Which of the following should be kept out to avoid food contamination?
a. Old persons b. Persons with Disabilities c. Children d. Those who are ill
___ 49. Jose was absent because of his back injury due to lifting heavy objects/load assignment. If you are his employer, how would you address this issue
to prevent it from happening again?
a. Assign him to another task c. Assign a person that can carry heavy loads.
b. Replace him and hire another d. Teach and remind him of correct lifting techniques.
___ 50. Which of the following material is fire hazard?
a. Sand b. Bricks c. Electrical wirings d. Stainless steel