‫بسم هللا الرحمن الرحيم‬

Wisdom Islamic School, Davao City Inc.

S.Y. 2018-19-1ST Quarter Exams Student’s Name: __________________________________________
Grade: Nine (9) Subject: TLE

General Instructions: Only black or blue ball pens are allowed to use. Strictly, no erasures. Do
not talk to your seatmates. If you have a question/s please raise your hand and ask your teacher. Do not
CHEAT. Anyone caught cheating will automatically marked zero.

TEST I. MULTIPLE CHOICE

Directions: Select the best answers and encircle the letter of your choice.
1. These are extracts from solutions of the flavors in solvent or ethyl alcohol base.
a. Water
b. Salt
c. Flavors
d. Leavening agent
2. They are costly and represent or less 50% of the total cost of the ingredients used in
baking.
a. Flour
b. Sugar
c. Eggs
d. Milk
3. It had been widely spread in the Roman Empire and has become a respected occupation
on.
a. Baking
b. Cooking
c. Frying
d. All of the above
4. This ingredient provides another source of liquid in baking.
a. Eggs
b. Water
c. Milk
d. Salt
5. It is mostly refined for easy dispersal throughout the mixture.
a. Salt
b. Flavors
c. Leavening agent
d. Coca and chocolate
6. This is defined as any fat that increases the tenderness of a product by preventing the
cohesion of gluten strands during the mixing.
a. Eggs
b. Water
c. Shortening
d. Salt
7. This is a gas that is added or produced during mixing and/or heating of a batter or dough,
making the mixture rise.
 a. Water
b. Salt
c. Leavening agent
d. Cocoa and chocolate
8. All are factors that contribute to successful baking, except;
a. Accurate measurement
b. Procedures were not followed
c. Right specifications of ingredients
d. Correct specifications of baking tools and equipment
9. This ingredient provides another source of liquid in baking.
a. Eggs
b. Water
c. Sugar
d. Milk
10. It is called sucrose which is sweet, soluble organic compound belonging to the
carbohydrate group of foods.
a. Eggs
b. Water
c. Sugar
d. Salt
11. There are used in a lot of ways be it in production or in the finishing stage of the baked
product.
a. Leavening agent
b. Cocoa and chocolate
c. Flavors
d. Salt
12. It is a product from a finely ground meal or powdery product that came from milling cereal
grains, root crops, starchy vegetables and other foods.
a. Sugar
b. Eggs
c. Shortening
d. Flour
13. It must be stored in airtight container.
a. Storing milk
b. Storing shortening
c. Storing sugar
d. Storing leavening agents
14. It requires a great amount of money.
a. Baking
b. Frying
c. Ingredients
d. None of the above
15. Shortening types like butter, butter compounds, margarine and vegetable shortening should be
stored in the refrigerator in their original wrapper.
a. Storing milk
b. Storing shortening
c. Storing sugar
d. Storing leavening agents
16. It refers to the term which means that there is an addition of vitamin B complex on the flour
nowadays.
a. Thiamin
b. Riboflavin
c. Enriched
d. None of the above
17. It is one major ingredient in baking.
a. Sugar
b. Water
c. Eggs
d. Flour
18. Flour contains a good amount of nutrients, except;
a. Fats
b. Proteins
c. Lipids
d. Carbohydrates
19. It means doing two or more things at the same time.
a. Baking
b. Cleaning
c. Dovetailing
d. Schedule
20. This is the cheapest ingredient in baking.
a. Flour
b. Salt
c. Water
d. Eggs
21. Are popularly known as little flat cakes which are made into a variety of shapes and have
varied flavours and be served in a lot of ways.
a. sugar
b. cookies
c. chocolates
d. biscuits
22. This kind of cookie requires two processes.
a. drop cookies
b. cookie bars
c. rolled cookies
d. refrigerator cookies
23. This kind of cookies have irregular and uneven shapes.
a. drop cookies
b. cookie Bars
c. rolled cookies
d. refrigerator cookies
24. The dough of this type of cookies is rolled and flattened.
a. drop cookies
b. rolled cookies
c. cookie bars
d. refrigerator cookies
25. This kind of cookies is considered to be the richest and the most festive type.
a. cookie bars
b. refrigerator cookies
 c. pressed or bagged cookies
d. rolled cookies
26. This kind of cookies is made from cakes which has been cut into little squares or bars after
baking before serving them.
a. drop cookies
b. rolled cookies
c. cookie bars
d. mlky bars

TEST II. TRUE OR FALSE

Directions: Write true if the statement is correct. Write false if the statement is false.
__________27. Ingredients that are fresh will have a greater tendency for product failures.
__________28. A tablespoon used in eating can be used in measuring.
__________29. Recipes can never be modified even after several trials.
__________30. Wrong pan size will make the product either overcooked or undercooked.
__________31. Wrong baking temperature is also a cause for poor baked product.
__________32. All types of flour came from wheat.
__________33. It is flour that gives the cohesiveness in the baked product.
__________34. Absorption refers to the ability of flour to repel moisture.
__________35. Strength of flour means that the batter can withstand any processing abuse.
__________36. Enriched flour means that there is an additional nutrient added to the flour.

TEST III. IDENTIFICATION

Directions: Read the items below. Identify the Market forms of flour being referred to. Choose from
the items below. Write the letter of the correct answer on the space provided.
A. Bread flour B. All-purpose flour C. Enriched Flour D. Self-rising flour

E. Quick-mixing flour F. Non-wheat flour G. Condensed H. Dried I. Evaporated

J. Homogenized K. Pasteurized L. Raw milk M. Skim milk M. Whey

______37. This flour has undergone processes so that it combines smoothly with liquid
ingredients and does not lump.
______38. This is also known as pastry or general flour.
______39. Added basic nutrients like vitamin B complex are added to flour to meet nutritional
requirements stated by law.
______40. This is also known as hard or strong flour because of its coarse texture.
______41. This type of flour is made from other root crops instead of wheat.
______42. This is a type of flour wherein baking soda has and an acid salt has been added as
leavening agent.
______43. This is what is left after removing most of the casein and butterfat in milk.
______44. This type of milk comes directly from cows that has not undergone any process.
______45. This is also known as non fat milk.
______46. This is the type of milk that is very common in the market and about 24 to 28% of
moisture has been removed after being heated.
______47. This is the type of milk wherein most of the moisture has been removed after heating.
______48. This type of milk has been heated to 140 degrees Fahrenheit for 30 minutes and then
quickly cooled to 50 degrees Fahrenheit.
______49. This type of milk has been heated to remove moisture and about 40 to 55% of sugar
has been added as preservative and flavour.
______50. This type of milk that has been forced through very small opening at high pressures to
make the size of fat particles small.

TEST IV. FILL-IN THE BLANKS

Directions: Supply the missing term to complete the items below. Write your answer on the space
provided.
51. Right _________________ of ingredients refers to using the ingredients exactly as
indicated in the recipe.

52. A __________________ size will tend to overcook or undercook the product.

53. ___________________ oven temperature makes the product burn on the outside but
uncooked inside.

54.__________________ oven temperature makes a poor product volume because it

allows the air to escape before making the product rise.

TEST V.

Directions: Put a check mark on the blank before each number if it is a proper laboratory practice.
Put an X mark if it is not.

_______55. Combing of hair can be done while inside the laboratory.

_______56. Jewelries and other accessories should not be worn inside the laboratory.

_______57. Let the range cool down first before first before starting to clean it.

_______58. Pot and pans should be stored in shelves or racks in an upright position.

_______59. Use cleaning powder for cleaning refrigerator surfaces.

TEST VI. ENUMERATION

Directions: Enumerate the following:

A. Uses of Eggs

60.

61.
 62.

63.

64.

B. Kinds of Leavening Agents

65.

66.

67.

C. Uses of Sugar in Baking

68.

69.

70.

D. Mixing methods used in Cookie Making

71.

72.

73.

74.

75.

E. Market forms of Sugar

76.

77.

78.

F. Give atleast two of the Effects of Sugar on Baked Products:

79.

80.