DILAG INTEGRATED SCHOOL

4TH QUARTER EXAMINATION

TLE 8

Name: ___________________________________ Date: ______________ Score: _________

MULTIPLE CHOICE: Read the questions carefully and choose the letter that corresponds your
answer. Write your answer on the blank provided before each number.

_____1. There are classifications of baking tools and equipment. The following are for the
preparatory tools except one.
a. Flour sifter b. spatula c. utility tray d. mixing bowls
_____2. These are the types of workplace hazards except one.
a. Safety b. biological c. chemical d. sociological
_____3. It is a type of oven that contains fans that circulate the air and distribute the heat rapidly
throughout the interior.
a. Rack oven b. Convection oven c. Mechanical oven d. Dutch oven
_____4. Which of the following statements is correct with regards to sign colors?
a. Red color reflects immediate hazardous situations that will cause death or other serious
injuries like danger signs.
b. Red color represents a potentially unsafe situation.
c. Red color is used to alert against unsafe practices.
d. Red color is used to convey safety information.

_______5. It refers to devices worn by workers to protect them against hazards in the work
environment including but not limited to safety helmet, safety spectacles, face shields, etc.
a. Personal Protective Equipment c. Personal Power Equipment
b. Professional Protective Equipment d. Professional Power Equipment
_______6. 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.Hazard b. Risk c. Management d. Waste
_______7. It is a type of pan that has 12 formed cups for baking muffins and cupcakes.
a.Pop over pan b. muffin pan c. tube center pan d. bundit pan
_______8. Which of the following statements is correct about loaf pan?
a. It is used to bake griddle. c. It is used to bake muffins.
b. It is used to bake loaf bread. d. It is used to bake rolls.

_______9. These are the reasons of proper maintenance and safety of tools and equipment except
one.
a.Good quality of service b. sanitation c. safety d. hazard
______10. It is a natural cleaning material that can be used to dissolve soap scum and hard water
deposits.
a. Lemon juice b. vinegar c. baking soda d. borax
_______11. It is the provision of initial care for n illness or injury.
a. Fisrt aid b. safety c. sanitation d. PPE
______12. Which among the choices is incorrect?
a. Do not wash and cut your hair regularly.
b. Visit the dentist atleast once a year.
c. Wear deodorant daily if you tend to sweat heavily.
d. Bathe every day before work.

______13. It is the treatment of waste materials through a process of making them suitable for
beneficial use and other purpose.
a. Recycling b. re-use c. composting d. waste reduction
______14. This color indicates the emergency egress location, first aid and other safety equipment.
a. Blue color b. red color c. green color d. blue color
______15. These are health practices and habits which enable one to stay physically healthy and
keeping oneself clean.
a. Personal hygiene b. exercise c. washing d. taking a bathe
______16. It is useful for many jobs including turning food and come in variety of sizes.
a. Tong b. spatula c. mixing bowl d. colander
______17. It is a type of oven wherein the entire racks full of sheet pans can be wheeled for baking.
a. Deck oven b. rack oven c. mechanical d. convection
______18. It is used to beat or whip egg whites or cream.
a. Wire whisk b. timer c. weighing scale d. utility tray
______19. It is used to measure ingredients in large quantities.
a. Wire whisk b. timer c. weighing scale d. utility tray
_____20. It is used in timing the baked products, the rising of yeast and to check the doneness of
cakes.
a. Wire whisk b. timer c. weighing scale d. utility tray

II. CLASSIFICATION: Classify the baking tools and equipment. Tools and equipment are
written in the word pool.

Convection oven wooden spoon mixing bowls

Spatula rolling pin rack oven
Grater microwave oven flour sifter
Rotary oven pastry tips rotary egg beater
Pastry brush rubber scraper hand mixer

A. Oven B. Preparatory Tools C. Mixing Tools

III. TRUE OR FALSE: Read the statements carefully. Write True whether the statement is
correct and write False if it is not correct. Write your answer on the blank.

________1. People can pick up germs when hands are visibly soiled.

________2. Trim your nails, especially if you work in the food service.

________3. Chemical hazard is caused by organisms such as viruses, bacteria, fungi and parasites.

________4. Do not repair broken tools and equipment immediately.

________5. Store tools and equipment in a wet place.

________6. Baking soda can be used to scrub surface in much the same way as commercial abrasive
cleansers.

________7. Paring knife is ideal for cutting bread.

________8. T is a symbol for teaspoon.

________9. Pound is a unit measure of mass equal 1/16 ounce.

________10. Blue color is used to convey safety information.

Prepared by: Noted by:

LEAH V. PUYAO OLIVER P. MENDOZA

Subject Teacher Master Teacher I