Republic of the Philippines

Department of Education
Region VII, Central Visayas
DIVISION OF MANDAUE CITY
DON GERARDO LL. OUANO MEMORIAL NATIONAL HIGH SCHOOL
Opao, Mandaue City
Tel. No. (032) 238 1332
4th PERIODICAL TEST IN TLE 8- Bread and Pastry

Name: _______________________________ Section: ____________ Date: _____ Score: __________

Test I. Multiple Choice. Directions: Choose the correct answer by encircling the letter of your choice.
1. It is a large oven into which entire racks of sheet pans can be wheeled.
a. Convection oven b. Rack oven c. Oven d. Deck oven
2. Which of the following baking tools is used to beat or whip egg whites or cream?
a. Mixer b. Wire whisk c. Rotary egg beater d. Mixing bowl
3. Which of the following is used to cut and shape biscuit ?
a. Biscuit cutter b. Spatula c. Knife d. Kitchen shear
4. Which of the following knives is used to pare or cut fruits or vegetables?
a. Chef’s knife b. Butchers knife c. Shear d. Paring knife
5. Which of the following pans is used to bake griddles?
a. Loaf b. Jelly roll c. Griddle d. Pop over
6. Which of the following doesn’t belong to the group?
a. Timer b. Rolling pin c. Weighing Scale d. Measuring spoon
7. Which of the following isn’t grouped accordingly?
a. grater, spatula, loaf pan, pastry tip b. Grater, spatula, Utility tray, Rolling pin
c. Pastry tip, strainer, Mortar and pestle d. Mixing bowl, Rubber scraper, Wooden spoon
8. The following tools are used for cutting except
a. Pastry wheel b. wire whisk c. pastry blender d. Paring knife
9. The following tools are used for mixing except
a. Rubber scrapper b. mixer c. Grater d. Wooden spoon
10. It is used to remove bits of food inside of the bowl.
a. Spatula b. Rolling pin c. Timer d. Rubber scrapper
11. Which of the following tools is used in timing baked products?
a. Timer b. Scale c. Spoon d. Mixer
12. The following tools are categorized as baking pans except
a. Pastry tip b. custard cup b. Loaf pan d. Bundt pan
13. Which of the following is used to flatten or roll the dough?
a. Spatula b. Rolling pin c. Pastry tip d. Loaf pan
14. Under what tools do we categorized a strainer?
a. Mixing b. Baking pans c. preparatory d. cutting
15. Mortar and pestle belongs to _____________ tools.
a. Mixing b. Baking pans c. preparatory d. cutting
16. 120 degree C is equivalent to _______ degree Fahrenheit
a. 248 b. 240 c. 148 d. 120
17. Convert 55 degree F to C.
a. 10 b. 13 c. 14 d. 9
18. Convert 210 degree C to F.
a. 220 b. 300 c. 410 d. 41
19. Convert 30 degree C to F.
a. 20 b. 30 c. 32 d. 86

20. Convert 80 degree F to C.

a. 26.67 b. 26 c. 26.6 d. 23
21. Which of the following is the exact formula in computing the degree Farenheit?
a. F= Cx5/9 +32 b. F=Cx9/5 +32 c. F= C-32x9/5 d. F= C-32x5/9
22. It is what you add to lard to produce a substitute for butter.
a. water b. sugar c. margarine d. salt
23. Which of the following is the correct abbreviated unit of pound?
a. lb b. kg c. oz d. pt
24. Which of the following is the substitute for honey?
a. water and milk b. water and sugar c. sugar and milk d. water and caramel
25. Sweet milk and a ________ is a good substitute for sour milk.
a. apple b. Orange c. Lemon d. Mango
26. How many cups does a 4 tbsp have?
a. ¼ b. ½ c. 1 d. 2
27. 1 kilo is equivalent to how many pounds?
a. 2 b. 2.21 c. 3 d. 4
28. If the abbreviation for pint is pt, what is the proper abbreviation for quarts?
a. tz b. q c. qt d. qtz
29. The most common cornstarch substitute for thickening.
a. starch b. rice starch c. water d. all-purpose flour
31. _______ knives cut better and are easier to work than dull kind.
a. sharp b. pointed c. dull d. serrated
32. The following sentences are True except:
a. Grease and dirt that gather in stove rims and hoods are fire hazards.
b. Most food service accident happens in the kitchen.
c. Expenses will be minimized if tools and equipment are in good condition.
d. All of the above.
33. Which of the following statement is Not True?
a. Have separate cutting board for meat and vegetable to avoid food contamination.
b. Colander with stand is preferable to use so the fruits on vegetables don’t sit in the liquid.
c. Food borne disease is the result of poor sanitation in the use of tools and equipment.
d. Safety in the workplace is only the teachers’ concern.
34. The following are the reasons why it’s important to do proper maintenance except
a. Sanitation b. Good quality of service c. Fire prevention d. Carelessness
35. Which of the following statement is True?
a. Lemon juice is not safe to mix with vinegar and baking soda for cleaning purposes.
b. Disinfection is more effective than sterilization.
c. Baking soda can be used as oven cleaner.
d. Borax is less strong than baking soda.
36. It is a great substance to clean and shine brass and copper.
a. Lemon b. Borax c. Tide d. Joy
34. It is a great scrubber and a kitchen disinfectant.
a. knife b. Sponge c. Steel d. Water
37. Which of the following is used to scrub surfaces just like other abrasive cleanser and also
a good deodorizer?
a. Borax b. Lemon c. Tea Tree oil d. Baking Soda
38. It is completely non-poisonous and bit expensive as compared to other natural disinfectants.
a. Borax b. Lemon c. Tea Tree oil d. Baking Soda
39. Which of the following sentences is Not True?
a. Use cool water to sterilize tools and equipment.
b. Rusting is the result of keeping the equipment wet.
c. Switch off the electrical plug of the oven before cleaning.
d. Cleaning and maintenance of tools should be done periodically.
40. Which of the following is Not a step in cleaning the mixer?
a. Remove the detachable parts. b. Wash the beaters and bowls after use.
c. Wipe the parts with dry cloth thoroughly. d. Wash the electronic part of the mixer.
41. Which of the following statements is Not True?
a. Label storage cabinet for ease of locating.
b. Put frequently used item far from the point of use.
c. At all times metal equipment cannot be stacked on one another.
d. Store baking tools anywhere you want.
42. The following are the Physical Hazards in the kitchen except:
a. Electricity b. Stress c. Vibration d. Noise
43. The following are the ways to achieve personal hygiene except:
a. Trim your nails; especially if you work in the food service
b. Scrub your hands with soap and water before you handle any food
c. Use the same towel or cloth for drying dishes, wiping countertops, and wiping hands.
d. Keep hand sanitizer and facial tissues near your work desk.
44-50. Analogy.
44. 1C butter: 1 C margarine; 1 ¼ C butter: _______ C margarine

a. 1 ¼ b. 1 c. ½ d. 2

45. 1 C milk: 6T sifted crystals+ 1 C water; ½ C milk: ______ sifted crystal + ______ water
a. 4 T, ½ C b. 3T, ½ C c. 3 C, ½ C d. 2T, ¼ C
46. 1T cornstarch: 2T all purpose flour; ¼ cornstarch: _____ all purpose flour
a. 1 T b. 1 ½ T c. ½ T d. 4 T
47. 1 oz chocolate: 3T cocoa + 1T fat; ¼ chocolate: _____ Oz cocoa + ____ T fat
a. 2, ½ b. ½ , 1 ½ c. 6, 2 d. ¾, ¼
48. 2 C milk: 8T sifted crystals + 1 ½ C water; ½ C milk: ____ T sifted crystals + 3/8 Cmilk
a. 2 b. 4 c. 1 d. ½
49. 1 C coffee cream: 3 tbsp. butter + 7/8 C milk; ½ C coffee cream: ___tbsp. butter+ ___ C milk
a. 6, 14/8 b. 1 ½ , 7/16 c. 1, ½ d. 4, ¼
50. 1 C honey: 1 ¼ C sugar; ¼ C honey: ______ sugar
a. 2 ½ b. 4, 4 c. 5/8 d. 1

FOURTH GRADING PERIOD

Table of Specifications
In
TLE 8- Bread and Pastry

Competencies/Content No. of Level of No. of Percentage Test Placement Index of

Days Cognition Items of Items Difficulty

Remembering 15 30 1-15 Easy

LESSON 1- Using of Tools 10
and Bakery Equipment
 Remembering
LESSON 2- Perform 12 9 18 21-29 Easy
Mensuration and
Calculation
Applying
5 10 16-20 Difficult
Analysing
7 14 44-50 Difficult
Remembering
LESSON 3 – Maintaining 8 5 10 31.34.36.37,38 Easy
Tools and Equipment Comprehending
5 10 32,33,35,39,40 Average

LESSON 4 – Practice 8 Comprehending 3 6 41-43 Average

Occupational Safety and
Health Procedures

Total 38 50 100