Directions: Write the word or group being defined or described.

_____1. This is packed when measuring; it follows the shape of the cup when inverted.
_____2. This is used to measure liquid ingredients.
_____3. Use to level ingredients when measuring.
_____4. This is to be removed in brown sugar and to be rolled with rolling pin.
_____5. What not to do in a cup full of flour to avoid excess measurement.
_____6. This is how to fill the cup when measuring.
_____7. This is not to be done with the cup when measuring liquid ingredients.
_____8. This is used to level dry ingredients in the absence of the spatula.
_____9. It is the way of removing lumps in the baking powder or baking soda.
_____10. This step is not necessary in sugar unless it is lumpy.
Direction: Match column A with Column B. Write the letters only.
A. B
11. Used for baking loaf bread a. Wooden spoon
12. Has sloping sides used for mixing ingredients and comes in graduated sizes b. Pastry blender
13. A stack oven. c. mixing bowls
14. used for cutting biscuit or doughnuts d. Pastry wheel
15. Used to hold ingredients together e. spatula
16. It is also called mixing spoon f. Egg
17. Used for cutting fat with flour in the preparation of pies and pastries g. Doughnut cutter
18. Used for beating eggs or whipping cream h. Deck oven
19. Use for cutting dough when making pastries i. Loaf pan
20. Used for icing cakes j. utility tray

Direction: Read the given recipe carefully and list down all the tools that you need to prepare in order to
finish the activity.
BUTTER CAKE
Ingredients:
3 1/4 cups cake flour 1 ¾ cups sugar 1 cup butter
1 cup milk 8 eggs 1 tsp. vanilla 4 tsp. baking powder

Procedure:
1. Sift the dry ingredients together except the sugar.
2. In a large bowl, cream the shortening until light and fluffy.
3. Blend eggs one at a time and beat well after each addition.
4. Add vanilla to the milk.
5. Add dry ingredients and liquid ingredients alternately to the creamed mixture, beginning and ending
with dry ingredients.
6. Bake at 375 for 20 t0 30 minutes.
7. Cool the cake, invert and the paper lining.

List down the tools and equipment needed.

21. ___________ 26. __________
22. ___________ 27. __________
23. ___________ 28. __________
24. ___________ 29. __________
25. ___________ 30. __________
Directions: Write T if the statement is correct and F if the statement is wrong.
_____31. Use gloves as substitute for hand washing.
_____32. Rinsing of hands only is enough to cleanse our hands.
_____33. Avoid smoking while preparing food to avoid ashes from dropping into the food.
_____34. Personal hygiene means keeping oneself clean helps avoid transfer of harmful bacteria.
_____35. Wash hands for a minimum of 30 seconds.
_____36. Use hand towels for wiping dishes.
_____37. Avoid working with food when you have an open cut or wound
_____38. Sanitizer helps prevent spread of germs resulting from touching items like money
______39. Wash hands only before eating.
_____40. Always wear clean work clothes and aprons.
Essay :
(41-50) what is Cross contamination?

God Bless You!!!!

You should be Proud of Yourself for still Trying, for not giving up

Sir CY