UNION NATIONAL HIGH SCHOOL

UNION, DAPA SURIGAO DEL NORTE

TLE 8
FIRST GRADING PERIOD

Name:_________________________ Date:________________
Year and Section:________________ Score:_______________

I. Direction. Read and understands the questions below. Write the letter of the correct
answer beside the number.

1. What do you call the process of cooking food by indirect heat or dry heat in a confined space as
in heated oven using gas, electricity, charcoal, wood, or oil at a temperature from 250 F- 450 F
A. Frying B. Baking C. Boiling D. Stewing

2. Which oven contains fans that circulate the air and distribute the heat rapidly throughout the
interior?
A. Dutch Oven B. Mechanical Oven C. Convection Oven D. Deck Oven

3. Auntie Beth has Cake pans that comes in different sizes and shapes and may be Round Square
rectangular or heart shaped; like Bundt pan, Muffin pan, Pop over pan and jelly roll pan. Which
pan is a round pan with scalloped sides used for baking elegant and special cakes?
A. Muffin pan B. Bundt pan C. Pop Over pan D. Jelly roll pan

4. Which ingredients are added to cocoa to produce chocolate substitute?

A. Cocoa plus lard B. Cocoa plus fat C. Cocoa plus liquid D. Cocoa plus milk

5. Nina is making pancakes; she used flour, sugar, eggs, milk and margarine. What ingredients does
Nina used to substitute butter?
A. Margarine B. Milk C. Egg yolks D. Sugar

6. Alden wants to make a substitute for a 1 cup coffee cream. Which ingredients do Alden going to
use?
A. 3 tbsps. butter plus about 7/8 cup milk
B. 3 tbsps. cocoa plus 1 tbsp. fat
C. 3 tbsps. Butter plus about 6/8 cup milk
D. 3 tbsps. Cocoa plus 2 tbsps. Fat

7. What do you call the undefined quantities upon which all physical measurements are based?
A. Mass B. Ounce C. Lump D. Pound

8. Maria bought some tools for her baking business like measuring glass, cutting boards, cutting
tools, spoons and whisks, and tongs and spatulas. Among the tools that Maria bought, which is a
fragile one?
A. Spatulas B. Tongs C. Measuring Glass D. Whisks

9. What kind of knife is used for peeling fruits and vegetables?

A. Paring Knife B. Serrated Knife C. Chef’s Knife D. Quality Knife

10. Which natural cleaning products that is completely non- poisonous and bit expensive as
compared to other natural disinfectants?
A. Borax B. Tea tree oil C. Baking Soda D. Lemon Juice
11. Dough and batter are both flour mixture. How to identify dough and batter?
A. Dough is a flour mixture that can be rolled or kneaded
B. Batter is a flour mixture that can be mix and poured
C. Dough can be mix and cut while Batter can be mix and poured
D. Both A and B
12. Why is it important to have different types and sizes of baking pans at home or business?
A. Because it is beautiful to have different sizes of cakes
B. Because the incorrect size pan may cause your creation to run over, burn around the edges,
fall in the center, or simply appear unsightly and uneven
C. Because each type of pan will affect your recipe and the end results will ensure the best
outcomes.
 D. Both B and C
13. How ovens become the workhorses of the bakery and pastry shop?
A. If there is no oven the bakery cannot produce bread
B. It is essential for producing the bakery products
C. It can produce the foods we want
D. Ovens used to bake pasta
14. Why is it important to use shortening in baking?
A. To make the pastry delicious
B. To make the pastry or cake crispier or flakier
C. To make the cake floppy
D. To make the pastry long lasting
15. 1 tablespoon is equivalent to 3 teaspoons. If there are 5 tablespoons, how many 3 teaspoons
are there?
A. In 5 tablespoons there are 15 teaspoons
B. In 5 tablespoons there are 51 teaspoons
C. In 5 tablespoons there 35 teaspoons
D. In 5 tablespoons there 3 teaspoons
16. 8 egg whites is equivalent to I cup. Find the equivalent of 16 egg whites.
A. 16 egg whites equivalent to 8 cups
B. 16 egg whites equivalent to 2 cups
C. 16 egg whites equivalent to 4 cups
D. 16 egg whites equivalent to 3 cups
17. 1 tablespoon of all-purpose flour can be substituted with ½ tablespoon of cornstarch. How much
of tablespoon of cornstarch can be substituted to 4 tablespoon of all-purpose flour?
A. 4 tablespoons
B. 2 tablespoons
C. 3 tablespoons
D. 5 tablespoons
18. Sharp quality knives are important in the kitchen as they cut better and are easier to work. Why
is it important to have sharp and quality knives in the kitchen?
A. To prevent germs and food contamination
B. To have a an easy mixing of ingredients
C. Because it can cut better and make our work easier
D. Because sharp knives can make the food easily to cook
19. Proper maintenance and safety of tools and equipment are important for the following reasons;
good quality of service, sanitation, fire prevention, safety and less cost of production. How
proper maintenance of tools and equipment helps the management and the workers?
A. It can improve the appearance of the equipment
B. It can give good quality service, and sanitation
C. It could help to prevent fire and give less cost of production
D. Both B and C
20. Lemon juice can be mixed with vinegar or baking soda to make cleaning pastes. How to make
cleaning pastes out of lemon juice?
A. Mix lemon juice with vinegar or baking soda.
B. Mix lemon juice with water and baking soda
C. Mix lemon juice and water
D. Mix lemon juice and vinegar or baking powder
21. You are planning to bake a cake. But beforehand you have to separate the finer from the
coarser particle of the flour. What are you going to do?
A. Use mortar to pound the flour to make it fine
B. Use rubber scrapper to remove lumps
C. Use sifter or strainer to sift the flour
D. Use whisks to remover the big particles of the flour
22. In baking you need be sure the exact measurement of the large quantities of the ingredients.
How will you do it?
A. Use measuring cups to measure the ingredients
B. Use measuring spoons to measure the large quantities
 C. Use timer to measure
D. Use weighing scale to measure the quantity of the ingredients
In numbers 23, 24 and 25 use the formula in converting weights and measures.
23. 1 gallon = 4 quarts
4 gallon= _________
24. 2 cups= 1pint
3 cups = __________
25. 1T all-purpose flour = ½ T rice starch
3T all-purpose flour = __________ rice starch
Safety of tools and equipment is not only the concern of the management, but the workers
who use the equipment as well. If you are the worker, what safety measures in the use of
tools and equipment are you going to do to maintain the good condition of the tools? Write
your answer in number 26-28.
26. ________________________________________________________________________
27. ________________________________________________________________________
28. ________________________________________________________________________
29. Which of the following is the correct usage of the spatula?
A. It is used to remove bits of food in side of the bowl.
B. Small spatula are used to remove muffins and molded cookies from pans which is 5 to 6
inches
C. Large spatula for icing or frosting cakes; flexible blade is used for various purposes.
D. Both B and C
30. What is the best comparison between dough and batter?
A. Dough is flour mixture that can be rolled and kneaded while batter is a flour mixture that
can be stir and poured.
B. Dough is a flour mixture that can be mix and poured while batter can be rolled and cut.
C. Batter is an ingredient that is added to flour mixture while dough is a process of mixing
ingredients.
D. Dough and batter are both flour mixture for baking bread and pastry
31. Granulated and confectioner sugar are both necessary in baking bread and pastry. How these
two differ from each other?
A. There is no difference between the two for they are both sugar
B. Granulated sugar is in granular form while confectioner sugar is very fine or powdered sugar
C. Granulated sugar is very fine while confectioner sugar is not so fine
D. Confectioner sugar is white while granulated sugar is brown
32. 1 teaspoon active dry yeast can be substituted with 1 package of dry yeast compressed cake
which is equivalent to 7 grams. If Leila used 21 grams of dry yeast compressed cake to substitute
3 teaspoon active dry yeast, did she use the exact measurement of the ingredients?
A. No, because she must use only 3 package of the substitute ingredient.
B. Yes, Leila is correct
C. Yes, Leila use the exact measurement of the ingredients because 1 tsp= 1 pack( 7grams), so
if she used 3 tsp= 3pack(7x3=21grams)
D. No, correct answer
33. Butter milk or sour milk, can be substituted with vinegar or lemon juice plus enough sweet milk.
If I will add pure water instead of sweet milk to lemon juice, could I produce a substitute to sour
milk?
A. Yes, because if you mix water and lemon juice the result will be sour.
B. Yes, because lemon juice itself is sour
C. No, because the only ingredients that is added to lemon juice to produce sour milk is sweet
milk not water
D. No, because vinegar must be added to lemon juice.
34. It is important to have separate cutting boards for meat and vegetables to prevent germs and
avoid contamination. What is the cause of food contamination?
A. Germs and bacteria
B. Not having separate cutting boards for meat and vegetables
 C. Cutting the meat and vegetables with same knife
D. Both A and B
35. You need to have at least one colander for draining liquid from canned or cooked vegetables
and pasta. How important colander in the kitchen is?
A. Very important because it useful in draining liquid from canned or cooked food
B. It is not really important because we can use strainer in draining liquid
C. Very necessary because it can use for washing fresh fruits and vegetables
D. Both A and C
36. Measuring cups and spoons is a necessity in the kitchen. Why is it important to have these tools
in the kitchen?
A. They are important in measuring liquid
B. They are used in determining the correct amount of dry or wet ingredients
C. They are used in measuring large quantities ingredients
D. Both A and B are correct
Cake pans come in different sizes and shapes and may be Round Square rectangular or heart
shaped.
I. Tube center pan – deeper than a round pan and with a hollow center, it is removable
which is used to bake chiffon type cakes
II. Mortar and Pestle – is used to pound or ground ingredients.
III. Muffin pan - has 12 formed cups for baking muffins and cup cakes
IV. Pop over pan – is used for cooking pop over
V. Kitchen shears - are used to slice rolls and delicate cakes
37. Which of the following tools belong to cake pans?
A. I, III, IV
B. I, III
C. II, V
D. I, III, V
38. On the tools given above which is used in baking a chiffon cake with a hollow center?
A. Tube Center Pan C. Muffin Pan
B. Pop Over Pan D. Kitchen Shears
39. 1 cup honey can be substituted with 1 ¼ cup sugar plus ½ cup liquid. What will happen if in
making a substitute for 1 cup honey we will have 2 cup sugar and 1 cup liquid?
A. We can still produce honey substitute because of sugar and liquid
B. We cannot produce a good substitute for honey because we are not following the exact
measurement of the ingredients
C. We cannot produce a honey substitute
D. Both B and C
40. What do you think is the importance of knowing the correct calculation of weights and
measures of ingredients and its substitution?
A. For us to know how to measure dry and liquid ingredients accurately
B. To teach ourselves how to bake a cake
C. For us to learn the possible substitute of ingredients that is needed in baking
D. Both A and C
41. 16 tablespoons is equivalent to 1 cup, hence, 32 tablespoons is equivalent to 2 cups.
A. The statement is wrong because 16 32 tbsp. is equivalent only to 1 cup
B. The statement is correct, 16tbsp= 1 cup, so 16 + 16 = 32 = 2 cups
C. The statement is correct because in 1 cup there are 16 tbsp., so 32/16 = 2 cups
D. Both B and C is correct
42. It is important to have separate cutting boards for meat and vegetables to prevent germs and
avoid contamination. What will happen if you don’t have separate cutting boards for meat and
vegetables?
A. Nothing will happen
B. There will be food contamination
C. Meat and vegetables will be damaged
D. Germs and bacteria will be prevented
 43. One reason for proper maintenance of tools and equipment is good quality service. Modern
equipment has built-in controls, thermometers and timing and regulating devices. If this modern
equipment will breakdown what do you think will happen?
A. The breakdown of these devices may affect the quality of food being prepared
B. It may cause slowdown in production and service
C. It will not affect the overall production
D. It will just give a little destruction to the production

Pretend that you are a baker. You are going to make a pan Cake. For numbers 44-50, you
have to create a recipe of pancake. Write the tools and ingredients needed (there should be
measurement). Write the instructions for making the pancake. Then the last part, write
what are you going to do with tools that you used.

LERMA S. ESTOBO
Teacher

_________________________________
Parent/Guardian’s Name and Signature