DEPARTMENT OF EDUCATION

Region V
Division of Camarines Sur
NEW PARTIDO HIGH SCHOOL
(GNHS ANNEX)

THIRD GRADING PERIOD

TLE – 7 (Bread & Pastry Production)
S/Y 2018-2019

Name: __________________________________________ Grade &Section: __________ Score: __________

Test I: Multiple Choice

Direction: Read the questions carefully and select the best answer by writing only the letter of your choice on a
separate sheet of paper.

1. It is used for baking loaf bread.

a. loaf pan b. utility tray c. spatula d. wooden spoon
2. It is used to grate cheese, chocolate and other fresh fruits.
a. grater b. measuring cup c. rolling pin d. spatula
3. It is used to beat or whip egg whites or cream.
a. wire whisks b. spatula c. oven d. bowl
4. The act of separating course particles in the ingredient by passing through a sieve or sifter.
a. discard b. sift c. mixing d. baking
5. It is a firm irregular mass.
a. lump b. peck c. sift d. mass
6. It is a space for keeping something.
a. fragile b. inventory c. storage d. contamination
7. It is ideal for cutting bread.
a. paring knife b. serrated knife c. chef’s knife d. bolo
8. It is a great natural cleaning product as well as a disinfectant and deodorizer.
a. vinegar b. lemon juice c. baking soda.
9. The meaning of PPE.
a. Personal Protective Equipment c. Power Puff Engine
b. Public Personal Equity d. Print Paper Everywhere
10. A sugar in granular form.
a. granulated sugar b. brown sugar c. confectioner sugar d. white sugar
11. Is the chance or the probability that a person will be harmed.
a. Hazard b. Risk c. Adverse health effect d. wet floor
12. the emergency exit location, first aids and other safety equipment.
a. Yellow color b. Green Color c. Red Color d. Orange Color
13. Reflects immediate hazardous situations that will cause death or serious injuries like Danger signs and Fire
symbols.
a. Yellow color b. Green Color c. Red Color d. Orange Color
14. Safety Equipment symbol.
a. b. c. d.

15. Is the cross-disciplinary area concerned with protecting the safety, health and welfare of people engaged in
work or employment.
a. PPE b. FPC c. OSH d. OSHDA
16. It fosters a no-negligence environment that thrives on participative behavior.
a. Whistle blowing b. Reporting c. Giving Instructions d. Observance of silence
17. The worker should be guided in the proper storage of these items to avoid accident or even death. Which
items are referred to?
a. Detergents b. Chemicals c. Condiments d. Cutlery
18. These persons should be kept out to avoid food contamination.
a. Old persons b. Those who are ill c. Disable d. Children
19. Always wipe up spills on the floor to avoid ________________.
a. Burns b. slip c. electrocution d. cuts or wounds
20. The following are “On Job Hazards” EXCEPT….
a. Slippery floor b. secured cords and wires c. dark walkways d. no fire safety rules
21. Fixing electrical wiring prevents the danger of _________________.
a. Falls b. collision c. electric shock d. burns
22. Which of the following equipment FPC Clean Air Act does NOT apply.
a. Oil fryers b. cars c. hot air tunnels d. infrared ovens
23. Which of the following is NOT a fire hazard?
a. Candles b. oven c. sand d. faulty electrical wiring
24. The following are the causes of accident except for one. Which one?
a. People themselves c. defective tools and equipment
b. Organized work area d. unsafe environment
 25. Safety procedures, practices in the workplace contribute to:
a. High rates of accident c. employee dissatisfaction
b. Good employee morale d. increase of insurance and other operating cost
26. 26. It is used to flatten or roll the dough.
a. strainer b. rolling pin c. spatula d. timer
27. Any various unit of measure of capacity.
a. Bushel b. mass c. pound d. peck
28. A butter or fat etc. is used to make pastry or cake crispier or flakier.
a. shortening b. oil c. milk d. lump
29. 2 cups = ______ tbsp
a. 8 b. 16 c. 24 d. 32
30. It is important to have separate ______________for meat and vegetables to prevent germs and cross
contamination.
a. cutting board b. bowl c. spoon d. grater

Test II. Match column A with column B. Write the letter of the correct answer on your answer sheet.
A B

______ 31. a. mixing bowl

______ 32. b. pasta spoon

______ 33. c. measuring spoon

______ 34. d. tong

______ 35. e. bottle opener

f. grater

Test II. Identify hazard and risk.

__________ 36. Knife
__________ 37. Slips, falls
__________ 38. Wet floor
__________ 39. Electricity
__________ 40. Electric shock
______________ 41. Die of lung cancer
______________ 42. Smoking cigarettes
______________ 43. Back injury
______________ 44. Lifting heavy objects incorrectly
______________ 45. Trip hazard

Test III. Write T if the statement is true and correct and F if the statement is false.
__________ 46. Label the storage cabinet or place correctly for immediate finding.
__________ 47. Store knives with sharp edge up.
__________ 48. Dry then wash before storing.
__________ 49. Have a designated place for each kind of tools.
__________ 50. Secure electrical cords to prevent entanglement.

Goodluck!

Prepared by: LYNNA P. SOLTES Noted by: LEA P. ROMERO

Subject teacher-TLE School Head