TABLE OF SPECIFICATIONS

Prepare Sponge and Cakes

Objectives/Content # of
Area/Topics TEST ITEM DISTRIBUTION items/ %
of test
Knowledge Comprehension Application
Measuring and
Weighing 2 2
4
Ingredients (10%) (10%)

Appropriate
Equipment and its 2 1 2
5
standard operating (10%) (10%) (10%)
procedures
Required Oven
Temperature 1 1
2
(10%) (5%)

Prepare Sponges
and Cakes 2 1 2
Techniques and 5
(10%) (10%) (10%)
Condition

Cooling Sponges
and Cakes 2 2
4
(10%) (5%)

TOTAL 9 2 9 20
(40%) (20%) (40%) (100%)

Prepared by:
 WRITTEN TEST

I. Multiple Choice: Choose the best answer for the following:

1. If the common abbreviation of Cup is c. then what is the common abbreviation of Pint?

a. Pt.
b. Lt.
c. C
d. Tsp
2. It is used to measure liquid ingredients like oil, milk, water etc.

a. Dry measuring cup

b. Liquid measuring cup
c. Measuring spoon
d. Mixing bowl
3. It is made of stainless-steel and has round bottoms.

a. Whisk
b. Baking pan
c. Measuring cup
d. Mixing bowl
4. Loops of stainless-steel wire fastened to a handle. It is used for mixing and blending.

a. Spatula
b. Whisk
c. Strainer
d. Electric mixer
5. How many oz. are there in 1 qt.?

a. 33oz
b. 32oz
c. 40oz
d. 25oz
6. If in ¼ cup there is 4 T. how many T are there in 1/8 up?

a. 2 cups
b. 4 cups
c. 1 cup
d. 1 ¼ cup
7. It is used to hold baked goods while cooling; they allow air circulation around the
items.

a. Rack cooling
b. Oven
c. Spatula
d. Baking pan
8. What is the common abbreviation of fluid ounce?

a. Pt.
b. Fl.
c. Tsp.
d. T
9. It is a thermally insulated chamber used for the heating, baking, or drying of a
substance, and most commonly used for cooking.

a. Rack cooling
b. Oven
c. Mixing bowl
d. Mixer
10. It is a type of mixing ingredient like butter so it is smooth and lump free.

a. Beating
b. Folding
c. Whisking
d. Creaming

II. True or False: Write T to the space provided if the statement is true and F if the
statement is false.

_________1. Fold the chocolate gently into the cream.

_________2. Let the sponges or angel food cakes to cool in the pan until

completely cooled down.

_________3. The surface of the cake peaked or cracked because the oven was too cold.

_________4. The sugar was too smooth resulting to brown spots on the cake.

_________5. Allowing warm temperature to become room was one of the common mistakes
in baking.

_________6. Oven conditions may relate to, Colour, Rack position, Moisture and shape.

_________7. Directly flip the cake on wire rack right after removing from the oven.

_________8. If the cake is too crumbly and has large holes, the batter contained too much
sugar.

_________9. Pan Release is use when removing a cake for greater success.

_________10. It is important to cool the cheesecake fully before removing the spring form
pan.
 ANSWER KEY

I. II.
1. A 1. T
2. B 2. F
3. D 3. F
4. B 4. T
5. B 5. F
6. A 6. T
7. A 7. F
8. B 8. T
9. B 9. T
10. A 10 T