METRO DUMAGUETE COLLEGE

E.J. Blanco Drive Extension, Brgy. Daro, Dumaguete City, Philippines 6200
Self- check #1

Test I. Instruction: Supply the correct Abbreviation of the table

below. Write your answer in the space provided. (1 point each)

Common Abbreviations
Measurement Abbreviation
package 1.
cup 2.
pint 3.
pound 4.
Tablespoon 5.

Test II. Instruction: Supply the correct Equivalent of the table

below. Write your answer in the space provided. (1 point each)

Common Abbreviations
Recipe Measurement Equivalent
1 cup ( dry ingredients) 6.
½ pint 7.
½ cup 8.
2/3 cup 9.
1/3 cup 10.
¼ cup 11.
3 teaspoon 12.
A pinch/dash 13.
1 cup (liquid) 14.
2 cups (liquid) 15.
4 quarts (liquid) 16.
4 cups (liquid) 17.
1 liter 18.
8 ounces 19.
32 ounces 20.
Test III . IDENTIFICATION: Identify what is being
described. Write your answers in the space provided.
1. ________________Personal hygiene and sanitary food handling
rules were not invented simply to make life difficult for you.
2. ________________ Any substance in food that can cause illness
or injury.
3. ________________ The program that identifies potential hazard
points, and establishes corrective action procedures.
4. ________________ is a substance that causes an allergic
reaction.
5. ________________ contamination of food with any chemical
substance such as pesticides , detergents and any cleaning
agents
6. ________________ any disease causing bacteria.
7. ________________ contamination of food with any objects such
as hair, broken glasses, fish bone etc.
8. ________________ is a French culinary phrase which means
"putting in place" or "everything in its place".
9. ________________ Is a powdery substance produced by finely
grinding grain through a process called milling.
10. ______________ occurs when microorganisms are transferred
from one surface to another.
11. ______________ The bacteria can grow at 41°F and 135°F (5 °C
and 57°C . This temperature range is called.
12. ______________ Sometimes called soft flour as it is milled
from soft white wheat.
13. ______________ Is another word for fat used in baking.
14. ______________ Is responsible for the attractive golden
brown color of baked products. It contributes to the
development of good flavor and aroma.
15. _____________ Is used for cakes and cookies. Sometimes this
sugar is called “baker’s special”
16. _____________ Is often called “soft sugar” because of its
moisture content. Its color may vary from light to dark
brown.
17. _____________ Is a substance used in baking to make a
product rise so it becomes light a proportion to its size.
18. _____________ Is considered to be the most powerful
leavener.
19. _____________ most widely used leavener because of its sure
results
20. _____________ a leavening that reacts to acid to produce
carbon dioxide.
21. _____________ Is a single-celled plant that feeds on starch
and sugar.
22. _____________ Usually made of aluminum steel or plastic used
to measure dry and solid ingredients.
23. _____________ Usually made of glass or plastic, used to
measure liquid ingredients
24. _____________ Used for measuring small amount of ingredients
ex. salt, baking powder, yeast, or vanilla
25. _____________ Comes with different sizes to suit your method
of mixing.
26. _____________ Used for rolling or flattening dough for
breads or rolls.
27. _____________ The most important equipment in baking . It is
an enclose structure heated by electricity or gas.
28. _____________ An instrument that gives the temperature
inside the oven.
29. _____________ a system of staffing a kitchen so that each
worker is assigned a set of specific tasks
30. _______________ a cook who supervises food production and
who reports to the executive chef.