Saint Thomas Development Academy of Bulacan Inc.

Km.37 Pulong Buhangin Sta. Maria Bulacan

PRELIMINARY EXAMINATION FOR THE FIRST QUARTER

TECHNOLOGY AND LIVELIHOOD EDUCATION 8

Name: ___________________________________________ Rating:____________

Grade & Section:___________________________________ Date:_____________

I. Put a check (/) on the blank if it states a desirable characteristics of a successful

bakeshop owner.

______ 1. Innovative
______ 2. Happy-go-lucky
______ 3. Concerned with the preservation of the environment
______4. Ningas cogon
______5. Systematic
______6. Creative
______7. Hardworking
______ 8. Needs to develop self confidence
______9. Pessimistic
______10. Has a good human relation

II. Write S for STRENTGTH, W for WEAKNESS, O for OPPORTUNITY, T for

THREATS.

______ 1. Well trained team

______ 2. Trained employees could transfer to other employers
______ 3. Quality products
______ 4. Lack of skilled workers
______ 5. Continuous innovation of products
______ 6. Loyal employees
______ 7. Continuous patronage of costumers
______ 8. Poor costumer relations
______ 9. Wrong location of the business
______ 10. New bakeshop in the same area or locality

III. Complete the following sentences by choosing the correct answer on the box below.

1. The flour with low gluten content is ____________________________.

2. The other name for all purpose flour is ______________________.
3. ___________________ is also known as hard flour.
4. One cup of egg white is equivalent to ________ eggs.
5. To __________________________ is to cook food by dry heat method using the oven.
6. The measuring tool used in measuring liquid ingredients is ____________________.
7. A ______________________ is used to roll or flatten dough.
8. A ______________________ is rubber or pliable plastic tool used to remove sticky ingredients
from the sides of a bowl.
9. An __________________________ mixer is a more efficient equipment used in foaming
eggwhites.
10. One whole butter is equivalent to ______________ cup
11. The primary ingredient of a baked product is __________________.
12. ________________________ milk is the kind of milk in baking
13. An example of a chemical leavening agent is _________________.
14. _______________________ produce gases when mixed with other ingredients causing
mixture to rise.
15. __________________ is the most commonly used sugar.
16. The cheapest ingredient for baked product is _____________________.
17. _________________ is a thin flour mixture that can be poured.
18. _________________ is a flour mixture that is rolled and kmeaded
19. The sweet covering of cakes is _________________________.
20. To ____________________ is to mix shortening into dry ingredients with a pastry blender or
two knives and two forks.

Flour baking powder or baking soda evaporated

Granulated sugar leavening agents cut in icing

Water batter dough cake flour or pastry flour

Family or general purpose flour bread flour 8medium eggs

Electric bake rolling pin glass measuring cup 1

Rubber scraper

Good luck and God Bless !!!