Republic of the Philippines

Department of Education
Region I
SCHOOLS DIVISION OFFICE I PANGASINAN

TULIAO NATIONAL HIGH SCHOOL

1st SUMMATIVE TEST in TLE
3rd Quarter
Name:____________________________________Section:__________________Date:___
MULTIPLE CHOICE: Direction: Choose the letter of the correct answer.
1. Finely ground meal obtained by grinding and milling cereal grains or other root crops.
A. Sugar B. flour C. Baking Powder D. shortening
2. It is high in gluten, with 12-14 %.
A. All purpose B. Soft flour C. Bread Flour D. cake flour
3. Refers to any fat, which when added to flour mixtures increases tenderness.
A. Sugar B. Shortening C. Eggs D. oil
4. It is a sweet,soluble organic compound that belongs to carbohydrate group of food.
A. Confectioner B. Shortening C.Sugar D. leavening agent
5. How many cups is equivalent to one gallon?
A. 3 B.5 C.10 D.16
6. This method combines all the ingredients together at one time to make the dough.
7. Straight B. Sponge C. Creaming D. Stirring This are really
“little cakes,flat,sweet,and small
A. Muffin B.biscuits C. cookies D. cake
8. Simple cup breads leavened and are considered a member of the quick bread family.
A. Muffin B.biscuits C. cookies D. cake
9. Refers to small flaky quick breads.
A.Muffin B.biscuits C. cookies D. cake
10. Rubbing one or two ingredients in a bowl with the help of a wooden spoon or electric mixer.
A. Creaming B. Cutting in C. folding D. Beating
11. It is done to incorporate air in a mixture by mechanical agitation.
A. Creaming B. Cutting in C. folding D. Beating
12. What is the proper way to measure flour accurately?
A. Level off with the use of the tines fork
B. shovel the flour
C. shakes the measuring cup before levelling D. sift before
measuring
13. Set of marked cups used to measure dry ingredients.
A. liquid measuring cup B. dry measuring cup
C. measuring spoons D. mixing bowl
14. Set of spoons used to measure small amounts of ingredients.
A. liquid measuring cup B. dry measuring cup
C. measuring spoons D. mixing bowl
15. A flat,thin and blunt metal used for levelling –off dry ingredients.
A. spatula B.rubber scraper C. dough cutter D. grater
16. It is a flat aluminum sheet used for baking cookies.
A. Baking Pan B.Muffin pan C. Baking Sheet D. rectangular sheet
17. For you to become a baker,you need to complete the apprenticeship and earn the following,
EXCEPT:
A. National certificate
B. Plant Baking
C.Craft baking
D. gift certicate
18. What is the main purpose of pre heating the oven?
A. To attain the required baking temperature
B. To attained products tenderness
C. To make food shiny and glossy
D. To prevent caking
19. The baking time for mini muffins is about ___________minutes.
A. 8-10 B.10-15 C.20-15 D.20-25
20. The term pastry comes the word _________.
A. choux B. paste C. crust D.stick

Prepared by:

JENNIFER R. FERRER
Subject Teacher
Certified correct:
REBECCA R. CEREZO
Head Teacher III

Approved:

DANNY S. AGUSTIN
Principal IV