Respectfully submitted by: Ms. Louela U.

Navarrete
Respectfully submitted to: Ms. Mercy P. Somequiab

St. Camillus College of Manaoag Foundation Inc.

Brgy. Licsi, Manaoag, Pangasinan

1ST MONTHLY LONG EXAMINATION

TECHNOLOGY AND LIVELIHOOD EDUCATION 8

NAME: _________________________ DATE: _____________

GRADE&SECTION: __________________
I-A MULTIPLE CHOICE
Direction: Select the best answer. Write the correct answer on the space provided for each
item.
______1. What entrepreneurial traits develops to economize fuel, electricity, and ingredients to
be used?
a. open-minded c. healthy
b. systematic d. creative

______2. Which trait needs to strives to produce excellent baked products?

a. technical ability c. creative
b. communication ability d. innovative

______3. What entrepreneurial trait practices good human relations by treating customers well?
a. sociable c. confident
b. healthy d. hardworking

______4. An entrepreneurial trait knows to welcome suggestions and considers criticisms as

challenges to improve is _________.

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 a. sociable c. open-minded
b. systematic d. hardworking

______5. An entrepreneurial trait finds ways and means of offering that improves new products
is ___________.
a. hardworking c. talented
b. innovative d. creative

_____6. What skill needs to develop in dealing with people?

a. Communication skill c. sociable
b. Creative d. friendly
______7. What entrepreneur trait invested not only money but also sweat and talent?
a. hardworking c. innovative
b. responsible d. creative
______8. Offers a unique baked product that satisfy the expectation of the customer is
__________.
a. Confident c. sociable
b. Open-minded d. innovative
______9. A type of flour called family or general purpose flour is ________.
a. flour c. Bread flour
b. All-purpose flour d. Pastry flour
______10. What type of sugar is commonly used?
a. White Sugar c. granulated sugar
b. Confectioner’s sugar d. powdered sugar
______11. Which is not a nutritive value of flour?
a. Protein c. iron
b. Carbohydrates d. niacin
______12. What type of flour is known as soft wheat flour?
a. Bread flour c. Cake flour
b. Pastry flour d. All-purpose flour
______13. What type of flour called as strong flour or hard flour?
a. All-purpose flour c. Bread flour
b. Cake flour d. Pastry flour
______14. Which ingredients adds sweet and flavor to baked products?
a. baking powder c. baking soda

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 b. sugar d. butter
______15. What is the most common and cheapest liquid ingredient?
a. water c. milk
b. juice d. oil

II. IDENTIFICATION.
Direction: Identify what is being asked. Write your answer on the space provided.
___________1. It consists of a set of spoons with different sizes to measure small quantities of
dry ingredients.
___________2. It is used for timing the rising of yeast to check the doneness of cakes.
___________3. It is a large oven into which entire racks full of sheet pans can be wheeled for
baking.
___________4. It contains fans that circulate the air and distribute the heat.
___________5. It is used in decorating or designing cakes and other pastry products.
___________6. It is used to mold and shape cookies.
___________7. Used for desserts, toppings, and icing.
___________8. It serves as emulsifier of fat and liquid.

III. MATCHING TYPE.

Direction: Match column A with column B. Write the letter on the space provider.
COLUMN A COLUMN B

1.They are festive cookies. a. Refrigerator cookies

2. Dough is shaped by hand after chilling. b. Pressed cookies
3. Made by rolling the dough
c. Molded cookies
4. Dough formed into long rolls which are

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wrapped and chill. d. Dropped cookies
5. After baking, they cut into bars and e. Rolled cookies
squares.
f. Bars
6. Dropped by teaspoon on the cookie sheet.
7. Made of yeast, salt and a little sugar. g. Lean dough
8. Has added ingredients such as butter and h. Rich dough
nuts.
9. The yeast recommended for bread making. i. Chocolate cookies
10. Most common type of yeast in the market. j. Dry yeast
11. Produces bread of small, volume and
weak crumbs. k. Lack of kneading
12. Produces bread that is heavy, small in l. Over-kneading
volume.

IV. TRUE OR FALSE.

Direction: Read the statement carefully. Write the word TRUE if the statement is
correct and FALSE if it is incorrect.
________1. Check electrical wiring of equipment regularly.
________2. Money is saved when preventing maintenance is regularly done.
________3. Store knives and cutting blades should be placed in aisles or
walkways.
________4. Repair broken tools and equipment immediately.
________5. Use any abrasive cleaning materials on self-cleaning ovens.
________6. Use damage knife in cutting fruits or vegetables.
________7. Handle fragile tools with care.
________8. Store wet tools and equipment in a storage box.
________9. Report kitchen equipment that are not functioning.
________10. Handle the dough carefully to produce good quality bread.

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________11. Use damage tools in baking.
________12. Wear a clean outfit especially in baking.
________13. Pies and pastries come in one size and shape.
________14. Pastries are considered small pies.
________15. Pies are not considered as baked products.

Prepared by:

LOUELA U. NAVARRETE
TLE Teacher

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