TECHNOLOGY AND LIVELIHOOD EDUCATION 7

(Bread and Pastry Production)

4 Quarter – 2nd Summative Assessment
th

Name:____________________________________ Score:__________

Multiple Choice. Write the letter of the correct answer on the space provided.

___1.The Fahrenheit is equal to 338, What is the oven temperature in

Centigrade?
a. ˚C = 170 c. ˚C = 190
b. ˚C = 180 d. ˚C = 200
___2. If the oven temperature is 230 Fahrenheit, what is the Centigrade?
a. ˚C = 80 c. ˚C = 100
b. ˚C = 90 d. ˚C = 110
___3. If the Fahrenheit is equal to 122, what is the Centigrade?
a. ˚C = 70 c. ˚C = 50
b. ˚C = 60 d. ˚C = 80
___4. If the Centigrade is equal to 170, what is the Fahrenheit?
a. F = 122 c. ˚F = 176
b. ˚F = 338 d. ˚F = 392
___5. If an oven temperature is 210 Centigrade, what is the Fahrenheit ?
a.˚ F = 410 c. ˚F = 90
b. ˚F = 374 d. ˚F = 284
___6. One (1) cup is equal to how many tablespoon?
a. 15 Tbsp c. 17 Tbsp
b. 16 Tbsp d. 18 Tbsp
___7. How many teaspoon are there in 1 tablespoon?
a.5 teaspoons c. 3 teaspoons
b. 4 teaspoons d. 2 teaspoons
___ 8. If 1 kilo is equal to 2.21 pounds, how many kilos are there in 11.05
pounds?
a.3 kilos c. 5 kilos
b. 4 kilos d. 6 kilos
___ 9. Twelve (12) cups is equal to how many quarts?
a. 2 quarts c. 8 quarts
b. 3 quarts d. 10 quarts
___10. There are 2 cups in 1 pint, how many pint(s) are there in 10 cups?
a. 3 pints c. 5 pints
b. 4 pints d. 6 pints
___ 11. How many tablespoons are there in 3 cups? If in every cup has 16 Tbsp.
a. 48 Tbsp c. 44 Tbsp
b. 46 Tbsp d. 42 Tbsp
___ 12. If we have 24 eggwhites, how many cups of eggwhites do we have in all?
a. 1 cup eggwhite c. 6 cups eggwhite
b. 3 cups eggwhite d. 9 cups eggwhite
___ 13. Which of the following is the formula in finding the oven temperature in
fahrenheit?
a.˚F = ˚C x 9/5 + 32 c. ˚F = ˚C + 32 x 5/9
b. ˚F = ˚C x 5/9 + 32 d. ˚F = ˚C x 23 + 5/9
___ 14. Give the formula on how to compute Centigrade?
a. ˚C = ˚F - 32 x 5/9 c. ˚C = ˚F – 32 x 9/5
b. ˚C = ˚F + 32 x 5/9 d. ˚C = ˚F – 23 x 5/9
___15. If an oven temperature is 536 Fahrenheit, what oven temperature in
Centigrade?
a. ˚C = 280 c. ˚C = 260
b. ˚C = 270 d. ˚C = 250
___16. Which of the following is the best substitute for sour milk?
a. 1 tbsp. vinegar and enough sweet milk to make.
b. 1 ¾ cups sweet milk plus 1 tbsp. vinegar.
c. 2 cups sweet milk plus ½ tbsp vinegar.
d. 2/3 cup sweet milk plus 1 tbsp. vinegar.
___17. How many cups is equivalent to one gallon?
a. 3 cups c. 10 cups
b. 5 cups d. 16 cups
___18. What is the best step to have better results in baking?
a. Measure the ingredients accurately.
b. Memorize the recipe very well.
c. Use modern equipment.
d. Use only imported ingredients.
___ 19. What is the first step to have better results in baking?
a. Keeping oneself clean
b. Keeping the food and equipment clean
c. Keeping the utensils and work area clean
d. All of the above
___ 20. What is the best substitute for one cup sifted flour?
a.1 cup minus 1 tbsp. sifted all purpose flour
b. 1 cup minus 2 tbsp. sifted all purpose flour
c. 1 cup plus 2 tbsp. sifted all purpose flour
d. 1 cup sifted all-purpose flour

Prepared by: Checked by: Noted by:

JENNELYN H. RAPILO TITO C. ORLANDA LEONISA S. RAZOTE

Subject Teacher Head Teacher II Assistant Principal II
 TECHNOLOGY AND LIVELIHOOD EDUCATION 8
(COOKERY)
th nd
4 Quarter – 2 Summative Assessment

Name:____________________________________ Score:__________

Multiple Choice. Write the letter of the correct answer on the space provided.

__1. It is a clean cloth used to wipe or dry the cleaning tools and equipment
and other surfaces.
A. Sponge C. Dish Cloth
B. Steel wool D. Scouring pad
__2. It is an electrically operated machine for cleaning and drying tableware
and cutting utensils automatically.
A. Sponge C. Dish cloth
B. Steel wool D. Dish-washing machine
__3. How long does a sponge to be disinfected in a microwave oven?
A. 3 minutes C. 4 minutes
B. 1 minute D. 5 minutes
__5. Which of the following belongs to cleaning tools?
A. Sponge C. Baking soda
B. Flour D. Oil
__7. Which of the following is not a cleaning tool?
A. Sponge C. Scouring pad
B. Lemon D. Brush
__9. Store cleaning supplies, equipment and chemicals away from food,
dishes, utensils, and food contact surfaces to avoid ________.
A. melting C. freezing
B. burning D. contamination
__10. The two methods of sanitizing surfaces and equipment are with
_____and _____.
A. sugar and salt C. bread and butter
B. spoon and fork D. chemicals and thermal sanitizing
__11. Which of the following is the first step in washing dishes?
A. Sanitize the surface C. Remove food from the surface
B. Clean the surface D. Allow the surface to air dry
__12. The following are factors that influence the effectiveness of chemical
sanitizer. Which one is NOT?
A. Temperature C. Cold water
B. Concentration D. Contact time
__13. Which is the correct order in cleaning the gas stove?
A. Cleaning the stovetop, preparing the stove for cleaning, cleaning the burners
B. Preparing the stove for cleaning, cleaning the burners, cleaning the stovetop.
C. Preparing the stove for cleaning, cleaning the stovetop, cleaning the burners.
D. Cleaning the burners, cleaning the stovetop, preparing the stove for cleaning
__14. When we clean the refrigerator, we should never wash the glass shelf with hot
water. The reason for this is ________.
A. the hot temperature will melt the glass.
B. the hot temperature will damage the glass quality.
C. the glass shelf is difficult to wash if hot water is used.
D. the sudden temperature change could break the glass.
__15. The following can be used to clean the inside of the refrigerator EXCEPT.
A. Toothpaste C. Baking soda and hot water solution
B. Detergent with downy D. Vinegar and hot water solution
__ 16. When cleaning the kitchen premises, which part of the kitchen should be cleaned
last?
A. Sink C. Floor
B. Deck D. Countertops
__17. Which of the following can be used to absorb odor and keep kitchen smelling
fresh?
A. Baking soda C. Iodized salt
B. Brown sugar D. Baking powder
__ 18. Trash bags, cleaning solutions, extra dish soap and detergent should be placed
________.
A. on the countertops.
B. on top shelves of cabinets.
C. in the lower cabinet near the stove.
D. in the lower cabinet under the sink.

__19. Breakable items like glass plates should be kept ________.

A. on the countertops.
B. on top shelves of cabinets.
C. in the lower cabinet near the stove.
D. in the lower cabinet under the sink.
__ 20. If items in the cabinet are stored according to kind, which of the following DOES
NOT belong to the group?
A. Milk C. Cooking oil
B. Vinegar D. Soy sauce

Prepared by: Checked by: Noted by:

JENNELYN H. RAPILO TITO C. ORLANDA LEONISA S. RAZOTE

Subject Teacher Head Teacher II Assistant Principal II