Republic of the Philippines

Department of Education
Region VII, Central Visayas
Division of City Schools City of Naga
INAYAGAN NATIONAL HIGH SCHOOL
Inayagan, City of Naga , Cebu
Tel. Nos.: 489-4551

First Periodical Test in T.L.E 9

Directions: Read the following questions carefully and choose the letter of the correct answer. Write
your answers on your answer sheet provided.

1. A type of shortening made from the side part of the hog.

a. butter b. lard c. oil d. margarine

2. Looking for income because you know that this will be your bread and
butter not only for you but also for your family.
a. profit oriented b. takes initiative c. risk taker d. opportunity seeker

3. A baker must build a good reputation, possesses the courage to do the right thing.
a. Risk Takerb. hardworking c. committed d. patient
4. Takes time to listen to the advice, suggestions, recommendations of a fellow bakers.
a. responsible b. willing to listen c. committed and hardworking
5. An entrepreneur who learns from mistakes is
a. copes with failure b. honest c. hardworking d. risk taker
6. It is an individual who differs in opinion and judgment.
a. goal oriented b. honest c. take initiative d. persistence
7. A character of a person who is forward looking.
a. goal oriented b. risk taker c. persistence d. committed
8. Strong enough in dealing and solving the challenges you may undertake as you go with
running your business.
a. hardworking b. committed c. risk taker d. honest
9. Successful business people base their work on strength.
a. goal oriented b. hardworking c. builds on strength
10. A successful baker takes the initiative.
a. Initiative b. Risk taker c. opportunity seeker d. committed
11. Putting up your own business requires a lot patience integrity, and dedication.
a. hardworking b. committed c. risk taker d. persistence
12. You must be concerned to know how well you are doing and keep track of your
performance.
a. future oriented b. hardworking c. open to feedback d. committed
13. Know that in your business, personal needs, attachment to your friends, families and
relatives are set aside.
a. opportunity seeker b. hardworking c. copes with uncertainty d.
committed
14. This involves developing a using logical, step by step plans to reach the goals.
a. set standards b. responsible c. hardworking d. committed
15. A phenomenon called were a particular product is offered at the same area
a. demography b. economy c. Clustering d. entrepreneurship
16. An individual wo wopuld like to engage in any business must possess a strong fait in his/
her ability and capabilities in dealing with the different problems that she might encounter in
running business.
a. persistence b. hardworking c. self confidence d. committed

17. This means the totality of life

a. demography b. economy c. culture d. entrepreneurship
18. A type of cooking using a dry eat method
a. stewing b. grilling c. steaming d. baking
19. It is a fine textured, soft wheat flour with high starch content but with the lowest protein
content
a. wheat flour b. bread flour c. all- purpose flour d. cake flour
20. This is made from finely milled rice
a. cake flour b. rice flour c. all- purpose flour d. wheat flour
21. The organization of professional bakers are called
a. clustering b. demography c. pastillarium d. economy
22. It is a combination of soft and hard flour.
a. wheat flour b. bread flour c. all- purpose flour d. cake flour
23. The primary ingredient in most baked products because it provides the structures of the
product
a. flour b. liquids c. fats d. eggs
24. This kind of flour contains 12 to 14% protein
a. wheat flour b. bread flour c. all- purpose flour d. cake flour
25. This ingredient is important in hydrating protein and leavening agents
a. flour b. liquids c. fats d. eggs
26. Present in flour that determines the shape and texture of the product.
a. Protein b. gluten c. minerals d. vitamins
27. Earliest forms of bread
a. quick bread b. loaf bread c. sliced breads d. flat breads
28. This is best in preparing yeast breads like wheat breads
a. wheat flour b. bread flour c. all- purpose flour d. cake flour
29. Knows how to handle unusual events that may happene in the business which includes
problems in managing the workers, problems on the delivery of goods AND SERVICES, AND
THE PROBLEMS ON DEMAND AND PRODUCTION. You must be patientin dealing wit this
uncertainties
a. goal- oriented b. hardworking c. copes with uncertainties d. committed
30. This pertains to the number of people living in the area, their
age, gender, socio-economic status, family size, religion and even growth trends.
a. demography b. economy c. Clustering d. entrepreneurship
31. They are responsible in making your product rise.
a. flour b. sugar c. eggs d. leavening agents
32. They added sweetness and flavor, create tenderness and fineness of texture of the back
products.
a. flour b. sugar c. eggs d. leavening agents
33. It slows down yeast fermentation.
a. sugar b. salt c. flavoring d. spices
34. The ingredient that will act as emulsifier.
a. flour b. sugar c. eggs d. leavening agents
35. A mixture of baking soda plus an acid to react with it and starch to prevent lumping.
a. baking powder b. baking soda c. yeast d. fats
36. Sugar ground to a five powder mixed with small amount.
a. granulated sugar b. confection sugar c. brown sugar d. mascuvado sugar
38. A sodium bicarbonate a fine white powder that has slightly salty and alkaline taste.
a. yeast b. baking powder c. baking soda d. none of the above

39.-40 Classify the following ingredients.

a. dry ingredients b. liquid ingredients c. dry or liquid d. none of the above

39. eggs
40. sugar
41. butter
42. margarine
43. oil
44. cake flour
45. rice flour
46. baking powder
47. confectionaire sugar
48. lard