Republic of the Philippines

Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF LIPA CITY
FERNANDO AIR BASE INTEGRATED NATIONAL HIGH SCHOOL

1ST SUMMATIVE TEST in TLE 10 – 2nd Quarter

SY 2022-2023

Name: _____________________________________ Score: _______________________

Grade and Section: ___________________________ Date: ________________________

Test I. Directions: Read each item carefully. Write the letter of the correct answer on your answer sheet.

_____1. What is the method of preparing pastries that uses dry heat, normally in an oven, but can also be
done in hot ashes, or on hot stones?
A. Baking B. Boiling C. Broiling D. Grilling

_____2. What do you call on a person who prepares baked goods as a profession?
A. Baker B. Chocolatier C. Food Stylist D. Pastry Chef

_____3. What is one of the most important Filipino bread which means bread of salt in Spanish?
A. Kababayan B. Kalihim C. Pandesal D. Pinagong

_____4. What is the career opportunity that deals with the preparation and unique arrangement of food
being photographed?
A. Baker B. Chocolatier C. Food Stylist D. Pastry Chef

_____5. Who first introduced sticky rice cakes and layer cakes?
A. European B. Malay C. Romans D. Spaniards

_____ 6. Marie has a rush order of cake. What is she going to use to mixe the ingredients faster?
A. Electric Mixer B. Hand Whisk C. Rotary blender D. Wooden Spoon

_____7. It is a weak or low-gluten flour made from soft wheat.

A. Bran Flour B. Cake Flour C. Clear Flour D. Pastry Flour

_____ 8. Which type of flour provides bulk and structure to most baker’s product and most important
ingredient in the bakeshop?
A. Bran Flour B. Cake Flour C. Clear Flour D. Wheat Flour

_____9. The following are the responsibilities of a research and development chef, except one.
A. Decorating Cake C. Menu Development
B. Equipment design and Development D. Test kitchens and bakeshops

_____10. What shortening agent has a creamy white appearance and solid in room temperature?
A. Butter B. Lard C. Margarine D. Oil

_____11. What is an all-purpose crystal sugar & has large size granules?
A. Brown Sugar B. Castor Sugar C. Granulated Sugar D. Icing Sugar

_____12. What is the most important flavoring in the pastry shop?

A. Chocolate B. Cocoa C. Nuts D. Vanilla

_____13. What is a weak or low-gluten flour made from soft wheat?

A. Bran Flour B. Cake Flour C. Clear Flour D. Wheat Flour

Address: Fernando Air Base, Lipa City

Contact number: (043)7742093
Email Add: fabnhsfab@yahoo.com
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF LIPA CITY
FERNANDO AIR BASE INTEGRATED NATIONAL HIGH SCHOOL

_____14. What raw materials help in the production or incorporation of gases in a baked product to increase
volume and to produce shape and texture?
A. Leavening Agents B. Shortening Agents C. Sundry materials D. Sweetening Agents

_____15. What is the profession that deals with the preparation and unique arrangement of food being
photographed?
A. Baker B. Chocolatier C. Food Stylist D. Pastry Chef

Test II. Directions: Match Column A with Column B. Write the letter of the correct answer on your answer
sheet.

COLUMN A COLUMN B
____ 16. Deck oven A. A stack oven
____ 17. Doughnut cutter B. Also called a mixing spoon
____ 18. Egg beater C. Has sloping sides used for mixing ingredients and
comes in graduated sizes
____ 19. Loaf fan E. Used for cutting biscuits or doughnuts
____ 20. Mixing bowls F. Used to hold ingredients together
____ 21. Pastry blender G. Used for beating eggs or whipping cream
____ 22. Pastry wheel H. Used for cutting dough when making pastries
____ 23. Utility tray I. Used for baking loaf bread
____ 24. Spatula J. Used for cutting fat with flour in the preparation of
Pies and pastries
____ 25. wooden spoon K. Used for icing cakes
L. Used for measuring baking ingredients

Prepared by: Checked by: Noted:

GLENDA A. ILAG BERLIN M. MALABANAN ANGELICA F. OLASO

Teacher II Head Teacher I Principal III

ARLET M. MANDE
Teacher I

LIEZEL U. MANDIGMA
Teacher I

Address: Fernando Air Base, Lipa City

Contact number: (043)7742093
Email Add: fabnhsfab@yahoo.com
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF LIPA CITY
FERNANDO AIR BASE INTEGRATED NATIONAL HIGH SCHOOL

Address: Fernando Air Base, Lipa City

Contact number: (043)7742093
Email Add: fabnhsfab@yahoo.com
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF LIPA CITY
FERNANDO AIR BASE INTEGRATED NATIONAL HIGH SCHOOL

Prepared by: Checked by: Noted:

________________________ ________________________ ANGELICA

F. OLASO
________________________ ________________________ Principal III
________________________

Parent’s Signature

Address: Fernando Air Base, Lipa City

Contact number: (043)7742093
Email Add: fabnhsfab@yahoo.com