Name: Monsuller, Ray Reven E.

BREAD AND PASTRY PRODUCTION

Module 2 – Grade 12

Pretest LO 1 Self-Check 1.1 Pretest LO 2

1. 16 Tablespoons 1. 32 Tbsp A.
2. 3/8 cup 2. 1.5 quarts 1.1 TBSP
3. 3 teaspoons 3. 4.4 pounds 2.1 cup
4. 1 pint 5. 12 tablespoon 3. 3 TABLESPOON COCOA 1 TABLESPOON FAT
5. 1 quart 6. 1.5 pints 4.2 egg yolks
6. 8 tablespoons 7. 0.25 cup 5.7/8 cup milk and 3 tablespoon butter
7. 2.205 pounds 8. 8 quarts
8. 16 ounces 9. 2 table spoon
9. 2 quarts 10. 0.07 ounces
10. 4 tablespoons

B. Self-Check 2.1
1. Vinegar or Lemon Juice 1. C= 100°C 2. F= 320°F
2. Salt F = C x 9/5 +32 C = F - 32 × 5 / 9
3. Liquid = 100 x 9/5 +32 =(320°F-32)×5/9
4. All Purpose Flour = 900/5 +32 = 288 x 5/9
5. Fat = 180 + 32 = 1440/9
= 212 °F = 160 °C

II. Analogy : Fill in the blanks with the correct answer.

1. 1 ¼ margarine
2. 3 tbsp. sifted crystals + ½ water
3. ½ all-purpose flour
4. 1 ½ tablespoon cocoa + ½ tablespoon fat
5. 1 ½ rice starch

Pretest LO 3
1. Brown sugar
2. Glass or liquid measuring cup
3. Spatula
4. Lumps
5. Tap or shake
6. Overflowing
7. Lift the cup.
8. Straight edge or backedge of the knife
9. Stirring
10. Sifting

Self check 1.1 – Maching Type Self-Check 1.3

1. D 6. F 1. T 6. T
2. J 7. H 2. F 7. T
3. B 8. A 3. T 8. T
4. I 9. B 4. T 9. F
5. C 10. G 5. F 10. T

Pretest LO 2
1. F 6. T
2. T 7. F
3. F 8. T
4. F 9. F
5. T 10. T

Self-Check 1.1
1. True
2. False
3. False
4. True
5. True