St. John the Baptist Academy, Inc.

West-Poblacion, Garcia-Hernandez, Bohol

Catholic Education Association of the Philippines (CEAP)
Bohol Association of Catholic Schools (BACS)
Diocese of Tagbilaran

MONTHLY ASSESSMENT IN TLE 7

(BREAD AND PASTRY PRODUCTION)

Name: ___________________________________ Date: _____________

Year/Section: _____________________________ Score: ____________

TEST I. MULTIPLE CHOICE

Direction: Read each item carefully. Choose the letter most appropriate for each of the given statements. Write the
letter before the number.

1. What method of cooking food via dry heat in an enclosed space?

a. Poaching b. Baking
c. Frying d. Sautéing
2. What baking pan is used for baking loaf bread?
a. Muffin Pan b. Loaf Pan
c. Tube Center Pan d. Bundt Pan
3. Which of the following shallow rectangular pan is used for baking rolls?
a. Muffin Pan b. Bundt Pan
c. Jelly Roll Pan d. Loaf Pan
4. What tool is used to cut and shape biscuits or doughnuts?
a. Biscuit and doughnut cutter b. Kitchen Shears
c. Knife d. Rubber Scraper
5. Which of the following comes in graduated sizes and has sloping sides used for mixing ingredients?
a. Mixing bowl b. Rubber scraper
c. Spatula d. Knife
6. Which tool is specifically designed for pulping garlic for cooking?
a. garlic presser b. knife
c. measuring cups d. peeler
7. What tool is used for turning food items?
a. soup ladle b. baster
c. flipper d. colander
8. A more complicated tool that may refer to a small electrical appliance.
a. grater b. equipment
c. dredgers d. funnels
9. What measuring tool is used to measure solid and dry ingredients?
a. roasting tools b. measuring cups
c. kitchen shears d. colander
10. Rita will measure small quantities of ingredients. Which of the following tool will she used?
a. measuring spoon b. measuring cups
c. potato masher d. scraper
11. What essential utensil for various tasks from cleaning vegetables, straining pasta or tin content.
a. colanders b. cutting boards
c. Teflon d. scraper
12. What kitchen essential is used for creaming, stirring, and mixing that is made of hardwood?
a. wooden spoon b. measuring cups
c. scraper d. grater
13. A rubber or silicon tool to blend or scrape the food from the bowl.
a. grater b. spatula
c. scraper d. ceramics
14. Which of the following is a leavening agent?
a. Flour b. Butter
c. egg d. batter
15. Which is NOT an ingredient in baking cake?
a. Yeast b. Baking Powder
c. oil d. egg
16. Which type of flour is commonly used in most recipes?
a. Bread flour b. All-purpose flour
c. Cake flour d. Self-rising flour
17. What ingredient tastes sweet and is used as an ingredient in making bread and pastry?
a. Flour b. Sugar
 c. Egg d. Shortening
18. What refers to an ingredient that causes the dough or batter to rise?
a. Shortening b. Egg
c. Flour d. Sugar
19. What do you call the bacteria that is present in eggs if not properly washed?
a. Fungi b. Salmonella
c. Streptococcus d. Clostridium kluyveri
20. After washing all the tools, what’s the next step?
a. Air dry the tools.
b. Keep in a clean dry place.
c. Wash again to ensure cleanliness.
d. Sanitize tools and equipment.

TEST II. TRUE OR FALSE

Direction: Write TRUE if the statement is correct and FALSE if the statement is wrong.

_________1. Check all tools and equipment you will use before using them.
_________2. Wash eggs before cracking them to avoid contamination.
_________3. Clean all your tools and equipment after using and store right after.
_________4. It is best to crack each egg into direct to the mixing ball.
_________5. It is important to measure the ingredients accurately.

TEST III. EQUIVALENT

Direction: Write the equivalent of each measurement using the standard table of weights and measures.
1. 2 cups = _________Tbsp
2. 6 cups = _________quarts
3. 2 kilo = _________ lbs.
4. ¾ c = _________ tablespoon
5. 3 cups = _________ pints

TEST IV. ANALOGY

Direction: Fill in the blanks with the correct answer.
1. 1C butter : 1C margarine
1 ¼ butter : _____ margarine

2. 1C milk : 6T sifted crystals + 1C water

½ C milk : _____sifted crystal + _____water

3. 1T cornstarch : 2T all-purpose flour

¼T cornstarch : _____ all-purpose flour

TEST V. CONVERSION
Directions: Use the formula in converting degrees Centigrade to degrees Fahrenheit and Fahrenheit to Centigrade.
Show your computation. 3 points for each item.
C = F – 32 x 5 / 9 F = C x 9 / 5 + 32

1. 100 degrees Centigrade to degrees Fahrenheit.

2. 320 degrees Fahrenheit to degrees Centigrade.