Q3 - QUIZ NO. 1 Q3 - QUIZ NO.

1
TECHNOLOGY AND LIVELIHOOD EDUCATION 7 TECHNOLOGY AND LIVELIHOOD EDUCATION 7

I. Identification.
____________ 1. It is the key ingredient in making bakery products such as bread,
cakes, pastries and cookies.
____________ 2. They help keep the freshness of baked products because of their
moisture content.
____________ 3. It gives sweetness and flavour to baked products.
____________ 4. This is the most commonly used leavening in bread making.
____________ 5. It is a single oil or fat or combination of two which tenderizes the
product by preventing the cohesion of gluten strands during
mixing.
____________ 6. It is chemically known as sodium bicarbonate.
____________ 7. It is the process of beating sugar crystals and solid fat together in a
mixer.
____________ 8. Also known as refined sugar or table sugar.
____________ 9. This is a combination of whole wheat, white, and rye flours mixed
with soft malted grains.
____________ 10. It is a food cooking method using prolonged dry heat acting by
convection.
I. Identification.
____________ 1. It is the key ingredient in making bakery products such as bread,
cakes, pastries and cookies.
____________ 2. They help keep the freshness of baked products because of their
moisture content.
____________ 3. It gives sweetness and flavour to baked products.
____________ 4. This is the most commonly used leavening in bread making.
____________ 5. It is a single oil or fat or combination of two which tenderizes the
product by preventing the cohesion of gluten strands during
mixing.
____________ 6. It is chemically known as sodium bicarbonate.
____________ 7. It is the process of beating sugar crystals and solid fat together in a
mixer.
____________ 8. Also known as refined sugar or table sugar.
____________ 9. This is a combination of whole wheat, white, and rye flours mixed
with soft malted grains.
____________ 10. It is a food cooking method using prolonged dry heat acting by
convection.

II. Enumeration II. Enumeration

11 – 14. Four (4) types of flour 11 – 14. Four (4) types of flour
15 – 17. Three (3) kinds of leavening agent 15 – 17. Three (3) kinds of leavening agent
18 – 20. Three (3) forms of shortening 18 – 20. Three (3) forms of shortening