Republic of the Philippines
Department of Education
Region VII, Central Visayas
Division of Bohol
HINLAYAGAN NATIONAL HIGH SCHOOL
Trinidad, Bohol
Technology and Livelihood Education 7
(BREAD AND PASTRY PRODUCTION EXPLORATORY COURSE)
1st QUARTER ASSESSMENT
Directions: Read each statement carefully and choose the letter of the best answer from the given choices after each
question.
1. It is a baking tool which has a sloping side and is used for mixing ingredients. It comes in graduated sizes.
a. wooden spoon b. mixing bowl c. pastry wheel d. sauce pan
2. It is a baking tool used to flatten or roll the dough.
a. spatula b. rotary egg beater c. rolling pin d. grater
3. It is a tool used for cutting fat with flour in the preparation of pies and pastries.
a. dough cutter b. egg beater c. pastry blender d. spatula
4. Which of the following is added on milk in order to produce a sour milk?
a. sugar b. vinegar c. starch d. honey
5. What is the most common cornstarch substitute for thickening?
a. egg b. chocolate c. flour d. rice
6. Which of the following is a substitute for 1 whole egg?
a. 1 egg yolk b. 2 egg yolks c. 3 egg yolks d. 4 egg yolks
7. What should not be done in a cup full of flour to avoid excess measurement?
a. leveling- off b. tapping c. leveling with spatula d. none of these
8. Which of the following is used to measure evaporated milk?
a. measuring spoon b. glass measuring cup c. Measuring cup for dry d. all of these
9. Which of the following is the most appropriate tool used to level ingredients when measuring?
a. knife b. spoon handle c. finger d. spatula
10. Which of the following is used for slicing or cutting bread?
a. butcher’s knife b. serrated knife c. paring knife d. kitchen shears
11. Which of the following should be done immediately to broken tools and equipment?
a. Throw away broken tools and equipment c. keep broken tools and equipment in the cabinet
b. Repair broken tool and equipment d. use the broken tools and equipment anyway
12. Which of the following is a great natural cleaning product as well as disinfectant and deodorizer?
a. lemon grass b. lemon juice c. vinegar d. borax
13. Which of the following is the result of keeping metal equipment wet?
a. rust will develop b. molds will develop c. nothing will happen d. sour odor will develop
14. Which of the following is used to sterilize baking tools and equipment?
a. cold water b. hot water c. baking powder d. vinegar
15. Which of the following should be done first when cleaning an oven?
a. wash your hands b. switch off the electrical plug c. wear safety googles d. wear helmet
16. Which of the following should be kept when not in use to avoid cuts and wounds?
a. rolling pin b. shredder c. grater d. knives
17. This will be placed to storage cabinet for ease of locating tools.
a. person in-charge b. label c. tools d. knives
18. Which of the following term is used to describe something that has the potential to cause harm or adverse effect
to individuals, property or equipment?
a. Risk b. Hazard c. Workplace d. Safety Hazard
19. A type of hazard which causes stress and affects the general well-being of the worker.
a. Physical Hazard b. Ergonomic Hazard c. Chemical Hazard d. Psychological Hazard
20. Which of the following is an example of Ergonomic hazard?
a. noise b. awkward posture c. falls d. gaseous substance
21. Which of the following statement is in line with Philippine OSH standards?
a. Employees should never act on recommended safety measures.
b. OSH Standards by the State is an exercise of the police power.
c. Not all establishments are covered by the OHS.
d. Personal protective equipment is Not a part of health and safety at work.
12/16/22@HNHS-jeva
22. Which of the following statements is NOT true?
a. Health and safety at work is very important responsibility of the employer.
b. OSH intention is promoting the welfare of well-being of workers.
c. Employee is held responsible for safety rules.
d. Not all establishments and work places are covered by the OSH.
23. Chemical should be rightly ________________ to avoid detrimental mistakes.
a. labeled b. protected c. measured d. covered
24. The collection, transport and process of managing the disposal of waste is referred as___________________.
a. waste collection b. waste disposal c. waste management d. waste segregation
25. The way out in the event of fire is the ___________________.
a. entrance door b. windows c. ceiling d. fire exit
26. Which of the following protects one against burns when taking hot items on top of the stove?
a. apron b. toque c. pot holder d. mask
27. In the recipe ‘Butter Cake” what ingredients will be creamed?
a. sugar and water b. sugar and butter c. sugar and eggs d. flour and butter
28. Gwen needs 3 ½ cups of flour in her recipe. She don’t have measuring cup to be used but only a set of measuring
spoon. Is it possible for her to get 3 ½ cups accurately using spoons? If YES , how? If NO, why?
a. YES, measure 56 Tbsp. of flour. c. NO, because measuring spoon is different from cup
b. YES, measure 54 Tbsp. + 8 tsp. of flour d. NO, because options in measuring is not specified in the recipe
29-30. Give what is asked.
29. 1 Tbsp. = ________ tsp.
30. 1 Cup = ________ Tbsp.
31. 1 kl. = ________ lbs.
Give the substitute equivalent of the following ingredients.
32. 2 whole eggs = _____________ Egg yolks
33. 2 cups all-purpose flour = ____________Tbsp. Cornstarch
34. In what instance we need to sift white sugar?
a. when the granules are coarse. c. when it is mixed with brown sugar
b. when it is lumpy d. when it is already mixed with fat
35. Daren found out that her baking powder is lumpy.
Which of the following is the most appropriate step that she must do?
a. Throw away the lumps b. Dissolve the lumps in water c. Stir the lumps d. Discard it all
36. Sheen has only one chopping board in her kitchen. After chopping the meat on it she followed slicing the fruits for
her salad. Her way in preparing food shows a risk in _______________________.
a. food poisoning b. food discoloration c. food contamination d. taste blanding
37. Which of the following is the result of keeping metal baking tools wet?
a. Rust will develop b. Tools will become shinier c. Transform its color to black d. nothing will happen
38. Which of the following is the most appropriate to be used when sterilizing?
a. hot water b. very hot water c. very hot clean water d. cold clean water
39. Why is it necessary to store cutting board vertically?
a. for a better arrangement b. to prevent entanglement c. to avoid moisture collection d. to avoid rust
40-43. Interpret the given pictures. What type of workplace hazard is portrayed?
40. 41. 42. 43.
12/16/22@HNHS-jeva
44-50. Fill in the missing data to bake a Double Recipe Butter Cake.
44._____________ cups cake flour
45._____________ cup Butter
46. ____________ pcs. Eggs
. 8 tsp._______ Baking Powder
47. ____________ cups sugar
48. ____________ cups milk
49. ____________ tsp. vanilla
50. Bake in 3750F . Convert 3750F to 0C.
Identify the standardized COLOR of the following safety signs. (Red, Yellow, Orange, Green )
51. Slippery when wet.
52. No Smoking
53. First Aid
54. This Protective Equipment MUST BE WORN In This Area.
55. Flammable
56-60. Arrange the fire drill procedure in proper sequence.
Write A for the first step, B for second and so on and so forth.
56._______Remain Calm.
57._______Review the expectations before drill.
58._______Line up and stay in line.
59._______Know your escape route beforehand.
60._______Go quietly through the school to your destination.
Prepared by:
JEVALYN B. ALVAREZ
Subject Teacher
12/16/22@HNHS-jeva
Republic of the Philippines
Department of Education
Region Vii, Central Visayas
Division of Bohol
HINLAYAGAN NATIONAL HIGH SCHOOL
Table of Specification for the 1st Quarter Assessment in TLE 7
BREAD AND PASTRY PRODUCTION- EXPLORATORY COURSE
NO. Lesson No. of items Easy Average Difficult
1 Using of Tools and Bakery equipment.
L.O.1 Prepare tools and equipment for a
27
specific baking purpose 4 1,2,3
2 Performing mensuration and calculation
L.O.1 Familiarize oneself with the table of
5,
weights and measure in baking. 8 29,30,31 44, 45,46,47
L.O.2 Apply basic mathematical
operations in calculating weights and 32,33
measure 10 4,6,7,8,9,49 48,50
L.O.3 Measure dry and liquid ingredients. 5 10,11,12 34,35
3 Maintaining tools and equipment.
L.O.1 Check condition of tools and
36
equipment. 3 13,14
L.O. 2 Perform basic preventive
37,38
measures. 5 15,16,17
L.O.3 Store tools and equipment. 3 18,19 39
Practice Occupational Health and Safety
4 Procedure
L.O.1 Identify Hazards and Risks 7 20, 21, 22 40,41,42,43
L.O.2 Evaluate hazardz and risks 5 23, 24,51,52,53
L.O.3 Control Hazards and Risks 9 25,26,27,54,55,56 58, 59, 60
L.O.4 Maintain Occupational health and
safety awareness. 2 57, 28
Total 60 36 18 6
Prepared by:
JEVALYN B. ALVAREZ
SUBJECT TEACHER
12/16/22@HNHS-jeva
Noted:
INDIRA C. VANZUELA, PhD.
PRINCIPAL
12/16/22@HNHS-jeva
