GRACE BAPTIST ACADEMY

New Poblacion, Buenavista Guimaras

Cellphone Nos. 09399377674/09173205864
Email address: gracebapacademy@gmail.com
Facebook page: grace baptist academy of buenavista guimaras

4th Quarter Examination in TLE

Bread and Pastry Production

Name: ___________________________________ Date: _____________

Grade: _____________

A. MULTIPLE CHOICE:
Direction: Choose the letter of the correct answer, write the letter on the space provided before the
number.

_____1. It is the process of cooking food by indirect heat or dry heat in a confined space as in heated oven using gas,
electricity, charcoal, wood, or oil at a temperature from 250 °F- 450 °F.
A. Cooking B. Baking C. Frying D. Boiling

_____2. Which of the following belong to the mixing tools?

A. Wooden spoon B. Spatula C. Pastry brush D. Pastry blender

_____3. What baking tool is needed in the given procedure, “sift the dry ingredients together except the sugar”?
A. Mixing bowl B. Grater C. Baking sheet D. Flour sifter

_____4. What bakery tools and equipment is consider as the workhorses of the bakery and pastry shop and are essential
for producing the bakery products.
A. Electric Mixer B. Oven C. Wire Wisk D. Baking wares

_____5. What portion of the egg is used in baking?

A. Egg yolk B. Egg shell C. Egg white D. Whole egg

_____6. Student A is going to measure the butter that she will use in baking a cake, which of the following is the
appropriate tool that she will need?
A. Weighing scale B. Liquid measuring cup C. Measuring spoon D. Measuring Cup

_____7. 1 cup is = _____ T.

A. 8 B. 12 C. 16 D. 20

_____8. 1tbsp. is = _____tsp.

A. 4 B. 2 C. 1 D. 3
_____9. Convert 110 °C to °F.
A. 230 °F B. 200 °F C. 185 °F D. 250°F

_____10. Convert 280 °C to °F.

A. 566 °F B. 500°F C.536°F D. 543°F

_____11. Convert 446°F to °C.

A. 230 °C B. 243°C C. 240°C D. 245°C

_____12. Convert 90 °C to °F.

A. 180°F B. 198°F C. 194°F D. 194°F

_____13. Convert 410 °F to °C.

A. 215 °C B. 210°C C. 220°C D. 110

_____14. Convert 122 °F to °C.

A. 100 °C B. 40°C C. 60°C D. 50

_____15. Why is it important to do proper maintenance and safety of kitchen tools and equipment?
A. In order to maintain good quality of service, sanitation, fire prevention and safety.
B. To keep all the tools and equipment including the broken ones in order to save money.
C. To receive praises from others showing them that you are an organize person.
D. For display purposes, for people to see your complete set of tools and equipment.

_____16. Which of the following is a safety measure in storing knives?

A. Store knives, choppers and other cutting blades together with the spoon and fork.
B. Store knives, choppers and cutting blades in designated places. Label them.
C. Store knives and choppers in high places not to be reach by children.
D. Store knives and other cutting blades in the bottom cabinets to be found easily when needed.

_____17. What will happen if you failed to perform maintenance activities during production?
A. Nothing will happen maintenance activities are not important.
B. The result will be very good because the process of production is short.
C. It may increase the risk of microbial contamination
D. A new product can be discovered through the process.

_____18. Marie is always wasting her time looking for the tools and equipment that she will need in baking, as her
friend, you could best help her by:
A. Asking Marie to remember where the missing tools and equipment.
B. Giving her advice to have a designated place for each kind of tools and equipment.
C. Encouraging her not to give up in looking for the tools and equipment.
D. Accompany her to the nearest store to buy new tools and equipment.
_____19. How will you store baking tools and equipment?
A. Store tools and equipment immediately after washing it.
B. Place tools and equipment in the living room as a design.
C. Return tools and equipment to its boxes and store in your room.
D. Make sure that the areas used for storing equipment are clean and dry.

_____20. It is a term free from danger, risk or injury.

A. Freedom B. Safety C. Danger free D. Sanitation

_____21. Which of the following is not an example of the types of hazards?

A. Personal Hazard B. Safety hazards C. Physical hazards D. Chemical hazards

_____22. Teacher Ana was a teacher in GBA, she was stressed and cannot cope up with the demand in her work that it
affects her general wellbeing. What hazard is experienced by teacher Ana?
A. Physical hazard B. Chemical hazard C. Psychological hazard D. Ergonomic hazard

_____23. Ana wants to bake a chocolate cake, she went to the market to buy all the needed ingredients, unfortunately
there’s no butter available what will be the ingredient Ana will use to substitute the butter?
A. Cooking oil B. Olive oil C. Cheese D. Margarine

1
_____24. Analogy: 1C butter: 1C margarine = 3 2C butter: _____ margarine
1 1 1 1
A. 1 C B. 3 C C. C D. 2 C
2 2 2 2

_____25. Analogy: 1C milk: 6T sifted crystals + 1C water = ½ C milk: _____sifted crystal + _____water
A. 3T sifted crystals + 1C water B. 6T sifted crystals + ½C water
C. 3T sifted crystals + ½C water D. 3T sifted crystals + 1C water

_____26. Measuring shortening correctly is done by ________________.

A. Scooping the shortening into the measuring cup with teaspoon.
B. Pressing down firmly into the measuring cup to prevent air spaces.
C. Dipping the measuring cup into the shortening.
D. Melting the shortening and pouring it into the cup.

_____27. To measure the exact volume of liquid needed in the ingredient, which should be done?
A. Hold the measuring cup for liquid at eye level and pour the liquid on it.
B. Place the liquid measuring cup on a flat surface and pour the liquid on it.
C. Pour the liquid ingredient in the empty measuring cup.
D. Hold the measuring cup for liquid above eye level and pour liquid on it.

_____28. Which is used for mixing the dough and scrape the sides of the bowl during the mixing period?
A. Wood Ladle B. Bakers Peel C. Rolling Pin D. Rubber Scrapper
_____29. After taking out the baked product from the oven, which of the following procedures is appropriate?
A. Cover with towel B. Cover with parchment paper
C. Cover with Couche. D. Place over cooling rack

_____30. How do you measure the brown sugar used in pastry recipe?
A. Dip and sweep measuring B. Spooned into the cup
C. Packed into measuring cup D. Dip

_____31. The process of warming gives meringue which characteristic?

A. Volume and stability B. Elasticity C. Flakiness D. Foamy and stability

_____32. It fosters a no-negligence environment that thrives on participative behavior.

A. Whistle blowing B. Giving instruction C. Reporting D. Observance of silence

_____33. The worker should be guided in the proper storage of these items to avoid accident or even death. Which
items are referred to?
A. Detergents B. Condiments C. Chemicals D. Cutlery

_____34. These persons should be kept out to avoid food contamination.

A. Old persons B. Disable C. Those who are ill D. Children

_____35. Always wipe up spills on the floor to avoid ________.

A. burns B. electrocution C. slip D. cuts or wounds

_____36. Fixing electrical wiring avoid the danger of ________.

A. falls B. electric shock C. collision D. burns

_____37. The following are “On Job Hazards” EXCEPT…

A. slippery floor B. dark walkways C. secured cords and wires D. no fire safety rules

_____38. The following are the causes of accident except for one. Which one?
A. people themselves B. organized work area
C. defective tools and equipment D. unsafe environment

_____39. Safety procedures, practices in the workplace contribute to:

A. high rates of accident B. good employee morale
C. employee dissatisfaction D. increase of insurance and other operating cost

_____40. Which of the following is not a personal hygiene practice?

A. Keep your hands always clean and nails cut short. B. Wearing of comfortable clean clothes.
C. Use of PPE when working. D. Having a ring on fingers while working with food.
_____41. All of these describe the working environment that is conducive to safety and health EXCEPT for one. Which
one?
A. Clean floor area, free from waste and grease
B. Clean cabinets, dry and closed tightly to keep away rodents and insects
C. A well fixed electrical connections
D. Defective lighting and ventilation facilities.

_____42. Which of the following could be avoided due to carelessness?

A. Slips B. Burns C. Electric shock D. Stress

_____43. Why is personal protective equipment important?

A. It can protect you from hazards associated with jobs such as handling chemicals or working in a noisy
environment.
B. It’s the company’s policy to wear personal protective equipment.
C. You are not allowed to work without personal protective equipment.
D. Personal protective equipment ensures that the product result is successful.

_____44. Which of the following is not an example of electrical safety tips?

A. Keep yourself dry B. Use tools with insulated handles.
C. Wear sleepers D. Wear rubber gloves

_____45. Workplace stress is a minor health and safety hazard and has less effect on health.
A. True B. Maybe C. False D. Unsure

_____46. How long do we need to wash our hands?

A. Minimum of 15 -20 seconds B. Minimum of 15 seconds
C. Minimum of 15 – 30 seconds D. Minimum of 20 seconds

_____48 Which of the following is a situation where people can pick up "germs".
A. Watching TV B. Visiting or caring for sick people.
C. After washing with alcohol D. After taking a bath

_____49. It is a general term for microbes like viruses and bacteria that can be spread casually by touching another
person.
A. Viruses B. Disease C. Flu D. Germs

_____50. It is the collection, transport, processing or disposal, managing and monitoring of waste materials.
A. Waste management B. Waste disposal C. Clean air act D. Hazard

2 Thessalonians 3:5
“May the Lord direct your hearts into God’s love and Christ’s perseverance.”

Prepared by: Teacher Shabby Gay M. Trogani

TLE Teacher