Department of Education

TALISAYAN NATIONAL HIGH SCHOOL

Talisayan, Zamboanga City
3RD QUARTER EXAMINATION IN TLE 7
Bread and Pastry Production
NAME: ______________________ SCORE: ________________

SECTION: ___________________ DATE: ________________

I. CLASSIFICATION
Direction: Classify the following baking tools based on their functions. Write the letter of
your answer in your answer sheet.
A. Baking Equipments B. Preparatory Tools C. Mixing Tools

D. Cutting Tools E. Measuring Tools F. Baking Pan

1. Baking Sheet 6. Pastry Tip 11. Custard cup

2. Pastry Blender 7. Deck or Cabinet Oven 12. Wooden spoon
3. Rotary egg beater 8. Grater 13. Utility tray
4. Macaroon molders 9. Weighing Scale 14. Rubber Scraper
5. Pastry Cloth 10. Paring Knife 15. Timer

II.MATCHING TYPE
Directions: With hazard risks as bases, match Column A with Column B. Write the letters
only. Use separate sheet for your answers.

A B
_____ 1. Used for baking elegant and special cakes. A. Cut
_____ 2. Used for flatten or roll the dough. B.Cancer
_____ 3. Used to form desired designs on cakes. C.Slips, falls
_____ 4. A unit of measurement of mass which is equal to ½ oz. D.Metal fume fever
_____ 5. A unit of weight equal to 28.35 grams. E. Shock
_____ 6. 5 whole eggs F.Remind workers of correct lifting
_____ 7. 1 gram G.Change in body function
_____ 8. Used to pound and ground ingredients H.Cause harm
_____ 9. Used to bake individual custard cake I.Determinant of health
_____ 10. 16 ounces J.unsafe workplace
_____ 11. Electricity K. Vibration
_____ 12. Knife L. dough
_____ 13. Welding M. sift
_____ 14. Benzene N. utility tray
_____ 15. Wet floor O. lump
_____ 16. Hazards P.shortenings
_____ 17. Work Q.1 pound
_____ 18. Safety hazards R.custard cup
_____ 19. Back injury S. mortar and pestles
_____ 20. Adverse health effect T.035 ounces
______21. Butter or fats used to make pastry crispier U. 1 cup
______22. A firm irregular mass V. ounces
______23. Used to hold ingredients together W. pound
______24. Separating course particles in the ingredients X. pastry tip
______25. A flour mixture that can be rolled or knead Y. rolling pin
Z. Bundt pan
III. ENUMERATION
Directions: List down the different BAKING TOOLS USED IN BAKING BUTTER CREAM CAKE
(10 POINTS)
GOD BLESS YOU! 

PREPARED BY
CIELO V. BACUS AND JENNIFER C. MACAS
TLE 7 TEACHERS