4th QUARTERLY EXAMINATION IN TLE

Grade 8- BREAD AND PASTRY PRODUCTION

Name:______________________________________________________ Date:______________________
Grade/ Section:______________________________________________ Score:______________________

Direction: Read each items carefully. Write the correct answer before the number.
___1. It is a round pan with scalloped sides used for baking elegant and special cakes.
a.) Tube center pan b.) Muffin pan c.) Pop over pan d.) Bundt pan
___2. What kind of oven which entire racks full of sheets and pans can be wheeled for baking.
a.) Mechanical oven b.) Convection oven c.) Deck oven d.) Rack oven
___3. Convert 1 cup into tablespoon. a. 15 b. 14 c.) 16 d.) 20
___4. It is deeper than a round pan and with a hollow center; it is removable which is used to bake chiffon type cakes.
a.) Tube center pan b.) Bundt pan c.) Custard cup d.) Loaf pan
___5. This contains fans that circulate the air and distribute the heat rapidly throughout the interior.
a.) Mechanical oven b.) Convection oven c.) Rack oven d.) Dutch oven
___6.It is used to remove bits of food inside of the bowl.
a.) Spatula b. Rubber scrapper c.) Rolling pin d.) Wooden spoon
___7. What is the equivalent measurement of 6 tablespoon into cup? a. 1/4 b. ¾ c.) 1/3 d.) 1/2
___8. Used to flatten or roll the dough. a. Rolling pin b. Spatula c.) Utility tray d.) Pastry brush
___9. What is the equivalent measurement of 1 tablespoon into teaspoon? a.) 2 b.) 1 c.) 3 d.) 4
___10. This is also called stack oven because several maybe stacked on the top of one another.
a. Mechanical oven b. Convection oven c.) Deck oven d.) Rack oven
___11. Have a separate cutting board for meat and vegetables to avoid food contamination.
a. True b. Maybe c.) False d.) Neither A nor B
___12. Safety in the workplace is only the teacher’s concerned.
a. True b. False c.) Maybe d.) Neither A nor B
___13. Do not store tools when wet in cabinet. It may result into damage.
a. True b. False c.) Maybe d.) Neither A nor B
___14. Colander with stand is preferable to use so the fruits and vegetables don’t set in the liquid.
a. True b. False c.) Maybe d.) Neither A nor B
___15. Food borne disease is the result of poor sanitation in the use of tools and equipment.
a. True b. False c.) Maybe d.) Neither A nor B
___16. This common household product is another natural cleaning powder, and like baking soda acts as a kitchen
disinfectant and stain remover.
a. Lemon juice b. Baking soda c.) Vinegar d.) Borax
___17. It is completely none poisonous and perhaps a bit more expensive than other natural cleaning products but
worthy due to the aromatic fragrance that will freshen up areas as well as clean them.
a. Lemon juice b. Baking soda c.) Tea tree oil d.) Vinegar
____18.This can be used to scrub surfaces in much the same way as commercial abrasive cleaners.
a. Borax b. Baking soda c.) Tea tree oil d.) Vinegar
___19.It is a great natural cleaning product as well as a disinfectant and deodorizer.
a. Vinegar b. Lemon juice c.) Baking soda d.) All of the above
___20.This can be used to dissolve soap scum and hard water deposit.
a. Vinegar b. Lemon juice c.) Baking soda d.) All of the above
___21. Why we should familiarize the tools and equipment?
a. So that it is easy to use the tools in baking. c. Both A and B
b. To be aware what specific tools should be use d. None of the above
___22. Is it right to use the kitchen shears in cutting hair?
a. Yes, because kitchen shears is a scissor. c. No, because kitchen shears is intended for kitchen use only.
b. Yes, because kitchen shears has multi-function. d. No, because kitchen shears is good for cutting meat.
___23.Why we should use the correct measurement in baking?
a. So that you can have the best result in preparing the recipe.
b. So that your teacher will be happy.
c. So that you can use the measuring tools that are stock in the cabinet.
d. So that your recipe will become beautiful.
__24. Is it right to use paring knife for cutting bread?
a. Yes, because paring knife is ideal for cutting bread.
b. Yes, because bread is soft that’s easy to cut the bread.
c. No, because paring knife is intended for chopping jobs.
d. No, because paring knife is helpful for peeling fruits and vegetables.
___25. Do you think it is good to have separate cutting boards for meat and vegetables?
a. Yes, because it can prevent germs and cross contamination. d. Both A and B
b. Yes, because meat is heavy and vegetable is light.
c. No, because it is so hassle to have separate cutting boards when cooking.
___26. What is the importance of measuring spoons?
a. It is important for determining the correct amount of dry or wet ingredients.
b. It is important for the accurate measurement of the ingredients.
c. It is important so that the recipe will be perfectly made.
d. All of the above
___27. Why sanitation is important?
a. Because it can helps to maintain health and increase life span. c. Both A and B
b. So that it can’t cause food poison. d. None of the above
___28. Why it must be use hot clean water in sterilizing the tools and utensils?
a. So that it can’t prevent germs and bacteria.
b. So that it can use it again directly.
c. So that it can utilize time and effort in washing the tools and utensils.
d. None of the above
___29. What do you mean by OSH?
a. Occupation save and health c. Occupational safety and health
b. Operation safety and healthy d. Occupational save and health
___30.Is it right to work with food if you have an open cut wound?
a.) Yes, because it is not a serious injury. c.)Neither A and B
b.) No, because it contains of harmful bacteria that can cause food poisoning. d.)Either A and B
___31. Why we should use cleaning materials/ disinfectant in the kitchen or in the houses?
a. So that the kitchen will be clean and free from any microorganism
b. So that the kitchen is free from any bad odor.
c. So that the kitchen tools is ready to use when cooking again.
d. Both A and B
___32. How can you control hazard in your working place?
a. Never mind those hazards as long as the place is not in critical danger.
b. Keep away to those hazard and just work.
c. Identify what are those hazards that threatens life
d. Remove and eliminate the hazard from the workplace.
____33. How do you identify hazards in the work place?
a. Identify the hazard by carrying out a workplace risk assessment.
b. Determine how employees might at risk.
c. Record and review hazards at least annually or earlier if something changes.
d. All of the above
___34. What will you do if you see a hazard in the workplace?
a. Ignore the hazard and just work.
b. Report directly to your supervisor, employer or health and safety representative.
c. Neglect the hazard because your employer and/or supervisor has a duty to assess the problem and eliminate
any hazard that could injure workers.
d. None of the above
___35. Is it important to have a personal hygiene?
a. No, because it can’t prevent illness and infection from bacteria or viruses in our body.
b. No, anyway no one can smell it
c. Yes, because this means keeping oneself clean to avoid transfer of harmful bacteria especially in food
preparation.
d. Yes, because all of us needs to be clean when facing people.
___36.What will happen to the recipe if the ingredients are not appropriate to use in baking?
a. The recipe is good in taste. c. The recipe is not perfectly made.
b. The recipe will be successful. d. Nothing happen to the recipe.
___37. How would you handle the equipment when they are not in a good condition?
a. Go to the technicians and ask what the problem of the equipment is. Repair immediately.
b. Repair the equipment by your own self so that you don’t need to pay.
c. Go to the junk shop and sale it.
d. Buy new equipment then use it.
___38.You are going to bake a cake but one of your ingredient is not available, what will you do?
a. Continue to bake even without that ingredient.
b. Look for another ingredient that they have the similarities.
c. Don’t bake and just leave.
d. Wait until the ingredient become available.
___39.In baking cup cake, what would happen if the amount of sugar you used is 10 cups instead of 4 cups?
a. The cup cake is tasteless. c. The cup cake is so sweet.
b. The cup cake is not sweet. d. None of the above.
___40. ____represent a potentially unsafe situation that could cause serious injury and indicated by warning signs.
a. Red color b. Orange color c.) Green color d.) Yellow color
II. Direction: Used the formula in converting degrees centigrade to degrees Fahrenheit and Fahrenheit to centigrade.
___41. 100 degrees centigrade to degrees Fahrenheit
a. 212 degrees Fahrenheit b. 194 degrees Fahrenheit c.) 176 degrees Fahrenheit d.) 158 degrees Fahrenheit
___42.320 degrees Fahrenheit to degrees centigrade
a. 120 degrees centigrade b. 180degrees centigrade c.) 160degrees centigrade d.) 150degrees centigrade
___43. 374 degrees Fahrenheit to degrees centigrade
a. 170 degrees centigrade b. 180degrees centigrade c.) 210degrees centigrade d.) 190degrees centigrade
___44. 260 degrees centigrade to degrees Fahrenheit
a. 482 degrees Fahrenheit b. 500degrees Fahrenheit c.) 518 degrees Fahrenheit d.) 464 degrees Fahrenheit
___45. 50 degrees centigrade to degrees Fahrenheit
a. 140 degrees Fahrenheit b. 122 degrees Fahrenheit c.) 158 degrees Fahrenheit d.) 176 degrees Fahrenheit
___46.194 degrees Fahrenheit to degrees centigrade
a. 60 degrees centigrade b. 80 degrees centigrade c.) 70 degrees centigrade d.) 90 degrees centigrade
___47. 536 degrees Fahrenheit to degrees centigrade
a. 250 degrees centigrade b. 260 degrees centigrade c.) 280 degrees centigrade d.) 270 degrees centigrade
___48. 230 degrees Fahrenheit to degrees centigrade
a. 110 degrees centigrade b. 120 degrees centigrade c.) 130 degrees centigrade d.) 140 degrees centigrade
___49. 180 degrees centigrade to degrees Fahrenheit
a. 338 degrees Fahrenheit b. 356 degrees Fahrenheit c.) 410 degrees Fahrenheit d.) 392 degrees Fahrenheit
___50. 210 degrees centigrade to degrees Fahrenheit
a. 428 degrees Fahrenheit b. 392degrees Fahrenheit c.) 374 degrees Fahrenheit d.) 410 degrees Fahrenheit

“Cheating is a crime. So you better not cheat” :)

GOD BLESS!!!
ANSWER KEY
1. D
2. D 31. D
3. C 32. D
4. A 33. D
5. B 34. B
6. B 35. C
7. C 36. C
8. A 37. A
9. C 38. B
10. C 39. C
11. A 40. B
12. B 41. A
13. B 42. C
14. A 43. D
15. A 44. B
16. D 45. B
17. C 46. D
18. B 47. C
19. A 48. A
20. B 49. B
21. C 50.D
22. C
23. A
24. D
25. A
26. D
27. C
28. D
29. C
30. B
 4TH QUARTERLY EXAMINATION- COOKERY 8
TABLE OF SPECIFICATION

Subject
Remembering Understanding Applying Analyzing Evaluating Creating Total
Content
Use of tools
and bakery 1,4,6,8, 21 22 36,38 11
Equipment 2,5,10
( 4 days)

Performing
Mensuration 3 7,9,39 41,42,43,44,45, 23 15
and 46,47,48,49,50
Calculation
(8 days)
Maintenance
of tools and 11,12,13, 16,17,18,20, 26 24,25 37 17
equipment 14,15,19 27,28,31
(12 days)
Practicing
Occupational 29 35,40 34 33 30 32 7
Health and
Safety
Procedures
(4 days)

Total 27 15 8 50