Diagnostic Test

Grade 9 – Bread and Pastry Production

A. Direction: Read the following questions carefully and choose the letter of the correct answer. Write it on your
notebook.

1. It is the science and practice of maintaining clean and healthy conditions of food production so that the food served to
customers cannot make him ill.
a. Cleanliness b. Safety c. Sanitation

2. It is a situation that could be dangerous to people in the workplace.

a. Hazard b. Injury c. Risk
3. It is the chance or probability that a person will be harmed or experience an adverse health effect caused by a hazard.
a. Hazard b. Injury c. Risk
4. A kind of hazard that troubles an individual very much to an extent that his general well - being is affected.
a. Biological Hazard b. Ergonomic Hazards c. Psychological Hazard
5. If the cook accidentally burned his hands, what is the proper first aid that should be done?
a. Cool the burn with cool water b. clean the burn on his c. Put grease, or oil on
burned hands
6. A regulatory symbol sign that indicates an order is in force
a. Circle b. Square c. Triangle
7. It refers to devices worn by workers to protect them against hazards in the work environment Hand sanitizer should
never be substituted to proper hand washing.
a. Coverings b. Personal Protective Equipment c. Uniform
8. Below are the examples of Biological hazards, EXCEPT.
a. Bacteria b. Chemicals c. Fungi
9. A chemical substance that can cause leukemia
a. Asbestos b. Benzene c. Chlorine
10. It is the General term for microbes
a. Bacteria b. Germs c. Viruses
11. It is the transfer of biological or chemical contaminants from foods (usually raw) to other foods.
a. Cross-contamination b. Food Hazard c. Pasteurization

12. What does FIFO stand for? Apply First In, First Out (FIFO) policy
a. First In, First Out b. Food in, Food Out c. Food Intake, Food
Outbreak
13. It is a microorganism that can produce toxins which cause illnesses.
a. Pathogens b. Protozoa c. Virus
14. It is the collection, transport, processing or disposal, managing and monitoring of waste materials.
a. Cleaning b. Sanitizing c. Waste Management
15. The process of removing food and other types of soil from a surface.
a. Cleaning b. Sanitizing c. Waste Management
16. The process of reducing the number of microorganisms on a clean surface to safe levels.
a. Cleaning b. Sanitizing c. Waste Management
17. It is considered the best method of cooking to retain the nutrition value of food.
a. Baking b. Grilling c. Roasting
18. Who brought the Wheat flour in the Philippines?
a. American b. Japanese c. Spaniards
19. In what temperature is called the “danger zone” of food?
a. 400F -1400F b. 390F -00F c. 1410F -1650F
20. How are you going to measure ¾ cups?
a. Use ¼ cup b. Use ½ cup c. Use ½ and ¼ cup
21. Which among the choices is a personal cleanliness practice in baking?
a. combing the hair in the working area b. washing the hands after work c. wearing an apron
during working hours
22. What is the best step to have better results in baking?
a. Measure ingredients accurately b. Memorize the recipe very well c. Use only imported ingredients.
23. How many cups is equivalent to 1 gallon?
a. 5 b. 10 c. 16
24. How to separate four egg yolks from four egg whites
a. Use of 1 bowl method b. Use of 2 bowl method c. Use of 3 bowl method
25. Which of the following flour mixture is thick enough to be rolled and kneaded?
a. batter b. cream c. dough
26. What is the proper way to measure flour accurately?
a. level off with the use of the tines of a fork b. shovel the flour c. sifts it before
measuring
27. Which kind of flour contains more gluten and less starch?
a. all-purpose flour b. bread flour c. cake flour
28. Which among the following is best for cookies?
a. Butter b. Lard c. Margarine
29. Which of the ingredients is an example of a physical leavening agent?
a. air b. baking powder c. yeast
30. It is used to control and regulate the fermentation process in the bread making
a. Salt b. Sugar c. Water
31. This is the process of partially or fully baking a pastry case in the oven without the filling.
a. Baking b. Baking blind c. Crusting
32. The process of heating sugar until it is melted and brown
a. Browning b. Caramelizing c. Glazing
33. To seal the edges of two layers of dough with the tines of a fork or your fingertips.
a. Crimp b. Drizzle c. Sealing
34. It is the workhorses of the bakery and pastry shop and are essential for producing the bakery products
a. Microwave Oven b. Oven c. Stove

35. How long pre-heating should be done?

a. 5 minutes b. 10 minutes c. until desired
temperature is reached.
36. It is the process of folding, pushing and turning dough or other mixture to produce a smooth, elastic texture.
a. Creaming Method b. Cut and Fold Method c. Kneading Method
37. How many teaspoons are there in a tablespoon?
a. 3 b. 4 c. 5
38. Which of the following is the best substitute for one cup all-purpose flour (APF)?
a. 1 cup + 2 tablespoon Cake flour b. 1 cup + 4 tablespoon Cake flour c. 1 cup + 6 tablespoon
Cake flour
39. What is the best substitute for one tablespoon cornstarch?
a. 1 tablespoon all-purpose flour b. 2 tablespoon all-purpose flour c. 3 tablespoon all-
purpose flour
40. What is the best substitute for one cup Honey?
 a. 1 ¼ cup sugar + ½ cup water b. 2 ¼ cup sugar + ½ cup water c. 2 cup sugar + ½ cup
water

B. Direction: Identify the following tools and utensils and describe its function. Write your answer on your
notebook.

41.

42.

43.

44.

45.

Prepared by: Marierose E.Valderamos

TLE Teacher

Checked by: Beverly P. Basanta

Department Head