Grade 7 and 8-TLE-Bread and Pastry Production

1.

Multiple Choice

30 sec

1 pt

1. 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. Baking

B. Cookery

C. Food Processing

2.

Multiple Choice

30 sec

1 pt

2. It comes in different sizes and shapes and may be round, square or rectangular or heart shaped

A. Baking wares

B. Cake pans

C. Tray

3.

Open Ended

3 mins

1 pt

3. Give atleast 5 different types of cake pans.

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4.

Multiple Choice

30 sec

1 pt

4. What baking tools are made of glass or metal containers for batter and dough with various sizes and shapes?

A. Baking wares

B. Cake pans

C. Tray

5.

Multiple Choice

30 sec

1 pt

5. It is a tool that used to cut and shape buscuit or doughnut.

A. Cutting tools

B. Knife

C. Buscuit and doughnut cutter

6.

Multiple Choice

30 sec

1 pt

6. An equipment that enclosed compartment, as in a kitchen range, for cooking and heating food.

A. Steamer

B. Oven

C. Pressure Cooker

7.

Fill in the Blank

1 min

1 pt

7. This type of oven that also called ________ because several may be stacked on top of one another.

8.

Multiple Choice

30 sec

1 pt

8. A large oven into which entire racks full of sheet pans can be wheeled for baking.

A. Stack oven

B. Deck oven

C. Rack oven

9.

Multiple Choice

30 sec

1 pt

9. The food is in motion while it bakes in this type of oven. The

most common types are a revolving oven, in which his mechanism is like that of a

Ferris wheel.

A. Mechanical oven

B. Stack oven

C. Convection oven

10.

Multiple Choice

30 sec

1 pt

10. It is a thick-walled (usually cast iron) cooking pot with a tight-fitting lid.

A. Convection oven

B. Dutch oven

C. Rack oven

11.

Open Ended

3 mins

1 pt

11. Give the substitute equivalent weight and measure.

3⁄4 cup plus2 tablespoons

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12.

Open Ended

3 mins

1 pt

12. Give the substitute equivalent weight and measure.

1 kilogram ( kg. )

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13.

Open Ended

3 mins

1 pt

13. Give the substitute equivalent weight and measure.

1 tablespoon (T or tbsp)

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14.

Open Ended

3 mins

1 pt

14. Give the substitute equivalent weight and measure.

1 gallon (gal.)

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15.

Open Ended

3 mins

1 pt

15. Give the substitute equivalent in common units of volume.

1 tablespoon (T. or tbsp. )

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