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2ND TQ in Tle 10
2ND TQ in Tle 10
TAGAPUL-AN, SAMAR
nd
2 QUARTER EXAMINATION IN TLE 10
TEST I: DIRECTION: Write the letter of the correct answer on the space provided.
_____2. What is the basic ingredients in baking that improves aroma, flavour, and nutrition in baked
products?
A. Baking powder B. Flour C. Shortening D. Sugar
_____4.Which of the following ingredients is usually used in dough that gives better taste and flavour?
A. Butter B. Compound Lard C. Edible flavour D. Vegetable oil
_____5.Which of the following flour mixture is thick enough to be rolled and kneaded?
A. Dough B. Cream C. Crust D. Batter
_____8. It refers to the procedure of rubbing one or two ingredients against a bowl with the tip of a
wooden spoon or electronic mixer?
A. Folding B. Stirring C. Beating D. Creaming
____10.It refers to the process of putting your products into containers for easy distribution?
A. Labelling B. Packaging C. Storing D. Wrapping
____11.Represent almost 50% of the total cost of any baked products, thus considered the baking
ingredients with the highest cost or expense?
A. Sugar B. Flour C. Eggs D. Shortening
____13. It acts as stabilizer in mixture that inherently wants to separate its two parts. They are very
important in helping to bind all the other ingredients together?
A. Sugar B. Flour C. Shortening D. Eggs
____14. It is the cheapest liquid used in baking. It performs vital role in baking, making ingredients
rehydrated?
A. Water B. Milk C. Vanilla D. Wines
____15These are Chemical mixture or compound that release gases, usually carbon dioxide?
A. Chemical leavening B. Dairy products C. Flavouring D. Biological leavening
____16. It means keeping the bacteria down to small number as possible through personal hygiene and
proper food handling?
A. Hygiene B. Sanitation C. Antiseptic D. Cleaning
____17.it is a solid elongated wood with handles at both ends that is used to flatten the dough or
pastry?
A. Rolling pin B. Rubber scraper C. Wooden spoon D. Baking Pan
____18. It is a flat, thin and blunt metal used for levelling off dry ingredients and spreading icing and
frosting cakes?
A. Rubber scraper B. Spatula C. Grater D. Rolling pin
TEST II. Arrange the following procedures in baking. Write your answer in the space provided.
GOOD LUCK!
PREPARED BY: JESTONI R. SAJORDA, RN