L'Altra Montessori School Inc.,: High School Department First Periodical Exam Technology and Livelihood Education 9
L'Altra Montessori School Inc.,: High School Department First Periodical Exam Technology and Livelihood Education 9
,
High School Department
First Periodical Exam
TECHNOLOGY AND LIVELIHOOD EDUCATION 9
I. Multiple Choice:Write only the letter of the correct answer on the space provided before the
number.
_____1. It is a kind of bread that has a higher content, which contributes to a flaky or crumbly texture.
a. Bread b. Pastry c. Dough d. Pie/s
_____6. It is a baking tool used for different baking procedure like beating, stirring and blending.
a. Graduated cups
b. Measring cups
c. Measuring tools
d. Plastic and glass cups
_____9. It is used to cut fat or shortening in the preparation of pies, biscuits or doughnuts.
_____10. It has a blade knife used to cut dough when making pastries.
_____12. It is the workhorses of the bakery and pastry shop and are essential for producing the bakery
products.
_____13. It is the most widely used type for baking small pizza.
_____16. It is a powdery substance produced by finely grinding grain through a process called milling.
_____18. It has 7-9% of gluten content and it is also known as soft flour.
_____19. It has the highest amount of protein thus, has high gluten content, so it is used for breads.
_____22. It is responsible for the attractive golden brown color of baked products.
_____23. It is a solid mass of crude sugar usually in half coco shell shape.
_____24. It is a substance that produces gas while mixing or heating the dough or the batter.
_____25. This fat is emulsified with culture milk. and contains about 80% fat and about 16% of water.
_____26. It is used for cakes and cookies, sometimes this sugar is called “baker’s special”.
II. TRUE or FALSE: Write TRUE if the statement is correct and FALSE if the statement is incorrect.
____________1. The gluten in the flour provides the framework in bread dough. The stronger the gluten
the better the quality.
____________2. The gluten has been properly conditioned, it becomes elastic and allows the
expanding of the dough for the first 15 minutes of baking
____________5. The ratio of flour to shortening ranges from 1:1/3 cup to 1:2/3
____________7. An attractive and appetizing crust should be brown in color with edges usually light
brown in color
____________8. Pastries are baked products that contains a high proportion of fat.
___________11. Solid fat is better than liquid oil in pastry making these contain moisture.
___________12. The liquid ingredients that improve the flavor and color of the crust is juice.
___________14. Multi-layered cakes filled with fillings that are served for dessert are called tortes.
___________15. Indigenous containers can be used for all bakes product because they are
inexpensive.
III: Sequencing: Rearrange the order of the steps of the pastry methods. Number the steps
accordingly.
_______1. Cut the fat into the flour mixture until forms into small particles.
_______2. Transfer the dough on a floured surface or between sheets of wax paper or pastic sheets
_______6. Rotate the wax paper as you roll to obtain a uniform thickness of 1/3 to ½
_______8. Roll dough using a rolling pin to flatten starting from the center going to the edges.
IV: Matching: Match column A with B. Write the letter of the correct answer on the blank before each
number.
A B
a. Arranging pieces of cake or pastry on a
_____1. Cake pedestal plate in an aesthetic manner
b. Used to serve baked products for a
_____2.Paper cups, plates, and napkins
great number of customers
_____3. Bowls and baskets c. Makes serving easier as it can neatly and
easily transfer a piece of cake in a plate
_____4. Cake and pastry server d. Decent and aesthetic containers for
presenting and serving cakes and
_____5. Plates and Platters
pastries
_____6. Trays e. Commonly used in presenting breads
f. Efficient container that can
_____7. Indigenous containers accomodate a greater number of
individual baked products
_____8. Ethnic dishwasher
g. Coconut shells, banana leaves, corn
_____9. Custom displaying husks
h. Authentic ware that depicts a culture of
_____10. Plating a people
i. Creating a scenario in displaying cakes
or breads to depict a theme
j. A container that can turn a simple cake
into something elegant and a show
V. ENUMERATION
BONUS question for 2 points: What is my full name? (Surname, Given name, and Middle Name)
God Bless!
_____________________________
Parent’s Signature