4TH Quarter Finall Assessment 2022
4TH Quarter Finall Assessment 2022
4TH Quarter Finall Assessment 2022
Department of Education
REGION III
SCHOOLS DIVISION OF TARLAC PROVINCE
ANAO HIGH SCHOOL
FOURTH SUMMATIVE ASSESSMENT IN TLE
(BREAD AND PASTRY PRODUCTION)
Name:____________________________________ Score:_______________________
Year & Section: ___________________________ Date:________________________
Directions: Read the questions carefully. Write the letter of the correct answer before the number.
1.Also known as sheet pan, ¾ inch deep and is used to bake products that are thick or stiff enough
to stand on their own like cookies or biscuits.
a. Baking sheet b. Bundt Pan c. Cake Pans d. Custard Cup
2. A heavy-walled baking pan formed with a decorative indented curvature and a hollow tube in
the center.
a. Baking sheet b. Bundt Pan c. Cake Pans d. Custard Cup
3. Comes in different sizes and shapes used in baking cakes like chiffon cakes.
a. Baking sheet b. Bundt Pan c. Cake Pans d. Custard Cup
4. It is used to bake custard, usually made of glass or porcelain.
a. Baking sheet b. Bundt Pan c. Cake Pans d. Custard Cup
5.A flat pan with a long handle designed to be place over stovetop or burners to cook food .
a. Griddle Pans b. Jelly Roll Pan c. Loaf Pan d. Macaroon Molder
6. It is similar to baking sheet but usually 1 inch deep used in baking cake rolls .
a. Griddle Pans b. Jelly Roll Pan c. Loaf Pan d. Macaroon Molder
7. It is rectangular in shape and deep walled used to bake single loaf of bread .
a. Griddle Pans b. Jelly Roll Pan c. Loaf Pan d. Macaroon Molder
8. It has 24 small formed cups used for baking coconut macaroons.
a. Griddle Pans b. Jelly Roll Pan c. Loaf Pan d. Macaroon Molder
9. It typically has 6 or 12 individual round pockets or holders connected to the tin and formed in
the shape of a muffin or cupcakes .
a. Muffin Pan b. Pop Over Pan c. Tube Center Pan d. Loaf Pan
10.Specifically designed to hold popover batter, as it bakes, the batter “pops” up over the cup.
a. Muffin Pan b. Pop Over Pan c. Tube Center Pan d. Loaf Pan
11. It has a tube in the center that allows uniform baking.
a. Muffin Pan b. Pop Over Pan c. Tube Center Pan d. Loaf Pan
12. Typically made form stainless or plastic, used to cut evenly the doughnut or cookies dough
before baking.
a. Biscuit and Doughnut Cutter b. Chopping Boards c. Kitchen Shears d. Paring Knife
13.A hard surfaced kitchen tool usually made of wood or plastic in which foods are cut or sliced.
a. Biscuit and Doughnut Cutter b. Chopping Boards c. Kitchen Shears d. Paring Knife
14. More versatile than a standard scissors are used to cut foods/ingredients for preparation.
a. Biscuit and Doughnut Cutter b. Chopping Boards c. Kitchen Shears d. Paring Knife
15. A small knife typically 3-5 inches in length used for peeling or mincing and cutting small
ingredients.
a. Biscuit and Doughnut Cutter b. Chopping Boards c. Kitchen Shears d. Paring Knife
16.Also called pastry cutter, used to cut butter or solid fat to easily blend in flour for making pastry
dough.
a. Pastry Blender b. Pastry Wheel c. Paring Knife d. Kitchen Shears
17. A single wheel that are wooden or metal, the wheel has a straight edge for scoring, marking, and
cutting the dough.
a. Pastry Blender b. Pastry Wheel c. Paring Knife d. Kitchen Shears
18. It has a mesh bottom used to sift dry ingredients like flour or powdered sugar.
a. Flour Sifter b. Grater c. Mortar and Pestle d. Pastry Bag
19. Usually made of stainless steel and is used to grate cheese, chocolate, and other fresh fruits quickly and easily.
a. Flour Sifter b. Grater c. Mortar and Pestle d. Pastry Bag
20. Is used to pound or grind ingredients o that the essence of the substance is released into the food being prepared.
a. Flour Sifter b. Grater c. Mortar and Pestle d. Pastry Bag
21.It is a cone shaped bag that has a small opening on one end and a large opening on the opposite end use for
application of icing.
a. Flour Sifter b. Grater c. Mortar and Pestle d. Pastry Bag
22. It is used to grease baking pans or to brush off the excess crumbs from the surface of the cake.
a. Pastry Brush b. Pastry Cloth c. Pastry Tips d. Rolling Pin
____
Prepared by:
RYAN R.PADERO .
MT-I
Validated by:
ANALIZA L. ALEGRE
Head Teacher III
Noted:
Recommending Approval:
Approved:
____
TABLE OF SPECIFICATION
4TH SUMMATIVE ASSESSMENT IN TLE
BREAD AND PASTRY 7
TOTAL 32 100% 50 35 10 5
Prepared by:
RYAN R.PADERO .
MT-I
Validated by:
ANALIZA L. ALEGRE
Head Teacher III
Noted:
Recommending Approval:
Approved:
____
____
____
Prepared by:
RYAN R.PADERO .
MT-I
Validated by:
ANALIZA L. ALEGRE
Head Teacher III
Noted:
Recommending Approval:
Approved:
____
TABLE OF SPECIFICATION
4TH SUMMATIVE ASSESSMENT IN TLE
COOKERY 8
TOTAL 32 100% 50 35 10 5
Prepared by:
RYAN R.PADERO .
MT-I
Validated by:
ANALIZA L. ALEGRE
Head Teacher III
Noted:
Recommending Approval:
Approved:
____
45.Most popular sandwiches cheese are cheddar, process, cream cheese and cheese spreads most are easily
sliced, firmed texture and act as binder, moistener of other ingredients.
a.fish and shellfish b.cheese c.spreads d.meat
46Like mayonnaise, mustard and butter, moisten the bread and compliment the flavors of other ingredients.
They should be served immediately and kept refrigerated to preserved its color and flavor.
a.fish and shellfish b.cheese c.spreads d.meat
47.Like olive oil, relishes, chutneys give a lift to a sandwich, which some them are high in acid so don’t
combine them with strong flavored condiments.
a.condiments b.vegetables c.miscellaneous d.spread
48.Should be crisped and proportion to the size of sandwich.
a.condiments b.vegetables c.miscellaneous d.spread
49.Fruit fresh or dried, jelly, jam and peanut butter eggs and nuts adds flavor, color, nutrients and texture to
sandwiched.
a.condiments b.vegetables c.miscellaneous d.spread
50.Come in all sizes, shapes, and texture. The softest include hamburger buns and hotdog rolls
a.sandwich rolls b.flat breads c.lavash d.canape
Prepared by:
RYAN R.PADERO .
MT-I
Validated by:
ANALIZA L. ALEGRE
Head Teacher III
Noted:
Recommending Approval:
Approved:
____
TABLE OF SPECIFICATION
4TH SUMMATIVE ASSESSMENT IN TLE 9
COOKERY 9
TOTAL 32 100% 50 35 10 5
Prepared by:
RYAN R.PADERO .
MT-I
Validated by:
ANALIZA L. ALEGRE
Head Teacher III
Noted:
Recommending Approval:
Approved:
____
Prepared by:
RYAN R.PADERO .
MT-I
Validated by:
ANALIZA L. ALEGRE
Head Teacher III
Noted:
Recommending Approval:
Approved:
____
TABLE OF SPECIFICATION
TH
4 SUMMATIVE ASSESSMENT IN TLE
NAIL CARE
TOPIC NO.OF PERC NO.OF ITEM PLACEMENT
DAYS ENTA ITEMS
GE EASY AVE. DIFFICULT
NAIL CARE TOOLS 3 9% 5 1,2,3,4,5
Prepared by:
RYAN R.PADERO .
MT-I
Validated by:
ANALIZA L. ALEGRE
Head Teacher III
Noted:
Recommending Approval:
Approved:
____
____