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    BPP 7 Nov

    Uploaded by

    JEVALYN ALVAREZ
    This document contains a test on bread and pastry production tools and measurements. It has matching, classification, multiple choice, true/false, analogy, and word problem questions. The test covers identifying baking tools, classifying them by usage, choosing the best answer to describe tools and measurements, determining if statements are true or false, solving measurement equivalents, and converting between units.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    BPP 7 Nov

    Uploaded by

    JEVALYN ALVAREZ
    15 views3 pages
    This document contains a test on bread and pastry production tools and measurements. It has matching, classification, multiple choice, true/false, analogy, and word problem questions. The test covers identifying baking tools, classifying them by usage, choosing the best answer to describe tools and measurements, determining if statements are true or false, solving measurement equivalents, and converting between units.

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    BPP NOV

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    BPP 7 nov

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    This document contains a test on bread and pastry production tools and measurements. It has matching, classification, multiple choice, true/false, analogy, and word problem questions. The test covers identifying baking tools, classifying them by usage, choosing the best answer to describe tools and measurements, determining if statements are true or false, solving measurement equivalents, and converting between units.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    15 views3 pages

    BPP 7 Nov

    Uploaded by

    JEVALYN ALVAREZ
    This document contains a test on bread and pastry production tools and measurements. It has matching, classification, multiple choice, true/false, analogy, and word problem questions. The test covers identifying baking tools, classifying them by usage, choosing the best answer to describe tools and measurements, determining if statements are true or false, solving measurement equivalents, and converting between units.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    Republic of the Philippines

    Department of Education
    Region VII, Central Visayas
    Division of Bohol
    Hinlayagan National High School
    Trinidad, Bohol

    Technology and Livelihood Education 7


    (BREAD AND PASTRY PRODUCTION)
    November Monthly Test

    I. Directions: Read the following functions of baking tools and equipment and match it with its corresponding
    picture below. Write the LETTER and NAME of the tool on your answer sheet.

    1. It has sloping sides and is used for mixing ingredients.


    2. This is used to measure liquid ingredients.
    3. Used to level off ingredients when measuring.
    4. An equipment used to bake a cake.
    5. It is used to measure small quantities of ingredients.
    6. It is used to blend fat with flour when making pastries.
    7. It is used to weigh ingredient.
    8. It is used to measure dry ingredients.
    9. Keep this when NOT in use to avoid cuts or wounds.
    10. It is where we slice or cut ingredients.

    a. b. c. d. e.

    f. g. h. i. j.

    Example:

    1. g - Chopping board

    II. Directions: Classify the following tools based on their usage. Choose the letter of your choice from the box
    below.
    _____ 11. Custard cups _____ 19. Spatula A. Baking equipment
    _____ 12. Flour sifter _____20. Pastry blender B. Cutting Tools
    _____ 13. Electric oven _____21. Rolling pin
    _____ 14. Wooden spoon _____22. Weighing scale
    C. Preparatory Tools
    _____ 15. Muffin pan _____23. Macaroon molder D. Measuring Tools
    _____ 16. Grater _____24. Tube center pan E. Mixing Tools
    _____ 17. Set of measuring spoon _____25. Pastry brush F. Baking Pans
    _____ 18. Deck oven
    III. Directions: Choose the letter of the best answer.

    26. It has sloping sides used for mixing ingredients and comes in graduated sizes.
    a. wooden spoon b. mixing bowl c. pastry wheel d. sauce pan
    27. It is a baking tool used to flatten or roll the dough.
    a. spatula b. rotary egg beater c. rolling pin d. grater
    28. It is a tool used for cutting fat with flour in the preparation of pies and pastries.
    a. dough cutter b. egg beater c. pastry blender d. spatula
    29. Which of the following is used to measure evaporated milk?
    a. measuring spoon b. glass measuring cup c. Measuring cup for dry d. all of these
    30. Which of the following is the most appropriate tool used to level ingredients when measuring?
    a. knife b. spoon handle c. finger d. spatula
    31. Which of the following should be kept when not in use to avoid cuts and wounds?
    a. rolling pin b. shredder c. grater d. knives
    32. In what instance we need to sift white sugar?
    a. when the granules are coarse. c. when it is mixed with brown sugar
    b. when it is lumpy d. when it is already mixed with fa
    33. It is the abbreviation of the kitchen term ‘’Tablespoon’’.
    a. tsp b. T
    c. t d. Tsp
    34. How many tablespoons are equivalent for 1 cup?
    a. 10 T b. 15 T
    c. 5 T d. 16 T

    IV. Write T if the statement is correct and letter F if the statement is wrong.

    35. Brown sugar is packed when measuring so it follows the shape of the cup when inverted.
    36. Measuring cup for dry ingredients is used to measure oil.
    37. A ruler can be used to level-off ingredients.
    38. Lumps should be removed in brown sugar and to be rolled with rolling pin.
    39. Shaking and tapping should NOT be done when measuring flour and white sugar.

    V. Analogy: Compute or solve the missing equivalent measure below. Write your answer in your answer sheet.
    40. If… 1 cup Butter : 1 cup margarine
    Therefore 1 ¼ butter : _____cup margarine

    41. If … 1 cup milk : 6T sifted powdered milk + 1 cup water


    Therefore… ½ cup milk :___Tsifted powdered milk + ___ cup water

    42. If … 1 T cornstarch : 2 T all purpose flour


    Therefore… ¼ T cornstarch : ____ T all purpose flour

    43. If … 1 oz. chocolate : 3 T cocoa + 1T fat


    Therefore ¼ oz. chocolate : ___T cocoa + __ T fat

    VI. Solve the problem. (show your solution)

    44. 16 cups of brown sugar = __________Tbsp.


    1cup = 16 Tbsp.

    45. 6 kls. = ________lbs.


    1kl. = 2.21 lbs. Prepared by:

    JEVALYN B. ALVAREZ
    TEACHER

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