Republic of the Philippines

Department of Education

SECOND QUARTER ASSESSMENT

TLE 7/8 – BREAD AND PASTRY PRODUCTION

DIRECTIONS: Read each item carefully and choose the letter of the best answer.
Write your answer on an answer sheet provided.

1. A chiffon cake is a light and airy dessert known for its delicate texture. It is
typically baked in a specific type of pan. Which type of pan is commonly
used for baking chiffon cakes?
A. Muffin pan C. Bundt pan
B. Tube center pan D. Loaf pan

2. When making a pie crust and incorporating fat into the flour mixture, which
tool should you use to achieve the proper texture?
A. Pastry blender C. Measuring spoons
B. Paring knife D. Kitchen shears

3. In the process of baking salt bread, ensuring that the dough is thoroughly
mixed and kneaded is crucial for its texture. Which baking tool is essential
for achieving proper mixing and kneading of bread dough?
A. Rubber scraper C. Rolling pin
B. Pastry tip D. Electric mixer

4. In the context of preparing a big meal, which kitchen tool is best for
consistently measuring large amounts of ingredients to make sure the
dinner party goes well?
A. Wooden spoon C. Weighing scale
B. Cake decorator D. Strainer

5. When a busy bakery is looking at oven options, what does the mechanical
action of an oven that spins like a Ferris wheel do to help the baking
process? A. It reduces energy consumption.
B. It allows for faster baking times.
C. It eliminates hot spots and uneven baking.
D. It creates a rustic appearance in baked goods.

6. If a recipe instructs you to use 2 tablespoons of oil, what is the equivalent

measurement in cups?
A. 1/8 cup B. 1/4 cup C. 1/3 cup D. 1/2 cup

7. You are doubling a recipe that calls for 16 tablespoons of flour. When
converting the amount to cups, how does the conversion from tablespoons to
cups work, and how many cups do you need for the doubled recipe?

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 A. 1C B. 1 1/4C C. 1 1/2C D. 2C

8. Your friend plans to make a dessert with 4 lbs. of confectioner's sugar. To

prepare for the recipe, how many cups would be needed in total for the
dessert?
A. 12 cups B. 14 cups C. 16 cups D. 18 cups

9. Facing the challenge in the baking show, what would be the most
appropriate action if a recipe demands 1 pint of whipping cream, but you
only have a 1/4 pint?
A. Use the entire 1/4 pint C. Adjust the recipe to use the 1/4
pint B. Add water to make 1 pint D. Discard the recipe

10.In a chocolate cake recipe, you find that you're out of unsweetened
chocolate. Based on the given substitution, what adjustments would you
make?
A. 3 tsp cocoa plus 1 tbsp fat C. 3 tsp cocoa plus 1 tsp fat
B. 3 tbsp cocoa plus 1 tsp fat D. 3 tbsp cocoa plus 1 tbsp fat

11.While you are baking, you realized that you don't have regular milk,
according to the given substitution, what is the alternative way to replace 1
cup of milk in a recipe?
A. 3 tsp sifted non-fat dry milk plus 1C water
B. 6 tsp sifted soymilk plus 1C water
C. 3 tbsp sifted non-fat dry milk plus 1C water
D. 6 tbsp sifted almond milk plus 1C water

12.During the competition, you come across a recipe specifying a temperature

of 50°C. But the oven only has degree Fahrenheit label. Which of the
following temperature should you use?
A. 86°F B. 122°F C. 140°F D. 194°F

13.When converting a temperature from Fahrenheit to Celsius, which formula

should you use?
A. °C = (°F - 32) x 5/9 C. °C = °F x 5/9 - 32
B. °F = (°C x 9/5) + 32 D. °F = °C - 32 x 5/9

14.In managing the oven temperatures for the baking process, if the required
temperature is 160°C, what is the correct conversion to Fahrenheit?
A. 302°F B. 320°F C. 338°F D. 356°F

15.In a kitchen where Fahrenheit is the standard, if the recipe specifies a

temperature of 90°F, what would be the approximate temperature in
Celsius?
A. 28°C B. 32°C C. 38°C D. 42°C

16.In the context of precise baking, if you need to convert 180°C to Fahrenheit,
which Fahrenheit range would be the closest?
A. 338°F - 350°F C. 356°F - 374°F
B. 320°F - 338°F D. 302°F - 320°F

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17.While preparing to bake a batch of cookies, you notice that the flour in your
pantry might have some lumps. What is the first step you should take to
address this issue?
A. Scoop B. Level off C. Sift D. Shake

18.Your recipe requires brown sugar, and you notice some lumps in the sugar
bowl. What is the recommended step to take before measuring the brown
sugar to ensure accurate quantities?
A. Scoop into the cup C. Pack compactly
B. Roll out the lumps D. Remove the dirt

19.To maintain precision while measuring powdered baking soda for your
recipe, arrange the following steps in the correct order: A. Remove lumps, dip
measuring spoon, level
B. Dip measuring spoon, remove lumps, level
C. Level, remove lumps, dip measuring spoon
D. Dip measuring spoon, level, remove lumps

20.In baking a delicate pancake with precise measurements, why is it important

to avoid shaking the measuring cup when filling it with flour?
A. To remove lumps C. To ensure accurate measurement
B. To achieve the desired texture D. To enhance flavor

21.Your friend wants to accurately measure brown sugar. What specific steps
would you give him to measure the brown sugar?
A. Fill the cups C. Pack the brown sugar compactly
B. Sift the brown sugar D. Shake the cup

22.In the process of measuring liquid fats in a glass measuring cup for a recipe,
what is the crucial instruction to follow to ensure precision without
compromising accuracy?
A. Tilt the cup while pouring oil.
B. Avoid lifting the cup during measurement.
C. Lift the cup slightly above the measuring mark.
D. Pour the oil without checking the measuring mark.

23.For food safety reasons, why is it important to have separate cutting boards
for meat and fruits?
A. Ease of storage C. Prevention of cross-contamination
B. Enhanced flavor D. Cost savings

24.In your kitchen, you prioritize the use of colanders with stands. Why is it
important for a colander to have a stand?
A. Enhances drainage speed while draining liquid
B. Preventing contact with draining liquid
C. Prevents damage to countertops
D. Aesthetically pleasing

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25.Considering the importance of sanitation, what might happen if mechanical
functions of equipment like refrigerators and freezers are neglected in terms
of cleanliness?
A. Development of disease-causing bacteria
B. Increased production speed
C. Decreased risk of accidents
D. Improved food quality

26.You're managing a kitchen, and you want to keep costs down. Why is the
good condition of tools and equipment plays a big role in spending?
A. To impress customers
B. To increase production speed
C. To minimize the risk of accidents
D. To avoid frequent repairs and replacements

27.While preparing a batch of cookies, you notice that one of the knives is
missing. Where should knives, choppers, and cutting blades be stored to
ensure safety in the kitchen?
A. In the sink C. In designated places
B. On the countertop D. In a random drawer

28.In preparing a natural cleaning solution for your kitchen by mixing vinegar
and water in a spray bottle, what is the recommended ratio for optimal
cleaning?
A. 1:1 B. 2:1 C. 1:2 D. 1:3

29.You notice a strange odor in your refrigerator. Considering the importance of

using natural cleaning materials, which option is most suitable for
addressing the odor issue?
A. Vinegar B. Lemon juice C. Baking soda D. Borax

30.If a kitchen surface has both mold and mildew stains, which natural
cleaning material is most appropriate for effective removal?
A. Lemon juice B. Vinegar C. Borax D. Tea tree oil

31.You're about to clean a baking range after a busy day in the kitchen. What is
the correct sequence of steps for cleaning the range? A. Remove food
particles, clean burners, switch off
B. Clean burners, switch off, remove food particles
C. Switch off, remove food particles, clean parts
D. Remove grates, switch off, clean burners

32.A chef notices a buildup of product residue on cutting blades during

operation. What should the chef do to address this issue?
A. Sharpen knives frequently
B. Replace the knife if damaged
C. Frequently inspect cutting blades
D. Remove blades and clean separately

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33.If preventive maintenance is neglected during production, what could be a
likely consequence in the overall bakery operation?
A. Increased microbial contamination risk
B. Enhanced equipment functionality
C. Reduction in operational costs
D. Improved financial stability

34.A baker is using a dough kneading machine without proper guards. Identify
the type of hazard that is present in this situation.
A. Noise hazard C. Safety hazard
B. Biological hazard D. Chemical hazard

35.The process of making pastries requires the baker to assume difficult

positions, such as bending repeatedly. What type of hazard is involved with
this task?
A. Ergonomic hazard C. Chemical hazard
B. Physical hazard D. Biological hazard

36.A baker is feeling extreme stress due to tight production schedules and high
demand for pastries. What type of hazard is affecting the worker's well-
being?
A. Psychological hazard C. Safety hazard
B. Ergonomic hazard D. Biological hazard

37.Mang Juan is lifting heavy sacks of flour incorrectly, putting strain on his
back. What type of risk is associated with this activity?
A. Repetitive strain risk C. Injury risk
B. Back injury risk D. Stress risk

38.Ramon is consistently exposed to flour dust while handling ingredients, what

type of hazard is present in this situation?
A. Safety hazard C. Biological hazard
B. Ergonomic hazard D. Chemical hazard

39.On safety signs in a bakery, such as a warning sign near a malfunctioning

oven, what does the orange color typically represent?
A. Emergency egress location C. Potentially unsafe situations B.
Immediate hazardous situations D. Safety information

40.During a safety training session, the bakery supervisor emphasizes the

importance of recognizing and avoiding unsafe practices to prevent minor or
moderate injuries. What color is commonly used to alert against unsafe
practices that may result in minor or moderate injuries?
A. Blue B. Green C. Red D. Yellow

41.The emergency exit is marked with green signs. What does green typically
indicate in safety signage?
A. Caution Signs C. Emergency egress location
B. Danger signs and Fire symbols D. Potentially unsafe situations

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42.A new employee in the bakery learns about safety signs, including
understanding the immediate hazards indicated by specific colors. In terms
of safety signs, what does red signify?
A. Immediate hazardous situations C. Safety information
B. Potentially unsafe situations D. Warning against unsafe practices

43.Blue signs are strategically placed to provide important safety information to

the staff. What is the primary purpose of the blue color on safety signs in the
bakery?
A. Warning against unsafe practices C. Emergency egress location
B. Conveying safety information D. Signaling immediate situations

44.You have a cut on your hand. What precaution should you take to avoid the
risk of harmful bacteria entering food?
A. Keep hands out of food C. Use a separate towel for dishes
B. Wear disposable gloves D. Apply hand sanitizer

45.Sam is in a kitchen preparing a meal, and someone nearby is smoking, what

harm can occur if ashes from smoking drop into the food being prepared?
A. Risk of contamination C. Improved food preservation
B. Enhanced flavor and aroma D. Increased nutritional value

46.While removing a tray from the oven, you accidentally touch the hot surface,
resulting in a burn. What is the immediate and appropriate first aid
response you should apply?
A. Apply mustard to the burn. C. Break the blisters to release heat.
B. Rinse the burn with cool water. D. Rub salt on the burn.

47.In a kitchen accident, you notice a person with a suspected broken bone.
What action should be avoided while providing first aid in this situation?
A. Keeping the person comfortable. C. Moving the person unnecessarily.
B. Applying a sterile dressing. D. Calling for medical assistance.

48.While baking loaf bread, you accidentally ingest a toxic substance. What
should you avoid as a first aid response for poisoning? A. Use raw eggs as an
antidote.
B. Induce vomiting with citrus fruit juice.
C. Call the emergency station of a hospital.
D. Try to neutralize the poison with mustard.

49.If someone falls and experiences severe bleeding while cooking, what is the
correct first aid measure to control the bleeding, as per the provided
instructions?
A. Cover wounds with a sterile dressing.
B. Apply vinegar to the bleeding wound.
C. Break blisters to release pressure.
D. Elevate the injured area.

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50.In the context of poisoning, why is it strongly advised never to attempt
inducing vomiting by sticking fingers in the patient's mouth, according to the
provided first aid instructions?
A. It may lead to an allergic reaction.
B. Sticking fingers may damage the patient's teeth.
C. Vomiting might exacerbate the severity of poisoning.
D. It can cause further ingestion of the toxic substance.