EVALUATION

1. What is the most important reason for measuring ingredients accurately in pastry production?

• a. To make the process faster

• b. To achieve consistent quality and texture

• c. To use fewer ingredients

• d. To reduce baking time

2. Which tool is best for measuring liquid ingredients?

• a. Dry measuring cup

• b. Liquid measuring cup

• c. Digital scale

• d. Measuring spoon

3. When measuring flour, what is the correct technique?

• a. Scoop directly from the bag and shake the cup

• b. Sift the flour, scoop, then level with a spatula

• c. Pack the flour tightly into the measuring cup

• d. Use a spoon to press the flour down

4. Which of the following is used to weigh solid ingredients like butter or shortening?

• a. Measuring spoon

• b. Liquid measuring cup

• c. Digital or analog scale

• d. Sifter

5. What should you do when measuring granulated sugar?

• a. Sift it before measuring

• b. Fill the cup and level it with a spatula

• c. Pack it tightly into the cup

• d. Shake the measuring cup to settle the sugar

6. How should brown sugar be measured correctly?

• a. Pour directly from the bag into the measuring cup

• b. Scoop and level it without pressing

• c. Spoon it into the measuring cup and pack it firmly

• d. Use a digital scale only

7. What is the correct way to read a liquid measurement?

• a. Look from the top while holding the cup

• b. Look at the measurement at eye level on a flat surface

• c. Tilt the cup to check the amount

• d. Read it from any angle

8. Name the tool used for weighing dry ingredients accurately.

9. What happens if too much flour is added to a pastry recipe?

10. What is one reason why using the correct measuring tool is important in baking?