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Worksheets

TLE7 (2nd Grading)

Total questions: 50

Worksheet time: 2hrs 53mins

Name
Class
Date
1.

Blank refers to the technical person who has the knowledge and skills about the technology.

4 lines
2.

After blank soak all used mixing bowls, spatulas, measuring spoons and cups, and mixer accessories in a tub of warm water.

4 lines
3.

Blank cloth to polish may need to be polished before storing. Use a microfiber

4 lines
4.

Use a blank to wipe off all cake mix splatter from the mixer.

4 lines
5.

Blank all baking tools and equipment by air-drying on a drying rack or wiping with a dry dishcloth.

4 lines
6.

Clean the blank with a mostly dry sponge. If they start to look dry, rub a little mineral oil into them.

4 lines
7.

blank are tools that are in good condition and can perform its regular functions.

4 lines
8.

blank are tools that are not performing or able to perform their regular functions because of impaired and damaged parts.

4 lines
9.

blank refers to the image observation of the specialist on the appearance of the tools and equipment.

4 lines
10.

blank refers to the technical person who has the knowledge and skills about the technology.

4 lines
11.

Is the most common type used in bread making because of its high protein content which makes available a larger amount of gluten for bread structure.

a)

a. Flour

b)

b. Wheat flour

c)

c. Pastry flour

d)

d. Whole wheat

12.

Is a white colored flour and especially used for commercial pies and cookies.

a)

a. Flour

b)

b. Wheat flour

c)

c. Pastry flour

d)

d. Whole wheat

13.

Is made from the complete wheat kernel. It makes fuller flavored, nutritious but denser load than all purpose flour.

a)

a. Flour

b)

b. Wheat flour

c)

c. Pastry flour

d)

d. Whole wheat

14.

Are essential and costly ingredient of baked products

a)

a. Flour

b)

b. Egg

c)

c. Pastry flour

d)

d. Whole wheat

15.

Also known as refined sugar or table sugar, processed from sugar cane or sugar beets syrup.

a)

a. Flour

b)

b. Egg

c)

c. Granulated sugar

d)

d. Whole wheat

16.

Is considered as the most finest, smoothest, and whitest, sugar used for frosting, candies, or dusting for baked products.

a)

a. Confectioner sugar

b)

b. Egg

c)

c. Granulated sugar

d)

d. Whole wheat

17.

Is the most commonly used leavening in bread making it is living organism that converts the natural sugars in flour to gases.

a)

a. Confectioner sugar

b)

b. Egg

c)

c. Granulated sugar

d)

d. Yeast

18.

Is chemically known as sodium bicarbonate. It liberates carbon dioxide.

a)

a. Confectioner sugar

b)

b. Baking soda

c)

c. Granulated sugar

d)

d. Yeast

19.

Is used in combination with baking soda. These leavens are used as the rising agents in the quick bread recipe.

a)

a. Baking powder

b)

b. Baking soda

c)

c. Granulated sugar

d)

d. Yeast

20.

Is a single fat or oil or a combination of fats and oils, which tenderizes the product by preventing the cohesion of gluten strands during mixing.


a)

a. Baking powder

b)

b. Baking soda

c)

c. Granulated sugar

d)

d. Shortening

21.

Is also known as hydrogenated vegetable oil, does not contain moisture.

a)

a. Baking powder

b)

b. Baking soda

c)

c. Vegetable shortening

d)

d. Shortening

22.

Provides pleasing flavor in pastries and pies because it makes them flaky and tender.

a)

a. Lard

b)

b. Baking soda

c)

c. Vegetable shortening

d)

d. Shortening

23.

Is added to chocolates and icings to give a finer luster to the chocolates and increase the tenderness of the icing or chocolate

a)

a. Fat and cocoa butter

b)

b. Baking soda

c)

c. Vegetable shortening

d)

d. Shortening

24.

Enhances the shelf life of baked products by providing proper moisture to keep it fresh longer.

a)

a. Egg

b)

b. Baking soda

c)

c. Vegetable shortening

d)

d. Shortening

25.

Is the key ingredient in making breads, cakes, pastries, cookies and bakery products.

a)

a. Flour

b)

b. Wheat flour

c)

c. Pastry flour

d)

d. Whole wheat

26.

Identify if it's a liquid or dry ingredient.


Baking powder

4 lines
27.

Cake flour

4 lines
28.

Coconut oil


4 lines
29.

All-purpose flour

4 lines
30.

Margarine

4 lines
31.

Sugar

4 lines
32.

Vanilla

4 lines
33.

Baking soda

4 lines
34.

Salt

4 lines
35.

Condensed milk

4 lines
36.

Fruit juices

4 lines
37.

Milk

4 lines
38.

Butter

4 lines
39.

Brown sugar

4 lines
40.

Confectioner's sugar

4 lines
41.

Give the abbreviated term of the given measurement.


pound or pounds

4 lines
42.

quart or quarts

4 lines
43.

pint or pints

4 lines
44.

fluid ounce or fluid ounces

4 lines
45.

square

4 lines
46.

dozen or dozens

4 lines
47.

milliliter

4 lines
48.

liter

4 lines
49.

minute

4 lines
50.

hour

4 lines