WorksheetsSummative Test in Baking and Pastry
Total questions: 50
Worksheet time: 25mins
Name
Class
Date
1.
1. It is a deeper than a round pan and with a hollow
center, it is removable which is used to bake chiffon type cakes
a)
Tube center pan
b)
Muffin pan
c)
Pop over pan
d)
Jelly roll pan
2.
2. iIt is a round pan with scalloped sides used for baking
elegant and special cakes
a)
Custard cup
b)
Pop over pan
c)
Bundt pan
d)
Jelly roll pan
3.
3. It is used to bake loaf bread.
a)
Loaf Pan
b)
Griddle pans
c)
Pop over pan
d)
Muffin pan
4.
4. It includes a knife and chopping board that are used to cut glazed fruit, nuts, or other ingredients in baking.
a)
Mixing Tools
b)
Measuring Tools
c)
Cutting tools
d)
Preparing Tools
5.
5. It is used to grate cheese, chocolate, and other fresh fruits.
a)
Flour sifter
b)
Kitchen shears
c)
Electric mixer
d)
Grater
6.
6. It comes in graduated sizes and has sloping sides
used for mixing ingredients.
a)
Mixing bowl
b)
Measuring spoons
c)
Mortar and Pestle
d)
Paring knife
7.
7. A funnel shaped container of icing or whipped cream
a)
Pastry blender
b)
Pastry brush
c)
Pastry tip
d)
Pastry bag
8.
8. It is used to remove bits of food in side of the bowl.
a)
Spatula
b)
Rubber scrapper
c)
Rolling pin
d)
Pastry wheel
9.
9. It is used to time baked products, the rising of yeast and to check the doneness of cakes.
a)
Weighing scale
b)
Timer
c)
Utility tray
d)
Wire whisk
10.
10. These are the workhorses of the bakery and pastry shop and are essential for producing the bakery products.
a)
Electric Mixer
b)
Refrigerator
c)
Oven
d)
Stove
11.
11. It is a large oven into which entire racks full of sheet pans can be wheeled for baking.
a)
Deck Oven
b)
Rack Oven
c)
Mechanical Oven
d)
Dutch Oven
12.
12. The food is in motion while it bakes in this type of oven.
a)
Deck Oven
b)
Rack Oven
c)
Mechanical Oven
d)
Dutch Oven
13.
13. It is a thick-walled (usually cast iron) cooking pot with a tight-fitting lid.
a)
Convection Oven
b)
Deck Oven
c)
Dutch Oven
d)
Mechanical Oven
14.
14. Flour sifter, grater, pastry brush, spatula rolling pin , utility tray are examples of
a)
Ovens
b)
Measuring Tools
c)
Preparatory Tools
d)
Mixing Tools
15.
15. Pastry Blender, Pastry Wheel, Chopping Board, and Paring knife are examples of
a)
Baking Equipment
b)
Measuring Tools
c)
Cutting Tools
d)
Baking Pans
16.
16. Mixing Bowl, Rubber Spatula, and Rotary Egg Beater are examples of
a)
Preparatory Tools
b)
Mixing Tools
c)
Baking Pans
d)
Cutting Tools
17.
17. Convert 3 Tbsp to Tsp
a)
12
b)
9
c)
6
d)
15
18.
18. Convert 2c of oil to Tbsp
a)
64
b)
16
c)
32
d)
28
19.
19. 36 egg yolks is equivalent to ____cups
a)
1
b)
2
c)
3
d)
4
20.
20. Convert 80 degree celsius to farenheit
a)
122
b)
194
c)
176
d)
212
21.
21. This is packed when measuring; it follows the shape of the cup when inverted.
a)
White sugar
b)
Brown Sugar
c)
Flour
d)
Cocoa
22.
22. Use to level ingredients when measuring.
a)
Mixing bowl
b)
Measuring spoon
c)
Spatula
d)
Meausring cup
23.
23. What not to do in a cup full of flour to avoid excess measurement.
a)
Shake
b)
Level off
c)
Tap
d)
Add more
24.
24. This is not to be done with the cup when measuring liquid ingredients.
a)
do not hold or lift the measuring cup
b)
place in a flat surface
c)
see in eye level
d)
pour the liquid slowly in the measuring cup
25.
25. This is used to level dry ingredients in the absence of the spatula.
a)
Knife
b)
Spoon
c)
Fork
d)
Plate
26.
26. It is the way of removing lumps in the baking powder or baking soda.
a)
Mix
b)
Stirr
c)
Shake
d)
Filter
27.
27. This step is not necessary in sugar unless it is lumpy.
a)
Sift
b)
Shake
c)
Stirr
d)
Mix
28.
28. Flour, granulated sugar, brown sugar, baking powder and soda are examples of
a)
Measuring Tools
b)
Liquid Ingredients
c)
Equipment
d)
Dry Ingredients
29.
29. Graduated measuring cup, measuring spoons, weighing scale, individual measuring
cup
a)
Dry ingredients
b)
Liquid ingredients
c)
Measuring tools
d)
Others
30.
30. Proper maintenance and safety of tools and
equipment are important for the following reasons:
a)
Good quality of service.
b)
Sanitation.
c)
Fire prevention.
d)
All of the above.
31.
31. Safety measures in the use of tools and equipment.
a)
Store knives, choppers and cutting blades in designated places. Label them.
b)
Repair broken tools and equipment immediately.
c)
Check wiring of electrical equipment regularly. Report kitchen equipment that are not functioning.
d)
All of the above.
32.
32. Have separate cutting board for meat and vegetable to avoid food contamination.
a)
True
b)
False
c)
Maybe
d)
I don't know
33.
33. Safety in the workplace is only the teachers’ concern.
a)
True
b)
False
c)
Maybe
d)
I don't know
34.
34. Do not store tools when wet in cabinet. It may result into damage.
a)
True
b)
False
c)
Maybe
d)
I don't know.
35.
35. It is a great natural cleaning product
as well as a disinfectant and deodorizer.
a)
Vinegar
b)
Baking Soda
c)
Salt
d)
Zonrox
36.
36. It can be used to scrub surfaces in
much the same way as commercial abrasive cleansers.
a)
Vinegar
b)
Baking Soda
c)
Salt
d)
Acid Cleaner
37.
37. This common household product is another
natural cleaning powder, and like baking soda (but
stronger) acts as a kitchen disinfectant and stain
remover.
a)
Borax
b)
Baking powder
c)
Detergent
d)
Solvent Cleaner
38.
38. Below are preventive maintenance practices, except from
a)
Sharpen knives frequently including retractable knives and disinfect before use.
b)
Do not replace knives if damaged
c)
Remove the blades and clean separately
d)
Store them in their designated places.
39.
39. For longer and efficient use of baking equipment the following pointers will be helpful: except from
a)
Switch off and remove the electric plug to allow the range to cool before cleaning.
b)
Remove and wipe food particles, burnt sediments and grease away from top of the range.
c)
Clean the parts thoroughly particularly those that are removable.
d)
None of the above.
40.
40. Failure to perform preventive maintenance will result to malfunctioning of tools and equipment.
a)
True
b)
False
c)
Maybe
d)
I don't know
41.
41. Rusting is the result of keeping the equipment wet.
a)
true
b)
false
c)
maybe
d)
i don't know
42.
42. Use cool water to sterilize tools and equipment.
a)
True
b)
False
c)
Maybe
d)
I don't know
43.
43. It is a term used to describe something that has the potential to cause harm or adverse effects to individuals, organizations property or equipment.
a)
Hazard
b)
OHS
c)
Risk
d)
PPE
44.
44. These are inadequate and insufficient machine guards, unsafe workplace conditions, unsafe work practices.
a)
Safety hazards
b)
Biological hazards
c)
Chemical Hazard
d)
Psychological Hazard
45.
45. Noise, vibration, energy, weather, electricity, radiation and pressure, these are examples of ___ hazards
a)
Physical
b)
Ergonomic
c)
Natural
d)
Chemical
46.
46. This kind of hazard troubles an individual very much to an extent that his general well- being is affected
a)
Physical Hazard
b)
Chemical Hazard
c)
Psychological Hazard
d)
Safety Hazard
47.
47. It is the chance or probability that a person will be harmed or experience an adverse health effect caused by a hazard.
a)
Hazard
b)
Risk
c)
PPE
d)
OHS
48.
48. It is a type of hazard that is caused by organisms such as viruses, bacteria, fungi and parasites.
a)
Biological Hazard
b)
Ergonomic Hazard
c)
Chemical Hazard
d)
Physical Hazard
49.
49. It is Anatomical, physiological, and psychological demands on the worker, such as repetitive and forceful movements, vibration, extreme temperatures,
and awkward postures arising from improper work methods and improperly designed
workstations, tools, and equipment.
a)
Psychological Hazard
b)
Physical Hazard
c)
Ergonomic Hazard
d)
Chemical Hazard
50.
50. OHS means
a)
Occupational Health and Safety
b)
Occupational Health and Safetiness
c)
Organization's Health and Safety
d)
Organizational Health and Safetiness
100 %
