1) Baking a) stove in which a fan circulates heated a air through the oven for fast, even cooking. b) a flour mixture that can be rolled or kneaded c) the process of cooking food by indirect heat or dry heat in a confined space as in heated oven  d) to heat (an oven, for example) before hand 2) Batter a) to get rid of as of being no further use b) to bring together into uniform mass c) separating course particles in the ingredient by passing through a sieve or sifter d) a flour mixture that can be stirred or poured 3) Pre-heat a) to bring together into uniform mass b) to heat (an oven, for example) before hand c) a flour mixture that can be rolled or kneaded d) to get rid of as of being no further use 4) Dough a) a flour mixture that can be rolled or kneaded b) a flour mixture that can be stirred or poured c) separating course particles in the ingredient by passing through a sieve or sifter d) to heat (an oven, for example) before hand 5) Discard a) to get rid of as of being no further use b) an oven that utilizes electromagnetic energy below the magnetic spectrum c) stove in which a fan circulates heated air through the oven for d) fast, even cooking. e) o heat (an oven, for example) before hand 6) Sift a) separating course particles in the ingredient by passing through a sieve or sifter b) to bring together into uniform mass c) a flour mixture that can be stirred or poured d) a brick oven 7) To measure milk, what baking tool is needed? a) Mixing bowls b) Liquid Measuring cup c) Measuring spoon d) Spatula 8) Which equipment is essential for producing bakery products? a) Blender b) Coffee pot c) Fryers d) Ovens 9) Which tool condition which may result to rusting? a) Broken b) Dry c) Repair d) Wet 10) Which cutting tool has a handle and with wire which is used to cut fat or shortening in the preparation of  a) Kitchen Shears b) Mixing Bowl c) Pastry Blender d) Spatula 11) Rolling pin is used to flatten or roll the dough. What classification of tool does rolling pin belongs? a) Preparatory tools b) Mixing tools c) Cutting tools d) Measuring tool 12) What tool is appropriate to use in measuring 2 kilograms of brown sugar? a) Liquid Measuring Cup b) Measuring spoon c) Measuring glass d) Weighing scale 13) Cake pans come in different shapes and sizes. What type of pan is used in baking chiffon type of a) Bundt pan b) Tube center pan c) Griddle pan d) Loaf pan 14) Which of the ff. statement best describe the batter? a) a flour mixture that can be stirred or poured b) a flour mixture that can be rolled or kneaded c) a mixture of butter and egg d) a mixture of peanut and flour 15) What is the equivalent of 3 tablespoons in teaspoons? a) 3 teaspoons b) 6 teaspoons c) 9 teaspoons d) 12 teaspoons 16) How to remove lumpy particles in baking powder or baking soda? a) Lifting b) Stirring c) Mixing d) Sifting 17) If you are going to measure flour properly. The following steps should be done EXCEPT: a) sift the flour b) shake the cup c) scoop to fill the cup d) level off with spatula 18) In the absence of spatula, which of the following is the best tool to be used in levelling dry ingredients when measuring? a) Spoon handle b) Back edge of knife c) Finger d) Tines of fork 19) This is packed when measuring; it follows the shape of the cup when inverted. a) White sugar b) Brown sugar c) Baking powder d) Baking soda 20) Which of the following is correct in measuring oil accurately? a) Put in an uneven surface b) Use colored cup c) Pour oil to full the cup d) Do not lift the cup 21) Upon inspecting the metal equipment Roselyn found out that some of these were rusty and corroded. Why do you think the metal results in this condition? a) The metal equipment was stacked after drying b) Metal equipment was kept wet after used. c) It was properly stored in their designated place d) Storage area was clean and not overcrowded 22) Which of the following statement is TRUE in checking tools and equipment condition? a) Functional and non-functional tools must be put in one place. b) Tools and equipment are segregated based only on its sizes. c) Safety of tools and equipment are unnecessary. d) Identify the tools and equipment according to its specification. 23) In order to prevent germs and cross contamination, what will you do? a) Keep your cutting boards in horizontal position b) Use one cutting board for meat and vegetables c) After using Cutting boards, it should be kept wet d) Have separate cutting boards for meat and vegetables 24) Why it is necessary to perform preventive maintenance technique and procedure? a) To increase the risk of microbial contamination and diseases. b) To ensure the tools and equipment are in good condition. c) To increase the cost of production and maintenance. d) To ensure that the tools and equipment is in poor quality of service. 25) 4 cups = 1 quart. What if Maricel need to convert 12 quart of sugar to cups, how many cups of sugar does  a) 44 cups b) 48 cups c) 112 cups d) 144 cups 26) The statements below are pointers to follow in storing tools and equipment, EXCEPT one. Which of these? a)  Secure electrical cords to prevent entanglement b) Cutting boards should be stored horizontally c) Wash and dry the tools properly before storing d) Store knives when not in use with sharp edge down 27) What is the first step in conducting risk assessment? a) Evaluate the risks b) Record your findings c) Control the hazards d) Identify the hazards 28) Gina is working at Arbee’s Bakeshop as saleslady. As a result of standing in a long period of time, she suffers muscles pain. What type of hazards did Gina experience in the workplace? a) Psychological hazards b) Ergonomic hazards c) Physical hazards d) Biological hazards 29) How does personal hygiene and proper hand washing affect your food preparationas practitioner? a) It prevents from transferring harmful bacteria b) It makes your food presentable c) It attracts more customers d) It enables you to stay mentally healthy 30) Teacher Apryl always requires her students to wear complete attire to ensure safety and avoid food contamination whenever they have their demonstration activity. This attire is referred to: a) Appropriate attire b) Dress code c) Personal Accessories d) Personal Protective Equipment 31) What sign color is used to convey safety information? a) Blue color b) Green color c) Red color d) Yellow color 32) 12 egg yolks= 1 cup. What is  equivalent of 6 cup to egg yolk? a) 6 egg yolk b) 18 egg yolk c) 72 egg yolk d) 73 egg yolk 33) Convert 7 lbs to _____oz. If 16 oz=1lbs a) 7 oz b) 17 oz c) 23 oz d) 112 oz e) ? 34) Mariel need to convert 160 tbsp to cup. What is the equivalent of 160tbsp to cup a) 5 cups b) 10 cups c) 15 cups d) 20 cups 35) 1kg=2.21lbs. What is the equivalent of 12 kg to lbs?  a) 22.50 lbs b) 26.52 lbs c) 35.1 lbs d) 42.56 36) 1lb=463.59gms. What is the equivalent of 4,172.31gms to ______lbs? a) 5 lbs b) 8 lbs c) 9 lbs d) 10 lbs 37) 16 tbsp = 1 cup, what is 288 tablespoon =__________cups? a) 12 cups b) 15 cups c) 18 cups d) 24 cups 38) .This baking tool that is used to remove the ingredients left from the mixing bowl is called___________. a) Flour Sifter b) Rolling Pin c) Egg Beater d) Rubber Scraper 39) What is in the picture? a) Muffin pan b) Loaf pan c) Jelly Roll pan d) Tube center pan 40) One of the procedures in making bibingka is to combine the ingredients like rice flour, water, sugar and coconut milk. What tool is needed to prepare in doing the task? a) Electric Mixer b) Wooden Spoon c) Wire Whisk d) Rotary egg beater 41) Riza wants to decorate a cake. Which of the following tool should she used? a) Pastry brush b) Pastry tip c) Pastry wheel d) Pastry blender 42) 1 square unsweetened chocolate = 3 tbsp cocoa + 1 tbsp fat. What is the substitute if you have 4 square unsweetened chocolate? a) 16 tbsp cocoa + 4 tbsp fat b) 10 tbsp cocoa +1 tbsp fat c) 12 tbsp cocoa + 16 tbsp fat d) 12 tbsp cocoa + 4 tbsp fat 43) Upon inspecting the metal equipment Roselyn found out that some of these were rusty and corroded. Why do you think the metal results in this condition? a) The metal equipment was stacked after drying b) Metal equipment was kept wet after used. c) It was properly stored in their designated placeIt was properly stored in their designated place d) Storage area was clean and not overcrowded 44) Which of the following statement is TRUE in checking tools and equipment condition? a) Functional and non-functional tools must be put in one place. b) Tools and equipment are segregated based only on its sizes. c) Safety of tools and equipment are unnecessary. d) Identify the tools and equipment according to its specification. 45) Which of the following statements is a preventive maintenance practice? a) In cleaning the Range, remove the electrical plug and switch it off to cool. b) Rinse tools and utensils in a cold water to sterilize them. c) Sharpen knives frequently and disinfect before use d) Removing the blades is not necessary in cleaning and disinfecting. 46) The statements below are pointers to follow in storing tools and equipment, EXCEPT one. Which of these? a) Secure electrical cords to prevent entanglement b) Cutting boards should be stored horizontally c) Wash and dry the tools properly before storing d) Store knives when not in use with sharp edge down 47) Below are examples of personal hygiene practice, EXCEPT: a) Riza takes a bath every day before going to work. b) Ramon washes his hands before handling any food. c) Liza trims her nails regularly. d) Leo goes to gym regularly to maintain his body figure. 48) Who is more likely exposed to harm in the workplace? a) Full time employees b) Employer c) Customers d) Health Inspectors

BPP-3rd quarter Reviewer

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