BPP7 3RD Edited PDF

THIRD QUARTERLY ASSESSMENT IN TECHNOLOGY AND LIVELIHOOD
EDUCATION
SY : 2019 - 2020
GRADE 7 – BREAD AND PASTRY PRODUCTION
Direction: Read and analyze the questions carefully. Choose the letter of the best answer
in each number by shading in the ANSWER SHEET.
1. What baking tool is shallow rectangular pan which is used for baking rolls?
A. Custard Cup C. Jelly Roll Pan
B. Electric Mixer D. Kitchen Shears
2. What baking ware is made of porcelain or glass which is used for baking individual custard?
3. What baking tool is used for different baking procedure for beating, stirring and blending?
4. What cutting tool are used to slice rolls and delicate cakes?
5. What preparatory tool comes in graduated sizes and has sloping sides used for mixing
ingredients?
A. Mixing Bowl C. Pastry Blender
B. Mortar and Pestle D. Pastry Wheel
6. What preparatory tool is used to pound or ground ingredients?

7. What cutting tool has a handle and with wire which is used to cut fat or shortening in the
preparation of pies, biscuits or doughnuts?
8. What baking tool has a blade knife used to cut dough when making pastries?
9. What measuring tool is used to measure ingredients in large quantities?

A. Cookie Press C. Rack Oven
B. Dutch Oven D. Weighing Scale
10. What baking tool is used to mold and shape cookies?

11. What baking equipment is a large oven into which entire racks full of sheet pans can be
wheeled for baking?
12. What baking equipment is a thick-walled (usually cast iron) cooking pot with a tight-fitting lid?
13. What is the equivalent measure of 1 bushel in pecks?

A. 3 t C. 8 qt
B. 4 pk D. 16 T
14. What is the equivalent measure of 1 Cup in Tablespoon?
A. 3 t C. 8 qt
B. 4 pk D. 16 T
15. What is the equivalent measure of 1 Tablespoon in teaspoon?

A. 3 t C. 8 qt
B. 4 pk D. 16 T
16. What is the equivalent measure of 1 peck in quarts?

A. 3 t C. 8 qt
B. 4 pk D. 16 T
17. What is to be added to sweet milk in order to produce a sour milk?

A. Lemon Juice C. 160ºC
B. Salt D. 212ºF
18. What is to be added to lard to produce a substitute for butter?

B. Salt D. 212ºF
19. What is the equivalent measure of 100ºC in degrees Fahrenheit?

B. Salt D. 212ºF
20. What is the equivalent measure of 320ºF in degrees Celcius?

B. Salt D. 212ºF
21. What is packed when measuring and it follows the shape of the cup when inverted?
A. Brown Sugar C. Shake
B. Glass Measuring Cup D. Stirring
22. What is used to measure liquid ingredients in large quantities?

23. What NOT TO DO in a cup full of flour to avoid excess measurement?

24. What is the way of removing lumps in the baking powder or baking soda?
25. What kind of knife is ideal for cutting bread?

A. Colander C. Safety
B. Repair D. Serrated Knife
26. What tool is used for draining liquid from canned or cooked vegetables and pasta?
27. What safety of tools and equipment is being prevented when there is proper knowledge and
training of food worker in the use of tools and equipment?
28. What Safety measures in the use of tools and equipment should be done to broken tools
and equipment immediately?
29. What is the result of keeping wet tools and equipment?
A. Cleaning Pastes C. Rusting
B. Contamination D. Wash the beaters and bowls after use.
30. What is the result of negligence of cleaning the tools before using?
31. What cleaning product is made by mixing vinegar, lemon and baking soda?
32. What is the second step in cleaning the mixer?

33. What tool should be kept when not in use to avoid cuts/wounds?
A. Accountability C. Knives
B. Cabinet D. Overall Total Cost
34. What is the most common storage for tools and equipment?
35. What importance of proper storage of tools and equipment is being reduced through
maintenance?
36. What principle on tools is being taught to workers on the importance of proper storage of
tools and equipment?
37. What is the chance or the probability that a person will be harmed?
A. Hazards C. Psychological
B. OHS D. Risks
38. What type of work place hazards are basically causing stress to a worker?
B. OHS D. Risks
39. What is a term used to describe something that has the potential to cause harm or adverse
effects to individuals, organizations property or equipment?
B. OHS D. Risks
40. What is a cross-disciplinary area concerned with protecting the safety, health and welfare of
people engaged in work or employment?
B. OHS D. Risks
41. What are the alert signs that help in indicating various hazards ahead and these labels help
in reducing accidents at workplace and on road side?
A. Fire Control C. Red Color
B. Personal Hygiene D. Safety Signs
42. What are health practices and habits which enable one to stay physically healthy?
43. What sign color reflects immediate hazardous situations that will cause death or other
serious injuries like Danger signs and Fire symbols?
44. What personal safety measure is being implemented by separating the sources of ignition
and combustible materials to avoid potential fires?
45. What is the collection, transport, processing or disposal, managing and monitoring of waste
materials?
A. Musculoskeletal C. Provide access to appropriate authorities.
B. Fire Drill . D. Waste Management
46. What is a simulation of what a person or group of people would do if an actual fire
occurred?
B. Fire Drill D. Waste Management
47. What duty of employers and employees regarding the proper authorities in the work place?
B. Fire Drill D. Waste Management
48. What part of the body is being affected by Tenosynovitis and similar conditions and back
pain from manual handling which is the effect of hazards in the work place?
B. Fire Drill . D. Waste Management
49. What is a legislation that has been developed for use in large variety of baking and cooking
processes and this system provides the perfect combination of vapor extraction and
cleaning?
A. Clean Air Act C. Fire Hazards
B. Fire Safety D. Food Processing Concept Clean Air Act
50. What refers to precautions that are taken to prevent or reduce the likelihood of a fire that
may result in death, injury, or property damage?
A. Clean Air Act C. Fire Hazards
B. Fire Safety D. Food Processing Concept Clean Air Act
SECOND QUARTERLY ASSESSMENT IN TECHNOLOGY AND LIVELIHOOD
EDUCATION
SY : 2019 - 2020
GRADE 7 – BREAD AND PASTRY PRODUCTION
KEY TO CORRECTION
1. C 21. A 41. D
2. A 22. B 42. B
3. B 23. C 43. C
4. D 24. D 44. A
5. A 25. D 45. D
6. B 26. A 46. B
7. C 27. C 47. C
8. D 28. B 48. A
9. D 29. C 49. D
10. A 30. B 50. B
11. C 31. A
12. B 32. D
13. B 33. C
14. D 34. B
15. A 35. D
16. C 36. A
17. A 37. D
18. B 38. C
19. D 39. A
20. C 40. B

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THIRD QUARTERLY ASSESSMENT IN TECHNOLOGY AND LIVELIHOOD

6. What preparatory tool is used to pound or ground ingredients?

9. What measuring tool is used to measure ingredients in large quantities?

10. What baking tool is used to mold and shape cookies?

13. What is the equivalent measure of 1 bushel in pecks?

15. What is the equivalent measure of 1 Tablespoon in teaspoon?

16. What is the equivalent measure of 1 peck in quarts?

17. What is to be added to sweet milk in order to produce a sour milk?

18. What is to be added to lard to produce a substitute for butter?

19. What is the equivalent measure of 100ºC in degrees Fahrenheit?

20. What is the equivalent measure of 320ºF in degrees Celcius?

22. What is used to measure liquid ingredients in large quantities?

23. What NOT TO DO in a cup full of flour to avoid excess measurement?

25. What kind of knife is ideal for cutting bread?

32. What is the second step in cleaning the mixer?

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