Technology and Livelihood Education 9
FIRST QUARTER-FOOD PROCESSING -BREAD AND PASTRY PRODUCTION 9
Directions:Read each item carefully. Encircle the letter that corresponds to the best answers.
1. Refers to personal cleanliness practice in baking?
A. combining the hair in the working area
B. Keeping fingernails long
C. washing the hands after work
D. Wearing an apron during working hours
2. How many cups are there in one gallon?
A. 3
B. 5
C. 10
D. 16
3.What is the proper way to measure flour accurately?
A. Level off with the use of the tines of a fork
B. Shakes the measuring cup before levelling
C. Shovel the flour
D. Sift it before measuring
4. Which of the baked goods are usually made of dough or have a crust made out of enriched
dough?
A. Bread
B. Pastry
C. Pie
D. Pizza
5. What important ingredients in pastry provides the moisture to develop gluten?
A. Edible tallow
B. Flour
C. Salt
D. Water
SECOND QUARTER -BREAD AND PASRY PRODUCTION
1. Which of the following characteristics of pastry product must look smooth, its shape is
balanced and have even thickness from the edges to the center?
A. Texture
B. Appearance
C.Moisture
D.Mouthfeel
2.Which of the following have greatly adds to its visual appeal, have appetizing color to entice
the customer’s eyes even without our tasting?
A. Texture
B. Appearance
C. Moisture
D.Mouthfeel
3.Which type of light pastry is filled with whipped cream or a sweetened cream filling and often
topped with chocolate?
A.Cream puff
B.Danish pastry
C.French Pastries
D.Pie and Tart
4. What do you call the length of time that product fit for consumption?
A. Duration
B. Expiration
C. Self- life
D. Time line
5.Which is used to slice or chopped in making fruit pie?
A. French knife
B. Knife
C. Fruit cutter
D. Pastry blender
THIRD QUARTER-FOOD AND BEVERAGE SERVICES 9
1.A type of menu which has burgers, fried chicken, hotdogs, sandwiches, French fries, noodles or
ice cream.
A.French menu
B.Children menu
C.Dinner menu
D.Cycle menu
2.It is a sales technique where an employee ask the customer if they would like to include
additional purchase or recommend a product that is suited to the clint.
A.Online selling
B.Interview selling
C.Suggestive selling
D.Advertising selling
3.What type of service which is originated from European nobility and presently enjoyed by a few
who can afford the expensive?
A. Russian service
B. French service
C. Buffet service
D. American service
4.What is the prime job of a service screw?
A. guest
B. assists the guest
C.leave the guest
D.carry the guest
5.A large public meal or feast with main course and desserts. It is usually done for big events
and occasions such as charitable event, ceremony, and big celebrations held in conferences
room, ball rooms, and big restaurants.
A. Herringbone Style
B.U-shape Style
C. Theater Style
D. Banquet
FOURTH QUARTER- FOOD AND BEVERAGE SERVICES 9
1.The following statements are advantage of room service EXCEPT ONE. Which is it?
A. Can enjoy meals in the privacy of own room.
B. Can place order even at odd hours.
C. Guests cannot observe the food being prepared.
D. Save time
2. Refers to the entrée, main knives and forks, soup and dessert spoons and teaspoons.
A. Cutlery
B. Crockery
C. Glassware
D. Trolley
3. It is often said that “_________ “is “buy appeal” and this definitely applies to room service.
A. Appearance
B. Eye appeal
C. Service
D. Taste
4. What type of service that the cashier has to validate that the charged amount has been paid.
A. room service docket
B. room service payment
C. room service account
D. none of the above
5. If you are the service crew and one of your customers complaints about your service, what will
you do?
A. Handle irate customers by listening attentively to their complaints and summarizing the
issue to them afterwards
B. leave the customer immediately and tell them just complain to the manager
C. tell the customer just leave a written complain to the complaint box
D. none of the above
Answer Key
FIRST QUARTER
1.C
2.D
3.D
4.B
5.D
SECOND QUARTER
1.A
2.B
3.A
4.C
5.B
THIRD QUARTER
1.B
2.C
3.B
4.B
5.D
FOURTH QUARTER
1.C
2.B
3.B
4.B
5.A
Prepared by:
FLORRI ZA V. BOMBIO
Teacher I
AMELYN B. BALDESIMO
Teacher I
Reviewed by: Recommending Approval:
NELIA C . SUSTINO JULIE T G. HINOG
Head Teacher I Principal II
JUANI TA A. VASQUEZ
Public School District Supervisor
