HEL Final Exam

Zamora Memorial College
College Department
Bacacay, Albay
Final Examination
Home Economics Literacy
BTLED I
Name: _____________________________________________ Yr/Block: __________ Date: __________
I. Matching Type. Match Column A with Column B. write the letter only before the number.
Column A Column B
______ 1. Used when levelling off, when measuring dry ingredients. A. fats
______ 2. Used to hold cooked or broiled meat while slicing. B. water
______ 3. Used in transferring food from the serving dish to the individual plate. C. spatula
______ 4. Used for beating small amount of eggs or batter. D. baking soda
______ 5. Used to separate, grate, shred foods such as cheese, carrots and cabbage. E. two-time fork
______ 6. Used for creaming, stirring and mixing. F. wooden ladle
______ 7. It is made of rubber or silicon used to scrape food from the side of the bowl G. confectioner sugar
to avoid waste.
______ 8. The most popular kitchenware is made of H. cake flour
______ 9. Used to open cans I. grater
______10. A type of flour w/c is considered as hard wheat flour used for making J. rotary egg beater
breads and soft roll
______11. A liquid ingredient w/c is considered as universal solvent K. can opener
______12. A kind of sugar ground to a fine powder mixed with a small amount L. serving spoon
of starch used in icing cakes ,toppings, cream fillings and dusting
______13. A leavening agent w/c is fine white powder and a slightly salty and alkaline M. scrapper
taste.
______14. An ingredient w/c comes from animals or vegetables, it helps to tenderize N. bread flour
the product and soften the structure, add moistures and richness and
increases the keeping quality. O. granulated sugar
______15. A type of flour w/c is soft wheat good for baking cakes and cookies. P. aluminum
II. Modified True or False : Write the word TRUE if the statement is correct and write the correct word if the
underlined word is false. Write your answer on the blank before the number.
______16. Protein in egg contributes to structure of the baked product.

______17. Rack oven is also called stack oven because several pans maybe stacked on top of one another.
______18. Muffin pan is round-deep pan w/ hallow at the center w/c is removable, this is used for baking chiffon
cake.
______19. The production of large quantity of breads started in ancient Rome where pastry cooking was
recognized as occupation.
______20. The color and sweetness of other ingredients is enhanced with the used of sugar.
______21. Transparent glass or plastic measuring cup is used for measuring dry ingredients.
______22. Sift first the flour before measuring.
______23. Poor quality product will be obtained if proper mixing method and the correct procedure is not
followed.
______24. Sanitation must be kept high in laboratories as well as the proper way of keeping and cooking food.
______25. Accurate techniques in measuring are as important as the tools in measuring.
III. Multiple choice: Read the sentence carefully and write the letter only on the blank before the number.
26. Which is the best flour to use in baking cakes and cookies?
a. wheat flour c. cake flour
b. all-purpose flour d. bread flour
27. Which kind of milk where 60% of water content has been removed?
a. condensed milk c. evaporated milk
b. whole milk d. powdered milk
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28. What kind of sugar should be use in icing, toppings, cream fillings and dusting?
a. brown sugar c. confectioner sugar
b. white sugar d. refined sugar
29. Which kind of fat is salted or unsalted and made out of fatty milk protein.
a. lard c. butter
b. oil d. margarine
30. The following are some of the basic rules of safety in the kitchen. EXCEPT:
a. store knives in a drawer
b. cook with loose clothes
c. wipe out spills immediately
d. cook without dangling jewelry
31. Marlon is getting ready to cooked battered chicken. He needs to cook the pieces of chicken in hat
deep
fat. What is process called:
a. frying c. fricassee
b. Sauté d. stew
32. I want to broil pork belly for dinner, I need to cook this in______.
a. over glowing fire c. over a dry heat
b. before a glowing fire d. under a glowing fire
33. A recipe calls for salt as one of the ingredients. Which measuring tool will you use?
a. measuring glass c. measuring cup
b. tablespoon d. measuring spoon
34. Which baking utensils should be used in baking thin cake?
a. muffin pan c. jelly roll pan
b. tube pan d. loaf pan
35. Which is used for mixing ingredients wherein in comes in different sizes and has sloping sides.
a. rubber scraper c. mixing bowls
b. flour sifter d. utility tray
36. These are the containers for the batter used during the baking process and it comes in diff. shapes
and
sizes.
a. mixing bowl c. cutting tools
b. baking wares d. utility tray
37. Which is used to hold ingredients and utensils.
a. wire whisk c. utility tray
b. mixing bowl d. baking wares
38. A kind of oven which contains fans that circulate the air and distribute the heat rapidly throughout.
a. mechanical oven c. deck oven
b. convection oven d. rack oven
39. You are going to bake bread and you have made the dough, but you are going to wait until the
dough
rise up for minutes or hours. What are you going to use?
a. weighing scale c. thermometer
b. wire whisk d. timer
40. Jessa cooked spaghetti. The last thing she did was shred cheese evenly on top of the spaghetti
serving
dish. What kitchen tool did Jessa use?
a. grater c. funnel
b. colander d. flipper
IV. Essay: Explain the ff:

1. Why do we have to practice safety and sanitation in the kitchen?
2. Why is it necessary to use the correct ingredients in baking?
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Zamora Memorial College

Name: _________________________________ Yr/Block: Date:

______16. Protein in egg contributes to structure of the baked product.

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IV. Essay: Explain the ff:

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