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Competency Based AssessmentGTLE9W1

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Competency Based AssessmentGTLE9W1

Uploaded by

Jessica Motar
Copyright
© © All Rights Reserved
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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Curriculum and Learning Management Division

TLE (BREAD AND PASTRY PRODUCTION) - 9


Quarter 1 – Weeks 1
WRITTEN WORKS ASSESSMENT

General Directions: Select the best answer to the following multiple-choice questions
about basic concepts of logic and scientific reasoning as used in this course.

Learning Competencies
 Select required ingredients according to recipe or production requirements.

1. A natural alkaline that, when combined with liquid and an acid ingredient,
immediately releases carbon dioxide.
A. Baking Soda C. Yeast
B. Cream of Tartar D. Baking Powder

2. A type of flour that has the strongest gluten strength, which absorbs more liquid and
gives baked goods their chewy texture.
A. Cake flour C. Bread flour
B. All-Purpose D. Durum flour

3. The following are the uses of egg, EXCEPT;


A. Use to make meringues.
B. Acts as a stabilizer in the mixture.
C. Acts as a binder of all the other ingredients together.
D. Makes bread products tender and improves flavor

4. Which ingredients absorbs moisture from the air and provides moistness of the
baked products.
A. Sugar C. Spices
B. Eggs D. Salt

5. The indication of this flour is when you rubbed it between the two fingers, it feels
sleek, velvety, and smooth and it tends to hold its shape.
A. Bread flour C. All-purpose flour
B. Cake Flour D. Pastry flour

Prepared by: Reviewed and quality assured by:


Jobert O. Mogol Name of Editor/s
SDO - Marinduque SDO-Marinduque
Key to Correction
Written Works

Week 1
Answer Cognitive Process Dimension
1. A Remembering
2. C Remembering
3. D Analyzing
4. B Analyzing
5. D Analyzing

References:
Ines Alcantara De Guzman, A Module in Baking I and II (Technology and Home
Economics III). St. Bernadette Publishing House Corporation, 3-15

Cecilia Elena P. De Los Reyes, Ed.D. and Marjorie. B. Añero, National certificate (NC II)
Part I: Bread and pastry production. Lorimar Publishing, INC., 2-8

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