Tip
Tap
a student's name
below to see what they need help with
Lesson 2 Output 3 Creating More Complex Question Types
Quiz by Lorraine Llerena
Grade 9-12
Bread and Pastry Production (NC II)
Philippines Curriculum: SHS Specialized Subjects
Feel free to use or edit the questions
includes Teacher and Student dashboards
Measures 1 skill from
Grade 9-12
Bread and Pastry Production (NC II)
Philippines Curriculum: SHS Specialized Subjects
TLE_HEBP9- 12PB-Ia-f-1
Prepare bakery products 1.1 Select, measure and weigh required ingredients according to recipe or production requirements 1.2 Prepare a variety of bakery products according to standard mixing procedures/ formulation/ recipes and desired product characteristics 1.3 Use appropriate equipment according to required bakery products and standard operating procedures 1.4 Bake bakery products according to techniques and appropriate conditions 1.5 Select required oven temperature to bake goods in accordance with the desired characteristics, standards recipe specifications
Track each student's skills and progress in your Mastery dashboards
14 questions
Q.1. Which of the following mixing techniques is a form of beating eggs or cream to incorporate air in the mixture to make it light and fluffy?
1
20 sec
TLE_HEBP9- 12PB-Ia-f-1
Q.2. It refers to plastic or metal tubes attached at the tip of the pastry bag to achieve the desired design when piping out icing.
2
20 sec
TLE_HEBP9- 12PB-Ia-f-1
Q.3. One of the mixing equipment is intended for mixing, folding, beating, and whipping food ingredients.
3
20 sec
TLE_HEBP9- 12PB-Ia-f-1
Q.4. _________ icing that made from boiling sugar and water together, then add to a beaten egg white until stiff.
4
20 sec
TLE_HEBP9- 12PB-Ia-f-1
Q.5. Prepare the dinner roll procedure in order.
5
20 sec
TLE_HEBP9- 12PB-Ia-f-1
Q.1. Sort these ingredients according to dry and liquid ingredients.
6
20 sec
TLE_HEBP9- 12PB-Ia-f-1
Q.2. Group the following pictures according to their classification.
7
20 sec
TLE_HEBP9- 12PB-Ia-f-1
Q.3. Match the following table measurement and their equivalents
8
20 sec
TLE_HEBP9- 12PB-Ia-f-1
Q.4. Match the pictures to their correct names
9
20 sec
TLE_HEBP9- 12PB-Ia-f-1
Q.5. Arrange in order the step-by-step procedure in making chocolate brownies.
10
20 sec
TLE_HEBP9- 12PB-Ia-f-1
Q.6. It refers to keeping bacteria down to small numbers through personal hygiene and proper handling.
11
20 sec
TLE_HEBP9- 12PB-Ia-f-1
Q.7. Name the different types of fats
12
20 sec
TLE_HEBP9- 12PB-Ia-f-1
Q.8. videoq:TMjtZJk1U4o: 31:30//How will you check if the yeast is still active before using it?
13
20 sec
TLE_HEBP9- 12PB-Ia-f-1
Q.9. This sound is about _____________
14
20 sec
TLE_HEBP9- 12PB-Ia-f-1