Location via proxy:   [ UP ]  
[Report a bug]   [Manage cookies]                
Scribd Logo
Upload

Welcome to Scribd!

  • 50 views

    Summative

    Uploaded by

    Mirasol L Asuque
    This document contains a summative test for a Grade 7 bread and pastry production class. The test has three sections that assess students' knowledge of measurement conversions, ingredient substitutions, and making analogies between ingredient ratios. The test focuses on core skills for baking such as understanding measurements, common substitutions, and proportional reasoning.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Summative

    Uploaded by

    Mirasol L Asuque
    50 views1 page
    This document contains a summative test for a Grade 7 bread and pastry production class. The test has three sections that assess students' knowledge of measurement conversions, ingredient substitutions, and making analogies between ingredient ratios. The test focuses on core skills for baking such as understanding measurements, common substitutions, and proportional reasoning.

    Original Description:

    for long quiz

    Original Title

    summative

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document contains a summative test for a Grade 7 bread and pastry production class. The test has three sections that assess students' knowledge of measurement conversions, ingredient substitutions, and making analogies between ingredient ratios. The test focuses on core skills for baking such as understanding measurements, common substitutions, and proportional reasoning.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    50 views1 page

    Summative

    Uploaded by

    Mirasol L Asuque
    This document contains a summative test for a Grade 7 bread and pastry production class. The test has three sections that assess students' knowledge of measurement conversions, ingredient substitutions, and making analogies between ingredient ratios. The test focuses on core skills for baking such as understanding measurements, common substitutions, and proportional reasoning.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 1

    GRADE 7- BREAD AND PASTRY PRODUCTION

    SUMMATIVE TEST

    TEST I. Directions: Write your answers on a separate sheet of paper.

    1. 2 cups = _________Tbsp 6. 2 pounds = _________ ounces


    2. 6 cups = _________quarts 7. 4 tablespoons = _________ cup
    3, 2 kilos = _________ lbs. 8. 2 gallons = _________ quarts
    4. ¾ c = _________ tablespoon 9. 1/8 cup = _________ tablespoon
    5. 3 cups = _________ pints 10. 2 grams = _________ ounce

    TEST II. Directions: Give the substitute equivalent of the following ingredients.
    Use a separate sheet to your answer.
    1. 2 T all-purpose flour = _____ T cornstarch
    2. 1 cup cake flour sifted = _____ cup all-purpose flour sifted
    3. 1 square unsweetened chocolate = _____ T cocoa and ____ T fat
    4. 1 whole egg = _____ egg yolks
    5. 1 cup coffee cream (20 percent) = ______ cup milk and _____ T butter

    TEST III. Analogy: Fill in the blanks with the correct answer. Use a separate sheet
    for your answers.
    1. 1C butter: 1C margarine
    1 ¼ butter: _____ margarine
    2. 1C milk: 6T sifted crystals + 1C water
    ½ C milk: _____sifted crystal + _____water
    3. 1T cornstarch: 2T all-purpose flour
    ¼T cornstarch: _____ all-purpose flour
    4. 1oz chocolate: 3T cocoa + 1T fat
    ¼ oz chocolate: _____ cocoa + _____ fat
    5. 1T all-purpose flour: ½ T rice starch
    3T all-purpose flour: _____ rice starch

    You might also like