ACLC COLLEGE – ORMOC

3RD QUARTER EXAM

in
BREAD AND PASTRY PRODUCTION
2ND SEM S.Y. 2019-2020
Prepared by: Daffodel M. Dadulla
NAME:______________________________________ SCORE:____________________
SECTION:___________________________________

GENERAL INSTRUCTIONS: Read and follow the instructions carefully.

I. IDENTIFICATION – Identify the terminology being defined. Write your answers on your
test booklet. (15pts.)

1) A baked product made from dough and additional ingredients to improve the taste.
2) A microorganism that creates hundreds of air cells as it grows while dough ferments.
3) A method of mixing dough wherein all ingredients are mixed in a bowl and then kneaded.
4) Also known as sodium chloride that bring out the flavour of an otherwise bland, too sweet, or too sour bread or
pastry.
5) It is the main ingredient for making bread and pastries among other ingredients.
6) It is the cheapest liquid used in baking.
7) An ingredient that is added to bind, leaven, coat, glaze, moisten, dry or emulsify output.
8) It is small flaky bread leavened with baking powder.
9) These are tender, moist and simple cup breads leavened with baking powder.
10) It is a mixture of flour, liquid, leavening agent and other ingredients.
11) It is specialized equipment worn to protect themselves from health hazards and safety hazards while working.
12) It means to lightly coat or sprinkle with flour, cornmeal or sugar.
13) It is a term in baking were your replace an ingredient over another ingredient of more or less similar characteristics.
14) It stands for OHS, that is a cross-disciplinary area that mainly concerns the safety, health and welfare of the people
engaged in work or employment
15) An ingredient that binds, leaven, coat, glaze, moisture, dry or emulsify. It also used to introduce flavor and color
into the baked good.

II. TRUE OR FALSE: Read each statement carefully. Write the letter “T” if the statement is true;
and, “F” if the statement is false. Write your answers on the Test booklet (10pts.)
16. It is not necessary to sift flour before measuring.
17. When measuring liquid ingredients it is necessary to place it above the table.
18. Shake the cup when measuring flour so as to remove air inside the cup.
19. Lumps found in the sugar or milk should not be removed as long as it is well mixed and melted in the
mixture.
20. Pack white sugar when measuring until it follows the shape when inverted.
21. Do not pack brown sugar when measuring.
22. When measuring solid fat level it off using any curve tools such as the spoon.
23. It is necessary to sift baking powder and baking soda.
24. Do not shake cup when measuring powdered milk.
25. Do not press shortening into the measuring tool when measuring.
III. A. Identify the picture or image and classify what category is the tool or equipment is. (15pts)
a. Name the item
b. Classify the item
c. Function of the item

26. 27. 28.

29. 30
III. B. Other than the items in IIIA, name 5 tools/equipment for baking and classify, and give the function
(31-35) (15pts).

IV. ENUMERATION– Write your answer in your test booklet. (20pts.)

36.40 Classification of Fillings and Toppings
41-44 Examples of leavening agents
45-50 Core Competencies for BPP
51-55 Kinds of Pastry

V. ESSAY – Write your answers legibly.

56. Explain the importance of wearing complete PPE during baking. (10pts)

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57. What is the importance of liquid ingredients? (10Pts)

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58. What advise can you give especially to individuals who are beginners in baking? (5pts)

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I.

1. BREAD
2. YEAST
3. STRAIGHT METHOD
4. SALT
5. FLOUR
6. WATER
7. EGG
8. BISCUITS
9. MUFFINS
10. DOUGH
11. PERSONAL PROTECTIVE EQUIPMENT
12. DREDGE
13. SUBSTITUTION
14. OCCUPATIONAL SAFETY AND HEALTH
15. FATS
II.
16. F
17. T
18. F
19. F
20. F
21. F
22. F
23. T
24. T
25. F
III.
26. 1. A. ROLLING PIN B. MISCELLANEOUS TOOL C. USE FOR KNEADING DOUGH
27. 2. A. MUFFIN PAN B. BAKING PAN C. USE AS A PAN FOR BAKING MUFFINS OR CUPCAKES
28. 3. A. MEASURING SPOONS B. MEASURING TOOLS C. FOR MEASURING SMALL AMOUNTS
OF INGREDIENTS
29. 4. A. ELECTRIC MIXER B. MIXING TOOLS C. FOR MIXING OR BLENDIN INGREDIENTS
30. 5. A. BREAD KNIFE B. CUTTING TOOLS C. FOR SLICING BREADS

IV.
31-35 pies, tarts, turnovers, puffs and popovers and local Filipino pastries
36-40 fruits; meat, fish, poultry, and its by-products; nut and legumes; cheese and cream; and vegetables
41-45 air, steam, yeast, baking powder, bakins soda, cream of tartar
46-50 prepare and produce bakery products, prepare and produce pastry products, prepare and present gateaux,
tortes and cakes, prepare and display petit fours, present desserts
 ACLC COLLEGE – ORMOC
3RD QUARTER EXAM
in
LOCAL TOUR GUIDING SERVICES
2nd SEM S.Y. 2019-2020
Prepared by: Daffodel M. Dadulla
NAME:______________________________________ SCORE:____________________
SECTION:___________________________________

GENERAL INSTRUCTIONS: Read and follow the instructions carefully.

I. IDENTIFICATION – Identify the word being defined. Write your answers on your test
booklet.
1. The Greek word for tour that means to circle around.
2. It refers to the provision of professional service to interpret the cultural and natural
heritage of an area.
3. This means to educate the tourists about the meanings and significance of cultural and
natural attractions.
4. It refers to the activities of people when they go through a place in order to learn and see
it in person.
5. It means a tour guide is genuinely in love and has the passion of what he or she is doing.
6. These are volunteer guides who conduct tour for free.
7. This era was the golden ages or period of enlightenment in Europe. Renaissance
8. Interesting places to visit.
9. Traveling outside earth for leisure purpose.
10. It means to travel outside the boundary of the country you came from.
11. It means overcrowding in a destination.
12. Person who are overnight trippers and considered as the client in the tourism industry.
13. A situation where price of commodities increase.
14. This are individuals who are after for an adventure and travel alone or with a little group.
15. It is a state where there is an increase in the volume of solid waste, water waste or noise
that could give inconveniences to the tourism sector.

II. MATCHING TYPE – Match column A with Column B. Write your answers on the test booklet. (10PTS)

COLUMN A COLUMN B

16. A Japanese tourists visits Laguna to play golf A. VFR

17. An Indian businessman visits Manila for a B. Cultural tourism
convention C. MICE tourism
18. A US passport holder visits his family in D. Tourism Principals
Manila E. Back of the House Employee
19. European backpacker visits the Philippine F. Ecotourism
outdoors G. Mode of Transportation
20. A Filipino visits Jerusalem to see religious H. Tourism Industry Frontliner
relics I. Intermediary
21. Tour guide J. Sports tourism
22. Hotel
23. Airline pilot
24. DOT
25. Manually operated vehicles
III. GIVE THE MEANING OF THE ACRONYM. Write your answers on your test booklet (10pts)
26. MULATAP
27. DOT
28. UNWTO
29. VFR
30. TIEZA
31. MICE
32. WTO
33. IATA
34. WTFGA
35. TPB

IV. ENUMERATION - Write your answers on your test booklet. (20pts)

36-40 Tourists attraction in Leyte
41-45 Purpose of Tour guiding in Communication
46-50 Parts of Commentaries
51-55 elements considered in drafting an itinerary

V. ESSAY – Write your answers on your test booklet. (45pts)

56. In your own understanding what are the different roles of tour guides.(5pts)
57. In your own words define tourism. (5pts)
58. Differentiate Push and pull factors and give an example. (5pts)
59. Differentiate excursionist and tourist. (5pts)
60. List down 5 impacts of tourism and give example for each. (10pts)
61. Construct the value chain and explain the diagram. (5pts)
62. Explain the Berlo’s Model of Communication. (5pts)
63. What is the tour commentary and what is its importance. (5pts)
ANSWER KEY 3RD QUARTER EXAM LTGS

TEST I.

1. Tornos
2. Tour guiding
3. Interpretation
4. Tour
5. Characteristics of a tour guide
6. Docile
7. Renaissance
8. Tourist attractions
9. Space tourism
10. Tourism
11. Congestion
12. Tourist
13. Inflation
14. Allocentrics
15. Pollution
TEST II.

16. J 21. H
17. C 22. D
18. A 23. E
19. F 24. I.
20. B 25. G.

TEST III.

26. MULATAP - MULTI-LINGUAL ACCREDITED TOUR GUIDES ASSOCIATION

OF THE PHILIPPINES
27. DOT - DEPARTMENT OF TOURISM
28. UNWTO - UNITED NATIONS WORLD TOURISM ORGANIZATION
29. VFR - VISITING FRIENDS AND RELATIVES
30. TIEZA - TOURISM INFRASTRUCTURE AND ENTERPRISE ZONE
AUTHORITY
31. MICE - MEETINGS
32. WTO - WORLD TOURISM ORGANIZATION
33. IATA - INTERNATIONAL AIR TRANSPORT ASSOOCIATION
34. WTFGA - WORLD FEDERATION OF TOURIST GUIDE ASSOCIATIONS
35. TPB - TOURISM PROMOTIONS BOARD

TEST IV.
36-40 lintaon peak, canigao island, kalanggaman island, lake danao, veterans park,
quatros isla,
41-45 to inform, to clarify, to promote, to build relationships, to evaluate the
service
46-50 introduction, body, reaction, reminders and closing
51-55 time and distance, flow of the story, profile of the guests, weather and cost