- 1. Flour costs ₱48 per kilogram. How much will 3 kg of flour cost?
A) ₱96
B) ₱124
C) ₱148
D) ₱144
- 2. A baker buys 3 kg of flour at ₱48/kg and 2 kg of sugar at ₱60/kg. What is the subtotal for the flour?
A) ₱144
B) ₱48
C) ₱180
D) ₱96
- 3. Ingredients cost ₱720 for 24 loaves of bread. What is the ingredient cost per loaf?
A) ₱25
B) ₱30
C) ₱20
D) ₱35
- 4. Flour costs ₱48/kg. A baker needs 3 kg. Which calculation gives the correct flour cost?
A) ₱48 + 3
B) 48 − 3
C) ₱48 × 3
D) ₱48 ÷ 3
- 5. A recipe needs 2,500 g of flour. How many kilograms is this?
A) 250 kg
B) 25 kg
C) 0.25 kg
D) 2.5 kg
- 6. A baker uses 3,000 mL of water. How many liters is this?
A) 3 L
B) 300 L
C) 0.3 L
D) 30 L
- 7. Why should quantities and unit prices use matching units when calculating cost?
A) It makes all ingredients cost the same.
B) It makes the numbers look larger.
C) It removes the need to multiply.
D) It prevents incorrect cost calculations.
- 8. A baker estimates ₱144 for flour and ₱120 for sugar. What is the combined cost?
A) ₱24
B) ₱120
C) ₱264
D) ₱144
- 9. A baker has a ₱500 ingredient budget. The planned ingredients cost ₱460. What is the best conclusion?
A) The plan is ₱40 over budget.
B) The plan costs ₱960.
C) The plan exactly uses the budget.
D) The plan is within budget, with ₱40 left.
- 10. Why is it important to estimate ingredient costs before baking?
A) To guarantee that every loaf is identical.
B) To plan a budget and avoid unnecessary spending.
C) To avoid measuring ingredients.
D) To make ingredients more expensive.
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