Maloco National High School

Maloco, Ibajay, Aklan

Third Quarter Examination in TLE Cookery Grade 9

School Year 2019-2020

Name: _______________________________________ Year & Section: __________________ Date: ___________

Direction: Read the statement carefully then choose the best answer from the given options by
writing the letter before the number.
________1. Refer to a food item made with two or more slices of bread with fillings between them.
a. Pin wheel b. Sandwiches c. Bread Roll d. Club house
________2. Which tool is used to measure in serving soft foods such as fillings, ice cream and mashed
potato?
a. Potato Smasher b. Scooper c. Scoops or dipper d. bastea
________3. There are many kinds of kitchen knives, each with a special use. Which one is used to cut
thick sandwiches?
a. Butcher Knife b. Paring Knife c. Deli Knife d. Sandwich Knife
________4. A plastic, serrated edge knife that is designed to slice lettuce without causing the edge to
turn brown.
a. Lettuce Knife b. Mixing Spoon c. Bread Toaster d. Grill
________5. A small flat round bladed utensil that is serrated on one side and smooth on the other,
used to apply food spreads over one bread slices.
a. Cutting board b. Measuring Spoon c. Sandwich Spatula d. Serrated Knife
________6. Which of the following cutting tools used to cut customized edges on bread for tea
sandwiches, hors de oeuvres or children sandwiches?
a. Cookie Cutter b. Bread knife c. Scissors d. Deli knife
________7. A small knife with a blunt edged blade that is used to apply spreads such as butter and
cream cheese.
a. Cookie cutter b. Bread knife c. Scissors d. Deli knife
________8. Cookery students are having their practical cooking. They need to slice and cut
ingredients. They need to use something to protect the when slicing. What is it?
a. Utility tray b. Mixing bowls c. Wooden spoon d. Cutting board
________9. A knife with a sharp edge that has saw-like notches or teeth.
a. Paring knife b. Serrated knife c. Sandwich knife d. Lettuce knife
________10. Bowls that are large enough to hold ingredients while they are being mixed.
a. Mixing bowl b. Utility Tray c. Measuring Cup d. Strainer
________11. Equipment which are enclosed in which food is heated by hot air or inferred radiation.
a. grills b. oven c. microwave oven d. bread toaster
________12. Which of the following equipment that is known as a thermally insulated compartment
used to store food at a temperature below the ambient temperature of the room?
a. Chiller b. freezer c. refrigerator d. cooler
________13. The following are ingredients used for sandwiches that has a good quality bread provide
variety, texture, taste and eye appeal to sandwich.
a. Bread b. Meats c. Poultry d. Cheese
________14. The following are considered condiments, which is not?
a. olive oil b. chutneys c. butter d. relishes
________15. These are sliced thinly, firm texture, and act as binder, moistener of other ingredients.
a. Cheese b. spread c. meats d. vegetables
________16. These are indispensable in sandwich making because it add texture, flavour and color to
sandwich.
a. Cheese b. spread c. meat d. vegetables
________17. Popular seafood which are highly perishable and should be kept chilled to moist as
quality.
a. Meats b. fish and shellfish c. condiments d. spread
________18. Which of the following sandwiches are small, fancy sandwiches made from light, delicate
ingredients and bread that has been trimmed of crust?
a. Open faced sandwiches
b. Regular cold sandwiches
c. Pin wheel sandwiches
d. Tea sandwiches
________19. Simple sandwiches that are buttered on the outside and browned on the griddle in a hot
oven.
a. Grilled sandwiches
b. Deep fried sandwiches
c. Rolled sandwiches
d. Hot sandwiches
________20. Are made by dipping sandwiches in beaten egg and sometimes in bread crumbs and
then deep fry.
a. Grilled sandwiches
b. Deep fried sandwiches
c. Hot sandwiches
d. Open-faced sandwiches
________21. Maybe beef pork and sausage product.
a. Bread b. poultry c. cheese d. meat
________22. Which of the following ingredients moisten the bread and compliments the flavour of
other ingredients?
a. Spread b. cheese c. bread d. poultry
________23. Chicken or turkey breasts tenderly cooked and seasoned.
a. Spread b. cheese c. bread d. poultry
________24. Cathy is preparing for her visitor and she needs to have a sandwich for the snacks, she
want to make a popular multi-decker sandwiches, made of three slices of toast and filled with
chicken, mayonnaise, lettuce and cut into triangles.
a. Open-faced sandwiches
b. Tea sandwiches
c. Regular cold sandwiches
d. Multi-decker sandwiches
________25. Grade 9 Cookery students are having their activity, they are preparing a sandwich in
which the fillings are wrapped like a Mexican burrito. What sandwich is this?
a. Pin wheel b. tea sandwich c. wrapped/rolled sandwiches d. grilled sandwiches
________26. The most commonly used bread for sandwiches.
a. Yeast bread b. buns and roll c. flat bread d. wraps
________27. What is the classic bread for sandwiches, it is considered nutritious and superior to white
bread?
a. White bread b. rye bread c. whole wheat bread d. flat bread
________28. Which of the following bread is long rectangular loaves that provide square slices?
a. White bread b. rye bread c. whole wheat bread d. flat bread
________29. This is the part of the sandwich which the ingredients are placed.
a. Moistening agent b. the structure or base c. the filing d. the flavour
________30. The stronger tasting bread than white and whole wheat bread.
a. White bread b. rye bread c. whole wheat bread d. flat bread
________31. Arte made from flatten often unleavened breads
a. Sandwich rolls b. French bread c. flat bread d. pita bread
________32. What kind of bread is used in making hotdog rolls and hamburger buns?
a. Pita b. focaccia c. lavash d. sandwich roll
________33. Which of the following flat bread which is unleavened round corn meal bread baked on
hot stove and used in making quesadillas and burritos.
a. Pita b. focaccia c. lavash d. tortillas
________34. Are very thin, flat breads that are used for sandwich wraps, burritos and tacos.
a. Yeast bread b. buns & rolls c. wraps d. flat bread
________35. What is the heart of the sandwich, which is place between or on top of bread?
a. Filling b. base c. garnish d. flavour
________36. Which of the following is not considered a seafood fillings?
a. Tuna b. sardines c. eggs d. shrimp
________37. What are the indispensable vegetable items used for filling sandwiches?
a. Carrots b. cabbages c. lettuce d. sayote
________38. Which of the following is not considered as miscellaneous fillings?
a. Peanut butter b. hard cooked egg c. jelly d. salted fish
________39. You are ask by your teacher to make a club house sandwich, which of the following is the
proper procedure?
1. Place the second slice of toast on top, spread side down
2. Add scrambled egg
3. Spread the top with mayonnaise
4. Place on plate with the points up
a. 1,2,3,4 b. 1,3,2,4 c. 1,4,3,2 d. 1,4,2,3
________40. The following are the procedure of pin wheel sandwich. Arrange them accordingly.
1. Remove the crust from the bread.
2. With two hands, roll up each slice to create the pinwheel
3. Flatten pieces of bread with rolling pin
4. Insert toothpick if it won’t stay rolled together on it own
a. 1,2,3,4 b. 1,3,4,2 c. 1,4,3,2 d. 1,2,4,3
________41. Which of the following is the ingredients is the ingredients of a club house sandwich?
a. Mayonnaise & ham
b. Peanut butter & cheese
c. Butter & Egg
d. Scramble egg & shell fish
________42. What is the best formula in storing sandwich?
a. 4-40-140 b. 4-140-40 c. 140-4-40 d. 40-140-4
________43. The process of preserving perishable food on a large scale by means of refrigeration.
a. Wrapping b. chilling c. freezing d. cold storage
________44. Which of the following storing technique that keep cold or cool?
a. Cold storage b. chilling c. refrigeration d. wrapping
________45. How many hours does the bacteria may multiplied to unsafe level of sandwich?
a. 2 hours b. 4 hours c. 6 hours d. 8 hours
________46. All sandwiches are required to be store at recommended chill temperature at ________
soon after packing.
a. 0.1 °C b. 0.2 °C c. 0.3 °C d. 0.5 °C
________47. A term used to describe a piece of bread.
a. Slice b. loaf c. piece d. cut
________48. To remove the parts of a food that are not needed for preparation.
a. Wrap b. slice c. spread d. trim
________49. A method of dry heat cooking uncovered.
a. Baking b. roast c. grilled d. fry
________50. If you are to the arrangement or presentation in sandwich making, how are you going to
enhance the decoration? What is the art of decorating?
a. Plating b. Presenting c. Garnishing d. Serving

God Bless and Good Luck   

Prepared by:

Leonila S. Salido
TLE Teacher