THIRD QUARTERLY ASSESSMENT FOR SY 2018-2019

COOKERY GRADE 9
Name: ________________________ Section: ____________________
LRN: ________________________ Name of Teacher: ___________

Test I: Identification

Identify the given description of Ingredients. Choose your answer from the list of
ingredients inside the box.

Meats Poultry Cheese Breads

Fish and shellfish Rye Spreads Condiments

Yeast bread Pita Focaccia Vegetables
Quickbreads

______________1. A staple food prepared by cooking dough of flour and water and often
additional ingredients.
______________2. Maybe beef, pork and sausage product.
______________3. Popular seafood which are highly perishable and should be kept chilled to
moist as quality.
______________4. It moistens the bread and compliments the flavors of other ingredients.
______________5. These are relishes, olive oil and chutneys that give a lift to a sandwich.
______________6. Chicken or turkey breasts, tenderly cooked are seasoned.
______________7. These are indispensable in sandwich making because it add texture, flavor
and color to sandwich.
______________8. These are sliced thinly, firm texture, and act as binder, moistener of other
ingredient.
______________9. Most popular of this ingredient are cheddar, cream cheese and cheese
spreads.
______________10. These are mayonnaise, mustard and butter, that add flavor to the food.
______________11. Breads raised by chemical action of baking powder.
______________12. Aflat bread with pocket that is perfect for stuffing.
______________13. A flat Italian bread cousin of pizza
______________14. Stonger tasting bread
______________15. The most commonly used bread for sandwiches.

Test II: Multiple choices

1. The work sequence to make a sandwich
A. Bread, filling, spread, garnish, cutting, wrapping
B. Bread, garnish, spread, filling, wrapping, cutting
C. Bread, toasting, filling, spread, wrapping, cutting
D. Bread, spread, filling, garnish, cutting, wrapping
2. What are the main components of a sandwich?
A. Bread, spread, filling C. Bread, filling, garnish
B. Bread, filling, condiment D. All of the above
3. What can a spread do for a sandwich?
A. To add flavor, moisture, and richness
B. Helps bind or hold the sandwich together
C. Acts as a barrier to prevent moisture in the filling from soaking into the bread
D. To give height of the sandwich
4. Which is the most popular sandwich spread?
A. Butter C. Mayonnaise
B. Vegetable purees D. Margarine
5. Which is the best spread to use to create a moisture barrier?
 A. Butter C. Mayonnaise
B. Vegetable puree D. Margarine
6. What is the filling for a Salami sandwich?
A. Corned beef, sauerkraut and cheese
B.Bacon, lettuce and tomato
C. Beef round and provolone cheese
 D. Salami, bologna, ham
7. What is the filling for a BLT?
A. Corned beef, sauerkraut and cheese
B. Bacon, lettuce and tomato
C. Beef round and provolone cheese
D. Ham, chicken, bologna 
8. Which of these is NOT an example of a hot closed sandwich?
A. Hamburger B. Hot dog C. Smorbrod D. Monte Cristo
9. What is the difference between sandwich wraps and tortillas?
A. Wraps are made from whole wheat while tortillas from corn meal
B. Wraps are super thin, tortillas are thick.
C. Wraps are very thin, tortillas has volume.
D. Tortillas are for burritos while wraps for tacos.
10. What is the most popular Yeast bread?
A. Loaf bread C. Rye bread
B. Classic bread D. Pita
11. Mise en place for making sandwiches includes:
A. Preparing the ingredients ahead of service
B. Arranging and storing ingredients within easy reach
C. Selecting and arranging the proper equipment
D. Select and prepare the tools, equipment and materials
12. What component of sandwich that consist one or more ingredients that are stacked, layered
or folded within the bread?
A. Filling B. Spread C. Base D. All of the above
13. Which of the following is a cold sandwich?
A. Regular cold sandwich B. Tea sandwich C. Club house D. Fried sandwich
14. How to control portion sizes of sandwich in presenting sandwiches?
A. slicing the meat thinly and correctly
B. scoping proportionate amount of food fills the scoop
C. weighing the food before presentation
D. done by estimation
15. What is the appropriate keeping temperature in storing sandwiches?
A. cold temperature C. Hot temperature
B. medium temperature D. Medium hot temperature
16. What is the best explanation of 4-40-140 degrees Fahrenheit?
A. Perishable foods should be spend no more than 4 hours at temp. between 40 and
140 degrees Fahrenheit
B. Perishable foods should be spend more than 4 hours at temp. between 40 and 140
degrees Fahrenheit
C. Perishable foods should be spend more than 4 hours at temp. from 40 and 140
degrees Fahrenheit
D. Perishable foods should be spend no more than 4 hours at temp. more than 40 and
140 degrees Fahrenheit
17. Which tool is and to measure in serving in soft foods, such as filling ice cream, and
mashed potato?
A. Potato masher B. Scooper C. Scoops D. Baster
18. There are many kinds of knives, each with a special use. Which one used to cut thick
sandwiches?
A. Butcher Knife B. Paring knife C. Deli knife D. Sandwich knife
19. Which of the following best explain creative sandwich presentation?
A. It shows balance, colors and appetite C. Has bed of greens
B. Has garnishes that compliments sandwiches D. All of the above
20. These are highly perishable fillings of sandwiches
A. Vegetables B. Cheese C. Fish and shellfish D. Eggs
21. Which of the following is the process of stacking of the sandwich with the requested fillings?
A. Spreading B. Layering C. Piping D. Moulding
22. What do we call the process in applying of spread of some form into the loaded sandwich?
A. Piping B. Layering C. Cutting D. Moulding
23. What sandwich making techniques refers to the process of cutting the prepared sandwich
like cutting the crust.
A. Cutting B. Moulding C. Layering D. Spreading
24. How to perform mise en place in preparing sandwich?
 A. set in place all tools and ingredients B. prepare the task sheet
B. conduct an orientation D. prepare your PPC
25. What do we call the appropriate weight, scoops and slice of food items.
A. Portion control B. Balance C. Plating D. Presentation
26. When can we say that a sandwich is a hot club sandwich?
A. made with more than two slices of bread C. made with three slices of toasted bread
B. it is loaded with different fillings D. made with three or more slices of bread
27. Fancy shapes, squares, rectangles, oval, heart-shaped are several samples of
A. Tea sandwich B. Pinwheel sandwich C. Rolled sandwich D. Burritos
28. In making Burritos, what bread must be use?
A. Tortillas B. Lavash C. Focaccia D. Pita
29. Why does Pita bread considered as a flat bread?
A. It must be rolled. B. It does not contain leavening agent.
C. It has pocket for stuffing. D. It has foods inside the pocket.
30. Why is it necessary to put spread in our sandwich?
A. To protect the bread from soaking up moisture.
B. Basically, it adds flavor.
C. They add moisture to the sandwich.
D. To make it more nutritious.

TEST III. Essay 5 pts.

1. How to store sandwiches? Explain the “4-40-140”principle.