LEARNING ACTIVITY SHEET

Summative Test in Cookery

Week 3 /Quarter 2 / Semester 1st

Name: _________________________________________________Score: ______

Grade & Section: ____________________________________________________
Name of Teacher: _________________________________Date: _____________
I. Title : 1. Present a Variety of Sandwiches
 Garnishes used in plating;
 Other thing to consider that add aesthetic value to
your presentation;
 Techniques that may need to be applied when
producing quantities of sandwiches in a commercial
setting;
 Creative sandwich preparation
 Sample sandwich presentations
2. Store Sandwiches
 Proper storage for sandwiches;
 Sandwiches, spreads and fillings are appropriately
stored during prep and service;
 Sandwiches, fillings and spreads are correctly
labeled;
 Store in correct conditions to maintain freshness
and quality;
 Storing Techniques
II. Type of Activity :
Concept notes with formative activities
LAS for summative assessment ( Written Work Performance Task)
III. MELCS : LO 3. Present a Variety of Sandwiches
LO 4. Store Sandwiches

IV. SUMMATIVE TEST:

General Instructions:
• Read and understand each question and instructions carefully.
• All answers must be written on your activity notebooks. Write legibly and
neatly.

Test I.

Instructions: The following are Vegetable garnishes that can be used for
sandwiches, identify how each garnish must be cut in order to fit in the sandwich.

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 1. Cucumber
2. Tomatoes
3. Lettuce
4. White cabbage
5. Radishes

Test II
Instructions: Provide filling combinations for sandwich. At least 3 ingredients must be
combined to make a filling. You may include condiments.

Ex. Cheese + lettuce + burger patty + mayo spread

1.
2.
3.
4.
5.

Test III.
Instructions: ILLUSTRATION. Column 1 and 2 requires specific cut for your sandwich.
Draw a square and assume that it is a sandwich on top view. Draw a line that will serve as
the cut across the sandwich to indicate the number of divisions the sandwich has. Make
sure you are virtually cutting the sandwich equally according to the required number of
triangles that each column requires.
CUT 1: ‘TWO-POINT’ SANDWICH CUT 2: ‘FOUR-POINT’ SANDWICH

Test IV.

Instruction: ESSAY. Please answer briefly and concisely.

What does this rule states in storing sandwiches?
Temperature Danger Zone (5ºC/40ºF to 60ºC/140ºF)

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