SECOND MONTHLY EXAM

TLE 9
A.Y. 2022-2023

I. Match column A with column B. Write the letter of the correct answer on the blanks.

A B
_______1. It gives the definition to the salad’s placement a. Butter
on the plate. b. Vegemite
_______2. It also accentuates flavor and gives moisture c. Modern
to a salad. d. Sandwich
_______3. Served in café as meal that will stand alone. e. Vinaigrette
_______4. Is made up of one or more slices of bread with f. Mayonnaise
nutritious filling between them. g. Mise-en-place
_______5. It can be used for a sweeter tasting sandwich. h. fillings
_______6. It provides the body of the sandwich and most i. Quickbreads
of the flavor. j. Base
_______7. These have more than one primary filling. K. Combination
_______8. A type of salty vegetable and yeast paste used
as a spread.
_______9. They key to the success in the endeavor.
_______10. It adds a smooth, rich flavor to a sandwich.

II. Identify the following. Write your answer on the blanks.

_________________1. It has only one filling and the freshest ingredients should be used.
_________________2. These sandwiches may be made ahead of time and frozen.
_________________3. This is like the conventional sandwich but are cut into fancy shapes.
_________________4. This is a 6 - 12-pound sausage served on a special roll.
_________________5. A permanent suspension of egg yolks, oil and vinegar or lemon juice.
_________________6. A kind of thin pancake made from corn meal and cooked on a hot
griddle until dry.
_________________7. Are distantly related to ribbon sandwich and are good for a hearty
appetite.
_________________8. This is not really a sandwich but small pieces of toast or biscuits or puff
pastry sheets.
_________________9. These are not really sandwich but a snack or meal but since bread is
used, they are classified as sandwich.
_________________10. These are tow slices of bread encasing the filling.

III. Enumerate the following.

1-4. Types of services.

1.
2.
3.
4.
5-7. Ingredients for Salad Dressings
5.
6.
7.
8-13. Closed Hot Sandwich Variations
8.
9.
10.
11.
12.
13.
14-16. Types of Spreads
14.
15.
16.
17-20. Sandwich Fillings
17.
18.
19.
20.