MUNTINLUPA NATIONAL HIGH SCHOOL - MAIN

NBP Reservation Población, Muntinlupa City

TLE DEPARTMENT
3rd Quarter Test in Cookery 9

Name: ______________________________________ Score: ______________________

Year & Section: _________________________________ Date: _____________________

DIRECTIONS: Read and choose wisely. Write the LETTER only.

1. It is the most important principle for sandwich safety after preparation to avoid spoilage
or cross contamination.
A. 4-40-140 C. 140-4-40
B. 4-140-40 D. 40-140-4
2. Which food storage is best used to keep sandwich and filling retain its freshness?
A. Airtight container C. Clean wrap
B. Aluminum foil D. Plastic wrap
3. Aina has a coffee and sandwich shop. Before the store closes, there are breads left. If you
were Aina, what is the best way to serve the bread for the next day operation?
A. Put in the plate and chill C. Refrigerate the bread with cling wrap.
B. Cover with cling wrap and frost D. Use zip lock and cover with a damp towel then
refrigerate
4. YEN Catering was asked by the client to serve clubhouse sandwich to each table. The
sandwiches were prepared by the chef one hour before serving. Which is the best way to
preserve the freshness of the sandwiches?
A. Arrange each cut of sandwiches with wax paper and refrigerate.
B. Arrange each cut of sandwiches with wax paper and cover with damp towel.
C. Arrange each cut of sandwiches then place wax paper between sandwiches and chill.
D. Arrange each cut and layer it with wax paper in between and cover with cling wrap
or damp towel then refrigerate.
5. What is the most important concept of proper sandwich storage?
A. Avoid cross contamination C. Safety procedure.
B. Hygiene for purposes D. Hygiene, safety, and avoid contamination.
6. A customer in a sandwich shop asked for takeout sandwiches, which of the following is
NOT appropriate for the packaging of the sandwiches?
A. Aluminum foil C. Wax paper
B. Cling wrap D. Paper napkins
7. What is meant by dredging in cooking terms?
A. Bake the sandwich. C. Coat the sandwich with breadcrumbs
B. Place sandwich in a plate D. Soak sandwich in milk and egg mixture.
8. Why must we heat the cooking oil in a pan before frying?
A. Easily cook the product evenly. C. Prevent food from sticking into the
pan.
B. Avoid soggy texture of the product. D. Helps not to absorb more of the
cooking
oil
9. Which among of the fried sandwich is carbohydrates rich food?
A. Bread B. Cheese C. Egg D. ham
10. What ingredient in fried sandwich covers the whole surface of sandwich before frying?
A. Breadcrumbs B. Cooking oil C. Cheese D. Milk
11. Which ingredient adds creaminess to fried sandwich?
A. Cheese B. Egg C. Ham D. Milk
12. Why is toothpick important before cutting thick sandwiches?
A. Add eye appealing to the sandwich.
B. Helps to intact the parts of the sandwich.
C. Stick the parts of the sandwich together while cutting.
D. Use to remove the remaining food on diner’s teeth after eating.
13. Which among the portion control of ingredients such as ham, cheese, or burger patty
are used?
A. By slice B. By scoop C. By spoon D. By weight
14. Which protein is traditionally used for hamburger?
A. Beef B. Chicken C. Pork D. Mushroom
 15. Which is an example of a HOT sandwich?
A. Burrito B. Clubhouse C. Ham sandwich D. Pizza
16. Which is NOT a way of cooking a burger patty?
A. Grilling B. Deep frying C. Pan frying D. Steaming
17. Arrange the procedure in making a burger patty in general.
l. Prepare the tools and utilities for patty making.
ll. Mix all ingredients until homogenous.
lll. Slice and mince the need vegetable and meat for patty making.
lV. Mold and fried the patty.
A. l, ll, lll, lV B. l, lll, lV, ll C. l, lll, ll, lV D. l, lV, ll, lll
18. It’s a hot sandwich consist of one layer of bread and hot meats with fillings on top.
A. Burritos B. Panini C. Pizza D. Triple decker
19. Which is NOT a component of a hamburger?
A. Patty B. Breadcrumbs C. Buns D. Mayonnaise
20. A client asked for a pinwheel sandwich as starter meal (main course is beef), what
ingredients do you think is best to incorporate?
A. Ham, cheeses, and greens
B. Cheeses, corn beef, and carrots
C. Greens, cucumber, and carrots
D. Greens, cheese, cucumber, and carrots
21. In preparation, what is the difference between cold and hot sandwich?
A. Structure of the sandwich C. Sandwich that served imminently.
B. Component of the sandwich D. The use of heat in the preparation.
22. Given the ingredients below, what type of sandwich can you make?
l. Scramble egg ll. Mayonnaise lll. White bread lV. Greens and tomato
A. Cold egg sandwich C. Deckard sandwich
B. Grilled egg sandwich D. A & B
23. In preparing sandwich, which best describe efficiency of work?
A. Provide many workers to do sandwiches.
B. Reduce the number of sandwiches produces.
C. Arrange the element of sandwich in chronological order.
D. Make sure that everything is easy to reach and prepare ahead of time.
24. What is the reason why some elements of sandwich are not served?
A. It is not prepared ahead of time.
B. It is not appropriate to the sandwich.
C. It is not arranged, prepared, and organized ahead of time.
D. It is not building the flavor, appearance, or shelf-life of the sandwich.
25. Arrange the layer of ingredients for a ham sandwich.
l. Bread ll. Protein lll. Spread lV. Greens V. Tomato
A. l, ll, lV, lll, ll, V, l C. l, lll, lV, ll, lll, V, l
B. l, lll, lV, ll, lll, V D. l, lV, lll, ll, lll, V, l
26. What packaging can be used if the sandwich is meant for a “baon”?
A. Airtight container C. Zip lock
B. Paper napkins D. Combination
27. If clubhouse sandwich is to be served, how many cuts will you make?
A. 2 B. 3 C. 4 D. 5
28. In Clubhouse sandwich, what is the best possible moistening agent?
A. Cheese B. Ranch Mayonnaise C. Sandwich Spread D. Thousand Island
29. Why is filling considered as the heart of a sandwich?
A. It adds color to the sandwich.
B. It contributes texture to the sandwich.
C. It helps to enhance color of the sandwich.
D. It provides most of the flavor of the sandwich.
30. Why is spread essential in making sandwich?
A. It adds color to the sandwich.
B. It defines the taste to the sandwich.
C. It makes the sandwich presentable.
D. It contributes moisture and creaminess.
31. Rose is assigned by her teacher to prepare pocket sandwich. If you were Rose, what
type of bread sandwich will you use in preparing pocket sandwich?
A. Bun and rolls B. Loaf bread C. Pita bread D. Wheat bread
32. Which of the sandwich ingredient is a dry filling?
A. Butter B. Cheese C. Catsup D. Mayonnaise
33. What sandwich component is made up of bread?
A. Base B. Filling C. Garnish D. Spread
34. Which sandwich components act as the protective layer between the filling and the
bread?
A. Base B. Butter C. Moistening agent D. Garnish
35. Which among the sandwich components add flavor to the sandwich?
A. Base B. Filling C. Moistening agent D. Garnish
 36. Which food item is an example of moistening agent to the sandwich?
A. Bread B. Cheese C. Lettuce D. Mayonnaise

37. Which type of bread is the most used bread for sandwich?
A. Buns and Rolls B. Yeast breads C. Flat breads D. Quick Breads
38. It is nutritionally superior to white bread, taste better, and brownish in color.
A. White bread B. Whole wheat bread C. Rye bread D. Bagel
39. Which sandwich consists of three or more slices bread and filling in between?
A. Closed sandwich. C. Open-faced sandwich
B. Multi-Decker sandwich D. Rolled up sandwich.
40. What sandwich making technique shows the proper sequence of bread, spread, filling,
and garnish?
A. Layering B. Molding C. Pipping D. Portioning
41. Which sandwich making technique refers to cutting of sandwich equally according to
the number of persons to dine?
A. Cutting B. Layering C. Portioning D. Spreading
42. What do you call a small fancy sandwich made from light, delicate ingredients, and
bread
that has been trimmed off its crusts?
A. Closed sandwich C. Pinwheel sandwich
B. Grilled sandwich D. Tea sandwich
43. These are called toasted sandwiches are simple sandwiches that are buttered and
browned
on the griddle or in a hot oven.
A. Closed sandwich C. Open-faced sandwich
B. Grilled sandwich D. Wrap sandwich
44. Which of the following sandwich ingredient is derived from carabao’s milk?
A. Bread B. Cheese C. Fish D. Meat
45. What sandwich ingredient contains calcium?
A. Bread B. Cheese C. Fish D. Meat
46. What sandwich ingredients gives energy to our body?
A. Bread B. Cheese C. Spreads D. Vegetables
47. Which of the following item consists of bread, filling, and spreads?
A. Cake B. Pie C. Salad D. Sandwich
48. What cooking process is the best way to prepare ham or bacon?
A. Frying B. Boiling C. Broiling D. Steaming
49. What sandwich ingredient is added to a sandwich spread mixture that helps enhance
the flavor?
A. Bread B. Condiments C. Meat D. Vegetables
50. What sandwich ingredients contain protein?
A. Bread B. Fish and shellfish C. Meat D. B and C

Prepared by:

Dolores C. Sorneo/T3
SY 2022-23