Republic of the

Philippines
Department of
Education Region VII,
Central Visayas
Division of Cebu
Province District of
Compostela
Tag-ubi Integrated
School
DIAGNOSTIC Test in TLE 9 (Cookery)

Name: Grade and Section: Multiple Choi

the statement carefully. Write the correct letter on the space provided before the number.
1. Which of the following equipment in which food is heated by hot air or infrared radiation?
a. bread toaster b. grills/griddles c. oven d. salamander
2. What do you call an equipment that are flat heated surfaces where food is directly cooked?
a. bread toaster b. grills/griddles c. oven d. salamander
3. What small electric kitchen appliance is designed to toast multiple types of bread products?
a. bread toaster b. grills/griddles c. oven d. salamander
4. What best tool is used to avoid lettuce from turning brown?
a. lettuce knife b. paring knife c. serrated knife d. scissors
5. What tool is refers to small flat, round bladed utensils used to apply food spreads over
bread slices?
a. sandwich knife b. serrated knife c. sandwich spatula d. scraper
6. What kitchen tools is used to scrape down sides of bowl and get mixture of fillings from pans?
a. flipper b. rubber scraper c. spatula d. wooden spoon
7. Which tool is used to level off dry ingredients and used to spread fillings on
sandwiches?
a. knife b. flipper c. scraper d. spatula
8. Which ingredients in sandwich making that moisten the bread and compliments the
flavors of other ingredients?
a. cheese b. flavour c. oil d. spread
9. What sandwich ingredients is sliced thinly, firm texture and act as binder, moistener of
other ingredients?
a. cheese b. meat c. poultry d. vegetables
10. Which of the following condiments does not give lift to sandwiches?
a. chutney b. nuts c. Olive oil d. relishes
11. Which of the following ingredient in sandwich making that adds texture, flavour and color?
a. condiments b. meat c. spread d. vegetables
12. What do you call a type of sandwich which is flavoured and served with dips?
a. deep fried b. filled roll c. grilled sandwich d. hot open
face sandwich
13. What sandwiches below in which fillings are wrapped?
a. hamburger b. Mexican burrito c. multi- decker d. pin wheel
14. What sandwiches are made with more than two slices of bread and with several
ingredients in the filling?
a. hamburger b. Mexican burrito c. multi- decker d. pin wheel
15. Which type of a sandwich is made up of one kind of bread with filling on top?
a. open faced sandwich b. rolled sandwich
c. tea sandwich d. regular cold sandwich
 16. Which sandwiches are small, fancy, made from light delicate ingredients and bread
crust is trimmed?
a. open faced sandwich b. rolled sandwich
c. tea sandwich d. regular cold sandwich
17. Which sandwich is also called toasted sandwiches, it is simple sandwiches that are
buttered on the outside and browned on the griddle?
a. deep fried sandwich b. filled roll sandwich
c. hot open face sandwich d. grilled sandwich
18. What sandwiches are made by dipping sandwiches in beaten egg and sometimes in
bread crumbs and then deep fry?
a. deep fried sandwich b. filled roll sandwich
c. hot open face sandwich d. grilled sandwich
19. Which of the following sandwiches below is not a hot sandwiches?
a. grilled sandwich b. focaccia c. pin wheel d. deep fried
20. What do you call the part of the sandwich which the ingredients are placed consists of
some form of bread or dough produce that is whole or sliced?
a. base b. filling c. garnish d. moistening agents

21. What component of sandwich is consists of one or more ingredients that are stacked,
layered and folded within or on the structure to form the sandwich?
a. base b. filling c. garnish d. moistening agents
22. What word/s is refers to two or more slices or a split roll having a filling in between, or
one slice of bread covered with food?
a. cakes b. bread c. sandwiches d. pie
23. What ingredient that protect the bread from moisture?
a. butter b. meat c. oil d. vegetable
24.Which of the following is an example of a dry filling?
a. cheese b. boiled egg c. peanut butter d. mayonnaise
25. What could be the substitute for flavored butter?
a. corm oil b. lard c. margarine d. tallow
26. Which bread is the most commonly used for sandwiches?
a. flat bread b. rye bread c. quick bread d. yeast bread
27. Which bread is nutritionally superior to wheat bread more compact and brown in color?
a. flat bread b. rye bread c. whole bread d. yeast bread
28. What type of bread is used in burritos and tacos?
a. quick bread b. wrap c. whole d. yeast
29. What bread is raised by chemical action of baking powder?
a. quick bread b. wrap c. whole d. yeast
30. Which bread is an excellent choice for sandwich that comes in all sizes, shapes and textures?
a. focaccia b. pita c. sandwich roll d. wrap
31. What is the process of preserving perishable food on a large scale by means of refrigeration?
a. chilling b. cold storage c. freezing d. refrigeration
32. Which of the following is not a packaging materials for storing sandwiches?
a. box b. plastic c. plastic d. leaves
33. Which term is refers to draw, fold and cover, applied in storing sandwiches?
a. wrapping b. slicing c. portioning d. garnishing
34. What is the first thing to do before handling the ingredients in preparing sandwiches?
a. wear mask and face shield
b. wash hands with soap before handling the ingredients
c. avoid touching your face while preparing
d. wear apron while working
35. What do you call the transfer of bacteria or other contaminants from one surface to
another due to unsanitary handling procedures?
a. cross contamination b. disease c. infection d. protocol
36. Which is the basic formula to keep our sandwiches safety?
a. 4-40-140 b. 2-4- 40 c. 6-12- 24 d.7-24-30
 37. Which of the following statements is incorrect about the basic formula for keeping food safe?
a. foods should spend no more than 4 hours
b. food is safe by the end of 4 hours
c. food between 40 and 140 degrees Fahrenheit are unsafe
d. foods sat at room temperature for 2 hours must be cooked again.
38. Which of the statement below is not following the correct method to protect the
freshness of bread throughout the day?
a. putting in a safe container b. storing in a refrigerator
c. storing correctly at room temperature d. wrapping it in moisture tight
39.Why is it important to follow the appropriate techniques in preparing sandwiches?
a. To balance the flavor
b. To have a better quality
c. To produce great sandwich
d. To decrease the possibilities of spreading germs and bacteria
40. How can you maintain safe food handling practices when preparing sandwiches?
a. Choose unsafe raw materials.
b. Keep hands and utensils dirty.
c. Mix raw and cooked food.
d. Keep food at safe temperature.
 21. What component of sandwich is consists of one or more ingredients that are stacked, layered
and folded within or on the structure to form the sandwich?
a. base b. filling c. garnish d. moistening agents
22. What word/s is refers to two or more slices or a split roll having a filling in between, or
one slice of bread covered with food?
a. cakes b. bread c. sandwiches d. pie
23. What ingredient that protect the bread from moisture?
a. butter b. meat c. oil d. vegetable
24.Which of the following is an example of a dry filling?
a. cheese b. boiled egg c. peanut butter d. mayonnaise
25. What could be the substitute for flavored butter?
a. corm oil b. lard c. margarine d. tallow
26. Which bread is the most commonly used for sandwiches?
a. flat bread b. rye bread c. quick bread d. yeast bread
27. Which bread is nutritionally superior to wheat bread more compact and brown in color?
a. flat bread b. rye bread c. whole bread d. yeast bread
28. What type of bread is used in burritos and tacos?
a. quick bread b. wrap c. whole d. yeast
29. What bread is raised by chemical action of baking powder?
a. quick bread b. wrap c. whole d. yeast
30. Which bread is an excellent choice for sandwich that comes in all sizes, shapes and textures?
a. focaccia b. pita c. sandwich roll d. wrap
31. What is the process of preserving perishable food on a large scale by means of refrigeration?
a. chilling b. cold storage c. freezing d. refrigeration
32. Which of the following is not a packaging materials for storing sandwiches?
a. box b. plastic c. plastic d. leaves
33. Which term is refers to draw, fold and cover, applied in storing sandwiches?
a. wrapping b. slicing c. portioning d. garnishing
34. What is the first thing to do before handling the ingredients in preparing sandwiches?
e. wear mask and face shield
f. wash hands with soap before handling the ingredients
g. avoid touching your face while preparing
h. wear apron while working
35. What do you call the transfer of bacteria or other contaminants from one surface to
another due to unsanitary handling procedures?
a. cross contamination b. disease c. infection d. protocol
36. Which is the basic formula to keep our sandwiches safety?
a. 4-40-140 b. 2-4- 40 c. 6-12- 24 d.7-24-30
37. Which of the following statements is incorrect about the basic formula for keeping food safe?
e. foods should spend no more than 4 hours
f. food is safe by the end of 4 hours
g. food between 40 and 140 degrees Fahrenheit are unsafe
h. foods sat at room temperature for 2 hours must be cooked again.
38. Which of the statement below is not following the correct method to protect the freshness
of bread throughout the day?
a. putting in a safe container b. storing in a refrigerator
c. storing correctly at room temperature d. wrapping it in moisture tight
39.Why is it important to follow the appropriate techniques in preparing sandwiches?
e. To balance the flavor
f. To have a better quality
g. To produce great sandwich
h. To decrease the possibilities of spreading germs and bacteria
40. How can you maintain safe food handling practices when preparing sandwiches?
e. Choose unsafe raw materials.
f. Keep hands and utensils dirty.
g. Mix raw and cooked food.
h. Keep food at safe temperature.
 District Summative Test in TLE 9 (Cookery)
School Year 2021-2022
Third Quarter 9 (Phase 1)
ANSWER KEY

1. C
2. B
3. A
4. A
5. C
6. B
7. D
8. D
9. A
10. B
11. D
12. B
13. B
14. C
15. A
16. C
17. D
18. A
19. C
20. A
21. B
22. C
23. A
24. B
25. C
26. D
27. C
28. B
29. A
30. C
31. B
32. D
33. A
34. B
35. A
36. A
37. B
38. B
39. D
40. D
 TABLE OF SPECIFICATIONS (TOS)
Third Quarter
TLE -9 (Cookery)

LEVELS OF DIFFICULTY

MELC/ Numbe % of Total

Competencies/ r the
Objectives Easy Average Difficul Numbe
of Item r of
Days 60% 30% t 10% Item

Taught No. Item No. Item No Item

of of . of
Placement Placement Placeme
Item Item Ite nt
m

Identify tools and 10 4 1,2,5,6 3 3,4,7 17.5% 7

equipment needed in
the preparation of
sandwiches

Identify the 13 8,11,20,21,22,23 2 9,10, 37.5% 15

components of ,24,25,26,27,28,
sandwiches 29 30,

Prepare a variety of 4 12,17,18,19 4 13,14,15,16, 20% 8

sandwiches

Store sandwiches 3 31,32,33 3 35,36,38 4 34,37,39 25% 10

,40

Total 10 24 12 4 100% 40

Prepared by:

STELA H. LABITA
Teacher –BIS

SUSAN M. HALOP
Teacher-CNHS-Day

Checked by:

CONSOLACION ANINIPO
Master Teacher I , TLE

Reviewed by:

CYRELE C. QUINIO
TIC MULAO NHS

Approved by:
SAMUEL M. PONCE , L & Mgt. D.
District Supervisor