Republic of the Philippines

Department of Education
National Capital Region
Division of City Schools – Valenzuela
MAPULANG LUPA NATIONAL HIGH SCHOOL
Pabaya St., MapulangLupa, Valenzuela City

Long Quiz in Grade 9-Cookery

Week 5 and 6

I. MULTIPLE CHOICES
DIRECTION: Read the questions carefully. Choose the correct letter of your answer.

1. It is one of the most important activities after preparation wherein they are to be kept
properly to avoid spoilage.
a. Storing Sandwiches b. Portion and Control c. Chilling

2. FIFO stands for?

a. First Initial First Out b. First In First Out c. First In First On

3. It refers to the process of preserving perishable food on a large scale by means of

refrigeration at a low temperature or above the freezing point (0°C or 32°F)
a. Chilling b. Cold Storage c. Freezing

4. It is to refrigerate or to reduce the temperature of food.

a. Chilling b. Cold Storage c. Freezing

5. It is an application of low temperature that changes the state of water in the food from
liquid to solid ice.
a. Chilling b. Cold Storage c. Freezing

6. These are the materials for packaging, except:

a. Wrapper b. Container c. Box

7. It refers to one of the storing techniques in which to draw, fold, and cover a sandwich.
a. Storing b. Wrapping c. Cold Storage

8. What is the basic formula in which the perishable foods should no longer spend more
than?
a. 4-40-140 b. 4-45-145 c. 4-14-140
 9. What temperature does the sandwich should be stored and chilled?
a. 0.6˚ b. 0.7˚ c. 0.5˚

10.These are the tools in storing sandwiches, except:

a. Tray b. Bread Knife c. Spoon

11. What storing technique is used to package sandwich like box, plastic, container?
a. Packaging b. Material c. Packaging Material

12. It is one of the equipment used in storing techniques.

a. Oven b. Refrigerator c. Freezing

13. It is a packaging of food which requires protection, tampering resistance, and special
physical, chemical, or biological needs.
a. Packaging Material b. Storage c. Food Packaging

14. These are the edible decorations used to add color and enhance the presentation of the
food. It must be clean, fresh, colorful and edible.
a. Garnish B. Plating c. Decorations

15. These are an example of red garnishes to make your sandwich look colorful and
appetizing, except:
a. Cranberries b. Tomatoes c. Parsley

16. These are the substances that have not been intentionally added to food. It is either a
biological, chemical, physical or radiological substance that becomes harmful for humans
or living organisms.
a. Viruses b. Contaminants c. Bacteria

17. What is the main aim of packaging?

a. Good Condition b. Bad Condition c. None of the above

18. What is the example of garnishes suitable for sandwiches?

a. Malunggay Leaves b. Mango Leaves c. Parsley

19. These are the sanitary practices when handling food, except:
a. Working Area b. Floors c. Food

20. It refers to a food item made with two or more slices of bread with fillings between them.
a. Sandwich b. Fillings c. Burger

II. TRUE OR FALSE

DIRECTION: Write TRUE if the statement is correct. Write FALSE if it is wrong.

1. Storing sandwiches is one of the most important activities after preparation wherein
they are to be kept properly to avoid spoilage. TRUE

2. Sandwiches refer to a food item made with two or more slices of bread with fillings
between them. TRUE
 3. Prepare sandwiches are using different packaging materials. TRUE

4. Garnishes are the edible decorations used to add color and enhance the presentation of
the food. TRUE

5. The food should be over garnished, unattractive, and crowded. FALSE

6. Packing must be clearly labeled with the product description, use by date and storage
requirement. TRUE

7. Do not eliminate insects and rodents from food area. FALSE

8. Do not wear clean and washable clothes every day. FALSE

9. The basic formula 4-40-140 which means perishable foods should spend no
more than 4hours at a temperature between 40 and 140°F. TRUE

10. By the end of 5 hours bacteria may have multiplied to unsafe levels. TRUE

III. MATCHING TYPE

DIRECTION: Choose the correct answer to corresponding column.

A B ANSWER
1. It is used to package sandwich A. Chilling 1. D-Packaging
like box, plastic, container. material
2. A storing technique use to B. Wrapping 2. A-Chilling
refrigerate or to reduce the
temperature of food.
3. To keep cold or cool, subjecting C. Refrigerate 3. C-Refrigerate
food to temperature (4 °C or 40
°F).

D. Packaging
material

Prepared by: Regine B. Halog

Practice Teacher