Republic of the Philippines

Department of Education
Region VI-A
Division of Quezon
District I
TALIPAN NATIONAL HIGSCHOOL
PAGBILAO QUEZON
TLE 9- COOKERY SUMMATIVE EXAM

A. Directions: Read the statement carefully then choose the best answer from the given options.
Write your answer on your answer sheet.

1. It is the most important principle for sandwich safety after preparation to avoid spoilage.
a. 4 – 40 – 140 b. 140 – 4 – 40 c. 4- 140 – 40 d. 40 – 140 – 4

2. Which tool is used to measure in serving of soft foods, such as filling ice cream, and mashed potato?
a. potato masher b. scooper c. baster d. scoops or dipper

3. There are many kinds of kitchen knives, each with a special use. Which one is used to cut thick sandwiches?
a. Butcher knife b. Deli knife c. Paring knife d. Sandwich knife

4. A small flat, round bladed utensil that is serrated on one side and smooth on the other, used to apply food
spreads over bread slices.
a. Cutting Board b. Sandwich Spatula c. Measuring spoons d. Serrated Knife

5. A plastic, serrated edge knife that is designed to slice lettuce without causing the edges to turn brown.
a. Lettuce Knife b. Bread Toaster c. Mixing Spoon d. Grill

6. A staple food prepared by cooking a dough of flour and water and often additional ingredients.
a. Flour b. Bread c. Rice d. Cereals

7. An ingredients in preparing sandwich best when fresh flesh are used. Maybe beef, pork or sausage product.
a. Fish and Shellfish b. Meat c. Poultry Product d. Miscellaneous

8. Popular seafood which are highly perishable and should be kept chilled to moist as quality.
a. Fish and Shellfish b. Meat c. Poultry Product d. Miscellaneous

9. It moistens the bread and compliments the flavors of other ingredients.

a. Spread b. Fillings c. Butter d. Mayonnaise

10. These are relishes, olive oil and chutneys that give a lift to a sandwich.
a. Spread b. Fillings c. Condiments d. Mayonnaise

11. Chicken or turkey breasts, tenderly cooked are seasoned.

a. Fish and Shellfish b. Meat c. Condiments d. Poultry Product

12. These are indispensable in sandwich making because it add texture, flavor and color to sandwich.
a. Spread b. Fillings c. Condiments d. Mayonnaise

13. These are sliced thinly, firm texture, and act as binder, moistener of other ingredient.
a. Spread b. Cheese c. Condiments d. Mayonnaise

14. A component of sandwich which the ingredients are placed, consist of bread or dough.
a. Filling b. Structure or Base c. Moistening Agent d. Spread

15. A component of sandwich meant to bind the ingredients providing an improvement of flavor and texture.
a. Filling b. Structure or Base c. Moistening Agent d. Spread
B. Directions: Classify the following sandwiches as to Hot and Cold sandwiches. Write your answer on
the space provided after each item.
16. Chicken wraps ________________________
17. Club Sandwich ________________________
18. Tea Sandwich ________________________
19. Hamburgers ________________________
20. Toasted Sandwich ________________________
21. Burritos ________________________
22. Quesadillas ________________________
23. Pinwheel Sandwich ________________________
24. Multi- Decker ________________________
25. Grilled Sandwich ________________________

C. Directions: Identify the type of bread being described. Write your answer on the space provided
after each item.
______________________ 26. The most commonly used bread for sandwiches.
______________________ 27. Classic bread nutritionally superior to wheat bread, more compact and
brown in color.
________________________ 28. Stronger Tasting bread.
________________________ 29. Made from flattened, often unleavened bread.
________________________ 30. Are excellent choice for sandwich, they comes in all sizes, shapes and
texture.
_________________________ 31. A flat bread with pocket that isa perfect for stuffing
_________________________ 32. A Very thin flat breads that are used for burritos and tacos.
_________________________ 33. The most commonly used bread for sandwiches.
_________________________ 34. Breads raised by chemical action of baking powder.
_________________________ 35. A flat Italian bread cut into squares split and file.

D. Directions: Performance Task. Arrange in chronological order (1-10) the following steps in
preparing simple cold (Ham sandwich).

___ Stack two or three sandwiches and cut with a sharp serrated knife as desired.

___ Prepare and assemble all Ingredients: sandwich breads, spreads, fillings

___ Spread fillings evenly and neatly on alternate slices, leaving the other slices plain. Fillings
should not hang over the edges of the bread. If the filling is spreadable spread it evenly to the
edges.

___ Follow spreading techniques with three quick strokes.

___ Assemble necessary equipment, including wrapping materials

___ On top of this, place ham or any desired filling.

____ Arrange bread slices in rows on the table top.

____ Arrange lettuce or other vegetable accompaniments on top of filling

____ Portion filling with a scoop or spoon onto alternate rows of bread.

___ Spread all bread slices to the edge with desired spread.

___ Top the filled slices with the plain bread slices.

SPELL it out!
1. FATTOM is a condition where bacteria grows. What does the abbreviation FATTOM means?
 Republic of the Philippines
Department of Education
Region IV-A
Division of Quezon
District I
Pagbilao Quezon

TALIAN NATIONAL HIGHSCHOOL

TLE 9- COOKERY
THIRD QUARTER SUMMATIVE EXAM

TABLE OF SPECIFICATION

Competencies Test Items Percentage (%)

I. Identify, clean and sanitize
tools and utensils used in 2,3,4,5 8
preparing sandwich
II. Identify ingredients in
6,7,8,9,10,11,12,13 16
preparing sandwich
III. Identify types and 16,17,18,19,20,21,22,23
20
classification of Sandwiches ,24,25,
IV. Identify components of a
14,15 4
sandwich
V. Identify Bread suited for 26,27,28,29,30,31,32,33
20
sandwich making ,34,35
1,36,37,38,39,40,41,42,
VI. Prepare simple Cold sandwich 24
43,44,45,
VII. Keeps sandwiches in proper
46,47,48,49,50 10
condition to ensure quality
TOTAL 50 100 %

Prepared by: Led Arwin E. Anonuevo

Student teacher