Republic of the Philippines

Department of Education
Region VII, Central Visayas
Division of Cebu Province
Juancho and Placida Padayao National High School
Tubod Dugoan , Dumanjug, Cebu, 6035

3RD Periodical Test in T.L.E 9

(Cookery)
S. Y. 2018-2019

Name:_________________________________ Yr. and Section:___________________ Date:_________

I. Identification: Read each item carefully and provide the correct answer from the choices provided
in the box.
Base Plain sandwich Freezer Lavash
Fish and shellfish Tea sandwich Tortillas Bread
Multi-decker sandwich Quick bread Toaster Griddles
Grilled sandwich Lettuce knife Scissors Condiments
Fillings Moistening agent Focaccia Rye bread
Club sandwich Whole wheat bread Cheese Meat
Loaf bread Microwave oven Wrap sandwich Flat breads
Sandwich spatula Hot open-faced sandwich Poultry Mayonnaise
Moistening agent Deep fried sandwich
1. These are highly perishable ingredients and should be left chilled at all times.
2. It consists of one or more ingredients that are stacked, layered or folded within or on the structure to
form the sandwich.
3. It is the part of a sandwich upon which the Ingredients are placed, consists of some form of bread or
dough produce that is whole or sliced.
4. A sandwich made up of two slices of bread, preferably day-old bread, toasted if desired, and on which
butter can be readily spread.
5. These are small fancy sandwiches made from light, delicate ingredients and bread that has been
trimmed of crusts.
6. These are made with more than two slices of bread (or rolls split into more than two pieces) and with
several ingredients in the filling.
7. A popular multi-decker sandwich made of three slices of toast and filled with sliced chicken,
mayonnaise, lettuce, tomato and bacon and cut into four triangles.
8. Sandwiches in which the fillings are wrapped, like a Mexican burrito, in a large flour tortilla of similar
flatbread.
9. These are made by placing buttered or unbuttered bread on bread on a serving plate, covering it with
hot meat or other filling and topping with a sauce, gravy, cheese, or other topping. This type of
sandwich is eaten with a knife and fork.
10. It is also called toast sandwiches.
11. It is the most commonly used yeast bread for sandwiches.
12. It is classic bread for sandwiches, it is nutritionally superior to white bread, taste better and have more
interesting textures.
13. These breads made from flatten often unleavened breads
14. Unleavened round corn meal breads baked on a hot stone, size ranges to 6 inch-14 inch or larger
preferably used for quesadillas and burritos.
15. These breads are raised by chemical action of baking powder or baking soda like biscuits, banana
bread, and carrot bread.
16. It is the heart of the sandwich.
17. It includes turkey breast, chicken breasts.
18. It is often preferred than butter as a spread because it contributes more flavors but sandwiches.
19. A flat bread with pocket that is perfect for stuffing.
20. It is stronger tasting bread than white and whole wheat.
21. It acts as the protective layer between the filling and the structure, preventing the filling from softening
or wetting the bread.
22. It is an indispensable ingredient used in sandwich making which adds texture, flavor and color to the
sandwich.
23. Ingredients for making sandwich that includes roast beef, pork and cured meat products like ham,
sausage and salami.
24. These are equipment which is enclosed in which food is heated by hot air or infrared radiation.
25. These are flat heated surfaces where food is directly cooked.
26. Plastic serrated edge knife that is designed to slice lettuce without causing the edges to turn brown.
27. Use to cut customized edges on bread for tea sandwiches, hors d’oeuvres, or children’s sandwiches.
28. It is used to apply food spreads, over bread slices.
29. It is typically a small electric kitchen appliance designed to toast multiple types of bread products.
30. Used to hold foods for longer times and to store foods purchased in frozen form.
31. A staple food prepared by cooking dough of flour and water and often additional ingredients.
 32. These are relishes, olive oil and chutneys that give a lift to a sandwich.
33. These are sliced thinly, firm texture, and act as binder, moistener of other ingredient.
34. These are made by dipping sandwiches in beaten egg and sometimes in bread crumbs, and then deep-
fry.
35. Flat Italian bread, a cousin of pizza an inch or more thick and very rich in olive oil.

II. True or false. Read and analyze each statement below .Write True if the statement is correct; False
if the statement is incorrect on the space provided for.
1. Meats used as fillings should be cooked, covered and refrigerated.
2. Poultry products include roast pork, barbecue pork, ham and bacon.
3. The most popular salads for sandwich fillings are fruit salad.
4. Chicken salad should not be used as sandwich filling.
5. Spreads add flavor to sandwich.
6. Preparation of ingredients needed in making sandwich is done ahead of time.
7. Sandwich fillings are placed between or on top of the bread.
8. A hamburger bun is an example of flat breads.
9. Vegetables should be crisp and proportion to the size of sandwich.
10. Cheese should be refrigerated

III. Identify the following pictures.

1. 2.

3. 4.

5. 6.

7. 8.

9. 10.

“The best preparation for tomorrow is doing your

best today”

Prepared by: Thereza Ville D. Redondo