EMELIA MANINGO ELCA ACADEMY INC.

School I.D 410490

Z4-1516 Dumlog Talisay City, Cebu, Philippines
Cell No.0970-983-2028
Email:info.emeacademy@gmail.com

TVL- COOKERY
Pre- Lim

Name: _________________Grade &Strand: ________________Date: _______________

Test 1: Identification
Direction: Identify the tools, utensils and equipment in preparing Sandwiches. Write your answer in
your answer sheet.

_______________1 ___________________7..

_______________2. __________________8.

______________3. _________________9.

______________4. _______________10.

_____________5

_____________6. .
Test II: FILL IN THE BLANKS
Direction: Choose the correct letter that corresponds to the question. Write you answer on your paper

________1. Which refers to a food item made with two or more slices of bread with fillings between
them?
________2. It is one of the fundamental skills required in modern food service.
________3. A knife with a sharp edge that has saw like notches or teethused to
slice bread, fruits and vegetables.
________4. It comes in wood and plastic, use to protect the table while slicing
bread.
________5. It is pyrex bowls that are large enough to hold the ingredientswhile
they are being mixed.
________6. Which refers to a flat heated surface or wheel where food is
directly cooked?
________7. What do you call small electric kitchen appliance designed to toast
multiple types of bread products?
________8. Which refers to a long flexible blade with a
rounded end, used to level off ingredients in measuring cups
and spoons and for spreading fillings on sandwiches?
________9. It is designed for thick sandwiches, this knife is made to cut
easily and quickly through a variety of sandwich ingredients.
________10. It refers to a good quality breads provide variety,texture,
taste, bulk, nutrients and eye appeal to sandwiches.
________11. What do you call the popular
ingredients are tuna, sardines, grilled and
fried fish fillets, crab meat and shrimp
which are highly perishable and should be
kept chilled to maintain quality?
_______12. It is used for sandwiches that beef, pork
and sausage products like ham, roast beef and salami.
_______13. It refers to cheddar, processed cream
cheese and cheese spreads which are easily sliced,
firm texture and act as binder, moistener of other
ingredients.
_______14. These are indispensable in sandwich making becausethey add
texture, flavor and color to sandwich.
_______15. These are sliced thinly, firm texture, and act as binder,moistener of
other ingredient.
_______16. What do call a cold sandwich that makes use of one kind of bread with
the filling on top?
_______17. It refers to a plain sandwich is made up of two slices of bread,
preferably a day-old bread, toasted if desired, and on which butter can be readily
spread.
______18. What do you call the most commonly used bread for sandwiches?
_____19. These are made from flatten often unleavened bread.
_____20. Flat Italian bread cut into squares split and file.
Test III. ENUMERATION

1-6: What are the 6 Cold San dwiches?

7-11: What are the 5 Hot Sandwiches?
12-15: What are the four t ypes of flat bread?

Test IV: ESSAY

1. As cooker y student, is it significant to know the proper wa y in
preparing the sandwich? Explain your answer.

Prepared by:
Mrs. Aiza L.Luchavez