Republic of the Philippines

Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF LIPA CITY
INOSLOBAN-MARAWOY INTEGRATED NATIONAL HIGH SCHOOL
MARAWOY, LIPA CITY

3Rd Quarter Periodical Test

In Cookery 9_ Prepare Sandwich

Name: ____________________________________ Yr.& Section: _______________ Date: _________

MULTIPLE CHOICE
Directions: Read the statements and questions carefully and choose the best answer. Write your
answer on the space provided before each number.

_____1. What small knife with a straight, sharp blade is generally three to five inches long?
A. Butter Knife B. Lettuce Knife C. Deli knife D. Paring Knife
______2. What is a food made up of vegetables, sliced cheese, or meat, placed on between slices
of bread?
A. Salad B. Filling C. Sandwich D. Garnish
_____3. What are the main components of a sandwich?
A. Bread, moistening agent, filling C. Bread, filling, garnish
B. Bread, filling, condiments D. Bread, filling, Meats
_____4. What ingredient is indispensable in sandwich making because it adds texture, flavor and
color to sandwich?
A. Condiments B. Poultry C. Spread D. Vegetable
_____5. What refers to the ingredient that is sliced thinly, has firm texture, and
acts as binder, moistener of another ingredient?
A. Bread B. Cheese C. Meats D. Poultry
_____6. Romeo is making grilled sandwich. What kind of sandwich is he making?
A. Club sandwich B. Cold sandwich C. Open sandwich D. Hot sandwich
_____7. Ann wanted to slice her lettuce without causing the edges to turn brown. What tool does
she need?
A. Butter Knife B. Lettuce Knife C. Deli knife D. Paring Knife

For items 8-9 Directions: Classify the following sandwiches according to their type. Choose
your answer from the choices.
A. Hot Sandwich B. Cold Sandwich C. Dry Sandwich D. Moist Sandwich

______8. Filled rolls, focaccia or pitta bread

______9. Wrapped/Rolled Sandwich
_____10. Why is serrated knife the best knife to use when cutting hard crusts of bread?
A. it is pliable C. it has a round blade
B. it has a plastic edge D. It has saw like notches or teeth
_____11. Why do we have to understand terminologies used in making sandwiches?
A. To slow down the process B. To easily follow recipes
C. To sell the product in a higher price D. To make our finish product more appetizing
_____12. What would happen if you lack knowledge in using equipment, tools and materials in
cookery?
A. Task will be easier B. The task will take longer to finish
C. Produces the best product D. Cooking time will be finish in a blink of an eye
_____13. Lily is having her friends at her house tomorrow. Today she bought ingredients for her
sandwich. Which of the following equipment should she store her Chicken?
A. Oven B. Slicer C. Refrigerator D. Toaster
_____14. Mira is putting mayonnaise on her chicken sandwich. Which of the following part of a
sandwich does mayonnaise belong?
A. The structure or base B. The Fillings C. Moistening agentD. Spread
_____15. Why is it BEST to slice lettuce using a lettuce knife?
A. It will cause the edges to curl up a bit
B. It won’t cause the edges turn brown
C. It won’t lose any of the nutrients in the lettuce
D. It will make the sandwich spread stick longer to the lettuce
_____16. Which of the following is the most commonly used bread for sandwiches?
A. Flat bread B. Quick bread C. Pita D. Yeast bread
_____17. It is made from flattened, often unleavened bread.
A. Flat bread B. Quick bread C. Pita D. Yeast bread
_____18. What is the heart of the sandwich?
A. Structure or base B. Fillings C. Spread D. None of the above
____19. This type of bread is raised by chemical action of baking powder.
A. Flat bread B. Quick bread C. Pita D. Tortillas
____20. A soft type of bread which include hamburger buns and hot dog rolls.
A. Flat bread B. Sandwich rolls C. Quick bread D. Tortillas
_____21. Which is the following is FALSE about the filling?
A. It can be hot C. It is meant to bind the sandwich
B. It can be cold D. It can be cooked, cured meat, fruit vegetables, salad or a combination of
any of them
____22. What dries out rapidly when unwrapped and sliced?
A. Meat B. Cheese C. Spread D. Fish and shellfish

For items 23-24.Directions: Identify what types of bread shown below. Choose your answer
from the choices.
A. Tortillas B. Pita C. Sandwich rolls D. White bread

_____23.

_____24.
_____25. How to perform the first step/procedure in making chicken BLT wrap?
A. Arrange the lettuce leaves in the center of the tortilla, leaving a border of about 2
inch uncovered.
B. Spread the tortilla with the mayonnaise, leaving ½ inch border around.
C. Arrange the tomato, bacon, and chicken on top of the lettuce.
D. Roll the tortilla tightly. The mayonnaise on the edge of the tortilla helps seal it
closed.
_____26. Mira is putting mayonnaise on her chicken sandwich. Which of the following part of a
sandwich does mayonnaise belong?
A. The structure or base B. Moistening agent C. The filling D. None of the above
_____27.Which of the following is NOT a purpose of a spread?
A. To protect the bread from soaking up moisture from the filling
B. They add flavor
C. They reduce the moisture from the bread
D. They add moisture
_____28. Which of the following is the correct difference of dry and moist fillings?
A. Moist fillings refer to cooked meat, poultry and cheese while dry fillings are
ingredients
mixed with salad dressing or mayonnaise.
B. Moist fillings are ingredients mixed with salad dressing or mayonnaise while dry
refers
 to cooked meat, poultry and cheese.
C. Moist fillings are ingredients with salad dressing and cooked meat while dry refers to
poultry and cheese.
D. Dry fillings are any food items dried directly from the sun and the example for moist
fillings is salad dressing.
_____29. Why do you add a spread to a sandwich?
A. To add flavor, moisture and richness
B. To bind or hold the sandwich together
C. To prevent moisture in the filling from soaking into the bread
D. To make the sandwich softer
30. How to make grilled sandwich? Set them in their proper arrangements.
1-Remove the sandwich from the griddle.
2-Place the slice of cheese between the slices of bread.
3-Cook until golden brown on one side. Turnover and cook until the second side is
golden
brown and the cheese starts to melt.
4- Butter the outsides of the sandwich and place on the griddle.
5-Cut in half diagonally and serve immediately
A. 1,2,3,4,5 B. 2,4,3,1,5 C. 5,4,3,2,1 D. 1,3,5,2,4
_____31. What term refers to attractively served on plates for individual serving or on platters for
multiple serving?
A. Garnish B. Presentation C. Portion Control D. Sandwich
_____32. Which of the following options is necessary to proportionate the weight, scoop, and slice
of food items, like ham and roasted beef?
A. Garnish B. Presentation C. Portion Control D. Sandwich
____33. Which tool is used to measure in serving of soft foods, such as filling ice cream, and
mashed potato?
A. potato masher B. scoops or dipper C. scraper d. baster
_____34. What is the key to the success in sandwich making?
A. Mise-en-place B. Portion control C. Refrigerating D. Frying
_____35. What will happen if you will not apply the methods in preparing sandwich?
A. The product will surely taste good
B. The product will likely fail
C. You can sell the product in a higher price
D. The quality will be exceptional
_____36.Which of the following should you do to enhance the presentation of your sandwich?
A. Use measuring tools when cooking
B. Buy fresh and seasoned food items
C. Apply mise-en-place
D. Sandwich should be evenly cut
_____37. Why portion control is important?
A. It ensures a consistent and quality product
B. It enhances the presentation of the product
C. To make sure everything is in its place before cooking
D. To make the food extra delicious
_____38. Which of the following is NOT a technique in preparing a creative sandwich?
A. Arrange finger sandwiches in a spiral, or setting up the sandwiches in rows in the tray,
with a row of garnishes between each row of sandwiches.
B. Do not remove food picks before giving sandwiches to children.
C. Place vegetarian sandwiches on a separate tray from a sandwich made with meat
products.
D. Plate pinwheel sandwiches in a circular design on a platter with the pinwheel filling
facing upward to show off the colors of the ingredients
_____39. Why is portioning sandwiches and its ingredient important?
I. It controls the sandwich cost and quality.
II. It avoids wastage of ingredients.
III. It ensures a consistent and quality sandwich.
IV. It helps you earn by making your product more expensive.
 A. I, III and IV B. II, III and IV C. I, II and III. D. None of the above

40. How to make an attractive presentation of sandwich?

A. Putting garnishes that is not edible
B. The plate or platters can be decorated with a lot of ingredients
C. Creating a balanced, colorful and appetizing arrangement
D. None of the above
_____41. 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
_____42. What process of preserving perishable food on a large scale on a low temperature or
above freezing?
A. Chilling B. Freezing C. Cold storage D. Cooling
_____43. It is to refrigerate or to reduce the temperature of food.
A. Chilling B. Freezing C. Cold storage D. Storing
_____44.What is one of the most important activities after preparation wherein they are to be
kept properly to avoid spoilage.
A. Chilling B. Freezing C. Cold storage D. Storing
_____45. All ingredients used in making sandwiches must be raw to shows freshness.
A. true B. false C. perhaps d. maybe
______46. What storing technique used to package sandwich like box, plastic, container?
A. Wrapping B. Packaging material C. Freezing D. Storing
_____47. If you are using a mild flavored to a sandwich, what kind of filling would you add in to
complements its flavor?
A. Tone down the fillings
B. Go for more other protein and other fillings
C. Add more vegetables and other fillings
D. Go for lighter fillings with heavy spread
_____48. Riza want refrigerate her food to reduce the temperature, what storing technique should
she apply?
A. Chilling B. Freezing C. Cold storage D. Storing
_____49. Troy is about to store his very own chocolate sauce. Which of the following is the most
appropriate container for his sauce?
A. Airtight jar C. Medium-size bowl
B. Plastic bottle D. Small plastic bag
____50. How does one keep cheese sandwiches from drying out when not yet served?
A. cover and refrigerate C. store at room temperature
B. soak it in a bowl of water D. grate the cheese into pieces

Prepared by:
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF LIPA CITY
INOSLOBAN-MARAWOY INTEGRATED NATIONAL HIGH SCHOOL
MARAWOY, LIPA CITY

Answer Key

1. A. 26. B.
2. C. 27. C.
3. A. 28. A.
4. D. 29. A.
5. B. 30. B.
6. D. 31. B.
7. B. 32. C
8. A. 33. B.
9. B. 34. A.
10. D. 35. B.
11. B. 36. D.
12. B. 37. A.
13. C. 38. B.
14. C. 39. C.
15. B. 40. C.
16. D. 41. A.
17. A. 42. C.
18. B. 43. C.
19. B. 44. C.
20. B. 45. D.
21. C. 46. B.
22. B. 47. D.
23. A. 48. D.
24. D. 49. A.
25. B. 50. A.
Address: Marawoy, Lipa City
Email Address: 301491@deped.gov.ph