THIRD PERIODIC TEST

TECHNOLOGY AND LIVELIHOOD EDUCATION 9- COOKERY

Name: _____________________________________________________ Date: ______________________

Grade & Section: ____________________________________________ Teacher: ___________________
Directions: Read and analyze each question. Choose the best answer by writing the letter of your choice.
____ 1. A pliable tool used to scrape down sides of bowl and get mixture of fillings from pans.
a. wooden spoon b. mixing spoon c. rubber scraper d. spatula
____2. There are many kinds of kitchen knives, each with special use. Which one is used to cut thick sandwiches?
a. deli Knife b. paring knife c. butter knife d. serrated knife
____3. It is used to apply food spreads, over breads.
a. bread knife b. sandwich spatula c. serrated knife d. rubber scraper
____4. A tool comes in wood and plastic, used to protect the table when slicing bread.
a. cutting board b. utility tray c. spatula d. mixing bowl
____5. It is used to measure small quantities of ingredients.
a. individual cups b. mixing spoons c. measuring spoons d. measuring glass
____6. These are flat heated surfaces where food is directly cooked.
a. grills b. salamander c. oven toaster d. refrigerator
____7. It is a small kitchen appliance designed to toast multiple types of bread products.
a. microwave oven b. griddles c. oven d. bread toaster
____8.Machines used to chill sandwiches and other foods.
a. refrigerator b. freezer c. griddles d. chillers
____ 9. These are equipment that is enclosed in which food is heated by air or infrared radiation.
a. griddles b. grills c. bread toaster d. ovens
____ 10. It moistens the bread and compliments that flavors’ of other ingredients.
a. spreads b. cheese c. poultry d. condiments
____11. These are relishes, olives oil and chutneys that give a lift to a sandwich.
a. spreads b. poultry c. condiments d. cheese
____12. It is a chicken and turkey breasts characterized by a delicate golden brown surface.
a. cheese b. poultry c. meats d. condiments
____13. Maybe beef, pork and sausage products.
a. miscellaneous b. condiments c. cheese d. meats
____14. These are highly perishable and should be kept chilled to maintain quality.
a. bread b. fish and shellfish c. cheese d. meats
____15. Are fruit fresh or dried, jelly, jam, peanut butter, eggs and nuts adds flavor, color, nutrients and texture to
sandwich production.
a. condiments b. miscellaneous c. spreads d. cheese
____16. These are made with more than two slices of bread and with several ingredients in the filling.
a. open faced b. wrap sandwiches c. deep fried d. multi- decker
____17. It is a small fancy sandwiches made from light, delicate ingredients and bread that has been trimmed of crusts.
a. tea sandwiches b. open- faced c. regular cold d. hot open faced sandwiches
____18. The following sandwiches are cold except;
a. wrap or rolled b. multi decker c. deep fried d. pin wheel
____19. Which of the following is also called toasted sandwiches?
a. deep fried b. regular hot c. grilled d. hot open faced sandwich
____20. Flavored bread served with dips quesadillas and burritos is called
a. grilled b. wrap c. deep fried d. multi- decker
____21. This type of sandwich is eaten with knife and pork.
a. open faced b. hot open faced c. deep fried d. filled rolls, focaccia
____22. If club sandwich is an example of multi- decker sandwiches, how about hamburger;
a. hot open b. regular hot c. regular cold d. open faced
____23. Which of the following sandwich may be served with whole or cut if half large?
a. wrap or rolled b. pin wheel c. deep fried d. grilled
____24. This sandwich is made of bread cut length wise about 3/8 inch thick.
a. pin wheel b. wrap or rolled c. filled rolls, focaccia d. deep fried
____25. It acts as protective layer between the filling from softening or wetting the bread.
a. garnish b. structure or base c. filling d. moistening agent
____26. It is classic bread nutritionally superior to white bread, more compact and brown in color.
a. rye bread b. yeast bread c. whole wheat bread d. white bread
____27. It is made from flattened, often unleavened bread.
a. pitta b. flat bread c. focaccia d. tortillas
____28. The following breads are flat breads except:
a. Italian bread b. lavash c. focaccia d. tortillas
____29. This bread is raised by chemical action of baking powder and baking soda.
a. buns and rolls b. yeast bread c. quick bread d. French and Italian bread
____30. Very thin flat bread that are used for burritos and tacos
a. flat bread b. tortillas c. pitta d. sandwich wraps
____31. This is flat Italian bread, a cousin of pizza an inch or more thick and very rich in olive oil.
a. lavash b. focaccia c. pitta d. tortillas
____32. It is place between or on top of bread.
a. moist agent b. filling c. mayonnaise d. cheese
____33. The purpose of this is to protect the bread from soaking up moisture from the filling.
a. spread b. filling c. mayonnaise d. moist agent
____34. The following ingredients are beef products except;
a. hamburger patties b. steak c. ham d. corned beef
____35. It refers to ingredients such as sliced or cooked meat, poultry and cheese.
a. filling b. moist fillings c. ham d. dry fillings
____36. This kind of spread contributes more flavors.
a. butter b. jam c. mayonnaise d. cheese
____37. The mayonnaise, jam, butter are example ingredients that considered as:
a. moist filling b. dry fillings c. fillings d. moist agent
____38. This filling is highly perishable and should be left chilled at all times.
a. vegetable items b. fish and shellfish c. miscellaneous d. cheese
____39. These are indispensable in sandwich production.
a. spreads b. fish and shellfish c. vegetable items d. mayonnaise
____40. This ingredient dries out rapidly when unwrapped and sliced.
a. miscellaneous b. meat c. cheese d. vegetable
____41. It is used as fillings; it should be cooked, covered and refrigerated.
a. seafood fillings b. mayonnaise-based salad c. vegetable d. meat
____42. It is the most important principle for sandwich safety after preparation to avoid spoilage.
a. 4-40-140 b. 4-140-40 c.40-140-4 d. 140-4-40
____43. The following are important for proper storage for sandwich except;
a. Some sandwich is fillings should be cooked covered in separate airtight containers, refrigerated until
ready to use.
b. Cover the sandwich using plate to keep them in good condition.
c. Packing must be clearly labeled with the product description use by date and storage equipment
d. Keep the bread tightly wrapped and in moisture proof wrapping
____44. Which portion control is used to measure such as mayonnaise, butter and jam?
a. count b. weight c. scoop d. measuring cup
____45. To draw, fold in order to cover.
a. packaging material b. wrapping c. chilling d. freezing
____46. To keep cold or cool is called
a. chilling b. cold storage c. freezing d. refrigeration
____47. This is for ingredients include the refrigeration equipment for cold ingredients and a steam table for hot
ingredients.
a. Storage equipment c. Portion and control
b. Tools and equipment d. Hand tools
____48.The proper arrangement of finger sandwich is
a. circular b. spiral c. diagonal d. vertical
____49. Which of the following is the recommended temperature in storing sandwiches after packing?
a. 0.5 degree Celsius b. 0.10 degree Celsius c. 0.20 degree Celsius d. 0.25 degree Celsius
____50. It requires great deal of hand works.
a. preparing sandwiches c. preparing ingredients
b. preparing equipment d. preparing storage

Checked by:

YOLANDA A. NARCISO
Head Teacher III, TLE/TVL