CULMINATING ACTIVITY

SANDWICH
PARTY
 Prepare and Sell
Each group will present 3 different
sandwich recipes with 10 servings
each and sell inside the school .
They will apply the safety practices,
portion control and creative
presentation. The performance task
will be rated based on the rubric.
POST TEST
IN
COOKERY
9
 1. Maricris loves to drink tea. She always drinks
tea with the combinations of either banana bread
or carrot bread. Which of the following breads
does banana bread and carrot bread belong to?
Why?
a. Yeast bread, because they are the most common
bread partners with hot drinks.
b. Buns and rolls, because they are the softest kinds of
breads.
c. Flat breads, because they are crunchy and best of tea
and coffee.
d. Quick breads, because they are more tender and
crumblier with sweeter taste that blend either coffee
or tea.
 1. Maricris loves to drink tea. She always drinks
tea with the combinations of either banana bread
or carrot bread. Which of the following breads
does banana bread and carrot bread belong to?
Why?
a. Yeast bread, because they are the most common
bread partners with hot drinks.
b. Buns and rolls, because they are the softest kinds of
breads.
c. Flat breads, because they are crunchy and best of tea
and coffee.
d. Quick breads, because they are more tender and
crumblier with sweeter taste that blend either coffee
or tea.
2. Which of the following statements is
NOT correct about fillings?
a. It is the heart of the sandwich.
b.It serves as a moistening agent for
sandwiches.
c. It is placed between or on the top of
bread.
d. It provides flavor and body to the
sandwich.
2. Which of the following statements is
NOT correct about fillings?
a. It is the heart of the sandwich.
b. It serves as a moistening agent for
sandwiches.
c. It is placed between or on the top of
bread.
d. It provides flavor and body to the
sandwich.
3. Which of the following is the BEST
reason why cheeses should remain
uncovered until ready to use?
a.Because it may contaminate if it is
open.
b.Because cheese dries out rapidly
when unwrapped.
c.Because it can affect the color.
d.All of the above.
3. Which of the following is the BEST
reason why cheeses should remain
uncovered until ready to use?
a.Because it may contaminate if it is
open.
b.Because cheese dries out rapidly
when unwrapped.
c.Because it can affect the color.
d.All of the above.
4. Which of the following
statements is the importance of
spread?
a.Because it protects the bread from
soaking up moisture from the filling.
b.Because it adds flavor and
moisture.
c. Both A and B
d. None of the above
4. Which of the following
statements is the importance of
spread?
a.Because it protects the bread from
soaking up moisture from the filling.
b.Because it adds flavor and
moisture.
c. Both A and B
d. None of the above
5.Vegetable items like lettuce,
tomato and onions are
indispensable, what does it mean?
a.Vegetable items are easy to rotten.
b.Vegetable items add texture, flavor,
and color to the sandwich.
c.Using vegetables means we support
local farmers.
d.None of the above
5.Vegetable items like lettuce,
tomato and onions are
indispensable, what does it mean?
a.Vegetable items are easy to rotten.
b.Vegetable items add texture, flavor,
and color to the sandwich.
c.Using vegetables means we support
local farmers.
d.None of the above
6. This is a sauce that is cooked
onto a protein or vegetable so
that the sugars caramelize.
a.Syrup
b.Caramel
b.Glaze
d. Sugar
6. This is a sauce that is cooked
onto a protein or vegetable so
that the sugars caramelize.
a.Syrup
b.Caramel
b.Glaze
d. Sugar
7. The purpose of this glaze is to
balance the sweetness of the sugar
in the glaze and in the bread or
cake.
a. Citrus glaze
b. Candy glaze
c. Flavored glaze
d. Simple glaze
7. The purpose of this glaze is to
balance the sweetness of the sugar
in the glaze and in the bread or
cake.
a. Citrus glaze
b. Candy glaze
c. Flavored glaze
d. Simple glaze
8. This kind of sauce is made
with vinegar and vegetable oil
with sugar and seasonings.
a.Barbeque sauce
b.Mustard sauce
c.Burger sauce
d. Sweet sauce
8. This kind of sauce is made
with vinegar and vegetable oil
with sugar and seasonings.
a.Barbeque sauce
b.Mustard sauce
c.Burger sauce
d. Sweet sauce
9. Why is glaze important in
sandwich making?
a. Because it adds artistic design when plating
the sandwich.
b. Because it adds value to the sandwich when
you sell it.
c. Because it is required, all sandwiches have
glazes on it.
d. Because it adds flavor, provides an
attractive finish on the bread, and adds
9. Why is glaze important in
sandwich making?
a. Because it adds artistic design when plating
the sandwich.
b. Because it adds value to the sandwich when
you sell it.
c. Because it is required, all sandwiches have
glazes on it.
d. Because it adds flavor, provides an
attractive finish on the bread, and adds
10. What is the importance of
sauce in a sandwich?
a. Because it adds value to the sandwich.
b.Because it adds flavor, adds moisture,
and improves texture to your food.
c. Because it provides the main flavor of
the sandwich.
d. All of the above are the importance of
sauce in a sandwich.
10. What is the importance of
sauce in a sandwich?
a. Because it adds value to the sandwich.
b.Because it adds flavor, adds moisture,
and improves texture to your food.
c. Because it provides the main flavor of
the sandwich.
d. All of the above are the importance of
sauce in a sandwich.
 11. This may be roast beef,
pork and cured meat products
like ham, sausage and salami.
a.poultry
b.fish
c. meat
d.vegetable
 11. This may be roast beef,
pork and cured meat products
like ham, sausage and salami.
a.poultry
b.fish
c. meat
d.vegetable
12. This refers to cheddar, processed
cream cheese and cheese spreads with
firm texture, easily sliced, and act as
binder, moistener of other ingredients.
a. Spread
b. Cheese
c. Fillings
d. Mayonnaise
12. This refers to cheddar, processed
cream cheese and cheese spreads with
firm texture, easily sliced, and act as
binder, moistener of other ingredients.
a. Spread
b. Cheese
c. Fillings
d. Mayonnaise
13.These should be crisped and
proportion to the size of the
sandwich.
a.Poultry
b.Fish
c.Meat
d.Vegetable
13.These should be crisped and
proportion to the size of the
sandwich.
a.Poultry
b.Fish
c.Meat
d.Vegetable
14. Mayonnaise, mustard and
butter are examples of
____________.
a.Spreads
b.Miscellaneous
c.Fillings
d.Condiments
14. Mayonnaise, mustard and
butter are examples of
____________.
a.Spreads
b.Miscellaneous
c.Fillings
d.Condiments
15. Why do seafood ingredients like
tuna, sardines, crabmeat and shrimp
need to be kept chilled?
a. Because they are expensive, they need
to be kept.
b. Because they are not ready to use.
c. Because they are highly perishable.
d. Because it is required.
15. Why do seafood ingredients like
tuna, sardines, crabmeat and shrimp
need to be kept chilled?
a. Because they are expensive, they need
to be kept.
b. Because they are not ready to use.
c. Because they are highly perishable.
d. Because it is required.
 16. This is a long, narrow
loaf of French bread.
a. Baguette
b. Baggels
c. Banquett
d. Budget
 16. This is a long, narrow
loaf of French bread.
a. Baguette
b. Baggels
c. Banquett
d. Budget
17.These are food items such as meat, fish
vegetables or fruits tucked between the two
slices of bread.
a. spreads
b. stuffed
d. meat
c. fillings
17.These are food items such as meat, fish
vegetables or fruits tucked between the two
slices of bread.
a. spreads
b. stuffed
d. meat
c. fillings
18. BLT sandwich is one of the expensive
sandwiches being served in a restaurant.
BLT means____________.

a. Bacon, Lettuce and Teriyaki

b. Bacon, Lettuce and Tomato
c. Buns, Lettuce and Tomato
d. Buns,Lychie and Teriyaki
18. BLT sandwich is one of the expensive
sandwiches being served in a restaurant.
BLT means____________.

a. Bacon, Lettuce and Teriyaki

b. Bacon, Lettuce and Tomato
c. Buns, Lettuce and Tomato
d. Buns,Lychie and Teriyaki
19. The following are the importance of
spreads in sandwiches
EXCEPT_____________.
a. It adds interesting flavors and textures
to the sandwich.
b. It prevents the bread from soaking up
the filling
c. It adds moistness to the sandwich.
d. It adds color to the sandwich
19. The following are the importance of
spreads in sandwiches
EXCEPT_____________.
a. It adds interesting flavors and textures
to the sandwich.
b. It prevents the bread from soaking up
the filling
c. It adds moistness to the sandwich.
d. It adds color to the sandwich
20. These are small fancy sandwiches
made from light, delicate ingredients
and bread that has been trimmed of
crusts.
a. open-face sandwich
b. pinwheel sandwich
c. tea sandwich
d. cold sandwich
20. These are small fancy sandwiches
made from light, delicate ingredients
and bread that has been trimmed of
crusts.
a. open-face sandwich
b. pinwheel sandwich
c. tea sandwich
d. cold sandwich
21.Grilled sandwiches are also
called____________.
a. fried sandwich
b. toasted sandwich
c. oven sandwich
d. hot sandwich
21.Grilled sandwiches are also
called____________.
a. fried sandwich
b. toasted sandwich
c. oven sandwich
d. hot sandwich
22. These are made with more than
two slices of bread and with
several ingredients in the filling.
a. rolled sandwich
b. deep-fried sandwich
c. multi-decker sandwich
d. open-faced sandwich
22. These are made with more than
two slices of bread and with
several ingredients in the filling.
a. rolled sandwich
b. deep-fried sandwich
c. multi-decker sandwich
d. open-faced sandwich
23. Why is fresh cream bread the most
preferred bread in making pinwheel
sandwiches?
a. Because it is fresh.
b. Because it is creamy.
c. Because it is easy to roll and will
crack.
d. Because it is circular.
23. Why is fresh cream bread the most
preferred bread in making pinwheel
sandwiches?
a. Because it is fresh.
b. Because it is creamy.
c. Because it is easy to roll and will
crack.
d. Because it is circular.
24. The following are the importance of
classifying the types of sandwiches,
EXCEPT________?
a.Because maybe you have allergies or
something
b.To buy ingredients appropriate to the kinds of
sandwich.
c.For easy and faster preparation.
d.To know what sandwich you are going to take
out afterwards.
24. The following are the importance of
classifying the types of sandwiches,
EXCEPT________?
a.Because maybe you have allergies or
something
b.To buy ingredients appropriate to the kinds of
sandwich.
c.For easy and faster preparation.
d.To know what sandwich you are going to take
out afterwards.
25. It is the part upon which the
ingredients are placed, consists of some
form of bread or dough that is whole or
sliced.
a. base
b. moistening agent
c. crown
d. fillings
25. It is the part upon which the
ingredients are placed, consists of some
form of bread or dough that is whole or
sliced.
a. base
b. moistening agent
c. crown
d. fillings
Completion of missed
activities and other
requirements.