Department of Education

Region X
Division of Bukidnon
BUKIDNON NATIONAL SCHOOL OF HOME INDUSTRIES
Purok-2 North Poblacion, Maramag, Bukidnon
_________________________________________________________________________
TLE 9 – COOKERY
3RD Quarter Exam

Read the INSTRUCTIONS carefully.

i. Strictly NO USING OF GADGETS while the exam is going on.

ii. Once caught CHEATING, automatic ZERO.
iii. Use BLACK or BLUE ballpen only.
iv. STRICTLY NO ERASURES.

I. MULTIPLE CHOICE

1. What bread is typically proofed and baked closer together for a softer “pull a part” result?

a. White Bread b. Buns c. Rolls d. Buns and Rolls

2. A type of sandwich that does not require heat upon assembling.

a. Pinwheel b. Hot Sandwich c. Cold Bread d. Cold Sandwich

3. What bread is raised by chemical action of baking powder or soda?

a. Quick Bread b. Unleavened Bread c. Rye Bread d. Flat Breads

4. What is a small fancy sandwich made from light delicate ingredients?

a. Tea Bread b. Grilled Sandwiches

b. c. Tea Sandwiches d. Pinwheel

5. Also called as toasted sandwiches.

a. Grilled Sandwiches b. Deep Fried Sandwiches

b. Regular Hot Sandwiches d. Tea Sandwiches

6. What is made by dipping sandwiches in beaten egg and sometimes in breadcrumbs?

a. Grilled Sandwiches b. Deep Fried Sandwiches

b. Regular Hot Sandwiches d. Tea Sandwiches
7. It is one of the most versatile sandwich breads.

a. Wheat Bread b. Rye Bread c. Flat Bread d. White Bread

8. Nicole bought ingredients for the sandwich making activity to be held the next day. What should
Nicole do after washing and preparing the fish and shellfish ingredients she bought?

a. Set aside in the kitchen.

b. Put it in the refrigerator or chiller.
c. Let it perish.
d. None of the above.
9. What is meant to bind the sandwich providing an improvement of both flavor and texture?

a. Fillings b. Moistening Agent c. Structure/Base d. Butter

10. Katie was tasked to make the bread be sliced more thinly and uniformly, what equipment should she
use?

a. Bread Toaster b. Slicer c. Sandwich Knife d. Cutting Board

11. This refers to ingredients mixed with salad dressing or mayonnaise.

a. Fillings b. Dry Fillings c. Moist Fillings d. Spread

12. Includes refrigeration equipment for cold ingredients and a steam table for hot ingredients.

a. Storage Equipment b. Proper Storage

c. Refrigerator d. Salamanders

13. What is the first tip in preparing sandwiches?

a. Arrange ingredients for maximum capacity.

b. Preparation of Ingredients.
c. Market
d. Budgeting

14. Why is preparation of ingredients important?

a. To reduce your movement.

b. So that nothing is left to do, but to assemble the ingredients.
c. To finish early.
d. To eat already.

15. This includes scoops for fillings and a portion scale for ingredients.

a. Cooking Equipment
b. Portioning
c. Hand Tools
d. Portion Control

16. It requires a great deal of handwork and with the utmost sanitary practices.

a. Preparation of ingredients
b. Preparation of sandwiches
c. Portion Control
d. Budgeting

17. When evaluating the presentation of a sandwich, which of the following elements should be
considered?

a. Taste of the filling

b. Color and arrangement of ingredients.
c. Cost of the sandwich
d. Sandwich's temperature
18. In a school cafeteria setting, how can student feedback be used to evaluate and improve the
sandwich offerings?

a. By offering few sandwiches options

b. By ignoring student feedback.
c. By considering students' preferences and adjusting the menu.
d. By increasing the portion size.

19. Why is sauce/spread important in a sandwich?

a. It adds value to the sandwich.

b. It adds flavor, adds moisture, and improves texture to the food.
c. It provides the main flavor of the sandwich.
d. All the above choices

20. Sarah’s sons requested a grilled cheese sandwich for their afternoon snack. How will Sarah prepare
for it?
I. Put butter on the outside part of the sandwich and place it on the griddle.
II. Place the cheese between the bread slices.
III. Cook until golden brown on one side, turn, and cook until the second side becomes
golden brown, then the cheese starts to melt.
IV. Remove the sandwich from the griddle, cut in half diagonally and serve immediately.

a. I, II, III, IV b. IV, III, II, I c. II, I, III, IV d. II, IV, III, I

21. When making a BLT Sandwich, which type of ingredient is usually used to add freshness?

A. Lettuce b. Cabbage c. Spinach d. Spring Onion

22. What is a small flat, round bladed utensil that is serrated on one side and smooth on the other?

a. Serrated Knife b. Sandwich Spatula c. Spatula d. Chef’s Knives

23. A set of individual measuring spoons is used to measure small quantities of ingredients.

a. Measuring cups b. Mixing Spoon c. Measuring Spoon d. Strainer

24. What equipment is used to hold food for longer times and to store food purchased in frozen form?

a. Chiller b. Refrigerator c. Salamanders d. Freeze

25. It is an equipment enclosed in which food is heated by hot air or infrared radiation.

a. Microwave Ovens b. Salamanders c. Griddles d. Oven

26. These ingredients should be crisp and proportional to the size of the sandwich. Examples are
lettuce, onions, tomatoes, etc.

a. Mayonnaise b. Vegetables c. Condiments d. Miscellaneous

27. The following are examples of ingredients used for sandwich making, EXCEPT;

a. Spreads b. Meats c. Vegetables d. Mise ‘en Place

28. Trish is preparing a multi-decker sandwich, how many breads should she use?

a. More than three (3) slices of bread.

b. Two (2) slices of bread.
c. One (1) slice of bread is enough.
d. None of the above.
29. Maybe beef, pork and sausage products like ham, roast beef and salami.

a. Meats b. Fish and Shellfish c. Poultry d. Spreads

30. This includes olive oil, relishes, or chutneys that give a lift to the sandwich.

a. Miscellaneous b. Cheese c. Condiments d. Spreads

31. Refers to cheddar, processed cream cheese and cheese spreads which are easily sliced, firm
texture and act as binder, moistener, of other ingredients.

a. Spreads b. Cheese c. Condiments d. Miscellaneous

32. What sandwich is made of bread cut lengthwise, about 3/8 inch thick?

a. Multi-decker Sandwiches b. Tea Sandwiches

c. Regular Cold Sandwiches d. Pinwheel Sandwiches

33. Like mayonnaise, mustard and butter, _____ moisten the bread and compliments the flavors of
other ingredients.

a. Spreads b. Condiments c. Cheese d. Miscellaneous

34. _________ are highly perishable ingredients and should be kept chilled to maintain quality.

a. Meats b. Breads c. Fish and Shellfish d. Poultry

35. Chowder is preparing a sandwich and uses cookie cutters to create fancy shapes. What sandwich is
he preparing?

a. Open faced sandwich b. Regular Cold Sandwich

b. Pinwheel Sandwiches d. Tea sandwiches

II. Matching Type

36. – 40. Shade the corresponding letter based on what label is asked on each number from the
illustration below.

a. Structure/Base b. Moistening Agent c. Vegetable Fillings

d. Meat Fillings e. Cheese fillings

36.

37.
38.

39.

40.
III. Carefully read the scenarios and assess if it is properly performed. (Shade A if the scenario
is performed properly. Shade B if it is not.)

41. Charles used a strainer to separate liquid from solid.

42. Christian used a Utility Tray upon cutting vegetables.
43. The teacher tasked Jay to make deep fried sandwiches, instead of frying, Jay grilled the
sandwiches.
44. Tessie used cooked ham, cheese, and lettuce on her sandwich fillings and claimed that what
she used was dry fillings.
45. The Grade 9 students have a sandwich making activity. The first thing they did was the
preparation of ingredients.
46. The portion control team brought griddle, grills, broilers, and deep fryers.

Jaycellyn’s friends will come over at their house. She plans to prepare snacks for her friends. Upon
checking the available stocks in the kitchen, she found out that a sandwich snack is what she
should prepare based on the availability of ingredients. She has Bacon, Lettuce, Tomato,
Mayonnaise, and Bread.

47. What kind of sandwich can Jaycellyn create based on the ingredients mentioned above?

a. Egg and Cheese Sandwich b. BLT Sandwich

c. Shawarma d. Ham and Egg Sandwich

48. What type of Sandwich does BLT belongs?

a. Cold Sandwich b. Hot Sandwich c. Dry Fillings d. Moist Fillings

49. What group of utensils should Jaycellyn use in making a BLT Sandwich?

a. Serving spoon, Laddle, Mixing Bowl, Cutting Board

b. Sandwich knife, Mixing Bowl, Mixing Spoon, Cutting Board
c. Cutting Boad, Serving Spoon, Mixing Spoon, Cookie Cutter
d. None of the above

50. Assess the following order of steps in making the BLT Sandwich

I. Prepare all ingredients needed.

II. Assemble the sandwich.
III. Ready to serve.
IV. Prepare the needed tools and equipment.

a. I,II,IV,III b. IV,I,III.II c. I,IV,II,III IV,II,I,III

-----------------------------------------------GOOD LUCK AND GOD BLESS! 😊----------------------------------------------

Prepared by: Checked by:

CHRISTINE FAITH SALAUM JACKEILYN C. SILMARO

Practice Teacher Cooperating Teacher