Republic of t he Philippines

Department of Education
DIVISION OF ORIENTAL MINDORO

THIRD QUARTERLY EXAMINATION

Direction: Read each item carefully and choose the answer that best describes the statement. Write your answer after
each number.
_____1. What tool is used in measuring mayonnaise for sandwich spread?
 A. Dinner spoon B. Measuring spoon C. Measuring glass D. Spat
_____2. Which of the following equipment is used primarily for browning or glazing the top of the sandwich?
A. Bread toaster B. Griddles C. Microwave oven D. Salamanders
_____3. What equipment is designed to toast sliced bread?
A. Bread toaster B. Griddles C, Oven D. Salamander
_____4. Which of the following equipment is used to store sandwiches to retain its freshness and
aesthetic appeal?
A. Chiller B. Cooler C. Freezer D. Refrigerator
___5. What equipment is used to store perishable food like fresh and processed meat to avoid spoilage?
Cooler B. Chiller C. Freezer D. Refrigerator
_____6. What tool is used to cut, chop and slice cooked and uncooked food in preparing sandwich?
A. . Butter knife B. Deli knife C. French knife D. Grater
_____7. What cutting tool is best used to cut sandwiches into different shapes?
Cookie cutter B. Chef’s knife C. Kitchen shears D.Serrated knife
___8. What cutting tool is designed to slice thick sandwiches?
Butter knife B. Deli knife C. French knife D. Spatula
___9. What cutting tool is used to apply mayonnaise on bread?
A. Deli knife B. French knife C. Grater D. Spatula
_____10. What tool is used to hold ingredient while being mixed together?
A. Cooking pan B. Mixing bowl C. Measuring cups D. Utility tray
_____11. Which of the following sandwich ingredient is derived from carabao’s milk?
A. Bread B. Cheese C. Fish fillet D. Vegetables
_____12. What sandwich ingredient contains calcium?
A. Bread B. Cheese C. Fish D. Meat
_____13. What sandwich ingredient is made of flour and water?
A. Bread B. Butter C. Cheese D. Mayonnaise
_____14. What sandwich ingredient is added to a sandwich spread mixture that helps enhance the flavor?
A. Bread B. Condiments C. Meat D. Vegetable
_____15. Which of the following sandwich ingredients are good source of vitamins and minerals?
A. Bread B. Cheese C. Condiments D. Vegetables
_____16. What cooking process is the best way to prepare ham or bacon?
A.Frying Boiling C. Boiling D. Steaming
_____17. Which of the following sandwich ingredients adds moisture to the sandwich?
A. Condiments B. Filling C. Meat D. Spread
_____18. Which of the following is not a livestock animal?
A. Cow B. Chicken C. Pig D. Sheep
_____19. Which of the following food item consists of bread, filling, and spreads?
A. Cake B. Pie C. Salad D. Sandwich
_____20. What sandwich ingredients gives energy to our body?
A. Bread B. Cheese C. Spreads D. VegetablE
_____21A sandwich which consists of three or more slices bread and filling in between?
A. Closed sandwich C. Open-faced sandwich
B. Multi-decker sandwich D. Rolled up sandwich
_____22. What sandwiches are deep-fried after dipping into beaten eggs, and dredged with breadcrumbs?
A. Closed sandwich B. Grilled sandwich C. Open-faced sandwich D. Wrap sandwich
 _____23. What do you call a small fancy sandwich made from light, delicate ingredients and bread that has been
trimmed off crusts?
A. Closed sandwiches C. Pinwheel sandwiches
B. Regular sandwiches D. Tea sandwich
_____24. Which of the following is an example of multi-decker sandwich?
A. Clubhouse B. Hamburger C. Pizza D. Shawarma
_____25.Which is the best example of wrap sandwich?
A. Burrito B. Clubhouse C. Pinwheel D. Pizzza
_____26. What unleavened bread is baked on a hot stone?
A. Focaccia B. Lavash C. Pita D. Tortillas
_____27. Which food item is an example of moistening agent to the sandwich?
A. Bread B. Ham C. Lettuce D. Mayonnaise
_____28. Which among the sandwich components add flavor to the sandwich?
A. Base B. Filling C. Moistening agent D. Garnish
_____29.. Which sandwich components act as the protective layer between the filling and the bread?
A. Butter B. Canape C. Moistening Agent D. Garnish
_____30. What sandwich component is made up of bread?
A. Base B. Filling C. Spread D. Garnish
_____31. A client asked for a pinwheel sandwich as starter meal (main course is beef), what ingredients do you think is
best to incorporate?
A. Ham, Cheeses, and Greens C. Greens, Cucumber and Carrots
B. Cheeses, Corn Beef and Potato D. Greens, Cheese, Cucumber, and Carrots
_____32. In preparation, what is the difference between cold and hot sandwich?
A. Structure of the sandwich. C. Sandwich that served imminently.
B. Component of the sandwich. D. The use of heat in the preparation.
_____33. Given the ingredients below, what type of sandwich can you make?

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 Scramble egg,Mayonnies,,White Bread, Greens and Tomato
A. Cold Egg Sandwich B. Grilled Egg Sandwich C. Deckard Sandwich D. A & B
_____34. In preparing sandwich, which best describe efficiency of work?
A. Provide many workers to do sandwiches.
B. Reduce the number of sandwiches produces.
C. Arrange the element of sandwich in chronological order.
D. Make sure that everything is easy to reach and prepare ahead of time
_____35. What is the reason why some elements of sandwich are not served?
A. It is not prepared ahead of time.
B. It is not appropriate to the sandwich.
C. It is not arranged, prepared, and organized ahead of time.
D. It is not building the flavor, appearance or shelf-life of the sandwich.
_____36. Which protein is traditionally used for hamburger?
A. Beef B. Chicken C. Pork D.Mushroom
_____37. Which is NOT a component of a hamburger?
A. Patty B. Breadcrumbs C. Mayonnaise D. Bread
_____38. Which is an example of a HOT sandwich?
A. Burrito B. Clubhouse C. Ham Sandwich D. Pizza
_____39. Arrange the procedure in making a patty in general.
I. Prepare the tools and utilities for patty making.
II. Mix all the ingredients until homogeneous.
III. Slice and mince the need vegetable and meat for patty making.
IV. Mold and fried the patty.
A. I, II, III, IV B. I, III, IV, II C. I, III, II, IV D. I, IV, II, III
_____40Which is NOT a way of cooking a patty?
A. Grilling B. Steaming C. Pan-frying D. Deep-FrY

Prepared by:

Marilyn M. Madali
SST-I

Checked/Noted by:

Aaron V. Villaruel
Teacher-In-Charge

Malo High School

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