Name:________________________________Grade and Section:_______________ Score:_________
I. DIRECTIONS: Read each item carefully then Choose the best answer from the given choices.
Write the capital letter that corresponds to your answer on the space provided
before each number.
_____1. There are many kinds of kitchen knives, each with a special use. Which one is used to
cut thick sandwiches?
A. Butcher knife B. Deli knife C. Paring knife D. Sandwich knife
_____2. Aling Pelita finds it hard to remove tough soils from the used pots and pans, it does
not respond to any different cleaning agents she used, if you will help her which of the
following will you recommend that will surely solve her problem?
A. Abrasives B. Detergents C. Acid Cleaners D. Solvent Cleaners
_____3. Which among the following is NOT a purpose of spreads?
A. it gives color C. They add moisture
B. They add flavor D. Protect the bread from soaking up
moisture from the filling.
_____4. 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 to 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.
_____5. What bread should you use if you want to make hamburger?
A. Buns and rolls B. Flat bread C. Quick bread D. Yeast bread
II. Identify the given description of Ingredients. Choose your answer from the list of ingredients
inside the box.
Meats Condiments Fish and Shellfish Cheese
Breads Poultry Vegetables Spreads
_____1. A staple food prepared by cooking a dough of flour and water and often additional ingredients.
_____2. Maybe beef, pork and sausage product.
_____3. Popular seafood which are highly perishable and should be kept chilled to moist as quality.
_____4. It moistens the bread and compliments the flavors of other ingredients.
_____5. These are relishes, olive oil and chutneys that give a lift to a sandwich.
_____6. Chicken or turkey breasts, tenderly cooked are seasoned.
_____7. These are indispensable in sandwich making because it add texture, flavor and color to sandwich.
_____8. These are sliced thinly, firm texture, and act as binder, moistener of other ingredient.
III. Classify the following sandwiches as to Hot and Cold sandwiches
1. Chicken Wraps sandwich _______________________
2. Club sandwich _______________________
3. Tea sandwiches _______________________
4. Hamburgers _______________________
5. Toasted sandwiches _______________________
6. Burritos _______________________
7. Quesadillas _______________________
8. Pinwheel sandwiches _______________________
9. Hotdog sandwich _______________________
10. Chicken and veggie tortilla Sandwich _______________________
IV. Identify the types of bread being described below.
__________1. The most commonly used bread for sandwiches.
__________2. Classic bread nutritionally superior to wheat bread, more compact and brown in color.
__________3. Stronger tasting bread.
__________4. Made from flattened, often unleavened bread.
__________5. Are excellent choice for sandwich, they comes in all sizes, shapes and textures.
__________6. A flat bread with pocket that is perfect for stuffing.
__________7. A very thin flat breads that are used for burritos and tacos.
__________8. Breads raised by chemical action of baking powder.
__________9. Unleavened cornmeal baked on a hot stone.
__________10. A flat Italian bread cut into squares split and file.
V. TRUE/FALSE: Read the following sentence. Write sand if the statement is TRUE and wich if the
statement is FALSE.
_____1. Portion Control is necessary to proportionate the weight, scoop and slice of food items, like ham
and roasted beef.
_____2. For sandwich fillings you can use scoops, make sure it does not exceed the scoop edges, the
scoop is made so you can proportionate amount of food fills the scoop, no more or no less.
_____3. Sliced items are portioned by count and by height.
_____4. Sandwiches should be attractively served on plates for individual serving or on platters for
multiple serving.
_____5. Attractive presentation makes a garnish tray more appealing so you should learn the techniques
for creating a balanced, colorful and appetizing buffet arrangement.
VI. Arrange the following procedures on how to make clubhouse sandwich. Write 1 as the first
step, 2 as the second, and so on.
_____On the first slice, place 1 lettuce leaf, then 2 slices of tomatoes and cucumber.
_____Place the 3 slices of bread on a clean work surface, spread the tops with mayonnaise.
_____Add scrambled egg.
_____Place on a plate with the points up.
_____Place the second slice of toast on top, spread side down.
_____Spread the top with mayonnaise.
_____Cut the sandwich from corner to corner onto triangles. Each triangle will have a pick through the
center to hold together.
_____Top with the third slice of toast, spread side down.
_____On top of this, place the ham then the other lettuce leaf.
_____Placed frill picks on two sides of the sandwich.
