Republic of the Philippines

Department of Education
Region VI – Western Visayas
Division of Negros Occidental
MANAPLA NATIONAL HIGH SCHOOL- QUINAROYAN ANNEX
3rd Quarter Examination TLE 9 (COOKERY)

Name: Score:
Section: Date:

Directions: Read and analyze the questions carefully. Write only the letter of your answer on the space provided before each
number.

1. This may be roast beef, pork and cured meat products like ham, sausage and salami.
a. Poultry c. Meat
b. Fish d. Vegetable
2. 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 c. Fillings
b. Cheese d. Mayonnaise
3. These should be crisped and proportion to the size of the sandwich.
a. Poultry c. Meat
b. Fish d. Vegetable
4. Mayonnaise, mustard and butter are examples of .
a. Spreads c. Fillings
b. Miscellaneous d. Condiments
5. 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.
6. Alma decided to open a snack house that focuses on different varieties of sandwiches. She thinks about the techniques
in serving delicious sandwiches including the choosing of right ingredients but she also considers her budget. If you were
Alma, is it important to use quality ingredients in sandwich making?
a. Yes. Because good quality ingredients for sandwiches will not only make your sandwich taste delicious, it
will also produce a good quality sandwich.
b. No. The customers will not notice if the ingredients are cheaper.
c. Yes. Because good quality ingredients for sandwiches makes the food more expensive and profitable
for the owner.
d. No. Because the owner needs to consider the capital that she used so it’s ok if Alma just use
alternative ingredients.
________7. A small knife with a blunt edged blade that is used to apply spreads, such as butter, peanut butter, and cream
cheese, on bread or dinner rolls.
a. Butter knife c. Lettuce knife
b. Deli knife d. Paring knife
8. These are food items such as meat, fish vegetables or fruits tucked between the two slices of bread.
a. Spreads c. Fillings
b. Stuffed d. Meat
9. 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
10. 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

11. These are small fancy sandwiches made from light, delicate ingredients and bread that has been trimmed of crusts.
a. Open-face sandwich c. Tea sandwich
b. Pinwheel sandwich d. Cold sandwich
12. Grilled sandwiches are also called .
a. Fried sandwich c. Oven sandwich
b. Toasted sandwich d. Hot sandwich
13. These are made with more than two slices of bread and with several ingredients in the filling.
a. Rolled sandwich c. Multi-Decker sandwich
 b. Deep-fried sandwich d. Open-faced sandwich
14. Chicken or turkey breasts, tenderly cooked and seasoned
a. Poultry b. Meat c. Vegetables d. Fish and shellfish
15. 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.
16. 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. Fillings d. Garnish
17. It is the heart of the sandwich.
a. Base b. Fillings c. Moistening agents d. Garnish
18. The following are the components of sandwich EXCEPT .
a. Base b. Fillings c. Moistening agents d. Garnish
19. Which of the following is the BEST reason why a moistening agent is important in sandwich making?
a. Because it acts as the protective layer between the filling and the structure, preventing the filling from
softening or wetting the bread.
b. Because it is important for nutritional balance, contributing to plate flow, contrasting flavors and textures.
c. Because it consists of one or more ingredients that are stacked, layered or folded within or on the structure
to form the sandwich.
d. Because it adds color to the presentation of the sandwich.
20. The following are the examples of flat breads EXCEPT .
a. Pita c. Focaccia
b. Lavash d. Rye
21. Which of the following is a yeast bread?
a. Rye bread b. Wraps c. Tortillas d. Lavash
22. April wants to start a burger business in their barangay. She talks about the nearby bakeshop if they can supply her
bread that she needed for her business. Which of the following are suitable for her burger business?
a. Flat breads b. Buns and rolls c. Quick bread d. Wraps
23. Why do we need to select the bread suited for sandwich making?
a. Because breads are important in making sandwich.
b. It can make the difference between a sandwich that holds all of its ingredients in and one that falls apart.
c. Because of the fillings that you are going to the sandwich will effect on the bread.
d. All of the above are the best answer.
24. Which of the following explains why wheat bread is healthier than any kind of bread?
a. It offers more vitamins, whole grains and fiber, and they have less of a negative impact on blood sugar, which
can be helpful for people who have insulin resistance.
b. Wheat bread offers a brownish color that can attract your appetite to continue healthy living.
c. The breads made from wheat flour from which the bran and the germ layers have been removed from the
whole wheatberry.
d. The wheat flour is in demand to the health conscious that’s why it’s included in their diet.
25. 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. Flatbreads, 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.
26. 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.
27. Which of the following is the BEST reason why cheeses should remain covered 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.
28. 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
29. 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
30. One of the best-known mayonnaise sandwiches is the simplest: bread, tomato slices, and mayonnaise. This
combination of flavors can save you on hot days, and you can also add extra ingredients. Should sandwiches with
mayonnaise be refrigerated or not?
a. Yes, because it was instructed in the label.
b. No, it’s ok to keep mayonnaise in room temperature
c. Yes, because of the danger of food-borne disease.
d. No, it’s not a meat product so it’s ok to just put it on the table.
31. Unleavened cornmeal baked on a hot stone.
a. Tortillas b. Lavash c. Focaccia d. Pita
32.A flat bread bakes, it puffs up, forming a pocket that is perfect for stuffing
a. Tortillas b. Lavash c. Focaccia d. Pita
33. Small and rectangular, when softened in water, can be rolled around a stuffing to make a pinwheel shaped
sandwich.
a. Tortillas b. Lavash c. Focaccia d. Pita
34. There are many kinds of kitchen knives, each with a special use. Which one is used to cut thick sandwiches?
a. Butcher knife b. Paring knife c. Deli knife d. Sandwich knife
___35. It is one of the most versatile sandwich breads, it comes in various flavors and goes well with everything and
toast nicely.
a. White bread b. Wheat bread c. Rye bread d. Quick bread
36. Why is it important to maintain the sanitation in preparing sandwiches?
a. Because the manager is always looking at your work so it needs to be standard.
b. Because bacteria growth can occur and cause food illness.
c. Because that is included on the contract.
d. None of the above.
37. To reduce your movement, everything you need to be should be within easy reach. What does it mean?
a. prepare the ingredients once and for all
b. arrange the ingredients for maximum efficiency.
c. move the utensils close to you.
d. be closer to the equipment.

38.If you are going to prepare a sandwich, which of the following is the first step in making a simple sandwich?
a. Prepare and assemble all tools and ingredients.
b. Arrange bread slices in rows on the table top.
c. Arrange the lettuce or other vegetable accompaniments on the top of fillings.
d. Portion fillings with scoop or spoon.
39. Sarah’s sons requested a grilled cheese sandwich for their afternoon snack. How will Sarah prepare for it?
I. Butter the outsides of the sandwich and place on the griddle.
II. Place the slice cheese between the slices of bread
III. Cook until golden brown on one side, turn over and cook until the second side is golden brown and the
cheese starts to melt.
IV. Remove the sandwich from the griddle and cut half diagonally and serve immediately.

a. I,II,III,IV c. II,I,III,IV
b. IV,III,II,I d. II,IV,III,I
40. Jerthy has a snack house business that serves varieties of sandwiches. If you were Jerthy, how are you going to
prepare the sandwich using sanitary practices?
I. Prepare garnishes and others.
II. Prepare everything ahead of time, so nothing is left to do but assemble the ingredients.
III. Make sure that your hands are clean and the tools are washed.
IV. Mix the fillings, prepare spreads and slice breads, meat vegetables and cheese.

a. III,II,I,IV c. II,I,III,IV
b. IV,III,II,I d. II,IV,III,I
41. Sandy is expecting visitors at 3pm so she prepared sandwiches already. Unexpectedly, her visitors messaged her that
they are in the middle of heavy traffic so they will not come on time. There is no problem about it but she worried
about her sandwiches that it may change the quality of those sandwiches. What is the BEST thing that Sandy needs
to do to maintain the good quality of sandwiches?
a. Wrap the finished product separately in plastic.
b. Place in storage pans, cover tightly with plastic, wrap and cover with clean damp towels.
c. Refrigerate the finished product immediately until served.
d. All of the above.
42. Next Wednesday will be your performance task about Sandwich Making. Your TLE teacher asks the class to bring
hairnet, mask, apron and hand gloves for food preparation and you’ll realize that you don’t have anything
mentioned by your teacher. You knew to yourself that you can make a good sandwich even without those. Is it really
necessary to bring the following items despite knowing that you can make it without those things?
a. Yes, the teacher will get mad at me if I don't bring the following items.
b. No, I can make it even without those things
 c. Yes, it is the sanitary practices that need to be followed in serving any kinds of food.
d. No, in our house, we just prepare ingredients in any way without using those things.
43. A restaurant can control sandwich portions by designating serving sizes or weight for meat fillings (this can be
achieved with measuring cups or a gram scale). The kitchen can also control exactly how many slices/pieces of
different vegetables, cheese, and fruit to put on the sandwich. If you were building a business someday, are you
going to apply portion control?
a. Yes, it looks mandatory so we need to follow.
b. No, I want all my customers to reach the satisfaction of eating our menu.
c. Yes, to maintain an accurate food cost as based on standard portion size.
d. No, it’s up to the server how many servings that they can serve.
44. How can you present your sandwich using lettuce?
a. By spreading the leaf of lettuce on a tray so it can create a bed for the sandwiches.
b. By putting the lettuce beside the sandwiches.
c. By spreading the lettuce on the top of sandwiches.
d. Lettuce doesn't have any contribution in plating.
45. Why is plating and garnishing important in sandwiches presentation?
a. it is included in the grading rubrics.
b. because you watch YouTube and you want to copy the idea of plating sandwiches.
c. To beauty the presentation of a sandwich.
d. adds value to the dining experience, and provides room for a higher mark-up on your food.
46. Which of the following is the best reason why toothpicks are present in sandwich presentations?
a. The pick keeps the sandwich together on the tray.
b. So, the sandwich won’t fall apart when someone picks up.
c. Both A and B
d. None of the above.
47. This should be served in circular design on a platter.
a. Vegetarian sandwich c. Clubhouse sandwich
b. Burger d. Pinwheel sandwich
48. The basic formula for storing sandwiches is 4-40-140. What is the meaning of this formula?
a. 4 hours at a temperature between 40 and 140 Fahrenheit
b. 4 days at a temperature between 40 and 140 Fahrenheit
c. 4 minutes at a temperature between 40 and 140 Celsius
d. 4 hours at a temperature between 40 and 140 Celsius
49. This is a storing technique referring to the process of preserving perishable food on a large scale at a low
temperature or above the freezing point.
a. Refrigerating c. Freezing
b. Chilling d. Cold storage
50. According to the food article, storing sandwiches is one of the most important activities after preparation
wherein they are to be kept properly to avoid spoilage. Do you agree with it or not? Why?
a. Yes, it helps to preserve the quality and nutritional value of the foods you purchase, and also helps
make the most of your food dollar by preventing spoilage.
b. No, the most important activity after preparation is eating all the sandwiches even when you are full so
there is no waste.
c. Yes, that came from the news article so we must believe them.
d. None of the above.

“The power of concentration is the only key to the treasure-house