Republic of the Philippines

DEPARTMENT OF EDUCATION
Region – MIMAROPA
Schools Division of Marinduque
MARINDUQUE NATIONAL HIGH SCHOOL

THIRD PERIODICAL TEST

TECHNOLOGY AND LIVELIHOOD EDUCATION-COOKERY 9

I. Directions: Read each statement carefully then choose the best answer from the
given options.
1. What tool is used in applying spread over bread slices?
A. Sandwich spatula B. spoon C. Chef’s knife D. serrated knife
2. Jinky will prepare a clubhouse sandwich. What tool she will use to cut it
easily and quickly?
A. Deli knife B. Butter knifeC. scissors D. chef’s knife
3. Which tool is used to measure in serving of soft foods, such as filling ice
cream and mashed potato?
A. Potato masher B. scooper C. scoops and dipper D. baster
4. There are many kinds of kitchen knives, each with exclusive use. Which one is
used to cut thick sandwich?
A. Butcher knife B. paring knife C. deli knife D. sandwich knife
5. It is a plastic serrated edge knife that is designed to slice lettuce without
causing the edge to turn brown.
A. Lettuce knife B. deli knife C. paring knife D. serrated
knife
6. Angela used the knife with a sharp edge that has saw like notches in slicing
bread, fruits and vegetables. What kind of knife it is?
A. Serrated knife B. scissors C. Butcher knife D. butter
knife
7. What tool is used to protect the table while cutting or slicing ingredients?
A. Table cloth B. chopping board C. plate D. tray
8. Which of the following tools is used to hold ingredients while they are mixed?
A. Measuring cups B. food tray C. mixing bowls D. food
tray
9. Alona wants to prepared sandwich for her three kids. She will used peanut
butter, cream cheese and butter as spread for each sandwich. What tool she will
use in applying spread?
A. Measuring spoon B. spatula C. rubber scraper D. butter knife
10. It is a kind of knife with various length of 6,8,10 and 12 inches and knows as
traditional knives.
A. Butcher knife B. Paring knife C. bread knife D. chef’s
knife
11. Aira need grated cheese in her cheese pineapple sandwich. What tool she will
use in grating cheese?
A. Shredder B. colander C. sifter D. knife

12. Which tool is used to separate liquid from solid ingredients?

A. Scraper B. bowls C. tray D. strainer
13. In measuring liquid ingredients, what tool is being used?
A. Measuring glass B. measuring spoon C. graduated measuring glass
14. This is an equipment which is enclosed and used to cooked food through heat
or infrared radiation.
A. Grills B. oven C. salamanders D. bread toaster

15. Which of the following equipment is used to hold foods for longer times and to
store food purchased in frozen form?
A. Chillers B. freezer C. cabinet D. container
 16. Which ingredients of a sandwich provide texture, taste, bulk, nutrients and eye
appeal?
A. Bread B. meat C. cheese D.
vegetables
17. Which of the following ingredients are examples of condiments?
A. Ham, roast beef B. tuna, sardines C. mustard butter D. relishes,
chutney
18. These ingredients should be crisp and proportion to the size of the sandwich.
A. Spreads B. cheese C. vegetables D. condiments
19. It maybe a pork, beef and sausage product.
A. Meats B. poultry C. fish D. spread
20. These are indispensable in sandwich making because it adds texture, color and
flavor to a sandwich
A. Miscellaneous B. spread C. condiments D. bread
21. What bread is commonly used in making a sandwich?
A. Yeast bread B. buns and rolls C. tortillas D. lavash
22. These breads are raised by chemical actions of baking powder or soda and best
for making tea sandwiches.
A. Yeast bread B. buns and rolls C. tortillas D. lavash
23. These kinds of bread come in varied sizes, shapes and texture.
A. Yeast bread B. buns and rolls C. tortillas D. lavash
24. It is a very thin, flat bread and used for sandwich like burritos and tacos.
A. Yeast bread B. Buns C. Wraps D. quick bread
25. These are called unleavened breads
A. Buns B. yeast bread C. wraps D. flat bread

II. Classify the following. Write only the letter of your answer from the choices
below.
A. Hot sandwich B. cold sandwich

26. Chicken wrap sandwich 31. Hamburgers

27. Clubhouse sandwich 32. Tea sandwich
28. Burritos
29. Toasted sandwich
30. quesadillas

A. Bread B. Spread C. Fillings D. Garnishes

33. Ciabatta 38. Butter

34. Lettuce and sprouts 39. Green salads or side salads
35. Bagel 40. Baguette
36. pita
37. Olive oil

III. True or False: Analyze the following statements carefully. Write letter A if the
statement is TRUE and letter B if FALSE.
41. Storing sandwich is one of the most important activities after preparation
wherein this is done properly to avoid spoilage.
42. The basic formula 40-4-140 means perishable food should spend no more than
hours at a temperature between 4 and 40 degrees Celsius.

43. Cover each tray of sandwich with clean cloth to prevent from drying.
44. To keep several unwrapped sandwiches just place a damp towel in a shallow
pan and cover with wax paper.
45. All sandwiches should be stored at recommended chill temperatures 0.5 degree
Celsius, before packing.
46. Packing must be labeled with the product description, use by date and storage
requirement.
 47. The application of low temperature that changes the state of water in the food
from liquid to solid is known as refrigeration.
48. Cold storage is the process of preserving perishable food on large scale by
means of refrigeration.
49. Sandwich should be attractively served on plates for individual serving or for
multiple servings wherein platters can be decorated with suitable ingredients.
50. Garnishes like olives, peppers and pickles add color and texture.

Prepared by:

MARIA MELANIE M. LOTO

SST-II