THIRD PERIODICAL TEST

GRADE – 9 T.L.E
Score
NAME: _________________________________ Year & Section: _____________ Date: ____________

I – MULTIPLE CHOICE: Choose the letter of the correct answer.

______1. A small flat, round bladed utensils used to apply food spreads over bread slices.
a. Scraper b. sandwich knife c. sandwich spatula d. serrated knife
______2. Which knife is used to cut thick sandwiches?
a. Butcher knife b. deli knife c. paring knife d. sandwich knife
______3. A plastic, serrated edge knife that is designed to slice lettuce without causing the edges to turn brown.
a. Butter knife b. deli knife c. lettuce knife d. paring knife
______4. Which tool is used to measure serving of soft foods, such as fillings ice cream and mashed potato?
a. Baster b. potato masher c. scoop/dipper d. scooper
______5. Small boiler, use primarily for browning or glazing the tops of sandwiches.
a. Grills b. microwave oven c. ovens d. salamanders
______12. These are flat heated surfaces where food id directly cooked.
a. Bread toaster b. grills/griddles c. ovens d. salamanders
______7. A small knife with a blunt edge blade that is used to apply spreads such as butter and cream cheese.
a. Butter knife b. deli knife c. paring knife d. sandwich knife
______8. Refers to a food item made with two or more slices of bread with fillings between them.
a. Canapé b. dessert c. salad d. sandwiches
______9. A plain sandwich is made up of one kind of bread with the filling on top.
a. Deep fried sandwiches b. grilled sandwiches c. pinwheel sandwiches d. tea sandwiches
______10. Simple sandwiches that are buttered on the outside and browned on the griddle.
a. Grilled sandwiches b. hot open faced sandwiches c. regular hot sandwich d. wrap/rolled sandwiches
______11. Made with more than two slices of bread with several ingredients in the filling.
a. Hamburger b. multi-decker c. pinwheel sandwiches d. tea sandwiches
______12. The most commonly used bread for sandwiches.
a. Buns b. flat breads c. quick breads d. yeast bread
______13. Bread raised by chemical action of baking powder.
a. Focaccia b. pita c. quick breads d. rye breads
______14. An Italian bread, a cousin of pizza, an inch or more thick and very rich in olive oil.
a. Foccacia b. lavash c. tortillas d. white bread
______15. A heavy and a hearty flavor bread that goes with so many types of meat and condiments.
a. Lavash b. rye bread c. white bread d. whole wheat bread
______16. It moisten the bread and compliments the flavor of other ingredients.
a. Bread b. cheese c. spreads d. vegetables
______17. Maybe beef, pork and sausage product.
a. Condiments b. meat c. poultry d. spreads
______18. These are relishes olive oil and chutneys that give a lift to a sandwich.
a. Condimentsb. fish/shellfish c. meat d. spread
______19. Used to hold food for longer times and to store foods purchased in frozen from.
a. Chiller b. cooler c. freezer d. refrigerator
______20. It is the most important principle for sandwich safety after preparation to avoid spoilage.
a. 4-40-140 b. 4-140-40 c. 40-140-4 d. 140-4-40

II – Give an example for each types of bread. Write your answer on the box provided.

YEAST BREADS BUNS/ROLLS FLAT BREADS QUICK BREADS

21. 24. 26. 29.
22 25. 27. 30
23 28

III – MODEFIED TRUE OR FALSE: Write TRUE if the statement is correct and write FALSE if it is incorrect. Underline the
word that makes the statements false.
______31. Normally the sandwich has to be served as soon as prepared.
______32. When cutting bread, keep slices together in pairs so that they will fit together.
______33. Always select fresh bread that has a close smooth crumb and good flavor and moistures.
______34. Apply spread on bread evenly to prevent sogginess, then put in the prepared filling.
______35. Packing must be clearly labeled with the product descriptions, use by date and storage requirements.
_____36. Chilling is the process of preserving perishable foods.
_____37. Storing sandwiches is one of the most important activities after preparation to avoid spoilage.
_____38. Don’t wrap the sandwiches to prevent the bread from drying out.
_____39. Cheese are sliced thinly, firm texture, and act as binder, moistener of other ingredients.
_____40. Butter is a permanent suspension of egg yolks, oil and vinegar or lemon juice.
_____41. The purpose of spread is to protect the bread from soaking up moisture from the filling.
_____42. A small electric kitchen appliance designed to toast multiple types of bread is microwave oven.
_____43. Garnish is important to the look of the sandwich.
_____44. Plate pinwheel sandwiches in a rectangular design on a platter.
_____45. All sandwiches should be stored at recommended chill temperatures 0.5 C, soon after packing.

IV – (46-50) PREPARING SANDWICHES: Write down the ingredients and procedure in making cold/hot sandwiches that
you have learned. Choose only one.

GOODLUCK AND GODBLESS!!

Ma’am Myles and Ma’am Sison

Grade -9
Mahogany
Yakal
Ipil
Malaruhat
Acacia
Narra
Gmelina
Almasiga
Dao
Banaba