Campao Oriental High School Campao Oriental, Getafe, Bohol: Cookery 9 Assessment

CAMPAO ORIENTAL HIGH SCHOOL
Campao oriental, Getafe, Bohol
Name: ___________________
Grade/ Level: _____________
Section; __________________
COOKERY 9
ASSESSMENT
TEST I: Direction: Below are statements describing the types of ingredients used in the
preparation of sandwiches. Choose the correct word/term from the box and write your
answer on the space provided before the number.
*Breads *Fish and shellfish *Miscellaneous *Condiments
*Cheese *Meats *Vegetables *Spreads *Open-faced sandwiches
* Multi-decker *Grilled sandwiches *Pinwheel sandwiches *Club Sandwich
*Fillings *Spreads *Double decker *Tea sandwiches *Quick breads
______________1. It is staple food prepared by cooking a dough of flour and water and
often additional ingredients.
______________2. It may be beef, pork and sausage product.
______________3. It is a 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. These are indispensable in sandwich making, and it adds texture,
flavor and color to the sandwich.
_____________7. These are sliced thinly, firm texture, and act as binder, moistener of
other ingredients.
______________8. A mixture of ingredients place between the slices of bread.
_____________9. A bread made with chemical leaveners like baking powders and
baking soda.
______________10. These are fruit, fresh or dried, jam, jelly, peanut butter, eggs and
nuts that add flavor, texture and color to sandwich production.
______________11. A sandwich made from three slices of toast filled with sliced meat
or poultry, bacon, lettuce and tomatoes.
______________12. Single slice bread or roll topped with hot or cold fillings or toppings.
______________13. Made by using three or more slices of bread, two or more layers of
filling can be incorporated.
______________ 14. These are small fancy sandwiches made from light, delicate
ingredients and bread that has been trimmed of crusts.
______________ 15. It is also called toasted sandwich.
TEST II: Directions: Assuming that you are going to prepare sandwiches. What
method are you going to use in preparing the following sandwiches shown in the
pictures below? Give the name first and then classify them as to whether they are Hot
or cold sandwiches.
Example: Hotdog Sandwich – Cold
1. ___________________-_______ 6. ______________-_______
2.___________________-_______ 7.________________-______
3.____________________-______ 8._________________-____
4.____________________-_______ 9.________________-_____
5.___________________-_______ 10.________________-___
*Egg Sandwich *Pinwheel Sandwich
*Multi-decker Sandwich (Clubhouse) * Grilled Sandwich
*. Hot Open-Faced sandwich *Wrapped/Rolled sandwich

*Tea Sandwiches *Hamburger
A- Base B- Moistening Agent C- Filling
*Egg Sandwich *Submarine Sandwich
TEST III. Direction: Given the different sandwich ingredients below, identify
them as what component they belong:
1. White Bread =_______________ 9. Cheddar cheese =______________

2. Mayonnaise = _______________ 10. Tortillas =______________
3. Lettuce =________________ 11. Egg and Cheese =______________
4. Ham =________________ 12. Tomatoes =_____________
5. Foccacia =________________ 13. Sandwich roll =_____________
6. Cucumber =________________ 14. Smoked Salmon =_____________
7. Chicken Salad=________________ 15. Jelly =_____________
8. Peanut Butter =________________ 16. Prawn Mayonnaise=___________
TEST IV. MULTIPLE CHOICE: Direction: Choose the letter of the best answer. Write
the chosen letter on a separate sheet of paper.
1. It is the part upon which the ingredients are placed.

A. base C. filling
B. moistening agent D. garnish
2. It consists of one or more ingredients that are stacked, layered, or folded to form the
sandwich.
A. base C. filling
B. moistening agent D. garnish
3. It is the most commonly used bread for sandwiches.

A. Quick breads C. Flat Breads
B. Yeast Breads D. Buns and rolls
4. It is a classic bread for sandwiches which is nutritionally superior, tastes better,

and has more interesting textures, slightly more compact and brownish in color.
A. White bread C. Rye bread
B. Whole wheat bread D. French bread
5. It is unleavened round corn meal breads baked on a hot stone, size ranges from 4-6
inches or larger preferably used for quesadillas and burritos.
A. Focaccia C. Pita
B. Lavash D. Tortilla
6. The following are purposes of spreads EXCEPT one.

A. To protect the bread from soaking the moisture from the filling.
B. To add flavor.
C. They add moisture.
D. They provide the crisp texture.
7. These breads are raised by chemical reaction of baking powder or baking soda.
A. Yeast breads C. Flat breads
B. Buns and Rolls D. Quick Breads
8. It is the heart of the sandwich.

A. base C. moistening agent
B. filling D. garnish
9. It refers to ingredients such as sliced or cooked meat, poultry and cheese.

A. Base C. Moist Filling
B. Dry Filling D. Spreads
10. These are indispensable in sandwich production.

A. Cheese C. Fish and shellfish
B. Vegetables D. Meats
11. These refer to tuna, sardines, smoked salmon, shrimps, and anchovies used as
fillings.
A. Meat and poultry C. Vegetable items
B. Seafood fillings D. Miscellaneous
12. These are smooth and shiny coating to sandwiches to make them look attractive
and appealing to the eyes.
A. Glazes C. Spreads
B. Sauces D. Fillings
13. Why is mayonnaise often preferred to butter as a spread?

A. It is cheaper C. It contributes more flavor.
B. It is readily available. D. It is white in color.
14. It refers to thick liquids served with food, usually savory dishes, to add moistness
and flavor.
A. glazes C. spreads
B. sauces D. fillings
TEST V. IDENTIFICATION. Identify the following ingredients as to what component

they belong. Write the letter only.
A- Base
B- Moistening Agent
C- Filling
15. Lavash - ___________
16. Mayonnaise - ___________
17. Egg and Bacon - ___________
18. Peanut Butter and Jelly-____________
19. Hotdog Rolls - _____________
20. BLT-Bacon Lettuce and Tomatoes-___

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CAMPAO ORIENTAL HIGH SCHOOL

Campao oriental, Getafe, Bohol

*Breads *Fish and shellfish *Miscellaneous *Condiments

*Cheese *Meats *Vegetables *Spreads *Open-faced sandwiches

* Multi-decker *Grilled sandwiches *Pinwheel sandwiches *Club Sandwich

*Fillings *Spreads *Double decker *Tea sandwiches *Quick breads

______________2. It may be beef, pork and sausage product.

______________3. It is a popular seafood which are highly perishable and should be

______________4. It moistens the bread and compliments the flavors of other

Example: Hotdog Sandwich – Cold

*. Hot Open-Faced sandwich *Wrapped/Rolled sandwich

1. White Bread =_______________ 9. Cheddar cheese =______________

1. It is the part upon which the ingredients are placed.

3. It is the most commonly used bread for sandwiches.

4. It is a classic bread for sandwiches which is nutritionally superior, tastes better,

6. The following are purposes of spreads EXCEPT one.

8. It is the heart of the sandwich.

9. It refers to ingredients such as sliced or cooked meat, poultry and cheese.

10. These are indispensable in sandwich production.

13. Why is mayonnaise often preferred to butter as a spread?

TEST V. IDENTIFICATION. Identify the following ingredients as to what component

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Breads Fish and shellfish Miscellaneous Condiments

Cheese Meats Vegetables Spreads *Open-faced sandwiches

* Multi-decker Grilled sandwiches Pinwheel sandwiches *Club Sandwich

Fillings Spreads Double decker Tea sandwiches *Quick breads

. Hot Open-Faced sandwich Wrapped/Rolled sandwich

1. White Bread =_ 9. Cheddar cheese =