3rd Periodical Examination in TLE 9 Cookery

3rd Periodical Examination in TLE 9 Cookery
Name:____________________________________Section:___________Date:_____________Score:___
I. Multiple Choices
Directions: Read the questions carefully. Encircle the letter of your best answer from the given choices
below.
1. It is the heart of the sandwich. It is place between or on top of bread. It provides flavor and body to
the sandwich. a. basec. filling b. breadd. spread
2. To mix two or more ingredients together until uniformly combined.
a. batterc. boil b. blendd. broil 3. Food product made of flour, sugar, shortening, salt and liquid leavened
by the action of yeast. a. blancmangec. egg custard b. breadd. meringue 4. To render water in the food
from liquid to solid. a. chillc. freeze b. coold. refrigerate 5. To cover with a thin layer, as to spread butter
or mayonnaise on bread. a. shredc. spread b. sliced. stuffed 6. The taste of this spread ranges from
sweet to spicy. a. butterc. mayonnaise b. cheesed. mustard 7. A semi-solid fat made by churning cream
and contain 80% of milk fat. a. butterc. mayonnaise b. cheesed. mustard 8. An emulsion of oil, egg yolk,
vinegar, mustard and sometimes seasoning, used as a dressing or spread. a. butterc. mayonnaise b.
cheesed. mustard 9. A small flat, round bladed utensil, that is serrated on one side and smooth on the
other, appearing somewhat like a round spatula. It is used to apply food spreads over bread slices. a.
deli knifec. sandwich spatula b. lettuce knifed. spatula 10. A long flexible blade with a rounded end, used
to level off ingredients in measuring cups and spoons and for spreading fillings on sandwiches. a. deli
knifec. sandwich spatula b. lettuce knifed. spatula
11. A small knife with a blunt edge blade that is used to apply spreads. a. butter knifec. paring knife b.
chef’s knifed. serrated knife 12. It is designed for thick sandwiches. It has an offset blade allowing ease
of slicing and handling. a. chef’s knifec. sandwich knife b. deli knifed. serrated knife 13. Plastic serrated
edge knife that is designed to slice salad greens without causing the edges to turn brown. a. chef’s
knifec. lettuce knife b. deli knifed. paring knife 14. A small knife with a straight, sharp blade that is
generally three to five inches long. It works well for peeling and coring foods or mincing and cutting
small items. a. chef’s knifec. lettuce knife b. deli knifed. paring knife 15. A sharp-bladed knife similar in
use to a deli knife, but shorter in length with a shorter blade depth in order to easily cut through smaller
to medium-sized sandwiches. a. chef’s knifec. sandwich knife b. deli knifed. serrated knife 16. A knife
with a saw-like notches or teeth. The blade is 5 to 10 inches long and is used to slice through the hard
crusts of bread. a. chef’s knifec. sandwich knife b. deli knifed. serrated knife 17. Used to separate liquid
from solid. a. funnelc. mixing bowl b. graterd. strainer 18. These are flat heated surfaces where food is
directly cooked. a. bread toasterc. oven b. grillsd. salamanders 19. These are equipment which is
enclosed in which food is heated by hot air or infrared radiation. a. bread toasterc. oven b. grillsd.
salamanders
20. Small broiler, use primarily for browning or glazing the tops of sandwiches. a. bread toasterc. oven b.
grillsd. salamanders 21. It comes in wood and plastic, it is used to protect the table when slicing bread.
a. cutting boardc. slicer b. salamandersd. utility tray 22. These are bowls that are large enough to hold
ingredients while they are being mixed. a. measuring cupc. mixing bowl b. measuring glassd. strainer 23.
It is used to scrape down sides of bowl and get mixture of fillings from pans. a. measuring spoonc.
rubber scraper b. mixing spoond. wire whisk 24. Used to slice foods more evenly and uniformly. a. chef’s
knifec. peeler b. paring knifed. slicer 25. A thermally insulated compartment used to store food at a
temperature below the ambient temperature of the room. a. bread toasterc. refrigerator b. microwave
ovend. storage box 26. One or two pieces of bread with filling. a. dessertc. salad b. sabayond. sandwich
27. It is meant to bind the sandwich providing an improvement of both flavour and texture. a. basec.
moistening agent b. fillingd. structure 28. It is the part upon which the ingredients are placed. a. fillingc.
spread b. moistening agentd. structure 29. It consists of ingredients that are stacked, layered or folded
on the structure. a. fillingc. spread b. moistening agentd. structure 30. It acts as the protective layer
between the filling and the structure. a. basec. moistening agent b. fillingd. structure 31. These are small
fancy sandwiches made from light ingredients and trimmed breads. a. grilled sandwichc. open faced
sandwich b. multi-deckerd. tea sandwich 32. A popular multi-decker sandwich. a. chicken BLT wrapsc.
grilled cheese sandwich b. clubhouse sandwichd. submarine sandwich 33. These sandwiches are made
by dipping sandwiches in beaten egg and sometimes in breadcrumbs, and then deep-fry. a. deep fried
sandwichc. open faced sandwich b. grilled sandwichd. tea sandwich 34. The most commonly used bread
for sandwiches. a. buns and rollsc. loaf bread b. flat breadsd. wraps 35. It is one of the most versatile
sandwich bread; it comes in various flavours and toast nicely. a. rye breadc. white bread b. sandwich
rolld. whole wheat bread 36. A soft type of bread that come in all sizes, shapes and textures. a.
focacciac. quick breads b. pitad. sandwich roll 37. A flat bread that puffs up when baked, and formed a
pocket that is perfect for stuffing. a. focacciac. pita b. lavashd. tortilla 38. A heavy and a hearty flavor
bread that goes with so many types of meat and condiments. a. rye breadc. white bread b. sandwich
rolld. whole wheat bread 39. A flat Italian bread that is very rich in olive oil. a. focacciac. pita b. lavashd.
tortilla 40. These breads are raised by chemical action of baking powder or baking soda and generally
more tender and crumbly than yeast bread. a. flat breadsc. quick breads b. loaf breadd. wraps

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2. To mix two or more ingredients together until uniformly combined.

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