Schools Division Office – Manila
ELPIDIO QUIRINO HIGH SCHOOL
Bacood St., Sta Mesa, Manila
3rd QUARTER EXAMINATION
AY. 2022-2023
GRADE 9 COOKERY
I. Multiple Choice: Read the following questions carefully. Select the letter of the correct answer and
write it in your answer sheet.
1.) What is an item of food commonly consisting of two pieces of bread with meat, cheese, or other filling between
them?
a. smorgasbord
c. sandwich
b. pudding
d. entree
2.) Which tool is used to measure serving of soft foods, such as filling ice cream, and mashed potato?
a. potato masher
c. scoops or dipper
b. scooper
d. baster
3.) There are many kinds of kitchen knives, each with a special use. Which one is used to cut thick sandwiches?
a. butcher knife
b. filleting knife
c. paring knife
d. sandwich knife
4.) Comes in wood and plastic that is used to protect the table when slicing bread.
a. Cutting Board
c. Sandwich Spatula
b. Measuring spoons
d. Serrated Knife
5.) A plastic, serrated edge knife that is designed to slice lettuce without causing the edges to turn brown.
a. Lettuce Knife
c. Bread Toaster
b. Mixing Spoon
d. Grill
6.) Which tool is used to grate cheese, and other ingredients that increases the palatability of sandwiches?
a. Grater
c. Bread Toaster
b. Mixing Spoon
d. Grill
7.) A small knife with a blunt edged blade that is used to apply spreads such as butter on bread.
a. butter knife
b. filleting knife
c. paring knife
d. sandwich knife
8.) What do you call an equipment for sandwich making that is used for browning or glazing the tops of sandwiches?
a. Cutting Board
c. Salamanders
b. Chillers
d. Microwave Oven
9.) What is an ingredient that is used for sandwiches that provide the base or structure to sandwiches?
a. spreads
c. vegetables
b. cheese
d. breads
10.) These refers to cheddar, cream cheese, and Edam which give a sandwich a good flavor and pleasant texture.
a. spreads
c. vegetables
b. cheese
d. breads
11.) What is an ingredient which should be crisped and proportion to the size of the sandwich, such as lettuce, tomatoes
and cucumbers?
a. spreads
c. vegetables
b. cheese
d. breads
12.) A filling which may be come from roasted beef, pork and cured meat products to form the sandwich.
a. poultry
c. fish
b. cheese
d. meats
13.) What is a filling which may come from chicken or turkey breasts characterized by delicate golden brown surfaces?
a. poultry
c. fish
b. cheese
d. meats
14.) Which of the following fillings that used popular ingredients such as tuna, sardines, and cream dory?
a. poultry
c. fish
b. cheese
d. meats
15.) Basic component of sandwich upon which the ingredients are placed, consists of some form bread.
a. base
c. filling
b. moistening agent
d. emulsifier
16.) Which of the following basic component of sandwich provides protection between the filling and the structure,
preventing the filling from softening?
a. base
c. filling
b. moistening agent
d. emulsifier
17.) Basic component of sandwich that consists of one or more ingredients that are stacked or folded within to form the
sandwich.
a. base
c. filling
b. moistening agent
d. emulsifier
18.) What type of sandwich that make use of one kind of bread with the filling on top?
a. regular cold sandwich
c. tea sandwich
b. pinwheel
d. open-faced sandwich
19.) What type of sandwich which are small fancy sandwiches made from light, delicate ingredients and bread that has
been trimmed of crusts?
a. regular cold sandwich
c. tea sandwich
b. pinwheel
d. open-faced sandwich
20.) What type of sandwich that is plain made up of two slices of bread, preferably a day-old bread, on which butter can
be readily spread?
a. regular cold sandwich
c. tea sandwich
b. pinwheel
d. open-faced sandwich
21.) This sandwich are made of bread cut lengthwise about 3/8 inch thick, filled with spread and fillings, and rolled up
like a jelly roll. What type of sandwich is this?
a. regular cold sandwich
c. tea sandwich
b. pinwheel
d. open-faced sandwich
22.) A type of sandwich that is made with more than two slices of bread and with several ingredients in the filling.
a. multi-decker
c. grilled sandwich
b. wrapped
d. deep fried sandwich
23.) What type of sandwich in which the fillings are wrapped?
a. multi-decker
c. grilled sandwich
b. wrapped
d. deep fried sandwich
24.) What do you call a sandwich that are buttered on the outside and browned on the griddle, or in a Panini grill?
a. multi-decker
c. grilled sandwich
b. wrapped
d. deep fried sandwich
25.) This sandwich is made by dipping in a beaten egg, bread crumbs, and deep fried.
a. multi-decker
c. grilled sandwich
b. wrapped
d. deep fried sandwich
26.) What type of bread which are long rectangular loaves that provide square slices?
a. white bread
c. rye bread
b. whole wheat bread
d. sandwich rolls
27.) This bread is nutritionally superior to white bread, more compact and brownish in color.
a. white bread
c. rye bread
b. whole wheat bread
d. sandwich rolls
28.) What type of bread which is heavy and hearty in flavor that goes with so many types of meat and condiments?
a. white bread
c. rye bread
b. whole wheat bread
d. sandwich rolls
29.) A soft type of bread that is used in hamburger and hot dog sandwiches. What is this?
a. white bread
c. rye bread
b. whole wheat bread
d. sandwich rolls
30.) These breads includes sourdough and ciabatta, which works well for grilled sandwiches.
a. rye bread
c. French and Italian breads
b. white bread
d. sandwich rolls
31.) This comes in both white and whole wheat. As the flat bread bakes, it puffs up, forming a pocket that is perfect for
stuffing.
a. Pita
c. Lavash
b. Focaccia
d. Tortillas
32.) What do you call a flat Italian bread, a cousin of pizza an inch or more thick and very rich in olive oil?
a. Pita
c. Lavash
b. Focaccia
d. Tortillas
33.) A small and rectangular, when softened in water, can be rolled around a stuffing to make a pinwheel shaped
sandwich. What is this?
a. Pita
c. Lavash
b. Focaccia
d. Tortillas
34.) Which of the following is an unleavened round corn meal baked on a hot stone that is used for quesadillas and
burritos?
a. Pita
c. Lavash
b. Focaccia
d. Tortillas
35.) What do you call breads that are raised by chemical action of baking powder or baking soda?
a. Lavash
c. tortillas
b. quick breads
d. Pita
36.) What type of fillings that refers to ingredients such as sliced or cooked meat, poultry and cheese?
a. dry fillings
c. sweet fillings
b. moist fillings
d. savory fillings
37.) What type of fillings that refers to ingredients mixed with salad dressing or mayonnaise?
a. dry fillings
c. sweet fillings
b. moist fillings
d. savory fillings
38.) What meat fillings that includes sliced roast beef, hamburger patties, and corned beef?
a. beef products
c. poultry
b. pork products
d. sausage products
39.) What meat fillings that includes roast pork, pork barbeque, ham and bacon?
a. beef products
c. poultry
b. pork products
d. sausage products
40.) What meat fillings that includes turkey breasts, or chicken fillet?
a. beef products
c. poultry
b. pork products
d. sausage products
41.) What meat fillings that includes hot dog, or longganiza?
a. beef products
c. poultry
b. pork products
d. sausage products
42.) These fillings refers to tuna, sardines, smoked salmon, and shrimp.
a. seafood fillings
c. mayonnaise based salad
b. vegetable items
d. miscellaneous
43.) The most popular salads for sandwich fillings are egg salad, tuna salad, and chicken salad.
a. seafood fillings
c. mayonnaise based salad
b. vegetable items
d. miscellaneous
44.) Lettuce, tomato and onion are dispensable in sandwich production.
a. seafood fillings
c. mayonnaise based salad
b. vegetable items
d. miscellaneous
45.) These fillings may include peanut butter, jelly and nuts.
a. seafood fillings
c. mayonnaise based salad
b. vegetable items
d. miscellaneous fillings
46.) Which of the following is not the purpose of spreads in sandwich making?
a. adds flavor
c. to let go of the filling and bread
b. adds moisture
d. protect the bread from soaking the filling
47.) This spread protects the bread from moisture. You may soften this by simply letting it stand in a room temperature.
a. butter
c. pesto
b. mayonnaise
d. mustard
48.) What spread that is used to contribute more flavor and is often preferred to butter?
a. butter
c. pesto
b. mayonnaise
d. mustard
49.) What do you call a spreadable condiment used in a sandwich made from the pungent seeds of herbs belonging to
the family of Brassicaceae which contains several antioxidants?
a. butter
c. pesto
b. mayonnaise
d. mustard
50.) A sauce used as a spread that traditionally consists of crushed garlic, basil leaves, olive oil and hard cheese?
a. butter
c. pesto
b. mayonnaise
d. mustard
51.) Which of the following corresponds with the word ‘soggy’?
a. hard
c. spicy
b. mushy
d. dry
52.) Spreads act as a barrier that keep excess moisture from seeping into the bread. Which one is classified as ‘spread’?
a. baguette
c. burger patty
b. relish
d. lavash
53.) This ingredient also keeps the moisture out of the bread as you brush it thinly of each side of bread.
a. butter
c. ciabatta
b. kale
d. pita
54.) When it is considered as the best and ideal time to assemble and pack a sandwich components?
a. one week before service
c. at service time
b. the night before service
d. one day before service
55.) Which of the following can make the bread soggy?
a. the slathering of butter
c. toasting of bread
b. inclusion of warm ingredients
d. the brushing of margarine
56.) This process is necessary to proportion the weight, scoop, and the slice of food of items in a sandwich, like ham.
a. weight control
c. portion control
b. scoop control
d. temperature control
57.) What is a decoration or embellishment used for presenting sandwiches?
a. divestment
c. spreads
b. maleficence
d. garnish
58.) Which of the following is not an edible garnish for sandwich?
a. lemon twist
c. tomato flower
b. parsley
d. flag pick
59.) It is the most important principle for sandwich safety after preparation to avoid spoilage.
a. 4 – 40 - 140
c. 140 – 4 - 40
b. 4- 140 – 40
d. 40 – 140 - 4
60.) All sandwiches should be stored at recommended chill temperature soon after packing. How much temperature it
should be?
a. -5°C
c. 41°C
b. 40.5°C
d. 0.5°C
KEY TO CORRECTIONS (Grade 9)
1. A
2. B
3. D
4. A
5. A
6. A
7. A
8. C
9. D
10. B
11. C
12. D
13. A
14. C
15. A
16. B
17. C
18. D
19. C
20. A
21. B
22. A
23. B
24. C
25. D
26. A
27. B
28. C
29. D
30. C
31. A
32. B
33. C
34. D
35. B
36. A
37. B
38. A
39. B
40. C
41 D
42. A
43. C
44. B
45. D
46. C
47. A
48. B
49. D
50. C
51. B
52. B
53. A
54. C
55. B
56. C
57. D
58. D
59. A
60. D