3rd Quarter Exam Tle9

Republic of the Philippines
Department of Education
Region III – Central Luzon
Schools Division of Tarlac Province
Moncada North District
STA.MONICA INTEGRATED SCHOOL
School ID.: 501952
NAME:_____________________________________________ Date:________________
SUMMATIVE ASSESSMENT IN TLE 9 (COOKERY) – QUARTER 3

(S.Y. 2022-2023)
General Direction: 1. This is a 50 - item test. 2. CAREFULLY read each direction written in
every type of test. 3. Answer it in an hour 4. Strictly, no erasures. 5. NO CHEATING
I. Directions: Read carefully each statement and find the correct answer by writing the
letter of your choice before the number.
1.Which among the tools can we use to mix soft or liquid and with minced solid ingredients for
sandwiches? A. spatula B. whisk C. mixing spoon D. Rubber scraper
2. What impresses you with the use of cookie cutters in preparing sandwiches?
A. It’s customized sizes of bread. B. It’s trimmed edges of bread evenly.
C. It produces fancy shapes of sandwiches. D. It’s shapes and sizes of bread are uniformly cut.
3. You are cutting the meat thinly with extra care. What tool or equipment is appropriate for this food?
A. Slicer B. Chef C. Deli D. Serrated
4. A chef needs to be aware of cross contamination in preparing food ingredients, and to avoid this
he/she needs to follow color coding of this tool in the kitchen, what tool would this be?
A. Scissors B. Strainer C. Mixing bowl D. Cutting board
5. What makes the blade of serrated knife different with Chef knives?
A. Blade is blunt. B. Blade varied in sizes. C. Blade is double sided. D. Blade has saw-like
notches.
6. If the strainer is used to separate solid food from liquid, what Vegetable knife is used for?
A. It cores the vegetables. B. It peels vegetables quickly. C. It evenly cuts the vegetables.
D. It keeps away the browning in vegetables after cutting.
7. What equipment is used in browning or glazing the top of sandwiches?

A. oven B. Griddle C. Salamanders D. Microwave oven
8. How would freezer help in storing food ingredients for sandwiches?

A. It chills the food. B. The food is stored longer C. It keeps the food easier.
D. The food is easily thawed.
9. When I cut my meat and fishes into long slender pieces, I did___?
A. baton stripes B. ribbon C. sliver D. stripes
10.What technique is applied to food ingredients when they are cut into small bits using kitchen shear?
A. crushed B. minced C. shred D. snip
11.How would you do flakes in chicken meat for sandwich filling when practicing OHS?
A. Cut with the use of a knife. B. Shred with the use of a fork
C. Finely cut with grinder. D. Break with the use of bare hands.
12.Which of the following is the best example of trimming unwanted parts of food?
A. Removing residuals of bread. B. Cutting off crust edges of loaves.
C. taking away bones from meat. D. Coring the dark spots of vegetables.
13.This means to wrap around food ingredients with the dough or to flatten bread is___.
A. coated B. molded C. rolled D. stuffed
14.Distributing soft food ingredients thinly and evenly onto the surface of a bread or other forms of
bread is called___?
A. Baste spread B. filled C. garnish D. spread
15.What factor is being considered if food is served either hot or cold depending on the choice of the
costumer? A. content B. condition C. measure D. temperature
II. Directions: Classify the following sandwiches either Hot or Cold sandwiches. Write your
answer in your test notebook.
16. Chicken Wraps sandwich ______________________
17. Club sandwich _______________________
18. Tea sandwiches _______________________
19. Hamburgers _______________________
20. Toasted sandwiches _______________________
21. Burritos _______________________
22. Quesadillas _______________________
23. Pinwheel sandwiches _______________________
24. Hotdog sandwich _______________________
III. A. Directions: Identify the types of bread being described below. Write your answer in the
space provided.
_______________25. The most commonly used bread for sandwiches.
_______________26. Classic bread is nutritionally superior to wheat bread, more compact and brown
in color.
_______________27. Stronger tasting bread.
_______________38. Made from flattened, often unleavened bread.
_______________29. Are excellent choice for sandwich that comes in all sizes, shapes and textures.
_______________30. A flat bread with pocket that is perfect for stuffing.
_______________31. A very thin flat bread that is used for burritos and tacos.
_______________32. Breads raised by chemical action of baking powder.
_______________33. Unleavened cornmeal baked on a hot stone.
_______________34. A flat Italian bread cut into squares split and file.
B. Direction: Identify the storing techniques being described in the following statements.
_______________35. It is used to package sandwich.
_______________36. Process of preserving perishable food on a large scale by means of refrigeration
_______________37. To draw, fold in order to cover
_______________38. Application of low temperature that changes the state of water in the food from
liquid to solid ice.
_______________39. To keep cold or cool
_______________40. To refrigerate or to reduce the temperature of food
IV. Write the ingredients and steps in preparing and presenting clubhouse sandwich (41-50)
Prepared by : Checked by:
LEA S. SANTIAGO ALESSANDRO ROY S. ADSUARA, EdD

Subject Teacher School Principal

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Republic of the Philippines

SUMMATIVE ASSESSMENT IN TLE 9 (COOKERY) – QUARTER 3

7. What equipment is used in browning or glazing the top of sandwiches?

8. How would freezer help in storing food ingredients for sandwiches?

Prepared by : Checked by:

LEA S. SANTIAGO ALESSANDRO ROY S. ADSUARA, EdD

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