3rd Unit Test in TLE Cookery 9

3 Unit Test in TLE Cookery 9
rd
Directions: Read the following
questions carefully and select the best
answer that describes the statement.
Write your answer on your answer sheet.

1. When is fresh bread easier
to cut?
-after frying
-when it has been chilled
-when it is frozen
-when it is fresh from the oven
2. Why is it BEST to slice lettuce using a
lettuce knife?
-It will cause the edges to curl up a bit.

-It won’t cause the edges to turn brown.
-It won’t lose any of the nutrients in the
lettuce.
-It will make the sandwich spread stick
longer to the lettuce
3. How does one keep cheese
sandwiches from drying out when not
yet served?
-cover and refrigerate

-store it at room temperature
-soak it in a bowl of water
-grate the cheese into pieces
4. Why is a serrated knife the best knife
to use when cutting hard crusts of
bread?
-it is pliable
-it has a round blade
-it has a plastic edge
-it has saw-like notches or teeth
5. How do bread differ from cakes?
-yeast is used as the leavening agent

-egg used as flavoring
-baking soda is used as leavening
agent
6. If you are going to brown the
top of sandwich, what
equipment will you use?
-bread toaster
-salamander
-oven
7. What will happen if you slice
the bread while it is still warm?
-It will deform the bread

-it will affect the taste
-the bread will become too soft
8. How will you cut a thick
sandwich?
-use chef’s knife
-use sandwich knife
-use deli knife
-use serrated knife
9. It is the part upon which the
ingredients are placed, consists
of some form of bread or dough
produce that is whole or sliced.
-body
-moistening agent
-base
-filling
10. It acts as the protective layer
between the filling and the
structure, preventing the filling
from softening or wetting the
bread.
-body
-moistening agent
-base
-filling
11. What would happen if you
do not add moistening agent to
your sandwich?
-sandwich will become bland
-sandwich will become crispy
-sandwich will get soggy
12. How would you differentiate hot
open sandwich from other
sandwiches?
-hot open-faced sandwiches are
eaten using fork and knife while
others can be eaten by hand
-hot open sandwiches use cold
fillings
-hot open-faced sandwiches use two
slice of bread
13. What best describe a tea sandwich?
-it is small in size
-these are small fancy sandwiches made

from light, delicate ingredients
-it is grilled.
14. A small electric appliance that uses
radiant heat to brown sliced bread into
toast
-bread toaster
-oven
-grills
-salamanders
15. These are made with more than
two slices of bread.
-multi-decker
-wrap
-pinwheel
-open-faced
16. What is the most commonly
used bread for sandwiches?
-rolls
-loaf bread
-gardenia bread
17. If you want to prepare a hearty
sandwich, you will choose this
type of bread.
-white bread
-rye bread
-wheat bread
18. These are made from flatten
often unleavened breads
-flat bread
-buns and rolls
-yeast bread
19. If you will prepare chicken
caesar pitas, what bread will you
choose?
-flat bread
-buns and rolls
-pita bread
20. Is one or two pieces of bread
with filling.
-dessert
-salad
-filling
-sandwich
21. It binds the sandwich
providing an improvement of both
flavor and texture.
-base
-moistening agent
-filling
22. These are very thin, flat breads
that are used for sandwich wraps,
burritos and tacos.
-pita
-wraps
-rolls
23. These breads are raised by
chemical action of baking powder
or baking soda
-easy bread
-quick bread
-cookies
-dough
24. If your bread is light and bland,
what type of fillings will you add to
your sandwich?
-dry fillings
-moist fillings
-flavorful fillings
25. These sandwiches are made by
dipping sandwiches in beaten egg and
sometimes in breadcrumbs, and then
deep-fry.
-deep fried sandwich

-grilled sandwich
-open faced sandwich
-tea sandwich
26. What is the first step in making
pinwheel sandwich?
-secure with toothpick

-flatten the breads
-remove the crust
-roll it up
27. An act of measuring the
amount of food needed for a
certain serving
-serving
-controlling
-portion control
-portioning
28. Why do we need to flatten the
bread in making pinwheel
sandwiches?
-to spread out the bread
-so that it can easily be roll.
-for added appeal
-just for fun
29. How do we portion control the
vegetables like onion and
tomatoes?
-by weight
-by size
-by slice
30. If you do not have scooper at
home, what can be the best
substitute for portioning spread?
-cups
-spoon
-measuring spoon
-weighing scale
31. How will you control the
portion of meat?
-by weight
-by size
-by slice
32. This should be sliced in equal
thickness to ensure consistent
portion
-tomato
-bread
-cheese
-lettuce
33. This is used to portion control
the meat
-measuring cup
-weighing scale
-measuring spoon
-counting the slice
34. If portioning is by
count, pay attention to the ______
to achieve proper thickness.
-weight
-slice
-appearance
-taste
35. This ingredients should be
separated from heat to avoid
discoloration and wilt.
-meat
-tomato
-lettuce
-cheese

3rd Unit Test in TLE Cookery 9

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3 Unit Test in TLE Cookery 9

Write your answer on your answer sheet.

-It will cause the edges to curl up a bit.

-cover and refrigerate

-yeast is used as the leavening agent

-It will deform the bread

-it is small in size

-these are small fancy sandwiches made

-deep fried sandwich

-secure with toothpick

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