Republic of the Philippines

Department of Education
TABANGO NATIONAL HIGH SCHOOL
Tabango, Leyte
3rd Periodical Test in Technology and Livelihood Education Cookery 9
S.Y. 2017-2018

General Instructions: Read all the instructions carefully before answering the questions. All answers must be written clearly.

Test I. MULTIPLE CHOICE

Instruction: Read the following statement carefully. Write the letter of the correct answer.
1. Which of the following is not an example of a cold sandwich?
a. pinwheel b. tea sandwich c. filled rolls d. wrap sandwich
2. Which of the following examples of hot sandwiches wherein it is dip in beaten egg and sometimes in bread crumbs?
a. grilled b. focaccia c. hot open-face d. deep fried
3. Annie is making a fruit salad, she peeled apple as one of her ingredients in making salad, which of the following knife will she used in
peeling the apple?
a. butter knife b. paring knife c. sandwich knife d. serrated knife
4. Jia make a sandwich for her siblings and to make it more creative, she cut it into different shapes, which of the following tools disd
she used in cutting the sandwich?
a. cutters b. deli knife c. scissors d. butter knife
5. Which of the following tools is used for measuring liquid ingredients?
a. measuring glass b. individual cups c. measuring spoon d. measuring cup
6. Which of the following equipment in which food is heated by hot air or infrared radiation?
a. grills b. oven c. microwave oven d. salamanders
7. Which of the following is an example of flat bread?
a. rye bread b. white bread c. sandwich rolls d. focaccia bread
8.Which of the following is not the characteristics of a baked custard?
a. velvety smooth texture
b. rich and creamy consistency
c. firmness of shape
d. smooth,tender texture
9. Which of the following is an example of fruit cobblers?
a. apple pie b. mango float c. strawberry cupcake d. leche flan
10. The following are reasons for eating desserts and sweets, except?
a. are designed for romance
b. dessert is fattening
c. can be an opportunity to be creative
d. balances out meal
11. What do you call a dessert that are relatively simple to prepare and vary with sauces?
a. fruit cobblers b. custard c. puddings d. fruits
12. What do you call a dessert that have a depth of two or three inches and topped with biscuits?
a. fruit cobblers b. custard c. puddings d. fruits
13. Which of the following is not a quality points of egg whites?
a. pay particular attention to use by dates
b. should be fresh and A grade quality
c.if not been cleanly divided and contain traces, it will not whip up to satisfactory foam.
d. may be purchased in bulk frozen.
14. What do you call the ingredient that is used to sprinkle over fruit?
a. salt b. jelly powder c. milk powder d. sugar
15. What type of sugar should be used in dusting the top of desserts?
a. granulated sugar b. castor sugar c. brown sugar d. confectioner
16. Which of the following are the basis in evaluating quality points of batter?
i. made up from fresh ingredients iii. Flavoured with vanilla and other spices
ii. vary with taste and texture iv. Made often rested at room temperarture
a. i,ii and iii b. i,iii and iv c. ii,iii and iv d. i,ii and iv
17. Lea is making a mango float for her brother’s birthday tomorrow, after making the mango float, which of the following equipment will
Lea used to store her mango float?
a. freezer b. range c. chiller d. refrigerator
18. Which of the following is the recommended temperature of storing sandwich?
a. 0.5°C b. 0.15°C c. 0.25°C d. 0.50°C
19.What do you call the process of preserving perishable food on a large scale by means of refrigeration?
a. chilling b. refrigeration c. freezing d. cold storage
20. Which of the following are the most important principle of storing sandwiches?
i. kept properly to avoid cross contamination iii. Must place in lidded containers
 ii. must keep temperatures cool iv. Kept properly to avoid spoilage
a. ii,iii and iv b. i,ii and iv c. i,ii and iii d. i,iii and iv
21. Which of the following tools used when temperatures must be kept below boiling?
a. temperature scale b. double boiler c. whisks d. boiler
22. Which of the following is considered as simplest dessert?
a. fruits b. custard c. gelatine d. puddings
23. All of the following are characteristics of good fruit dessert, EXCEPT?
a. appetizing aroma
b. slightly chilled temperature
c. simple and attractive
d. moderately sweet
24. What is the process of putting your product into containers for easy distribution?
a. packaging b. labeling c. wrapping d. storing
25. Which of the following cannot be used as garnishing in dessert?
a. fruit b. nut c. chocolate d. flower
26. The following are proper storing of sandwich, EXCEPT?
a. keep bread tightly wrapped and in moisture proof wrapping.
b. wrap sandwich with aluminum foil
c.all sandwich should be stored at recommended chill temperature 0.25°C, soon after packing.
d. place a damp towel in shallow pan and cover with wax paper.
27. What will happen if the sandwich is not properly stored?
a. the sandwich will become tastier
b. bacteria may have multiplied to unsafe levels
c. it may avoid spoilage
d. sandwich will not be contaminated
28. The following are proper storing of unwrapped sandwiches, EXCEPT?
a. Place a damp towel in a shallow pan and cover with wax paper
b. arrange each layers of sandwich and put a damp towel between each layer.
c.put wax paper over the sandwich and cover it with a damp towel
d. cover the sandwich with wax paper
29. Which of the following is not an example of buns and rolls?
a. lavash b. French bread c. sandwich rolls d. Italian bread
30. Which of the following is an example of wrap bread?
a. focaccia b. tacos c. pandesal d. pita

Test II. IDENTIFICATION

A. Identify the given description of bread used for making sandwich.

31. It is stronger tasting bread than white and whole wheat.
32. A flat Italian bread and very rich in olive oil.
33. These bread are raised by chemical action of baking powder.
34. Can be rolled around a stuffing to make a pinwheel shaped sandwich.
35. Is a classic bread for sandwich, it is nutritionally superior to white bread.

B. Identify the following types of dessert based on the examples presented below.
36. Leche flan
37. Strawberry float
38. Fruit salad
39. Queso de bola
40. Chocolate shake

Test III. TRUE OR FALSE

41. To maintain the good quality of sandwich it must be separately wrapped in plastic or waxed paper.
42. The purpose of damp towel is to provide a moisture barrier to help prevent drying.
43. Unwrapped sandwich must be kept more than two days without chilling.
44. A pinch of salt helps the egg whites to whip up better.
45. Take eggs out of the refrigerator not prior to used, this way it will whisk up better and incorporate more air.

Test IV. ESSAY

Answer the following questions and explain in your own words.

(idea – 3 points, grammar – 2 points) 5 points each

46-50. It says “Dessert can be an opportunity to be creative”. How? In what way?

51-55. Why do we need to look for the quality points in selecting dessert ingredients?
56-60. Arrange the following procedures in making soft custard.
Gradually stir in the milk and cook on top of the double boiler for 5 minutes.
Test with a spoon to see if done. Add vanilla and cool quickly.
Serve in well-chilled glass dish or tall glass. Topped with whipped cream if desired.
Scald the milk in a sauce pan over low fire.
Combine the eggs, salt and sugar.