Republic of the Philippines
Department of Education
Region III
Division of Bulacan
NORZAGARAY NATIONAL HIGH SCHOOL
Villarama St., Brgy. Poblacion, Norzagaray, Bulacan
PRE-TEST/POST TEST IN TLE – COOKERY 9
Name: ______________________________ Grade and Section ______________ Score: __________________
I. MULTIPLE CHOICE: Read the statement carefully. Write the letter of the correct answer on the space
provided.
_______ 1. These are long rectangular loaves that provide square slices.
_
a. White bread c. Rye bread
b. Whole Wheat Bread d. Sandwich rolls
_______ 2. It comes in all sizes, shapes and textures.
_
a. Rye bread c. Focaccia
b. Sandwich rolls d. Pita
_______ 3. A flat Italian bread, a cousin of pizza an inch or more thick and very rich in olive oil.
_
a. Tortillas c. Focaccia
b. lavash d. Pita
_______ 4. Corn or flour are unleavened round cornmeal breads baked on a hot stone. It ranges in
_ sizes from 6 inch – 14 inch or longer preferably used for quesadillas and burritos.
a. Focaccia c. Sandwich wraps
b. lavash d. Tortillas
_______ 5. A types of breads that are raised by chemical action of baking powder or baking soda like
_ biscuits, banana bread, carrot bread and generally more tender and crumbly that yeast
bread.
a. Yeast bread c. Flat breads
b. Buns and rolls d. Quick breads
_______ 6. It refers to ingredients mixed with salad dressings or mayonnaise.
_
a. Dry fillings c. Spread
b. Moist fillings d. Sandwich fillings
_______ 7. It includes tuna, sardines, smoked salmon, shrimp, anchovies, and fish fillets.
_
a. Beef products c. Seafood fillings
b. Sandwich cheeses d. Vegetable item
_______ 8. A sandwich fillings which includes cheddar types, swiss types, provolone, cream cheese
_ spread.
a. Sausage products c. Mayonnaise based salad
b. Sandwich cheeses d. Miscellaneous
_______ 9. It is the most popular sandwich fillings combination.
_
a. Egg and cheese c. Peanut butter and cheese
b. Corn beef and cucumber d. Chicken and egg
_______ 10. It protect the bread from soaking up moisture from the filling.
_
a. Fillings c. Breads
b. spreads d. Sandwiches
_______ 11. In making simple cold sandwiches, this sandwich needs to prepare and assemble
_ sandwich white bread, spreads like mayonnaise based salad and fillings like ham.
a. Ham sandwich c. Clubhouse sandwich
b. Hamburger d. Grilled cheese sandwich
_______ 12. The first procedure in this sandwich making is place the 3 slices of bread on a clean work
_ surface, spread tops with mayonnaise.
a. Pinwheel sandwiches c. BLT wrap
b. Clubhouse sandwich d. Submarine sandwich
_______ 13. Top the meat patty with another slice of cheese is the 6 th procedure in making this hot
_ sandwich.
a. Grilled cheese sandwich c. BLT Wrap
b. hamburger d. Submarine sandwich
_______ 14. The ingredients needed in making this sandwich are 1 slice cheddar cheese, 2 slices white
_ bread, and butter.
a. Hamburger c. Grilled cheese sandwich
b. Submarine sandwich d. Open-faced sandwich
_______ 15. This sandwich preparation needed to remove the crusts from the bread and flatten pieces
_ of bread with rolling pin once or twice.
a. Ham sandwich c. Pinwheel sandwich
b. hamburger d. Clubhouse sandwich
II. CLASSIFICATION: Classify the following sandwiches as to HOT and COLD sandwiches. Write your
answer on the space provided.
_______ 16. Hamburger
_
_______ 17. Pinwheel Sandwiches
_
_______ 18. Tea Sandwiches
_
_______ 19. Pitta Bread
_
_______ 20. Grilled Sandwiches
_
_______ 21. Deep Fried Sandwiches
_
_______ 22. Wrap/Rolled Sandwiches
_
_______ 23. Multi- Decker Sandwiches
_
_______ 24. Hot Open faced sandwiches
_
_______ 25. Regular cold sandwiches
_
III. IDENTIFICATION: Identify the ingredients in making sandwiches. Use the list of ingredients in the box.
Write your answer on the space provided.
Meat poultry cheese bread
Fish and shellfish spread condiments vegetables
_______ 26. Maybe beef, pork and sausage products.
_
_______ 27. These are relishes, olive oil and chutneys that give a lift to a sandwich.
_
_______ 28. These are indispensable in sandwich making because it add texture, flavor, and color to
_ sandwich.
_______ 29. Chicken or turkey breasts, tenderly cooked and seasoned.
_
_______ 30. It moisten the bread and compliment the flavor of other ingredients.
_
PREPARED BY: CHECKED BY:
ANTHONY P. PEREZ , MAIE LISA C. CRUZ, Ed. D.
Researcher Principal IV
Republic of the Philippines
Department of Education
Region III
Division of Bulacan
NORZAGARAY NATIONAL HIGH SCHOOL
Villarama St., Brgy. Poblacion, Norzagaray, Bulacan
PRE-TEST/POST TEST IN TLE – COOKERY 9
ANSWER KEY
1 A 16 HOT
2 B 17 COLD
3 C 18 COLD
4 D 19 COLD
5 D 20 HOT
6 B 21 HOT
7 C 22 COLD
8 B 23 COLD
9 A 24 HOT
10 B 25 COLD
11 A 26 MEAT
12 B 27 CONDIMENTS
13 B 28 VEGETABLES
14 C 29 POULTRY
15 C 30 SPREAD
PREPARED BY: CHECKED BY:
ANTHONY P. PEREZ, MAIE LISA C. CRUZ, Ed. D.
Researcher Principal IV