First Quarter Final Exam

TLE-9
Name: ______________________________________ Score: _____________
Teacher: ____________________________________ Date: ______________
I. Multiple Choice.
Direction: Read the following statements carefully then choose the best answer
from the given choices. Write only the letter of your answer in your answer sheet.

1. There are two types of fillings. What types of fillings is referred if ingredients are mixed
with salad dressing or mayonnaise?
a. dry fillings b. dry & moist fillings c. moist fillings d. mixed fillings

2. What type of sandwiches do filled rolls, focaccia or pita bread belong?

a. hot and cold sandwiches
b. cold sandwiches
c. hot sandwiches
d. rolled sandwiches

3. What is the last step in preparing a dish?

a. fillings b. spread c. base d. garnish

4. What storing technique is used to keep the food cold?

a. freezing b. chilling c. refrigeration d. icing

5. This is used to package sandwich.

a. wrapping b. packaging material c. foil d. ziplock

6. Zel bought bread from the store. She wants to slice it more evenly and uniformly. What
equipment for sandwich making will she use?
a. chef’s knife b. slicer c. cutting board d. bread knife

7. There are basic components of a sandwich. What component is acts as the protective
layer between the filling and the structure preventing the filling from softening or wetting
the bread?

a. structure or base b. filling c. moistening agent d. spread

8. Which of the following procedures for quantity green salads production is the last step to
do?
a. Add dressing before serving
b. Arrange salad plates on worktables
c. Prepare all ingredients
d. Refrigerate until serving

9. Which of the following ingredients is NOT used in making French Dressing?

a. egg yolk b. oil c. sugar d. vinegar

10. A salad tool used to remove excess water from the salad greens is the ______.
a. cutting boards
b. mixing bowl
c. salad server
d. salad spinner

11. What type of salad that can be served as a full meal because it contains substantial
portion of meat, poultry, seafood’s, fruits and vegetables?
a. Accompaniment salads
b. Appetizer salads
c. Dessert salads
d. Main course salads
12. Which type of knife is used in general food preparation?
a. cleaver knife c. paring knife
b. kitchen knife d. serrated knife

13. What is the abbreviation of microgram?

a. kg. c. mg.
b. mcg. d. ml.

14. What do you call the list of tools used to determine if the tools is still available or not
available?
a. accounting record c. maintenance list
b. inventory d. working list

15. How many degrees Fahrenheit to preheat the oven?

a. 120ºF c. 300ºF
b. 275ºF d. 325ºF

16. Why is it important to prepare the ingredients, tools and equipment before
cooking?
a. to avoid overlapping c. to have a good presentation
b. to finish the cooking on time d. to save time and travel

17. How do you get the accurate measurement of an ingredient?

a. by using proper and appropriate tools c. by using the scouring pad
b. by following the right procedures d. by converting it to common units

18. What is the most expensive egg in the market?

a. standard eggs c. free-range eggs
b. organic eggs d. chicken eggs

19. What grade of an egg is suitable for baking?

a. grade A b. grade AA c. grade B d. grade C
20. How many degrees fahrenheit is the proper storage of an egg?
a. 36ºF b. 37ºF c. 38ºF d. 35ºF

II. Directions: Arrange the following steps in preparing/making simple sandwiches

in chronological order by writing 1-6.

___ Arrange bread slices in the plate.

___ Spread the fillings into bread slices to the edge with desired spread.

___ On top of this, place ham or any desired filling

___ Arrange lettuce or other vegetable accompaniments on top of filling.

___ Place sandwich on sandwich bags or wrap in plastic wraps to maintain freshness.

___ Assemble necessary tools, utensils and ingredients including wrapping materials.

III. Direction: Fill in the blanks with correct word/group of words to complete the
statement. Choose your answer from the box below.

transition hot over-the-coal

fresh or preserved cold bite sized
 delicacies beverage frozen or chilled
in ice cream canapes hors d’oeures

Appetizers are an assortment of _____________ served in small or

____________ portions. They provide a natural _____________ to the main meal
which can be served according to temperature, that is they can be served
____________or _____________ grilled ______________ while beverage like punch,
juice, and wine should be served _________________. Fruit appetizers can be served
______________, _____________, and ______________.

IV. Essay Test.

Direction: Answer the following questions below.

1. Why are appetizers served before the main meal?

_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
____________________________.
2. What is the difference between hot appetizers from cold appetizers?

_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_____________________________.

3. What is the role of sandwich in our meal?

_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
____________________________.

4. How can you make sandwiches appealing to costumers? Cite three ways.
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
__________________________.

V. Performance Test.
Direction: Demonstrate how to make an appetizer. (50 points)

CRITERIA
Use of tools, Application of Safety/ work Speed / time Total
equipments procedure habits 5% 50%
and materials 30% 5%
10 %