Third Periodical Test 2023-2024 PDF

**NAME:\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_YEAR/SECTION**: \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_**DATE: \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_** **Direction: Read each item carefully. Choose and write the letter of the best answer on your answer sheet.** 1.A popular and convenient lunchtime s...

**NAME:\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_YEAR/SECTION**: \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_**DATE: \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_** **Direction: Read each item carefully. Choose and write the letter of the best answer on your answer sheet.** 1.A popular and convenient lunchtime snack that can be swiftly prepared and served, and it\'s adaptable to so many different flavors and nutritional needs. This is the term used to describe \_\_\_\_\_\_\_\_\_\_\_\_. A. Cake B. Egg pie C. Fries D. Sandwich 2\. As a member of your class\'s group, you are responsible for bringing one of the tools and utensils for making sandwiches, which is a small knife that is usually three to five inches long and is mostly used to core, peel, and segment various fruits and vegetables. Which option from the list below will you bring? 3\. You and your sister made the decision to bake cookies and sell them thru social media. How can you entice clients to buy your baked cookies by making them more appealing to their eyes? 4\. Janice is looking to purchase a small broiler that is primarily used for browning or glazing the tops of sandwiches because it is frequently utilized to give bread a good brown crust. How can you assist her in selecting the appropriate equipment? 5\. Which of the following ingredients for making sandwiches is generated by coagulation of the milk protein casein and comes in a variety of flavors and textures? 6\. Wilma is a participant in the quiz bee competition. The given question refers to a spice or sauce that is added to food, such as olive oil, relishes, and chutneys, to enhance the flavor. What is the appropriate answer? 7\. Poultry is a term used to describe domestic fowls that are reared for meat or eggs. Which one of the following is not a member of the group? 8\. How can you determine the difference between a cold and a hot sandwich? 9\. They\'re small, elegant sandwiches constructed with light and delicate fillings and crusts trimmed from the bread. A finger sandwich is referred to as which of the following? A. Multi-decker Sandwiches B. Regular Cold Sandwiches C. Tea Sandwiches D. Wrap/Rolled Sandwiches 10\. Jane is making \"stuffed rolls, focaccia, or pita bread,\" which falls under the category of \"hot sandwiches,\" but she is having trouble deciding on the correct ingredients. What can you do to help her? A. Tell her to make dips like quesadillas with cheese, beef, and seasonings. B. Tell her to make a batter using an egg and bread crumbs, then deep-fry it. C. Tell her to make a toasted butter or margarine sandwich, then grill it in a hot oven. D. Tell her to make a sauce using melted cheese, milk, butter, and seasonings to add taste. 11\. What\'s the best way to describe \"Hot open-faced sandwiches?\" A. It is simple hot sandwiches composed of hot fillings. B. It is toasted sandwiches with two slices of bread with fillings. C. It is made by dipping sandwiches in beaten egg and sometimes in bread crumbs. D. It is made by placing buttered or unbuttered bread covering with hot meat or other hot fillings. 12\. Which of the following does not fit in the \"cold sandwiches\" category? A. Filled rolls, focaccia or pita bread B. Multi-decker Sandwiches C. Open-Faced Sandwiches D. Tea Sandwiches 13\. Your friend is from Mexico and is spending his vacation with you. He requests that you purchase a wrap sandwich, which is constructed from a soft flat bread that resembles a huge flour tortilla wound around a filling. What type of bread are you planning to purchase? 14\. Quick breads like biscuits, banana bread, and carrot bread are often more tender and crumbly than yeast bread. It\'s ideal for tea sandwiches because it has a sweeter flavor. In order to manufacture \"quick breads,\" what chemical leavening agent is used? 15\. This form of \"flat bread\" is a small, rectangular, thin, soft or crisp flatbread that is baked in a tandoor with flour, water, yeast, and salt. What kind of \"flat bread\" is this? 16\. What is the primary purpose of portion control in sandwich preparation?\ A. To make sandwiches look aesthetically pleasing\ B. To ensure consistent weight and measurements of ingredients\ C. To reduce preparation time\ D. To increase sandwich prices 17\. Which temperature range should be avoided according to the 4-40-140 formula?\ A. Below 40°F B. Between 40°F and 140°F\ C. Above 140°F D. Between 32°F and 40°F 18\. How long can perishable foods safely remain at room temperature?\ A. 6 hours B. 2 hours\ C. 8 hours D. 4 hours 19\. Which tool is essential for portioning meat in sandwich preparation?\ A. Measuring cup B. Kitchen scissors 20\. What is the purpose of using scoops for sandwich fillings?\ A. To speed up preparation B. To ensure proper portioning\ C. To mix ingredients D. Measuring temperature 21\. How are sliced items typically portioned?\ A. By volume only B. By count and weight\ C. By temperature D. By color 22\. Where should bread be stored in relation to kitchen equipment?\ A. Next to the oven B. Away from ovens and hot equipment\ C. Above the stove D. Near heating vents 23\. How should frozen bread be thawed?\ A. Unwrap and thaw at room temperature B. Thaw in microwave\ C. Thaw without unwrapping D. Thaw in hot water 24\. What should be placed between layers of sandwiches during storage?\ A. Aluminum foil B. Plastic wrap\ C. Paper towels D. Wax paper 25\. At what temperature does freezing occur?\ A. 4040°F B. 4545°F C. 3232°F D. 3535°F 26\. What is cold storage defined as?\ A. Storing at exactly 0°C B. Preserving food below freezing point\ C. Preserving food above freezing point D. Storing at room temperature 27\. What is the essential portion control in sandwich preparation? A. Knife and Fork B. Blender and Pan C. Chopsticks and bowl D, Slicer and Scoop 28\. How should sandwiches be arranged on a platter to enhance presentation? A. By color, from light to dark B. Randomly scattered C. In a spiral or rows with garnishes D. By size smallest to largest 29\. What is the role of a toothpick in sandwich presentation? A. To keep the sandwich intact B. Measuring Thickness C. To serve as decoration D. To add flavor 30\. What is the first step in organizing sandwich platter? A. Arrange by thickness B. Stack vertically C. Spread leaf lettuce on the tray Float in water 31\. Different fillings, such as meat and poultry, can be used independently or in combination. Which of the following are examples of fillings made of meat and poultry? 32\. Cheese is a dairy product made from milk and made by coagulating the milk protein casein into a variety of flavors, textures, and shapes. The following is a list of sandwich cheeses, with the exception of? 33\. Which category of filling is mixed with salad dressing or mayonnaise?\ A. Dry fillings B. Mixed fillings C. Moist fillings D. Wet fillings 34\. What is the main purpose of spreads in sandwich making?\ A. To add calories B. To make the sandwich bigger\ C. To protect bread from moisture D. To make the sandwich cheaper 35\. What type of sandwich is made by placing hot meat on buttered bread? 36\. What is the function of a serrated knife? 37\. What is the primary purpose of using mayonnaise, mustard, and butter in sandwiches? 38\. What should be done to maintain the quality of fish and shellfish in sandwiches? 39\. What type of sandwich is characterized by being eaten with a knife and fork due to its hot filling? 40\. What type of equipment is primarily used for browning or glazing the tops of sandwiches? **Prepared Review Checked Noted** Joan G. Madrid Imelda J. Semsem Roselle D. Dungca Gil V. Tiongco **Grade 9 Teacher Master Teacher I Head Teacher I Principal IV**