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Tle Practice Exam

This document provides a practice exam for a TLE (Technology and Livelihood Education) class focusing on sandwiches. It includes multiple choice questions, fill-in-the-blank identification questions, and short answer questions about sandwiches. The exam covers topics like sandwich safety, tools used in sandwich making, common sandwich ingredients, types of breads and fillings, standard recipes, proper storage and packaging techniques.

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Cryztel Almogela
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283 views4 pages

Tle Practice Exam

This document provides a practice exam for a TLE (Technology and Livelihood Education) class focusing on sandwiches. It includes multiple choice questions, fill-in-the-blank identification questions, and short answer questions about sandwiches. The exam covers topics like sandwich safety, tools used in sandwich making, common sandwich ingredients, types of breads and fillings, standard recipes, proper storage and packaging techniques.

Uploaded by

Cryztel Almogela
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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TLE PRACTICE EXAM (QUARTER 3)

A. Directions: Multiple Choice. Read the statement carefully then choose


the answer that best describes the statement. Write your answer on
your test notebook.
_______1. It is the most important principle for sandwich safety after preparation
to avoid spoilage.
c. 4 – 40 - 140 c. 140 – 4 - 40
d. 4- 140 – 40 d. 40 – 140 - 4
_______2. Which tool is used to measure serving of soft foods, such as filling ice
cream, and mashed potato?
a. potato masher c. scoops or dipper
b. scooper d. baster
_______3. There are many kinds of kitchen knives, each with a special use. Which
one is used to cut thick sandwiches?
a. Butcher knife c. Deli knife
b. Paring knife d. Sandwich knife
_______4. A small flat, round bladed utensil that is serrated on one side and
smooth on the other, used to apply food spreads over bread slices.
a. Cutting Board c. Sandwich Spatula
b. Measuring spoons d. Serrated Knife
________5. A plastic, serrated edge knife that is designed to slice lettuce without
causing the edges to turn brown.
A. Lettuce Knife C. Bread Toaster
B. Mixing Spoon D. Grill

B. Direction: Identify the following statements and write your answer on your
test notebook.
_________1. A knife with a sharp edge that has saw like notches or teeth used to slice bread, fruits and
vegetables.
_________2. It comes in wood and plastic, use to protect the table while slicing bread.
_________3. Pyrex bowls that are large enough to hold the ingredients while they are being mixed.
_________4. Used to combine ingredients.
_________5. A set of individual measuring spoons used to measure small quantities of ingredients.
_________6. Are flat heated surface or wheel where food is directly cooked.
_________7. A typically small electric kitchen appliance designed to toast multiple types of bread products.
_________8. A machine used to chill sandwiches and often foods.
C. Direction: Identify the following statements and write your answer on your
test notebook.
_________1. A staple food prepared by cooking a dough of flour and water and often additional ingredients.
_________2. Maybe beef, pork and sausage product.
_________3. Popular seafood which are highly perishable and should be kept chilled to moist as quality.
_________4. It moistens the bread and compliments the flavors of other ingredients.
_________5. These are relishes, olive oil and chutneys that give a lift to a sandwich.
_________6. Chicken or turkey breasts, tenderly cooked are seasoned.
_________7. These are indispensable in sandwich making because it add texture, flavor and color to
sandwich.
_________8. These are sliced thinly, firm texture, and act as binder, moistener of other ingredient.

D. Directions: Classify the following sandwiches either Hot or Cold sandwiches.


1. Chicken Wraps sandwich ______________________
2. Club sandwich _______________________
3. Tea sandwiches _______________________
4. Hamburgers _______________________
5. Toasted sandwiches _______________________
6. Burritos _______________________
7. Quesadillas _______________________
8. Pinwheel sandwiches _______________________
9. Hotdog sandwich _______________________
10. Chicken and veggie tortilla Sandwich _______________________

E. DIRECTION: Identify the types of bread being described below.


_______________1. The most commonly used bread for sandwiches.
_______________2. Classic bread is nutritionally superior to wheat bread, more compact and brown in color.
_______________3. Stronger tasting bread.
_______________4. Made from flattened, often unleavened bread.
_______________5. Are excellent choice for sandwich that comes in all sizes, shapes and textures.
_______________6. A flat bread with pocket that is perfect for stuffing.
_______________7. A very thin flat bread that is used for burritos and tacos.
_______________8. Breads raised by chemical action of baking powder.
_______________9. Unleavened cornmeal baked on a hot stone.
_______________10. A flat Italian bread cut into squares split and file.

F. IDENTIFICATION
______________1. Is necessary to proportionate the weight, scoop and slice of food items, like ham and
roasted beef.
______________2. It is a tool that you need in slicing proportioned meat.

______________3. For sandwich fillings, you need this tool and make sure that it does not exceed its edges.

______________4. is one of the most important activities after preparation wherein they are to be kept
properly to avoid spoilage.
______________5. consist of hot fillings, usually meats but sometimes fish, grilled vegetables, or other hot
items, between two slices of bread.
______________6. are small fancy sandwiches made from light, delicate ingredients and bread that has been
trimmed of crusts.
______________7. Are made with more than two slices of bread (or rolls split into more than two pieces) and
with several ingredients in the filling.
______________8. Are made by placing buttered or unbuttered bread on bread on a serving plate, covering it
with hot meat or other filling and topping with a sauce, gravy, cheese, or other topping.
______________9. A plain sandwich is made up of two slices of bread, preferably a day-old bread, toasted if
desired, and on which butter can be readily spread.
______________10. Smooth filling are ideal for this sandwich because they do not have bulk and can be
spread thinly.
______________11. Are sandwiches in which the fillings are wrapped, like a Mexican burrito, in a large flour
tortilla of similar flatbread.
______________12. Sandwiches that are made by dipping sandwiches in beaten egg and sometimes in bread
crumbs, and then deep-fry.
______________13. Flavored breads served with dips like quesadillas and burritos.
______________14. Make use of one kind of bread with the filling on top. The slices of white bread can be cut
into squares, triangles or rounds.
_____________15. a soft type bread that come in all sizes, shapes and textures. The softest include
hamburger buns and hot dog rolls.
II. Write the standard recipe for Clubhouse Sandwich

III. Fill in the blanks


_____________ 1. Place __________ on a separate tray from sandwich made with meat products.
_____________ 2. Plate pinwheel sandwiches in a ________ on a platter with the pin wheel filling facing
upward to show off the colors of the ingredients.
_____________ 3. Remember the basic formula _________ which means perishable foods should spend no
more than 4hours at a temperature between 40 and 140°F.
_____________ 4. Packing must be clearly ______ with the product description, use by date and storage
requirement.
_____________ 5. Cover each tray with _______r or cling wrap to prevent the sandwiches from drying out.
_____________ 6. To keep a number of unwrapped sandwiches just place a _______ in a shallow pan and
cover with wax paper.
_____________ 7. Keep bread tightly wrapped and in _______ wrapping.
_____________ 8. Spear the center of each sandwiches with a ______ if the sandwiches are layered, such as
club sandwiches or slices of submarine sandwiches.
_____________ 9. ______ with a scoop or spoon onto alternate rows of bread.
_____________ 10. Finish the sandwich with another piece of bread and put it in a preheated _____ oven for
about ______.

IV. Direction: Identify the storing techniques being described in the following

statements. Write your answers on your test notebook.


_____________1. It is used to package sandwich.

_____________2. Process of preserving perishable food on a large scale by means of refrigeration

_____________3. To draw, fold in order to cover

_____________4. Application of low temperature that changes the state of water in the food from liquid to solid
ice.
_____________5. To keep cold or cool.

_____________6. To refrigerate or to reduce the temperature of food

V. List the ingredients of each sandwich

Clubhouse Grilled Cheese Pinwheel Sandwich BLT Sandwich Submarine


Sandwich Sandwich Sandwich

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