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Worksheets

TLE 9 LONG QUIZ

Total questions: 20

Worksheet time: 10mins

Name
Class
Date
1.

iT encloses food in material for physical, chemical, biological protection and resistance to tampering. It also provides information on the nutrition of the food being consumed.

a)

FOOD PACKAGING

b)

FOOD BOXES

c)

FOOD STORAGE

d)

NONE OF THE ABOVE

2.

It is a thin and transparent material made of cellulose, containing varying amounts of water and softener.

a)

ALLUMINUM FOIL

b)

PLASTIC

c)

CELLOPHANE

d)

THIN CANS

3.

Materials made from wood pulp.

a)

PLASTIC

b)

TISSUE

c)

PAPER

d)

NAPKIN

4.

This type of package is intended to contain the product directly. It will therefore be in direct contact with the goods.

a)

PRIMARY PACKAGING

b)

SECONDARY PACKAGING

c)

TERTIARY PACKAGING

d)

NOE OF THE ABOVE

5.

One of the oldest and most common methods of household food packaging. Fruits and vegetables are placed in glass jars and sealed in jars by heating the jars and then put a rubber stop jar on top of the jar.

a)

FOIL PACKAGING

b)

PAPER PACKAGING

c)

CELLOPHANE

d)

Home Canned Foods

6.

What is the meaning of French terms "Mise en Place"?

a)

PUTTING IN STORAGE

b)

PUTTING IN PLACE

c)

PUTTING IN PLASTIC

d)

PUTTING IN CONTAINER

7.

It is the part on which the ingredients are placed, consisting of some form of whole or sliced bread or dough product.

a)

SPREAD

b)

FILLING

c)

STRUCTURE OR BASE

d)

MOISTENING AGENT

8.

It is meant to bind the sandwich to improve both taste and texture. It acts as a protective layer between the filling and the structure, preventing the filling from softening or wetting the bread.

a)

MOISTENING AGENT

b)

STRUCTURE OR BASE

c)

FILLINGS

d)

SPREAD

9.

A plain sandwich consists of two slices of bread, preferably day-old bread, toasted if desired, on which the butter can be easily spread. Its crusts may or may not be removed depending on your preference.

a)

PINWHEEL SANDWICH

b)

OPEN FACED-SANDWICH

c)

REGULAR COLD SANDWICH

d)

HAMBURGER

10.

Small, fancy sandwiches made from light, delicate ingredients and bread made from crusts

a)

MULTI-DECKER SANDWICH

b)

OPEN-FACED SANDWICH

c)

PINWHEEL SANDWICH

d)

TEA SANDWICH

11.

It is made with more than two slices of bread (or rolls divided into more than two pieces) and several ingredients in the filling.

a)

PINWHEEL SANDWICH

b)

MULTI-DECKER SANDWICH

c)

OPEN-FACED SANDWICH

d)

TEA SANDWICH

12.

These are long rectangular loaves with square slices. It's one of the most versatile sandwich breads, it comes in a variety of flavors and goes well with everything and toasts nicely.

a)

WHEAT BREAD

b)

RYE BREAD

c)

WHOLE WHEAT BREAD

d)

WHITE BREAD

13.

It is a classic sandwich bread, nutritionally superior to white bread, tastes better and has more interesting textures. It is slightly more compact and brownish in color.

a)

WHOLE WHEAT BREAD

b)

WHEAT BREAD

c)

WHITE BREAD

d)

RYE BREAD

14.

A stronger taste of bread than white and whole wheat. A heavy and hearty flavor of bread that goes with so many types of meat and condiments.

a)

LOAF

b)

WHITE BREAD

c)

RYE BREAD

d)

WHEAT BREAD

15.

A soft type of bread which comes in all sizes, shapes and textures. The softest are hamburger buns and hot dog rolls.

a)

FOCACCIA

b)

SANDWICH ROLLS

c)

FRENCH ITALIAN BREAD

d)

PITA

16.

It comes in white and whole wheat. When the flat bread is baked, it puffs up, forming a pocket that's perfect for stuffing.

a)

FOCACCIA

b)

TORTILLAS

c)

LAVASH

d)

PITA

17.

A flat oven-baked Italian bread, similar in style and texture to pizza dough. It is made with yeast and olive oil and is flavored with herbs.

a)

TORTILLAS

b)

FITA

c)

FOCACCIA

d)

LAVASH

18.

Small and rectangular, when softened in water, it can be rolled around a stuffing to make a pinwheel-shaped sandwich.

a)

LAVASH

b)

PITA

c)

TORTILLAS

d)

FOCACCIA

19.

It refers to ingredients such as sliced or cooked meat, poultry and cheese.

a)

MEAT AND POULTRY

b)

MOIST FILLINGS

c)

DRY FILLINGS

d)

PEANUT BUTTER

20.

It protects the bread from moisture and uses soft butter to spread the bread.

a)

MAYONAISE

b)

BUTTER

c)

OIL

d)

YEAST