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Cookery 9

Total questions: 20

Worksheet time: 3mins

Name
Class
Date
1.

What kind of baked products can be filled with cheese, egg, butter, hotdog and the like?

a)

a. biscuit

b)

b. bread

c)

c. cookies

d)

d. pastries

2.

What do you call the ingredients/s placed between the slices of bread or pastries?

a)

a. fillings

b)

b. frosting

c)

c. icing

d)

d. toppings

3.

Which of the following types of bread is best used for sandwich?

a)

a. loaf bread

b)

b. raisin bread

c)

c. wheat bread

d)

d. yeast bread

4.

Which of these ingredients are used for fillings?

a)

a. egg and cheese

b)

b. jellies and marmalade

c)

c. meat and fish

d)

d. all of the above

5.

Which of the following types of sandwich is grilled before serving?

a)

a. cream sandwich

b)

b. hot sandwich

c)

c. wheat meal

d)

d. sliced white sandwich

6.

Which of the following types of sandwich is served right from the pantry?

a)

a. cold sandwich

b)

b. hot sandwich

c)

c. regular sandwich

d)

d. special sandwich

7.

What makes a sandwich looks appetizing?

a)

a. filling

b)

b. bread

c)

c. garnishes

d)

d. trimmings

8.

Which of the following processes is cooking by dry heat?

a)

a. bake

b)

b. boil

c)

c. broil

d)

d. steam

9.

What cooking tool is appropriate in serving hot sandwich?

a)

a. tray

b)

b. bowl

c)

c. basin

d)

d. service ware

10.

What makes a sandwich a favorite snack food?

a)

a. easy to prepare

b)

b. delicious

c)

c. common Filipino food

d)

d. affordable

11.

The art , science, and technology of preparing goods for transport and sale is _?

a)

a. containerization

b)

b. food packaging

c)

c. food produce

d)

d. harvesting

12.

The following micro organism best thrive in high moisture Except one?

a)

a. bacteria

b)

b. botulinum

c)

c. molds

d)

d. yeast

13.

What package is used for transporting bulk products?

a)

a. containerization

b)

b. primary

c)

c. secondary

d)

d. tertiary

14.

The process in which foods change in texture, flavor, odor, and color?

a)

a. bacterial changes

b)

b. chemical changes

c)

c. mechanical changes

d)

d. microbial changes

15.

This simply indicates the inverse amount of hydrogen available in the food system?

a)

a. fat content

b)

b. initial microbial food

c)

c. moisture content

d)

d. pH of food

16.

This term refer to packaging in barge standardized containers for Efficient shipping and handling?

a)

a. aseptically

b)

b. bulk

c)

c. containerization

d)

d. packaging

17.

Which of the following flexible packaging is made from Wood pulp?

a)

a. cellophane

b)

b. glass

c)

c. metal

d)

d. paper

18.

Packaging material which is made from limestone, sand, soda and ash?

a)

a. cellophane

b)

b. glass

c)

c. metal

d)

d. paper

19.

A thin and transport material that is made of cellulose and Contains variable amount of water and softener?

a)

a. cellophane

b)

b. glass

c)

c. metal

d)

d. paper

20.

This packaging material is man made polymers of very high Molecular weight?

a)

a. cellophane

b)

b. glass

c)

c. metal

d)

d. plastic