ppt

1. SUMMATIVE TEST
COOKERY 9
CONTENT:
I. TOOLS, UTENSILS AND EQUIPMENT IN
PREPARING SANDWICHES
II. INGREDIENTS USED FOR SANDWICHES
III. DIFFERENT TYPES OF SANDWICHES

2. Direction: Name the following tools and
equipment used in preparing sandwich.
1.
2.
3.
4.
5.

3. MATCHING TYPE.
COLUMN A
6. A staple food prepared by cooking a dough of flour
and water and often additional ingredients.
7. Maybe beef, pork and sausage product.
8. Popular seafood which are highly perishable and
should be kept chilled to moist as quality.
9. It moistens the bread and compliments the flavors
of other ingredients.
10.These are relishes, olive oil and chutneys that
give a lift to a sandwich.
11. Chicken or turkey breasts, tenderly cooked are
seasoned.
12. These are indispensable in sandwich making
because it add texture, flavor and color to sandwich.
COLUMN B
a) MEATS
b) POULTRY
c) BREADS
d) FISH & SHELLFISH
e) CONDIMENTS
f) VEGETABLES
g) SPREADS

4. Direction.Write TRUE if the statement is correct, FALSE if the statement
is incorrect.
13. Sandwiches refers to a food item made with two or more slices of bread with fillings between
them.
14. Open face sandwiches make use of one kind of bread with the filling on top.
15. Regular cold sandwichsandwiches are small fancy sandwiches made from light, delicate
ingredients and bread that has been trimmed of crusts.
16. Grilled sandwiches, also called toasted sandwiches, are simple sandwiches that are buttered on
the outside and browned on the griddle, in a hot oven
17. Hot open-faced sandwich is eaten with a knife and fork.
18. Regular hot sandwiches may also contain items that are not hot, such as a slice of tomato or raw
onion on a hamburger
19. Grilled sandwiches , Tea sandwich, Deep fried sandwiches are examples of hot sandwich.
20. Pinwheel sandwiches , Multi-decker sandwiches , Regular cold sandwiches are examples of cold
sandwich.

5. THE END.