Cookery 9 (Q3 Module 1 Part 1 Quiz no. 1)
Quiz by Maria Cristina T. Vizmanos
Feel free to use or edit a copy
includes Teacher and Student dashboards
Measures 1 skill from
Track each student's skills and progress in your Mastery dashboards
- edit the questions
- save a copy for later
- start a class game
- automatically assign follow-up activities based on students’ scores
- assign as homework
- share a link with colleagues
- print as a bubble sheet
- Q1
Which of the following ingredients should be crisp, and proportion to the size of sandwich?
cheese
Vegetable
condiments
meat
20sTLE_HECK9- 12SW-IIIa-11 - Q2
More than two slices of bread roll filled with several ingredients.
Wrap Sandwich
Multi-decker Sandwich
Open Faced Sandwich
Regular Hot Sandwich
20sTLE_HECK9- 12SW-IIIa-11 - Q3
Small bite-sized finger foods with spicy or savory flavor, used as an appetizer.
Waffle
Hors d' Ouevres
Hash brown
Canape
20sTLE_HECK9- 12SW-IIIa-11 - Q4
Slightly beaten eggs dish usually with filling.
pancake
waffle
omelet
crepe
20sTLE_HECK9- 12SW-IIIa-11 - Q5
Thin, pour batter that has been cooked on a slightly greased griddle.
crepe
pancake
waffle
pouch
20sTLE_HECK9- 12SW-IIIa-11 - Q6
Sliced bread dipped in an egg and milk mixture and lightly fried.
Quick bread
Waffle
French Toast
Hash brown
20sTLE_HECK9- 12SW-IIIa-11 - Q7
Example of this ingredients are peanut butter, jellies, jams, nuts fresh or dried fruits.
spread
vegetables
miscellaneous
condiments
20s - Q8
These ingredients moisten the bread and compliments the flavors of other ingredients
cheese
vegetables
spread
meat
20sTLE_HECK9- 12SW-IIIa-11 - Q9
These ingredients are highly perishable and should be kept chilled to maintain quality.
cheese
meat
fish and shellfish
bread
20sTLE_HECK9- 12SW-IIIa-11 - Q10
This ingredient serves as base of the sandwiches.
bread
condiments
spread
poultry
20sTLE_HECK9- 12SW-IIIa-11