1. This document provides a quiz template for synchronous online classes with instructions for teachers to copy, rename, and fill out with their quiz information and questions. 2. The template includes fields for the quiz number, type, total items, time limit, passing grade, number of attempts allowed, question display format, and navigation options. 3. Teachers are to input their multiple choice or true/false questions and answers in the provided sections of the template.

1. Junior and Senior High School
Quiz Template for Synchronous Classes
Instructions: Make a copy of this document [Click “File” then select “Make a copy”.
Change the filename as (Subject/Quiz No./Set A/B)] and fill in the required information.
Make sure to create 1 copy of this questionnaire per set. When done, save it to the
corresponding week of
Quiz No. 4 Set: (A or B) Week No. 4
Quiz Type: Multiple Choice
Total Items: 10 items
Time limit: (20 minutes)
Passing Grade: 5
How many attempts to answer are allowable? 1
Do the questions need to be displayed on one page only or one question per page? N
Are the students free to navigate each question or do they do it sequentially? N
Note: When sequential navigation is enabled a student must progress through the quiz in
order and may not return to previous pages nor skip ahead.
After the quiz is closed do you want the student to view the score they got for that
quiz? Y
Question Content: Please input your questions below. For Essay Type and Laboratory
Activity just provide the questions.
1. It is a sharp-edged scoop for cutting out ball; of fruits and vegetables.
a. Ball Cutter c. Channel knife
b. Rubber Spatula d. French knife
2. It is a small hand tool for making garnishes.
a. Ball Cutter c. Channel knife
b. Rubber spatula d. French knife
3. It is used to scrape off the contents of bowls.
a. Ball Cutter c. Channel knife
c. Rubber spatula d. French knife
4. It is used for chopping, slicing, and dicing.
a. Ball Cutter c. Channel knife

2. b. Rubber spatula d. French knife
5. It is used to remove zest or citrus peels in thin strips,
a. Paring knife c. Channel knife
b. Butter curler d. Zester
6. These are used for measuring dry and liquid ingredients in small quantities.
a. Measuring cups c. Measuring spoons
b. Measuring glass cups d. Mixing spoon
7. It is used to combine ingredients.
a. Fork c. Paring knife
b. Mixing bowls d. Potato masher
8. It usually includes pickled herring, chopped chicken livers, smoked salmon,
and stuffed eggs.
a. Cocktail c. Hors d'oeuvres
b. Appetizer salads d. Canapes
9. These include carrots, and curl lettuce, cucumber sticks,
turnips,horseradish,Celery and others.
a. Cocktail c. Relishes
b. Appetizer salads d. Hors d'oeuvres
10. They can be eaten standing up, rather than seated at a formal dining table.
a. Cocktail c. Relishes
b. Appetizer salads d. Hors d'oeuvres
Answer Key: Please input your answers below. Not applicable for Essay Type and
Performance Task.
1. a
2. c
3. b
4. d
5. d
6. c
7. a
8. b

3. 9. c
10.d
Disclaimer: For Written Works (Essay Type) please use the Written Works Template
and Performance Task templates.