Cookery 9_Sandwich

In preparing sandwich, which best describe efficiency of work?

• Provide many workers to do the sandwiches.

• Reduce the number of sandwiches produced.

• Arrange the element of sandwich in chronological order.

• Make sure that everything is easy to reach and prepare ahead of time.

In ham sandwich, what is the best possible moistening agent?

• Pickle Mayo

• Ranch Mayonnaise

• Sandwich Spread

• Thousand Island

Arrange the layer of ingredients for a ham sandwich.

I. Bread II. Protein

III.Spread IV.Green V. Tomato

• I, II, IV, III, II, V, I

• I, III, IV, II, III, V

• I, III, IV, II, III, V, I

• I, IV, III, II, III, V, I

What packaging can be used if the sandwich is meant for a “baon?”

• Airtight container

• Paper Napkins

• Zip lock

• Combination

What is the reason why some elements of sandwich are not served?

• It is not prepared ahead of time.

• It is not appropriate to the sandwich

• It is not arranged, prepared, and organized ahead of time.

• It is not building the flavor, appearance or shelf-life of the sandwich.

Given the ingredients below, what type of sandwich can you make? I. Scramble egg II. Mayonnies III. White Bread IV. Greens and Tomato

• Cold Egg Sandwich

• Grilled Egg Sandwich

• Deckard Sandwich

• A & B

In preparation, what is the difference between cold and hot sandwich?

• Structure of the sandwich.

• Component of the sandwich.

• Sandwich that served imminently.

• The use of heat in the preparation.

A client asked for a pinwheel sandwich as starter meal (main course is beef), what ingredients do you think is best to incorporate?

• Ham, Cheeses, and Greens

• Cheeses, Corn Beef and Potato

• Greens, Cucumber and Carrots

• Greens, Cheese, Cucumber, and Carrots

In clubhouse sandwich, how many cuts will you make?

• 1

• 2

• 3

• 4

Clubhouse can also be called _______________.

• Cold sandwich

• Multi Decker sandwich

• Layer sandwich

• Open sandwich