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Sandwich, Appertizer and Hors d' oeuvre

Total questions: 40

Worksheet time: 1hrs 4mins

Name
Class
Date
1.
Which type of sandwich consists of more than two slices of bread ( or roll), a spread, and a filling? 
a)
Panini
b)
Wrap 
c)
Submarine 
d)
Multidecker 
2.
Butter and mayo are common examples of a 
a)
spread 
b)
filling
c)
garnish 
d)
condiment 
3.
A canape' is often served as an 
a)
condiment 
b)
hors d'oeuvre
c)
club sandwich 
d)
submarine sandwich 
4.

The name for a small, fancy, closed sandwich with crust removed

a)

closed

b)

tea

c)

open-faced

d)

wrap

5.

Wraps are a type of sandwich that:

a)

layered with 3 pieces of bread

b)

grilled and served hot

c)

bite-sized portions often served as an hors d'oeuvres

d)

are made with soft, flat breads that are rolled

6.

A pizza is a type of sandwich

a)

True

b)

False

7.

An open-faced sandwich has only 1 piece of bread

a)

True

b)

False

8.

The filling of a sandwich is

a)

flavored butter

b)

cream cheese

c)

the main ingredient, usually a meat or vegetable, or cheese

d)

bread

9.

What is an hors d’oeuvres ?

a)

hot sandwich

b)

cold sandwich

c)

multi-decker

d)

Hot or cold bite-sized finger food

10.

What is a Canapé

a)

Dessert

b)

cracker

c)

type of hors d’oeuvre

d)

salad type

11.
An appetizer is
a)
a small portion of food served at the beginning of a meal to whet the appetite
b)
a small bite of food
c)
a piece of bread with a topping
d)
a sweet soup served at the beginning of the emal
12.
Appetizers are usually served at
a)
receptions
b)
formal events
c)
parties
d)
all of these
13.
A small piece of bread, cut into interesting shapes with flavorful toppings is called a
a)
canape
b)
appetizer
c)
hors d'oeuvre
d)
beverage
14.

It holds the spread and garnish

a)

toppings

b)

tray

c)

base

d)

bread

15.

This is a club sandwich

a)

closed sandwich

b)

finger sandwich

c)

open-face sandwich

d)

triple-decker sandwich

16.

This is a name for a sandwich with three pieces of bread stacked with meats, etc. between each layer

a)

closed

b)

finger

c)

open-faced

d)

triple-decker

17.

You can use a pastry bag in the sandwich-making process by:

a)

add sliced cheese

b)

cake decorating only

c)

create a decorative topping or garnish

d)

create a name of the sandwich

18.

This is a good sandwich spread alternative to flavored butter:

a)

balsamic vinaigrette dressing

b)

cream cheese

c)

slaw

d)

sour cream

19.

An example of a sandwich spread is:

a)

chicken slices

b)

mayonnaise

c)

ketchup

d)

tuna fish

20.

An example of a tea or finger sandwich is:

a)

cream cheese and cucumber canape

b)

hot ham and cheese on a bun

c)

pork barbeque on bun

d)

club sandwich

21.

Bread that is wrapped and stored at room temperature for a least 24 hours is:

a)

not suitable for preparing sandwiches

b)

best for preparing sandwiches

c)

should be frozen before prepping sandwiches

d)

should be left unwrapped before preparing sandwiches

22.
What is the most important thing to remember when preparing appetizers?
a)
Hygiene
b)
Time Management
c)
Presentation
d)
Budget
23.
How do people eat appetizers?
a)
Whith their toes
b)
With a fork
c)
With a spoon
d)
With their fingers
24.
Which of the below is NOT a cold canape?
a)
Curried egg stack
b)
Rice paper roll
c)
Stuffed Cherry Tomato
d)
Sausage roll
25.
Which of the below is NOT a hot canape?
a)
Caramlised onion tart
b)
Sushi
c)
Wonton
d)
Deep fried cambert
26.
What are the 4 parts of a canape?
a)
Base, spread, topping & garnish
b)
Base, dairy, meat & vegetable
c)
Bread, peanut butter, raspberry jam & chocolate
d)
Wrap, butter, mustard & cream
27.
When arranging canapes, what is the most important thing to remember?
a)
Keep it simple
b)
Use clean plates
c)
All of these
d)
Odd numbers
28.
What is the most important skill involved in making canapes?
a)
Time management
b)
Planning
c)
Hygiene
d)
Food ordering
29.
When is the best time to assemble canapes?
a)
As early as possible
b)
As late as possible
c)
As close to the event as possible
d)
Don't worry just do it when you can
30.

CIABATTA

a)
b)
c)
31.

PRETZEL

a)
b)
c)
32.
Perkataan "hors d’oeuvres "diterjemahkan daripada perkataan French yang membawa maksud __________________________________.
a)
“outside the white egg”
b)
“outside the plate”
c)
“outside the work”
d)
“outside the wrong”
33.

Classic hors d’oeuvre can usually be served as appetizers ... Examples..

(a)  

34.

Give type of cold sandwich

(a)  

35.
Apakah tujuan "Garnish" (hiasan)?
a)
Memberi kelembapan kepada salad
b)
Memberi tarikan salad kepada chef
c)
Memberi rasa yang enak
d)
Memberi tarikan salad kepada pelanggan
36.
Otak-otak, popia, sandwich dan satay merupakan hidangan Hors d'oeuvre panas? 
a)
Salah
b)
Benar
37.

Grading Caviar look for ... except

a)

saiz

b)

fragrance

c)

color

d)

shape

38.

Seafood, daging, unggas, buah-buahan serta sayuran merupakan bahan yang dapat digunakan dalam pembuatan appetizer

a)

benar

b)

salah

39.

Eggs(caviar) of the highest quality are prepared by a method called

a)

white space

b)

molossal

c)

beluga

40.

Major hor’douvres contruction

(a)  

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