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Sandwhich and soup review

Total questions: 27

Worksheet time: 14mins

Name
Class
Date
1.

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

a)

closed

b)

finger

c)

open-faced

d)

wrap

2.

This is NOT a cold sandwich

a)

canape

b)

decker

c)

panini

d)

submarine

3.

This is a club sandwich

a)

closed sandwich

b)

finger sandwich

c)

open-face sandwich

d)

triple-decker sandwich

4.

This is NOT a good sandwich SPREAD:

a)

mayonnaise

b)

melted butter

c)

softened margarine

d)

whipped cheese and butter

5.

This lettuce has less flavor but stays crisp longer than other greens

a)

butterhead

b)

iceberg

c)

romaine

d)

spinach

6.

This is a good sandwich spread alternative to flavored butter:

a)

balsamic vinaigrette dressing

b)

cream cheese

c)

slaw

d)

sour cream

7.

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

8.

An example of a sandwich spread is:

a)

chicken slices

b)

mayonnaise

c)

ketchup

d)

tuna fish

9.

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

10.

This sandwich contains HOT ingredients

a)

cold club

b)

egg salad

c)

tuna melt

d)

peanut butter and jelly

11.

This sandwich has 2 pieces of bread, plated side by side:

a)

closed

b)

finger

c)

open-faced

d)

wrap

12.

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

13.
What liquid is usually used for making stock?
a)
water
b)
boullion
c)
beef broth
d)
chicken broth
14.
Equal parts of fat and flour used to create a cream soup or sauce.
a)
Roux
b)
Bisque
c)
Consomme
15.
You don't need to wash vegetables that you buy at the grocery store. 
a)
True
b)
False
16.
Which of the following would you use if you were making a purred soup?
a)
a whisk
b)
a knife
c)
a plunger
d)
a food processor
17.
Clear liquid produced from simmering meats, vegetables, herb in water.
a)
Bouillon granules
b)
Bouillon cubes
c)
Broth
18.
Stocks, broths, and consommes are all ________ soups.
a)
clear
b)
thick
c)
pureed
d)
bisque
19.
Stock that is “clarified”, which means that the stock is returned to the stove and egg whites are whisked in.
a)
consumme
b)
ribollita
c)
bisque
20.
Two broad categories of soup include:
a)
clear and thick 
b)
clear and bisque
c)
bisque and consumme
d)
clear and cheese based
21.

What is the definition of: To whet the appetite

a)
excites the palate
b)
not too filling, just enough before main course
c)
both are correct
22.
Easily digestible feeding the sick, the elderly or small children
a)
light soup
b)
chili
c)
Spicy Sausage, Kale And Whole Wheat Orecchiette Soup
23.
Alton Brown added carrots and potatoes to the pot first, then lastly, corn and tomatoes.  Why?
a)
Why not
b)
tomatoes take a long time to cook
c)
add them according to how much time they need to cook
24.
A cold soup:
a)
gazpacho
b)
azzurro
c)
griglia
d)
granoturco
25.
Liquid from which fish, meat, poultry or vegetables have been simmered in.
a)
Stock
b)
Boulion granules
c)
Bouillon cubes
26.

What type of specialty soup is generally made from shellfish?

a)

Bisque

b)

Chowder

c)

Cream

27.

The quality of soup is determined by:

a)

ingredients

b)

appearance

c)

texture

d)

all of these

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