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Worksheets

G9 - REVIEW - SANDWICH

Total questions: 25

Worksheet time: 13mins

Name
Class
Date
1.

A small knife with a blunt edged blade that is used to apply spreads, such as butter, peanut butter, and cream cheese, on bread or dinner rolls.

a)

Spatula

b)

Butter Knife

c)

Deli Knife

d)

Paring Knife

2.

It acts as the protective layer between the filling and the structure, preventing the filling from softening or wetting the bread.

a)

Base

b)

Moistening Agent

c)

Meat

d)

Miscellaneous

3.

Small broiler, use primarily for browning or glazing the tops of sandwiches.

a)

Oven

b)

Griller

c)

Broiler

d)

Salamander

4.

Designed for thick sandwiches, this knife is made to cut easily and quickly through a variety of sandwich ingredients.

a)

Chef's Knife

b)

Butter Knife

c)

Deli Knife

d)

Paring Knife

5.

A classic Italian flat bread, rich in olive oil and fragrant herbs.

a)

Buns

b)

Pita

c)

Lavash

d)

Focaccia

6.

You intend to make a mini pizza, which is the best option of bread you can suggest to used:

a)

Buns

b)

Wrap

c)

Rolls

d)

Loaf bread

7.

It is a flat baked bread that forms a pocket that is perfect for stuffing

a)

Buns

b)

Pita

c)

Lavash

d)

Focaccia

8.

What will you follow in order to avoid spoilage of sandwich?

a)

4-40-140

b)

40-4-140

c)

5-50-150

d)

50-5-150

9.

What are the main ingredient of Mayo-Garlic Spread?

a)

Mayonnaise, Oyster Sauce & Garlic

b)

Mayonnaise, Soy Sauce & Garlic

c)

Mayonnaise, All Purpose Cream & Garlic

d)

Mayonnaise, Milk & Garlic

10.

How will you portion control of the ham slices?

a)

By hand

b)

By count

c)

By quality

d)

By texture

11.

Portion control is used to measure the:

a)

weight

b)

height

c)

brand

d)

quality

12.

It refer to ingredients mixed with salad dressing or mayonnaise.

a)

Dry Filling

b)

Hard Filling

c)

Moist Filling

d)

Smooth Filling

13.

____ of the total weight of sandwich should be the size of sandwich filling.

a)

1/4

b)

1/8

c)

1/2

d)

3/4

14.

Salami, frankfurters, bologna, liverwurst, luncheon meats, grilled sausages are examples of what?

a)

Beef Products

b)

Pork Products

c)

Poultry Products

d)

Sausage Products

15.

It refers to ingredients such as sliced or cooked meat, poultry and cheese.

a)

Dry Filling

b)

Hard Filling

c)

Moist Filling

d)

Smooth Filling

16.

What you should consider first when buying sandwich product stored in chiller?

a)

Ingredient Used

b)

Brand of Sandwich

c)

Price of Sandwich

d)

Package Label

17.

What do you considered in making clubhouse sandwich?

a)

Number of Layers

b)

Type of Bread

c)

Kind of Filling

d)

Spread Used

18.

This bread is commonly compare to Doughnut.

a)

Lavash

b)

Burrito

c)

Bagel

d)

Focaccia

19.

A small knife with a straight, sharp blade and works well for peeling and coring foods or mincing and cutting small items.

a)

Chef's Knife

b)

Butter Knife

c)

Deli Knife

d)

Paring Knife

20.

To maintain the ______ of sandwich, it should be place in wraps or zipper bags.

a)

color

b)

quality

c)

freshness

d)

garnishes

21.

A hot sandwich prepared by heating bread and cheese filling until brown using a pan or a toaster.

a)

Open-face Sandwich

b)

Deep Fried Sandwich

c)

Grilled Sandwich

d)

Pinwheel Sandwich

22.

The following are the purposes of spread, EXCEPT:

a)

Protect the bread from soaking up moist.

b)

Add moistyre.

c)

Add flavor.

d)

Serve as base of the sandwich.

23.

What will you use to control the servings of moist sandwich filling?

a)

Cup

b)

Spatula

c)

Ladle

d)

Portion Scoop

24.

The following are example of flat bread, EXCEPT:

a)

Pita

b)

Bagel

c)

Lavash

d)

Focaccia

25.

______ is necessary to consider the weight, scoop and slice of food items.

a)

Portioning

b)

Costing

c)

Portion Control

d)

Cost Control