Worksheetsch 11 Review Sandwiches, etc.
Total questions: 40
Worksheet time: 20mins
Name
Class
Date
1.
A large round crusty roll is called a tortilla.
a)
true
b)
false
2.
A pullman loaf is bread baked in a round pan with a lid.
a)
true
b)
false
3.
Focaccia is round bread that originated in the Middle East.
a)
true
b)
false
4.
A French sandwich that contains ham, cheese, and a fried egg is called a croque madam.
a)
true
b)
false
5.
Vegetable-based purées usually do not provide a moisture barrier to bread in a sandwich.
a)
true
b)
false
6.
The Cuban version of a pressed sandwich is called a cubano.
a)
true
b)
false
7.
The Italian version of a pressed sandwich is called a closed sandwich.
a)
true
b)
false
8.
Finger sandwiches and club sandwiches are the same type of sandwich.
a)
true
b)
false
9.
Wraps are usually made with panini bread.
a)
true
b)
false
10.
Another name for a finger sandwich is a tea sandwich.
a)
true
b)
false
11.
Focaccia is traditionally flavored with
a)
a vegetable-based puree
b)
sliced fruit or melon
c)
dried fruits and nuts
d)
olive oil and herbs
e)
spicy mayonnaise
12.
A pullman loaf is bread that is baked in a
a)
square pan with a lid
b)
rectangular pan with a lid
c)
round flat pan with short sides
d)
round pan with high sides
e)
long pan with circular sides
13.
Which of the following is known as pocket bread?
a)
wrap
b)
panini
c)
pita
d)
tortilla
e)
focaccia
14.
The wrap is commonly made from what type of bread?
a)
pita
b)
focaccia
c)
panini
d)
cubano
e)
tortilla
15.
Pressed sandwiches are so called because they are
a)
made with a two-sided cooking press
b)
tightly pressed by the chef when cutting them
c)
pressed between two flat surfaces and put in the refrigerator until served
d)
tightly held together so that the spread will permeate the bread
e)
made with several layers that press against each other
16.
A croque madam is made with
a)
ham, cheese, egg
b)
bacon, egg, cheese
c)
chicken, cheese, egg
d)
ham and egg
e)
cheese and chicken
17.
A wrap is a sandwich that is
a)
rolled into a cylinder and closed on both ends
b)
rolled into a cylinder and open on one end
c)
folded into a square and closed on all sides
d)
folded into a triangle and open on one end
e)
folded into a rectangle and closed on all sides
18.
A grilled sandwich is one that is
a)
filled with meat, fish, or vegetables that are grilled and then placed between slices of bread or a roll
b)
prepared by using a two-sided cooking press
c)
cooked directly on a heat source
d)
wrapped in foil and cooked on an outdoor grill
e)
made by using toasted bread and filled with a soft filling
19.
The Italian version of a pressed sandwich is called a/an
a)
cubano
b)
focaccia
c)
grilled sandwich
d)
panini
e)
bagel
20.
The Cuban version of a pressed sandwich is called a/an
a)
focaccia
b)
pita
c)
panini
d)
tortilla
e)
cubano
21.
Small versions of grilled or broiled skewers of food are called brochettes.
a)
true
b)
false
22.
Hors d'oeuvre is a French term meaning "not on a plate."
a)
true
b)
false
23.
A good use of extra portions of the main meal is to serve them as appetizers as well.
a)
true
b)
false
24.
Appetizers usually consist of smaller portions than hors d'oeuvres.
a)
true
b)
false
25.
A bruschetta is a type of open-faced sandwich served as an appetizer.
a)
true
b)
false
26.
A pâté served in a mold is called a terrine.
a)
true
b)
false
27.
Crostini are vegetables that have been cut into bite-sized pieces and served with a dip.
a)
true
b)
false
28.
A Latin American dish of fish and seafood that is cooked in citrus juice and flavored with onions, chiles, and cilantro is called carpaccio.
a)
true
b)
false
29.
A hors d'oeuvres varies is a variety plate of hors d'oeuvres for one person.
a)
true
b)
false
30.
A chef's tasting is a sampler plate with an assortment of different appetizers served as bite-sized pieces.
a)
true
b)
false
31.
Small versions of grilled or broiled skewered meat, fish, poultry, or vegetables are called
a)
brochettes
b)
bruschettas
c)
crostini
d)
crudités
e)
canapés
32.
Bite-sized pieces of bread or crackers with a savory topping are called
a)
crostini
b)
crudités
c)
canapés
d)
carpaccio
e)
pâté
33.
A type of open-faced sandwich served as an appetizer is a
a)
brochette
b)
crustini
c)
carpaccio
d)
crudité
e)
pâté
34.
Raw beef sliced very thin and dressed with a sauce is
a)
pâté
b)
crostini
c)
canapés
d)
carpaccio
e)
bruschettas
35.
Raw vegetables that have been cut into bite-sized pieces and often served with dips are called
a)
crostini
b)
bruschettas
c)
canapés
d)
brochettes
e)
crudités
36.
A mold in which a pâté can be cooked is called a/an
a)
bruschetta
b)
crostini
c)
terrine
d)
brochette
e)
ceviche
37.
A well-seasoned baked mixture of ground meat, fish, poultry, or vegetables is known as
a)
pâté
b)
carpaccio
c)
chef's tasting
d)
seviche
e)
crostini
38.
A Latin American dish of fish and seafood that is cooked in citrus juice and flavored with onions, chiles, and cilantro is
a)
terrine
b)
seviche
c)
brochettes
d)
bruschettas
e)
canapés
39.
A sampler plate with an assortment of different appetizers served in portions that are only one bite is known as a/an
a)
crudités
b)
terrine
c)
hors d'oeuvres varies
d)
chef's tasting
e)
brochettes
40.
A variety plate of hors d'oeuvres for one person is known as
a)
canapés
b)
pâté
c)
a chef's tasting
d)
an appetizer
e)
hors d'oeuvres varies
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