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3RD QUARTER PERIODIC TEST - TLE 9 Bountifulness

Total questions: 50

Worksheet time: 25mins

Name
Class
Date
1.

What tool is designed for thick sandwiches, made to cut easily through a variety of sandwich ingredients?

a)

Cutting boards

b)

Deli knife

c)

Mixing bowl

d)

Sandwich spatula

2.

Which knife has a sharp edge with saw like notches or teeth?

a)

Chef knife

b)

Deli knife

c)

Paring knife

d)

Serrated knife

3.

What equipment do we use if we are going to brown or glaze the top of sandwiches?

a)

Freezer

b)

Griddles

c)

Oven toaster

d)

Salamanders

4.

What equipment is used for storing foods purchased in frozen forms?

a)

Freezer

b)

Griddles

c)

Oven toaster

d)

Salamanders

5.

Why do we need to use different cutting boards between slicing raw ingredients and ready-to-eat foods?

a)

So that we can avoid foodborne illness

b)

So that we can prevent cross contamination

c)

So that we can utilize the use of all cutting boards

d)

So that we can slice ingredients with the newest cutting boards

6.

Which kitchen tool are we going to need if we must remove the thin outer covering of fruits and vegetables?

a)

Grater

b)

Peeler

c)

Shredder

d)

Strainer

7.

If you want to cook burger patties, which equipment do you use?

a)

Freezer

b)

Griddles

c)

Oven toaster

d)

Salamanders

8.

What tool has serrated on one side for cutting bread and smooth on the other side for applying food spreads over bread slices?

a)

Butter knife

b)

Chef knife

c)

Deli knife

d)

Sandwich spatula

9.

What ingredient category does bacon, ham, roast beef and sausage belong to?

a)

Meats

b)

Poultry

c)

Seafoods

d)

Vegetables

10.

Which is the most popular sandwich cheese?

a)

Cheddar

b)

Mozzarella

c)

Provolone

d)

Swiss

11.

What ingredient category does turkey and chicken breast belong to?

a)

Meats

b)

Poultry

c)

Seafoods

d)

Vegetables

12.

What food moistens the bread and complements the flavors of other ingredients?

a)

Cheeses

b)

Condiments

c)

Miscellaneous

d)

Spread

13.

What ingredient of sandwich adds texture, flavor and color to sandwich?

a)

Meats

b)

Poultry

c)

Seafoods

d)

Vegetables

14.

What cooking technique involves submerging food completely in liquid?

a)

Frying

b)

Poaching

c)

Sauteing

d)

Steaming

15.

Which dish is made from grated/chopped potatoes, pan-fried until crispy and brown?

a)

Baked potatoes

b)

French fries

c)

Hash browns

d)

Mashed potatoes

16.

What dish is made by dipping bread in egg/milk mixture and lightly frying?

a)

Crepes

b)

French toast

c)

Pancakes

d)

Waffles

17.

Which popular breakfast item is cooked in a specially designed cookware?

a)

French toast

b)

Hash brown

c)

Omelet

d)

Waffles

18.

What type of layered sandwich, often served in diners and restaurants, characteristically comprises three slices of toast filled with various meats, cheeses, or vegetables?

a)

BLT

b)

Clubhouse sandwich

c)

Grilled sandwich

d)

Tea sandwich

19.

What type of small, open-faced sandwich is often served as an appetizer?

a)

Canape

b)

Croisant

c)

Relishes

d)

Tea sandwiches

20.

Which of the following is classified as cold sandwich?

a)

Deep fried sandwich

b)

Grilled sandwich

c)

Pinwheel Sandwich

d)

Hot open-faced sandwich

21.

What's the term for a sandwich wrapped in a large tortilla or flatbread?

a)

Pita

b)

Pinwheel

c)

Bread roll

d)

Wrap/Rolled

22.

Which of the following is classified as hot sandwich?

a)

Tea sandwich

b)

Grilled Sandwich

c)

Pinwheel sandwich

d)

Cold open-faced sandwich

23.

What sandwich is made by dipping it in beaten egg and sometimes breadcrumbs, then deep-frying?

a)

Canape

b)

Croisant

c)

Deep fried sandwiches

d)

Tea sandwiches

24.

What part of a sandwich serves as the foundation for other ingredients?

a)

Base

b)

Filling

c)

Spread

d)

Topping

25.

Which sandwich component serves as a moistening agent?

a)

Base

b)

Filling

c)

Spread

d)

Topping

26.

What component of a sandwich encompasses the various ingredients layered or folded between the bread?

a)

Base

b)

Filling

c)

Spread

d)

Topping

27.

Why is whole wheat bread considered superior to white bread?

a)

Because of its ingredients

b)

Because wheat bread is way healthier

c)

Because it has smooth feel in the mouth when chew

d)

Because it taste better, has an interesting texture and is slightly more compact and brownish in color

28.

What type of bread are the French and Italian breads?

a)

Buns and rolls

b)

Flat bread

c)

Wrap

d)

Yeast bread

29.

What's the traditional Mexican flatbread used for quesadillas and burritos?

a)

Empanada

b)

Focaccia

c)

Pita

d)

Tortillas

30.

What type of bread, characterized by its rectangular shape and uniform slices, serves as a popular choice for sandwiches?

a)

Rye bread

b)

White bread

c)

Whole wheat bread

d)

Yeast bread

31.

Which bread type has a stronger flavor compared to white and whole wheat?

a)

Rye bread

b)

White bread

c)

Whole wheat bread

d)

Yeast bread

32.

Which traditional Italian flatbread, resembling pizza dough, is distinguished by its thickness and rich in olive oil?

a)

Empanada

b)

Focaccia

c)

Pita

d)

Tortillas

33.

What nutrient do meat and poultry sandwich fillings provide?

a)

Carbs

b)

Fat

c)

Fiber

d)

Proteins

34.

How should raw seafood sandwich fillings be stored?

a)

At room temperature

b)

Chilled

c)

Frozen

d)

Heated

35.

What veggies are must-haves in sandwich production?

a)

Cucumber and carrots

b)

Lettuce, tomato and onion

c)

Olives and pickles

d)

Spinach, mushroom and avocado

36.

What seafood options are commonly used as sandwich fillings?

a)

Calamari and mussels

b)

Crab and lobster

c)

Cod and salmon

d)

Shrimp, salmon and tuna

37.

What happens to unwrapped, sliced cheese?

a)

Absorbs flavor

b)

Dries out fast

c)

Softens

d)

Spoils

38.

What food are dry fillings in sandwiches typically include?

a)

Avocado, mayo, mustard

b)

Lettuce, tomato, cucumber

c)

Pickles, olives, peppers

d)

Sliced meats, cheese, beef, patties

39.

For consistent sandwich portioning, what equipment is recommended?

a)

Food processor and blender

b)

Meat slicer and measuring scale

c)

Mixer and grinder

d)

Oven and toaster

40.

Which device measures food weights for portion control?

a)

Blender

b)

Kitchen scale

c)

Portion scale

d)

Timer

41.

What factors are essential for accurate portioning of sliced items?

a)

Ingredient type and brand

b)

Slice color and texture

c)

Slice thickness and weight

d)

Storage method and shelf life

42.

Which statement best summarizes the significance of portion control in sandwich preparation?

a)

Increases food waste

b)

Enhances flavor profiles

c)

Reduces customer satisfaction

d)

Controls costs, ensures quality and expedites service

43.

How should sandwich filling be portioned using a scoop?

a)

Overfilling the scoop

b)

Guessing the amount

c)

Underfilling the scoop

d)

Filling to the scoop’s edges

44.

What makes a buffet arrangement visually appealing?

a)

Using one color design

b)

Overcrowding the plate

c)

Plain arrangement on the plate

d)

Creating a balanced, colorful and appetizing design

45.

What technique creates a decorative bed for sandwiches and garnishes?

a)

Folding lettuce leaves

b)

Creating a lettuce pile

c)

Alternating lettuce colors

d)

Spreading leaf lettuce with curled edges

46.

Why are cocktail picks used in layered sandwiches?

a)

Decoration

b)

Flavor enhancement

c)

Portion Control

d)

Structural support

47.

Which elements contribute to visually appealing sandwiches?

a)

Balance, height, texture, flavor, color

b)

Flavor, aroma, nutrition

c)

Packaging, labeling, branding

d)

Portion size, ingredients, calories

48.

In what manner of containers should sandwich ingredients be stored in the refrigerator?

a)

Open

b)

Sealed

c)

Uncovered

d)

Unsealed

49.

What are the correct storage temperatures?

a)

Frozen: 0°C, Chilled: 18°C

b)

Frozen: 18°C, Chilled: 0°C

c)

Frozen: 4°C, Chilled: -18°C

d)

Frozen: -18°C or below, Chilled: 4°C or below

50.

How should sandwich stocks and ingredients be managed?

a)

First-in-first-out

b)

Last-in-first-out

c)

Use oldest items last

d)

Use newest items first

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