Sandwiches and Salads Study Guide
2) Regardless of the ingredients, compose salads usually include which of the following parts?
B) Base, Body, and Garnish
35) Which of the following are frequently served as sauteed or grilled ingredients on hot sandwiches?
B) Eggs and pork chops
5) Which of the following is true of romaine lettuce?
B) It has crisp ribs that give it a distinctive crunch
44) Which of the following is not suitable for advanced assembly and preparation?
B) a deep-fried sandwich
3) Composed salads are popular as
B) a main course, especially at lunch
33) Hot sandwiches must create a perfect combination of
B) bread, main ingredients, and condiments
18) Identify which type of Sandwich matches the following preparation: a bite-sized round of bread is spread with Rich butter, topped with a thin slice of cucumber, and sprinkled with minced Dill.
B) canapé
19) Which of the following sandwich is likely to have pickled herring, smoked salmon, or strongly flavored salami as a filling ingredient?
B) danish sanwiches
48) Which of the following statements is true about stromboli?
B) it is a large rolled or stuffed bread that is baked and then sliced to order and has such fillings as mozzarella, lunch meats, and spinach.
21) Which sandwich attribute would a chef provide by carefully spreading the bread thinly with flavored mayonnaise and lightly drizzling the top of the sandwich ingredients with olive oil?
B) moisture
28) When checking a refrigerated well used in Sandwich production, take the temperature of the ingredients
B) near the top
42) Sandwiches made on a panini grill differ from those made on a clamshell griddle in that sandwiches cooked on a
B) panini grill have grill marks, and those cooked on a clamshell griddle are smooth
16) Which the following best describes radicchio?
B) red lettuce with white stems and veins
29) Sneeze guards are recommended and sometimes mandated by law for
B) sandwich bars
36) Steaks can be safely cooked to a lesser degree of doneness then hamburger meat because
C) E-coli is located on the surface of a solid piece of meat
15) Which of the following best describes Boston leaves?
C) a loose head with soft green leaves and creamy colored inner leaves
12) Which of the following is a temporary emulsion?
C) a simple vinaigrette
43) A tuna melt is an example of which of the following?
C) an open faced baked sandwich
30) Which the following best describes chapati?
C) an unleavened flatbread made from finely milled whole wheat flour and cooked on a curved griddle.
34) Hot sandwiches are typically
C) assembled only as needed, although hot ingredients can be cooked in advance and held in a warmer until needed
46) Which of the following will produce a crisp Pizza crust?
C) both of the above (cooking directly on the floor of a hot pizza oven and cooking on a perforated pan.)
20) A club sandwich is a well-known example of a ____ sandwich.
C) closed
37) Checking finish cooked fish or meat for a hot sandwich with an instant read thermometer is
C) essential
25) Pickled suppose that add acidity, crunch, and sometimes sweetness are examples of sandwich
C) garnishes
9) When comparing traditionally packed greens to ready to eat greens, they're ready to eat greens
C) have a significantly higher cost, but they save on prep time and waste
7) The product that is good in salads, works well for sandwiches, and is often used as a liner for plates and platters is
C) leaf lettuce
27) All à la carte in which stations are designed with _____ in mind
C) speed
47) Which of the following do calzones, panzerotti, and strombolis have in common?
D) All begin with raw dough
39) Grilling considered a good technique for which of the following?
D) All of the above (cooking meat ingredients, cooking vegetable ingredients, and warming sandwich buns and breads)
14) Which of the following ingredients helps to emulsify mayonnaise and emulsified dressings?
D) Mustard
41) Which of the following is true of all properly cooked sauteed or grilled whole sandwiches?
D) all of the above (the exterior surface of bread must be coated with oil or butter, they must be flipped halfway through the cooking process, and they must be cooked until crisp on the outside and hot on the inside.)
11) In a commercial kitchen, lettuce and greens are washed
D) by submersion
1) The three main types of salads are simple, 1) The three main types of salads are simple,
D) composed, and bound
23) The thin Mexican flatbreads made from wheat flour or cornmeal and often used to make wraps or roll sandwiches are
D) tortillas
38) If it is necessary to hold cooked deep fried products, hold them
D) uncovered in a warmer
8)To grow seed or Bean sprouts, a high moisture and high temperature environment must be provided, which is
D) unfortunately, perfect for bacterial growth
45) Sandwiches wrapped in aluminum foil before baking produce a more flavorful sandwich than those unwrapped because
A) all the flavors remain concentrated within the wrapping
22) Which sandwich attribute with a chef provide by lightly sprinkling the top layer of ingredients on an Open face Sandwich with finely minced ripe tomatoes and green pepper?
A) appearance
40) The first step in preparing sauteed or grilled whole cooked sandwiches is to
A) assemble the sandwich between two pieces of bread
10) Traditionally, this is and other greens were always torn, rather than cut, because
A) at one time, carbon steel knives were common and caused the produce to discolor
4) Bound salads and marinated salads different from each other only in the
A) dressing used
6) Which of the following is often prepared as a hot vegetable in Italian cookery?
A) escarole
24) Proper sanitation practices must be rigorously followed when preparing sandwiches because many fillings are
A) high-protein ingredients
31) A then, crisp leavened bread made from wheat flour and widely consumed throughout iran, armenia, and Afghanistan is called
A) lavash
26) À la carte sandwich stations should have a consistent ______ flow.
A) linear
13) When preparing mayonnaise, the first three ingredients are whipped together, and then the______ is added in a thin stream, while continuing to whip.
A) oil
17) Identify which type of Sandwich matches the following preparation: soft white bread is flattened with a rolling pin. ingredients are the enrolled tightly in the flattened bread.
A) rolled sandwich
32) Hot sandwiches are divided into which of the following categories?
A) sandwiches with hot fillings and whole cooked sandwiches
