Ch 22&29

Moist pastes or purées, such as pesto or hummus, should never be used as sandwich spreads because they will soak into the bread.

False

Most sandwich fillings are shelf stable and may be kept on the sandwich station without refrigeration

False

Pre-preparation is important for making sandwiches in quantity, but it is not important on the short-order station because all sandwiches are made to order.

False

The largest item on a plate should be placed at the back so it doesn't hide the other foods.

False

The main meat or fish item on a plate is always placed in the center.

False

To make a plate look appetizing and lavish, the food should be piled up to the edge of the plate.

False

Which of the following is not a basic component of a sandwich?

Garnish

A sandwich made of corned beef, sauerkraut, Swiss cheese, and Russian dressing on rye bread is called a

Rueben sandwich

A club sandwich is a multi-decker sandwich made of three slices of toast, chicken or turkey, lettuce, tomato, and sometimes other ingredients.

True

A serrated knife is one of the basic hand tools that is essential on a short-order sandwich station.

True

It is helpful to have a variety of shapes and colors on a plate to make it look attractive.

True

The purpose of a spread in a sandwich is to __________.

add flavor add moisture or "mouth feel" protect the bread from soaking up moisture from the filling

Sandwiches are usually cut before serving so that they __________.

both are easier to handle and eat and make a more attractive presentation

Which of the following combinations is correct?

cheeseburger → simple sandwich

A simple garnish should be __________.

edible appropriate to the food planned into the plate layout, not just stuck on haphazardly

Panini can be classified as _______________ .

grilled sandwich

It is important to serve __________.

hot foods hot, on hot plates cold foods cold, on cold plates

A simple cold sandwich is called "simple" because it __________.

is made with just two slices of bread

Which of the following would you not do when preparing a large quantity of simple sandwiches?

make sure fillings are at room temperature

A good reason for cutting meats and poultry into thin slices for sandwiches is that ____________________________.

thin slices are more tender a sandwich made from thin slices is easier to eat many thin slices make a thicker sandwich than one or two thick slices of the same total weight