1.
What are the main
components of a
sandwich?
A. Bread, spread, filling
B. Bread, filling, garnish
C. Bread, filling,
condiment
2. Which of these is NOT
an example of a type of
sandwich bread?
A. Hamburger B. Flat
Bread
C. Quick Bread
3. Which of the
following is technically
considered a type of
sandwich?
A. Banana Bread B.
Cakes
C. Pizza
4. Which of these is NOT
commonly used for
sandwich making?
A. Focaccia bread B.
Pita Bread C. Banana
Bread
5. Which of the
following is an example
of yeast bread?
A. Pita bread B. French
bread C. White bread
6. Which of the
following does NOT
belong to the Yeast
Bread?
A. Pita B. White bread
C. Whole Wheat
Bread
7. What are the main
components of a
sandwich?
A. Bread, moistening
agent, filling B. Bread,
filling, condiments C.
Bread, filling, garnish
8. What components of
sandwich that consists of one
or more ingredients that are
stacked, layered or folded
within or on the structure to
form the sandwich?
A. Base B. Bread C. Filling
D. Moistening Agent
9. Which of the following
that is meant to bind the
sandwich providing an
improvement of both
flavor and texture?
A. Base B. Filling C.
Meat D. Moistening Agent
10. What type of food that is
typically consisting of
vegetables, sliced cheese or
meat, placed on or between
slices of bread, wherein
bread serves as a container?
A. Cake B. Loaf Bread C.
Pizza D. Sandwich
11. What refers to
ingredients such as
sliced r cooked meat,
poultry and cheese?
A. Cooked Fillings B.
Dry Fillings C. Fresh
Fillings D. Moist Fillings
12. Which of the following
fillings may have tuna,
sardines, smoked salmon,
shrimp, anchovies, fried fish,
grilled or pan fried fish fillets?
A. Mayonnaise Based Salads
B. Meat and Poultry
C. Sandwich Cheeses
D. Seafood Fillings
13. Which ingredient dries
out rapidly when
unwrapped and sliced and
when slicing is done ahead,
the slices should remain
covered until ready to use?
A. Butter B. Cheese
C. Chocolate D. Sugar
14. What is the single
most important procedure
for preventing the spread
of biological
contamination?
A. Hand Washing B. Hand
Shaking C. Foot Washing
15. What refers to
ingredients mixed with
salad dressing or
mayonnaise?
A. Cooked Fillings B.
Dry Fillings C. Fresh
Fillings D. Moist Fillings
16. Which of the
following does NOT
belong to the group?
A. Apron B. Basket C.
Face Mask D. Hair Net
17. Which of the
following is the basis for
jellies and also used to
set creams and
mousses?
A. Chocolate B. Fruit
C. Gelatin D. Sugar
18. Which of the following is
NOT a purpose of spreads?
A. They add flavour.
B. They add moisture.
C. They make the bread dry.
D. To protect the bread from
soaking up moisture from
the filling.
19. What kind of filling are
highly perishable and should
be left chilled at all times?
A. Fish and Shellfish
B. Mayonnaise Based Salads
C. Meat and Poultry
D. Sandwich Cheeses
20. Which ingredrients dries
out rapidly when
unwrapped and sliced and
when slicing is done ahead,
the slices should remain
covered until ready to use?
A. Butter B. Cheese
C. Chocolate D. Sugar
21. How do you prepare pinwheel
sandwiches?
A. Fillings and spread can be the
same as those for canape.
B. Made of three slices of toast
and filled with sliced cheese.
C. Roll up bread like a jelly roll.
D. Use cookies or toasts instead
of using bread.
22. Which of the
following refers to
Chicken or turkey
breasts?
A. Bread B. Cheese C.
Meats D. Poultry
23. What ingredient is
indispensable in sandwich
making because it adds
texture, flavor and color
to sandwich?
A. Condiments B. Poultry
C. Spread D. Vegetable
24. What refers to small
fancy sandwiches made from
light, delicate ingredients and
bread that has been trimmed
of crusts?
A. Club Sandwiches B.
Hotdog Sandwiches C.
Pinwheel Sandwiches D.
Tea Sandwiches
25. What refers to a small
knife with a straight, sharp
blade that is generally
three to five inches longs?
A. Butter Knife B. Deli Knife
C. Lettuce Knife D.
Paring Knife
26. Which knife is used
to cut thick sandwiches?
A. Butcher knife B.
Paring knife C. Deli
knife D. Sandwich knife
27. What refers to the
fundamental skills required
in modern food services?
A. Preparing appetizers
B. Preparing Desserts
C. Preparing Salad
D. Preparing Sandwiches
28. Which of the following
is an example of Hot
Sandwiches?
A. Club sandwich B.
Deep Fried Sandwiches
C. Pinwheel Sandwiches
D. Tea Sandwiches
29. What refers to the
ingredient that is sliced
thinly, has firm texture, and
acts as binder, moistener
of other ingredient?
A. Bread B. Cheese C.
Meats D. Poultry
30. Which of the following
refers to a food item made
with two or more slices of
bread with fillings?
A. Appetizer B. Dessert
C. Salad D. Sandwiches
