Deck 22: Sandwiches

Question 1

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

A) bread
B) filling
C) spread
D) garnish

Answer 1

garnish

Question 2

There are several methods to protect the freshness of bread. Which of the following is not one of them?

A) freeze it
B) refrigerate it
C) store it at room temperature
D) wrap it in a moisture-tight wrapper

Answer 2

refrigerate it

Question 3

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

A) add flavor
B) add moisture or "mouth feel"
C) protect the bread from soaking up moisture from the filling
D) all of these

Answer 3

all of these

Question 4

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

A) Arrange bread slices in rows on a sanitary tabletop.
B) Spread all the slices with the desired spread.
C) Make sure fillings are at room temperature.
D) Wear gloves.

Question 5

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

A) thin slices are more tender
B) a sandwich made from thin slices is easier to eat
C) many thin slices make a thicker sandwich than one or two thick slices of the same total weight
D) all of these

Question 6

The recipe for which of the following types of sandwiches is most likely to contain beaten eggs as one of its ingredients?

A) grilled
B) deep-fried
C) simple hot
D) open-face hot

Question 7

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

A) is made with just two slices of bread
B) is made from a few simple ingredients
C) can be assembled in only a few seconds
D) can be made by any kitchen personnel, regardless of their intelligence

Question 8

Which of the following combinations is correct?

A) reuben $\to$ tea sandwich
B) cheeseburger $\to$ simple sandwich
C) club $\to$ open-faced sandwich
D) submarine $\to$ multidecker sandwich

Question 9

Sandwiches are usually cut before serving so that they __________.

A) are easier to handle and eat
B) make a more attractive presentation
C) appear to contain more ingredients than they actually do
D) both are easier to handle and eat and make a more attractive presentation

Question 10

____________________ are small sandwiches made from bread with the crusts removed.

A) Tea sandwiches
B) Club sandwiches
C) Wraps
D) Panini

Question 11

Panini can be classified as _______________ .

A) multidecker sandwiches
B) hot, open-face sandwiches
C) grilled sandwiches
D) tea sandwiches

Question 12

Bread that must be kept for more than one day should be refrigerated.

Question 13

French bread becomes stale faster than regular white bread.

Question 14

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

Question 15

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.

Question 16

Sandwich bread should have a firm, not soft, texture.

Question 17

Hard-crusted breads, such as French bread, must be kept wrapped in order to keep the crust crisp.

Question 18

Butter helps protect bread from soaking up moisture from the sandwich filling better than mayonnaise does.

Question 19

Wrap sandwiches are not made with yeast bread but with flour tortillas.

Question 20

In order to make panini sandwiches, it is essential to have a special sandwich press.

Question 21

Wrap sandwiches should be served uncut so that the filling will stay inside the sandwich.

Question 22

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

Question 23

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-If we wish to make 24 sandwiches, how much trimmed zucchini will be required? The original recipe yields 8 sandwiches and requires 240 grams of zucchini (with a yield of 75%)?

Question 24

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-Suppose that we want to decrease the amount of onion to 180 grams? What will be the new as-purchased quantity of onion if the original recipe required 240 grams to make 8 sandwiches? The onion has an 85% yield. Round your number up to the whole number.

Question 25

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-If the yield percentage of onion is decreased to from 85% to 80%, how much more onion will have to be ordered to make 16 sandwiches? Assume that the original recipe required 250 grams of onion to make 8 sandwiches. ________________

Question 26

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-What amount of bell pepper will be required to make 32 sandwiches if the yield is improved to 85%? Assume that the original recipe required 250 grams of bell pepper (at a yield of 82%) to make 8 sandwiches. Remember to round your answer to the nearest tenth.

Question 27

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-If we wish to make 24 sandwiches, how much trimmed zucchini will be required? The original recipe yields 8 sandwiches and requires 8 ounces of zucchini (with a yield of 75%)?________________

Question 28

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-Suppose that we want to decrease the amount of onion to 6 ounces? What will be the new as-purchased quantity of onion if the original recipe required 8 ounces to make 8 sandwiches? The onion has an 85% yield. Round your answer to the nearest tenth. ________________

Question 29

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-If the yield percentage of onion is decreased to from 85% to 80%, how much more onion will have to be ordered to make 16 sandwiches? Assume that the original recipe required 8 ounces of onion to make 8 sandwiches. ________________

Question 30

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-What amount of bell pepper will be required to make 32 sandwiches if the yield is improved to 85%? Assume that the original recipe required 8 ounces of bell pepper (at a yield of 82%) to make 8 sandwiches. Round your answer to the nearest tenth. ________________