2. 1. Maricris loves to drink tea. She always drinks
tea with the combinations of either banana bread
or carrot bread. Which of the following breads
does banana bread and carrot bread belong to?
Why?
a.Yeast bread, because they are the most common
bread partners with hot drinks.
b.Buns and rolls, because they are the softest kinds of
breads.
c.Flat breads, because they are crunchy and best of tea
and coffee.
d.Quick breads, because they are more tender and
crumblier with sweeter taste that blend either coffee
or tea.
3. 1. Maricris loves to drink tea. She always drinks
tea with the combinations of either banana bread
or carrot bread. Which of the following breads
does banana bread and carrot bread belong to?
Why?
a.Yeast bread, because they are the most common
bread partners with hot drinks.
b.Buns and rolls, because they are the softest kinds of
breads.
c.Flat breads, because they are crunchy and best of tea
and coffee.
d.Quick breads, because they are more tender and
crumblier with sweeter taste that blend either coffee
or tea.
4. 2. Which of the following statements is
NOT correct about fillings?
a. It is the heart of the sandwich.
b.It serves as a moistening agent for
sandwiches.
c. It is placed between or on the top of
bread.
d. It provides flavor and body to the
sandwich.
5. 2. Which of the following statements is
NOT correct about fillings?
a. It is the heart of the sandwich.
b. It serves as a moistening agent for
sandwiches.
c. It is placed between or on the top of
bread.
d. It provides flavor and body to the
sandwich.
6. 3. Which of the following is the BEST
reason why cheeses should remain
uncovered until ready to use?
a.Because it may contaminate if it is
open.
b.Because cheese dries out rapidly
when unwrapped.
c.Because it can affect the color.
d.All of the above.
7. 3. Which of the following is the BEST
reason why cheeses should remain
uncovered until ready to use?
a.Because it may contaminate if it is
open.
b.Because cheese dries out rapidly
when unwrapped.
c.Because it can affect the color.
d.All of the above.
8. 4. Which of the following statements
is the importance of spread?
a.Because it protects the bread from
soaking up moisture from the filling.
b.Because it adds flavor and
moisture.
c. Both A and B
d. None of the above
9. 4. Which of the following statements
is the importance of spread?
a.Because it protects the bread from
soaking up moisture from the filling.
b.Because it adds flavor and
moisture.
c. Both A and B
d. None of the above
10. 5.Vegetable items like lettuce, tomato
and onions are indispensable, what
does it mean?
a.Vegetable items are easy to rotten.
b.Vegetable items add texture, flavor,
and color to the sandwich.
c.Using vegetables means we support
local farmers.
d.None of the above
11. 5.Vegetable items like lettuce, tomato
and onions are indispensable, what
does it mean?
a.Vegetable items are easy to rotten.
b.Vegetable items add texture, flavor,
and color to the sandwich.
c.Using vegetables means we support
local farmers.
d.None of the above
12. 6. This is a sauce that is cooked
onto a protein or vegetable so
that the sugars caramelize.
a.Syrup
b.Caramel
b.Glaze
d. Sugar
13. 6. This is a sauce that is cooked
onto a protein or vegetable so
that the sugars caramelize.
a.Syrup
b.Caramel
b.Glaze
d. Sugar
14. 7. The purpose of this glaze is to
balance the sweetness of the sugar
in the glaze and in the bread or
cake.
a.Citrus glaze
b.Candy glaze
c.Flavored glaze
d.Simple glaze
15. 7. The purpose of this glaze is to
balance the sweetness of the sugar
in the glaze and in the bread or
cake.
a.Citrus glaze
b.Candy glaze
c.Flavored glaze
d.Simple glaze
16. 8. This kind of sauce is made
with vinegar and vegetable oil
with sugar and seasonings.
a.Barbeque sauce
b.Mustard sauce
c.Burger sauce
d. Sweet sauce
17. 8. This kind of sauce is made
with vinegar and vegetable oil
with sugar and seasonings.
a.Barbeque sauce
b.Mustard sauce
c.Burger sauce
d. Sweet sauce
18. 9. Why is glaze important in
sandwich making?
a. Because it adds artistic design when plating
the sandwich.
b. Because it adds value to the sandwich when
you sell it.
c. Because it is required, all sandwiches have
glazes on it.
d. Because it adds flavor, provides an
attractive finish on the bread, and adds
moisture.
19. 9. Why is glaze important in
sandwich making?
a. Because it adds artistic design when plating
the sandwich.
b. Because it adds value to the sandwich when
you sell it.
c. Because it is required, all sandwiches have
glazes on it.
d. Because it adds flavor, provides an
attractive finish on the bread, and adds
moisture.
20. 10. What is the importance of
sauce in a sandwich?
a. Because it adds value to the sandwich.
b.Because it adds flavor, adds moisture,
and improves texture to your food.
c. Because it provides the main flavor of
the sandwich.
d. All of the above are the importance of
sauce in a sandwich.
21. 10. What is the importance of
sauce in a sandwich?
a. Because it adds value to the sandwich.
b.Because it adds flavor, adds moisture,
and improves texture to your food.
c. Because it provides the main flavor of
the sandwich.
d. All of the above are the importance of
sauce in a sandwich.
22. 11. This may be roast beef, pork
and cured meat products like
ham, sausage and salami.
a.poultry
b.fish
c. meat
d.vegetable
23. 11. This may be roast beef, pork
and cured meat products like
ham, sausage and salami.
a.poultry
b.fish
c. meat
d.vegetable
24. 12. This refers to cheddar, processed
cream cheese and cheese spreads with
firm texture, easily sliced, and act as
binder, moistener of other ingredients.
a. Spread
b. Cheese
c. Fillings
d. Mayonnaise
25. 12. This refers to cheddar, processed
cream cheese and cheese spreads with
firm texture, easily sliced, and act as
binder, moistener of other ingredients.
a. Spread
b. Cheese
c. Fillings
d. Mayonnaise
26. 13.These should be crisped and
proportion to the size of the
sandwich.
a.Poultry
b.Fish
c.Meat
d.Vegetable
27. 13.These should be crisped and
proportion to the size of the
sandwich.
a.Poultry
b.Fish
c.Meat
d.Vegetable
28. 14. Mayonnaise, mustard and
butter are examples of
____________.
a.Spreads
b.Miscellaneous
c.Fillings
d.Condiments
29. 14. Mayonnaise, mustard and
butter are examples of
____________.
a.Spreads
b.Miscellaneous
c.Fillings
d.Condiments
30. 15. Why do seafood ingredients like
tuna, sardines, crabmeat and shrimp
need to be kept chilled?
a. Because they are expensive, they need
to be kept.
b. Because they are not ready to use.
c. Because they are highly perishable.
d. Because it is required.
31. 15. Why do seafood ingredients like
tuna, sardines, crabmeat and shrimp
need to be kept chilled?
a. Because they are expensive, they need
to be kept.
b. Because they are not ready to use.
c. Because they are highly perishable.
d. Because it is required.
32. 16. This is a long, narrow
loaf of French bread.
a. Baguette
b. Baggels
c. Banquett
d. Budget
33. 16. This is a long, narrow
loaf of French bread.
a. Baguette
b. Baggels
c. Banquett
d. Budget
34. 17.These are food items such as meat, fish
vegetables or fruits tucked between the two
slices of bread.
a. spreads
b. stuffed
d. meat
c. fillings
35. 17.These are food items such as meat, fish
vegetables or fruits tucked between the two
slices of bread.
a. spreads
b. stuffed
d. meat
c. fillings
36. 18. BLT sandwich is one of the expensive
sandwiches being served in a restaurant.
BLT means____________.
a. Bacon, Lettuce and Teriyaki
b. Bacon, Lettuce and Tomato
c. Buns, Lettuce and Tomato
d. Buns,Lychie and Teriyaki
37. 18. BLT sandwich is one of the expensive
sandwiches being served in a restaurant.
BLT means____________.
a. Bacon, Lettuce and Teriyaki
b. Bacon, Lettuce and Tomato
c. Buns, Lettuce and Tomato
d. Buns,Lychie and Teriyaki
38. 19. The following are the importance of
spreads in sandwiches
EXCEPT_____________.
a. It adds interesting flavors and textures
to the sandwich.
b. It prevents the bread from soaking up
the filling
c. It adds moistness to the sandwich.
d. It adds color to the sandwich
39. 19. The following are the importance of
spreads in sandwiches
EXCEPT_____________.
a. It adds interesting flavors and textures
to the sandwich.
b. It prevents the bread from soaking up
the filling
c. It adds moistness to the sandwich.
d. It adds color to the sandwich
40. 20. These are small fancy sandwiches
made from light, delicate ingredients
and bread that has been trimmed of
crusts.
a. open-face sandwich
b. pinwheel sandwich
c. tea sandwich
d. cold sandwich
41. 20. These are small fancy sandwiches
made from light, delicate ingredients
and bread that has been trimmed of
crusts.
a. open-face sandwich
b. pinwheel sandwich
c. tea sandwich
d. cold sandwich
42. 21.Grilled sandwiches are also
called____________.
a. fried sandwich
b. toasted sandwich
c. oven sandwich
d. hot sandwich
43. 21.Grilled sandwiches are also
called____________.
a. fried sandwich
b. toasted sandwich
c. oven sandwich
d. hot sandwich
44. 22. These are made with more than
two slices of bread and with
several ingredients in the filling.
a. rolled sandwich
b. deep-fried sandwich
c. multi-decker sandwich
d. open-faced sandwich
45. 22. These are made with more than
two slices of bread and with
several ingredients in the filling.
a. rolled sandwich
b. deep-fried sandwich
c. multi-decker sandwich
d. open-faced sandwich
46. 23. Why is fresh cream bread the most
preferred bread in making pinwheel
sandwiches?
a. Because it is fresh.
b. Because it is creamy.
c. Because it is easy to roll and will
crack.
d. Because it is circular.
47. 23. Why is fresh cream bread the most
preferred bread in making pinwheel
sandwiches?
a. Because it is fresh.
b. Because it is creamy.
c. Because it is easy to roll and will
crack.
d. Because it is circular.
48. 24. The following are the importance of
classifying the types of sandwiches,
EXCEPT________?
a.Because maybe you have allergies or
something
b.To buy ingredients appropriate to the kinds
of sandwich.
c.For easy and faster preparation.
d.To know what sandwich you are going to
take out afterwards.
49. 24. The following are the importance of
classifying the types of sandwiches,
EXCEPT________?
a.Because maybe you have allergies or
something
b.To buy ingredients appropriate to the kinds
of sandwich.
c.For easy and faster preparation.
d.To know what sandwich you are going to
take out afterwards.
50. 25. It is the part upon which the
ingredients are placed, consists of some
form of bread or dough that is whole or
sliced.
a. base
b. moistening agent
c. crown
d. fillings
51. 25. It is the part upon which the
ingredients are placed, consists of some
form of bread or dough that is whole or
sliced.
a. base
b. moistening agent
c. crown
d. fillings
52. 26. This is considered as the
main event of the sandwich.
a. base
b. moistening agent
c. crown
d. fillings
53. 26. This is considered as the
main event of the sandwich.
a. base
b. moistening agent
c. crown
d. fillings
54. 27. The following are the components
of sandwich EXCEPT___________.
a. base
b. fillings
c. moistening agents
d. garnish
55. 27. The following are the components of
sandwich EXCEPT___________.
a. base
b. fillings
c. moistening agents
d. garnish
56. 28. The following are the examples of
flat breads EXCEPT_____________.
a. Pita
b. Lavash
c. Focaccia
d. Rye
57. 28. The following are the examples of
flat breads EXCEPT_____________.
a. Pita
b. Lavash
c. Focaccia
d. Rye
58. 29. Which of the following is a
yeast bread?
a. rye bread
b. wraps
c. tortillas
d. lavash
59. 29. Which of the following is a
yeast bread?
a. rye bread
b. wraps
c. tortillas
d. lavash
60. 30. How can you plate your sandwich
using lettuce?
a. by spreading the leaf of lettuce on a tray so it
can create a bed for the sandwiches.
b. by putting the lettuce beside the sandwiches.
c. by spreading the lettuce on the top of
sandwiches.
d. lettuce doesn't have any contribution in
plating.
61. 30. How can you plate your sandwich
using lettuce?
a. by spreading the leaf of lettuce on a tray so it
can create a bed for the sandwiches.
b. by putting the lettuce beside the sandwiches.
c. by spreading the lettuce on the top of
sandwiches.
d. lettuce doesn't have any contribution in
plating.
62. 31.Why is plating and garnishing
important in sandwiches presentation?
a. it is included in the grading rubrics.
b. because you watch Youtube and you want to
copy the idea of plating sandwiches.
c. to give aesthetic presentation of a sandwich.
d. adds value to the dining experience, and
provides room for a higher mark-up on your
food.
63. 31.Why is plating and garnishing
important in sandwiches presentation?
a. it is included in the grading rubrics.
b. because you watch Youtube and you want to
copy the idea of plating sandwiches.
c. to give aesthetic presentation of a sandwich.
d. adds value to the dining experience, and
provides room for a higher mark-up on your
food.
64. 32. Which of the following is the best
reason why toothpicks are present in
sandwich presentations?
a. The pick keeps the sandwich together on
the tray.
b. So the sandwich won’t fall apart when
someone picks up.
c. Both A and B
d. None of the above.
65. 32. Which of the following is the best
reason why toothpicks are present in
sandwich presentations?
a. The pick keeps the sandwich together on
the tray.
b. So the sandwich won’t fall apart when
someone picks up.
c. Both A and B
d. None of the above.
66. 33. This should be served in
circular design on a platter.
a. vegetarian sandwich
b. burger
c. clubhouse sandwich
d. pinwheel sandwich
67. 33. This should be served in
circular design on a platter.
a. vegetarian sandwich
b. burger
c. clubhouse sandwich
d. pinwheel sandwich
68. 34. The basic formula for storing
sandwiches is 4-40-140. What is the
meaning of this formula?
a. 4 hours at a temperature between 40 and 140 Fahrenheit
b. 4 days at a temperature between 40 and 140 Fahrenheit
c. 4 minutes at a temperature between 40 and 140 Celsius
d. 4 hours at a temperature between 40 and 140 Celsius
69. 34. The basic formula for storing
sandwiches is 4-40-140. What is the
meaning of this formula?
a. 4 hours at a temperature between 40 and 140 Fahrenheit
b. 4 days at a temperature between 40 and 140 Fahrenheit
c. 4 minutes at a temperature between 40 and 140 Celsius
d. 4 hours at a temperature between 40 and 140 Celsius
70. 35. This is a storing technique referring to
the process of preserving perishable food
on a large scale at a low temperature or
above the freezing point.
a. Refrigerating
b. Chilling
c. Freezing
d. Cold storage
71. 35. This is a storing technique referring to
the process of preserving perishable food
on a large scale at a low temperature or
above the freezing point.
a. Refrigerating
b. Chilling
c. Freezing
d. Cold storage
