Chapter 6: Salad And Sandwiches

Question 1

4 Kinds of Salad

Answer 1

Appetizer salad
Accompaniment salad
Main Course salad
Dessert salad

Question 2

It is a type of salad that is light, smaller-portion salads served as the first course of the meal. This salad should stimulate the appetite. This means they must have fresh, crisp ingredients; a tangy, flavorful dressing; and an attractive, appetizing appearance.

Answer 2

Appetizer Salad

Question 3

A type of salad that is a side salad used to accompany the main course as a side dish;

examples include potato salad and coleslaw.

It must balance and harmonize with the rest of the meal, like any other side dish. Side-dish salads should be light and flavorful, not too rich. Vegetable salads are often good choices.

Answer 3

Accompaniment Salad

Question 4

A type of salad usually containing a portion of one or more high-protein foods, such as meat, fish, eggs, legumes, or cheese.

It should be large enough to serve as a full meal and should contain a substantial portion of protein.

It should offer enough variety on the plate to form a balanced meal, both nutritionally and in flavors and textures.

Answer 4

Main-course salads

Question 5

A type of sweet salads containing fruit, gelatin, sweeteners, or whipped cream. They are often too sweet to be served as appetizers or accompaniments and are best served as dessert or as part of a buffet or party menu

Question 6

A type of sweet salads containing fruit, gelatin, sweeteners, or whipped cream. They are often too sweet to be served as appetizers or accompaniments and are best served as dessert or as part of a buffet or party menu

Answer 6

Dessert Salad

Question 7

PARTS OF THE SALAD (4)

Answer 7

1. BASE
2. BODY
3. GARNISH
4. SALAD DRESSINGS

Question 8

[PARTS OF THE SALAD]

usually a layer of salad greens that line the plate or bowl in which the salad will be served.

Answer 8

BASE

Question 9

[PARTS OF THE SALAD]

consists of the main ingredients potato in potato salad, chicken in chicken salad, macaroni in macaroni salad and fruits in fruit salad

Answer 9

BODY

Question 10

[PARTS OF THE SALAD]

enhances the appearance while also complementing the overall taste; must be edible. Example: nuts, grilled chicken jelly, crouton,

Answer 10

GARNISH

Question 11

[PARTS OF THE SALAD]

is a seasoned liquid or semiliquid added to the body of the salad for flavor, tartness, spiciness, and moistness.

Answer 11

SALAD DRESSINGS

Question 12

STEPS IN ARRANGING THE SALAD

Answer 12

1. Keep the salad off the rim of the plate.
2. Strive for a good balance of cold
3. Height helps make a salad attractive.
4. Cut ingredients neatly
5. Make every ingredient identifiable.
6. Keep it simple.

Question 13

TYPES OF SALAD DRESSINGS

Answer 13

1. Oil and vinegar dressings (most unthickened dressings).
   
   • Vinegars
     -Lemon Juice
     -Egg Yolk
     -Seasonings and Flavorings
2. Emulsified Dressing- mostly thickened dressing
   -Mayonnaise-based Dressing
3. Cooked dressings (similar in appearance to mayonnaise dressings, but more tart, and with little or no oil content).
   * Sour Cream Fruit Salad dressing
   * Cooked Salad dressing
   * Honey Lemon Dressing
   * Fruit Salad Dressing
   * Low-Fat Buttermilk Yogurt Dressing

Question 14

is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein bread serves as a container or wrapper for another food type.

Answer 14

SANDWICH

Question 14

KINDS OF SPREADS

Answer 14

BUTTER
MAYONNAISE

Question 15

One of the functions of the ______ in a sandwich is to provide an edible casing for the food inside.

Answer 15

BREAD

Question 16

[BREAD]

are most frequently used for simple sandwiches. These are long, rectangular loaves that provide square slices of specified thickness, from 3 ⁄8 to 5 ⁄8 inch (10 to 16 mm) thick.

Answer 16

Pullman or sandwich loaves of white bread

Question 17

[BREAD]

should be of fine rather than coarse texture and firm enough to accommodate spreads well. Supermarket white bread is unsuitable because it is too soft for spreading and for holding most fillings, and it becomes pasty in the mouth.

Answer 17

Commercial sandwich bread

Question 18

The heart of the sandwich.

Answer 18

FILLINGS

Question 19

[FILLINGS]

MEAT AND POULTRY

Answer 19

BEEF
Sliced roast beef, hot or cold hamburger patties, small steaks corned beef pastrami tongue, fresh or smoked.

PORK PRODUCTS
Roast pork, Barbecued pork, Ham, all kinds Bacon, Canadian bacon

POULTRY
Turkey breast, Chicken breast

SAUSAGE PRODUCTS
Salami, Frankfurters, Bologna, Liverwurst, Luncheon Meats, Grilled sausages

Question 20

[FILLINGS]

CHEESE

Answer 20

• Cheddar types
• Process cheese
• Cream cheese, mascarpone
• Swiss types
• Provolone
• Cheese spreads

Question 21

[FILLINGS]

FISH AND SHELLFISH

Answer 21

Most seafood fillings for sandwiches are highly perishable and should be kept well chilled at all times. Some popular seafood fillings are:
* Tuna
* Shrimp
* Fried fish portions
* Sardines
* Anchovies
* Grilled or pan-fried fish fillets
* Smoked salmon and lox

Question 22

[FILLINGS]

BOUND SALADS

Answer 22

The most popular salads for sandwich fillings are tuna salad, egg salad, chicken or turkey salad, and ham salad.

Question 23

[FILLINGS]

VEGETABLE ITEMS

Answer 23

Lettuce, tomato, and onion are indispensable in sandwich production. In addition, nearly any vegetable used in salads may also be included in sandwiches.
Grilled vegetables are popular not only in vegetarian sandwiches but also as part of the filling in meat sandwiches.

Question 24

[FILLINGS]

OTHER FILLINGS

Answer 24

• Peanut butter
• Fruits, fresh or dried
• Jelly
• Nuts (such as sliced almonds)
• Egg

Question 25

TYPES OF SANDWICHES

Answer 25

HOT AND COLD

Question 26

[TYPES OF SANDWICHES]

are those made with two slices of bread or two halves of a roll, a spread, and a filling. They are called simple because they are made with just two slices of bread, not because they are necessarily simple in construction.

Answer 26

SIMPLE COLD SANDWICHES

Question 27

[TYPES OF SANDWICHES]

are made with more than two slices of bread (or rolls split into more than two pieces) and with several ingredients in the filling. The club sandwich is a popular multidecker sandwich made with three slices of toast and filled with sliced chicken or turkey breast, mayonnaise, lettuce, tomato, and bacon.

Answer 27

Multidecker sandwiches

Question 28

[TYPES OF SANDWICHES]

are made with a single slice of bread, like large canapés, which is what they are. Also as in canapés, the filling or topping should be attractively arranged and garnished.

Answer 28

OPEN-FACED SANDWICHES

Question 29

[TYPES OF SANDWICHES]

are small, fancy sandwiches generally made from light, delicate ingredients and bread trimmed of crust. They are often cut into fancy shapes. Fillings and spreads can be the same as those for canapés.

Answer 29

TEA SANDWICHES

Question 30

[TYPES OF SANDWICHES]

are sandwiches in which the fillings are wrapped, like a Mexican burrito, in a large flour tortilla

Answer 30

WRAPS

Question 31

[TYPES OF SANDWICHES]

It consist of hot fillings, usually meats but sometimes fish, grilled vegetables, or other hot items, between two slices of bread or two halves of a roll. They may also contain items that are not hot, such as a slice of tomato or raw onion on a hamburger.

Answer 31

SIMPLE HOT SANDWICH

Question 32

[TYPES OF SANDWICHES]

are made by placing buttered or unbuttered bread on a serving plate, covering it with hot meat or other filling, and topping with a sauce, gravy, cheese, or other topping. Some versions are browned under the broiler before serving. This type of sandwich is eaten with a knife and fork.

Answer 32

OPEN-FACED HOT SANDWICHES

Question 33

[TYPES OF SANDWICHES]

also called toasted sandwiches, are simple sandwiches buttered on the outside and browned on the griddle, in a hot oven, or in a panini grill. Sandwiches containing cheese are popular for grilling.

Answer 33

GRILLED SANDWICHES

Question 34

[TYPES OF SANDWICHES]

are made by dipping sandwiches in beaten egg and, sometimes, in bread crumbs, and then deep-frying. This type of sandwich is often cooked on a griddle or in a hot oven instead, as deep-frying makes it greasy.

Answer 34

DEEP-FRIED SANDWICHES

Question 35

[TYPES OF SANDWICHES]

could be considered openfaced hot sandwiches, and we can define them as thin sheets of lean bread dough baked with a topping. In fact, one could classify any food made with a dough product filled or topped with another food product as a sandwich.

Answer 35

PIZZAS