Methods of preparing sandwiches

Question 1

A French term which means “set in place.”

Answer 1

Mise’ En Place

Question 2

A _________________ is involved in sandwich making. Therefore, work flow must be smooth and easy.

Answer 2

great deal of handwork

Question 3

3 types of cut to make the presentation of your sandwich attractive

Answer 3

• Halves
• Thirds
• Quarters

Question 4

Cold sandwiches shouldn’t be served on a bed of shredded cabbage or lettuce. True or False?

Answer 4

False

Question 5

Dips or sauces can accompany the sandwiches. True or False?

Answer 5

True

Question 6

Important to the look of the sandwich

Answer 6

Garnish

Question 7

8 functional garnishes

Answer 7

• Lettuce
• Tomato
• Watercress
• Spring onions
• Radishes
• Gherkins
• Cucumber
• Parsley

Question 8

Acts as a barrier between the fillings and the bread.

Answer 8

Spread

Question 9

3 purpose of spreads

Answer 9

• Protect bread from soaking up moisture
• Adds flavor
• Adds moisture

Question 10

It adds a smooth, rich flavor to a sandwich. It also protects bread from moisture.

Answer 10

Butter

Question 11

What can you use as substitutes for butter?

Answer 11

Margarine or flavored butter

Question 12

These purees make an interesting alternative spread to use on sandwiches.

Answer 12

Vegetable purees

Question 13

It has been the spread of choice of sandwich maker for generations, it is a permanent suspension of egg yolks, oil, and vinegar or lemon juice.

Answer 13

Mayonnaise

Question 14

Vegetable purees do not provide a moisture barrier. True or False?

Answer 14

True

Question 15

3 types of spreads

Answer 15

• Butter
• Mayonnaise
• Vegetable puree

Question 16

It is a type of filling that should be sliced just before the sandwich is to be prepared to avoid drying out and lose flavor

Answer 16

Meat and poultry

Question 17

It is a type of filling that dries out rapidly when unwrapped and sliced, when slicing is done ahead. The slices should remain covered until ready to use.

Answer 17

Cheese

Question 18

6 sandwich fillings

Answer 18

• Meat and poultry
• Cheese
• Mayonnaise based salads
• Vegetable items
• Miscellaneous
• Fish

Question 19

Creating an appealing sandwich platter calls for a _____________.

Answer 19

little creativity

Question 20

6 rules to make a successful sandwich platter to make your guests water in anticipation

Answer 20

• Color coordinating fresh ingredients
• Adding attractive garnishes
• Creating attractive borders
• Designs with common household ingredients
• Remove the crusts and cut the sandwiches into square or triangular shapes
• Use atleast 3 different combinations of fillings

Question 21

At what temperature should butter, margarine, or spread be in?

Answer 21

Room temperature so that it will spread without tearing the bread

Question 22

Apply spread on bread evenly to prevent sogginess. True or False?

Answer 22

True

Question 23

What knife do you need to use to spread butter or any type?

Answer 23

Palette knife

Question 24

Bread should be between __ - __ hours old

Answer 24

12-24

Question 25

To prevent dry meat, moisten it with __________, _________, or __________.

Answer 25

Lemon juice, mayonnaise, or oraspic jelly