Trainee’s Name: ________________________________ Date: ____________________

WRITTEN EXAMINATION
I.MULTIPLE CHOICE

Directions: Read and analyze the statement carefully. Write the letter of
your choice in your answer sheet.

1. Which tool is essential for precise measurement of small quantities of

ingredients in sandwich preparation?
A. Measuring spoons
B. Freezer
C. Bread toaster
D. Chillers
2. Which tool is essential for maintaining hygiene and preventing cross-
contamination during sandwich preparation?
A. Butter knife
B. Mixing spoon
C. Cutting board
D. Utility tray
3. It is used to store food at a temperature below the ambient temperature of
the room?
A. Freezer
B. Grill
C. Refrigerator
D. Measuring spoons
4. It is used to slice food more evenly and uniformly.
A. Freezer
B. Bread Toaster
C. Bread slicer
D. Salamanders
5. Which tool is used to scrape down sides of bowl and get mixture of fillings
from pans.
A. Spatula
B. Rubber scraper
C. Measuring cups
D. Butter knife
6. Which of the following is a characteristic of regular hot sandwiches?
A. Always contain only cold fillings
B. Primarily consist of meats or sometimes fish
C. Exclusively include raw vegetables
D. Never use any condiments
7. What distinguishes an open-faced sandwich from other hot sandwiches?
A. It uses two slices of bread.
B. It is always served cold.
 C. It is topped with a sauce, gravy, or cheese.
D. It is folded before serving.
8. What is a common method of preparing grilled sandwiches?
A. Steaming
B. Microwaving
C. Baking
D. Griddling or using a Panini press
9. What is a key step in making deep-fried sandwiches?
A. Coating with breadcrumbs
B. Sprinkling with sugar
C. Freezing before frying
D. Adding extra vegetables
10. What type of sandwiches are often made using filled rolls, focaccia, or
pita bread?
A. Tea sandwiches
B. Open-faced sandwiches
C. Wrap/rolled sandwiches
D. Regular hot sandwiches
11. Which ingredient is commonly used as a lining in regular hot
sandwiches to prevent the bread from absorbing moisture from the filling?
A. Mustard
B. Mayonnaise
C. Ketchup
D. Barbecue sauce
12. What is a distinguishing feature of multi-decker sandwiches?
A. Only use a single type of filling
B. Always contain two slices of bread
C. Include several ingredients in the filling
D. Are exclusively served cold
13. What are hot sandwiches often grilled with on the outside to enhance
flavor and texture?
A. Oil
B. Butter
C. Vinegar
D. Water
14. Which sandwiches are commonly served with sauces, gravies, or cheese
toppings?
A. Regular cold sandwiches
B. multi-decker sandwiches
C. Tea sandwiches
D. Open-faced sandwiches
15. What is a characteristic ingredient used in regular hot sandwiches, aside
from meats or fish?
A. Raw onions
B. Lettuce
C. Ice cream
 D. Jam
16. What do you call a sandwich containing Bacon, Lettuce and Tomato?
A. PJ sandwich
B. BLT sandwich
C. Rueben Sandwich
D. Naan
17. A type of sandwich most often served as a double-decker sandwich with
chicken, bacon, tomato, lettuce, egg and mayonnaise.
A. Monte Cristo
B. Bookmaker’s Sandwich
C. Club House Sandwich
D. Focaccia
18. Edible decorations used to enhance the appearance of sandwich.
A. Garnishes
B. Tortillas
C. Monte Cristo
D. Submarine
19. A sandwich consists of ham/turkey and cheese coated in egg and grilled
or deep fried.
A. Monte Cristo Sandwich
B. Tortilla
C. Pinwheel Sandwich
D. Submarine
20. A thick mixture of mashed avocado, tomato, onion, and spices usually
used as spread or dip.
A. Naan
B. Cheese
C. Guacamole
D. pullman
21. Which storing technique involves changing the state of water in food
from liquid to solid ice?
A. Wrapping
B. Packaging Material
C. Cold Storage
D. Freezing
22. What process involves the preservation of perishable food on a large-
scale using refrigeration?
A. Chilling
B. Freezing
C. Refrigeration
D. Wrapping
23. Which technique involves folding or covering to protect the food item?
A. Chilling
B. Packaging Material
C. Cold Storage
D. Wrapping
24. What does chilling primarily involve in terms of food preservation?
A. Changing the state of water in food
B. Keeping food cold or cool
C. Packaging food items
D. Reducing the temperature of food
25. Which technique is primarily used to package sandwiches for storage?
A. Freezing
B. Cold Storage
C. Packaging Material
D. Refrigeration
26. What is one way to create an appealing height in a sandwich?
A. Using soft and spongy bread
B. Adding fillings and vegetables
C. Removing all condiments
D. Making the sandwich flat
27. What is an essential aspect of achieving balance in sandwich making?
A. Overloading with spread
B. Focusing on a single flavor
C. Having imbalance in texture
D. Balancing flavor, texture, and color
28. What does "sogginess" refer to in the context of sandwiches?
A. A completely dry sandwich
B. A sandwich with too much spread
C. Completely moist and usually soft
D. A sandwich without any condiments
29. How should sandwich quarters be arranged for presentation?
A. With the cut edge pointing down
B. With the cut edge pointing to the left
C. With the cut edge pointing up
D. With the cut edge pointing to the right
30. Which component of a sandwich should compromise approximately one-
third of its content?
A. Condiments
B. Vegetables
C. Fillings
D. Bread
31. What is a crucial factor in choosing bread for sandwiches?
A. Soft crust
B. Thicker texture
C. Firm crust
D. Minimal variety
32. What is the purpose of using a spread in a sandwich?
A. Adding dryness
B. Enhancing sogginess
C. Keeping the sandwich moist
D. Creating a bland taste
33. Which of the following is a suggestion to add complexity to sandwich
fillings?
A. Using only one type of meat
B. Experimenting with different cheeses
C. Avoiding vegetable garnishes
D. Using the same spread for every sandwich
34. How can one make a sandwich more creative?
A. Using the same ingredients in every sandwich
B. Avoiding different types of bread
C. Trying different combinations of ingredients
D. Sticking to traditional fillings only
35. What is a recommended way to serve vegetarian sandwiches in relation
to meat-based ones?
A. Mix them all together on one platter
B. Place them on separate trays
C. Alternate them in a single row
D. Serve vegetarian sandwiches first, then meat-based ones

II. True or False.

Directions: Write T of the statement is correct and F if it is wrong. Place

your answer in your answer sheet.

36. Using a meat slicer and scale is not necessary for portion control of
sandwich fillings.
37. Portioning by count means the thickness of the slices does not matter.
38. The purpose of a scoop in portion control is to ensure an equal amount
of food in every serving.
39. When portioning by weight, it's important to stack all portions in a
single container.
40. Portion control is irrelevant when preparing sandwich fillings.
41. Quick breads, like banana bread and carrot bread, are generally less
tender and crumblier than yeast bread.
42. Rye bread tends to be heavier and heartier compared to white bread.
43. Focaccia is an Italian flatbread that is relatively thick and rich in olive
oil.
44. Quick breads are typically leavened using yeast.
45. Sandwich wraps can be made from whole wheat or spinach-flavored
flour.
46. Mayonnaise-based salads like chicken or tuna salad are considered dry
fillings for sandwiches.
47.Lavash is small and rectangular and can be rolled around a stuffing to
create pinwheel-shaped sandwiches.
48. Pita bread remains flat and does not puff up while baking, resulting in a
pocket perfect for stuffing.
49. Tortillas are exclusively made from cornmeal and are not available in a
flour variety.
50. Sourdough and ciabatta are types of French and Italian bread rolls that
work well for grilled sandwiches.

Answer Key

1. A 14. D
2. C 15. A
3. C 16. B
4. C 17. C
5. B 18. A
6. B 19. A
7. C 20. C
8. D 21. D
9. A 22. C
10. C 23. D
11. B 24. D
12. C 25. C
13. B 26. B
27. D 39. FALSE
28. C 40. FALSE
29. C 41. FALSE
30. C 42. TRUE
31. C 43. TRUE
32. C 44. FALSE
33. B 45. TRUE
34. C 46. FALSE
35. B 47. TRUE
36. TRUE 48. FALSE
37. FALSE 49. FALSE
38. TRUE 50. TRUE