COOKERY 10

LONG QUIZ # 1

NAME: ____________________________________SECTION:____________DATE:___________ SCORE:________

Directions: Read and analyze the questions.

Part 1: Identification. Identify the following terms. Write your answers on the space provided in each number.

____________1. Grating cheese, meat and other ingredients allows flavors to mix, thus; palatability of sandwich is
increase.
____________2. A small knife with a blunt edged blade that is used to apply spreads, such as butter, peanut butter, and
cream cheese, on bread or dinner rolls.
____________3. The smaller sized knives are typically referred to as mini chef's knives while the longer lengths are
known as traditional chef's knives.
____________4. Designed for thick sandwiches, this knife is made to cut easily and quickly through a variety of
sandwich ingredients.
____________5. Plastic serrated edge knife that is designed to slice lettuce without causing the edges to turn brown.
____________6. Its thin, narrow blade is tapers to a point at the tip.
____________7. Similar in use to a deli knife, the sandwich knife is shorter in length with a shorter blade depth in order
to easily cut through smaller to medium-sized sandwiches.
____________8. Comes in wood and plastic, use to protect the table when slicing bread.
____________9. Bowls that are large enough to hold ingredients while they are being mixed.
____________10. It is made of rubber used to scrape down sides of bowl and get mixture of fillings from pans.

II. Enumeration. Enumerate the following terms.

Give 5 ingredients used in sandwich making.

1.
2.
3.
4.
5.

III. Classification. Classify the following sandwich according to their types

open-faced grilled regular cold clubhouse
deep-fried wrap around multi-decker pin wheel
focaccia tea sandwich

HOT SANDWICH COLD SANDWICH

IV. Essay. Answer the question, ”Why is it important to identify the ingredients used in sandwich making”?. Write your
answers in minimum of three sentences.
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 ANSWERS

PART I: IDENTIFICATION
1. Grater/ shredder
2. Butter Knife
3. Chef’s Knife
4. Deli Knife
5. Lettuce Knife
6. Paring Knife
7. Sandwich Knife
8. Cutting Boards
9. Mixing Bowls
10.Rubber Scraper

PART II: ENUMERATION

Any of the following. Answers can be in any order.
Ingredients in Sandwich Making Culinary Terms Tools and Equipment
1. Bread 1. Club Sandwich
(Refer to the lecture)
2. Meat 2. Cold Sandwich-
3. Poultry 3. Fillings
4. Fish and Shellfish 4. Garnishes-
5. Grilled Sandwich
5. Cheese
6. Hot Sandwich
6. Spreads 7. Loaf
7. Condiments 8. Open Sandwich
8. Vegetables 9. Spread
9. Miscellaneous 10. Wheat Bread
11. White Bread
12. French Toast
13. BLT-
14. Layering
III. Classification. Classify the following sandwich according to their types
open-faced grilled regular cold clubhouse
deep-fried wrap around multi-decker pin wheel
focaccia tea sandwich

HOT SANDWICH COLD SANDWICH

Open-faced Regular cold
Grilled Club house
Deep-Fried Multi- decker
Focaccia Tea Sandwich
Pin wheel
Wrap Around

IV. Essay. (Answers may vary)