1) is one of the fundamental skills required in modern food service. a) Preparing sandwiches b) Mis En Place c) Culinary d) Filling e) Perishable f) Sandwiches 2) is a French term which means "set in place" that is you have everything ready to cook and in its place. These are advance preparation that you need to perform to save time. You should be able to identify and prepare all the needed tools and equipment as well as all the ingredients to make the preparation and cooking easy. a) Preparing sandwiches b) Mis En Place c) Culinary d) Filling e) Perishable f) Sandwiches 3) means "related to cooking", are the cuisine arts of food preparation, cooking, and presentation of food, usually in the form of meals. a) Preparing sandwiches b) Mis En Place c) Culinary d) Filling e) Perishable f) Sandwiches 4) refers to mixture of ingredients placed between slices of bread. a) Preparing sandwiches b) Mis En Place c) Culinary d) Filling e) Perishable f) Sandwiches 5) means liable to fast decay a) Preparing sandwiches b) Mis En Place c) Culinary d) Filling e) Perishable f) Sandwiches 6) refers to a food item made with two or more slices of bread with fillings between them. A widely popular and convenient lunchtime food, quickly made and served and adaptable to many variations that it satisfies nearly every taste and nutrition requirement. a) Preparing sandwiches b) Mis En Place c) Culinary d) Filling e) Perishable f) Sandwiches 7) Open-faced Sandwiches a) cold sandwiches b) hot sandwiches 8) Regular Cold Sandwiches a) cold sandwiches b) hot sandwiches 9) Pinwheel Sandwiches a) cold sandwiches b) hot sandwiches 10) Tea Sandwiches a) cold sandwiches b) hot sandwiches 11) Multi-decker Sandwiches a) cold sandwiches b) hot sandwiches 12) Wrap/Rolled Sandwiches  a) cold sandwiches b) hot sandwiches 13) Regular Hot Sandwiches a) cold sandwiches b) hot sandwiches 14) Hot Open-Faced Sandwich a) cold sandwiches b) hot sandwiches 15) Grilled Sandwiches a) cold sandwiches b) hot sandwiches 16) Deep Fried Sandwiches a) cold sandwiches b) hot sandwiches 17) Filled rolls, focaccia or pitta bread a) cold sandwiches b) hot sandwiches 18) It is a French term which means "set in place" that is you have everything ready to cook and in its place. a) mise en place b) sandwich c) breads d) meats e) fish and shelfish f) spreads 19) It refers to a food item made with two or more slices of bread with fillings between them. a) mise en place b) sandwich c) breads d) meats e) fish and shelfish f) spreads 20) A staple food prepared by cooking a dough of flour and water and often with additional ingredients. a) mise en place b) sandwich c) breads d) meats e) fish and shelfish f) spreads 21) Maybe beef, pork and sausage product. a) mise en place b) sandwich c) breads d) meats e) fish and shelfish f) spreads 22) Popular seafood which are highly perishable and should be kept chilled to moist as quality. a) mise en place b) sandwich c) breads d) meats e) fish and shelfish f) spreads 23) It moistens the bread and compliments the flavors of other ingredients. a) mise en place b) sandwich c) breads d) meats e) fish and shelfish f) spreads 24) These are relishes, olive oil and chutneys that give a lift to a sandwich. a) condiments b) cheese c) perishable d) poultry 25) These are sliced thinly, firm texture, and act as binder, moistener of other ingredients. a) condiments b) cheese c) perishable d) poultry 26) Foods that are liable to fast decay a) condiments b) cheese c) perishable d) poultry 27) Are chicken or turkey breasts characterized by a delicate golden-brown surfaces. a) condiments b) cheese c) perishable d) poultry 28) it is the part upon which the ingredients are placed, consists of some form of bread or dough produce that is whole or sliced. a) The Structure or Base b) Moistening Agent c) The Filling 29) is meant to bind the sandwich providing an improvement of both flavor and texture. It serves as the protective layer between the filling and the structure, preventing the filling from softening or wetting the bread. a) The Structure or Base b) Moistening Agent c) The Filling 30) consist of one or more ingredients that are stacked, layered or folded within or on the structure to form the sandwich. The varieties of fillings should be carefully selected. The filling can be hot or cold and comes in any form of cooked, cured meat, fruits, vegetables, salad, or a combination of any of them. a) The Structure or Base b) Moistening Agent c) The Filling 31) White Bread a) The Structure or Base b) Moistening Agent c) The Filling 32) Sandwich Rolls a) The Structure or Base b) Moistening Agent c) The Filling 33) Butter a) The Structure or Base b) Moistening Agent c) The Filling 34) Peanut Butter a) The Structure or Base b) Moistening Agent c) The Filling 35) Meat a) The Structure or Base b) Moistening Agent c) The Filling 36) Cheese a) The Structure or Base b) Moistening Agent c) The Filling 37) Vegetables a) The Structure or Base b) Moistening Agent c) The Filling

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