Hotel Management Class Test 13

1.Which of the following is a common bread used in cold sandwiches?

2. What type of sandwich includes three slices of bread and two layers of filling?

3. Which of the following is a classic cold sandwich filling?

4. What is traditionally used in a BLT sandwich?

5. What ingredient would you NOT typically find in a cold ham sandwich?

6. Which spread is commonly used in cold sandwiches to add moisture?

7. Which sandwich is often served on a baguette?

8. A cold sandwich served in a rolled tortilla is known as a:

9. Which cheese is most commonly used in a cold turkey sandwich?

10. A "finger sandwich" is typically:

11. When making a cold sandwich, why is it important to dry the lettuce before adding it?

12. What should be done to sliced tomatoes in a cold sandwich to prevent sogginess?

13.What is the best order to layer a sandwich to maintain texture?

14. Which of these is NOT a recommended way to enhance sandwich flavor?

15. Which kitchen tool is commonly used to cut sandwiches neatly?

16. At what temperature should cold sandwiches be stored to ensure food safety?

17. How long can a cold sandwich with mayonnaise be left at room temperature?

18. What type of wrap is safest for storing a cold sandwich?

19. Which of the following fillings requires the most care in refrigeration?

20. How can cross-contamination be avoided during cold sandwich prep?

21. Who is credited with inventing the sandwich?

22. What country is considered the origin of the modern sandwich?

23. Which sandwich originated from Vietnam and uses a French baguette?

24. Which of the following sandwiches is of Jewish-American origin?

25. Which culture introduced pita bread, used in cold sandwiches like falafel wraps?

26. Which type of sandwich is often included in afternoon tea?

27. What is a common protein source in vegetarian cold sandwiches?

28. What is the primary function of condiments in a cold sandwich?

29. Which of these is NOT typically found in a cold Italian sandwich?

30. What is one advantage of cold sandwiches in catering events?