TEST I.

A. Arrange chronologically the steps in preparing Ham Sandwich. Write 1 for step 1, 2 for
step 2 and so on down to the last step.
____Prepare and assemble all Ingredients: sandwich breads, spreads, fillings
____ Assemble necessary equipment, including wrapping materials.
____Arrange bread slices in rows on the table top.
____ Portion filling with a scoop or spoon onto alternate rows of bread.
____Spread fillings evenly and neatly on alternate slices, leaving the other slices plain.
____Spread all bread slices to the edge with desired spread.
____Arrange lettuce or other vegetable accompaniments on top of filling.
____On top of this, place ham or any desired filling.
____Top the filled slices with the plain bread slices.
____Stack two or three sandwiches and cut with a sharp serrated knife as desired.
____Place sandwich on sandwich bags or wrap in plastic wraps to maintain freshness.
____Refrigerate until service.

B. Arrange chronologically the steps in preparing Club House Sandwich. Write 1 for step
1, 2 for step 2 and so on down to the last step.
____Place the 3 slices of bread on a clean work surface, spread the tops with mayonnaise.
____On the first slice, place 1 lettuce leaf, then 2 slices of tomatoes and cucumber.
____Place the second slice of toast on top, spread side down.
____Spread the top with mayonnaise.
____On top of this, place the ham then the other lettuce leaf.
____Add scrambled egg.
____Top with the third slice of toast, spread side down.
____Placed frill picks on two sides of the sandwich.
____Cut the sandwich from corner to corner onto triangles. Each triangle will have a pick
through the center to hold together.
____Place on a plate with the points up.
II. IDENTIFICATION TEST Directions: Identity what is being asked on the following
question. Choose your answers on the box Write your answer in your answer sheet of
paper.
CLUB SANDWICH FILLED ROLLS FOCACCIA OR PITTA
BREAD
REGULAR COLD SANDWICHES TEA SANDWICHES
GRILLED SANDWICHES OPEN FACED SANDWICHES
DEEP FRIED SANDWICHES REGULAR HOT SANDWICHES
WRAP ROLLED SANDWICHES PIMWHEEL SANDWICHES
1. It is made with more than two slices of bread and with several ingredients in the filling.
2. A plain sandwich made of two slices of bread. Butter, mayonnaise or a prepared spread may
be used.
3. It is also called a toasted sandwiches.
4. Made by dipping sandwiches in beaten egg and sometimes in breads crum and fry.
5. Sandwiches in which the fillings are wrapped, like a Mexican burrito, or si fiat bread.
6. Flavored breads with dips like quesadillas and burritos.
7. These are small fancy sandwiches.
8. It make use of one kind of bread with the fillings on top.
9. Simple sandwiches consist of hot fillings, usually meat but sometimes grilled vegetable etc.
10. Are made of bread cut lengthwise, flatten, put some spread and rollsandwiches in which the
velociraptors mexican burrito or similar flatbread answer it is cold or hot
III. Read each statement carefully and ENCIRCLE the LETTER of the correct answer.
1. Which of the following sandwich storing techniques is applied when preserving perishable
food on a large scale by means of refrigeration?
A. Chilling B. Freezing C. Cold storage D. Refrigerate
2. Refers to food item such as meat, fruit or vegetable tucked between two slices of bread
A. spreads B. filling C. base D. ham
3. The type of filling that consist ingredients such as sliced cured meat, poultry and cheese
A. Dry filling B. Moist filling C. Meat and Dairy filling D. Mayonnaise-
based filling
4. This is the heart of sandwiches because it is placed between or on top of bread of the
sandwiches
A. toppings B. spread C. filling D. ham
5. Which of the following does not belong to the group?
A. tuna salad B. egg salad C. anchovies D. apple slaw
6. You being asked to make BLT sandwich, which of the following ingredients should not be
used?
A. bacon B. lettuce C. tomatoes D. boiled egg
7. It is meant to bind the sandwich providing improvement of both flavor and texture
A. spread B. bread C. filling D. meat
8. Which of the basic components of a sandwich is consist of some form of bread or dough
products that is whole or sliced
A. the structure B. moistening agent / spread C. filling D. wrap
9. Why do you prepare everything ahead of time before sandwich preparation?
A. to make the sandwich delicious B. to work efficiently and to produce better result
C. to save time D. to assemble sandwich parts faster
10. What should you do to reduce movement to a maximum while making sandwich?
A. prepare the materials B. prepare everything within easy reach
C. measure the ingredients ahead of time D. place ingredients and materials in one
container
11. These are indispensable in sandwich making because it add texture, flavor and color to
sandwich.
A. vegetables B. meat C. bread D. toppings
12. These are sliced thinly, firm texture, and act as binder, moistener of other ingredient.
A. cheese B. filling C. sausage D. hotdog
13. Which of the following types of sandwiches is grilled before serving?
A. cream sandwich B. hot sandwich C. wheat meal D. sliced white sandwich
14. What makes vegetable indispensable in sandwich making?
 A. they add color to sandwich B. they add flavor to sandwich
C. they add good texture to sandwich D. all of these
15. Which of the following is the last step in making hamburger?
A. Assemble necessary tools, equipment, oven and toaster
B. Cover cheese with your choice of meat like roast beef, turkey, and sliced ham
C. Finish the sandwich with another piece of bread and put it in a pre-heated 350 F oven for
about 5 minutes
D. Add your choice of vegetable like red onion, tomatoes and red peppers.