Determine the ways to make sandwich

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Reference no: EM133841994

Prepare and present sandwiches

Chapter 1: Select ingredients

Question 1: Fill in the blanks.
wheat base
taste quality

Bread acts as the ______ as well as the top of a sandwich in the form of slices and loaves. Sandwiches can be prepared using different breads. It is important to select the right kind and _______ of bread for making a specific sandwich as it decisively affects the _______, texture and look of the sandwich. A few common types of bread used in sandwiches are white bread, whole ________ bread, multi-grain bread, brown bread etc.

Question 2: Choose the correct option.
Which of the following is the type of sandwich in which only one bread slice is used?
A) Club
B) Pressed
C) Open
D) Wrap
E) Filled

Question 3: Choose the correct option.
Which of the following bread is made using wild yeast?
A) Sourdough
B) Focaccia
C) Flatbread
D) Brown bread
E) None of the above

Question 4: Choose whether the following statements are true or false.
A)The dough made for flatbread is unleavened, meaning it is not risen using yeast or another rising agent.
B) The bread's width should be between 4/8th to 5/8th inches.

Question 5: Choose whether the following statements are true or false.
A)Food contamination can also occur chemically when the food comes into contact with a substance that is not meant for consumption.
B) It is not essential to ensure appropriate labelling and packing is used for the storage of perishable items.

Activity 1:
In this activity, you are required to discuss with your classmates and list different methods for preventing food contamination and minimising food spoilage.
Your trainer will create a group/s for a discussion and provide you with enough time to complete the discussion.
Your trainer will observe you and will provide feedback during/after the discussion.
To complete this activity, you need to complete the template given below:

Chapter 2: Make sandwiches

Question 6: Choose the correct option.
Which of the following are the steps to employ safe food handling practices?
A) Cook
B) Clean
C) Chill
D) Only A and B
E) A, B and C

Question 7: Choose the correct option.
Which of the following is also called a sandwich knife?
A) Chef knife
B) Deli knife
C) Butter knife
D) Both A and B
E) None of the above

Question 8: Choose whether the following statements are true or false.
A)A business can improve customer service, develop long-term relationships, and keep a steady source of revenue if it is aware of customer psychology.
B) A recipe that has been tried, tested, and adapted for use by chefs is known as a standardised recipe.

Question 9: Fill in the blanks.
red dries
radiant crisp

A toaster is a small electric equipment that browns sliced bread into toast with______heat. Toasting refers to the process of making the bread slices warm and ______. It is an easy-to-use piece of equipment that is fast and efficient. The toaster produces infrared radiation, which causes the coils to glow______ when a slice of bread is placed inside.The radiation gently_______and makes the outer layer of the bread crispy.

Question 10: Choose whether the following statements are true or false.
A) A chef may use a flatbread-like tortilla to prepare a wrap.
B) ‘Layering'refers to the amount of food served to each customer.

Activity 2:
In this activity, you are required to discuss with your classmates and determine the ways to make sandwich in a logical and sequential manner.
Your trainer will create a group/s for a discussion and provide you with enough time to complete the discussion.
Your trainer will observe you and will provide feedback during/after the discussion.
You need to write notes in the given space.

Chapter 3: Present and store sandwiches

Question 11: Choose the correct option.
Which of the following plating methodscompares the plate to the surface of a clock?
A) Free form
B) Classical
C) Landscape
D) Futuristic
E) All of the above

Question 12: Choose whether the following statements are true or false. Get in touch with us for low-cost assignment help!
A) Garnishes are non-edible substances used to enhance the colour and decoration of a sandwich. They also add to the taste of the dish.
B) Garnishes should not be used in excess.

Question 13: Fill in the blanks.
quality food
system consistency

For any food business to be successful, it is essential to establish a ________ for visually evaluating the dishes.A method for assessing the _________and presentation of the food ought to be in place, regardless of the restaurant's size.A key component in establishing a food company's credibility is ________ in their food quality, service patterns and presentation techniques. A food business's primary product is _______, and it fails to serve dishes that are visually appealing in addition to being high quality, it is at the risk of losing its customers.

Question 14: Choose the correct option.
Which of the following areenvironmental conditions which must be controlled to safely store sandwiches?
A) Temperature
B) Humidity
C) Space
D) A and B
E) B and C

Question 15: Choose whether the following statements are true or false.
A)Any surplus, reusable, or other food item that has been contaminated must be disposed of properly and as per the organisational procedures.
B)The expiry or best-before date must be checked before the disposal of the item. If any item has passed its best-before date, it is safe to dispose of.

Activity 3:
In this activity, you are required to determine the different steps to manage and improve the presentation of the sandwich.Your trainer will create a group/s for a discussion and provide you with enough time to complete the discussion.
Your trainer will observe you and will provide feedback during/after the discussion.
You need to write notes in the given space.

Reference no: EM133841994

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