SITHCCC007A Prepare sandwiches exam1

							                                                   THEORY TEST



  Ensure that you write your answers to all questions on the answer sheet provided.


                                       TIME ALLOWED: 40 MINUTES

UNIT:                                   SITHCCC007A

SUBJECT:                                Prepare sandwiches Test 1




                                    PART A – Short Answer Questions
                                          (Enter your responses)




Futura Training SITHCCC007A Prepare sandwiches Test 1
SIT07
Version: 1
                              Part A – Short Answer Questions
1. List four (4) different types of sandwiches including type of bread and fillings/toppings:

     Sandwich type               Bread type                       Fillings/toppings
A)
B)
C)
D)



2. Describe the production method of a pinwheel sandwich and provide five suitable fillings:

         Production method (steps)




         Suitable fillings
A)
B)
C)
D)
E)


3. Describe the production method of a checkerboard sandwich and list three suitable fillings:

         Production method (steps)




         Suitable fillings
A)
B)
C)


4. List four pieces of equipment which can be used for toasting and preparing warm or hot
   sandwiches:

      Equipment                        Example for a sandwich
A)
B)
C)
D)




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5. List the typical ingredients for a club sandwich and explain how it is made and presented:

     Ingredients              Preparation
A)
B)
C)
D)
E)


6. You need to prepare fifty (50) conventional sandwiches with six different varieties of fillings.
   Briefly outline a workflow plan which needs to include all aspects of occupational health and
   safety, hygienic storage and presentation for service:

     Procedural preparation steps in order




7. List a suitable sauce for the following main ingredients used in Danish sandwiches:

     Main ingredient                                      Suitable sauce
A) Turkey
B) Smoked salmon
C) Roastbeef medium rare
D) Roast lamb (served cold)


8. Describe the wrapping, storage and labelling requirements when storing sandwiches:

     Wrapping and storage                                 Labelling (essential details)
A)                                                      A)
B)                                                      B)
C)                                                      C)




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9. List five utensils and aides which are useful for spreading, piping, portioning, cutting and
   moulding sandwiches:

       Utensil, aide              How will you use this
A)

B)

C)

D)

E)

F)



10. You are working in the garde-manger section of a busy hotel, in charge for the preparation of
    sandwiches. What are the mise-en-place requirements including service ware in order to ensure a
    smooth and efficient service in a timely manner?

        Mise-en-place will include




SIT07 Version 1                                3                               Prepare sandwiches
                                                   THEORY TEST


UNIT:                               SITHCCC007A

SUBJECT:                            Prepare sandwiches Test 1 Answers




                                                Total Score 50 Marks




Futura Training SITHCCC007A Prepare sandwiches Test 1
SIT07
Version: 1
                              Part A – Short Answer Questions
1. List four (4) different types of sandwiches including type of bread and fillings/toppings: (8 Marks)
  D02 Chapter 1 /Sandwiches /Breads used for Sandwiches /Sandwich Types ff.
Sandwich type                      Bread type                      Fillings/toppings
Student input Answers vary
A)Conventional                     White, wholemeal, brown,        Ham varieties, cheeses, poultry, salads
                                   Multi grain                     etc.
B)Finger                           White, wholemeal, brown,        Ham varieties, cheeses, poultry, salads,
                                   Multi grain                     spreads etc.
C)Open/Danish                      Rye, Sourdough, Organic         Ham varieties, cheeses, poultry, smoked
                                   Varieties, Bagels, Bruschetta, salmon, Roast beef, salads etc.
                                   Turkish, Focaccia etc.
D)Warm or hot                      Rye, Sourdough, Organic         Corned beef, sauerkraut, Swiss cheese/
                                   Varieties, Bruschetta,          Roast Chicken, lettuce, tomato, bacon,
                                   Turkish, Focaccia, etc.         mayonnaise/Minute steak, mustard etc.


2. Describe the production method of a pinwheel sandwich and provide five suitable fillings:
                                                                                              (5 marks)
    D02 Chapter 1 /Sandwiches /Pinwheel or Rolled Sandwiches
         Production method (steps)
Slice bread lengthways, remove crusts, spread with a soft style of filling such as pureed items or cream
cheese. Thinly sliced items like smoked salmon, ham or canned fish and asparagus tips are used to provide
extra texture and colour. The bread is then tightly rolled into cling film and refrigerated to allow to set and
to prevent it from drying out. Fro service slice at an angle, garnish and serve.
         Suitable fillings
A)Spreads like patés or cream cheese based
B)Mousses of various types
C)Soft vegetables like asparagus tips
D)Canned fish products etc.


3. Describe the production method of a checkerboard sandwich and list three suitable fillings:
                                                                                            (3marks)
     D02 Chapter 1 /Sandwiches /Cocktail, Ribbon or Checkerboard Sandwiches
         Production method (steps)
Alternate two slices of white and brown bread which have been spread with a suitable filling repeatedly and
then slice these approximately 2 cm thick. Alternate the slices, so that opposite colours are next to each
other, spread the sides, assemble and refrigerate.

         Suitable fillings
A)Thinly sliced ham and cheeses
B)Spreads like patés or cream cheese based
C)Mousses of various types
D)Soft vegetables like asparagus tips
E)Canned fish products etc.




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4. List four pieces of equipment which can be used for toasting and preparing warm or hot
    sandwiches:                                                                        (4 marks)
    D02 Chapter 1 /Sandwiches /Warm or Hot Sandwiches
   Equipment                         Example for a sandwich
A)Grill                            Toasted Sandwiches
B)Salamander                       Toast Hawaii
C)Oven                             Reuben Sandwich to warm thoroughly
D)Toaster                          Club Sandwich (to toast bread)


5. List the typical ingredients for a club sandwich and explain how it is made and presented:
                                                                                              (5 marks)
    D02 Chapter 1 /Sandwiches /Warm or Hot Sandwiches
    Ingredients                Preparation
A)Chicken Breast             Season chicken breast, grill or pan-fry, toast three slices of bread, spread with
B)Bacon                      mayonnaise, layer two slices of bread with lettuce or chiffonade of lettuce,
C)Lettuce                    tomato and sliced chicken breast, top with bacon, place the two topped slices
D)Tomato                     on top of each other and cover with the remaining slice of toast. Secure with
E)Mayonnaise                 long tooth picks, cut diagonally and serve with pommes frites – presentation
                             and arrangement may vary according to establishment etc.


6. You need to prepare fifty (50) conventional sandwiches with six different varieties of fillings.
   Briefly outline a workflow plan which needs to include all aspects of occupational health and
   safety, hygienic storage and presentation for service:                                  (8 marks)
   D02 Chapter 1 /Sandwiches /Sandwich Packaging and Hygiene
   Procedural preparation steps in order
To produce hygienic sandwiches, ensure that the ingredients are fresh, that you prevent cross-
contamination and utilise different coloured cutting boards for your main ingredients. Sanitise your work
station between different tasks and ensure your equipment is cleaned and sanitised accordingly.
   Make sure the fillings/toppings are prepared
   Butter or spread the slices sequentially as they come from the packet and marry up the slices by
    putting them together, buttered sides in.
   Stack them on top of each other
   Cover to prevent from drying out
   Separate the pairs of sliced bread and place on a clean bench (1 row to be filled/1 row covers)
   Place fillings sequentially on top of one slice and cover all fillings with the remaining bread slice
   Repeat this procedure for each variety
   Press gently cover with cling film, label and store

Or Cut into desired shapes and arrange on prepared platters providing a variety of selection and shapes.

Garnish.


7. List a suitable sauce for the following main ingredients used in Danish sandwiches: (4 marks)
   D02 Chapter 1 /Open Sandwiches or Danish Sandwiches ++Teacher Input+ Recipe Section
   Prac. Demo/Traditional Accompaniments
   Main ingredient                                       Suitable sauce
A) Turkey                                                Cranberry Sauce
B) Smoked salmon                                         Horseradish, Horse Radish Cream
C) Roastbeef medium rare                                 Sauce Remoulade
D) Roast lamb (served cold)                              Sauce Aïoli etc.




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8. Describe the wrapping, storage and labelling requirements when storing sandwiches: (4 marks)
   D02 Chapter 1 /Sandwiches /Sandwich Packaging and Hygiene
   Wrapping and storage                                Labelling (essential details)
A)Closed sandwiches may be wrapped in cling film or    A)Name of person who produced the item or is
stored in plastic containers                           responsible for storing
B)Avoid tight wrapping which might squeeze the         B)The date of production
bread and contents resulting in a soggy sandwich       C)Details as to the content being stored
C)Open sandwiches may be wrapped on plates and
garnished prior to serving
D)Refrigerate sandwiches as soon as possible once
prepared and not being served immediately

Consider serving temperatures – a sandwich served
at coolroom temperature is unpleasant to eat.


9. List five utensils and aides which are useful for spreading, piping, portioning, cutting and
    moulding sandwiches:                                                                     (5 marks)
    D02 Chapter 1 /Sandwiches Teacher Input Prac Demo and Applications
       Utensil, aide              How will you use this
A)Cutters                       To cut shapes of bread, i.e. rounds, hearts etc. as well as garnishes
B)Piping nozzles                To stencil garnishes i.e. rounds – to pipe spreads and decorations
C)Metal or plastic ruler        To aide in cutting uniform shapes of bread or toppings
D)Cryovac bags                  To use as a disposable, hygienic piping bag for multiple spreads
E)A lay-out plan                To aide effective presentation of Canapés
F)Tooth picks (Cellophane)      To provide an aide for fixing garnishes, to provide contrast/presentation
                                Etc.


10. You are working in the garde-manger section of a busy hotel, in charge for the preparation of
    sandwiches. What are the mise-en-place requirements including service ware in order to ensure a
    smooth and efficient service in a timely manner?                                    (4 marks)
    D02 Chapter 1 /Sandwiches ff. all subs.
        Mise-en-place will include
Cutting boards
Utensils for preparation, portioning, garnishing, service
Plates, platters, doyleys
Bread mise en place
Spreads and butter at a workable temperature
Salad mise en place
Variety of main toppings (cold meats, cheeses, etc)
Sauces and dressings
Garnishes, herbs
Gloves etc.                      Student input – answers may vary but should provide satisfactory mise en
                                 place and service requirements




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