1 A) A club sandwich is made with four slices of toasted bread. B) A basic sandwich is two slices of bread with a filling in between. C) The sandwich takes its name from the Sandwich Islands, which later became known as Hawaii. D) Condiments should be added to sandwiches first so that they can sink into the bread. 2 A) Sourdough B) Pita C) Tortilla D) Lavash 3 A) A tortilla is a thin, round, unleavened flatbread made with either corn or flour and baked on a griddle. B) Tortillas are traditionally made by grinding corn that has been cured in lime juice and water. C) Tortilla soup does not actually have tortilla in it. D) You can deep fry tortillas briefly and fold them immediately so they hold their shape. 4 A) "Pizza" is Italian for pie. B) The crust is made with a basic unleavened dough. C) Pizza crust may be thin or thick, crispy or chewy. D) Some stores sell fresh, ready-to-bake pizzas. 5 A) Seafood salad B) Peanut butter and bananas C) Mixed herbs D) Deviled ham 6 A) Tabbouleh B) Crusts C) Crisps D) Croutons 7 A) Molded salad B) Combination salad C) Baked salad D) Cooked salad 8 A) A permanent emulsion of three parts vinegar and one part oil B) A temporary emulsion of three parts vinegar and one part oil C) A permanent emulsion of three parts oil and one part vinegar D) A temporary emulsion of three parts oil and one part vinegar 9 A) A dairy dressing B) A vinaigrette C) A cooked dressing D) Mayonnaise 10 A) A mixture of greens and a dressing, often mixed with other vegetables and mixed well B) A salad held together by a thick, usually creamy dressing C) A salad with ingredients placed in an attractive pattern D) A salad with ingredients arranged on top of one another. 11 A) Coordinate cooking of the grain. B) Prepare the vegetables. C) Set the wok on top of a burner and turn the burner on low. D) Arrange the ingredients in the sequence you will add them to the wok. 12 A) Arranging for regular visits by an exterminator B) Arranging ingredients in the order they will be used C) Pre-mixing a sauce before adding it to a stir-fry D) Chopping vegetables into even-sized pieces before cooking them. 13 A) At the beginning so the juices from the fruit can be fully absorbed B) At the very end, only as a garnish C) You would not add fruit to a stir-fry. D) Near the end, just before the sauce. 14 A) Fruit B) Vegetables C) Binders D) Seasonings 15 A) A binder is a liquid that helps hold a mixture together. B) Some binders, like milk, cream soup, and pasta sauce, also thicken a mixture. C) Water also can be used as a binder. D) Binders come in different textures and flavors. 16 A) 3 quarts B) 1½ quarts C) 1 quart D) Three cups 17 A) Clear B) Cloudy C) Cream D) Fruit 18 A) Chowder B) Mulligatawny C) Bisque D) Minestrone 19 A) To make a plated dish look attractive. B) To bring a meal together. C) To add nutrition to a meal. D) To cover up the taste of foods that were going bad. 20 A) Apple sauce B) Hollandaise sauce C) Basic white sauce D) Stock-based sauce
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