Lesson 1.2

Question 1

good quality breads provide variety, texture, taste, bulk, nutrients and eye appeal to sandwiches. Fresh bread is easier to slice or cut if it has been chilled.

Answer 1

Bread

Question 2

Maybe roast beef, cured meat products like ham, sausage and salami

Answer 2

Meats

Question 3

Are chicken or turkey breasts characterized by a delicate golden brown surfaces.

Answer 3

Poultry

Question 4

Some popular seafood ingredients are tuna, sardines, grilled and fried fish fillets, crab meat and shrimp which are highly perishable and should be kept chilled to maintain quality.

Answer 4

Fish and Shellfish

Question 5

Refers to cheddar, processed cream cheese and cheese spreads with firm texture, easily sliced, and act as binder, moistener of other ingredients, it should be refrigerated and remain covered until ready to serve to avoid drying out.

Answer 5

Cheese

Question 6

Like mayonnaise, mustard and butter, moisten the bread and compliment the flavors of other ingredients. They should be served immediately and kept refrigerated to preserve its color and flavor.

Answer 6

Spreads

Question 7

Like olive oil, relishes , chutneys give a lift to a sandwich, some of them are high in acid so don’t combine them with strong flavored condiments.

Answer 7

Condiments

Question 8

Should be crisped and proportion to the size of sandwich. Lettuce, tomatoes and onions are indispensable in sandwich making, it adds texture, flavor and color to the sandwich.

Answer 8

Vegetables

Question 9

Fruit fresh or dried, jelly, jam, peanut butter, eggs and nuts adds flavor, color, nutrients and texture to sandwich production.

Answer 9

Miscellaneous