COOKERY 3 REVIEWER

DIRECTION: Read and understand each question very carefully. Then, choose the letter of the
BEST answer by writing it in your answer paper.
1. What is the first step in cleaning tools and utensils after use?
A) Sanitize the items immediately. C) Soak the items in cold water.
B) Scrape off any food particles or debris. D) Dry the items with a clean cloth.
*B) Scrape off any food particles or debris.
2. When sanitizing tools and equipment, what should you do after applying the
sanitizer?
A) Rinse immediately with cold water. C) Wipe off the sanitizer with a dry
cloth.
B) Allow the sanitizer to air dry. D) Use hot water to rinse the
sanitizer off.
*B) Allow the sanitizer to air dry.
3. How often should equipment be cleaned and sanitized in a food preparation area?
A. Only when it looks dirty C. Only once a day, at the end of the shift.
B. Every 2 hours, regardless of use. D. After every use or when it comes in
contact with raw food.
*D) After every use or when it comes in contact with raw food.
4. In a recipe that calls for "2 cups of chopped onions," which of the following
would be the correct ingredient to use?
A) Whole onions without peeling. C) Onion powder, measured in
teaspoons.
B) Chopped onions, measured in cups. D) Diced onions, measured in
grams.
*B) Chopped onions, measured in cups.
5. If a recipe lists "1 teaspoon of vanilla extract," which of the following should
you use?
A) A vanilla bean scraped. C) 1 tablespoon of vanilla extract.
B) 1 teaspoon of vanilla extract. D) 1 teaspoon of vanilla essence.
*B) 1 teaspoon of vanilla extract.
6. If a customer orders a "grilled cheese sandwich," which of the following best
describes the sandwich?
A) A sandwich made with fresh, uncooked bread, usually served cold.
B) A sandwich made with two slices of bread, filled with melted cheese, and grilled
until crispy.
C) A sandwich made with vegetables and cheese, wrapped in a tortilla.
D) A sandwich that is deep-fried and served with dipping sauce.
*B) A sandwich made with two slices of bread, filled with melted cheese, and grilled until
crispy.
7. When preparing a "Reuben sandwich," which of the following ingredients
must be included?
A) Grilled chicken, tomatoes, and lettuce. C) A baguette, turkey, and
cranberry sauce.
B) White bread, bacon, and pickles. D) Rye bread, corned beef, Swiss
cheese, sauerkraut, and Russian dressing.
*D) Rye bread, corned beef, Swiss cheese, sauerkraut, and Russian dressing.
8. If you are making a "wrap sandwich" using a tortilla, which classification
would this fall under?
A) Hot sandwich C) Specialty sandwich
B) Open-faced sandwich D) Submarine sandwich
*C) Specialty sandwich.
9. Which of the following sandwiches is classified as a "cold sandwich"?
A) A grilled chicken sandwich with melted cheese on a toasted bun.
B) A BLT sandwich served with crispy bacon, lettuce, and tomato on toasted bread.
 C) A sub sandwich filled with deli meats, cheeses, and vegetables, served on a long
roll.
D) A Monte Cristo sandwich made with ham, turkey, and cheese, then battered and
deep-fried.
*C) A sub sandwich filled with deli meats, cheeses, and vegetables, served on a long roll.

10. What is the best description of an "open-faced sandwich"?

A) A sandwich made by wrapping ingredients in a large tortilla.
B) A sandwich that uses two slices of bread with fillings placed between them.
C) A sandwich with a variety of meats and cheeses, served in a toasted baguette.
D. A sandwich served with one slice of bread, topped with ingredients like cheese,
meats, or
vegetables, without a second slice of bread.
*D) A sandwich served with one slice of bread, topped with ingredients like cheese,
meats, or vegetables, without a second slice of bread.
11. If a sandwich is made with ciabatta bread, roasted vegetables, mozzarella,
and pesto, how
would you classify it?
A) A cold sandwich B) A grilled sandwich C) A specialty sandwich D) A wrap
sandwich
*C) A specialty sandwich.
12. You are making a sandwich with two slices of toasted sourdough bread,
turkey, avocado, lettuce, and tomato. Which type of sandwich is this most
likely to be?
A) A panini B) A club sandwich C) A submarine sandwich D) An
open-faced sandwich
*B) A club sandwich.
13. A customer asks for a sandwich with grilled chicken, cheddar cheese, and
lettuce served on a soft baguette. After analyzing the description, what type
of sandwich is this?
A) A hot sandwich B) A cold sandwich C) A wrap sandwich D) A
submarine sandwich
*A) A hot sandwich.
14. Given the following options, which type of sandwich would you recommend
for a customer looking for a hearty and filling meal with multiple layers of
ingredients, including bacon, lettuce, tomato, turkey, and mayonnaise,
typically served with a toothpick to hold everything together?
A) A club sandwich C) A grilled cheese sandwich
B) A sub sandwich D) An open-faced sandwich
*A) A club sandwich.
15. A customer prefers a sandwich that is served with cold ingredients, such as
ham, Swiss cheese,
pickles, and mustard, on a long hoagie roll. Based on the characteristics
of the sandwich, which
type would best suit their request?
A) A panini C) A grilled sandwich
B) A wrap sandwich D) A submarine sandwich
*D) A submarine sandwich.
16. When preparing a BLT sandwich, which of the following is the correct order
for layering the ingredients?
A) Bread, lettuce, tomato, bacon, bread C) Tomato, bacon, lettuce, bread
B) Bacon, lettuce, tomato, bread D) Bread, bacon, tomato, lettuce
*A) Bread, lettuce, tomato, bacon, bread.
17. If you are preparing a sub sandwich, which of the following is considered
the "base" of the sandwich?
 A) The lettuce and tomato C) The condiments (mustard, mayonnaise)
B) The meats and cheese D) The bread (usually a hoagie roll or baguette)
*D) The bread (usually a hoagie roll or baguette).
18. You’re making a sandwich with rye bread, corned beef, Swiss cheese, and
sauerkraut. What
component is missing from this classic sandwich?
A) Bread B) Meat C) Cheese D) Dressing or sauce
*D) Dressing or sauce.
19. Which of the following is a key component for a grilled cheese sandwich,
aside from the bread?
A) Bacon B) Cheese C) Lettuce D) Tomato
*B) Cheese.
20. You are making a vegetarian sandwich with hummus, cucumber slices, and
shredded carrots on
whole grain bread. What is the main protein component of this sandwich?
A) Bread B) Carrot C) Cucumber D) Hummus
*D) Hummus.
21. Which of the following types of bread is typically used for a classic club
sandwich due to its ability to hold multiple layers of ingredients?
A) Baguette B) Ciabatta C) Croissant D) White sandwich
bread
*D) White sandwich bread.
22. When making a sandwich with delicate fillings like tuna salad, which type
of bread would be best to prevent it from becoming too soggy?
A) Rye bread B) Sourdough C) Toasted bread D) Whole grain bread
*C) Toasted bread.
23. For a sandwich that needs a firm, chewy texture, like a sub sandwich filled
with deli meats and cheese, which type of bread is most suitable?
A) Baguette B) English muffin C) Focaccia D) White bread
*A) Baguette.
24. You are making a vegetarian sandwich with roasted vegetables, hummus,
and spinach on whole
grain bread. Which of the following combinations would most enhance the
texture and flavor of
this sandwich?
A) Mustard and bacon C) Pesto spread and avocado
B) Mayonnaise and tomato D) Cream cheese spread and pickled onions
*C) Pesto spread and avocado.
25. When preparing a classic turkey sandwich with Swiss cheese on rye bread,
which spread would best complement the ingredients while adding moisture
and flavor?
A) Barbecue sauce B) Hummus C) Honey mustard D)
Mayonnaise
*C) Honey mustard.
26. You are preparing a dessert that requires a glaze for a fruit tart. Which of
the following glazes would be the most suitable for providing a glossy finish
and enhancing the tart's sweetness without overwhelming the flavor of the
fruit?
A) Apricot jam glaze B) Caramel sauce C) Chocolate ganache D) Maple
syrup glaze
*A) Apricot jam glaze
27. When preparing a glazed ham, which of the following sweet sauces would
best complement the savory flavor of the ham while adding a balanced
sweetness?
A) Honey mustard glaze B) Lemon curd C) Strawberry syrup D) Vanilla
bean syrup
*A) Honey mustard glaze
28. If you want to create a glaze for a roasted duck, which of the following
ingredients would you select to ensure the glaze is both sweet and rich,
enhancing the dish without being too overpowering?
A) Chocolate and sugar C) Maple syrup and orange juice
B) Pineapple juice and soy sauce D) Caramelized sugar and balsamic
vinegar
*C) Maple syrup and orange juice
29. Which of the following is the most important practice when preparing
sandwiches to ensure food safety?
A) Using fresh, unwashed produce
B) Wearing gloves only when serving sandwiches
C) Using a single knife for all ingredients, regardless of type
D) Washing hands thoroughly before and after handling food
*D) Washing hands thoroughly before and after handling food
30. What is the correct way to handle sandwich fillings like deli meats to avoid
cross-contamination?
A) Use the same utensils for raw meats and vegetables.
B) Store deli meats directly on the counter while assembling sandwiches.
C) Leave deli meats out at room temperature to make them easier to work with.
D) Keep deli meats stored in a refrigerator at the correct temperature and use
separate utensils for
each filling.
*D) Keep deli meats stored in a refrigerator at the correct temperature and use separate
utensils for each filling
31. While preparing a sandwich in a busy kitchen, you notice that the cutting
board is covered in crumbs from raw vegetables. How should you proceed to
ensure the sandwich is prepared safely?
A) Just remove the crumbs and continue without cleaning the board.
B) Wipe the cutting board with a damp cloth and continue preparing the sandwich.
C) Use the cutting board without cleaning it since the crumbs are from raw
vegetables.
D) Clean the cutting board with hot, soapy water, then sanitize it before using it for
the sandwich.
*D) Clean the cutting board with hot, soapy water, then sanitize it before using it for the
sandwich
32. You are preparing sandwiches in a kitchen where various ingredients are
being used. Which of the following actions would best ensure sanitary
practices are followed during the sandwich preparation process?
A. Allow prepared sandwiches to sit out at room temperature before serving.
B. Use the same gloves and utensils for raw meats, vegetables, and condiments.
C) Change gloves when switching between handling raw meats, vegetables, and
ready-to-eat
ingredients.
D) Store all ingredients, including meats, vegetables, and spreads, in the same
container for ease of
access.
*C) Change gloves when switching between handling raw meats, vegetables, and ready-
to-eat ingredients
33. You are preparing a sandwich with turkey, cheese, and lettuce. To ensure
consistency and prevent waste,
how would you portion the turkey slices for each sandwich?
A) Use a handful of turkey slices, regardless of their size.
B) Measure 2 ounces of turkey slices per sandwich to ensure consistent portioning.
C) Use as many turkey slices as can fit on the bread, without measuring.
D) Estimate the portion visually, based on the size of the bread.
*B) Measure 2 ounces of turkey slices per sandwich to ensure consistent portioning
34. When making a sandwich with multiple ingredients like mayonnaise,
cheese, and vegetables, what is the most effective way to control the amount
of mayonnaise used to avoid excess and maintain portion control?
A) Spread mayonnaise liberally without measuring.
B) Pour mayonnaise directly from the jar onto the sandwich.
C) Apply mayonnaise until it looks "enough" for the sandwich.
D) Use a measured spoon or ladle to apply a set amount of mayonnaise for each
sandwich.
*D) Use a measured spoon or ladle to apply a set amount of mayonnaise for each
sandwich
35. You are preparing a sandwich bar with a variety of toppings like pickles,
tomatoes, and onions. To ensure that the portion size remains consistent for
each sandwich, which method should you use for portioning the toppings?
A) Place all toppings in large bowls for customers to serve themselves.
B) Allow customers to request as much as they want for each topping.
C) Pre-portion the toppings into individual serving containers or scoops.
D) Estimate the amount of each topping visually as you assemble each sandwich.
*C) Pre-portion the toppings into individual serving containers or scoops
36. You are tasked with preparing sandwiches for a catering event where you
need to serve 100 guests. You have a fixed budget for ingredients, and you
want to ensure each sandwich is consistent in size and flavor. After evaluating
the ingredients, which of the following actions would best help you maintain
portion control while staying within budget?
A) Use a variety of toppings without measuring to give guests a wider selection.
B) Increase the portion of meats and cheese to make each sandwich more
substantial.
C) Allow guests to pick their own ingredients for their sandwiches to ensure they get
what they want.
D) Prepare each sandwich with a set amount of each ingredient, using a portion scale
for meats and
cheese.
*D) Prepare each sandwich with a set amount of each ingredient, using a portion scale
for meats and cheese
37. You are preparing sandwiches for a lunch service, and you notice that some
of the sandwiches are getting too much filling, making them difficult to handle.
Which of the following strategies would help you maintain the ideal sandwich
size while avoiding waste and ensuring an efficient service?
A) Decrease the portion size of all ingredients to reduce sandwich size.
B) Use a larger size of bread to accommodate larger portions of filling.
C) Allow customers to decide how much filling they want for their sandwich.
D) Adjust the portion size of fillings like cheese, meats, and spreads to maintain
balance and
consistency.
*D) Adjust the portion size of fillings like cheese, meats, and spreads to maintain balance
and consistency
38. You are tasked with presenting a platter of sandwiches for a formal event.
To ensure the sandwiches are visually appealing and easy for guests to grab,
which of the following arrangements would be the most effective?
A) Pile all the sandwiches in a single stack to maximize space.
B) Place the sandwiches in random order with no particular arrangement.
C) Serve the sandwiches in large, uncut portions for guests to slice themselves.
D) Arrange the sandwiches in an alternating pattern with their crusts trimmed off and
each type facing
outward for visual appeal.
*D) Arrange the sandwiches in an alternating pattern with their crusts trimmed off and
each type facing outward for visual appeal
39. You are preparing a variety of sandwiches for a lunch buffet and want to
make them look more appealing on the serving table. Which of the following
actions would best enhance the presentation while keeping the sandwiches
easy to eat?
A) Use plain white plates with no garnish to focus solely on the sandwiches.
B) Serve the sandwiches in a basket without any napkins or garnishes.
C) Stack the sandwiches in a high tower to create a large display.
D) Arrange sandwiches in a way that showcases their colors and textures, garnishing
with fresh herbs
or veggies to add contrast.
*D) Arrange sandwiches in a way that showcases their colors and textures, garnishing
with fresh herbs or veggies to add contrast
40. You have prepared several sandwiches for a lunch event and need to store
them until the event begins in a few hours. Which of the following storage
methods would be the most effective to keep the sandwiches fresh and
prevent them from getting soggy?
A. Freeze the sandwiches to keep them fresh for several hours.
B. Store the sandwiches in a sealed container at room temperature.
C. Wrap the sandwiches tightly in plastic wrap and store them in the refrigerator.
D. Leave the sandwiches uncovered in a warm room to prevent moisture buildup.
*C) Wrap the sandwiches tightly in plastic wrap and store them in the refrigerator
41. You have made a batch of sandwiches with deli meats, cheese, and
vegetables. You need to store them overnight for the next day’s lunch. What is
the best practice to ensure they remain fresh and safe to eat?
A) Store the sandwiches in a cool, dry place at room temperature, covered with a
cloth.
B) Leave the sandwiches exposed on the countertop overnight for easy access.
C) Store the sandwiches in the freezer for long-term storage, even though they will be
eaten the next
day.
D) Store the sandwiches in the refrigerator in a sealed container or tightly wrapped in
plastic wrap to
prevent them from drying out.
*D) Store the sandwiches in the refrigerator in a sealed container or tightly wrapped in
plastic wrap to prevent them from drying out

42. You’ve prepared a batch of sandwiches with mayonnaise, deli meats, and
fresh vegetables for a corporate lunch. After an hour of sitting out in a warm
office environment, you notice the sandwiches are beginning to lose their
freshness. To ensure the sandwiches maintain their quality and taste, which of
the following actions should you take?
A) Leave the sandwiches out at room temperature to allow the flavors to meld
together.
B) Wrap the sandwiches tightly in plastic wrap and store them in a dry area to avoid
moisture loss.
C) Cover the sandwiches with a cloth to protect them from direct heat while leaving
them out on the
table.
D) Store the sandwiches in a cool area, or place them in a refrigerator to keep the
mayonnaise and deli
meats at a safe temperature.
*D) Store the sandwiches in a cool area, or place them in a refrigerator to keep the
mayonnaise and deli meats at a safe temperature
43. You’ve made a variety of sandwiches, including ones with fresh tomatoes
and lettuce. To keep the sandwiches from becoming soggy and to maintain
their quality and taste, what is the best way to store them until they are ready
to be served?
A) Store the sandwiches in the refrigerator with all ingredients together to keep the
bread fresh.
B) Place the sandwiches in a tightly sealed plastic bag and store them at room
temperature for a few
hours.
C) Store the sandwiches as they are, with the tomatoes and lettuce included, in a
sealed container at
room temperature.
D) Separate the tomatoes and lettuce from the sandwiches and store them in
individual containers,
assembling the sandwiches just before serving.
*D) Separate the tomatoes and lettuce from the sandwiches and store them in individual
containers, assembling the sandwiches just before serving
44. You are preparing sandwiches for a large event, and they need to be stored
for several hours before serving. Considering both quality and food safety,
which of the following options would you evaluate as the best method for
maintaining the sandwiches’ freshness?
A. Store the sandwiches in a freezer and remove them just before the event to
preserve their quality.
B. Place the sandwiches in a warm oven to keep them at an optimal temperature,
ensuring they stay
fresh.
C. Store the sandwiches in a refrigerated display case to maintain a cool temperature
while allowing
easy access.
D. Keep the sandwiches at room temperature in a closed container to preserve the
texture and prevent
them from becoming too cold.
*C) Store the sandwiches in a refrigerated display case to maintain a cool temperature
while allowing easy access
45. After making sandwiches with a variety of fillings, including mayonnaise,
lettuce, and tomatoes, which of the following strategies would you evaluate as
most effective for ensuring the sandwiches remain fresh and maintain their
taste throughout the day?
A) Pre-assemble the sandwiches and store them at room temperature in airtight
containers.
B) Freeze the sandwiches overnight to preserve freshness, thawing them the day of
the event.
C) Store the bread and fillings separately, assembling the sandwiches just before they
are served to
prevent sogginess.
D) Store the sandwiches with their fillings and bread together in a cool, dry
environment, allowing them
to settle before serving.
*C) Store the bread and fillings separately, assembling the sandwiches just before they
are served to prevent sogginess