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Red Seal Cook Exam (Interprovincial)

K. Salads and sandwiches: practice questions

Our Red Seal Cook bank has 13 questions on this topic. Here are 5 of them with answers; the full mock exam draws from every topic, like the real one.

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Question 1

Why is butter or another fat spread on bread for cold sandwiches?

  1. It forms a barrier so moist fillings do not soak the bread
  2. It makes the sandwich safe to keep at room temperature for a whole shift
  3. It replaces the need for a filling
  4. It helps the bread toast faster
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A. It forms a barrier so moist fillings do not soak the bread — A spread seals the bread against moisture and adds flavour.

Question 2

When should a green salad be dressed?

  1. The night before
  2. Just before service
  3. Two hours ahead so it can marinate
  4. After it has been refrigerated in the dressing overnight
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B. Just before service — Dressing wilts tender greens, so they are dressed at service; the RSOS lists tossing and dressing as finishing techniques.

Question 3

Home-style canning of low-acid foods is dangerous mainly because of:

  1. Clostridium botulinum, which grows without air
  2. Salmonella from eggs
  3. E. coli from raw beef
  4. Norovirus from shellfish
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A. Clostridium botulinum, which grows without air — C. botulinum grows in moist, low-acid food with little oxygen and can produce a deadly toxin.

Question 4

Mayonnaise is a permanent emulsion stabilized by:

  1. Gelatin
  2. Flour
  3. Cornstarch
  4. Egg yolk
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D. Egg yolk — Lecithin in the yolk keeps oil droplets suspended in mayonnaise.

Question 5

Which sandwich is a 'closed' grilled sandwich pressed on a ridged hot press?

  1. Canapé
  2. Panini
  3. Club sandwich
  4. Open-faced sandwich
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B. Panini — The RSOS lists grilled, pizza, quesadilla, broiled and panini as cooked sandwiches.

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