Study Guide 1 (Sandwich Formulas, etc) Flashcards
Subway Melt
4 turkey
4 ham
2 bacon
4 cheese
Sweet Onion Chicken Teriyaki
2 teriyaki chicken strips (trays)
3 sweet onion sauce (passes)
Tuna
4 tuna (level scoops) 4 cheese
Turkey
6 turkey
Turkey and Ham
4 turkey
4 ham
Chicken and Bacon Ranch
2 chicken strips (trays)
2 bacon
28g shredded cheese
3 ranch sauce (passes)
Chicken Classic
2 chicken fillet (patties)
4 cheese
Chicken Schnitzel
2 chicken schnitzel (patties)
4 cheese
Chicken Parmigiana
2 chicken schnitzel (patties)
2 ham
28g shredded cheese
3 marinara sauce (passes)
Chicken Strips
2 chicken strips (trays)
8 Ham
8 ham
Italian B.M.T.
6 pepperoni
6 salami
4 ham
4 cheese
Meatball
8 meatballs
4 cheese
Roast Beef
6 roast beef
Roasted Chicken
2 chicken breast (patties)
Steak and Cheese
2 steak (trays) 4 cheese
Subway Club
4 turkey
2 roast beef
2 ham
Pizza AL
6 pepperoni
6 salami
4 cheese
3 marinara sauce (passes)
Subway Seafood Sensation AL
4 seafood mix (level scoops)
4 cheese
Veggie Patty AL
2 veggie patties
Cheese & Egg Omelette
2 egg omelette
4 cheese
Bacon & Egg Omelette
2 egg omelette
2 bacon
4 cheese
Ham & Egg Omelette
2 egg omelette
4 ham
4 cheese
Ham (Mini Sub)
2 ham
Roast Beef (Mini Sub)
2 roast beef
Turkey (Mini Sub)
2 turkey
Tuna (Mini Sub)
1 tuna
Proper cut of Onions
3mm
Proper cut of Capsicum
3mm
Proper cut of Cucumbers
3mm
Proper cut of Tomatoes
5mm
Proper cut of Lettuce
6mm
Lettuce
Foot Long: 42g
Wraps/Mini Subs: 14g
Salads: 142g
Onions
Foot Long: 14g
Wraps/Mini Subs: 3g
Salads: 14g
Carrot
Foot Long: 14g
Wraps/Mini Subs: 7g
Salads: 14g
Freezer (equipment temperature)
-15°C
Refrigerator (equipment temperature)
1°C to 5°C
Cold Section (equipment temperature)
1°C to 5°C
Hot Section (equipment temperature)
60°C to 74°C
Number of napkins for GIANT SUBS
40
Number of napkins for PLATTERS
16
Meatballs (MB to sauce mixture)
- 1.5kg MB to 1 pouch marinara sauce
- 1kg MB to 1.6kg marinara sauce
Tuna Mixture
1 pouch tuna and 300g mayonnaise
Seafood Sensation Mixture
1 package seafood/ 1kg with 0.5kg
mayonnaise
Retarding duration
8 to 12 hours in cooler
Floor Retarding duration
15 to 40 mins
Floor Retarding internal temp
50°F to 55°F (10°C to 13°C)
Proofing duration
50 to 60 mins
Proofing internal temp
100°F to 105°F (38°C to 41°C)
Proofing humidity
3 to 5
Baking temp
350°F (177°C)
Baking duration
13 to 22 mins
Cooling duration
30 mins