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Subway Traning > Study Guide 1 (Sandwich Formulas, etc) > Flashcards

Study Guide 1 (Sandwich Formulas, etc) Flashcards

1
Q

Subway Melt

A

4 turkey
4 ham
2 bacon
4 cheese

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2
Q

Sweet Onion Chicken Teriyaki

A

2 teriyaki chicken strips (trays)

3 sweet onion sauce (passes)

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3
Q

Tuna

A 
4 tuna (level scoops)
4 cheese
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4
Q

Turkey

A

6 turkey

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5
Q

Turkey and Ham

A

4 turkey

4 ham

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6
Q

Chicken and Bacon Ranch

A

2 chicken strips (trays)
2 bacon
28g shredded cheese
3 ranch sauce (passes)

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7
Q

Chicken Classic

A

2 chicken fillet (patties)

4 cheese

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8
Q

Chicken Schnitzel

A

2 chicken schnitzel (patties)

4 cheese

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9
Q

Chicken Parmigiana

A

2 chicken schnitzel (patties)
2 ham
28g shredded cheese
3 marinara sauce (passes)

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10
Q

Chicken Strips

A

2 chicken strips (trays)

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11
Q

8 Ham

A

8 ham

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12
Q

Italian B.M.T.

A

6 pepperoni
6 salami
4 ham
4 cheese

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13
Q

Meatball

A

8 meatballs

4 cheese

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14
Q

Roast Beef

A

6 roast beef

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15
Q

Roasted Chicken

A

2 chicken breast (patties)

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16
Q

Steak and Cheese

A 
2 steak (trays)
4 cheese
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17
Q

Subway Club

A

4 turkey
2 roast beef
2 ham

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18
Q

Pizza AL

A

6 pepperoni
6 salami
4 cheese
3 marinara sauce (passes)

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19
Q

Subway Seafood Sensation AL

A

4 seafood mix (level scoops)

4 cheese

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20
Q

Veggie Patty AL

A

2 veggie patties

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21
Q

Cheese & Egg Omelette

A

2 egg omelette

4 cheese

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22
Q

Bacon & Egg Omelette

A

2 egg omelette
2 bacon
4 cheese

23
Q

Ham & Egg Omelette

A

2 egg omelette
4 ham
4 cheese

24
Q

Ham (Mini Sub)

A

2 ham

25
Q

Roast Beef (Mini Sub)

A

2 roast beef

26
Q

Turkey (Mini Sub)

A

2 turkey

27
Q

Tuna (Mini Sub)

A

1 tuna

28
Q

Proper cut of Onions

A

3mm

29
Q

Proper cut of Capsicum

A

3mm

30
Q

Proper cut of Cucumbers

A

3mm

31
Q

Proper cut of Tomatoes

A

5mm

32
Q

Proper cut of Lettuce

A

6mm

33
Q

Lettuce

A

Foot Long: 42g
Wraps/Mini Subs: 14g
Salads: 142g

34
Q

Onions

A

Foot Long: 14g
Wraps/Mini Subs: 3g
Salads: 14g

35
Q

Carrot

A

Foot Long: 14g
Wraps/Mini Subs: 7g
Salads: 14g

36
Q

Freezer (equipment temperature)

A

-15°C

37
Q

Refrigerator (equipment temperature)

A

1°C to 5°C

38
Q

Cold Section (equipment temperature)

A

1°C to 5°C

39
Q

Hot Section (equipment temperature)

A

60°C to 74°C

40
Q

Number of napkins for GIANT SUBS

A

40

41
Q

Number of napkins for PLATTERS

A

16

42
Q

Meatballs (MB to sauce mixture)

A
  • 1.5kg MB to 1 pouch marinara sauce

- 1kg MB to 1.6kg marinara sauce

43
Q

Tuna Mixture

A

1 pouch tuna and 300g mayonnaise

44
Q

Seafood Sensation Mixture

A

1 package seafood/ 1kg with 0.5kg

mayonnaise

45
Q

Retarding duration

A

8 to 12 hours in cooler

46
Q

Floor Retarding duration

A

15 to 40 mins

47
Q

Floor Retarding internal temp

A

50°F to 55°F (10°C to 13°C)

48
Q

Proofing duration

A

50 to 60 mins

49
Q

Proofing internal temp

A

100°F to 105°F (38°C to 41°C)

50
Q

Proofing humidity

A

3 to 5

51
Q

Baking temp

A

350°F (177°C)

52
Q

Baking duration

A

13 to 22 mins

53
Q

Cooling duration

A

30 mins

Subway Traning (2 decks)

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