Unit 2

Question 1

Question 1

Answer 1

Vegan - whole grain bread, avocado, mustard, fruit/vegetable, green produce

GF - gf bread, white or red meat, leafy greens, tomatoes

Lactose free - focaccia bread, olives, salt, fresh veges, herbs

Question 2

Question 2

Answer 2

1. Plastic wrap
2. bulk storage containers
3. Aluminium foil

Question 3

Question 3a

Answer 3

1. Sandwich press

2. Salamander grill

Question 4

Question 3b

Answer 4

Sandwich press; use tongs, all flammable materials kept away, wait until equipment is cool before cleaning

Question 5

Question 4

Answer 5

Mise en place: everything to be in its place

- washed and sliced greens, pre sliced bread, correct coloured chopping board

Question 6

Question 5

Answer 6

1. Ensure service is smooth and efficient; neat and organised service
2. Check for spoilage and contamination ; need high quality fresh ingredients

Question 7

Question 6

Answer 7

Ensure you make enough quantity of sandwiches for yourself or a group; important for portion control

Question 8

Question 7

Answer 8

1. Watercress
2. Salad leaf mix
3. Herbs

Question 9

Question 8b

Answer 9

Cannot be served to customers; eliminate the sandwich or make a new one

Question 10

Question 9

Answer 10

1. Single use kitchen
2. Wear clean clothes
3. Avoid cross contamination - potentially hazardous
4. Long hair tied back
5. Disposal of contaminated food
6. Clean as you go

Question 11

Question 11

Answer 11

FIFO: first in first out

• prevents stockpiling of old food
• stock rotation; all new stock to the rear

Question 12

Question 12

Answer 12

Include information on: production day/date, initials of maker
Implications include wastage and customer dissatisfaction

Question 13

Question 13

Answer 13

1. Appropriate shape
2. Sandwich serve temp
3. Appropriate and simple garnish
4. Neat and clean prep
5. Thoroughly wrapped platter
6. Portion control

Question 14

Question 14

Answer 14

Classical: tea sandwich w lighter fillings

Question 15

Question 15

Answer 15

Club: 3 pieces in 4 triangles 
Filled rolls: crusty breads 
Focaccia: yeast Italian flat bread 
Open: one slice of bread 
Wraps: wheat based flat bread
White: 2 slices
Grain: 2 slices 
Wholemeal: 2 slices 
Sourdough: 2 slices

Question 16

Question 16

Answer 16

1. Use cutting template
2. Served on side of the plate
3. Layers of bread and filling
4. Making novelty sandwiches
5. Diners want equal quantity
6. Equal distribution of spreads

Question 17

Question 17

Answer 17

Humidity - lighting - ventilation