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Written questions prepare a variety of sandwiches

Student Name : Rindi Agustia Ningsih

NIM & KELAS : 19102027 & D3 Perhotelan 2A

Date March 22, 2020

Answer all the following questions and submit to your Trainer.

1.When taking orders from customers for sendwiches name 4 things that are required for you to
know before you start to make the sandwich?

 Prepared Ingredients
 Set up Tools
 Prepared A place for food
 Fast food

2.What 4 things determine the cost of the sandwich?

 Taste
 Good Quality Ingredients
 Tools Used
 Conveinent Place

3.Name 3 main things in the structure of sandwich

 Base : the bread or roll that will hold the filling


 A spread : to flavour and to add moist mouth feel and also to slow moisture migration
from filling to bread
 Filling : the main attraction and flavour of the sandwich
 Condiment : to add a partnering flavour
 Garnish : to compliment with flavour and appearance.

4.What are 4 pieces of essential equipment needed to make sandwiches?


 Containers to store prepared fillings
 Knives,for cutting,various tasks, various sizes,various jobs
 Knives or palettes for spreading
 Kitchen tongs

5.What type of process do you need when preparing sandwiches?

 Trimming
 Cutting
 Arranging/Dressing
 Garnishing

6.Where is the best place to store sandwich preparation?

 Place sandwiches above any raw foods such as meat,fish or chicken in the coolroom to
avoid the cross contamination issue caused by blood or juice dripping onto sandwiches

7.What does the term point mean?

 Sandwich

8.What must be followed to make time lines workable?

 As the customer orders


 Pre-orders: by phone or fax orders or when customers order for later pick up.

9.Give 2 standart requirements for garnishes!

 That all garnishes should be edible


 Be of high quality

10.What do sandwiches need to make them look appetizing to customers?

 Make the finished product look attractive


 Create a point of difference between your sandwiches etc.and those prepared by other
businesses
 Maintain consistency of appearance –which helps meet customer expectations and
provides an enticing product

11.Name 3 good practices to use when making sandwiches

 Safe work practices – especially in relation to cutting and slicing,the basic knife skills
that apply to other cooking tasks apply equally to the preparation of sandwiches
 Waste minimisation techniques – to reduce product cost ( cost of goods sold ) and
optimize profit
 Communication skills – tp enable you to listen,understand and clarify cutomer
requirements, and to allow you to provide information to customers about options
available to then.Communication skills are also useful in helping to interpret the
nonverbal communication

12.What must a food label be?

 Food identification
 Mandatory warning and advisory statements and declaration
 Date marking
 Directions for use and storage
 Country of origin
 Food produced by gene technology and irradiation of food

13.Name 3 good practices to use when storing sandwiches.

 Safe food handling practices


 Storage practices
 Temperature (for fresh sandwiches)

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