sithccc003.docx - SECTION 1: SELECT INGREDIENTS Q1: You are...

SECTION 1: SELECT INGREDIENTS
Q1: You are preparing sandwiches to be wrapped and placed on display in a cold bain-marie. How
can you confirm what you need to prepare?
Q2: List eight different types of bread suitable for making sandwiches. Q3: What sort of bread is generally used when preparing sandwiches with fish fillings? Q4: List three quality indicators to look for when selecting meat for a sandwich.
Q5: How do you use stock rotation procedures and date labels to minimise stock loss and ensure the
ingredients you select are fresh and safe for consumption?

Stock revolution systems exist to limit stock misfortune by guaranteeing that old stock is utilized
before new stock. We likewise guarantee that the fixings we select are of good quality and safe for
utilization. We should take after stock turn with regards to choose the fixings. FIFO is a decent
technique that is first in and first out for stock pivot. Likewise, we check stock date codes, use-by or
best-before date to guarantee the stock we select is new and alright for utilization.
Q6: You have obtained a sealed packet of baby spinach. What signs of contamination or spoilage
should you look for before commencing preparation?
SECTION 2: MAKE SANDWICHES
Q7: List six mise en place tasks you may need to perform in preparation for making sandwiches.