1 how do you confirm sandwich requirements refer to

1. How do you confirm sandwich requirements?
Refer to organisational policies and procedures.
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Refer to WHS requirements and standard recipes.
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Refer to standard recipes or listen to customer request.
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Refer to food preparation lists and booking sheets.
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2. What four things should you keep in mind when identifying and selecting bread and fillings for
sandwiches?
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3. What are two indications of spoilage in fresh lettuce and leafy greens?
Name: SIHCCC003 - Assessment Version: 2017.1 Last Reviewed: October 2017
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SITHCCC003 - Student Assessment
Clear green colour and brown stems where it has been cut.
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Mould where the leaves join the stem and a soft texture.
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An earthy smell that indicates soil damage and an open, soft head.
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Browning and limp, soggy leaves.
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4. What sandwich-making methods are used when preparing pinwheel sandwiches?
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5. What is a safe food-handling practice you should follow when preparing sandwiches?
Wash vegetables thoroughly before preparing or using them.
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Prepare all cooked ingredients, wash your chopping board and prepare all raw ingredients.
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Keep a range of utensils near the service area so you always have the correct tool for handling or
serving sandwich ingredients.
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6. How can you ensure consistent visual appearance and portioning of ingredients of sandwiches?
Use a range of fillings and textures that are similar in size and appearance.
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Ensure consistent standards are established for the sequence of preparation and packaging of
sandwiches.
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Prepare ingredients using a range of shapes and sizes of ingredients and cut sandwiches in different
shapes to increase visual appeal.
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Cut ingredients to uniform shapes and sizes.
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Name: SIHCCC003 - Assessment Version: 2017.1 Last Reviewed: October 2017
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SITHCCC003 - Student Assessment
7. What are the ingredients for a club sandwich?
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8. Select a suitable condiment to be spread on a sandwich containing ham and salad.
Cranberry sauce.
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Apple sauce.
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Mustard pickles.
Pesto and capers.
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9. Which of the following safety tips should you follow when operating toasting and heating
equipment?