1 how do you confirm sandwich requirements refer to

This preview shows page 2 - 5 out of 22 pages.

We have textbook solutions for you!
The document you are viewing contains questions related to this textbook.
Welding: Principles and Applications
The document you are viewing contains questions related to this textbook.
Chapter 2 / Exercise 44
Welding: Principles and Applications
Jeffus
Expert Verified
1. How do you confirm sandwich requirements? Refer to organisational policies and procedures. Refer to WHS requirements and standard recipes. Refer to standard recipes or listen to customer request. Refer to food preparation lists and booking sheets. 2. What four things should you keep in mind when identifying and selecting bread and fillings for sandwiches?
3. What are two indications of spoilage in fresh lettuce and leafy greens? Name: SIHCCC003 - Assessment Version: 2017.1 Last Reviewed: October 2017 Page|2
We have textbook solutions for you!
The document you are viewing contains questions related to this textbook.
Welding: Principles and Applications
The document you are viewing contains questions related to this textbook.
Chapter 2 / Exercise 44
Welding: Principles and Applications
Jeffus
Expert Verified
SITHCCC003 - Student Assessment Clear green colour and brown stems where it has been cut. Mould where the leaves join the stem and a soft texture. An earthy smell that indicates soil damage and an open, soft head. Browning and limp, soggy leaves. 4. What sandwich-making methods are used when preparing pinwheel sandwiches?
5. What is a safe food-handling practice you should follow when preparing sandwiches?
Wash vegetables thoroughly before preparing or using them. Prepare all cooked ingredients, wash your chopping board and prepare all raw ingredients. Keep a range of utensils near the service area so you always have the correct tool for handling or serving sandwich ingredients. 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. Ensure consistent standards are established for the sequence of preparation and packaging of sandwiches. Prepare ingredients using a range of shapes and sizes of ingredients and cut sandwiches in different shapes to increase visual appeal. Cut ingredients to uniform shapes and sizes. Name: SIHCCC003 - Assessment Version: 2017.1 Last Reviewed: October 2017 Page|3
SITHCCC003 - Student Assessment 7. What are the ingredients for a club sandwich?
8. Select a suitable condiment to be spread on a sandwich containing ham and salad. Cranberry sauce. Apple sauce. Mustard pickles. Pesto and capers.
9. Which of the following safety tips should you follow when operating toasting and heating equipment?

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture