1.You arrive for a shift in the larder section. You are required to do sandwiches for a lunch booking for 12 customers. The order for the sandwiches includes the following details: Answer all questions below

Customer:

Number of items ordered:

Time:

Date:

Dreyfuss Pastoral

12

12.00 PM

Thursday 16.06.2016

Eat-in (Function Room 2)

Dishes ordered

Dish/Food Item

Quantity

Special Requests

Club Sandwich /w Crisps

1

(100g chicken, 1 rasher of bacon per serve)

Club Sandwich /w Crisps

2

on whole grain bread (100g chicken, 1 rasher of bacon per serve)

Filled Rolls

2

Ham (60g per serve), Brie (40 g per serve) and Salad, no beetroot on both

Open Danish

2

Sour dough, Turkey (80 g per serve), micro leaves, Cranberry Sauce

Focaccia

1

Grilled, roast lamb (60 g), Swiss cheese (40 g), eggplant, basil pesto

Pullman

2 x 6 fingers

(3 fingers = 2 slices)

6 on wholemeal bread, 6 on pumpernickel bread all with smoked salmon (60 g per serve of 6), cucumber, capers, horseradish butter

Wraps

3

Salad, hummus, Feta cheese (40 g per serve), pulled lamb (50g per serve)

Questions:

a)List the bread mise en place you require for each type of bread listed in the order:

Bread Type

Quantity (slices)

b)List the mise en place for meats, salmon and cheeses you will need to do all sandwiches:

Ingredients

Quantity

2.You are collecting all ingredients required to do a sandwich mise en place including breads. List 4 aspects you must consider to ensure freshness, first-in first-out principles, spoilage and general quality:

Requirements when selecting or collecting ingredients for food preparation

1.

2.

3.

4.

3.List four (4) different types of sandwiches using different types of bread and fillings/toppings for each. (No repetition from examples used in question 1)

Sandwich type

Bread type

Fillings/toppings/Garnish

A)

B)

C)

D)

4.Describe the production method of a pinwheel sandwich and provide five suitable fillings:

Production method (steps)

Suitable fillings

A)

B)

C)

D)

E)

5.List the typical ingredients for a club sandwich and explain how it is made and presented:

Ingredients

Preparation

A)

B)

C)

D)

E)

6.List four pieces of equipment which can be used for toasting and preparing warm or hot sandwiches. What are the essential WHS requirements when using these?

Equipment

Example for a sandwich

A)

B)

C)

D)

Points of Care for WHS

7.List a suitable sauce for the following main ingredients used in Danish sandwiches:

Main ingredient

Suitable sauce

A) Turkey

B) Smoked salmon

C) Roastbeef medium rare

D) Roast lamb (served cold)

8.Describe the wrapping, storage and labelling requirements when storing sandwiches:

Wrapping and storage

Labelling (essential details)

A)

B)

C)

A)

B)

C)

9.List 6 utensils and aides which are useful for spreading, layering, piping, portioning, cutting and moulding

sandwiches:

Utensil, aide

How will you use this

A)

B)

C)

D)

E)

F)

10.You are working in the garde-manger section of a busy hotel, in charge for the preparation of sandwiches.

What are the mise-en-place requirements including service ware in order to ensure a smooth and efficient

service in a timely manner?

Mise-en-place will include

11.List 6 examples for typical hygiene aspects and temperature zones which must be considered when preparing and storing sandwiches and sandwich mise en place?

Hygiene aspects to be considered to meet food safety standards

1.

2.

3.

4.

5.

6.

12.Service has finished. A work space has all the equipment and used and unused foods on benches and shelves. Explain the procedures for cleaning a workplace and storing and disposing of foods to ensure all food safety requirements are met in the area is clean to industry standards:

Storage of re-useable by-products

Cleaning and sanitation (where? how?)