Activity no.8

1. It is the most important principle for sandwich safety after preparation to avoid spoilage or cross contamination.

• A. 4-40-140

• B. 4-140-40

• C. 140-4-40

• D. 40-140-4

What is the recommended sandwich storage temperature after packing?

• A. 50 ℃

• B 5 ℃

• C 0.5 ℃

• D -0.5 ℃

Ana has a coffee and sandwich shop. Before the store closes, there are breads left. If you were Ana, what is best way to serve the bread for the next day operation?

• A. Put in the plate and chill.

• B. Cover with cling wrap and frost.

• C. Refrigerate the bread with cling wrap.

• D. Use zip lock and cover with a damp towel then refrigerate

Wab's Sandwich started doing the branding of the product. They are thinking about the label. What is your suggestion to be included for the basic information in the label? I. Brand Name II. Product Name III. Product Description IV. Consume Before V. Storage Requirement VI. Tool Used

• A. I, II, III, IV, V, VI

• B. I, II, III, IV, V

• C. I, II, III, IV, VI

• D. II, III, IV, VI

Robert Catering was asked by the client to serve clubhouse sandwich to each table. The sandwiches were prepared by the chef one hour before serving. Which is the best way to

• A. Arrange each cut of sandwiches with wax paper and refrigerate.

• B. Arrange each cut of sandwiches with wax paper and cover with damp towel

• C. Arrange each cut of sandwiches then place wax paper between sandwiches and chill.

• D. Arrange each cut and layer it with wax paper in between and cover with cling wrap or damp towel then refrigerate