Cookery 9: Storing Sandwich

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

• A. 4-40-140

• A. 4-40-140

• C. 140-4-40

• C. 140-4-40

2.      Which is the best storage for the sandwich ingredients and filling tokeep its freshness? 

• A. Airtight container

• B. Clean wrap

• C. Aluminum foil

• D. Plastic wrap

3. What is the recommended sandwich temperature for storage after packing? 

• A. 50 ℃

• B 5 ℃

• C 0.5 ℃

• D -0.5 ℃

4.      Which of the following is the best way to preserve the freshness of an unopen bread freshness within a week? 

• A.    Keep in the room temperature room with towel. 

• B.    Keep in the chiller of the refrigerator. 

• C. Keep in the frozen and thaw after using.

• D. Keep it in the paper bag

5.      Ana has a coffee and sandwich shop. At night, she sees some bread left in the kitchen. What is your suggestion for Ana so that the bread can still be served for the next day operation?  A. Put in the plate and chill.

• A.    Put in the plate and chill.

• B.    Put in the clean wrap and frost.

• C.    Put in a plate cover with clean wrap then refrigerate. 

• D.    Put in zip lock and cover with the damp towel then refrigerate. 

2.      RR Sandwich start doing the branding of the product. They are thinking about the packaging. What can you suggest for inclusion in the basic information/s in the label? 

I.           Brand Name             IV.        Consume Before

II.          Product Name          V.     Storage Requirement

III.    Product Description  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

7.      JHA Catering was asked by the client to serve club house to each table. The sandwiches were prepared one hour before serving. How were the sandwiches stored? 

• A.    The sandwiches were wrapped with wax paper and refrigerated

• B.    The sandwiches were wrapped wax paper between each layer and chilled. 

• C.    The sandwiches were wrapped with wax paper and covered with damp towel. 

• D.    Each layer of cut sandwich was wrapped with wax paper, covered with clean wrap or damp towel and refrigerated. 

8. In a catering, sandwiches are expose with air and odor. What is the possible solution to preserve the freshness and goodness of the sandwich? 

• A. Serve them

• B. Cover with tray lead

• C. Cover with clean wrap

• D. Put damp paper napkin at the bottom of tray

9.      A customer asked for take-out sandwich. Which of the following should NOT be used packing the sandwich? A. Aluminum Foil 

• A. Aluminum foil

• B. Clean wrap

• C. Wax paper

• D. Paper napkins

10.      What is the most important concept of proper sandwich storage?  A. Avoid cross contamination.

• A. Avoid cross contamination

• B. hygiene for purposes

• C. Safety procedure

• D. Hygiene, safety and avoid contamination