Sandwich Shop Problem Solving

A sandwich shop sells an average of 50 sandwiches per day. If each sandwich requires 2 slices of bread, how many slices are needed per week?

• 500

• 700

• 350

• 800

A refrigerator must be set at a temperature below ____ to prevent bacterial growth.

• 50°F

• 45°F

• 40°F

• 35°F

If a customer orders a sandwich with 3 fillings, and you have 5 filling options (ham, cheese, lettuce, tomato, and egg), how many different sandwich combinations can be made?

• 5

• 10

• 15

• 20

Why is it unsafe to use the same cutting board for raw meat and vegetables?

• It can cause cross-contamination

• It makes the board dirty

• It affects the taste of food

• It dulls the knife

A sandwich recipe calls for 1/2 cup of mayonnaise, but you only have a measuring spoon. How many tablespoons do you need?

• 6

• 8

• 10

• 12

Why does lettuce turn brown in a sandwich after a few hours?

• Exposure to oxygen

• Too much dressing

• Poor refrigeration

• Freezing temperatures

How can you prevent a sandwich from becoming soggy?

• Use a spread or moisture barrier

• Store it at room temperature

• Toast it for a longer time

• Freeze it overnight

What should a food handler do if a salad was left unrefrigerated overnight?

• Serve it immediately

• Refrigerate it and serve later

• Discard it

• Mix it with fresh ingredients

What type of knife should be used to slice a tomato cleanly?

• Paring knife

• Butter knife

• Serrated knife

• Cleaver

Why is mise en place important before making a sandwich?

• It ensures efficiency and organization

• It saves on ingredients

• It speeds up cooking

• It helps make larger sandwiches