Slice Thickness
the thickness of a celery slice
tomato slice
How many ounces of black pepper for one batch of tuna?
1
temperature we bake bread
350 degrees F
When figuring out if the customer is eating in store:
what should we ask? & what should we not ask?
Are you dining in? & Are you taking it to go?
How much parmesan and rosemary per loaf?
1/2 ounce parmesan and 1/16 ounce rosemary
the thickness of a bell pepper slice
tomato slice
How many ounces of celery for one batch of tuna?
30
length of time we bake bread
14-16 minutes
What are two things we should be asking about at the register?
1. extras (drinks, chips, cookies)
2. shore points rewards
How many inches of bread is left unscored on each end of a loaf?
1.5 inches
the thickness of an onion slice
half a tomato slice
How many ounces of mayo for one batch of tuna?
84
time we start thawing/racking bread for the next day
7pm
points redeemed and points received for a mini sub
48 and 4
At what temperature do we bake cookies?
How long do we bake mini and regular cookies?
350 degrees F
5 and 8 minutes (they finish baking on the rack)
the thickness of a shred of lettuce
2/3 of a tomato slice
Prepping celery:
Rinse for how long?
How is it cut? (not sliced)
1 minute
cut in half (de-leafed, top inch and bottom two inches of split discarded)
What temperature do we proof bread?
110 degrees F
points redeemed and points received for a regular sub
72 and 6
How often should we sharpen the slicer?
EVERY DAY
the thickness of a tomato slice
3/16
How many packs of tuna for one batch and what kind?
4 (2 light chunk and 2 white albacore)
humidity level for proofing
85-95%
points redeemed and points received for a giant sub
144 and 12
How often should everything be sanitized (deep cleaning the slicer) and the sanitizer buckets be replaced?
every 4 hours