EMPLOYEE

TRAINING &
QUIZ BOOK
 CUSTOMER SERVICE
Customers are the #1 priority at Subway. Customer service is the most important aspect of your job. Listed
below are some steps that you should follow when a customer enters your store.

• 3 SECOND RULE - Every customer should be acknowledged within 3 seconds of entering the
restaurant. This gives a positive first impression. You are the first person to make contact with our
customers. You must first make eye contact, smile, and give a simple greeting, like “Hi! I’ll be right
with you.” By simply taking a second to do this, even when it is busy, it lets the customer know you
will be with them shortly.

• SMILE AND MAKE DIRECT EYE CONTACT - Service is first and foremost a feeling. What
you do behind the counter creates feelings within your customers. A good feeling makes customers
want to come back. A smile and direct eye contact make people feel important and are simple to do
and mean a lot.

• GREETING - A greeting acknowledges the customer and makes them feel important. It lets them
know that you are aware of their presence and will be right with them. Every customer must be
greeted! No exceptions. Each customer should be treated equally without regard of race, religious
affiliation, sex, age or national origin.

• TAKING THE ORDER - The key here is effective listening. Listening to your customer’s make
them feel important. Listen carefully to the customer’s order and maintain eye contact. Repeat the
order back to verify what you heard. Avoid talking to other employees, talking on the phone, and
turning your back on the customer while you are waiting on them. The manner in which the
customer is served is as important as what you serve them. Without customers, there would be no
business and ultimately no jobs!

• WRAPPING & BAGGING - All footlong and six-inch sandwiches are wrapped in our logoed Sub
wrap without the deli paper. It is important to ask the customer if they are dining in or out today and
package accordingly.

• SUGGESTIVE SELLING - Listening, again, is an important concept. Now is the time to make the
meal complete. Suggest items to complement what the customer has ordered. These items may
include a drink, a bag of chips, or a freshly baked cookie.

• CUSTOMER FAREWELL - As with a greeting, the employee should give a friendly farewell. Of
course, always thank the customer. Some examples of farewells are:
“Thank you. Have a good day/night.”
“Thank you. Enjoy your sandwich.”
“Thanks for visiting Subway.”

Rev. 5/25/2016
 Customer Service Test

Name______________________ Date________________ Store #_________________

1. If you run out of bread you should immediately lock the door until you have bread to serve. _______

2. If a customer wants pepperoni instead of roast beef on their club we politely tell them they have to
pay for a double meat sub. _______

3. If a customer is being rude or having a bad day you can ask them to leave and call the police.
_______

4. If a customer wants you to remake the sandwich because they didn’t like it, make sure that they pay
for both sandwiches. _______

5. Loud music enhances the Subway experience. Make sure that it is loud enough so that you can’t hear
the customers talk in the lobby. _______

6. Never apologize when a customer complains because we can be sued. _______

7. When a customer purchases a kids pack meal there are no substitutions allowed. _______

8. It is okay to put up a sign if you are out of something. _______

9. You will not be prosecuted if you steal, give away food or discount food without a coupon. _______

10. If a customer is a regular that works in the same center they get free refills if they have a Subway
cup. _______

Rev. 5/25/2016
 OPENING PROCEDURE CHART

NAME____________________________________ DATE______________________

THE FOLLOWING SHOULD BE DONE SEQUENTIALLY. BEGIN ONE (1) HOUR PRIOR TO
OPENING. INITIAL AFTER COMPLETION OF EACH TASK.

EMP MGR
CLOCK IN ON COMPUTER.
TURN ON PROOFER AND SANDWICH UNIT.
CHECK DATE AND AMOUNT OF JOURNAL/RECEIPT TAPE IN REGISTER.
COUNT OPENING CASH, VERIFY WITH CLOSING KEEP. DETERMINE
WHAT ROLLED COINS ARE NEEDED.
COMPLETE CREDIT CARD FORM BY 10 A.M.
IF YOU HAVE ANY DISCREPANCIES WITH THESE FIGURES, COUNT
AGAIN.
BEGIN PLACING RETARDED BREAD/FLOOR IN RETARDER.
COMPLETE FOOD SAFETY CHECKLIST
TAKE OUT TRASH.
STOCK THE SANDWICH UNIT FULLY WITH VEGETABLES, MEATS, OIL,
SALT/PEPPER, CONDIMENTS, AND SELECT SAUCES. BE SURE TO HAVE A
BACK-UP SUPPLY OF CUT VEGETABLES IN THE BACK REFRIGERATOR.
PLACE FRESH UTENSILS AT THE SANDWICH UNIT: KNIVES, SCOOPS,
SPREADERS, ETC.
FULLY STOCK ALL PAPER GOODS; WRAP, NAPKINS, BAGS, CUPS, SALAD
PLATES, LIDS, AND FORKS.
HAVE REGISTER AREA READY WITH PENS AND ONE EXTRA ROLL OF
EACH TYPE COIN.
RE-ATTACH NOZZLES TO SODA DISPENSER. CHECK TO SEE THAT ALL
SODA IS SUFFICIENTLY FULL AND WORKING.
FILL CHIPS IN FRONT AREA.
CLEAN SPEED OVEN.
HEAT MEATBALLS TO 165º AND THEN PLACE IN FOOD
WARMER/HOTWELL BY 9 AM.

Rev. 5/25/2016
 CLOSING PROCEDURE CHART

NAME____________________________________ DATE______________________

THE FOLLOWING SHOULD BE DONE SEQUENTIALLY. BEGIN FOUR (4) HOURS PRIOR TO
CLOSING. INITIAL AFTER COMPLETION OF EACH TASK.

EMP MGR
FINISH FOOD PREPARATION.
USE BUILD TO CHART
COMPLETE SCHEDULED CLEANING ASSIGNMENT.
TAKE SUFFICIENT STOCK OUT OF FREEZER (ROAST BEEF, ETC). PAN
BREAD AND PLACE IN THE RETARDER CABINET.
CLEAN SLICER, COUNTERS, AND WALLS.
SWEEP AND MOP BACKROOM, BATHROOM, AND BACK WORK AREA
FLOORS, INCLUDING WALK-IN FLOOR.
CLEAN MICROWAVE THOROUGHLY.
CLEAN AND REFILL CONDIMENT BOTTLES
EMPTY ALL TRASH RECEPTACLES & CLEAN INSIDE TRASH
RECEPTACLES.
CLEAN OVEN AND PROOFER, INCLUDING RACKS. LEAVE PROOFER
DOOR OPEN.
TURN OFF FOOD WARMER. PUT CONTENTS IN PLASTIC CONTAINERS
AND REFRIGERATE.
BREAKDOWN SANDWICH UNIT AS FOLLOWS:
A. REFILL MEAT AND VEGETABLES INTO CLEAN CONTAINERS AND
PLACE IN REFRIGERATOR. ROTATE NEW STOCK. DO NOT LEAVE FOOD
IN SANDWICH UNIT OVERNIGHT.
B. CLEAN INSIDE AND OUTSIDE OF UNIT COMPLETELY.
C. WASH AND REPLACE CUTTING BOARD AND LETTUCE CATCH.
WASH AND AIR DRY ALL DISHES AND CONTAINERS AND PUT THEM
AWAY.
CLEAN SODA MACHINE, SOAK NOZZLES OVERNIGHT.
CLEAN TABLES AND CHAIRS.
SWEEP AND MOP FRONT ROOM AND CUSTOMER AREA FLOORS.
TURN OFF LIGHTS, LEAVE AIR CONDITIONER, AND/OR HEAT SETTING
AT 70°F.
CLOCK OUT ON COMPUTER.
SET ALARM.
LOCK DOOR.

Rev. 5/25/2016
DATE EMP MGR ORIENTATION CHECKLIST
ORIENTATION HANDBOOK SIGNED & COMPLETED
EMPLOYEE ACKNOWLEDGMENT SIGNED AND FAXED TO
BOOKKEEPER. PUT ORIGINAL IN LOCKED EMPLOYEE FILE.
W-4 COMPLETED AND FAXED
I-9 COMPLETED AND FAXED
DIRECT DEPOSIT FORM FILLED OUT& FAXED TO BOOKKEEPER
FEDERAL EMPLOYMENT SURVEY CALLED IN & COMPLETED
VISION INSURANCE FILLED OUT & FAXED
HEALTH INSURANCE REQUIREMENTS FILLED OUT & FAXED
PARENTAL CONSENT, IF A MINOR
BASIC ORIENTATION
EMPLOYEE PARKING
INTRODUCTION TO THE STAFF
TOUR OF THE STORE
OSHA – SDS FOLDER SIGNED
CONFIDENTIALITY POSTER (WHERE TO FIND/READ)
WORK SCHEDULE
EMERGENCY NUMBERS
CUSTOMER SERVICE
WELCOMING THE CUSTOMER
TAKING THE ORDER (SANDWICH, PARTY, PHONE)
SUGGESTIVE SELLING (DELUXE/DOUBLE MEAT)
GLOVE USAGE
SANDWICH MAKING (12”,6”), (FLATBREAD)
1.) BREAD CUTTING
2.) FORMULA ADHERENCE
3.) MEAT PLACEMENT
4.) VEGGIE FORMULAS AND SEQUENCE (WEIGH OUT THE
CORRECT AMOUNTS USED FOR A FOOTLONG BREAD)
SEASONING & CONDIMENTS
VISUAL APPEAL
QUALITY INGREDIENTS
WRAPPING AND BAGGING (DELI PAPER SHOULD NEVER BE
WRAPPED WITH SANDWICH)
THANKING THE CUSTOMER
SALAD PREPARATION
KIDS MEAL
CASH REGISTER (POS)
1.) CLOCKING IN
2.) RINGING UP THE SALE (CASH CARD, CREDIT CARD,
MOBILE CREDIT SALE, CATERING CALL CENTER)
3.) ONLINE ORDERS
4.) PROPER CHANGE GIVEN
5.) FREE COUPONS – STAPLE WITH RECEIPT
6.) DISCOUNT COUPONS
Rev. 5/25/2016
DATE EMP MGR ORIENTATION CHECKLIST
7.) REFUNDS
8.) MISRINGS THAT ARE CASH OUT. KEEP RIGHT & WRONG &
SAVE FOR MANAGER TO VOID
9.) CASH INS
10.) CREDIT CARDS
11.) CASH CARDS
12.) CHANGING THE TAPE
PAPERWORK
MONEY/BREAD (CASH IN)
CASH DROPS
CLOCKING IN/OUT
PAID OUTS
COST CONTROL
FOOD COST
MONEY OVER/SHORT
BREAD OVER/SHORT
CUP/CHIP/COOKIE OVER/SHORT
PRODUCT RECEIVING AND ROTATION
STOCK LEVELS
CREDITS (WHAT TO DO WITH ANY CREDITS)
STORE APPEARANCE
OUTSIDE LITTER
WINDOWS & FRONT DOOR
DINING AREA
FRONT ROOM ORGANIZATION
FOOD PREP AREA
FLOORS AND WALLS
BACKROOM CLEAN AND STOCKED
CLEANING CHARTS
TRASH CONTAINERS W/ LIDS
INSPECTION
ACCEPTABLE RADIO STATIONS AND VOLUME
EQUIPMENT
SANDWICH UNIT
MICROWAVE
HOT WELL
TOMATO SLICER
SPEED OVEN (USING CORRECT SETTINGS)
REFRIGERATED BACK COUNTER AND WALK IN
FREEZER
SINKS/DISH SOAP & SANITIZER DISPENSER/ USING PROPER
SANITIZING SOLUTION
AIR CONDITIONING AND HEATING CONTROLS

Rev. 5/25/2016
DATE EMP MGR ORIENTATION CHECKLIST
ICE MACHINE
DISPENSER – SODA/TOILET PAPER/PAPER TOWEL/ HAND SOAP
CHANGING BIB (SODA)
FUSE BOX/LIGHTS
OVEN/PROOFER
POWER FAILURE (WHAT TO DO)
ROBBERY

FOOD PREPARATION
STOCK LEVELS/ROTATION
DATES AND TEMPERATURES
ONIONS
LETTUCE
TOMATOES
CUCUMBERS
PEPPERS
PICKLES/OLIVES/HOT AND BANANA PEPPERS
MEATBALLS
STEAK
TUNA
CHICKEN
BACON
WHERE TO FIND MEATS
CONDIMENTS
SAUCES
GIANT SUBS AND PLATTERS
BREAD BAKING PROCESS
COOKIE BAKING
TESTING & QUIZ SESSION
SANDWICH ARTIST CERTIFICATION
BREAD BAKING CERTIFICATION
QUIZ 1
QUIZ 2
QUIZ 3
QUIZ 4

Rev. 5/25/2016
 Sandwich Unit Formula Chart
ƵƚŽƵƚĞĂĐŚƐĞĐƟŽŶŽŶĚŽƩĞĚůŝŶĞƐĂŶĚŝŶƐĞƌƚŝŶƚŽƉůĂƐƟĐŚŽůĚĞƌƐŽƌĂĚŚĞƌĞƚŽ^ĂŶĚǁŝĐŚhŶŝƚƵƐŝŶŐĚŽƵďůĞͲƐŝĚĞĚƚĂƉĞ͘

SPEED OVEN
CATEGORY
Chipotle Southwest Steak Signature Wrap Protein only: Steak + Strips
2 large round scoops, 0.5 oz. Monterey cheddar, 1 scoop guacamole (1.25 oz.) Two 6” / One 12”
Bacon only:
Turkey, Bacon & Guacamole Signature Wrap 8 turkey, 4 bacon, 1 scoop guacamole (1.25 oz.), 2 Provolone
Heat/Toast 12”
^ĂǀŽƌLJZŽƟƐƐĞƌŝĞͲ^ƚLJůĞŚŝĐŬĞŶĂĞƐĂƌ 2 oval scoops (6 oz.), 0.5 oz. shredded Monterey cheddar, grated Parmesan Protein only: Steak + Strips
Signature Wrap Two 6” / One 12”
ΞϮϬϭϴ^ƵďǁĂLJ/W/ŶĐ͘h͘^͘ϬϱͬϯϬͬϭϴ

SPEED OVEN
CATEGORY
2 oval scoops, 2oz. Monterey cheddar (½ on 2 oval scoops, 2
2oz. M
Monterey
t cheddar
h dd (½ on 1 oval scoop, 1oz. monterey cheddar (½ on top
Chicken & Bacon Ranch Melt Steak + Strips
ƚŽƉŽĨƉƌŽƚĞŝŶ͕ЪŽŶďŽƩŽŵŽĨďƌĞĂĚͿ͕ϰďĂĐŽŶ ƚŽƉŽĨƉƌŽƚĞŝŶ͕ЪŽŶďŽƩŽŵŽĨďƌĞĂĚͿ͕ϰďĂĐŽŶ ŽĨƉƌŽƚĞŝŶ͕ЪŽŶďŽƩŽŵŽĨďƌĞĂĚͿ͕ϮďĂĐŽŶ ͲͲͲͲ
Deluxe 3 oval scoops, 6 bacon ͲͲͲͲ 1½ oval scoops, 3 bacon Double Meat

Cold Cut Combo ϭƐĞƚͲƵƉ ϭƐĞƚͲƵƉ ½ƐĞƚͲƵƉ

ͲͲͲͲ Combo Subs
Deluxe 1½ƐĞƚͲƵƉ ͲͲͲͲ ¾ƐĞƚͲƵƉ

Italian B.M.T.® 6 pepperoni, 6 salami, 4 ham 6 pepperoni, 6 salami, 4 ham 3 pepperoni, 3 salami, 2 ham
ͲͲͲͲ Combo Subs
Deluxe 9 pepperoni, 6 salami, 4 ham ͲͲͲͲ 5 pepperoni, 5 salami, 3 ham
ΞϮϬϭϴ^ƵďǁĂLJ/W/ŶĐ͘h͘^͘ϬϱͬϯϬͬϭϴ

SPEED OVEN
CATEGORY
Meatball Marinara 8 8 4
ͲͲͲͲ 1 Meat/Hotwel
Deluxe 12 ͲͲͲͲ 6

Oven Roasted Chicken ϮƉĂƫĞƐ ϮƉĂƫĞƐ 1 patty Patty

ͲͲͲͲ
Deluxe ϯƉĂƫĞƐ ͲͲͲͲ 1½ƉĂƫĞƐ Double Meat

Roast Beef 5 oz. (8) 5 oz. (8) 2.5 oz. (4) 1.25 oz. (2) 1 Meat/Hotwel
Deluxe 7.5 oz. (12) ͲͲͲͲ 3.75 oz. (6) ͲͲͲͲ Combo Subs
ΞϮϬϭϴ^ƵďǁĂLJ/W/ŶĐ͘h͘^͘ϬϱͬϯϬͬϭϴ
 Sandwich Unit Formula Chart
ƵƚŽƵƚĞĂĐŚƐĞĐƟŽŶŽŶĚŽƩĞĚůŝŶĞƐĂŶĚŝŶƐĞƌƚŝŶƚŽƉůĂƐƟĐŚŽůĚĞƌƐŽƌĂĚŚĞƌĞƚŽ^ĂŶĚǁŝĐŚhŶŝƚƵƐŝŶŐĚŽƵďůĞͲƐŝĚĞĚƚĂƉĞ͘

SPEED OVEN
CATEGORY
ZŽƟƐƐĞƌŝĞͲ^ƚLJůĞŚŝĐŬĞŶ 2 oval scoops (6 oz.) 2 oval scoops (6 oz.) 1 oval scoop (3 oz.) Steak + Strips
ͲͲͲͲ
Deluxe 3 oval scoops (9 oz.) ͲͲͲͲ 1½ oval scoops (4.5 oz.) Double Meat

Spicy Italian 10 pepperoni, 10 salami 10 pepperoni, 10 salami 5 pepperoni, 5 salami

ͲͲͲͲ Combo Subs
Deluxe 15 pepperoni, 15 salami ͲͲͲͲ 8 pepperoni, 8 salami

Steak & Cheese 2 large round scoops, 4 cheese 2 large round scoops, 4 cheese 1 large round scoop, 2 cheese Steak + Strips
ͲͲͲͲ
Deluxe 3 large round scoops, 4 cheese ͲͲͲͲ 1½ large round scoops, 2 cheese Double Meat
ΞϮϬϭϴ^ƵďǁĂLJ/W/ŶĐ͘h͘^͘ϬϱͬϯϬͬϭϴ

SPEED OVEN
CATEGORY
Subway Club® 4 turkey, 2 ham, 2.5 oz. RB (4) 4 turkey, 2 ham, 2.5 oz. RB (4) 2 turkey, 1 ham, 1.25 oz. RB (2)
ͲͲͲͲ Combo Subs
Deluxe 6 turkey, 3 ham, 3.75 oz. RB (6) ͲͲͲͲ 3 turkey, 2 ham, 1.9 oz. RB (3)

Sweet Onion Chicken Teriyaki 2 oval scoops 2 oval scoops 1 oval scoop Steak + Strips
ͲͲͲͲ
Deluxe 3 oval scoops ͲͲͲͲ 1½ oval scoops Double Meat

Tuna 4 tuna scoops 4 tuna scoops 2 tuna scoops

ͲͲͲͲ 1 Meat/Hotwel
Deluxe 6 tuna scoops ͲͲͲͲ 3 tuna scoops

ΞϮϬϭϴ^ƵďǁĂLJ/W/ŶĐ͘h͘^͘ϬϱͬϯϬͬϭϴ

SPEED OVEN
CATEGORY
Turkey Breast 8 8 4 2 1 Meat/Hotwel
Deluxe 12 ͲͲͲͲ 6 ͲͲͲͲ Combo Subs

Black Forest Ham 8 8 4 2 1 Meat/Hotwel

Deluxe 12 ͲͲͲͲ 6 ͲͲͲͲ Combo Subs

Extras: Bacon 4 2 2 1
Cheese 4 (1 oz. shredded) 2 (0.5 oz. shredded) 2 (0.5 oz. shredded) 1 (0.5 oz.)
Pepperoni 6 3 3 1
Guacamole 2 level scoops (2.5 oz.) 1 level scoop (1.25 oz.) 1 level scoop (1.25 oz.) ͲͲͲͲ
ΞϮϬϭϴ^ƵďǁĂLJ/W/ŶĐ͘h͘^͘ϬϱͬϯϬͬϭϴ
SESSION 1 QUIZ

NAME _______________________________________
DATE _______________________________________

1. The SUBWAY week begins on ____________ and ends on _____________.

2. Paychecks are direct deposited/distributed every _____________.
3. What is the #1 PRIORITY while working at a SUBWAY restaurant? __________________.
4. How does the “3 second rule” help welcome our customers?
____________________________________________________________________________________
____________________________________________________________________________________
5. What is the correct order of placing vegetables on a SUBWAY footlong and 6-inch sandwich?
____________________________________________________________________________________
6. You should wash your hands after: (circle all that apply)
sneezing
handling money
cleaning
using the restroom
doing dishes
using the telephone
doing food prep
touching your clothes
punching in
7. What is suggestive selling? Name 3 items you can offer when you suggestive sell to a customer.
____________________________________________________________________________________
____________________________________________________________________________________
8. How many napkins are given with a 6-Inch? Footlong? Salad?
____________________________________________________________________________________
____________________________________________________________________________________
9. Give 2 examples of a friendly customer farewell.
____________________________________________________________________________________
10. What on-request item would be placed on a sandwich last? ____________________

Rev. 5/25/2016
SESSION 2 QUIZ

NAME _______________________________________
DATE _______________________________________
1. To maintain fresh baked quality, bread should be baked___________________.

once a day twice a day

every 4 hours once a week

2. Cash deposits to the safe should be made _________________________.

at store closing hourly

once a day whenever

3. What color should properly baked bread be? ___________________________.

4. Free sandwiches should be added to the hourly readings.

TRUE FALSE

5. How long must you lather with soap for a proper hand-washing? ____________.

6. There are 3 steps we use to clean dishes, they are w_________________, r________________ and
s________________.

7. The temperature danger zone, where bacteria grow best is over __________ & under _____________.
(Note: This is the most common factor associated with foodborne illness.)

8. What would you do with stale, spoiled or low quality bread?

____________________________________________________________________________________

____________________________________________________________________________________

9. What is cross-contamination?

____________________________________________________________________________________

10. Why is it important to wash peppers, onions, cucumbers, and tomatoes before you slice them?

____________________________________________________________________________________

____________________________________________________________________________________

Rev. 5/25/2016
SESSION 3 QUIZ

NAME _______________________________________

DATE _______________________________________

1. You should never serve any food to a customer that you wouldn’t ________________ yourself.

2. Where is the receipt tape located in this restaurant? ___________________________

3. Handling difficult customers or complaints is hard. What is the procedure?

____________________________________________________________________________________

____________________________________________________________________________________

____________________________________________________________________________________

4. What is the highest concern in any security-threatening situation?

____________________________________________________________________________________

5. Who performs the SUBWAY Evaluation & Compliance Review? (Circle One)

restaurant owner local DA office representative local health department

6. What is food cost and why is it important? __________________________________________________

7. Explain a Cash-In.

____________________________________________________________________________________

____________________________________________________________________________________

8. Bread is proofed for approximately ___________ minutes or until it reaches ___________% of its
desired baked size.

9. Why must you stir bulk products when the microwave pauses during its heating cycle?

____________________________________________________________________________________

10. How many people can a Six Foot Sub feed?

____________________________________________________________________________________

Rev. 5/25/2016
SESSION 4 QUIZ

NAME _______________________________________

DATE _______________________________________

1. What is the process of transferring unopened tuna pouches and mayo pouches to the cooler called?

____________________________________________________________________________________

2. Gift cards are used as cash and change can be given to a customer.

TRUE FALSE

3. Name 2 items that Health Inspectors check in a restaurant.

____________________________________________________________________________________

____________________________________________________________________________________

4. Where do you place panned dough overnight?

____________________________________________________________________________________

____________________________________________________________________________________

5. What does “FIFO” stand for?

____________________________________________________________________________________

____________________________________________________________________________________

6. An employee should stay home from work if experiencing which of the following conditions. Circle the
correct answer.

Fever Diarrhea Vomiting

Sinus Infection All of them

7. Name 3 safe food handling procedures.

____________________________________________________________________________________

____________________________________________________________________________________

____________________________________________________________________________________

8. What is the correct way to cut footlong bread?

____________________________________________________________________________________

____________________________________________________________________________________

Rev. 5/25/2016
 Sandwich Artist Bread Prep Certification Test
Name: ______________________________________ Date:__________________

1. When baking bread, please put the following stages of the baking process in the correct order:

Italian and Wheat Bread: Seasoned Breads: (Except Cheese & Jalapeño)

Storage ____ Panning ____ Storage ____ Panning ____

Retarding ____ Spraying ____ Retarding ____ Spraying ____
Baking ____ Proofing ____ Baking ____ Proofing ____
Floor Retarding ____ Cooling ____ Floor Retarding ____ Cooling ____
Seasoning ____

2. What is important to remember about panning bread in the bread forms:

a.) Always stretch bread stick from end to end
b.) Place the seam side down in the form
c.) Place the bread stick in the center of the form
d.) All of the Above

3. What pieces of information must be written on an open box of bread?

___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
4. Why is it important to ensure that the bread sticks reach end to end when placing them into the
bread form?
___________________________________________________________________
___________________________________________________________________

5. When preparing seasoned breads, how much of the bread stick must be covered with the
seasonings?
___________________________________________________________________
___________________________________________________________________

Rev. 5/25/2016
6. Which bread seasonings go on which breads:

a.) Parmesan Oregano seasoning on Italian bread and Honey Oat seasoning on
Wheat bread
b.) Parmesan Oregano seasoning on Wheat bread and Honey Oat on Wheat bread
c.) Parmesan Oregano seasoning on Wheat bread and Honey Oat on Italian bread
d.) Parmesan Oregano seasoning on Italian bread and Honey Oat on Italian

7. Why is floor retarding a necessity?

___________________________________________________________________
___________________________________________________________________
8. When do you spray the following breads with water during preparation:

Italian ______________________________________________________________

Wheat ______________________________________________________________

Italian Herbs & Cheese___________________________________________________

Honey Oat____________________________________________________________

9. What should be used to spray breads during preparation?

___________________________________________________________________
10. Just before placing breads into the proofer, what steps must be taken?
___________________________________________________________________
___________________________________________________________________

11. How much bread should be placed into the proofer at one time? Explain Why.
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
12. To proof bread properly, the proofer humidity level should be set so that on the door you see:
a.) A light mist
b.) Water running down it
c.) No mist at all, it should be dry

13. How big should bread be when it’s removed from the proofer and placed into the oven?
___________________________________________________________________
___________________________________________________________________

Rev. 5/25/2016
14. If you are preparing a bread that has shredded cheese in the formula, when is the cheese
added & how much?
___________________________________________________________________
___________________________________________________________________
15. When bread pans come out of the proofer, are they hot to the touch?
a.) Yes
b.) No

16. What process does the bread go through once it’s placed in the proofer?
___________________________________________________________________

17. When bread is properly baked, what color should it be?

___________________________________________________________________
18. When removing hot bread from the oven, where should it be placed? Explain why.
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
19. When hot breads are placed in the bread cabinet to cool, should the vent be opened or closed?
Why?
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________

20. Match the following common proofing problems to the correct description:

___ Over-Proofing A. Bread collapses after baking

___ Proofer Temperature is too high B. Bread has large holes inside and crusty shell
___ Over proofing/improper cooling C. Bread is dried out and dark brown
___ Over-baking D. Bread has bubbles on it

21. Lunch customers (after 11 a.m.) must receive bread that was baked fresh that morning.

TRUE FALSE

22. How often does bread need to be baked?

_______________________________________________________________

Rev. 5/25/2016