Jersey Mikes AM 1 Eval

Order of hot sub

paper, bread, cheese, onions, peppers, meat

Onions on hot sub

1.25 oz

Peppers on hot sub

0.75 oz

order of 26

ranch, bacon, tomato, chicken, lettuce

how much port on #64

4.5 oz

Proofer setting

heat 100°, humidity 4-5 or 85-95%

Opening bread proofer setup

top 5 racks 25 mins, add bottom 5 racks 25 mins, move top racks to oven

Thickness of onion

½ of a tomato

Thickness of tomato

3/16 inch

one slice of prov weight

0.4 oz

5 slices of prov weight

2 oz

Thickness of green peppers

3/16 inch

Sharpen slicer

1st setting 10 secs, 2nd setting 1.5 secs

logos mini wrapper

3 logos

logos reg sub wrapper

4 logos

logos giant sub wrap

6 logos

how often switch sanitizer bucket

4 hours

when clean slicer

every 3 subs, after roast beef, before veggie

What temp bread oven

350°

how many inches on side of scored bread

1.5 inches

what temp grill

350°

what temp drop in

41° and below

what temp walk in

35 degrees and below

what temp freezer

-10 to 10°

what temp hot sub unit

41° and below

what temp meat case

41° and below

full batch tuna

84 oz mayo, 1oz pepper, 30 oz celery, 2 tuna, 2 albacore

when does tuna expire

3 days

when does ham expire

36 hours

how long to bake small cookies

6-8 mins

how long to bake big cookies

7-8 mins

what veggies get washed

all of them (tomato, lettuce, onion, celery, bell pepper,

how many oz juice on a giant sub

2 oz

how many oz of juice on reg sub

1 oz

what time rack bread for the next day

7 pm

when to prep steak for next day

2-4 pm place in walk in

how many onion rings on reg sub

4-6 rings

how many onion rings on giant sub

8-10 rings

how many oz cornmeal on sheet pan

2 oz