Questions for Discussion

Appears in

Published 2014

If you cannot get daily bread delivery, what are some measures you can take to ensure that the bread in the sandwiches you serve is always fresh?
What precautions must you take when using mayonnaise as a sandwich spread?
Briefly describe the setup of a short-order sandwich station.
How does a setup for preparing sandwiches in quantity differ from a short-order sandwich setup?
Why are most sandwiches cut before serving?

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