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University of Subway

This is a transcription of the video from University of Subway lesson "Chopped Salad".

The text may be sourced from the text of the video, the spoken narration, or some combination of the two. Formatting of the text may be emulated or added where useful for clarity. Minimal text content may be modified to correct typographical errors.

This transcription is not a suitable alternative to actually watching the video (your progress in the video is recorded and can be checked by your supervisor). This is not meant to encourage cheating on the accompanying quizzes, the answers of which have already inevitably been pasted on their own first Google results anyway. This is not meant to infringe on any copyright, rather, it is shown here as a quickly verifiable reference for important details of operation of Subway restaurants.

Transcription Edit

Chopped salad is a growing part of our menu at SUBWAY restaurants, giving your customers a fresh way to turn any sandwich into a lighter meal option.

There's new handling methods for different meats, and a new optional chopping tool, the rotary chopper.

You will continue to add the requested sliced deli meat to the bowl first, but chicken strips, steak, tuna, seafood, and avocado must be added at the last step, after you transfer the contents to the black salad bowl.

Here are the updated instructions for building a chopped salad.

  1. Place a six-inch portion of sliced deli meat in the bowl. Double the portion to make a double meat salad.
  2. Chicken strips, steak, tuna, seafood, and avocado are not added until after the salad has been transferred into a salad bowl.
  3. If cheese is required, place two triangles, or half an ounce of shredded cheese on top of the meat.
  4. Except for lettuce, add footlong amounts of requested vegetables on top of the meat.
    1. If you are using the standard Mezzaluna chopper, place the chopper in the middle of the salad and press down firmly through the ingredients until the blades touch the bottom of the bowl.
    2. Rock the mezzaluna forward and back while maintaining contact with the bottom of the bowl. Rotate the bowl in quarter turn increments as you rock.
    3. The rotary chopper is an optional tool which can (???)
    4. Roll the rotary chopper back and forth while maintaining contact with the bottom of the bowl, and rotate the bowl.
  5. Add five ounces of shredded lettuce. Note the textured fill line for proper portioning of the lettuce.
  6. Starting at the outer edge of the lettuce, place two circles of requested sauce around the lettuce where it meets the bowl. Dressing may be served on the side at customer request.
  7. Use the salad chopper to mix the lettuce and press it into the chopped meat and vegetables, and then transfer the ingredients into a salad bowl.
  8. Place chicken strips, steak, tuna, or seafood onto the salad.
  9. If ordered, add avocado. Finish with a sprinkle of oregano. Add optional croutons if offered.

For more information on the handling methods for different meats, and the two salad choppers, refer to your chopped salad (???)

University of Subway

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