COOKERY NC II

Prepare Sandwich
Module 1: Getting Ready for Work

Session Objectives
At the end of the session, you will be able to:
 Learn different procedures in maintaining safety in the kitchen
 Apply proper personal protective equipment used in making sandwiches
 Identify the importance and effects of proper equipment and safety measures practiced in the
kitchen
Introduction

When it comes to handling food, you not only need top quality ingredients and
equipment but also should be able to practice and maintain proper safety and hygienic
practices. It contributes to the efficiency of work flow in the kitchen and also assures the
workers that what they will prepare will be appreciated by the diners/customers.

Personal Protective Equipment (PPE)

1. Apron - An apron is an outer protective garment that covers primarily the front of the body. It
may be worn for hygienic reasons as well as in order to protect clothes from wear and tear

2. Face Mask - face mask are worn to prevent contamination of food.

3. Hairnet - hairnet are worn over long hair to hold it in place.

4. Gloves - gloves are used to prevent contamination of food.

5. Rubber shoes
Proper hand washing procedure

Hand washing is the single most important procedure for preventing the spread of
biological contamination. Despite this fact many laboratory personnel don't wash their hands
properly. Here are some hand washing tips and procedures for your use.

Procedure:
1. Always consider the faucet, sink and its surrounding contaminated when starting the hand
washing procedure.
2. You must avoid touching the sink.
3. Turn water on and then wet your hands, wrists, and arms.
4. Pour enough liquid soap on your palm then work into lather.
5. Vigorously rub together all surfaces of the lathered hands and arms for 15 seconds. Friction
helps remove dirt and microorganisms. Wash around and under rings, around cuticles, and
under fingernails.
6. Rinse hands thoroughly under a stream of water. Running water carries away dirt and debris.
Point fingers down so water and contamination won't drip toward elbows.
7. Use side of your arms or knuckles to turn off the faucet, avoiding touching any contaminated
area.
8. Dry hands completely with a clean dry paper towel.
 Hygienic Practices when Cooking

 Always wash your hands before preparing food.

 Avoid wearing jewelry, watch, or perfume
 Make sure that your nails are short, clean, and without nail polish.
 Wear clean clothing
 Remove your apron whenever you leave a food-preparation area.
 Don’t brush or comb your hair when you are near food
 Do not smoke in food areas.
 Keep your fingers from your face, mouth, hair, and skin and other parts of the body.
Safety Measures in the Kitchen

Cooking is fun, but kitchen safety is a priority. Think about it: Knives! Fire! Bacteria!
Observing basic rules of kitchen safety is a good habit to develop. Always pay attention to
what you’re doing in the kitchen because one slip can cause serious injury or accidents.

 Store knives in a wooden block or in a drawer. Make sure the knives are out of the reach of
children.

 Never cook in loose clothes and keep long hair tied back. You don’t want anything
accidentally catching fire (not to mention hair ending up in the food!).

 Never cook while wearing dangling jewelry. A bracelet can get tangled around pot handles.

 Keep potholders nearby and use them! Be careful not to leave them near an open flame.

 Turn pot handles away from the front of the stove. Children can’t grab them, and adults can’t
bump into them if they’re out of the way.

 Don’t let temperature-sensitive foods sit out in the kitchen. Raw meat, fish, and certain dairy
products can spoil quickly, so refrigerate or freeze them right away.

 Wipe up spills immediately. Keep the floor dry so that no one slips and falls.

 Separate raw meat and poultry from other items whenever you use or store them. This
precaution avoids cross-contamination of harmful bacteria from one food to another.

 Wash your hands before handling food and after handling meat or poultry. Hands can be a
virtual freight train of bacteria.

SANDWICH ARTIST

Session Objectives
At the end of the session, you will be able to:

 Learn the responsibilities of a sandwich maker/artist

 Describe what a sandwich maker/artist is
Introduction
 In this lesson, you will be able to describe what a sandwich artist/maker is and identify
his role and responsibilities inside a commercial kitchen.

Responsibilities of a Sandwich Artist

The sandwich maker is responsible for the following:
 Store food in designated containers and storage areas to prevent spoilage.
 Inform supervisors when equipment is not working properly and when food and supplies are
getting low, and order needed items.
 Clean and sanitize work areas, equipment, utensils, dishes, or silverware.
 Carry food supplies, equipment, and utensils to and from storage and work areas.
 Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or
serving.
 Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed
items.
 Portion and wrap the food, or place it directly on plates for service to patrons.
 Use manual or electric appliances to clean, peel, slice, and trim foods.
 Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and
other storage areas.
 Prepare a variety of foods, such as meats, vegetables, desserts, according to customers' orders
or supervisors' instructions, following approved procedures.
 Weigh or measure ingredients.
 Take and record temperature of food and food storage areas such as refrigerators and freezers.
 Place food trays over food warmers for immediate service, or store them in refrigerated storage
cabinets.
 Make special dressings and sauces as condiments for sandwiches.
 Keep records of the quantities of food used.
 Cut, slice or grind meat, poultry, and seafood to prepare for cooking.
 Package take-out foods or serve food to customers.

Module 2: Setting up the Work Station

Session Objectives
At the end of the session, you will be able to:

 Properly prepare needed ingredients for set up

 Arrange ingredients for maximum efficiency in preparation of sandwiches
 Follow different considerations when it comes to preparing and handling ingredients
Introduction

In this lesson, you will learn how to properly set up your work station depending on the
menu. You will be able to perform proper procedures in handling the ingredients used in
preparing sandwiches to ensure efficiency in work and having top quality ingredients.

Preparing the ingredients

In preparing the ingredients, you must have everything ready ahead of time so that the
only thing left to do is for you to put the ingredients together.

The following are basic steps in preparing the ingredients:

 Mix fillings
 Prepare spreads
 Slice sandwich meats and cheeses
 Separate lettuce leaves
 Slice tomatoes
 Prepare garnishes
Considerations in handling ingredients

 Sanitation

 Because cold sandwiches are subjected to a lot of handling and are not cooked, it is
important that you properly refrigerate and protect the ingredients at all times.

 You can use a refrigerated table which is a sort of a cold version of a steam table.

 Refrigerated drawers or under-the-counter reach-ins are used for less frequently needed
items.

Portion Control

 Sliced items are portioned by count and by the weight. If portioning is by the count, you
must take care, before the preparation, to slice to the proper thickness.

 If done by weight, each portion can be placed on squares of waxed paper and stacked in a
container.
TYPES OF EQUIPMENT

Session Objectives
At the end of the session, you will be able to:

 Identify the different equipment used in making and preparing sandwiches

 Identify the needed equipment depending on how it is going to be used.
Introduction

In this lesson, you will learn the different equipment needed in setting up the ideal
sandwich station depending on the menu and the size of the operation.

Types of Equipment

1. Storage equipment

 Refrigeration equipment for cold ingredients

 Steam table for hot ingredients

Hand tool - These are basic requirements for sandwich making and are often the only tools
necessary.

 Knives (Serrated knife and sharp chef’s knife)Spreaders

 Tong
  Spreaders

 Spatulas

Portion Control equipment

 Portion scale

 Measuring Spoons

WORKSTATION LAYOUT
Session Objectives
At the end of the session, you will be able to:

 Identify the basic equipment and ingredients needed in sandwich making

 Properly setup the appropriate workstation depending on the kitchen
Introduction

The way you set up your station depends on the types of sandwiches you will be
preparing in the menu and the amount of space you have in your kitchen.

Proper setup/layout of workstation

Setting up your sandwich station varies depending on the types of sandwiches you are
preparing and with the amount of space available for you to use.

 Place the cutting board in the middle of the table, exactly in front of you. This is where you
will be assembling and cutting the sandwiches.
 When making sandwiches make sure that you place the ingredients at arm’s length around
the cutting board. Arrange the ingredients in a way that you can use both your hands
independently to pick them up. The ingredients should be placed in the order you will need
them. Placing the first ingredient you will use at one end and the last at the other.

 The same goes with the equipment you will use. Make sure that you keep utensils that you
regularly use, like spreaders and knives, close to you while equipments like sandwich press at
the far end of the table.

Module3: Preparing the sandwich

Session Objectives
At the end of the session, you will be able to:

 Describe what a sandwich is

 Identify the types of sandwiches
Introduction

In this lesson, you will learn what a sandwich is and different types of sandwiches
available today. You will be able to recognize the importance of sandwich in food preparation
and the food industry in general.

Preparing the Sandwiches

The sandwich is a favourite and convenient lunchtime food. It is quickly made and
served and adaptable to so many variations that it satisfies nearly every taste and nutrition
requirement.

Sandwiches can vary in ingredients and built depending on the region it was made
from. What unifies the concept of the sandwich in all instances is a tasty filling served on or in
bread or a similar wrapper.

There are several types of sandwiches, namely: hot and cold sandwiches and finger and
tea sandwiches.

 Hot sandwiches may feature a hot or grilled filling. In some cases, a hot filling is mounted on
the bread and the sandwich is topped with a hot sauce.
 Cold sandwiches include standard deli-style version made from sliced meats or mayonnaise-
dressed salads. Club sandwiches, also known as multidecker sandwiches, are also included in
this category.

 Finger and tea sandwiches are delicate items made on fine-grained bread, trimmed of their
crusts and precisely cut into shapes and sizes that can be eaten in about two average bites.
Session Objectives
At the end of the session, you will be able to:

 Identify the different elements of a sandwich

 Determine the purpose and use of each element in making a sandwich
Introduction

In this lesson, you will study the different sandwich elements used in making and
preparing sandwiches. In order to produce high-quality sandwiches, it is important to
understand how basic filling, cutting, and holding techniques contribute to the overall quality
of sandwiches.

Breads

In a sandwich, the bread serves as an edible casing for the food inside. Good-quality
breads provide variety, texture, flavour, and eye appeal to sandwiches, as well as providing
bulk and nutrients.

In sandwich preparation, most bread can be sliced in advance as long as the slices are
carefully covered to prevent drying. In sandwiches that call for toasted bread, the toasting
should be done immediately after assembling the sandwich.

There are several types of bread used in sandwich making:

 Pullman or sandwich loaves - These are long, rectangular loaves that provide squared slices of
specified thickness, from ¾ to 5/inch thick.

 Peasant style breads - Peasant bread can refer to a variety of breads, most often European in
origin, that make use of whole wheat flour, often rye flour and sometimes other coarsely
ground grains to produce a very hearty bread.

 Rolls - is a small, often round loaf of bread served as a meal accompaniment (eaten plain or
with butter). A roll can be served and eaten whole or cut transversely and dressed with filling
between the two halves.

 Wrappers - A wrap is a type of sandwich made with a soft flatbread rolled around a filling. The
usual flatbreads are wheat-flour tortillas, lavash, or pita; the filling usually consists of cold
sliced meat, poultry, or fish
 Spreads

A spread is used in making sandwiches to flavour and add moist mouth feel to the
sandwich. It also slows down the moisture migration from filling to bread or prevents the bread
from being soggy.

Spreads are used to:

 Protect the bread from soaking up moisture from filling

 Add flavour and moisture

Varieties of spread:

 Butter

 It should be soft enough to spread easily without tearing the bread. You can soften it by
whipping in a mixer or simply letting it stand in room temperature for half an hour.

Mayonnaise

 It is often preferred to butter as a spread because it contributes more flavour.

 It does not protect the bread from moisture as well as butter does.

 Sandwiches made with mayonnaise should be served immediately or refrigerated to avoid

the danger of food-borne disease.

Mustard and Ketchup

Spreadable cheeses

Nut butters
 Jelly, Jam, Compotes, and Chutneys

Oils and Vinaigrettes

Fillings
 Meat and Poultry - Most meats are precooked, though some are cooked to order. You should
avoid slicing farther ahead than necessary to avoid drying out the sliced meats and therefore
lose its flavour.

 Beef

 Pork products

 Poultry

 Sausage products

Fish and Shellfish - Most seafood fillings for sandwiches are highly perishable and should be
kept well chilled at all times.

 Tuna

 Sardines

 Smoked salmon

 Shrimp

 Anchovies

 Fried fish portions

 Cheese

 Cheddar type

 Swiss types

 Provolone

 Cream cheese

 Processed cheese

 Cheese spreads

Mayonnaise-based salads

 Tuna salad

 Egg salad

 Chicken or turkey salad

 Ham salad

Vegetable items

 Lettuce

 Tomato

 Onion

Miscellaneous

 Peanut butter

 Jelly

 Hard-cooked egg

 Fruits, fresh or dried

 Nuts (such as sliced almonds)

Garnishes

Garnishes have become a part of a sandwich’s overall structure. It serves as a

component and also used to add appeal to the general appearance of the sandwich. Lettuce,
 slices of tomato and cheese, onion slices, and sprouts are the commonly used garnishes in
making sandwiches.

When sandwiches are plated, a variety of side garnishes may also be included:

 Green or side salads

 Lettuces and sprouts
 Sliced fresh vegetables
 Pickles spears and olives
 Dips, spreads, and relishes
 Sliced fruits
 Fries (French fries, potato chips)

BASIC TECHNIQUES
Session Objectives
At the end of the session, you will be able to:

 Differentiate the different techniques used in making and preparing sandwiches

 Perform the different basic techniques in preparing sandwiches properly and appropriately.
Introduction

In this lesson, you will learn the different skills needed in preparing sandwiches.
Developing such skills is needed to be able to produce sandwiches in a commercial scale. When
these techniques are properly used, preparing sandwiches will be easy and fast.

Basic Technique: Spreading

 It is the spreading of the bread with the required ‘spread’.

 When cooking in a commercial kitchen, make sure that you use the required spread of the
kitchen.

 In making large quantities of sandwiches, you can spread out the slices on the food
preparation surface and apply the spread using a palette knife.

 It adds flavor to the sandwiches an also prevents the bread from being soggy when it contains
ingredients that are full of moisture.
  Apply spread on side/end of the bread.

 Using a spatula spread the filling or “spread” in one direction until all surface of the bread is
covered.
Basic Technique: Layering

 Layering is the stacking of the sandwich with the requested fillings.

 You should make sure that the same types of sandwiches are layered the same way every time.

 You should only use the designated amount of fillings and make sure that the filling remains
within the sandwich.

 The cheese and deli-meat should go next to the bread to stop the juicy vegetables in making
the bread soggy.
Basic Technique: Piping

 Piping is the application of spread of some form into the loaded sandwich. The piped sauce or
condiment becomes part of the overall appeal of the sandwich.

 You can use a piping bag to control the amount of sauce/ spread and to make sure that not
too much is put in.

 This technique allows the spread to be even across the loaded ingredients.

 Do not forget that you should do the piping process after all the ingredients have been
loaded.
Basic Technique: Moulding

 Moulding refers to the process of cutting and the method of cutting the sandwiches into
different shapes and sizes. It is usually used in ’wrap’ sandwiches

 For tea sandwiches, you can use a knife to cut the sandwich into smaller pieces or use a
cookie cutter to produce different shapes.

 For wraps, make sure that the filling is enough that the sandwich can be easily molded into
shape.
Basic Technique: Cutting

 Cutting is the process of cutting the prepared sandwiches like cutting the crust off for some
sandwiches for presentation purposes.

 Normally sandwiches are cut into fingers, halves and quarters. For halves and quarters, the
shape accepted is triangle but people may request square or rectangular shapes.

 It is important that you are precise when it comes to cutting sandwiches. Poor cutting may
ruin the appeal of a supposedly attractive sandwich. Make sure that you cut the sandwiches
all the way through and it is all of the same size.

 Two-point sandwich is one that has been cut diagonally into two triangles

 Four-point sandwich is one that has been cut diagonally into four triangles
 TYPES OF SANDWICHES
Session Objectives
At the end of the session, you will be able to:

 Identify the different types of sandwiches and their components

 Demonstrate how each type of sandwich is prepared
 Determine the difference between the types of sandwiches
Introduction

In this lesson, you will learn the different types of sandwiches, their components, and
the proper way of preparing these sandwiches.

Simple Hot Sandwiches

It consists of hot fillings, usually meats, between two slices of bread or two halves of a
roll. They may also contain items that are not hot, such as a slice of tomato or raw onion on a
hamburger.

Example:

Barbecue Pork Sandwich

Ingredients:

 180 g Marinated pork, liempo cut

 4 Tbsp barbecue sauce
 Pinch of salt
 Pinch of pepper
 1 Hotdog bun
 25 g Barbecue sauce
 100 ml water

Procedure:

1. Place pork in a shallow dish

2. Add barbecue sauce on the meat
3. Add salt and pepper
4. Chill for 30 minutes-1 hour or overnight.
5. In a sauce pan, combine the water and barbecue sauce.
6. Add the marinated meat and simmer uncovered over low heat for 10-15 minutes until the
liquid has reduced and thickened slightly.
7. Keep the meat hot for service
8. Butter the hotdog bun.
9. Place the meat mixture on the bottom half of the bun.
10.Place the other half of the roll on top and serve immediately.
Open-faced Hot Sandwiches

These are made by placing buttered or unbuttered bread on a serving plate, covering it
with hot meat or other filling, and topping with a sauce, gravy, cheese, or other topping. Some
 versions are browned under the broiler before serving. This type of sandwich is eaten with a
fork.

Example:

California Burger
Ingredients:

 300 g ground beef

 3 cloves garlic, minced
 Pinch of salt and pepper
 1 Hamburger roll
 Butter
 2 tsp (10 ml) Mayonnaise
 1 Lettuce leaf
 1 Thin slice of onion (optional)
 1 Tomato slice

Procedure:

1. Season the ground beef with salt and pepper.

2. Mix ground beef and garlic.
3. Mould patty into 2 portions (150g/each)
4. Cook hamburger patty on a griddle or grill for 2-3 minutes on each side or to desired doneness.
5. Cut the roll in half.
6. Butter the bottom half of the roll.
7. Spread the top half with mayonnaise.
8. On the bottom half, place the lettuce leaf, the onion sliced (if used), and the tomato slice.
9. Place the cooked hamburger patty on the top half of the roll.
10.Serve immediately, open faced.
Grilled Sandwiches

These are also called toasted sandwiches, simple sandwiches that are buttered on the
outside and browned on the griddle or in a hot oven.

Example:

Grilled Cheese Sandwich

Ingredients:

 2 slices White bread

 30 g Cheddar or American cheese; 1 slice cut to the size of the bread
 Butter

Procedure:
1. Butter the slices of white bread.
2. Place the slice of cheese between the slices of bread, buttered side out.
3. Place on a preheated griddle.
4. Grill until golden brown on both sides and the cheese starts to melt.
5. Remove the sandwich from the griddle. Cut in half diagonally and serve immediately.
Deep-fried Sandwiches

These are made by dipping sandwiches in a beaten egg and, sometimes, in bread
crumbs and then deep fried. This type of sandwich is usually cooked on a griddle or in a hot
oven instead, as deep frying can be greasy.

Example:

Monte Cristo sandwich

Ingredients:

 2 slices white bread

 Butter
 30 g sliced turkey
 30 g sliced ham
 30 g sliced cheese
 1 egg, beaten
 30 ml milk

Procedure:
1. Place the bread on a clean work surface. Spread both bread slices with butter on one side.
2. Place the turkey, ham, and cheese slices on one of the pieces of bread. Top with the remaining
slice of bread, buttered side down.
3. Secure the sandwich with 2 picks placed in opposite corners.
4. Beat the egg and milk together.
5. Dip the sandwich in the batter until it is completely coated and the liquid has partially soaked
into the bread.
6. Panfry the sandwich in oil until golden brown.
7. Cut in half and serve immediately.
Simple Cold Sandwiches

These are made with two slices of bread halves of a roll, a spread, and a filling. They are
called simple sandwiches not because they are easy to make but because they are made with
only two slices of bread.

Example:
 Submarine Sandwich
Ingredients:

 1 submarine roll
 2 Tbsp (30 ml) mayonnaise
 30 g salami, cut in thin slices
 30 g ham, cut in thin slices
 30 g bologna, cut in thin slices
 30 g cheese, cut in thin slices
 2 tomato slices
 2 onion slices, very thin
 3 green pepper rings

Procedure:
1. Split the roll horizontally.
2. Spread the roll with mayonnaise.
3. Place the slices of ham on the bottom half of the roll followed by the salami, bologna and
cheese arranging them in layers. If the slices of meat are too wide to fit, fold them in half.
4. Arrange the tomato, onion, and pepper slices on top of the meat and cheese.
5. Place the other half of the roll on top. Leave it whole or cut it in half for service.
Multidecker Sandwiches

These are made with more than two slices of bread (or rolls split into more than two
pieces) and with several ingredients in the filling.

Example:

Club sandwich
Ingredients:

 3 slices white bread

 Mayonnaise
 2 leaves lettuce
 2 slices tomato (1/4 inch thick)
 2 strips Bacon, cooked crisp
 30 g sliced turkey

Procedure:
1. In a pan, cook the bacon until crisp.
2. Place the 3 slices of bread on a clean surface. Spread the top with mayonnaise.
3. On the first slice, place one lettuce, then 2 slices of tomato, then 3 strips of bacon.
4. Place the second slice of bread on top, spread side down.
5. Spread top with mayonnaise.
6. On top of this, place the turkey, then the other lettuce leaf.
7. Top with the third slice of bread, spread side down.
8. Place the frilled picks on all 4 sides of the sandwich.
9. Cut the crusts of the sandwich off.
10.Cut the sandwich from corner to corner into 4 triangles. Each triangle will have a pick through
the center to hold it together.
11.Place on a plate with the points up. The center of the plate may be filled with potato chip as
side dish.
Open-faced Cold Sandwiches

These are made with a single slice of bread, like canapés, which is what they are. Like
canapés, the filling or topping should be attractively arranged and garnished.

Ingredients:

 1 hotdog roll
 1 lettuce leaf
 1 piece bologna, sliced
 1 piece cheese, sliced
 5 pieces tomato, small
 1 Tbsp mayonnaise
 1 Tbsp butter

Procedure:
1. Cut the hotdog roll lengthwise
2. Spread butter on the bottom part of the roll
3. Place the lettuce leaf and slice of tomato on top of the bottom part of the roll.
4. Spread the mayonnaise on the other half of the roll.
5. Add bologna and cheese slices.
6. Serve the sandwich open faced on a clean plate.
Tea Sandwiches

These are small, fancy sandwiches generally made from light, delicate ingredients and
bread that has been trimmed of crusts. They are often cut into fancy shapes. Fillings and
spreads can be the same as those for canapés.

Ingredients:

 2 slices wheat bread

 1 Tbsp mashed potato
 1 Tbsp diced egg
 3 Tbsp mayonnaise
 Salt and pepper to taste

Procedure:
1. In a bowl, mix together the mashed potato, diced eggs and mayonnaise.
2. Season with salt and pepper.
3. Spread the mixture on one slice of wheat bread them top with the other.
4. Cut off the crust then cut the sandwich at the center to produce four square slices.
5. Garnish then serve.
Wrap Sandwiches

These are sandwiches in which the fillings are wrapped, like a Mexican burrito, in a
large flour tortilla or similar flat bread. They are served whole or cut in half, if large.

Ingredients:

 1 tortilla wrap
 1 sliced ham
 2 Tbsp cream cheese
 2 tsp chives
 Cucumber , batunette

Procedure:
1. Mix together the cream cheese and chives for the spread.
2. Spread the cream cheese and chives mixture onto the tortilla wrap. Add the ham and the
cucumber.
3. Roll the tortilla wrap.
4. Cut the wrap in half diagonally then serve.
PRESENTATION STYLE
Session Objectives
At the end of the session, you will be able to:

 Present sandwiches in an appealing manner

 Demonstrate the different presentation styles depending on the variety of sandwich prepared
 Practice cutting techniques used in sandwich making
Introduction

In this lesson, you will trained to perform the different presentation styles appropriate
to the sandwich being served and use the proper cutting procedures to enhance the appeal of
the sandwich.

Presentation Styles
 In presenting sandwiches, you should make sure that your sandwich is appealing
visually up to the taste. Customers eat with their eyes first so it is important that the
sandwiches look tempting, attractive, and delicious.

 Cut the sandwich at center to expose the filling or as required.

 Add garnish - Garnishing is adding of items on the plate used to serve the sandwich. It is used
to complement the sandwich and not to take over the plate.

 In garnishing, less is more.

 Always use garnishes that are edible and of high quality.

 Use garnish that enhance the taste and the appearance of the sandwich to be served.

Examples of garnishes are:

A. Flowers

B. Green-colored garnish (asparagus, celery, parsley)

C. White-colored garnish (cream cheese, cucumber, shredded white cabbage)

D. Red-colored garnish (cherries, beetroot, tomatoes, pimiento)

E. Carrot curl

F. Fruits

 You can try serving condiments as garnishes. You can offer a range of condiments (salt,
pepper, mustard, limited number of sauces) when presenting a large quantity of
sandwiches.

For sandwiches like hamburgers and other uncut sandwiches, you can present them open
faced to display the attractive ingredients.
Cutting the Sandwich

You should take the time to cut sandwiches in an exact and uniform fashion so they
will look their best when set in rows on platters or arranged on plates.

Cutting serves two purpose:

 It makes possible a more attractive presentation. Sandwiches can be served by displaying the
cut edges rather than the crust edges to the outside. If the sandwich was neatly made, of good
ingredients, and tastefully garnished, it will appetizing and attractive

 It also makes the sandwich easier to handle and eat. This is usually accomplished by simply
cutting the sandwich in half or, if it is very large or thick, into thirds and quarters.

Cutting of the sandwich depends on the type of sandwich to be served. The following
are tips in cutting sandwiches:
 Finger and tea sandwiches These types of sandwiches are cut into special shapes. It is best
that you cut tea sandwiches as close to service to possible.

 Slice the bread lengthwise so the greatest possible area is available.

 Coat the bread with a spread filled.

 Garnish if desired, and close if desired.

 Cut the sandwich into shape and serve immediately

 If needed to be prepared on time, you can hold them for a few hours before serving but try
covering it with damp cloths or placing it in airtight containers to retain the freshness.

Straight-edged shapes - These cut of sandwiches gives the best yield with the lowest food cost
since only a small fraction would be removed from the actual sandwich.

 You can use a sandwich or bread knife in cutting the sandwich into squares, rectangles,
diamonds, or triangles.

Round shapes - These shapes produce lower yield compared to the straight-edged sandwiches
making them more expensive to prepare.

You will need to use cutters to cut rounds, ovals, and other special shapes.

Module 4: Storing the Sandwiches

Session Objectives
At the end of the session, you will be able to:

 Perform proper storage practices

 Follow then proper labelling procedure for food storage
 Identify designated storage temperature depending on the food stored
Introduction

Proper storage of sandwiches and its elements helps in prolonging its shelf life. Storage
procedures and proper storage conditions vary depending on the contents of the sandwich
and also the composition of the different elements used in preparing sandwiches.

Safe Storage Practices

Butter, margarine, and cheese

 Refrigerate at 3 to 4 oC.
 Keep cheese sealed to avoid it drying out or absorbing odours from other foods.

Bread
 Order bread daily. Use leftover bread from the previous day for toasted sandwiches.
 Keep bread in dry store conditions (approximately 18oC). Under refrigeration, the staling of
bread speeds up. In a warm kitchen, the bread loses moisture.
 Store soft breads, such as sandwich loaves and hamburger roles, in moisture-proof wrapping.
This prevents drying through moisture loss and absorption of unwanted odours.oC.
 Don’t warp hard-crusted breads or rolls as this causes the crust to soften.
 If storing bread for longer than a day, cover well and place in freezer at -18 oC.
 Always keep frozen bread wrapped when thawing.oC.

Other dry goods

 Store dry goods in a cool, dry, well-ventilated storage area.
 Transfer dry goods into clean water containers with tightly fitted lids to protect from vermin
like rodents (rats and mice), weevils, flies and ants.
 Place open bags of flour and other dry goods in bins suitable for food storage.
 Remove canned fruits and vegetables from packaging and place in clean, dry, airtight, food
grade containers in the refrigerator.
Safe Storage Practices

Meat and poultry

Store meat for four to six days and poultry for three to four days in the following
conditions

 Refrigerate at 1 to 3 oC.
 Keep humidity at around 85%.
 Store all meat and poultry on trays and warp in plastic wrap.
 Never store raw and cooked meat on the same tray.

Seafood
When stored correctly, you can keep seafood for up to five to six days.

 Cover with plastic wrap.

 Store on crushed ice at 1 oC.
 Replace ice as it melts.
 Change trays daily.

Fruits and Vegetables

 Store most fruits and vegetables at 6 to 10 oC.
 Store beans at 7 oC.
 Store broccoli at 1 (usually on packed ice).
 Store bananas and other tropical fruits at 18 oC (storing below 13◦C turns the fruit black).
 Store root vegetables (carrots, potatoes, onions, garlic, etc.) in a dark, cool, dry, well-ventilated
room.
 Frozen Goods
 Store frozen goods in the freezer at -18 oC or below.
 Wrap and store food in sealed containers to prevent damage and freezer burn.
Proper Storage Conditions

Keep cold sandwiches cold. The spreads, fillings, and ingredients in the sandwiches are
the ones that cause spoilage when stored in the wrong conditions. Sandwiches should be
stored above 5 degree Celsius to ensure freshness.
Keep hot sandwiches hot for only a short period of time, approximately about ten
minutes. The same with cold sandwiches, it is the ingredients of the sandwich such as bacon,
egg sandwich, steak, sandwich, and hamburgers. They must be stored at 60 degree Celsius or
above to avoid spoilage especially of the meat components of the sandwich.
Protect all food products safe from foreign products and adverse environment.
Protecting food products can be done through the use of packaging, not only for sandwiches
but also for the different ingredients used in making sandwiches.

There must be adequate ventilation in the refrigerator to ensure even circulation of

cold air.

Humidity in the refrigerator should be relatively low, as high levels of moisture cause
sandwich bases to become soft and other prepared foods to lose texture and flavor.

Don’t store food in bright natural sunlight or harsh artificial lighting.

Food Packaging

Ideally all sandwiches would be made to order, that is not always the case. Sandwiches
are often required in large quantities, to be served at the same time. It is important that you
learn proper food packaging for your sandwiches to prolong its shelf life.

Storing sandwiches for within two hours

 Prepare, cut and place sandwiches directly onto the service platters.
 Cover with clean damp cloths and/or plastic cling warp.
 Placed under refrigeration at below 5 oCC until just before service.
 Prior to serving, unwarp the sandwiches and garnish

Storing sandwiches for beyond two hours

 Make sandwiches and stack, without cutting, on trays lined with greaseproof paper.
 Cover with clean damp cloths and/or plastic cling wrap.
 Place under refrigeration at below 5 oC until just before service.
 Prior to serving, unwrap the sandwiches, cut and remove crusts (if applicable).
 Place on serving platter and garnish.
LABELLING
Session Objectives
At the end of the session, you will be able to:
 Identify the food that needs to be labelled to avoid contamination
 Provide information that should be present on a food label
Introduction

In this lesson, you will learn the importance of labelling in proper storage and also in
organization. You will gain knowledge on the types of food that needs to be labelled in storage
and the proper way of labelling food.

Labeling

What should appear on the label

1. Name of the food
2. Address of the premises in which the food was prepared
3. Name of the business
4. Mandatory warnings and advisory information
5. List of ingredients
6. Date mark
7. Health and advise for consumers
8. Nutrition labeling