TM Prepare A Variety of Sandwiches FN 030114

Prepare a variety of sandwiches
D1.HCC.CL2.08
Trainee Manual
Prepare a variety of
sandwiches
D1.HCC.CL2.08
Trainee Manual
Project Base
William Angliss Institute of TAFE

555 La Trobe Street
Melbourne 3000 Victoria
Telephone: (03) 9606 2111
Facsimile: (03) 9670 1330
Acknowledgements
Project Director: Wayne Crosbie

Chief Writer: Alan Hickman
Subject Writer: Garry Blackburn
Project Manager/Editor: Alan Maguire
DTP/Production: Daniel Chee, Mai Vu, Jirayu Thangcharoensamut, Kaly Quach
The Association of Southeast Asian Nations (ASEAN) was established on 8 August 1967. The Member
States of the Association are Brunei Darussalam, Cambodia, Indonesia, Lao PDR, Malaysia,
Myanmar, Philippines, Singapore, Thailand and Viet Nam.
The ASEAN Secretariat is based in Jakarta, Indonesia.
General Information on ASEAN appears online at the ASEAN Website: www.asean.org.
All text is produced by William Angliss Institute of TAFE for the ASEAN Project on “Toolbox
Development for Front Office, Food and Beverage Services and Food Production Divisions”.
This publication is supported by the Australian Government’s aid program through the ASEAN-
Australia Development Cooperation Program Phase II (AADCP II).
Copyright: Association of Southeast Asian Nations (ASEAN) 2013.
All rights reserved.
Disclaimer
Every effort has been made to ensure that this publication is free from errors or omissions. However,
you should conduct your own enquiries and seek professional advice before relying on any fact,
statement or matter contained in this book. The ASEAN Secretariat and William Angliss Institute of
TAFE are not responsible for any injury, loss or damage as a result of material included or omitted
from this course. Information in this module is current at the time of publication. Time of publication is
indicated in the date stamp at the bottom of each page.
Some images appearing in this resource have been purchased from stock photography suppliers
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and non-exclusive. Clip arts, font images and illustrations used are from the Microsoft Office Clip Art
and Media Library. Some images have been provided by and are the property of William Angliss
Institute.
Additional images have been sourced from Flickr and SKC and are used under Creative Commons
licence: http://creativecommons.org/licenses/by/2.0/deed.en
File name: TM_Prepare_a_variety_of_sandwiches_FN_030114
Table of contents
Introduction to trainee manual........................................................................................... 1
Unit descriptor................................................................................................................... 3
Assessment matrix ........................................................................................................... 5
Glossary ........................................................................................................................... 7
Element 1: Prepare a variety of sandwiches ..................................................................... 9
Element 2: Present a variety of sandwiches .................................................................... 27
Element 3: Store a variety of sandwiches ....................................................................... 37
Sandwich Recipes .......................................................................................................... 47
Presentation of written work ............................................................................................ 55
Recommended reading................................................................................................... 57
Trainee evaluation sheet................................................................................................. 59
Trainee Self-Assessment Checklist................................................................................. 61
© ASEAN 2013
Trainee Manual
© ASEAN 2013
Trainee Manual
Introduction to trainee manual

To the Trainee
Congratulations on joining this course. This Trainee Manual is one part of a ‘toolbox’
which is a resource provided to trainees, trainers and assessors to help you become
competent in various areas of your work.
The ‘toolbox’ consists of three elements:
 A Trainee Manual for you to read and study at home or in class
 A Trainer Guide with Power Point slides to help your Trainer explain the content of the
training material and provide class activities to help with practice
 An Assessment Manual which provides your Assessor with oral and written questions
and other assessment tasks to establish whether or not you have achieved
competency.
The first thing you may notice is that this training program and the information you find in
the Trainee Manual seems different to the textbooks you have used previously. This is
because the method of instruction and examination is different. The method used is called
Competency based training (CBT) and Competency based assessment (CBA). CBT and
CBA is the training and assessment system chosen by ASEAN (Association of South-
East Asian Nations) to train people to work in the tourism and hospitality industry
throughout all the ASEAN member states.
What is the CBT and CBA system and why has it been adopted by ASEAN?
CBT is a way of training that concentrates on what a worker can do or is required to do at
work. The aim is of the training is to enable trainees to perform tasks and duties at a
standard expected by employers. CBT seeks to develop the skills, knowledge and
attitudes (or recognise the ones the trainee already possesses) to achieve the required
competency standard. ASEAN has adopted the CBT/CBA training system as it is able to
produce the type of worker that industry is looking for and this therefore increases
trainees chances of obtaining employment.
CBA involves collecting evidence and making a judgement of the extent to which a worker
can perform his/her duties at the required competency standard. Where a trainee can
already demonstrate a degree of competency, either due to prior training or work
experience, a process of ‘Recognition of Prior Learning’ (RPL) is available to trainees to
recognise this. Please speak to your trainer about RPL if you think this applies to you.
What is a competency standard?
Competency standards are descriptions of the skills and knowledge required to perform a
task or activity at the level of a required standard.
242 competency standards for the tourism and hospitality industries throughout the
ASEAN region have been developed to cover all the knowledge, skills and attitudes
required to work in the following occupational areas:
 Housekeeping
 Food Production
 Food and Beverage Service
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Trainee Manual 1
 Front Office
 Travel Agencies
 Tour Operations.
All of these competency standards are available for you to look at. In fact you will find a
summary of each one at the beginning of each Trainee Manual under the heading ‘Unit
Descriptor’. The unit descriptor describes the content of the unit you will be studying in the
Trainee Manual and provides a table of contents which are divided up into ‘Elements’ and
‘Performance Criteria”. An element is a description of one aspect of what has to be
achieved in the workplace. The ‘Performance Criteria’ below each element details the
level of performance that needs to be demonstrated to be declared competent.
There are other components of the competency standard:
 Unit Title: statement about what is to be done in the workplace
 Unit Number: unique number identifying the particular competency
 Nominal hours: number of classroom or practical hours usually needed to complete
the competency. We call them ‘nominal’ hours because they can vary e.g. sometimes
it will take an individual less time to complete a unit of competency because he/she
has prior knowledge or work experience in that area.
The final heading you will see before you start reading the Trainee Manual is the
‘Assessment Matrix’. Competency based assessment requires trainees to be assessed in
at least 2 – 3 different ways, one of which must be practical. This section outlines three
ways assessment can be carried out and includes work projects, written questions and
oral questions. The matrix is designed to show you which performance criteria will be
assessed and how they will be assessed. Your trainer and/or assessor may also use
other assessment methods including ‘Observation Checklist’ and ‘Third Party Statement’.
An observation checklist is a way of recording how you perform at work and a third party
statement is a statement by a supervisor or employer about the degree of competence
they believe you have achieved. This can be based on observing your workplace
performance, inspecting your work or gaining feedback from fellow workers.
Your trainer and/or assessor may use other methods to assess you such as:
 Journals
 Oral presentations
 Role plays
 Log books
 Group projects
 Practical demonstrations.
Remember your trainer is there to help you succeed and become competent. Please feel
free to ask him or her for more explanation of what you have just read and of what is
expected from you and best wishes for your future studies and future career in tourism
and hospitality.
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Unit descriptor
Unit descriptor
This unit deals with the skills and knowledge required to Prepare a variety of sandwiches
in a range of settings within the hotel and travel industries workplace context.
Unit Code:
D1.HCC.CL2.08
Nominal Hours:
15 hours
Element 1: Prepare a variety of sandwiches

Performance Criteria
1.1 Prepare a selection of hot and cold sandwiches
1.2 Prepare a variety of spreads and fillings using standard recipes
1.3 Use a selection of bread and base varieties
1.4 Select and use equipment and utensils appropriately
1.5 Prepare sandwiches in a logical manner and within industry realistic time frames
1.6 Appropriately use products and minimize wastage
Element 2: Present a variety of sandwiches

2.1 Cut and present sandwiches in a conforming manner
2.2 Work within required time lines
2.3 Prepare a selection of garnishes and accompaniments to seasonal availability
2.4 Present sandwiches
Element 3: Store a variety of sandwiches

3.1 Sandwiches, spreads and fillings are appropriately stored during prep and service
3.2 Sandwiches, fillings and spreads are correctly labelled
3.3 Store in correct conditions to maintain freshness and quality
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Unit descriptor
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4 Trainee Manual
Assessment matrix
Assessment matrix
Showing mapping of Performance Criteria against Work Projects, Written
Questions and Oral Questions
The Assessment Matrix indicates three of the most common assessment activities your
Assessor may use to assess your understanding of the content of this manual and your
performance – Work Projects, Written Questions and Oral Questions. It also indicates
where you can find the subject content related to these assessment activities in the
Trainee Manual (i.e. under which element or performance criteria). As explained in the
Introduction, however, the assessors are free to choose which assessment activities are
most suitable to best capture evidence of competency as they deem appropriate for
individual students.
Work Written Oral

Projects Questions Questions
1.1 Prepare a selection of hot and cold 1.1, 1.2 1 1

sandwiches 1.3
1.2 Prepare a variety of spreads and fillings using 1.1, 1.2 2 2

standard recipes 1.3
1.3 Use a selection of bread and base varieties 1.1, 1.2 3 3

1.3
1.4 Select and use equipment and utensils 1.1, 1.2 4 4

appropriately 1.3
1.5 Prepare sandwiches in a logical manner and 1.1, 1.2 5 5

within industry realistic time frames 1.3
1.6 Appropriately use products and minimize 1.1, 1.2 6 6

wastage 1.3
2.1 Cut and present sandwiches in a conforming

2.1 7 7
manner
2.2 Work within required time lines 2.2 8 8
2.3 Prepare a selection of garnishes and

2.3 9 9
accompaniments to seasonal availability
2.4 Present sandwiches 2.3 10 10
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Assessment matrix
Work Written Oral

Projects Questions Questions
3.1 Sandwiches, spreads and fillings are 3.1 11 11

appropriately stored during prep and service
3.2 Sandwiches, fillings and spreads are correctly 3.1 12 12

labelled
3.3 Store in correct conditions to maintain 3.1 13 13

freshness and quality
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Glossary
Glossary
Term Explanation
Baguette Classic French bread stick
Baps Scottish 'morning' bread, very soft white rolls
Blend Mixing one or more ingredients together to make a compound
Old English: Grilled steak with English mustard between 2

Bookmaker sandwich slices of toasted bread. Eaten cold.
Small bite sixed food. Traditionally base with topping and

Canapé garnish
Challah Israeli bread enriched with egg, normally plaited
Toasted double decker sandwich with Chicken Bacon Tomato

Club Sandwich Lettuce Egg and mayonnaise
Compound Butter Butter with several flavourings to enhance eating experience
Paper sheet placed under sandwiches to stop them sticking to

Doyley plate
Fingers Sandwiches that are cut into strips rather than square
Focaccia Italian flat bread, normally topped with salt and olive oil
Garnish Edible decoration used to compliment main food
Guacamole Avocado mashed with seasoning and used as spread or dip
Layering Laying multiple filling into a sandwich in specific order
Ham/Turkey and cheese coated in egg and cooked like French

Monte Christo toast, can be deep fried.
Multigrain Bread with multiple wholegrain suspended through out
Naan Indian style flat bread
Danish style consisting of bread base topped with main filling

Open sandwich and garnished
Paratha Wholegrain Indian flat bread
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Glossary
Term Explanation
Pinwheel Spiral shaped sandwich, normally with soft filling
Bread made from Square bread cut into quarters would be 4

Points points
Portioning Deals with the issue of how many point per person per serve
Sandwiches made from bread baked in a square tin.

Pullman Developed for train service in USA, George Pullman
Classic corn beef and sauerkraut on Rye bread with dill pickle,
Rueben can be toasted
Sourdough Naturally fermented dough baked into loaf
Tortilla Mexican flat bread used to make tortillas
Bread made with the flour from the whole of the grain, normally
Wholemeal brown in colour
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Element 1:
1.1 Prepare a selection of hot and cold
sandwiches
Introduction
The role of sandwiches and their derivations cannot be under
estimated in commercial kitchens and in the hospitality industry.
It may be considered a lower skilled job but it can be very
profitable product to sell.
Sandwiches play a significant role in catering for parties and in-
house events, as well as maintaining a central position in the
daily eating of people from all over the world.
As cuisine and fashionable menu items change on a regular
basis, so does the way sandwiches are put together and served
and to customers.
With greater exposure to international cuisines, chefs are
becoming creative in the way ‘bread and fillings’ are served.
The type and nature of sandwiches has evolved over time moving away from, yet still
retaining, the original focus of the sandwich while incorporating many new variations on a
theme.
Brief history of sandwiches

The following extract is from ‘http://en.wikipedia.org/wiki/Sandwich’
“Thought to be the namesake of John Montagu, 4th Earl of Sandwich, following the claim
that he was the eponymous inventor of the sandwich.
The ancient Jewish sage Hillel the Elder is said to have wrapped meat from the Paschal
lamb and bitter herbs between two pieces of old-fashioned soft matzah, flat, unleavened
bread, during Passover in the manner of a modern sandwich wrap made with flatbread.[8]
Flat breads of only slightly varying kinds have long been used to scoop or wrap small
amounts of food en route from platter to mouth throughout Western Asia and northern
Africa. From Morocco to Ethiopia to India, bread is baked in flat rounds, contrasting with
the European loaf tradition.
During the Middle Ages in Europe, thick slabs of coarse and usually stale bread, called
"trenchers", were used as plates.[9] After a meal, the food-soaked trencher was fed to a
dog or to beggars at the tables of the wealthy, and eaten by diners in more modest
circumstances. Trenchers were the precursors of open-face sandwiches.
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The immediate culinary precursor with a direct connection to the English sandwich was to
[
be found in the Netherlands of the 17th century, where the naturalist John Ray observed
that in the taverns beef hung from the rafters "which they cut into thin slices and eat with
bread and butter laying the slices upon the butter"— explanatory specifications that reveal
the Dutch belegde broodje, open faced sandwich, was as yet unfamiliar in England.
Initially perceived as food men shared while gaming and drinking at night, the sandwich
slowly began appearing in polite society as a late-night meal among the aristocracy. The
sandwich's popularity in Spain and England increased dramatically during the 19th
century, when the rise of an industrial society and the working classes made fast,
portable, and inexpensive meals essential.
It was at the same time that the sandwich finally began to appear outside of Europe. In
the United States, the sandwich was first promoted as an elaborate meal at supper. By
the early 20th century, as bread became a staple of the American diet, the sandwich
became the same kind of popular, quick meal as was already widespread in the
Mediterranean.”
Skills and knowledge required by employers

An employer will require those making sandwiches to
possess a certain mix of knowledge and skills including:
 Creative presentation techniques for sandwiches – so
as to:
 Make the finished product look attractive
 Create a point of difference between ‘your’
sandwiches etc. and those prepared by other
businesses
 Maintain consistency of appearance – which helps
meet customer expectations and provides an
enticing product
 Logical and time-efficient work flow when preparing
items – which is essential in:
 Optimising productivity
 Reducing labour costs
 Speeding production
 Safe work practices – especially in relation to cutting and
slicing, the basic knife skills that apply to other cooking
tasks apply equally to the preparation of sandwiches
 Waste minimisation techniques – to reduce product cost
(‘cost of goods sold’) and optimise profit
 Communication skills – to enable you to listen,
understand and clarify customer requirements, and to
allow you to provide information to customers about
options available to them. Communication skills are also
useful in helping to interpret the non-verbal
communication of customers
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 Problem-solving skills – to enable you to deal with a range of potential issues that can
arise such as:
 Dealing with shortages of food items – by determining alternatives that can be
used for items which have run out; by sourcing items in the immediate short-term
from another department or supplier; by identifying alternative products to
sandwiches, rolls
 Coping with mistakes which can occur for time-to-time – such as making the
wrong sandwiches, preparing incorrect fillings, cutting the sandwiches incorrectly
 Handling problems which can be encountered as part of the sandwich making task
such as absences of utensils, staff shortages, insufficient work space, equipment
failure (slicers, cool rooms, packaging equipment) and raw materials which are not
expected
 Interpersonal skills – which are always helpful in
any customer-contact situation
 Selling skills – to optimise sales and enhance
customer satisfaction (by buying a product that
genuinely suits their need)
 Literacy skills – to allow you to read orders,
menus, directions
 Numeracy skills – to enable you to calculate
quantities and portions against orders which have
to be prepared.
Some background on sandwiches

There are a variety of contexts in which sandwiches may need to be produced.
There are is also a wide range of end products which may be regarded as sandwiches or
‘sandwich products’.
Contexts
Sandwiches can be made-to-order for an individual customer in a take-away situation
where the customer chooses the sandwich they want and waits while we make it
according to their specific requirements.
Sandwiches can be pre-made for individual customers.
These are sandwiches which are made in advance, packaged, stored (usually under
refrigeration) and sold to customers who are seeking a quick snack that is ready-to-eat.
The types and fillings prepared for these types of sandwiches will be based on:
 Cost of ingredients relative to the selling price – there is no point preparing
sandwiches which are too expensive for customers
to buy
 Previous history of the business and their
experience with their customers – each business will
develop an appreciation of what their customers
want and will buy, and what they do not want and
will not buy.
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Sandwiches can also be a central part of internal catering for functions and events.
In these situations the establishment (via the Functions Manager or Food and Beverage
Manager) will negotiate with the client regarding:
 Types of sandwiches to be catered
 Numbers of sandwiches – of each type
 Fillings
 Timing of service
 Garnishes.
The agreed sandwiches are prepared (shortly) in advance and then served as arranged.
Sandwiches and sandwich products

This unit should be seen as embracing not only the traditional sandwich (two slices of
bread and filling) but also a range of derivations and options. ‘Classical sandwiches’ can
be seen as traditional sandwiches. The bread is usually white bread and the fillings can
range across a wide variety of common or standard fillings.
By contrast a ‘contemporary sandwich’ can be seen as one made from different bread
types and containing more modern fillings which may include red peppers, apple, cream
cheese, sweet corn, prawns, etc.)
Bauru
This is a Brazilian delicacy featuring a French bun with most of its centre removed and
loaded with cheese, sliced roast beef, tomato and pickled cucumber.
Chequerboard
Same as traditional sandwich but made with one slice of brown bread and one slice of
white bread. The sandwich is cut into square quarters and arranged so that brown and
white squares alternate in a chequerboard pattern.
A variation is to use multiple alternating slices of white and brown bread (up to eight
slices). A further variation is to cut them into rectangles (Domino sandwich).
Chivito
This is a bun loaded with beef, meat, eggs, cheese and peppers, and flavoured with garlic
and mayonnaise. It is a national dish in Uruguay.
Club sandwich
This is the same as traditional sandwich with an extra
layer of filling and an extra slice of bread (bread, filling,
bread, filling, bread) and is often held together with a
toothpick, and may be toasted.
Cocktail sandwich
A small triangular sandwich usually with crust off served as a canapé at a cocktail
function. These are often held together with a toothpick to make them easier to remove
from the plates and to help with eating.
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Filled rolls
These are rolls filled with whatever is required. Subs may be seen as filled rolls.
Finger sandwich
These are the traditional sandwich with crusts cut off, and sliced into finger shape. They
are sometimes referred to as ‘ribbon’ sandwiches. Again, multiple slices of bread can be
used. A ribbon sandwich usually has different colour bread in it, brown and white.
Open sandwiches
This is a slice of bread with topping but no top slice of bread, and is also known as an
open-face sandwich or ‘tartine’. These are extremely popular in Denmark and the
Scandinavian countries.
Pinwheel sandwich
This is a single slice of bread with the cut crust off. It is
rolled lightly with rolling pin, the spread (flavoured) or a
soft filling is added, and it is then rolled and sliced into
wheel shapes that give a spiral appearance.
Pullman sandwiches
Also known by some as ‘tea sandwiches’, these generally comprise three slices of bread
and feature ‘moist’ ingredients. They are cut into fingers. One distinguishing feature of the
Pullman sandwich is that it is often made from a Pullman loaf and the bread is cut
horizontally rather than vertically.
Tea sandwich
A small sandwich, cut into triangles (quarters) with light filling designed more as a snack
than a meal. Similar to a cocktail sandwich but may have the crust on.
The wonderful world of sandwiches

It must be remembered that bread – in all its forms – is a
world-wide staple in people’s diets and exists in different
forms in different countries. This means many countries use
bread as the basis for their particular form of sandwiches.
The following list provides an idea of the extent and variations that exist across the world
in terms of bread-based items.
Croissant
This is a crescent-shaped roll made from buttery, flaky pastry traditionally served at
breakfast and commonly filled with ingredients such as ham, cheese and tomato.
Falafel
From Israel and the Middle East, it can be served in Pita bread
(see next section) with tahini sauce and filled with a variety of
things which can include chopped salad vegetables and
pickled vegetables.
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Gatsby
From South Africa, a Gatsby is a long bread roll cut lengthwise and loaded (as per a Sub)
according to the customer’s requests. Hot chips are apparently a fundamental
requirement as part of the Gatsby.
Gyros
This is a Greek dish. It is pita bread loaded with meat – lamb, pork or
beef – which is traditionally roasted on a vertical spit. A sauce is
added as required to taste – garlic, tzatziki – and the gyro is finished
with lettuce, tomato and onion.
Hoagie
This is an American invention which is also known as a grinder,
hero or torpedo. It is very much like a sub featuring cold cut meat
and cheese on a long, vertically-cut bun.
Panini
A sandwich made from a Ciabatta (a small loaf). The loaf is cut
horizontally and loaded with meat (salami is popular) plus cheese,
tomato and other items as required. It is often served hot.
Pebete
A basic sandwich – really a soft, oval-shaped bun – of Argentina; filled
with cheese, cured meat, tomato and mayonnaise
Po’ boy (Poor boy)
This is a favourite in Louisiana (America) where it is made like a sub
using a baguette (French loaf). It is commonly filled with either meat
(roast beef, meat balls) or seafood (shrimps, crabs, fried oysters).
Porilainen
A Finnish variation similar to a hamburger where a slice of thick sausage
is loaded onto a slice of bread and topped with onion, mustard, ketchup
etc.
Shawarma
This is like a gyro and is Middle-eastern in origin. Made with pita bread
and loaded with shaved goat, chicken, turkey or beef plus (as
requested) hummus, tahini, cucumber and tomato.
Sub (Submarine)
An American invention inspired by Italians. A French loaf sliced
horizontally and filled to order. May be toasted and loaded with hot or
cold fillings.
Wraps
These are made with soft, flat bread and filled with traditional sandwich
fillings.
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Zapiekanka
This is a Polish food item featuring a halved baguette (cut horizontally) and topped with
meats, vegetables and cheese.
Vietnamese sandwiches
The Vietnamese sandwich, sometimes called a "bánh mì" sandwich, or a pho sandwich at
times, is a product of its French history.
Ingredients
Classical ingredients:
 Baguettes
 Pâté
 Mayonnaise.
Vietnamese ingredients:
 Cilantro
 Fish sauce
 Pickled carrots.
Classical sandwiches
 Bánh mì xíu mại – crushed pork meatball on bread
 Bánh mì đặc biệt – special combo’ sandwich - various
Vietnames e cold cuts, such as sliced pork or pork bellies,
cha lua, and head cheese, along with the liver pâté and
vegetables
 Bánh mì chay – a vegetarian option, made with tofu or
seitan
 Breakfast bánh mì – eggs fried sunny-side-up with onions, sprinkled with soy sauce
or Maggi sauce, and eaten with a fresh (and sometimes buttered) baguette.
Some popular sandwich names

The following are examples of well known sandwiches.
BLT
A toasted bacon, lettuce and tomato sandwich
Bookmaker
A toasted minute steak sandwich with mustard
Club sandwich
While a club sandwich is a style of sandwich that can have a
wide variety of fillings, a club sandwich is traditionally made
using chicken, bacon, lettuce and tomato and served toasted.
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Monte Cristo
A ham and or turkey sandwich that can be served several ways. It can be battered and
fried, grilled or served as an open sandwich on plain bread.
Do your own research and see how much information you can find on the subject.
Remember to acknowledge your information resource: Copyright
1.2 Prepare a variety of spreads and fillings using

standard recipes
Introduction
There are numerous fillings that can be used for sandwiches and new combinations are
being created daily. In a commercial setting you should strive for consistency when
preparing sandwiches – every sandwich of the same type should be (as near as possible)
identical.
Ingredients
The list of ingredients for a sandwich is almost limitless however is often influenced by:
 Imagination
 Taste combinations – some ingredients obviously do not ‘go well’ with certain other
ingredients
 Cost – the selling price must be such that it returns the expected profit for the
business
 Volume – there is always a limit as to how much can realistically be included into any
sandwich.
Fillings or toppings
It is not the intention of these notes to be prescriptive
about what can and cannot be included in a sandwich
and the following are included only as an indicative
guide:
 Spreads – butter, margarine, proprietary sauces,
relishes, pickles, mayo, mustards
 Dairy products – cheeses (soft, hard, cream)
 Meat and chicken – pressed, roast meats (sliced, shredded, minced)
 Seafood – tuna, salmon, prawns, smoked
mackerel
 Vegetables – salad vegetables (tomato, lettuce,
carrot, cucumber, beetroot, peppers). Note that
onion is usually optional
 Garnishes – cherry tomato, shredded lettuce,
parsley.
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Popular ASEAN fillings or toppings

Whilst each country will have their own preferred fillings and toppings, popular ones
include:
 Satay chicken or beef
 Pork – in various formats
 Chilli – either sliced, chopped or sauce. Prik Pao is a common Thai
chilli paste with soyabean oil
 Sambal
 Local vegetables and salad items.
For more ideas on what can be included in a sandwich visit the following sites:
http://www.sandwichrecipes.org/
http://www.alanskitchen.com/SANDWICH
http://www.cooksrecipes.com/category/sandwich.html
http://www.recipegoldmine.com/sandwich/sandwich.html
Standards Recipes and Enterprise Standards

Most businesses will have strict standards regarding what they require in the way of
sandwiches which are made.
These standards are in place to ensure:
 Consistency of final product
 Value-for-money for the customer
 Profitability of the business
 Ease and speed of manufacture of the sandwich.
Standards will be developed to:
 Govern the neatness of final presentation – whether the sandwich is plated for in-
house consumption or packaged for take-away
 Guarantee the appropriate combination of ingredients – this helps ensure the quality,
taste and customer satisfaction of the final sandwich and assists in cost control
 Determine the way ingredients loaded into the sandwich are cut or otherwise
produced – again this helps ensure consistency and aids final eye appeal of the
finished product
 Dictate size and shape of the finished products – this relates to value-for-money and
consistency – and should also take into consideration the fact that most sandwiches
are eaten with the hands
 Indicate how sandwiches are to be served – this will govern the plating of products,
the use of service wear (knives etc.) and the provision of serviettes, condiments etc. It
will also indicate how take-away sandwiches are to be packaged so as to optimise
quality, appearance and customer satisfaction.
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Introduction
Traditional English style sandwiches consist of 2 slices of bread
with 1 or 2 filling and maybe a condiment.
That has changed.
Bread varieties
There are numerous varieties of bread available in Australia.
For example:
 Sandwich sliced white  Sandwich sliced brown  Wholemeal
 Rye  Sour dough  Ficelle
 Panini  Baguettes (French  Lebanese

sticks)
 Pide  Pita  Lavash
 Foccacia  Challah  Vienna
 Naan  Turkish  Ciabatta.
Along with the varieties of bread itself, there is also a wide array of bread rolls available,
i.e. dinner rolls, petite pain (crispy rolls), flavoured rolls, etc.
It is a good idea to look around your workplace to see the types of breads that are used.
Talk to your suppliers then look in the market place to see the ranges available.
Structure of a Sandwich
A sandwich will usually consist of:
 Base – the bread or roll that will hold the filling.
 A spread – to flavour and to add moist mouth feel
and also to slow moisture migration from filling to
bread
 Filling – the main attraction and flavour of the
sandwich
 Condiment – to add a partnering flavour
 Garnish – to compliment with flavour and appearance.
Filling base
 Cooked meats
 Cooked Vegetables.
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1.4 Select and use equipment and utensils

appropriately
Introduction
Equipment used to make sandwiches can be very basic
but when you are in larger establishment the list gets
very big.
Are they cold of hot? Straight away that changes the
requirements.
Basic equipment items needed are:
 Containers to store prepared fillings
 Knives, for cutting, various tasks, various sizes, various
jobs
 Knives or palettes for spreading
 Kitchen tongs
 Electric knives, cuts down on repetitive injuries
 Chopping boards
 Plastic gloves
 Plates and platters
 Consumable products like paper and plastic wrap to
protect the sandwiches when made
 Storage space, when the sandwiches are made they need
to go to special storage areas so they are not damaged
before the customers receive them.
Many sandwiches and derivations are served hot or toasted.
It is important to obtain on-the-job training before using these
items in order to ensure they are used correctly and safely.
Always follow manufacturer’s instructions when using these
items, and if you are not sure what to do, ask your supervisor.
Larger Equipment used
Not all establishments will feature all the different pieces of equipment that can be used to
toast or heat sandwiches.
The equipment in use where you work will reflect:
 Sandwiches offered
 The style of establishment.
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Commonly used items include:

 Toaster
 Salamander
 Griller
 Sandwich toaster
 Sandwich press
 Toaster grillers
 Panini grills – ideal for toasting sandwiches,
focaccia and pita bread.
Points to note
The following should be observed when toasting a sandwich:
 Focus on the job – it is very tempting (and sometimes necessary) to do other work
while a sandwich is toasting but you must be alert to over-cooking the sandwich.
Constant monitoring is essential. It is all too easy to allow the sandwich to spend a few
extra seconds in the press or the toaster and the result is an over-cooked product. If
this happens throw it out and make another one – never serve a sub-standard
sandwich
 Clean the grill or toaster regularly – a grill that has filling which has fallen or leaked
onto it will produce a sub-standard follow-up product. There is the potential for black
bits to stick to the next item being cooked, and always the chance of smoking and a
burnt smell in the establishment
 Turn it on and leave it on – most properties will require you to turn the press, grill,
etc. on at a certain time and leave it on until service has finished. Standard practice is
not to turn it on and off throughout the day.
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1.5 Prepare sandwiches in a logical manner and

within industry realistic time frames
Introduction
The preparation of large quantities of sandwiches for functions must be completed by a
given time so they are ready for service when expected.
Given that sandwiches are best eaten fresh there is a need to use a logical and
sequential process for preparing them to optimise quality and meet the given deadlines.
Commercial preparation
The following is an indicative sequence for the preparation of large quantities of
sandwiches:
 where your house recipes differ from
 what is presented the house requirements must be adhered to:
 Identify the type of sandwich to be made and obtain the required type quantity of
bread – where you identify there is insufficient bread immediate action must be
taken to obtain extra supplies even if this means purchasing from a local
supermarket
 Identify the fillings required – as identified by the client or as set out on the
function/order sheet. Where there is no specification as to fillings it is appropriate
to make enquiries regarding what is required
 Prepare the fillings as required – this can include activities such as:
– Cutting tomatoes, shredding lettuce,
chopping parsley, grating carrot
– Slicing roast meats or unpacking bought-in
meat slices and cheese slices
– Taking spreads out of the cool room – or
making spreads according to requirements
– Obtaining and opening tins of ingredients
(such as beetroot slices) and putting into
appropriate container
– Obtaining and opening the mustards, pickles, relishes and sauces
– Preparing the garnishes – which may include washing cherry tomatoes,
shredding lettuce or oranges.
This stage also involves cooking or mixing of fillings – which may require:
 Boiling and mashing eggs – allowing sufficient lead time to enable
the egg to cool and the adding of mayonnaise etc., as required
 Making (for example) avocado filling, chicken and walnut, tuna and
onion fillings
 Boiling and shredding chicken – again, ensuring sufficient time for
cooling
 Frying bacon
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 Slice (if necessary) the bread and lay it out on a work bench – care must be paid to
ensuring the preparation area to be used has been clean and sanitised
 Spread the condiments – using a palette knife or plastic spatula; speed is essential
coupled with neatness
 Add the filling to half the slices of bread (the
other half will be the lids for the sandwiches) –
ensuring uniformity of portions, consistency of
layering and making sure there is no overflow
 Season the sandwich – if required by adding
salt and pepper. Salt and pepper is often pre-
mixed into the one container to save time
 Add the top slice of bread
 Slice the sandwiches – remove crusts first if
required and then cut diagonally or horizontally and vertically (quarters or halves)
as required
 Plate up the sandwiches [or store (see Section 2.1) for future use]:
– Plating up should ensure attractive presentation of sandwiches
– Application of identified garnishes – keep garnishes to a minimum
– Arranging sandwiches according to type – for example, keeping vegetarian
sandwiches separate from meat-filled ones, keeping seafood sandwiches
together
– Moving sandwiches out of the preparation area to the customers quickly to
optimise freshness.
Food safety
It is common for food preparation staff to take great care when cooking a dish, making
sure all hygiene rules and safe food handling protocols are followed.
Strangely the same care often does not apply to the making of fresh sandwiches. It is
hard to say why this is the case – perhaps it is because sandwiches are basic, or ‘anyone
can make sandwiches’.
The point is that the preparation of fresh sandwiches merits the same care and hygiene
as all other dishes which are prepared.
Arguably, sandwiches deserve even greater care and safe food handling as they will be
eaten ‘as is’ and not subjected to any process that can kill bacteria.
Avoid direct contact with bare hands
Due to the dangers presented from cross contamination, every effort must be made to
prepare sandwiches without touching ingredients or the sandwich with the bare hands.
Tongs, utensils, disposable gloves, spatulas etc., should be used.
It is also worth noting that where customers can see staff using their bare hands it creates
a very unfavourable impression (even though no actual food contamination may occur).
Customers expect a much higher standard of cleanliness, professionalism and hygienic
practice than was once the case.
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Disposable gloves
The wearing of disposable gloves should be mandatory but attention must be paid to
changing them when required. In relation to gloves points to note include:
 Change gloves immediately they are ripped or torn
 Change gloves between handling raw high risk food
and cooked, ready-to-eat foods
 Change gloves every hour regardless
 If the gloves contain powder and you have to change
gloves during service, ensure they are not taken off
over food or food surfaces as the powder may provide
a source of contamination
 Do not put on gloves that have already been used
 Do not turn gloves inside out and try to wear them
again
 Change gloves whenever they become
contaminated from whatever source – raw food,
blood, sneezing, chemicals, scratching the face,
handling rubbish
 Whenever required to wash hands, gloves should
be changed
 Gloves are not a cure all, yet many staff think they
are bullet-proof if they are wearing them.
Food quality
Throughout the entire sandwich making process a watch must be kept on the ingredients
being used.
Any ingredient that is, or appears, sub-standard must be removed and not used. It is easy
to spoil a sandwich simply by using little piece of brown lettuce, or to destroy the
presentation of a platter by using blemished fruit.
Adopt a system
It is often useful to allocate specific tasks to specific staff when making the actual
sandwiches. This is the production-line approach where staff follow along behind each
other, each adding their particular contribution to the final sandwich. For example:
 One person spread the bread
 Another adds the meat slice
 Another adds the sliced tomato
 Another adds the lettuce
 Another adds the next ingredient
 Another adds the salt and pepper
 Another (perhaps by this stage the person who added the meat) puts the lid on.
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1.6 Appropriately use products and minimize

wastage
Introduction
Adopt a system that gives you plenty of preparation so you do not run out of ingredients
while trying to make sandwiches to order as customers request them.
Have plenty of ‘mise en place’ - everything must be ready before production starts.
Majority of ingredients are ready to eat. Cooked meats and other potentially hazardous
foods need to be kept chilled to prevent the growth of pathogens in the food.
Keep fillings in '
Sandwiches filling may need to be prepared a long time in advance, perhaps even the
day before, so care must be taken with these products.
Even when you are making the sandwiches it is important that the time the fillings are out
of the controlled environment needs to be considered.
As you have complete all 'mise en place' (preparation) it is good practice to place food
into a controlled environment. Put it in the coolroom, covered, labelled and dated.
As you are preparing the sandwiches take only enough fillings out of the coolroom that
you can use within a specific time period. .
When sandwiches have been made it is important that the finished product and any
leftover 'mise en place' items are put back into the coolroom.
Left over preparation need to be placed with other preparation that is the same. This
stops for example: sliced beef, being in several places in coolroom.
This causes unnecessary waste and will maximise loss that should be avoided.
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Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion
of the project to your Trainer by the date agreed to.
1.1 Make 1 round of finger sandwiches:
 Read the recipe

 Prepare ingredients required
 Select correct style of bread
 Make the sandwich then store until required
 Store left over ingredients properly or discard if needed
 Clean workbench.
1.2. Make 1 round Club sandwich:
 Read the recipe

1.3. Make 1 Chicken Caesar wrap:
 Read the recipe

Make any changes to ingredients to meet cultural and religious requirements.
Remember: it is the skill set process that is being assessed.
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Summary
Prepare a selection of hot and cold sandwiches:
 Familiarise yourself with the large variety of sandwiches that can be produced and decide
what you are going to put on your menu.
Prepare a variety of spreads and fillings using standard recipes:
 Read the recipe and prepare your mise en place to produce an interesting array of different
sandwiches.
Use a selection of bread and bases:
 Meeting the needs and requirements of customers is the challenge so it is important to offer a
variety in types of bread used.
Select and use equipment and utensils appropriately:
 Large scale production requires specialist equipment and the safe operating of this equipment
requires care and skill by the operator. Do not operate any equipment until you have been
shown how to use it safely.
Prepare sandwiches in a logical manner and within industry realistic timeframes:
 Efficiency of production requires planning. Make sure you have all the equipment and food
necessary to do the job before you start.
Appropriately use products and minimise wastage:
 Keep high risk ingredients in controlled environment until you need it. Only take what you
need to get the job done as efficiently as possible with minimum wastage of ingredients and
time.
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Element 2:
Present a variety of sandwiches
2.1 Cut and present sandwiches in a conforming
manner
Introduction
When presenting sandwiches they should be cut as required and then the centre exposed
to show the filling. This is the eye appeal that will entice the customer to purchase that
sandwich.
If it is a function it will help the customer to choose. The filling
may sound nice but then if it looks great then that will be the
final decision.
Function sandwiches are traditionally are either points or
fingers made with square bread.
When made it will be cut into 4 triangles (points) and then
stood on the longer edge to present the filling to the
customers; the high point of the triangle giving name to the
style.
When square is cut into 3 equal widths or fingers they will
then be laid on the sides, thus exposing the filling to the view
of the customers.
Eye appeal is buy appeal. Customers eat with their eyes first
so it is important the sandwiches look enticing, appealing and appetising.
Where sandwiches are being presented for functions or any in-house dining they should
always be presented with an appropriate garnish and accompanied by suitable
serviceware.
Garnishes
Garnishing is the addition of items to the individual
plate, take-away container or platter of sandwiches to
enhance presentation and make the sandwiches
visually more appealing.
The role of the garnish is to supplement the
sandwiches, not dominate them.
For this reason, less is more.
The two standard requirements are that all garnishes should be edible and be of high
quality.
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Examples of garnishes:
Flowers
Edible flowers can be added to platters – these include:
Radishes may be carved into rose and chrysanthemum shapes and added to platters.
Spring onion tassels may also be prepared.
These should be kept in chilled water prior to use to maintain optimum appearance and
quality.
Remember though that the preparation of garnishes takes time and therefore adds
expense to the sandwiches.
For this reason, basic and easily prepared garnishes are preferable with the more time-
consuming and intricate garnishes (such as carved fruit and vegetables) reserved for
more up-market occasions where the price merits
such time and products.
Colour
The following can be added as a garnish where a
green colour is required:
 Asparagus
 Cucumber – made into butterflies, curls or fans
 Parsley
 Celery
 Gherkins
 Lettuce – as a ‘chiffonade’ (finely shredded)
 Green peppers.
Where a white garnish is needed you can choose
from:
 Cottage or cream cheese
 Cucumbers
 White cabbage (shredded).
A red garnish is available via:
 Beetroot
 Cherries
 Cherry tomatoes
 Pimento
 Radishes – sliced or carved
 Strawberries
 Tomatoes – halved, quartered, sliced.
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Yellow garnishes can be made from:

 Cheese
 Egg yolk
 Grated lemon rind.
Fruits
Fruit is also appropriate to add as a garnish. Options include:
 Apple
 Pear
 Grapes
 Kiwi fruit
 Orange
 Lemon
 Strawberry.
Carrot curl
The following steps can be used to produce a carrot curl
suitable as a garnish:
1. Wash and peel carrot
2. Remove thin strip of carrot with vegetable peeler
3. Roll strip of carrot into a curl
4. Secure with toothpick
5. Place in iced water
Condiments
It is appropriate to offer a range of condiments (salt, pepper, mustards and a limited
number of sauces, such as horseradish, mint and cranberry) where a large quantity of
sandwiches is being presented.
Serviceware
Serviceware refers to the items used to serve the
sandwiches and the items used by customers to eat
them.
Some establishments will have basic serviceware
(plates and platters) while others will have elaborate
and quite ornate service items.
Examples of relevant serviceware include:
 Platters and trays
 Tongs
 Forks
 Knives or small spoons – for using sauces and mustards with the sandwiches
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 Cake lifts
 Side plates
 Napkins and serviettes.

Introduction
Skills need to be developed to be able to produce sandwiches on a commercial scale.
Time lines need to be adhered to for sandwiches to be
profitable.
Production can be:
 As the customer orders or
 Pre-orders: by phone or fax orders or when customers
order for later pick up.
While the preparation of one basic sandwich is fairly straight-
forward, there are several techniques that may need to be
applied when producing quantities of sandwiches in a
commercial setting:
 At all times, standard recipes must be followed
 Workplace efficiencies must be adhered to as well.
Techniques
Spreading
Spreading involves spreading the bread with the required ‘spread’.
Use the spread as determined by the establishment – in commercial situations this is
usually margarine. This is due to cost and ease of spread ability.
When large quantities of sandwiches are being prepared, the slices are spread out on a
food preparation surface and a palette knife is used to apply the spread.
Spreading the bread with butter, margarine, etc. adds flavour to the bread and helps
prevent the bread from going soggy when it is loaded with ingredients that might contain
excessive moisture.
Layering
Layering is the loading of the sandwich with the
requested fillings. All sandwiches of the same type
should be ‘built’ or layered in the same way, every time.
Always use the designated quantity of ingredients and
take care the filling remains within the sandwich.
Remember some sandwiches may require multiple
layers of bread and different types of bread – even an
open sandwich needs to be layered.
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Piping
Piping is the application of a spread like mayonnaise, mustards etc. of some form to the
loaded sandwich. This is common on 'Open Danish' style. The piped sauce or condiment
becomes part of the visual appeal.
A piping bag can used to control the application of the spread and help ensure not too
much is applied.
The piping process also enables the spread to be distributed evenly across the loaded
ingredients.
Piping should occur after all ingredients have been loaded.
Piping bags have largely been replaced by flexible plastic bottles. These have a
removable knozzle on the end for easy cleaning. They are also easier to handle as they
can stand up on their own. Bags take up more space in fridge as they lay down.
Portioning
Portioning refers to the preparation of a given number of sandwiches for a given number
of customers.
: That ‘one round’ of sandwiches means ‘one sandwich’.
Moulding
Moulding is not common in the preparation of sandwiches. It refers more accurately to
cutting and is the process of cutting sandwiches into shapes, for example, for children’s
parties and special events.
Moulding is used a lot with 'wraps'. Wraps do not make good function food as they need
to be wrapped in paper to hold them together.
Wraps are common in Eastern Mediterranean countries like Greece, Lebanon, Israel and
North African countries where 'flat breads' are common place.
Cutting
This is the process of cutting the made sandwiches.
Some sandwiches will require the crust to be
removed for presentation purposes.
Commonly sandwiches may be cut into fingers,
halves and quarters. The accepted shape for halves
and quarters is ‘triangles’ but customers may
request square or rectangular shapes:
 A ‘two-point’ sandwich is one that has been cut diagonally into two triangles
 A four-point sandwich is one that has been cut diagonally into four triangles.
Precision and accuracy is vital – poor cutting can ruin the appeal of an otherwise
attractive sandwich.
A golden rule when cutting is to make sure:
 Sandwiches are cut all the way through
 Sandwiches are all the same size when cut.
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2.3 Prepare a selection of garnishes and

accompaniments to seasonal availability
Introduction
Garnishes
Garnishing is the addition of items to the individual plate, take-away container or platter of
sandwiches to enhance presentation and make the sandwiches visually more appealing.
The role of the garnish is to supplement the sandwiches, not dominate them. For this
reason, less is more.
The two standard requirements are that all garnishes should be:
 Edible
 Be of high quality.
Examples of garnishes as previously discussed:
 Herbs
 Fruits
 Dried breads
 Vegetables cut into shapes.

Introduction
Presentation of the finished product is the most important part of the production process.
They need to have eye appeal to entice customers to want to eat them.
How are the sandwiches going to be sold?
 Individually in a single sale environment:
 Take away
 Eat in
 Functions for:
 Cocktail party
 Ladies afternoon tea party
 Children's birthday party
 Sports club function.
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Individual
Prepared sandwiches need to be contained in protective wrap environment. Many places
now use 'formed' plastic shells. These are easy to use and convenient.
The packaged sandwiches then need to be kept chilled or if not chilled need to be
disposed of if not sold within 4 hours.
Eat in will be served on a plate, cut, with the filling exposed to show the customer the
excellent filling inside.
Functions
Normally served in multiple serves, 6 – 10 serves per
plate or platter.
This is when it is important that all sandwiches are cut
the same size. Finger sandwiches are laid on their
sides and when they are not cut the same size they
look messy.
To avoid this keep batches together when cut. This way irregular cutting does not show
as being very evident.
When presenting sandwiches it is good practice to mix varieties. This adds colour and
interest to the platter.
Special interest diets should not be mixed with normal sandwiches:
 Gluten free
 Kosher
 Halal.
Vegetarian is a lifestyle choice but it is a nice to separate
for selected clientele.
Serviceware
Serviceware refers to the items used to serve the sandwiches and the items used by
customers to eat them. Some establishments will have basic serviceware (plates and
platters) while others will have elaborate and quite ornate service items.
Examples of relevant serviceware include:
 Platters and trays
 Tongs
 Forks
 Knives or small spoons – for using sauces and
mustards with the sandwiches
 Cake lifts
 Side plates
 Napkins and serviettes.
When serving from platters it is good practice for the waitperson to offer napkins as they
serve, especially if the function is stand up at a cocktail party.
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Work Projects
of the project to your Trainer by the date agreed.
2.1 Write a report that covers the following criteria:
 How these sandwiches are going to be presented

 Supply diagrams or pictures to show layout
 Diagrams are to show any garnishes.
2.2 Take prepared sandwiches and cut to the required size:
 Presentation must match diagram.
2.3 Garnishes are prepared as required.
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Summary
Present a variety of sandwiches
Cut and present sandwiches in a conforming manner:

 Cut all sandwiches to be the same size. Uniformity is pleasing to the discerning customer
 2 types of customers:
 They all need to be the same size. If sizes are
uneven they will only want to pay for the larger sandwiches. Why do I have to pay same
price for all these smaller sandwiches
 : Afternoon tea for cultured members of society may need to be
of a size that is easy to eat with fingers rather than being held with 2 hands.
Work within required time lines:
 Make sure you work to logical sequence. Have all you preparation completed before you
begin assembly
 Ensure you have all the equipment needed to complete the process. Any halting of process
can lead to customer dissatisfaction of service.
Prepare a selection of garnishes and accompaniments to seasonal availability:
 All garnishes must be fresh and edible. They must compliment the dish, not dominate
 Garnish preparation should hold the same importance as the filling.
Present sandwiches:
 Make sure the appearance is 'pleasing to the eye'
 As explained before: Know your customer base. Are you preparing for the football team of for
the ladies auxiliary charity function?
 Expectation will be different for each client base.
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Element 3:
Store a variety of sandwiches
3.1 Sandwiches, spreads and fillings are
appropriately stored during prep and service
Introduction
The preparation, storage and service of all sandwiches must accord with all standard safe
food handling practices. Storing fresh sandwiches correctly will optimise their freshness
and quality.
Safe food handling practices
To gain a full appreciation of all safe food handling practices you are encouraged to refer
to the notes for the unit Follow Workplace Hygiene Procedures.
Storage practices
The following practices must be employed when storing sandwiches:
 Cover sandwiches prepared for later use – plastic wrap is suitable, this helps keep the
sandwiches fresh and protects against contamination
 Avoid keeping made sandwiches for longer than 24 hours – this is a quality issue
rather than a food safety issue
 Place sandwiches above any raw foods such as meat, fish or chicken in the coolroom
to avoid the cross contamination issue caused by blood or juice dripping onto
sandwiches.
Temperature (for fresh sandwiches)
It is the spreads, fillings and ingredients in sandwiches that cause them to be a product
that raises concerns over the temperature at which they are stored.
Where sandwiches contain any ingredient that is a high risk food (also known as
‘potentially hazardous’ or ‘potentially dangerous’) – that is to say any food which is high in
protein such as dairy products, meat, fish, chicken – then the sandwiches themselves
become high risk food.
This means they must be stored out of the Temperature Danger Zone, at or below 5ºC.
Where temperature cannot (or is not) used to control bacterial growth, the use of time
must be applied. This means implementing a system whereby the time the sandwich
remains in the Temperature Danger Zone (5ºC to 60ºC) must be tracked and monitored
so that the ‘4 – 2 hours rule’ can be applied.
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3.2 Sandwiches, fillings and spreads are correctly

labelled
Introduction
All packaged food made for human consumption must be labelled.
Labels must be truthful and accurate.
Food must not contain any ingredient that is not on the label.
What must appear on the label?
 Name of the food
 Address of the premises in which the food was prepared
 Name of the business
 Mandatory warnings and advisory information
 List of ingredients
 Date mark
 Health and advise for consumers
 Nutritional labelling.
What Food Must Be Labelled?
The label of food for catering purposes must bear food identification, mandatory warning
and advisory statements and declaration, date marking, directions for use and storage,
country of origin, food produced by gene technology and irradiation of food.
This information is not required on the label of food where that information is provided in
documentation accompanying that food.
All packaged food for retail sale must be labelled except:
 Food not in a package
 Food in an inner package not designed for sale without
an outer package that shows the required information
 Food made and packaged on the premises from where
it is sold
 Food packaged in the presence of the purchaser
 Whole or cut fresh fruit and vegetables in packaging
that does not obscure the nature or quality of the food
 Country of origin requirements still apply. This general exception does not apply to
sprouted seeds and similar products
 Food delivered packaged for immediate consumption at the express order of the
purchaser and:
 Food sold at a fund raising event.
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Where these general exceptions apply to genetically modified foods, irradiated food,
fermented comminute manufactured, and processed meats, kava, royal jelly or foods
containing offal then written information defined in the Code must be shown on the label
or displayed with the food.
What must appear?
1. The name of the food
Packaged food must be labelled with a name or
description that will not mislead consumers.
For some foods the Code defines the name of a food as
a prescribed name and that name must appear on the
label.
Foods with prescribed names include:
 Various fermented comminute meat products
 Formulated meal replacements
 Formulated supplementary food
 Formulated supplementary food for young children
 Formulated supplementary sports food
 Infant and Follow-on formulas
 Honey.
Other foods that do not have a defined prescribed name must show a name or description
that indicates the true nature of the food. [
2. Lot and Premises identification
Generally, food labels must contain information identifying the premises where the food
was packed or prepared and the lot (batch).
The lot usually refers to food prepared or packed within a period not exceeding 24 hours.
No specific form of words is defined. These requirements are usually satisfied if the
product is properly date marked and shows the business address of the manufacturer or
packer.
Where this is not sufficient identification then additional information that is part of a
system devised by the manufacturer or packer must be used.
3. The name and address
A full business address is required, including the street number, street name, town or
suburb and state.
4. Ingredients in the food
List of all ingredients need to appear.
5. Date markings
Date of production and/or a Use by Date.
© ASEAN 2013
Trainee Manual 39
6. Legibility Requirements
All writing must be legible and also a minimum font size requirement.
7. Storage requirements
If product is going to be transported and stored in other areas then these requirements
need to be listed on the packaging
8. Allergy Warnings
Any allergy causing ingredients must be identified to alert potential consumers to these
potential hazards.
Any products that are produced on the premises where they are sold then they do not
need to be labelled.
In house labelling
When producing sandwiches in a large establishment it is important to label correctly.
Labels should include the following
Name of the product:
 Many people can be working in larger establishments
and the person takes the product to the place of service
may not be the person who prepared the product.
Date of Manufacture:
 This helps with keeping the flow of produce in correct
order. First In First Out, Freshness.
Handler name
The name of the person who was responsible for
making the product; if any issues arise regarding quality
then management knows to whom to refer.
Time
What time the product was stored.
Temperature
To maximise lifespan and quality it is important to guide
others in the requirements in keeping optimum quality.
Storage
How long this product should be stored before quality falls
below enterprise standards.
Labelling of Spreads and Fillings
When product comes into the premises from outside suppliers they may be in boxes that
have the name of the product on the box and not the package in which the food is
contained inside that box.
These boxes are referred to as 'outers' and the inside packaging is referred to as
'inners'.
When removing inners from the outers it is important that the information on the outers is
not lost so there may be a need to relabel the inner packaging.
© ASEAN 2013
40 Trainee Manual
3.3 Store in correct conditions to maintain

freshness and quality
Introduction
The preparation, storage and service of all sandwiches must accord with all standard safe
food handling practices. Storing fresh sandwiches correctly will optimise their freshness
and quality.
Safe food handling practices
To gain a full appreciation of all safe food handling practices you are encouraged to refer
to the notes for the unit Follow Workplace Hygiene Procedures.
Storage practices
The following practices must be employed when storing sandwiches:
 Cover sandwiches prepared for later use – plastic wrap is suitable, this helps keep the
sandwiches fresh and protects against contamination
 Avoid keeping made sandwiches for longer than 24 hours – this is a quality issue
rather than a food safety issue
 Place sandwiches above any raw foods such as meat, fish or chicken – to avoid the
cross contamination issue caused by blood or juice dripping onto sandwiches.
Temperature (for fresh sandwiches)
It is the spreads, fillings and ingredients in sandwiches that cause them to be a product
that raises concerns over the temperature at which they are stored.
Where sandwiches contain any ingredient that is a high risk food (also known as
‘potentially hazardous’ or ‘potentially dangerous’) – that is to say any food which is high in
protein such as dairy products, meat, fish, chicken – then the sandwiches themselves
become high risk food.
This means they must be stored out of the Temperature Danger Zone, at or below 5ºC.
Where temperature cannot (or is not) used to control bacterial growth, the use of time
must be applied.
This means implementing a system whereby the time the sandwich remains in the
Temperature Danger Zone (5ºC to 60ºC) must be tracked and monitored so that the ‘4
hour/2 hour rule’ can be applied.
This rule states:
 Potentially hazardous foods that have been in the Temperature Danger Zone for 4
hours (or more) must be discarded
 Potentially hazardous foods that have been in the Temperature Danger Zone for 2
hours can be refrigerated and then returned to the Temperature Danger Zone for
another 2 hours, maximum
 When high risk food has been in the Temperature Danger Zone for 2 hours it must be
cooked or eaten within the next 2 hours or thrown out.
© ASEAN 2013
Trainee Manual 41
There are no exceptions to this rule. In practice this can mean using a series of different
coloured, self-adhesive dots which are applied to the packaging of sandwiches.
The internal system may mean, for example, that all fresh sandwiches made between
9:00am and 10:00am are given a blue dot.
When 1:00am arrives all sandwiches with a blue dot are removed from sale because they
have been in the Temperature Danger Zone for 4 hours.
Sandwiches made between 10:00am and 11:00am are given a green dot, and any
sandwiches with a green dot are discarded at 2:00pm, and so on.
The critical thing is that the business must be able to prove that either time or temperature
is being used to control the food safety of these sandwiches.
Temperature (for hot sandwiches)
Where sandwiches containing high risk food are prepared, displayed and intended to be
eaten hot (such as bacon and egg sandwiches, steak sandwiches, hamburgers):
 They must be stored at 60ºC or above or
 A 'time' system must be used to guarantee their safety.
A Time System Explained

The 2/4 hour system.
For the temperature control of 'potentially hazardous' foods
1. To be observed when preparing and serving food generally
“Any ready-to-eat, potentially hazardous food, if it has been at temperatures between 5ºC
and 60ºC:
 For a total of less than 2 hours, must be refrigerated or
used immediately
 For a total of more than 2 hours but less than 4 hours
must be used immediately or
 For a total of 4 hours or longer, must be thrown out.”
2. To be observed when preparing large quantities of food
to be cooled down and stored before further use
“A food business must, when cooling cooked potentially
hazardous food, cool the food:
 Within 2 hours – from 60ºC to 21ºC; and
 Within a further 4 hours – from 21ºC to 5ºC”.
Time, Temperature, Quality
When food is stored warmer hot for extended periods of time, more than 10 minutes, the
quality becomes compromised.
Food needs to be kept ‘hot’; above 60ºC for food safety reasons but very little food is
eaten at that temperature. Most people let food cool below 60ºC before eating.
© ASEAN 2013
42 Trainee Manual
How long the food is below 60ºC is the issue of food safety but how long it is kept hot also
becomes a issue.
Sandwiches that are stored hot will have a short life span
They should be served immediately upon making.
Storage containers
All containers used to store sandwiches must be:
 Appropriate for the task
 Cleaned and sanitised.
The use of packaging for sandwiches
Where sandwiches are prepared for take-away sale,
they will be stored in such a way that facilitates their
display (so customers can see what they are buying)
and their sale and carriage by customers.
The use of single-use items is standard. Various
commercial options present themselves, many being
specific to different kinds of products.
Suppliers carry a range of these including:
 Hinged wedges/PVC hinged sandwich triangles – for sandwiches (standard size,
‘deep fill’, ‘deep fill plus’)
 Clip Lock sandwich wedges
 Biodegradable sandwich wedges
 Cardboard heat seal wedges – for sandwiches
 Octagon hinged containers – for rolls and similar
 Hinged clear containers – for subs etc.
 Hinged roll boxes
 Greaseproof food pouches – for pitas and toasted
sandwiches
 Sandwich wrap sheets
 Bagel wraps
 Baguette boxes and baguette trays
 Tortilla packs
 Paper sandwich wrap sheets.
© ASEAN 2013
Trainee Manual 43
What requirements apply to single-use items?

Single-use items
 Must not be used more than once by the business – customers are free to re-use
them at home as they see fit. Note that single-use containers may be used for non-
food activities – such as collecting or storing dirty cutlery etc.
 Must be stored and displayed so as to be protected from contamination – this
contamination may be via:
 Flies, pests and vermin
 An infected food handler
 Airborne contamination
 Physical contamination
 Customers
 Must not be used if they have been contaminated – or
there is a suspicion it may have been contaminated.
This may require you to:
 Dispose of any single-use items that have been
handled by customers
 Dispose of any single-use items that have been
dropped on the floor
 Dispose of any single-use items where the protective packaging they were
delivered in has been compromised
 Must be clean in order for it to be safely used – meaning free from visible
contamination of any sort (including food).
Practical measures
Practical measures in this regard include:
 Storing take away food containers upside down – so that the food contact surface of
the container is not exposed
 Storing the lids to take away containers safely – so that the side that makes contact
with the food is protected
 Disposable cutlery should be kept covered or individually wrapped
 Toothpicks should be individually wrapped
 Disposing of any portion control units (salt, pepper, etc.) that have been damaged or
already handled by customers.
© ASEAN 2013
44 Trainee Manual
Work Projects
of the project to your Trainer by the date agreed to.
3.1 To fulfil the requirements of this Work Project you are asked to develop and submit a
checklist that could be used by staff at your workplace to guide their activities in
relation to storing sandwiches.
The checklist must address:

 Temperature and/or time controls
 Items to be used to store sandwiches
 Protection of sandwiches against contamination
 Cleaning and sanitation of storage items
 Other relevant storage conditions applicable to the individual workplace that are
required for, or which impact on, the storage of pre-made sandwiches for later
use
 All items must be labelled.
© ASEAN 2013
Trainee Manual 45
Summary
Store a variety of sandwiches
Sandwiches, spreads and fillings are appropriately stored during prep and service:
 All ingredients need to be stored so that they do not become a danger to the consumer
 They must be protected from drying out before being served to customers
 Unused ingredients must also be stored labelled and dated so they can be utilised for later
usage.
Sandwiches, fillings and spreads are correctly labelled:
 All labels must be accurate in the description of the food
 Labelling must be legible and easy to read. Layout information in logical sequence. Label
should be designed to be easy to read. Important information in same place on every label.
Store in correct conditions to maintain freshness and quality:
 Keep cold sandwiches cold
 Keep hot sandwiches hot for only a short period of time, approximately 10 minutes
 Protect all food products safe from foreign objects and adverse environment.
© ASEAN 2013
46 Trainee Manual
Sandwich recipes
Sandwich Recipes
Pinwheel Sandwich
Ingredients
1 Bread slice
100 gm Cream cheese, spreadable
20 ml Pesto paste
Method
 Portion the cream cheese into a bowl

 Add pesto paste and check seasoning
 Cut slices from a loaf of bread lengthways about 5 mm thick
 Spread with flavoured cream cheese, remove crust
 Roll up like Swiss roll, wrap tightly in plastic wrap, let set in fridge
 When set cut into disks, about 1 cm thick.
NOTE: usually soft fillings are used as hard or dry fillings will not roll up and hold.
Variations to this can be chilli paste or curry powder to flavour the cream cheese.
Chicken liver pate or liverwurst can also be an interesting change.
© ASEAN 2013
Trainee Manual 47
Sandwich recipes
Ribbon Sandwich
Ingredients
1 Egg, hard boiled

1 tsp Mayonnaise
1 tsp Chives, chopped fine
Salt
Pepper
2 slices White Bread, (standard thickness)
1 slice Rye Bread, (standard thickness)
40 gm Butter, softened
2 slices Salmon, smoked
1 tsp Capers, chopped
4 – 6 leaves Spinach, baby, washed, dried
Method
 Crumble or mash egg with fork and add mayonnaise and chives, mix, season
 Spread the 2 white slices with butter on one side
 Spread butter both sides of the rye bread
 Spread egg mixture evenly over 1 slice of white bread
 Cover with the slice of rye bread
 Place salmon evenly over rye bread, cut as needed to make it fit
 Sprinkle chopped capers over salmon
 Lay spinach leaves evenly over the top
 Place 2nd piece of white bread on top
 Even up the slices
 Remove crusts and slice into 3 even fingers as demonstrated
 Lay on clean plate on their sides to show ribbon.
Note: A wide variety of fillings and spreads can be used, but the fillings must be moist so
the stack holds together.
© ASEAN 2013
48 Trainee Manual
Sandwich recipes
Open Sandwich (Danish)
Ingredients
Bread base
Any topping
Method
 Any type of bread can be used as a base. (traditionally rye bread is used)
 Bread base usually spread with butter or cheese spread to protect it from moisture
 Anything can be used as a topping with a heavy emphasis on eye appeal
 As the name suggests there is no top so elaborate garnishes are used
 This sandwich is usually eaten with a knife and fork, but can be made smaller as
finger food.
Topping suggestions
Lettuce leaf, complete, Slices of ham, roast beef, tomato, avocado; fresh asparagus,
cheese; thinly sliced,
Spreads and Pastes
Plain or flavoured butters, cream cheese can be used on the bread to help hold the filling
to the bread. Flavoured mayonnaise, mustards or soft pastes can be piped over toppings
to give eye appeal while adding flavour and diversity.
© ASEAN 2013
Trainee Manual 49
Sandwich recipes
Tea Sandwich (Pullman)
Ingredients
2 slices Bread (sandwich loaf)

Butter, softened
Ham slices
Cheese slices
Mustard, Dijon
Method
 Collect and prepare all ingredients

 Apply even coating of butter to each of the slices of bread
 Spread mustard on 1 slice
 Place ham on mustard and then cheese on top of ham

nd
Place 2 slice of bread on top
 Trim crust and slice into triangles
 Place onto plate as demonstrated.
© ASEAN 2013
50 Trainee Manual
Sandwich recipes
Club Sandwich
Ingredients
2 slices White bread

1 slice Brown bread
30 gm Butter (softened)
½ Chicken breast
1 rasher Bacon
3 slices Tomato (skinned)
2 leaves Chiffonade lettuce
20 ml Mayonnaise
2 Stuffed olives
2 Toothpicks
1 Egg (to be fried, sunny side down).
Method
 Prepare all ingredients before toasting bread

 Chiffonade the lettuce and combine with the mayonnaise and season
 Slice the tomato and keep to side
 Season and lightly oil the chicken breast
 Cook the chicken on a preheated grill plate keep warm
 Cook bacon on a clean preheated grill plate keep warm
 Fry the egg in a clean pan
 Slice the chicken breast thinly.
Assembly
 Butter one side of 1st white toast
 Lay lettuce mayo mixture evenly over toast
 Place thinly sliced chicken on top
 Butter rye bread both sides and place on top of chicken
 Place the bacon. egg and tomato on top;
 Spread the last white piece of toast with butter and place that on top
 Even up sandwich before cutting
 Cut the sandwich in half diagonally and insert a toothpick in each half
 Put an olive on top on each toothpick and serve hot with French fries.
: You must work quickly so the sandwich stays hot. Assembly should take less than
30 seconds, yes 30 seconds. It is to be served warm so HURRY up
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Trainee Manual 51
Sandwich recipes
Focaccia
Focaccia in Australia has evolved into many variations.
It is based on the flat peasant bread made in communal village ovens by the Italian
housewife.
You will find it to have simple toppings like salt with olive oil or herbs with olive oil.
Ingredients
1 piece Flat focaccia bread, sliced though the centre as demonstrated

Grilled veg of your choice
a paste pesto, sundried tomato
1 – 2 slice cheese
Method
 Prepare your filling, grill vegetable slice meat or cheese, make paste
 Slice the bread, apply paste to both layers
 Lay roasted veg, place cheese on top
 Heat in oven to warm through
 Slice as required
 Place onto warm plate and present.
Obviously meats can be used here so the reheating must follow the FSP guidelines.
© ASEAN 2013
52 Trainee Manual
Sandwich recipes
Greek Style Lamb Wrap
Ingredients
1 Pita wrap
120 gm Lamb mince
¼ tsp Mint, dried
¼ tsp Cumin, ground
pinch Chilli, dried
Salt, to taste
Pepper, to taste
2 Bamboo skewers
40 gm Cucumber (sliced)
20 gm Red Onion (sliced)
1 Roma Tomato (sliced)
20 gm Lettuce (Chiffonnade)
30 gm Tzatzicki Sauce
Method
 Soak bamboo skewers in cold water for 30 minutes

 Mix lamb mince with spices and set aside to allow flavours to macerate
 Divide the mince mix into 2 portions
 Wrap around skewers as demonstrated
 Oil meat surface and place onto hot grill
 Lightly oil pita and warm on grill or black pan
 Lay pita on grease proof paper
 Place lettuce on to pita followed by tomato, cucumber and onion
 When meat is cooked place on top of salad items
 Extract the skewer from the meat as demonstrated
 Add the sauce on top of meat
 Roll up firmly in paper and secure both ends of paper
 Slice in half and garnish and serve.
Note: If mixing mince and spices be careful of the amount of herbs and spices used.
Fresh is better flavour but not necessarily convenient. Dried is more convenient but will be
stronger in flavour, so do not add so much.
© ASEAN 2013
Trainee Manual 53
Sandwich recipes
Chicken Caesar Wrap
Ingredients
1 piece Flat bread

1/2 Chicken Fillet, grilled
1 Bacon rasher, fried and crisped
30 gm Parmesan Cheese
50 gm Mayonnaise
3 gm Worcestershire sauce
2 gm Mustard, Dijon
squeeze Lemon juice
1 Anchovy fillet, chopped finely
1 Lettuce leaf, chiffonnade
Method:
Mix the mayonnaise with the Worcestershire, mustard, lemon juice and finely chopped
anchovy fillet together.
Slice the ½ chicken breast into slices on the length.

Assembly:
 Lay the bread on board then lay the lettuce chiffonnade on the bread
 Place the sliced grilled chicken onto the lettuce then lay the bacon over the top
 Place the parmesan cheese over the bacon
 Apply the flavoured mayonnaise from a sauce squeeze bottle
 Roll up the flat bread in greaseproof paper and secure
 Cut in half and present.
© ASEAN 2013
54 Trainee Manual
Presentation of written work

1. Introduction
It is important for students to present carefully prepared written work. Written presentation
in industry must be professional in appearance and accurate in content. If students
develop good writing skills whilst studying, they are able to easily transfer those skills to
the workplace.
2. Style
Students should write in a style that is simple and concise. Short sentences
and paragraphs are easier to read and understand. It helps to write a plan
and at least one draft of the written work so that the final product will be
well organized. The points presented will then follow a logical sequence
and be relevant. Students should frequently refer to the question asked, to
keep ‘on track’. Teachers recognize and are critical of work that does not
answer the question, or is ‘padded’ with irrelevant material. In summary,
remember to:
 Plan ahead
 Be clear and concise
 Answer the question
 Proofread the final draft.
3. Presenting Written Work

Types of written work
Students may be asked to write:
 Short and long reports
 Essays
 Records of interviews
 Questionnaires
 Business letters
 Resumes.
Format
All written work should be presented on A4 paper, single-sided with a left-hand margin. If
work is word-processed, one-and-a-half or double spacing should be used. Handwritten
work must be legible and should also be well spaced to allow for ease of reading. New
paragraphs should not be indented but should be separated by a space. Pages must be
numbered. If headings are also to be numbered, students should use a logical and
sequential system of numbering.
© ASEAN 2013
Trainee Manual 55
Cover Sheet
All written work should be submitted with a cover sheet stapled to the front that contains:
 The student’s name and student number
 The name of the class/unit
 The due date of the work
 The title of the work
 The teacher’s name
 A signed declaration that the work does not involve plagiarism.
Keeping a Copy
Students must keep a copy of the written work in case it is lost. This rarely happens but it
can be disastrous if a copy has not been kept.
Inclusive language
This means language that includes every section of the population. For instance, if a
student were to write ‘A nurse is responsible for the patients in her care at all times’ it
would be implying that all nurses are female and would be excluding male nurses.
Examples of appropriate language are shown on the right:
Mankind Humankind
Barman/maid Bar attendant
Host/hostess Host
Waiter/waitress Waiter or waiting staff
© ASEAN 2013
56 Trainee Manual
Recommended reading
Recommended reading
Bailey, Adrian & Ortiz, Elisabeth Lambert; 2003; The book of ingredients, Michael Joseph
Coup, Bernadette; 2003, Mise en place: recipes and resources, Bernadette Coup
Drummond. Martha; 2013; The Breakfast Sandwich Maker Cookbook; CreateSpace
Independent Publishing Platform
Hobday.Cara; 2010; Food Presentation Secrets: Styling Techniques of Professionals;
Firefly Books
Kelly, Donna;2010; Quesadillas; Gibbs Smith
McWilliams, Margaret; 2013 (11th edition;, Illustrated guide to food preparation; Pearson
McVety.P, Ware.B, Ware.C; 2008 (3rd edition); Fundamentals of Menu Planning; Wiley
Lewis, Alison; 2011; 400 Best Sandwich Recipes: From Classics and Burgers to Wraps
and Condiments; Robert Rose
Ridgaway, Dwayne; 2005; Sandwiches, Panini, and Wraps: Recipes for the Original
Anytime and Anywhere Meal; Quarry Books
Russo,Susan; 2011; The Encyclopedia of Sandwiches: Recipes, History, and Trivia for
Everything Between Sliced Bread; Quirk Books
Silverton,N; 2002; Nancy Silverton's Sandwich Book: The Best Sandwiches Ever; Knopf
Styler.Christopher; 2006; Working the Plate: The Art of Food Presentation; Houghton
Mifflin Harcourt
Strahs, Kathy; 2013; The Ultimate Panini Press Cookbook; Harvard Common Press
The Culinary Institute of America (CIA); 2011 (9th edition); The Professional Chef; Wiley
th
The Culinary Institute of America (CIA); 2014 (4 edition); Techniques of Healthy Cooking;
Wiley
© ASEAN 2013
Trainee Manual 57
Recommended reading
© ASEAN 2013
58 Trainee Manual
Trainee evaluation sheet

The following statements are about the competency you have just completed.
Don’t Do Not Does Not

Please tick the appropriate box Agree
Know Agree Apply
There was too much in this competency to

cover without rushing.
Most of the competency seemed relevant to

me.
The competency was at the right level for me.
I got enough help from my trainer.
The amount of activities was sufficient.
The competency allowed me to use my own

initiative.
My training was well-organized.
My trainer had time to answer my questions.
I understood how I was going to be assessed.
I was given enough time to practice.
My trainer feedback was useful.
Enough equipment was available and it

worked well.
The activities were too hard for me.
© ASEAN 2013
Trainee Manual 59
The best things about this unit were:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
The worst things about this unit were:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
The things you should change in this unit are:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
© ASEAN 2013
60 Trainee Manual
Trainee Self-Assessment Checklist

As an indicator to your Trainer/Assessor of your readiness for assessment in this unit
please complete the following and hand to your Trainer/Assessor.
Yes No*
1.1 Prepare a selection of hot and cold sandwiches
1.2 Prepare a variety of spreads and fillings using standard recipes
1.4 Select and use equipment and utensils appropriately
Prepare sandwiches in a logical manner and within industry realistic time

1.5
frames
1.6 Appropriately use products and minimize wastage
2.1 Cut and present sandwiches in a conforming manner
Prepare a selection of garnishes and accompaniments to seasonal

2.3
availability
Sandwiches, spreads and fillings are appropriately stored during prep

3.1
and service
3.2 Sandwiches, fillings and spreads are correctly labelled
3.3 Store in correct conditions to maintain freshness and quality
© ASEAN 2013
Trainee Manual 61
Statement by Trainee:
I believe I am ready to be assessed on the following as indicated above:
Signed: _____________________________ Date: ______ / ______ / ______
Note:
For all boxes where a No* is ticked, please provide details of the extra steps or work you
need to do to become ready for assessment.
© ASEAN 2013
62 Trainee Manual

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Prepare a variety of sandwiches

William Angliss Institute of TAFE

Project Director: Wayne Crosbie

Introduction to trainee manual........................................................................................... 1

Assessment matrix ........................................................................................................... 5

Element 1: Prepare a variety of sandwiches ..................................................................... 9

Element 2: Present a variety of sandwiches .................................................................... 27

Element 3: Store a variety of sandwiches ....................................................................... 37

Sandwich Recipes .......................................................................................................... 47

Presentation of written work ............................................................................................ 55

Trainee evaluation sheet................................................................................................. 59

Trainee Self-Assessment Checklist................................................................................. 61

Introduction to trainee manual

Element 1: Prepare a variety of sandwiches

Element 2: Present a variety of sandwiches

Element 3: Store a variety of sandwiches

Work Written Oral

Element 1: Prepare a variety of sandwiches

1.1 Prepare a selection of hot and cold 1.1, 1.2 1 1

1.2 Prepare a variety of spreads and fillings using 1.1, 1.2 2 2

1.3 Use a selection of bread and base varieties 1.1, 1.2 3 3

1.4 Select and use equipment and utensils 1.1, 1.2 4 4

1.5 Prepare sandwiches in a logical manner and 1.1, 1.2 5 5

1.6 Appropriately use products and minimize 1.1, 1.2 6 6

Element 2: Present a variety of sandwiches

2.1 Cut and present sandwiches in a conforming

2.2 Work within required time lines 2.2 8 8

2.3 Prepare a selection of garnishes and

2.4 Present sandwiches 2.3 10 10

Work Written Oral

Element 3: Store a variety of sandwiches

3.1 Sandwiches, spreads and fillings are 3.1 11 11

3.2 Sandwiches, fillings and spreads are correctly 3.1 12 12

3.3 Store in correct conditions to maintain 3.1 13 13

Baguette Classic French bread stick

Baps Scottish 'morning' bread, very soft white rolls

Blend Mixing one or more ingredients together to make a compound

Old English: Grilled steak with English mustard between 2

Small bite sixed food. Traditionally base with topping and

Challah Israeli bread enriched with egg, normally plaited

Toasted double decker sandwich with Chicken Bacon Tomato

Compound Butter Butter with several flavourings to enhance eating experience

Paper sheet placed under sandwiches to stop them sticking to

Garnish Edible decoration used to compliment main food

Guacamole Avocado mashed with seasoning and used as spread or dip

Layering Laying multiple filling into a sandwich in specific order

Ham/Turkey and cheese coated in egg and cooked like French

Multigrain Bread with multiple wholegrain suspended through out

Naan Indian style flat bread

Danish style consisting of bread base topped with main filling

Paratha Wholegrain Indian flat bread

Pinwheel Spiral shaped sandwich, normally with soft filling

Bread made from Square bread cut into quarters would be 4

Sandwiches made from bread baked in a square tin.

Sourdough Naturally fermented dough baked into loaf

Tortilla Mexican flat bread used to make tortillas

Brief history of sandwiches

Skills and knowledge required by employers

Some background on sandwiches

Sandwiches and sandwich products

The wonderful world of sandwiches

Some popular sandwich names

1.2 Prepare a variety of spreads and fillings using