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Prepare Sandwich
Module 1: Getting Ready for Work
Session Objectives
Atthe end of the session, you will be able to:
Learn different procedures in maintaining safety in the kitchen
Apply proper personal protective equipment used in making sandwiches
Identify the importance and effects of proper equipment and safety measures
practiced in the kitchen
Introduction
When it comes to handling food, you not only need top quality ingredients and
equipment but also should be able to practice and maintain proper safety and hygienic
practices. It contributes to the efficiency of work flow in the kitchen and also assures the
workers that what they will prepare will be appreciated by the diners/customers.
1. Apron - An apron is an outer protective garment that covers primarily the front of
the body. It may be worn for hygienic reasons as well as in order to protect clothes
from wear and tear
5. Rubber shoes
Proper hand washing procedure
Hand washing is the single most important procedure for preventing the spread
of biological contamination. Despite this fact many laboratory personnel don't wash their
hands properly. Here are some hand washing tips and procedures for your use.
Procedure:
1. Always consider the faucet, sink and its surrounding contaminated when starting
the hand washing procedure.
2. You must avoid touching the sink.
3. Turn water on and then wet your hands, wrists, and arms.
4. Pour enough liquid soap on your palm then work into lather.
5. Vigorously rub together all surfaces of the lathered hands and arms for 15
seconds. Friction helps remove dirt and microorganisms. Wash around and under
rings, around cuticles, and under fingernails.
6. Rinse hands thoroughly under a stream of water. Running water carries away dirt
and debris. Point fingers down so water and contamination won't drip toward elbows.
7. Use side of your arms or knuckles to turn off the faucet, avoiding touching any
contaminated area.
8. Dry hands completely with a clean dry paper towel.
Hygienic Practices when Cooking
Cooking is fun, but kitchen safety is a priority. Think about it: Knives! Fire!
Bacteria! Observing basic rules of kitchen safety is a good habit to develop. Always pay
attention to what you’re doing in the kitchen because one slip can cause serious injury or
accidents.
Store knives in a wooden block or in a drawer. Make sure the knives are out
of the reach of children.
Never cook in loose clothes and keep long hair tied back. You don’t want
anything accidentally catching fire (not to mention hair ending up in the food!).
Never cook while wearing dangling jewelry. A bracelet can get tangled
around pot handles.
Keep potholders nearby and use them! Be careful not to leave them near an
open flame.
Turn pot handles away from the front of the stove. Children can’t grab them,
and adults can’t bump into them if they’re out of the way.
Don’t let temperature-sensitive foods sit out in the kitchen. Raw meat, fish,
and certain dairy products can spoil quickly, so refrigerate or freeze them right away.
Wipe up spills immediately. Keep the floor dry so that no one slips and falls.
Separate raw meat and poultry from other items whenever you use or
store them. This precaution avoids cross-contamination of harmful bacteria from one
food to another.
Wash your hands before handling food and after handling meat or
poultry. Hands can be a virtual freight train of bacteria.
SANDWICH ARTIST
Session Objectives
At the end of the session, you will be able to:
In this lesson, you will be able to describe what a sandwich artist/maker is and
identify his role and responsibilities inside a commercial kitchen.
Session Objectives
At the end of the session, you will be able to:
In preparing the ingredients, you must have everything ready ahead of time so
that the only thing left to do is for you to put the ingredients together.
Mix fillings
Prepare spreads
Slice sandwich meats and cheeses
Separate lettuce leaves
Slice tomatoes
Prepare garnishes
Considerations in handling ingredients
Sanitation
Because cold sandwiches are subjected to a lot of handling and are not
cooked, it is important that you properly refrigerate and protect the ingredients at all
times.
You can use a refrigerated table which is a sort of a cold version of a steam
table.
Portion Control
Sliced items are portioned by count and by the weight. If portioning is by the
count, you must take care, before the preparation, to slice to the proper thickness.
Session Objectives
At the end of the session, you will be able to:
In this lesson, you will learn the different equipment needed in setting up the
ideal sandwich station depending on the menu and the size of the operation.
Types of Equipment
1. Storage equipment
. Hand tool - These are basic requirements for sandwich making and are often the
only tools necessary.
Tong
Spreaders
Spatulas
Portion scale
Measuring Spoons
WORKSTATION LAYOUT
Session Objectives
At the end of the session, you will be able to:
Identify the basic equipment and ingredients needed in sandwich making
Properly setup the appropriate workstation depending on the kitchen
Introduction
The way you set up your station depends on the types of sandwiches you will be
preparing in the menu and the amount of space you have in your kitchen.
Place the cutting board in the middle of the table, exactly in front of you. This is
where you will be assembling and cutting the sandwiches.
When making sandwiches make sure that you place the ingredients at arm’s
length around the cutting board. Arrange the ingredients in a way that you can use
both your hands independently to pick them up. The ingredients should be placed in
the order you will need them. Placing the first ingredient you will use at one end and
the last at the other.
The same goes with the equipment you will use. Make sure that you keep utensils
that you regularly use, like spreaders and knives, close to you while equipments like
sandwich press at the far end of the table.
In this lesson, you will learn what a sandwich is and different types of sandwiches
available today. You will be able to recognize the importance of sandwich in food
preparation and the food industry in general.
Preparing the Sandwiches
The sandwich is a favourite and convenient lunchtime food. It is quickly made and
served and adaptable to so many variations that it satisfies nearly every taste and
nutrition requirement.
Sandwiches can vary in ingredients and built depending on the region it was
made from. What unifies the concept of the sandwich in all instances is a tasty filling
served on or in bread or a similar wrapper.
There are several types of sandwiches, namely: hot and cold sandwiches and
finger and tea sandwiches.
Hot sandwiches may feature a hot or grilled filling. In some cases, a hot filling is
mounted on the bread and the sandwich is topped with a hot sauce.
In this lesson, you will study the different sandwich elements used in making and
preparing sandwiches. In order to produce high-quality sandwiches, it is important to
understand how basic filling, cutting, and holding techniques contribute to the overall
quality of sandwiches.
Breads
In a sandwich, the bread serves as an edible casing for the food inside. Good-
quality breads provide variety, texture, flavour, and eye appeal to sandwiches, as well as
providing bulk and nutrients.
Pullman or sandwich loaves - These are long, rectangular loaves that provide
squared slices of specified thickness, from ¾ to 5/inch thick.
Peasant style breads - Peasant bread can refer to a variety of breads, most
often European in origin, that make use of whole wheat flour, often rye flour and
sometimes other coarsely ground grains to produce a very hearty bread.
Wrappers - A wrap is a type of sandwich made with a soft flatbread rolled around
a filling. The usual flatbreads are wheat-flour tortillas, lavash, or pita; the filling usually
consists of cold sliced meat, poultry, or fish
Spreads
A spread is used in making sandwiches to flavour and add moist mouth feel to the
sandwich. It also slows down the moisture migration from filling to bread or prevents the
bread from being soggy.
Varieties of spread:
Butter
It should be soft enough to spread easily without tearing the bread. You can
soften it by whipping in a mixer or simply letting it stand in room temperature for
half an hour.
Mayonnaise
It is often preferred to butter as a spread because it contributes more
flavour.
It does not protect the bread from moisture as well as butter does.
Spreadable cheeses
Nut butters
Fillings
Meat and Poultry - Most meats are precooked, though some are cooked to order.
You should avoid slicing farther ahead than necessary to avoid drying out the sliced
meats and therefore lose its flavour.
Beef
Pork products
Poultry
Sausage products
Fish and Shellfish - Most seafood fillings for sandwiches are highly perishable
and should be kept well chilled at all times.
Tuna
Sardines
Smoked salmon
Shrimp
Anchovies
Cheese
Cheddar type
Swiss types
Provolone
Cream cheese
Processed cheese
Cheese spreads
Mayonnaise-based salads
Tuna salad
Egg salad
Ham salad
Vegetable items
Lettuce
Tomato
Onion
Miscellaneous
Peanut butter
Jelly
Hard-cooked egg
Fruits, fresh or dried
Garnishes
When sandwiches are plated, a variety of side garnishes may also be included:
BASIC TECHNIQUES
Session Objectives
At the end of the session, you will be able to:
When cooking in a commercial kitchen, make sure that you use the required
spread of the kitchen.
In making large quantities of sandwiches, you can spread out the slices on the food
preparation surface and apply the spread using a palette knife.
It adds flavor to the sandwiches an also prevents the bread from being soggy when
it contains ingredients that are full of moisture.
Using a spatula spread the filling or “spread” in one direction until all surface
of the bread is covered.
Basic Technique: Layering
You should make sure that the same types of sandwiches are layered the same
way every time.
You should only use the designated amount of fillings and make sure that the
filling remains within the sandwich.
The cheese and deli-meat should go next to the bread to stop the juicy
vegetables in making the bread soggy.
Basic Technique: Piping
Piping is the application of spread of some form into the loaded sandwich. The
piped sauce or condiment becomes part of the overall appeal of the sandwich.
You can use a piping bag to control the amount of sauce/ spread and to
make sure that not too much is put in.
This technique allows the spread to be even across the loaded ingredients.
Do not forget that you should do the piping process after all the ingredients
have been loaded.
Basic Technique: Moulding
Moulding refers to the process of cutting and the method of cutting the sandwiches
into different shapes and sizes. It is usually used in ’wrap’ sandwiches
For tea sandwiches, you can use a knife to cut the sandwich into smaller
pieces or use a cookie cutter to produce different shapes.
For wraps, make sure that the filling is enough that the sandwich can be
easily molded into shape.
Basic Technique: Cutting
Cutting is the process of cutting the prepared sandwiches like cutting the crust off
for some sandwiches for presentation purposes.
Normally sandwiches are cut into fingers, halves and quarters. For halves and
quarters, the shape accepted is triangle but people may request square or rectangular
shapes.
It is important that you are precise when it comes to cutting sandwiches. Poor
cutting may ruin the appeal of a supposedly attractive sandwich. Make sure that you
cut the sandwiches all the way through and it is all of the same size.
Two-point sandwich is one that has been cut diagonally into two triangles
Four-point sandwich is one that has been cut diagonally into four triangles
TYPES OF SANDWICHES
Session Objectives
At the end of the session, you will be able to:
In this lesson, you will learn the different types of sandwiches, their components,
and the proper way of preparing these sandwiches.
It consists of hot fillings, usually meats, between two slices of bread or two halves
of a roll. They may also contain items that are not hot, such as a slice of tomato or raw
onion on a hamburger.
Example:
Procedure:
Example:
California Burger
Ingredients:
Procedure:
These are also called toasted sandwiches, simple sandwiches that are buttered
on the outside and browned on the griddle or in a hot oven.
Example:
Ingredients:
Procedure:
1. Butter the slices of white bread.
2. Place the slice of cheese between the slices of bread, buttered side out.
3. Place on a preheated griddle.
4. Grill until golden brown on both sides and the cheese starts to melt.
5. Remove the sandwich from the griddle. Cut in half diagonally and serve
immediately.
Deep-fried Sandwiches
These are made by dipping sandwiches in a beaten egg and, sometimes, in bread
crumbs and then deep fried. This type of sandwich is usually cooked on a griddle or in a
hot oven instead, as deep frying can be greasy.
Example:
These are made with two slices of bread halves of a roll, a spread, and a filling.
They are called simple sandwiches not because they are easy to make but because they
are made with only two slices of bread.
Example:
Submarine Sandwich
Ingredients:
1 submarine roll
2 Tbsp (30 ml) mayonnaise
30 g salami, cut in thin slices
30 g ham, cut in thin slices
30 g bologna, cut in thin slices
30 g cheese, cut in thin slices
2 tomato slices
2 onion slices, very thin
3 green pepper rings
Procedure:
1. Split the roll horizontally.
2. Spread the roll with mayonnaise.
3. Place the slices of ham on the bottom half of the roll followed by the salami,
bologna and cheese arranging them in layers. If the slices of meat are too wide to fit,
fold them in half.
4. Arrange the tomato, onion, and pepper slices on top of the meat and cheese.
5. Place the other half of the roll on top. Leave it whole or cut it in half for service.
Multidecker Sandwiches
These are made with more than two slices of bread (or rolls split into more than
two pieces) and with several ingredients in the filling.
Example:
Club sandwich
Ingredients:
Procedure:
1. In a pan, cook the bacon until crisp.
2. Place the 3 slices of bread on a clean surface. Spread the top with mayonnaise.
3. On the first slice, place one lettuce, then 2 slices of tomato, then 3 strips of bacon.
4. Place the second slice of bread on top, spread side down.
5. Spread top with mayonnaise.
6. On top of this, place the turkey, then the other lettuce leaf.
7. Top with the third slice of bread, spread side down.
8. Place the frilled picks on all 4 sides of the sandwich.
9. Cut the crusts of the sandwich off.
10. Cut the sandwich from corner to corner into 4 triangles. Each triangle will have a
pick through the center to hold it together.
11. Place on a plate with the points up. The center of the plate may be filled with
potato chip as side dish.
Open-faced Cold Sandwiches
These are made with a single slice of bread, like canapés, which is what they are.
Like canapés, the filling or topping should be attractively arranged and garnished.
Ingredients:
1 hotdog roll
1 lettuce leaf
1 piece bologna, sliced
1 piece cheese, sliced
5 pieces tomato, small
1 Tbsp mayonnaise
1 Tbsp butter
Procedure:
1. Cut the hotdog roll lengthwise
2. Spread butter on the bottom part of the roll
3. Place the lettuce leaf and slice of tomato on top of the bottom part of the roll.
4. Spread the mayonnaise on the other half of the roll.
5. Add bologna and cheese slices.
6. Serve the sandwich open faced on a clean plate.
Tea Sandwiches
These are small, fancy sandwiches generally made from light, delicate ingredients
and bread that has been trimmed of crusts. They are often cut into fancy shapes. Fillings
and spreads can be the same as those for canapés.
Ingredients:
Procedure:
1. In a bowl, mix together the mashed potato, diced eggs and mayonnaise.
2. Season with salt and pepper.
3. Spread the mixture on one slice of wheat bread them top with the other.
4. Cut off the crust then cut the sandwich at the center to produce four square slices.
5. Garnish then serve.
Wrap Sandwiches
These are sandwiches in which the fillings are wrapped, like a Mexican burrito, in
a large flour tortilla or similar flat bread. They are served whole or cut in half, if large.
Ingredients:
1 tortilla wrap
1 sliced ham
2 Tbsp cream cheese
2 tsp chives
Cucumber , batunette
Procedure:
1. Mix together the cream cheese and chives for the spread.
2. Spread the cream cheese and chives mixture onto the tortilla wrap. Add the ham
and the cucumber.
3. Roll the tortilla wrap.
4. Cut the wrap in half diagonally then serve.
PRESENTATION STYLE
Session Objectives
At the end of the session, you will be able to:
In this lesson, you will trained to perform the different presentation styles
appropriate to the sandwich being served and use the proper cutting procedures to
enhance the appeal of the sandwich.
Presentation Styles
In presenting sandwiches, you should make sure that your sandwich is appealing
visually up to the taste. Customers eat with their eyes first so it is important that the
sandwiches look tempting, attractive, and delicious.
A. Flowers
E. Carrot curl
F. Fruits
You can try serving condiments as garnishes. You can offer a range of
condiments (salt, pepper, mustard, limited number of sauces) when presenting a
large quantity of sandwiches.
For sandwiches like hamburgers and other uncut sandwiches, you can present
them open faced to display the attractive ingredients.
Cutting the Sandwich
You should take the time to cut sandwiches in an exact and uniform fashion so
they will look their best when set in rows on platters or arranged on plates.
It also makes the sandwich easier to handle and eat. This is usually
accomplished by simply cutting the sandwich in half or, if it is very large or thick, into
thirds and quarters.
Finger and tea sandwiches These types of sandwiches are cut into special
shapes. It is best that you cut tea sandwiches as close to service to possible.
If needed to be prepared on time, you can hold them for a few hours before
serving but try covering it with damp cloths or placing it in airtight containers to
retain the freshness.
Straight-edged shapes - These cut of sandwiches gives the best yield with the
lowest food cost since only a small fraction would be removed from the actual
sandwich.
You can use a sandwich or bread knife in cutting the sandwich into squares,
rectangles, diamonds, or triangles.
Round shapes - These shapes produce lower yield compared to the straight-
edged sandwiches making them more expensive to prepare.
You will need to use cutters to cut rounds, ovals, and other special shapes.
Proper storage of sandwiches and its elements helps in prolonging its shelf life.
Storage procedures and proper storage conditions vary depending on the contents of the
sandwich and also the composition of the different elements used in preparing
sandwiches.
Bread
Order bread daily. Use leftover bread from the previous day for toasted
sandwiches.
Keep bread in dry store conditions (approximately 18 oC). Under refrigeration, the
staling of bread speeds up. In a warm kitchen, the bread loses moisture.
Store soft breads, such as sandwich loaves and hamburger roles, in moisture-proof
wrapping. This prevents drying through moisture loss and absorption of unwanted
odours.oC.
Don’t warp hard-crusted breads or rolls as this causes the crust to soften.
If storing bread for longer than a day, cover well and place in freezer at -18 oC.
Always keep frozen bread wrapped when thawing.oC.
Refrigerate at 1 to 3 oC.
Keep humidity at around 85%.
Store all meat and poultry on trays and warp in plastic wrap.
Never store raw and cooked meat on the same tray.
Seafood
When stored correctly, you can keep seafood for up to five to six days.
Frozen Goods
Store frozen goods in the freezer at -18 oC or below.
Wrap and store food in sealed containers to prevent damage and freezer burn.
Proper Storage Conditions
Food Packaging
Ideally all sandwiches would be made to order, that is not always the case.
Sandwiches are often required in large quantities, to be served at the same time. It is
important that you learn proper food packaging for your sandwiches to prolong its shelf
life.
Labeling