PREPARE AND PRESENT SANDWICHES

Answer 1:- (a)

Bread Type Quantity ( slices )

Wholegrain 1

Wholegrain 1

Doughy 2

Wholegrain rye bread 2

Italian yeast bread 1

Wholemeal bread 2

(b)

Ingredients quantity

Chicken 100 g

Bacon I rasher/serve

Ham 60g/serve

Turkey 80/serve

Roast lamb 60g

Swiss cheese 40g

Smoked Salmon 60/6 serve

 Feta cheese 40g/serve

Pulled lamb 40g/serve

Brie 40g/serve

Answer:- 2 Requirements when selecting or collecting ingredients for food preparation

are : 1.The basic ingredients should be prepared and kept refrigerated during service.

2.  All sauces and fillings for the production must be properly handled.

3. Ingredients delivered to a food premises should be inspected.

Answer 3.

Sandwich Type Bread Type Fillings/toppings/garnish

a. Conventional sandwich White &brown bread Ham , curried egg

b. Submarine sandwich’ Italian/French bread Onion, lettuce, salami

c. Finger sandwich White bread Ham, brie

d. Open sandwich Sourdough bread Red onion, avocado, chicken

Answer:- 4 Pinwheel sandwiches are small sandwiches that are curled up into a roll.

Depending on the topping used, pinwheel sandwiches are very versatile; they're great for

afternoon tea and elegant enough for cocktail parties.

1.Make thin bread slices.

2. Cut crusts off of bread slices.

3. Flatten the bread with a rolling pin.

4. Moisten the bread with butter.

5. Layer your bread with a spread.

6. Add wafer-thin ingredients on top of the bread.

7. Roll up the bread like a burrito.

8. Roll into plastic wrap.

9. Refrigerate for half an hour.

Suitable fillings:

1. Chicken with nut free pesto

2. Hummus & antipasto vegetables.

3. Ham sundried tomato & reduced fat cream cheese.

4. Smoked salmon with lemon, dill, capers & reduced fat cream cheese.

Answer:- 5 Ingredients:1. 12 slices white bread.

2. 3/4 cup mayonnaise.

3. 8 romaine lettuce leaves.

4.16 slices vine-ripened tomatoes.

5. Kosher salt and freshly ground black pepper.

6. 16 slices crispy cooked bacon.

7. 16 ounces sliced roasted turkey.

8. 16 frill picks, or plastic cocktail swords.

Preparation:
1.Toast 2-3 slices of white sandwich bread.

2. Fry 2-3 slices of bacon until crisp.

3. Add mayonnaise to one slice of bread.

4. Add sliced chicken or turkey, tomato, and lettuce.

5. Add another slice of bread and mayo.

6. Add the bacon.

7. Add another layer of chicken or turkey, tomato, and lettuce.

8. Top the sandwich with the final piece of toast.

9. Cut the sandwich along both diagonals.

10. Secure each section with a toothpick.

11. Serve with chips or fries in the middle of the plate.

Answer:- 6

Equipment Example for a sandwich

a) Slicing machine Club sandwich

b) Bread knife Finger sandwich

c) sandwich spatula Pinwheel sandwich

d) grater and shredder Warm or hot sandwich

Points of care for WHS are:1. When carrying knives always keep the point down to the

ground never in front of you.

2. Always check equipment before leaving at nights. Make sure the stove, the grill and

whatever else is there is turned off.

3. Test and tag your equipment regularly or at least do a visual inspection.

Answer:- 7

Main ingredients Suitable sauce

Turkey Cranberry sauce

Smoked salmon Sour cream – caper sauce

Roast beef medium rare Red wine sauce

Roast lamb (served cold ) Rosemary and onion sauce

Answer:- 8 1. Name or description.

2. Declaration (if relevant) that the sandwich or ingredients have been irradiated and/or

contain genetically modified material.

3. An indication of any of the 14 specified allergens that the sandwich may contain, or a

notice stating that this information is available on request.

Wrapping or storage

1.Food handlers should receive proper training to enable them to prepare sandwiches

properly and prevent contamination of sandwiches.

2. Frozen ingredients should be thawed in a refrigerator at 4oC or below or under cool and

running municipal water. Thawed ingredients should be used as quickly as possible and

should not be held at room temperature for more than 2 hours.

3. All raw ready-to-eat vegetables should be washed thoroughly and, as far as possible, in a

sink exclusive for this use.

4. Ingredients (e.g. eggs, chicken, beef) which require cooking or reheating must be

thoroughly cooked or reheated.

5. All sauces and fillings for the production of sandwiches must be properly handled,

especially mayonnaise or sauces containing mayonnaise and canned fish meat. Once the

package is opened, it should be stored under refrigeration and consumed as soon as possible.

Answer:- 9

Utensils , aide How will you use this

Round spatula Used to apply food spreads over bread slices

Scissor Cut sandwiches in different shapes

Cookies cutters For cutting out the tinier breads for tea

sandwiches

Grater and Shredder For grating cheese and meat and other ingredients

allow flavours to mix

Butter knife Used to spreads butter and cheese on breads

Lettuce knife Designed to slice lettuce without causing the

edges to turn broken

Answer:-10. Plan the amount of prepared sandwiches to cover the key trading period and

then make them to order as demand slows down . This will ensure the best appearance, taste,

colour and quality. Have sufficient prepared ingredients but do not over – prepare and use the
leftover toppings the following day. Do not have a lots of flavours that will cover up any

other ingredients.

Answer 11 . Hygiene aspects to be considered to meet food safety standards are :

1.Keep work clean and tidy.

2. Keep utensils separate from each other to avoid cross contamination.

3. Clean and sanitize equipments in between.

4. Make sure the dress and the gloves used is clean.

5. Change the cutting boards between different tasks.

6. Surfaces that come in contact should be sanitized regularly; every equipment should be

closed properly after the end of a shift

Answer 12 Cleaning and sanitation:

1. Keep work clean and tidy.

2. Keep utensils separate from each other to avoid cross contamination.

3. Clean and sanitize equipments in between.

4. Make sure the dress and the gloves used is clean.

5. Change the cutting boards between different tasks.

6. Surfaces that come in contact should be sanitized regularly.

Storage of re-useable by-products:

1.Definition of ‘best before’ and ‘use by’ date marking .

2. Storage information is always included on the packaging and should be followed.

3. Packaging that is badly dented, swollen or split should not be purchased .

4. Food showing signs of deterioration should not be purchased.

5. Products with a shelf life of two years or longer are not required to be date marked.

PREPARE AND PRESENT SANDWICHES

Checkpoint 1

Answer 1:- Following are the methods used to determine the preparation requirement for

sandwiches in an establishment at the start of a shift

1. Selecting Ingredients

2. Selecting Equipments

3. Assembling and Preparing Ingredients

4. Sandwich Preparation

Answer 2:- Common procedures for selecting commodities are-

1. Menu Offerings

2. Customer Request/Preferences
1. Preparation of the mise en place is based on:

2. On the basis of historical data expected services

3. Special bookings like morning or afternoon tea orders

4. Weather conditions of specific area also influence the number of customers

5. Other orders like function orders or external catering needs

Answer 3:- 1. Ingredients like salads, toppings, ham, cheese, beef or preparing spreads

should be fresh and free from spoilage and contamination.

2. Types of bread that are used should be properly stored according to its type.

3. Each ingredient should be looked for foul smells, moulds and discoloration.

4. Dents on the cans of the food should be checked properly because it indicates that food

inside it is not safe.

5. Each ingredient is stored according to its temperature conditions, humidity etc.

Answer 4:- Safety - The use of bread knife is safe, prevents excess squashing, and enhances

presentation. The use of palette knife is safe when compared to filleting knife.

Appropriateness- For small batches of cheese mixture whisk is used, while for bulk

production mixer can be used.

Ease of use- Knife is used for cutting small amounts of vegetables and mandolin or

kitchenaid for larger amounts.

Reducing wastage- The use of boning knife when compared to utility knife will decrease the

wastage.
Answer 5:- 1. Check the cleanliness of the equipment to prevent the contamination.

2. The equipment should be assembled correctly.

3. Faulted and malfunctioned equipments should be repaired or removed from the operations.

4. Proper training needed for correctly operating the equipment to prevent the injury and

deaths.

5. Proper instructions sheets for the use of the equipment should be there.

Answer 6:- Slicing Machine- It slices thin pieces of meat from larger cuts like hams,

silversides and salamis.

Bread knife- it cuts the harder items from the inside of the sandwiches like tomatoes easily

with its serrated edges without applying much pressure.

Sandwich Guard- This is used to balance the bread knife properly so that it cuts the

sandwich properly without harming its shape, without applying much pressure on it. This also

reduces the WHS issues.

Palette knife- It is used to apply spreads or soft toppings easily.

Trays- It is used for the layering and stacking of buttered sandwiches. It is also used for

storing prepared sandwiches.

Sandwich Containers- It helps in the hygienic storage, for proper shape and easy transport

of the sandwiches.

Toaster/grill- A grill is used for toasting sandwich from both sides. This toast the buttered

sandwich from outside and heat deep inside through it.

Checkpoint 2
Answer 1:- Hygiene Aspects-

1. Food safety is always a key concern.

2. Maintain the cleanliness of the workstation, equipments used, and food materials and

cleanliness of the chef dress, proper gloves sanitation after money handling etc.

3. Food needs to keep out of danger.

4. Avoid cross-contamination.

5. Packaging of food should be proper with proper labeling.

6. Proper following of the mise en place rules and food handling principles.

Temperature Zone-

Ingredients can be kept in cold temperature below 5◦C. If the air is dry sandwich can dry out

quickly. To prevent this use proper temperature conditions in the display cabinets to prevent

contamination also. In high humidity conditions, sandwiches become soft. To prevent all

these problems proper temperature conditions should be given to different types of the

sandwiches according to their need.

Answer:-2 Services issues and common problems during preparation and service of

sandwiches.

Issues can be misunderstanding, incorrect dockets, a customer not sure sure what they want, a

change of an order, special diets and human error.

Some examples for problems are given below

Problem1. If a customer demands for ham and cheese but the chef provide customer with the

base spread with mustard. The customer complains that the order is not the same he ordered.

The chef needs to prepare again the sandwich.

Problem2. The chef mentioned ham cheese and mustard in the menu. But a new customer

complains they don’t like the mustard.

Solution- Chef can tell the customer that it is written in the menu it cannot be changed.

Or

Chef can exchange the sandwich with new one or prepare a different type.

Problems can be avoided if

Menu is properly understood able to customer, always satisfy your customer because they

pay wages.

Answer:-3 Pinwheel sandwich-It is made from a whole loaf of bread with the crusts

removed and the bread is sliced lengthways.

Procedure- The sliced bread is spread with a soft style of filling such as cream cheese etc.

ham salmon or canned fish can be used for extra color and texture. Bread is tightly rolled up

and wrapped with plastic wrap to prevent drying and for maintaining its shape, and then

placed in refrigerator for setting it down, after that it can be sliced.

Answer:-4 Cocktail Sandwich- it is similar to tea/finger sandwich with basic topping. They

had circle of butter put around the edges. They are cut into smaller pieces and in number of

shapes so that a customer can take it with the help of toothpick. The toppings should be well

secured and compact that it should not fall on the customer.

Answer:-5 Procedure for Checkerboard Sandwich- It is made with layers of white bread

and brown bread spread with soft fillings like flavored cream cheeses or farces and cut into

2cm squares. Both breads are than placed layer wise (first white then brown) to create

checkerboard pattern. Different arrangements can be made with this.

Answer:-6 Danish Sandwich- It is type of open sandwich. These are used for buffets and

boardroom lunches with multitude of toppings and garnishing options. The base of sandwich

can be white bread or pumpernickel depending on the time of the day. These are served with

seafood and home products such as ham and small goods.

Checkpoint 3

Answer:-1 Club Sandwich- It is a type of warm sandwich. It is a triple layer sandwich

consisting of chicken, lettuce, tomato and becon. Mayonnaise is used as a spread for the toast

and served with chips on the side.

Bookmaker Sandwich- It is a traditional kind of sandwich in which hot steak is placed

between two slices of hot toast. English mustard is used is used as spread, then pressed and

served cold.

Steak Sandwich- in this sandwich toasted baguette slices filled onions and grilled small, thin

steak. It is served with chips and salad or garnish.

Answer:-2 Following are the examples of the equipments which are used to prepare hot

varities of sandwiches

1. Sandwich maker/Grill

2. Salamanders

3. Bread toaster
4. Microwave ovens

Answer:- 3 Examples of Ethnic Sandwiches:- French Croque Monsieur, Italian Panini,

Malaysian Roti John, Turkish pita, American sub, or reuben sandwich, Vietnamese Banh ml,

Bookmarker sandwich etc.

Answer:- 4 Breads used for making sandwiches: 1.White Bread

2. Wholemeal Bread

3. Multigrain Bread

4. Sourdough Bread

5. Pumpernickle Bread

6. Focaccia

7. Organic Bread

8. French Stick/Bauette

9. Rye Bread

10. Bruschetta

Answer:- 5 Role of Spreads:- Spreads provide moisture, additional flavours, and keep the

topping at place.

Examples:- Butter, Hummus, Baba ghanoush, Pate, Tapenade, Taramosalata, Dips etc.

Checklist 4
Answer:-1 Portion Control:- It is important because even serving are is must customers, it

also control the cost of the food. In the menu, each sandwich should have recipe card to

ensure consistency and profit.

Workflow:- In the large production, butter all breads , prepare toppings, then lay the

buttered half sliced breads up side, do the even toppings and cover it with remaining bread.

Cut into portions and pack it.

Presentation of sandwiches:- For the enticement of the customers, the sandwiches should be

presented, packaged and displayed appropriately. In the display cabin, the sandwich should

be positioned properly, So that customers can see the fillings of the sandwich.

Answer:-2 Environmental aspects considered during service ware

1. Environmental conditions should be considered when purchasing service ware and

packaging materials.

2. Pollution impact

3. Throughout the life cycle of the product, always examine the environmental impacts.

4. Different products and base purchasing decisions, should be compared for the

environmental impacts.

5. Consider weight, renewable resources and avoid products with bleached components.

Answer:-3 Presentation styles and Packaging for different type of sandwiches

Sandwich Types Presentation Styles

Submarine Sandwich In pre-packing, cut the bread half

lengthways, topping, covered top with bread.

 Finger Sandwich Remove crusts, the sandwich is cut into

quarters and strips, Served with tea.

Pinwheel and rolled sandwiches Served plated or with tea.
Cocktail, ribbon or checkerboard sandwich Served plated or with tea or high quality

sandwich selection.
Open Sandwiches Plated and garnished, served on platters for

buffet style, pre-plated wrapped with cling

film
Warm or hot sandwiches Garnishing, for plate services, paper bags for

takeaway.

Answer:-4

Roast Beef sandwiches:- Remoulade Sauce or hot English mustard.

Turkey Sandwiches:- Cranberry Sauce

Smoked Salmon Sandwich:- Capers, onions and horseradish.

Answer:-5 Oxidation and contamination can be controlled through correct packaging. To

prevent sogginess of the bread be careful in advance and use correct containers as moist

filling or topping will soak into bread and make it soggy.

Answer:-6 Labeling:- it is important and the product should not be stored beyond its shelf

life. Describe the type of sandwich, its filling, its date of manufacturing and expiry date on

the label. Ensure that labeling is following FIFO principles.

Storage:- It requires the separation of the (1) cooked and uncooked food

(2) Washed and Unwashed Food items

(3) Different types of fishes like fresh or salt water

The temperature conditions should be like (1) Low humidity

(2) Freely circulating air

(3) Proper temperature conditions given to each

thing

(4) Take care of environmental conditions

Answer:-7 1. Keep food types separate to avoid cross-contamination.

2. Have sufficient prepared Ingredients (but don not over-prepare)

3. Go through the volume of work

4. Use appropriate containers, small takeaway containers, vacuum packaging, and plastic

wrap help in reduction of the wastage.

5. Always use the fresh ingredients properly and does even topping on each sandwich during

workflow this will take care of your stock to reduce leftovers and decrease the chances of

early lose of ingredients.

Answer:- 8 1. Keep work clean and tidy.

2. Keep utensils separate from each other to avoid cross contamination.

3. Clean and sanitize equipments in between.

4. Make sure the dress and the gloves used is clean.

5. Change the cutting boards between different tasks.

6. Surfaces that come in contact should be sanitized regularly; every equipment should be

closed properly after the end of a shift.