TECHNOLOGY AND LIVELIHOOD EDUCATION

3RD PRELIM EXAMINATION REVIEWER

SAMPLES OF SANDWICH PRESENTATION
PRESENT A VARIETY OF SANDWICHES Cafe food Presentation Sandwich Basket

PORTION AND CONTROL SANDWICHES AND ITS

INGREDIENTS

 Portion Control
is necessary to proportionate the weight, scoop,
and slice of food, items, like ham and roasted
beef. Pressed Italian Picnic
Other ingredients can be portion control, by
slicing the meat thinly and correctly. You will
need a good meat slicer and your meat
 Scoop
Make sure it does not exceed the scoop edges.
 Sliced Items
Are portioned by count and weight. If
portioning is by count, take care to slice to Tea Party Sandwich
the proper thickness. Surprise Door Sandwich Sandwich Face Idea

CREATIVE SANDWICH DECORATION

It should be attractively served on a plate for

individual serving or on platters for multiple servings.
The plate or platters can be decorated with
suitable ingredients to enhance the overall Mini Grilled Cheese Sandwich Tomato Soup Shooters
presentation.
 Attractive presentation makes a garnish tray
more appealing so you should learn the
techniques for creating a balanced, colorful
and appetizing buffet arrangement.
 Spread leaf lettuce on a tray, decorate the
tray edges with the top curly part of the leaves Insane ice cream sandwich
the base of the leaves point toward the center
of the tray.This creates a decorative bed for
the sandwiches and garnishes.
 Spear the center of each sandwiches with a
long toothpick if the sandwiches or slices of
submarine sandwiches.
 Arrange the sandwiches by the filling, with the
Gourmet Sandwich Presentation
contents exposed to make sandwich selection
more obvious.
 Sanwich quarters should be arranged with cut
edges of the sandwich pointing up at the
viewer.
 Arrange finger sandwiches in a spiral, or setting
up the sandwiches in rows in the tray, with a
row of garnishes between each row of
sandwiches. STORING SANDWICHES
 Place vegetarian sandwiches on a separate Storing sandwiches is one of the most important
tray from sandwiches made with meat. activities after preparation wherein they are to be
 Plate pinwheel sandwiches in a circular design kept properly to avoid spoilage.
on a platter with the pin wheel filling facing Remember the basic formula 4-40-140 which
upward to show off the colors of the means perishable foods should spend no more
ingredients. than 4 hours at a temperature between 40 and
140F.
PROPER STORAGE FOR SANDWICHES

 Some sandwich ingredients and fillings should

be cooked, covered in a separate airtight
containers, refrigerated until ready to use.
 Keep bread tightly wrapped and in moisture
proof wrapping.
TECHNOLOGY AND LIVELIHOOD EDUCATION
3RD PRELIM EXAMINATION REVIEWER
 If bread must be kept more than one day, it
may be frozen thaw, without unwrapping.
 Wrap sandwiches with wax paper, paper
napkins plastic wraps or aluminum foil to keep
them in good condition.
 To keep a number of unwrapped sandwiches
just place a damp towel in a shallow pan and
cover with wax paper.
 Refrigerate sandwiches for as long as possible.
 All sandwiches should be stored at
recommended chill temperatures 0.5 C, soon
after packing.
 Packaging must be clearly labeled with the
product description, use by date and storage
equipment.

STORING TECHNIQUES
1
1. Wrapping - to draw, fold in order to cover.
2. Packaging Material - used package sandwich
3. Cold Storage - the process of preserving
perishable food on a large scale by means of
refrigeration.
4. Chilling - to refrigerate or to reduce the
temperature of food.
5. Freezing - application of low temperature that
changes the state of water in the food from liquid
to solid ice.
6. Refrigeration - to keep cold or cool.