Portion Control of Sandwich and its Ingredients

 Portion control maintains an accurate food cost as based on the standard portion size. If
the portions are not consistent, the actual cost of making the sandwich is also not
consistent.
 Proper portion control ensures that diners get satisfaction when they eat the sandwich.
 If portioning by count during preparation, slice to proper thickness.
1. All items for sandwich should be portioned before the service.
2. Meats should be sliced and portioned by weight.
3. The portion ingredients must be individually placed in small baggies or placed in small
piles separated by individual squares of waxed paper and stacked or layered in a storage
container.
4. Cheese served by the slice should be sliced to an exact thickness to ensure a consistent
portion.
5. Garnishes such as lettuce leaves should be separated from the heat. Tomatoes should be
sliced uniformly and positioned by count.
 To produce consistent portions of the ingredients for sandwich making, portioning
equipment such as scales and portion control scoops are used.

Creative Sandwich Preparation and Presentation

 Sandwiches are appealing and appetizing because they were creatively prepared and
presented.
1. Balance - it is achieved in flavor, texture and color. The fillings should go with the
kind of bread to be used. Spreads and condiments should not be too much to prevent
the bread to become soggy. Combine ingredients that complement flavor and texture.
2. Height - add fillings and vegetables for the height of the sandwich. Lettuce is laid on
the slice of read after the spread. On top of the green, meat filling is added, and
topped with shredded carrots and cabbage and thinly sliced tomatoes in rounds.
Example, multi-decker sandwich.
3. Texture – refers to the softness, tenderness, smoothness and crunchiness of the
ingredients in preparing sandwiches as perceived in the mouth. The filling must be
tender and easy to eat. Meat should be deboned. The vegetable garnish improves the
mouth feel of the sandwich, therefore it should be a bit crunchy when bitten.
4. Flavor – plain butter, compound butter, and mayonnaise so not add moisture and
richness but also flavor to the sandwich. Filling is the main body of the sandwich and
contains different nutrients and should have predominant flavor or pleasant flavor that
people are looking for. There must be complexity of flavor in the use of fillings.
5. Color – it makes beauty and can entice diner`s to eat. The fillings should harmonize
the color to add up attractive and pleasing eye appeal.

Preparing Sandwiches
- Preparing sandwich is exciting and amazing. It is one of the skills required in a
modern food industry. It requires great deal of hand work, especially if the
sandwich to be prepared is a multi-decker or having several ingredients.

1. Choose the bread

 - Sliced bread is the most common bread used in preparing sandwiches. In some
instances, loaf bread and buns which are small round or oval are common with
hamburgers. For wrap sandwiches, flat bread is used.

2. Choose the condiments

- Condiments make the bread moist. They add flavor and texture to the food.
Condiments should be spread as close to the edge of the bread. Butter,
mayonnaise, mustard, ketchup, pesto, barbeque sauce and hollandaise sauce are
common condiments used in sandwich.
3. Choose the filling
- What is inside the sandwich determines which meal it is appropriate?
- Filling may be of the following:
a. Meat like sausages patties, deli meat, loose meat (ground meat I sauce) or chicken
breast.
b. Vegetables like salad leaves, sliced tomatoes, sliced onions, and stir-fried
vegetables.
c. Cheese which is sliced for use. Some crumbled. Good sandwich cheeses include
Swiss and cheddar.
d. Other food items like egg salad fried eggs, peanut butter, jelly, marmite, and
nutella.
4. Assemble the sandwich
- Layer the ingredients between the two pieces of bread.
5. Cook the sandwich
- Hot sandwiches are served during breakfast and dinner.
- Here are some ways on how to heat or cook the sandwich:
1. Never use microwave. This will make the sandwich soggy.
2. Use a frying pan or griddle. Cover the bread that will be touching the pan with
butter or mayonnaise and cook the sandwich over low heat until the cheese
melts. Don`t forget to flip it.
3. Use a broiler. Put a sandwich on and place it under the pre-heated broiler for
about 5 minutes.

Tips to remember in making sandwiches:

1. Keep slices of bread together in pair when cutting to have them fit together.
2. Have butter, margarine or spread kept in room temperature to avoid tearing of bread
when spreading. Cream butter if necessary or soften it. Spread very thinly on slices.
3. Fillings maybe simple or more expensive. Simple fillings are egg, cheese and tuna, while
luncheon meat, corned beef and sausage are expensive fillings.
4. Bread maybe multi-layered with one or more types of filling as in multi-decker sandwich.
5. Valued colors of bread combined together and sliced into different shapes to make
interesting designs for the sandwich.
6. Apply the spread evenly to prevent sogginess.
7. Vary serving sandwiches by using different kinds of bread and fillings. Cut them into
different shapes.
8. Choose garnishes that enhance the flavor of the filling to make sandwiches taste as good
as they look.
 9. Spread for canapés must be savory and stimulating to the appetite.
10. For rolled sandwich, choose a filling that will hold the sandwich together.
11. The beauty of fancy sandwich depends on the contrast between the filling and the bread.

VOCABULARY
Accoutrement- refers to ketchup, mustard, salsa, guacamole, and sour cream, served as
condiments that go with
the meal.
Palate- sense of taste.
Sogginess – completely moist and usually soft.

Activity/ Real Talk Time

1. Portion control (ang pagbahin sa pagkaun arun dili mausik og magamit sa hustung
gidaghanun) is very important specially in terms of food for the family.
For you, how important it is specially in this COVID-19 pandemic time?
________________________________________________________________________
____________
________________________________________________________________________
____________
2. Where you able to make sandwich for the family? _________________
How was the experienced? Are you happy or sad about the experience?
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
_________________

Safe and Hygienic Practices in Storing Sandwiches

 Sandwiches contain ingredients which allow bacteria to grow. It is very important for
them to be prepared and stored under hygienic conditions. Preparing and storing the
sandwiches correctly will optimize their freshness and quality.
 The following guidelines in preparing and storing sandwiches will ensure the safety of
the sandwiches.

Bread Storage- use fresh bread to ensure its freshness.

1. Keep bread tightly wrapped and in moisture proof wrapping to prevent it from drying and
picking up odors.
2. French bread and other hard crust bread should be wrapped for this will cause the crust to
soften.
3. Store bread at room temperature and away from ovens or hot equipment. Do not
refrigerate. Refrigerated bread stales faster.
4. If bread is kept for more than a day, it may be frozen.

Storing Ingredients
1. In storing raw, cooked and ready fillings, place cooked ingredients above raw food items.
 2. Ingredients should be placed in a container, with lids, to be placed in the refrigerator or
frozen in order to prevent contamination.
3. Store ingredients, including sauces and fillings at safe temperature at 4 degrees or below.
4. Apply the first in first out (FIFO) principles in storing. Do not use food beyond its expiry
date on expected shelf life.
5. Keep only appropriate amount of sandwich fillings on preparation counter.

VOCABULARY
Contamination- an indication of having introduced to hazardous substance.

Storing the Prepared Sandwiches

1. Cover sandwiches prepared for later use. The suitable materials is plastic wrap, it helps
keep the sandwich fresh and protects against contamination.
2. Prepared sandwiches should not be kept for more than 24 hours for quality reason.
3. Place sandwiches above any raw foods such as meat, fresh chicken in the refrigerator, in
order to avoid cross contamination cause by blood or juice dropping onto sandwiches.
4. Store sandwiches at 8 degrees Celsius below. If sandwiches are not refrigerated, they
should be disposed after 4 hours or at the end of the service period.
5. Sandwiches are stored chilled at all times.

Activity/ Real Talk Time

1. Ask your parents/grandparents on what are effective food storing techniques for
sandwiches they did before which does not need refrigerator. Only the natural process or
technique/s. List it down. Use the table given.

Sandwiches 101 Natural Storing Technique Your assessment

(EFFECTIVE or NOT
EFFECTIVE with reason)

Bread

Spread

Fillings
(palaman)
Vegetables
Used

Whole
Sandwich

Left-over
sandwich