Name : Ana Amirul G- 12 Loopy

PORTION SANDWICH AND IT'S INGREDIENTS

PORTION CONTROL OF SANDWICH IT'S INGREDIENTS

> The practice of proper portioning or portion control in

Sandwich making improvement. it maintains an admtate

Food cost as based on standard portion size. if the portion

Are not consistent, the actual cost of making the sandwich

Is also not consistent.proper portion control ensure that diner

Get satisfaction sandwich with meat piled high,he is satisfied,

And if another diner is semed with corned beef sandwich with

A skimpy portion an will not be satisfied by the count weigh.

SHOULD IN PORTION CONTROL

> An items for sandwich should be portioned before the meat

Should. And portioned by weight

> The portion ingredients must be individually placed in small

Baggies or placed a small pilas seperated by individual squanes

Of making paper and

EQUIPMENT FOR PORTION CONTROL

> Cutting board

> Portion scale

> Portion scoop

OBSESSIVE CHEF'S CUTTING BOARD

> Used for cutting,it has measurements wulde to cut your ingredients

With exact portion.

PORTION SCALE

> Used to measure the weight of ingredients or other food.

PORTION SCOOP

.> Portion scoops,or dishers ,come in a range of size and

Are handy for quickly dispensing uniform servings of

Cookie dowgh, muffin better , potato salad , ice - cream

Ang other soft, difficult to manage food.

IMPORTANCE OF PORTION CONTROL OF SANDWICH IT'S INGREDIENTS

> Portion control of sandwich it's ingredients important, it controls

The sandwich cost and quality it reduces extcess ingredients,it ensure

A consistent and quality sandwich,it expedites to impact. on Ingredients

Cost.

PREPARING SANDWICHES

Cristina Jumamil Rico

Intructor

OBJECTIVES

• Define sandwich

• Differentiate open - face coul sandwich and contemporary sandwich.

• prepare a ham and cheese sandwich for open - face could sandwich

And club sandwich for multi - decker sandwich.

• Apprehend the value of standard operating procedure (SOPs) in preparing

Sandwich.
 TRIVIA

• it was hamed after johun montagu,4th eari of sandwich, an eighteen the - century

English aristocrat.

• it is said that he ordered his valet to bring him meat tucked between two pieces

Of bread , for he would not have to leave his gamiing table to take supper .

• and others began to order the eame as Sandwich.

DEFINITION

• A sandwich is a food typically consisting of vegetables, sliced cheese or meat

Placedon or between slices of bread or more generally any dish whata in two

Or more pieces of bread serve as a container or wrapper for another food type.

OPEN - FACED AND MULTI - DECKER SANDWICH

OPEN - FACED SANDWICH

A single slice of bresd withe varions typies of food, such as cheese or old

Meat on the top.

 MULTI - DACKER SANDWICH

The double dacker sandwich is so called because each layer of filling

Froms a deck , much like a double decker London bus .A club sandwich is

A double decker sandwich would consist of fowr slice of bread with three

Layer of filling.

TOOLS.

1. Bowls for the misen- place

2.bread

3.spatula.

4.chopping board

5.toothpiclc

6. Plate for presentation

MAJOR INGREDIENTS

1 Bread

2. Butter

3.mayonnaise

4.Han

5. Bacon

6. Letuce

7. Tomatoes

8.cheese
OPEN FACED SANDWICH INGREDIENTS

• 1 hotdog roll.

• 1 piece of 30g bologra , slice

• 1 piece of 30g cheese slice

• 5 piece tomato Small,slice

• 1 letuce lesf

• Tbsp mayonnaise

• Tbp butter

PROCEDURE

1. Cut the hatdog roll lengthwise

2. Spread the butter on the bottom part of the roll

3. Add bolona and cheese slices

4. Spread the mayonnaise on the other half of the roll

5. Place the lettuce leaf and slice of tomato on top

6. Serve the sandwich open faced on a clean plate

MULTI DECKER SANDWICH CLUS SANDWICH INGREDIENTS

3 slice of white bread

30g sliced them

2 stripe bacon cooked crisp

2 leavs lettuce

2 slice tomato about ¹/4 inch or I cm thick

Mayonnaise as needed
PROCEDURE

1 in the pan cook the bacon unltil crisp

2 place the 3 slices of bread on a clean surface

3 spread the top with mayonnaise

4 on the first slice place I lettuce the 2 slice of tomato them 3 strip of bacon on top

Spread side down.

5 place the second slice of bread on top spread side down

6 spread the top with mayonnaise

7 on to of this palace the ham them lettuce leaf

8 top with the third slice of bread spread side down

9 cut the crusts of the sandwich off

10 place frilled picks on all 4 sides of the sandwich

11 cut the sandwich from corner to corner into 4 triangle each triangle will have pick througli
the center to hold have a to gether.

Rubric cristeria for variety of sandwich

2 varie ty op sandwich

Variety of sandwich are prepared based on appropriate reachniues.

Suitable bases are selected from a range of bread types.

Sandwich are produced using correct ingredients to an acceptable enterprise

Standard .

Appropriate equipment are selected and used for toasting and heateng according to
Enterprise procedures and manufacture's manual .

Sandwich are prepared logically and sequence tially within the required time frame and or
according to customer request.

Workplace safety and hygianic procedures are followed according to Enterprise ang legal
lequiremenets.

Re demonstration 30 minutes

Open faced sandwich ham and cheese sandwich for 15 minutes

Multi dacker sandwich club

Sandwich for 15 minutes

Generatlization

Having complete tools and materials needed using the

Appropriate techniques and following the step by step direction.