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Student Name: Onur Karagozoglu Student ID 199825

Unit: SITHCCC003 Prepare and present sandwiches

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Overall competency has been achieved: YES □ NO □

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Assessor’s Name: Alison Scotland Result Date :

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Student Assessment Cover
Sheet

Course Code SIT30816 Course Name Certificate III in Commercial Cookery

Unit Code SITHCCC003 Unit Name Prepare and present sandwiches

Due Date 22.06.22 Assessment Name Questions

Student No. 199825 Student Name Onur Karagozoglu

Student Phone 0478578690 Student Email onurkaragozoglu@gmail.com

Student Declaration
I declare that this assessment is my own work and where my work is supported by documents from my workplace
placement/employer permission has been granted.

Note: This assessment will not be accepted unless all sections have been completed and the front cover has been signed
and dated.

Filling out this coversheet as part of an electronic submission and approving the above information will operate in the
same way as physically signing this cover sheet.

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Date/s Received: ___/___/___ ___/___/___ ___/___/___

Date/s Assessed: ___/___/___ ___/___/___ ___/___/___

Result of Assessment: ___________ ___________ ___________

Entered on Training Plan Moderation Signature

Note for Assessors: Filling out the above Office Use Only section as part of an electronic submission will operate in the
same way as physically signing this cover sheet. If not physically signed, Assessor must print their name in signature box.

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Questions

Course Code and Name: SIT30816 Certificate III in Commercial Cookery

Unit Code: SITHCCC003
Unit Title: Prepare and present sandwiches

Assessment task 1

Your task:

Answer all questions below. Each question must be addressed to demonstrate competence.

1. You arrive for your shift in the larder section. You are required to prepare sandwiches for a lunch booking for
twelve (12) customers. The order for the sandwiches includes the following details: Answer all questions
below

Customer: Number of items Time: Date:

ordered:
Dreyfuss Pastoral 12 12.00 PM Thursday 16.06.2016
Eat-in (Function Room 2)

Dishes ordered
Dish/Food Item Quantity Special Requests
Club Sandwich /w Crisps 1 (100g chicken, 1 rasher of bacon per serve)

Club Sandwich /w Crisps 2 on whole grain bread (100g chicken, 1 rasher of

bacon per serve)

Filled Rolls 2 Ham (60g per serve), Brie (40 g per serve) and Salad,
no beetroot on both

Open Danish 2 Sour dough, Turkey (80 g per serve), micro leaves,
Cranberry Sauce

Focaccia 1 Grilled, roast lamb (60 g), Swiss cheese (40 g),
eggplant, basil pesto

Pullman 2 x 6 fingers 6 on wholemeal bread, 6 on pumpernickel bread all

(3 fingers = 2 slices) with smoked salmon (60 g per serve of 6), cucumber,
capers, horseradish butter
Wraps 3 Salad, hummus, Feta cheese (40 g per serve), pulled
lamb (50g per serve)

Questions:

a) List the bread mise en place you require for each type of bread listed in the order:
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 Bread Type Quantity (slices)

Whole grain bread 6

White bread 3

Bread rolls 2

Sour dough bread 4

Focaccia 1

Pumpernickel bread 4

Wraps 3

Wholemeal bread 4

b) List the mise en place for meats, salmon and cheeses you will need to prepare all sandwiches:

Ingredients Quantity

Chicken 300gm

Bacon 3

Ham 120gm

Brie 80gm

Turkey 160gm

Swiss cheese 40

Smoked salmon 120gm

Roast lamb 60gm

Feta cheese 120gm

Pulled lamb 150gm

2. You are collecting all ingredients required to prepare your sandwich mise en place including breads.
List four (4) aspects you must consider to ensure freshness, first-in first-out principles, spoilage and
general quality:

Requirements when selecting or collecting ingredients for food preparation

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 1. Expected service needs based on historical data

2. Existing mise en place

3. Special orders such as morning or afternoon tea bookings

3. Customer preferences

3. List four (4) different types of sandwiches using different types of bread and fillings/toppings for
each. (No repetition from examples used in question 1)

Sandwich type Bread type Fillings/toppings/Garnish

A) Conventional Brown, white, wholemeal Boiled egg, mayo, salt pepper, lettuce-
multigrain chiffonade
Egg and lettuce

B) Finger Brown, white, wholemeal Thinly sliced cucumber, butter, salt

multigrain pepper, cream cheese
Cucumber

C) Open Danish Rye, Turkish, focaccia, Sliced turkey- roasted, cranberry sauce,
bagel brie, cheese, lettuce
Turkey cranberry

D) Warm/Hot Brown, white, rye, Tomato, béchamel soucec, ham, cheese,

wholemeal multigrain egg,
Croque madam

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4. Describe the production method of a pinwheel sandwich and provide five suitable fillings:

Production method (steps)

Slice bread lengthways, remove crusts, roll bread with a rolling pin slightly to condense the bread,
spread with a soft style of filling such as pureed items or cream cheese.

•Thinly sliced items like smoked salmon, ham or canned fish and asparagus tips are used to provide
extra texture and colour.

•The bread is then tightly rolled into cling film and refrigerated to allow to set and to prevent it from
drying out.

•For service slice at an angle, garnish and serve.

Suitable fillings

-Mousses of various types

-Soft vegetables like asparagus tips
-Canned fish products etc.

5. List the typical ingredients for a club sandwich and explain how it is made and presented:

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 Ingredients Preparation and presentation

Season chicken breast, grill or pan-fry, toast three slices of bread, spread
with mayonnaise, layer two slices of bread with lettuce or chiffonnade of
-Chicken Breast lettuce, tomato and sliced chicken breast, top with bacon, place the two
topped slices on top of each other and cover with the remaining slice of
toast. Secure with long tooth picks, cut diagonally and serve with pommes
-Bacon frites –presentation and arrangement may vary according to
establishment etc.
-Lettuce

-Tomato

-Mayonnaise

6. List four pieces of equipment which can be used for toasting and preparing warm or hot sandwiches.
What are the essential WHS requirements when using these?

Equipment Example for a sandwich

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 Prevent Burns by using utensils and taking care, check equipment
Grill- HAM &CHEESE for tagging, check for frayed cords, follow manufacturer’s
instructions, follow cleaning procedures.

-Salamander- tuna

melt

-Oven- crouque

monsieur

-Toaster- Club

-Jaffle maker

Points of Care for WHS

Prevents burns by using utensils and taking care, check equipment for tagging, check for frayed
cords, follow manufactures instructions, follow cleaning procedures

7. List a suitable sauce for the following main ingredients used in Danish sandwiches:

Main ingredient Suitable sauce

A) Turkey

Turkey cranberry sauce, smoked salmon

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B) Smoked salmon horseradish, roast beef sauce remoulade or
mustard.

C) Roast beef medium rare

D) Roast lamb (served cold)

8. Describe the wrapping, storage and labelling requirements when storing sandwiches:

Wrapping and storage Labelling (essential details)

A) cooked and uncooked food items A) name of person

B) labelled B) date

C) labelled 5 degrees C) product details

9. List six (6) utensils and aides which are useful for spreading, layering, piping, portioning, cutting and
moulding sandwiches:

Utensil, aide How will you use this

A) cutters To cut shapes of bread, i.e. rounds, hearts etc. as well as

B) piping nozzles
C) metal or plastic ruler
D) cry vac bags
garnishes
To stencil garnishes i.e. rounds –to pipe spreads and
decorations
To aide in cutting uniform shapes of bread or toppings
To use as a disposable, hygienic piping bag for multiple
spreads
To provide an aide for fixing garnishes, to provide
contrast/presentation. To keep layers in place in small
sandwiches.
For applying even spreads/layering of mousses and farces
To evenly cut sandwiches diagonally

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E)tooth picks

F)palette knife

10. You are working in the garde-manger section of a busy hotel, in charge for the preparation of
sandwiches.
What are the mise-en-place requirements including service ware in order to ensure a smooth and
efficient service in a timely manner?

Mise-en-place will include

Chopping board, knives palette knife

Room tem butter

Pre-cut salad ingredients

Washed and dried lettuce

Selection of bread

Chilled plates or containers

Sandwich garnishes

Cleaning cloth- sanitiser

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11. List six (6) examples for typical hygiene aspects and temperature zones which must be considered
when preparing and storing sandwiches and sandwich mise en place?

Hygiene aspects to be considered to meet food safety standards

1. Reused items

2. Stored hygienically

3. Label

4. Date

5. Consider time food is placed in the danger zone

6. Clean and sanitized containers during the preparation and service

12. Service has finished. Your work space has all the equipment and used and unused foods on benches
and shelves. Explain the procedures for cleaning your workplace and storing and disposing of foods
to ensure all food safety requirements are met in the area is clean to industry standards:

Storage of re-useable by-products Cleaning and sanitation (where? how?)

Cleaning is the act of removing of dirt, food
Keep food types separate to avoid cross particles, grease, grime, scum, etc. from a surface.
contamination and consider your Cleaning is aided by the application of a detergent,
will assist in this purpose. Small takeaway which helps to lift the dirt from the surface as well
containers, vacuum packaging and as keep it from reattaching. Cleaning generally
plastic wrap all assist in keeping product in the produces a visible result, i.e. the object looks clean.
best condition and minimising However, cleaning does not kill off bacteria.
waste through spoilage or drying out.
items or particular food groups may need to
be separated in order to
prevent them absorbing the odours of other
food.
Labelling
is a very important step as it will ensure that
FIFO principles.

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