MODULE 1

HISTORY OF SANDWICHES

• The sandwich as we know it, was popularized in England in 1762, by John Montagu, the 4th Earl
of sandwich, a British entrepreneur and a politician. Legendhas it, and most food historians
agree that Montagu had a substantial gamblingproblem that led him to spend hours on end at
the card table. During a particularly long binge, he asked the house cook to bring him something
he could eat without getting up from his seat, and the sandwich was born. Montagu enjoyed his
meat and bread so much that he ate it constantly, and as the concoction grew popular in
London society circles it also took on the Earl’s name.
• Montagu’s creation took place immediately. Just a few months later, a man named Edward
Gibbon, an English historian, writer and a member of a parliament, mentioned the “sandwich”
by name in a diary entry, writing that he’d seen “twenty or thirty of the first men of the
kingdom” in a restaurant eating them. By the Revolutionary War, the sandwich was well
established in England. You would expect American colonists to have taken to the sandwich as
well, but there’s no early written record of them in the new country at all, until a sandwich
recipe didn’t appear in an American Cookbook until 1815.

The name “sandwich” itself comes from the British peerage system, and the most popular version
wasn’t ham or turkey but tongue. Of course, most people of today wouldn’t dream of eating a tongue
sandwich, but that’s okay, since we come up with some pretty excellent sandwich ideas since then.

- Here in the Philippines, people usually make a sandwich for their “baon”. Empanada are also a favorite
deep fried sandwich for every Filipino household. Now Filipino’s are well verse when it comes to
sandwich variations. Of course, who doesn’t want to have a quick bite while you’re on the go? And
sandwich is the answer to every busy but hungry tummy on the go.

INGREDIENTS USED IN SANDWICH MAKING

Breads - good quality breads provide variety, texture, taste, bulk, nutrients and eye appeal to
sandwiches. Fresh bread is easier to slice or cut if it has been chilled.

Meats - maybe beef, pork and sausage products like ham, roast beef and salami.

Poultry - are chicken or turkey breasts characterized by a delicate golden brown surfaces.

Fish and Shellfish - some popular ingredients are tuna, sardines, grilled and fried fish fillets, crab meat
and shrimp which are highly perishable and should be kept chilled to maintain quality.

Cheese - refers to cheddar, processed cream cheese and cheese spreads whichare easily sliced, firm
texture and act as binder, moistener of other ingredients. It should be refrigerated and remain covered
until ready to serve to avoid drying out.

Spreads - like mayonnaise, mustard and butter, moisten the bread and compliment the flavors of other

ingredients. They should be served immediately and kept refrigerated to preserve its color and flavor.
Condiments - like olive oil, relishes, chutneys give a lift to a sandwich, some of them are high in acid so
don’t combine them with strong flavored condiments.

Vegetables - should be crisped and proportion to the size of sandwich. Lettuce, tomatoes and onions are
indispensable in sandwich making. They add texture, flavor and color to the sandwich.

Miscellaneous - fruit fresh or dried, jelly, jam, peanut butter, eggs and nuts adds flavor, color, nutrients
and texture to sandwich production.

MODULE 2

Clarified Butter - Butter made clear by heating and removing the sediment of milk solids.

Omelet - Slightly beaten egg dish usually with a filling

Pouch - To cook food completely submerged in liquid below boiling point at temperatures of 180-185 F.

Soufflé - Light fluffy baked egg dish consisting of a base mixed with egg yolks into which beaten egg
whites are folded just before baking.

Crepe Thin - poured batter on a slightly greased griddle.

French Toast - Sliced bread dipped in an egg and milk mixture and lightly fried.

Pancake Medium - weight poured batter that has been pan-fried on an open greased griddle.

Different Types of Sandwiches

COLD SANDWICHES

1. Open-faced Sandwiches - Open sandwiches make use of one kind of bread with the filling on top. The
slices of white bread can be cut into squares, triangles or rounds.

Butter is spread lightly on top and pieces of cheese or meat fillings are arranged and garnished
attractively like that make/use of biscuits, cookies or toasts instead of using breads.

2. Regular Cold Sandwiches - A plain sandwich is made up of two slices ofbread, preferably a day-old
bread, toasted if desired, and on which butter can be readily spread. Its crusts may or may not be
removed, depending upon your preference. Butter, mayonnaise are prepared sandwich spread may be
used as lining to prevent the bread from absorbing moisture from the filling. Moreover, it ensures that
the bread and the filling will stick together.

3. Pinwheel Sandwiches - Pinwheels are made of bread cut lengthwise, about 3/8 inch thick. Fresh
cream bread is preferable because they are easy to roll and will not crack. Trim crusts and flatten long
slices with rolling pin. Spread bread with softened butter or margarine and your choice of any smooth
filling, like creamed cheese, marmalades, cheese pimiento, peanut butter, jams and jellies. Smooth
filling are ideal for pinwheel sandwiches, because they do not have bulk and can be spread thinly. Roll
up bread like a jelly roll.
4. Tea Sandwiches - Tea sandwiches are small fancy sandwiches made from light, delicate ingredients
and bread that has been trimmed of crusts. And may be made ahead of time and frozen. They are often
cut into fancy shapes, squares, rectangles and oblongs add to the variety. Fillings and spreads can be the
same as those for canapés.

5. Multi-decker Sandwiches - Are made with more than two slices of bread (or rolls split into more than
two pieces) and with several ingredients in the filling. The club sandwich is a popular multi-decker
sandwich, made of three slices of toast and filled with sliced chicken, mayonnaise, lettuce, tomato and
bacon and cut into four triangles

6. Wrap/Rolled Sandwiches - Wraps are sandwiches in which the fillings are wrapped, like a Mexican
burrito, in a large flour tortilla of similar flatbread. They may be served whole or cut in half if large.

HOT SANDWICHES

Regular Hot Sandwiches- Simple hot sandwiches consist of hot fillings, usually meats but sometimes
fish, grilled vegetables, or other hot items, between two slices of bread. They may also contain items
that are not hot, such as a slice of tomato or raw onion on a hamburger.

Hot Open - Faced Sandwich- Open-faced sandwiches are made by placing buttered or unbuttered bread
on bread on a serving plate, covering it with hot meat or other filling and topping with a sauce, gravy,
cheese, or other topping. This type of sandwich is eaten with a knife and fork.

Grilled Sandwiches- Grilled sandwiches, also called toasted sandwiches, are simple sandwiches that are
buttered on the outside and browned on the griddle, in a hot oven, or in a Panini grill (see sidebar).
Sandwiches containing cheese are popular for grilling.

Deep Fried Sandwiches- Deep-fried sandwiches are made by dipping sandwiches in beaten egg and
sometimes in bread crumbs, and then deep-fry.

Filled rolls, focaccia or pita bread- flavored breads served with dips like quesadillas and burritos.

MODULE 3

- A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or

between slices of bread, or more generally any dish where in bread serves as a container or
wrapper for another food type. Preparing sandwiches is one of the fundamental skills required
in modern food service.

COMPONENTS OF A SANDWICH

1. The Structure or Base - it is the part upon which the ingredients are placed, consists of some form of
bread or dough produce that is whole or sliced and that acts as the carrier of the other ingredients. It
should be sturdy enough to hold the ingredients without becoming limp or broken.

2. Moistening Agent - is meant to bind the sandwich providing an improvement of both flavor and
texture. It acts as the protective layer between the filling and the structure, preventing the filling from
softening or wetting the bread.
3. The filling - consists of one or more ingredients that are stacked, layered or folded within or on the
structure to form the sandwich.

TYPES OF BREAD

A. Yeast Bread - Loaf bread is the most commonly used bread for sandwiches.

1. White Bread - These are long rectangular loaves that provide square slices. It is one of the most
versatile sandwich bread.

2. Whole wheat bread – a classic bread for sandwiches; it is nutritionally superior to white bread, taste
better and has more interesting textures, slightly more compact and brownish in color.

3. Rye Bread – is stronger tasting bread than white and whole wheat.

B. Buns and Rolls

1. Sandwich rolls- come in all sizes, shapes and textures. The softest include hamburger buns and hot
dog rolls.

2. French and Italian bread rolls- including sourdough and ciabatta, split horizontally. They work well for
grilled sandwiches.

C. Flat Breads- are made from flatten often unleavened bread.

1. Pita- comes in both white and whole wheat. As the flat bread bakes, it puffs up, forming a pocket that
is perfect for stuffing.

2. Focaccia- flat Italian bread, a cousin of pizza an inch or more thick and very rich in olive oil. It is sold
by whole and cut into squares, split and filled.

3. Lavash- small and rectangular, when softened in water, can be rolledaround a stuffing to make
pinwheel shaped sandwich.

4. Tortillas- unleavened round corn mealbreads baked on a hot stone, size ranges to 6 inch-14 inch or
larger preferably used for quesadillas and burritos.

5. Wraps are very thin, flat breads that are used for sandwich wraps, burritos and tacos

MODULE 4

Fillings and Spreads for Sandwiches

Sandwich Fillings

- The filling gives the sandwich its name. It is the heart of the sandwich. It is composed of one or
more ingredients that are layered within or on the sandwich. It provides flavor and body to the
sandwich.

What are the types of fillings?

1. Dry Fillings- refer to ingredients such as sliced or cooked meat, poultry and cheese.
2. Moist Fillings – refer to ingredients mixed with salad dressing or mayonnaise.

MEAT AND POULTRY MEATS

- These products must be cooked, covered, and refrigerated. Slice the meat just before the
sandwich is to be prepared to avoid from drying and later lose its flavor.
- Dairy products like cheese dries out rapidly when unpacked and sliced, when slicing is done
ahead, the slices should remain covered until ready to use.

Fish and shellfish

- Most seafood fillings are highly perishable and should always be left chilled.

• The most common salads for sandwich fillings are tuna salad, egg salad, chicken or turkey salad
and ham salad. It is a light and creamy substance used in the preparation of snacks like burgers,
sandwiches, salads, cupcakes, and dips. It is normally produce using egg yolk, oil, and vinegar.
Mustard and other spices are used to improve the flavor.

Spreads

− The purpose of adding spread to the sandwich is to protect the bread from soaking up moisture
from the filling, adds flavor, texture and moisture and it create interest to the sandwich.

• Butter is used to protects the bread from moisture and you may also use margarine as a
substitute or a flavored butter.
• Mayonnaise is often favored to butter as a spread because it provides flavor, sandwiches made
with mayonnaise should be served immediately or kept refrigerated until served.

MODULE 5

Portion Sandwiches and its Ingredients

− Portion Sandwiches and Portion Control is needed to proportionate the weight, scoop and slice
of food items, like ham and roasted beef. Other ingredients can be portion control and
regulated by cutting the meat thinly and correctly.

Basic Technique: Spreading

• When cooking in a commercial kitchen, make sure that you use the required spread of the
kitchen.
• In making large quantities of sandwiches, you can spread out the slices on the food preparation
surface and apply the spread using a palette knife.
• It adds flavor to the sandwiches an also prevents the bread from being soggy when it contains
ingredients that are full of moisture.
• Apply spread on side/end of the bread.
Using a spatula spread the filling or “spread” in one direction until all surface of the bread is covered.

Basic Technique: Layering

• Layering is the stacking of the sandwich with the requested fillings.

• You should make sure that the same types of sandwiches are layered the same way every time.
• You should only use the designated amount of fillings and make sure that the filling remains
within the sandwich.
• The cheese and deli-meat should go next to the bread to stop the juicy vegetables in making the
bread soggy.

Basic Technique: Cutting

- Cutting is the process of cutting the prepared sandwiches like cutting the crust off for some
sandwiches for presentation purposes. Normally sandwiches are cut into fingers, halves and
quarters. For halves and quarters, the shape accepted is triangle, but people may request
square or rectangular shapes. It is important that you are precise when it comes to cutting
sandwiches. Poor cutting may ruin the appeal of a supposedly attractive sandwich. Make sure
that you cut the sandwiches all the way through and it is all of the same size.
• Two-point sandwich is one that has been cut diagonally into two triangles.
• Four-point sandwich is one that has been cut diagonally into four triangles.

MODULE 6

− Sandwiches must be proper store to prolonging its shelf life. The storage procedures vary
depending on the contents of the sandwich and the different elements used in preparing
sandwiches. It is most important activities after preparation wherein they are to be kept
properly to avoid spoilage and contamination. Take in mind the basic formula 4-40-140 which
means perishable foods should spend no more than 4 hours at a temperature between 40 and
140°F. By the end of 4 hours bacteria may have multiplied to unsafe levels, so food that has sat
out at room temperature for two hours and then been returned to the refrigerator has only
another two hours of room temperature shelf life left unless it has been cooked again.
Additionally, moist filling is highly perishable too, so it must be place in the refrigerator after
preparing it or serve it immediately. It is important to strictly follow hygienic principle of
handling food in storage and preparation of sandwiches.

Storing Techniques

1. Wrapping – to draw, fold 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

MODULE 7

Perform Mise en Place

Importance of Dessert in a meal

Dessert (di-ZERT) is a typically sweet food served as the final course of a meal. The word was first
recorded in 1600 and it derives from a French word meaning "to clear the table...first paragraph

The goal of pre-preparation is to do as much work in advance as possible without loss of quality. Then,
at service time, all energy can be used for finishing each item immediately before serving, with the
utmost attention to quality and freshness.

Importance of Dessert in a meal

- The word “dessert” originates from a French word “desservir”, which means “to clear the
table” and is thus, served after the main course in most of the countries, including- US, Canada,
Australia, New Zealand and Ireland, however “pudding” is commonly used in the country of
United Kingdom.

Tools, Equipment, and Utensils needed in preparing desserts/sweets

− Everyone should be familiar with the tools, equipment and utensils needed in preparing
desserts. Every pastry chef must have these tools, utensils, and equipment for efficient
preparation of desserts. Each tool is designed to perform a specific job in the kitchen.

Equipment

− More complicated tools are called equipment. They may refer to a small electrical appliance,
such as a mixer, or a large, expensive, power operated appliance such a range or a refrigerator.

MODULE 8

Classification of Dessert According to Types of Ingredients Used

A. Fruits - The simplest dessert and one of the best are fruits because they are nutritious, appetizing,
and easy to prepare and serve.

B. Cheese - Cheese is another excellent dessert that is ready to serve. It is made in all parts of the world
from a variety of milks from cow, goat and sheep.

C. Gelatin - These are easily prepared, economical and vary in many ways. Gelatin is marketed in two
forms. First, the unsweetened, granular type that must be softened in water before use, and the fruit
gelatin to which flavor, color, and sugar have already been added

D. Custard - Baked and soft custards vary in so many ways. Creamy, delicate, baked custards may be
served in their baking cups or may be unmolded and served with fruit garnishes or with dessert sauces.
E. Puddings - Puddings are relatively simple to prepare and vary with sauces.

These are classified as:

1. Cornstarch pudding, sometimes called blancmange

2. Rice pudding

3. Bread pudding

F. Fruit Cobblers - These are not fruit pies. They have a depth of two or three inches and are topped
with biscuit dough rather than being made with pie crust. They may be served either hot or cold.

G. Frozen Desserts - frozen desserts is a general term and includes ice cream, sherbet, frozen yogurt,
sorbet and related products.

1. Ice cream- smooth frozen mixture of milk, cream, sugar, flavorings and sometimes eggs.

Gelato - uses a milk base instead of cream and has less air mixed into it than ice cream.

Frozen custard - uses a cooked base of egg yolks. For a dairy-free dessert, try a sorbet, which is made
from churned fruit purees.

Frozen yogurt - uses yogurt rather than the heavier cream base of ice cream, which also makes it a
lower calorie treat.

2. Sherbet and Ices – made from fruit juices, water and sugar. American sherbet contains milk and
cream and sometimes egg white.

3. Frozen Soufflés and Frozen Mousses - Made like chilled mousses and Bavarians, whipped cream,
beaten egg whites or both are folded to give lightness and allow to be still frozen in an ordinary freezer

H. Cakes - Cakes are not just for birthday parties. These desserts resemble tender, sweet breads.

I. Cookies - Cookies originated as small cakes. It varies in size, shape and texture, but many share
variations of basic ingredients such as sweetener, eggs, butter or shortening and flour.

J. Pies - The simplest form of pie involves a crust with a filling. The crust can be on the top and bottom
or just the bottom, made from pastry or graham cracker crumbs.

K. Pastries - The same flaky pastry used to make pie crusts is applied to other desserts such as cream
puffs, éclairs, Danish pastries and palmers. Profiteroles consist of unleavened dough with a high amount
of fat.

MODULE 9

The three general types of cheese based on consistency are:

1. Soft Cheese - cottage cheese, cream cheese, curd cheese. Such cheeses are soft and spreadable, with
a mild flavor.

a. un ripened cheese
b. ripened by bacteria

c. high moisture content

2. Semi Hard Cheese – Cheddar, Edam, and Asiago cheese. Such Cheeses are Firm, crumbly and can be
sliced.

a. ripened by mold

b. ripened bacteria

c. lower moisture content

3. Hard Cheese – Parmesan, Romano and Vintage Gouda Cheese. They are Crumbly and dry and great
for crumbling and Grating.

a. with gas holes

b. without gas holes

Quality characteristics of end product of Desserts

• Freshness: The product must be made from fresh ingredients and should lookand taste fresh.

• Flavor: A proper blend of complementary and contrasting flavor’s, e.g. chocolate and orange, goes
well together.

• Color: A blend of complementary and contrasting colors, e.g. red strawberries and green mint, adds
life to a brown chocolate bavarois.

• Texture: A blend of complementary and contrasting textures, e.g. crisp puff pastry, soft Chantilly
cream and tender mango slices. The texture of the dessert should be typical of the specific dessert, e.g.
a firm gel for a jelly, a smooth texture for a cream, but a crisp texture for an apple strudel.

• Shape: Molded or sliced desserts should maintain their shape during service and not collapse.

• Suitability for the occasion: Desserts for large numbers of people should not be too elaborate or
fragile and must be served easily and attractively without falling apart. The base should also be strong
enough to hold the filling and garnish without collapsing.

• Appearance: The dessert must be neat (neatly unmolded, cut or piped) and the plates or bowls must
be spotless.

• Size: When making a number of desserts, it is important to divide or portion the mixture or final
product accurately, in order to have a uniform size and the correct number of portions

MODULE 10

- Dessert is a sweet course eaten at the end of the meal. The purpose is to digest the meal
especially a rather heavy one.
Did you know that..

• October is National Dessert Month.

• October 14th is National Dessert Day.
• Chocolate chips were invented after chocolate chip cookies.

Ingredients needed in preparing desserts and sweet sauces

Sugar

− The common element linking virtually all desserts is sugar. It may be used to sprinkle over fruit,
beaten into egg yolks for custard or into whites for a meringue.

Gelatin

− Gelatin is used to set many colds molded desserts. It is the basis for jellies and is also used to set
creams and mousses.

Egg Yolks

− Egg yolk may be mixed with flavorings, sugar and cream or milk to make custard or they may be
whisked together over hot water to create a sabayon.

Egg whites

− When raw egg whites are beaten, air is trapped in the mixture in the form of bubbles. Egg
whites beaten to soft peaks will support souffles and mousses while whites beaten to firm peaks
are suitable for meringues.

Fruit

− Ripe perfect fruit provides the basis for many desserts, very ripe little effort needed to make an
attractive colorful display.

Cream

− This ingredient is often used as a decoration or accompaniment for both cold and hot desserts
but may also be used as one of the recipe ingredients.

Batter

− This simple mixture of flour and water is used to make crepes and pancakes. Batter is also used
to coat fruit for fritters.

Nuts

− Nuts are available whole, ground, roasted or caramelized. They are an important part of dessert
cookery as they provide flavor for creams and ice creams.

Chocolate

− Chocolate may be melted to easily blend into fillings and batters. It can also be poured over
desserts such as cakes and puddings.
Quality

− Many recipes will specify the type and quality of the ingredients required. It is important that
you observe these requirements if you are to achieve quality desserts.

MODULE 11

PREPARE DESSERTS

→ Sauces can give entirely different appearance, flavor, color, and moisture to desserts. It also
enhance desserts by both their flavour and their appearance, just as savoury sauces enhance
meats, fish, and vegetables.

Sweet Sauces

Sauce- a flavored liquid blend of ingredients that adds flavor and enhances

the appearance of the food.

Fudge- a soft confection made of butter, sugar, chocolate.

Kinds and Varieties of Sauces

1. Rich sauce is well suited to a simple dessert

2. Light sauce is well suited to a rich dessert

3. Hot fudge is a delightful contrast to a cold cornstarch pudding or to

vanilla ice cream

4. Hot sauces are made just before they are to be used

5. Cold sauces are cooked ahead of time, then cooled, covered and put in

the refrigerator to chill

Thickening Agents for Sauces

− Thickening agents improve the quality of the sauces.

Most dessert sauces fall into one of three categories:

1. Custard Sauces - It is a variety of culinary preparations based on milk or cream cooked with egg yolk
to thicken it.

2.Fruit Purees - These are simply purees of fresh or cooked fruits, sweetened with sugar. Other
flavorings and spices are sometimes added.

3.Syrups - Is a thick sweet liquid made by dissolving sugar in a boiling water, often used for preserving
fruit. It includes such products as chocolate sauce and caramel sauce.
Storage of Sauces

→ Sauces should be kept in airtight containers and stored in a cool dry place away from moisture,
oxygen, light, and pests. Food made with starches that contain egg, milk, cream, and other dairy
products bacterial contamination and to food-borne illness. Sauces made with cheese
ingredients should be kept out of the temperature danger zone. Thickened sauce should also be
prepared, served, and stored with caution. These products should be stored in the refrigerator
and never left to stand at room temperature too long.

MODULE 12

• Dessert balances out a meal and gives closure to the meal

• Eating desserts can be an opportunity to be creative
• It will make you feel like a kid again
• it is romantic

Workplace Sanitary Practices

→ Preparing desserts is easy specially when we follow the right sanitary practices in the Kitchen.
Poor personal hygiene can cause serious problems in the kitchen, food poisoning being the most
serious, and cause irreparable damage to a food business's reputation. As a food handler it is
important for you to practice good personal hygiene to ensure a safe working environment and
prevent the spread of foodborne illnesses

MODULE 13

Present Dessert Attractively

Accompaniments, Garnishes and Decorations for Desserts

Dessert Syrup - Flavored simple syrup use to moisten cakes. Flavorings maybe extracts like vanilla,
liquors like rum.

Cream Anglaise - Stirred vanilla custard sauce; consist of milk, sugar, egg yolks and vanilla stirred over
low heat until lightly thickened

Pastry Cream - Contains starch as well as eggs, resulting in a much thicker and more stable product. It is
used as a cake and pastry fillings for cream pies and pudding. With additional liquid, it is used as custard
sauce.

Custard - Consist of milk, sugar, eggs and flavourings. (Whole eggs are used for greater thickening
power).

Art of Dessert Plating

→ Desserts should turn heads in the dining room. Garnishing and plating desserts shouldn't be an
afterthought. It should be an integral part of how you build your recipe
4 Garnishes that add attraction

− A garnish is a small amount of salad, herbs, or other food that is used to decorate cooked or
prepared food.

The importance of plating dessert

− Food plating is the process of arranging and decorating food to enhance its presentation.
Improving the presentation of a dish adds value to the dining experience, and provides room for
a higher mark-up on your food

MODULE 14

Plating/Presenting Dessert

Identify Factors in Plating and Presenting Dessert

There are many factors and techniques to consider in food plating that affect the overall appearance of
a dessert. Applying one of the tips may enhance presentation.

The plate

When plating desserts, the choice of plate is critical to the final presentation. Remember, the plate is the
frame of the presentation. There are many sizes, shapes, and colours available. Choosing the right size
of plate is important because food should not be crowded onto the plate.

Plate selection

Plates come in many shapes, sizes, patterns and colours. Their primary role is to serve as a receptacle for
food, which needs to be transported from the place of preparation (kitchen) to the customer (dining
area).

Color

Always consider color as an important part of plate presentation. Always try to have a variety of colors
on the plate

• Green is fresh and cool, and can be soothing.

• Red is passion and excitement.
• Black is sophisticated and elegant.
• Blue is a natural appetite suppressant, since it can make food look unappetizing.

Texture is critical to food presentation, as well as enjoyment. Contrasting hard and soft, smooth and
coarse, adds visual interest to your food, and it will enhance your customers' enjoyment to the food.

Keep things clean

Remember that neatness counts. Food should be contained within the rim of the plate, yet it should not
be crowded in the center. Take a look at the plate and ask yourself if it is pleasing to the eye. It should
not look sloppy and dirty.
Garnish to Impress

Garnishes and decorations can enhance your plate presentation. Choose garnishes that are appropriate
to the ingredients.

Portion control

Portion control means ensuring that the right quantity of food is prepared and served every time a
customer orders a menu item.

Dishes can be served in different profile

Enterprises can present greater variety while maintaining cost control and quality. In other words,
customers will consistently satisfy every time they visit.

Innovation

Innovation in commercial cookery involves the development of new ideas or the further refinement of
existing ones to suit changing tastes and trends.

Importance of Food Presentation

Food presentation is just as essential to the success of a dish as its taste andflavour. The way the food
looks on the plate is what tempts our eyes and makes you want to taste it.

MODULE 15

Storing Desserts

It is important to store dessert safely to stop bacteria from spreading and to avoid food poisoning.

1. Store raw desserts in clean sealed containers on the bottom shelf of the fridge, so they can’t touch or
drip onto other food.

2. Dairy-based cakes and pies such as cheesecake and lemon cream pie and cookies with uncooked dairy
fillings, like whipped cream or ceram cheese, should be refrigerated all times.

3. As general rule for storage, keep in mind the following:

• Store in an all right container in the fridge to prevent odors fromother sources to penetrate the
dessert, this can affect the flavour.
• Consume within 3 days unless otherwise specified. There is higher risk of contamination when
the products contain perishable ingredients such cream or eggs.
• If a dessert has fresh fruit on it, consume within 2 days unless otherwise specified.

Desserts that have fresh fruit will shorten the life of the dessert because the fruit will begin to
breakdown. These types of desserts must be consumed as soon as possible within 3 days.

4. Tarts must always be stored in the fridge. But once ready to eat, bring it out at room temperature.
Consume within of 2 days.
5. Macaroons should be placed in an airtight container or in wink’s plastic tray container in two days of
saran wrap and stored in the fridge for maximum of 5 days. Allow macaroon to come to room
temperature before eating it.

6. Overall, keeping air out of your desserts is the guidelines to keeping them fresher. Airtight containers
and Saran wrap are ideal to use.

7. Milk is highly perishable so it should be constantly refrigerated at about 40, full Fahrenheit. It must
also be protected from sunlight which robs it of its vitamin B Content. Its shelf life is limited to three
days before using.

8. Gelatins should never be frozen unless the fat content is very high as in certain Ice creams. Do Not
Deep Freeze Gelatine Pudding Longer than 4 days.

9. Hard custard must always be stored in the coldest part of the refrigerator, as they are highly
susceptible to bacterial activity although they may give no

10.Nake cakes/ Mini Naked Cakes. Refrigeration and air can dry out this cake so it should be kept in an
air tight container And or wrapped in layers of saran wrap.

Storage Techniques

1. Refrigerate – to keep cold or cool below 400F

2. Cold Storage – the process of storing food by means of refrigeration at 230C

3. Chilling – to refrigerate or to reduce the temperature of food below 8 0C. Storage Time: Room
Temperature 3-5 days except for cakes with cream cheese buttercream;

In Refrigerator up to 1 week.

Wrap in layers of saran wrap. When ready to consume, take out of fridge and let sit for about 5 minutes
before eating.

Freezer –up to 1 year. Wrap in layers of saran wrap. When ready to consume, thaw in refrigerator
overnight take out of fridge and let sit for about 5 minutes before eating.

Importance of storing dessert

The purpose of storing dessert is to enhance freshness and quality. Taste and appearance are the best
qualities of desserts. It is important to preserve the indulgent taste of the dessert without undermining
its mouth-watering appearance

Remember: proper storage means cooled desserts must be covered with plastic or placed in lidded
containers before storing in the cool room.
MODULE 16

FOOD PACKAGING

Food packaging - is packaging of food which requires protection, tampering resistance, and special
physical, chemical, or biological needs.

The main objective of packaging is to keep the food in good condition until it is sold and consumed, and
to encourage customers to purchase the product.

A good package should therefore perform the following functions:

• Provide a barrier against dirt and other contaminants thus keeping the product clean
• Prevent losses. For example, packages should be securely closed to prevent leakage
• Protect food against physical and chemical camage.
• Package design should provide protection and convenience in handling and transport during
distribution and marketing

Types of Packaging Materials

In many developing countries the most commonly used food packaging materials include:

• leaves
• vegetable fibers
• wood
• papers,newsprint
• earthenware
• glass
• plastics
• Metals

Leaves

Banana leaves are often used for wrapping certain types of food (e.g. suman).

Vegetable fibers

These include bamboo, banana, coconut, and cotton fibres. These natural materials are converted into
yarn, string or cord which will form the packaging material.

Wood

Wooden shipping containers have traditionally been used for a wide range of solid and liquid foods
including fruits, vegetables, tea and beer.

Paper

Paper is an inexpensive packaging material. It is however highly absorptive, fairly easily torn, and offers
no barrier to water or gases.

Earthenware pots are used worldwide for storing liquids and solid foods such as curd,
yoghurt, beer, dried food, and honey.

MODULE 17

OCCUPATIONAL HEALTH AND SAFETY PROCEDURES IN PACKAGING FOODS

Steps on how to package meat before freezing.

1. Divide your meat into your set serving sizes

2. Get a plastic zip bag big enough to hold the portion size plus a little extra room for the meat to
expand from the freezing process.

3. Put the meat into the bag, then flatten.

4. Squeeze as much of the air as you can get out, then close the zip.

5. Date the bag so you know how long it's been in your freezer

FACTORS THAT CAUSES FOOD SPOILAGE

a. PH of food- This simply indicates the inverse amount of hydrogen ion available in the food system.
This is oftentimes associated with acidity of food.

b. Moisture content - This is related to the physical state of the food itself. Products with very high
moisture could be those in liquid form, while those with very low free moisture could be dried or frozen.

c. Amount and nature of fat content - The chemical processes also accelerate breakdown of fats on
food.

d. Enzyme system - It is a chemical processes like fermentation and hydrolysis which occur in high
moisture food, especially in the presence of oxygen of ambient tropical temperature.

e. Initial Microbial load - This means that micro-organisms thrive best in high moisture foods like molds,
yeast, and bacteria they grow faster in food with the high moisture content.

CLASSIFICATION OF PACKAGING ACCORDING TO USE:

As a primary package - This type of package is meant to directly contain the product. Hence, it gets in
direct contact with the goods. Thus, this package is expected to meet all the requirements for safety and
protection of the consumers like tetra packs or canned food packages

As a secondary package - This is utilized to contain a specified number of unit packs. Thus, it may
contain a dozen tetra packs or 2 dozens of tin cans or a gross of candies and so on. Its major function is
to allow for the unit packs to be carried in bulk.

As a tertiary package - When transporting in bulk, the secondary package may have to be packed again
for greater protection and for bulk transfer. Use of tertiary package is normally for bulk transport or
storage in large warehouses.
MODULE 18

Here are the General Rules and Regulations as mandated in FDA AO 2014-0030:

It is illegal for any food label to be false, misleading, and deceptive.

Usually, in the market or even those selling online, we can read label claims like – 100% Natural Honey
but is only made of sugar syrup or Drinks made with real fruits but when you read the ingredients list
you’ll see there powdered form ingredients bombarded with different food additives– thinking that you
are consuming healthy foods because of the label but actually you are not or worst it’s not safe at all
especially if it does not come from a trusted manufacturing brand.

Pre-packaged products must not be confusing to be connected with other products through any label
representations either directly or indirectly.

All food products to be sold in the market must be compliant with the required information in the label
and packaging as mandated by law.

Small food package labels can use proportionately reduced size provided that the prescribed
particulars are visibly shown.

Brand Name and Product Name may be indicated for those other small packages that cannot
accommodate label information.

Food business owners are required to follow guidelines if they will be having any Nutrition Claims,
Comparative Claims, Health Claims, etc. for their product.

Like for instance, if their product has a claim of “SODIUM-FREE” in the label, the condition is there
should only be 0.005g of NA per 100g content. Claims of “FAT-FREE means there should be 0.5g per
100g (solids) or 100m l(liquids).

WHAT LABEL INFORMATION MUST FOOD PRODUCTS CONTAIN AS MANDATED BY LAW?

(Below are part of the Guidelines from FDA AO 2014-030)

PRODUCT NAME OR NAME OF FOOD

The name of the product should specify the actuality of the food and should not be generic. There
should also be words or phrases associated to further understand the exact characteristics of the
product.

BRAND NAME AND/OR TRADEMARK

Printed labels must have the registered brand name or trademark of the company and must be unique.
It is not allowed to be identical to those already registered with the FDA.

COMPLETE LIST OF INGREDIENTS

A complete list of ingredients must be declared on the label and should be arrayed in descending order
of proportion.
NET CONTENT AND DRAINED WEIGHT

Net weight is different from the Gross weight. Net content is the weight or volume of the food itself
without its packaging. Declaration in units must be in the metric system.

NAME AND ADDRESS OF MANUFACTURER, REPACKER, PACKER, IMPORTER, TRADER, AND

DISTRIBUTOR

Food business owners’ contact details regardless of the activity must be declared on all locally
manufactured products. This is for consumers to have a contact reference if ever there are inquiries
concerning the food item.

LOT IDENTIFICATION

This is a specific code usually a mixture of numerical and letters to identify and trace a certain batch of
products in the operation.

STORAGE CONDITION

This shows the basic instructions for consumers on how to correctly stock food products upon purchase
or after opening, if it needs to be stored in a cool dry place, it needs to be chilled or put to the freezer.

EXPIRY DATE / USE BY DATE / BEST BEFORE DATE

This information is I could say that it is one of the most important marks that should be seen on the
label. As per the guideline, for all locally produced products, the date order must be in DD/MM/YYYY
format wherein the declaration of the DATE and YEAR must be in NUMERICAL while the MONTH must
be in WORDS to avoid confusion (e.g. 08 SEPTEMBER 2020 or 8SEP20)

Below are the difference of date markings as we seen in pre-packaged products according to IFT.

USE-BY

“This label is aimed at consumers as a directive of the date by which the product should be eaten;
mostly because of quality, not because the item will necessarily make you sick if eaten after the use-by
date. However after the use-by date, product quality is likely to go down much faster and safety could
be lessened.”

SELL BY

“This label is aimed at retailers and it informs them of the date by which the product should be sold or
removed from shelf life. This does not mean that the product is unsafe to consume after the date.
Typically one-third of a product’s shelf-life remains after the sell-by date for the consumer to use at
home.”

BEST BY

“This is a suggestion to the consumer on which date the product should be consumed to assure for ideal
quality.”
FOOD ALLERGEN INFORMATION

This type of notice must be shown below the List of Ingredients if the product carries components that
are known to cause allergic reactions. consumed to assure for ideal quality.”

DIRECTION OF USE

If certain instruction is needed to correctly utilize the food say for example correct cooking method, it
should be displayed on the label.

NUTRITION FACTS

It provides a detailed amount of nutrients the food contains such as calories, protein, carbohydrates
(including dietary fiber and sugar), fat (including saturated fat, trans fat, and cholesterol) and sodium.

VOLUNTARY LABELLING

According to GCE’s Food Labelling Requirement, these are typical information included on food labels
but are not required by law.

→ By complying with the mandatory requirements, it helps consumers to raise awareness and
make informed choices about what they are buying especially those consumers that have
special dietary requirements and have food allergic reactions.