Portion Sandwiches and its Ingredients
140°F.
Portion Control is necessary to proportionate
the weight, scoop and slice of food items, like ham and
roasted beef. Other ingredients can be portion control,
by slicing the meat thinly and correctly. You will need
a good meat slicer and a scale to weigh your meat.
For sandwich fillings you can use scoops and
make sure it does not exceed the scoop edges. The
scoop is made so you can proportionately apportion the
amount of food, no more or no less.
Sliced items are portioned by count and by
weight. If portioning is by count, take care to slice to
the proper thickness. If done by weight, each portion
can be placed on squares of waxed paper or stacked in
a container.
Creative sandwich preparation
-Spread leaf lettuce on a tray, decorate the tray
edges with the top curly part of the leaves 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 are layered,
such as club sandwiches or slices of submarine
sandwiches. The pick keeps the sandwich
together on the tray and makes them neater for
guests to select, so the sandwich won’t fall
apart when someone picks it up.
Arrange the sandwiches by the filling, with the
contents exposed to make sandwich selection
more obvious.
Sandwich quarters should be arranged with cut
edge 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.
Place vegetarian sandwiches on a separate tray
from sandwich made with meat products.
Handle food picks carefully. Remove food
picks before giving sandwiches to children or
impaired adult.
Plate pinwheel sandwiches in a circular design
on a platter with the pin wheel filling facing
upward to show off the colors of the
ingredients.
Proper storage for sandwiches
The most important principles for sandwich
safety are keeping temperatures cool and
avoiding cross contamination.
Remember the basic formula 4-40-140 which
means perishable foods should spend no more
than 4hours at a temperature between 40 and
Some sandwich ingredients and fillings should
be cooked, covered in a separate airtight
container, refrigerate until ready to use.
Keep bread tightly wrapped and in moisture
proof wrapping. This stops it from drying and
guards against picking up odors. It should be
away from ovens and hot equipment.
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. Arrange layers of
sandwiches with wax paper between each
layer. Put wax paper over the sandwiches and
cover it with a damp towel. Keep the
sandwiches in the refrigerator until serving
time.
- Refrigerate sandwiches for as long as
possible if there will be a time between
making and serving. Cover each tray with wax
paper or cling wrap to prevent the sandwiches
from drying out.
- All sandwiches should be stored at
recommended chill temperatures 0.5°C, soon
after packing
- Packing must be clearly labeled with the
product description, use by date and storage
requirement.
Storing Techniques
1. Wrapping – to draw, fold and cover a sandwich
2. Packaging Material – used to package sandwich like
box, plastic, container
3. Cold Storage – the process of preserving Perishable
food on a large scale by at a low temperature or above
the freezing point (00C or 320F)
4. Chilling – to refrigerate or to reduce the temperature
of food
5. Freezing – Subjecting food to temperature below
freezing point (00C or 320F)
6. Refrigeration – Subjecting food to temperature (40C
or 400F)