COOKERY 2: Quarter III

LESSON 3: PRESENT A VARIETY OF SANDWICHES

Portion Sandwiches and its Ingredients 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

Sandwiches should be attractively served on plates for individual serving or on platters for
multiple serving. The plate or platters can be decorated with suitable ingredients to enhance the overall
presentation.

Attractive presentation makes a garnish tray more appealing so you should learn the techniques
for creating a balanced, colorful and appetizing buffet arrangement. Garnishes that complement
sandwiches such as a variety of olives, peppers and pickles add color and texture to the tray.

Arranging a bed of greens offers a festive and inviting cold tray presentation for any kind of event.

 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 sandwich with a long toothpick if it is 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.
 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.