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.
Creativesandwich
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.
Spear the center of each
sandwiches with a long toothpick if
the sandwiches are layered, such as
club sandwiches or slices of
submarine sandwiches.
Arrange the sandwiches by
the filling, with the contents
exposed to make sandwich
selection more obvious.
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.
Placevegetarian 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.