Perform Mis En Place

Objectives:
At the end of the lesson, you should
be able to:
1. Identify tools and equipment
needed in preparing sandwiches;
and
2. Value the importance of tools and
equipment in preparing
sandwiches.
SANDWICH SPATULA
A small flat, round bladed
utensil that is serrated on
one side and smooth on the
other. It is used to apply
food spreads, over bread
slices.
SCISSORS
Use to cut customized
edges on bread for tea
sandwiches, hors
d’oeuvres, or children’s
sandwiches.
COOKIE CUTTERS
Small, medium and large.
Small ones are perfect for
cutting out the tinier breads
for tea sandwiches and
medium and large for
making larger sandwiches.
GRATER AND
SHREDDER
Grating cheese, meat and
other ingredients allows
flavors to mix, thus;
palatability of sandwich
is increased.
SPATULA
A long flexible blade with a
rounded end, used to level
off ingredients in
measuring cups and spoons
and for Spreading fillings
on sandwiches.
BUTTER KNIFE
A small knife with a blunt
edged blade that is used
to apply spreads, such as
butter, peanut butter, and
cream cheese, on bread or
dinner rolls.
CHEF’S KNIVES
Come in various lengths
of 6, 8, 10, and 12
inches. And it is used to
cut ingredients
DELI KNIFE
Designed for thick
sandwiches, this knife is
made to cut easily and
quickly through a variety
of sandwich ingredients.
LETTUCE KNIFE
Plastic serrated edge
knife that is designed to
slice lettuce without
causing the edges to
turn brown.
PARING KNIFE
A small knife with a straight,
sharp blade that is generally
three to five inches long. It is
used for peeling and coring
foods or mincing and cutting
small items.
SANDWICH KNIFE
A sharp-bladed kitchen
utensil used to slice
through a medium
amount of food
ingredients "sandwiched"
between two slices of
bread.
SERRATED KNIFE
The blade of a serrated
knife is 5 to 10 inches long
and is used to slice through
food that is hard on the
outside and soft on the
inside, such as slicing
through the hard crusts of
bread.
CUTTING BOARD
Comes in wood and
plastic, use to protect
the table when slicing
bread.
MIXING BOWLS
Bowls that are large
enough to hold
ingredients while they
are being mixed
RUBBER SCRAPER
A pliable rubber
scraper used to
scrape down sides of
bowl and get mixture
of fillings from pans.
MEASURING CUPS
Graduated Measuring
Glass- used for measuring
liquid ingredients
Individual Cups- used for
measuring liquid or dry
ingredients.
UTILITY TRAY
Used to hold food
in place.
STRAINER
Used to separate
liquid from solid.
MIXING SPOON
Used to combine
ingredients.
CAN OPENER
Used to open cans.
MEASURING SPOONS
A set of individual
measuring spoons used
to measure small
quantities of ingredients.
EQUIPMENT FOR SANDWICH
MAKING
GRILLS / GRIDDLES
These are flat heated
surfaces where food
is directly cooked.
OVENS
These are equipment
which are enclosed in
which food is heated
by hot air or infrared
radiation.
MICROWAVE OVENS
Special tubes generate
microwave radiation,
which creates heat inside
the food. And it is used
to reheat left over foods.
SALAMANDERS
Small broiler, use
primarily for browning
or glazing the tops of
sandwiches.
BREAD TOASTER
The toaster is typically a
small electric kitchen
appliance designed to
toast multiple types of
bread products.
SLICER
Used to slice foods
more evenly and
uniformly.
CHILLERS
Machines used to
chill sandwiches
and other foods
FREEZER
Used to hold foods for
longer times and to
store foods purchased
in frozen form.
REFRIGERATOR
A thermally insulated
compartment used to store
food at a temperature
below the ambient
temperature of the room.