PREPARE SANDWICHES

At the end of the lesson, you should be able to:

1. identify tools, utensils and equipment needed in

preparing sandwiches; and

2. use appropriate tools, utensils and equipment for

different types of sandwiches
Tools, Utensils and Equipment in Preparing Sandwiches
1. SANDWICH SPATULA
• A small flat, round bladed utensil that is serrated on one side and
smooth on the other, appearing somewhat like a round spatula. It is
used to apply food spreads, over bread slices.
2. SCISSORS

• Use to cut customized edges on bread for tea sandwiches, hors

d’oeuvres, or children’s sandwiches. Use the shears to cut a pocket in
toast and waffles. Cut sandwiches in different shapes like rectangles,
triangles and circles.
 3. 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.
4. GRATER AND SHREDDER

• Grating cheese, meat and other ingredients allows flavors to mix,

thus; palatability of sandwich is increase
 5. 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
6. 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.
7. CHEF’S KNIVES

• Come in various lengths of 6, 8, 10, and 12 inches. The smaller sized

knives are typically referred to as mini chef's knives while the longer
lengths are known as traditional chef's knives
 8. DELI KNIFE

• Designed for thick sandwiches, this knife is made to cut easily and quickly
through a variety of sandwich ingredients. The deli knife has offset blade
allowing ease of slicing and handling
 9. LETTUCE KNIFE

• Plastic serrated edge knife that is designed to slice lettuce

without causing the edges to turn brown. It is efficient in
slicing lettuce.
10. PARING KNIFE
A small knife with a straight, sharp blade that is generally
three to five inches long. Its thin, narrow blade is tapers to a
point at the tip. It is easy to handle and works well for peeling
and coring foods or mincing and cutting small items.
 11. SANDWICH KNIFE
• A sharp-bladed kitchen utensil used to slice through a medium amount
of food ingredients "sandwiched" between two slices of bread. Similar in
use to a deli knife, the sandwich knife is shorter in length with a shorter
blade depth in order to easily cut through smaller to medium-sized
sandwiches
 12. SERRATED KNIFE
• A knife with a sharp edge that has saw-like notches or teeth. 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. A serrated knife with a short, thin blade is intended for
slicing fruits and vegetables
13. CUTTING BOARD

• Comes in wood and plastic, use to protect the table

when slicing bread.
 14. MIXING BOWLS
• Bowls that are large enough to hold ingredients while they are being
mixed
 15. RUBBER SCRAPER

• A pliable rubber scraper used to scrape down sides of bowl and get
mixture of fillings from pans.
 16. MEASURING CUPS

• Graduated Measuring Glass - a transparent glass with fractions [1, 3/4,

2/3,1/2, 1/3, ¼ ]. Is used for measuring liquids
• Individual Cups - with fractional parts [1, 3/4, 1/2, 1/4, ] is used for
solids or dry ingredients.
17. UTILITY TRAY

• Used to hold food in place

 18. STRAINER

• Used to separate liquid from solid.

 19. MIXING SPOON

• Used to combine ingredients.