Preparing Sandwiches

Tips:
 Preparation of Ingredients- prepare
everything ahead of time, so nothing is left
to do but assemble the ingredients.
Arrange Ingredients for maximum
efficiency- to reduce your movement
to a maximum everything you need
should be within easy reach
Needed Tools/Equipment:
 Storage equipment for the ingredients includes
refrigeration equipment for cold ingredients and a
steam table for hot ingredients
 Hand tools included spreading,spatulas,cutting board
and knives,including a serrated knife and a sharp chef
knife for cutting the finish sandwich.
 Portion control equipment includes scoops for fillings
and a portion scale for other ingredients.
 Cooking equipment includes griddle,grills,broilers and
deep fryers,microwave ovens are good for cooking.
MAKING SIMPLE COLD SANDWICHES

Prepare and assemble

all ingredients:
sandwich
breads,spreads,fillings
Assemble necessary
equipment,
including wrapping
materials
Arrange bread
slices in rows on
the table top
Spread all bread
slices to the edge
with desired spread.
Spread fulling evenly and neatly
on the alternate slices,leaving the
other slices plain.fillings should
not hang over the edges of the
bread.if the filling is spreadable
spread it evenly to the edges.
Follow spreading techniques with
three quick strokes.
Spread all bread
slices to the edge
with desired
spread
Arrange lettuce or
other vegetable
accompaniments
on top of filling.
On top of this
place ham or any
desired filling
Top the filled
slices with the
plain bread slices
Stack two or three
sandwiches and cut
with a sharp serrated
knife as desired.
Place sandwich on
sandwich bags or
wrap in plastic wraps
to maintain freshness
Refrigerate
until service
Tips: to maintain good quality of a
sandwich perform any of the following:
 Wrapseparately in plastic,waxed paper or
sandwich bag.
 Placein storage pans, cove tightly with plastic
wrap and cover with clean damp towels.the
towel must not touch the sandwiches,their
purpose is to provide a moisture barrier to
help prevent drying.

 Refrigrateful
immediately and hold until
served. Your output and performance will be
rayed using the rubric below.