g9 Tools and Utensils 220215012907

PREPARE
SANDWICHES
TOOLS, UTENSILS
AND EQUIPMENT IN
PREPARING
SANDWICHES
Learning Outcome 1 PERFORM
MIS EN PLACE
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 in preparing sandwiches
3. appreciate the uses of tools, utensils and
equipment in preparing sandwiches
Sandwiches refers to a food item made
with two or more slices of bread with fillings
between them. A widely popular and
convenient lunch time food, quickly made and
served and adaptable to many variations that
satisfies nearly every taste and nutrition
requirement.
Preparing is one of
sandwiches fundamental the in
service.
skills In this lesson you willmodern
required learn food
fundamentals of sandwich making, the
ingredients, types of sandwiches, its methodsthe of
preparation for efficient production and service.
A. TOOLS AND UTENSILS
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
butter, peanut as
butter,
cream cheese, on breadand
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

Plastic serrated edge knife
that is designed to slice
lettuce without causing
the edges to turn brown.
It is efficient in slicing
lettuce.
A. TOOLS AND
UTENSILS
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.
21. MEASURING
SPOONS
A set of individual
measuring spoons used
to measure small
quantities of ingredients.
19. MIXING SPOON 20. CAN
OPENER
Used to combine Used to open cans.
ingredients.
17. UTILITY TRAY 18. STRAINER
Used to hold food in place. Used to separate liquid
from solid.
EQUIPMENT FOR SANDWICH MAKING
1. GRILLS / GRIDDLES.
These are flat heated
surfaces where food is
directly cooked.
2. OVENS.
These are
which equipment are
which food is heated
enclosed in by
hot air or infrared
radiation.
3. MICROWAVE
OVENS.
Special tubes generate
microwave radiation,
which creates heat
inside the food.
4. SALAMANDERS.
Small broiler, use
primarily for browning
or glazing the tops of
sandwiches.
5. BREAD TOASTER.
The toaster is typically a small electric kitchen appliance designed to toast multiple
types of bread products.
6. SLICER.
Used to slice foods more
evenly and uniformly.
7. CHILLERS.
Machines used to chill
sandwiches and other
foods.
8. FREEZE.
Used to hold foods for longer
times and to store foods
purchased in frozen form.
9. REFRIGERATOR.
A thermally insulated
compartment used to store food
at a temperature below the
ambient temperature of the room.
Group 1 Group 2
Tools and Uses Equipment’s Uses

utensils
EVALUATION:
on ¼ sheet of paper
List down at least 10 tools and utensils in preparing
sandwiches
List down at least 5 equipment's in preparing
sandwiches
ASSIGNMENT
Research the ingredients used for
sandwiches and give some example
of every ingredients.
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10. PARING KNIFE

Tools and Uses Equipment’s Uses

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