CREATIVE

SANDWICH
PREPARATION AND
PRESENTATION
 THE PREPARATION AND
PRESENTATION OF
SANDWICHES IS MADE
BALANCE HEIGHT FLAVORS
CREATIVELY THROUGH
, TEXTURE,
, AND COLOR
,
BALANCE
• It is achieved through having balance in flavor, texture
and color
• Fillings should go with the kind of bread to be used
for a sandwich
• Spread and condiments are great on a sandwich
• Too little spread makes dry sandwich, while too much
spread makes soggy sandwich
• Therefore a balance in using spreads in important
HEIGHT
• A basic sandwich can be made
appealing
• Add fillings and vegetables for
the height of the sandwich
TEXTURE
• Prefers to the softness, tenderness,
smoothness and crunchiness of the
ingredients in preparing sandwiches as
perceived the mouth
• Choose bread that has close and smooth
crumbs
• The fillings must be tender and easy to eat
TEXTURE
• Meat should be deboned and not bone
in
• The vegetable garnishes improves the
mouthfeel of the sandwich, therefore it
should be a bit crunchy when bitten
FLAVOR
• The choice of spread and filling are
very important in preparing sandwich.
• Both add flavor to the sandwich plain
butter, compound butter, and
mayonnaise.
FLAVOR
• Filling is the main body of the sandwich
and contains different nutrients and
should have predominant flavor or
pleasant flavor that people are looking
for.
• There must be complexity of flavor in
the use of filling.
COLOR
• Garnishes also add color that
make sandwiches attractive.
• The fillings should harmonize
not only with the flavor but
also with the color.
 SERVE ATTRACTIVELY
ON PLATE
We usually serve them on "plates or platters for
multiple serving. The plate or platters can be
decorated with suitable ingredients to enhance the
overall presentation.
ATTRACTIVE PRESENTATION MAKES A
GARNISH TRAY MORE APPEALING

Attractive presentation makes the

garnish tray more appealing, so you
should learn the techniques for creating
a balanced, colorful, and appetizing
buffet arrangement.
 SPREAD LEAF
LETTUCE ON A
TRAY

SPREAD LEAF LETTUCE ON A TRAY AND DECORATE THE

TRAY EDGES WITH THE TOP CURLY PART OF THE LEAVES.
THE BASE OF THE LEAVES POINTS TOWARD THE CENTER OF
THE TRAY; THIS CREATES A DECORATIVE BED FOR THE
SANDWICHES AND GARNISHES
SPEAR THE CENTER OF EACH
SANDWICH WITH A LONG
TOOTHPICK IF THE
SANDWICHES ARE
LAYERED,THE PICK KEEPS THE
SANDWICHES TOGETHER ON
THE TRAY AND MAKES THEM
NEATER FOR GUESTS TO
SELECT, SO THE SANDWICHES
WON'T FALL APART WHEN
SOMEONE PICKS THEM UP.
 ARRANGE THE SANDWICH BY
THE FILLINGS, WITH THE
CONTENTS EXPOSED, TO MAKE
SANDWICH SELECTION MORE
OBVIOUS. SANDWICH QUARTERS
SHOULD BE ARRANGED WITH
THE CUT EDGE OF THE
SANDWICH POINTING UP AT THE
VIEWER.
ARRANGE THE FINGER SANDWICHES
IN SPIRAL OR SETTING UP IN A TRAY,
WITH A ROW OF GARNISHES
BETWEEN EACH ROW OF
SANDWICHES.
 PLACE VEGETARIAN
SANDWICHES ON A SEPARATE
TRAY FROM SANDWICH MADE
WITH MEAT PRODUCTS.
HANDLE FOOD PICKS
CAREFULLY, REMOVE
FOOD PICKS BEFORE
GIVING SANDWICHES
TO CHILDREN OR TO
IMPAIRED ADULT.
 PLATE HAM SANDWICHES IN A
CIRCULAR DESIGN ON A PLATTER
WITH THE HAM FILLING FACING
UPWARD TO SHOW OFF THE COLORS
OF THE INGREDIENTS.