COOKERY NC IIPrepare SandwichModule 1: Getting Ready for Work

Session Objectives

At the end of the session, you will be able to:  Learn different procedures in maintaining safety in the kitchen

Apply proper personal protective equipment used in making sandwiches Identify the importance and effects of proper equipment and safety

measures practiced in the kitchenIntroduction

When it comes to handling food, you not only need top quality ingredients and equipment but also should be able to practice and maintain proper safety and hygienic practices. It contributes to the efficiency of work flow in the kitchen and also assures the workers that what they will prepare will be appreciated by the diners/customers.

Personal Protective Equipment (PPE)

1. Apron - An apron is an outer protective garment that covers primarily thefront of the body. It may be worn for hygienic reasons as well as inorder to protect clothes from wear and tear

2. Face Mask - face mask are worn to prevent contamination of food.

3. Hairnet - hairnet are worn over long hair to hold it in place.

4. Gloves - gloves are used to prevent contamination of food.

5. Rubber shoesProper hand washing procedure

Hand washing is the single most important procedure for preventing the spread of biological contamination. Despite this fact many laboratory personnel don't wash their hands properly. Here are some hand washing tips and procedures for your use.

Procedure:1. Always consider the faucet, sink and its surrounding contaminated when

starting the hand washing procedure.2. You must avoid touching the sink.3. Turn water on and then wet your hands, wrists, and arms.4. Pour enough liquid soap on your palm then work into lather.

5. Vigorously rub together all surfaces of the lathered hands and arms for15 seconds. Friction helps remove dirt and microorganisms. Wash aroundand under rings, around cuticles, and under fingernails.

6. Rinse hands thoroughly under a stream of water. Running water carriesaway dirt and debris. Point fingers down so water and contamination won'tdrip toward elbows.

7. Use side of your arms or knuckles to turn off the faucet, avoidingtouching any contaminated area.

8. Dry hands completely with a clean dry paper towel.Hygienic Practices when Cooking

Always wash your hands before preparing food. Avoid wearing jewelry, watch, or perfume Make sure that your nails are short, clean, and without nail polish. Wear clean clothing Remove your apron whenever you leave a food-preparation area. Don’t brush or comb your hair when you are near food Do not smoke in food areas. Keep your fingers from your face, mouth, hair, and skin and other parts

of the body.Safety Measures in the Kitchen

Cooking is fun, but kitchen safety is a priority. Think about it: Knives! Fire! Bacteria! Observing basic rules of kitchen safety is a good habit to develop. Always pay attention to what you’re doing in the kitchen because one slip can cause serious injury or accidents.

Store knives in a wooden block or in a drawer. Make sure the knives areout of the reach of children.

Never cook in loose clothes and keep long hair tied back. You don’t wantanything accidentally catching fire (not to mention hair ending up in thefood!).

Never cook while wearing dangling jewelry. A bracelet can get tangledaround pot handles.

Keep potholders nearby and use them! Be careful not to leave them near anopen flame.

Turn pot handles away from the front of the stove. Children can’t grabthem, and adults can’t bump into them if they’re out of the way.

Don’t let temperature-sensitive foods sit out in the kitchen. Raw meat,fish, and certain dairy products can spoil quickly, so refrigerate orfreeze them right away.

Wipe up spills immediately. Keep the floor dry so that no one slips andfalls.

Separate raw meat and poultry from other items whenever you use or storethem. This precaution avoids cross-contamination of harmful bacteria fromone food to another.

Wash your hands before handling food and after handling meat orpoultry. Hands can be a virtual freight train of bacteria.

SANDWICH ARTIST

Session Objectives

At the end of the session, you will be able to: 

Learn the responsibilities of a sandwich maker/artist Describe what a sandwich maker/artist isIntroduction

In this lesson, you will be able to describe what a sandwich artist/maker is and identify his role and responsibilities inside a commercial kitchen.

Responsibilities of a Sandwich Artist

The sandwich maker is responsible for the following: Store food in designated containers and storage areas to prevent

spoilage. Inform supervisors when equipment is not working properly and when food

and supplies are getting low, and order needed items. Clean and sanitize work areas, equipment, utensils, dishes, or

silverware. Carry food supplies, equipment, and utensils to and from storage and work

areas. Wash, peel, and cut various foods, such as fruits and vegetables, to

prepare for cooking or serving. Assist cooks and kitchen staff with various tasks as needed, and provide

cooks with needed items. Portion and wrap the food, or place it directly on plates for service to

patrons. Use manual or electric appliances to clean, peel, slice, and trim foods. Receive and store food supplies, equipment, and utensils in

refrigerators, cupboards, and other storage areas.

Prepare a variety of foods, such as meats, vegetables, desserts,according to customers' orders or supervisors' instructions, followingapproved procedures.

Weigh or measure ingredients. Take and record temperature of food and food storage areas such as

refrigerators and freezers. Place food trays over food warmers for immediate service, or store them

in refrigerated storage cabinets. Make special dressings and sauces as condiments for sandwiches. Keep records of the quantities of food used. Cut, slice or grind meat, poultry, and seafood to prepare for cooking. Package take-out foods or serve food to customers.

Module 2: Setting up the Work Station

Session Objectives

At the end of the session, you will be able to: 

Properly prepare needed ingredients for set up Arrange ingredients for maximum efficiency in preparation of sandwiches Follow different considerations when it comes to preparing and handling

ingredientsIntroduction

In this lesson, you will learn how to properly set up your work station depending on the menu. You will be able to perform proper procedures in handling the ingredients used in preparing sandwiches to ensure efficiency in work and having top quality ingredients.

Preparing the ingredients

In preparing the ingredients, you must have everything ready ahead of time so that the only thing left to do is for you to put the ingredientstogether.

The following are basic steps in preparing the ingredients:

Mix fillings Prepare spreads Slice sandwich meats and cheeses Separate lettuce leaves Slice tomatoes Prepare garnishesConsiderations in handling ingredients

Sanitation

Because cold sandwiches are subjected to a lot of handling and are notcooked, it is important that you properly refrigerate and protect theingredients at all times.

You can use a refrigerated table which is a sort of a cold version of asteam table.

Refrigerated drawers or under-the-counter reach-ins are used for lessfrequently needed items.

Portion Control

Sliced items are portioned by count and by the weight. If portioning isby the count, you must take care, before the preparation, to slice tothe proper thickness.

If done by weight, each portion can be placed on squares of waxed paperand stacked in a container.

TYPES OF EQUIPMENT

Session Objectives

At the end of the session, you will be able to: 

Identify the different equipment used in making and preparing sandwiches Identify the needed equipment depending on how it is going to be used.Introduction

In this lesson, you will learn the different equipment needed in setting up the ideal sandwich station depending on the menu and the size ofthe operation.

Types of Equipment

1. Storage equipment

Refrigeration equipment for cold ingredients

Steam table for hot ingredients

2. Hand tool - These are basic requirements for sandwich making and areoften the only tools necessary.

Knives (Serrated knife and sharp chef’s knife)Spreaders

Tong

Spreaders

Spatulas

3. Portion Control equipment

Portion scale

Measuring Spoons

WORKSTATION LAYOUTSession Objectives

At the end of the session, you will be able to: 

Identify the basic equipment and ingredients needed in sandwich making Properly setup the appropriate workstation depending on the kitchenIntroduction

The way you set up your station depends on the types of sandwiches you will be preparing in the menu and the amount of space you have in your kitchen.

Proper setup/layout of workstation

Setting up your sandwich station varies depending on the types of sandwiches you are preparing and with the amount of space available for youto use.

Place the cutting board in the middle of the table, exactly in front ofyou. This is where you will be assembling and cutting the sandwiches.

When making sandwiches make sure that you place the ingredients at arm’slength around the cutting board. Arrange the ingredients in a way thatyou can use both your hands independently to pick them up. Theingredients should be placed in the order you will need them. Placing thefirst ingredient you will use at one end and the last at the other.

The same goes with the equipment you will use. Make sure that you keeputensils that you regularly use, like spreaders and knives, close to youwhile equipments like sandwich press at the far end of the table.

Module3: Preparing the sandwichSession Objectives

At the end of the session, you will be able to: 

Describe what a sandwich is Identify the types of sandwichesIntroduction

In this lesson, you will learn what a sandwich is and different types of sandwiches available today. You will be able to recognize the importance of sandwich in food preparation and the food industry in general.

Preparing the Sandwiches

The sandwich is a favourite and convenient lunchtime food. It is quickly made and served and adaptable to so many variations that it satisfies nearly every taste and nutrition requirement.

Sandwiches can vary in ingredients and built depending on the regionit was made from. What unifies the concept of the sandwich in all instancesis a tasty filling served on or in bread or a similar wrapper.

There are several types of sandwiches, namely: hot and cold sandwiches and finger and tea sandwiches.

Hot sandwiches may feature a hot or grilled filling. In some cases, a hotfilling is mounted on the bread and the sandwich is topped with a hotsauce.

Cold sandwiches include standard deli-style version made from slicedmeats or mayonnaise-dressed salads. Club sandwiches, also known asmultidecker sandwiches, are also included in this category.

Finger and tea sandwiches are delicate items made on fine-grained bread,trimmed of their crusts and precisely cut into shapes and sizes that canbe eaten in about two average bites.

Session Objectives

At the end of the session, you will be able to: 

Identify the different elements of a sandwich Determine the purpose and use of each element in making a sandwichIntroduction

In this lesson, you will study the different sandwich elements used in making and preparing sandwiches. In order to produce high-quality sandwiches, it is important to understand how basic filling, cutting, and holding techniques contribute to the overall quality of sandwiches.

Breads

In a sandwich, the bread serves as an edible casing for the food inside. Good-quality breads provide variety, texture, flavour, and eye appeal to sandwiches, as well as providing bulk and nutrients.

In sandwich preparation, most bread can be sliced in advance as longas the slices are carefully covered to prevent drying. In sandwiches that call for toasted bread, the toasting should be done immediately after assembling the sandwich.

There are several types of bread used in sandwich making:

Pullman or sandwich loaves - These are long, rectangular loaves thatprovide squared slices of specified thickness, from ¾ to 5/inch thick.

Peasant style breads - Peasant bread can refer to a variety of breads,most often European in origin, that make use of whole wheat flour, oftenrye flour and sometimes other coarsely ground grains to produce a veryhearty bread.

Rolls - is a small, often round loaf of bread served as a mealaccompaniment (eaten plain or with butter). A roll can be served andeaten whole or cut transversely and dressed with filling between the twohalves.

Wrappers - A wrap is a type of sandwich made with a soft flatbread rolledaround a filling. The usual flatbreads are wheat-flour tortillas, lavash,or pita; the filling usually consists of cold sliced meat, poultry, orfish

Spreads

A spread is used in making sandwiches to flavour and add moist mouthfeel to the sandwich. It also slows down the moisture migration from filling to bread or prevents the bread from being soggy.

Spreads are used to:

Protect the bread from soaking up moisture from filling

Add flavour and moisture

Varieties of spread:

Butter

It should be soft enough to spread easily without tearing the bread.You can soften it by whipping in a mixer or simply letting it stand inroom temperature for half an hour.

Mayonnaise

It is often preferred to butter as a spread because it contributes moreflavour.

It does not protect the bread from moisture as well as butter does.

Sandwiches made with mayonnaise should be served immediately orrefrigerated to avoid the danger of food-borne disease.

Mustard and Ketchup

Spreadable cheeses

Nut butters

Jelly, Jam, Compotes, and Chutneys

Oils and Vinaigrettes

Fillings

Meat and Poultry - Most meats are precooked, though some are cooked toorder. You should avoid slicing farther ahead than necessary to avoiddrying out the sliced meats and therefore lose its flavour.

Beef

Pork products

Poultry

Sausage products

Fish and Shellfish - Most seafood fillings for sandwiches are highlyperishable and should be kept well chilled at all times.

Tuna

Sardines

Smoked salmon

Shrimp

Anchovies

Fried fish portions

Cheese

Cheddar type

Swiss types

Provolone

Cream cheese

Processed cheese

Cheese spreads

Mayonnaise-based salads

Tuna salad

Egg salad

Chicken or turkey salad

Ham salad

Vegetable items

Lettuce

Tomato

Onion

Miscellaneous

Peanut butter

Jelly

Hard-cooked egg

Fruits, fresh or dried

Nuts (such as sliced almonds)

Garnishes

Garnishes have become a part of a sandwich’s overall structure. It serves as a component and also used to add appeal to the general appearanceof the sandwich. Lettuce, slices of tomato and cheese, onion slices, and sprouts are the commonly used garnishes in making sandwiches.

When sandwiches are plated, a variety of side garnishes may also be included:

Green or side salads Lettuces and sprouts Sliced fresh vegetables Pickles spears and olives Dips, spreads, and relishes Sliced fruits Fries (French fries, potato chips)

BASIC TECHNIQUESSession Objectives

At the end of the session, you will be able to: 

Differentiate the different techniques used in making and preparingsandwiches

Perform the different basic techniques in preparing sandwiches properlyand appropriately.

Introduction

In this lesson, you will learn the different skills needed in preparing sandwiches. Developing such skills is needed to be able to produce sandwiches in a commercial scale. When these techniques are properly used, preparing sandwiches will be easy and fast.

Basic Technique: Spreading

It is the spreading of the bread with the required ‘spread’.

When cooking in a commercial kitchen, make sure that you use the requiredspread of the kitchen.

In making large quantities of sandwiches, you can spread out the sliceson the food preparation surface and apply the spread using a paletteknife.

It adds flavor to the sandwiches an also prevents the bread from beingsoggy when it contains ingredients that are full of moisture.

Apply spread on side/end of the bread.

Using a spatula spread the filling or “spread” in one direction untilall surface of the bread is covered.

Basic Technique: Layering

Layering is the stacking of the sandwich with the requested fillings.

You should make sure that the same types of sandwiches are layered thesame way every time.

You should only use the designated amount of fillings and make surethat the filling remains within the sandwich.

The cheese and deli-meat should go next to the bread to stop the juicyvegetables in making the bread soggy.

Basic Technique: Piping

Piping is the application of spread of some form into the loadedsandwich. The piped sauce or condiment becomes part of the overall appealof the sandwich.

You can use a piping bag to control the amount of sauce/ spread and tomake sure that not too much is put in.

This technique allows the spread to be even across the loadedingredients.

Do not forget that you should do the piping process after all theingredients have been loaded.

Basic Technique: Moulding

Moulding refers to the process of cutting and the method of cutting thesandwiches into different shapes and sizes. It is usually used in ’wrap’sandwiches

For tea sandwiches, you can use a knife to cut the sandwich intosmaller pieces or use a cookie cutter to produce different shapes.

For wraps, make sure that the filling is enough that the sandwich canbe easily molded into shape.

Basic Technique: Cutting

Cutting is the process of cutting the prepared sandwiches like cuttingthe crust off for some sandwiches for presentation purposes.

Normally sandwiches are cut into fingers, halves and quarters. For halvesand quarters, the shape accepted is triangle but people may requestsquare or rectangular shapes.

It is important that you are precise when it comes to cutting sandwiches.Poor cutting may ruin the appeal of a supposedly attractive sandwich.Make sure that you cut the sandwiches all the way through and it is allof the same size.

Two-point sandwich is one that has been cut diagonally into twotriangles

Four-point sandwich is one that has been cut diagonally into fourtriangles

TYPES OF SANDWICHESSession Objectives

At the end of the session, you will be able to: 

Identify the different types of sandwiches and their components

Demonstrate how each type of sandwich is prepared Determine the difference between the types of sandwichesIntroduction

In this lesson, you will learn the different types of sandwiches, their components, and the proper way of preparing these sandwiches.

Simple Hot Sandwiches

It consists of hot fillings, usually meats, between two slices of bread or two halves of a roll. They may also contain items that are not hot, such as a slice of tomato or raw onion on a hamburger.

Example:

Barbecue Pork SandwichIngredients:

180 g Marinated pork, liempo cut 4 Tbsp barbecue sauce Pinch of salt Pinch of pepper 1 Hotdog bun 25 g Barbecue sauce 100 ml water

Procedure:

1. Place pork in a shallow dish2. Add barbecue sauce on the meat3. Add salt and pepper4. Chill for 30 minutes-1 hour or overnight.5. In a sauce pan, combine the water and barbecue sauce.6. Add the marinated meat and simmer uncovered over low heat for 10-15

minutes until the liquid has reduced and thickened slightly.7. Keep the meat hot for service8. Butter the hotdog bun.9. Place the meat mixture on the bottom half of the bun.10. Place the other half of the roll on top and serve immediately.Open-faced Hot Sandwiches

These are made by placing buttered or unbuttered bread on a serving plate, covering it with hot meat or other filling, and topping with a sauce, gravy, cheese, or other topping. Some versions are browned under thebroiler before serving. This type of sandwich is eaten with a fork.

Example:

California BurgerIngredients:

300 g ground beef 3 cloves garlic, minced Pinch of salt and pepper 1 Hamburger roll Butter 2 tsp (10 ml) Mayonnaise 1 Lettuce leaf 1 Thin slice of onion (optional) 1 Tomato slice

Procedure:

1. Season the ground beef with salt and pepper.2. Mix ground beef and garlic.3. Mould patty into 2 portions (150g/each)4. Cook hamburger patty on a griddle or grill for 2-3 minutes on each side

or to desired doneness.5. Cut the roll in half.6. Butter the bottom half of the roll.7. Spread the top half with mayonnaise.8. On the bottom half, place the lettuce leaf, the onion sliced (if used),

and the tomato slice.9. Place the cooked hamburger patty on the top half of the roll.10. Serve immediately, open faced.Grilled Sandwiches

These are also called toasted sandwiches, simple sandwiches that arebuttered on the outside and browned on the griddle or in a hot oven.

Example:

Grilled Cheese Sandwich

Ingredients:

2 slices White bread 30 g Cheddar or American cheese; 1 slice cut to the size of the bread Butter

Procedure:1. Butter the slices of white bread.2. Place the slice of cheese between the slices of bread, buttered side out.

3. Place on a preheated griddle.4. Grill until golden brown on both sides and the cheese starts to melt.5. Remove the sandwich from the griddle. Cut in half diagonally and serve

immediately.Deep-fried Sandwiches

These are made by dipping sandwiches in a beaten egg and, sometimes,in bread crumbs and then deep fried. This type of sandwich is usually cooked on a griddle or in a hot oven instead, as deep frying can be greasy.

Example:

Monte Cristo sandwichIngredients:

2 slices white bread Butter 30 g sliced turkey 30 g sliced ham 30 g sliced cheese 1 egg, beaten 30 ml milk

Procedure:1. Place the bread on a clean work surface. Spread both bread slices with

butter on one side.2. Place the turkey, ham, and cheese slices on one of the pieces of bread.

Top with the remaining slice of bread, buttered side down.3. Secure the sandwich with 2 picks placed in opposite corners.4. Beat the egg and milk together.5. Dip the sandwich in the batter until it is completely coated and the

liquid has partially soaked into the bread.6. Panfry the sandwich in oil until golden brown.7. Cut in half and serve immediately.Simple Cold Sandwiches

These are made with two slices of bread halves of a roll, a spread, and a filling. They are called simple sandwiches not because they are easy to make but because they are made with only two slices of bread.

Example:

Submarine SandwichIngredients:

1 submarine roll 2 Tbsp (30 ml) mayonnaise 30 g salami, cut in thin slices 30 g ham, cut in thin slices 30 g bologna, cut in thin slices 30 g cheese, cut in thin slices 2 tomato slices 2 onion slices, very thin 3 green pepper rings

Procedure:1. Split the roll horizontally.2. Spread the roll with mayonnaise.3. Place the slices of ham on the bottom half of the roll followed by the

salami, bologna and cheese arranging them in layers. If the slices ofmeat are too wide to fit, fold them in half.

4. Arrange the tomato, onion, and pepper slices on top of the meat andcheese.

5. Place the other half of the roll on top. Leave it whole or cut it in halffor service.

Multidecker Sandwiches

These are made with more than two slices of bread (or rolls split into more than two pieces) and with several ingredients in the filling.

Example:

Club sandwichIngredients:

3 slices white bread

Mayonnaise 2 leaves lettuce 2 slices tomato (1/4 inch thick) 2 strips Bacon, cooked crisp 30 g sliced turkey

Procedure:1. In a pan, cook the bacon until crisp.2. Place the 3 slices of bread on a clean surface. Spread the top with

mayonnaise.3. On the first slice, place one lettuce, then 2 slices of tomato, then 3

strips of bacon.4. Place the second slice of bread on top, spread side down.5. Spread top with mayonnaise.6. On top of this, place the turkey, then the other lettuce leaf.7. Top with the third slice of bread, spread side down.8. Place the frilled picks on all 4 sides of the sandwich.9. Cut the crusts of the sandwich off.10. Cut the sandwich from corner to corner into 4 triangles. Each triangle

will have a pick through the center to hold it together.11. Place on a plate with the points up. The center of the plate may be

filled with potato chip as side dish.Open-faced Cold Sandwiches

These are made with a single slice of bread, like canapés, which is what they are. Like canapés, the filling or topping should be attractively arranged and garnished.

Ingredients:

1 hotdog roll 1 lettuce leaf 1 piece bologna, sliced 1 piece cheese, sliced 5 pieces tomato, small 1 Tbsp mayonnaise 1 Tbsp butter

Procedure:1. Cut the hotdog roll lengthwise2. Spread butter on the bottom part of the roll

3. Place the lettuce leaf and slice of tomato on top of the bottom part ofthe roll.

4. Spread the mayonnaise on the other half of the roll.5. Add bologna and cheese slices.6. Serve the sandwich open faced on a clean plate.Tea Sandwiches

These are small, fancy sandwiches generally made from light, delicate ingredients and bread that has been trimmed of crusts. They are often cut into fancy shapes. Fillings and spreads can be the same as those for canapés.

Ingredients:

2 slices wheat bread 1 Tbsp mashed potato 1 Tbsp diced egg 3 Tbsp mayonnaise Salt and pepper to taste

Procedure:1. In a bowl, mix together the mashed potato, diced eggs and mayonnaise.2. Season with salt and pepper.3. Spread the mixture on one slice of wheat bread them top with the other.4. Cut off the crust then cut the sandwich at the center to produce four

square slices.5. Garnish then serve.Wrap Sandwiches

These are sandwiches in which the fillings are wrapped, like a Mexican burrito, in a large flour tortilla or similar flat bread. They are served whole or cut in half, if large.

Ingredients:

1 tortilla wrap 1 sliced ham 2 Tbsp cream cheese 2 tsp chives Cucumber , batunette

Procedure:1. Mix together the cream cheese and chives for the spread.2. Spread the cream cheese and chives mixture onto the tortilla wrap. Add

the ham and the cucumber.3. Roll the tortilla wrap.4. Cut the wrap in half diagonally then serve.

PRESENTATION STYLESession Objectives

At the end of the session, you will be able to: 

Present sandwiches in an appealing manner Demonstrate the different presentation styles depending on the variety of

sandwich prepared Practice cutting techniques used in sandwich makingIntroduction

In this lesson, you will trained to perform the different presentation styles appropriate to the sandwich being served and use the proper cutting procedures to enhance the appeal of the sandwich.

Presentation Styles

In presenting sandwiches, you should make sure that your sandwich isappealing visually up to the taste. Customers eat with their eyes first so it is important that the sandwiches look tempting, attractive, and delicious.

Cut the sandwich at center to expose the filling or as required. Add garnish - Garnishing is adding of items on the plate used to serve

the sandwich. It is used to complement the sandwich and not to take overthe plate.

In garnishing, less is more.

Always use garnishes that are edible and of high quality. Use garnish that enhance the taste and the appearance of the sandwich

to be served.

Examples of garnishes are:

A. Flowers

B. Green-colored garnish (asparagus, celery, parsley)

C. White-colored garnish (cream cheese, cucumber, shredded whitecabbage)

D. Red-colored garnish (cherries, beetroot, tomatoes, pimiento)

E. Carrot curl

F. Fruits

You can try serving condiments as garnishes. You can offer a range ofcondiments (salt, pepper, mustard, limited number of sauces) whenpresenting a large quantity of sandwiches.

For sandwiches like hamburgers and other uncut sandwiches, you canpresent them open faced to display the attractive ingredients.

Cutting the Sandwich

You should take the time to cut sandwiches in an exact and uniform fashion so they will look their best when set in rows on platters or arranged on plates.

Cutting serves two purpose:

It makes possible a more attractive presentation. Sandwiches can beserved by displaying the cut edges rather than the crust edges to theoutside. If the sandwich was neatly made, of good ingredients, andtastefully garnished, it will appetizing and attractive

It also makes the sandwich easier to handle and eat. This is usuallyaccomplished by simply cutting the sandwich in half or, if it is verylarge or thick, into thirds and quarters.

Cutting of the sandwich depends on the type of sandwich to be served. The following are tips in cutting sandwiches:

Finger and tea sandwiches These types of sandwiches are cut into specialshapes. It is best that you cut tea sandwiches as close to service topossible.

Slice the bread lengthwise so the greatest possible area is available.

Coat the bread with a spread filled.

Garnish if desired, and close if desired.

Cut the sandwich into shape and serve immediately

If needed to be prepared on time, you can hold them for a few hoursbefore serving but try covering it with damp cloths or placing it inairtight containers to retain the freshness.

Straight-edged shapes - These cut of sandwiches gives the best yield withthe lowest food cost since only a small fraction would be removed fromthe actual sandwich.

You can use a sandwich or bread knife in cutting the sandwich intosquares, rectangles, diamonds, or triangles.

Round shapes - These shapes produce lower yield compared to the straight-edged sandwiches making them more expensive to prepare.

You will need to use cutters to cut rounds, ovals, and other specialshapes.

Module 4: Storing the SandwichesSession Objectives

At the end of the session, you will be able to: 

Perform proper storage practices Follow then proper labelling procedure for food storage Identify designated storage temperature depending on the food storedIntroduction

Proper storage of sandwiches and its elements helps in prolonging its shelf life. Storage procedures and proper storage conditions vary depending on the contents of the sandwich and also the composition of the different elements used in preparing sandwiches.

Safe Storage Practices

Butter, margarine, and cheese Refrigerate at 3 to 4 oC. Keep cheese sealed to avoid it drying out or absorbing odours from other

foods.

Bread Order bread daily. Use leftover bread from the previous day for toasted

sandwiches.

Keep bread in dry store conditions (approximately 18oC). Underrefrigeration, the staling of bread speeds up. In a warm kitchen, thebread loses moisture.

Store soft breads, such as sandwich loaves and hamburger roles, inmoisture-proof wrapping. This prevents drying through moisture loss andabsorption of unwanted odours.oC.

Don’t warp hard-crusted breads or rolls as this causes the crust tosoften.

If storing bread for longer than a day, cover well and place in freezerat -18 oC.

Always keep frozen bread wrapped when thawing.oC.

Other dry goods Store dry goods in a cool, dry, well-ventilated storage area. Transfer dry goods into clean water containers with tightly fitted lids

to protect from vermin like rodents (rats and mice), weevils, flies andants.

Place open bags of flour and other dry goods in bins suitable for foodstorage.

Remove canned fruits and vegetables from packaging and place in clean,dry, airtight, food grade containers in the refrigerator.

Safe Storage Practices

Meat and poultryStore meat for four to six days and poultry for three to four days

in the following conditions

Refrigerate at 1 to 3 oC. Keep humidity at around 85%. Store all meat and poultry on trays and warp in plastic wrap. Never store raw and cooked meat on the same tray.

SeafoodWhen stored correctly, you can keep seafood for up to five to six

days.

Cover with plastic wrap. Store on crushed ice at 1 oC. Replace ice as it melts. Change trays daily.

Fruits and Vegetables Store most fruits and vegetables at 6 to 10 oC. Store beans at 7 oC. Store broccoli at 1 (usually on packed ice). Store bananas and other tropical fruits at 18 oC (storing below 13◦C

turns the fruit black). Store root vegetables (carrots, potatoes, onions, garlic, etc.) in a

dark, cool, dry, well-ventilated room.

Frozen Goods Store frozen goods in the freezer at -18 oC or below. Wrap and store food in sealed containers to prevent damage and freezer

burn.Proper Storage Conditions

Keep cold sandwiches cold. The spreads, fillings, and ingredients inthe sandwiches are the ones that cause spoilage when stored in the wrong conditions. Sandwiches should be stored above 5 degree Celsius to ensure freshness.

Keep hot sandwiches hot for only a short period of time, approximately about ten minutes. The same with cold sandwiches, it is the ingredients of the sandwich such as bacon, egg sandwich, steak, sandwich, and hamburgers. They must be stored at 60 degree Celsius or above to avoid spoilage especially of the meat components of the sandwich.

Protect all food products safe from foreign products and adverse environment. Protecting food products can be done through the use of packaging, not only for sandwiches but also for the different ingredients used in making sandwiches.

There must be adequate ventilation in the refrigerator to ensure even circulation of cold air.

Humidity in the refrigerator should be relatively low, as high levels of moisture cause sandwich bases to become soft and other prepared foods to lose texture and flavor.

Don’t store food in bright natural sunlight or harsh artificial lighting.

Food Packaging

Ideally all sandwiches would be made to order, that is not always the case. Sandwiches are often required in large quantities, to be served at the same time. It is important that you learn proper food packaging for your sandwiches to prolong its shelf life.

Storing sandwiches for within two hours Prepare, cut and place sandwiches directly onto the service platters. Cover with clean damp cloths and/or plastic cling warp. Placed under refrigeration at below 5 oCC until just before service. Prior to serving, unwarp the sandwiches and garnish

Storing sandwiches for beyond two hours Make sandwiches and stack, without cutting, on trays lined with

greaseproof paper. Cover with clean damp cloths and/or plastic cling wrap. Place under refrigeration at below 5 oC until just before service. Prior to serving, unwrap the sandwiches, cut and remove crusts (if

applicable). Place on serving platter and garnish.

LABELLINGSession Objectives

At the end of the session, you will be able to: 

Identify the food that needs to be labelled to avoid contamination Provide information that should be present on a food labelIntroduction

In this lesson, you will learn the importance of labelling in properstorage and also in organization. You will gain knowledge on the types of food that needs to be labelled in storage and the proper way of labelling food.

Labeling

What should appear on the label1. Name of the food2. Address of the premises in which the food was prepared3. Name of the business4. Mandatory warnings and advisory information5. List of ingredients6. Date mark7. Health and advise for consumers8. Nutrition labeling