prepare a variety of sandwiches

PREPARE A VARIETY OF

SANDWICHES

D1.HCC.CL2.08

Slide 1

Prepare a variety of sandwiches

Elements:

Slide 2

Prepare a variety of sandwiches1

Present a variety of sandwiches2

Store a variety of sandwiches3

Assessment for this Unit may include:

Oral questions

Written questions

Work projects

Workplace observation of practical skills

Practical exercises

Formal report from employer/supervisor.

Slide 3



1. Prepare a selection of hot and cold sandwiches

2. Prepare a variety of spreads and fillings using standard

recipes

3. Use a selection of bread and base varieties

4. Select and use equipment and utensils appropriately

5. Prepare sandwiches in a logical manner and within

industry realistic time frames

6. Appropriately use products and minimize wastage

Slide 4


Prepare a selection of hot and cold sandwiches

Cold:

Most are ambient temperature

Some can be stored chilled.

Styles:

Tea

Ribbon or finger

Wraps.

(continued)

Slide 5


Hot:

Reuban

Monte Cristo

Croque monsieur

Club.

Slide 6


Use a selection of bread and base varieties

White bread

Wholemeal

Multi-grain

Flat breads

Crispbreads

Toasted bread bases.

Slide 7


Select and use equipment and utensils appropriately

Preparation equipment:

Knives

Spreaders

Salad strainers

Chopping boards

Storage containers

Wrapping requirements.

Slide 8


Prepare sandwiches in a logical manner and within

industry realistic time frames

Production requirements:

Mise en place

Pre ordered

Make to order

Production

Consumption.

Slide 9


Appropriately use products and minimise wastage

Prepare only what is needed for production

Use to enterprise standards:

• Slices the same thickness

• Number of slices to be used

• Weight of meat.

Slide 10

Present a variety of sandwiches

Cut and present sandwiches in a conforming manner

Enterprise requirements:

• Triangles, Fingers

Style:

• Middle Eastern wrap

Consistency

Style of Presentation.

Slide 11


Work within required timeframes

Efficiency

Timeline planning

Mise en place

Production timeframes.

Slide 12


Prepare a selection of garnishes and accompaniments

to seasonal availability

Freshness

Ease of production

Complimentary to filling

Edible.

Slide 13


Present sandwiches

Attractive to the eye:

Colour

Freshness

Mouthfeel.

Slide 14

Store a variety of sandwiches

Slide 15

2

3

1

Sandwiches,

spreads and

fillings are

appropriately

stored during

prep and

service

Sandwiches,

fillings and

spreads are

correctly

labelled

Store in correct

conditions to

maintain

freshness and

quality


Sandwiches, spreads and fillings are appropriately

stored during prep and service

Keep in controlled environment

Protect from outside contamination

Ensure labeling is correct

Equipment used is clean.

Slide 16


Sandwiches, fillings and spreads are correctly labelled

Names of possible allergens

Incorrect filling to label statement

Time or date of manufacture

Use by date requirements.

Slide 17


Store in correct conditions to maintain freshness and

quality

Protect from outside contamination

Controlled environment

Use by dates.

Slide 18

Congratulations!

You’ve completed

‘Prepare a variety of

sandwiches’

unit

prepare a variety of sandwiches

Education