Module 2 Lesson 2: Prepare a
Variety of Sandwiches and Storing
Objectives:
1.Prepare a variety of
sandwiches.
2.Follow safety procedures in
storing sandwiches
Tips in preparing sandwiches
1. Preparation of ingredients
Prepare everything ahead of time.
This includes mixing, fillings,
preparation of spread, slicing bread,
meats vegetables and cheese,
separating lettuce, preparing garnishes
and other ingredients.
2. Arrange ingredients for
maximum efficiency
To reduce your movement to a
maximum, everything should be
within easy reach.
Needed tools and equipment
1. Storage equipment for ingredients includes
refrigeration equipment for cold ingredients and steam
table for hot ingredients.
2. Hand tools included in spreading are spatulas, cutting
board and knives like serrated knife, chef knife for
cutting the finished sandwich.
3. Portion control tools are scoops for fillings and a
portion scale for other ingredients.
4. Cooking equipment includes griddles/grills, broilers,
deep fryers microwave ovens are good for cooking.
Portion Sandwiches and its
Ingredients
Portion control is to proportionate the weight, scoop and
slice of food items.
Meat and other ingredients can portion control by slicing
the meat thinly and correctly.
For the fillings, you can use scoops and make sure it does
not exceed the scoop edges.
Sliced items are portioned by counting , make sure to
slice to proper thickness and by weight, each portion can
be placed on wax paper or stacked in a container.
Proper storage for sandwiches
Storing is one of the most important activities after
preparation wherein they are to be kept properly to avoid
spoilage.
The basic formula 4-40-140 which means perishable
foods should spend not more than 4 hours at the
temperature between 40 and 140F.
Some sandwich ingredients and fillings should be
cooked, covered in separate airtight container,
refrigerate until ready to use.
Keep bread tightly wrapped in moisture proof wrapping.
Wrap sandwiches with wax paper, paper
napkins, plastic wraps or aluminum foil.
Put wax paper over the sandwiches and
cover it with a damp towel and refrigerate
until serving time.
All sandwiches should be stored at
recommended chill temperature soon after
packing.
STORING TECHNIQUES
1. Wrapping – to draw, fold in order to cover
2. Packaging material- used to package sandwich
3. Cold storage – the process of preserving perishable
food on a large scale by means of refrigeration.
4. Chilling- to refrigerate or reduce the temperature of
food.
5. Freezing – application of low temperature that changes
the state of water in the food from liquid to solid ice.
6. Refrigeration- to keep cold or cool.
CLUB SANDWICH
Ingredients: Procedure:
white bread (Gardenia) 1. Prepare and assemble all the tools and ingredients
needed in preparing sandwich ( Mise en Place)
1 pack mayonnaise (220ml) 2. Place 3 slices of bread on a clean work surface,
1 bunch lettuce, green ice or romaine spread the tops with mayonnaise.
3. Put 1 lettuce, 2 slices tomatoes, cucumber and
4 pcs. tomatoes, thinly sliced cheese.
1 pc. cucumber, thinly sliced 4. Place the second slice of bread on top, spread side
down.
2 packs cheese slices
5. Spread the top with mayonnaise.
1/4 k. or 6 pcs. ham, slightly cooked 6. Place the ham and the other lettuce leaf. Add the
6 pcs. egg, scrambled scrambled egg on top.
7. Place the third slice of bread, spread side down.
Oil for frying
8. Secure with toothpicks on 4 corners to hold
Toothpicks together.
1 tsp. salt 9. Cut the sandwich into triangle.
10. Serve on a plate with chosen garnish and drinks. (
French fries or unflavored chips.)
Assignment:
1. Research at least 5 trivia about
sandwiches. Write on ½ crosswise.
2. Bring the following:
a. PPE- Apron, hairnet, hand towel, dish
towel, mask, foot socks.
b. Serving plate-white
c. Plastic container with lid
d. Accompaniment and beverage
3. Dishwashing liquid
