Tools, Utensils and Equipment in
Preparing Sandwiches
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, 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 increased.
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 as butter, peanut butter, and cream cheese, on
bread 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. 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.
11. CUTTING BOARD
Comes in wood and plastic, use to protect the table when slicing
bread.
12. MIXING BOWLS
Bowls that are large enough to hold ingredients while they are
being mixed.
13. 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.
17. UTILITY TRAY - Used to hold food in place.
14. STRAINER - Used to separate liquid from solid.
15. MIXING SPOON - Used to combine ingredients.
16. CAN OPENER - Used to open cans.
17. MEASURING SPOONS - A set of individual measuring
spoons used to measure small quantities of ingredients.
EQUIPMENT FOR SANDWICH
MAKING
1. GRILLS / GRIDDLES. These are flat heated
surfaces where food is directly cooked.
2. OVENS. These are equipment which are enclosed in which food is
heated by hot air or infrared radiation.
3. MICROWAVE OVENS. Special tubes generate microwave radiation,
which creates heat inside the food.
4. BREAD TOASTER. The toaster is typically a small electric kitchen
appliance designed to toast multiple types of bread products.
5. SLICER. Used to slice foods more evenly and uniformly.
6. CHILLERS. Machines used to chill sandwiches and other foods.
7. FREEZER. Used to hold foods for longer times and to store foods
purchased in frozen form.
8. REFRIGERATOR. A thermally insulated compartment used to store
food at a temperature below the ambient temperature of the room.
Ingredients Used For
Sandwiches
1. Breads – good quality breads provide variety,
texture, taste, bulk, nutrients and eye appeal to
sandwiches. Fresh bread is easier to slice or cut if it
has been chilled.
2. Meats – maybe beef, pork and sausage products
like ham, roast beef and salami.
3. Poultry – are chicken or turkey breasts
characterized by a delicate golden brown surfaces.
4.Fish and Shellfish – some popular seafood
ingredients are tuna, sardines, grilled and fried fish
fillets, crab meat and shrimp which are highly
perishable and should be kept chilled to maintain
quality.
5. Cheese – most popular sandwich cheese are
cheddar, process, cream cheese and cheese spreads
most are easily slice, firm texture and act as binder,
moistener of other ingredients, it should be
refrigerated and remain covered until ready to serve
to avoid drying out.
6. Spreads – like mayonnaise, mustard and
butter, moisten the bread and compliment the
flavors of other ingredients. They should be served
immediately and kept refrigerated to preserve its
color and flavor.
7.Condiments – like olive oil, relishes , chutneys
give a lift to a sandwich, some of them are high in
acid so don’t combine them with strong flavored
condiments.
8.Vegetables – should be crisped and proportion
to the size of sandwich. Lettuce, tomatoes and
onions are indispensable in sandwich making, it
adds texture, flavor and color to the sandwich.
7. – fruit fresh or dried, jelly, jam, peanut butter,
eggs and nuts adds flavor, color, nutrients and
texture to sandwich production.
