Welcome
to
MR. BRYAN M. SOLANA
T.L.E9
Class
Lesson 2
Methods Of
Preparing
Sandwiches
Objectives
Identify suitable spread
and fillings
Demonstrate the
methods of preparing
Present
sandwiches
sandwich
attractively
The preparation of sandwiches
requires a great deal of
handwork . Many individual
motions may be required
especially if the sandwiches
are multi –decker or have
several ingredients. Whether
you are making sandwiches in
quantity or to order, your goals
must be reduce your motions
to make the production as
efficient and quick as possible.
METHODS OF PREPARATION
1. The preparation of quality
sandwich is more than placing
a piece of filling between two
slices of bread.
2. Mise –en- place is the key to
the success in this endeavor.
3. Normally the sandwich has
to be served as soon as
prepared.
4. Speed is the main reason for
the popularity of the
METHODS OF PREPARATION
5. Portion controlling the bulk
production is most important .
Thus pre-portioning of the
ingredients is very important.
6. A great deal of hand work is
involved in which making.
Therefore , work flow must be
7. Arrange
smooth andthe bread slices in a
easy.
row on a long table.
8. Put the chosen spread on all
the slices.
METHODS OF PREPARATION
9. Place the fillings on the
alternate slices evenly and
neatly.
10. Put the garnishes if
required.
11. Top the filled side of the
bread with the alternate side.
12. Stack two or more
sandwiches and remove the
crust or cut them into the
desired
13. Wrapshapes.
the sandwiches with
a wrap to prevent the bread
from drying out.
PRESENTATION AND LAYOUT
The basic of good
presentation are the key to
good
1. Thesandwich making.
sandwiches should be
evenly cut. Sandwiches can be
cut in a variety of ways to
make the presentation
attractive
a. Halves
b. Thirds
c. Quarters
PRESENTATION AND LAYOUT
2. The plates or platters used
for sandwiches should be of a
suitable size .
3. Normally the cold
sandwiches can be served on a
bed of shredded cabbage or
4. The platters can be lined
lettuce.
with a few slices of cucumber
and tomatoes.
5. The dips or sauces can
accompany the sandwiches.
GARNISH
Garnish is important to the
look of the sandwich . Consider
“ functional” garnishes like
lettuce , tomato, watercress,
spring onions, radishes,
gherkins, cucumber , and
parsley.
SPREADS
Spreads act as a barrier
between the fillings and the
bread. They prevent moist
fillings from soaking into the
bread, making the sandwich
difficult to pick up and
unappealing
Purposes of Spreads
1. Protects the bread from
soaking up moisture from
filling.
2. They add flavor .
3. They also add moisture.
TYPES OF SPREADS
1. Butter –
It adds smooth , rich flavor to a
sandwich. Flavored butters, such as
red chili butter or garlic butter can
add zip to a fish or pork sandwich.
2. Mayonnaise –
It has been the spread of choice of
sandwich makers for generations.
Mayonnaise is a permanent
suspension of egg yolks , oil, and
vinegar or lemon juice . It is used
as a spread on many different types
TYPES OF SPREADS
3. Vegetable Purees –
These are often made with chopped
olives, avocados, or eggplant.
These purees make an interesting
alternative spread to use on
sandwiches. Purees add different
flavors and textures to sandwiches ,
but they usually do not provide a
moisture barrier.
SANDWICH FILLINGS
The filling is the heart of the
sandwich . You may serve nearly
any kind of food between two slices
of bread and it would taste great.
Here are some possible fillings , you
may use separately or in
Meat and Poultry
combination.
Most sandwich meat are pre-
cooked; however , some you cook
to order. Sliced meat dry out and
quickly lose flavor. Avoid slicing
farther ahead than necessary and
keep sliced meat covered or
wrapped.
Cheese
like meat cheese dries out
rapidly when unwrapped and
sliced . When you slice ahead,
your slices should remain
covered until ready to use.
Cheese
1. Cheese , sliced tomato, lettuce,
grated carrot.
2. Cheese plus celery or sliced cucumber.
3. Grated cheese plus grated carrot plus
lettuce.
4. Cheese plus pineapple( drain and pat
try) and lettuce.
5. Cheese and chutney.
6. Cheese and vegemite.
7. Grated cheese plus peanut paste and
grated carrot.
8. Cottage cheese plus chopped parsley
and pineapple (drain and pat dry on
paper towel )
9. Ricotta cheese plus currants or
sultanas or salad vegetables.
Mayonnaise
The most popular
salads for sandwich
fillings are tuna
salad, egg salad ,
chicken and turkey
salad, ham salad.
Vegetable items
Lettuce, tomato ,
and onion are
indispensable in
sandwich
production. In
addition , nearly any
vegetable used in
salads may also be
included in
sandwiches.
Miscellaneous
1. Hard-cooked egg
2. Jelly
3. Peanut butter
The following fillings will taste better if they
are kept in the lunch box. These foods must
be eaten by lunchtime on the day they are
made. Any leftovers in the lunch box should
be thrown out.
HOW TO PREPARE
SANDWICHES
Use a very sharp knife
and even board and
slice the bread very
thin. Expose the butter
to the air long enough
to soften sufficiently for
easy spreading. To
keep sandwiches from
drying , wrap them , as
soon as made , in
cloth , wrung as dry as
GODBLESS!
DON’T FORGET TO
ANSWER YOUR
Performance Task !
Thank you so much for
listening !
See you again.
