PREPARE

SANDWICH
ES
 GETTING READY FOR
WORK
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)
Apron - An apron is an outer protective garment
that covers primarily the front of the body. It
may be worn for hygienic reasons as well as in
order to protect clothes from wear and tear
Face Mask - face mask are worn to prevent
contamination of food.
Hairnet - hairnet are worn over long hair to hold it
in place.
Gloves - gloves are used to prevent contamination
of food.
Rubber shoes/Closed Shoes
Side Towels
 PROPER HANDWASHING
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.

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.
 PROPER HANDWASHING
PROCEDURE
4. Pour enough liquid soap on your palm then work into lather.
5. Vigorously rub together all surfaces of the lathered hands and arms for 15
seconds. Friction helps remove dirt and microorganisms. Wash around and
under rings, around cuticles, and under fingernails.
6. Rinse hands thoroughly under a stream of water. Running water carries away dirt
and debris. Point fingers down so water and contamination won't drip toward
elbows.
7. Use side of your arms or knuckles to turn off the faucet, avoiding touching 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
Store knives in a wooden block or in a drawer.
• Never cook in loose clothes and keep long hair tied back.
• Never cook while wearing dangling jewelry.
• Keep potholders nearby and use them!
• Turn pot handles away from the front of the stove.
• Don’t let temperature-sensitive foods sit out in the kitchen.
• Wipe up spills immediately.
• Separate raw meat and poultry from other items whenever you use or store
them.
• Wash your hands before handling food and after handling meat or poultry.
 SANDWICHES
A sandwich is a food typically consisting of
vegetables, sliced cheese or meat, placed on or
between slices of bread, or more generally any
dish wherein bread serves as a container or
wrapper for another food type. The sandwich
began as a portable, convenient finger food in the
Western world, though over time it has become
prevalent worldwide.
 SANDWICHES
Sandwiches refers to a food item made
with two or more slices of bread with fillings
between them. A widely popular and
convenient lunchtime food, quickly made and
served and adaptable to many variations that it
satisfies nearly every taste and nutrition
requirement.
 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 you to
use.
 Place the cutting board in the middle of the table, exactly in front of you.
This is where you will be assembling and cutting the sandwiches.
 When making sandwiches make sure that you place the ingredients at arm’s
length around the cutting board. Arrange the ingredients in a way that you
can use both your hands independently to pick them up. The ingredients
should be placed in the order you will need them. Placing the first 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 keep
utensils that you regularly use, like spreaders and knives, close to you while
equipment like sandwich press at the far end of the table.
 BASIC TECHNIQUES
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 required
spread of the kitchen.
 In making large quantities of sandwiches, you can spread out the slices on the
food preparation surface and apply the spread using a palette knife.
 It adds flavor to the sandwiches an also prevents the bread from being soggy
when it contains ingredients that are full of moisture.

o Apply spread on side/end of the bread.

o Using a spatula spread the filling or “spread” in one direction until all
surface of the bread is covered.
 BASIC TECHNIQUES
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 the same way every time.
• You should only use the designated amount of
fillings and make sure that the filling remains within
the sandwich.
• The cheese and deli-meat should go next to the
bread to stop the juicy vegetables in making the
bread soggy.
 BASIC TECHNIQUES
Basic Technique: Piping
 Piping is the application of spread of some form into the loaded
sandwich. The piped sauce or condiment becomes part of the
overall appeal of the sandwich.
o You can use a piping bag to control the amount of sauce/
spread and to make sure that not too much is put in.
o This technique allows the spread to be even across the
loaded ingredients.
o Do not forget that you should do the piping process after all
the ingredients have been loaded.
 BASIC TECHNIQUES
Basic Technique: Moulding
•Moulding refers to the process of cutting and the
method of cutting the sandwiches into different shapes
and sizes. It is usually used in ’wrap’ sandwiches
•For tea sandwiches, you can use a knife to cut the
sandwich into smaller pieces or use a cookie cutter to
produce different shapes.
•For wraps, make sure that the filling is enough that
the sandwich can be easily molded into shape.
 BASIC TECHNIQUES
Basic Technique: Cutting
•Cutting is the process of cutting the prepared sandwiches
like cutting the crust off for some sandwiches for presentation
purposes.
•Normally sandwiches are cut into fingers, halves and
quarters. For halves and quarters, the shape accepted is
triangle but people may request square 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 all of the same size.
•Two-point sandwich is one that has been cut
diagonally into two triangles
•Four-point sandwich is one that has been cut
diagonally into four triangles
Ingredients Used for Sandwiches
DIFFERENT TYPES OF SANDWICHES
 2. REGULAR COLD SANDWICH

A plain sandwich is made

up of two slices of bread,
preferably a day-old bread,
toasted if desired, and on
which butter can be readily
spread. Its crusts may or
may not be removed,
depending upon your
preference.
 3. Pinwheel Sandwiches
Pinwheels are made of bread cut
lengthwise, about 3/8 inch thick.
Fresh cream bread is preferable
because they are easy to roll and will
not crack. Trim crusts and flatten
long slices with rolling pin. Spread
bread with softened butter or
margarine and your choice of any
smooth filling, like creamed cheese,
marmalades, cheese pimiento, peanut
butter, jams and jellies.
 4. Tea Sandwiches
Tea sandwiches are small
fancy sandwiches made
from light, delicate
ingredients and bread that
has been trimmed of crusts.
And may be made ahead of
time and frozen. They are
often cut into fancy shapes,
squares, rectangles and
oblongs add to the variety.
 5. MULTI-DECKER SANDWICH
Are made with more than two
slices of bread (or rolls split
into more than two pieces) and
with several ingredients in the
filling. The club sandwich is a
popular multi-decker sandwich,
made of three slices of toast
and filled with sliced chicken,
mayonnaise, lettuce, tomato
and bacon and cut into four
triangles
 6. WRAP/ROLLED SANDWICH

Wraps are sandwiches in

which the fillings are
wrapped, like a Mexican
burrito, in a large flour
tortilla of similar flatbread.
They may be served whole or
cut in half if large.
 HOT SANDWICHES
1. REGULAR HOT
SANDWICH
Simple hot sandwiches consist of
hot fillings, usually meats but
sometimes fish, grilled vegetables,
or other hot items, between two
slices of bread. They may also
contain items that are not hot, such
as a slice of tomato or raw onion
on a hamburger.
 2. HOT OPEN-FACED SANDWICH
Open-faced sandwiches are
made by placing buttered or
unbuttered bread on bread
on a serving plate, covering
it with hot meat or other
filling and topping with a
sauce, gravy, cheese, or
other topping. This type of
sandwich is eaten with a
knife and fork.
 3. GRILLED SANDWICH
Grilled sandwiches, also
called toasted sandwiches, are
simple sandwiches that are
buttered on the outside and
browned on the griddle, in a
hot oven, or in a Panini grill.
Sandwiches containing
cheese are popular for
grilling.
 4. DEEP FRIED SANDWICH

Deep-fried sandwiches
are made by dipping
sandwiches in beaten
egg and sometimes in
bread crumbs, and then
deep-fry.
 5. Filled rolls, focaccia or pita bread

flavored breads served

with dips like
quesadillas and burritos
 BASIC COMPONENTS OF SANDWICH
1. The Structure or Base – it is the part upon which the ingredients are
placed, consists of some form of bread or dough produce that is whole or
sliced.
2. Moistening Agent/Spread– is meant to bind the sandwich providing an
improvement of both flavor and texture. It acts as the protective layer
between the filling and the structure, preventing the filling from softening or
wetting the bread.
3. The filling – consists of one or more ingredients that are stacked, layered
or folded within or on the structure to form the sandwich. The varieties of
fillings should be carefully selected. The filling can be hot or cold and
comes in any form of cooked, cured meat, fruit, vegetables, salad or a
combination of any of them.
 TYPES OF BREAD
1. Yeast Bread. Loaf bread is the most commonly used
bread for sandwiches
A. White Bread. These are long
rectangular loaves that provide
square slices. It is one of the most
versatile sandwich bread. It
comes in various flavors and goes
well with everything and toast
nicely.
B. Whole wheat bread – a
classic bread for sandwiches; it
is nutritionally superior to
white bread, taste better and
has more interesting textures,
slightly more compact and
brownish in color
C. Rye Bread – is
stronger tasting bread
than white and whole
wheat. A heavy and a
hearty flavor bread that
goes with so many types
of meat and condiments.
 2. Buns and Rolls
A. Sandwich rolls come in all sizes, shapes and textures.
The softest include hamburger buns and hot dog rolls.
B. French and Italian bread rolls including sourdough
and ciabatta, split horizontally. They work well for grilled
sandwiches.
 C. Flat Breads are made from flatten often
unleavened bread.
Pita comes in both white and whole wheat. As
the flat bread bakes, it puffs up, forming a
pocket that is perfect for stuffing.

Focaccia flat Italian bread, a cousin of pizza an

inch or more thick and very rich in olive oil. It is
sold by whole and cut into squares, split and filled
Lavash small and rectangular, when softened in
water, can be rolled around a stuffing to make a
pinwheel shaped sandwich.

Tortillas unleavened round corn meal breads

baked on a hot stone, size ranges to 6 inch-14
inch or larger preferably used for quesadillas
and burritos

Wraps are very thin, flat breads that are used

for sandwich wraps, burritos and tacos.
D. Quick Breads These breads
are raised by chemical action of
baking powder or baking soda
like biscuits, banana bread,
carrot bread and generally more
tender and crumbly than yeast
bread. They are used for
sweeter tasting sandwiches and
are best for tea sandwiches
 FILLINGS AND SPREADS FOR SANDWICHES

Sandwich Fillings- The filling is the heart of the

sandwich. It is place between or on top of bread and
it provides flavor and body to the sandwich.
TYPES OF FILLINGS
1.Dry Fillings- refer to ingredients such as sliced
or cooked meat, poultry and cheese.
2.Moist Fillings – refer to ingredients mixed with
salad dressing or mayonnaise.
 Here are fillings you may use separately or in
combination.
Meat and Poultry
• Meats used as fillings should be cooked, covered and
refrigerated. Slice just before the sandwich is to be
prepared to avoid drying out and lose flavor. Thinly sliced
meats are more tender and juicy than thickly sliced.
1.Beef products- sliced roast beef, hamburger patties, steaks, corned
beef.
2.Pork products- roast pork, barbeque pork, ham, bacon.
3.Poultry- turkey breast, chicken breasts.
4.Sausage Products- salami, frankfurters, bologna, liverwurst, luncheon
meats, grilled sausages.
Cheese
Cheese dries out rapidly when unwrapped and sliced,
when slicing is done ahead, the slices should remain
covered until ready to use:
 Sandwich cheeses - cheddar types, Swiss types,
provolone, cream cheese, process cheese, cheese
spreads.
Fish and shellfish
Most seafood fillings are highly perishable and should be
left chilled at all times.
 Seafood Fillings- tuna, sardines, smoked salmon,
shrimp, anchovies, fried fish, grilled or pan fried fish
fillets.
Mayonnaise based salad
The most popular salads for sandwich fillings are tuna
salad, egg salad, chicken or turkey salad and ham salad.

Vegetable items
Lettuce, tomato and onion are indispensable in sandwich
production, also, any vegetable used in salads may also be
used in sandwiches.
Miscellaneous
Fruits, fresh or dried, jelly, peanut butter, hard cooked egg, and
nuts.
Most popular sandwich fillings
combinations
 Chicken Salad
 Egg and Cheese
 Chicken and Bacon
 BLT – Bacon Lettuce and Tomato (also
contain eggs)
 Cheese and Onion
 Prawn mayonnaise
 Chicken and Ham
 Cheese and Ham
 Salmon and Cucumber
• Tuna and Cucumber
• Pimiento Cheese
• Peanut Butter and Jelly
• Egg and Bacon
• Ham and Egg
• Corn Beef and Cheese
• Cream Cheese and Bacon
• Chicken Caesar
• Chicken and Stuffing
• Apple Slaw- mix mayonnaise, lemon juice,
cheese, apple, onions.
• Cream Cheese with finely chopped celery
and grated carrots
 SPREADS
Purposes of Spreads

1. To protect the bread from soaking up

moisture from the filling.
2. They add flavor. They also add moisture.
Butter
Butter protects the bread from moisture, used soft butter to
spread on bread. You may soften butter by whipping in a mixer
or by simply letting it stand at room temperature. You may use
margarine as a substitute or a flavored butter.

Mayonnaise
Mayonnaise is often preferred to butter as a spread because it
contributes more flavor but sandwiches made with mayonnaise
should be served immediately or refrigerated at once and kept
refrigerated until served.
Preparing Sandwiches
The preparation of sandwiches requires great deal of hand works and
with utmost sanitary practices. Whether you are making sandwiches in
quantity or by order, your goal is to make the production as efficient,
quick, safe, and healthy as possible.
Tips:
1. Preparation of Ingredients – prepare everything ahead of time, so
nothing is left to do but assembles the ingredient. It includes, mixing
fillings, preparation of spreads, slicing bread, meats, vegetable and
cheese, separating lettuce, preparing garnishes and other ingredients.
2. Arrange Ingredients for maximum efficiency- to reduce your
movement to a maximum, everything you need should be within
easy reach.
 Presentation Styles
 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 over the plate.

o In garnishing, less is more.

o Always use garnishes that are edible and of high quality.

o 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 white cabbage)
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 of
condiments (salt, pepper, mustard, limited number of sauces) when presenting
a large quantity of sandwiches.

For sandwiches like hamburgers and other uncut sandwiches, you can present
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
be served by displaying the cut edges rather than the crust
edges to the outside. If the sandwich was neatly made, of good
ingredients, and tastefully garnished, it will be appetizing and
attractive.
 It also makes the sandwich easier to handle and eat. This is
usually accomplished by simply cutting the sandwich in half or, if
it is very large or thick, into thirds and quarters.
 Portion Sandwiches and its Ingredients
Portion Control is necessary to proportionate the weight, scoop and
slice of food items, like ham and roasted beef. Other ingredients can
be portion control, by slicing the meat thinly and correctly. You will
need a good meat slicer and a scale to weigh your meat.

For sandwich fillings you can use scoops and make sure it does not
exceed the scoop edges. The scoop is made so you can
proportionately apportion the amount of food, no more or no less.

Sliced items are portioned by count and by weight. If portioning is by

count, take care to slice to the proper thickness. If done by weight,
each portion can be placed on squares of waxed paper or stacked in
a container.
 Creative sandwich preparation
Sandwiches should be attractively served on plates for
individual serving or on platters for multiple serving. The plate
or platters can be decorated with suitable ingredients to enhance
the overall presentation.

Attractive presentation makes a garnish tray more appealing so

you should learn the techniques for creating a balanced,
colorful and appetizing buffet arrangement. Garnishes that
complement sandwiches such as a variety of olives, peppers and
pickles add color and texture to the tray.
 Proper storage for sandwiches

1. Storing sandwiches is one of the most important activities

after preparation wherein they are to be kept properly to avoid
spoilage. The most important principles for sandwich safety
are keeping temperatures cool and avoiding cross
contamination. Remember the basic formula 4-40-140 which
means perishable foods should spend no more than 4hours at a
temperature between 40 and 140°F.
• Some sandwich ingredients and fillings should be
cooked, covered in a separate airtight container,
refrigerate until ready to use.
• Keep bread tightly wrapped and in moisture proof
wrapping. This stops it from drying and guards against
picking up odors. It should be away from ovens and hot
equipment.
• If bread must be kept more than one day, it may be
frozen thaw, without unwrapping.
• Wrap sandwiches with wax paper, paper napkins plastic
wraps or aluminum foil to keep them in good condition.
• To keep a number of unwrapped sandwiches just place a damp towel
in a shallow pan and cover with wax paper. Arrange layers of
sandwiches with wax paper between each layer. Put wax paper over
the sandwiches and cover it with a damp towel. Keep the sandwiches
in the refrigerator until serving time.
• Refrigerate sandwiches for as long as possible if there will be a time
between making and serving cover each tray with wax paper or cling
wrap to prevent the sandwiches from drying out.
• All sandwiches should be stored at recommended chill temperatures
0.5°C, soon after packing
• Packing must be clearly labeled with the product description, use by date
and storage requirement.
 Storing Techniques
1. Wrapping – to draw, fold in order to cover
2. Packaging Material – used package sandwich
3. Cold Storage – the process of preserving perishable food
on a large scale by means of refrigeration
4. Chilling – to refrigerate or to 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.
 Considerations in handling ingredients
•Sanitation
•Because cold sandwiches are subjected to a lot of handling and are not cooked, it
is important that you properly refrigerate and protect the ingredients at all times.
•You can use a refrigerated table which is a sort of a cold version of a steam table.
•Refrigerated drawers or under-the-counter reach-ins are used for less frequently
needed items.

• Portion Control
•Sliced items are portioned by count and by the weight. If portioning is by the count,
you must take care, before the preparation, to slice to the proper thickness.
•If done by weight, each portion can be placed on squares of waxed paper and
stacked in a container.
 LABELING
What should appear on the label
1. Name of the food
2. Address of the premises in which the food was prepared
3. Name of the business
4. Mandatory warnings and advisory information
5. List of ingredients
6. Date mark
7. Health and advise for consumers
8. Nutrition labeling