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TM Prepare A Variety of Sandwiches 060912
TM Prepare A Variety of Sandwiches 060912
D1.HCC.CL2.08
Trainee Manual
Prepare a variety of
sandwiches
D1.HCC.CL2.08
Trainee Manual
Project Base
Acknowledgements
The Association of Southeast Asian Nations (ASEAN) was established on 8 August 1967. The Member
States of the Association are Brunei Darussalam, Cambodia, Indonesia, Lao PDR, Malaysia,
Myanmar, Philippines, Singapore, Thailand and Viet Nam.
The ASEAN Secretariat is based in Jakarta, Indonesia.
General Information on ASEAN appears online at the ASEAN Website: www.asean.org.
All text is produced by William Angliss Institute of TAFE for the ASEAN Project on “Toolbox
Development for Front Office, Food and Beverage Services and Food Production Divisions”.
This publication is supported by Australian Aid through the ASEAN-Australia Development
Cooperation Program Phase II (AADCP II)
Copyright: Association of Southeast Asian Nations (ASEAN) 2012
All rights reserved.
Disclaimer
Every effort has been made to ensure that this publication is free from errors or omissions. However,
you should conduct your own enquiries and seek professional advice before relying on any fact,
statement or matter contained in this book. ASEAN Secretariat and William Angliss Institute of TAFE
are not responsible for any injury, loss or damage as a result of material included or omitted from this
course. Information in this module is current at the time of publication. Time of publication is indicated
in the date stamp at the bottom of each page.
Some images appearing in this resource have been purchased from various stock photography
suppliers and other third party copyright owners and as such are non-transferable and non-exclusive.
Additional images have been sourced from Flickr and are used under:
http://creativecommons.org/licenses/by/2.0/deed.en
http://www.sxc.hu/
File name: TM_Prepare_a_variety_of_sandwiches_060912.docx
Table of contents
Unit descriptor................................................................................................................... 3
Glossary ........................................................................................................................... 7
Recommended reading................................................................................................... 59
© ASEAN 2012
Trainee Manual
Prepare a variety of sandwiches
© ASEAN 2012
Trainee Manual
Prepare a variety of sandwiches
Introduction to trainee manual
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Trainee Manual 1
Prepare a variety of sandwiches
Introduction to trainee manual
Front Office
Travel Agencies
Tour Operations.
All of these competency standards are available for you to look at. In fact you will find a
summary of each one at the beginning of each Trainee Manual under the heading „Unit
Descriptor‟. The unit descriptor describes the content of the unit you will be studying in the
Trainee Manual and provides a table of contents which are divided up into „Elements‟ and
„Performance Criteria”. An element is a description of one aspect of what has to be
achieved in the workplace. The „Performance Criteria‟ below each element details the
level of performance that needs to be demonstrated to be declared competent.
There are other components of the competency standard:
Unit Title: statement about what is to be done in the workplace
Unit Number: unique number identifying the particular competency
Nominal hours: number of classroom or practical hours usually needed to complete
the competency. We call them „nominal‟ hours because they can vary e.g. sometimes
it will take an individual less time to complete a unit of competency because he/she
has prior knowledge or work experience in that area.
The final heading you will see before you start reading the Trainee Manual is the
„Assessment Matrix‟. Competency based assessment requires trainees to be assessed in
at least 2 – 3 different ways, one of which must be practical. This section outlines three
ways assessment can be carried out and includes work projects, written questions and
oral questions. The matrix is designed to show you which performance criteria will be
assessed and how they will be assessed. Your trainer and/or assessor may also use
other assessment methods including „Observation Checklist‟ and „Third Party Statement‟.
An observation checklist is a way of recording how you perform at work and a third party
statement is a statement by a supervisor or employer about the degree of competence
they believe you have achieved. This can be based on observing your workplace
performance, inspecting your work or gaining feedback from fellow workers.
Your trainer and/or assessor may use other methods to assess you such as:
Journals
Oral presentations
Role plays
Log books
Group projects
Practical demonstrations.
Remember your trainer is there to help you succeed and become competent. Please feel
free to ask him or her for more explanation of what you have just read and of what is
expected from you and best wishes for your future studies and future career in tourism
and hospitality.
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Prepare a variety of sandwiches
Unit descriptor
Unit descriptor
Prepare a variety of sandwiches
This unit deals with the skills and knowledge required to Prepare a variety of sandwiches
in a range of settings within the hotel and travel industries workplace context.
Unit Code:
D1.HCC.CL2.08
Nominal Hours:
15 hours
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Unit descriptor
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Assessment matrix
Assessment matrix
Showing mapping of Performance Criteria against Work Projects, Written
Questions and Oral Questions
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Assessment matrix
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Glossary
Glossary
Term Explanation
Fingers Sandwiches that are cut into strips rather than square
Focaccia Italian flat bread, normally topped with salt and olive oil
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Glossary
Term Explanation
Portioning Deals with the issue of how many point per person per serve
Classic corn beef and sauerkraut on Rye bread with dill pickle,
Rueben can be toasted
Bread made with the flour from the whole of the grain, normally
Wholemeal brown in colour
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Element 1: Prepare a variety of sandwiches
Element 1:
Prepare a variety of sandwiches
1.1 Prepare a selection of hot and cold
sandwiches
Introduction
The role of sandwiches and their derivations cannot be under
estimated in commercial kitchens and in the hospitality industry.
It may be considered a lower skilled job but it can be very
profitable product to sell.
Sandwiches play a significant role in catering for parties and in-
house events, as well as maintaining a central position in the
daily eating of people from all over the world.
As the world shrinks people want to have food presented in new
'fashionable' ways.
So incorporating sandwich style from other parts of the world
creates interest in clients for exactly the same thing. Food
wrapped in bread.
The type and nature of sandwiches has evolved over time moving away from, yet still
retaining, the original focus of the sandwich while incorporating many new variations on a
theme.
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The types and fillings prepared for these types of sandwiches will be based on:
Cost of ingredients relative to the selling price – there is no point preparing
sandwiches which are too expensive for customers to buy
Previous history of the business and their experience with their customers – each
business will develop an appreciation of what their customers want and will buy, and
what they do not want and will not buy.
Sandwiches can also be a central part of internal catering
for functions and events.
In these situations the establishment (via the Functions
Manager or Food and Beverage Manager) will negotiate
with the client regarding:
Types of sandwiches to be catered
Numbers of sandwiches – of each type
Fillings
Timing of service
Garnishes.
The agreed sandwiches are prepared (shortly) in advance
and then served as arranged.
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Club sandwich
This is the same as traditional sandwich with an extra
layer of filling and an extra slice of bread (bread, filling,
bread, filling, bread) and is often held together with a
toothpick, and may be toasted.
Cocktail sandwich
A small triangular sandwich usually with crust off
served as a canapé at a cocktail function. These are often held together with a toothpick
to make them easier to remove from the plates and to help with eating.
Filled rolls
These are rolls filled with whatever is required. Subs may be seen as filled rolls.
Finger sandwich
These are the traditional sandwich with crusts cut off, and sliced into finger shape. They
are sometimes referred to as „ribbon‟ sandwiches. Again, multiple slices of bread can be
used. A ribbon sandwich usually has different colour bread in it, brown and white.
Open sandwiches
This is a slice of bread with topping but no top slice of bread, and is also known as an
open-face sandwich or „tartine‟. These are extremely popular in Denmark and the
Scandinavian countries.
Pinwheel sandwich
This is a single slice of bread with the cut crust off. It is
rolled lightly with rolling pin, the spread (flavoured) or a
soft filling is added, and it is then rolled and sliced into
wheel shapes that give a spiral appearance.
Pullman sandwiches
Also known by some as „tea sandwiches‟, these generally comprise three slices of bread
and feature „moist‟ ingredients. They are cut into fingers. One distinguishing feature of the
Pullman sandwich is that it is often made from a Pullman loaf and the bread is cut
horizontally rather than vertically.
Tea sandwich
A small sandwich, cut into triangles (quarters) with light filling designed more as a snack
than a meal. Similar to a cocktail sandwich but may have the crust on.
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Croissant
This is a crescent-shaped roll made from
buttery, flaky pastry traditionally served at
breakfast and commonly filled with ingredients
such as ham, cheese and tomato.
Falafel
From Israel and the Middle East, it can be served in Pita
bread (see next section) with tahini sauce and filled with a
variety of things which can include chopped salad
vegetables and pickled vegetables.
Gatsby
From South Africa, a Gatsby is a long bread roll cut
lengthwise and loaded (as per a Sub) according to the
customer‟s requests. Hot chips are apparently a
fundamental requirement as part of the Gatsby.
Gyros
This is a Greek dish. It is pita bread loaded with meat –
lamb, pork or beef – which is traditionally roasted on a
vertical spit. A sauce is added as required to taste –
garlic, tzatziki – and the gyro is finished with lettuce,
tomato and onion.
Hoagie
This is an American invention which is also known as a
grinder, hero or torpedo. It is very much like a sub
featuring cold cut meat and cheese on a long, vertically-
cut bun.
Panini
A sandwich made from a Ciabatta (a small loaf). The loaf
is cut horizontally and loaded with meat (salami is
popular) plus cheese, tomato and other items as required.
It is often served hot.
Pebete
A basic sandwich – really a soft, oval-shaped bun – of
Argentina; filled with cheese, cured meat, tomato and
mayonnaise
Po’ boy (Poor boy)
This is a favourite in Louisiana (America) where it is made
like a sub using a baguette (French loaf). It is commonly
filled with either meat (roast beef, meat balls) or seafood
(shrimps, crabs, fried oysters).
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Porilainen
A Finnish variation similar to a hamburger where a slice of thick
sausage is loaded onto a slice of bread and topped with onion,
mustard, ketchup etc.
Shawarma
This is like a gyro and is Middle-eastern in origin. Made with
pita bread and loaded with shaved goat, chicken, turkey or beef
plus (as requested) hummus, tahini, cucumber and tomato.
Sub (Submarine)
An American invention inspired by Italians. A French loaf sliced
horizontally and filled to order. May be toasted and loaded with
hot or cold fillings.
Wraps
These are made with soft, flat bread and filled with traditional
sandwich fillings.
Zapiekanka
This is a Polish food item featuring a halved baguette (cut
horizontally) and topped with meats, vegetables and cheese.
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More information
For more information on sandwiches and their variants
visit the following sites and use the links, where
applicable:
http://en.wikipedia.org/wiki/Sandwich
Visit the following websites for recipes and descriptions of
other „famous‟ sandwiches, ingredients etc:
http://www.worldfamousrecipes.com/sandwich-recipes.html
http://www.inmamaskitchen.com/FOOD_IS_ART_II/food_history_and_facts/Sandwiches.h
tml
Information abounds on this simple subject.
Do your own research and see how much information you can find on the subject.
Remember to acknowledge your information resource: Copyright
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http://www.alanskitchen.com/SANDWICH
http://www.cooksrecipes.com/category/sandwich.html
http://www.recipegoldmine.com/sandwich/sandwich.html
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Along with the varieties of bread itself, there is also a wide array of bread rolls available,
i.e. dinner rolls, petite pain (crispy rolls), flavoured rolls, etc.
It is a good idea to look around your workplace to see the types of breads that are used.
Talk to your suppliers then look in the market place to see the ranges available.
Structure of a Sandwich
A sandwich will usually consist of:
Base – the bread or roll that will hold the filling.
A spread – to flavour and to add moist mouth feel
and also to slow moisture migration from filling to
bread
Filling – the main attraction and flavour of the
sandwich
Condiment – to add a partnering flavour
Garnish – to compliment with flavour and appearance.
Filling base
Cooked meats
Cooked Vegetables.
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Commercial preparation
The following is an indicative sequence for the preparation of large quantities of
sandwiches:
where your house recipes differ from
what is presented the house requirements must be adhered to:
Identify the type of sandwich to be made and obtain the required type quantity of
bread – where you identify there is insufficient bread immediate action must be
taken to obtain extra supplies even if this means purchasing from a local
supermarket
Identify the fillings required – as identified by the client or as set out on the
function/order sheet. Where there is no specification as to fillings it is appropriate
to make enquiries regarding what is required
Prepare the fillings as required – this can include activities such as:
– Cutting tomatoes, shredding lettuce,
chopping parsley, grating carrot
– Slicing roast meats or unpacking bought-in
meat slices and cheese slices
– Taking spreads out of the cool room – or
making spreads according to requirements
– Obtaining and opening tins of ingredients
(such as beetroot slices) and putting into
appropriate container
– Obtaining and opening the mustards,
pickles, relishes and sauces
– Preparing the garnishes – which may
include washing cherry tomatoes,
shredding lettuce or oranges.
This stage also involves cooking or mixing of fillings –
which may require:
Boiling and mashing eggs – allowing sufficient lead time to
enable the egg to cool and the adding of mayonnaise etc, as
required
Making (for example) avocado filling, chicken and walnut,
tuna and onion fillings
Boiling and shredding chicken – again, ensuring sufficient
time for cooling
Frying bacon:
Slice (if necessary) the bread and lay it out on a work
bench – care must be paid to ensuring the preparation
area to be used has been clean and sanitised
Spread the condiments – using a palette knife or plastic
spatula; speed is essential coupled with neatness
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Disposable gloves
The wearing of disposable gloves should be mandatory but attention must be paid to
changing them when required. In relation to gloves points to note include:
Change gloves immediately they are ripped or torn
Change gloves between handling raw high risk food
and cooked, ready-to-eat foods
Change gloves every hour regardless
If the gloves contain powder and you have to change
gloves during service, ensure they are not taken off
over food or food surfaces as the powder may provide
a source of contamination
Do not put on gloves that have already been used
Do not turn gloves inside out and try to wear them
again
Change gloves whenever they become
contaminated from whatever source – raw food,
blood, sneezing, chemicals, scratching the face,
handling rubbish
Whenever required to wash hands, gloves should
be changed
Gloves are not a cure all, yet many staff think they
are bullet-proof if they are wearing them.
Food quality
Throughout the entire sandwich making process a watch must be kept on the ingredients
being used.
Any ingredient that is, or appears, sub-standard must be removed and not used. It is easy
to spoil a sandwich simply by using little piece of brown lettuce, or to destroy the
presentation of a platter by using blemished fruit.
Adopt a system
It is often useful to allocate specific tasks to specific staff when making the actual
sandwiches. This is the production-line approach where staff follow along behind each
other, each adding their particular contribution to the final sandwich. For example:
One person spread the bread
Another adds the meat slice
Another adds the sliced tomato
Another adds the lettuce
Another adds the next ingredient
Another adds the salt and pepper
Another (perhaps by this stage the person who added the meat) puts the lid on.
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Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion
of the project to your Trainer by the date agreed to.
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Prepare a variety of sandwiches
Element 1: Prepare a variety of sandwiches
Summary
Prepare a variety of sandwiches
Familiarise yourself with the large variety of sandwiches that can be produced and decide
what you are going to put on your menu.
Prepare a variety of spreads and fillings using standard recipes:
Read the recipe and prepare your mise en place to produce an interesting array of different
sandwiches.
Use a selection of bread and bases:
Meeting the needs and requirements of customers is the challenge so it is important to offer a
variety in types of bread used.
Select and use equipment and utensils appropriately:
Large scale production requires specialist equipment and the safe operating of this equipment
requires care and skill by the operator. Do not operate any equipment until you have been
shown how to use it safely.
Prepare sandwiches in a logical manner and within industry realistic timeframes:
Efficiency of production requires planning. Make sure you have all the equipment and food
necessary to do the job before you start.
Appropriately use products and minimise wastage:
Keep high risk ingredients in controlled environment until you need it. Only take what you
need to get the job done as efficiently as possible with minimum wastage of ingredients and
time.
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Element 2: Present a variety of sandwiches
Element 2:
Present a variety of sandwiches
2.1 Cut and present sandwiches in a conforming
manner
Introduction
When presenting sandwiches they should be cut as required and then the centre exposed
to show the filling. This is the eye appeal that will entice the customer to purchase that
sandwich.
If it is a function it will help the customer to choose. The filling
may sound nice but then if it looks great then that will be the
final decision.
Function sandwiches are traditionally are either points or
fingers made with square bread.
When made it will be cut into 4 triangles (points) and then
stood on the longer edge to present the filling to the
customers; the high point of the triangle giving name to the
style.
When square is cut into 3 equal widths or fingers they will
then be laid on the sides, thus exposing the filling to the view
of the customers.
Eye appeal is buy appeal. Customers eat with their eyes first
so it is important the sandwiches look enticing, appealing and appetising.
Where sandwiches are being presented for functions or any in-house dining they should
always be presented with an appropriate garnish and accompanied by suitable
serviceware.
Garnishes
Garnishing is the addition of items to the individual
plate, take-away container or platter of sandwiches to
enhance presentation and make the sandwiches
visually more appealing.
The role of the garnish is to supplement the
sandwiches, not dominate them.
For this reason, less is more.
The two standard requirements are that all garnishes should be edible and be of high
quality.
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Examples of garnishes:
Flowers
Edible flowers can be added to platters – these include:
Radishes may be carved into rose and chrysanthemum shapes and added to platters.
Spring onion tassels may also be prepared.
These should be kept in chilled water prior to use to maintain optimum appearance and
quality.
Remember though that the preparation of garnishes takes time and therefore adds
expense to the sandwiches.
For this reason, basic and easily prepared garnishes are preferable with the more time-
consuming and intricate garnishes (such as carved fruit and vegetables) reserved for
more up-market occasions where the price merits
such time and products.
Colour
The following can be added as a garnish where a
green colour is required:
Asparagus
Cucumber – made into butterflies, curls or fans
Parsley
Celery
Gherkins
Lettuce – as a „chiffonade‟ (finely shredded)
Green peppers.
Where a white garnish is needed you can choose
from:
Cottage or cream cheese
Cucumbers
White cabbage (shredded).
A red garnish is available via:
Beetroot
Cherries
Cherry tomatoes
Pimento
Radishes – sliced or carved
Strawberries
Tomatoes – halved, quartered, sliced.
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Cake lifts
Side plates
Napkins and serviettes.
Techniques
Spreading
Spreading involves spreading the bread with the required „spread‟.
Use the spread as determined by the establishment – in commercial situations this is
usually margarine (due to cost and ease of spread ability).
When large quantities of sandwiches are being prepared, the slices are spread out on a
food preparation surface and a palette knife is used to apply the spread.
Spreading the bread with butter, margarine, etc adds flavour to the bread and helps
prevent the bread from going soggy when it is loaded with ingredients that might contain
excessive moisture.
Layering
Layering is the loading of the sandwich with the
requested fillings. All sandwiches of the same type
should be „built‟ or layered in the same way, every time.
Always use the designated quantity of ingredients and
take care the filling remains within the sandwich.
Remember some sandwiches may require multiple
layers of bread and different types of bread – even an
open sandwich needs to be layered.
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Piping
Piping is the application of a spread like mayonnaise, mustards etc of some form to the
loaded sandwich. This is common on 'Open Danish' style. The piped sauce or condiment
becomes part of the visual appeal.
A piping bag can used to control the application of the spread and help ensure not too
much is applied.
The piping process also enables the spread to be distributed evenly across the loaded
ingredients.
Piping should occur after all ingredients have been loaded.
Piping bags have largely been replaced by flexible plastic bottles. These have a
removable knozzle on the end for easy cleaning. They are also easier to handle as they
can stand up on their own. Bags take up more space in fridge as they lay down.
Portioning
Portioning refers to the preparation of a given number of sandwiches for a given number
of customers.
: That „one round‟ of sandwiches means „one sandwich‟.
Moulding
Moulding is not common in the preparation of sandwiches. It refers more accurately to
cutting and is the process of cutting sandwiches into shapes, for example, for children‟s
parties and special events.
Moulding is used a lot with 'wraps'. Wraps do not make good function food as they need
to be wrapped in paper to hold them together.
Wraps are common in Eastern Mediterranean countries like Greece, Lebanon, Israel and
North African countries where 'flat breads' are common place.
Cutting
This is the process of cutting the made sandwiches.
Some sandwiches will require the crust to be
removed for presentation purposes.
Commonly sandwiches may be cut into fingers,
halves and quarters. The accepted shape for halves
and quarters is „triangles‟ but customers may
request square or rectangular shapes:
A „two-point‟ sandwich is one that has been cut diagonally into two triangles
A four-point sandwich is one that has been cut diagonally into four triangles.
Precision and accuracy is vital – poor cutting can ruin the appeal of an otherwise
attractive sandwich.
A golden rule when cutting is to make sure:
Sandwiches are cut all the way through
Sandwiches are all the same size when cut.
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The packaged sandwiches then need to be kept chilled or if not chilled need to be
disposed of if not sold within 4 hours.
Eat in will be served on a plate, cut, with the filling exposed to show the customer the
excellent filling inside.
Functions
Normally served in multiple serves, 6 – 10 serves per
plate or platter.
This is when it is important that all sandwiches are cut
the same size. Finger sandwiches are laid on their
sides and when they are not cut the same size they
look messy.
To avoid this keep batches together when cut. This way irregular cutting does not show
as being very evident.
When presenting sandwiches it is good practice to mix varieties. This adds colour and
interest to the platter.
Special interest diets should not be mixed with normal sandwiches:
Gluten free
Kosher
Halal.
Vegetarian is a lifestyle choice but it is a nice to separate
for selected clientele.
Serviceware
Serviceware refers to the items used to serve the sandwiches and the items used by
customers to eat them. Some establishments will have basic serviceware (plates and
platters) while others will have elaborate and quite ornate service items.
Examples of relevant serviceware include:
Platters and trays
Tongs
Forks
Knives or small spoons – for using sauces and
mustards with the sandwiches
Cake lifts
Side plates
Napkins and serviettes.
When serving from platters it is good practice for the waitperson to offer napkins as they
serve, especially if the function is stand up at a cocktail party.
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Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion
of the project to your Trainer by the date agreed.
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Summary
Present a variety of sandwiches
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Element 3: Store a variety of sandwiches
Element 3:
Store a variety of sandwiches
3.1 Sandwiches, spreads and fillings are
appropriately stored during prep and service
Introduction
The preparation, storage and service of all sandwiches must accord with all standard safe
food handling practices. Storing fresh sandwiches correctly will optimise their freshness
and quality.
Safe food handling practices
To gain a full appreciation of all safe food handling practices you are encouraged to refer
to the notes for the unit Follow Workplace Hygiene Procedures.
Storage practices
The following practices must be employed when storing sandwiches:
Cover sandwiches prepared for later use – plastic wrap is suitable, this helps keep the
sandwiches fresh and protects against contamination
Avoid keeping made sandwiches for longer than 24 hours – this is a quality issue
rather than a food safety issue
Place sandwiches above any raw foods such as meat, fish or chicken in the coolroom
to avoid the cross contamination issue caused by blood or juice dripping onto
sandwiches.
Temperature (for fresh sandwiches)
It is the spreads, fillings and ingredients in sandwiches that
cause them to be a product that raises concerns over the
temperature at which they are stored.
Where sandwiches contain any ingredient that is a high risk
food (also known as „potentially hazardous‟ or „potentially
dangerous‟) – that is to say any food which is high in protein
such as dairy products, meat, fish, chicken – then the
sandwiches themselves become high risk food.
This means they must be stored out of the Temperature
Danger Zone, at or below 5ºC.
Where temperature cannot (or is not) used to control bacterial
growth, the use of time must be applied. This means implementing a system whereby the
time the sandwich remains in the Temperature Danger Zone (5ºC to 60ºC) must be
tracked and monitored so that the „4 – 2 hours rule‟ can be applied.
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Notes:
A reference in this guide to a small package means a package with a total surface
area of less than 100cm
A reference in square brackets [1.2.1] refers to the relevant standard in the Code.
What Food Must Be Labelled?
The label of food for catering purposes must bear food identification, mandatory warning
and advisory statements and declaration, date marking, directions for use and storage,
country of origin, food produced by gene technology and irradiation of food.
This information is not required on the label of food where that information is provided in
documentation accompanying that food.
All packaged food for retail sale must be labelled except:
Food not in a package
Food in an inner package not designed for sale without
an outer package that shows the required information
Food made and packaged on the premises from where
it is sold
Food packaged in the presence of the purchaser
Whole or cut fresh fruit and vegetables in packaging
that does not obscure the nature or quality of the food
Country of origin requirements still apply. This general exception does not apply to
sprouted seeds and similar products
Food delivered packaged for immediate consumption at the express order of the
purchaser and:
Food sold at a fund raising event
Assisted service display cabinet. [1.2.1].
Where these general exceptions apply to genetically modified foods, irradiated food,
fermented comminute manufactured, and processed meats, kava, royal jelly or foods
containing offal then written information defined in the Code must be shown on the label
or displayed with the food.
What must appear?
1. The name of the food
Packaged food must be labelled with a name or
description that will not mislead consumers.
For some foods the Code defines the name of a food
as a prescribed name and that name must appear on
the label.
Foods with prescribed names include:
Various fermented comminute meat products
Formulated meal replacements
Formulated supplementary food
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Storage practices
The following practices must be employed when storing sandwiches:
Cover sandwiches prepared for later use – plastic wrap is suitable, this helps keep the
sandwiches fresh and protects against contamination
Avoid keeping made sandwiches for longer than 24 hours – this is a quality issue
rather than a food safety issue
Place sandwiches above any raw foods such as meat, fish or chicken – to avoid the
cross contamination issue caused by blood or juice dripping onto sandwiches.
Temperature (for fresh sandwiches)
It is the spreads, fillings and ingredients in sandwiches that cause them to be a product
that raises concerns over the temperature at which they are stored.
Where sandwiches contain any ingredient that is a high risk food (also known as
„potentially hazardous‟ or „potentially dangerous‟) – that is to say any food which is high in
protein such as dairy products, meat, fish, chicken – then the sandwiches themselves
become high risk food.
This means they must be stored out of the Temperature Danger Zone, at or below 5ºC.
Where temperature cannot (or is not) used to control bacterial growth, the use of time
must be applied.
This means implementing a system whereby the time the
sandwich remains in the Temperature Danger Zone (5ºC
to 60ºC) must be tracked and monitored so that the „4
hour/2 hour rule‟ can be applied.
This rule states:
Potentially hazardous foods that have been in the
Temperature Danger Zone for 4 hours (or more) must
be discarded
Potentially hazardous foods that have been in the
Temperature Danger Zone for 2 hours can be
refrigerated and then returned to the Temperature
Danger Zone for another 2 hours, maximum
When high risk food has been in the Temperature
Danger Zone for 2 hours it must be cooked or eaten
within the next 2 hours or thrown out.
There are no exceptions to this rule. In practice this can mean using a series of different
coloured, self-adhesive dots which are applied to the packaging of sandwiches.
The internal system may mean, for example, that all fresh sandwiches made between
9:00am and 10:00am are given a blue dot.
When 1:00am arrives all sandwiches with a blue dot are removed from sale because they
have been in the Temperature Danger Zone for 4 hours.
Sandwiches made between 10:00am and 11:00am are given a green dot, and any
sandwiches with a green dot are discarded at 2:00pm, and so on.
The critical thing is that the business must be able to prove that either time or temperature
is being used to control the food safety of these sandwiches.
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Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion
of the project to your Trainer by the date agreed to.
3.1 To fulfil the requirements of this Work Project you are asked to develop and submit a
checklist that could be used by staff at your workplace to guide their activities in
relation to storing sandwiches.
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Summary
Store a variety of sandwiches
Sandwiches, spreads and fillings are appropriately stored during prep and service:
All ingredients need to be stored so that they do not become a danger to the consumer
They must be protected from drying out before being served to customers
Unused ingredients must also be stored labelled and dated so they can be utilised for later
usage.
Sandwiches, fillings and spreads are correctly labelled:
All labels must be accurate in the description of the food
Labelling must be legible and easy to read. Layout information in logical sequence. Label
should be designed to be easy to read. Important information in same place on every label.
Store in correct conditions to maintain freshness and quality:
Keep cold sandwiches cold
Keep hot sandwiches hot for only a short period of time, approximately 10 minutes
Protect all food products safe from foreign objects and adverse environment.
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Sandwich recipes
Sandwich Recipes
Pinwheel Sandwich
Ingredients
1 Bread slice
100g Cream cheese, spreadable
20ml Pesto paste
Method
NOTE: usually soft fillings are used as hard or dry fillings will not roll up and hold.
Variations to this can be chilli paste or curry powder to flavour the cream cheese.
Chicken liver pate or liverwurst can also be an interesting change.
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Sandwich recipes
Ribbon Sandwich
Ingredients
Method
Crumble or mash egg with fork and add mayonnaise and chives, mix, season
Spread the 2 white slices with butter on one side
Spread butter both sides of the rye bread
Spread egg mixture evenly over 1 slice of white bread
Cover with the slice of rye bread
Place salmon evenly over rye bread, cut as needed to make it fit
Sprinkle chopped capers over salmon
Lay spinach leaves evenly over the top
Place 2nd piece of white bread on top
Even up the slices
Remove crusts and slice into 3 even fingers as demonstrated
Lay on clean plate on their sides to show ribbon.
Note: A wide variety of fillings and spreads can be used, but the fillings must be moist so
the stack holds together.
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Sandwich recipes
Ingredients
Bread base
Any topping
Method
Any type of bread can be used as a base. (traditionally rye bread is used)
Bread base usually spread with butter or cheese spread to protect it from moisture
Anything can be used as a topping with a heavy emphasis on eye appeal
As the name suggests there is no top so elaborate garnishes are used
This sandwich is usually eaten with a knife and fork, but can be made smaller as
finger food.
Topping suggestions
Lettuce leaf, complete, Slices of ham, roast beef, tomato, avocado; fresh asparagus,
cheese; thinly sliced,
Spreads and Pastes
Plain or flavoured butters, cream cheese can be used on the bread to help hold the filling
to the bread. Flavoured mayonnaise, mustards or soft pastes can be piped over toppings
to give eye appeal while adding flavour and diversity.
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Sandwich recipes
Ingredients
Method
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Sandwich recipes
Club Sandwich
Ingredients
Method
: You must work quickly so the sandwich stays hot. Assembly should take less than
30 seconds, yes 30 seconds. It is to be served warm so HURRY up
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Sandwich recipes
Focaccia
Focaccia in Australia has evolved into many variations.
It is based on the flat peasant bread made in communal village ovens by the Italian
housewife.
You will find it to have simple toppings like salt with olive oil or herbs with olive oil.
Ingredients
Method
Prepare your filling, grill vegetable slice meat or cheese, make paste
Slice the bread, apply paste to both layers
Lay roasted veg, place cheese on top
Heat in oven to warm through
Slice as required
Place onto warm plate and present.
Obviously meats can be used here so the reheating must follow the FSP guidelines.
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Sandwich recipes
Ingredients
1 Pita wrap
120g Lamb mince
¼ tsp Mint, dried
¼ tsp Cumin, ground
pinch Chilli, dried
Salt, to taste
Pepper, to taste
2 Bamboo skewers
40g Cucumber (sliced)
20g Red Onion (sliced)
1 Roma Tomato (sliced)
20g Lettuce (Chiffonnade)
30g Tzatzicki Sauce
Method
Note: If mixing mince and spices be careful of the amount of herbs and spices used.
Fresh is better flavour but not necessarily convenient. Dried is more convenient but will be
stronger in flavour, so do not add so much.
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Sandwich recipes
Ingredients
Method:
Mix the mayonnaise with the Worcestershire, mustard, lemon juice and finely chopped
anchovy fillet together.
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Presentation of written work
2. Style
Students should write in a style that is simple and concise. Short sentences
and paragraphs are easier to read and understand. It helps to write a plan
and at least one draft of the written work so that the final product will be
well organized. The points presented will then follow a logical sequence
and be relevant. Students should frequently refer to the question asked, to
keep „on track‟. Teachers recognize and are critical of work that does not
answer the question, or is „padded‟ with irrelevant material. In summary,
remember to:
Plan ahead
Be clear and concise
Answer the question
Proofread the final draft.
Format
All written work should be presented on A4 paper, single-sided with a left-hand margin. If
work is word-processed, one-and-a-half or double spacing should be used. Handwritten
work must be legible and should also be well spaced to allow for ease of reading. New
paragraphs should not be indented but should be separated by a space. Pages must be
numbered. If headings are also to be numbered, students should use a logical and
sequential system of numbering.
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Presentation of written work
Cover Sheet
All written work should be submitted with a cover sheet stapled to the front that contains:
The student‟s name and student number
The name of the class/unit
The due date of the work
The title of the work
The teacher‟s name
A signed declaration that the work does not involve plagiarism.
Keeping a Copy
Students must keep a copy of the written work in case it is lost. This rarely happens but it
can be disastrous if a copy has not been kept.
Inclusive language
This means language that includes every section of the population. For instance, if a
student were to write „A nurse is responsible for the patients in her care at all times‟ it
would be implying that all nurses are female and would be excluding male nurses.
Examples of appropriate language are shown on the right:
Mankind Humankind
Host/hostess Host
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Recommended reading
Recommended reading
Websites to visit: http://en.wikipedia.org/wiki/Sandwich.
An excellent stock of sandwich photographs is available when you do an internet search
for sandwiches:
Google
Bing
Yahoo
Click on Sandwich Images.
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Recommended reading
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Trainee evaluation sheet
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Trainee evaluation sheet
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