Tools, Utensils, and

Equipment in preparing
Sandwiches
Presented by Group 1
Objectives:
1. Identify tools, utensils, and equipment needed in
preparing sandwiches; and
2. Use appropriate tools, utensil and equipment for
different types of sandwiches.
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, hors d'
ouvres, 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 increase.
 5. SPATULA

A long flexible blade with a rounded end, used to level off

ingredients in measuring cups and spoons and for spreadig
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
tools.
7. CHEF'S KNIVE
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. PARING KNIFE
A small knife with a straight, sharp
blade that is generally three to five
inches long. Its thin, narrow blade is
tapers to a point at the tip. It is easy
to handle and works well for peeling
and coring food or mincing and
cutting small items.
11. 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 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
12. SERRATED KNIFE
A knife with a sharp edge that has two saw-
like notches or teeth. The blade of a serrated
knife is 5 to 10 inches long and is used to slice
through food that is hard on the outside and
soft in the inside, such as slicing through the
hard crusts of bread. A serrated knife with a
short, thin blade is intended for slicing fruits
and vegetables.
 13. CUTTING BOARD

Comes in a wood and plastic, use to protect the table when slicing
bread.
14. MIXING BOWLS
Bowls that are large enough to hold
ingredients while they are being
mixed.
15. RUBBER SCRAPER
A pliable rubber scraper used to scrape
down sides of bowl and get mixtures of
fillings froms pans.
16. MEASURING CUPS
Graduated Measuring Glass - a
transparent glass with fractions [1,
3/4, 2/3, 1/2, 1/3, 1/4]. Is used for
measuring liquids.
Individual Cups - with fractional
parts [1, 3/4, 1/2, 1/4] are used for
solid or dry inredients.
17. UTILITY TRAY
Used to hold food in place.

18. STAINER
Used to seperate liquid from solid.
19. MIXING SPOON
Used to combine ingredients.

20. CAN OPENER

Used to open cans.

21. MEASURING SPOONS

A set of individual measuring spoons used
to measure small quantities of ingredients.