Tools, Utensils and Equipment in Preparing Sandwiches B.

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, hors d’oeuvres, 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 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. 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 foods 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 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.

12. SERRATED KNIFE A knife with a sharp edge that has 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 on 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

10. CUTTING BOARD Comes in wood and plastic, use to protect the table when slicing bread. 11. MIXING
BOWLS Bowls that are large enough to hold ingredients while they are being mixed

12. RUBBER SCRAPER A pliable rubber scraper used to scrape down sides of bowl and get mixture of
fillings from pans.
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,] are used
for solids or dry ingredients.

13. 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

GRILLS / GRIDDLES. These are flat heated surfaces where food is directly cooked.

OVENS. These are equipment which are enclosed in which food is heated by hot air or infrared radiation.

MICROWAVE OVENS. Special tubes generate microwave radiation, which create heat inside the food.

SALAMANDERS. Small broiler, use primarily for browning or glazing the tops of sandwiches.

BREAD TOASTER. The toaster is typically a small electric kitchen appliance designed to toast multiple
types of bread products.

SLICER. Is used to slice food more evenly and uniformly

CHILLERS. Machines used to chill sandwiches and other food.

FREEZE. Used to hold food for longer times and to store foods purchased in frozen form

REFRIGERATOR. A thermally insulated compartment used to store food at a temperature below the
ambient temperature of the room.

Ingredients Used For Sandwiches

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.

Meats – maybe beef, pork and sausage products like ham, roast beef and salami

Poultry – are chicken or turkey breasts characterized by a delicate golden brown surfaces. .

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.

Cheese – refers to cheddar, processed cream cheese and cheese spreads which are easily sliced, 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.
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.

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.

Vegetables – should be crisped and proportion to the size of sandwich. Lettuce, tomatoes and onions
are indispensable in sandwich making. They add texture, flavor and color to the sandwich.

Miscellaneous – fruit fresh or dried, jelly, jam, peanut butter, eggs and nuts adds flavor, color, nutrients
and texture to sandwich production.