LEARNING OUTCOME

#3
PRESENT A VARIETY OF
SANDWICHES
CONTENT:
Guidelines for Plating Sandwiches
Learning Objective:

After reading this information Sheet, you must

be able to:

1. Present sandwiches hygienically and

attractively.
 PRE-TEST
Instruction: Choose the
correct answer. Write
only the letter.
1.Which of the following does not
apply in plating sandwiches?

A. Cutting makes a sandwich easier for customer to handle

and allows for a more attractive presentation.
B. Sandwich, may be served with a salad or starch
accompaniment.
C. Serve cold sandwiches cold and hot sandwiches hot
D. Using good, fresh ingredients and preparing them with
care is less important
2. Sandwiches may be served
with

A. fried chicken
B. rice
C. chips
D. green salad
3. Other factors to be considered
in presenting sandwiches include

A. consistency
B. style of presentation
C. enterprise requirement
D. ingredients used
4. For safety and sanitation,
make sure that, except

A. ingredients are handled with care

B. sandwiches are prepared much in advance
C. garnishes are edible
D. ceramic crockery and cutlery are free from cracks
5. In presenting sandwiches
make sure that

A. sandwich is appealing visually

B. presentation should base on customer’s preference
C. sandwiches are presented in conforming manner
D. serve hot sandwich hot
 ANSWER KEY
1.D
2.C
3.B
4.D
5.A
Introduction:

Plating sandwiches includes making sure

that it will be as appealing visually as it is in
terms of taste. Diners eat with their eyes first,
that why it is important that the sandwiches
look attractive and delicious
 Guidelines for Plating Sandwiches

In presenting sandwiches, make sure

that the sandwich is appealing
visually up to the taste.

Cold closed sandwich are usually cut

into halves, thirds or quarters for
service.
Cutting makes a sandwich easier for customer
to handle and allowsfor a more attractive
presentation; the sandwich wedges can be
arranged to add height to the plate and expose
the fillings, colors and textures
 For sit- down service, hot
closed sandwiches such as
hamburgers are often
presented open-faced.

Condiments and garnishes are

served on the side or on one
of the open bun halves.
 This tends to be a more attractive
presentation, and it allows the customer to
assemble and add ingredients to the
sandwich as desired.
 Sandwich, may be served with a salad or
starch accompaniment like potato chips or
French- fried potatoes for it provide a crunchy
texture. Bound salads, such as potato and
macaroni, are also common starch
accompaniments. Coleslaw, fruit salad or a
small mixed green salad are also served as
side dishes. However the accompaniment
should not dominate the main item in the meal.
Other factors to consider in presenting a
variety of sandwiches:
 
Cut and present
sandwiches in
conforming manner.
Presentation should
base on enterprise
requirements, style,
consistency and
style of
presentation.
Work within required
timeframes. It includes
efficiency, timeline planning,
mise en place and production
timeframes. Avoid preparing
sandwiches too much in
advance to preserve the
quality of ingredients and to
keep them safe for
consumption.
Prepare a selection of
garnishes and
accompaniments to
seasonal availability.
Garnishes and
accompaniments should
be fresh, edible and
compliment with filling.
 Attractive to the eye.
Use good, fresh
ingredients and
preparing them with
care, using proper
techniques for cooking
ingredients for the
filling, and any other
components of the
sandwich.
 Serve cold sandwiches cold and hot
sandwiches hot.
Make sure that all
utensils are clean and
safe. Ceramics crockery
and cutlery items should
be free from cracks.
Stainless or iron
tableware should not have
dents and rust.
 POST - TEST
Instruction: Choose the
correct answer. Write
only the letter.
1.Which of the following does not
apply in plating sandwiches?

A. Cutting makes a sandwich easier for customer to handle

and allows for a more attractive presentation.
B. Sandwich, may be served with a salad or starch
accompaniment.
C. Serve cold sandwiches cold and hot sandwiches hot
D. Using good, fresh ingredients and preparing them with
care is less important
2. Sandwiches may be served
with

A. fried chicken
B. rice
C. chips
D. green salad
3. Other factors to be considered
in presenting sandwiches include

A. consistency
B. style of presentation
C. enterprise requirement
D. ingredients used
4. For safety and sanitation,
make sure that

A. ingredients are handled with care

B. sandwiches are prepared much in advance
C. garnishes are edible
D. ceramic crockery and cutlery are free from cracks
5. In presenting sandwiches
make sure that

A. sandwich is appealing visually

B. presentation should base on customer’s preference
C. sandwiches are presented in conforming manner
D. serve hot sandwich hot
 ANSWER KEY
1.