LEARNING OUTCOME 3

PRESENT A VARIETY OF SANDWICHES

At the end of the lesson you are
expected to:

1.Portion and control sandwiches

and sandwich ingredients.

2.Present sandwiches attractively.

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 meat thinly and
correctly. You will need a good meat slicer and a
scale to weigh your meat.
 SCOOP
For sandwich fillings
you can use scoops
to 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 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
ARRANGING A BED OF GREENS
OFFERS A FESTIVE AND INVITING COLD
TRAY PRESENTATION FOR ANY KIND OF
EVENT.

•Spread leaf lettuce on a tray, decorate the

tray edges with the top curly part of the leaves
the base of the leaves point toward the center
of the tray. This creates a decorative bed for
the sandwiches and garnishes.
•Spear the center of each sandwich with a
long toothpick if it is layered, such as the
club sandwiches or slices of submarine
sandwiches. The pick keeps the sandwich
together on the tray and makes them
neater for guests to select, so the sandwich
won’t fall apart when someone picks it up.
•arrange the
sandwiches by
the filling, with the
contexts exposed
to make
sandwich
selection more
obvious
•Sandwich
quarters should
be arranged
with cut edge of
the sandwich
pointing up the
viewer.
•Arrange finger
sandwiches in a
spiral, or setting
up the sandwiches
rows in the tray,
with a row of
garnishes
between each row
of sandwiches.
•Place vegetarian sandwiches on a separate tray from sandwich made with meat products.

Vegetarian sandwich Sandwich made with meat

products
•Handle food picks carefully.
Remove food picks before
giving sandwiches to children.
•Plate pinwheel
sandwiches in a
circular design on
a platter with the
pin wheel filling
facing upward to
show off the
colors of the
ingredients.