PREPARE A VARIETY OF SANDWICHES D 1 HCC

PREPARE A VARIETY OF SANDWICHES D 1. HCC. CL 2. 08 Slide 1

Prepare a variety of sandwiches Elements: 1 Prepare a variety of sandwiches 2 Present a variety of sandwiches 3 Store a variety of sandwiches Slide 2

Prepare a variety of sandwiches Assessment for this Unit may include: � Oral questions � Written questions � Work projects � Workplace observation of practical skills � Practical exercises � Formal report from employer/supervisor. Slide 3

Prepare a variety of sandwiches 1. Prepare a selection of hot and cold sandwiches 2. Prepare a variety of spreads and fillings using standard recipes 3. Use a selection of bread and base varieties 4. Select and use equipment and utensils appropriately 5. Prepare sandwiches in a logical manner and within industry realistic time frames 6. Appropriately use products and minimize wastage Slide 4

Prepare a variety of sandwiches Prepare a selection of hot and cold sandwiches Cold: � Most are ambient temperature � Some can be stored chilled. Styles: � Tea � Ribbon or finger � Wraps. (continued) Slide 5

Prepare a variety of sandwiches Hot: � Reuban � Monte Cristo � Croque monsieur � Club. Slide 6

Prepare a variety of sandwiches Use a selection of bread and base varieties � White bread � Wholemeal � Multi-grain � Flat breads � Crispbreads � Toasted bread bases. Slide 7

Prepare a variety of sandwiches Select and use equipment and utensils appropriately Preparation equipment: � Knives � Spreaders � Salad strainers � Chopping boards � Storage containers � Wrapping requirements. Slide 8

Prepare a variety of sandwiches Prepare sandwiches in a logical manner and within industry realistic time frames Production requirements: � Mise en place � Pre ordered � Make to order � Production � Consumption. Slide 9

Prepare a variety of sandwiches Appropriately use products and minimise wastage � Prepare only what is needed for production � Use to enterprise standards: • Slices the same thickness • Number of slices to be used • Weight of meat. Slide 10

Present a variety of sandwiches Cut and present sandwiches in a conforming manner � Enterprise requirements: • � Triangles, Fingers Style: • Middle Eastern wrap � Consistency � Style of Presentation. Slide 11

Present a variety of sandwiches Work within required timeframes � Efficiency � Timeline planning � Mise en place � Production timeframes. Slide 12

Present a variety of sandwiches Prepare a selection of garnishes and accompaniments to seasonal availability � Freshness � Ease of production � Complimentary to filling � Edible. Slide 13

Present a variety of sandwiches Present sandwiches Attractive to the eye: � Colour � Freshness � Mouthfeel. Slide 14

Store a variety of sandwiches 3 2 1 Sandwiches, spreads and fillings are appropriately stored during prep and service Sandwiches, fillings and spreads are correctly labelled Store in correct conditions to maintain freshness and quality Slide 15

Store a variety of sandwiches Sandwiches, spreads and fillings are appropriately stored during prep and service � Keep in controlled environment � Protect from outside contamination � Ensure labeling is correct � Equipment used is clean. Slide 16

Store a variety of sandwiches Sandwiches, fillings and spreads are correctly labelled � Names of possible allergens � Incorrect filling to label statement � Time or date of manufacture � Use by date requirements. Slide 17

Store a variety of sandwiches Store in correct conditions to maintain freshness and quality � Protect from outside contamination � Controlled environment � Use by dates. Slide 18

Congratulations! You’ve completed ‘Prepare a variety of sandwiches’ unit Slide 19