PREPARE A VARIETY OF SANDWICHES

1. D1.HCC.CL2.08 PREPARE A VARIETY OF SANDWICHES

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

3. 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.

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

5. 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)

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

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

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

9. 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.

10. 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.

11. 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.

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

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

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

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

16. 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.

17. 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.

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

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