PREPARE A VARIETY OF

SANDWICHES
D1.HCC.CL2.08

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

2 Store in correct
conditions to
1 Sandwiches,
maintain
Sandwiches, fillings and
freshness and
spreads and spreads are
fillings are quality
correctly
appropriately labelled
stored during
prep and
service

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