PREPARE VARIETY OF
At the end of the lesson, you are expected to:
a. identify sandwich component;
b. b. identify bread suited for sandwich making;
c. c. prepare suitable filling and spread; d. select and prepare glazes/sweet
d. e. prepare sandwiches while observing sanitary practices.
PPT PRESENTATION PREPARED BY: RAMOS, AIRALYN D.
•These are very thin, flat breads that
are used for sandwich wraps, burritos
• Sandwich Wraps
• These breads are raised by chemical
action of baking powder or baking soda
like biscuits, banana bread, carrot bread
and generally more tender and crumbly
than yeast bread. It is used for sweeter
tasting sandwiches and are best for tea
TYPES OF FILLINGS
It refers to
ingredients such as
sliced or cooked
meat, poultry and
It refers to
with salad dressing
MEAT AND POULTRY MEATS
• Used as fillings should be cooked, covered and
refrigerated. Slice just before the sandwich is to
be prepared to avoid drying out and lose flavor.
Thinly sliced meats are more tender and juicy
than thickly sliced.
• Beef products
• Pork products
• Sausage products
• Cheese dries out rapidly when unwrapped
and sliced, when slicing is done ahead, the
slices should remain covered until ready to
• Sandwich cheeses - cheddar types, Swiss types,
provolone, cream cheese, process cheese, cheese
FISH AND SHELLFISH
• Most seafood fillings are highly perishable
and should be left chilled at all times.
• Seafood Fillings- tuna, sardines, smoked
salmon, shrimp, anchovies, fried fish, grilled or
pan fried fish fillets.
Butter protects the bread
from moisture, used soft
butter to spread on bread.
You may soften butter by
whipping in a mixer or by
simply letting it stand at
room temperature. You
may use margarine as a
substitute or a flavored
Mayonnaise is often
preferred to butter as a
spread because it
contributes more flavor
but sandwiches made
with mayonnaise should
be served immediately or
refrigerated at once and
kept refrigerated until
The preparation of sandwiches requires
great deal of hand works. Whether you are
making sandwiches in quantity or by order,
your goal is to make the production as
efficient and quick as possible.
1. Preparation of Ingredients – prepare
everything ahead of time, so nothing is left
to do but assembles the ingredient. It
includes, mixing fillings, preparation of
spreads, slicing bread, meats, vegetable
and cheese, separating lettuce, preparing
garnishes and other ingredients.
1. Storage equipment for ingredients includes
refrigeration equipment for cold ingredients and a
steam table for hot ingredients.
2. Hand tools included spreading, spatulas,
cutting board and knives, including a serrated knife
and a sharp chef’s knife for cutting the finished
sandwich. Also a slicer is necessary.
3. Portion control equipment includes scoops for
fillings and a portion scale for other ingredients.
4. Cooking equipment includes griddle, grills,
broilers and deep fryers, microwave ovens are
good for cooking.