week 1.pptx

Learning Outcome 1 PERFORM
MIS EN PLACE
At the end of the lesson, you should be able to:
Identify ingredients according to the given
recipe
Identify culinary terms related to sandwiches
Identify type/classification of sandwiches

Sandwiches
Refers to afood item made with two or
more slices of bread with fillings between
them.
A widely popular and convenient lunch
time food, quickly made and served and
adaptable to many variations that satisfies
nearly every taste and nutrition
requirement.

sandwiches
Preparing
fundamental skills required
service. In
fundamentals
this lesson you will learn
of sandwich making,
is one of the
in modern food
the
the
ingredients, types of sandwiches, its methods of
preparation for efficient production and service.

TOOLS,UTENSILS
ANDEQUIPMENTIN
PREPARINGSANDWICHES

A. TOOLS AND UTENSILS
1. SANDWICH SPATULA
A small flat, round bladed
utensil that is serrated on
one side and smooth on
the other, appearing
somewhat like a round
spatula. It is used to apply
spreads, over bread
food
slices.

2. SCISSORS
Use to cut customized edges on
bread for tea sandwiches, or
children’s sandwiches.
Use the shears to cut a pocket in
toast and waffles.
Cut sandwiches in different shapes
like rectangles, triangles and circles.

3. COOKIE CUTTERS
Small, medium and large.
Small ones are perfect for
cutting out the tinier breads
medium and large
for tea sandwiches and
for
making larger sandwiches.

4. GRATER AND SHREDDER
cheese, meat and
ingredients
Grating
other
flavors to mix,
allows
thus;
palatability of sandwich is
increase.

5. SPATULA
A long flexible blade with a
rounded end, used to level
off ingredients in measuring
cups and spoons and for
on
Spreading fillings
sandwiches.

6. BUTTER KNIFE
A small knife with a blunt
edged blade that is used to
apply
butter,
spreads,
peanut
such as
butter, and
cream cheese, on bread or
dinner rolls.

7. CHEF’S KNIVES
Come in various lengths of 6,
8, 10, and 12 inches. The
smaller sized knives are
typically referred to as mini
chef's knives while the
longer lengths are known as
traditional chef's knives.

8. DELI KNIFE
for thick
Designed
sandwiches, this knife is
made to cut easily and
quickly through a variety of
sandwich ingredients. The
deli knife has offset blade
allowing ease of slicing and
handling.

9. LETTUCE KNIFE
Plastic serrated edge knife
that is designed to slice
lettuce without causing the
edges to turn brown. It is
efficient in slicing lettuce.

10. PARING KNIFE
A small knife with a straight,
sharp blade that is generally
three to five inches long. It
works well for peeling and
coring foods, and best for
mincing and cutting small
items.

11. SANDWICH KNIFE
A sharp-bladed kitchen utensil
used to slice through a medium
amount of food ingredients
"sandwiched" between two slices
of bread. Similar in use to a deli
knife, the sandwich knife is
shorter in length with a shorter
blade depth in order to easily cut
through smaller to medium-sized
sandwiches.

12. SERRATED KNIFE
A knife with a sharp edge that
has saw-like notches or teeth.
The blade of a serrated knife is
5 to 10 inches long and is used
to slice through food that is
hard on the outside and soft on
the inside, such as slicing
through the hard crusts of
bread. A serrated knife with a
short, thin blade is intended for
slicing fruits and vegetables.

13. CUTTING BOARD
Comes in wood and
plastic, use to protect
the table when slicing
bread.

14. MIXING BOWLS
Bowls that
enough
ingredients
are large
to hold
while they
are being mixed.

15. RUBBER SCRAPER
A pliable rubber
scraper used to scrape
down sides of bowl
and get mixture of
fillings from pans.

16. MEASURING CUPS
Graduated Measuring
Glass - a transparent
glass with fractions [1,
3/4, 2/3,1/2, 1/3, ¼ ]. Is
used for measuring
liquids.

•Individual Cups -
with fractional parts
[1, 3/4, 1/2, 1/4, ] is
used for solids or
dry ingredients.

21. MEASURING SPOONS
A set of individual
measuring spoons used
to measure small
quantities of ingredients.

19. MIXING SPOON
Used to combine
ingredients.
20. CAN OPENER
Used to open cans.

17. UTILITY TRAY
Used to hold food in place.
18. STRAINER
Used to separate liquid
from solid.

EQUIPMENT FOR SANDWICH MAKING
1. GRILLS / GRIDDLES.
These are flat heated
surfaces where food is
directly cooked.

2. OVENS.
These
which
are equipment
are enclosed in
which food is heated by
hot air or infrared
radiation.

3. MICROWAVE OVENS.
Special tubes
microwave
generate
radiation,
which creates heat
inside the food.

4. SALAMANDERS.
Small broiler, use
primarily for browning
or glazing the tops of
sandwiches.

5. BREAD TOASTER.
The toaster is typically a
small electric kitchen
appliance designed to
toast multiple types of
bread products.

6. SLICER.
Used to slice foods more
evenly and uniformly.

7. CHILLERS.
Machines used to chill
sandwiches and other
foods.

8. FREEZE.
hold foods for longer
Used to
times and to store foods
purchased in frozen form.
9. REFRIGERATOR.
A thermally insulated
compartment used to store food
at a temperature below the
ambient temperature of the room.

Direction: Read each item carefully and choose the answer that
best describes the statement.
1. A salad tool used to remove excess water from
the salad greens.
a) cutting boards c) salad serve
b) mixing bowl d) salad spinner
2. Used to hold salad ingredients for mixing, or for
tossing.
a) cutting boards c)mixing bowls
b) knives d)salad server

3. Salads that can be served as a full meal because
it contains substantial portion of meat, poultry,
seafood’s, fruits and vegetables.
a) accompaniment salad c)dessert salad
b)appetizer salad d)main course salad
4. Salads made of mixtures of ingredients that are
held together usually with a thick dressing like
mayonnaise.
a) bound salads b) composed salads
c) green salads d) vegetable salads

5. Salad ingredients are arranged on plate rather
than being mixed together
a) bound salad c) fruit salad
b) composed salad d) vegetable salad
6. Which of the following considerations are
essential in choosing ingredients for high quality
salads?
a) crispiness and taste c) quality and quantity
b) freshness and variety d) texture and color

7. Which of the following guidelines is not included in making
vegetable salad?
a) Cooked to a firm, crisp texture and good color
b) Cooked until completely tender and overcooked
c) Marinated or soaked in a seasoned liquid
d) Thoroughly drained and chilled before using
8. Which of the following is not a factor to consider in salad
preparation?
a) arrangement of food
b) contrast and harmony of colors
c) proper food combinations
d) quality of ingredients 3

9. Which of the following procedures for quantity
green salad production is the last step to do?
a) add dressing before serving
b) arrange salad plates on worktables
c) prepare all ingredients
d) refrigerate until serving
10. Which of the following ingredients is not used in
making French dressing?
a) Egg yolk b) Oil c) sugar d) vinegar

week 1.pptx

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week 1.pptx