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D1.HCC.CL2.08 Slide 1 Prepare a variety of sandwiches Elements: Slide 2 Prepare a variety of sandwiches 1 Present a variety of sandwiches 2 Store a variety.

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Presentation on theme: "D1.HCC.CL2.08 Slide 1 Prepare a variety of sandwiches Elements: Slide 2 Prepare a variety of sandwiches 1 Present a variety of sandwiches 2 Store a variety."— Presentation transcript:

1

2 D1.HCC.CL2.08 Slide 1

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

4 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

5 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

6 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

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

8 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

9 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

10 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

11 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

12 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

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

14 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

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

16 Store a variety of sandwiches Slide 15 2 3 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

17 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

18 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

19 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

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


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