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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 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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