GRADE 9 NOTES (1): PREPARING SANDWICHES #Cookery

Lesson 1

PREPARE SANDWICHES (10 WEEKS)

Objectives

At the end of this lesson, you are expected to do the following:

1. perform mise’en place;

2. prepare variety of sandwiches;

3. present variety of sandwiches; and

4. store sandwiches.

Tools, Utensils and Equipment in Preparing Sandwiches

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 food spreads, over bread slices.

2. SCISSORS

Use to cut customized edges on bread for tea sandwiches, hors d’oeuvres, 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 for tea sandwiches and medium and large for making larger sandwiches.

4. GRATER AND SHREDDER

Grating cheese, meat and other ingredients allows flavors to mix, thus; palatability of sandwich is increased.

5. SPATULA

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

6. BUTTER KNIFE

A small knife with a blunt edged blade that is used to apply spreads, such as butter, peanut 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

Designed for thick 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. Its thin, narrow blade is tapers to a point at the tip. It is easy to handle and works well for peeling and coring foods or 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

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13. CUTTING BOARD

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

14. MIXING BOWLS

Bowls that are large enough to hold ingredients 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.

17. UTILITY TRAY - Used to hold food in place.

18. STRAINER - Used to separate liquid from solid.

19. MIXING SPOON - Used to combine ingredients.

20. CAN OPENER - Used to open cans.

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

EQUIPMENT FOR SANDWICH MAKING

1. GRILLS / GRIDDLES. These are flat heated

surfaces where food is directly cooked.

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

3. MICROWAVE OVENS. Special tubes generate microwave 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. FREEZER. Used to hold foods for longer 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.

Ingredients Used For Sandwiches

 1. Breads – good quality breads provide variety, texture, taste, bulk, nutrients and eye appeal to sandwiches. Fresh bread is easier to slice or cut if it has been chilled.

2. Meats – maybe beef, pork and sausage products like ham, roast beef and salami

3. Poultry – are chicken or turkey breasts characterized by a delicate golden brown surfaces.

4.Fish and Shellfish – some popular seafood ingredients are tuna, sardines, grilled and fried fish fillets, crab meat and shrimp which are highly perishable and should be kept chilled to maintain quality.

5. Cheese – most popular sandwich cheese are cheddar, process, cream cheese and cheese spreads most are easily slice, firm texture and act as binder, moistener of other ingredients, it should be refrigerated and remain covered until ready to serve to avoid drying out.

6.Spreads – like mayonnaise, mustard and butter, moisten the bread and compliment the flavors of other ingredients. They should be served immediately and kept refrigerated to preserve its color and flavor.

7.Condiments – like olive oil, relishes , chutneys give a lift to a sandwich, some of them are high in acid so don’t combine them with strong flavored condiments.


8.Vegetables – should be crisped and proportion to the size of sandwich. Lettuce, tomatoes and onions are indispensable in sandwich making, it adds texture, flavor and color to the sandwich.

9.Miscellaneous – fruit fresh or dried, jelly, jam, peanut butter, eggs and nuts adds flavor, color, nutrients and texture to sandwich production.