SHS_TVL_Cookery_Sandwiches_Module.pptxSHS_TVL_Cookery_Sandwiches_Module.pptx

SHS_TVL_Cookery_Sandwiches_Module.pptx

1. SHS - G11/12 TVL - HE Cookery TLE – Grade 12 | Module 2: Prepare Sandwiches Q1 - Q2

2. Introduction • Sandwiches are convenient and nutritious meals made with bread, spreads, and fillings. • Adaptable to many variations for different tastes and nutrition requirements. • Essential skill in modern food service.

3. Objectives By the end of this lesson, you should be able to: 1. Identify sandwich components 2. Select suitable breads, fillings, and spreads 3. Prepare sandwiches using sanitary practices 4. Present sandwiches attractively 5. Store sandwiches properly

4. Basic Components of a Sandwich • Bread – structure or base • Spread – moistening agent, adds flavor, prevents sogginess • Filling – heart of the sandwich (meat, vegetables, cheese, etc.)

5. Types of Bread • Yeast Bread: White, Whole Wheat, Rye • Buns & Rolls: Hamburger, Hotdog, Ciabatta • Flatbreads: Pita, Focaccia, Lavash, Tortillas, Wraps • Quick Breads: Banana bread, Carrot bread, Biscuits

6. Fillings and Spreads Fillings: • Meat, poultry, fish, cheese, vegetables, salads, fruits, nuts Spreads: • Butter, mayonnaise, mustard, flavored sauces Popular Combos: BLT, Chicken Salad, Tuna & Cucumber, Ham & Cheese

7. Tools and Equipment • Mixing bowls, scrapers, slicers, knives • Grills, griddles, salamanders, toasters • Chillers, refrigerators, wrapping materials

8. Preparation and Portioning • Prepare ingredients ahead (slice bread, meat, veggies) • Portion fillings consistently with scoops/scales • Assemble neatly, avoid excess filling • Follow strict sanitation practices

9. Presentation • Serve on trays/plates with garnishes (lettuce, olives, pickles) • Arrange neatly by type/filling • Use food picks for layered sandwiches

10. Storage of Sandwiches • Follow 4-40-140 rule (food safety) • Wrap sandwiches in wax paper, foil, or plastic wrap • Refrigerate fillings separately • Clearly label with description, use-by date, storage instructions

11. Performance Task • Prepare and present a variety of sandwiches • Demonstrate proper tool use, sanitation, and portioning • Output will be graded using rubrics (tools, procedure, safety, product quality, time management)