cookery lesson

1. Creative sandwich
preparation

2. Garnishes that
complement sandwiches
such as a variety of olives,
peppers and pickles add
color and texture to the
tray.

3. Arranging a bed of greens
offers a festive and inviting
cold tray presentation for
any kind of event.

4.  Spread leaf lettuce on a
tray, decorate the tray
edges with the top curly
part of the leaves the
base of the leaves point
toward the center of the
tray.

5.  Spear the center of each
sandwiches with a long
toothpick if the
sandwiches are layered,
such as club sandwiches
or slices of submarine
sandwiches.

6.  Arrange the sandwiches
by the filling, with the
contents exposed to
make sandwich
selection more obvious.

7.  Sandwich quarters
should be arranged with
cut edge of the
sandwich pointing up at
the viewer.

8.  Arrange finger
sandwiches in a spiral,
or setting up the
sandwiches in rows in
the tray, with a row of
garnishes between each
row of sandwiches.

9.  Place vegetarian
sandwiches on a
separate tray from
sandwich made with
meat products.

10.  Handle food picks
carefully. Remove food
picks before giving
sandwiches to children
or impaired adult.

11. Plate pinwheel sandwiches
in a circular design on a
platter with the pin wheel
filling facing upward to
show off the colors of the
ingredients.

12. Sample sandwich
presentations

21. Proper storage for
sandwiches

22. The most important
principles for sandwich
safety are keeping
temperatures cool and
avoiding cross
contamination.

23. Remember the basic
formula 4-40-140 which
means perishable foods
should spend no more than
4hours at a temperature
between 40 and 140°F.

24. Some sandwich ingredients
and fillings should be
cooked, covered in a
separate airtight
containers, refrigerated
until ready to use.

25.  Keep bread tightly
wrapped and in moisture
proof wrapping.