fillings and spread

1. 2/1/20XX PRESENTATION TITLE 1

2. 2/1/20XX PRESENTATION TITLE 2

3. 2/1/20XX PRESENTATION TITLE 3

4. PORTION
SANDWICHES AND
PORTION CONTROL
IS NEEDED TO
PROPORTIONATE
THE WEIGHT, SCOOP
AND SLICE OF FOOD
ITEMS, LIKE HAM
AND ROASTED BEEF.

5. PORTION
S U B T I T L E

6. 2/1/20XX PRESENTATION TITLE 6

7. 2/1/20XX PRESENTATION TITLE 7
•Layering is the stacking of the
sandwich with the requested
fillings.
•You should make sure that the
same types of sandwiches are
layered the same way every
time.
Basic Technique:
Layering

8. 2/1/20XX PRESENTATION TITLE 8
• You should only use the designated
amount of fillings and make sure
that the filling remains within the
sandwich.
• The cheese and deli-meat should go
next to the bread to stop the juicy
vegetables in making the bread
soggy.
Basic Technique:
Layering

9. 2/1/20XX PRESENTATION TITLE 9
Cutting is the process of cutting the
prepared sandwiches like cutting the
crust off for some sandwiches for
presentation purposes. Normally
sandwiches are cut into fingers,
halves and quarters. For halves and
quarters, the shape accepted is
triangle
Basic Technique: Cutting

10. 2/1/20XX PRESENTATION TITLE 10
• Two-point sandwich is one that
has been cut diagonally into
two triangles.
• Four-point sandwich is one that
has been cut diagonally into
four triangles.
Basic Technique: Cutting

11. Laboratory
2/1/20XX PRESENTATION TITLE 11

12. Day 4
2/1/20XX PRESENTATION TITLE 12

13. 2/1/20XX PRESENTATION TITLE 13

14. 2/1/20XX PRESENTATION TITLE 14

15. 2/1/20XX PRESENTATION TITLE 15

16. 2/1/20XX PRESENTATION TITLE 16