This document discusses the tools, utensils, and equipment needed for preparing sandwiches. It identifies 18 tools and utensils such as sandwich spatulas, bread knives, cheese graters, and mixing bowls. It also lists 9 pieces of equipment including grills, griddles, microwaves, broilers, slicers, chillers, freezers, and refrigerators. The document provides details on the uses of each tool, utensil and equipment in preparing and making different types of sandwiches efficiently.

1. PREPARE
SANDWICHES

5. TOOLS,UTENSILS
AND EQUIPMENTIN
PREPARINGSANDWICHES

6. Learning Outcome 1 PERFORM
MIS EN PLACE
At the end of the lesson, you should be able to:
1. identify tools, utensils and equipment needed in
preparing sandwiches; and
2. use appropriate tools, utensils and equipment
in preparing sandwiches
3. appreciate the uses of tools, utensils and
equipment in preparing sandwiches

7. Sandwiches refers to a food item
made with two or more slices of bread with
fillings between them. A widely
popular and convenient lunch time food,
quickly made and served and adaptable to
many variations that satisfies nearly every
taste and nutrition requirement.

8. Preparing sandwiches
fundamental skills required
service. In this lesson you will learn
fundamentals of sandwich making,
is one of the
in modern food
the
the
ingredients, types of sandwiches, its methods of
preparation for efficient production and service.

9. 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
spreads, over bread
food
slices.

10. A. TOOLS AND UTENSILS
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.

11. A. TOOLS AND UTENSILS
Small, medium and large.
Small ones are perfect for
cutting out the tinier breads
medium and large
for tea sandwiches and
for
making larger sandwiches.

12. A. TOOLS AND UTENSILS
cheese, meat and
ingredients
Grating
other
flavors to mix,
allows
thus;
palatability of sandwich is
increase.

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

14. A. TOOLS AND UTENSILS
A small knife with a blunt
edged blade that is used to
apply
butter,
spreads,
peanut
such as
butter, and
cream cheese, on bread or
dinner rolls.

15. A. TOOLS AND UTENSILS
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.

16. A. TOOLS AND UTENSILS
for thick
Designed
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.

17. A. TOOLS AND UTENSILS
Plastic serrated edge knife
that is designed to slice
lettuce without causing the
edges to turn brown. It is
efficient in slicing lettuce.

18. A. TOOLS AND UTENSILS
Plastic serrated edge knife
that is designed to slice
lettuce without causing
the edges to turn brown.
It is efficient in slicing
lettuce.

19. 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.

20. A. TOOLS AND UTENSILS
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.

21. A. TOOLS AND UTENSILS
Comes in wood and
plastic, use to protect
the table when slicing
bread.

22. A. TOOLS AND UTENSILS
Bowls that
enough
ingredients
are large
to hold
while they
are being mixed.

23. A. TOOLS AND UTENSILS
A pliable rubber
scraper used to scrape
down sides of bowl
and get mixture of
fillings from pans.

24. A. TOOLS AND UTENSILS
Graduated Measuring
Glass - a transparent
glass with fractions [1,
3/4, 2/3,1/2, 1/3, ¼ ]. Is
used for measuring
liquids.

25. A. TOOLS AND UTENSILS
•Individual Cups -
with fractional parts
[1, 3/4, 1/2, 1/4, ] is
used for solids or
dry ingredients.

26. A. TOOLS AND UTENSILS
A set of individual
measuring spoons
to measure
used
small
quantities of ingredients.

27. A. TOOLS AND UTENSILS
Used to combine Used to open cans.
ingredients.

28. A. TOOLS AND UTENSILS
Used to hold food in place.
17. UTILITY TRAY 18. STRAINER
Used to separate liquid
from solid.

29. 1. GRILLS / GRIDDLES.
These are flat heated
surfaces where food is
directly cooked.

30. EQUIPMENT FOR SANDWICH MAKING
These
which
are equipment
are enclosed in
which food is heated by
hot air or infrared
radiation.

31. EQUIPMENT FOR SANDWICH MAKING
Special tubes
microwave
generate
radiation,
which creates heat
inside the food.

32. EQUIPMENT FOR SANDWICH MAKING
Small broiler, use
primarily for browning
or glazing the tops of
sandwiches.

33. EQUIPMENT FOR SANDWICH MAKING
 The toaster is typically a small electric kitchen appliance designed to
toast multiple types of bread products.

34. 6. SLICER.
Used to slice foods more
evenly and uniformly.

35. 7. CHILLERS.
Machines used to chill
sandwiches and other
foods.

36. 8. FREEZE.
hold foods for longer
Used to
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.

37. Tools and
utensils
Uses Equipment’s Uses
Group 1 Group 2

38. on ¼ sheet of paper
List down at least 10 tools and utensils in
preparing sandwiches
List down at least 5 equipment's in preparing
sandwiches

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