This document provides instructions for preparing sandwiches. It begins by outlining the objectives and learning outcomes, which are to perform mise en place, prepare various sandwiches, present them properly, and store leftovers. Next, it defines what a sandwich is and explains that preparing them is a fundamental cooking skill. The bulk of the document then lists and describes the various tools, utensils, and equipment needed to make sandwiches, such as knives, spatulas, bowls, grills and toasters. It provides photos and detailed explanations of over 15 key items.
Personal Entrepreneurial Competencies (PECS) in Commercial CookingOiluj Oderrab
This is my first sharing of presentation here and hoping to help other TLE teachers as they introduce the PECs in Commercial Cooking. I would like to give credits to the resources of the information I put together and to the images I googled. Thank you so much.
This is all about the first step in preparing cereals and starch dishes. Identifying tools and equipment and also the structure and composition of starch and cereals. Also the reaction that happens when cooking a starch.
This module deals with the skills and knowledge required in preparing and presenting appetizers.
Upon completion of this module you should be able to: 1. Identify the origin of appetizer; 2. Perform Mise en place; 3. Prepare a range of appetizers; 4. Present a range of appetizers; and 5. Store appetizers
COOKERY 10 Lesson 1:Tools, Utensils and Equipment Needed in Egg PreparationBenandro Palor
LEARNING OUTCOMES:
* Identify tools, utensils, and equipment needed in egg preparation
* Participate in class discussion
* Make a list of tools used in egg preparation
This Lesson includes:
* Types of Tools, Utensils and Equipment Need in Egg Preparation
* Cleaning and Sanitizing Tools and Equipment
* Safety and Hygienic Practices in the Kitchen
TOOLS, EQUIPMENTS, UTENSILS NEEDED IN PREPARING EGG DISHESPadme Amidala
Any physical item that is used to achieve a goal but is not consumed during this process can be defined as a tool. Informally speaking, it can also be used to describe a specific procedure with a specific purpose as well.
Personal Entrepreneurial Competencies (PECS) in Commercial CookingOiluj Oderrab
This is my first sharing of presentation here and hoping to help other TLE teachers as they introduce the PECs in Commercial Cooking. I would like to give credits to the resources of the information I put together and to the images I googled. Thank you so much.
This is all about the first step in preparing cereals and starch dishes. Identifying tools and equipment and also the structure and composition of starch and cereals. Also the reaction that happens when cooking a starch.
This module deals with the skills and knowledge required in preparing and presenting appetizers.
Upon completion of this module you should be able to: 1. Identify the origin of appetizer; 2. Perform Mise en place; 3. Prepare a range of appetizers; 4. Present a range of appetizers; and 5. Store appetizers
COOKERY 10 Lesson 1:Tools, Utensils and Equipment Needed in Egg PreparationBenandro Palor
LEARNING OUTCOMES:
* Identify tools, utensils, and equipment needed in egg preparation
* Participate in class discussion
* Make a list of tools used in egg preparation
This Lesson includes:
* Types of Tools, Utensils and Equipment Need in Egg Preparation
* Cleaning and Sanitizing Tools and Equipment
* Safety and Hygienic Practices in the Kitchen
TOOLS, EQUIPMENTS, UTENSILS NEEDED IN PREPARING EGG DISHESPadme Amidala
Any physical item that is used to achieve a goal but is not consumed during this process can be defined as a tool. Informally speaking, it can also be used to describe a specific procedure with a specific purpose as well.
GRADE 12 BAKING TOOLS AND EQUIPMENT.pptxMaryLouSal1
ABSTRACTION
Personal hygiene and proper food handling could keep bacteria all the way down to small number. Keeping food at its appropriate temperature will prevent bacteria to multiply.
Personal hygiene, keeping food, equipment, and work area clean are some sanitary measures to be followed in preparing food. Unsanitary practices and improper handling of food may lead to food contamination or infection, poisoning and death.
Workers Personal Hygiene
• Do not wear jewelry and accessories before getting
down
to work.
• Keep hands and nails clean.
• Use appropriate work outfit like apron, headbands or hairnet and cozy shoes.
4
• Keep sick persons out of the kitchen.
Proper Hand Washing
Washing is an effective way to avoid pathogens from spreading. Germs are a general term for coronavirus-like microbes and viruses. By touching another person it can spread. You can also get infected if you touch contaminated items or surfaces and then touch your face-mouth, eyes and nose. Family members play a critical role in battling COVID 19 by adoption.
Steps to wash hands:
1. Wash your hands (warm or cold) with clean running water, and apply soap.
2. Rub your hands together to make a lather and clean them well; make sure your hands are scrubbed between your fingers and under your nails.
3. Keep your hands rubbed for at least 20 seconds.
4. Well clean your hands under cold water.
5. Clean air, or use a clean towel to dry your face.
Facilities
• Thoroughly sanitize all laboratory supplies, tools
and utensils before and after use;
• All materials, utensils and appliances should
air dry to prevent dust build-up and corrosion to rust.
• Get garbage disposed of periodically.
5
Practical Ways of Keeping Food Clean
• Food should be prepared with hands clean.
• Do not sneeze or cough while handling food.
• Items drop to the ground should be cleaned thoroughly
before
reusing.
• Store the food in a very clean , dry place to keep it fresh.
• Clean containers, bottles and ingredient-containing bags before opening.
• Enclosed containers should be used for storing
the dry and liquid ingredients. Check for its
safety from time to time.
• Separate fresh vegetables from other foodstuffs before they are stored.
• Keep the food at temperature appropriate between 15 ° C and 52 ° C (60 °
F and 125 ° F) because bacteria will multiply
most quickly. Keep cooking hot until served. 60 ° C or 140 ° F is an appropriate warm-food temperature where bacteria can not grow. Keep
it cold until served. 4 ° C or 40 ° F is an adequate
temperature for cold or refrigerated food.
6
Keeping the Work Laboratory Area Clean
• Maintain the floor area clean and free of waste,
water and grease.
• Cabinets should be kept dry, clean, and tightly
closed to keep the rodents and insects away.
• Check the dishwashing area and clean it where
necessary.
• After using these, clean the tables.
BAKING TOOLS, UTENSILS AND EQUIPMENT IN MAKING BREAD, COOKIES, MUFFINS AND BISCUITS AND THEIR USES
1. Baking wares – are produce
This slides contains discussion about sandwich with tools and utensils as well as group activity and formative test. The slides were downloaded from slide share resources and modified for educational purposes.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
2. 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.
3. 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.
4. Preparing sandwiches is one of the
fundamental skills required in modern food
service. In this lesson you will learn the
fundamentals of sandwich making, the
ingredients, types of sandwiches, its methods of
preparation for efficient production and service.
5. 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 for different types of
sandwiches.
7. 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.
8. A. TOOLS AND UTENSILS
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.
9. A. TOOLS AND UTENSILS
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.
10. A. TOOLS AND UTENSILS
4. GRATER AND SHREDDER
Grating cheese, meat and
other ingredients allows
flavors to mix, thus;
palatability of sandwich is
increase.
11. A. TOOLS AND UTENSILS
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.
12. A. TOOLS AND UTENSILS
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.
13. A. TOOLS AND UTENSILS
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.
14. A. TOOLS AND UTENSILS
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.
15. A. TOOLS AND UTENSILS
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.
16. A. TOOLS AND UTENSILS
10. PARING KNIFE
Plastic serrated edge knife
that is designed to slice
lettuce without causing
the edges to turn brown.
It is efficient in slicing
lettuce.
17. A. TOOLS AND UTENSILS
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.
18. A. TOOLS AND UTENSILS
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.
19. A. TOOLS AND UTENSILS
13. CUTTING BOARD
Comes in wood and
plastic, use to protect
the table when slicing
bread.
20. A. TOOLS AND UTENSILS
14. MIXING BOWLS
Bowls that are large
enough to hold
ingredients while they
are being mixed.
21. A. TOOLS AND UTENSILS
15. RUBBER SCRAPER
A pliable rubber
scraper used to scrape
down sides of bowl
and get mixture of
fillings from pans.
22. A. TOOLS AND UTENSILS
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.
23. A. TOOLS AND UTENSILS
•Individual Cups -
with fractional parts
[1, 3/4, 1/2, 1/4, ] is
used for solids or
dry ingredients.
24. A. TOOLS AND UTENSILS
21. MEASURING SPOONS
A set of individual
measuring spoons used
to measure small
quantities of ingredients.
25. A. TOOLS AND UTENSILS
19. MIXING SPOON
Used to combine
ingredients.
20. CAN OPENER
Used to open cans.
26. A. TOOLS AND UTENSILS
17. UTILITY TRAY
Used to hold food in place.
18. STRAINER
Used to separate liquid
from solid.
27. EQUIPMENT FOR SANDWICH MAKING
1. GRILLS / GRIDDLES.
These are flat heated
surfaces where food is
directly cooked.
28. EQUIPMENT FOR SANDWICH MAKING
2. OVENS.
These are equipment
which are enclosed in
which food is heated by
hot air or infrared
radiation.
29. EQUIPMENT FOR SANDWICH MAKING
3. MICROWAVE OVENS.
Special tubes generate
microwave radiation,
which creates heat
inside the food.
30. EQUIPMENT FOR SANDWICH MAKING
4. SALAMANDERS.
Small broiler, use
primarily for browning
or glazing the tops of
sandwiches.
31. EQUIPMENT FOR SANDWICH MAKING
5. BREAD TOASTER.
The toaster is typically a
small electric kitchen
appliance designed to
toast multiple types of
bread products.
33. EQUIPMENT FOR SANDWICH MAKING
7. CHILLERS.
Machines used to chill
sandwiches and other
foods.
34. EQUIPMENT FOR SANDWICH MAKING
8. FREEZE.
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.