1. The document discusses portion control techniques for sandwiches, including slicing meats thinly and using scoops to ensure consistent portions. 2. Precise portioning is important to control costs, reduce waste, and provide a consistent quality and customer experience. 3. Sandwiches should be attractively plated or arranged on trays using techniques like lining the tray with lettuce and artfully arranging the sandwiches to enhance presentation.

3. Describe the Pictures

4. Describe the Pictures

5. Portion
Sandwiches
and its
Ingredients

6. Portion Control
is necessary to
proportionate the
weight, scoop and
slice of food
items, like ham
and roasted beef.

7. Other ingredients
can be portion
control, by slicing
the meat thinly and
correctly.

8. You will need a good meat slicer
and a scale to weigh your meat.

9. For sandwich fillings
you can use scoops and
make sure it does not
exceed the scoop edges.
The scoop is made so
you can proportionately
apportion the amount
of food, no more or no
less.

10. Sliced items are portioned by count and
by weight. If portioning is by count, take
care to slice to the proper thickness. If
done by weight, each portion can be placed
on squares of waxed paper or stacked in a
container.

11. Points to Consider in
Portion Control

12. 1. All items for sandwich
should be portioned before the
services.

13. 2. Meat should be sliced and
portioned by weight.

14. 3. The portion ingredients must be
individually placed in a small baggies or
placed in a small file separated by
individual squares of waxed paper and
stacked or layered in a storage container.

15. 4. Cheese served by slice should
be sliced to an exact thickness
to ensure consistent portion.

16. 5. Garnishes such as lettuce leaves
should be separated from the heat.
Tomatoes should be slice uniformly
and positioned by count.

17. Tools and
Equipment Needed
in Portion Control

18. Obsessive Chef’s
Cutting Board
Used for
cutting. It has
measurement to
cut your
ingredients with
exact portion.

19. Portion Scale
Used to measure the weight
of ingredients or other food.

20. Portion Scoop
Portion scoop, come
in a wide ranges sizes,
and are handy for quickly
dispensing uniform
serving of cookie dough,
muffin batter and other
soft, difficult-to-manage
foods.

21. Give the Tools and
Equipment Needed in
Portion Control

22. Importance of Portion Control of
Sandwiches and Its Ingredients
1.It controls sandwich cost and quality.
2.It reduces excess ingredients.
3.It ensures a consistent quality sandwich.
4.It expedites preparation and services.
5.It has a big impact on ingredients cost.

23. What will happen if
we do not apply the
portion control in
sandwiches and other
kinds of foods?

24. Evaluation
True or False. Write
True if the statement
is correct and False
if it’s not

25. 1.Portion control controls sandwich cost
and quality.
2.Portion control increases excess
ingredients.
3.Portion control ensures a consistent
quality sandwich.
4.Portion control expedites preparation and
services.
5.Portion control has a small impact on
ingredients cost.

26. Answers
1.TRUE
2.FALSE
3.TRUE
4.TRUE
5.FALSE

27. ASSIGNMENT
Search for the creative
ways to present
sandwiches. Write in your
TLE Notebook.

29. COMPARE THE FOLLOWING
PICTURES

30. Prepare and Present
Sandwiches
Attractively

31. Sandwiches should be attractively
served on plates for individual serving
or on platters for multiple serving.

32. The plate or platters
can be decorated with
suitable ingredients to
enhance the overall
presentation.

33. Attractive presentation
makes a garnish tray more
appealing so you should
learn the techniques for
creating a balanced,
colorful and appetizing
buffet arrangement.

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

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

36. 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. This
creates a decorative bed
for the sandwiches and
garnishes.

37. Spear the center of
each sandwiches with a
long toothpick if the
sandwiches are layered,
such as club sandwiches
or slices of submarine
sandwiches. The pick
keeps the sandwich
together on the tray and
makes them neater for
guests to select, so the
sandwich won’t fall apart
when someone picks it
up.

38. Arrange the
sandwiches by the
filling, with the
contents exposed to
make sandwich
selection more
obvious. Sandwich
quarters should be
arranged with cut edge
of the sandwich
pointing up at the
viewer.

39. 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.

40. Place vegetarian
sandwiches on a separate
tray from sandwich made
with meat products. -
Handle food picks
carefully. Remove food
picks before giving
sandwiches to children or
impaired adult.

41. 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.

42. The learners will form
a ten member group for
the next performance
task.

43. How does plating
affects the food
presentation?

44. Evaluation

45. The plate or platters can
be decorated with
suitable ingredients to
enhance the overall
presentation.

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

47. 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.

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

49. You can any
garnishes even its’s
not compliment to the
sandwich.

50. Assignment!
Sandwich Party
Group the learners into 10 groups. Each
group will present 5 different sandwich
recipes. They will apply the safety practices,
portion control and creative presentation.
The performance task will be rated based on
the rubric.

51. Performance Task!
SANDWICH
PARTY