week3.pptx
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This document discusses techniques for preparing sandwiches. It covers portion control when adding ingredients like meat and cheese. The key steps outlined are layering ingredients properly within the sandwich and only using designated amounts. It also discusses cutting sandwiches into different shapes like fingers, halves, or triangles for presentation. Cutting sandwiches diagonally can result in two-point or four-point triangles. Overall the document provides guidance on properly layering and portioning sandwich ingredients as well as cutting sandwiches for serving.
week3.pptx
- 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
- 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
- 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