SITHCCC003

Prepare and present

sandwiches
Learner Guide
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Table of Contents

Unit of Competency...............................................................................................................................4
Application..........................................................................................................................................4
Performance Criteria...........................................................................................................................5
Foundation Skills.................................................................................................................................6
Assessment Requirements..................................................................................................................7
1. Select ingredients.............................................................................................................................12
1.1 – Confirm sandwich requirements, based on standard recipes and customer requests.................13
Confirming sandwich requirements..................................................................................................13
Customer requests............................................................................................................................14
Activity 1A.........................................................................................................................................16
1.2 – Identify and select bread types and fillings taking account of quality, freshness and stock
rotation requirements...........................................................................................................................17
Identifying and selecting ingredients................................................................................................17
Bread types.......................................................................................................................................17
Fillings...............................................................................................................................................18
Stock rotation....................................................................................................................................19
Rotation labels..................................................................................................................................20
Activity 1B.........................................................................................................................................22
1.3 – Check perishable supplies for spoilage or contamination prior to preparation...........................23
Perishable supplies............................................................................................................................23
Activity 1C.........................................................................................................................................25
2. Make sandwiches.............................................................................................................................26
2.1 – Use safe food-handling practices to hygienically prepare sandwiches based on requirements...27
Preparing sandwiches.......................................................................................................................27
Simple step-by-step..........................................................................................................................28
Safe food-handling practices.............................................................................................................28
Activity 2A.........................................................................................................................................32
2.2 – Cut ingredients and completed sandwiches to ensure uniformity of presentation.....................33
Cutting...............................................................................................................................................33
Knife cuts...........................................................................................................................................33
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Activity 2B.........................................................................................................................................35
2.3 – Combine ingredients appropriately based on flavour combinations, customer preference and
standard recipes....................................................................................................................................36
Combining ingredients......................................................................................................................36
Activity 2C.........................................................................................................................................38
2.4 – Use toasting and heating equipment safely, as required.............................................................39
Toasting and heating equipment......................................................................................................39
Activity 2D.........................................................................................................................................40
2.5 – Make sandwiches in a logical and sequential manner while minimising waste...........................41
Mise en place....................................................................................................................................41
Logically making sandwiches.............................................................................................................41
Minimising waste..............................................................................................................................42
Activity 2E.........................................................................................................................................43
3. Present and store sandwiches..........................................................................................................44
3.1 – Present sandwiches on appropriate service-ware........................................................................45
Serving context.................................................................................................................................45
Selecting service-ware......................................................................................................................45
Activity 3A.........................................................................................................................................47
3.2 – Add suitable garnishes, as required.............................................................................................48
Garnishes..........................................................................................................................................48
Colour................................................................................................................................................48
Texture and flavour...........................................................................................................................49
Activity 3B.........................................................................................................................................50
3.3 – Visually evaluate dish and adjust presentation............................................................................51
Plating food.......................................................................................................................................51
Evaluating presentation....................................................................................................................52
Adjusting presentation......................................................................................................................52
Activity 3C.........................................................................................................................................53
3.4 – Store sandwiches in appropriate environmental conditions........................................................54
Atmosphere and humidity................................................................................................................54
Light..................................................................................................................................................54
Temperature.....................................................................................................................................55
Ventilation.........................................................................................................................................56
Packaging and use of containers.......................................................................................................56
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Activity 3D.........................................................................................................................................57
3.5 – Clean work area, and dispose of or store surplus and re-usable by-products according to
workplace procedures, environmental considerations, and cost-reduction initiatives.........................58
Cleaning the work area.....................................................................................................................58
Disposing of waste............................................................................................................................59
Reusing produce...............................................................................................................................60
Activity 3E.........................................................................................................................................61
Summative Assessments.......................................................................................................................62
References............................................................................................................................................63
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Unit of Competency
Application

This unit describes the performance outcomes, skills and knowledge required to prepare and present a
variety of sandwiches in a hospitality or catering organisation, such as cafes, kiosks, canteens and
cafeterias, or to organisations where catering forms only a small part of the business.

The unit applies to operational personnel who make pre-prepared and on demand sandwiches
according to customer requests. Sandwiches may be classical or modern, hot or cold, of varying cultural
and ethnic origins and use a variety of fillings and types of bread.

It applies to individuals who work with very little independence and under close supervision. They
follow predefined organisational procedures and report any discrepancies to a higher level staff
member for action.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time
of publication.

Unit Sector

Hospitality
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Performance Criteria
Element Performance Criteria
Elements describe the Performance criteria describe the performance needed to
essential outcomes. demonstrate achievement of the element.

1. Select ingredients 1.1 Confirm sandwich requirements, based on standard recipes

and customer requests
1.2 Identify and select bread types and fillings taking account of
quality, freshness and stock rotation requirements
1.3 Check perishable supplies for spoilage or contamination
prior to preparation

2. Make sandwiches 2.1 Use safe food-handling practices to hygienically prepare

sandwiches based on requirements
2.2 Cut ingredients and completed sandwiches to ensure
uniformity of presentation
2.3 Combine ingredients appropriately based on flavour
combinations, customer preference and standard recipes
2.4 Use toasting and heating equipment safely, as required
2.5 Make sandwiches in a logical and sequential manner while
minimising waste

3. Present and store 3.1 Present sandwiches on appropriate service-ware

sandwiches 3.2 Add suitable garnishes, as required
3.3 Visually evaluate dish and adjust presentation
3.4 Store sandwiches in appropriate environmental conditions
3.5 Clean work area, and dispose of or store surplus and re-
usable by-products according to workplace procedures,
environmental considerations, and cost-reduction initiatives
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Foundation Skills
This section describes language, literacy, numeracy and employment skills incorporated in the
performance criteria that are required for competent performance.

Reading skills to:

 Read and interpret standard recipes for customer sandwich requests

 Locate and read date codes and rotation labels on food products

Oral communication skills to:

 Listen to customer requests, asking questions where necessary to clarify

 Provide simple face-to-face explanations to customers about sandwich range

Numeracy skills to:

 Count portions

 Use features of heating equipment

Problem-solving skills to:

 Evaluate quality of sandwich ingredients and finished items and make adjustments to ensure a
quality product

 Adjust appearance of food products according to identified deficiencies

Self-management skills to:

 Manage own speed, timing and productivity

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Assessment Requirements
Performance Evidence
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in
the context of the job role, and:

 Follow safe food handling practices when preparing at least one of each of the following hot or
cold sandwiches within commercial time constraints:

o club

o filled rolls

o focaccia

o open

o pullman

o wraps

 Use a variety of fillings and ingredients to prepare above sandwiches using each of the following
breads at least once:

o white, wholemeal, and grain

o wraps

o sourdough

o flatbreads

 Present sandwiches in line with organisational presentation requirements

 Store sandwiches and ingredients to optimise shelf life in line with environmental conditions
and food safety practices.
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Knowledge Evidence
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria
of this unit:

 Culinary terms and trade names for the different types of sandwiches and breads specified in
the performance evidence

 Contents of stock date codes and rotation labels and their implication for food quality standards

 Characteristics of different sandwiches specified in the performance evidence:

o appearance and presentation

o bread variations

o classical and contemporary variations

o combinations of ingredients

o freshness and other quality indicators

o service style

o trends

 Meaning and role of mise en place in the process of preparing sandwiches

 Methods used in sandwich preparation:

o cutting

o garnishing

o layering

o moulding

o portioning

o spreading

 Appropriate environmental conditions and methods for storing sandwiches to:

o ensure food safety

o optimise shelf life

 Safe operational practices using essential functions and features of equipment used to produce
sandwiches.
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Assessment Conditions
Skills must be demonstrated in an operational commercial kitchen. This can be:

 An industry workplace

 A simulated industry environment, such as a training kitchen servicing customers.

Assessment must ensure access to:

 Fixtures and large equipment:

o burner

o commercial grade work benches (1.5 m/person)

o designated storage areas for dry goods and perishables

o double sink

o griller

o refrigeration unit with shelving

o salamanders

o scales

o slicing machine

 Small equipment:

o assorted pots and pans

o can opener

o containers for hot and cold food

o colanders

o cutting boards

o food handler gloves

o knife sharpening equipment

o sharpening steels and stones

o knives:

 bread

 chef
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 palette

 utility

o small utensils:

 graters

 peelers, corers and slicers

 tongs and serving utensils

o sandwich cutting guides

o packaging materials

o receptacles for presentation and display purposes

 Cleaning materials and equipment:

o cleaning cloths

o commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens,
equipment and food storage areas

o dustpans and brooms

o garbage bins and bags

o hand towel dispenser and hand towels

o mops and buckets

o separate hand basin and antiseptic liquid soap dispenser for hand washing

o sponges, brushes and scourers

o tea towels

 Organisational specifications:

o equipment manufacturer instructions

o for presentation requirements

o mise en place lists and standard recipes

o food safety plan

o guidelines relating to food disposal, storage and presentation requirements

o safety data sheets (SDS) for cleaning agents

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 Variety of commercial ingredients for preparing sandwiches

 Industry-realistic ratios of kitchen staff to customers; these can be:

o staff and customers in an industry workplace during the assessment process; or

o individuals who participate in role plays or simulated activities, set up for the purpose of
assessment, in a simulated industry environment operated within a training organisation.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors.

Links
Companion Volume Implementation Guide: - http://www.serviceskills.com.au/resources
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1. Select ingredients
1.1. Confirm sandwich requirements, based on standard recipes and customer requests

1.2. Identify and select bread types and fillings taking account of quality, freshness and stock
rotation requirements

1.3. Check perishable supplies for spoilage or contamination prior to preparation

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1.1 – Confirm sandwich requirements, based on standard recipes and customer

requests

By the end of this chapter the learner should be able to:

 Interpret written/verbal customer requests

 Ask clients questions to clarify requests

 Research and read standard sandwich recipes

 Confirm requirements for sandwiches, based on recipes and requests.

Confirming sandwich requirements

You should never underestimate the sandwich. Although they’re
often considered a simple task, they can be very profitable. Whether
you’re working in a small café, a large hotel restaurant that caters
for functions or a school canteen, you will need to know how to
make a variety of sandwiches. Sandwiches may be hot or cold,
classical or modern or pre-prepared or on demand and may involve
various fillings and bread types.

The first job in preparing sandwiches is to select the ingredients that

you will be using. What flavour sandwiches are you going to make?
You should consider a whole range of different sandwiches, based on
standard recipes. Then, you’ll need to decide what works best for
your particular situation. Think about common sandwich recipes that
could apply to your workplace.

Hot or cold, there are many different types of

sandwiches, including:
 Pullman sandwiches

o pullman sandwiches are the most common sandwiches; consist of filling between
two slices of white, wholemeal or granary bread

 Filled rolls

o a filled roll is a bun, a sub or a baguette with different sandwich elements packed
inside

 Club sandwiches

o a club sandwich has an extra slice of bread; two layers of filling between three
slices of bread

 Focaccia
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o focaccia is a flattened, Italian bread often flavoured with herbs and can be sliced
in half lengthwise to make a sandwich

 Open sandwiches

o an open sandwich is a sandwich with no top slice of bread; it is just filling sat on
top of a bottom slice of bread/half of a bun

 Wraps

o wrapped sandwiches are made with thin, flat breads which are rolled around the
filling.

There are many sandwich recipes available, for example:

 Egg and cress

 Ham and cheese

 Tuna and cucumber

 Sausage and bacon

 BLT

 Vegemite

 Chicken salad

 Pulled pork

 Steak and blue cheese.

More sandwich ideas can be found here: http://allrecipes.com.au/recipes/sandwich-recipes.aspx.

Keep in mind, there may be recipes within your organisation that you have to stick to or can adapt to
suit your customer requests.

Customer requests
As well as basing your sandwich requirements on common standard recipes, you should consider
specific customer requests, if applicable. Do you have a brief that you need to meet? Is it a large event
catering for lots of people? Is it a small conference catering for only a few? Do you need a range of
choices? Do you need to provide just one type of sandwich? Do you need to ensure there’s a vegetarian
option? The possibilities are endless. The sandwiches that you need to make for a sophisticated cocktail
party will vary drastically to sandwiches that you need to make for a children’s party, for example.

If you only have a piece of paper with customer requirements on, you need to read it carefully and
interpret it effectively. Whether it’s a single lunch order or an order of 500 sandwiches for a function,
you need to ensure that you understand what your customer expects from you. Ideally, the person that
took the order will have given you as many details as possible. Perhaps a customer needs a gluten free
option – how would you ensure you met their needs?
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If you get the chance to meet with the customer face-to-face, to discuss a wedding buffet for example,
then you need to listen carefully and ask questions to clarify their requirements. Making notes is a good
idea; you don’t want to get back to the kitchen on the day of the function and forget what you decided
on. You may need to explain what you can offer the customer first and go from there. The customer
may have a theme that you need to fit in with. You should explore the options and possibilities
together. The requirements for an afternoon tea themed function will vary from those for a conference
lunch. It’s about working with the customer to come up with a brief that suits them and their needs,
while acknowledging what you can realistically offer.

Examples of questions to ask when discussing customer requirements include:

 Do you want hot or cold sandwiches?

 What type of bread would you like?

 What range of fillings and flavours do you prefer?

 Do you want more than one type?

 What time do you need them ready for?

 Do I need to be aware of any allergies or intolerances?

 Is there a theme to stick to?

 How many do you need to cater for?

 Do you want all of the sandwiches out at the same time?

 Is there a particular way you’d like the sandwiches

presenting?

 What budget do you have to spend?

 Is there a family recipe you’d like me to incorporate?

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1.2 – Identify and select bread types and fillings taking account of quality,
freshness and stock rotation requirements

By the end of this chapter the learner should be able to:

 Select appropriate bread, considering colour, shape, flavour, texture and size

 Select and use a range of fillings including meats, vegetables, spreads and dairy
products

 Confirm stock rotation requirements and use stock efficiently

 Use and interpret rotation labels effectively.

Identifying and selecting ingredients

Once you have your final sandwich requirements, you can start
identifying and selecting the ingredients that you are going to use.
There are many different choices when it comes to deciding on the
ingredients that you’re going to use. What bread are you going to Ingredients
use? What spread are you going to use? What are you going to put
in your sandwiches? What are you going to garnish the sandwiches
with?

Sandwiches can be a complex mixture of textures and flavours, and

it’s your job to ensure that the ingredients that you pick are going
to work together. Obviously, your choice of ingredients will depend
on the particular sandwich/sandwiches that you’re making.

Bread types
The bread type you choose will depend on the type of sandwich that you’re making and the filling that
you need to use. It’s an important decision, and you will need to choose appropriate bread. For
example, it’s not a good idea to use soft, fluffy bread with wet fillings – everything will end up soggy and
not very appetising. So, if you’re making a marinated steak sandwich, thick crusty bread is a good
option. Wraps are sometimes good for soft (but not too wet) fillings – you can shape and roll
successfully. If you need to make open sandwiches, baguettes are a good idea – they’re firm and will
hold fillings well.

Bread can bring a lot to a sandwich. For example, the bread that you choose can add shape, texture and
flavour to the overall sandwich.
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There are lots of different types of bread available, for example:

 White, wholemeal, rye, spelt and grain loaf

 Brioche

 Ciabatta

 Soda bread

 Wraps

 Pitta

 Sourdough

 Focaccia

 Flatbreads

 Bagels

 Baguettes.

Fillings
There are many different fillings you may put in your sandwich, depending on what types of sandwiches
you’re making.

Fillings may consist of:

 Spreads (e.g. butter, mayonnaise or ketchup)

 Dairy products (e.g. hard cheese, soft cheese or eggs)

 Meat (e.g. ham, chicken or turkey)

 Seafood (e.g. tuna, salmon or prawns)

 Vegetables (e.g. onions, peppers or cucumber).

There is a wide range of sandwich filling combinations. You should use your imagination while
considering customer requests and standard recipes to decide on and select ingredients.
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Common sandwich fillings include:

 Chicken salad

 Ham and coleslaw

 Pulled pork

 Tuna and cucumber

 Smoked salmon and cream cheese

 Bacon and egg

 Peanut butter and jelly

 Cheese and pickle

 Steak

 Prawn

 Ricotta and Vegemite

 Egg and cress

 Roast beef and horseradish

 BLT.

This list is not exhaustive; use your imagination along with customer requests and standard recipes. It’s
a good idea to consider how sandwiches differ around the world; both bread types and fillings will vary.
Think about how you can incorporate this into your sandwiches.

Stock rotation
As well as keeping customer requirements and standard recipes in mind, you should also consider
quality, freshness and stock rotation requirements when selecting your ingredients. It’s about finding a
balance. You need to fulfil the customer’s requirements while ensuring you use your stock effectively.
To do this, you need to be able to locate, read and complete rotation labels effectively.

What is your understanding of stock rotation?

Stock rotation may seem like common sense, but if it’s not done correctly, it
won’t be effective, and you could end up wasting stock (and money). You can’t
assume that you will receive stock with an older date than the stock already in
the fridges and on the shelves. You need to ensure that this is checked. Make
good choices at all times. If you have two packets of cooked chicken – one
STOCK
dated two days from now and the other dated three days from now – use the
chicken with two day’s date on it. If you have cooked meat left over from
service the night before, it would be a good idea to use this to fill your
sandwiches, rather than the tin of tuna in the store cupboard that has a month-
long date on it.
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Stock rotation involves the following:

 Recording the ‘use-by’ or ‘best before’ dates of stock

 Recording dates of when stock is received and opened

 Noting when stock needs to be used by

 Ensuring older stock is at the front of fridges/shelves, and the new stock is at the back

 Ensuring older stock is used before new stock.

Note:
According to Food Standards Australia New Zealand (FSANZ), use-by dates are commonly used for
products that can be potentially hazardous (e.g. fresh meat or seafood). Products that have a use-by
date should not be consumed after this date has passed. Even if the product looks and smells okay,
there’s a possibility that bad bacteria may have built up.

In contrast, best before dates are generally used for products that have a long shelf-life (e.g. products in
tins). As long at the product with the best before date has been stored as it should have been and it
hasn’t been damaged, it’s still safe to consume it after that date has been and gone. It’s more about
personal judgement; if the product looks right, it’s okay to consume. A best before date can indicate the
point at which the product may start to lose its quality – not that it is unsafe to eat it.

Information adapted from http://www.findlaw.com.au/articles/4777/whats-the-difference-between-

the-labels-use-by-and.aspx. You can find the Food Standards Australia New Zealand (FSANZ) here:
http://www.foodstandards.gov.au/Pages/default.aspx.

Why should you rotate stock?

Implementing effective stock rotation processes can help to reduce waste and can save you time and
money. It can also reduce the risk of foodborne illnesses that arise from out-of-date food. It ensures
that your customers are eating good quality sandwiches that won’t make them ill.

Rotation labels
To ensure effective stock rotation, you will need to use rotation labels. These labels are an inexpensive
way to ensure food safety in your kitchen, along with guaranteeing freshness and quality. Your
organisation will probably have a particular system in place. You should become familiar with this
system and use it at all times.

Imagine you mix up some chicken and mayonnaise for today’s sandwiches. You’ve made more than you
need but it’s safe to use again, so there’s no need to throw it out. You seal it in a plain, white container
and pop it in the fridge. Without a label, the next person that spots it in the fridge may not be able to
figure out what it actually is and they will definitely not know if it’s safe to use. How do they know when
it was made or when it needs to be used by?

This is why rotation labels are so important.

Rotation labels should include as much information as possible, for example:

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 What is the product?

 When was it opened/ decanted?

 Who opened/decanted it?

 When does it need to be used by?

There are ‘day dots’ that can be used too. These are stickers that are
in different colours that reflect different days. These days indicate
when the product needs to be used by.

It’s really important to make sure the labels are visible; if you put them
in a place they can’t be seen, you’re wasting your time. Remember to put
them on everything and anything – you can never be too safe.

Although it’s important to minimise waste as much as you can, you should not use anything that is past
the date on the packet/rotation label. You should throw it away and record it as wastage; your
organisation is likely to have a particular procedure for this.

Remember, you want to make sure you use the freshest ingredients that are good quality too. If you
don’t, you will seriously affect the quality (either look, taste or both) of your sandwiches.
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1.3 – Check perishable supplies for spoilage or contamination prior to

preparation

By the end of this chapter the learner should be able to:

 Identify stock that is prone to spoilage or contamination

 Check supplies thoroughly to check for spoilage and contamination

 Adhere to food safety guidelines to minimise waste through spoilage and

contamination.

Perishable supplies
Before preparing your selected ingredients, you will need to check any perishable supplies for spoilage
or contamination. Perishable supplies are those that are likely to become unsafe to consume if not
stored correctly as bacteria can quickly grow. They have a limited shelf-life and must be refrigerated or
frozen to slow down or eliminate this bacteria growth. They are food items that are likely to deteriorate,
spoil or decay.

Perishable supplies may include:

 Meat

 Fish

 Dairy products

 Cooked leftovers

 Fruit and vegetables.

Checking perishable supplies will involve using your senses and judgement. You need to ensure that
your chosen supplies are fit for human consumption.

There are many things that may indicate supplies are spoiled or contaminated, for
example:
 Foreign objects (e.g. a hair or a piece of glass)

 Dark spots or browning

 Bad odour

 Slime

 Softening or soggy

 Wilting

 Stale or dry

 Separation

 Mould

 Change in colour
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 Bruises.

Any supplies that have not been stored correctly should be considered spoiled too. If you can’t
guarantee that your supplies have been stored correctly, you shouldn’t use them. You can’t be sure that
they don’t contain harmful bacteria. Remember, you may not always be able to smell/see spoilage.

Although the signs listed above may not indicate whether the food will make you ill, they will definitely
not make pleasurable sandwiches. The key to ensuring the ingredients you use will not make people ill
is to follow all food safety guidelines. Ingredients need to be stored correctly, rotation labels need to be
used, and use-by dates need to be taken into consideration. If you were to use spoiled ingredients, your
sandwiches would not look or taste pleasant.

Any supplies that do look spoiled or contaminated

should not be used to make your sandwiches; throw
them away or use them elsewhere. For example,
slightly soft, bruised tomatoes would be no good for
sandwiches or garnish but they’d be perfect in
tonight’s tomato soup. Remember, no sub-standard
ingredients should make it into your sandwiches.
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2. Make sandwiches
2.1. Use safe food-handling practices to hygienically prepare sandwiches based on requirements

2.2. Cut ingredients and completed sandwiches to ensure uniformity of presentation

2.3. Combine ingredients appropriately based on flavour combinations, customer preference and
standard recipes

2.4. Use toasting and heating equipment safely, as required

2.5. Make sandwiches in a logical and sequential manner while minimising waste
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2.1 – Use safe food-handling practices to hygienically prepare sandwiches based

on requirements

By the end of this chapter the learner should be able to:

 Use of range of sandwich preparation methods effectively

 Follow simple step-by-step guides to successfully prepare sandwiches

 Store food safely and appropriately during sandwich preparation

 Maintain personal hygiene standards during food preparation

 Be vigilant for pest activity and indicators

 Abide by organisational waste management procedures

 Keep the food preparation area clean.

Preparing sandwiches
You should always prepare your sandwiches with your requirements in mind – always
think about what the customer is expecting.

There are many different methods involved in preparing sandwiches,

for example:
 Spreading

 Layering

 Cutting

 Moulding

 Portioning

 Garnishing.

Spreading involves spreading the required spread onto your chosen bread. Whether it is butter,
mayonnaise or salad cream, you should use a pallet knife to spread an even layer right to the edges of
your bread.

Layering involves loading your sandwiches with your chosen fillings (e.g. ham and cheese or tuna and
cucumber). You should take care to get the proportions just right. You need a good amount of filling but
it’s essential that you don’t go too far and over-fill them.

Cutting involves slicing and chopping both your ingredients and your final sandwiches. Think about the
best way to cut your ingredients, remembering that they are going in a sandwich (e.g. the slices of
cucumber don’t want to be too thick). Take the time to think about the best way to cut your completed
sandwiches. Do you need to cut the crust off? Halves or quarters? Squares, triangles or rectangles?
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Always be precise and ensure all sandwiches are the same size and shape. Poorly cut sandwiches are
not appealing (neither are sandwiches with poorly cut ingredients in them).

Moulding involves cutting sandwiches into specific shapes. Think about sandwiches at a children’s party.
Perhaps it has been requested that sandwiches are cut into rocket shapes to fit with their space-themed
party or crowns to fit in with their princess-themed event. In most cases, a cutter would be best – it
would ensure consistency.

Portioning involves figuring out how many sandwiches to prepare based on the number of people
you’re catering for. For example, how many sandwiches would you need to cater for a function of 100
people? This will depend on a few things. Are they only getting sandwiches or is there other food being
served with it? Portioning may also involve figuring out how to present the sandwiches; how many on
each plate/platter?

Garnishing refers to any additional items on the side of plate/platter that your sandwiches are
presented on. They can include herbs, fruits and vegetables and can add colour to the plate. Try to pick
relevant garnishes and prepare them like everything else; precisely and consistently.

Simple step-by-step
A simple step-by-step guide for making a tuna mayonnaise sandwich:

1. Get required equipment out (e.g. tin opener, spoon, bowl, and knife)

2. Get required ingredients out (e.g. bread, butter, tinned tuna and mayonnaise)

3. Prepare your ingredients (e.g. slice bread, open tinned tuna and mix it with mayonnaise in bowl)

4. Lay the required number of slices of bread out in rows

5. Spread butter on each slice of bread; evenly and to the edges

6. Portion your tuna mixture onto half of your buttered slices of bread (plenty but not too much)

7. Spread tuna mix to edges

8. Place the remaining buttered slices of bread on top of each tuna mix

9. Slice sandwiches in the desired shape, taking care not to ruin the sandwich

10. Arrange and present appropriately.

The next few chapters will look at these different steps in more detail.

Safe food-handling practices

Throughout the whole process of preparing your sandwiches, it is essential that
you use safe food-handling practices. You need to ensure that preparation is
hygienic at all times; everything should be risk and germ-free.
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You may find that there is a Food Safety Program/Plan in place within your workplace. Make yourself
familiar with the rules and regulations surrounding handling food. You need to know how to keep the
food in your kitchen safe at all times.

Safe food-handling involves:

 Correct storage of food

 Personal hygiene

 Pest control

 Waste management

 Cleaning

 Staff training.

Food storage
To ensure food is safe for consumption, it’s essential that it is stored correctly at all times.

Things to remember when storing food:

 Store cooked and raw foods separately

 Store chilled food in fridge (below 5°C)

 Store frozen food in freezer (below -15°C)

 Store hot food at 60°C or hotter

 Continuously monitor temperatures of fridges, freezers and Bain-Maries

 Ensure food is covered appropriately

 Never store food containers on the floor

 Never leave food stored in damaged containers.

Personal hygiene
Personal hygiene is extremely important in a kitchen, especially for food handlers. Firstly, if you have
been or are ill, ensure you tell your supervisor. If it’s something that risks food safety, you may not be
able to handle food.

Remember that washing your hands is a must and should be done at various times throughout your
time in the kitchen.

Essential times to wash your hands include:

 Before handling any food

 After handling garbage, handling money or visiting the toilet

 After coughing or sneezing

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 After touching face, mouth or hair

 After touching high-risk food.

Even though you should always have clean hands if you practice personal hygiene well, you can further
minimise the chance of cross-contamination by wearing disposable gloves and using tongs and spatulas.
When wearing disposable gloves, you should ensure that they are changed when necessary. For
example, you should change your disposable gloves if you rip them or after you have touched high-risk
food (e.g. raw chicken).

As well as hand washing, you can ensure personal hygiene in the kitchen by wearing the appropriate
clothing. For example, you should wear the appropriate protective clothing (e.g. chef whites, aprons,
chef hats or hairnets). You should also ensure that long hair is tied back, jewellery is kept to a minimum,
and any sores or cuts are covered with plasters or bandages. Another key safe practice is not to smoke
or chew gum near the food that you are preparing.

Pest control
Pests like flies, rats, mice and insects can be a serious risk to food prepared in your kitchen. You need to
ensure the risk of pests is non-existent. Keep an eye out for pest activity; if you see something
suspicious you should report it immediately and make sure it is dealt with accordingly.

Ideally, pest control will never be needed. Regarding pest control, prevention through hygiene is the
best way to keep pests away. Ensure waste is managed appropriately, and cleaning is done properly,
and you’re helping to minimise the chance of pests getting into your kitchen. Keep an eye on dining
areas and food storage areas too. Make sure there are no cracks or holes that pests can get in and
install fly screens on all windows and doors.

Find out more here: https://www.foodsafety.com.au/resources/guides/how-to-keep-your-commercial-

kitchen-clear-of-pests.

Waste management
To ensure food safety, all waste should be managed appropriately.

Waste management involves:

 Recycling anything that can be recycled safely

 Using proper bins and bin bags

 Emptying bins regularly

 Keeping rubbish away from food areas.

Cleaning
A major part of ensuring safe food-handling practices is cleaning. It’s important that your work area is
clean at all times. You should clean and sanitise all surfaces and utensils before and after use. First, use
hot water and detergent to get rid of dirt and grease on surfaces, followed by a sanitiser to clean
thoroughly. If possible, avoid using cloths. Use paper towels instead; they’re simply thrown out after use
ensuring the risk of germs is low.
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Remember that cleaning is something that you should constantly do. It’s also very important that all
cleaning products are kept away from the food preparation areas. Chemicals can be very dangerous
around food.

Staff training
Finally, proper staff training is essential for safe food-handling. All staff should have the appropriate
training. If there’s something that you’re not sure about; ask. It’s better to be safe than sorry.

Other key points to remember for safe food-handling include:

 Never use broken equipment or utensils

 Always use correct knives and chopping boards (usually colour-coded)

 Always check the temperature of cooked food (using a probe)

 Report anything that you know isn’t right; keep everyone and all food safe.

You should now know what safe food-handling involves.

More information can be found here: http://www.foodstandards.gov.au/.

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2.2 – Cut ingredients and completed sandwiches to ensure uniformity of

presentation

By the end of this chapter the learner should be able to:

 Use a range of cutting equipment effectively

 Use a range of different knife cuts effectively

 Adhere to organisational knife safety procedures.

Cutting
To recap:

Cutting involves slicing and chopping both your ingredients and your final sandwiches. Think about the
best way to cut your ingredients, remembering that they are going in a sandwich (e.g. the slices of
cucumber don’t want to be too thick). Take the time to think about the best way to cut your completed
sandwiches. Do you need to cut the crust off? Halves or quarters? Squares, triangles or rectangles?
Always be precise and ensure all sandwiches are the same size and shape. Poorly cut sandwiches are not
appealing (neither are sandwiches with poorly cut ingredients in them).

Your sandwiches should look attractive and appealing; they need to look professional. After all, they say
people eat with their eyes. To ensure sandwiches look appetising, it’s important to cut ingredients,
completed sandwiches and garnishes perfectly. Your sandwiches should look good, as well as taste
good.

Aim for consistency throughout; all ingredients, completed sandwiches and garnishes should be as
identical as possible. All ingredients, completed sandwiches and garnishes need to be the same size,
shape and thickness. Consistency will lead to uniformity of presentation, which is what you should be
aiming for. Uneven and messy cutting indicates carelessness and will affect the overall look of your
completed sandwiches. It’s essential that your cutting is appropriate and precise.

Perfect cutting involves sharp knives and good knife skills. Practice makes perfect; you’ll be perfecting
different cuts before you know it.

Knife cuts
Different types of knife cuts include:
 Slice/chop (e.g. diagonal and round)

 Dice (e.g. small, medium or large cube cut)

 Julienne (e.g. very thin, stick shape; A.K.A

matchstick cut)

 Mince (e.g. a very fine dice)

 Rough chop (e.g. similar to a large dice but with no precision)

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 Chiffonade (e.g. rolling leaves and cutting into ribbons; A.K.A shredding).

Other knife cuts that are used mainly for garnishes include:
 Butterflying

 Carving

 Diamond cuts.

More knife cuts and diagrams can be found here: https://facs.usu.edu/files/uploads/1-58315-324-1.pdf.

Remember that there are other utensils that you can use to cut your ingredients and
garnishes; you don’t just have to use a knife. There may even be a special
sandwich cutter available for you to use to cut your completed sandwiches.

For example, you could use:

 Mandoline slicers

 Other slicers (e.g. egg slicer or tomato slicer)

 Graters and zesters

 Peelers

 Food processors

 Scissors.

Knife safety
When cutting your ingredients, sandwiches and garnishes,
remember the following:
 Always use a sharp knife

 Always use a solid surface

 Take measures to stop chopping board from slipping (e.g. damp cloth underneath)

 Always tuck your fingertips under your knuckles.

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2.3 – Combine ingredients appropriately based on flavour combinations,

customer preference and standard recipes

By the end of this chapter the learner should be able to:

 Draw upon customer requests, recipes and their own knowledge to create flavour
combinations

 Use common and bespoke flavour combinations

 Create flavour combinations with consideration of the serving context.

Combining ingredients
While making your sandwiches, it’s important that you combine your ingredients appropriately. For
example, you will need to mash the eggs that you have boiled and combine them with mayonnaise and
seasoning.

Before combining ingredients, you should refer back to the customer’s requests while drawing on
standard recipes and your own knowledge about flavour combinations that work. You don’t want to
combine the wrong ingredients; think carefully about what you are putting together. There are
definitely ingredients that should not be combined; think about ingredient combinations that you
wouldn’t want to see in a sandwich.

Use your imagination, along with the customer’s brief, when combining ingredients.

Common sandwich flavour combinations include:

 Cheese and pickle

 Smoked salmon and cream cheese

 Prawn and Marie Rose sauce

 Ham and coleslaw

 Tuna and cucumber

 Steak and red onion

 Bacon, lettuce and tomato

 Egg and cress

 Chicken and mayonnaise

 Ham and cheese.

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The flavour combinations that you choose will depend on many things, e.g. the customer brief and their
preferences and common standard recipes. You will also need to take into consideration the context in
which your sandwiches will be served. For example, if you are creating sandwiches for an afternoon tea,
you may need to think about the range of different teas and sweet treats that are being served too. It’s
important that your flavour combinations in your sandwiches are not too strong or overpowering. You
don’t want your sandwiches to distract from the teas and sweet treats that are on offer; you don’t want
them to clash either.
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2.4 – Use toasting and heating equipment safely, as required

By the end of this chapter the learner should be able to:

 Read manufacturer’s instructions before using toasting and heating equipment
 Operate a range of toasting and heating equipment effectively
 Work safely when using heating and toasting equipment.

Toasting and heating equipment

If you are making hot sandwiches, you will need to use toasting and/or heating equipment. There are
many different ways to cook/heat up a sandwich.

For example, you may use a:

 Frying pan
 Microwave
 Griddle
 Broiler
 Panini grill
 Sandwich toaster
 Barbecue.
It’s extremely important that you use any equipment safely. You should always read the manufacturer’s
instructions before using any equipment. Then, you should always use the equipment exactly how it’s
outlined in the instructions. Keep the instructions at hand and refer back to them if you are unsure.

General safety tips for using toasting/heating equipment:

 Always check equipment before use
 Don’t use equipment that is damaged or broken
 Only use equipment that you have been trained to use
 Always use equipment in the way it should be used
 Never overload sockets
 Never leave cords trailing on the floor
 Monitor constantly; stay alert
 Always use the appropriate safety guards
 Always use the appropriate protection (e.g. oven
gloves)
 Never leave equipment unattended
 Always clean equipment thoroughly and safely, according to instructions
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 Always know what to do in the event of a fire, should one occur.

2.5 – Make sandwiches in a logical and sequential manner while minimising

waste

By the end of this chapter the learner should be able to:

 Operate the mise en place technique for making sandwiches

 Manage their time and speed effectively

 Prepare required amounts of ingredients and sandwiches to lessen waste

 Recycle food and packaging where possible.

Mise en place
Mise en place is a French culinary term that refers to ‘setting in place’. It means getting organised before
you start making your sandwiches. You know which ingredients you will be using by now; now it’s time
to get these ready. Organise and arrange the ingredients that you will need to complete your task;
equipment, breads, fillings and garnishes. You need to measure things that need measuring, wash
things that need washing, cook things that need cooking, peel things that need peeling and chop things
that need chopping. This is your opportunity to get on top of things. Boil your eggs, grate your cheese,
fry your bacon and wash your vegetables. Once prepared, put all the ingredients into different
containers and arrange them around your work area. Get the equipment that you will need ready too.
For example, you may need a selection of knives and chopping boards.

You don’t want to be halfway through making your sandwiches and not be able to find something.
Having everything prepped and readily available ensures you can be as efficient as possible. You’re then
able to get on and prepare your sandwiches without interruption.

You may find that there is a mise en place list you can work from within your workplace. This will help
you get prepared and organised.

Information adapted from http://www.dummies.com/food-drink/cooking/food-preparation/using-the-

mise-en-place-approach-to-cooking-preparation/.

Logically making sandwiches

It’s essential that you make your sandwiches in a logical and sequential
manner, particularly if you’re making large quantities at a time (e.g. for
functions). Make sure you do things in a chronological and consecutive
order; the steps that you take should flow and make sense. For
example, it obviously wouldn’t make sense to put your spread on last.
This needs to be on before all other ingredients are added.

Self-management also comes into play here; you need to ensure that
you are using your time effectively. It’s essential that you are as
productive as possible. Manage your timing, speed and productivity
throughout the process; be quick.
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You need your sandwiches to be fresh; being logical is extremely important. Mise en place can play an
important role in this; it ensures you’re prepared. If everything is prepared beforehand, you can be
confident that you can use your time effectively and produce quality sandwiches by your deadline. You
can address any issues that arise before you start; so nothing can interrupt your process. Everything
should run smoothly, and you’re able to optimise quality while meeting your deadlines.

You need your sandwiches to be fresh and attractive; work logically at all times to produce quality
sandwiches by your deadline.

Minimising waste
You should make a conscious effort to minimise waste while preparing your sandwiches. Mise en place
can help with this too. You’ll only have prepared exactly what you need, meaning it’s unlikely that you’ll
have much waste. It’s important to optimise profits wherever you can. If you’re making sandwiches for
a function, only make the number of sandwiches necessary; think about what else is on offer and how
many sandwiches will actually get eaten. If you are making sandwiches to take away, think about the
packaging use. Perhaps you could look into using cardboard packaging, rather than plastic.

When choosing bread and fillings for your sandwiches, think about what you already have to use up. If
you’re using stock you already have, you will not need to buy more ingredients, and you’re able to keep
costs down. When you’ve chosen your ingredients, use them up efficiently. Don’t only use half of the
tomatoes and throw the rest away. Think about where you can use these tomatoes up; perhaps a
tomato soup can go on the evening special menu. Think about everything that you’re about to waste.
Can you use this elsewhere? Perhaps you can use the leftover chicken and vegetable trimmings to make
a stock that can be used or frozen for a later date. Perhaps you can use the leftover mushrooms for
breakfast service the following day.

To minimise waste, you can also recycle; recycle everything that you can. Recycle all cardboard, plastic,
tins and glass that come out of your kitchen. Think about installing recycling bins (if you don’t already
have them) that can help you recycle efficiently. You could also look into having a composting program
in your kitchen, especially if you are lucky enough to have space to grow your own produce. It’s also
worth looking into food donation. By getting involved in a food donation program, you can ensure your
waste is minimised and used somewhere in need.

As well as minimising waste when making sandwiches, there are many other ways you
can minimise waste in your kitchen.

For example:
 Avoid ordering more supplies than necessary
 Inspect all supplies upon delivery to ensure quality and freshness
 Store all supplies correctly
 Be organised
 Watch portion sizes
 Consider changing menu/doing a special to use up surplus supplies.
More ways to minimise waste can be found here: http://yourenergysavings.gov.au/waste/reducing-
recycling/kitchen-food-waste/minimise-food-waste.
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3. Present and store sandwiches 

3.1. Present sandwiches on appropriate service-ware

3.2. Add suitable garnishes, as required

3.3. Visually evaluate dish and adjust presentation

3.4. Store sandwiches in appropriate environmental conditions

3.5. Clean work area, and dispose of or store surplus and re-usable by-products according to
workplace procedures, environmental considerations, and cost-reduction initiatives
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3.1 – Present sandwiches on appropriate service-ware

By the end of this chapter the learner should be able to:

 Refer to customer requests and preferences when selecting service-ware

 Select service-ware with consideration of serving context

 Position sandwiches so that the filling can be seen

 Use appropriate containers for takeaway sandwiches.

Serving context
After you’ve prepared your sandwiches, it’s time to present them appropriately. How are you going to
serve your sandwiches? As with everything else, the way that you present your sandwiches will depend
on the context in which you are making your sandwiches. What is your brief? What are your customer’s
requirements? Along with your brief and customer requirements, you should also take your
organisational presentation requirements into consideration.

What are you making your sandwiches for? Are they to eat-in or takeaway? Are you just making one for
a customer’s lunch or are you preparing platters for a function? What type of function are your
preparing platters for? Depending on your answers to these questions, depends on how you will be
presenting your sandwiches. The way you present a sandwich for a lunch order will vary drastically from
the way you present sandwiches for a function. The way that you present sandwiches for a function will
vary depending on the type of function that you are catering for. For example, sandwiches for a
children’s party should be presented differently to sandwiches for a sophisticated cocktail party.

Selecting service-ware
So, what service-ware will you need to use? Service-ware refers to the equipment that you will use to
serve your sandwiches.

For example:
 Plates

 Platters / trays

 Plastic containers

 Wooden boards

 Slates

 Tiered stands.
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Remember, your sandwiches need to look appealing. People eat with their eyes, so it’s important to
present sandwiches in an attractive way. After cutting them neatly, arrange them on your chosen
service-ware appropriately and with the filling exposed (where possible). Exposed fillings allow
customers to see exactly what is in their sandwich and this is particularly important when you’re
catering for a function, and there are different sandwiches on one platter. If you allow the fillings to be
visible, people can confidently choose their sandwiches.

They need to be presented in an attractive way. Don’t overcrowd the platter; arrange everything nicely.
You can break up colours and flavours to add more to the presentation. However, remember to any
special dietary needs into consideration. If you’re supplying a range of vegetarian sandwiches, you
shouldn’t put these on the same platter as the other sandwiches. For functions, you will probably need
to ensure there are knives, forks, tongs and napkins available, should anyone need them. For afternoon
teas, you will probably need to ensure there are side plates and cutlery.

Takeaway sandwiches
Takeaway sandwiches may be presented in cardboard or plastic wraps, trays, hinged containers or
boxes. They need to be visible through the container so that customers can see what they’re
purchasing. The containers used also need to ensure the sandwich is kept fresh.
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3.2 – Add suitable garnishes, as required

By the end of this chapter the learner should be able to:

 Use a range of fruits, vegetables, herbs, condiments and edible flowers to garnish
sandwiches

 Pick garnishes according to their colour and how this will impact upon the presentation

 Select garnishes that offer contrasting and complementary flavours and textures.

Garnishes
Part of presenting your sandwiches involves adding a suitable garnish. A garnish is an accompaniment; it
should enhance your sandwich and bring something to the overall presentation. You should present
your sandwiches with an appropriate garnish. Remember that it’s there to enhance the presentation; it
should make them more visually appealing. It’s important to remember less is more here; your garnish
should not dominate. Try to keep your garnishes simple.

All garnishes that you add your sandwich plate/platter should ideally be edible and should always be
good quality. Think of it as decorating your plate/platter; make it look irresistible.

Garnishes can include a range of items, for example:

 Fruits such as grapes and apples

 Vegetables such as celery, peppers, radishes, spring onions and carrots

 Herbs and leaves such as watercress and rocket

 Condiments

 Edible flowers.

Colour
Colour is usually the first element that is noticed when looking at a dish and colour plays an important
role in how food is perceived. The reason for this is that humans have a definitive idea of how food
should look and begin to form links with food and colour from a very young age. When food does not
look how it is expected to, the brain can trick an individual into thinking it will not taste that way either.

Colour can be used by humans to determine:

 Taste

o sweet

o salty

o bitter

o sour

 Freshness
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 Flavours.

As food colourings are so vitally linked to the psychology behind how food is perceived and thus
enjoyed, it is important that a variety of colour is utilised. If a customer is given a plate where all the
components of the dish are very similar in colour, then subconsciously this is going to lead them to
believe they will also be similar in flavour, leaving an overall impression of a dull dish.

Colour is a major aspect of garnishing. You should always think

about how to incorporate appropriate colours into your plate or
platter. Match your garnishes to your sandwiches.

Green garnishes like olives, cucumber, rocket or green peppers

can give your sandwiches a healthy feel.

Red garnishes like tomatoes, beetroot and cherries add a pop of

colour to a plate or tray of sandwiches.

Yellow garnishes like cheese or grated lemon rind can brighten

up a sandwich platter.

It’s important that you use appropriate and good quality

garnishes, while keeping it simple. You shouldn’t spend too much time on garnishes. Remember that
time equals money in the kitchen, and you don’t want to waste too much time on something that’s only
going on the side of the plate.

Texture and flavour

Any garnishes and accompaniments used with sandwiches should complement the flavours, providing a
contract or balance. The garnishes should allow the palate to fully appreciate the full flavour
combinations of the sandwich without detracting from it.

Texture also plays and important part in the enjoyment and visual perception of a sandwich. For
example, a soft wrap with a wetter filling can be complemented by a garnish that has some crunch to it.
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3.3 – Visually evaluate dish and adjust presentation

By the end of this chapter the learner should be able to:

 Carry out the five elements of plating food

 Wipe drips and spills from service-ware

 Evaluate the balance, colour and contrast of a plate

 Adjust presentation of a dish accordingly.

When you have spent a lot of time planning, preparing and plating sandwiches, you want to make sure
that their presentation is good so that they can be truly appreciated and look inviting. Before the
sandwiches leave the kitchen, you should check that you are happy with how they are presented and
adjust the presentation if you are not.

Adjusting presentation must involve consideration of:

 Accompaniments and garnishes that maximise visual appeal:

o balance

o colour

o contrast

 Plating food for practicality of:

o customer consumption

o service

 Wiping drips and spills.

Being able to plan, practise and revise the plating of a dish is a valuable process and should be
undertaken for every dish being served.

Plating food
There are five elements to the basic plating of food:
 Plan – have an initial idea or sketch from which to work from. Take inspiration from a
range of sources

 Simplicity – ensure there is one main focus of the plate that resonates with diners and
refrain from cluttering the plate

 Balance – create a balance of colour, texture and shape but ensure functionality of
eating and the flavour of the food are the most important aspects

 Portions – Ensure the amount of food being served is appropriate to the nature of the
event and the size of the plate
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 Highlight – make sure the main ingredient is the star of the plate but don’t
underestimate the importance of the support i.e. the garnishes and accompaniments.

Evaluating presentation
When evaluating the presentation of the dish, refer back to the five elements to see if it
meets the specifications of each.

Ask yourself questions such as:

 Does each dish look like the original plan?

 Are all the dishes uniform?

 Is each person being served the same portion?

 Is there a balance of colours, flavours and textures?

 Does the plate look simple enough?

 Is the sandwich still the main attraction of the dish?

 Would I be happy if I were served this?

If your answer to any of the above questions is ‘no’ then the

dish needs to be adjusted accordingly. Do not be prepared to have a dish sent out that
you are not happy with – after all, the customer will be judging the kitchen staff and the
company based on their enjoyment of the food.

Adjusting presentation
The best approach to adjusting presentation is to place components on various plates and in different
compositions to perfect the dish before it goes ‘live’ – that is before it becomes available for customers
to order.

In reality, when a kitchen is busy and there are time restraints, it is inevitable that sometimes dishes
won’t be plated as perfectly as they were during the planning stage but this is why it is important to
inspect and assess each plate before it leaves the kitchen.

If the dish is missing a component it is a simple fix; add it to the plate. If the plating is not up to par or
the portion size is wrong then it will need to be re-plated, on clean crockery. When adjusting
presentation, you must consider how easy it is going to be to take to the customer and also how the
customer is going to be able to eat it. If the sandwich has a range of fillings and is therefore stacked
high, consider skewering it so that it does not fall over while being taken to the table. Similarly, if the
sandwich is sizeable, think about cutting it into pieces before it is served so that the customer does not
have to try and do this themselves.
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3.4 – Store sandwiches in appropriate environmental conditions

By the end of this chapter the learner should be able to:
 Ensure an environment in not too humid to prevent spoilage

 Store sandwiches in a dark environment to reduce photodegradation

 Keep cold sandwiches under 40 degrees Fahrenheit and hot sandwiches over 140
degrees Fahrenheit

 Take steps to create optimum ventilation conditions

 Select and use appropriate packaging and containers.

The correct storage of sandwiches not only ensures the safety of the food but it also optimises the shelf
life of the produce while retaining its quality and freshness. The storing of sandwiches should always be
done in line with organisational expectations and by adhering to food safety standards. Environmental
conditions can drastically affect sandwiches if not stored correctly so you must consider these factors
carefully.

Environmental conditions must ensure appropriate:

 Atmosphere

 Humidity

 Light

 Packaging

 Temperature

 Use of containers

 Ventilation.

Atmosphere and humidity

Moisture is naturally occurring in the air, and this moisture can affect the quality of
sandwiches if they are not stored correctly. Well-known examples include breads that have gone stale
when they have been exposed to air too long or wet bread where humidity has made the sandwich too
moist. The best way to combat the general atmosphere and humidity from affecting your sandwiches is
to package and store them properly.

Light
Exposure to light can affect how quickly food deteriorates. Both natural and artificial light can accelerate
food spoiling, and this process is known as photo-degradation. Photo-degradation takes place when
light is absorbed by the produce and causes a chemical reaction. For solid produce, only the outer layer
will be affected by light, and the rays cannot penetrate beyond the surface of the food.
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Light can penetrate liquids more easily which is why a bottle of coloured pop, for example, if left on a
windowsill for an extended period will gradually become clear.

Photo-degradation can affect:

 Proteins

 Fats

 Vitamins

 Colours.

The rate of photo-degradation depends on:

 The strength of light

 The type of light

 Duration of exposure

 Distance between the light

and produce

 Ambient temperature

 Oxygen content of food.

To minimise the effect light has on prepared sandwiches, accompaniments, sauces and
garnishes created, store them in a dark, cool and dry place. For many sandwiches, this
may be a refrigerator where the interior light switches off upon the door being closed.
As well as this, using opaque containers to store food will help prevent the effects of
light on the quality and shelf life of food.

Temperature
The temperature of the environment which sandwiches are stored in will have a massive impact upon
how quickly they will perish and become unsafe to eat. Cold sandwiches will generally contain meat,
cheeses or wet fillings which are classed as high-risk foods. This is because if not stored at the right
temperature, the bacteria which cause food poisoning will thrive on these ingredients. For this reason,
these sandwiches should be stored in a cool environment which is below 40 degrees Fahrenheit (or 5
degrees Celsius) such as a fridge. Cold sandwiches, however, should ideally not be stored in a
refrigerator for more than a few hours as the cold temperature will affect the quality and freshness of
the bread. If being stored in a refrigerator prior to serving, the sandwiches should be entirely covered
with a lid or cling film.

Warm sandwiches will require completely different storage temperatures to maintain the quality and
freshness. If they contain meats, dairy products, or cooked vegetables, then they will need to be kept at
a temperature above 140 degrees Fahrenheit (60 degrees Celsius) to ensure they do not spoil or
become a breeding ground for bacteria. This temperature may be achieved through use of a heated
storage/display cabinet or a hot cupboard facility.
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Ventilation
Ventilation refers to the circulation of air in the environment, and this needs to be optimised to ensure
sandwiches remain fresh and safe to eat. If there is too much air flow, then sandwiches will become
stale and inedible. If air flow is too restricted, however, then moisture will collect within packaging and
make sandwiches soggy, and components of the sandwiches will begin to deteriorate quickly.

Packaging and use of containers

The way in which a sandwich is packaged or stored will depend on the type it is as well as the type of
filling, use of sauces, etc. As well as this, its intended date of use and where it is to be stored will change
the type of packaging required.

For the vast majority of sandwiches, the following packaging will be used:
 Cling film

 Parchment/ greaseproof paper

 Airtight, sealable plastic bags/tubs

 Triangular plastic packs

 Boxes/Sleeves.

The proper packaging of sandwiches is important as incorrect

storage could result in the foods taking on odours and flavours
from other produce as well as being adversely affected by
environmental conditions. This, in turn, will mean the sandwiches
are not fit for sale and/or consumption and thus money and time
will have been wasted.
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3.5 – Clean work area, and dispose of or store surplus and re-usable by-products
according to workplace procedures, environmental considerations, and cost-
reduction initiatives

By the end of this chapter the learner should be able to:

 Adhere to food safety standards for the storing of surplus, cleaning and waste disposal

 Undertake a two-part cleaning and sanitation process

 Reuse produce to maximise profits and minimise waste.

Keeping work areas sanitary through thorough cleaning and proper waste disposal drastically reduces
the risk of the spread of harmful bacteria and pathogens, thus maintaining the integrity of any dishes
made. All cleaning and waste disposal should be done in line with Food Safety Standards
(http://www.foodstandards.gov.au ) and the requirements outlined by your workplace.

Cleaning the work area

Effective cleaning of the work area should be completed
in two distinct stages. The first stage should be to use an
adequate, safe cleaner to remove any visible dirt, grease
and grime from surfaces. Although surfaces that come
into direct contact with food during preparation and
service are the priority, all work surfaces (including floors
and walls) should be submitted to cleaning to maintain
hygiene standards. Effective cleaning will combine
detergent, water and vigorous scrubbing using suitable
equipment to remove surface filth and smells.

The second stage of the process is to then sanitise, using

disinfectant on the same surfaces to kill bacteria and
prevent it from spreading. The first stage must come
before disinfectant as the second stage of cleaning will
be redundant otherwise.

When using disinfectants and other chemicals in the sanitisation process, it is important to use them
correctly to ensure they are working effectively and will not harm or contaminate any food.
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Points to remember:
 Some sanitising chemicals are toxic and so must be rinsed from the surfaces they are
used on. Toxic sanitisers include:

o QACs (quaternary ammonium compounds)

o chlorine release agents (hypochlorites)

o iodophors (iodine-based compounds)

 Other sanitisers are safe for food and humans to come into contact to and so do not
require rinsing. Chlorine dioxide, for example.

 The dilution of a sanitiser is central to its effectiveness. If it is diluted too much it will
not kill microorganisms but if made too strong, company money is wasted

 Sanitisers will not be effective if washed from surfaces straight after their application;
they require time to work properly

 Sanitisers can be made into correctly diluted solutions and stored in spray bottles so
long as they are labelled properly.

(Modified from Cleaning and sanitising food premises and food

equipment)

Disposing of waste
If waste food is not disposed of properly, not only can bacteria spread but
the waste can also be a slip and trip hazard as well as encourage vermin and
other pests into the food preparation area. Supplementary to this, former
foodstuffs that are not disposed of in the correct way (such as to landfill or
to be turned into animal feed) can pose a risk to animal and human health.

Within the work area, there should be adequate rubbish disposal receptacles
i.e. bins, that have lids within the work area and the premises should also have
larger outside bins which are emptied into each day.

Food waste should not be taken through the restaurant or eating area to be
disposed of but via a ‘back of house’ door that does not connect to any area
accessible to patrons.

Organic waste (that from fruit and vegetables primarily) can be used to create compost to grow new
produce in. This may be a cycle your business chooses to take part in on a small scale just by growing
some of your own fruits and vegetables, or by having organic waste collected for use on farms and
larger nurseries/allotments.

Any items that are recyclable such as food containers and packaging should be separated from
perishable waste so that they can be collected and taken to a recycling facility where their materials can
be salvaged.
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Reusing produce
Where possible, offcuts and scraps of food should be used within the company to maximise profit and
minimise waste. Reusing produce also reduces the environmental impact your company has, as if less
waste is going to landfill, fewer greenhouse gases are being created and emitted into the Earth’s
atmosphere.

Within sandwich service, not only may you find yourself with small quantities of meat, cheeses and
other fillings left but you may have peelings and offcuts from fruits and vegetables as well. These should
be used as soon as possible after being prepared but can be placed in the refrigerator for a short period.

For instance, remnants of cheese, meat and other fillings can go into dishes such as:
 Omelettes

 Soufflés

 Pizzas

 Pastas

 Salads

 Nachos

 Jacket potatoes

Fruit and vegetable leftovers can be

used in:
 Pies

 Stocks

 Soups

 Salads

 Casseroles

 Crumbles

 Trifles

 Terrines.
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Summative Assessments
At the end of your Learner Workbook, you will find the Summative Assessments.

This includes:

 Skills assessment

 Knowledge assessment

 Performance assessment.

This holistically assesses your understanding and application of the skills, knowledge and performance
requirements for this unit. Once this is completed, you will have finished this unit and be ready to move
onto the next one – well done!
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References

These suggested references are for further reading and do not necessarily represent the contents of
this unit.

Mise en place: http://www.dummies.com/food-drink/cooking/food-preparation/using-the-mise-en-

place-approach-to-cooking-preparation/

Mise en place: http://www.dictionary.com/browse/mise-en-place

Sandwich recipes: http://www.goodfood.com.au

Sandwich recipes: http://allrecipes.com.au/recipes/sandwich-recipes.aspx

Stock rotation: https://www.gfs.com/en/idea-center/running-your-business/food-safety-tips-for-

storing-and-rotating-product

Food Standards Australia New Zealand (FSANZ): http://www.foodstandards.gov.au/Pages/default.aspx

Stock rotation: https://www.joinkitchencut.com/use-by-date-control-and-stock-rotation/

Difference between use-by and best before dates: http://www.findlaw.com.au/articles/4777/whats-

the-difference-between-the-labels-use-by-and.aspx

Safe food-handling: http://www.foodstandards.gov.au/

Hygiene as pest control: http://www.health.gov.au/internet/publications/publishing.nsf/Content/ohp-

enhealth-manual-atsi-cnt-l~ohp-enhealth-manual-atsi-cnt-l-ch5~ohp-enhealth-manual-atsi-cnt-l-ch5.6

Pest control: https://www.foodsafety.com.au/resources/guides/how-to-keep-your-commercial-kitchen-

clear-of-pests

Knife cuts: https://facs.usu.edu/files/uploads/1-58315-324-1.pdf

Knife cuts and safety: http://www.craftsy.com/blog/2013/05/how-to-cut-vegetables/

Bread types: http://writeworld.org/post/18498720501/word-list-list-of-common-breads

All references accessed on and correct as of 20/10/2016, unless other otherwise stated.