Portion Sandwiches and Ingredients Guide PDF

**Portion Sandwiches and its Ingredients** Portion Control is necessary to proportionate the weight, scoop and slice of food items, like ham and roasted beef. Other ingredients can be portion control, by slicing the meat thinly and correctly. You will need a good meat slicer and a scale to weigh...

**Portion Sandwiches and its Ingredients** Portion Control is necessary to proportionate the weight, scoop and slice of food items, like ham and roasted beef. Other ingredients can be portion control, by slicing the meat thinly and correctly. You will need a good meat slicer and a scale to weigh your meat. 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. 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. **Proper storage for sandwiches** Storing sandwiches is one of the most important activities after preparation wherein they are to be kept properly to avoid spoilage. The most important principles for sandwich safety are keeping temperatures cool and avoiding cross contamination. Remember the basic formula 4-40-140 which means perishable foods should spend no more than 4hours at a temperature between 40 and 140°F. By the end of 4 hours bacteria may have multiplied to unsafe levels, so food that has sat out at room temperature for two hours and then been returned to the refrigerator has only another two hours of room temperature shelf life left unless it has been cooked again. \- Some sandwich ingredients and fillings should be cooked, covered in a separate airtight container, refrigerate until ready to use. \- Keep bread tightly wrapped and in moisture proof wrapping. This stops it from drying and guards against picking up odors. It should be away from ovens and hot equipment. \- If bread must be kept more than one day, it may be frozen thaw, without unwrapping. \- Wrap sandwiches with wax paper, paper napkins plastic wraps or aluminum foil to keep them in good condition. TOTAL POINTS LM-Cookery Grade 9 183 \- To keep a number of unwrapped sandwiches just place a damp towel in a shallow pan and cover with wax paper. Arrange layers of sandwiches with wax paper between each layer. Put wax paper over the sandwiches and cover it with a damp towel. Keep the sandwiches in the refrigerator until serving time. \- Refrigerate sandwiches for as long as possible if there will be a time between making and serving. Cover each tray with wax paper or cling wrap to prevent the sandwiches from drying out. \- All sandwiches should be stored at recommended chill temperatures 0.5°C, soon after packing \- Packing must be clearly labeled with the product description, use by date and storage requirement. **Storing Techniques** 1\. Wrapping -- to draw, fold and cover a sandwich 2\. Packaging Material -- used to package sandwich like box, plastic, container 3\. Cold Storage -- the process of preserving Perishable food on a large scale by at a low temperature or above the freezing point (00C or 320F) 4\. Chilling -- to refrigerate or to reduce the temperature of food 5\. Freezing -- Subjecting food to temperature below freezing point (00C or 320F) 6\. Refrigeration -- Subjecting food to temperature (40C or 400F) **Review**preparation for efficient production and service.