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Prepare and present basic sandwiches for service

NZQA UNIT STANDARD13281 V3COOKERY

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Quality ingredients

•To achieve a good quality sandwich it is important that all the ingredients – bread products, fillings and condiments – are of the highest quality.

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A large variety of bread products are suitable for sandwiches. The type of bread you select for a sandwich will often be determined by the type of sandwich you are producing

Bread

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• White – for club sandwiches, toasted sandwiches and afternoon tea sandwiches

• Brown – as for white bread• Wholemeal – as for white bread• Rye – basic sandwiches, open sandwiches• French loafs, or baguette – bookmaker,

bread rolls, submarine sandwiches• Bread roll – basic sandwiches, burgers

Bread types

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• Panini – usually served hot• Bagel – used for hot or cold sandwiches• Pita – used for hot or cold sandwiches• Croissant – used for hot or cold

sandwiches• Focaccia – used for hot or cold sandwiches• Wraps – used for hot or cold sandwiches.

Bread types...continued

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Work bench layout

Everything should be easy to reach and well organised so you know where everything is – this helps you to:• prepare each sandwich the same way,

with the same ingredients• make sure you don’t miss out any

ingredients• keep your work area clean and tidy

during assembly of the sandwiches.

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Work bench layout ...continued

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Important point to remember!

If cooking high-risk food items, such as chicken, make sure it is thoroughly cooked and stored appropriately, to maintain food safety.