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23 views36 pages

Portion Lo3

Uploaded by

kuryana26
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
You are on page 1/ 36

AT THE END OF THIS

LESSON, YOU ARE


EXPECTED TO:
1. portion and control sandwiches and sandwich
ingredients; and
2. present sandwiches attractively
UNSCRUMBLE
ME!
DIRECTIONS:
Using the given clues arrange the
scrumbled letters to form the correct
words
• It’s is asoft type of bread that includes hamburger
buns and hotdog rolls

HNWADSCI LLOR
SANDWICH ROLL
• It’s is a light colored bread that has long rectangular
loaves that provide square slices.

WEHTI BARDE
WHITE BREAD
• One examples of these are cornbread and banana
breads

CIQKU DRABE
QUICK BREAD
• These are preferably used for Quesadillas and burritos

TTRILOSLA
TORTILLAS
PORTION
SANDWHICHES
AND ITS
INGREDIENTS
• 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.
CREATIVE
SANDWICH
PREPARATION
Sandwiches should be attractively served on plates for
individual
serving or on platters for multiple serving. The plate or
platters can be decorated with suitable ingredients to
enhance the overall presentation.
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.
Spear the center of each sandwiches with a long toothpick if the
sandwiches are layered, such as club sandwiches or slices of
submarine sandwiches.
• 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.
• Arrange finger sandwiches in a spiral, or
setting up the sandwiches
• Handle food picks carefully.
Remove food picks before giving
sandwiches to children or impaired
adult.
• Plate pinwheel sandwiches in a
circular design on a platter with the
pin wheel filling facing upward to
show off the colors of the ingredient
c
A etivity
tim
• Proper portioning reduces excess ingredients
and ensures a consistent and quality
sandwich?
FAC
2. Portion Control is necessary to proportionate
the weight, scoop and slice of food items.
FAC
3. Sandwiches are served on platters for
individual serving or on plates for multiple
serving
BLU
4. Arrange finger sandwiches in a spiral
position
FAC
5. Plate pinwheel sandwiches in a circular design
or a platter with the pinwheel filling facing
upward
FAC
Explain what you have learned today by completing the
following phrases:

I KNOW I know how to properly portion


sandwiches

I REALIZE I realized the importance of


safety procedure in portioning
sandwiches
THANK
YOU

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