SITHCCC003 Prepare And Present Sandwiches

Assessment Task: Knowledge Test (KT)

Provide your responses in the boxes below each question.

Q1:

a) List any ten (10) different types of bread.

b) List any six types of (6) sandwich fillings.

Q2:

Explain five (5) basic types of vegetable cuts.

Q3:

a) What is a ’standard recipe’? Write your answer in 50-70 words.

b) What are the six (6) stages in food preparation?

Q4:

a) Explain eight (8) methods that should be used when disposing of or storing re-usable by-products, ensuring organisational procedures and environmental considerations are applied to ensure food safety.

b) Discuss the appropriate environmental conditions and methods for storing sandwiches to:

· ensure food safety

· optimise shelf life

Write your answer in 50-100 words.

c) Prepare a list of ten (10) steps used to clean kitchen equipment and premises safely according to food safety standard.

Q5:

a) What do you need to look for when visually evaluating a sandwich? List any five (5) points.

b) Write any four (4) key standards that can be considered while presenting and serving sandwiches.

Q6:

a) List four (4) checks that you would carry out on perishable supplies to identify spoilage or contamination.

b) Mention at least five types of (5) garnishes suitable for serving sandwiches.

Q7:

What safe operational practices should be followed, when using toasting and heating equipment? Answer in 50-100 words.

Q8:

For the different types of sandwiches and bread specified in the table below; document the following characteristics of each:

· Appearance and presentation

· Bread variations

· Classical and contemporary variations

· Combinations of ingredients

· Freshness and other quality indicators

· Service style

· Trends

Characteristics	Club	Open	Pullman	Wraps
Appearance and presentation
Bread variations
Classic and contemp. variations
Combinations of ingredients
Freshness and other quality indicators
Service style
Trends

Q9:

List any ten (10) ways to clean kitchen equipment and premises safely according to food safety standards.

Q10:

List any four (4) contents on stock date codes and reasons to use rotation labels.

Q11:

Explain the following methods used to prepare sandwiches (write 50-100 words for each):

· Layering

· Moulding

· Spreading

· Garnishing

· Cutting

· Portioning

Q12:

Describe any three (3) items commonly used in combination to make a sandwich? Explain why they are used in one or two sentences.

Q13:

Write three (3) things to keep in mind when you store sandwiches to ensure food safety.

Q14:

Prepare a list of the steps used to prepare sandwiches. Make sure that the steps are in a logical and in sequence.

Assessment Task 2 - Skills Test

Skills Test:

This task must be completed in a commercial cafe/kiosk/canteen/cafeteria or a simulated work environment servicing customer. A simulated work environment in this context means a space that has been set up with all the equipment and facilities used in a commercial café / kiosk/ canteen/ cafeteria.

The purpose of this task is to assess your skills and knowledge 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.

Note: Please refer to the (Appendix 1) for the list of equipment, resources, organisational specifications, and cleaning material to utilise in the process of preparing sandwiches according to the industry standard.

Scenario:

Sandwich Central is a famous cafe located in the middle of Sydney. You are working as a Sandwich Chef in the cafe.

You have the responsibility to take the customer orders and prepare the required sandwiches.

Task:

In this task, you are required to take the customer orders and then prepare and present sandwiches based on customer requirements.

Your assessor will judge your performance according to the observation checklist provided for this assessment tasks.

To prepare and present the sandwiches, you need to complete the following activities:

Activity 1: Take customer orders.
Activity 2: Select ingredients.
Activity 3: Make sandwiches.
Activity 4: Present sandwiches.
Activity 5: Store sandwiches

Note: You must read the recipes before completing any of the activities:

Activity 1: Take customer orders

A customer (trainer/assessor) is visiting you café.

You are required to take the customer order. When communicating with the customer, you need to:

Provide simple face-to-face explanations to the customer about the sandwich range.
Listen to the customer’s requests; ask questions to clarify:

Bread to be used for each sandwich.
Filling for each sandwich
Type of order.

Confirm the sandwich requirements considering the standard recipes and customer requests.

Use the template below to record the customer’s order.

*Customer order*
*Types of sandwich*	*Recipes*	*Bread*	*Fillings*	*Quantity*	*Type of order*

Activity 2: Select ingredients

Based on the information given in the recipes (Appendix 2) and the customer’s order, you are required to evaluate the quality of the sandwich ingredients and select them taking into account quality, freshness and stock rotation requirements.

The requirements are given below:

Follow stock rotation requirements:

Locate and read date codes and rotation labels on the food products.
Check the shelf life of the products and choose the appropriate ingredients.

Check freshness of the fresh products.
Check perishable supplies for spoilage or contamination.

When selecting the ingredients, you are required to demonstrate your skills to evaluate the quality of ingredients considering the requirements specified above.

You must complete the template provided below when completing the task.

Template: Select ingredients

Sandwich

Ingredients

Quantity based on the recipes

Meets the quality requirements

Fresh

Meets the stock rotation requirements

Activity 3: Make sandwiches.

In this activity, you are required to make the sandwiches using standard recipes and customer preferences.

When making the sandwiches, ensure that you:

Meet the time constraints specified by the trainer/assessor.
Follow the recipes provided in Appendix B and alco incorporate customer preferences.

Follow the procedures for food safety practices when preparing the sandwiches. Refer to the Food Safety Program provided with this unit.

Note: Your trainer/assessor will provide you time constraints and deadlines for completing this task.

For each sandwich prepared, you must follow the step in the checklist provided below and place a tick mark in the checkboxes after completion:

Checklist: Make sandwiches

*Steps*	*Sandwiches*
*Steps*	Club Sandwich	Ham and cheese roll-up	Veggie Foccacia	Grilled Eggplant open	Fancy Grilled Cheese	Tangy Veggie Wrap
Use safe food-handling practices given in the Food Safety Program to prepare sandwiches.
Cut ingredients and complete sandwiches ensuring uniformity of presentation.
Combined ingredients appropriately considering: Flavour combinations Customer preference Standard recipes. Follow standard recipes given in Appendix B to cook sandwiches.
Count portions
Use toasting and heating equipment safely, as required.
Make sandwiches in a logical and sequential manner.
Minimise waste and store re-usable by-products.
Add suitable garnishes, as given in the recipies.

Activity 4: Present sandwiches.

After preparing the sandwiches, you are required to present the dine-in order to the customer (trainer/assessor). The dine-in orders include:

1 X Veggie Foccacia
1 X Grilled Eggplant open
2 X Fancy Grilled Cheese

When presenting the sandwiches, you are required to follow organisational presentation requirements.

The requirements are as follow:

Use appropriate service-ware to present each sandwich.
Wipe drips and spills.

You must follow the checklist provided below and place a tick mark in the checkboxes before completion:

Checklist: Present sandwiches

*Steps*	*Sandwiches*
*Steps*	Club Sandwich	Ham and cheese roll-up	Veggie Foccacia	Grilled Eggplant open	Fancy Grilled Cheese	Tangy Veggie Wrap
Use appropriate service-ware to present sandwiches.
Add suitable garnishes as per recipes.
Evaluate finished sandwiches and make adjustments to the appearance of food products according to identified deficiencies. Check: accompaniments and garnishes that maximise visual appeal: balance colour contrast plating food for the practicality of: customer consumption service wiping drips and spills.
Clean and tidy the kitchen by using appropriate cleaning materials, equipment and cleaning schedule and to ensure that all bins are taken out before you leave.
Dispose of or store surplus and re-usable by-products according to organisational procedures (follow food safety program), environmental considerations, and cost-reduction initiatives.

Activity 5: Store sandwiches.

After preparing the takeaway sandwiches, you are required to store the sandwiches and the other ingredients used during preparation to optimise shelf life in line with environmental conditions and food safety practices. The takeaway sandwiches include:

1 X Club Sandwich
2 X Ham and cheese roll-up
2 X Tangy Veggie Wrap

When storing the sandwiches, you are required to follow the ‘food safety program’ provided along with the assessment.

You must follow the checklist provided below and place a tick mark in the checkboxes when storing sandwiches.

Checklist: Store sandwiches

*Steps*	*Sandwiches*
*Steps*	Club Sandwich	Ham and cheese roll-up	Veggie Foccacia	Grilled Eggplant open	Fancy Grilled Cheese	Tangy Veggie Wrap
Evaluate finished sandwiches and make adjustments to the appearance of food products according to identified deficiencies. Check: accompaniments and garnishes that maximise visual appeal: balance colour contrast plating food for the practicality of: customer consumption service wiping drips and spills.
Follow safe work practices to store sandwiches and ingredients to optimise shelf life.
Consider environmental conditions to store sandwiches and ingredients. Environmental conditions must ensure appropriate: atmosphere humidity light packaging temperature use of containers ventilation
Clean and tidy the kitchen by using appropriate cleaning materials, equipment and ensure that all bins are taken out before you leave.
Dispose of or store surplus and re-usable by-products according to organisational procedures (Follow food safety program), environmental considerations, and cost-reduction initiatives.

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