Tle Reviewer 3rd

KITCHEN LAYOUT
Work Areas:
1. Receiving Area
2. Food Storage Area
3. Preparation
4. Cooking area
5. Washing area
6. Supporting Services
The 3 Primary workstations: (All self-explanatory)

1. Food Storage Station
2. Cooking Station
3. Clean-Up Station
6 Types of layouts:
PREPARING AND PRESENTING SANDWICHES

(Im not doing utensils and equipment ;-;)
Base
- Some form of bread
Filling
- One or more ingredients that are stacked or layered
a. Dry fillings - poultry, meat, or cheese
b. Wet fillings - salad dressing or mayonnaise or smth
Moistening Agent
- To bind the sandwich to procide more flavor and texture
A. Types Of Breads
1. Yeast Bread - Loaf bread is the most commonly used
a. White Bread
b. Whole Wheat Bread
c. Rye Bread
2. Buns and rolls
a. Sandwich rolls
b. French and Italian Bread
3. Flat Breads - made from flattened often unleavened breads
a. Pita
b. Focaccia
c. Lavash
d. Tortillas
4. Wraps - Thin, flat bread that is used for sandwich wraps, burritos, and tacos
a. Tortillas
b. Sandwich wraps
5. Quick Bread
- Raised by the chemical action of baking powder or baking soda
- More tender and crumbly than yeast bread
- Used for sweeter tasting sandwiches and is best for tea sandwiches
B. Meats
C. Poultry
D. Fish and Shellfish
E. Cheese
F. Vegetables
G. Miscellaneous
H. Condiments
J. Spreads
- Purposes of Spreads
a. To protect the bread from soaking up the moisture from the filling
b. They add flavor
c. They also add moisture
Types of Cold Sandwiches

1. Open-faced sandwiches
2. Regular Cold Sandwiches
3. Pinwheel Sandwiches
4. Tea Sandwiches
5. Multi-Decker Sandwiches
6. Wrap/Rolled Sandwiches
Types Hot Sandwiches
1. Regular Hot Sandwiches
2. Hot Open Faced Sandwiches
3. Grilled Sandwiches
4. Deep Fried Sandwiches
5. Filled Rolls
Tips to maintain the good quality of a sandwich
1. Prepare ingredients
2. Arrange ingredients for maximum efficiency
3. Wrap separately in plastic, waxed paper, or sandwich bag
4. Place in storage pans, cover with plastic wrap or with a clean damp cloth
5. Refrigerate immediately and hold until served
Portion Control:
- Essential for accurately measuring and distributing food items like ham and roasted beef.
- Achieved through proper slicing techniques, ensuring meat is thinly and correctly sliced.
- Utilize scoops for sandwich fillings, ensuring not to exceed the edges to maintain proportionate
amounts.
- Sliced items are portioned based on count and weight.
Storing Sandwiches:
- Vital to prevent spoilage and maintain freshness.
- Follow the 4-40-140 rule, ensuring perishable foods spend no more than 4 hours at
temperatures between 40°F and 140°F.
- Keep bread tightly wrapped in moisture-proof wrapping; freeze if necessary.
- Wrap sandwiches in wax paper, napkins, plastic wraps, or aluminum foil to preserve freshness.
- Store bread in a shallow pan with a damp towel and cover with wax paper.
- Refrigerate sandwiches, covering each tray with wax paper to prevent drying out.
- Ensure all sandwiches are stored at 0.5°C soon after packing.
- Clearly label packed sandwiches with product description, use-by date, and storage
equipment.
Storing Techniques:
- Include wrapping, packaging material selection, cold storage, chilling, freezing, and
refrigeration to maintain food quality and safety.
PREPARING AND PRESENTING DESSERTS

Desserts
- Sweet dishes and usually served at the end of the meal
- Used to balance flavors, to give pleasure and enjoyment, for occasions, express
creativity, and to show cultural significance.
Types of desserts:
1. Fruits
2. Cheese
3. Gelatin Dessert
- Made with gelatin
4. Custard
- Combination of eggs, milk, sugar, and flavoring
- Baked custards are smooth and tender, firmness of shape while soft custards are
velvety and has a heavy cream texture
5. Puddings
- Cooked sweet food made with flour, fat, and eggs
6. Fruit Cobbler
- Made of fruits with a rough and patchy surface made of biscuit dough
7. Frozen Desserts
- Ice cream or Sherbet
8. Frozen Souffles and Mousses
- Made with beaten egg whites and then chilled
Ingredients:
Sugar
- Common element linking all desserts
Gelatin
- Used to set many cold moulded desserts
Egg yolk
- Used to make custard
Egg whites
- Used to make meringues, souffles, and mousses
Fruits
- Basis for many desserts
Cream
- Used to decorate
Batter
- Used to make crepes and pancakes
Nuts
- Provides flavor for ice creams
Chocolate
- Can be blended into fillings and batters
Difference of sauce and fudge

Sauce - flavored liquid blend, Fudge - soft confection made of butter, sugar, and chocolate
Custard uses eggs, Fruit purees uses fruits, Syrups use sweet ingredients and is more viscous
Garnishes:
- Make garnishes edible, clean and simple, and related to the dessert in the plate
1. Fruit
2. Chocolates
3. Cookies
4. Nuts
Tips and techniques:
1. The plate
- Choose the right size to make it not look too crowded
2. Color
- Have variety in colors
3. Texture
4. Keep thigns clean
5. Garnish
Storing desserts:
- Cover cooled desserts with plastic or in containers before storing in a cool room
- Desserts with uncooked eggs should be handled carefully
- Egg custard should be heated and cooled properly
- Store desserts if it’s note needed for immediate consumption
- Dont let desserts made of milk or cream to be left to stand at room temp
Packaging Materials:
1. Glass and plastic containers
2. Cellophane or aluminum foil
3. Boxes
Storage Techniques
1. Refrigerate - to keep cold or cool
2. Cold storage - The process of storing food through refrigeration
3. Freezer
4. Chilling reduce the temperatuer of food
Sanitary Practices: (common sense)

Tle Reviewer 3rd

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KITCHEN LAYOUT

The 3 Primary workstations: (All self-explanatory)

PREPARING AND PRESENTING SANDWICHES

Types of Cold Sandwiches

PREPARING AND PRESENTING DESSERTS

Difference of sauce and fudge

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