Food-Service-Manual-for-Health-Care-Institutions

So many varieties of specialty breads, rolls, and buns are available from commercial
sources today that the problem is which one to choose. Using bread with a close-grained, firm
texture is desirable to prevent the sogginess caused by moist fillings. Spreads such as salad
dressings, butter, mustard, mayonnaise, and combinations of these with other ingredients can
be used for flavor. Sandwich fillings should contain a combination of ingredients with some
contrast in flavor, color, and texture. Mixed fillings, especially those that contain meat, fish,
poultry, or eggs, must be handled in accordance with safe food preparation practices. Cheese
and meats for sandwiches can be purchased already sliced for uniformity. Some meats—ham,
roast beef, corned beef, and turkey—can be machine sliced paper thin and stacked high for
appeal and easy eating.
Food service magazines are helpful for new ideas that can appeal to patients and staff.
Attractive sandwiches can be convenient and profitable items in employee and visitor cafeterias
and can add interest to traditional menu patterns.
Sandwich Assembly
Assembly lines should be used to streamline sandwich making. After the steps for sandwich
assembly have been determined, the ingredients should be arranged in the proper order. To save
steps, time, and motion and to be efficient enough to meet production schedules during sandwich
assembly, employees should do the following:
• Wear disposable gloves, use both hands, and arrange the slices of bread in two or four
rows on a cutting board.
• Distribute the spread on the bread with a spatula and cover each slice with a circular
motion.
• Use both hands to place slices of meat, cheese, poultry, or tomato on the bread slices in
alternate rows.
• Scoop mixture portions onto the center of bread slices and spread with a spatula, using
one stroke moving in and one stroke moving out.
• Use both hands to place lettuce on top of the filling.
• Close sandwiches by turning a slice of bread over the filling-covered slices.
• Stack sandwiches two or three high and cut through the entire stack.
• Wrap sandwiches individually in plastic bags or film before refrigerating.
• Above method may be used for mixed salads for sandwiches.
• When storing sandwiches, do not cover with a damp cloth.
If a large volume of sandwiches is to be made, these steps can be divided between two or more
employees.
Sanitation and safe food-handling procedures must be followed when making cold sandwiches
because of the amount of handling and because they are not cooked. Mixed filling containing
poultry, eggs, fish, meat, or mayonnaise should be prepared the day they are to be
served and only in quantities that will be used during the one serving period. Fillings should be
refrigerated until needed. Do not add lettuce or tomatoes if sandwiches are to be stored for
some time in the refrigerator because the lettuce will wilt.
Salads
Well-prepared salads add appeal and flavor variety to any menu. They are an excellent means
of serving nutrient-rich vegetables and fruits and provide good sources of fiber. Careful handling
and imagination in combining flavors and colors make the difference between appealing
and mediocre salads. Using well-designed recipes and careful preparation methods, anyone
trained in food preparation can achieve attractive results.
Food Production
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