manual

■■■■■■■■Combine meat, vegetables and any sauce ordressing into the one sandwich filling mixturefor quick sandwich making. This mixture can bekept stored in the fridge for two days. Possiblemixtures include:• tuna, corn, grated carrot and chopped celerycombined with low-fat mayonnaise• diced ham, crushed pineapple and gratedcheese bound together with a dash oftomato salsa.Invest in a vegetable slicer machine for quick,bulk sandwich-filling preparation.Invest in other equipment such as slice guides,spreaders, egg and avocado slicers.Ensure knives are sharp for easy cutting.When assembling sandwiches:• have a large, designated preparation benchwith enough room to lay out breads• lay out containers of fillings in front of thebread board, within easy reach and insequence of how they are to be placedon the bread• make up one type of sandwich or rollat a time• only lay out enough bread for tensandwiches at a time and pair the breadslices top and bottom• place fillings on the bottom layer ofbread only• to avoid soggy bread, make sandwicheson the day of sale and place wet fillings suchas tomato and beetroot in the centre of thesandwich and dryer items against the breadKeep bread fresh by:• making sure it is well wrapped to preventit from drying out then freezing it• wrapping sandwiches as soon as theyare made• keeping breads covered – when preparinglarge quantities of sandwiches, use the crustto cover the top slice of bread on the pile toprevent it from drying out.Use frozen bread for making toastedsandwiches or hot rolls – this is a goodmoney saver.Use special sandwich packaging (plastictriangular cases) for an attractive display.Making wrapsTo make wraps:■■■■■■spread lavash, pita or mountain bread witha spread – lavash bread freezes well and takesonly 5–10 minutes to defrostplace filling ingredients in the middle sectionof the bread leaving enough room at either sideto wrap one side of the bread over the fillingroll carefully and firmly – this may take a bitof practicecut in half diagonally to display the contentswrap firmly but not too tightly in plastic wrapif wraps are to be heated put foil or paperaround the bottom half of the wrap.HINT: Older students could assist withdesigning a tasty and exciting wrap thatcontains Everyday foods to maintain goodhealth. Refer to the ‘Go for your life’ HealthyCanteen Kit – Student Learning Activities(Level 4 ‘wrap-it-up’) for a classroom canteenmenu assessment activity.Making toasted sandwichesWhen making toasted sandwiches:■■■use day-old bread to make jaffles in advanceand store them wrapped in the freezer untilrequiredspread only a thin scrape of margarine or oilspray on the outside of toasted sandwichesand do not spread anything on the inside toreduce the total fat contentdo not use extra margarine or oil when toastingfoccacias or Turkish bread as there is enoughoil in them already to prevent them fromsticking.HINT: Place a laminated notice on the wallnear the sandwich preparation area listingstandard instructions for exact filling amountsand cutting instructions for various sandwichfillings so staff know exactly how much toprepare each day. This will not only assistvolunteer staff, but also control stock, costsand quality.2 I Healthy Canteen Kit – Canteen Manual