Production lay the sliced bread out in neat rows on

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Production:-Lay the sliced bread out in neat rows on the clean bench. Position the sandwich basenext to the top for each sandwich. You may need to lay out a variety of different breadtypes depending on the type and number of batches required.-Apply butter or other suitable spreads to all of the laid out bread.-Place fillings on the bottom bread layer for each sandwich type and apply suitablecondiments to the top layer of bread. Add seasoning to the filling, if required.-Place the top layer of bread on top of the filling and lightly press down to slightlycompact each sandwich. Move and neatly stack the prepared sandwiches close to thecutting board ready for cutting.Finishing:-One by one, place each prepared sandwich on the cutting board and cut crusts off, ifrequired.-Cut each sandwich as required (points, fingers, etc.) and place them attractively on theservice platter. Take care not to place cut sandwiches on the rim of the platter.
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SITHCCC003 PREPARE AND PRESENT SANDWICHES – Multiple choice-Add the required garnish, wrap with plastic film wrap and place in the refrigerator.Repeat:-For large batches, repeat the previous steps until all of the required sandwiches areprepared, cut, plated, garnished, wrapped and refrigerated.2016 Edition18
Unit Assessment Agreement (UAA)SITHCCC003 PREPARE AND PRESENT SANDWICHES – Multiple choiceSECTION 3: PRESENT AND STORE SANDWICHESQ24:You have prepared cold conventional sandwiches for a seated customer. How do you cutand present the plated sandwich?
Q25:What serviceware would you use for pullman sandwiches to be served at a function?
Q26:What are two garnishes you can place on a plated sandwich to increase its visual appeal?
Q27: You’ve finished making a sandwich to order. What must you do before serving thesandwich to the customer?

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