SandwichBuilding
Description
Students willidentify thetypes ofsandwiches andtheirpreparationmethods,as well as typesofbreads,fillings,andspreads.Theywillanalyzethetasteandingredientsofsandwichestheyprepare andsharewith classmates.
LessonObjectives
Students willbeable to:
•identify thedifferent types ofbreads,fillings,andspreadsusedinsandwichmaking
•experimentwiththetasteof a varietyofingredientsusedinbuildingtheirownsandwich,and
•critiqueandevaluatetheflavoursandflavourcombinationsthatarecreatedinthevarietyofsandwiches.
Assumptions
•Students havereceivedorientationon thesubject of kitchenand foodsafety.
•Studentshavereceivedorientation on thesubjectofmeasuringandconversion.
•Theteacherwill become familiarwithandutilizethe correct sandwichmakingproceduresusingappropriateresources.
•Theteacherwillprepare a varietyofingredients(meats,vegetables,spreads)andprovideavariety of breadsfor the students.
Thefollowing Activity Plansareto be completed prior tothis Activity Plan:
•IntroductoryKnifeSkills
•WorkstationSet-up
•RecipeComprehension
SafetyConsiderations
•Ensuretheuseofrequiredpersonalprotectiveequipment(PPE).
•Ensureproperknifehandlingsafetyforsandwichpreparation.
Terminology
portioncontrol:Portioncontrolreferstolimitingtheservingsizeofafoodto regulatethenumberofcaloriesinaserving.
sanitation:Sanitationreferstothekillingofmicrobesthroughtheuseofchemicalsand/ortemperature.
Thisworkis licensedunder aCreativeCommonsAttribution-NonCommercial-ShareAlike4.0InternationalLicenseunlessotherwiseindicated.
ColdSandwiches
multi-decker (club):Amulti-deckersandwichisonethatisconstructedoftwoormoreslicesofbreadwithvariousfillingsbetweentheslices.
open-faced:Anopen-facedsandwichconsistsofasinglesliceofbreadwithoneormorefillingsplacedontop.
simplecoldsandwich:Asimplecoldsandwichconsistsoftwoslicesofbreadwithoneormorecoldfooditemsplacedbetweenthem.Thebreadisusuallyspreadwithbutter,margarine,and/oracondimentsuchasmayonnaise.
teasandwich:Ateasandwichisasmallsandwichmeanttobeeatenintwoorthreebites.Itisalsocalledafinger sandwich.
wrap:Awrapisatypeofsandwichconsistingofasoftflatbreadrolledaround any ofavarietyoffillings.
HotSandwiches
deep-friedsandwich:Adeep-friedsandwichismadebycompletelyimmersingaregularsandwichinhotoilsothatitcooks evenly onallsides.Itisoftendippedinbatterbeforefryingsothatitdoesnotcomeapartduringcooking.
grilledsandwich(toastedsandwich):Agrilledsandwichisonethatisgrilledonbothsidesusinga stovetop pan,a Panini grill,ora toaster oven.Thebreadis toasted toalightbrown,andthefillingsare heated. Ifcheeseisincluded,itwillmelt.
hotwrap(burrito):Ahotwrapisasandwichmadewithaflatbreadrolledaroundafillingofwarmedingredients (often containingshreddedlettuceaswellas chicken, beansorbeef).
open-facedhotsandwich:Anopen-facedsandwichcanbemadewithhotfoodsuchaseggs,meatandsauceorgravy, etc.
simplehotsandwiches(grilledcheese,hamburgers):Asimplehotsandwichisonethatcontainshotingredientsorisheatedafteritis made.
EstimatedTime
260–75-minute classes
RecommendedNumberofStudents
Upto 24
Facilities
Home Economics teachinglaband/orCulinaryArtsteachingkitchen
Tools
•cold foodstorage (inserts, sandwichtable, or similarset-up)
•portionscoops
•spreaders
•cutting board
•serrated knife
Materials
•a varietyofbreadsforsandwichmaking
•a varietyofmeats,cheeses,andfreshvegetables
•avarietyofsandwichspreads
Resources
Draz,John,andChristopher Koetke.TheCulinaryProfessional. 3rded.Goodheart-Willcox,2017.Pages358–366.
Gisslen,Wayne.ProfessionalCookingforCanadian Chefs. 8thed.JohnWileySons, Inc.,2014. Hoboken, NewJersey.
DemonstratingSkillsAndKnowledge
Procedure
Day1:Teacher-ledActivity
1.Facilitate a discussionaboutsandwiches,theircomponents,andtheir classifications.
2.Explain thepurposeofeachingredientusedinsandwichmaking.
3.Start a sandwichchart(with categories andcomponents)forthe class discussiontobuildon.
4.Havethestudentslistasmanysandwichesasthey can withineach category ofsandwich.Forexample, a simplehotsandwichwould be a hamburger.
5.Introducethecomponentsof a sandwichasbeingthebreads,spreads,andfillings.
6.Havethestudentslistasmanyingredientsasthey can ineachofthecategories.Forexample,thebread category could includerye,sourdough, whole wheat,and so forth.
7.Thestudentswilleachcreatetheirownsandwichcombinations from thelistofingredientscreated.
8.The students will nameand sharetheirsandwichcreation withthe rest oftheclass.
Day2:Student-ledActivity
1.Theteacherwillhave prepared acold sandwich bar complete with avarietyofbreads,spreads,andfillings.
2.The students will set uptheir workstationscompletewithsanitation and equipment requiredforsandwichbuilding.
3.Thestudentswillcreate a sandwichoftheirownchoosingusingtheingredientssupplied.
4.Thestudentswillcuttheirsandwichintofour portions andplateforsharing.
5.Thestudentswillpresenttheirsandwichtothe class and describe its classification andtheingredients used.
6.Theteacherwilluseguidedquestions(seeEvaluationGuidelinesbelow).
7.The students willeachselectfour pieces of fourdifferent sandwiches to taste.
8.Thestudentswillengagein class discussiontocompareandcontrastthesandwichcreations.
9.Thestudentswill clean andsanitizetheirworkstations.
EvaluationGuidelines
Informalassessment on completionofthe activity throughguidedquestions.
In a groupdiscussion,studentswillanswerquestionswhilepresentingthesandwichthattheyhave created.
Questionsforconsideration:
•Whataretwoother types ofsandwichesthatinthesame classification astheoneyoumade?
•What arethe individualcomponents ofyoursandwich?
•What typeofbreaddid you choose? Whydid you choosethat type of bread?
•What typeof spread did you choose? What would bean acceptable alternative?
•Whattypeoffillingsdidyouchoose?Whydoyouthinkthatwasthebestmatchforyourbread?
ExtensionActivities
Studentscreate a restaurant- or deli-style sandwichmenu,listing a varietyofsandwiches.
Instructors could extendthis lesson byinvolvingstudentsinthepreparationofthesandwichstation(makefillings;slicevegetables,meats,andcheeses;makespreads;slicebread,etc.).