1. NZQA UNIT STANDARD 13281 V3 COOKERY
Prepare and present basic sandwiches for service

2. Quality ingredients
To achieve a good quality sandwich it is important that all the ingredients – bread products, fillings and condiments – are of the highest quality.

3. Bread
A large variety of bread products are suitable for sandwiches. The type of bread you select for a sandwich will often be determined by the type of sandwich you are producing

4. Bread types
White – for club sandwiches, toasted sandwiches and afternoon tea sandwiches
Brown – as for white bread
Wholemeal – as for white bread
Rye – basic sandwiches, open sandwiches
French loafs, or baguette – bookmaker, bread rolls, submarine sandwiches
Bread roll – basic sandwiches, burgers

5. Bread types...continued Panini – usually served hot
Bagel – used for hot or cold sandwiches
Pita – used for hot or cold sandwiches
Croissant – used for hot or cold sandwiches
Focaccia – used for hot or cold sandwiches
Wraps – used for hot or cold sandwiches.

6. Work bench layout
Everything should be easy to reach and well organised so you know where everything is – this helps you to:
prepare each sandwich the same way, with the same ingredients
make sure you don’t miss out any ingredients
keep your work area clean and tidy during assembly of the sandwiches.

7. Work bench layout ...continued

8. Important point to remember!
If cooking high-risk food items, such as chicken, make sure it is thoroughly cooked and stored appropriately, to maintain food safety.