Day 20: Sandwich Foundations: Build, Toasting, Hold, and Service Quality

Sandwich Foundations: Build, Toasting, Hold, and Service Quality

Unit

Unit 3: Eggs, Breakfast Skills, and Fast Pickup Fundamentals

Class Length

4 to 6 hours

Station Focus

Garde + hot line

Deliverables

Exit ticket, Station checklist

Learning Objectives

·        Build sandwiches with structure and clean flavors

·        Toast and heat components correctly

·        Practice wrap, label, and hold standards

Key Vocabulary

·        build order

·        spread

·        cross-utilization

·        hold time

Chef Demo (what the chef shows)

·        Sandwich architecture: bread, spread, protein, crunch, acid

·        Toasting and warming without sog

Lab (what students do)

·        Make 2 sandwich builds (one cold, one hot)

·        Portion control: weighed proteins

·        Wrap and label for service

Quality and Safety Standards

·        Bread not soggy; clean cuts

·        Correct portioning

·        Allergen awareness

Assessment and Evidence

·        Build check + tasting

·        Labeling audit

Homework / Reflection (10 to 20 minutes)

·        Write 3 rules for a great sandwich

·        Review vinaigrette for Day 21