Table of contents
Task K-29 Prepares sandwiches
Task descriptor
Preparing sandwiches is an important activity for this trade. They include combinations of a broad range of ingredients and presentations. Sandwiches are a feature on most menus across many cultures.
K-29.01 Selects sandwich ingredients
K-29.01 Selects sandwich ingredients
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| K-29.01.01P |
identify ingredients for filling and toppings |
ingredients for filling and toppings are identified according to recipe specifications and desired results |
| K-29.01.02P |
choose bread |
bread is chosen according to sandwich style |
| K-29.01.03P |
identify indicators of freshness and quality |
indicators of freshness and quality are identified according to sensory assessment |
Range of variables
- bread includes: buns, sliced bread, baguettes, tortillas, pitas, flatbread
- indicators of freshness and quality include: hydration, colour, texture, best before date
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| K-29.01.01L |
demonstrate knowledge of sandwiches and their applications |
define terminology associated with sandwiches |
| identify types of sandwiches and describe their characteristics |
| identify factors to consider when selecting sandwich ingredients |
| identify dietary requirements specific tosandwich ingredients |
| K-29.01.02L |
demonstrate knowledge of procedures used to select ingredients for sandwiches |
describe procedures used to select ingredients for sandwiches |
Range of variables
- types of sandwiches include: hamburgers, hot dogs, paninis, shawarma, wraps, picnic, finger, pizza, deli
- factors include: types of fillings and toppings, types of bread or alternatives (lettuce wrap), cooking method, assembly sequence, service application
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
K-29.02 Processes sandwich ingredients
K-29.02 Processes sandwich ingredients
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| K-29.02.01P |
select and use processing tools and equipment |
processing tools and equipment are selected and used according to recipe specifications and desired results |
| K-29.02.02P |
use processing methods |
processing methods are used according to recipe specifications |
| K-29.02.03P |
hold and store sandwich ingredients |
sandwich ingredients are held and stored for use according to jurisdictional regulations, desired results and recipe specifications |
Range of variables
- tools and equipment include: knives, slicer, grills, oven, griddles, food processors, graters
- methods include: slicing, mixing, grating, mashing, dicing, pulling
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| K-29.02.01L |
demonstrate knowledge of sandwiches and their applications |
define terminology associated with sandwiches |
| identify types of sandwiches and describe their characteristics |
| identify factors to consider when processing sandwich ingredients |
| identify and describe ingredients of sandwiches |
| identify dietary requirements specific tosandwich ingredients |
| K-29.02.02L |
demonstrate knowledge of procedures used to process ingredients for sandwiches |
describe methods used to prepare sandwich ingredients |
| K-29.02.03L |
demonstrate knowledge of procedures used to handle, hold and store processed sandwich ingredients |
describe procedures used to handle, hold and store processed sandwich ingredients |
Range of variables
- types of sandwiches include: hamburgers, hot dogs, paninis, shawarma, wraps, picnic, finger, pizza, deli
- factors include: volume, time, type of sandwich, tools and equipment
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- methods include: slicing, mixing, grating, mashing, dicing, pulling
K-29.03 Assembles sandwiches
K-29.03 Assembles sandwiches
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| K-29.03.01P |
select and use sandwich assembly tools and equipment |
sandwich assembly tools and equipment are selected and used according to recipe specifications and desired results |
| K-29.03.02P |
plan assembly steps |
assembly steps are planned according to recipe specifications and desired results |
| K-29.03.03P |
combine sandwich filling, toppings, condiments and bread |
sandwich filling, toppings, condiments and bread are combined according to sandwich style, recipe specifications and desired results |
| K-29.03.04P |
apply finishing techniques to sandwiches |
finishing techniques are applied to sandwiches according to recipe specifications and desired results |
Range of variables
- sandwich assembly tools and equipment include: toasters, knives, paper, picks, spreaders
- finishing techniques include:garnishing, packaging, presentation, cutting
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| K-29.03.01L |
demonstrate knowledge of sandwiches and their applications |
define terminology associated with sandwiches |
| identify types of sandwiches and describe their characteristics |
| identify factors to consider when assembling sandwiches |
| identify and describe components of sandwiches |
| identify dietary requirements specific tosandwich ingredients |
| K-29.03.02L |
demonstrate knowledge of procedures used to assemble sandwiches |
describe procedures used to assemble sandwiches |
| K-29.03.03L |
demonstrate knowledge of procedures to finish sandwiches |
describe styles of service associated with sandwiches |
| describe presentation and finishing techniques |
| K-29.03.04L |
demonstrate knowledge of procedures used to handle, hold and store sandwiches |
describe procedures used to handle, hold and store sandwiches |
Range of variables
- types of sandwiches include: hamburgers, hot dogs, paninis, shawarma, wraps, picnic, finger, pizza, deli
- factors include: cross-contamination, holding time and method, temperature of ingredients, presentation, portion control
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- finishing techniques include:garnishing, packaging, presentation, cutting
K-29.04 Cooks sandwiches
K-29.04 Cooks sandwiches
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| K-29.04.01P |
select and use cooking tools and equipment |
cooking tools and equipment are selected and used according to recipe specifications and desired results |
| K-29.04.02P |
use cooking methods |
cooking methods are used according to recipe specifications and desired results |
| K-29.04.03P |
hold cooked sandwiches |
cooked sandwiches are held according to recipe specifications, jurisdictional regulations and desired results |
| K-29.04.04P |
apply finishing techniques to cooked sandwiches |
finishing techniques are applied to cooked sandwiches according to recipe specifications and desired results |
Range of variables
- tools and equipment include: griddle, spatula, tongs, oven, pan
- cooking methods include: grilling, baking, pan frying, broiling
- cooked sandwiches include: grilled, pizza, quesadilla, broiled, panini
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
- finishing techniques includes: garnishing, packaging, presentation, cutting, applying sauces, condiments and accompaniments
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| K-29.04.01L |
demonstrate knowledge of cooked sandwiches and their applications |
define terminology associated with cooked sandwiches |
| identify types of cooked sandwiches and describe their characteristics |
| identify factors to consider when cooking sandwiches |
| identify dietary requirements specific tosandwich ingredients |
| K-29.04.02L |
demonstrate knowledge of procedures used to cook and finish sandwiches |
describe procedures used to cook sandwiches |
| describe finishing techniques applied to cooked sandwiches |
Range of variables
- cooked sandwiches include: grilled, pizza, quesadilla, broiled, panini
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- finishing techniques includes: garnishing, packaging, presentation, cutting, applying sauces, condiments and accompaniments
Task K-30 Prepares salads
Task descriptor
Salads are a combination of various ingredients such as vegetables, fruit, grains, pastas, eggs, pulses, meat, fish, seafood and cheese. They can be served warm or cold. It is important to finish most salads as close to serving time as possible unless marinated.
K-30.01 Selects salad ingredients
K-30.01 Selects salad ingredients
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| K-30.01.01P |
identify indicators of freshness and quality |
indicators of freshness and quality are identified according to sensory assessment |
| K-30.01.02P |
identify salad ingredients |
salad ingredients are identified according to recipe specifications and desired results |
Range of variables
- indicators of freshness and quality include: hydration, colour, texture, best before dates
- ingredients include: vegetables, fruit, proteins, accompaniments, starches, grains, dressings, cheese, pulses, seeds
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| K-30.01.01L |
demonstrate knowledge of salads and their applications |
define terminology associated with salads |
| identify types of warm and cold salads, and describe their characteristics and applications |
| identify factors to consider when selecting ingredients for salads |
| identify dietary requirements specific tosalad ingredients |
| K-30.01.02L |
demonstrate knowledge of procedures used to select salad ingredients |
describe procedures used to select salad ingredients |
| K-30.01.03L |
demonstrate knowledge of procedures used to handle, hold and store ingredients for salads |
describe procedures used to handle, hold and store ingredients for salads |
Range of variables
- factors include: integrity, seasonality, texture, local availability, viscosity, shelf life, size
- ingredients include: vegetables, fruit, proteins, accompaniments, starches, grains, dressings, cheese, pulses, seeds
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
K-30.02 Processes salad ingredients
K-30.02 Processes salad ingredients
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| K-30.02.01P |
select and use processing tools and equipment |
processing tools and equipment are selected and used according to recipe specifications and desired results |
| K-30.02.02P |
use processing methods |
processing methods are used according to recipe specifications and desired results |
| K-30.02.03P |
combine salad ingredients |
salad ingredients are combined according to recipe specifications and salad type |
| K-30.02.04P |
prepare salad garnishes |
salad garnishes are prepared according to recipe specifications and desired results |
| K-30.02.05P |
maintain safe handling procedures |
safe handling procedures are maintained according to jurisdictional regulations |
Range of variables
- tools and equipment include: knives, spinners, mashers, pots, food processors, cutting boards
- methods include: cleaning, soaking, cooking, drying, cutting, straining, marinating
- ingredients include: vegetables, fruit, proteins, accompaniments, starches, grains, dressings, cheese, pulses, seeds
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| K-30.02.01L |
demonstrate knowledge of salads and their applications |
define terminology associated with salads |
| identify types of warm and cold salads, and describe their characteristics and applications |
| identify factors to consider when processing ingredients for salads |
| identify dietary requirements specific tosalad ingredients |
| K-30.02.02L |
demonstrate knowledge of procedures used to process salad ingredients |
describe methods used to prepare salad ingredients |
| describe procedures used to select salad dressings for desired results |
| describe procedures used to assemble salads |
| K-30.02.03L |
demonstrate knowledge of procedures used to handle, hold and store salads |
describe procedures used to handle, hold and store salads |
Range of variables
- warm salads include: bowls, compound, potato
- cold salads include: caesar, bean, garden, coleslaw, chicken
- factors include: integrity, texture, viscosity, shelf life, size
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- ingredients include: vegetables, fruit, proteins, accompaniments, starches, grains, dressings, cheese, pulses, seeds
- methods include: cleaning, soaking, cooking, drying, cutting, straining, marinating
K-30.03 Finishes salads
K-30.03 Finishes salads
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| K-30.03.01P |
select and use finishing tools and equipment |
finishingtools and equipmentare selected and used according to recipe specifications and desired results |
| K-30.03.02P |
apply finishing techniques |
finishing techniques are applied according to recipe specifications and desired results |
| K-30.03.03P |
select and apply salad garnishes |
salad garnishes are selected and applied according to recipe specifications and desired results |
| K-30.03.04P |
hold and store finished salads |
finished salads are held and stored according to recipe specifications, desired results and jurisdictional regulations |
Range of variables
- finishing techniques include:tossing, dressing, packaging, garnishing, topping, presentation
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| K-30.03.01L |
demonstrate knowledge of finishing salads and their applications |
define terminology associated with finishing salads |
| identify types of warm and cold salads, and describe their characteristics and applications |
| identify factors to consider when finishing salads |
| identify dietary requirements specific tosalad ingredients |
| K-30.03.02L |
demonstrate knowledge of finishing techniques used to finish salads |
identify garnishes and accompaniments for finished salads |
| describe finishing techniques used to finish salads |
| K-30.03.03L |
demonstrate knowledge of procedures used to handle, hold and store finished salads |
describe procedures used to handle, hold and store finished salads |
Range of variables
- warm salads include: bowls, compound, potato
- cold salads include: caesar, bean, garden, coleslaw, chicken
- factors include: integrity, texture, viscosity, shelf life, size, sensory assessment, seasoning
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- ingredients include: vegetables, fruit, proteins, accompaniments, starches, grains, dressings, cheese, pulses, seeds
- finishing techniques include:tossing, dressing, packaging, garnishing, topping, presentation
- garnishes and accompaniments include: grated cheese, seeds, nuts, croutons, fruit
Task K-31 Prepares condiments, preserves and dressings
Task descriptor
While the preparation of condiments and dressings can be very similar, their difference usually is defined by their application. For example, dressings are often associated with salads, and condiments are used as an option to dishes such as sandwiches, cheeses, charcuterie and hors d’oeuvres. Preserves include items such as pickled vegetables and preserved fruit.
K-31.01 Selects ingredients for condiments, preserves and dressings
K-31.01 Selects ingredients for condiments, preserves and dressings
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| K-31.01.01P |
identify and choose ingredients to prepare condiments, preserves and dressings |
ingredients to prepare condiments, preserves and dressings are identified and chosen according to recipe specifications and desired results |
| K-31.01.02P |
identify indicators of freshness and quality |
indicators of freshness and quality are identified according to sensory assessment |
Range of variables
- condiments include: dips, relishes, syrups, salsas
- preserves include: pickled vegetables, jams, jellies
- dressings include: oil-based, emulsions, vinaigrette, warm dressings
- indicators of freshness and quality include: hydration, colour, texture, aroma, best before date, flavour
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| K-31.01.01L |
demonstrate knowledge of condiments, preserves and dressings, and their applications |
define terminology associated with condiments, preserves and dressings |
| identify types of condiments, preserves and dressings, and describe their characteristics and applications |
| identify factors to consider when selecting ingredients for condiments, preserves and dressings |
| identify dietary requirements specific to condiments, preserves and dressings |
| K-31.01.02L |
demonstrate knowledge of procedures used to select ingredients for condiments, preserves and dressings |
describe procedures used to select ingredients for condiments, preserves and dressings |
| describe procedures used to handle, hold and store ingredients for condiments, preserves and dressings |
Range of variables
- condiments include: dips, relishes, syrups, salsas
- preserves include: pickled vegetables, jams, jellies
- dressings include: oil-based, emulsions, vinaigrette, warm dressings
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
K-31.02 Processes ingredients for condiments, preserves and dressings
K-31.02 Processes ingredients for condiments, preserves and dressings
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| K-31.02.01P |
select and use processing tools and equipment |
processing tools and equipment are selected and used according to recipe specifications and desired results |
| K-31.02.02P |
apply processing and finishing techniques |
processing and finishing techniques are applied according to recipe specifications and desired results |
| K-31.02.03P |
apply flavouring, seasonings and thickening agents |
flavouring, seasonings and thickening agents are applied according to recipe specifications and desired results |
| K-31.02.04P |
use safe handling procedures |
safe handling procedures are used according to jurisdictional regulations |
| K-31.02.05P |
hold and store condiments, preserves and dressings |
condiments, preserves and dressings are held and stored according to recipe specifications, desired results and jurisdictional regulations |
Range of variables
- tools and equipment include: mixers, pots, food processors, blenders, stove, whisk, double-boilers, thermometers, pressure cookers, knives
- processing and finishing techniques include: chopping, dicing, cutting, mixing, blending, cooking, pickling, fermenting, smoking, emulsifying, whisking, portioning, canning
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
- condiments include: dips, relishes, syrups, salsas
- preserves include: pickled vegetables, jams, jellies
- dressings include: dairy-based, emulsions, vinaigrette, warm dressings
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| K-31.02.01L |
demonstrate knowledge of condiments, preserves and dressings, and their applications |
define terminology associated with condiments, preserves and dressings |
| identify types of condiments, preserves and dressings, and describe their characteristics and applications |
| identify factors to consider when processing ingredients for condiments, preserves and dressings |
| identify dietary requirements specific to condiments, preserves and dressings |
| K-31.02.02L |
demonstrate knowledge of processing and finishing techniques used with ingredients for condiments, preserves and dressings |
describe processing and finishing techniques used with ingredients for condiments, preserves and dressings |
| K-31.02.03L |
demonstrate knowledge of procedures used to handle, hold, store and package condiments, preserves and dressings |
describe procedures used to handle, hold, store and package condiments, preserves and dressings |
Range of variables
- condiments include: dips, relishes, syrups, salsas
- preserves include: pickled vegetables, jams, jellies
- dressings include: dairy-based, emulsions, vinaigrette, warm dressings
- factors include: mechanical application, type of ingredients, holding time and temperature
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- processing and finishing techniques include: chopping, dicing, cutting, mixing, blending, cooking, pickling, fermenting, smoking, emulsifying, whisking, portioning, canning