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FOCACCIA is flat Italian bread, a cousin of pizza an inch or more thicker and very rich in olive oil. It is sold by whole and cut into squares, split and filled. LAVASH small and rectangular, when softened in water, can be rolled around a stuffing to make a pinwheel-shaped sandwich. 4. ______ Unleavened round corn meal breads baked on a hot stone, size ranges from 6 inches to 14 inches or larger preferably used for quesadillas and burritos. WRAP - Are very thin, flat breads that are used for sandwich wraps, burritos, and tacos.
FOCACCIA is flat Italian bread, a cousin of pizza an inch or more thicker and very rich in olive oil. It is sold by whole and cut into squares, split and filled. LAVASH small and rectangular, when softened in water, can be rolled around a stuffing to make a pinwheel-shaped sandwich. 4. ______ Unleavened round corn meal breads baked on a hot stone, size ranges from 6 inches to 14 inches or larger preferably used for quesadillas and burritos. WRAP - Are very thin, flat breads that are used for sandwich wraps, burritos, and tacos.
TORTILLA
French and Italian bread roll including sourdough and ciabatta, split horizontally, it works well for grilled sandwiches. FLAT BREADS is an unleavened bread made with flour, water, and salt, and then thoroughly rolled into flattened dough. Unleavened - Bread without baking yeast, baking powder, or baking soda - FLAT BREADS - are made from flatten often unleavened breads 1. ______. It comes in both white and whole wheat. As the flat bread bakes, it puffs up, forming a pocket that is perfect for stuffing.
French and Italian bread roll including sourdough and ciabatta, split horizontally, it works well for grilled sandwiches. FLAT BREADS is an unleavened bread made with flour, water, and salt, and then thoroughly rolled into flattened dough. Unleavened - Bread without baking yeast, baking powder, or baking soda - FLAT BREADS - are made from flatten often unleavened breads 1. ______. It comes in both white and whole wheat. As the flat bread bakes, it puffs up, forming a pocket that is perfect for stuffing.
PITA
______ WRAPS It is either whole wheat or spinach flavor. QUICK BREADS These breads are raised by chemical action of baking powder or baking soda like biscuits, banana bread, carrot bread, and generally more tender and crumbly than yeast bread. It is used for sweeter tasting sandwiches and are best for tea sandwiches. THE FILLINGS consist of one or more ingredients that are stacked, layered, or folded within or on the structure to form the sandwich. The varieties of fillings should be carefully selected.
______ WRAPS It is either whole wheat or spinach flavor. QUICK BREADS These breads are raised by chemical action of baking powder or baking soda like biscuits, banana bread, carrot bread, and generally more tender and crumbly than yeast bread. It is used for sweeter tasting sandwiches and are best for tea sandwiches. THE FILLINGS consist of one or more ingredients that are stacked, layered, or folded within or on the structure to form the sandwich. The varieties of fillings should be carefully selected.
SANDWICH
DRY FILLINGS - refers to ingredients such as sliced or cooked meat, poultry, and cheese. 2. MOIST FILLINGS - refers to ingredients mixed with salad dressing or mayonnaise. DRY FILLINGS Meat and Poultry Meats used as fillings should be cooked, covered, and refrigerated. Slice just before the sandwich is to be prepared to avoid drying out and lose flavor. Thinly sliced meats are more tender and juicy than thickly sliced. ______ PRODUCTS hamburger patties, sliced roast beef, steaks, and corned beef.
DRY FILLINGS - refers to ingredients such as sliced or cooked meat, poultry, and cheese. 2. MOIST FILLINGS - refers to ingredients mixed with salad dressing or mayonnaise. DRY FILLINGS Meat and Poultry Meats used as fillings should be cooked, covered, and refrigerated. Slice just before the sandwich is to be prepared to avoid drying out and lose flavor. Thinly sliced meats are more tender and juicy than thickly sliced. ______ PRODUCTS hamburger patties, sliced roast beef, steaks, and corned beef.
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POULTRY FILLINGS POULTRY PRODUCTS- Turkey breast, chicken breasts ______ PRODUCTS Salami, frankfurters, bologna, liverwurst, luncheon meats, grilled sausages.
POULTRY FILLINGS POULTRY PRODUCTS- Turkey breast, chicken breasts ______ PRODUCTS Salami, frankfurters, bologna, liverwurst, luncheon meats, grilled sausages.
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SANDWICH ROLLS A soft type bread that come in all sizes, shapes, and textures. The softest include hamburger buns and hot dog rolls. French and Italian bread roll Including sourdough and ciabatta, split horizontally, it works well for grilled sandwiches. FLAT ______S Is an unleavened bread made with flour, water, and salt, and then thoroughly rolled into flattened dough. Unleavened - Bread without baking yeast, baking powder, or baking soda - FLAT ______S - are made from flatten often unleavened breads 1. PITA It comes in both white and whole wheat.
SANDWICH ROLLS A soft type bread that come in all sizes, shapes, and textures. The softest include hamburger buns and hot dog rolls. French and Italian bread roll Including sourdough and ciabatta, split horizontally, it works well for grilled sandwiches. FLAT ______S Is an unleavened bread made with flour, water, and salt, and then thoroughly rolled into flattened dough. Unleavened - Bread without baking yeast, baking powder, or baking soda - FLAT ______S - are made from flatten often unleavened breads 1. PITA It comes in both white and whole wheat.
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THE STRUCTURE OR THE BASE - it is the part upon which the Ingredients are placed, consists of some form of bread or dough produce that is whole or sliced. The ______ acts as the protective layer between the filling and the structure.
THE STRUCTURE OR THE BASE - it is the part upon which the Ingredients are placed, consists of some form of bread or dough produce that is whole or sliced. The ______ acts as the protective layer between the filling and the structure.
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THE FILLINGS- consists of one or more ingredients that are stacked, layered or folded within or on the structure to form the sandwich. The varieties of fillings should be carefully selected. The filling can be hot or cold and comes in any form of cooked cured meat, fruits, vegetables, salad or a combination of any of them. TYPES OF BREAD A. Yeast Bread B. Buns and Rolls C. Flat Breads D. Wraps E. Quick Bread LOAF BREAD-is a yeast bread most commonly used for sandwiches. Different kinds of Loaf Bread 1. White Bread 2. Whole Wheat Bread 3. Rye Bread WHITE BREAD These are long rectangular loaves that provide square slices. It is one of the most versatile sandwich bread, it comes in various flavors and goes well with everything and toast nicely 2. WHOLE WHEAT BREAD A classic bread for sandwiches, it is nutritionally superior to white bread, taste better and have more interesting textures. It is slightly more compact and brownish in color. RYE BREAD A stronger tasting bread than white and whole wheat. A heavy and a hearty flavor bread that goes with so many types of meat and condiments. B.BUNS AND ROLLS 1. ______
THE FILLINGS- consists of one or more ingredients that are stacked, layered or folded within or on the structure to form the sandwich. The varieties of fillings should be carefully selected. The filling can be hot or cold and comes in any form of cooked cured meat, fruits, vegetables, salad or a combination of any of them. TYPES OF BREAD A. Yeast Bread B. Buns and Rolls C. Flat Breads D. Wraps E. Quick Bread LOAF BREAD-is a yeast bread most commonly used for sandwiches. Different kinds of Loaf Bread 1. White Bread 2. Whole Wheat Bread 3. Rye Bread WHITE BREAD These are long rectangular loaves that provide square slices. It is one of the most versatile sandwich bread, it comes in various flavors and goes well with everything and toast nicely 2. WHOLE WHEAT BREAD A classic bread for sandwiches, it is nutritionally superior to white bread, taste better and have more interesting textures. It is slightly more compact and brownish in color. RYE BREAD A stronger tasting bread than white and whole wheat. A heavy and a hearty flavor bread that goes with so many types of meat and condiments. B.BUNS AND ROLLS 1. ______
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LOAF BREAD-is a yeast bread most commonly used for sandwiches. Different kinds of Loaf Bread 1. White Bread 2. Whole Wheat Bread 3. Rye Bread WHITE BREAD These are long rectangular loaves that provide square slices. It is one of the most versatile sandwich bread, it comes in various flavors and goes well with everything and toast nicely 2. WHOLE WHEAT BREAD A classic bread for sandwiches, it is nutritionally superior to white bread, taste better and have more interesting textures. It is slightly more compact and brownish in color. RYE BREAD A stronger tasting bread than white and whole wheat. A heavy and a hearty flavor bread that goes with so many types of meat and condiments. B.BUNS AND ROLLS 1. TYPES OF BREAD A. Yeast Bread B. Buns and Rolls C. Flat Breads D. Wraps E. Quick Bread LOAF BREAD-is a yeast bread most commonly used for sandwiches. ______
LOAF BREAD-is a yeast bread most commonly used for sandwiches. Different kinds of Loaf Bread 1. White Bread 2. Whole Wheat Bread 3. Rye Bread WHITE BREAD These are long rectangular loaves that provide square slices. It is one of the most versatile sandwich bread, it comes in various flavors and goes well with everything and toast nicely 2. WHOLE WHEAT BREAD A classic bread for sandwiches, it is nutritionally superior to white bread, taste better and have more interesting textures. It is slightly more compact and brownish in color. RYE BREAD A stronger tasting bread than white and whole wheat. A heavy and a hearty flavor bread that goes with so many types of meat and condiments. B.BUNS AND ROLLS 1. TYPES OF BREAD A. Yeast Bread B. Buns and Rolls C. Flat Breads D. Wraps E. Quick Bread LOAF BREAD-is a yeast bread most commonly used for sandwiches. ______
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Rye Bread A stronger tasting bread than white and whole wheat. A heavy and a hearty flavor bread that goes with so many types of meat and condiments. B.BUNS AND ROLLS 1. TYPES OF BREAD A. Yeast Bread B. Buns and Rolls C. Flat Breads D. Wraps E. Quick Bread LOAF BREAD-is a yeast bread most commonly used for sandwiches. Different kinds of Loaf Bread 1. White Bread 2. Whole Wheat Bread 3. Rye Bread WHITE BREAD These are long rectangular loaves that provide square slices. It is one of the most versatile sandwich bread, it comes in various flavors and goes well with everything and toast nicely 2. WHOLE WHEAT BREAD A classic bread for sandwiches, it is nutritionally superior to white bread, taste better and have more interesting textures. It is slightly more compact and brownish in color. ______
Rye Bread A stronger tasting bread than white and whole wheat. A heavy and a hearty flavor bread that goes with so many types of meat and condiments. B.BUNS AND ROLLS 1. TYPES OF BREAD A. Yeast Bread B. Buns and Rolls C. Flat Breads D. Wraps E. Quick Bread LOAF BREAD-is a yeast bread most commonly used for sandwiches. Different kinds of Loaf Bread 1. White Bread 2. Whole Wheat Bread 3. Rye Bread WHITE BREAD These are long rectangular loaves that provide square slices. It is one of the most versatile sandwich bread, it comes in various flavors and goes well with everything and toast nicely 2. WHOLE WHEAT BREAD A classic bread for sandwiches, it is nutritionally superior to white bread, taste better and have more interesting textures. It is slightly more compact and brownish in color. ______
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LOAF BREAD-is a yeast bread most commonly used for sandwiches. Different kinds of Loaf Bread 1. White Bread 2. Whole Wheat Bread 3. Rye Bread WHITE BREAD These are long rectangular loaves that provide square slices. It is one of the most versatile sandwich bread, it comes in various flavors and goes well with everything and toast nicely 2. WHOLE WHEAT BREAD A classic bread for sandwiches, it is nutritionally superior to white bread, taste better and have more interesting textures. It is slightly more compact and brownish in color. RYE BREAD A stronger tasting bread than white and whole wheat. A heavy and a hearty flavor bread that goes with so many types of meat and condiments. ______
LOAF BREAD-is a yeast bread most commonly used for sandwiches. Different kinds of Loaf Bread 1. White Bread 2. Whole Wheat Bread 3. Rye Bread WHITE BREAD These are long rectangular loaves that provide square slices. It is one of the most versatile sandwich bread, it comes in various flavors and goes well with everything and toast nicely 2. WHOLE WHEAT BREAD A classic bread for sandwiches, it is nutritionally superior to white bread, taste better and have more interesting textures. It is slightly more compact and brownish in color. RYE BREAD A stronger tasting bread than white and whole wheat. A heavy and a hearty flavor bread that goes with so many types of meat and condiments. ______
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TYPES OF BREAD A. Yeast Bread B. Buns and Rolls C. Flat Breads D. Wraps E. Quick Bread LOAF BREAD-is a yeast bread most commonly used for sandwiches. Different kinds of Loaf Bread 1. White Bread 2. Whole Wheat Bread 3. Rye Bread WHITE BREAD These are long rectangular loaves that provide square slices. It is one of the most versatile sandwich bread, it comes in various flavors and goes well with everything and toast nicely 2. WHOLE WHEAT BREAD A classic bread for sandwiches, it is nutritionally superior to white bread, taste better and have more interesting textures. ______
TYPES OF BREAD A. Yeast Bread B. Buns and Rolls C. Flat Breads D. Wraps E. Quick Bread LOAF BREAD-is a yeast bread most commonly used for sandwiches. Different kinds of Loaf Bread 1. White Bread 2. Whole Wheat Bread 3. Rye Bread WHITE BREAD These are long rectangular loaves that provide square slices. It is one of the most versatile sandwich bread, it comes in various flavors and goes well with everything and toast nicely 2. WHOLE WHEAT BREAD A classic bread for sandwiches, it is nutritionally superior to white bread, taste better and have more interesting textures. ______
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Study Notes
The Structure or Base of a Sandwich
- The structure or base is the part of the sandwich that holds the ingredients together, typically made of bread or dough, which can be whole or sliced.
The Moistening Agent
- A moistening agent is an essential component of a sandwich that provides flavor and texture, while also protecting the filling from coming into contact with the bread.
- It acts as a barrier that prevents the filling from softening or wetting the bread.
The Filling
- The filling consists of one or more ingredients stacked, layered, or folded within or on the structure to form the sandwich.
- Fillings can be hot or cold and come in various forms, such as cooked, cured meat, fruits, vegetables, salads, or a combination of these.
- The selection of fillings should be done carefully to ensure a well-balanced sandwich.
Types of Bread
- Yeast bread is a common type of bread used for sandwiches.
- Buns and rolls are another type of bread used for sandwiches.
- Flat breads, wraps, and quick bread are other types of bread used for sandwiches.
Loaf Bread
- Loaf bread is a type of yeast bread commonly used for sandwiches.
- Different types of loaf bread include:
- White bread
- Whole wheat bread
- Rye bread
White Bread
- White bread is a versatile sandwich bread that comes in various flavors and toasts well.
- It provides square slices and is suitable for a wide range of fillings.
Whole Wheat Bread
- Whole wheat bread is nutritionally superior to white bread and has a better taste and texture.
- It is slightly more compact and brownish in color.
Rye Bread
- Rye bread has a stronger taste than white and whole wheat bread.
- It has a heavy and hearty flavor that pairs well with various meats and condiments.
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Description
Learn about the key components that make up a sandwich, including the structure/base, the moistening agent, and the fillings. Explore how these elements come together to create a delicious and satisfying meal.
