Egg Cookery, Salads, and Sandwiches PDF - LPU Laguna

Mabuhay! CHEF CARMELA BEATRICE CANTA-CASTRO...

Mabuhay! CHEF CARMELA BEATRICE CANTA-CASTRO “CHEF BEA” No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  LEARNING OBJECTIVES After studying this chapter, you will be able to: ❖Understand the composition of eggs ❖Purchase and store eggs properly ❖Apply various cooking methods to eggs No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 ❖Encompasses many different preparations ❖Sanitation and safety is a main concern ❖Keep eggs refrigerated until actual use ❖All equipment cleaned before and after use ❖Station cleaning very important ❖Follow local health codes for proper handling No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  PARTS Eggs are made up of five major parts: ❖Yolk ❖Vitelline or shell membrane ❖Egg white: thin albumin and thick albumin ❖Air cell or air pocket ❖Shell No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  Grade Quality and Use ❖Grade AA is the best to use for fried or poached egg. Lower grades spread out too much to produce a high-quality product. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  Grade Quality and Use ❖Grade A eggs that have been held a few days in the refrigerator, for hard-cooked egg. Very fresh eggs are difficult to peel when cooked in the shell. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  Grade Quality and Use ❖Grade B eggs are suitable for use in baking. If you are certain they have developed no strong flavors, they may be used for scrambled eggs, where the firmness of the whole egg is less important. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  Eggs are also graded by size Size: Determined by weight per dozen; Jumbo, extra large, large, medium, small, and peewee. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  STORING OF EGGS Maintaining Quality ❖Proper storage is essential for maintaining quality. Eggs keep for weeks if held at 36°F (2°C) but lose quality quickly if held at room temperature. In fact, they can lose a full grade in one day at warm kitchen temperatures. ❖Store eggs away from foods that might pass on undesirable flavors or odors. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  MARKET FORMS ❖1. Fresh eggs or shell eggs - These are most often used for breakfast cookery. ❖2. Frozen eggs - Whole eggs, Whites, Yolks, Whole eggs with extra yolks. Frozen eggs are usually made from high-quality fresh eggs and are excellent for use in scrambled eggs, omelets, French toast, and in baking. They are pasteurized and are usually purchased in 30-pound (13.6-kg) cans. These take at least two days to thaw at refrigerator temperatures. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  MARKET FORMS ❖3. Dried eggs - Whole eggs, Yolks, Whites, Dried eggs are used primarily for baking. They are not suggested for use in breakfast cookery. Unlike most dehydrated products, dried eggs are not shelf-stable and must be kept refrigerated or frozen, tightly sealed. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  HANDLING EGGS Handling Eggs ❖If fresh eggs are cracked and then prepared and served immediately, they should be cooked so that all parts of the food are heated to a temperature of 145°F (63°C) or above for 15 seconds. ❖Foods made with raw fresh eggs that are not cracked and then prepared and served immediately should be cooked to heat all parts to 155°F (68°C) or above for 15 seconds. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  HANDLING EGGS Transfer the egg yolk back Crack the egg in half, and and forth between shells until allow the white to fall into a all of the egg white has been bowl. collected in the bowl. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  HANDLING EGGS Alternatively, eggs may be separated by cracking the eggs in half and allowing the yolk to remain cradled within your fingers as the white drops into a bowl below. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  HANDLING EGGS Tempering is the process of equalizing the temperatures of two liquids before combining them. Slowly heat the egg yolks by Continue adding hot liquid in a slow gradually adding a small amount of hot steady stream until the temperature of liquid to the egg yolks, stirring constantly. the yolk mixture is close to the temperature of the hot liquid. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  HANDLING EGGS Blend the yolk mixture into the hot liquid, stirring constantly. Do not allow the combined mixture to boil. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  GENERAL COOKING PRINCIPLES ❖The most important rule of egg cookery is simple: Avoid high temperatures and long cooking times. do not overcook. ❖Overcooking produces tough eggs, causes discoloration, and affects flavor. ❖Coagulation - Eggs are largely protein, so the principle of coagulation is important to consider. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  GENERAL COOKING PRINCIPLES ❖Eggs coagulate at the following temperatures: ❖Whole eggs, beaten about 156°F (69°C) ❖Whites 140° to 149°F (60° to 65°C) ❖Yolks 144° to 158°F (62° to 70°C) ❖Custard (whole eggs plus liquid) 175° to 185°F (79° to 85°C) No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  GENERAL COOKING PRINCIPLES ❖Overcooking an egg results in an unappealing green ring around the yolk. Egg whites contain sulfur. Egg yolks contain iron. At high temperatures sulfur and iron can react, forming iron sulfide. ❖Scrambled eggs can turn green when they are kept hot for an extended period of time. Avoid green eggs by not simmering hard-cooked eggs for an excessive period of time and by preparing scrambled eggs in small batches and serving them as soon as possible. Because the pH level of eggs changes as they age, fresher eggs are less likely to turn green than older eggs. ❖Adding a small amount of an acid, such as lemon juice, helps keep scrambled eggs from turning green when hot holding in a steam table is necessary. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  Cooking Eggs Dry heat: Fried Egg: Sunny side up Basted Over easy: soft medium, well done Scrambled Omelet: French and American Frittata: stove top or oven Soufflé’ Quiche Moist Heat: Simmered / boiled: soft, medium, hard Poached: soft, medium, hard Custard No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Fried Eggs Very popular, English and American style Equipment is a griddle, or good pan Spatula Cups to hold eggs Heated plates Very fresh eggs Neutral frying fat Seasoning and a garnish No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  FRIED EGG Sunny Side Up ❖Characteristics Method The yolk is visible, highly mounded, and yellow. The Cook on moderately high heat for about 4 minutes until yolk is intact, unless the customer requests otherwise. the white is firm. Do not flip the egg during cooking. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  FRIED EGG Basted ❖Characteristics Method A basted egg has a thin veil of white covering the yolk. As the egg cooks, spoon cooking fat over the top. Alternatively, add 1–2 tsp. of water, and cover the pan to allow steam to cook the top of the egg. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  FRIED EGG Heat a sauté pan over moderate heat, or heat a Flip the eggs over griddle to 325°F (165°C). gently, and cook Add a small amount of an additional fat. When the fat is hot, minute or two, carefully slip the eggs until the whites from a cup into the pan. are set. The yolk Reduce the heat. Cook should be the eggs for about 3 warm but still minutes on the first liquid when side. cut open. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  FRIED EGG Over Easy ❖Characteristics Method The egg is turned so that both sides cook directly in Cook about 3 minutes on the first side, and then flip the pan. The yolk is still liquid when served. the egg and cook about 1 minute on the other side. Over Medium ❖Characteristics Method The yolk is partly cooked. Cook until the yolk is partially set. Over hard ❖Characteristics Method The yolk is firm and fully cooked. Cook until the yolk is completely set but not rubbery. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  SCRAMBLED EGGS Light, fluffy scrambled eggs 1. Break the eggs into a bowl, and whisk them until they are blended. Add the milk or cream, and blend well. Heat a sauté pan over moderately high heat, or heat a griddle to 325°F (165°C). Add a small amount of fat. 2. When the fat is hot, add 3. Cook the eggs until they the eggs to the sauté pan. are soft, shiny, and moist. Reduce the heat. Stir Remove slowly with a spatula, the pan from the heat. shifting uncooked egg to Scrambled eggs continue to run underneath the cooked cook a little after they are portion. removed from the pan. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  American Omelette The American omelette is folded, not rolled. 1. Break the eggs into a bowl, and whisk them until they are blended. Heat a sauté pan over moderate heat, and add a small amount of fat. When the fat is hot, pour the beaten eggs into the sauté pan. 2. While the eggs are 3. Slide the still soft, add the filling omelette out and then fold the of the pan and omelette. Cook the onto a plate. omelette until lightly firm. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  FRENCH OMELETTE No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  FRITTATA & FLAT OMELETTE Frittata is a flat omelette that originated in Italy. ❖Flat omelets are made by mixing beaten eggs with a variety of ingredients, such as vegetables, meats, or cheese, and cooking the mixture over low heat without stirring. ❖To finish, it is either flipped over or run under the broiler or into the oven until the top is set. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  SIMMERED EGG SIMMERING IN THE SHELL Method 1 1. Collect equipment and food items. 2. Bring eggs to room temperature by removing them from cooler 1 hour before cooking, or placing them in warm water for 5 minutes and draining. Cold eggs are more likely to crack when placed in boiling water. 3. Place eggs in boiling water and return the water to a simmer. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  SIMMERED EGG 4. Simmer, do not boil, for the required time: ❖Soft-cooked 3 minutes ❖Medium-cooked 6 minutes ❖Hard-cooked 9 minutes *Exact cooking time depends on temperature of eggs, size of eggs, and amount of water used. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  POACHED EGG ❖Poached eggs cook with moist heat. ❖ Use very fresh, cold eggs to create perfectly poached eggs. ❖ Adding about 2 tablespoons (30 milliliters) of vinegar for every quart (liter) of cooking water causes the protein to coagulate more quickly, which helps hold the egg white together. ❖Eggs can be poached in advance and held in ice water under refrigeration for up to one day. Just before serving, reheat the eggs to 165°F (74°C) in simmering water. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  POACHED EGG Standards of Quality for Poached Eggs 1. Bright, shiny appearance. 2. Compact, round shape, not spread or flattened and free of ragged edges 3. Firm but tender whites; warm, liquid yolks. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  Procedure for Poaching heat a pot with a few inches of water in it. Put a splash of vinegar in the water Once its boiling, turn the temperature down a bit so it doesn’t bubble. 1 2 3 4 Break an egg into a small dish Make a whirlpool with your spoon, spatula No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  Procedure for Poaching 1 2 3 4 No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  CUSTARDS CUSTARDS is a liquid that is thickened or set by the coagulation of egg protein. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  BAKED OR SHIRRED ❖Baked or Shirred - bake in individual ramekins or casserole dishes. is often lined with ham, bread, or vegetables and the egg topped with cheese, cream, or herbs. ❖Quality: yolks thick and glossy, whites set, served hot No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Learning Objectives: Identify and describe the different salad ingredients, salad types, and salad dressings. Prepare a variety of salads and salad dressings. Explain and illustrate the principles of salad presentation. Select appropriate recipes for use as appetizer, accompaniment, main course, separate course or dessert salad. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Salads Salad is a combination of well-chosen crisp vegetables or fruits with other ingredients served with a dressing. The word salad is derived from the Latin word “sal,” meaning salt. It originated way back in the days of Julius Caesar, when Romans ate green sprinkled with salt, the sole ingredient for the dressing. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Parts of a Salad Base or Underliner The base or underliner is the bedding that holds the salad and leaves a border in the plate or bowl on which it is served. Body The main ingredient of a salad form its body and bulk and usually give the salad its name. Garnish A garnish is an edible decorative item that is added to a salad to give eye appeal, though it often adds to the flavor as well. Dressing Dressing is a seasoned liquid or semiliquid that is added to the body of the salad to give it added flavor, tartness, spiciness and moistness. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Hot and Cold Salads Concept of Salads Cold Hot Cultural Theme Modern Salads come from cuisines all over the world. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Select Ingredients What makes a Good Salad? Fresh Ingredients Simplicity Do not over complicate the eating or preparation Color Bright Vivid, Stimulate the senses No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Select Ingredients Cooked Ingredients Root vegetables: Potatoes Meats: Need to be cooked chilled Pastas: Need to be cooked, chilled Lentils and other legumes No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Classification of Salads Salads are classified into three categories: According to Use According to Ingredients Used According to Preparation No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  Classification of Salad According to Use According to use, salads are categorized as following: Appetizer Salad Accompaniment Salad Main Course Salad Separate Course Salad Dessert Salad No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Classification of Salad According to Use Appetizer Salads It should stimulate the appetite. It should have fresh, crisp ingredients with tangy flavorful dressings and an attractive appearance. The portions shouldn’t be too large to be filling. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Classification of Salad According to Use Accompaniment Salads These are salads that can be served together with the main course or other dishes. They serve the same function as other side dishes. They must balance and harmonize with the rest of the meal. It should be light, flavorful and not too rich. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Classification of Salad According to Use Main Course Salads Main course salad should be large enough to serve as a full meal and should contain substantial portions of protein. Main course salads should offer a balanced meal, both nutritionally and in flavor and textures. In addition to protein, a salad platter should offer a variety of vegetables, greens and/or fruits. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Classification of Salad According to Use Separate Course Salads Refreshing, light salads could be served separately to refresh the palate or to refresh the appetite and provide a pleasant break before dessert. Separate course salads must be very light and in no way filling. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Classification of Salad According to Use Dessert Salads Dessert salads are usually sweet and may contain many items such as fruits, sweetened gelatin, nuts and cream. They are often too sweet to be served as appetizers or accompaniments and are best served as dessert or as part of a buffet or party menu. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Classification of Salad According to Ingredients Used Salads may also be classified according to ingredients used: Green/Simple Salad Cooked Salad Combination Salad ▪ Potato Salad Warm Salad ▪ Pasta and Grain Fruit Salad Salad Congealed Salad ▪ Legume Salad No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Classification of Salad According to Ingredients Used Green Salad or Simple Salad Made from one or more salad greens of high quality tossed with a dressing. It must be fresh, clean, crisp, cold and well drained. Garnishes such as vegetables, croutons and cheeses are often included as well. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Classification of Salad According to Ingredients Used Vegetable Salad Vegetable salads are salads whose main ingredients are vegetables other than lettuce or other leafy greens. Some are simply rinsed and trimmed. Others need to be peeled, seeded and cut to the appropriate shape. Some vegetables require an initial blanching, while others must be fully cooked. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Classification of Salad According to Ingredients Used Combination Salad Combination salad got its name because they are combinations of kinds of ingredients. Its main ingredients are usually proteins or starch and some vegetables are cooked first before they are mixed with heavy dressings. A salad that is mixed with a thick dressing to bind it together is also called a bound salad. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Classification of Salad According to Ingredients Used Warm Salads Known in French as Salade Tiede, is made by tossing the salad ingredient in a warm dressing. The salad should just be warmed through. Another approach is to use chilled crisp salad as the bed for hot items such as grilled meat or fish. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Classification of Salad According to Ingredients Used Congealed or Gelatin Salads Salad that has gelatin in its make up. It is usually bound by sweetened or unflavored gelatin. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Classification of Salad According to Ingredients Used Fruit Salads As their name indicates, fruit salads have fruit as their main ingredient. Dressing is typically sugar syrup with calamansi and rum, or served with cheese. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Classification of Salad According to Ingredients Used Cooked salads These are salads whose main ingredients are cooked foods, usually meat, poultry, fish, eggs or starch products, and occasionally vegetables. Cooked salads differ from combination and vegetable salads in that it is usually mixed with a thick dressing. Seasoning must be checked before serving since ingredients tend to absorb more flavor. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Classification of Salad According to Ingredients Used Potato Salads With potato as its main ingredient, it must be cooked completely but not overcooked. They are usually creamy, dressed with mayonnaise, a little vinegar and mustard and some garnishes such as celery, onions, or celeriac. These are often dressed warm and chilled or served warm. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Classification of Salad According to Ingredients Used Pasta and Grain Salad This salad’s main ingredient is pasta and any grain such as rice. These salads make excellent side dishes to serve with an entrée. They can also be served on their own or as part of a composed salad. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Classification of Salad According to Ingredients Used Legume Salad These are salads whose main ingredient is cooked dried beans. Dried beans should be cooked until they are tender to the bite. The center should be soft and creamy, and it is even possible that the skins may break open slightly. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Classification of Salad According to Preparation Salads may also be classified by the manner in which they were prepared such as: Tossed Salad Composed Salad No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Classification of Salad According to Preparation Tossed Salads These are salads where the ingredients are tossed together and then carefully arranged on the plate. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Classification of Salad According to Preparation Composed Salads These are made by carefully arranging items on plate rather than tossing them together. They are usually main course salads or appetizers than an accompaniment. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Salad Ingredients Salad Greens Contribute body and bulk to a salad, as well as variety in color, texture, and flavor. Only fresh young greens should be trimmed, washed, and chilled before using to assure that they are well drained, old and crisp. Fruits and Vegetables Fruits and Vegetables are the main ingredients for the body of the salad. They augment the greens by adding flavor, texture and color. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Salad Greens A variety of greens are available for use in salads. Although all are leafy vegetables, not all are green. Traditional Greens: Have a mild flavor; can be used by themselves or combined with other greens. Flavor-Adding Greens: Classified as greens although they may be red, yellow, brown, or white. Baby greens varieties: Not usually used in salads but as garnish; ex: beet greens and mustard greens. Greens that requires cooking: collards and chard No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  Boston Iceberg Red Lettuce & Green Ice Romaine Lollo Rosso Brune d’Hiver Red Oak Leaf Baby Red Bibb No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  Bibb/Limestone Butterhead Belgian Endive Pirate Curly Endive Chicory Escarole Frisee No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  Mesclun Microgreens Sprouts Radicchio Arugula Dandelion Mache/Lamb’s Tongue Sorrel No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  Spinach Watercress Mizuna Collard Greens Treviso Raddichio Nasturtiums Pansies Calendulas No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Preparation of Salad Greens Preparation for Loose Leaf Lettuce Preparation for Cooking Greens Preparation for Head Lettuce No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Preparation of Salad Greens Procedure for Washing Salad Greens Procedure for Washing Salad Greens 1 Fill a sink with very cold water. Place 2 Gently stir the water and greens with the cut or torn greens in the water. your hands and remove the greens. Do not allow the greens to soak. Using fresh water each time, repeat the procedure until no grit can be detected on the bottom of the sink after the greens are removed. Procedure for Drying Greens After washing the greens, place them in the basket of a salad spinner and spin for approximately 30 seconds. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Salad Ingredients Protein Foods Main dish salads usually contain meats, fish, or poultry as the major ingredient such as roast beef, ham, tongue, crab, lobster, shrimp, salmon, chicken or turkey along with cheese and eggs. Starches Carbohydrate rich foods such as dried beans, potatoes, macaroni products and rice are often used in salads since they are neutral in both color and taste, and accept seasoning and garnish well. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Salad Ingredients Miscellaneous Ingredients These can be used to give special texture, body or flavor to a salad. Gelatin Croutons Nuts Seeds Seasonings, etc. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Basic Procedures for Salad Preparations Prepare all ingredients. Wash and cut greens. Prepare cooked vegetables. Cut all fruits, vegetables and garnishes. Cut ingredients neatly. Refrigerate until service. Do not hold more than a few hours or salads will wilt. Do not add dressing to green salads until service or they will wilt. Wear gloves all the times. Mix bound and marinated salads ahead of time. Have all ingredients chilled. Arrange salad plates worktables. Line them up on trays for easy transferring to refrigerator. Keep the salad off the rim of the plate. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Prepare Garnishes Type of garnish Fresh Cooked: Cooked is produce first Fresh Garnish should be left to as close to service as possible No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Prepare Accompaniment Accompaniments Side dish: Dressing on the side Fried herbs Croutons 79 No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Salad Dressing Salad dressings are liquid or semi-liquids used to flavor salads. They are sometimes considered sauces and they serve as the same function as sauces: to flavor, to moisten, and to enrich. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Select Ingredients Dressing Dressings an integral part of all salads: Adds flavour Moisture Food value Will give salads that WOW factor: Fresh Ingredients Crisp Flavours 81 No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Salad Dressing Ingredients Oil - These are produced by pressing a high-oil content food such as olives, nuts, corn, etc. Vinegar - An acidic liquid resulting from alcoholic source, oxygen and bacteria. Lemon Juice - Fresh lemon juice may be used in place or in addition to vinegar in some preparations, when its flavor is desired. Egg yolk - An essential ingredient in mayonnaise or other emulsified dressings. Seasoning and Flavorings - Herb and spices, salt and pepper, mustard, ketchup, Worcestershire sauce and various kinds of cheeses. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Emulsions in Salad Dressings A uniform mixture of two immiscible (unmixable) liquid is called an emulsion. One liquid is said to be in suspension in the other. Oil and water don’t normally stay mixed but separate in layers. Salad dressings, however, must be mixed for proper service, even if they are primarily made up of oil and vinegar. There are three types of emulsions: Temporary Emulsion Semi-Permanent Permanent Emulsion No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Categories of Basic Salad Dressings: Simple Dressings - These are simple liquids that contribute moisture and flavor to salads, such as olive oil, lemon juice or flavored vinegars. Vinaigrette - These are made with oil and vinegar at a ratio of 3 parts oil: one part vinegar. Mayonnaise-Based Dressings. These are made by blending oil into egg yolks. It is the most thickened among the salad dressings. Dairy-Based Dressings or Cooked Dressings. These are permanent emulsion of creamy dressing, aside from mayonnaise. These can be either Thin – if made with cream or buttermilk, or Heavy enough to coat thickly or bind the salad together and usually have sour cream or yogurt as base. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Sandwiches After studying this unit, you will be able to: Name the four basic elements in a sandwich and describe their purpose. Describe and explain the different types of sandwiches. Prepare various major types of sandwiches. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Sandwiches Sandwiches are slices of bread separated by any of a wide variety of fillings such as meats, poultry, fish, shellfish, cheeses, preserves, vegetable and/or condiments, served hot or cold. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  Basic Elements in a Sandwich Sandwiches are constructed from bread, a spread and one or more fillings. These components should be selected and combined carefully so that the finished sandwich is flavorful and visually appealing. Elements in a Sandwich: ▪ Main Item or filling (top left); ▪ Breads (lower left); ▪ Spreads and spreadable fillings (center); ▪ Garnish items (top right). No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Bread One of the functions of the bread in a sandwich is to provide an edible casing for the food inside. Aside from this, breads provide variety, texture, flavor, and eye appeal to sandwiches It also provides bulk and nutrients. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Guidelines for choosing breads Select breads that don't overpower the filling. Choose breads that complement the filling Choose breads that are thick enough to hold the filling without tearing. It should be thick enough to hold the fillings but not so thick that the sandwich is too dry. The bread used in sandwiches should be fresh and its texture should be able to withstand moisture from the spread and fillings without becoming soggy or pasty Choose breads that aren’t too hard or crusty. An overly hard or crusty bread, however, may make the sandwich difficult to eat. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Bread Fine grain breads Pullman-style loaves, white, wheat or rye – are particularly good for delicate tea or finger sandwiches, since they can be sliced thin without crumbing. Coarsely grained or peasant style bread Pumpernickel, sourdough, pain de champagne, boule – are good for sandwiches served as main-dish items. Rolls Hard, soft, submarine or hoagie, Kaiser rolls – may be split before filling and can be used to make special sandwiches. Flatbreads Focaccia, pita, ciabatta, lavash – may be split before filling or used as the base for an open-faced sandwich. Wrappers Plain or flavored wraps, wheat tortillas, and similar flexible flatbreads – are featured in special sandwiches, especially those found in regional or ethnic cuisines. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Spreads These are used to add flavor, moisture or richness to the sandwich, and sometimes, it helps hold or bind it together. Fat-based spreads, such as mayonnaise and butter, also provides a barrier to prevent the moisture in the filling from soaking into the bread. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Spreads The following list of spreads includes some classic choices as wells as some that may not immediately spring to mind as sandwich spreads: Mayonnaise – plain or flavored, such as aioli and rouille – or creamy salad dressings. Plain or flavored butters Oils and Vinegars Mustard and Ketchup Spreadable cheeses – ricotta, cream cheese, mascarpone or crème fraise Vegetable or herb spreads – hummus, tapenade, or pesto Tahini or nut butters Jelly, jam, compotes, chutneys, and other fruit preserves Avocado pulp or Guacamole No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Fillings Fillings are the heart or focus of the sandwich. They may be cold or hot, substantial or minimal. The filling determines how all the other elements of the sandwich are selected and prepared. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Fillings Choices for fillings include the following: Sliced roasted or simmered meats – roast beef, corned beef, pastrami, turkey, ham, pate or sausage. Sliced cheeses – cheddar types, swiss types, provolone, processed cheese. Grilled, roasted, or fresh vegetables. Grilled, pan-fried, or broiled burgers, sausages, fish or poultry. Salads of meats, poultry, eggs, fish or vegetables No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  Garnishes Garnishes are added to sandwiches to give eye appeal, though it often adds to the flavor as well. These garnishes become part of the sandwich’s overall structure and should complement or contrast the main filling. Some choices include: Sliced fresh vegetables or fruits Pickle spears or olives Dips, spreads or relishes Green salad or side salad, such as potato salad, pasta salad, or coleslaw No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Types of Sandwiches Sandwiches can be separated into many types. The following are types of sandwiches: Hot Sandwiches – These are sandwiches that are intended to be served hot. The fillings are heated or cooked before serving. However, the fillings can include something cold such as tomatoes or some vegetables. Cold Sandwiches – These are sandwiches that are intended to be served cold. Usually the ingredients are not cooked, however, some fillings such as meat, fish or poultry could be precooked and chilled before use. Wraps - Wraps are sandwiches in which the fillings are wrapped in a large flour tortilla or similar flatbread. They can be served either hot or cold. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  Hot Sandwiches Simple Closed-faced Hot Sandwiches Consist of hot fillings, usually meats, between two slices of bread or two halves of a roll. They may also contain items that are not hot, such as a slice of tomato or raw onion on a burger. BACON BLUE CHEESE BURGER GROUPER SANDWICH WITH LEMON RÉMOULADE PHILLY CHEESE STEAK SANDWICH No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Hot Sandwiches Open-faced Hot Sandwiches These are made by placing buttered or unbuttered bread on a serving plate, covering it with hot meat or other filling, and topping with a sauce, gravy, cheese or other topping. Some versions are browned under the broiler before serving. This type of sandwich is eaten with a knife and fork. Kentucky Hot Brown Sandwich Eggplant and Sun Dried Tomato Pizza No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Hot Sandwiches Grilled Sandwiches Also called toasted sandwiches, are simple sandwiches that are buttered on the outside and browned on the griddle or in a hot oven. Sandwiches containing cheese are popular for grilling. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Hot Sandwiches Deep-fried Sandwiches are made by dipping sandwiches in beaten egg and, sometimes, in bread crumbs and then deep-frying. This type of sandwich is often cooked in a griddle or in a hot oven instead, as deep frying makes it greasy. MONTE CRISTO SANDWICH No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Cold Sandwich Simple Close-faced Sandwiches Are those made with two slices of bread or two halves of a roll, a spread, and a filling. They are called simple because they are made with just two slices of breads, not because they are simple in construction. CLASSIC DELI-STYLE HAM AND CHEESE ROAST BEEF AND BLUE CHEESE SANDWICH SANDWICH No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Cold Sandwich Multidecker Sandwiches Are made with more than two slices of bread (or rolls split into more than two pieces) and with several ingredients in the filling. The club sandwich is a popular multidecker sandwich, made of three slices of toast and filled with sliced chicken or turkey breast, mayonnaise, lettuce, tomato and bacon. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  PROCEDURE FOR PREPARING COLD MULTIDECKER SANDWICHES 1 The first slice of toasted bread is 2 THE SECOND SLICE OF BREAD IS ADDED, 3 A SECOND LAYER OF VEGETABLES AND spread with butter or mayonnaise, THEN SPREAD WITH MAYONNAISE. MEAT IS ADDED. then topped with meat and vegetables. THE FINISHED SANDWICH IS CUT INTO QUARTERS FOR SERVICE. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Cold Sandwich Open-faced Sandwiches Are made with a single slice of bread, like large canapés, which is what they are. Like the canapés, the fillings or topping should be attractively arranged and garnished. OPEN-FACED SANDWICHES FEATURING SMOKED SALMON (TOP), ROAST BEEF AND SHRIMP (BOTTOM) No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Cold Sandwich Tea Sandwiches Are small, fancy sandwiches generally made from light, delicate ingredients and bread that has been trimmed of crusts. They are often cut into fancy shapes. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021 Wraps Wraps are made with soft flat breads wrapped around a filling. Soft tacos, burritos, fajitas, and enchiladas are examples of wraps. Soft tacos and burritos may contain meats such as beef or chicken or a protein alternative such as refried beans.  The fillings are generally enclosed in soft flour tortillas, which are heated briefly on a grill to soften them before they are wrapped around the filling.  Wraps can be served either hot or cold. SOUTHWESTERN GRILLED CHICKEN WRAP No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  Popular Sandwiches BLT Sandwich A BLT (Bacon, Lettuce, and Tomato) is a type of bacon sandwich. The standard BLT is made up of five ingredients: bacon, lettuce, tomato, mayonnaise, and bread. The BLT evolved from the tea sandwiches served before 1900 at a similar time to the club sandwich, although it is unclear when the name BLT became the norm. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  Popular Sandwiches Club sandwich A club sandwich is a sandwich with toasted bread. It has two layers separated by an additional slice of bread. The classic ingredients for a club sandwich are turkey/chicken, bacon, lettuce, tomato, and mayonnaise. Variations might include ham and/or additional cheese slices. The sandwich is commonly served with a side portion of either coleslaw, or potato salad. The coleslaw or potato salad is often reduced to a "garnish" portion, when the primary side item is an order of French fries or potato chips. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  Popular Sandwiches Croque Monsieur The croque-monsieur is a grilled ham and cheese sandwich. It originated in French cafés and bars as a quick snack. Typically, Emmental or Gruyère cheese is used. The name is based on the verb croquer ("to crunch") and the word monsieur ("mister"). The sandwich's first recorded appearance on a Parisian café menu was in 1910 No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  Popular Sandwiches Deli Sandwich A deli sandwich contains spread and sliced cold cuts (precooked or cured meat), such as pastrami, turkey and ham. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  Popular Sandwiches Gyro A gyro is a Greek dish of meat roasted on a vertical spit. It is commonly served in a sandwich with tomato, onion, and tzatziki sauce, wrapped in pita or sandwich bread. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  Popular Sandwiches Monte Cristo A Monte Cristo is a fried ham and cheese sandwich, a variation of the French croque-monsieur. In the 1930s–1960s, American cookbooks had recipes for this sandwich, under such names as French Sandwich, Toasted Ham Sandwich, and French Toasted Cheese Sandwich. Emmental or Gruyère cheese is typically used. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  Popular Sandwiches Reuben Sandwich The Reuben sandwich is a hot sandwich of corned beef, Swiss cheese, with Russian or Thousand Island dressing, and sauerkraut. These are grilled between slices of rye bread. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  Popular Sandwiches Pan Bagnat The Pan-bagnat is a sandwich that is a specialty of the region of Nice, France. The sandwich is composed of pain de campagne, whole wheat bread formed in a circle, although white bread is also sometimes used, around the classic Salade Niçoise, a salad composed mainly of raw vegetables, hard boiled eggs, anchovies and/or tuna, and olive oil. Sometimes balsamic vinegar, ground pepper, and salt will also be added. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  Popular Sandwiches Muffuletta A traditional style muffuletta sandwich consists of a muffuletta loaf split horizontally and covered with layers of marinated olive salad, mortadella, salami, mozzarella, ham, and provolone. The sandwich is sometimes heated to soften the provolone. The signature olive salad consists of olives diced with the celery, cauliflower and carrot seasoned with oregano and garlic, covered in olive oil, and allowed to combine for at least 24 hours. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  Popular Sandwiches Cajun Poboy A po' boy (also po-boy, po boy, or poor boy) is a traditional submarine sandwich from Louisiana. It almost always consists of meat, usually roast beef, or fried seafood. The meat is served on baguette-like New Orleans French bread, known for its crisp crust and fluffy center. A key ingredient that differentiates po' boys from other submarine sandwiches is the bread. Typically, the French bread comes in two-foot- long "sticks". The traditional versions are served hot and include fried shrimp, and oysters. A "dressed" po' boy has lettuce, tomato, pickles, and mayonnaise; onions are optional. Non- seafood po' boys will also usually have mustard. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  Popular Sandwiches Panini In Italy, panino is the word for a sandwich made from bread other than sliced bread, in which case Italians call it a tramezzino. Examples of bread types used are ciabatta, rosetta and baguette. The bread is cut horizontally and filled with deli ingredients such as salami, ham, cheese, mortadella, or other food, and sometimes served warm after having been pressed by a warming grill. A toasted sandwich made from sliced bread is not called "panino" but "toast" by Italians, and is usually filled with ham and a few slices of cheese, and heated in sandwich press. In the United States, United Kingdom and Canada, the term panini has been adopted to refer to pressed and toasted sandwiches; there is widespread availability and use of sandwich presses, often known as "panini presses" or "toasted sandwich makers.“ No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021  Popular Sandwiches Philly Cheese Steak A cheesesteak, also known as a Philadelphia cheesesteak, Philly cheesesteak, cheese steak, or steak and cheese, is a sandwich made from thinly- sliced pieces of steak and melted cheese. The meat traditionally used is thinly sliced rib-eye or top round, although other cuts of beef are also used. Slices of cheese are then placed over the meat, letting it melt, and then the roll is placed on top of the cheese. The mixture is then scooped up with a spatula, pressed into the roll, and cut in half. Common additions include sautéed onions, peppers, mushrooms, mayonnaise, hot sauce, salt, pepper and ketchup. No part/s of this material may be copied or reproduced in whatever form without the permission of LPU Laguna CITHM Department and can only be used by authorized administrators and faculty members. Version 2 | 2021