Preparing a Variety of Sandwiches PDF

PREPARING A VARIETY OF SANDWICHES  LEARNING OBJECTIVES 1. Define sandwich. 2. Identify sandwich component. 3. Select bread suited for sandwich making.  UNCOVER Directions: Below are statements describing the types of ingredients used in the preparation of sandwiches...

PREPARING A VARIETY OF SANDWICHES  LEARNING OBJECTIVES 1. Define sandwich. 2. Identify sandwich component. 3. Select bread suited for sandwich making.  UNCOVER Directions: Below are statements describing the types of ingredients used in the preparation of sandwiches. Choose the correct word/term from the box and write your answer in your in the spaces provided. Meats Poultry Cheese Breads Fish and Shellfish Spreads Condiments Vegetables _____________ 1. A staple food prepared by cooking a dough of flour and water and often additional ingredients. ______________2. Maybe beef, pork and sausage product. ______________3. Popular seafood which are highly perishable and should be kept chilled to moist as quality.  Meats Poultry Cheese Breads Fish and Shellfish Spreads Condiments Vegetables ______________4. It moistens the bread and compliments the flavors of other ingredients. ______________5. These are relishes, olive oil and chutneys that give a lift to a sandwich. ______________6. Chicken or turkey breasts, tenderly cooked are seasoned. ______________7. These are indispensable in sandwich making because it adds texture, flavor and color to sandwich. ______________8. These are sliced thinly, firm texture, and act as binder, moistener of other ingredients. SANDWICH It refers to a food item made with two or more slices of bread with fillings between them. A widely popular and convenient lunchtime food quickly made and served and adaptable to many variations that satisfy nearly every taste and nutrition requirement. BASIC COMPONENTS OF SANDWICH STRUCTURE OR BASE consists of some form of bread or THE FILLING consists of one or more dough produce that ingredients that are is whole or sliced stacked, layered, or folded within or on the structure to form the sandwich MOISTENING AGENT - can be hot or cold and bind the sandwich providing an comes in any form of improvement of both cooked, cured meat, fruit, flavor and texture vegetables, salad or a combination of any of them Types of Bread Yeast Bread Loaf bread is the most commonly used bread for sandwiches. White Bread Whole Wheat Bread Rye Bread It is one of the most It’s a classic bread for It is a heavy and versatile sandwich sandwiches, it is hearty flavor bread breads, it comes in nutritionally superior to that goes with so various flavors and white bread, taste many types of meat goes well with better and have more and condiments everything and toast interesting textures nicely  Buns and Rolls Sandwich Roll It is a soft type of bread that comes in all sizes, shapes and textures. The softest includes hamburger buns and hot dog rolls. French and Italian bread rolls It includes sourdough and ciabatta, split horizontally. It works well for grilled sandwiches Flat Breads made from flatten often unleavened breads Pita Focaccia Lavash as the flatbread Flat Italian bread, a Small and rectangular, when bakes, it puffs up, cousin of pizza an inch softened in water, can be forming a pocket that or more thick and very rolled around stuffing to make is perfect for stuffing rich in olive oil. a pinwheel-shaped sandwich.  Wraps These are very thin, flat breads that are used for sandwich wraps, burritos and tacos Tortillas Sandwich Wraps Quick breads these breads are raised by chemical action of baking powder or baking soda like biscuits, banana bread, and carrot bread generally more tender and crumblier than yeast bread. It is used for sweeter tasting sandwiches and are best for tea sandwiches.  Fillings & Spreads for Sandwiches  Sandwich Fillings The filling is the heart of the sandwich. It is placed between or on top of the bread. It provides flavor and body to the sandwich.  TYPES OF FILLINGS MOIST DRY FILLINGS FILLINGS refers to ingredients refers to ingredients such mixed with salad as sliced or cooked meat, dressing or mayonnaise poultry and cheese  DID YOU KNOW? 2,467.5 kg Weight of the LARGEST SANDWICH recorded that was made in Michigan, USA FILLINGS THAT MAY USE SEPERATELY OR IN COMBINATION 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 juicier than thickly sliced.  Cheese It dries out rapidly when unwrapped and sliced, when slicing is done ahead, the slices should remain covered until ready to use Fish and Shellfish Most seafood fillings are highly perishable and should be left chilled at all times. Examples of seafood fillings- tuna, sardines, smoked salmon, shrimp, anchovies, fried fish, grilled or pan-fried fish fillets. Mayonnaise Based Salad The most popular salads for sandwich fillings are tuna salad, egg salad, chicken or turkey salad and ham salad. Vegetable Items Lettuce, tomato and onion are indispensable in sandwich production. Also, any vegetable used in salads may also be used in sandwiches.  MOST POPULAR  Chicken and Chicken Salad Egg and Cheese Bacon Salmon and BLTC Ham and Cheese Cucumber  Cream Cheese and Prawn Mayonnaise Peanut butter and Jelly Bacon Tuna and Cucumber Chicken Ceasar Apple Slaw SPREADS PURPOSES OF SPREADS To protect the bread from soaking up moisture from the filling They add flavor They also add moisture Butter Butter protects the bread from moisture, used soft butter to spread on bread. You may soften butter by whipping in a mixer or by simply letting it stand at room temperature. You may use margarine as a substitute or a flavored butter. Mayonnaise Mayonnaise is often preferred to butter as a spread because it contributes more flavor but sandwiches made with mayonnaise should be served immediately or refrigerated at once and kept refrigerated until served. Different Types of Sandwiche s  COLD SANDWICHES OPEN- FACED it makes use of one kind of bread with the filling on top. The slices of white bread can be cut into squares, triangles or rounds. REGULAR COLD A plain sandwich is made up of two slices of bread, preferably day-old bread, toasted if desired, and on which butter can be readily spread. Its crusts may or may not be removed, depending upon your preference.  COLD SANDWICHES TEA PINWHEEL SANDWICHES These are made of bread cut lengthwise, about 3/8 inch thick. Trim crusts and flatten long slices with rolling pin. Spread bread with softened butter or margarine and your choice of any smooth filling, like creamed cheese, These are small fancy sandwiches made from marmalades, cheese pimiento, light, delicate ingredients and bread that has peanut butter, jams and jellies. been trimmed of crusts. And may be made ahead of time and frozen. They are often cut into fancy shapes, squares, rectangles and oblongs add to the variety.  COLD SANDWICHES MULTI- WRAP/ DECKER are made with more than two slices ROLLED are sandwiches in which the fillings of bread (or rolls split into more than are wrapped, like a Mexican burrito, two pieces) and with several in a large flour tortilla of similar ingredients in the filling. The club flatbread. They may be served whole sandwich is a popular multi-decker or cut in half if large sandwich, made of three slices of toast and filled with sliced chicken, mayonnaise, lettuce, tomato and bacon and cut into four triangles.  HOT SANDWICHES REGULAR HOT OPEN- HOT FACED Simple hot sandwiches consist of hot are made by placing buttered or fillings, usually meats but sometimes unbuttered bread on bread on a fish, grilled vegetables, or other hot serving plate, covering it with hot items, between two slices of bread. meat or other filling and topping with They may also contain items that are a sauce, gravy, cheese, or other not hot, such as a slice of tomato or topping. This type of sandwich is raw onion on a hamburger. eaten with a knife and fork.  HOT SANDWICHES HOT OPEN- GRILLED FACED also called toasted sandwiches, are are made by placing buttered or simple sandwiches that are buttered unbuttered bread on bread on a on the outside and browned on the serving plate, covering it with hot griddle, in a hot oven, or in a Panini meat or other filling and topping with grill (see sidebar). Sandwiches a sauce, gravy, cheese, or other containing cheese is popular for topping. This type of sandwich is grilling eaten with a knife and fork. HOT SANDWICHES FILLED ROLLS, FOCACCIA OR PITTA BREAD flavored bread served with dips like quesadillas and burritos  TIPS IN PREPARING SANDWICHES PREPARATION OF INGREDIENTS Prepare everything ahead of time, so nothing is left to do but assembles the ingredient. It includes, mixing fillings, preparation of spreads, slicing bread, meats, vegetable and cheese, separating lettuce, preparing garnishes and other ingredients. ARRANGE INGREDIENTS FOR MAXIMUM EFFICIENCY To reduce your movement to a maximum, everything you need should be within easy reach. A. Directions: Classify the following sandwiches as to Hot or Cold sandwiches. Write your answer in spaces provided. 1. Chicken Wraps sandwich ______________________ 2. Club sandwich ______________________ 3. Tea sandwiches ______________________ 4. Hamburgers ______________________ 5. Toasted sandwiches ______________________ 6. Burritos ______________________ 7. Quesadillas ______________________ 8. Pinwheel sandwiches ______________________ 9. Hotdog sandwich ______________________ B. Directions: Identify the types of bread being described below: _____________1. It is the most commonly used bread for sandwiches. _____________2. A classic bread which is nutritionally superior to wheat bread, more compact and brown in color _____________3. It is a stronger tasting bread than white and wheat bread _____________4. A very thin flat bread that is used for burritos and tacos. _____________5. It is one of the most versatile sandwich breads, it comes in various flavors. MARAMING SALAMAT!