Sandwiches Preparation PDF

Compare and describe the pictures. PREPARE SANDWICHES Objectives: At the end of this lesson, you are expected to do the following: 1. perform mise’en place; 2. prepare variety of sandwiches; 3. present variety of sandwiches; and 4. store sandwiches. Sandwiches refers to a food item made with two o...

Compare and describe the pictures. PREPARE SANDWICHES Objectives: At the end of this lesson, you are expected to do the following: 1. perform mise’en place; 2. prepare variety of sandwiches; 3. present variety of sandwiches; and 4. store sandwiches. Sandwiches 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 satisfies nearly every taste and nutrition requirement. Preparing sandwiches is one of the fundamental skills required in modern food service. In this lesson you will learn the fundamentals of sandwich making, the ingredients, types of sandwiches, its methods of preparation for efficient production and service. LO 1: Perform Mis En Place At the end of the lesson, you should be able to: 1. identify tools, utensils and equipment needed in preparing sandwiches; and 2. use appropriate tools, utensils and equipment for different types of sandwiches. Tools, Utensils and Equipment in Preparing Sandwiches A. Tools and Utensils 1. SANDWICH SPATULA - A small flat, round bladed utensil that is serrated on one side and smooth on the other, appearing somewhat like a round spatula. It is used to apply food spreads, over bread slices. 2. SCISSORS - Use to cut customized edges on bread for tea sandwiches, hors d’oeuvres, or children’s sandwiches. Use the shears to cut a pocket in toast and waffles. Cut sandwiches in different shapes like rectangles, triangles and circles. 3. COOKIE CUTTERS - Small, medium and large. Small ones are perfect for cutting out the tinier breads for tea sandwiches and medium and large for making larger sandwiches. 4. GRATER AND SHREDDER Grating - cheese, meat and other ingredients allows flavors to mix, thus; palatability of sandwich is increase 5. SPATULA - A long flexible blade with a rounded end, used to level off ingredients in measuring cups and spoons and for Spreading fillings on sandwiches. 6. BUTTER KNIFE - A small knife with a blunt edged blade that is used to apply spreads, such as butter, peanut butter, and cream cheese, on bread or dinner rolls. 7. CHEF’S KNIVES - Come in various lengths of 6, 8, 10, and 12 inches. The smaller sized knives are typically referred to as mini chef's knives while the longer lengths are known as traditional chef's knives. 8. DELI KNIFE - Designed for thick sandwiches, this knife is made to cut easily and quickly through a variety of sandwich ingredients. The deli knife has offset blade allowing ease of slicing and handling. 9. LETTUCE KNIFE - Plastic serrated edge knife that is designed to slice lettuce without causing the edges to turn brown. It is efficient in slicing lettuce. 10. PARING KNIFE - A small knife with a straight, sharp blade that is generally three to five inches long. Its thin, narrow blade is tapers to a point at the tip. It is easy to handle and works well for peeling and coring foods or mincing and cutting small items. 11.SANDWICH KNIFE - A sharp- bladed kitchen utensil used to slice through a medium amount of food ingredients "sandwiched" between two slices of bread. Similar in use to a deli knife, the sandwich knife is shorter in length with a shorter blade depth in order to easily cut through smaller to medium-sized sandwiches. 12.SERRATED KNIFE - A knife with a sharp edge that has saw-like notches or teeth. The blade of a serrated knife is 5 to 10 inches long and is used to slice through food that is hard on the outside and soft on the inside, such as slicing through the hard crusts of bread. A serrated knife with a short, thin blade is intended for slicing fruits and vegetables 13.CUTTING BOARD - Comes in wood and plastic, use to protect the table when slicing bread. 14. MIXING BOWLS - Bowls that are large enough to hold ingredients while they are being mixed. 15. RUBBER SCRAPER - A pliable rubber scraper used to scrape down sides of bowl and get mixture of fillings from pans. 16.MEASURING CUPS - Graduated Measuring Glass - a transparent glass with fractions [1, 3/4, 2/3,1/2, 1/3, ¼ ]. Is used for measuring liquids Individual Cups - with fractional parts [1, 3/4, 1/2, 1/4, ] is used for solids or dry ingredients. 17. UTILITY TRAY- Used to hold food in place. 18.STRAINER- Used to separate liquid from solid. 19.MIXING SPOON - Used to combine ingredients. 20.CAN OPENER - Used to open cans. 21.MEASURING SPOONS - A set of individual measuring spoons used to measure small quantities of ingredients.  EQUIPMENT FOR SANDWICH MAKING 1. GRILLS / GRIDDLES. These are flat heated surfaces where food is directly cooked. 2. OVENS. These are equipment which are enclosed in which food is heated by hot air or infrared radiation. 3. MICROWAVE OVENS. Special tubes generate microwave radiation, which creates heat inside the food. 4. SALAMANDERS. Small broiler, use primarily for browning or glazing the tops of sandwiches. 5. BREAD TOASTER. The toaster is typically a small electric kitchen appliance designed to toast multiple types of bread products. 6. SLICER. Used to slice foods more evenly and uniformly. 7. CHILLERS. Machines used to chill sandwiches and other foods. 8. FREEZER. Used to hold foods for longer times and to store foods purchased in frozen form. 9. REFRIGERATOR. A thermally insulated compartment used to store food at a temperature below the ambient temperature of the room.  Ingredients Used For Sandwiches 1. Breads – good quality breads provide variety, texture, taste, bulk, nutrients and eye appeal to sandwiches. Fresh bread is easier to slice or cut if it has been chilled. 2. Meats – maybe roast beef, pork and cured meat products like ham, sausage and salami 3. Poultry – are chicken or turkey breasts characterized by a delicate golden brown surfaces. 4.Fish and Shellfish – some popular seafood ingredients are tuna, sardines, grilled and fried fish fillets, crab meat and shrimp which are highly perishable and should be kept chilled to maintain quality. 5. Cheese – refers to cheddar, processed cream cheese and cheese spreads with firm texture, easily sliced, and act as binder, moistener of other ingredients, it should be refrigerated and remain covered until ready to serve to avoid 6.Spreads – like mayonnaise, mustard and butter, moisten the bread and compliment the flavors of other ingredients. They should be served immediately and kept refrigerated to preserve its color and flavor. 7.Condiments – like olive oil, relishes , chutneys give a lift to a sandwich, some of them are high in acid so don’t combine them with strong flavored condiments. 8.Vegetables – should be crisped and proportion to the size of sandwich. Lettuce, tomatoes and onions are indispensable in sandwich making, it adds texture, flavor and color to the sandwich. 9.Miscellaneous – fruit fresh or dried, jelly, jam, peanut butter, eggs and nuts adds flavor, color, nutrients and texture to sandwich production.  BASIC COMPONENTS OF A SANDWICH 1.The Structure or 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. 2.Moistening Agent – is meant to bind the sandwich providing an improvement of both flavor and texture. It acts as the protective layer between the filling and the structure, preventing the filling from softening or wetting the bread. 3.The filling – 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, fruit, vegetables, salad or a combination of any of them.  Different Types of Sandwiches *COLD 1. SANDWICHES Open-faced Sandwiches. Open sandwiches make use of one kind of bread with the filling on top. The slices of white bread can be cut into squares, triangles or rounds. Butter is spread lightly on top and pieces of cheese or meat fillings are arranged and garnished attractively like that make /use of biscuits, cookies or toasts instead of using breads. 2. Regular Cold Sandwiches. A plain sandwich is made up of two slices of bread, preferably a 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. Butter, mayonnaise or a prepared sandwich spread may be used as lining to prevent the bread from absorbing moisture from the filling. Moreover, it ensures that the bread and the filling will stick together. 3. Pinwheel Sandwiches. Pinwheels are made of bread cut lengthwise, about 3/8 inch thick. Fresh cream bread is preferable because they are easy to roll and will not crack. 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, marmalades, cheese pimiento, peanut butter, jams and jellies. Smooth filling are ideal for pinwheel sandwiches, because they do not have bulk and can be spread thinly. Roll up bread like a 4. Tea Sandwiches. Tea sandwiches are small fancy sandwiches made from light, delicate ingredients and bread that has 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. Fillings and spreads can be the same as those for canapés. 5. Multi-decker 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 multi- decker sandwich, made of three slices of toast and filled with sliced chicken, mayonnaise, lettuce, tomato and bacon and cut into four 6. Wrap/Rolled Sandwiches. Wraps are sandwiches in which the fillings are wrapped, like a Mexican burrito, in a large flour tortilla of similar flatbread. They may be served whole or cut in half if large.  *HOT SANDWICHES 1. Regular Hot Sandwiches. Simple hot sandwiches consist of hot fillings, usually meats but sometimes fish, grilled vegetables, or other hot items, between two slices of bread. They may also contain items that are not hot, such as a slice of tomato or raw onion on a 2. Hot Open-Faced Sandwich. Open-faced sandwiches are made by placing buttered or unbuttered bread on bread on a serving plate, covering it with hot meat or other filling and topping with a sauce, gravy, cheese, or other topping. This type of sandwich is eaten with a knife and fork. 3. Grilled Sandwiches. Grilled sandwiches, also called toasted sandwiches, are simple sandwiches that are buttered on the outside and browned on the griddle, in a hot oven, or in a Panini grill (see sidebar). Sandwiches containing cheese are popular for grilling 4. Deep Fried Sandwiches. Deep- fried sandwiches are made by dipping sandwiches in beaten egg and sometimes in bread crumbs, and then deep-fry. 5. Filled rolls, focaccia or pitta bread. Flavored breads served with dips like quesadillas and burritos Describe and compare the pictures. LO 2: Prepare a Variety of Sandwiches At the end of the lesson, you are expected to: a. identify sandwich component; b. identify bread suited for sandwich making; c. prepare suitable filling and spread; d. select and prepare glazes/sweet sauces; and e. prepare sandwiches while observing sanitary practices.  TYPES OF BREAD A. Yeast Bread. Loaf bread is the most commonly used bread for sandwiches. 1. 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 – is 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. 3. Rye Bread – is 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. Sandwich rolls a soft type bread that come in all sizes, shapes and textures. The softest include hamburger buns and hot dog rolls. 2. French and Italian bread rolls including sourdough and ciabatta, split horizontally. It works well for grilled sandwiches. C. Flat Breads are made from flatten often unleavened breads. 1. Pita comes in both white and whole wheat. As the flat bread bakes, it puffs up, forming a pocket that is perfect for stuffing. 2. Focaccia. Flat Italian bread, a cousin of pizza an inch or more thick and very rich in olive oil. It is sold by whole and cut into squares, split and filled. 3. Lavash. Small and rectangular, when softened in water, can be rolled around a stuffing to make a pinwheel shaped sandwich. 4. Tortillas. Unleavened round corn meal breads baked on a hot stone, size ranges to 6 inch-14 inch or larger preferably used for quesadillas and burritos. D. Wraps – are very thin, flat breads that are used for sandwich wraps, burritos and tacos. 1. Tortillas – corn or flour are unleavened round cornmeal breads baked on a hot stone it ranges in size from 6 inch – 14 inch or larger preferably used for quesadillas and burritos. 2. Sandwich wraps- either whole wheat or spinach flavor. E. 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.  FILLINGS AND SPREADS FOR SANDWICHES Sandwich Fillings. The filling is the heart of the sandwich. It is place between or on top of bread. It provides flavor and body to the sandwich. TYPES OF FILLINGS 1.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. Here are fillings you may use separately 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 juicy than thickly sliced. 1. Beef products- sliced roast beef, hamburger patties, steaks , corned beef. 2. Pork products- Roast pork, barbeque pork, ham , bacon. 3. Poultry- Turkey breast, chicken breasts. 4. Sausage Products- salami, frankfurters, bologna, liver wurst, luncheon meats, grilled sausages. Cheese Cheese dries out rapidly when unwrapped and sliced, when slicing is done ahead, the slices should remain covered until ready to use:  Sandwich cheeses - cheddar types, Swiss types, provolone, cream cheese, process cheese, cheese spreads. Fish and shellfish Most seafood fillings are highly perishable and should be left chilled at all times.  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. Miscellaneous Fruits, fresh or dried, jelly, peanut butter, hard cooked egg, and nuts. Most popular sandwich fillings combinations  Chicken Salad  Egg and Cheese  Chicken and Bacon  BLT – Bacon Lettuce and Tomato (also contain eggs)  Cheese and Onion  Prawn mayonnaise  Chicken and Ham  Cheese and Ham  Salmon and Cucumber  Tuna and Cucumber  Pimiento Cheese  Peanut Butter and Jelly  Egg and Bacon  Ham and Egg  Corn Beef and Cheese  Cream Cheese and Bacon  Chicken Caesar  Chicken and Stuffing  Apple Slaw- mix mayonnaise, lemon juice, cheese, apple , onions.  Cream Cheese with finely chopped celery and grated carrots Spreads Purposes of Spreads 1. To protect the bread from soaking up moisture from the filling. 2. They add flavor. 3. 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. Preparing Sandwiches The preparation of sandwiches requires great deal of hand works. Whether you are making sandwiches in quantity or by order, your goal is to make the production as efficient and quick as possible. Tips: 1. 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. 2. Arrange Ingredients for maximum efficiency- to reduce your movement to a maximum, everything you need should be within easy reach. Needed Tools/Equipment: 1. Storage equipment for ingredients includes refrigeration equipment for cold ingredients and a steam table for hot ingredients. 2. Hand tools included spreading, spatulas, cutting board and knives, including a serrated knife and a sharp chef’s knife for cutting the finished sandwich. Also a slicer is necessary. 3. Portion control equipment includes scoops for fillings and a portion scale for other ingredients. 4. Cooking equipment includes griddle, grills, broilers and deep fryers, microwave ovens are good for cooking. Tips: To maintain the good quality of a sandwich perform any of the following: 1. Wrap separately in plastic, waxed paper or sandwich bags. 2. Place in storage pans, cover tightly with plastic wrap and cover with clean damp towels. The towels must not touch the sandwiches, their purpose is to provide a moisture barrier to help prevent drying. 3. Refrigerate immediately and hold until served. Describe and compare the pictures. LO 3: Present a Variety of Sandwiches At the end of the lesson, you are expected to: 1. portion and control sandwiches and sandwich ingredients; and 2. present sandwiches attractively Portion Sandwiches and its Ingredients Portion Control is necessary to proportionate the weight, scoop and slice of food items, like ham and roasted beef. Other ingredients can be portion control, by slicing the meat thinly and correctly. You will need a good meat slicer and a scale to weigh your meat. For sandwich fillings you can use scoops and make sure it does not exceed the scoop edges. The scoop is made so you can proportionately apportion the amount of food, no more or no less. Sliced items are portioned by count and by weight. If portioning is by count, take care to slice to the proper thickness. If done by weight, each portion can be placed on squares of waxed paper or stacked in a container. Creative sandwich preparation Sandwiches should be attractively served on plates for individual serving or on platters for multiple serving. The plate or platters can be decorated with suitable ingredients to enhance the overall presentation. Attractive presentation makes a garnish tray more appealing so you should learn the techniques for creating a balanced, colorful and appetizing buffet arrangement. Garnishes that complement sandwiches such as a variety of olives, peppers and pickles add color and texture to the tray. Arranging a bed of greens offers a festive and inviting cold tray presentation for any kind of event. - Spread leaf lettuce on a tray, decorate the tray edges with the top curly part of the leaves the base of the leaves point toward the center of the tray. This creates a decorative bed for the sandwiches and garnishes. - Spear the center of each sandwiches with a long toothpick if the sandwiches are layered, such as club sandwiches or slices of submarine sandwiches. The pick keeps the sandwich together on the tray and makes them neater for guests to select, so the sandwich won’t fall apart when someone picks it up. - Arrange the sandwiches by the filling, with the contents exposed to make sandwich selection more obvious. - Sandwich quarters should be arranged with cut edge of the sandwich pointing up at the viewer. - Arrange finger sandwiches in a spiral, or setting up the sandwiches in rows in the tray, with a row of garnishes between each row of sandwiches. - Place vegetarian sandwiches on a separate tray from sandwich made with meat products. - Handle food picks carefully. Remove food picks before giving sandwiches to children or impaired adult. - Plate pinwheel sandwiches in a circular design on a platter with the pin wheel filling facing upward to show off the colors of the ingredients. Sample sandwich presentations: Describe the pictures. LO 4: Store Sandwiches At the end of this lesson, you are expected to: 1. store sandwiches hygienically at the proper temperature; and 2. keep sandwiches in appropriate conditions to maintain freshness and quality. Proper storage for sandwiches Storing sandwiches is one of the most important activities after preparation wherein they are to be kept properly to avoid spoilage. The most important principles for sandwich safety are keeping temperatures cool and avoiding cross contamination. Remember the basic formula 4-40-140 which means perishable foods should spend no more than 4hours at a temperature between 40 and 140°F. By the end of 4 hours bacteria may have multiplied to unsafe levels, so food that has sat out at room temperature for two hours and then been returned to the refrigerator has only another two hours of room temperature shelf life left unless it has been cooked again. - Some sandwich ingredients and fillings should be cooked, covered in a separate airtight container, refrigerate until ready to use. - Keep bread tightly wrapped and in moisture proof wrapping. This stops it from drying and guards against picking up odors. It should be away from ovens and hot equipment. - If bread must be kept more than one day, it may be frozen thaw, without unwrapping. - Wrap sandwiches with wax paper, paper napkins plastic wraps or aluminum foil to keep them in good condition. - To keep a number of unwrapped sandwiches just place a damp towel in a shallow pan and cover with wax paper. Arrange layers of sandwiches with wax paper between each layer. Put wax paper over the sandwiches and cover it with a damp towel. Keep the sandwiches in the refrigerator until serving time. - Refrigerate sandwiches for as long as possible if there will be a time between making and serving. Cover each tray with wax paper or cling wrap to prevent the sandwiches from drying out. - All sandwiches should be stored at recommended chill temperatures 0.5°C, soon after packing. - Packing must be clearly labeled with the product description, use by date and storage requirement. Storing Techniques 1. Wrapping – to draw, fold and cover a sandwich 2. Packaging Material – used to package sandwich like box, plastic, container 3. Cold Storage – the process of preserving Perishable food on a large scale by at a low temperature or above the freezing point (00C or 320F) 4. Chilling – to refrigerate or to reduce the temperature of food 5. Freezing – Subjecting food to temperature below freezing point (00C or 320F) 6. Refrigeration – Subjecting food to temperature (40C or 400F)