Sandwiches Food Item Made With Two Or More Slices PDF

**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 rad...

**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. LM-Cookery Grade 9 146 **6. SLICER.** Used to slice foods more evenly and uniformly. **7. CHILLERS.** Machines used to chill sandwiches and other foods. **8. FREEZE.** 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\. **Bread**s -- 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. LM-Cookery Grade 9 147 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 drying out. LM-Cookery Grade 9 148 **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. LM-Cookery Grade 9 150 **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 SANDWICHES** **1. 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 LM-Cookery Grade 9 151 pinwheel sandwiches, because they do not have bulk and can be spread thinly. Roll up bread like a jelly roll. **4. Tea Sandwiches** **T**ea 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 triangles. **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 LM-Cookery Grade 9 152  **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 hamburger. **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.. LM-Cookery Grade 9 153 **5. Filled rolls, focaccia or pitta bread** Flavored breads served with dips like quesadillas and burritos**TYPES OF BREAD** **A. Yeast Bread.** Loaf bread is the most commonly used bread for sandwiches. LM-Cookery Grade 9 155 **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. LM-Cookery Grade 9 156 **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. LM-Cookery Grade 9 157 **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 LM-Cookery Grade 9 158 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. LM-Cookery Grade 9 159 **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 LM-Cookery Grade 9 160  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.