UC5 Prepare Sandwiches PDF

Cookery NC II Preparing Sandwiches  UNIT 1: Introduction to Sandwiches At the end of this module, you should be able to: Define what is a sandwich; Determine the types of sandwiches and the components of a sandwich; Identify the common tool and equipment used in p...

Cookery NC II Preparing Sandwiches  UNIT 1: Introduction to Sandwiches At the end of this module, you should be able to: Define what is a sandwich; Determine the types of sandwiches and the components of a sandwich; Identify the common tool and equipment used in preparing sandwiches; and Perform and apply the basic techniques in preparing sandwiches. LESSON 1: Identifying the Components of Sandwiches LESSON 2: Common Sandwich Preparation Tools and Equipment LESSON 1: Identifying the Components of Sandwiches Introduction Basically, a sandwich is a food item composed of meat, vegetable, cheese and/or other food placed on top or between slices of bread or enclosed in a starch-based wrapper. There are several types of sandwiches. These types can be classified as either hot or cold. Sandwiches can also be categorized according to how the elements are organized such as:  Simple; Open-faced; Multidecker; Finger or tea; and Wrapped. There are also sandwiches that are known for their preparation method such as the grilled or toasted and the deep-fried sandwich. In addition, sandwiches generally have four main components. They include the following bread, filling, spread and the garnish. These components are what we are going to discuss in this lesson. TOPIC 1: Determining the Common Types of Bread Breads serve as the edible casing for the other sandwich ingredients. Good-quality breads provide variety, texture, flavor, and eye appeal to sandwiches. There are several types of bread used in sandwich making. The most common types are the following: Handling and Storing Breads Once you have acquired good-quality breads, you should make sure that they will stay fresh until they are used for food service. The following are some of the measures you must observe when purchasing or handling bread. The bread should spring back when pressed using the fingers (except for flatbread). Breads should be glossy inside having bubbles or air pockets of varying sizes. These bubbles show that the dough was not over-worked resulting to a lighter bread. There should be no trace of sour or yeasty odor except for sourdough breads which have a slight sour smell. Whole wheat or multigrain bread are more nutritious than white bread. Purchase bread daily. Obtain only enough supply of bread that you are going to need to for the day. Keep the bread in tightly-sealed and moisture-proof containers. Freeze bread to lengthen their shelf life. TOPIC 2: Determining Common Sandwich Spreads Spreads are added to sandwiches to add flavor, moisture and texture. However, more importantly, spreads prevent the bread from turning soggy due to the moisture from the filling. The following are the common sandwich spreads used today. Handling and Storing Spreads Mayonnaise should have a moderately thick and spreadable consistency. Butter and mayonnaise should show a smooth texture except for flavored varieties (might contain bits of herbs, meat and other ingredients). Mayonnaise should have an off white to creamy white color. The butter should melt easily when set at room temperature or higher. Salted and flavored butter within the same container/ package should have even flavor. Salted butters should show no sign of undissolved salt. Mayonnaise and butter within the same container/ package should have even and uniform color.  Butter and mayonnaise should not have a burnt smell or any unpleasant odor. Mayonnaise should have a slightly sourish aroma and flavor. Mayonnaise should not be watery and should not show foreign flavors and odors. Refrigerate unopened packages of butter. You can put opened packages of butter in covered containers and keep them at room temperature. Opened jars of mayonnaise need to be kept refrigerated soon after use. Keep opened bottles of jams, compotes and jelly refrigerated. Use squeeze bottles, spatula or spoons when applying spread to avoid wastage. TOPIC 3: Determining Common Sandwich Fillings The fillings define the sandwich. While the other elements largely contribute to the over-all appeal of sandwiches, the fillings remains as the main attraction. The most common items used as sandwich fillings are the following: Handling and Storing Sandwich Fillings Wrap cheeses in plastic wrap or wax paper and refrigerate. For fresh cheeses in water, leave the cheese in the original packaging and change the water every two days. Use opened packages of cold cuts as soon as possible. While sealed packs may last for 14 days to months when refrigerated, opened packs of cold cuts will last for only 3 days. Cooked items must be drained and cooled before being used in the sandwich. Left-over items such as chicken, meat and seafood can be used. However, proper handling must be observed to ensure food safety. Wash fruits and vegetables before storing. Dry and store them in a crisper drawer set to low-humidity. You can also wrap lettuces and other leafy vegetables in paper towels before storing.  When holding hot food, keep the food at 135°F or 57°C using steam tables or other equipment. Place food intended to be served cold in cold Bain-Marie or refrigerated table. Make sure that the amount of food does not go beyond the lip of the container as food beyond this level will not stay cold. Prepare vegetables as close to serving time as possible to avoid moisture loss. Cooked vegetables should still be crisp with vibrant color. Vegetables are sometimes soaked in a marinade. Common marinates include oil and vinegar mixture (a la Grecque). Marinated vegetables should be added just before serving to avoid too much moisture from making the bread soggy. Use a sharp knife when cutting fruits to avoid discoloration. Some fruits such as avocados, apples and bananas should be dipped in acid after cutting to avoid discoloration. Canned fruits should be drained properly before being used. LESSON 2: Common Sandwich Preparation Tools and Equipment The following are the most commonly- used tools and equipment in sandwich preparation as well as the measures you must observe in order to keep them in good working condition. TOPIC 1: Common Sandwich Preparation Tools and Equipment Sandwich making includes a range of hand tools and large cooking equipment. These tools and equipment can be grouped into three classifications: Hand tools; Cooking equipment; and Storage tools and equipment. Storage Tools and Equipment Refrigeration equipment for cold ingredients Steam table for hot ingredients Storage containers Plastic and/or paper sandwich wrappers Hand Tools Heating Equipment Knives (bread knife, chef’s Oven toaster knife) Salamander grill Tongs Griller Spreaders Sandwich toaster Spatulas Sandwich press Cutting boards Toaster grillers Portion scale Panini grills (for toasting Measuring spoons Piping bags sandwiches, focaccia Molds and pita bread) Plates and platters TOPIC 2: Using Tools and Equipment Properly The following are some reminders for using kitchen tools and equipment. 1. Use kitchen tools and equipment for their specified purpose only. 2. Consult the user’s manual when using, assembling, disassembling and cleaning kitchen tools and equipment. 3. Pre-heat ovens, grills and deep-fryers to lessen the cooking time. 4. Turn equipment off when not use to reduce energy wastage. You can turn the temperature of ovens, deep-fryers and grills to low when keeping them ready for use. 5. Check the thermostat of ovens, fryers and grills regularly to ensure that they are working properly. 6. Keep knives sharp to avoid inefficient food production. 7. Always use the safety guards provided with equipment involving sharp blades and hot surfaces. 8. Clean tools and equipment immediately after use or regularly as scheduled.  UNIT 2: Preparing and Plating Sandwiches At the end of this unit, you should be able to: Prepare a variety of sandwich types; Plate the different types of sandwiches; and Perform the proper procedures for holding sandwiches. LESSON 1: Basic Sandwich Preparation Techniques Sandwich-making starts with having mastered the fundamental procedures. Having the basic skills at hand will enable you to prepare sandwiches easy and fast. Some of the basic techniques that you must be able to perform are: Spreading Layering Piping Cutting Toasting TOPIC 1: Spreading In this procedure, a spreader or a spatula to distribute the spread over the surface of the bread until it is completely covered. The following measures should be observed when spreading: 1. Before spreading, make sure that the spread is soft enough to avoid tearing the bread. 2. When making large quantities of sandwiches, you can spread out the bread slices on a clean surface and apply the spread. 3. The spread should cover the surface of the bread completely including the side or the edges of the bread. 4. Spread gently but quickly into one direction. 5. When cooking in a commercial kitchen, make sure that you use the required spread of the kitchen unless requested or instructed otherwise. TOPIC 2: Layering Layering This is the method of stacking of the fillings in proper order. When layering sandwich fillings, you must make sure that: 1. Fillings of same types of sandwiches are layered the same way every time. 2. Only the designated number of fillings are used in layering unless requested or instructed otherwise. 3. Fillings are stacked properly to ensure stability and neatness in terms of sandwich presentation. 4. Cheeses and cold cuts are placed next to the bread to prevent the moisture of fruits and vegetables from turning the bread soggy. 5. Different types of sandwiches may have different number of layers and fillings. TOPIC 3: Piping This is the application of spread, sauces or other condiments into a loaded sandwich. The piped item becomes part of the overall appeal of the sandwich. When piping: 1. Use piping bags or squeeze bottles to control the amount of spreads or fillings to be added. 2. Pipe spreads before loading the ingredients in. 3. Some prefer using squeeze bottles as they can be stored easier than piping bags. 4. You can use piping bag tips of different sizes and shapes to create interesting designs using the spread, sauces or other condiments to be added. TOPIC 4: Cutting This is the use of a sharp knife to divide the sandwich into desired serving sizes and shapes or a cookie cutter to trim sandwiches into a specific shape. Cutting is also done to remove the crust of bread for presentation or depending on the preference of the diner. Normally sandwiches are cut into fingers, halves and quarters. The following measures should be observed when cutting sandwiches: Cut sandwiches into halves or quarters. Cut sandwiches into triangles. However, square or rectangular cuts are also done depending on guest preference. Sandwiches should be cut all the way through into uniform sizes. Sandwiches cut into triangles can classified as either two- point (cut into two triangles) or four-point (cut into four triangles). TOPIC 5: Toasting This is the method of browning the outside of breads using toaster ovens. However, there are several equipment that you can also use such as griddles and pans. The following are some of the things you should remember when toasting sandwiches. Brush the bread with butter before toasting. Doing this will result to a more flavorful toasts that are crunchy on the outside and soft on the inside. Avoid walking away from the oven, griddle or pan when toasting. Some place the breads on a sheet pan before broiling them in the oven. The pan catches the melted butter and helps toast the other side of the bread. However, others prefer toasting the bread directly on the oven shelf.  Go for lightly browned toasts and avoid the darker ones. Set the oven at 154°C and roast the bread for 3 to 3.5 minutes for good results. Avoid using pop-up toasters when toasting bread pre-brushed with butter. Melted butter might accumulate to the bottom of the toaster and cause malfunction. Some prefer using the ovens to cook both sides of the bread simultaneously to avoid too much moisture loss. LESSON 2: Preparing Sandwiches Preparing sandwiches can be complex depending on factors such as the types of sandwiches to be prepared and the size of the operation. To help make it easier for you, here are some of the tips that you can observe in preparing sandwiches. Prepare all ingredients before assembling your sandwich. Ready all equipment and hand tools that you will be using. Place the tools and equipment within your reach. When preparing large quantities of sandwiches, lay the slices of bread on a clean surface. The other ingredients can be arranged in such as way that your left and right hands can reach different ingredients at the same time. TOPIC 1: Preparing Simple Sandwiches Simple sandwiches are made of two slices of bread, with spreads and fillings placed in between. These sandwiches are called simple for having only two slices of bread and not necessarily because they are easy to prepare. Simple sandwiches may be filled with hot fillings such as roasted, grilled or fried items; or cold fillings like salads and cold cuts of meat. These type of sandwiches are usually served closed. Many sandwich recipes can be classified as simple sandwiches. The common examples are the:  Submarine sandwich; and Lobster rolls; and Burger and hotdog sandwiches. The following are important reminder for preparing simple sandwiches: Ham and Egg Sandwich TOPIC 2: Preparing Multidecker Sandwiches Multidecker sandwiches are composed of more than two slices of bread with spreads and filling put in between each layer. Similar with simple sandwiches, multideckers may be filled with hot fillings such as roasted, grilled or fried items; or cold fillings like salads and cold cuts of meat. These sandwiches are usually tall and contains a number of fillings. For this reason, multidecker sandwiches are often cut into triangular halves or quarters and secured with decorated picks. Common examples of multidecker sandwiches are the: Club sandwich; and Bacon, lettuce and tomato (BLT) sandwich. Basically, multideckers are simple sandwiches with more than two slices of bread. For this reason, the same guidelines for preparing simple sandwiches apply to preparing the multi-deckers: Clubhouse Sandwich TOPIC 3: Preparing Open-faced Sandwiches These are sandwiches that are made with a single slice of bread. Instead of being topped with another slice of bread, open-faced sandwiches show an arrangement of fillings and garnishes. Hot open-faced sandwiches are often served with sauces, melted cheese or other condiments. Some open-faced sandwiches are browned or broiled in the oven before serving and eaten using a knife and a fork. The following are important reminders when preparing open- faced sandwiches: Grilled Chicken Sandwich TOPIC 4: Preparing Wrapped Sandwiches Flat breads are usually used to wrap sandwich fillings. Flat breads such as the pita bread can also be split opened to create a pocket where the sandwich fillings can be loaded. They may be filled with cold fillings such as chilled vegetable slices and hot ingredients like roasted meat. Wrapped sandwiches are often served whole or cut in half. Bite- size slices of wraps are called pinwheel sandwiches. Common wrapped sandwiches include the: Burrito; Shawarma; and Tortilla Beef Gyro TOPIC 5: Preparing Grilled or Fried Sandwiches Aside oven-roasted open-faced sandwiches, the list of sandwich varieties also include grilled and fried sandwiches. Sandwiches are often grilled for added texture and flavor. Grilling and frying creates sandwiches with a nice crusty outside and juicy, sometimes melted, inside. Common examples of grilled and fried sandwiches are the: Monte Cristo (Fried); Panini (Grilled); and Grilled cheese sandwich (Grilled). Monte Cristo Sandwich LESSON 3: Plating and Holding Sandwiches Plating sandwiches includes making sure that it will be as appealing visually as it is in terms of taste. Diners eat with their eyes first, that why it is important that the sandwiches look attractive and delicious.