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SANDWICHES.pptx
- 2. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
USE FOR SANDWICH
INGREDIENTS
2
- 12. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
TYPES OF
SANDWICHES
12
- 13. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
COLD SANDWICHES
1.Open-Faced Sandwiches
2.Regular Cold Sandwiches
3.Pinwheel Sandwiches
4.Tea Sandwiches
5.Multi-Decker Sandwiches
6.Wrap/Rolled Sanwiches
- 14. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
HOT SANDWICHES
1. Regular Hot Sandwiches
2. Hot Open-Faces Sandwich
3. Grilled Sandwiches
4. Deep-Fried Sandwiches
5. Filled rolls, focaccia or pitta bread
- 15. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
COLD
SANDWICHES
15
- 22. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
HOT
SANDWICHES
22
- 28. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
BREADS
TYPES (CONT’D)
• Breads in various shapes, by
row:
– Top: Pullman, baguette,
home-style, bâtard, sub
roll, and hearth.
– Middle: Cuban, kaiser, hot
dog, New England hot dog,
hamburger roll, ciabatta,
and steak roll.
– Bottom: naan, flour tortillas,
whole wheat wrap, and
pita.
- 29. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
BREADS
• The following measures can be taken to ensure freshness:
– Daily delivery, or delivery as frequent as possible.
– Keep bread tightly wrapped in moisture-proof wrapping
until it is used.
– French bread and other hard-crusted breads should not be
wrapped. Otherwise, the crusts will soften.
– Store at room temperature, away from ovens or hot
equipment. Do not refrigerate.
– If bread must be kept more than one day, it may be frozen.
– Day-old bread may be used for toasting without loss of
quality.
STORAGE
- 30. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
SPREADS
• Three purposes:
1. To protect the bread from soaking up moisture from
the filling.
2. To add flavor.
3. To add moisture or mouthfeel.
PURPOSE OF SPREADS
- 31. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
SPREADS
• Butter should be soft enough to spread easily without
tearing the bread.
• Mayonnaise is often preferred to butter as a spread
because it contributes more flavor.
– However, it does not protect the bread from moisture
as well as butter does.
• Almost any food of a spreadable consistency can be
used to add flavor interest to sandwiches.
TYPES
- 32. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
FILLINGS
• Sliced meats dry out and lose flavor.
– Avoid slicing farther ahead than necessary.
– Keep sliced meats covered or wrapped.
• Thin meat slices are more tender, and sandwiches
made with them are easier to eat.
– Thin slices make a thicker sandwich than one or two
thick slices of the same total weight.
MEATS AND POULTRY
- 33. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
• The most popular sandwich cheeses are:
– Cheddar types
– Process cheese
– Cream cheese
– Mascarpone
– Swiss types
– Provolone
– Spreads
FILLINGS
CHEESE
- 34. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
FILLINGS
• Most seafood fillings for sandwiches are highly perishable
and should be kept well chilled at all times.
• Some popular seafood fillings are:
– Tuna
– Shrimp
– Fried fish portions
– Sardines
– Anchovies
– Grilled or pan-fried fish fillets
– Smoked salmon and lox
FISH AND SHELLFISH
- 35. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
FILLINGS
• The most popular salads for sandwich fillings are:
– Tuna salad
– Egg salad
– Chicken or turkey salad
– Ham salad
BOUND SALADS
- 36. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
FILLINGS
• Lettuce, tomato, and onion are indispensable in
sandwich production.
– Nearly any vegetables used in salads may also be
included in sandwiches.
– Grilled vegetables are popular not only in vegetarian
sandwiches but also as part of the filling in meat
sandwiches.
VEGETABLE ITEMS
- 37. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
TYPES OF SANDWICHES
• Simple cold sandwiches
• Multidecker sandwiches
• Open-faced sandwiches
COLD SANDWICHES
- 38. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
TYPES OF SANDWICHES
• Simple hot sandwiches
• Open-faced sandwiches
• Grilled sandwiches
• Deep-fried sandwiches
• Hot burritos
• Quesadillas
• Enchiladas
• Pizza
HOT SANDWICHES
- 39. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
MAKING SANDWICHES
• Ingredients—This phase of the setup has two parts:
1. Prepare ingredients.
2. Arrange or store ingredients for maximum efficiency.
• Two other considerations important for ingredients:
– Sanitation
– Portion control
SETTING UP THE STATION FOR PREPARED-
TO-ORDER SANDWICHES
- 40. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
• Equipment—The equipment needed for a sandwich
station depends, of course, on the menu and the size of
the operation:
– Storage equipment
– Hand tools
– Portion control equipment
– Cooking equipment
MAKING SANDWICHES
SETTING UP THE STATION FOR PREPARED-
TO-ORDER SANDWICHES (CONT’D)
- 41. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
MAKING SANDWICHES
• With a few exceptions, such as hamburgers and hot
dogs, sandwiches are cut before serving.
• Cutting serves two purposes:
– It makes the sandwich easier to handle and eat.
– It makes possible a more attractive presentation.
SERVICE
- 42. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
RECIPE PRONUNCIATIONS
• Croque Monsieur
• Falafel and Roasted Vegetables in Pita
• Tahini Yogurt Dressing
• Pizza Margherita
Editor's Notes
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