standard practices followed during sandwich preperation....

1. K.VARUN KUMAR

2. SANDWICHES ARE CLASSIFIEDINTO3 TYPES
• COLD SANDWICH
• HOT SANDWICH
• FINGER AND TEA SANDWICH

3. THE SANDWICHES LISTEDIN THE LAST SLIDE CAN
FALL UN EITHEROF THE TYPES:
• CLOSED SANDWICH
• MULTI LAYERED SANDWICH
• OPEN SANDWICH

4. SPECIAL MENUINFORMATION FOR ALA CARTE
MENUCLASSIFICATION:
• VEGETERIAN
• PREPARED WITH USING PORK/BEEF
• SIGNATURE SANDWICHES

5. THERE ARE SOME SPECIFICATION IN TERMS OF
PREPARING A SANDWICH
• FILLING SPECIFICATIONS
• BREAD SPECIFICATION
• SPREAD SPECIFICATION
• ACCOMPANINMENT SPECIFICATION

6. FILLING SPECIFICATIONS
• MINIMUM 1/3 WEIGHT OF SANDWICH SHOULD BE
FILLING
• MEATS SHOULD NOT BE BOILED,IT CAN BE ROASTED
OR GRILLED

7. • MEAT SHOULD BE THINLY SLICED
• WHEN THE PRIMARY INGREDIENT IS SOFT
THEIR SHOULD BE SOMETHING CRISP

8. • THE PORTION OF MEAT AND VEGETABLE
FILLING IS 80G
• IT IS CRITICAL THAT BREAD SHOULD NOT
BECOME SOGGY

9. BREAD SPECIFICATION
CHOOSE A BREAD WHICH IS MOIST
ENOUGH CRUMB AND SOFT

10. SPREAD SPECIFICATION
• IT SHOUL BE SOFT
• SHOULD COVER FOUR CORNERS
• IT ENHANCES THE FLAVOUR OF BREAD
• GIVES MOISTIN TO BREAD

11. ACCOMPANINMENTS
• ACCOMPANINMENTS SHOULD BE
UNIVERSALLYACCEPTED
• FOR EXAMPLE:POTATO
WEDGES,FRENCH FRIES,PICKLED
VEGGIES,SUNDRIED TAMOTOES,CHIPS
• IT SHOULD OCCUPY A NET WIEGHT OF
MINIMUM 45 TO 60G