The sandwich was popularized in England in the 1700s when the Earl of Sandwich asked for a portable snack to eat while gambling. Over time, different variations of sandwiches emerged across cultures like the Po' Boy in New Orleans and empanadas in the Philippines. Proper preparation, ingredients, and tools are needed to make different types of tasty and enjoyable sandwiches.
This presentation is about preparing dessert. The presentation is intended for Grade 9, Cookery 11 and 12 Learners. Enjoy and feel free to browse this simple presentation!
This document provides information and instructions for preparing sandwiches. It discusses the basic components of a sandwich including the structure or base (bread), moistening agent, and fillings. It then describes various tools and equipment used in sandwich making. Specific types of breads, spreads, and fillings are outlined. Guidelines for sanitary practices when preparing sandwiches to prevent foodborne illness are also presented.
This document provides a classification and overview of different types of desserts and their key characteristics. It identifies 10 main categories of desserts: 1) fruits, 2) cheese, 3) gelatin, 4) custard, 5) pudding, 6) fruit cobblers, 7) pastries, 8) baked desserts, 9) fried desserts, and 10) frozen desserts. For each category, it provides a description and lists characteristics like texture, consistency, ingredients and preparation methods. It includes examples for each category and assessments to test understanding of dessert classifications and properties.
A canapé is a type of hors d'oeuvre, a small, prepared, and often decorative food, consisting of a small piece of bread wrapped or topped with some savoury food, held in the fingers and often eaten in one bite.
A canapé (pronounced "can-a-PAY") is a type of hors d'oeuvre, or small, easy to eat food, made with a base of a small piece of bread or pastry with a variety of toppings, and traditionally served before dinner, usually with cocktails.
These finger foods are made to be held with one hand, so that you can hold a drink in your other hand, and eaten in a single bite (or two at the most), to make it less messy.
This document contains a prayer thanking God for the day and asking for guidance in learning. It then outlines a lesson on desserts, defining desserts, identifying tools and equipment used in dessert making, and explaining their importance. Key tools discussed include measuring cups and spoons, mixing bowls, knives, whisks, and baking pans. Equipment includes refrigerators, ranges, mixers, and blenders. The importance of dessert in a meal is enumerated, such as balancing out the meal, satisfying cravings, and being an opportunity for creativity and romance.
This document provides information on hot and cold appetizer recipes. It discusses 7 types of hot appetizers - brochettes, filled pastry shells, meatballs, rumakis, stuffed potato skins, chicken wings. It also discusses 7 types of cold appetizers - bleu cheese and sundried tomato dressing, veggie pizza, zesty party snack mix, pita salad, baba ganoush, traditional salsa with baked chips, and blue cheese-pistachio grapes. The document emphasizes food safety practices like keeping preparation areas clean and separate from other areas, thoroughly washing hands and produce, and properly storing foods.
This presentation is about preparing dessert. The presentation is intended for Grade 9, Cookery 11 and 12 Learners. Enjoy and feel free to browse this simple presentation!
This document provides information and instructions for preparing sandwiches. It discusses the basic components of a sandwich including the structure or base (bread), moistening agent, and fillings. It then describes various tools and equipment used in sandwich making. Specific types of breads, spreads, and fillings are outlined. Guidelines for sanitary practices when preparing sandwiches to prevent foodborne illness are also presented.
This document provides a classification and overview of different types of desserts and their key characteristics. It identifies 10 main categories of desserts: 1) fruits, 2) cheese, 3) gelatin, 4) custard, 5) pudding, 6) fruit cobblers, 7) pastries, 8) baked desserts, 9) fried desserts, and 10) frozen desserts. For each category, it provides a description and lists characteristics like texture, consistency, ingredients and preparation methods. It includes examples for each category and assessments to test understanding of dessert classifications and properties.
A canapé is a type of hors d'oeuvre, a small, prepared, and often decorative food, consisting of a small piece of bread wrapped or topped with some savoury food, held in the fingers and often eaten in one bite.
A canapé (pronounced "can-a-PAY") is a type of hors d'oeuvre, or small, easy to eat food, made with a base of a small piece of bread or pastry with a variety of toppings, and traditionally served before dinner, usually with cocktails.
These finger foods are made to be held with one hand, so that you can hold a drink in your other hand, and eaten in a single bite (or two at the most), to make it less messy.
This document contains a prayer thanking God for the day and asking for guidance in learning. It then outlines a lesson on desserts, defining desserts, identifying tools and equipment used in dessert making, and explaining their importance. Key tools discussed include measuring cups and spoons, mixing bowls, knives, whisks, and baking pans. Equipment includes refrigerators, ranges, mixers, and blenders. The importance of dessert in a meal is enumerated, such as balancing out the meal, satisfying cravings, and being an opportunity for creativity and romance.
This document provides information on hot and cold appetizer recipes. It discusses 7 types of hot appetizers - brochettes, filled pastry shells, meatballs, rumakis, stuffed potato skins, chicken wings. It also discusses 7 types of cold appetizers - bleu cheese and sundried tomato dressing, veggie pizza, zesty party snack mix, pita salad, baba ganoush, traditional salsa with baked chips, and blue cheese-pistachio grapes. The document emphasizes food safety practices like keeping preparation areas clean and separate from other areas, thoroughly washing hands and produce, and properly storing foods.
This document provides information on making sandwiches, including ingredients, types of bread, tools, and equipment used. It discusses the main ingredients used in sandwiches such as various meats, cheeses, vegetables. It also describes different types of cold and hot sandwiches. The key components of a sandwich are identified as the base (bread), moistening agent, and fillings. Various types of breads suitable for sandwiches are outlined. Tools commonly used for sandwich making such as knives, scrapers, measuring cups and spoons are also explained. Finally, common cooking appliances and equipment used in sandwich preparation are briefly mentioned.
Mise en place refers to having all ingredients and tools prepared ahead of time before cooking. The document discusses the preparation of appetizers, including canapés which consist of a base, spread, and garnish on small pieces of bread or pastry. Examples of appetizers mentioned are hors d'oeuvres, relishes, petite salads, chips and dips, soups, cocktails. Canapés and relishes are described in more detail. Good mise en place and presentation are important for appetizers.
The document provides instructions for making a chicken sandwich. It defines a sandwich as consisting of bread, a spread, and fillings. The three basic components are identified as the structure or base (bread), a moistening agent (spread), and the filling. A recipe for a chicken sandwich is then presented, including ingredients like chicken, mayonnaise, bread, onions, carrots, and lettuce. Students are assigned to create their own sandwich recipe using ingredients found at home.
Present Variety of Sandwiches- Lesson 3- Part 2.pptxAnaLongui1
This document provides guidance on preparing and presenting sandwiches. It discusses using condiments like ketchup and mustard to accompany sandwiches. It also stresses the importance of portion control when adding ingredients like meats to sandwiches. Finally, it offers tips for making balanced and visually appealing sandwiches, such as layering ingredients carefully and using garnishes to enhance flavor and color.
This document provides information on preparing and cooking seafood dishes. It begins by defining seafood and its classifications, including finfish and shellfish. It then discusses the parts of fish, checking freshness, and proper handling and storage of both fresh and frozen seafood. The document outlines various cooking techniques for different types of fish and shellfish, emphasizing that lean fish is best served with sauces to retain moisture while fat fish can withstand higher heat methods. It also provides step-by-step instructions for scaling whole fish and filleting techniques. The overall document serves as a lesson plan to teach students how to properly prepare, handle, and cook different seafood dishes.
This module deals with the skills and knowledge required in preparing and presenting appetizers.
Upon completion of this module you should be able to: 1. Identify the origin of appetizer; 2. Perform Mise en place; 3. Prepare a range of appetizers; 4. Present a range of appetizers; and 5. Store appetizers
This document defines and provides examples of different types of hors d'oeuvres. It explains that hors d'oeuvres are small appetizers that can be eaten by hand or with forks. The main types discussed are antipasto, bruschetta, tapas, caviar, and amuse bouche. Antipasto is described as an Italian appetizer tray containing cured meats, seafood, cheese, eggs, and vegetables. Bruschetta is toasted bread topped with toppings like garlic and olive oil. Tapas are small dishes intended to be eaten with drinks. Amuse bouche are even smaller appetizers presented before the meal.
The document provides instructions on how to prepare soups that are presentable. It discusses selecting the correct ingredients such as meats, vegetables, grains and ensuring they are cut to the appropriate size. It also covers technical steps like starting with cold water, simmering, skimming, adjusting consistency and degreasing. The document asks questions to test the reader's understanding of factors that make soup presentable such as using the right utensils and ingredients that provide taste.
This document discusses different forms of eggs including fresh, frozen, and dried eggs. It explains how eggs are used in cooking through various methods like coagulation, emulsification, and as a binding or thickening agent. The document outlines the steps in making egg foam from frothy to stiff peaks and factors that affect foaming such as beating time, freshness, and additives. Finally, it lists some Asian preserved egg dishes as examples of cooked eggs.
Prepare and cook starch and cereals dishesMarvs Malinao
This document discusses factors that affect starch paste viscosity and gel strength, including stressors, stirring amount/type, starch kind/amount, heating/cooling rates, and added ingredients. Common starch cooking problems include thinning/weak gels from acid/liquid, skin formation from water loss, scorching from improper temperature control, and ungelatinized/raw starch flavors. Principles for cooking cereals include using a double boiler, observing proportions/times, boiling at 212°F, and properly serving. Pasta should be cooked al dente and cooking times vary by shape/size, with types including long/short, dried/fresh, and filled/stuffed pastas.
1. Appetizers are small portions of food served before a meal to stimulate appetite and typically include options like hors d'oeuvres, canapés, relishes, fruits, or crudités.
2. Hors d'oeuvres are small portions of highly seasoned foods that can include a combination of items, while canapés are usually bread slices topped with items like fish or meat.
3. Relishes are pickled raw vegetables and dips are spreadable foods meant to accompany crackers or chips, with the proper thickness sticking to but not breaking the dippers.
4. Popular appetizer choices keep the food
10 Cookery _LESSON 1 PREPARE STOCKS, SAUCES AND SOUPS.pptxJenica Torres
This lesson covers preparing stocks, sauces, and soups for commercial kitchens and catering operations. Stocks are flavorful liquids made by simmering meaty bones, seafood, and vegetables in water with aromatics. There are various types of stocks including chicken stock, fish stock, and vegetable stock. Soups are based on stocks and can be clear, thickened with a roux or other thickener, or other varieties. The lesson teaches how to properly prepare, cook, and store stocks and the various soup classifications including clear soups, thick soups, cream soups, and other types. Learners are expected to demonstrate skills in preparing required stocks, soups, and sauces for
This document provides instructions for preparing a variety of sandwiches. It begins by listing the learning objectives, which include identifying sandwich components, suitable breads, fillings, and glazes. It then discusses the basic components of a sandwich including the structure/base, moistening agent, and fillings. Various types of breads suited for sandwiches are described along with fillings, spreads, and tips for preparing sandwiches in an efficient manner while maintaining sanitary practices.
This document provides information about different egg dishes and techniques for presenting eggs attractively. It also outlines the tools, equipment, and processes used in egg preparation and cleaning. Some key points include:
- Eggs can be prepared in many ways like scrambled, poached, fried, and baked. Proper tools and equipment are needed for different egg preparation methods.
- The physical structure of an egg includes the shell, air cell, albumen/white, yolk, and membranes. On average, an egg is around 65% water, 12% protein, 11% fat, and 12% ash.
- Cleaning and sanitizing of tools is important for food safety. Proper cleaning methods and
This document discusses factors to consider when preparing and presenting sandwiches. It emphasizes achieving balance through complementary flavors, textures, and colors between the bread and fillings. Proper spread and fillings add moisture, richness, and flavor. Garnishes not only enhance taste but make the sandwich visually appealing. A variety of ingredients with different textures make the sandwich more satisfying to eat.
This document provides descriptions of various types of appetizers and hors d'oeuvres. It discusses 7 categories of appetizers including barbeque chicken bites, fries, meatballs, pickled items, raw vegetables, strawberry fruit dip, and fried tofu with soya. It also describes hors d'oeuvres, canapes, crudites, snacks, cheeses, sausages, dumplings, and bruschetta giving details on their composition and origins.
PlatePresent Poultry and Game Dishes.pptxmahaliacaraan
This document provides information on portion control and safe handling of poultry and game dishes. It discusses portion sizes for cooked chicken, thighs, legs, and wings. It also outlines techniques for creative food presentation including plating, garnishing, sauces, and accompaniments. Finally, it details safety practices for shopping, storing, preparing, cooking, serving, and leftovers of poultry and game products to prevent bacterial growth.
Pasta should be cooked al dente, meaning still firm to the bite without being soft or mushy. Cooking times vary depending on the shape, size, and type of flour used in making the pasta. It is important to taste the pasta as it cooks to avoid overcooking. Sauce should be added to pasta immediately after draining so the hot pasta fully coats with sauce. Different pasta shapes work best with certain sauces based on thickness and texture. Larger, fuller pasta shapes require longer cooking times than thinner, smaller shapes. Pasta doubles or triples in weight and increases 2 to 2.5 times in volume when cooked. Recipes should be followed for proper water to pasta ratio and cooking instructions.
LESSON 1 Clean, Sanitize and Store Kitchen Tools and.pptxCbaJrmsuKatipunan
This document provides instructions for cleaning, sanitizing, and storing kitchen tools and equipment. It discusses recognizing items that need to be cleaned, identifying appropriate cleaning chemicals, and properly preparing cleaning agents. Key steps include cleaning with soap and water, sanitizing with bleach or vinegar, and allowing items to air dry before storage. Proper cleaning and sanitizing of kitchen surfaces is important for food safety.
The document discusses techniques for attractively presenting egg dishes. It emphasizes using high heat to quickly cook omelets and having a well-seasoned pan with sloping sides. Two key factors for making quality omelets are highlighted: applying high heat so the eggs cook fast before overheating, and using a conditioned pan to prevent sticking and allow proper shaping.
The document provides information about sandwiches, including their components, ingredients, types, storage, and preparation. A sandwich consists of a filling between two slices of bread, with the bread acting as the base and spreads used as a moistening agent. Popular breads for sandwiches include white bread, wheat bread, rolls, pita, and wraps. Common fillings are meats, cheeses, vegetables, and spreads. Sandwiches are served cold or hot and can have various structures like open-faced, pinwheels, or multi-decker. Proper storage involves refrigeration below 40°F and using packaging to prevent drying out. Attractive presentation involves decorative plating and exposing fillings.
This document describes different types of cold and hot sandwiches. It outlines 6 types of cold sandwiches: open-faced, regular, pinwheel, tea, multi-decker, and wrap/rolled. It also outlines 5 types of hot sandwiches: regular hot, open-faced hot, grilled, deep fried, and filled rolls/focaccia/pitta bread served with dips. The document provides details on the composition and preparation of each sandwich type.
This document provides information on making sandwiches, including ingredients, types of bread, tools, and equipment used. It discusses the main ingredients used in sandwiches such as various meats, cheeses, vegetables. It also describes different types of cold and hot sandwiches. The key components of a sandwich are identified as the base (bread), moistening agent, and fillings. Various types of breads suitable for sandwiches are outlined. Tools commonly used for sandwich making such as knives, scrapers, measuring cups and spoons are also explained. Finally, common cooking appliances and equipment used in sandwich preparation are briefly mentioned.
Mise en place refers to having all ingredients and tools prepared ahead of time before cooking. The document discusses the preparation of appetizers, including canapés which consist of a base, spread, and garnish on small pieces of bread or pastry. Examples of appetizers mentioned are hors d'oeuvres, relishes, petite salads, chips and dips, soups, cocktails. Canapés and relishes are described in more detail. Good mise en place and presentation are important for appetizers.
The document provides instructions for making a chicken sandwich. It defines a sandwich as consisting of bread, a spread, and fillings. The three basic components are identified as the structure or base (bread), a moistening agent (spread), and the filling. A recipe for a chicken sandwich is then presented, including ingredients like chicken, mayonnaise, bread, onions, carrots, and lettuce. Students are assigned to create their own sandwich recipe using ingredients found at home.
Present Variety of Sandwiches- Lesson 3- Part 2.pptxAnaLongui1
This document provides guidance on preparing and presenting sandwiches. It discusses using condiments like ketchup and mustard to accompany sandwiches. It also stresses the importance of portion control when adding ingredients like meats to sandwiches. Finally, it offers tips for making balanced and visually appealing sandwiches, such as layering ingredients carefully and using garnishes to enhance flavor and color.
This document provides information on preparing and cooking seafood dishes. It begins by defining seafood and its classifications, including finfish and shellfish. It then discusses the parts of fish, checking freshness, and proper handling and storage of both fresh and frozen seafood. The document outlines various cooking techniques for different types of fish and shellfish, emphasizing that lean fish is best served with sauces to retain moisture while fat fish can withstand higher heat methods. It also provides step-by-step instructions for scaling whole fish and filleting techniques. The overall document serves as a lesson plan to teach students how to properly prepare, handle, and cook different seafood dishes.
This module deals with the skills and knowledge required in preparing and presenting appetizers.
Upon completion of this module you should be able to: 1. Identify the origin of appetizer; 2. Perform Mise en place; 3. Prepare a range of appetizers; 4. Present a range of appetizers; and 5. Store appetizers
This document defines and provides examples of different types of hors d'oeuvres. It explains that hors d'oeuvres are small appetizers that can be eaten by hand or with forks. The main types discussed are antipasto, bruschetta, tapas, caviar, and amuse bouche. Antipasto is described as an Italian appetizer tray containing cured meats, seafood, cheese, eggs, and vegetables. Bruschetta is toasted bread topped with toppings like garlic and olive oil. Tapas are small dishes intended to be eaten with drinks. Amuse bouche are even smaller appetizers presented before the meal.
The document provides instructions on how to prepare soups that are presentable. It discusses selecting the correct ingredients such as meats, vegetables, grains and ensuring they are cut to the appropriate size. It also covers technical steps like starting with cold water, simmering, skimming, adjusting consistency and degreasing. The document asks questions to test the reader's understanding of factors that make soup presentable such as using the right utensils and ingredients that provide taste.
This document discusses different forms of eggs including fresh, frozen, and dried eggs. It explains how eggs are used in cooking through various methods like coagulation, emulsification, and as a binding or thickening agent. The document outlines the steps in making egg foam from frothy to stiff peaks and factors that affect foaming such as beating time, freshness, and additives. Finally, it lists some Asian preserved egg dishes as examples of cooked eggs.
Prepare and cook starch and cereals dishesMarvs Malinao
This document discusses factors that affect starch paste viscosity and gel strength, including stressors, stirring amount/type, starch kind/amount, heating/cooling rates, and added ingredients. Common starch cooking problems include thinning/weak gels from acid/liquid, skin formation from water loss, scorching from improper temperature control, and ungelatinized/raw starch flavors. Principles for cooking cereals include using a double boiler, observing proportions/times, boiling at 212°F, and properly serving. Pasta should be cooked al dente and cooking times vary by shape/size, with types including long/short, dried/fresh, and filled/stuffed pastas.
1. Appetizers are small portions of food served before a meal to stimulate appetite and typically include options like hors d'oeuvres, canapés, relishes, fruits, or crudités.
2. Hors d'oeuvres are small portions of highly seasoned foods that can include a combination of items, while canapés are usually bread slices topped with items like fish or meat.
3. Relishes are pickled raw vegetables and dips are spreadable foods meant to accompany crackers or chips, with the proper thickness sticking to but not breaking the dippers.
4. Popular appetizer choices keep the food
10 Cookery _LESSON 1 PREPARE STOCKS, SAUCES AND SOUPS.pptxJenica Torres
This lesson covers preparing stocks, sauces, and soups for commercial kitchens and catering operations. Stocks are flavorful liquids made by simmering meaty bones, seafood, and vegetables in water with aromatics. There are various types of stocks including chicken stock, fish stock, and vegetable stock. Soups are based on stocks and can be clear, thickened with a roux or other thickener, or other varieties. The lesson teaches how to properly prepare, cook, and store stocks and the various soup classifications including clear soups, thick soups, cream soups, and other types. Learners are expected to demonstrate skills in preparing required stocks, soups, and sauces for
This document provides instructions for preparing a variety of sandwiches. It begins by listing the learning objectives, which include identifying sandwich components, suitable breads, fillings, and glazes. It then discusses the basic components of a sandwich including the structure/base, moistening agent, and fillings. Various types of breads suited for sandwiches are described along with fillings, spreads, and tips for preparing sandwiches in an efficient manner while maintaining sanitary practices.
This document provides information about different egg dishes and techniques for presenting eggs attractively. It also outlines the tools, equipment, and processes used in egg preparation and cleaning. Some key points include:
- Eggs can be prepared in many ways like scrambled, poached, fried, and baked. Proper tools and equipment are needed for different egg preparation methods.
- The physical structure of an egg includes the shell, air cell, albumen/white, yolk, and membranes. On average, an egg is around 65% water, 12% protein, 11% fat, and 12% ash.
- Cleaning and sanitizing of tools is important for food safety. Proper cleaning methods and
This document discusses factors to consider when preparing and presenting sandwiches. It emphasizes achieving balance through complementary flavors, textures, and colors between the bread and fillings. Proper spread and fillings add moisture, richness, and flavor. Garnishes not only enhance taste but make the sandwich visually appealing. A variety of ingredients with different textures make the sandwich more satisfying to eat.
This document provides descriptions of various types of appetizers and hors d'oeuvres. It discusses 7 categories of appetizers including barbeque chicken bites, fries, meatballs, pickled items, raw vegetables, strawberry fruit dip, and fried tofu with soya. It also describes hors d'oeuvres, canapes, crudites, snacks, cheeses, sausages, dumplings, and bruschetta giving details on their composition and origins.
PlatePresent Poultry and Game Dishes.pptxmahaliacaraan
This document provides information on portion control and safe handling of poultry and game dishes. It discusses portion sizes for cooked chicken, thighs, legs, and wings. It also outlines techniques for creative food presentation including plating, garnishing, sauces, and accompaniments. Finally, it details safety practices for shopping, storing, preparing, cooking, serving, and leftovers of poultry and game products to prevent bacterial growth.
Pasta should be cooked al dente, meaning still firm to the bite without being soft or mushy. Cooking times vary depending on the shape, size, and type of flour used in making the pasta. It is important to taste the pasta as it cooks to avoid overcooking. Sauce should be added to pasta immediately after draining so the hot pasta fully coats with sauce. Different pasta shapes work best with certain sauces based on thickness and texture. Larger, fuller pasta shapes require longer cooking times than thinner, smaller shapes. Pasta doubles or triples in weight and increases 2 to 2.5 times in volume when cooked. Recipes should be followed for proper water to pasta ratio and cooking instructions.
LESSON 1 Clean, Sanitize and Store Kitchen Tools and.pptxCbaJrmsuKatipunan
This document provides instructions for cleaning, sanitizing, and storing kitchen tools and equipment. It discusses recognizing items that need to be cleaned, identifying appropriate cleaning chemicals, and properly preparing cleaning agents. Key steps include cleaning with soap and water, sanitizing with bleach or vinegar, and allowing items to air dry before storage. Proper cleaning and sanitizing of kitchen surfaces is important for food safety.
The document discusses techniques for attractively presenting egg dishes. It emphasizes using high heat to quickly cook omelets and having a well-seasoned pan with sloping sides. Two key factors for making quality omelets are highlighted: applying high heat so the eggs cook fast before overheating, and using a conditioned pan to prevent sticking and allow proper shaping.
The document provides information about sandwiches, including their components, ingredients, types, storage, and preparation. A sandwich consists of a filling between two slices of bread, with the bread acting as the base and spreads used as a moistening agent. Popular breads for sandwiches include white bread, wheat bread, rolls, pita, and wraps. Common fillings are meats, cheeses, vegetables, and spreads. Sandwiches are served cold or hot and can have various structures like open-faced, pinwheels, or multi-decker. Proper storage involves refrigeration below 40°F and using packaging to prevent drying out. Attractive presentation involves decorative plating and exposing fillings.
This document describes different types of cold and hot sandwiches. It outlines 6 types of cold sandwiches: open-faced, regular, pinwheel, tea, multi-decker, and wrap/rolled. It also outlines 5 types of hot sandwiches: regular hot, open-faced hot, grilled, deep fried, and filled rolls/focaccia/pitta bread served with dips. The document provides details on the composition and preparation of each sandwich type.
This document outlines different types of cold and hot sandwiches. It describes 6 types of cold sandwiches: open-faced, regular, pinwheel, tea, multi-decker, and wrap/rolled. It also describes 5 types of hot sandwiches: regular hot, open-faced, grilled, deep fried, and filled rolls/focaccia/pitta bread. The document provides details on the composition and preparation of each sandwich type.
This document provides an overview of different types of sandwiches that can be served both cold and hot. It describes 6 types of cold sandwiches: open-faced, regular, pinwheel, tea, multi-decker, and wrap/rolled. Open-faced sandwiches have the filling on top of one slice of bread while regular sandwiches use two slices. Pinwheels are bread rolled with filling and tea sandwiches are small and delicate. Multi-decker sandwiches have multiple layers. Wraps enclose the filling in a flatbread. The document also outlines 5 types of hot sandwiches: regular between two slices, open-faced on a plate, grilled browned on a pan, deep fried battered and fried, and filled breads served with
The sandwich originated as a portable food where bread was used to wrap fillings. While the exact origins are unknown, similar foods have long been eaten around the world using bread or other starches to enclose fillings. The modern sandwich is generally credited to John Montagu, the Fourth Earl of Sandwich, who popularized the concept in the 1700s by eating meat between slices of bread so he could eat with his hands while gambling. Today, sandwiches are a ubiquitous part of food service and come in many varieties defined by their bread, fillings, spreads, and optional garnishes. Common types include closed, tea, buffet, continental, double decker, open, and fancy sandwiches.
This document provides information about different types of sandwiches, including their history and health benefits. It discusses cold sandwiches like open-faced, regular cold, pinwheel, tea, and multi-decker sandwiches. It also discusses hot sandwiches such as regular hot, open-faced, grilled, and deep fried varieties. The basic components of a sandwich including types of breads, ingredients, fillings and spreads are outlined. Specific fillings, spreads, and popular combinations are also detailed.
This document discusses different types of sandwiches. It separates sandwiches into cold sandwiches and hot sandwiches. Cold sandwiches include open-faced, regular, pinwheel, tea, multi-decker, and wrap/rolled varieties. They are usually served cold or at room temperature and have spreadable fillings. Hot sandwiches usually contain meat or other hot fillings between bread and can be regular hot sandwiches, open-faced, grilled, deep fried, or use filled rolls, focaccia or pitta bread. The document provides details on the preparation and ingredients of several sandwich varieties.
The document discusses the history and types of sandwiches. It begins by describing how the Earl of Sandwich popularized the concept of wrapping bread around a filling for convenience while gambling. Sandwiches can take many forms around the world and involve bread enclosing a filling. The key parts of a sandwich are identified as the bread, spread, filling, and optional garnish. Various types of sandwiches are then outlined such as closed, tea, buffet, continental, double decker, open, and fancy sandwiches. Finally, general rules for sandwich making are provided such as using soft butter and sliced bread.
junior high 9 Perform Mise En Place.pptxariane973992
This document provides information about different ingredients, tools, and types of sandwiches. It discusses various ingredients used in making sandwiches like breads, meats, cheeses, spreads, vegetables, and more. It also names tools used in sandwich making like scissors, strainers, slicers, and microwaves. Finally, it outlines different types of sandwiches including cold sandwiches, hot sandwiches, open sandwiches, pinwheel sandwiches, tea sandwiches, and more. It emphasizes the importance of understanding these various culinary terms and classifications related to sandwiches.
This document discusses sandwiches, including their definition and common ingredients used to make them. It describes the most frequently used breads, meats, cheeses, spreads, vegetables and other fillings. The document also outlines different types of cold sandwiches such as open-faced, pinwheel, tea and multi-decker sandwiches. It describes types of hot sandwiches including regular hot sandwiches, open-faced, grilled panini, deep fried and filled varieties.
DIFFERENT TYPES OF SANDWICHES-3RD LESSON-3RD GRADING.pptxJenniferCenteno10
The document describes different types of cold and hot sandwiches. It discusses 6 types of cold sandwiches: open-faced sandwiches, regular cold sandwiches, pinwheel sandwiches, tea sandwiches, multi-decker sandwiches, and wrap/rolled sandwiches. It provides examples and preparation methods for each type. The document also outlines 4 types of hot sandwiches: regular hot sandwiches, hot open-faced sandwiches, grilled sandwiches, and deep fried sandwiches, again with examples and preparation details for each.
This document discusses different types of sandwiches. It divides sandwiches into two main categories: hot and cold. Hot sandwiches are made with hot fillings between bread and can be grilled, panini-pressed, or deep fried. Common hot sandwiches include grilled cheese. Cold sandwiches generally have two slices of bread with a spread and filling. Submarine, wrap, multi-decker, and club sandwiches are types of cold sandwiches. The document also outlines the primary components of sandwiches as bread, spread, and filling and lists common ingredients used for each component. Additional accompaniments like condiments are also discussed.
This document provides instructions for a module on preparing sandwiches. It covers the knowledge, skills, and attitudes required to prepare a variety of sandwiches in a commercial kitchen. It discusses the learning objectives, tools and equipment used, different types of sandwiches (hot, cold, fillings), and techniques for making sandwiches. The document also describes the parts of a sandwich including bread, spreads, and fillings. Activities are included to help students identify tools, classify sandwich types, and create a sandwich recipe.
Hot sandwiches contain fillings that are hot, such as meats, fish, or grilled vegetables. Common types are regular hot sandwiches, open-faced sandwiches, grilled sandwiches, and deep fried sandwiches. Cold sandwiches contain fillings at room temperature and include open-faced, regular, pinwheel, tea, multi-decker, and wrapped/rolled varieties. Popular fillings include meats, cheeses, spreads, and vegetables.
This document defines sandwiches and describes their components and varieties. It begins by defining a sandwich as two or more pieces of bread with a filling between. The exterior is usually some type of bread, which provides structure, insulation, and other functions. Common types of bread include white, French, Italian, rye, pita, and rolls. Popular fillings include meats, cheeses, fruits, and vegetables. Condiments and spreads like mustard, mayonnaise, and butter are often added. Sandwiches can be served hot or cold and are categorized based on whether they are open-faced or closed. Examples of specific sandwich types like BLTs, clubs, grilled cheese, gyros, and subs are provided.
A sandwich is a food item consisting of two or more slices of bread with one or more fillings between them. Sandwiches are a widely popular type of lunch food, typically taken to work, school, or picnics to be eaten as part of a packed lunch. The bread can be used as it is, or it can be coated with any condiments to enhance flavour and texture. This presentation will explain various type of sandwich and the preparation method. storage and service procedure is also included in the presentation. Types of bread used for sandwich.
The document provides information about a module on preparing sandwiches for a cookery course at Blancia College Foundation. The module overview states that a sandwich consists of two or more slices of bread with one or more layers of filling, typically meat or cheese. The module objectives are to identify types of sandwich ingredients, differentiate sandwich preparation methods, and create a plan to prepare sandwiches for family. The document includes a pre-assessment quiz, reading materials on sandwich components and types, suggested learning activities including analyzing sandwich recipes and creating a work plan, and a post-assessment.
3rd quarter lo2 prepare a variety of sandwichesCristina Rico
This document provides instructions for preparing different types of sandwiches. It defines what a sandwich is and distinguishes between open-faced and multi-decker sandwiches. Specific recipes are given for an open-faced ham and cheese sandwich and a club sandwich. Tools, ingredients and step-by-step procedures are outlined. Rubrics for assessing mis-en-place, variety of sandwiches, and store-bought sandwiches are presented. Students are assigned to create a portfolio exhibiting variations of sandwiches and given a deadline of August 15, 2019.
A sandwich consists of three basic components:
1. The structure or base, which is usually some form of sliced bread or dough.
2. A moistening agent between the bread and filling to improve flavor and texture and prevent the filling from soaking the bread.
3. The filling, which can include meat, fruits, vegetables, or a combination, and can be hot or cold.
This document provides information about appetizers, salads, and sandwiches. It begins by defining appetizers, salads, and sandwiches. It then lists and describes the tools needed to prepare each, such as ball cutters, spatulas, knives, bowls, etc. The document further classifies types of appetizers like canapés and hors d'oeuvres, providing examples of each. It also discusses best practices for cleaning tools and equipment. Finally, it outlines varieties of appetizers, salads, and sandwiches.
This document discusses different styles of table settings. It describes the two major types of place settings - a la carte and table d'hote. A la carte settings consist of fewer utensils and individual pricing, while table d'hote includes all courses at a set price. The document also outlines five styles of table setup: American plated service, French gueridon service, Russian platter service, and two others that vary by mealtime. Additionally, it lists the six standards of table setting as completeness, cleanliness, order, eye appeal, timeliness.
Hazard and Its Type
Hazards are elements of the physical environment that have the potential to harm humans or cause damage. They can arise from natural processes, interactions between human activities and natural processes, or directly as a result of human activities. Hazards are categorized as natural hazards, quasi-natural hazards, or technological/human-made hazards. Natural hazards include events like earthquakes or floods, while human-made hazards result from things like industrial accidents or structural failures. A hazard is defined as any event or phenomenon that poses a level of threat, danger, or damage to life, property, or the environment.
This document provides guidelines for properly setting up tables and arranging table appointments. It details the proper placement of linens, dinnerware, glassware, and flatware. Rules are outlined for carrying equipment to the table, sanitizing items, and ensuring each place setting is balanced. Specific instructions are given for arranging plates, glasses, utensils and other items by course. The document emphasizes handling items properly, using appropriate table linens for different occasions, and arranging place settings in a logical order for ease of use.
This document provides information about natural signs of an impending tsunami and safety guidelines. It discusses how earthquakes, ocean water receding from shore, and loud roaring sounds can indicate a tsunami. The document outlines several steps people should take before, during, and after a tsunami, including evacuating to high ground, following evacuation orders, and not returning to ports if warnings are issued. It includes sample quiz questions to test comprehension.
The document discusses disasters and disaster risk. It defines key terms like hazard, exposure, vulnerability, capacity and risk. Disasters can be natural, caused by forces of nature like earthquakes, or human-made through events like explosions. Factors like the severity of exposure, gender, age, location in a developing country, and lack of social support can increase the risks of negative impacts from disasters like physical and mental health problems. Disasters can displace populations, increase health risks, cause food scarcity, and result in long-term emotional effects like post-traumatic stress disorder.
The document discusses disasters from different perspectives including physical, psychological, socio-cultural, economic, political, and biological. It explains the effects of disasters on individuals and communities from each of these perspectives. Recommendations are provided on how to identify different disaster perspectives and formulate helpful methods to face various types of disasters.
Vulnerabilities can arise from physical, social, economic, and environmental factors that influence how elements are impacted when exposed to hazards. There are four main types of vulnerability: physical vulnerability considers infrastructure and housing impacts; social vulnerability involves disruptions to communication and services; economic vulnerability affects those in poverty who cannot build structures to withstand disasters; and environmental vulnerability is caused by depletion of natural resources that provide protection from hazards.
The document provides information about disaster readiness and risk reduction. It defines key terms like disaster, hazard, risk, and disaster risk. It explains that disasters can be natural or human-induced. Natural disasters are caused by natural forces like earthquakes, typhoons, volcanic eruptions, etc. while human-induced disasters are caused by human activities and include technological/industrial disasters, terrorism/violence, and complex humanitarian emergencies. Disaster risk is determined by the presence of hazards, vulnerability, and coping capacity. The document aims to help students understand different types of disasters and disaster risks.
The document discusses exposure and vulnerability to natural hazards. It defines exposure as the presence of people, assets, or resources that could be affected by hazards, while vulnerability is the susceptibility to harm from stresses or lack of adaptive capacity. The Philippines has high exposure and vulnerability due to factors like frequent typhoons, earthquakes, floods, its archipelagic geography, poverty, and weak institutional capacity to manage disasters. Key vulnerable sectors include agriculture, watersheds, coastal areas, and public health.
The document discusses disasters from different perspectives including physical, psychological, socio-cultural, economic, political, and biological and describes the effects of disasters from each perspective. It also provides examples of the Philippines' experience with disasters like typhoons, earthquakes, and the COVID-19 pandemic to illustrate the various impacts. Government response to declared states of emergency and public health crises are examined from political and policy perspectives.
This document provides an introduction to disaster concepts. It defines key terms like hazard, disaster, and risk. It explains that natural hazards can become disasters when they impact human life, property, or livelihoods. Disasters can have many effects on people such as physical or emotional harm. The document also notes underlying risk factors for disasters and differentiates between natural and man-made disasters. It provides examples of different types of disasters.
This document provides an overview of disaster readiness and risk reduction concepts. It begins with a pre-test to assess learner understanding. It then defines key terms like disaster, hazard, risk, and different types of natural and human-induced disasters. It discusses concepts like the ring of fire and how the Philippines is prone to natural disasters. It also covers disaster risk and factors that determine risk like hazards, vulnerability, and coping capacity. Images are provided as examples to help explain natural and human-induced hazards. The goal is for learners to understand disaster concepts and risks in order to better prepare for disasters.
This document provides an introduction to disaster concepts. It defines key terms like hazard, disaster, and risk. It also explains the difference between natural and man-made disasters. Examples of each are given. The effects of disasters on individuals are described as including potential death, injury, health issues, and economic problems. The document notes that a natural event only becomes a disaster when it impacts human life and property in a negative way. Activities are suggested to help students better understand and differentiate between disaster-related concepts.
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2. Gas appliances - Leaks from LPG (liquefied petroleum gas) tanks or lines used in stoves, heaters, etc. provide fuel that can ignite if a source of ignition is present.
3. Cooking accidents - Leaving cooking unattended on the stove can allow grease or other foods to overheat and ignite.
4. Cigarettes - Discarded cigarettes that are not fully extinguished can smolder and ignite combustibles like trash or mul
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Cacao, the main component used in the creation of chocolate and other cacao-based products is cacao beans, which are produced by the cacao tree in pods. The Maya and Aztecs, two of the earliest Mesoamerican civilizations, valued cacao as a sacred plant and used it in religious rituals, social gatherings, and medical treatments. It has a long and rich cultural history.
The Menu affects everything in a restaurant; as our friend and FCSI consultant Bill Main says, “The Menu is your blueprint for profitability.”
Let’s start with the segment. What will be your marketing and brand positioning? It depends on what menu items you serve. What type of cooking methods and equipment will you use? GUEST EXPERIENCE = FACILITY (Space) DESIGN + MENU + SERVPOINTS™
W.H. Bender & Associates
408-784-7371
whb@whbender.com
www.whbender.com
San Jose, California
NANOTECHNOLOGY IN FOOD PACKAGING (FOOD TECHNOLOGY)
cookery-sandwich.pptx
1.
2.
3. History of
Sandwich
Was popularized in England in 1762
• John Montagu
• a British entrepreneur and a politician
• Montagu had a substantial gambling problem
that led him to spend hours on end at the card
table. He asked the house cook to bring him
something he could eat without getting up
from his seat, and the sandwich was born. as
the concoction grew popular in London
society circles it also took on the Earl’s name.
4. Edward Gibbon
• an English historian, writer and a member of a
parliament
• mentioned the “sandwich” by name in a diary
entry, writing that he’d seen “twenty or thirty
(20 or 30) of the first men of the kingdom” in a
restaurant eating them.
• Revolutionary War, the sandwich was well
established in England
• a sandwich recipe didn’t appear in an
American Cookbook until 1815.
5. British peerage system
• The name “sandwich” itself comes
from the British peerage system
Po’ Boy
• iconic New Orleans sandwich
• Two brothers, once streetcar operators
themselves, owned a sandwich shop
nearby, and promised to feed any down-
on-his-luck striking worker for free
6. Sloppy Joe,
• the innovation of a short order diner cooked
•Joe. and the Reuben
• that decidedly un-Kosher treat of
corned beef, Swiss cheese, and
sauerkraut, appeared not in a
New York City deli but in Omaha
7. Philippines
• people usually make a
sandwich for their “baon”.
Empanada are also a favorite
deep fried sandwich for every
Filipino household
8.
9. 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 it satisfies nearly
every taste and
nutrition requirement
10. Mise en place
Mise en place (pronounced meez ahn plahs)-
• The term used in professional kitchens
to describe the organizing and
arranging of the work space,
ingredients and equipment before
beginning to cook. It translates directly
from French as, ”to put in place".
11. Why Practice Effective Mise en
Place?
• Saves time by having everything
ready to combine.
• Eliminates the chance of culinary
disasters that occur from lack of
preparation.
• Save space on counters.
12. True or False
1.Sandwich was popularized in England in
1862, by John Montagu
2.Mise en place is a Greek word that means
to put in place
3.We can use fresh or dried fruits in making
sandwiches
4.Lettuce, tomatoes and onions are
indispensable in making sandwiches
5.Edward Gibbon is the 4th Earl sandwich.
13.
14.
15. A small flat, round bladed
utensil that is serrated on
onesideand smooth on the
other, appearingsomewhat
like a round spatula. It is
usedto applyfood spreads,
over breadslices.
16.
17. Use to cut customized edges on
bread for tea sandwiches, hors
d’oeuvres, or children’s
sandwiches.Use theshearsto cut
a pocketintoast and waffles.Cut
sandwiches in different shapes
like rectangles, trianglesand
circles.
18.
19. Small, medium and large. Smal
ones are perfectfor cutting out
the tinier breads for tea
sandwiches and medium and
large for making larger
sandwiches.
22. A long flexible blade with a
roundedend,usedto leveloff
ingredients in measuringcups
and spoons and forSpreading
fillings onsandwiches.
23. A small knife with ablunt edged
blade that is used to apply
spreads, such as butter,peanut
butter, and cream cheese, on
bread ordinnerrolls.
24. Comeinvariouslengths 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'sknives.
25. Designed forthicksandwiches,this
knife is made to cut easily and
quickly through a variety of
sandwich ingredients. The deli
knifehas offsetbladeallowing ease
of slicing andhandling.
26. Plastic serrated edge knife that is
designed to slice lettuce without
causingtheedges to turnbrown.It
is efficientinslicinglettuce.
27. Asmall knifewitha straight,sharp
bladethat is generallythreeto five
inches long. Its thin, narrow blade
is tapers to a point at the tip. It is
easy to handle and works well for
peelingand coringfoods ormincing
and cutting smallitems.
28. A sharp-bladed kitchen utensil used to slice
through a medium amount of food
ingredients "sandwiched" between two
slicesof bread.Similarinuseto a deliknife,
thesandwichknifeis shorterinlength with
a shorter blade depth in order to easily cut
through smaller to medium-sized
sandwiches.
29. Aknifewitha sharpedge that has saw-like
notches or teeth.The blade of a serrated
knife is 5to 10inches long and is used to
slice through food that is hard on the
outside and soft on the inside, such as
slicingthrough thehardcrustsof bread.A
serrated knife with a short, thin blade is
intendedforslicingfruitsandvegetables
48. Used to hold foods forlongertimes
and to store foods purchased in
frozenform.
49. A thermally insulated compartment
used to store food at a temperature
below the ambient temperature of
theroom.
50.
51. 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 beef, pork and sausage
products like ham, roast beef 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
52. 5.Cheese – most popular sandwich cheese are
cheddar, process, cream cheese and cheese
spreads most are easily slice, firm texture and act as
binder, moistener of other ingredients, it should be
refrigerated and remain covered until ready to serve
to avoid drying out.
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 asandwich, some of them are high in acid
53. 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
62. Different Types of
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.
63. Different Types of
Sandwiches
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.
64. Different Types of
Sandwiches
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.
65. Different Types of
Sandwiches
4.Tea Sandwiches
Tea sandwiches are small fancy
sandwiches made from light, delicate
ingredients and bread that has been
trimmed of crusts.
66. Different Types of
Sandwiches
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.
67. Different Types of
Sandwiches
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.
68. Different Types of
Sandwiches
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.
69. Different Types of
Sandwiches
2. Hot Open-Faced Sandwich
Open-faced sandwiches are made
by placing buttered or unbuttered
bread on bread on a serving plate
70. Different Types of
Sandwiches
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
71. Different Types of
Sandwiches
4. Deep Fried Sandwiches
Deep-fried sandwiches are made by
dipping sandwiches in beaten egg
and sometimes in bread crumbs, and
then deep-fry
72.
73.
74. 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.
75. BASIC COMPONENTS OF A
SANDWICH
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.
76. TYPES OF
BREAD
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.
A. Yeast Bread – loaf
bread is the most
commonly used bread
for sandwiches.
77. 2. Whole wheat bread – is a
classic bread for sandwiches, it
is nutritionally superior to white
bread, taste better and have
more interesting textures, slightly
more compact and brownish in
color.
3. Rye Bread – is
stronger tasting bread
78. 1.Sandwich rolls – 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.
B. Buns and Rolls
79. TYPES OF
BREAD
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.
80. TYPES OF
BREAD
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.
81. TYPES OF
BREAD
3. Lavash – small
and rectangular,
when softened in
water, can be
rolled around a
stuffing to make a
pinwheel shaped
sandwich.
82. TYPES OF
BREAD
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.
89. 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
90. - Some sandwich ingredients and
fillings should be cooked, covered in
a separate airtight containers,
refrigerated 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.
91. - 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.
92. - 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
93. - 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
94. 1.Wrapping – to draw, fold in order
to cover
2.Packaging Material – used
package sandwich
3.Cold Storage – the process of
preserving perishable food on a
large scale by means of
refrigeration
Storing
Techniques
95. Storing
Techniques
4.Chilling – to refrigerate or to
reduce the temperature of food
5.Freezing – application of low
temperature that changes the state
of water in the food from liquid to
solid ice.
6. Refrigeration – to keep cold or
cool.
96. 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.
97. Creative sandwich
preparation
- 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
98. Creative sandwich
preparation
- 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, sothe sandwich
99. Creative sandwich
preparation
-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
100. Creative sandwich
preparation
-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
101. Creative sandwich
preparation
- 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
109. 1. Identify sandwich component
2.Identify bread suited for
sandwich making
3. Suitable filling and spreads
4.Select and prepare
glazes/sweet sauces
5.Prepare sandwiches using
sanitary practices
At the end of the lesson,
the learners will be able
to: