creative sandwich preparation.pptx
•Download as PPTX, PDF•
1 like•673 views
The document provides tips for creatively and attractively presenting sandwiches on a serving tray or platter. It recommends decorating the tray edges with lettuce leaves and arranging the sandwiches in an exposed manner to showcase the fillings. Suggestions include layering club sandwiches with toothpicks, arranging sandwiches in a spiral pattern or rows with garnishes between, and plating pinwheel sandwiches in a circular design with the fillings facing up. Food safety is also addressed, stressing the importance of keeping temperatures cool and avoiding cross-contamination when storing sandwiches.
Report
Share
Report
Share
Recommended
04 sanitary practices in preparing sandwiches
This document discusses safe sandwich preparation and identifies key food safety concerns. It notes that ready-to-eat sandwiches pose risks as they involve no kill step to eliminate pathogens. Proper hand washing, avoiding bare hand contact with foods when possible, and using gloves are recommended to prevent cross-contamination. Separate storage, preparation surfaces, and equipment should be used for raw and ready-to-eat ingredients to control bacteria. Maintaining proper temperature control of ingredients and finished sandwiches also limits microbial growth.
FILLINGS AND SPREADS ON SANDWICH.pptx
The document discusses fillings and spreads used for sandwiches. It identifies two main types of fillings - moist fillings containing ingredients mixed with dressing or mayonnaise, and dry fillings such as sliced or cooked meats, poultry and cheese. Popular meat and poultry fillings include beef, pork, turkey and various sausage products. Cheese can dry out quickly if not properly stored. Seafood fillings are highly perishable and should be kept chilled. Common spreads used include butter, mayonnaise and various flavored butters or margarines, with mayonnaise adding more flavor but requiring refrigeration.
Present Variety of Sandwiches- Lesson 3- Part 2.pptx
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.
3 creative sandwich preparation
This document provides instructions for making and presenting pinwheel sandwiches. It discusses:
1. Spreading sandwich spreads evenly to the edges of the bread to prevent sogginess.
2. Choosing bread based on the moisture level of fillings, with drier bread for moist fillings.
3. Plating individual sandwiches attractively or arranging multiple sandwiches on a platter, with pinwheels displayed filling-side up.
The document gives tips for properly making and presenting pinwheel sandwiches.
Lesson 2 preparing pasta
This document provides instructions for preparing different types of pasta. It discusses 14 different pasta shapes, including rotelle, lasagna, farfalle, fusilli, tortellini, and rigatoni. For each shape, it provides examples of dishes they are used in. It also explains how to make and store fresh pasta at home, with steps for drying, cutting, and packaging pasta. Lastly, it reviews best practices for cooking pasta, such as bringing water to a boil before adding pasta to cook al dente.
Cookery 10-q2-prepare-vegetables
This document discusses appropriate cooking methods for vegetables. It begins by recapping the previous lesson on preparing vegetables. The current lesson will teach appropriate cooking methods to preserve quality and nutrition. Cooks have many options for cooking different kinds of vegetables. Learning proper cooking methods helps ensure vegetables are cooked correctly. The document provides information on selecting vegetables according to menus and developing skills in choosing cooking styles, sauces, and sides for vegetables.
TLE 9 Presentation: Preparing Sandwich
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.
3rd quarter lo2 prepare a variety of sandwiches
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.
Recommended
04 sanitary practices in preparing sandwiches
This document discusses safe sandwich preparation and identifies key food safety concerns. It notes that ready-to-eat sandwiches pose risks as they involve no kill step to eliminate pathogens. Proper hand washing, avoiding bare hand contact with foods when possible, and using gloves are recommended to prevent cross-contamination. Separate storage, preparation surfaces, and equipment should be used for raw and ready-to-eat ingredients to control bacteria. Maintaining proper temperature control of ingredients and finished sandwiches also limits microbial growth.
FILLINGS AND SPREADS ON SANDWICH.pptx
The document discusses fillings and spreads used for sandwiches. It identifies two main types of fillings - moist fillings containing ingredients mixed with dressing or mayonnaise, and dry fillings such as sliced or cooked meats, poultry and cheese. Popular meat and poultry fillings include beef, pork, turkey and various sausage products. Cheese can dry out quickly if not properly stored. Seafood fillings are highly perishable and should be kept chilled. Common spreads used include butter, mayonnaise and various flavored butters or margarines, with mayonnaise adding more flavor but requiring refrigeration.
Present Variety of Sandwiches- Lesson 3- Part 2.pptx
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.
3 creative sandwich preparation
This document provides instructions for making and presenting pinwheel sandwiches. It discusses:
1. Spreading sandwich spreads evenly to the edges of the bread to prevent sogginess.
2. Choosing bread based on the moisture level of fillings, with drier bread for moist fillings.
3. Plating individual sandwiches attractively or arranging multiple sandwiches on a platter, with pinwheels displayed filling-side up.
The document gives tips for properly making and presenting pinwheel sandwiches.
Lesson 2 preparing pasta
This document provides instructions for preparing different types of pasta. It discusses 14 different pasta shapes, including rotelle, lasagna, farfalle, fusilli, tortellini, and rigatoni. For each shape, it provides examples of dishes they are used in. It also explains how to make and store fresh pasta at home, with steps for drying, cutting, and packaging pasta. Lastly, it reviews best practices for cooking pasta, such as bringing water to a boil before adding pasta to cook al dente.
Cookery 10-q2-prepare-vegetables
This document discusses appropriate cooking methods for vegetables. It begins by recapping the previous lesson on preparing vegetables. The current lesson will teach appropriate cooking methods to preserve quality and nutrition. Cooks have many options for cooking different kinds of vegetables. Learning proper cooking methods helps ensure vegetables are cooked correctly. The document provides information on selecting vegetables according to menus and developing skills in choosing cooking styles, sauces, and sides for vegetables.
TLE 9 Presentation: Preparing Sandwich
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.
3rd quarter lo2 prepare a variety of sandwiches
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.
PERFORM MISE EN PLACE. 2 pptx.pptx
This document defines and categorizes different types of sandwiches. It identifies key culinary terms related to sandwiches and distinguishes between hot and cold sandwiches. Cold sandwiches include open-faced, regular, pinwheel, tea, multi-decker, and wrap/rolled varieties. Hot sandwiches include regular hot sandwiches, hot open-faced sandwiches, grilled sandwiches, deep-fried sandwiches, and filled rolls, focaccia or pitta bread. The document provides details on the preparation and components of each sandwich type.
Different types of sandwich
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.
Chapter 4 prepare salads and dressing ppt
This document provides information on preparing salads and dressings, including:
- Defining salads as dishes consisting of vegetables like lettuce, tomatoes, and cucumbers covered in dressing, and dressings as sauces like oil and vinegar mixtures used on salads.
- Detailing tools needed for preparation like peeler sets, chef's knives, chopping boards, and salad spinners.
- Explaining the different types of salads like green salads, vegetable/grain salads, bound salads, fruit salads, composed salads, and gelatin salads.
- Guidelines for making different salads including cutting vegetables close to serving, thoroughly chilling ingredients, and marinating some
Components of Sandwich for Demo .pptx
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.
Preparing appetizers!
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.
LO3-Fundamentals of Plating.pptx
This document provides guidelines for plating and presenting appetizers and buffet platters. It discusses fundamentals of plating such as balance, color, shape, texture and flavors. It emphasizes portion size and arrangement on the plate. For buffet platters, it outlines elements like a centerpiece, sliced portions and garnishes. It offers tips for designing platters such as sketching a layout, including movement, focal points and keeping items in proportion while keeping designs simple.
Prepare and cook egg dishes
This document discusses different forms of eggs including fresh, frozen, and dried eggs. It explains how eggs are used in cooking by different methods like boiling, frying, and baking. Eggs are used as emulsifiers, binding agents, thickeners, and for making foams. Beating eggs properly is important for developing volume and stability in foams. Factors like freshness, sugar, soda, and salt content affect foam quality. Various global egg dishes are also mentioned.
Methods of cooking vegetables
This document discusses various methods for cooking vegetables, including moist-heat and dry-heat methods. Moist-heat methods include blanching, boiling, braising, poaching, and steaming. Dry-heat methods include broiling, grilling, roasting, sautéing, and stir-frying. Some tips provided are to leave vegetables in large pieces to preserve vitamins, cover pots to hold steam and heat, use leftover cooking water for other dishes, and eat vegetables raw or cooked until crisp and not overcooked.
Cold Sandwich.pptx
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.
01 components of sandwich
This document outlines the key components of a sandwich:
1. Bread - Various types can be used including white, wheat, rye, pita, and rolls.
2. Spread - Spreads like butter, mayonnaise, and cheese spreads add flavor and moisture to the sandwich.
3. Filling - Meats, cheeses, and other ingredients like eggs provide the main flavor, moisture, nutrients, and bulk to the sandwich.
Prepare a variety of salad and dressing
This document provides guidelines for making different types of salads and salad dressings. It discusses the key ingredients for salads like greens, vegetables, fruits, proteins and starches. It also outlines best practices for composing vegetable, bound, fruit and gelatin salads. Proper preparation of ingredients, eye appeal, flavors and textures are important factors. The document also describes the basic ingredients for salad dressings like oils, vinegars and seasonings and lists common dressing types like vinaigrettes, emulsified and cooked dressings.
DESSERT.pptx
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.
Variety of Hot or Cold Appetizers
This document discusses hot and cold appetizers. It provides examples of types of hot appetizers including brochettes, filled pastry shells, meatballs, rumakis, stuffed potato skins, and chicken wings. It notes that hot appetizers are served at higher temperatures and often include soup-based dishes, breads, fried meats and other sizzling foods, while cold appetizers are served at lower temperatures and include fresh seafood, wraps, fruits and vegetables served with dips.
02 types of bread used in sandwich preparation
This document provides information on different types of bread used in sandwich preparation. It discusses yeast breads, buns, rolls, flatbreads, wraps, and quick breads. Specific breads mentioned include whole wheat bread, tortillas, white bread, French and Italian bread, lavash, focaccia, sandwich rolls, rye bread, sandwich wraps, and pita. Knowing the different types of bread helps in choosing the best bread for a sandwich and classifying them into categories like yeast breads, flatbreads, etc.
Q4_WEEK 3 & 4 - PREPARE DESSERTS.pptx
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!
Sandwich preparation and presentation
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.
Accompaniments of appetizers
This document provides guidelines for selecting appetizers and their common accompaniments. It recommends choosing light and delicate appetizer options with limited ingredients to avoid repetition. Sauces, dips, condiments, pickles, fruits and vegetables are listed as typical appetizer accompaniments. The guidelines also suggest avoiding highly spiced or acidic foods and providing finger foods while limiting the number of appetizer selections.
Different Types of Sandwiches and Breads
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.
Prepare egg dishes
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
TLE 8 NATIVE DELICACIES
This document discusses native Filipino delicacies. It provides a list of over 30 different desserts and snacks made with ingredients like glutinous rice, coconut, root crops, fruits and cereals. Some highlighted delicacies include bibingka, kutsinta, ube halaya, and ginataang mais. The basic ingredients used are cereals, root crops, fruits, coconut, flour, eggs, cheese and milk. Tools needed for preparation include cooking pots, chopping boards, graters, molds and steamers. Technical terms defined are pudding, gruel, and glutinous rice.
stored sandwich.pptx
- The document provides tips for plating sandwiches in an appealing way.
- Suggestions include decorating plates with lettuce, using skewers to hold layered sandwiches together, and arranging fillings to be visible.
- Sandwiches should be arranged closely together and in different designs depending on the tray, like in a circular pattern for pinwheel sandwiches.
- Vegetable and meat sandwiches should be separated and food picks removed before serving children.
WEEK 7 PREPARE AND PRESENT SANDWICHES.pptx
1. The document discusses portion control techniques for sandwiches, including slicing meats thinly and using scoops to ensure consistent portions.
2. Precise portioning is important to control costs, reduce waste, and provide a consistent quality and customer experience.
3. Sandwiches should be attractively plated or arranged on trays using techniques like lining the tray with lettuce and artfully arranging the sandwiches to enhance presentation.
More Related Content
What's hot
PERFORM MISE EN PLACE. 2 pptx.pptx
This document defines and categorizes different types of sandwiches. It identifies key culinary terms related to sandwiches and distinguishes between hot and cold sandwiches. Cold sandwiches include open-faced, regular, pinwheel, tea, multi-decker, and wrap/rolled varieties. Hot sandwiches include regular hot sandwiches, hot open-faced sandwiches, grilled sandwiches, deep-fried sandwiches, and filled rolls, focaccia or pitta bread. The document provides details on the preparation and components of each sandwich type.
Different types of sandwich
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.
Chapter 4 prepare salads and dressing ppt
This document provides information on preparing salads and dressings, including:
- Defining salads as dishes consisting of vegetables like lettuce, tomatoes, and cucumbers covered in dressing, and dressings as sauces like oil and vinegar mixtures used on salads.
- Detailing tools needed for preparation like peeler sets, chef's knives, chopping boards, and salad spinners.
- Explaining the different types of salads like green salads, vegetable/grain salads, bound salads, fruit salads, composed salads, and gelatin salads.
- Guidelines for making different salads including cutting vegetables close to serving, thoroughly chilling ingredients, and marinating some
Components of Sandwich for Demo .pptx
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.
Preparing appetizers!
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.
LO3-Fundamentals of Plating.pptx
This document provides guidelines for plating and presenting appetizers and buffet platters. It discusses fundamentals of plating such as balance, color, shape, texture and flavors. It emphasizes portion size and arrangement on the plate. For buffet platters, it outlines elements like a centerpiece, sliced portions and garnishes. It offers tips for designing platters such as sketching a layout, including movement, focal points and keeping items in proportion while keeping designs simple.
Prepare and cook egg dishes
This document discusses different forms of eggs including fresh, frozen, and dried eggs. It explains how eggs are used in cooking by different methods like boiling, frying, and baking. Eggs are used as emulsifiers, binding agents, thickeners, and for making foams. Beating eggs properly is important for developing volume and stability in foams. Factors like freshness, sugar, soda, and salt content affect foam quality. Various global egg dishes are also mentioned.
Methods of cooking vegetables
This document discusses various methods for cooking vegetables, including moist-heat and dry-heat methods. Moist-heat methods include blanching, boiling, braising, poaching, and steaming. Dry-heat methods include broiling, grilling, roasting, sautéing, and stir-frying. Some tips provided are to leave vegetables in large pieces to preserve vitamins, cover pots to hold steam and heat, use leftover cooking water for other dishes, and eat vegetables raw or cooked until crisp and not overcooked.
Cold Sandwich.pptx
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.
01 components of sandwich
This document outlines the key components of a sandwich:
1. Bread - Various types can be used including white, wheat, rye, pita, and rolls.
2. Spread - Spreads like butter, mayonnaise, and cheese spreads add flavor and moisture to the sandwich.
3. Filling - Meats, cheeses, and other ingredients like eggs provide the main flavor, moisture, nutrients, and bulk to the sandwich.
Prepare a variety of salad and dressing
This document provides guidelines for making different types of salads and salad dressings. It discusses the key ingredients for salads like greens, vegetables, fruits, proteins and starches. It also outlines best practices for composing vegetable, bound, fruit and gelatin salads. Proper preparation of ingredients, eye appeal, flavors and textures are important factors. The document also describes the basic ingredients for salad dressings like oils, vinegars and seasonings and lists common dressing types like vinaigrettes, emulsified and cooked dressings.
DESSERT.pptx
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.
Variety of Hot or Cold Appetizers
This document discusses hot and cold appetizers. It provides examples of types of hot appetizers including brochettes, filled pastry shells, meatballs, rumakis, stuffed potato skins, and chicken wings. It notes that hot appetizers are served at higher temperatures and often include soup-based dishes, breads, fried meats and other sizzling foods, while cold appetizers are served at lower temperatures and include fresh seafood, wraps, fruits and vegetables served with dips.
02 types of bread used in sandwich preparation
This document provides information on different types of bread used in sandwich preparation. It discusses yeast breads, buns, rolls, flatbreads, wraps, and quick breads. Specific breads mentioned include whole wheat bread, tortillas, white bread, French and Italian bread, lavash, focaccia, sandwich rolls, rye bread, sandwich wraps, and pita. Knowing the different types of bread helps in choosing the best bread for a sandwich and classifying them into categories like yeast breads, flatbreads, etc.
Q4_WEEK 3 & 4 - PREPARE DESSERTS.pptx
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!
Sandwich preparation and presentation
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.
Accompaniments of appetizers
This document provides guidelines for selecting appetizers and their common accompaniments. It recommends choosing light and delicate appetizer options with limited ingredients to avoid repetition. Sauces, dips, condiments, pickles, fruits and vegetables are listed as typical appetizer accompaniments. The guidelines also suggest avoiding highly spiced or acidic foods and providing finger foods while limiting the number of appetizer selections.
Different Types of Sandwiches and Breads
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.
Prepare egg dishes
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
TLE 8 NATIVE DELICACIES
This document discusses native Filipino delicacies. It provides a list of over 30 different desserts and snacks made with ingredients like glutinous rice, coconut, root crops, fruits and cereals. Some highlighted delicacies include bibingka, kutsinta, ube halaya, and ginataang mais. The basic ingredients used are cereals, root crops, fruits, coconut, flour, eggs, cheese and milk. Tools needed for preparation include cooking pots, chopping boards, graters, molds and steamers. Technical terms defined are pudding, gruel, and glutinous rice.
What's hot (20)
Similar to creative sandwich preparation.pptx
stored sandwich.pptx
- The document provides tips for plating sandwiches in an appealing way.
- Suggestions include decorating plates with lettuce, using skewers to hold layered sandwiches together, and arranging fillings to be visible.
- Sandwiches should be arranged closely together and in different designs depending on the tray, like in a circular pattern for pinwheel sandwiches.
- Vegetable and meat sandwiches should be separated and food picks removed before serving children.
WEEK 7 PREPARE AND PRESENT SANDWICHES.pptx
1. The document discusses portion control techniques for sandwiches, including slicing meats thinly and using scoops to ensure consistent portions.
2. Precise portioning is important to control costs, reduce waste, and provide a consistent quality and customer experience.
3. Sandwiches should be attractively plated or arranged on trays using techniques like lining the tray with lettuce and artfully arranging the sandwiches to enhance presentation.
plating and presentation.pdf
This document discusses best practices for food presentation. It covers arranging foods on plates in a visually appealing and balanced way using techniques like symmetry, contrast, and focal points. It emphasizes making the food easy to identify and enhancing flavors and textures. Specific elements of plating like sauces, garnishes, and molds are explained. Buffet presentation is also briefly covered. The overall goal is to attractively display foods in a way that enhances the dining experience.
platingand presentation
This document discusses best practices for food presentation. It covers arranging foods on plates in a visually appealing and balanced way using techniques like symmetry, contrast, and focal points. It emphasizes making the food easy to identify and enhancing flavors and textures. Specific elements of plating like sauces, garnishes, and molds are explained. Guidelines are also provided for buffet presentations with tips on organization and visual appeal. The overall goal of food presentation techniques is to attract guests and highlight all aspects of the dish.
Plating and presentation
This document discusses best practices for food presentation. It covers arranging foods on plates in a visually appealing and balanced way using techniques like symmetry, contrast, and focal points. It emphasizes making the food easy to identify and enhancing flavors and textures. Specific elements of plating like sauces, garnishes, and molds are explained. Buffet presentation is also briefly covered. The overall goal is to attractively display foods in a way that enhances the dining experience.
day 3 ppt.pptx
The document provides a history of appetizers from ancient Athens to modern times. It describes how appetizers evolved from small, unsatisfying first courses to structured starters preceding main meals. It also discusses the origins of aperitifs as alcoholic drinks consumed before eating. The document then outlines various tools and equipment used to prepare appetizers and provides classifications of different appetizer types including cocktails, hors d'oeuvres, canapés, relishes, salads, chips and dips, fruits and vegetables, and finger foods. Guidelines are provided for assembling canapés with harmonious flavor combinations.
Basic-concepts-in-food-plating-hrm-102.ppt
The document provides guidelines for plating and presenting Asian cuisine. It discusses concepts like using color, shape, texture and arrangement to make dishes visually appealing based on principles of balance, harmony and contrast. It provides tips for different components of a plate like keeping the main subject the focal point, using appropriate portions sizes, choosing plates that enhance the food, and leaving "dead space" around the rim. It also covers garnishing techniques like using complementary sauces, herbs and seasoning to add visual interest without overwhelming the dish. Specific Asian appetizers and their presentation like spring rolls, dumplings and soups are also discussed.
Basic-concepts-in-food-plating-hrm-102.ppt
This document provides suggestions for plating and presenting Asian cuisine. It discusses concepts like using a variety of colors, shapes, textures and arranging food with balance, harmony and contrast. It provides tips for different components of a plate like the main subject, portions, plates and garnishes. Specific suggestions are given for plating techniques, heights, sauces and developing creativity. Garnishing foods like appetizers, cocktails, canapes and soups is also addressed.
Plate poultry dishes
This document provides guidelines for portioning and plating poultry dishes. It discusses how meat shrinks when cooked and recommends portion sizes for various poultry cuts. It emphasizes the importance of attractive plating and recommends mixing shapes, colors and textures; decorating plate rims; stacking components vertically; and using complementary garnishes to enhance presentation and the dining experience. Proper plating can make dishes more appealing and encourage people to select and consume healthier options.
food decorating.pptx
The document discusses techniques for plating food attractively. It recommends choosing the right sized plate in a complementary color and placing ingredients strategically according to clock positions. Moist ingredients should be placed first as a base and odd numbers of items like shrimp should be served. Food should be arranged to create flavor bites combining different ingredients. Sauces and garnishes should be used purposefully to enhance rather than distract from the dish.
Plating food
The document provides tips for plating and presenting food attractively. It emphasizes that presentation is important because people "eat with their eyes first". It recommends using large plates to allow separation of items, keeping colors neutral, and arranging food in a balanced and harmonious way. Specific tips include using the "smiley face" layout, focusing on the protein, and adding height and color to make plates visually appealing.
appetizer.ppt
An appetizer is a small portion of food served before a meal to stimulate appetite. There are several types of appetizers including cocktails, canapés, hors d'oeuvres, relishes, petite salads, chips and dips, and fresh fruits and vegetables. Proper presentation is important, with appetizers looking appetizing and colorful. Appetizers should also be designed to eat without utensils when possible.
Sandwich and its types
The document discusses different types of sandwiches. There are three main types: open sandwiches with fillings presented on a single slice of bread; closed sandwiches with fillings between two or more slices; and cooked sandwiches that are toasted or grilled. Sandwiches can have various fillings like meat, cheese, or vegetables placed between plain or condiment-coated bread. They provide health benefits from grains and are a popular lunch or snack food.
plate poultry dishes.pptx
This document provides information on portion control and plating poultry dishes. It discusses how meat shrinks when cooked and recommends portion sizes for common poultry cuts. It also outlines factors to consider when plating poultry, such as service ware, garnishing, sauces and accompaniments. Finally, it provides tips for plating food attractively, such as leaving 1/3 of the plate empty, mixing shapes and textures, and using garnishes that complement the dish's flavors.
factorstoconsiderinplatingvegetabledishes-230103064129-611c6421.pptx
The document provides tips and techniques for plating food artistically. It discusses choosing plates based on size and color, utilizing the rule of thirds when plating ingredients, and placing proteins between 3 and 9 o'clock from the diner's perspective. It also recommends plating moist ingredients first to anchor them, giving odd quantities of small foods for visual appeal, focusing on one main ingredient while considering color and texture contrasts, and using sauces and edible garnishes purposefully to enhance flavors. Proper plating tools like brushes, molds, tongs, spoons, squeeze bottles, and wedges are also essential for high-quality presentations.
Q3- Lesson 3- Classification of Sandwich.pptx
Here are the answers to the multiple choice questions:
1. C
2. B
3. D
4. C
5. A
Guidelines for Plating Food.pptx
This document provides tips for plating food attractively. It recommends choosing the right size and color plate as your "canvas" and considering color, contrast, height, and texture when arranging ingredients. Sauces should be applied like paint to enhance the plate, and edible garnishes should complement the dish flavors and be purposefully placed for visual appeal. With constant practice of these plating techniques, one can perfect attractive and appetizing food presentation.
Garnishes ppt 1
The document discusses garnishing in culinary arts. It defines a garnish as a decorative food item used to enhance presentation. Various tools for creating garnishes are described, such as vegetable peelers, butter cutters, and pastry bags. Guidelines are provided for selecting complementary and appropriately sized garnishes. Examples demonstrate different types and techniques for garnishing, including plate composition, dusting, and painting. The purpose of garnishing is to increase visual appeal and nutritional value through attractive food decoration.
3.appetizer.pptx
The document provides information on preparing appetizers, including mise en place, different types of appetizers (hot, cold, dips), presenting appetizers professionally, and storing appetizers properly. Mise en place refers to preparing all ingredients before cooking. Hot appetizers are small portions served warm while cold appetizers can include items like canapés or antipasto served at room temperature. Proper presentation involves making items uniform, adding color, rolling or skewing foods, and using cups. Appetizers should be stored at proper temperatures and using FIFO rotation.
COOKERY M8.pdf
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.
Similar to creative sandwich preparation.pptx (20)
factorstoconsiderinplatingvegetabledishes-230103064129-611c6421.pptx
factorstoconsiderinplatingvegetabledishes-230103064129-611c6421.pptx
creative sandwich preparation.pptx
- 2. Garnishes that complement sandwiches such as a variety of olives, peppers and pickles add color and texture to the tray.
- 3. Arranging a bed of greens offers a festive and inviting cold tray presentation for any kind of event.
- 4. 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.
- 5. Spear the center of each sandwiches with a long toothpick if the sandwiches are layered, such as club sandwiches or slices of submarine sandwiches.
- 6. Arrange the sandwiches by the filling, with the contents exposed to make sandwich selection more obvious.
- 7. Sandwich quarters should be arranged with cut edge of the sandwich pointing up at the viewer.
- 8. 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.
- 9. Place vegetarian sandwiches on a separate tray from sandwich made with meat products.
- 10. Handle food picks carefully. Remove food picks before giving sandwiches to children or impaired adult.
- 11. Plate pinwheel sandwiches in a circular design on a platter with the pin wheel filling facing upward to show off the colors of the ingredients.
- 22. The most important principles for sandwich safety are keeping temperatures cool and avoiding cross contamination.
- 23. 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.
- 24. Some sandwich ingredients and fillings should be cooked, covered in a separate airtight containers, refrigerated until ready to use.
- 25. Keep bread tightly wrapped and in moisture proof wrapping.