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preparevarietyofsandwiches-190116030852.pptx
1. PREPARE VARIETY OF
SANDWICHES
At the end of the lesson, you are expected to:
a. identify sandwich component;
b. b. identify bread suited for sandwich making;
c. c. prepare suitable filling and spread; d. select and prepare glazes/sweet
sauces; and
d. e. prepare sandwiches while observing sanitary practices.
PPT PRESENTATION PREPARED BY: RAMOS, AIRALYN D.
3. STRUCTURE OR BASE
• It is
which
the part upon
the ingredients
are placed.
• It consists of some
form of bread or dough
produce that is whole
or sliced.
4. MOISTENING AGENT
• It is meant to bind the
sandwich that provides
an improvement of
both flavor and texture.
• It also acts as the
protective layer
between the filling and
the structure.
5. FILLING
• It consists of one or
more ingredients that
are stacked, layered or
folded within or on the
structure to form the
sandwich.
9. Brief introduction of BREAD in the Philippines
Bread is one of the oldest prepared foods. It is the staple food of the
Middle East, Central Asia, North Africa, Europe, and in European-derived
cultures such as those in the Americas, Australia, and Southern Africa. This
is in, contrast to parts of South and East Asia, where rice or noodle is the
staple.
Filipinos traditionally eat three main meals a day. And the most important
meal of the day is breakfast. While rice may still be the top breakfast item for
most of the Filipinos, in the urban centers where the pace of life is faster,
bread is the number one go-to breakfast or can be a snack after an
afternoon siesta
10. PASS THE BOX
Pass the box as the music goes on. When
the music stops the person holding the box
shall answer the question. If the answer of
the person is wrong then they will have a
consequence after the activity.
11. YEAST BREAD
• Loaf bread that is the most commonly used
bread for sandwiches.
• White bread
• Whole wheat bread
• Rye bread
12. 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.
13. WHOLE WHEAT BREAD
Is a classic bread for
sandwiches, it is
nutritionally superior to
white bread, taste better
and have more
interesting textures. It is
slightly more compact
and brownish in color.
14. RYE BREAD
Is a stronger tasting
bread than white and
whole wheat. A heavy
and a hearty flavor
bread that goes with so
many types of meat and
condiments.
49. FLAT BREADS
•These are made from flatten often
unleavened breads.
• Pita
• Focaccia
• Lavash
• Tortillas
50.
51. PITA
It comes in both white
and whole wheat. As
the flat bread bakes, it
puffs up, forming a
pocket that is perfect for
stuffing.
52. 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.
54. WRAPS
•These are very thin, flat breads that
are used for sandwich wraps, burritos
and tacos.
• Tortillas
• Sandwich Wraps
55. TORTILLAS
Unleavened round corn
meal breads baked on a
hot stone, size ranges
to 6 inch-14 inch or
larger preferably used
for quesadillas and
burritos.
56. QUICK BREADS
• These breads are raised by chemical
action of baking powder or baking soda
like biscuits, banana bread, carrot bread
and generally more tender and crumbly
than yeast bread. It is used for sweeter
tasting sandwiches and are best for tea
sandwiches.
60. WHOLE WHEAT BREAD
Is a classic bread for
sandwiches, it is
nutritionally superior to
white bread, taste better
and have more
interesting textures. It is
slightly more compact
and brownish in color.
61. TORTILLAS
Unleavened round corn
meal breads baked on a
hot stone, size ranges
to 6 inch-14 inch or
larger preferably used
for quesadillas and
burritos.
63. SANDWICH ROLLS
A soft type bread that
come in all sizes,
shapes and textures.
The softest include
hamburger buns and
hot dog rolls
64. YEAST BREAD
• Loaf bread that is the most commonly used
bread for sandwiches.
• White bread
• Whole wheat bread
• Rye bread
65. 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.
66. FRENCH AND ITALIAN BREAD
Rolls including
sourdough and ciabatta,
split horizontally. It
works well for grilled
sandwiches.
67. QUICK BREADS
• These breads are raised by chemical
action of baking powder or baking soda
like biscuits, banana bread, carrot bread
and generally more tender and crumbly
than yeast bread. It is used for sweeter
tasting sandwiches and are best for tea
sandwiches.
68. 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.
69. WRAPS
•These are very thin, flat breads that
are used for sandwich wraps, burritos
and tacos.
• Tortillas
• Sandwich Wraps
70. FLAT BREADS
•These are made from flatten often
unleavened breads.
• Pita
• Focaccia
• Lavash
• Tortillas
74. I am a small fancy sandwich. You can cut
me into square, rectangular, oblong, and
other shape you want. My fillings and
spread are just the same like the can͂apes.
Who am I?
Tea Sandwich
75. Regular Cold
Sandwich
I am the simplest sandwich among the
cold
sandwiches. I am made up of two
slices of
bread, preferably a day-old bread, or
toasted if you desire. You can spread
me
with butter, mayonnaise, and other
fillings.
What type of sandwich am I?
76. Regular Hot
Sandwich
I’m one of the favorite hot sandwiches
that
you love to taste when hunger strikes
you.
My patties are usually meat but
sometimes
fish, vegetables and other hot items
are also
applicable.
Do you know me?
77. I am toasted and buttered on the outside
and browned on the griddle. How appealing
I look with those cheese spread on me!
Can you guess me?
My dear students, I appreciate your sharp
Grilled Sandwich.
78. SANDWICH FILLINGS
•The filling is the heart of the sandwich.
It is place between or on top of bread.
•It provides flavor and body to the
sandwich.
79. TYPES OF FILLINGS
DRY FILLINGS
It refers to
ingredients such as
sliced or cooked
meat, poultry and
cheese.
MOIST FILLINGS
It refers to
ingredients mixed
with salad dressing
or mayonnaise.
80. MEAT AND POULTRY MEATS
• Used as fillings should be cooked, covered and
refrigerated. Slice just before the sandwich is to
be prepared to avoid drying out and lose flavor.
Thinly sliced meats are more tender and juicy
than thickly sliced.
• Beef products
• Pork products
• Poultry
• Sausage products
86. CHEESE
• Cheese dries out rapidly when unwrapped
and sliced, when slicing is done ahead, the
slices should remain covered until ready to
use:
• Sandwich cheeses - cheddar types, Swiss types,
provolone, cream cheese, process cheese, cheese
spreads.
89. FISH AND SHELLFISH
• Most seafood fillings are highly perishable
and should be left chilled at all times.
• Seafood Fillings- tuna, sardines, smoked
salmon, shrimp, anchovies, fried fish, grilled or
pan fried fish fillets.
92. MAYONNAISE BASED SALAD
• The most popular salads for sandwich
fillings are tuna salad, egg salad, chicken
or turkey salad and ham salad.
93. VEGETABLE ITEMS
• Lettuce, tomato and onion are
indispensable in sandwich production, also,
any vegetable used in salads may also be
used in sandwiches.
95. SPREADS
Purposes of Spreads
• T
o protect the bread from soaking up
moisture from the filling.
• They add flavor.
• They also add moisture.
96. BUTTER
Butter protects the bread from moisture, used soft
butter to spread on bread. You may soften butter by
whipping in a mixer or by simply letting it stand at
room temperature. You may use margarine as a
substitute or a flavored butter.
97. MAYONNAISE
Mayonnaise is often
preferred to butter as a
spread because
contributes more
it
flavor
but sandwiches made
with mayonnaise should
be served immediately or
refrigerated at once and
kept refrigerated until
served.
99. PREPARING SANDWICHES
The preparation of sandwiches requires
great deal of hand works. Whether you are
making sandwiches in quantity or by order,
your goal is to make the production as
efficient and quick as possible.
100. TIPS:
1. Preparation of Ingredients – prepare
everything ahead of time, so nothing is left
to do but assembles the ingredient. It
of
includes,
spreads,
mixing fillings, preparation
slicing bread, meats, vegetable
and cheese, separating lettuce, preparing
garnishes and other ingredients.
101. TIPS:
2. Arrange Ingredients for maximum
efficiency - to reduce your movement to a
maximum, everything you need should be
within easy reach.
102. Needed Tools/Equipment:
1.Storage equipment for ingredients includes
refrigeration equipment for cold ingredients and a
steam table for hot ingredients.
2.Hand tools included spreading, spatulas, cutting
board and knives, including a serrated knife and a
sharp chef’s knife for cutting the finished
sandwich. Also a slicer is necessary.
103. Needed Tools/Equipment:
3.Portion control equipment includes scoops for
fillings and a portion scale for other ingredients.
4.Cooking equipment includes griddle, grills,
broilers and deep fryers, microwave ovens are
good for cooking.
