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.
Powerpoint presentation of "Salads and Salad Dressing" in Principles of food production.
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Powerpoint presentation of "Salads and Salad Dressing" in Principles of food production.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
This module deals with the skills and knowledge required in preparing and presenting appetizers.
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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 is all about the first step in preparing cereals and starch dishes. Identifying tools and equipment and also the structure and composition of starch and cereals. Also the reaction that happens when cooking a starch.
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 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 is all about the first step in preparing cereals and starch dishes. Identifying tools and equipment and also the structure and composition of starch and cereals. Also the reaction that happens when cooking a starch.
Vegetable recipes probably have a home on your table, but there are plenty of lesser-known root veggies that deserve a cameo during colder months. Create a more interesting home-cooked meal you'll be excited to dig into with the help of some seasonal produce.
http://www.gourmetrecipe.com
http://www.gourmandia.ca
http://www.gourmetrecipe.com/recipes/diet-choices/vegetarian-recipes/vegetarian-recipes
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13. Balance in sandwich making
is important. It is achieved
through having balance in
flavor, texture, and color. The
fillings should go with the kind
of bread to be used for a
sandwich. A white bread is
fairly floppy which goes well
with heartier fillings like steak
and crunchy vegetables.
14. The choice of spread and
fillings are very important in
preparing sandwich. Both
add flavor to the sandwich.
Plain butter, compound
butter, and mayonnaise do
not add moisture and
richness but also flavor to
the sandwich.
15. A basic sandwich can be
made appealing and
satisfying. Add fillings and
vegetables for the height of
the sandwich. Lettuce is laid
on the slice of bread after
the spread. On top of the
green, meat filling is added,
and topped with shredded
carrots, shredded cabbage,
and thinly sliced tomato in
rounds.
16. Garnished do not only
enhance the flavor of
the sandwich, but they
also add color that
make sandwiches
attractive. The fillings
should harmonize not
only with the flavor, but
also with the color.
17. Texture refers to the
softness, tenderness,
smoothness and
cruchiness of the
ingredients in preparing
sandwiches as
perceived in the mouth.
Choose that has close
and smooth crumbs.
