3.2 Sandwiches (part 1)

3.2 Sandwiches (part 1)

By Miracle Detera

Let's Review!​

Identify what type of appetizers are the following.

Multiple Choice

What kind of appetizer is this?

• Hors d'oeuvres

• Canapés

• Cocktail

• Salad

Multiple Choice

What kind of appetizer is this?

• Hors d'oeuvres

• Canapés

• Cocktail

• Salad

Multiple Choice

What kind of appetizer is this?

• Hors d'oeuvres

• Canapés

• Cocktail

• Salad

Multiple Choice

What kind of appetizer is this?

• Hors d'oeuvres

• Canapés

• Cocktail

• Salad

Multiple Choice

What kind of appetizer is this?

• Hors d'oeuvres

• Canapés

• Cocktail

• Salad

Fill in the Blanks

Sandwiches

Unit 3: Basic Meal Preparation

Objectives

1. Identify the components or parts of a sandwich.

2. Classify the type of sandwich being described.

3. Enumerate the important reminders in preparing sandwich.

What is a SANDWICH?

Unit 3: Basic Meal Preparation

Multiple Choice

The following describes what a sandwich are EXCEPT:

• Sandwich is a type of food item made of generally two or more slices of bread pieces with one or more layers of meat, seafood, vegetables, cheese or jam and butter.

• Sandwiches are eaten as quick meal as snacks, as breakfast item or as a separate full meal course.

• Sandwiches are only prepared hot.

SANDWICHES ARE:

A. a type of food item made of generally two or more slices of bread pieces with one or more layers of meat, seafood, vegetables, cheese or jam and butter.

B. ​Sandwiches are eaten as quick meal as snacks, as breakfast item or as a separate full meal course.

​C. It can be eaten hot or cold.

Multiple Choice

A sandwich has 4 parts or components. Which among the following should not be included?

• Base

• Spread

• Body and Garnish

• Structure

What are the components of a SANDWICH?

Unit 3: Basic Meal Preparation

​BASE	​SPREAD	​BODY	​GARNISH
The base of the bread is any type of bread. This provides structure to the sandwich and helps in holding the fillings.	​The spreading is done to keep the bread and its fillings moist and soft and enhance the flavor and nutrients.	The body of sandwich is the main fillers used and after which the sandwich gets its name.	​garnish provides a contrast to the sandwich other than giving a peculiar taste, flavour and aroma. It should be small, petite, dainty and eye appeal.
Examples: ​-plain white bread -burger buns -brown or French loaf -Ciabatta -Focaccia -Baguette -Bagels -Pretzels -Lavash	​Examples: -butter -ghee -margarine -cream -tomato sauce -mayonnaise -curd	​Examples: -beef -chicken -meat -fish -eggs -shellfish -cheese -vegetables -combination of two, three or more ingredients	Red: Beets, cherries, cranberries, jelly, pimento, radishes, strawberries, tomatoes Green: Asparagus, celery, gherkins, green peppers, lettuce, olives, parsley, pepper grass, pickles, watercress. Yellow: Cheese, egg yolk, grated lemon rind, pears.

Multiple Choice

Identify what component of sandwich is being shown in the picture.

• Base

• Spread

• Body

• Garnish

Multiple Choice

Identify what component of sandwich is being shown in the picture.

• Base

• Spread

• Body

• Garnish

Multiple Choice

Identify what component of sandwich is being shown in the picture.

• Base

• Spread

• Body

• Garnish

Classification of Sandwiches

There are three primary characteristics of hot sandwiches:

(1) It must be hot. (2) They must remain hot throughout the services (3) Hot sandwiches can have a hot sauce as an accompaniment. (4) Hot sandwiches don't have their crust trimmed off.

HOT SANDWICHES

These sandwiches are prepared cold and served cold. All the ingredients used in these types of sandwiches are of cool in nature.

COLD SANDWICHES

CLASSIFICATION OF SANDWICHES

Do not fit exactly in other categories because they are fancy, light delicate. They can be open, closed, rolled and cut and occasionally served got use to impress guest with their beauty. Pastel green and pink coloured breads are often used and the sandwiches are always small. They arrange in assortment of trays and plates and passed on or serve buffet style.

TEA SANDWICHES

CLASSIFICATION OF SANDWICHES

Classification of Sandwiches

Multiple Choice

These sandwiches are served hot.

• Cold Sandwiches

• Hot Sandwiches

• Tea Sandwiches

Multiple Choice

These sandwiches are always small.

• Cold Sandwiches

• Hot Sandwiches

• Tea Sandwiches

Multiple Choice

All the ingredients used in these types of sandwiches are of cool in nature.

• Cold Sandwiches

• Hot Sandwiches

• Tea Sandwiches

Essentials of preparation of sandwiches:

1. Use one-day-old bread for better cutting.

2. Always prefer breads with close fine texture and thin slices.

3. Apply even layer of spreading.

4. Remove and may not remove the crust.

5. Use right amount of fillings of different colors, textures and flavors. There should be no too much moisture, as they will result in making the sandwich soggy.

6. Use salt, pepper powder and mustard powder as seasonings.

7. Wrap the sandwiches properly.

8. Edges should be cut neatly if required. 9. Store at 40 deg. F for 12 – 24 hours.