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Y2.U1.3 Sandwiches

Y2.U1.3 Sandwiches. Objectives. Give examples of different types of sandwiches, including simple hot, open-faced, hors d’oeuvre, grilled, deep-fried, and simple cold Explain the roles of the three components of a sandwich: bread, spread, and filling

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Y2.U1.3 Sandwiches

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  1. Y2.U1.3Sandwiches

  2. Objectives • Give examples of different types of sandwiches, including simple hot, open-faced, hors d’oeuvre, grilled, deep-fried, and simple cold • Explain the roles of the three components of a sandwich: bread, spread, and filling • List necessary tools and equipment to make sandwiches at a sandwich station

  3. Objectives • Prepare common sandwich spreads and fillings • Demonstrate preparation of several types of sandwiches

  4. Terms • Canapé (CAN-uh-pay) • Club Sandwich • Hors d’oeuvre (or DERV) • Multidecker sandwich • Open-faced sandwich • Pullman loaf • Tea sandwich

  5. Intro • Most popular lunch food in U.S. • Endless variety and creativity • Generally two categories: hot or cold • Sandwich components • Bread • Spread • Filling

  6. Bread • Includes Pullman loaf (long, square on all sides), rolls, biscuits, bagels, croissants; fruit, nut, whole-grain breads; flatbreads such as naan, lavosh, tortillas, focaccia; pocket bread such as pita • Use fresh • Store 75-85 degrees F., wrapped • Do not refrigerate, freeze • Day old for toast

  7. Spread • Add moisture, flavor, richness; can act as moisture barrier; can help bind • Principal spreads are • Butter (can be flavored [compound butter: lemon, chives, mustard, honey]) • Mayonnaise (can be flavored) • Vegetable purées such as peanut butter, jelly, tapenade, hummus, mashed seasoned eggplant or avocado • Purées often won’t provide a moisture barrier

  8. Filling • The filling is the body and centerpiece of the sandwich because it will most often determine the bread, the spread, the co-fillings, and condiments

  9. Filling • Greens should be carefully rinsed and dried • Meat, poultry, seafood properly cooked • Cheese fresh, not overpowering • Slices should be even, often thin

  10. Condiments • Add texture or flavor such as ketchup, mustard, horseradish, pickles, olives

  11. Hot Sandwiches • Hot filling between two slices of bread or roll: roast beef, hamburger, hot dog, etc. • Hot open-face: one slice of bread with hot filling, often topped with gravy, sauce or cheese. Most famous?… • Smaller versions can be used for Hors d’oeuvres

  12. Hot Sandwiches • Grilled: grilled cheese (griddled) • Deep-fried/fried: Monte Cristo • Pressed: Panini

  13. Cold Sandwiches • Simple closed cold sandwich: two slices of bread, a spread and a filling, generally meat/cheese or a bound salad (egg, tuna) • Hero, sub, po’boy, etc. • Multidecker – made with more than two slices of bread • Club – turkey/bacon/lettuce/tomato, mayo, three slices of toast

  14. Cold Sandwiches • Cold open-faced • Canapé is a small open-faced used as an hors d’oeuvre • Tea sandwich: small and fancy, trimmed crust, cut or rolled into shapes such as diamonds, circles, pinwheels and used as an hors d’oeuvre or finger food

  15. Club • Add top filling • Add 3rd piece of toast mayo down • Secure with picks • Cut into quarters • Toast 3 slices bread • Spread mayo on 1 side of each slice • Add bottom filling • Add second piece of toast mayo down • Spread mayo on top of second piece of toast

  16. Sandwich Mise en Place • Imperative to have everything prepped and at hand • Meats and cheeses sliced and portioned, vegetables cut, bound salads ready, utensils at hand • Prepare sandwiches as close to service as possible to prevent drying out or sogginess

  17. Sandwich Mise en Place • Read recipe, make plan/list • Have everything at hand, within reach • Keep everything moving in one direction; bread on left, finished sandwich on right • Prepare multiples, if possible • If made in advance store covered in a refrigerator

  18. Sandwich Mise en Place • Equipment • Work table: size • Storage facilities: refrigeration, steam table, dry storage • Storage materials: plastic wrap, deli paper, labels • Hand tools: spreader, spatula, serrated knife, chef’s knife, cutting board, power slicer

  19. Sandwich Mise en Place • Equipment • Portion-control equipment: scoops, portion scale • Cooking equipment: griddle, grill, broiler, deep fryer, microwave

  20. Serving • Sandwiches, except hot dogs and hamburgers, are usually cut in half, thirds or quarters displayed, cut edge out, wedged up. • Closed sandwiches can be served open-faced to expose filling • Garnish with chips, fries or bound salad

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