Endriga, Eva Michelle D. Sandwiches Popular for breakfast, lunch and dinner and can be found everywhere.

. Sandwich elements Bread Spread

Filling Garnish

Sandwiches can be a nutritious meal or a high-calorie indulgence. Bread Should be fresh and tasty or your sandwich is ruined. The type of bread you choose should hold the filling without falling apart. Types of bread include: Loaf breads of many varieties Pullman loaf - baked in a rectangular pan with a lid, easy to remove crust & cut in shapes Kaiser roll - large, round, crusty roll also called hard roll or vienna roll Focaccia - large, flat Italian bread flavored with olive oil and herbs Pita Bread - flat round or oval Middle Eastern bread also called pocket bread Tortilla - unleavened Mexican bread made of corn or flour that is folded or wrapped around a filling Bagels - popular for breakfast sandwiches, round with hole in middle Croissants - flakey, buttery, crescent shape, with rich taste Hot Dog & Hamburger Buns Spread Add flavor Act as a moisture barrier for the bread Help keep a sandwich together Include Butter - most common Mayo Vegetable-based purees made from avocados, olives, roasted peppers or eggplant Filling Can be hot or cold, meal-sized or bite-sized The filling will help determine the type of spread and the type of bread Includes: Meat, poultry, seafood, fish, vegetables, cheese, eggs that are in many forms and cooked in many ways Garnish Decorative, edible accompaniments on a plate with a sandwich Often incorporated into the sandwich by the eater Larger garnishes are usually eaten separately Types of garnish: lettuce, sprouts, fruit, pickles, relish, tomato, onion, olives Mise en Place for Sandwiches Gather tools - cutting board, tongs, spatulas, sharp knives, serving spoon or scoop, palette or butter knife for spreading, toaster

Select and Prepare Ingredients - slice bread to order, have spreads ready, prepare fillings in advance, wash & dry green, prepare garnishes in advance Organize Job and Work Space - break sandwich down into steps, have everything you need, move in 1 direction, prepare multiple sandwiches at once if possible

Cold Sandwiches Filled with sliced meats, cheese, mayo-based salad spreads, & vegetables Closed Sandwich - 2 pieces of bread with filling between them Open-faced sandwich - 1 slice of bread topped with ingredients Finger sandwich or tea sandwich - small sized sandwich made from dense bread that can be cut into shapes and is closed or open Hero sandwich - large closed sandwich using a long thin loaf of bread Types: subs, grinders, poboys, hoagies Club Sandwich - double decker closed sandwich made with 3 slices of bread and cut into 4 triangles that are held together with sandwich picks Wraps & Pita pockets - sandwich is rolled up or otherwise enclosed in an edible wrapper that can hold many ingredients and are open at the top Hot Sandwiches Sandwich with hot filling - closed, hero, & club sandwiches and wraps can all be served with a hot filling Includes hamburgers and hotdogs Croque Madame French sandwich of ham, cheese, and a fried egg Grilled Sandwiches - assemble the sandwich, spread the outside with butter and grill Includes grilled cheese, Reuben, grilled peanut butter Pressed Sandwiches - make with a sandwich press where the sandwich is toasted on a heavy, two-sided cooking press that compresses and grills them until they are hot and heated through Includes panini (Italian) and cubano (Cuban) Hot Open-faced Sandwich - served on toasted bread and topped with gravy or sauce. Sometimes mashed potatoes are added. Includes hot beef, Eggs Benedict Sandwiches When To Make Many operations prepare sandwiches to order to ensure their freshness. Sandwiches prepared in advance should be stored covered in a refrigerator. Bare Essentials There are two basic types of sandwiches: hot sandwiches and cold sandwiches. Key components of sandwiches are bread; spreads; and fillings. Bread is the basic ingredient of any sandwich, serving as an edible container for the food inside and also providing bulk and nutrients. Spreads prevent bread from soaking up the filling, add flavor, and add moisture. Butter and mayonnaise are the most common sandwich spreads. Type of filling is unlimited. However, whenever using meat, poultry, or cheese, remember that thin slices are more tender and make the sandwich easier to eat. Always observe food safety rules when preparing any spread or filling for sandwiches. Hot Sandwiches Include:

 Simple hot sandwich Open-faced hot sandwich Grilled or toasted sandwich Deep-fried sandwich Cold Sandwich Include: Simple cold sandwich Multidecker sandwich Open-faced cold sandwich Tea sandwich Canaps Sandwich Stations A sandwich station is essential in reducing body and hand motions in preparing sandwiches. Basic elements in any sandwich station are ingredients and equipment. Sandwich mise en place includes having all tools, ingredients, and storage containers and areas ready for use and conveniently located. Sliced items are portioned by count and by weight. Fillings are portioned by weight or scoop. Sandwich Stations continued Physical setup of a sandwich station includes: Work table Cutting board Storage facilities Hand tools Portion control equipment Cooking equipment for hot sandwiches Appearance For an attractive presentation, sandwiches should be cut before serving (except hamburgers and hot dogs). Display the cut edges to the outside to display the ingredients. Hamburgers and other uncut sandwiches can be served open face to display their ingredients. 7 Dairy Eggs Breakfast Sandwich 7.3 Breakfast Foods Terms Chemical leaveners Crpe (CRAPE/CREPP) French Toast Hash Hash browns Home fries Pancake Quick bread Waffle

Breakfast Typical breakfast foods include Coffee, tea, or other hot beverage Fruit/fruit juice

Breads, including pastries Cereals or grains Potatoes Pancakes, waffles and French toast Meats or fish Dairy products (milk/cheese/yogurt)

Breakfast Breads Breakfast breads include muffins, quick breads, biscuits, English muffins, bagels, Danish pastry, croissants and cinnamon rolls. Quick breads are leavened chemically, usually by adding baking soda and/or baking powder Chemical leaveners Baking Soda: Sodium bicarbonate: NaHCO3 Alkaline, base Releases carbon dioxide CO2 when both acid and moisture are present Must be baked at once to prevent leavening loss Common acids used Buttermilk, sour cream, lemon juice, honey, molasses, fresh fruit Chemical leaveners Baking Powder: mixture of baking soda and one or more acids generally cream of tartar NA2SO4 and sodium aluminum sulfate Al2[SO4]3 or monocalcium phosphate CAH4[PO4]2 Single acting: not often used, only needs moisture for reaction Double acting: most common, reacts with moisture and provides a secondary reaction with heat Baking Ammonia: provides a rapid release in dry, large surface area products (crackers) Griddlecakes and Crpes Pancakes and waffles are medium weight batters that are usually chemically leavened Crpes are a thin batter and are unleavened Blintzes are crpes cooked on one side and filled with a sweetened farmers cheese French toast is sliced bread dipped in an egg and milk mixture and lightly fried Griddlecakes and Crpes Waffles are made from a medium pour batter into which whipped egg whites are folded and cooked in a waffle maker. They are lighter and crisper than a pancake. Breakfast Meats Meats, at breakfast, tend to be side dishes Typical breakfast meats include bacon, ham, sausage, steak, hash, and fish Bacon is about 70% fat and should be cooked at a moderate temperature to control shrinkage, (sausage) Hash is corned beef, roast beef, or roast turkey diced or ground then added to diced potatoes and sauted Breakfast Potatoes Typical breakfast potatoes are Home fries which are medium to small dice potatoes, pan or griddle fried Hash browns which are grated potatoes pan or deep fried. Cereals/Grains Types Hot

cold Two types of hot Whole/cracked/flaked oatmeal, cracked wheat Granular farina, cornmeal, grits

Breakfast Beverages Coffee Tea Hot chocolate Juice First/last impression Coffee Tree Inside the fruit (cherry) is 2 flat sided seeds Cherries are cleaned, fermented and hulled leaving the beans, at this point, green Two species Arabica: more flavorful Robusta: more productive Climatic conditions have a profound effect on quality, hence: Columbian, Blue Mountain (Jamaica), Kona (Hawaii)

Coffee Roast The degree of roasting determines the intensity of flavor, darkness of bean and bringing the oils to the surface Sugars, fats, starches are emulsified, caramelized, released Grind Type of coffee maker determines the fineness of grind Fineness of grind determines time of extraction Store airtight, away from heat and light Freeze beans for extended storage, do not refrigerate Tasting Judged on 4 characteristics Aroma Acidity Body Flavor Coffee Brewing 2 methods Decoction: boil until flavor is removed from substance Old method used mostly for Turkish coffee Infusion Steeping: mixing with hot water Filtering: pouring hot water over grinds through filter Drip: pouring hot water over grinds through strainer Percolating: now unpopular, continuous boiling ruins flavor A good cup of coffee results from proper ratio of coffee grounds : water : contact time Coffee Brewing & Service 2 level Tablespoons (.4oz.) coffee grounds to 6 oz. water Keep equipment clean

Serve as soon as possible Coffee can be held at 185-190F. no longer than 1 hour, preferably in a thermal carafe

Deconstructing Espresso Espresso is a method of forcing hot water through finely ground coffee grounds under pressure, producing a strong, rich and smooth coffee Machiatto: marked with a bit of steamed milk Cappuccino: 1/3 espresso; 1/3 steamed milk; 1/3 foamed milk Caf latte: 1/3 espresso; 2/3 steamed milk Caf au lait: coffee with milk equal portions strong coffee and hot milk Caf mocha: 1/3 espresso; 2/3 steamed milk; flavored with chocolate syrup; dressed with whipped cream and chocolate shavings Coffee Notes Instant coffee: dried, freeze dried; best used to flavor breads, cakes, custards, sauces, ice creams, frostings Decaffeinated: process removes 97% of caffeine Tea Second most consumed drink in the world; first is water Botanical classification Camellia Sinensis China Camellia Assamica India Camellia Cambdiensis Cambodia

Tea Styles Green Un-fermented, minimum oxidation Flavor characteristics Green, fresh, floral, roasted, sweet, bitter Vegetive flavors go well with mild or subtly-flavored foods Gunpowder form rolled into small balls or pellets Tea Styles Oolong Simi-fermented; oxidation 10-70% Flavor characteristics Medium to heavy (greener to blacker), floral, fresh, green, fruity, not bitter or astringent Pair greener oolongs with scallops/lobster/rich, sweet foods; and blacker oolongs with richer foods such as duck and grilled meats Formosa oolong has a peachy flavor Tea Styles Black Fully-fermented Flavor characteristics Fresh, bright, floral, robust, strong, complex, astringent Pair with full flavored foods; meat and spicy dishes Common varieties Ceylon, Keemum, Lapsang Souchang (smoked over pine needles), Yunnan, Assam, Darjeeling (considered champagne of teas)

Brewing Tea Boiling water (just under for green) Level teaspoon (2g.) tea : 6 oz. water Steep Green: 2-4 minutes Oolong 4-6 minutes Black 5 minutes Tea Notes Tea has about half the caffeine as coffee Herb tea (tisanes) is made from many different fruit and herb blends and is naturally caffeinefree For iced tea use 50% more tea while brewing (to counteract ice) Hot Chocolate/Cocoa The Aztecs were probably the first to use cocoa as a drink, in fact, it is as a drink that cocoa was first used. Hot chocolate can be made with cocoa powder or chocolate and blends well with a number of flavorings What's your sandwich preference? grilled cheese pb&j pb& bananas chip sandwich. burgers veggie paninis so many different types of sandwiches!....what's your favorite!? Reuben is one of my faves, Grilled ham and cheese, or tuna cheese melt follow close behind. all awesome sandwiches, something about warm melted cheese that always hits the spot. a subway chicken terriyaki on toasted italian bread, hold the sweet onion sauce please, with lettuce, tomato, green peppers, and jalenpenos. Peanut butter, hold the jelly. I'm an experienced sandwich orderer. i like the subway chicken breast sub with mozzarella cheese, lettuce, tomato and ranch dressing. my taste buds Peanut butter & cinnamon were my favorite before. I don't really eat sandwiches that often... it sucks. Vegetarian Out of those listed above, definitely grilled cheese CHEESSE!!!!!! CHEEDDARRR CHEEEESSSEEEE, I ALSO LIKE WOTSITS SANDWHICH and toffe popcorn sandwiches lolol Peanut Butter and Bananas like Elvis! <3 How 'bout a nice rare roast beef on rye, with a side of home fries, and a big ol' tall glass of chocolate milk! Bacon and turkey plz. falafel and sweet chillie sauce! Tuna or egg salad well i'm torn between cucumber and turkey w/ provolone and lettuce