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    Sandwiches

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    Ajey Purandare
    The document discusses various types of sandwiches including their parts, bread options, fillings, spreads, garnishes, storage, and types. It outlines conventional sandwiches made with white or brown bread and fillings like meat, fish, eggs, and cheese. Tea sandwiches are smaller and remove the crust. Buffet and reception sandwiches are cut into fingers or squares. Continental sandwiches use French bread. Open sandwiches come in large, medium, and small sizes. The document also provides details on making and presenting sandwiches as well as hot varieties like grilled or deep fried sandwiches.

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    © All Rights Reserved
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    Sandwiches

    Uploaded by

    Ajey Purandare
    29 views18 pages
    The document discusses various types of sandwiches including their parts, bread options, fillings, spreads, garnishes, storage, and types. It outlines conventional sandwiches made with white or brown bread and fillings like meat, fish, eggs, and cheese. Tea sandwiches are smaller and remove the crust. Buffet and reception sandwiches are cut into fingers or squares. Continental sandwiches use French bread. Open sandwiches come in large, medium, and small sizes. The document also provides details on making and presenting sandwiches as well as hot varieties like grilled or deep fried sandwiches.

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    The document discusses various types of sandwiches including their parts, bread options, fillings, spreads, garnishes, storage, and types. It outlines conventional sandwiches made with white or brown bread and fillings like meat, fish, eggs, and cheese. Tea sandwiches are smaller and remove the crust. Buffet and reception sandwiches are cut into fingers or squares. Continental sandwiches use French bread. Open sandwiches come in large, medium, and small sizes. The document also provides details on making and presenting sandwiches as well as hot varieties like grilled or deep fried sandwiches.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    29 views18 pages

    Sandwiches

    Uploaded by

    Ajey Purandare
    The document discusses various types of sandwiches including their parts, bread options, fillings, spreads, garnishes, storage, and types. It outlines conventional sandwiches made with white or brown bread and fillings like meat, fish, eggs, and cheese. Tea sandwiches are smaller and remove the crust. Buffet and reception sandwiches are cut into fingers or squares. Continental sandwiches use French bread. Open sandwiches come in large, medium, and small sizes. The document also provides details on making and presenting sandwiches as well as hot varieties like grilled or deep fried sandwiches.

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    © All Rights Reserved
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    SANDWICHES

    1
    Sandwiches
    • Parts of Sandwich
    • Types of bread
    • Types of filling
    • Spreads and garnishes
    • Types of sandwiches
    • Making of sandwiches
    • Storing of sandwiches

    2
    Parts Of a Sandwich
    • Base
    • Spread
    • Body
    • Garnish

    3
    Base
    • White or Brown Sandwich bread
    • Rolls- hard and soft rolls, burger buns, hot dog rolls, croissants
    • French bread and baguettes
    • Breads made with various flours ( rye, maize, multigrain)
    • Unleavened bread
    • Flavored bread (raisin bread)

    4
    Spread
    • Plain and compound butters ( anchovy, herb,parsley)
    • Mayonnaise and its derivatives
    • Cheese spreads
    • A combination of the above

    5
    Filling
    • Limitless
    • Filling gives sandwich its name
    • Meat, poultry, fish, eggs, cheese, vegetables, salami, roast chicken
    etc.
    • Single item or combination (ham and cheese, bacon lettuce and
    tomato)

    6
    Garnish
    • Enhance the appearance and presentation
    • Eye appeal
    • Eg: lettuce, olives, cherry, cherry tomato, watercress.

    7
    Storage
    • Bread to be made fresh daily or delivered daily
    • Keep bread tightly wrapped in moisture-proof wrapping until it is
    used
    • Hard crust breads cannot be stored for too long as it will loose its
    texture
    • Day-old bread may be used for toasting without loss of quality.
    • If bread is to be kept for more then a day then it should be frozen

    8
    Types of Sandwiches
    • Conventional Sanwiches or Lunch box sandwiches
    • Bread: sandwich bread brown or white
    • Butter: Plain, mustard, anchovy, garlic flavoured
    • Filling: Herring, sardines, salmon, trout, prawns, lobster, ham, corned
    beef, roast beef, various types of cheese, turkey, liver, game, roast
    chicken
    • Garnish: Lettuce, tomato, watercress, spring onions, radishes,
    gherkins, pickled/fresh cucumber
    • Finish: Cut into triangles, do not remove crust

    9
    Tea sandwiches
    • Bread: Sandwich bread, brown or white
    • Butter: Creamy plain butter
    • Filling: Tinned meats and fish, fish and meat pastes, Bovril, Marmite,
    pickles, cheese, eggs
    • Garnish: Lettuce, tomato, watercress, spring onions, radishes,
    gherkins, pickled/fresh cucumber
    • Finish: Neatly remove crust, cut into even fingers, triangles or
    squares. Serve on a silver flat with doily. Garnish with sprigs of
    parsley.

    10
    Buffet Sandwiches or Reception Sandwiches
    • Bread: Sandwich bread, brown or white
    • Butter: Creamy plain butter
    • Filling: Tinned meats and fish, fish and meat pastes, Bovril, Marmite,
    pickles, cheese, eggs
    • Garnish: Lettuce, tomato, watercress, spring onions, radishes,
    gherkins, pickled/fresh cucumber
    • Finish: Neatly remove crust, cut into even fingers, triangles or
    squares. Serve on a silver flat with doily. Garnish with sprigs of
    parsley.

    11
    Continental or French Sandwiches
    • Bread: French
    • Butter: Creamy plain butter
    • Filling: Tinned meats and fish, fish and meat pastes, Bovril, Marmite,
    pickles, cheese, eggs
    • Garnish: Lettuce, tomato, watercress, spring onions, radishes,
    gherkins, pickled/fresh cucumber

    12
    The Open or Scandinavian sandwich
    (Smørrebrød)
    • Same ingredients as conventional sandwiches but more attractive in
    presentation
    • Smorrebrod, which translates as "butter bread," includes countless
    open-face sandwich combinations, from minimal to lavish
    • Originate from Old Russia
    • Adopted by Scandinavian countries

    13
    Open Sandwiches – 3 types
    • Large- Normal slice of bread
    • Medium- Half a slice of bread with sides removed
    • Small- Quarter of a slice with sides removed

    14
    15
    Making Sandwiches
    • SETTING UP THE STATION FOR PREPARED-TO-ORDER SANDWICHES
    SANDWICH Ingredients—
    • Prepare ingredients.
    • Arrange or store ingredients for maximum efficiency.
    • Two other considerations important for ingredients: Sanitation
    andPortion control
    • Also, preparation of equiment

    16
    Hot Sandwiches
    • Open-faced sandwiches
    • Grilled sandwiches
    • Deep-fried sandwiches
    • Hot burritos
    • Quesadillas
    • Enchiladas

    17
    Cold Sandwiches
    • Multi decker
    • Open faced

    18

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