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22 Sandwiches Breads Pullman or sandwich loaves of white bread are most frequently used for simple sandwiches These are long rectangular loaves that provide square slices of specified thickness from ⅜ to ⅝ in 10 to 16 mm thick ID: 283428

fillings sandwiches sandwich bread sandwiches fillings bread sandwich types breads hot meats spreads flavor poultry slices cont

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Slide1

Chapter 22

SandwichesSlide2

BreadsPullman or sandwich loaves of white bread are most frequently used for simple sandwiches.These are long, rectangular loaves that provide square slices of specified thickness, from ⅜ to ⅝ in. (10 to 16 mm) thick.

Commercial sandwich bread should be of fine rather than coarse texture, and firm enough to accommodate spreads well.White bread is suitable for the largest variety of fillings because of its neutral flavor.

TypesSlide3

BreadsBreads made of various flours:

Top row: multigrain, white pan loaf, marble rye, whole wheat, and olive loaf. Bottom row: raisin swirl, pumpernickel, and Jewish rye.

TYPES

(CONT’D

)Slide4

BreadsTYPES (CONT

’D)

Breads in various shapes, by row:

Top: Pullman, baguette, home-style, bâtard, sub roll, and hearth.

Middle: Cuban, kaiser, hot dog, New England hot dog, hamburger roll, ciabatta, and steak roll.

Bottom: naan, flour tortillas, whole wheat wrap, and pita.Slide5

BreadsThe following measures can be taken to ensure freshness:

Daily delivery, or delivery as frequent as possible.Keep bread tightly wrapped in moisture-proof wrapping until it is used.French bread and other hard-crusted breads should not be wrapped. Otherwise, the crusts will soften.

Store at room temperature, away from ovens or hot equipment. Do not refrigerate.

If bread must be kept more than one day, it may be frozen.

Day-old bread may be used for toasting without loss of quality.

STORAGESlide6

Spreads

Three purposes:

To protect the bread from soaking up moisture from the filling.

To add flavor.

To add moisture or mouthfeel.

Purpose of SpreadsSlide7

SpreadsButter should be soft enough to spread easily without tearing the bread.Mayonnaise is often preferred to butter as a spread because it contributes more flavor.

However, it does not protect the bread from moisture as well as butter does.Almost any food of a spreadable consistency can be used to add flavor interest to sandwiches.

TypesSlide8

FillingsSliced meats dry out and lose flavor.Avoid slicing farther ahead than necessary.

Keep sliced meats covered or wrapped.Thin meat slices are more tender, and sandwiches made with them are easier to eat.Thin slices make a thicker sandwich than one or two thick slices of the same total weight.

MEATS AND POULTRYSlide9

FillingsMeats and Poultry

Beef

Sliced roast beef, hot or cold

Hamburger patties

Small steaks

Corned beef

Pastrami

Tongue, fresh or smoked

Pork products

Roast pork

Barbecued pork

Ham, all kinds

Bacon

Canadian baconSlide10

FillingsMEATS AND POULTRY (CONT

’D)

Poultry

Turkey breast

Chicken breast

Sausage products

Salami

Frankfurters

Bologna

Liverwurst

Luncheon meats

Grilled sausagesSlide11

The most popular sandwich cheeses are:Cheddar types Process cheese Cream cheeseMascarponeSwiss types

Provolone Spreads

Fillings

CheeseSlide12

FillingsMost seafood fillings for sandwiches are highly perishable and should be kept well chilled at all times.

Some popular seafood fillings are: Tuna Shrimp Fried fish portionsSardines

Anchovies

Grilled or pan-fried fish fillets

Smoked salmon and lox

FISH AND SHELLFISHSlide13

FillingsThe most popular salads for sandwich fillings are:Tuna salad

Egg saladChicken or turkey saladHam salad

BOUND SALADSSlide14

FillingsLettuce, tomato, and onion are indispensable in sandwich production. Nearly any vegetables used in salads may also be included in sandwiches.

Grilled vegetables are popular not only in vegetarian sandwiches but also as part of the filling in meat sandwiches.

VEGETABLE ITEMSSlide15

Types of Sandwiches Simple cold sandwichesMultidecker sandwiches

Open-faced sandwichesCOLD SANDWICHESSlide16

Types of Sandwiches Simple hot sandwichesOpen-faced sandwichesGrilled sandwiches

Deep-fried sandwichesHot burritosQuesadillasEnchiladasPizza

HOT SANDWICHESSlide17

Making Sandwiches Ingredients—

This phase of the setup has two parts:Prepare ingredients.

Arrange or store ingredients for maximum efficiency.

Two other considerations important for ingredients:

Sanitation

Portion control

SETTING UP THE STATION FOR PREPARED-TO-ORDER SANDWICHESSlide18

Equipment—The equipment needed for a sandwich station depends, of course, on the menu and the size of the operation:Storage equipmentHand toolsPortion control equipment

Cooking equipment

Making Sandwiches

SETTING UP THE STATION FOR PREPARED-TO-ORDER SANDWICHES

(CONT’D)Slide19

Making Sandwiches With a few exceptions, such as hamburgers and hot dogs, sandwiches are cut before serving.Cutting serves two purposes:

It makes the sandwich easier to handle and eat.It makes possible a more attractive presentation.

SERVICESlide20

Recipe Pronunciations

Croque Monsieur

Falafel

and Roasted Vegetables in Pita

Tahini

Yogurt Dressing

Pizza

Margherita