y2.u1.3 sandwiches
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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 - PowerPoint PPT PresentationTRANSCRIPT
Y2.U1.3 Sandwiches
ObjectivesGive 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
ObjectivesPrepare common sandwich spreads and
fillingsDemonstrate preparation of several types
of sandwiches
TermsCanapé (CAN-uh-pay)Club SandwichHors d’oeuvre (or DERV)Multidecker sandwichOpen-faced sandwichPullman loafTea sandwich
IntroMost popular lunch food in U.S.Endless variety and creativityGenerally two categories: hot or coldSandwich components
– Bread– Spread– Filling
BreadIncludes 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
SpreadAdd moisture, flavor, richness; can act
as moisture barrier; can help bindPrincipal 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
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
Meat & Poultry Eggs
Fish & Shellfish Cheese
Vegetables Bound Salads
FillingGreens should be carefully rinsed and
driedMeat, poultry, seafood properly cookedCheese fresh, not overpoweringSlices should be even, often thin
CondimentsAdd texture or flavor such as ketchup,
mustard, horseradish, pickles, olives
Hot SandwichesHot 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
Hot Sandwiches
Grilled: grilled cheese (griddled)Deep-fried/fried: Monte CristoPressed: Panini
Cold SandwichesSimple 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
Cold SandwichesCold 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
Club
1. Toast 3 slices bread2. Spread mayo on 1 side of
each slice3. Add bottom filling4. Add second piece of toast
mayo down5. Spread mayo on top of
second piece of toast
6. Add top filling
7. Add 3rd piece of toast mayo down
8. Secure with picks
9. Cut into quarters
Sandwich Mise en PlaceImperative 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
Sandwich Mise en PlaceRead recipe, make plan/listHave everything at hand, within reachKeep everything moving in one
direction; bread on left, finished sandwich on right
Prepare multiples, if possibleIf made in advance store covered in a
refrigerator
Sandwich Mise en PlaceEquipment
– 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
Sandwich Mise en PlaceEquipment
– Portion-control equipment: scoops, portion scale
– Cooking equipment: griddle, grill, broiler, deep fryer, microwave
ServingSandwiches, 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