MODULE 4
Prepare a Variety of
Sandwiches
JUMBLE
WORDS
WHSNADIC
DEABR
NGILFLSI
DPSERAS
Sandwiches refers to a
food item made with two
or more slices of bread
with fillings between
them. Preparing sandwich
is one of the
fundamental skills
required in food service.
Before we go along with
the preparation of
sandwiches, we should
know first the basic
BASIC COMPONENTS OF SANDWICH
The Structure or
Base
it is the part upon
which the
Ingredients are
placed, consists of
some form of bread
or dough produce
that is whole or
sliced.
Moistening Agent
it is meant to bind the
sandwich providing an
improvement of both
flavor and texture. It acts
as the protective layer
between the filling and
the structure, preventing
the filling from softening
or wetting the bread.
The filling
consists of one or more
ingredients that are stacked,
layered, or
folded within or on the structure
to form the sandwich
TYPES OF BREAD
Loaf Bread
- loaf bread is the most used bread for
sandwiches. It is characterized by its soft
and tender texture, making it perfect for
sandwiches or toast. Loaf bread is made
from basic ingredients such as flour,
water, yeast, salt, and sugar.
.
White Bread
– These are long
rectangular loaves that
provide square slices. It is
one of the most versatile
sandwich breads it comes
in various flavors and goes
well with everything and
toast nicely.
Whole wheat bread
– is a classic bread for
sandwiches, it is
nutritionally superior to
white bread,
taste better and have
more interesting
textures,
slightly more compact
and brownish in color.
Rye Bread
– is stronger tasting bread than white and
whole wheat. A heavy and a hearty flavor bread that
goes with so many types of meat and condiments.
Buns and Rolls
they are typically smaller and shaped
differently. While loaf bread is baked
in a rectangular or square shape,
buns and rolls are usually round or
oval in shape.
Sandwich rolls
– come in all sizes, shapes, and
textures. The softest include
hamburger buns and hot dog
rolls
French and
Italian bread
- rolls including
sourdough
and ciabatta, split
horizontally. It
works well for
grilled
sandwiches
Flat Breads – are made from flatten often unleavened breads
Pita comes in both white and whole
wheat. As the flat bread bakes, it puffs
up, forming a pocket that is perfect for
stuffing
Focaccia flat, Italian bread, a cousin of pizza
an inch or more thick and a very rich in olive
oil. It is sold by whole and cut into squares,
split, and filled.
Lavash small and rectangular, when
softened in water can be rolled around a
stuffing to make a pinwheel shaped
sandwich.
Tortillas are corn or flour which has
unleavened
round corn meal breads baked on a hot
stone. They range in size 6 inch-14 inch or
larger preferably used for quesadillas and
burritos
Wraps are very thin, flat breads that are
used for sandwich wraps burritos and tacos.
Sandwich Wraps are either whole wheat or
spinach
flavor.
Quick Breads
– these breads are raised
by chemical action of
baking powder or baking
soda like biscuits, banana
bread, carrot bread and
generally more tender and
crumblier than yeast
bread. It is used for
sweeter tasting
sandwiches and are best
for tea sandwiches.
The Filling is the heart of the sandwich. It is placed between or on top of the bread and it
provides flavor and body to the sandwich. One of the most important part of the sandwiches is the
filling.
Filling and Sandwich Spreads for Sandwiches
Sandwich Fillings
TYPES OF FILLINGS
1. Dry Fillings- refers to Ingredients such as sliced or cooked meat,
poultry, and cheese.
2. Moist Fillings – refers to Ingredients mixed with salad dressing or
mayonnaise.
Meat and Poultry
Meats used as fillings should be cooked, covered, and refrigerated. Slice
just before the sandwich is to be prepared to avoid drying out and lose
flavor. Thinly sliced meats are more tender and juicier than thickly sliced.
Beef products
sliced roast beef, hamburger
patties, steaks, corned beef.
Poultry turkey, chicken
breast
Pork products
roast pork, barbeque pork, ham,
bacon
Sausage products
Salami frankfurters, bologna,
liverwurst, luncheon meats, frilled
sausage
Cheese
Cheese dries out rapidly when unwrapped and sliced is done ahead,
the slices remain covered until ready to use.
Sandwich cheeses
cheddar types, Swiss types, provolone, cream, cheese,
process cheese spreads.
Fish and shellfish
Most seafood fillings are highly perishable and should be left
chilled all the time.
● Seafood Fillings - tuna, sardines, smoked salmon,
shrimp, anchovies, fried fish, grilled or pan-fried fish fillets.
Mayonnaise based salad
The most popular salads for sandwich fillings are tuna
salad, egg salad,
chicken or turkey salad and ham salad.
⮚ Vegetable items
Lettuce, tomato, and onion are indispensable in sandwich
production, also,
any vegetable used in salads may also be used in
sandwiches.
⮚ Miscellaneous
Fruits, fresh or dried, jelly, peanut butter, hard cooked egg,
and nuts.
Most popular sandwich fillings combinations
Chicken Salad Salmon and
Egg and cheese Cucumber
Chicken and Bacon Tuna and Cucumber
BLT- bacon lettuce and Pimiento Cheese
tomato (also contain eggs)Peanut Butter and
Cheese and Onion Jelly
Prawn mayonnaise Egg and Bacon
Chicken and Ham Ham and Egg
Cheese and Ham Corn Beef and
Cheese
Spreads
Purpose of Spreads
1. To protect the bread from soaking up moisture from the filling
2. They also add flavor
3. They also add moisture.
Butter
Butter protects the bread from moisture, use soft
butter to spread on bread.
Mayonnaise
Mayonnaise is often preferred to butter as spread
because it contributes more flavor, but sandwiches
made with mayonnaise should be served
immediately or refrigerated at once and kept
refrigerated until served.
Preparing Sandwiches
The preparation of sandwich requires great deal of hand works and with utmost
sanitary practices. Whether you are making sandwiches in quantity or by order, your
goal is to make the production as efficient, quick, safe, and healthy as possible.
TIPS:
1. Preparation of Ingredients- prepare everything ahead of time, so
nothing is left to do but assembles the ingredients. It includes, mixing,
fillings, preparation of spreads, slicing bread, meats, vegetables, and
cheese, separating lettuce, preparing garnishes and other ingredients.
2. Arrange Ingredients for the maximum efficiency- to reduce your
movement to a maximum, everything you need should be within easy
reach
Needed Tools/Equipment
1. Storage equipment for ingredients includes refrigeration
equipment for cold
ingredients and steam table for hot ingredients.
2. Hand tools included spreading, spatulas, cutting board and
knives, including a serrated knife and a sharp knife for cutting
the finished sandwich. Also, a slicer is necessary.
3. Portion control equipment includes scoops for filling and a
portion scale for ingredients.
4. Cooking equipment includes griddle, grills, broilers, and deep
fryers,
microwave ovens are good for cooking.
THE END.
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