SANDWICHES
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DEFINITION
Two slices of bread
enclosed with a
filling that could be
meat, vegetables,
or cheese.
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HISTORY
Named
after the fourth Earl
of Sandwich a chronic
gambler who acquired the
habit of eating his meal of
sliced cold meat pressed
between two slices of bread,
while gambling.
It was a customary practice
in France to feed the
labourers with sliced cold
meat sandwiched between
crusty slices of brown bread.
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PARTS OF A SANDWICH
There are 4 parts of any
sandwich:
Bread
Spread
Filling
Garnish
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BREAD
Usage of white plain
bread made in large
rectangular moulds.
Usage of speciality
breads, such as German
sour dough.
Breads can be toasted,
grilled, or plain.
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TYPES OF BREAD
Sandwich Loaf
French Baguette
Rye Bread
Whole-wheat Bread
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Pita
Soft Roll
Bagel
Multigrain
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Focaccia
Sourdough
Ciabatta
Pumpernickel
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SPREAD
It provides:
-moistness.
-flavours
-preservation
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TYPES OF SPREAD
Plain Butter
Compound Butter
Mayonnaise
Cheese Spread
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Mustard
Herb and Spice Pastes
Tomato Ketchup
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FILLING
It provides:
-taste
-texture
-flavour
-name to the sandwich
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TYPES OF FILLING
Meat
Vegetable
Seafood
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Cheese
Egg
Salad
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GARNISH
Should be fresh and eye
appealing.
Mostly done in case of openfaced sandwiches.
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TYPES OF GARNISH
Olives
Capers & Gherkins
Sundried Tomatoes
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Herbs
Lettuce
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TYPES OF SANDWICHES
Basic classification: HOT or
COLD
Further division based on
method of preparation.
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COLD SANDWICHES
These sandwiches are served cold or
at room temperature
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Conventional
These consist of two slices of bread
with any filling such as meat, fish,
poultry, eggs and vegetables. They
may be served whole or cut into neat
triangles, with or without the crust
removed.
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Buffet
These are similar to the conventional
sandwich but are cut into fancy
shapes like hearts, diamonds, and
ovals, with sandwich cutters.
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Continental
Consists of crusty French baguettes
slit horizontally, well buttered with a
savory filling. It can be garnished
with lettuce, slices of cucumber and
tomatoes. It can be served whole or
cut into pieces so that they can be
lifted easily.
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Open Faced
Open sandwiches are slices of
buttered bread on top of which is
arranged a variety of toppings. The
bread is then trimmed and garnished.
They may even be cut into fancy
shapes.
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Fancy Sandwiches
These are a variety of fancy
sandwiches which look good when put
on exhibition and display. They add a
new dimension to a cold buffet
presentation.
Ribbon sandwiches
Checker Board sandwich
Pinwheel Sandwich
Rolled sandwich
Mosaic sandwich
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Rolled
Pinwheel
Ribbon
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Double Decker / Triple Decker and Club
Sandwiches
If you top an ordinary sandwich with
another filling and close that with a third
slice of bread you get a double decker
(two fillings, three slices of bread).
Similarly, a triple decker will have three
fillings and four slices of bread. A club
sandwich will have multiple fillings and
multiple slices, all piled up one over the
other.
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Finger or Tea Sandwiches
These are similar to the above but are
cut into smaller triangles or in fingers.
They are served at afternoon tea,
usually with a very light filling
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HOT SANDWICHES
3 methods of preparation:
-grilling
- toasting
- bevelling
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GRILLED
Conventional Grillers
-known as contact grills
-helps to seal the sandwich
-gives a uniform colouring
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roque Monsieur
(grilled cheese sandwich with gruyere,
ham and mustard)
Croque Madame
(a Croque Monsieur with a fried egg
top) (France)
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Strammer max
(slice of bread fried in butter and
covered with pan fried ham and fried
egg) (Germany)
Hot Dog
Gyro
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Burger
Panini
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TOASTED
Can be served HOT or COLD
Served with crusts ON or OFF
Usage of toaster or salamander
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Club Sandwich
Bookmarker
(grilled beaten steak with mustard on
hot buttered bread) (England)
Denver
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Western Sandwich
Danish Hot Tartar
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BEVELLED
Usage of bevelled toaster.
-seals the edges of the
sandwich.
There are two kinds of
models available:
-electrical
-hand held sandwich griddle
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MAKING SANDWICHES
Emergence of Sandwich Bars.
Bulk Production.
Sandwiches in hotels
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Guidelines for the Use of
Bread:
Selection of bread.
Processing of bread.
Usage of toaster, griller, salamander
etc.
Presentation.
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Guidelines for the Use of
Spread
Selecting and preparing the spread.
Application.
Storage.
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Guidelines for the Use of
Filling
Selecting and preparing filling:
-freshness
-hygiene
Application
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Guidelines for the Use of
Garnish
Selecting garnish:
-crisp
-fresh
-complementary colour and flavour
Storing garnishes.
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STORING SANDWICHES
Plain Sandwiches.
Toasted Sandwiches.
Storing sandwiches for later use.
Gourmet Sandwiches.
Modern packaging.
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MODERN APPROACH
Use of speciality breads:
-Pumpernickel
-Ciabatta
New approach to traditional
sandwiches.
Innovative fillings.
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General Rules For Sandwich Making
Soften the butter before spreading.
Smooth fillings like fish paste &cream
cheese spread easiest at room
temperature.
Use a palette knife for easy spreading
Ideally, the bread should be 12 to 18
hours old. This ensures easy slicing.
Butter both slices of the bread being used
for the sandwich. It helps to hold the
sandwich together
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Use sliced bread; it is neater and more
convenient.
If cutting the bread yourself, arrange the
bread slices in the order they have been
cut.
Use sufficient filling. The label should
not be the only means of identification of
the sandwich.
Wrap prepared sandwiches in cling film
or in a moist duster in separate batches
for easy identification
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THANK YOU
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