FOR BHM STUDENTS

1. Salads and Sandwiches
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2. Student Objectives
 • Identify basic techniques for pre-preparation of selected vegetables for
cold service
 • Identify categories and types of salads
 • Discuss factors contributing to texture, color and flavor of salads
 • Identify general rules for salad preparation
 • Identify common salad ingredients
 • Identify categories, types and applications of salad dressings and cold
sauces
 • Identify categories of cold sandwiches and sandwich-making techniques
 • Identify categories of hot sandwiches and sandwich-making techniques
 • Discuss the pantry and its role in supporting all areas of menu
production
 • Demonstrate the ability to execute selected basic recipes for pre-
preparing, assembly and serving of salads, sandwiches and cold
vegetable dishes
 • Demonstrate the ability to produce selected carved vegetable and fruit
garnishes
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3. I. Salads
A. Types of salads
1. Appetizer
2. Accompaniment
3. Main course
4. Dessert
5. Hors d’oeuvre
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4. I. Salads
B. Categories of salads
1. Arranged or random (tossed greens)
2. Composed (chef salad, Cobb salads)
3. Compound (potato salad, tuna salad)
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5. I. Salads
C. Structure of the arranged salad
1. Under-liner
2. Body
3. Garnish
4. Dressing
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6. I. Salads
D. Guideline for arranging salads
1. Center ingredients
2. Keep salad within rim of plate
3. Build height for eye appeal
4. Color
a. Balance
b. Placement
c. Complement and contrast
5. Contrasting textures
6. Uniformity of cuts
7. Simplicity
8. Notes on application of dressings
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7. I. Salads
E. Common vegetable salad ingredients
1. Salad greens
a. Iceberg
b. Romaine
c. Boston/ Bibb
d. Leaf lettuces
e. Mesclun or “field greens”
f. Spinach
g. Endive
h. Cress
2. Raw vegetables (Avocado, Celery, Carrots, Tomatoes..)
3. Blanched vegetables
4. Marinated and pickled vegetables
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8. Romaine
Spinach
Endive
Cress
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9. I. Salads
F. Fruit salads
1. Pre-preparing fruits
2. Peeling and cutting techniques
a. Citrus
b. Melons and pineapples
c. Apples and pears
d. Berries
e. Other
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10. I. Salads
G. Molded and gelatin salads
H. Cold savory mousses
1. Base
2. Binder
3. Aeration
4. Gelatin
5. Whisking
6. Molding
7. Aspic
a. Velvety texture
b. Light consistency
c. Delicate and distinctive flavor
d. Smooth, shiny appearance (aspics)
e. Mousseline (individual portion mousses)
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11. I. Salads
I. Composed (cooked) meat/protein-based salads
1. Tuna
2. Ham
3. Egg
4. Pasta
5. Other
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12. I. Salads
J. Salad dressings and cold sauces
1. Salad dressing basics
a. Choosing oils
1) Olive oils, virtues of extra-virgin
2) Nut oils, including peanut, hazelnut and
sesame
3) Infused oils
4) Procedures for creating infused oils
b. Choosing an acid
1) Vinegars
a) White
b) Wine
c) Apple
d) Rice
e) Balsamic
2) Infused vinegar12/05/16
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13. Salad dressings and cold sauces Continued
3) Process for infusing vinegar
• Citrus juice
• Wine
• Combinations
2. Egg yolks and emulsification
a. Permanent emulsion (mayonnaise as example)
b. Temporary emulsion (creamy vinaigrette as example)
c. Use of pasteurized egg yolks as an emulsification
agent
d. Emulsification without egg yolks
3. Seasonings, flavorings and sweeteners
4. Cooked and warm dressings
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14. II. Cold and hot sandwiches
A. Categories of cold sandwiches
1. Simple
2. Multi-deck
3. Open face
4. Cocktail or “tea” sandwiches
B. Setting up a sandwich station
1. Tools and equipment
2. Mise en place
3. “Assembly line” production for quantity order
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15. Sandwiches
A sandwich is an item of
food consisting of two
pieces of bread with
meat, cheese or other
fillings between them. It
is eaten as a light meal.
Many different types and
styles of sandwiches
have been developed
over the years. 12/05/16
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16. A sandwich consists of bread, a
spread, and fillings.
It takes skill to make sandwiches that
are both delicious and nutritious.
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17. Composition
Base
Bread or dough product
Carrier of the other ingredients
Should be sturdy enough to
hold ingredients without
becoming limp or broken12/05/16
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18. parts of sandwich
1. Bread
2. Spread (optional)
3. Filling
1.The Bread: The bread must be fresh. Pan bread
or ready-sliced bread is quick and neater than loaf
bread. Use brown, white or whole meal breads.
Pittas, baquettes, ciabattas are other popular
bread types used to make sandwiches. Experiment
with different types, flavors and textures of bread.
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19. Bread
 The casing, normally bread of some type is
the foundation of the sandwich. If it is not
chosen and handled properly the quality of
the sandwich can not be good. Well chosen
and handled correctly, it makes the perfect
match with a filling. The overall purpose of
the bread is to act as edible casing for the
filling of the closed sandwich and a platform
for the filling of the open sandwich.
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20. continue
 The finished sandwich depends as heavily on
the bread as the filling for the quality. The
bread must be a good match for the filling.
Bread provides for sandwich.
 TEXTURE
 VARIETY
 FLAVOR.
 EYE APPEAL.
 CARBOHYDRATES,VITAMINSAND12/05/16
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21. Selection factors
 Always select fresh bread that has a close
smooth crumb and good flavor and moistness.
The bread should be capable of being picked
up without bending or loosing filling.
The bread should have firm texture.
Bread should be at least 12 hours old
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22. Forms of bread
 Pullman-sandwich loaf, rectangular loaf it is
normally available in white and whole wheat.
 Rolls-used for sandwich includes hamburger,
hot dog ,croissant and French. These rolls
are available in white, whole wheat and other
types.
 Pita or pocket bread
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23. Storage and handling
 Purchase only the amount of bread that can
be used in one day.
 Store soft –crushed bread in its original
wrapper or tightly wrapped.
 Hard-crushed bread may be stored without
wrap.
 Bread is best stored at room temperature
away from heat.
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24. History
 The concept of wrapping bread around a
filling for portability is ancient. One of the
earliest recorded references to the sandwich
tells of the famed Jewish teacher Rabbi
Hilled(70 B.C. to70 A.D.), a prince, who
established the practice of eating sandwiches
at Passover that were made of two pieces of
unleavened bread encasing bitter herbs and
chopped nuts and apples.
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25. HISTORY
 Field workers in France have long had the
custom of eating meat enclosed in two slices
of bread. In southern France, it is customary
to provide those setting out on a long journey
with slices of cooked meat, sandwiched
between two slices of bread. The Pain–
Bagnat of Nice is a definite example of a
sandwich that has been around for centuries.
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26. History
The term SANDWICH came into being
about 200 years ago. There lived a
notorious gambler in the court of George
III His name was John Montague, the
Fourth Earl of Sandwich (1718-1792).
The Earls gambling affliction was such,
that he would enter into 24 hours
marathons at the gaming tables. Any
eating that 12/05/16
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27. 2. Spread: The spread acts as a
waterproof layer and prevents most fillings
from making the bread soggy. Soft
spreads are easy to spread at fridge
temperature. Butter, in order to be soft and
spreadable, must be at room
temperature.Toenhance the flavor of a
sandwich, season the spread with mustard
powder or lemon zest.12/05/16
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28. spread
 The spread is the simplest of the three main
sandwich ingredients. Sandwich spread serves
three primary purposes
 It acts as a sealant for the bread.
 It adds flavor to the sandwich.
 It adds moisture, improving the sandwich: mouth
feel.
 It must be of high quality, properly prepared and
used.
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29.  It should be soft enough to spread thinly and
evenly.
 It should be cover all four corner of the bread.
 The spread should be rich, moist and of suitable
flavor for the filling,
 Flavored butter, margarine or cream cheese
spread should be soft.
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30. Types
 Spreads used for sandwich vary from the
simple to complex however, the simple are
most often used .
 Mayonnaise is the most commonly used
spread.it is often preferred to butter but does
not protect the bread from moisture as well as
butter.
 Mayonnaise used as a spread should be thick
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31. continue
 Butter or margarine is the most commonly used
spread.
 Butter is softened and whipped with a spoon
until creamy.
 This allows for better spread ability and grater
volume.
 It should be noted that flavored mayonnaise and
butter explored to the fullest.
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32.  Both are excellent mediums for the addition
to a sandwich of the other suitable flavors
such as tarragon ,basil ,thyme.
 It is also good way to introduce limited taste
of an item such as sardines, shrimp.
 Cheese spreads-cream cheese or processed
cheese spreads bring an increased richness
of flavor and texture to a sandwich.
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33. continue
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34.  3. Filling: It is good to have soft and crispy
textures in a sandwich. Fillings should be tasty
and well-seasoned. A well-filled sandwich is a
very appealing snack/meal. An overfilled
sandwich can be very off-putting. Dry fillings
such as meat should be moistened with a little
mayonnaise or chutney.

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35.  The filling is the heart of sandwich.in most
cases, it is what gives the sandwich its name.
 The filling also provides the primary source of
protein in most sandwich. The purpose of filling
is to provide
 The predominant flavor
 Moisture
 Substance
 Combination of flavor12/05/16
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36. continue
 As general rule, most meats used as filling, are
precooked.
 A sandwich filling can be a salad or chopped
meat ,egg, or seafood mixture.
 Basic guideline for sandwich filling
 Half to half of the sandwich s weight should be
filling.
 Fillings must be pleasantly flavored .
 Filling must betender in texture12/05/16
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37. continue
 Fillings must be easy to eat.
 Fillings should be rich enough in taste for the
sandwich to act as a main course substitute
 Fillings must not hang over the edge of the
sandwich.
 Salad fillings must not be so moist that they
are messy or so dry that they fallout of the
casing.
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38. Production of quantity sandwich
 To prepare sandwich's in quantity requires
good preparation and planning .The steps
are as follows
 Prepare and assemble all the necessary
ingredients.
 Gather all the necessary equipment.
 Arrange the bread slices in rows on a long
table.
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39. continue
 Spread each slice of bread with the chosen
spread.
 Place the fillings evenly and neatly on
attractive slice on the bread.
 Top the filled side of the bread with the
alternative side.
 Stack two or three sandwich and cut them
with a sharp knife.
 To hold for future service inrefregerator12/05/16
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40. Types of sandwich
 There are two main divisions
 Hot
 Cold
 Hot and closed sandwich again classified as
open and closed
 Hot sandwiches- hot sandwich must be hot.
 They must remain hot through service.
 Hot sandwich can have a hotsauce as an
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41. Hot sandwich
 Hot sandwich classified as
 Closed
 Open
 Closed-a closed hot sandwich is defined as
one which hasa hot filling served in one
which has a hot filling served in bread toast
,toast rolls or roll
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42. continue
 The closed hot sandwich can be sub-divided
into
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43. Filling category Ideas
Meat Meat in sandwiches should be very thinly sliced.
Meats taste well when combined with other foods.
 Thinly sliced roast lamb and mint jelly
 Thinly sliced roast beef, lettuce and onion rings.
 Chicken and turkey with chopped apple, celery
and mayonnaise
 Ham, pickles and lettuce
 Salami and lettuce
Fish  Tinned salmon with cucumber and mayonnaise
 Sardines with lemon juice and mayonnaise
 Tuna with chopped apple lemon juice and
mayonnaise
Salad  Combine lettuce, tomatoes, onion and mayonnaise
Cheese  Creamed cheese with smoked salmon and capers
 Cheddar cheese with chutney and pickles
Egg  Hardboiled egg with chive and mayonnaise
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44. II. Cold and hot sandwiches
C. Cold and hot sandwich construction
1. Layering of ingredients affects flavor
2. Thickness of the cut affects flavor
3. Breads
4. Dressings and sauces
5. Cheeses
6. Meats
7. Compound salads and spreads
8. Vegetables
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45. II. Cold and hot sandwiches
D. Categories of hot sandwiches -
1. Simple sandwiches (examples: hamburgers, hot dogs,
submarine)
2. Open faced sandwiches (examples: knife & fork sandwiches
such as hot roast beef with gravy)
3. Grilled sandwiches (examples: Reuben sandwich, grilled
cheese)
4. Deep-fried sandwiches (example: Monte Cristo sandwich)
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46. Hamburger
Open faced sandwich
Grilled cheese Monte Cristo sandwich
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47. II. Cold and hot sandwiches
E. Plate presentation and garnishment
1. Balance
a. Colors (varied, complementary, contrasting)
b. Shapes, textures, height
c. Flavors (complementary and contrasting
tastes, edible garnish that enhances appearance
and compliments the food)
2. Attractive arrangement on the plate
a. Keep food off the rim unless plating guidelines call
for rim decoration (think of the rim as the frame of
your “picture”).
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48. Plate presentation and garnishment Continued
b. Arrange items for the ease of the guest (place the
best side of the meat forward.)
c. Arrange items in a structured, orderly and attractive
manner. Keep in mind, even with “architectural”
presentations, items should retain their individual
identity and the plate should never feel overcrowded.
The plate arrangement should have a central focal
point and maintain a sense of unity.
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49. Plate presentation and garnishment Continued
d. Use garnish only when it makes sense;
many dishes have enough color,
contrast and balance to be self-garnished.
e. Use sauces and dressings with discretion; lining
the bottom of the plate with a sauce or
serving the dressing on the side will preserve the
integrity of your presentation. Never drown a plate in
sauce or dressing.
f. Keep presentations simple and focused on the
freshness of your ingredients. Overly-elaborate
presentations often distract diners from what they
ordered.
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