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PDF Presentation - Culinary Training Program 21
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Sandwiches: www.chefqtrainer.blogspot.com
- 3. Sandwiches www.facebook.com/delhindra ▪ A sandwich is often the first meal a person learns to prepare ▪ Sandwiches may be served hot or cold ▪ Assembly can happen in advance, or à la minute - Depends on the desired outcome
- 4. Sandwich Presentation www.facebook.com/delhindra ▪ Presentation is very important for sandwich service ▪ Assembly of sandwiches should be conducted in an efficient and thoughtful manner ▪ Consider quality and presentation
- 5. Sandwich Mise en Place ▪ Prepare all ingredients ▪ Cook, mix, slice, or rinse ingredients as necessary ▪ Arrange and store ingredients ▪ Proportion as appropriate ▪ Keep within easy reach but properly refrigerated ▪ Select and arrange equipment ▪ Spatulas, scoops, knives, cutting boards, heat griddles, fryers, and broilers www.facebook.com/delhindra
- 6. www.facebook.com/delhindra Sandwich Preparation ▪ Freshness of products ▪ Thickness of sliced products (especially cured meats) ▪ Size of diced products ▪ Quality and hardness of bread ▪ Order of assembly - Keep moist components toward inside ▪ Balance of flavors - Related to thickness ▪ Ease of eating - Size, height, filling, etc.
- 7. www.facebook.com/delhindra ▪ Sandwiches can be cut in a variety of ways to make the presentation attractive - Halves - Thirds - Quarters ▪ Garnish is important to the look of the sandwich - Consider “functional” garnishes
- 8. Sandwich Sanitation www.facebook.com/delhindra ▪ Sandwiches, whether hot or cold, present a dangerous environment for the spread of foodborne illness ▪ High protein, precooked food, mayonnaise, and butter, along with a variety of hand contact, create food safety challenges ▪ Produce sandwiches under the most stringent conditions
- 9. www.facebook.com/delhindra Characteristic of Sandwiches ▪ Versatile - Open or closed - Hot or cold - Small (served as hors-d’oeuvre), large (served as entrée) ▪ Sandwiches component - Bread - Spread - Filling - Garnish
- 10. Types of Sandwiches www.facebook.com/delhindra Cold Sandwiches ▪ Closed ▪ Open ▪ Standard deli-style - Made from thin sliced meats with mayonnaise, melted cheese or cheese sauce ▪ Club sandwiches (triple - decker sandwiches) Hot Sandwiches ▪ Closed - Panini ▪ Open ▪ Hot filling – Hamburger ▪ Grilled – Ruben - melt ▪ Hot filling maybe mounded on bread and sandwich topped with a hot sauce
- 11. www.facebook.com/delhindra Closed cold sandwich Open cold sandwich Club sandwichDeli style sandwich Cold Sandwich
- 12. www.facebook.com/delhindra Closed hotsandwich Open cold sandwich Grilled sandwichHot filling sandwich Hot Sandwich
- 14. Sandwich Components ▪ Bread - Firm, thick, not overwhelming or dry - Pullman loaves, peasant-style breads, and rolls - Flatbreads, wrappers, and tortillas ▪ Spread - Moisture barrier - Flavored butter or mayonnaise base, spreadable cheeses, tahini, jams, and condiments - Holds sandwich together ▪ Filling - Vegetable or protein ▪ Garnish - Textural contrast, flavor enhancers www.facebook.com/delhindra
- 16. www.facebook.com/delhindra Sandwich Breads Foundation on which sandwich is built ▪ Options - Pullman loaves (white, wheat, rye) - Tight crumb - helps prevent crumbling - Peasant-style (pumpernickel, sourdough, boule) - Rolls (hard, soft, Kaiser rolls) - Flatbreads (focaccia, pita, ciabatta, tortilla) - Wrapper (rice paper, egg-roll wrappers) - Croissant, etc. ▪ Selection criteria and MEP guidelines - Firm and thick enough to hold filling, not so thick sandwich is dry - Keep sliced bread covered to prevent drying - Toast immediately before sandwich assembly
- 17. Pullman loaves Soft rollKaiser roll PumpernickelBoule Hard roll www.facebook.com/delhindra
- 20. ▪ Provide barrier – prevent bread from getting soggy ▪ Add moisture and help hold sandwich together ▪ Some fillings include spread in filling mixture (i.e. ham salad) - no need to then add a spread ▪ Lend flavor and richness www.facebook.com/delhindra Sandwich Spreads
- 21. Options ▪ Plain or flavored mayonnaise or creamy salad dressings ▪ Plain or compound butters ▪ Mustard or ketchup ▪ Spreadable cheese (ricotta, cream cheese) ▪ Vegetable or herb spreads (hummus, tapenade, pesto, guacamole) ▪ Tahini and nut butters ▪ Jelly, jam, compotes, chutneys, and other fruit preserves ▪ Oils and vinaigrettes www.facebook.com/delhindra
- 22. Varieties of Spread www.facebook.com/delhindra ▪ Flavored Butters ▪ Flavored Dairy Product Spread ▪ Mayonnaise ▪ Meat or Fish Spreads
- 23. Flavored Butter spreads www.facebook.com/delhindra ▪ Lemon ▪ Parsley ▪ Tarragon ▪ Chive ▪ Anchovy ▪ Caviar ▪ Mustard ▪ Horseradish ▪ Pimiento ▪ Blue cheese ▪ Shrimp ▪ Olive ▪ Shallot or scallion ▪ Curry ▪ Caper
- 24. ▪ Cream Cheese ▪ Greek yoghurt ▪ Cheese Sauce ▪ Mascarpone Cheese ▪ Feta Cheese ▪ Etc. Flavored Diary product spread www.facebook.com/delhindra
- 25. ▪ Blue Cheese Dressing ▪ Thousand Island ▪ Honey Mustard Dressing ▪ Etc. Flavored Mayonnaise spread www.facebook.com/delhindra
- 28. ▪ Focus of a sandwich ▪ May be cold or hot, substantial or minimal ▪ Meats should be properly cooked, vegetables properly cleaned and dried ▪ The filling should determine how all the other elements of the sandwich are selected and prepared www.facebook.com/delhindra Sandwich Filling
- 29. Filling options ▪ Sliced, roasted, or simmered meats (beef, corned beef, pastrami, turkey, ham, pâtés, sausages) ▪ Sliced cheeses ▪ Grilled, roasted, or fresh vegetables ▪ Grilled, pan-fried, or broiled burgers, sausages, fish, or poultry ▪ Salads of meats, poultry, eggs, fish, or vegetables www.facebook.com/delhindra
- 30. Varieties filling www.facebook.com/delhindra The filling and garnish of a Sandwich are any food item or combination of items placed on top of the spread. ▪ It may be a major part of the sandwich. ▪ It may be a small tidbit selected for color, design, texture, or flavor accent.
- 31. Vegetables, Pickles, and Relishes ▪ Radish slices ▪ Olives ▪ Pickles ▪ Capers ▪ Pimiento ▪ Pickled onions ▪ Lettuce leaves ▪ Slices of tomato or onion ▪ Asparagus tips ▪ Cucumber slices ▪ Cherry tomato ▪ Watercress leaves ▪ Marinated mushrooms ▪ Sprouts ▪ Any kinds of herbs Vegetables www.facebook.com/delhindra
- 33. Fish and Shellfish ▪ Smoked oysters and clams ▪ Smoked salmon ▪ Smoked trout ▪ Pickled Herring ▪ Shrimp ▪ Rolled anchovy fillets www.facebook.com/delhindra ▪ Caviar ▪ Salmon or tuna flakes ▪ Crab meat ▪ Lobster chunks or slices ▪ Sardines
- 34. www.facebook.com/delhindra Fish and Shellfish Sandwich
- 35. Meat and Poultry ▪ Roasted Beef ▪ Braised Beef ▪ Steamed Chicken ▪ Roasted Chicken ▪ Smoked Beef ▪ Smoked Chicken ▪ Smoked Turkey Breast ▪ Smoked Beef Tongue ▪ Etc. www.facebook.com/delhindra
- 36. www.facebook.com/delhindra Meat and Poultry Sandwich
- 37. www.facebook.com/delhindra Cured Meat ▪ Bresaola ▪ Chorizo ▪ Pepperoni ▪ Prosciutto ▪ Bacon ▪ Ham ▪ Salami ▪ Sausages ▪ Smoked Meat ▪ Canadian Bacon
- 41. www.facebook.com/delhindra Egg and Diary Product ▪ Eggs - Boiled Eggs - Fried Eggs - Omelets - Scrambles Eggs and etc. ▪ Cheeses - Swiss Cheese - Cheddar Cheese - Feta Cheese and etc.
- 44. Side Garnishes ▪ Green salad or side salad (potato salad, pasta salad, and coleslaw, for example) ▪ Sliced fresh vegetables ▪ Pickle spears or olives ▪ Dips, spreads, dressing or relishes ▪ Sliced fruits ▪ French fries potatoes ▪ Potato dishes (Potatoes wedges, French fries, Roasted potatoes, etc.) ▪ Condiments ( Tomato ketchup, Chili sauce, Mustard, dressing, etc.) www.facebook.com/delhindra