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Sandwiches: www.chefqtrainer.blogspot.com

Sandwiches Power Point

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Sandwiches: www.chefqtrainer.blogspot.com

  1. 1. Delhindra/chefqtrainer.blogspot.com Sandwiches
  2. 2. Sandwiches  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 Delhindra/chefqtrainer.blogspot.com
  3. 3. Sandwich Presentation  Presentation is very important for sandwich service  Assembly of sandwiches should be conducted in an efficient and thoughtful manner  Consider quality and presentation Delhindra/chefqtrainer.blogspot.com
  4. 4. 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 Delhindra/chefqtrainer.blogspot.com
  5. 5.  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. Sandwich Preparation
  6. 6.  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 Delhindra/chefqtrainer.blogspot.com
  7. 7. Sandwich Sanitation  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 Delhindra/chefqtrainer.blogspot.com
  8. 8. • Versatile  Open or closed  Hot or cold  Small (served as hors-d’oeuvre), large (served as entrée) • Sandwiches component  Bread, Spread, Filling, Garnish Characteristic of Sandwiches
  9. 9. Types of Sandwiches  Cold Sandwiches  Closed  Open  Standard deli-style (made from sliced meats or mayonnaise-dressed salad) and club sandwitches (triple –decker sandwiches)  Hot Sandwiches  Closed  Open  Hot filling – Hamburger  Grilled – Ruben - melt  Hot filling maybe mounded on bread and sandwich topped with a hot sauce Delhindra/chefqtrainer.blogspot.com
  10. 10. 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 Delhindra/chefqtrainer.blogspot.com
  11. 11.  Filling  Vegetable or protein  Garnish  Textural contrast, flavor enhancers Delhindra/chefqtrainer.blogspot.com
  12. 12. 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) •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 Sandwich Breads
  13. 13. Pullman loaves Soft rollKaiser roll PumpernickelBoule Hard roll
  14. 14. foccacia Pita bread ciabiatta White bread
  15. 15. • 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 Sandwich Spreads
  16. 16. • 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
  17. 17. Delhindra/chefqtrainer.blogspot.com Sandwich Spreads
  18. 18. • 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 Sandwich Fillings
  19. 19. • 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
  20. 20. Sandwich Fillings
  21. 21. • Options  Lettuce leaves  Slices of tomato or onion  Sprouts  Marinated or brined peppers  Olives • Choose with thought to way they complement or contrast main • filling • Side garnish options  Green salad or side salad (potato salad, pasta salad, and  coleslaw, for example)  Lettuce and sprouts  Sliced fresh vegetables  Pickle spears or olives  Dips, spreads, or relishes  Sliced fruits Sandwich Garnishes
  22. 22. Sandwich Garnishes
  23. 23. Delhindra/chefqtrainer.blogspot.com