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Week 2

The document provides instructions for preparing sandwiches, including the basic components of a sandwich such as the structure or base, moistening agent, and fillings. It discusses different types of bread that can be used, including yeast breads, buns, rolls, and flatbreads. Popular sandwich fillings and spreads are also outlined.

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35 views3 pages

Week 2

The document provides instructions for preparing sandwiches, including the basic components of a sandwich such as the structure or base, moistening agent, and fillings. It discusses different types of bread that can be used, including yeast breads, buns, rolls, and flatbreads. Popular sandwich fillings and spreads are also outlined.

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x288
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© © All Rights Reserved
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COOKERY 2: Quarter III

LESSON 2: Prepare a Variety of Sandwiches

BASIC COMPONENTS OF A SANDWICH

1. 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.
2. Moistening Agent – 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.
3. The filling – consists of one or more ingredients that are stacked, layered or folded within or on
the structure to form the sandwich. The varieties of fillings should be carefully selected. The
filling can be hot or cold and comes in any form of cooked, cured meat, fruit, vegetables, salad
or a combination of any of them.

TYPES OF BREAD
A. Yeast Bread. Loaf bread is the most commonly used bread for sandwiches.
1. White Bread. These are long rectangular loaves that provide square slices. It is one of the
most versatile sandwich bread. It comes in various flavors and goes well with everything and
toast nicely.
2. Whole wheat bread – a classic bread for sandwiches; it is nutritionally superior to white
bread, taste better and has more interesting textures, slightly more compact and brownish
in color.
3. 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.

B. BUNS AND ROLLS


1. Sandwich rolls come in all sizes, shapes and textures. The softest include hamburger buns
and hot dog rolls.
2. French and Italian bread rolls including sourdough and ciabatta, split horizontally. They
work well for grilled sandwiches.

C. FLAT BREADS ARE MADE FROM FLATTEN OFTEN UNLEAVENED BREAD


1. Pita comes in both white and whole wheat. As the flat bread bakes, it puffs up, forming a
pocket that is perfect for stuffing.
2. Focaccia flat Italian bread, a cousin of pizza an inch or more thick and very rich in olive oil. It
is sold by whole and cut into squares, split and filled.
3. Lavash small and rectangular, when softened in water, can be rolled around a stuffing to
make a pinwheel shaped sandwich.
4. Wraps are very thin, flat breads that are used for sandwich wraps, burritos and tacos.
5. Tortillas are corn or flour which has unleavened round cornmeal breads baked on a hot
stone. They ranges in size from 6 inch – 14 inch or larger preferably used for quesadillas and
burritos.
6. Sandwich wraps are either whole wheat or spinach flavor.
COOKERY 2: Quarter III

D. 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 crumbly than yeast bread.
They are used for sweeter tasting sandwiches and are best for tea sandwiches.

FILLINGS AND SPREADS FOR SANDWICHES

Sandwich Fillings

The filling is the heart of the sandwich. It is place between or on top of bread and it provides
flavor and body to the sandwich.

TYPES OF FILLINGS

1. Dry Fillings- refer to ingredients such as sliced or cooked meat, poultry and cheese.
2. Moist Fillings – refer to ingredients mixed with salad dressing or mayonnaise.

Here are fillings you may use separately or in combination.


A. 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 juicy than thickly sliced.
1. Beef products- sliced roast beef, hamburger patties, steaks, corned beef.
2. Pork products- roast pork, barbeque pork, ham, bacon.
3. Poultry- turkey breast, chicken breasts.
4. Sausage Products- salami, frankfurters, bologna, liverwurst, luncheon meats, grilled
sausages.
B. Cheese
- Cheese dries out rapidly when unwrapped and sliced, when slicing is done ahead, the slices
should remain covered until ready to use:
1. Sandwich cheeses - cheddar types, Swiss types, provolone, cream cheese, process
cheese, cheese spreads.
C. Fish and shellfish
- Most seafood fillings are highly perishable and should be left chilled at all times.
1. Seafood Fillings- tuna, sardines, smoked salmon, shrimp, anchovies, fried fish, grilled or
pan fried fish fillets
D. Mayonnaise based salad
- The most popular salads for sandwich fillings are tuna salad, egg salad, chicken or turkey
salad and ham salad.
E. 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.
COOKERY 2: Quarter III

MOST POPULAR SANDWICH FILLINGS COMBINATIONS

 Chicken Salad
 Egg and Cheese
 Chicken and Bacon
 BLT – Bacon Lettuce and Tomato (also contain eggs)
 Cheese and Onion
 Prawn mayonnaise
 Chicken and Ham
 Cheese and Ham
 Salmon and Cucumber
 Tuna and Cucumber
 Pimiento Cheese
 Peanut Butter and Jelly
 Egg and Bacon
 Ham and Egg
 Corn Beef and Cheese
 Cream Cheese and Bacon
 Chicken Caesar
 Chicken and Stuffing
 Apple Slaw- mix mayonnaise, lemon juice, cheese, apple, onion
 Cream Cheese with finely chopped celery and grated carrots
F. Spreads
Purposes of Spreads
 To protect the bread from soaking up moisture from the filling.
 They add flavor.
 They also add moisture
G. Butter
- Butter protects the bread from moisture, used soft butter to spread on bread. You may
soften butter by whipping in a mixer or by simply letting it stand at room temperature. You
may use margarine as a substitute or a flavored butter
H. Mayonnaise
- Mayonnaise is often preferred to butter as a spread because it contributes more flavor but
sandwiches made with mayonnaise should be served immediately or refrigerated at once
and kept refrigerated until serve

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