Sandwiches (Cookery)

• Sandwich refers to a food item made with two or more slices of bread with fillings between them.
• 1. Sandwich Spatula - A small flat, round bladed utensil that is serrated on one side and smooth on the other, appearing somewhat like a round spatula. It is used to apply food spreads, over bread slices.
• 2. Scissors- Use to cut customized edges on bread for tea sandwiches, hors d’oeuvres, or children’s sandwiches. Use the shears to cut a pocket in toast and waffles. Cut sandwiches in different shape.
• 3. Cookie cutters - Small, medium, and large. Small ones are perfect for the tinier breads for tea sandwiches and medium and large for making larger sandwiches.
• 4. Grater and Shredder - Grating cheese, meat and other ingredients allows flavors to mix, thus; palatability of sandwich is increased.
• 5. Spatula - A long flexible blade with a rounded end, used to level off ingredients in measuring cups and spoons and for spreading fillings on sandwiches.
• 6. Butter Knife - A small knife with a blunk edged blade that is used to apply spreads, such as butter, peanut butter, and cream cheese, on bread or dinner rolls.
• 7. Chef’s Knives - Come in various length of 6, 8, 10, and 12 inches. The smaller sized knives are typically referred to as “mini chef’s knives“ while the longer lengths are known as “traditional chef’s knives”.
• 8. Deli Knife - Designed for thick sandwiches, this knife is made to cut easily and quickly through a variety of sandwich ingredients. The deli knife has offset blade allowing ease of slicing and handling.
• 9. Lettuce Knife - Plastic serrated edge knife that is designed to slice lettuce without causing the edges to turn brown.
• 10. Paring Knife - A small knife with a straight, sharp blade that is generally three to five inches long. Its thin, narrow blade is tapers to a point of the tip.
• 11.

  1. SANDWICH KNIFE - A sharp-bladed kitchen utensil used to slice through a medium amount of food ingredients "sandwiched" between two slices of bread. Similar in use to a deli knife, the sandwich knife is shorter in length with a shorter blade depth in order to easily cut through smaller to medium-sized sandwiches.
• 12. SERRATED KNIFE - A knife with a sharp edge that has saw-like notches or teeth. The blade of a serrated knife is 5 to 10 inches long and is used to slice through food that is hard on the outside and soft on the inside, such as slicing through the hard crusts of bread. A serrated knife with a short, thin blade is intended for slicing fruits and vegetables.
• 13. CUTTING BOARD

  Comes in wood and plastic, use to protect the table when slicing bread.
• 14. MIXING BOWLS

  Bowls that are large enough to hold ingredients while they are being mixed
• 15. RUBBER SCRAPER - A pliable rubber scraper used to scrape down sides of bowl and get mixture of fillings from pans.
• 16. MEASURING CUPS

  Graduated Measuring Glass - a transparent glass with fractions

  [1, 3/4, 2/3, 1/2, 1/3, ¼ ]. Is used for measuring liquids

  Individual Cups - with fractional parts [1, 3/4, 1/2, 1/4, ] is used for solids or dry ingredients.
• 17. UTILITY TRAY - Used to hold food in place.

  18. STRAINER - Used to separate liquid from solid.

  19. MIXING SPOON - Used to combine ingredients.

  20. CAN OPENER - Used to open cans.
• 21. MEASURING SPOONS - A set of individual measuring spoons used to measure small quantities of ingredients.
• Good quality breads provide variety, texture, taste, bulk, nutrients, and eye appeal to sandwiches
• Fresh bread is easier to slice or cut if it has been chilled
• Meats that can be used in sandwiches include beef, pork, ham, roast beef, and salami
• Poultry options for sandwiches are chicken or turkey breasts characterized by delicate golden brown surfaces
• Popular seafood ingredients for sandwiches are tuna, sardines, grilled and fried fish fillets, crab meat, and shrimp
• Seafood ingredients are highly perishable and should be kept chilled to maintain quality
• Popular sandwich cheeses are cheddar, process, cream cheese, and cheese spreads
• Cheeses are easily sliced, have a firm texture, and act as a binder and moistener of other ingredients
• Cheese should be refrigerated and remain covered until ready to serve to avoid drying out
• Spreads like mayonnaise, mustard, and butter moisten the bread and complement the flavors of other ingredients
• Spreads should be served immediately and kept refrigerated to preserve color and flavor
• Condiments like olive oil, relishes, and chutneys give a lift to a sandwich
• Some condiments are high in acid, so avoid combining them with strong-flavored condiments
• Vegetables in sandwiches should be crisped and proportionate to the size of the sandwich
• Lettuce, tomatoes, and onions are indispensable in sandwich making, adding texture, flavor, and color
• Miscellaneous ingredients like fruit (fresh or dried), jelly, jam, peanut butter, eggs, and nuts add flavor, color, nutrients, and texture to sandwich production
• Cold Sandwiches
• Open-faced Sandwiches:

  • Use one kind of bread with the filling on top
  • Slices of white bread can be cut into squares, triangles, or rounds
  • Butter is spread lightly on top
  • Pieces of cheese or meat fillings are arranged and garnished attractively
  • Can make use of biscuits, cookies, or toasts instead of using bread
• Regular Cold Sandwiches:

  • Made up of two slices of bread
  • Preferably a day-old bread, toasted if desired
  • Butter can be spread on the bread
  • Crusts may or may not be removed
  • Butter, mayonnaise, or a prepared sandwich spread may be used as lining to prevent the bread from absorbing moisture from the filling
  • Ensures that the bread and the filling will stick together
• Pinwheel Sandwiches:

  • Made of bread cut lengthwise, about 3/8 inch thick
  • Fresh cream bread is preferable because they are easy to roll and will not crack
  • Trim crusts and flatten long slices with rolling pin
  • Spread bread with softened butter or margarine and smooth filling like creamed cheese, marmalades, cheese pimiento, peanut butter, jams, and jellies
  • Smooth fillings are ideal for pinwheel sandwiches as they do not have bulk and can be spread thinly
  • Roll up bread like a jelly roll
• Tea Sandwiches:

  • Small fancy sandwiches made from light, delicate ingredients and bread trimmed of crusts
  • Can be made ahead of time and frozen
  • Often cut into fancy shapes like squares, rectangles, and oblongs
  • Fillings and spreads can be the same as those for canapés