3RD PERIODICAL

• Basic Components of a Sandwich (3)

  1. The Structure or Base
  2. Moistening Agent
  3. The Filling
• Structure/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.
• Moistening Agent - 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.
• The Filling - Consists of one or more ingredients that are stacked, layered or folded within or on the structure to form the sandwich.
• Types of bread (5)

  1. Yeast Bread
  2. Buns and Rolls
  3. Flat Bread
  4. Wraps
  5. Quick Breads
• Types of Yeast Bread (3)

  1. White Bread
  2. Whole Wheat Bread
  3. Rye Bread
• White Bread These are long rectangular loaves that provide square slices
• Whole Wheat Bread

  is a classic bread for sandwiches, it is nutritionally superior to white bread, taste better and have more interesting textures, slightly more compact and brownish in color.
• 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.
• 2 types of Buns and Rolls

  1. French and Italian Bread
  2. Sandwich Rolls
• Sandwich Rolls

  Comes in all sizes, shapes and textures. The softest include hamburger buns hot dog rolls.
• French and Italian Bread

  Rolls including sourdough and ciabatta, split horizontally. It works well for grilled sandwiches.
• 4 types of Flat Bread

  1. Pita
  2. Foccacia
  3. Lavash
  4. Tortillas
• Pita

  Comes in both white and whole wheat. As the flat bread bakes, it puffs up, a pocket that is perfect for stuffing.
• 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.
• Lavash

  Small and rectangular, when softened in water, can be rolled around a stuffing to make a pinwheel shaped sandwich.
• Tortillas

  Unleavened round corn meal breads baked on a hot stone, it ranges in size for 6 inch-14 inch or larger preferably used for quesadillas and burritos.
• WRAPS Are very thin, flat breads that are used for sandwich wraps, burritos and tacos.
• Sandwich Wraps

  Either whole wheat or spinach flavor.
• 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. It is used for sweeter tasting sandwiches and are best for tea sandwiches.
• Sandwich Filling

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

  1. Dry
  2. Moist
• Dry

  Refers to Ingredients such as sliced or cooked meat, poultry and cheese
• Moist

  Refers to Ingredients mixed with salad dressing or mayonnaise.
• Cheese dries out rapidly when unwrapped and sliced, when slicing is done ahead, the slices should remain covered
• Fish and Shellfish

  Most seafood fillings are highly perishable and should be left chilled at all times
• Mayonnaise Based Salad

  The most popular salads for sandwich fillings are tuna salad, egg salad, chicken or turkey salad and ham salad.
• Vegetable Items

  Lettuce, tomato and onion are indispensable in sandwich production, also, any vegetable used in salads may also be used in sandwiches.
• 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
• 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 served.
• Storing sandwiches - is one of the most important activities after preparation wherein they are to be kept properly to avoid spoilage.
• All sandwiches should be stored at recommended chill temperatures 0.5°C, soon after packing.
• STORING TECHNIQUE

  1. Wrapping
  2. Packaging Material
  3. Cold Storage
  4. Chilling
  5. Freezing
  6. Refrigeration
• Wrapping - to draw, fold in order to cover
• Packaging Material - used package sandwich
• Cold Storage - the process of preserving perishable food on a large scale by means of refrigeration
• Chilling - to refrigerate or to reduce the temperature of food.
• Freezing - application of low temperature that changes the state of water in the food from liquid to solid ice.
• Refrigeration – to keep cold or cool.