SANDWICHESSeweeweewe

• Sandwich. A food item with two or more slices of bread with fillings between them
• Mise en place. Set in place
• ingredients used for sandwiches:

  Bread

  Meats

  Poultry

  Fish and shellfish

  Cheese

  Spreads

  Condiments

  Vegetables

  Miscellaneous
• Vegetables. Should be crisp and proportion to the size of the sandwiches, and are indespensable in sandwich making, it adds texture, flavor, and color to the sandwich
• Miscellaneous. Fruit Fresh or dried, jelly jam, peanut butter, eggs, and nuts adds flavor, color, nutrients, and texture to sandwich production
• Sandwiches are a common type of lunch food often eaten as part of a packed lunch
• Spreads. Like mayonnaise, mustard and butter, moisten the bread and complement the flavor of other ingredients
• Meats. Maybe beef, pork, and sausage products like ham, roast beef and salami
• Poulty. Are chicken or turkey breast characterized by a delicate golden brown surfaces
• Fish and shellfish. Some popular seafood ingredients are tuna, sardines, grilled and fried fish fillets, crab meat and shrimp which are highly perishable and should ne kept chilled to maintain quality
• Cheese. Most popular cheese are cheddar, process, cream cheese and cheese spreads most are easily slice, firm texture and act as a binder, moisture of other ingredients, it should be refrigerated and remain covered until ready to serve to avoid drying out
• Basic components of a sandwich:

  The structure or base

  Moistening agent

  The filling
• Yeast breads:

  White bread

  Whole wheat bread

  Rye bread
• White bread. Long rectangular loaves that provide square slices. The most versatile breads, comes in various flavors, and goes well with everything
• Whole wheat bread. Classic bread, nutritionally superior to white bread, taste better, has intresting textures, slightly more compact and brownish in color
• Rye bread. Stronger tasting bread than white bread and whole wheat bread.
• Bunrs and rolls:

  sandwich rolls

  French and itallian bread
• Sandwich rolls. come in all sizes, shapes, textures. The softest include hamburger buns, and hot dog rolls
• French and itallian bread.

  Rolls including sourdough and ciabatta, split horizontally
• Sandwich filling. The filling is the heart of the sandwich. it is placed between ontop of the bread
• Dry fillings. refers to ingredients such as sliced or cooked meat, poulty and cheese
• Moist fillings. ingredients mixed with salad dressing or mayonnaise
• Meat and poultry. Should be cooked, covered and refrigerated. thinly sliced meat are more tender and juicy than thickly sliced
• Beef products. sliced roast beef, hamburger patties, steaks, corned beef
• Pork Products. roast pork, barbeque pork, ham, bacon
• Poultry products. Turkey breast, chicken breast.
• Sausage product. Salami, frank furters, bologna, liver wrust, luncheon meats, grilled sausages
• cheese. dries out rapidly when unwrapped and sliced, when slicing is done ahead, the slices should be remain covered and ready to use.
• Mayonnaise based salads. The most popular salads for sandwich fillings are tuna salads, egg salads, chicken or turkey salad and ham salad.
• butter. butter protects the bread from moisture, used soft butter to spread on bread. you may use margarine as a substitute or flavored butter
• Mayonnaise. it is often preferred to butter as a spread because it contributes more flavor.
• Proper portioning or portion control maintains an accurate food cost as based on standard proportion size
• Portion control is necessary to proportionate the weight, scoop and slice of food items
• plate or platters. used to hold food items.
• garnish. is a decorative food items, used to enhance the foods appearance attractively
• The freshness of the products is the most important factor when making a sandwich