TLE

• Cream Bread


  Most versatile type of bread
• Loaf of bread


  A shaped mass of baked bread that is usually sliced before eating
• White bread


  Bread made from finely ground, usually bleached flour
• Quick bread


  A bread made with a leavening agent
• Whole wheat bread


  Bread made with whole wheat flour
• Rye


  A widely cultivated cereal grass
• Types of closed cold sandwiches

  • Simple - has only one filling, freshest ingredients are used
  • Combination - have more than one primary filling. A BLT (bacon, lettuce, and tomato sandwich)
  • Multi-decker - have more than two slices of bread or a roll split more than once. The club sandwich is a classic example
• Types of cold open sandwiches

  • Conventional, closed, lunch box sandwich - consists of 2 slices of bread with any filling
  • Tea sandwiches - two slices of bread with the filling placed in between them
  • The buffet sandwich - similar to the conventional sandwich but are cut into fancy shapes
  • Continental or French sandwich - consists of a crusty French stick
  • Double decker, three decker, or Club sandwich - an ordinary closed sandwich with an extra layer of filling
  • Open sandwich - makes use of only one kind of filling on top
  • Canapés - small pieces of toast
• Characteristics of hot sandwiches


  • Should be served hot
  • Must remain hot throughout
  • Can have a hot sauce as an accompaniment
  • Can be closed or open
• Types of hot sandwiches

  • Steak sandwich - 6-10 oz. steak cooked to the guest order or doneness
  • Hotdog - 6–12-pound sausage served on a special roll
  • Hamburger - 2-6 oz. patty of ground beef
  • Grilled closed sandwiches - are two slices of bread encasing the filling
  • Fried closed sandwiches - are two pieces of bread encasing some type of filling
  • Open hot sandwiches - are prepared with bread or toast laid side by side
• Types of specialty sandwiches

  • Pinwheels sandwiches - are made of cream bread cut lengthwise, about 3/8 inch thick
  • Finger sandwiches - small, fancy, closed sandwiches of have their crusts removed
  • Ribbon sandwiches - are the ultimate sandwich to enjoy with a cup of tea or perhaps a glass of champagne
  • Mosaic sandwiches - alternate color of slices of bread
  • Wrap - easy-to-eat sandwiches are made with soft, flat breads that are folded, or wrapped, around the fillings
• Guidelines for selecting bread for sandwiches

  • The breads used for making sandwiches must be chosen carefully
  • Always select fresh breads
  • The bread should be capable of being picked up without bending or loosing filling
  • Bread should be 12 hours old when making sandwiches otherwise it will be too soft
  • The thickness range most commonly used for sandwiches, is 3/8" to 5/8"
• Guidelines for storing bread for sandwiches


  • Purchase only the amount of bread that can be used in one day
  • Old bread should be set aside for toasting and grilling
  • Store soft crusted bread in its original wrapper
  • Hard-crusted breads may be stored without wraps in the area which has free circulation
  • Refrigerating bread makes it stale
  • Bread is best stored at room temperature at 68 F - 80 F away from heat
• Spread

  • It adds moisture, flavor, and richness to the sandwich
  • The spread acts as a sealant for the bread forming a moisture barrier between them
  • Flavor is another purpose of the bread
  • The bread should be soft enough to spread thinly and evenly with a butter knife
  • The spread should be rich and moist to give a rich mouth feel
  • All spreads should be stored under refrigeration to inhibit the microbial growth
• Loaf bread or Pullman – most commonly used bread for sandwiches.Quick breads – sweeter tasting sandwich
• Wraps – very thin, flat breads that are used for sandwich wraps burritos and tacos.
• Flat Breads – made from flattened, often unleavened bread and come from around the globe.

  Buns and rolls – excellent choices for sandwiches
• Sandwich is made up of one or more slices of bread with nutritious filling between them.