sandwich

• Sandwiches


  A food item made with two or more slices of bread with fillings between them. A widely popular and convenient lunchtime food, quickly made and served and adaptable to many variations that satisfies nearly every taste and nutrition requirement.
• Tools, Utensils and Equipment in Preparing Sandwiches

  • SCISSORS
  • COOKIE CUTTER
  • BUTTER KNIFE
  • CHEF'S KNIVES
  • DELI KNIFE
  • LETTUCE KNIFE
  • SANDWICH KNIFE
  • SERRATED KNIFE
• SCISSORS

  • Use to cut customized edges on bread for tea sandwiches, hors d'oeuvres, or children's sandwiches.
• COOKIE CUTTER


  • Small, medium and large. Small ones are perfect for cutting out the tinier breads for tea sandwiches and medium and large for making larger sandwiches.
• BUTTER KNIFE


  • A small knife with a blunt edged blade that is used to apply spreads, such as butter, peanut butter, and cream cheese, on bread or dinner rolls.
• CHEF'S KNIVES


  • Come in various lengths 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.
• DELI KNIFE


  • Designed for thick sandwiches, this knife is made to cut easily and quickly through a variety of sandwich ingredients.
• LETTUCE KNIFE


  • Plastic serrated edge knife that is designed to slice lettuce without causing the edges to turn brown.
• SANDWICH KNIFE


  • A sharp-bladed kitchen utensil used to slice through a medium amount of food ingredients "sandwiched" between two slices of bread.
• 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.
• Equipment


  • GRILLS/ GRIDDLES
  • OVEN
  • MICROWAVE OVEN
  • SALAMANDERS
  • BREAD TOASTER
  • SLICER
  • CHILLERS
  • REFRIGERATOR
• GRILLS/ GRIDDLES


  • These are flat heated surfaces where food is directly cooked.
• OVEN


  • These are equipment which are enclosed in which food is heated by hot air or infrared radiation.
• MICROWAVE OVEN


  • Special tubes generate microwave radiation, which creates heat inside the food
• SALAMANDERS


  • Small broiler, use primarily for browning or glazing the tops of sandwiches.
• BREAD TOASTER


  • The toaster is typically a small electric kitchen appliance designed to toast multiple types of bread products.
• SLICER


  • Used to slice foods more evenly and uniformly.
• CHILLERS


  • Machines used to chill sandwiches and other foods.
• REFRIGERATOR


  • A thermally insulated compartment used to store food at a temperature below the ambient temperature of the room.
• Ingredients used for Sandwiches

  • Breads
  • Meats
  • Poultry
  • Fish and Shellfish
  • Cheese
  • Spreads
  • Condiments
  • Vegetables
  • Miscellaneous
• Breads


  • Good quality breads provide variety, texture, taste, bulk, nutrients and eye appeal to sandwiches.
• Meats


  • Maybe roast beef, pork and cured meat products like ham, sausage and salami
• Poultry


  • Are chicken or turkey breasts 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 be kept chilled to maintain quality.
• Cheese


  • Refers to cheddar, processed cream cheese and cheese spreads with firm texture, easily sliced, and act as binder, moistener of other ingredients.
• Spreads


  • Like mayonnaise, mustard and butter, moisten the bread and compliment the flavors of other ingredients.
• Condiments


  • Like olive oil, relishes, chutneys give a lift to a sandwich, some of them are high in acid so don't combine them with strong flavored condiments.
• Vegetables


  • Should be crisped and proportion to the size of sandwich. Lettuce, tomatoes and onions are indispensable 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.
• Structure or Base

  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
• Filling

  Consists of one or more ingredients that are stacked, layered or folded within or on the structure to form the sandwich
• Types of Sandwiches

  • Cold Sandwiches
  • Hot 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
• Regular Cold Sandwiches

  • Made up of two slices of bread, preferably a day-old bread, toasted if desired, and on which butter can be readily spread
• 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
• Tea Sandwiches

  • Small fancy sandwiches made from light, delicate ingredients and bread that has been trimmed of crusts
  • May be made ahead of time and frozen
• Multi-decker Sandwiches

  • Made with more than two slices of bread (or rolls split into more than two pieces) and with several ingredients in the filling
• Wrap/Rolled Sandwiches

  • Fillings are wrapped, like a Mexican burrito, in a large flour tortilla of similar flatbread
• Regular Hot Sandwiches

  • Simple hot sandwiches consist of hot fillings, usually meats but sometimes fish, grilled vegetables, or other hot items, between two slices of bread