Methods of Preparing Sandwiches
Cards (22)
- Mise 'en Place
- French term which means "set in place."
- Sandwiches can be cut in a variety of ways to make the presentation attractive:
- halves
- thirds
- quarters
- Garnish
- important to the look of the sandwich.
- Functional GARNISHES:
- lettuce
- tomato
- watercress
- spring onions
- radishes
- Spread
- act as a barrier between the fillings and the bread.
- Purpose of Spreads:
- to protect the bread from soaking up moisture.
- add flavor
- add moisture
- Butter
- adds a smooth rich flavor to a sandwich.
- Margarine
- substitute for a flavored butter.
- Mayonnaise
- has been the spread of choice of sandwich makers for generations.
- Mayonnaise
- permanent suspension of egg yolks, oil, and vinegar or lemon juice.
- Vegetable purees
- make an interesting alternative spread to use on sandwiches.
- Vegetable Purees
- often made with chopped olives, avocados, or eggplant.
- Types of Spreads:
- Butter
- Mayonnaise
- Vegetable Purees
- Meat and Poultry
- should be cooked, covered and refrigerated.
- Cheese
- dries out rapidly when unwrapped and sliced.
- Mayonnaise Based Salads
- most popular salads for sandwich fillings are tuna salad, egg salad, or turkey salad and ham salad.
- Vegetable Items
- lettuce, tomato, and onion are indispensable in sandwich production.
- Miscellaneous
- fruits, fresh or dried, jelly, peanut butter, hard cooked egg, and nuts.
- Fish
- most seafood fillings are highly perishable and should be left chilled at all times.
- Sandwich Fillings
- Meat and Poultry
- Cheese
- Mayonnaise Based Salads
- Vegetable Items
- Miscellaneous
- Fish
- Sandwich Accompaniments
- whole vegetables
- sticks of carrots, celery, or summer squash
- lettuce leaves or baby spinach leaves
- sliced cucumbers or tomatoes
- grilled, marinated vegetables
- pickled spears or green or black olives
- sliced fruits
- Types of Sandwiches:
- club sandwich
- hotdog sandwich
- hamburger
- ham and egg sandwich