Lecture 1 On the Different Sandwiches.pptx

for additional reference only

1. DIFFERENT TYPES OF SANDWICHES

2. TWO MAJOR TYPE OF SANDWICHES COLD SANDWICH HOT SANDWICH

3. COLD SANDWICHES Open – Faced Sandwiches Open sandwiches make use of one kind of bread with the filling on top. Butter is spread highly on top and pieces of fillings are arranged.

4. Regular Cold Sandwiches - A plain sandwich is made up of two slices of bread, preferably a day – old bread, toasted if desired and on which butter can be readily spread.

5. Pinwheels Sandwiches Pinwheels are 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. Smooth filling is ideal for pinwheel sandwiches because they do not have bulk and can be thinly.

6. Tea sandwiches - are small fancy sandwiches made from light, delicate ingredients and bread that has been trimmed of crusts.

7. Multi – decker Sandwiches - Are made with more than two slices of bread and with several ingredients in the filling. The club sandwich is a popular multi – decker sandwich.

8. Wrap / Rolled Sandwiches - Wraps are sandwiches in which the fillings are wrapped like a Mexican burrito, in large flour tortilla of similar flatbread.

9. HOT SANDWICHES Regular Hot Sandwiches – Simple hot sandwiches consist of hot fillings, usually meat but sometimes fish, grilled vegetables or other hot items, between two slices of bread.

10. Hot Open – Faced Sandwiches - Open – faced sandwiches are made by placing buttered or unbuttered bread on a serving plate.

11. Grilled Sandwiches - It is also called toasted sandwiches, are simple sandwiches that are buttered on the outside and browned on the griddle on a hot oven.

12. Deep Fried Sandwiches - are made by dipping sandwiches in beaten egg and sometimes in bread crumbs and then deep – fry.

13. Filled Rolls, Focaccia or Pita Bread - This flavored breads are served with dips like quesadillas and burritos.

14. BASIC COMPONENTS OF A SANDWICH  

15. The Structure or Base – it is the part upon which the ingredients are placed, consists of some form of bread or dough produce that is whole. Moistening Agent – is meant to bind the sandwich providing an improvement of both flavor and texture. It acts as the protective layer between the filling and structure, preventing the filling from softening the bread. The filling – consists of one or more ingredients that are stacked, layered on the structure to form the sandwich.

16.   TYPES OF BREAD A. Yeast Bread – loaf bread is the most commonly used bread for sandwiches.

17. White Bread - These are long rectangular loaves that provides square slices. - It is one of the most versatile sandwich bread.

18. Whole Wheat Bread - A classic bread for sandwiches, it is nutritionally superior to white bread, taste better and has more interesting textures, slightly more compact and brownish in color.

19. Rye Bread 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.

20. B. BUNS AND ROLLS Sandwich Rolls Come in all sizes, shapes and texture. The softest include hamburger buns and hot dog rolls.

21. French and Italian Bread - Rolls including sourdough and ciabatta. They work well for grilled sandwiches.

22. C. FLAT BREADS – are made from flatten often unleavened bread. Pita - Comes in both white and whole wheat.

23. Focaccia - A flat Italian bread, a cousin of pizza an inch or more thick and very rich in olive oil.

24. Lavash - A small and rectangular, when softened in water, can be rolled around a stuffing to make a pinwheel shaped sandwich.

25. Tortillas - Unleavened round corn meal breads baked on a hot sauce, size ranges to 6 inch – 14 inch preferably used for quesadillas and burritos.

26. Wraps - Are very thin, flat breads that are used for sandwich wraps, burritos and tacos.

27. Tortillas - A corn or flour which had unleavened round cornmeal breads baked on a hot stone.

28. Sandwich Wraps - Are either whole or spinach flavor.

29. D. 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. - They are used for sweeter tasting sandwiches and are best for tea sandwiches.

30. Quiz On your activity sheet, Identify the given pictures of the different sandwiches. Write your answer on the blank beside the picture.

31. Assignment/Application Make an album of at least 10 sandwich products with pictures, ingredients and steps. By group with a maximum of 6 members, choose one from the different sandwiches for your laboratory performance next meeting. (Per group bring your ingredients for sandwiches according to your choice)

32. The End… Thank for Participating !!!