Preparing Sandwiches ,cookery nc ii core

cookery nc ii

1. Preparing Sandwiches

2. UNIT 1: Introduction to Sandwiches At the end of this module, you should be able to: Define what is a sandwich; Determine the types of sandwiches and the components of a sandwich; Identify the common tool and equipment used in preparing sandwiches; and Perform and apply the basic techniques in preparing sandwiches.

3. Introduction Basically, a sandwich is a food item composed of meat, vegetable, cheese and/or other food placed on top or between slices of bread or enclosed in a starch-based wrapper. There are several types of sandwiches. These types can be classified as either hot or cold. Sandwiches can also be categorized according to how the elements are organized such as: Simple; Open-faced; Multidecker ; Finger or tea;  and Wrapped. There are also sandwiches that are known for their preparation method such as the  grilled  or  toasted  and the  deep-fried sandwich . In addition, sandwiches generally have four main components. They include the following  bread, filling, spread  and the  garnish.  These components are what we are going to discuss in this lesson.

4. TOPIC 1: Determining the Common Types of Bread Breads serve as the edible casing for the other sandwich ingredients. Good-quality breads provide variety, texture, flavor, and eye appeal to sandwiches. There are several types of bread used in sandwich making. The most common types are the following:

5. TOPIC 1: Determining the Common Types of Bread Handling and Storing Breads Handling Bread Once you have acquired good-quality breads, you should make sure that they will stay fresh until they are used for food service. The following are some of the measures you must observe when purchasing or handling bread. The bread should spring back when pressed using the fingers (except for flatbread). Breads should be glossy inside having bubbles or air pockets of varying sizes. These bubbles show that the dough was not over-worked resulting to a lighter bread. There should be no trace of sour or yeasty odor except for sourdough breads which have a slight sour smell. Whole wheat or multigrain bread are more nutritious than white bread. Purchase bread on a daily basis. Obtain only enough supply of bread that you are going to need to for the day. Keep the bread in tightly-sealed and moisture-proof containers.  Freeze bread to lengthen their shelf life.

6. TOPIC 2: Determining Common Sandwich Spreads Spreads are added to sandwiches to add flavor, moisture and texture. However, more importantly, spreads prevent the bread from turning soggy due to the moisture from the filling. The following are the common sandwich spreads used today.

7. TOPIC 2: Determining Common Sandwich Spreads Handling and Storing Spreads It is important to make sure that only the quality spreads will be used in preparing sandwiches. Here are some points to help you in purchasing and keeping the quality of spreads.

8. Mayonnaise should have a moderately thick and spreadable consistency. Butter and mayonnaise should show a smooth texture except for flavored varieties (might contain bits of herbs, meat and other ingredients). Mayonnaise should have an off white to creamy white color. The butter should melt easily when set at room temperature or higher. Salted and flavored butter within the same container/ package should have even flavor. Salted butters should show no sign of undissolved salt. Mayonnaise and butter within the same container/ package should have even and uniform color. Butter and mayonnaise should not have a burnt smell or any unpleasant odor. Mayonnaise should have an slightly sourish aroma and flavor. Mayonnaise should not be watery and should not show foreign flavors and odors. Refrigerate unopened packages of butter. You can put opened packages of butter in covered containers and keep them at room temperature. Opened jars of mayonnaise need to be kept refrigerated soon after use. Keep opened bottles of jams, compotes and jelly refrigerated. Use squeeze bottles, spatula or spoons when applying spread to avoid wastage.

9. TOPIC 3: Determining Common Sandwich Fillings The fillings define the sandwich. While the other elements largely contribute to the over-all appeal of sandwiches, the fillings remains as the main attraction. The most common items used as sandwich fillings are the following:

10. TOPIC 3: Determining Common Sandwich Fillings Handling and Storing Sandwich Fillings Common ingredients used as sandwich fillings can be very perishable. You, as a kitchen staff, should be able to perform the necessary steps in order to maintain the quality of sandwich fillings. Wrap cheeses in plastic wrap or wax paper and refrigerate. For fresh cheeses in water, leave the cheese in the original packaging and change the water every two days. Use opened packages of cold cuts as soon as possible. While sealed packs may last for 14 days to months when refrigerated, opened packs of cold cuts will last for only 3 days. Cooked items must be drained and cooled before being used in the sandwich. Left-over items such as chicken, meat and seafood can be used. However, proper handling must be observed to ensure food safety. Wash fruits and vegetables before storing. Dry and store them in a crisper drawer set to low-humidity. You can also wrap lettuces and other leafy vegetables in paper towels before storing.

11. When holding hot food, keep the food at 135°F or 57°C using steam tables or other equipment. Place food intended to be served cold in cold Bain-Marie or refrigerated table. Make sure that the amount of food does not go beyond the lip of the container as food beyond this level will not stay cold. Prepare vegetables as close to serving time as possible to avoid moisture loss. Cooked vegetables should still be crisp with vibrant color. Vegetables are sometimes soaked in a marinade. Common marinates include oil and vinegar mixture (a la Grecque ). Marinated vegetables should be added just before serving to avoid too much moisture from making the bread soggy. Use a sharp knife when cutting fruits to avoid discoloration. Some fruits such as avocados, apples and bananas should be dipped in acid after cutting to avoid discoloration. Canned fruits should be drained properly before being used.

12. LESSON 2: Common Sandwich Preparation Tools and Equipment

13. Introduction Identifying and knowing how to use the tools and equipment is essential in the easy and quick sandwich preparation. Furthermore, you as a kitchen staff should also be observant of the measures intended to keep the good and efficient condition of tools and equipment used in sandwich-making. The following are the most commonly-used tools and equipment in sandwich preparation as well as the measures you must observe in order to keep them in good working condition.

14. TOPIC 1: Common Sandwich Preparation Tools and Equipment Sandwich making includes a range of hand tools and large cooking equipment. These tools and equipment can be grouped into three classifications: Hand tools; Cooking equipment; and Storage tools and equipment.

15. TOPIC 1: Common Sandwich Preparation Tools and Equipment Storage Tools and Equipment Refrigeration equipment for cold ingredients Steam table for hot ingredients Storage  containers Plastic and/or paper sandwich wrappers

16. TOPIC 1: Common Sandwich Preparation Tools and Equipment Hand Tools Knives (bread knife, chef’s knife) Tongs Spreaders Spatulas Cutting boards Portion scale Measuring spoons Piping bags Molds Plates and platters

17. TOPIC 1: Common Sandwich Preparation Tools and Equipment Heating Equipment Oven toaster Salamander grill Griller Sandwich toaster Sandwich press Toaster grillers Panini grills (for toasting sandwiches, focaccia and pita bread)

18. TOPIC 2: Using Tools and Equipment Properly Kitchen tools and equipment should be used appropriately and maintained properly in order to keep them in good condition. Keeping equipment in good working condition reduces wastage of time, ingredients and energy resource resulting to higher profits. The following are some reminders for using kitchen tools and equipment. Use kitchen tools and equipment for their specified purpose only. Consult the user’s manual when using, assembling, disassembling and cleaning kitchen tools and equipment. Pre-heat ovens, grills and deep-fryers to lessen the cooking time. Turn equipment off when not use to reduce energy wastage. You can turn the temperature of ovens, deep-fryers and grills to low when keeping them ready for use. Check the thermostat of ovens, fryers and grills regularly to ensure that they are working properly. Keep knives sharp to avoid inefficient food production. Always use the safety guards provided with equipment involving sharp blades and hot surfaces. Clean tools and equipment immediately after use or regularly as scheduled.

19. LESSON 3: Observing Kitchen Safety and Sanitation Measures Introduction Sandwich may include both cooked and uncooked ingredients. These ingredients are usually made ready-to-eat as they are prepared for sandwich-making. For this reason, you should observe safety and sanitation measures to ensure that sandwiches are safe for the diners to eat. You, as a kitchen staff, are also responsible in keeping yourself and your co-workers safe while working in the kitchen. In this lesson, we will present you important sanitation and personal safety measures you can observe while preparing sandwiches.

20. TOPIC 1: Keeping the Kitchen Food-safe and Sanitized Keeping the sanitation of the kitchen may vary from one establishment to another. The following are the most common steps for keeping the kitchen sanitized at all times.

21. TOPIC 2: Personal Safety Measures in the Kitchen Kitchen safety should be one of your top priorities. The following are important reminders to keep you safe while performing your tasks in the kitchen.