TYPES OF BREAD .pptx

LESSON IN SANDWICH MMAKING Q3

1. When shall we call a sandwich a cold sandwich? And a hot one?

2. Activity 1 Loop a word

3. Direction : in the word search puzzle below are different words that is associated with our lesson. They are written horizontally, and diagonally. Encircle the words and afterwards post it on the board with your representative.

4. W S A N D W I C H A H A S M L A V A S H I F I T P L L O L I T O R T I L L K S I E C Y R T W R A P S R C D F A H N W F U E C L O V E S R I Q A I W W I A F O L U D A S A N T G L L I B U N S N B A L I C S A N D A R M S N K L O A F O E F J G U L A V I S A B A S E F R I E D D V E I W

5. W S A N D W I C H A H A S M L A V A S H I F I T Q L L O L I T O R T U L L A S I E C Y R I W R A P S R C D F C H N W F U E C L O K E S R I P A I W W B A F O L I D A S A R T G L L T B U N S E B A L I A S A N D A R M S N S L O A F D E F J G U L A V I S A B A S E F R I E D D V E I W

6. What have you found? 1. Sandwich 8. White bread 2. Lavash 9. Focaccia 3. Tortillas 10. Quick bread 4. Wraps 11. Wheat bread 5. Buns 12. Rolls 6. Loaf 13. Fillings 7. Base 14. Pita

7. Basic Components of a Sandwich and different types of breads

8. Objectives: a. identify the basic components of a sandwich; b. identify bread suited for sandwich making

9. ACTIVITY 2 IDENTIFY ME?

10. Direction: identify the following picture by giving their names.

11. Cheesy hotdogs

12. Hamburger

13. Pizza

14. Shawarma

15. focaccia

16. BASIC COMPONENTS OF A A SANDWICH H • Structure or base • Moistening Agent • Filling

17. STRUCTURE OR BASE • It is the part upon which the ingredients are placed. • It consists of some form of bread or dough produce that is whole or sliced.

18. MOISTENING AGENT • It is meant to bind the sandwich that provides an improvement of both flavor and texture. • It also acts as the protective layer between the filling and the structure.

19. FILLING • It consists of one or more ingredients that are stacked, layered or folded within or on the structure to form the sandwich

20. Can you see the importance of these components in a sandwich?

21. What component? It is the part upon which the ingredients are placed.

22. What component? • It is meant to bind the sandwich that provides an improvement of both flavor and texture

23. What component? • It consists of one or more ingredients that are stacked, layered or folded within or on the structure to form the sandwich

24. Activity 3 Label me!

25. _____________ 2._____________ 3._____________

26. _____________ 2._____________ 3._____________

27. TYPES OF BREAD

28. YEAST BREAD • Loaf bread - is the most commonly used bread for sandwiches. • White bread • Whole wheat bread • Rye bread

29. WHITE BREAD These are long rectangular loaves that provide square slices. It is one of the most versatile sandwich bread , it comes in various flavors and goes well with everything and toast nicely.

30. WHOLE WHEAT BREAD Is a classic bread for sandwiches , it is nutritionally superior to white bread, taste better and have more interesting textures. It is slightly more compact and brownish in color.

31. RYE BREAD Is a 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.

32. BUNS AND ROLLS • Sandwich rolls • French and Italian bread

33. BUNS AND ROLLS • Sandwich rolls come in all sizes, shapes and textures . The softest include hamburger buns and hot dog rolls.

34. FRENCH AND ITALIAN BREAD Rolls including sourdough and ciabatta, split horizontally. It works well for grilled sandwiches.

35. FRENCH AND ITALIAN BREAD Sourdough -is a bread made by fermentation of dough using wild Lactobacillaceae and yeast.

36. FRENCH AND ITALIAN BREAD Ciabatta -an Italian bread White bread Made from wheat Flour, water, salt, Yeast and olive oil.

37. FLAT BREADS/WRAPS • These are made from flatten often unleavened breads. WRAPS •These are very thin, flat breads that are used for sandwich wraps, burritos and tacos.

38. • Pita • Focaccia • Lavash • Tortillas

39. FOCACCIA Flat Italian bread, a cousin of pizza an Inch or more thick and very rich in olive oil. It is sold by whole and cut into squares, split and filled.

40. LAVASH small and rectangular, when softened in water, can be rolled around a stuffing to make a pinwheel shaped sandwich.

41. TORTILLAS Unleavened round corn meal breads baked on a hot stone , size ranges to 6 inch-14 inch or larger preferably Used for quesadillas And burritos.

42. 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.

43. Quick bread samples Banana bread Blue berry lemon bread Corn bread Pumpkin peacan bread Zucchini Bread

44. ACTIVITY 3 Can you Name Me? DIRECTIONS: Identify the types of bread based from the photos.

45. ANSWERS

46. 1. LAVASH

47. 2. FOCACCIA

48. 3. PITA

49. 4. SANDWICH BUNS and ROLLS

50. 5. WHITE BREAD

51. VALUES INTEGRATION “Man must not live on bread alone but in every utterance coming from the God’s mouth.” Luke 4:4

52. ANSWERS

53. ASSIGNMENT 1. How can we store sandwiches hygienically at the proper temperature; and 2. keep sandwiches in appropriate conditions to maintain freshness and quality? Learners Material: page 159-160