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S andwiches

S andwiches. Sandwich. A Brief History. Sandwiches first came onto the scene in the house of the 4 th Earl of Sandwich. He was supposed to have been a compulsive gambler who so loved his gambling that he left himself no time for eating.

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S andwiches

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  1. Sandwiches Sandwich

  2. A Brief History • Sandwiches first came onto the scene in the house of the 4th Earl of Sandwich. • He was supposed to have been a compulsive gambler who so loved his gambling that he left himself no time for eating. • One day he asked the butler to serve some bread and cheese, to be eaten while the earl and his friends went on gambling. • His chef, to make eating easier, placed the cheese between slices of buttered bread, thus the first sandwich was born.

  3. Who Makes Them • The sandwich area of the kitchen is usually part of the larder section. • This area should be arranged to : •  ensure a methodical sequence of operation •  have sufficient equipment and utensils to adequately service the varieties of sandwiches made •  remain clean and uncluttered •  have materials placed around a central preparation chopping board •  If a large quantity of sandwiches are to be prepared, the Chef should set up a production system so that the sequence of operation allows the sandwiches to be produced in a line. •  Sandwiches should be very fresh and chilled or made to order. Whenever possible, if they are to be made in advance, the sandwiches should be packed together and covered with a damp cloth or plastic film & be eaten within 6 hours of production.

  4. When Do We Make Them • Sandwiches should be made as fresh as possible • Ideally bread should be 12 hours old • Fillings should be made fresh and in advance • Spreads should be at room temp to aid spreading • Kept in small containers – to ensure freshness and stock rotation • Make all one type at the same time • Keep covered with a damp cloth or plastic wrap.

  5. Bread • Huge selection of breads available today • Artisan breads, such as ciabatta, foccacia, sour doughs, wraps & pannini are readily available • Use breads that are suitable to the occasion and type of fillings/sauces • Sliced bread should be 12 hours old

  6. Fillings • Endless ingredients for fillings • Fillings should be fresh and cut to the size required • When making sandwiches ensure all fillings are prepared or ready before starting to make sandwiches. • Fillings should be placed in shallow containers, this is to make sure that you are rotating stock and small amounts will stay fresh

  7. Fillings • Vegetables and fruits should be prepared, as close to production as possible • Butters & spreads should be at room temperature for spreading & well seasoned • Fillings can be mixed with sauces • Make all one type at the same time • Keep fresh by covering with a damp cloth or wrap in plastic wrap

  8. Sauces & Dressings • Sauces should compliment the fillings without over powering or making the filling wet. • The sauce should add a flavour to the sandwich as well as moisture • Try using chutneys and salsa’s

  9. Club Sandwich • This is made by placing between three • slices of butter bread or toast a filling of tomato • Ham or grilled bacon hard boiled egg, • Mayonnaise and cheese. • Other fillings that can be used are smoked • Chicken, lettuce , avocado.

  10. BLT • A substantial sandwich of bacon, lettuce and tomato. • Usually finished / spread with a mayonnaise derivative. • Bread Rolls, focaccia and wholemeal bread can be used.

  11. Open Sandwiches • Only one slice of bread is used with the filling placed • On top. Attractive presentation & garnishing • Is a future of this sandwich which may be • Served as a plated lunch dish or on a buffet.

  12. Reubens • Two slices of rye bread spread with butter. • Creamy dressing layered with well- drain • Sauerkraut, corned beef, gruyere cheese, • Chopped onion & chopped parsley. • This is a classic American ‘deli’ sandwich with Germanic origins.

  13. Bagel • A bagel is sliced horizontally before being filled. • A traditional filling is smoked salmon, cream • Cheese, capers, gherkins and dil • A bagelis traditionally shaped by hand into • the form of a which is first boiled for • a short time in water and then baked.

  14. Presentation • When presenting the sandwiches, make sure they are cut to the size required for the event. • Smaller cuts for afternoon teas or stand up functions, one or two bites

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