TLE – Cookery 9 – Module 6

Looking back

Salmon and cucumber Tuna and cucumber

Corned beef & cheese

Ham and egg cream cheese & bacon

Recap
1. What is a Sandwich?
 A sandwich is a food typically consisting of sliced cheese, meat and
vegetables placed on or between the slices of bread.
  a food item made with two or more slices of bread with fillings between
them
2. What are the basic components of sandwich?
 The Structure or Base
 Moistening agent
 Fillings - The filling is the heart of the sandwich. It is place between or on
top of bread. It provides flavor and body to the sandwich

3. What are the two types of fillings?

 Dry – example cheese, ground beef, patties, cold cuts
 Moist/wet – example chicken salad, tuna salad
Creative sandwich preparation
1. Ingredients used
Example : Breads, Meat and Poultry, cheese, fish and shellfish, vegetables,
miscellaneous
Ingredients Used For Sandwiches
1. Breads – good quality breads provide variety, texture, taste, bulk, nutrients
and eye appeal to sandwiches. Fresh bread is easier to slice or cut if it has
been chilled.

2. Meats – maybe beef, pork and sausage products like ham, roast beef and
salami.

3. Poultry – are chicken or turkey breasts characterized by a delicate golden

brown surfaces.

4. Fish and Shellfish – some popular seafood ingredients are tuna, sardines,
grilled and fried fish fillets, crab meat and shrimp which are highly perishable
and should be kept chilled to maintain quality.

5. Cheese – most popular sandwich cheese are cheddar, process, cream

cheese and cheese spreads most are easily slice, firm texture and act as
binder, moistener of other ingredients, it should be refrigerated and remain
covered until ready to serve to avoid drying out.

6. Spreads – like mayonnaise, mustard and butter, moisten the bread and
compliment the flavors of other ingredients. They should be served
immediately and kept refrigerated to preserve its color and flavor.

7. Condiments – like olive oil, relishes , chutneys give a lift to a sandwich, some
of them are high in acid so don’t combine them with strong flavored condiments.
 8. Vegetables – should be crisped and proportion to the size of sandwich.
Lettuce, tomatoes and onions are indispensable in sandwich making, it adds
texture, flavor and color to the sandwich.

9. Miscellaneous – fruit fresh or dried, jelly, jam, peanut butter, eggs and nuts
adds flavor, color, nutrients and texture to sandwich production.

2. Preparation and presentation

SANDWICH PRESENTATION AND PREPARATION

 The preparation and presentation of sandwiches is made creatively through

balance, height, texture, flavors, and color.

We must consider the following BALANCE, HEIGHT, TEXTURE, FLAVOR, and

COLOR
BALANCE
PRESENTATION

 In sandwich making is important.

 It is achieved through having balance in flavor, texture and color.
 Fillings should go with the kind of bread to be used for a sandwich
 Spread and condiments are great on a sandwich.
 Too little spread makes dry sandwich, while too much spread makes soggy sandwich.
 Therefore a balance in using spreads is important.

HEIGHT

 A basic sandwich can be made appealing and satisfying.

 Add fillings and vegetables for the height of the sandwich.

TEXTURE

 Refers to the softness, tenderness, smoothness and crunchiness of the ingredients in

preparing sandwiches as perceived in the mouth.
 Choose bread that has close and smooth crumbs.
 The filling must be tender and easy to eat.
 Meat should be deboned meats and not bone in.
 The vegetable garnish improves the mouthfeel of the sandwich, therefore it should be a
bit crunchy when bitten.
ACCOUTREMENT- Refers to ketchup, mustard, guacamole and sour cream, served as
condiments that go with the meal.

PALATE- Sense of taste.

SOGGINESS- Completely moist and usually soft.

FLAVOR

 The choice of spread and fillings are very important in preparing sandwich
 Filling is the main body of the sandwich
 There must be complexity of flavor in the use of fillings.

COLOR

 Garnishes also add color that make sandwiches attractive

 Fillings should harmonize not only with the flavor, but also with the color.
 Variation of the colors in a sandwich contributes to eye appeal.

COLOR

PREPARING SANDWICH

PREPARATION

 SANDWICHES ARE IDEAL AND FAVORITE LUNCH TIME FOOD

 THEY ARE QUICKLY MADE AND SERVED, CONVENIENT AND ADAPTABLE
TO MANY VARIATIONS.
 THEY ARE SERVED ALONG WITH SALADS AND OTHER COLD DISHES,

IMPORTANT POINTS TO REMEMBER IN PREPARING A SANDWICH

 CHOOSE THE BREAD - SLICED BREAD IS THE MOST COMMON BREAD

USED IN PREPARING SANDWICHES.
 CHOOSE THE CONDIMENTS - CONDIMENTS MAKE THE BREAD MOIST,
THEY ADDED FLAVOR AND TEXTURE TO THE FOOD.
 CHOOSE THE FILLING - WHAT IT IS INSIDE THE SANDWICH DETERMINES
WHICH MEAL IT IS APPOPRIATE.
  COMPONENTS AND STRUCTURE

1. 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 or sliced.
2. 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 the
structure, preventing the filling from softening or wetting the bread.

3. The filling – consists of one or more ingredients that are stacked, layered or
folded within or on the structure to form the sandwich. The varieties of fillings
should be carefully selected. The filling can be hot or cold and comes in any form
of cooked, cured meat, fruit, vegetables, salad or a combination of any of them.

REMEMBER
give you a selling point that will attract a customer if you are into a business of making
sandwiches
The way the sandwich looks on the plate is what tempts our eyes to taste it.
essential to the success of the food as its taste and flavored.
Enhancing its appearance attractively creates an eye appeal