fSandwich standards...varun

K.VARUN KUMAR

SANDWICHES ARE CLASSIFIED INTO 3 TYPES

• COLD SANDWICH

• HOT SANDWICH

• FINGER AND TEA SANDWICH

THE SANDWICHES LISTED IN THE LAST SLIDE CAN FALL UN EITHER OF THE TYPES:

• CLOSED SANDWICH

• MULTI LAYERED SANDWICH

• OPEN SANDWICH

SPECIAL MENU INFORMATION FOR ALA CARTE MENU CLASSIFICATION:

• VEGETERIAN

• PREPARED WITH USING PORK/BEEF

• SIGNATURE SANDWICHES

THERE ARE SOME SPECIFICATION IN TERMS OF PREPARING A SANDWICH

• FILLING SPECIFICATIONS

• BREAD SPECIFICATION

• SPREAD SPECIFICATION

• ACCOMPANINMENT SPECIFICATION

FILLING SPECIFICATIONS

• MINIMUM 1/3 WEIGHT OF SANDWICH SHOULD BE FILLING

• MEATS SHOULD NOT BE BOILED,IT CAN BE ROASTED OR GRILLED

• MEAT SHOULD BE THINLY SLICED

• WHEN THE PRIMARY INGREDIENT IS SOFT THEIR SHOULD BE SOMETHING CRISP

• THE PORTION OF MEAT AND VEGETABLE FILLING IS 80G

• IT IS CRITICAL THAT BREAD SHOULD NOT BECOME SOGGY

BREAD SPECIFICATION

CHOOSE A BREAD WHICH IS MOIST ENOUGH CRUMB AND SOFT

SPREAD SPECIFICATION

• IT SHOUL BE SOFT

• SHOULD COVER FOUR CORNERS

• IT ENHANCES THE FLAVOUR OF BREAD

• GIVES MOISTIN TO BREAD

ACCOMPANINMENTS

• ACCOMPANINMENTS SHOULD BE

UNIVERSALLY ACCEPTED

• FOR EXAMPLE:POTATO

WEDGES,FRENCH FRIES,PICKLED

VEGGIES,SUNDRIED TAMOTOES,CHIPS

• IT SHOULD OCCUPY A NET WIEGHT OF

MINIMUM 45 TO 60G