Salads and sandwiches

Salads and Sandwiches

05/01/23bichha rk bhm food

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Student Objectives

• Identify basic techniques for pre-preparation of selected vegetables for cold service

• Identify categories and types of salads • Discuss factors contributing to texture, color and flavor of salads • Identify general rules for salad preparation • Identify common salad ingredients • Identify categories, types and applications of salad dressings and cold

sauces • Identify categories of cold sandwiches and sandwich-making techniques • Identify categories of hot sandwiches and sandwich-making techniques • Discuss the pantry and its role in supporting all areas of menu

production • Demonstrate the ability to execute selected basic recipes for pre-

preparing, assembly and serving of salads, sandwiches and cold vegetable dishes

• Demonstrate the ability to produce selected carved vegetable and fruit garnishes


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I. Salads

A. Types of salads1. Appetizer2. Accompaniment3. Main course4. Dessert5. Hors d’oeuvre


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I. Salads

B. Categories of salads1. Arranged or random (tossed greens)2. Composed (chef salad, Cobb salads)

3. Compound (potato salad, tuna salad)


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I. Salads

C. Structure of the arranged salad1. Under-liner2. Body3. Garnish4. Dressing


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I. Salads

D. Guideline for arranging salads1. Center ingredients2. Keep salad within rim of plate3. Build height for eye appeal4. Color

a. Balanceb. Placementc. Complement and contrast

5. Contrasting textures 6. Uniformity of cuts7. Simplicity8. Notes on application of dressings


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I. Salads

E. Common vegetable salad ingredients 1. Salad greens a. Iceberg

b. Romainec. Boston/ Bibbd. Leaf lettuces e. Mesclun or “field greens” f. Spinachg. Endiveh. Cress2. Raw vegetables (Avocado, Celery, Carrots, Tomatoes..) 3. Blanched vegetables4. Marinated and pickled vegetables


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Romaine

Spinach

Endive

Cress05/01/23

bichha rk bhm food production8

I. Salads

F. Fruit salads1. Pre-preparing fruits2. Peeling and cutting techniques

a. Citrusb. Melons and pineapplesc. Apples and pearsd. Berriese. Other


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I. Salads

G. Molded and gelatin salads H. Cold savory mousses

1. Base 2. Binder 3. Aeration 4. Gelatin 5. Whisking 6. Molding 7. Aspic

a. Velvety textureb. Light consistencyc. Delicate and distinctive flavord. Smooth, shiny appearance (aspics)e. Mousseline (individual portion mousses)


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I. Salads

I. Composed (cooked) meat/protein-based salads1. Tuna2. Ham3. Egg4. Pasta5. Other


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I. Salads

J. Salad dressings and cold sauces 1. Salad dressing basics a. Choosing oils 1) Olive oils, virtues of extra-virgin 2) Nut oils, including peanut, hazelnut and sesame 3) Infused oils 4) Procedures for creating infused oils b. Choosing an acid 1) Vinegarsa) Whiteb) Winec) Appled) Ricee) Balsamic 2) Infused vinegar


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Salad dressings and cold sauces Continued

3) Process for infusing vinegar • Citrus juice

• Wine • Combinations

2. Egg yolks and emulsification a. Permanent emulsion (mayonnaise as

example) b. Temporary emulsion (creamy vinaigrette as

example) c. Use of pasteurized egg yolks as an emulsification

agent d. Emulsification without egg yolks

3. Seasonings, flavorings and sweeteners 4. Cooked and warm dressings


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II. Cold and hot sandwiches

A. Categories of cold sandwiches1. Simple2. Multi-deck3. Open face4. Cocktail or “tea” sandwiches

B. Setting up a sandwich station1. Tools and equipment2. Mise en place3. “Assembly line” production for quantity order


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Sandwiches

A sandwich is an item of food consisting of two pieces of bread with meat, cheese or other fillings between them. It is eaten as a light meal. Many different types and styles of sandwiches have been developed over the years. 05/01/23


A sandwich consists of bread, a spread, and fillings.

It takes skill to make sandwiches that are both delicious and nutritious.


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Composition

BaseBread or dough productCarrier of the other ingredientsShould be sturdy enough to hold ingredients without becoming limp or broken


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parts of sandwich

1. Bread2. Spread (optional)3. Filling1.The Bread: The bread must be fresh. Pan bread or ready-sliced bread is quick and neater than loaf bread. Use brown, white or whole meal breads. Pittas, baquettes, ciabattas are other popular bread types used to make sandwiches. Experiment with different types, flavors and textures of bread.


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Bread

The casing, normally bread of some type is the foundation of the sandwich. If it is not chosen and handled properly the quality of the sandwich can not be good. Well chosen and handled correctly, it makes the perfect match with a filling. The overall purpose of the bread is to act as edible casing for the filling of the closed sandwich and a platform for the filling of the open sandwich.


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The finished sandwich depends as heavily on the bread as the filling for the quality. The bread must be a good match for the filling. Bread provides for sandwich.

TEXTURE VARIETY FLAVOR. EYE APPEAL. CARBOHYDRATES,VITAMINSAND MINERAL


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Selection factors

Always select fresh bread that has a closesmooth crumb and good flavor and moistness.The bread should be capable of being picked

up without bending or loosing filling.The bread should have firm texture.Bread should be at least 12 hours old


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Forms of bread

Pullman-sandwich loaf, rectangular loaf it is normally available in white and whole wheat.

Rolls-used for sandwich includes hamburger, hot dog ,croissant and French. These rolls are available in white, whole wheat and other types.

Pita or pocket bread


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Storage and handling

Purchase only the amount of bread that can be used in one day.

Store soft –crushed bread in its original wrapper or tightly wrapped.

Hard-crushed bread may be stored without wrap.

Bread is best stored at room temperature away from heat.


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History

The concept of wrapping bread around a filling for portability is ancient. One of the earliest recorded references to the sandwich tells of the famed Jewish teacher Rabbi Hilled(70 B.C. to70 A.D.), a prince, who established the practice of eating sandwiches at Passover that were made of two pieces of unleavened bread encasing bitter herbs and chopped nuts and apples.


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HISTORY

Field workers in France have long had the custom of eating meat enclosed in two slices of bread. In southern France, it is customary to provide those setting out on a long journey with slices of cooked meat, sandwiched between two slices of bread. The Pain–Bagnat of Nice is a definite example of a sandwich that has been around for centuries.


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History

The term SANDWICH came into being about 200 years ago. There lived a notorious gambler in the court of George III His name was John Montague, the Fourth Earl of Sandwich (1718-1792). The Earls gambling affliction was such, that he would enter into 24 hours marathons at the gaming tables. Any eating that 05/01/23


2. Spread: The spread acts as a waterproof layer and prevents most fillings from making the bread soggy. Soft spreads are easy to spread at fridge temperature. Butter, in order to be soft and spreadable, must be at room temperature.Toenhance the flavor of a sandwich, season the spread with mustard powder or lemon zest.05/01/23


spread

The spread is the simplest of the three main sandwich ingredients. Sandwich spread serves three primary purposes

It acts as a sealant for the bread. It adds flavor to the sandwich. It adds moisture, improving the sandwich: mouth

feel. It must be of high quality, properly prepared and

used.05/01/23


It should be soft enough to spread thinly and evenly.

It should be cover all four corner of the bread. The spread should be rich, moist and of suitable

flavor for the filling, Flavored butter, margarine or cream cheese

spread should be soft.


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Types

Spreads used for sandwich vary from the simple to complex however, the simple are most often used .

Mayonnaise is the most commonly used spread.it is often preferred to butter but does not protect the bread from moisture as well as butter.

Mayonnaise used as a spread should be thick


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Butter or margarine is the most commonly used spread.

Butter is softened and whipped with a spoon until creamy.

This allows for better spread ability and grater volume.

It should be noted that flavored mayonnaise and butter explored to the fullest.


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Both are excellent mediums for the addition to a sandwich of the other suitable flavors such as tarragon ,basil ,thyme.

It is also good way to introduce limited taste of an item such as sardines, shrimp.

Cheese spreads-cream cheese or processed cheese spreads bring an increased richness of flavor and texture to a sandwich.


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3. Filling: It is good to have soft and crispy textures in a sandwich. Fillings should be tasty and well-seasoned. A well-filled sandwich is a very appealing snack/meal. An overfilled sandwich can be very off-putting. Dry fillings such as meat should be moistened with a little mayonnaise or chutney.


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The filling is the heart of sandwich.in most cases, it is what gives the sandwich its name.

The filling also provides the primary source of protein in most sandwich. The purpose of filling is to provide

The predominant flavor Moisture Substance Combination of flavor


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As general rule, most meats used as filling, are precooked.

A sandwich filling can be a salad or chopped meat ,egg, or seafood mixture.

Basic guideline for sandwich filling Half to half of the sandwich s weight should be

filling. Fillings must be pleasantly flavored . Filling must betender in texture


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continue

Fillings must be easy to eat. Fillings should be rich enough in taste for the

sandwich to act as a main course substitute Fillings must not hang over the edge of the

sandwich. Salad fillings must not be so moist that they

are messy or so dry that they fallout of the casing.


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Production of quantity sandwich

To prepare sandwich's in quantity requires good preparation and planning .The steps are as follows

Prepare and assemble all the necessary ingredients.

Gather all the necessary equipment. Arrange the bread slices in rows on a long

table.


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continue

Spread each slice of bread with the chosen spread. Place the fillings evenly and neatly on attractive

slice on the bread. Top the filled side of the bread with the alternative

side. Stack two or three sandwich and cut them with a

sharp knife. To hold for future service inrefregerator


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Types of sandwich

There are two main divisions Hot Cold Hot and closed sandwich again classified as open and

closed Hot sandwiches- hot sandwich must be hot. They must remain hot through service. Hot sandwich can have a hotsauce as an

accompaniment05/01/23


Hot sandwich

Hot sandwich classified as Closed Open Closed-a closed hot sandwich is defined as

one which hasa hot filling served in one which has a hot filling served in bread toast ,toast rolls or roll


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continue

The closed hot sandwich can be sub-divided into


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Filling category

I deas

Meat

Meat in sandwiches should be very thinly sliced. Meats taste well when combined with other foods.

Thinly sliced roast lamb and mint jelly Thinly sliced roast beef , lettuce and onion rings. Chicken and turkey with chopped apple, celery

and mayonnaise Ham, pickles and lettuce Salami and lettuce

Fish

Tinned salmon with cucumber and mayonnaise Sardines with lemon juice and mayonnaise Tuna with chopped apple lemon juice and

mayonnaise

Salad

Combine lettuce, tomatoes, onion and mayonnaise

Cheese

Creamed cheese with smoked salmon and capers Cheddar cheese with chutney and pickles

Egg

Hardboiled egg with chive and mayonnaise 05/01/23



C. Cold and hot sandwich construction1. Layering of ingredients affects flavor2. Thickness of the cut affects flavor3. Breads4. Dressings and sauces5. Cheeses6. Meats7. Compound salads and spreads8. Vegetables


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D. Categories of hot sandwiches -1. Simple sandwiches (examples: hamburgers, hot dogs, submarine)2. Open faced sandwiches (examples: knife & fork sandwiches

such as hot roast beef with gravy)3. Grilled sandwiches (examples: Reuben sandwich, grilled

cheese)4. Deep-fried sandwiches (example: Monte Cristo sandwich)


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HamburgerOpen faced sandwich

Grilled cheese Monte Cristo sandwich05/01/23



E. Plate presentation and garnishment1. Balance a. Colors (varied, complementary, contrasting) b. Shapes, textures, height c. Flavors (complementary and contrasting tastes, edible garnish that enhances

appearance and compliments the food)2. Attractive arrangement on the plate a. Keep food off the rim unless plating guidelines

call for rim decoration (think of the rim as the frame of your “picture”).


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Plate presentation and garnishment Continued

b. Arrange items for the ease of the guest (place the best side of the meat forward.)

c. Arrange items in a structured, orderly and attractive manner. Keep in mind, even with

“architectural” presentations, items should retain their individual identity and the plate should never feel overcrowded. The plate arrangement should have a central focal point and maintain a sense of unity.


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Plate presentation and garnishment Continued

d. Use garnish only when it makes sense; many dishes have enough color, contrast and balance to be self-garnished.e. Use sauces and dressings with discretion; lining the bottom of the plate with a sauce or serving the dressing on the side will preserve the integrity of your presentation. Never drown a plate in sauce or dressing.f. Keep presentations simple and focused on the freshness of your ingredients. Overly-elaborate presentations often distract diners from what they ordered.


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Salads and sandwiches

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