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    KOP CK 13.2 HO Sandwiches

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    parvender rawat

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    KOP CK 13.2 HO Sandwiches

    Uploaded by

    parvender rawat
    2 views1 page

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    2 views1 page

    KOP CK 13.2 HO Sandwiches

    Uploaded by

    parvender rawat

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 1

    SANDWICHES

    Sandwiches are bread with filling, which can be served as snacks or meal either hot or
    cold. The honour of naming this favorite luncheon item goes to the infamous gambler
    Earl of Sandwich. He had asked that bread be filled with meat and brought to him
    because he did not want to leave the gambling table on a winning streak. This later
    evolved as sandwiches: A tasty filling served on bread or a similar wrapper.

    Sandwiches could be of following types:


    Cold sandwiches: Standard versions made from sliced meats or mayonnaise dressed
    salads. Open-faced sandwiches in this category are very popular.
    Hot sandwiches: May feature a hot filling, such as hamburgers. Others are grilled. In
    some cases a hot filling is mounted on bread with a hot sauce. Club sandwiches, also
    known as triple-decker sandwiches could be included in this category as well.
    Finger and tea sandwiches: These are delicate items made on fine-grained bread,
    trimmed of their crusts and precisely cut into sizes of average two bites.

    Components of a sandwich:
    Breads: The characteristics of the bread and how they fit in with the sandwiches should
    be considered. Bread should be firm and thick enough to hold the filling. If extra thick, the
    sandwich may be too dry to enjoy. Breads may be sliced in advance and covered with a
    damp cloth to prevent drying. Toasted breads if required should be done just before
    assembly.
    Some bread used for making sandwiches are:
    Loaves of white, whole wheat or rye, flatbreads including foccacia, pita, ciabatta, rolls
    including hard and soft buns.
    Spreads: Many sandwiches call for a spread, applied directly to the bread, which acts as
    a barrier to keep the bread from getting soggy. Spreads also add moisture and flavour to
    the sandwich and helps hold together when held and eaten.
    Few examples of commonly used spreads are:
    Mayonnaise, plain or compound butters, mustard, cheese spreads, pesto, compotes,
    chutneys or preserves.
    Fillings: Sandwich fillings may be hot or cold. The filling determines how all the other
    elements of the sandwich are selected and prepared.
    Choices for fillings include:
    Sliced roasted meats or poultry, sliced cheese, grilled or roasted vegetables, burgers,
    sausages, fish or poultry, salads of meats, poultry, eggs, fish or vegetables.
    Garnishes: Garnishes not only enhances the overall appeal of the sandwiches it also
    adds to the taste and texture of the sandwiches e.g. lettuce, sliced fresh vegetables,
    pickled olives or gherkins, sliced fruits, dips spreads or relishes.
    Popular sandwiches:
    BLT-Bacon, lettuce and tomato, Club-triple-decker sandwich with bacon, lettuce, tomato,
    chicken and egg, Crouque Monsieur-mustard, ham and cheese, Smoked salmon in
    bagel, Burger-lettuce, tomato, patty (chicken, beef or vegetable) cheese and gherkin.

    Source: Foundation stage OCLD

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