OBJECTIVES:
Ø Identify suitable fillings and spreads
for hot and cold sandwiches.
KINDS OF SPREADS
1. BUTTER OR FLAVORED
BUTTER – the most common
spread and an excellent barrier.
Butter protect the bread from
moisture, used soft butter to
spread on bread. You may soften
butter by whipping in a mixed or
by simply letting it stand at
room temperature. You may use
margarine as a substitute or a
flavored butter.
2. MAYONNAISE – it is the
most popular sandwich
spread. It is often preferred
to butter as a sandwich
spread because it contributes
more flavor, but sandwiches
made with mayonnaise
should be served
immediately or refrigerated
at once and keep refrigerated
until served.
COMMON KINDS
OF SPREADS
1. KETSUP– is a type of table condiment
with a sweet and tangy flavor like tomatoes
and banana flavor.
2. FRUITS OR
VEGETABLES –
exa mp l e s a r e
peanut butter,
jellies, jam and
marmalades.
3. OILS AND
VINAIGRETTE
– made by mixing
an oil with
something acidic
such as vinegar or
lemon juice
4. V E G E TA B L E S
AND HERBS SPREAD
– contains
vegetables and
herbs together.
5. GUACAMOLE – it
is an avocado-
based dip, spread,
or salad first
developed in
Mexico.
6. SPREADABLE
CHEESE – as
ricotta, cream
cheese,
mascarpone
or crème
fraiche.
SANDWICH
FILLINGS
SANDWICH FILLINGS – the
fillings is the heart of the
sandwich. It is place
between or on the top of
the bread. It provide
dominant flavor, moisture
as main body and the
nutrients substance and
complexity in the
combination of flavors.
TYPES
OF
FILLINGS
1. DRY FILLINGS –
these refers to
ingredients such as
sliced or cooked
meat, poultry and
cheese.
1. MOIST FILLINGS –
these refers to
ingredients mixed
with salad
dressing or
mayonnaise.
BASIC GUIDELINES
FOR THE FILLINGS
1. It should be pleasantly flavored
2. It must be tender in nature.
3. It should be always be for
deboned meat or no bone in.
4. It must be easy to eat.
5. It should not hang over the
sides of the sandwiches.
6. 1/3 or ½ of the total weight of
the sandwich should be the
filling.
GARNISHING
- these are overlooked in recipes and
presentation. It enhances the
appearance and stimulate the diners
appetite.
COMMON
SANDWICH
GARNISHES
1. SLICE FRESH VEGETABLES GARNISHES
2. DIPS, SPREAD OR RELISHES GARNISHES
3. PICKLES, OLIVES OR BEANS GARNISHES
3. GREENS SALAD GARNISHES
5. SLICED FRUITS GARNISHES
PREPARING
SANDWICHES
“The preparation of sandwiches requires
great deal of hand works. Whether you are
making sandwiches in quality or by order,
your goal is to make the production as
efficient and quick as possible”.
TIPS IN
PREPARING
SANDWICHES
1. Prepare ingredients – prepare everything ahead
of time, so nothing is left to do but assembles the ingredients. It
includes mixing filling, preparation of spreads, meats, vegetables
and cheese separately, lettuce, garnishes and other ingredients.
2. Arrange the
ingredients –
arrange ingredient for
maximum efficiency to
reduce your movement.
Everything should be
easy to reach.
3. Assemble the
sandwich – layer
the ingredients between
the two pieces of bread.
4. Cooked the
sandwich - hot
sandwiches are served
during breakfast and
dinner .
QUIZ #2: Kinds of Spread and
Fillings.
