Transcript Document

Preparing Sandwiches
Lesson Objectives
• Improve the quality of
sandwiches.
• Improved the variety of
sandwiches.
• Improve the appeal of
sandwiches.
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Preparing Sandwiches: Important
Terms
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Culinary*
Culinary Technique*
Just-In-Time Preparation*
Mise en Place (meez-un-plahss)*
Nutrients*
*Discussed in a prior lesson
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Types of Bread
• Loaf bread or Pullman
• Quick breads
• Wraps
• Flat Breads
• Buns and rolls
• Pita bread
-Refer to Types of Breads in the Participant’s
Workbook.
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Menu Planning Tips
• Select whole-grain breads for increased fiber
and other nutrients.
• Use low-fat cheeses. Good choices include
part skim mozzarella and low-fat cheddar.
• Use a seasoned bean puree such as white
bean and rosemary for the spread.
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Menu Planning Tips (cont.)
• Plan a variety of breads such as whole wheat
breads, multigrain breads, and brown bread.
• Offer a school-baked bread
– Replace most of the white flour with whole wheat
flour.
– More leavening ingredients and liquids may be
required.
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Menu Planning Tips (cont.)
• Purchase ground poultry to mix 50/50 with
lean ground beef.
• Purchase cold cuts, deli meats, and hot dogs
with no more than 3 grams of fat per ounce.
• Purchase water-packed tuna fish.
• Look to local farmers for fresh produce.
– www.farmtoschool.org for more information
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Types of Sandwiches
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Cold sandwiches
Wraps
Pocket sandwiches
Grilled or toasted sandwiches
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Sandwich Ingredients
• Breads:
– Provide means for holding a sandwich.
– Provide sandwich shape.
– Adds flavor, texture, and nutrients.
– Different breads add variety in flavor, texture, size
and shape.
– Do not refrigerate bread; it becomes stale faster.
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Sandwich Ingredients (cont.)
• Spreads:
– Adds moisture, flavor, and richness.
– Include: Butter, mayonnaise, salad dressing,
ketchup, mustard, low-fat cream cheese, pesto,
almond butter, cashew butter, vegetable purees,
bean purees.
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Sandwich Ingredients (cont.)
• Fillings:
– Provide the body of the sandwich and most of the
flavor.
– Include: Low-fat cheese, turkey, eggs, beans, and
peanut butter.
– Vegetable fillings include: Bell peppers, cabbage,
grated carrot, cucumber, lettuce, onion, pickles,
mushrooms, radish, salad mix, and tomatoes
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Cold Sandwich Preparation
• Breads, spreads, and filling ingredients should
be prepared.
• Meats should be cooked, chilled, sliced or
chopped.
• Vegetables should be washed, dried, and
sliced.
• Breads should be sliced.
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Cold Sandwich Preparation (cont.)
• Arrange preparation area so that all
ingredients are within reach.
• Arrange bread on work area - Four rows of 12
slices is typically manageable.
• Spread all bread slices to the edge with
desired spread.
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Cold Sandwich Preparation (cont.)
• Portion filling with a dipper or spoon onto
alternate rows of bread. Spread to edges.
• Arrange lettuce or other accompaniments on
top of filling.
• Place bread on top of sandwich.
• Cut sandwiches as desired.
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Activity
• Demonstration: cutting bread with the correct
knife.
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Video: Preparing Cold Sandwiches
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Preparing Wraps
• Wraps, spreads, and filling ingredients should
be prepared in advance.
• Meats should be cooked, chilled, and sliced or
chopped.
• Vegetables should be washed, dried, and
sliced.
• Spreads should be prepared and chilled.
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Preparing Wraps (cont.)
• Arrange preparation area so that all sandwich
ingredients are within easy reach of work
area.
• Place tortilla on cleaned and sanitized work
surface.
• Apply spread and filling.
• Filling/toppings are placed in lower half of
tortilla. Cut hard-to-bite ingredients small.
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Preparing Wraps (cont.)
• Roll the wrap tightly and securely.
• Fold in the sides and bottom, roll up tightly,
and seal the edges with a dab of cream cheese
or spread.
• Place wraps in sandwich bags or wrap in
plastic wrap to maintain freshness.
• Refrigerate until service.
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Preparing Wraps (cont.)
Wrap ideas:
– Whole wheat tortilla or
pita
– Large, sturdy lettuce
leaves
– Rice paper wrappers,
crepes or lavash bread
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Activity
• Demonstration: Setting up a work station for
making wraps.
• Demonstration: How to make a chicken salad
sandwich wrap using burrito style method.
– Refer to USDA Vegetable Wraps recipe in the
Participant’s Workbook.
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Video: Preparing Wraps
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Pocket Sandwiches
Preparing Pocket Sandwiches (pita or taco):
• All ingredients should be prepared.
• Arrange preparation area with all ingredients
within easy reach.
• If the sandwich contains hot meat, poultry, or
fish, briefly warm the tortilla or pita to make it
more pliable.
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Pocket Sandwiches (Cont.)
• Place protein item in
bottom of pocket.
• Add other fillings such
as vegetables or fruits.
• Spoon on sauce (salsa).
• Serve immediately or
refrigerate.
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Video: Preparing Pocket Sandwiches
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Grilled or Toasted Sandwiches
• Gather all ingredients.
• Place sandwich bread on sheet pan.
• Brush outside with melted margarine. Turn bread
over.
• Add filling to all slices in pan. Spread evenly.
• Top with slices of bread. Brush top with melted
margarine.
• Brown sandwich on griddle, in hot oven, or under
broiler.
• Serve immediately.
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Video: Preparing Toasted Sandwiches
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Activity
• Discuss Quality Score Card for Sandwiches in
Participant’s Workbook.
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Thank You!
National Food Service Management
Institute
www.nfsmi.org
800-321-3054