PREPARING

SANDWICHES
 Sandwich is a dish that is made practically in
every household across the world and is
extremely famous among adults and the kids.
Ideally sandwiches are packed and taken to
work, to school or even to picnics. Sandwich
refers to a filling stuffed between two slices of
bread or even added as toppings on a single
piece of bread.
A sandwich is broadly defined as “any filling
on top of or between any outer coverings. The
covering can be bread, rolls, muffins, or
wraparound pastry. The filling can be a salad,
sliced meat or cheese, a spread, or any
leftovers you might have.
Sandwiches can be plain or fancy. They are
limited only by your imagination and the
ingredients available.
Despite the wide variety of sandwiches, most
fall into four main categories:
1. Hearty sandwiches – These are often
referred to as lunch-box sandwiches or picnic
sandwiches, and are perhaps the most
common kind.

2. Finger sandwiches – Flat or rolled, these

sandwiches are ordinarily served with another
dish. Therefore, they are considered an
accompaniment.
3. Small, dainty sandwiches – These are
served at dressy parties and teas. Many party
sandwiches are open-faced.

4. Hot sandwiches – Examples are toasted or

grilled sandwiches, hamburgers, hot dogs,
and hot roast beef. Hot sandwiches may be
served as the main dish at meal.
Sandwich craft will be easier if you remember
these tips:
1. Use 2-day old bread; if it is any fresher, it will
tear too easily.
2. Let spreads such as butter, peanut butter, and
cream cheese come to room temperature for easier
spreading.
3. To keep bread from getting wet, add lettuce and
tomato to the sandwich just before eating it.
4. Slice or cut a large piece of meat in small
pieces for easier eating. Be sure to remove all
gristle and fat.
5. Mix seasonings such as mustard, herbs,
catsup, and relish with butter or another spread
for a better taste.
6. Vary the breads used. For a new taste, try
cornbread with sliced ham; banana bread with
peanut butter; whole wheat with bacon; raisin
bread with cheese and apple slices;
pumpernickel with tuna salad; date-nut bread
with cottage cheese.
7. Cut a sandwich in half before serving it.
That makes it easier to hold and to eat.
Methods of preparing sandwiches:
1. Spreading
2. Layering
3. Piping
4. Portioning
5. Molding
6. Cutting
Spreading
involves spreading the bread with the required
“spread”. Use the spread as determined by the
establishment – in commercial situations this is
usually margarine (due to cost and ease of spread
ability). When large quantities of sandwiches are
being prepared, the slices are spread out on a food
preparation surface and a palette knife is used to
apply the spread. Spreading the bread with butter,
margarine, etc adds flavor to the bread and helps
prevent the bread from soggy when it is loaded with
ingredients that might contain excessive moisture.
Layering
is the loading of the sandwich with the
requested fillings. All sandwiches of the
same type should be “built” or layered on
the same way, every time.
Piping
is the application of a spread like
mayonnaise, mustards etc. of some form to
the loaded sandwich. This is common on
‘Open Danish‘ style. The piped sauce or
condiment becomes part of the visual appeal.
Portioning
- refers to the preparation of a given number
of sandwiches for a given number of
customers.
Molding
- is not common in the preparation of
sandwiches. It refers more accurately to cutting
and is the process of cutting sandwiches into
shapes. Wraps do not make good function food
as they need to be wrapped in paper to hold
them together.
Cutting- is the process of cutting the made
sandwiches. Some sandwiches will require the
crust to be removed for presentation purposes.
Commonly sandwiches may be cut into fingers,
halves and quarters.
The accepted shape for halves and quarters is
‘triangles” but customers may request square or
rectangular shapes:
 A. Two-point‘ sandwich is one that has been
cut diagonally into two triangles
B. Four-point‘ sandwich is one that has been cut
diagonally into four triangles
 Safety and hygienic practices in storing
sandwiches
Most sandwiches can be made ahead and
refrigerated or frozen. To prevent them from
drying out, wrap them tightly in waxed paper,
foil, or plastic. If many sandwiches are being
stored in the refrigerator at once, place them
all on a plate, cover them with a damp linen
or thin towel, and then wrap waxed paper
over it all. This prevents them from drying
out. If refrigerated, sandwiches should be
kept no longer than 24 hours.
PREPARING
SALAD AND
DESSERTS
Salad is a generic term essentially used to
refer to a mixture of vegetables, fruits, meat,
pasta, seafood etc. ideally consumed as a part
of a meal. Usually made using raw
vegetables, salads are known for their
freshness and healthy properties. Salad
recipes of innumerable varieties, which can
be categorized as entree, accompaniment,
palate cleansing and dessert salads, are
popular in different cuisines of the world
Salad is a combination of well-chosen crisp
vegetables or fruits with other ingredients
served with a dressing. The word salad is
derived from the Latin word “sal” (salt). It
originated way back in the days of Julius
Ceasar, when Romans ate greens sprinkled
with salt, the sole ingredients for the
dressing.
The three keys to ensuring a quality salad
are:
1. The freshness of ingredient
2. Having all the ingredients blend together
in harmony
3. Making sure the salad are
appealing to the eye
TYPES OF SALAD
1. Green Salad - The "green salad" or "garden
salad" is most often composed of leafy vegetables
such as lettuce varieties, spinach, or rocket
(arugula).

2. Vegetable Salad - Vegetables other than

greens may be used in a salad. Common
raw vegetables used in a salad include cucumbers,
peppers, tomatoes, onions, spring onions,
red onions, carrots, celery, and radishes.
3. Bound Salad- A "bound" salad can be
composed (arranged) or tossed (put in a bowl and
mixed with a thick dressing). They are assembled
with thick sauces such as mayonnaise.

4. Main Course Salads - Main course salads (also

known as "dinner salads" and commonly
known as "entrée salads" in North America)
5. Fruit Salads - Fruit salads are made of fruit, and
include the fruit cocktail that
can be made fresh or
from canned fruit.

6. Dessert Salads - Dessert salads rarely include

leafy greens and are often sweet.
Common variants are made
with gelatin or whipped
cream; e.g. jello salad,
pistachio salad, and ambrosia.
 Sanitation and Quality in Salad
Preparation
As with many other areas of the professional
kitchen, quality and sanitation go hand in hand. By
following sanitary procedures, you are also
ensuring the quality of the salads you serve, 6-12.
The following standard procedures help ensure
both quality and sanitation
1. Thoroughly wash all salad ingredients before using
in a salad presentation.
2. Keeping salad ingredients well chilled keeps them
crisp and sanitary as well.
3. Keep dressings containing egg or dairy products
refrigerated at or below 41°F (5°C).
4. Chill salad plates before plating to avoid wilting
greens and other ingredients.
5. Use gloves or utensils to handle salad ingredients
because it is ready-to eat food.
6. Mix tossed salads with dressing as close to service
as possible.
7. Do not overdress salads. Use only enough dressing.
Cleaning and Storing Salads
1. The key to preparing good tasting, interesting, and
attractive salads is to start with clean, fresh ingredients.
2. Always thoroughly wash greens because dirt can
lodge between leaves.
3. After the greens are clean, proper storage is essential
to keeping them fresh.
4. Proper storage ensures the quality of the product
served to the guest.
5. All labels on stored containers should include the
name of the item, weight, date received, name of person
storing the product, and the original use-by date if any.
Desserts As you read about desserts, some of your
learning goals will be:
 To be aware of the nutrients in different desserts
as well as of the calories they contain.
To be aware of the many dessert products on the
market.
 To know about different kinds of cookies, cakes,
custards, and pies, and to know how to prepare
them.
Dessert is a typically sweet course that concludes a
meal. The course usually consists of sweet foods,
but may include other items. There is a wide variety
of desserts in western cultures including cakes,
cookies, biscuits, gelatins, pastries, ice creams, pies,
puddings, and candies. Fruit is also commonly
found in dessert courses because of its naturally
occurring sweetness.
 Tools, equipment, utensils needed in preparing
salads and desserts
Measuring Utensils
A) Liquid Measuring Cup
B) Dry Measuring Cups
C) Measuring Spoons
D) Timer
Preparation Equipment
A) Pastry brush
B) Strainer
 PREPARE EGG DISHES
Egg refers to poultry or fowl products. Eggs may be
prepared in various ways. Eggs may be beaten cooked
in its shells, fried or poached or may be combined
with other dishes. In baking, it acts both as an
emulsifier and leavener.
EGGS
The eggs protective coating or mucin layer which
aids in the maintenance of its freshness by covering the
small holes in the shell is called bloom. During
washing, bloom is removed, therefore it is not advisable
to wash eggs prior to storage unless it is very dirty.
Storage Eggs should be stored properly to prevent
increase in alkalinity and bacterial growth. They
should be stored in a cool, dry place to retard
deterioration as enzymatic activity is greater in
room temperature.

METHODS IN PREPARING EGG DISHES

 Egg cooked in a shell Hard and soft cooked eggs
are cooked this way. Simmer eggs only and not
boiled to prevent over coagulation which would
cause the eggs to be tough. The maximum
cooking time for eggs in shell is 20-25 minutes.
Eggs prepared out of the shell
This method involves breaking the egg and using
both the yolk and the white during cooking.
Poaching, frying, and the process of making
scrambled eggs or omelette are some of the
common methods done.
Eggs as a thickening agent and binder
When used as a binder or thickener due to the
presence of proteins, the hydrophilic colloids of
yolk and whites are converted into a hydrophobic
colloid thus turning it into gel.
Eggs as leavening agent
Baked products such as sponge cakes, chiffon
cakes, meringues, and sufflés make use of eggs as
leavener resulting in a light, airy texture. This is
done by the incorporation of air during the egg
beating.
 Methods in preparing egg dishes
Dry-heat preparation
1. Frying – a frying pan, a sauté pan (omelet pan),
or even a griddle can be used to fry eggs.
 Fried eggs
Sunny-side up – the egg is cooked until the while
is set and the yolk is still soft. The egg is not
flipped. This egg preparation may not be sufficient
to eliminate bacteria.
Over easy – the eggs is flipped over when the
whites are 75% set. Cooking continues until the
whites are completely cooked but the yolk is still
soft.

Over medium – the same as over easy, except that

the yolks are partially set.
Over hard – the same as over easy, except that the
yolks are completely set.
 Scrambled egg – scrambled eggs are beaten
while raw until well blended and may be seasoned
with salt and pepper or other seasoning. Liquid in
the form of milk, cream or water may be added to
impart more body and/or flavor and a soft, creamy
texture.
 Omelete – this is when eggs are beaten, cooked,
and rolled into a cigar shape or folded into a flat
half circle.
- Plain omelets – consist of whole eggs, cooked
and seasoned as desired, and poured into a prepared
pad heated in medium-high.
Baking – eggs and other ingredients leads to
several different egg dishes.

Shirred eggs – these are whole eggs that are

baked and served in individual dishes. The egg is
cracked, gently placed in a cup from which it can
be rolled in a container coated with butter or
margarine.
Meringue – this is an egg white foamed used in
dessert dishes as a pie topping, a cake layer, or a
frosting. Meringue are made by whipping eggs
white into foam and adding sugar, the amount of
which determines the meringue is soft or hard.

Soufflé – this is a modified omelet. The main

ingredient of a soufflé are a thick base generally
made from a white sauce or pastry cream, an
egg-foam, and flavoring ingredients.