CULINARY 1

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CULINARY 1

• SANDWICHES AND THE SANDWICH STATION

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OBJECTIVES

• You will be able to
• Recall and give examples of different types of
  sandwiches
• Explain the role of different sandwich
  ingredients
• Compare sandwich assembly methods and sandwich
  stations
• Demonstrate preparation of several types of
  sandwiches
• Demonstrate sanitation procedures for preparing
  sandwiches

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Why sandwiches?

• Are important part of Americas eating habits
• Eat sandwiches at home, school and work
• Convenient dont need flatware to eat
• Portable fit into busy lifestyles
• Prepared from fast food to fine dining!

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CULINARY HISTORY

• Variations of sandwich have been around since
  Biblical times
• Legend has that Englishman, John Montagu, the 4th
  Earl of Sandwich invented the sandwich in 1765.
• Used bread slices to hold his meat so he could
  eat while playing cards

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PBJ - Yum

• Mid 1800s a St. Louis Doctor came up with idea
  for peanut butter
• Concerned about patients who could not chew meat.
  
• Ground up peanuts as protein alternative
• 1928, sliced bread invented.
• WW II soldiers given rations of PB and Jelly
  put together to create an American Classic!

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Basic elements of sandwiches

• 4 parts to any sandwich the building blocks
• Bread
• Spread
• Filling
• Garnish

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Bread

• Choose a fresh bread
• Bread must hold filling without falling apart
• Standard loaves, wheat, rye, white, etc. serve as
  base for most
• Pullman loaf Standard loaf baked in
  rectangular pan , easy to slice, standard slice
  is square on all sides

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Other types of popular breads

• Kaiser Roll round, crusty roll
• Focaccia Flat Italian bread flavored with herbs
  and oil
• Pita Flat, Middle Eastern pocket bread
• Tortilla flat, round unleavened bread of Mexico
• Croissants flakey, buttery pastry
• Hot Dog/Hamburg Rolls created for the product

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SPREADS

• Spreads are thick, paste-like ingredients applied
  to the bread
• Usually high in fat use sparingly
• Butter, margarine, cream cheese and mayonnaise
  are examples
• Add moisture, flavor and keep wet fillings from
  soaking the bread

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FILLINGS

• Makes up bulk of sandwich.
• Sandwich often named after the filling Corned
  Beef, Peanut Butter Jelly
• Most common fillings
• Meat, poultry, seafood
• Cheese
• Vegetables
• Nut Butters
• Bound Salads such as Tuna

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GARNISHES

• Decorative, edible accompaniments
• Make sandwich attractive and flavorful
• Choose flavor that complements the sandwich
• Vegetables good choice cooked, raw or pickled

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TYPES OF SANDWICHES/COLD AND HOT

• COLD SANDWICHES
• Closed Filling between 2 slices bread
• Open Faced Filling on one slice bread
• Rolled and Wrapped -
• Heros (subs)
• Canapes Tiny open faced sandwich
• Finger Sandwiches tea sandwiches, trimmed crusts

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TYPES OF SANDWICHES/HOT

• HOT SANDWICHES
• Sandwich with hot filling
• Grilled grilled cheese
• Pressed - panini
• Hot open faced
• Deep or shallow fried Monte Cristo

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SANDWICH ASSEMBLY (mise en place)

• Three basic assembly strategies
• Made to order ala carte
• Self-service sandwich bars
• Sandwich assembly lines
• ALL MUST BE DESIGNED FOR SPEED AND EFFICIENCY

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A La Carte Prepared when ordered

• All ingredients in easy reach
• Linear work flow left to right or right to left
• All spreads have a spatula
• Cutting board that is large enough to assemble
  several sandwiches
• Serrated knife
• Proportioned ingredients (saves time and money)

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Assembly line set up

• Bread
• Spread
• Main ingredients
• Supporting ingredients
• Plates and toothpick, wrapping stations, etc.
• (THINK SUBWAY)

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Maintaining Safety and Sanitation

• Disposable gloves required when handling ready to
  eat
• Refrigerated wells keep ingredients cold
• Food below 41 degrees
• Take temps near tops of wells because that area
  will warm up first

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Sandwich Bar

• Make your own sandwich
• Ingredients kept on ice below 41 degrees
• Need sneeze guard to plexiglas shield to maintain
  sanitation
• Keep well stocked and clean

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Assembly Line when preparing large quantities

• Each person performs a repetitive job
• Speeds up production
• Cooks line up on one or two sides of table
• Tasks is performed and passed on to another team
  member
• Example Person 1 spreads mayo, person 2
  places ham, 3 places cheese, 4 spreads mustard, 5
  wraps and packages

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Assembly Line

• Refrigerate until needed
• Wrap sandwiches in plastic before to avoid drying
  out ingredients
• Teas sandwiches particularly prone to drying out.

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Serving Sandwiches

• Sandwiches are served cut (exceptions are hot
  dogs and burgers
• Cutting makes it easier to eat, more attractive
  presentation