GRADE 9-TLE-QUARTER 3- LEARNING OUTCOME 2- Prepare a Variety of Sandwiches

LEARNING OUTCOME 2-

Prepare a Variety of Sandwiches

At the end of the lesson, you are expected to:

a. identify sandwich component;
b. identify bread suited for sandwich making;
c. prepare suitable filling and spread; \
d. select and prepare glazes/sweet sauces; and
e. prepare sandwiches using sanitary practices.

LESSON 4- BASIC COMPONENTS OF A SANDWICH

1. The Structure or Base – it is the part upon which the Ingredients are placed, consists of some form of bread or dough produce that is whole or sliced.

2. Moistening Agent – is meant to bind the sandwich providing an improvement of both flavor and texture. It acts as the protective layer between the filling and the structure, preventing the filling from softening or wetting the bread.

3. The filling – consists of one or more ingredients that are stacked, layered or folded within or on the structure to form the sandwich. The varieties of fillings should be carefully selected. The filling can be hot or cold and comes in any form of cooked, cured meat, fruit, vegetables, salad or a combination of any of them.

TYPES OF BREAD

A. Yeast Bread – loaf bread is the most commonly used bread for sandwiches.

1. White Bread – These are long rectangular loaves that provide square slices. It is one of the most versatile sandwich bread, it comes in various flavors and goes well with everything and toast nicely.

2. Whole wheat bread – is a classic bread for sandwiches, it is nutritionally superior to white bread, taste better and have more interesting textures, slightly more compact and brownish in color.

3. Rye Bread – is stronger tasting bread than white and whole wheat. A heavy and a hearty flavor bread that goes with so many types of meat and condiments.

B. Buns and Rolls

1. Sandwich rolls – come in all sizes, shapes and textures. The softest include hamburger buns and hot dog rolls.

2. French and Italian bread - rolls including sourdough and ciabatta, split horizontally. It works well for grilled sandwiches.

C. Flat Breads – are made from flatten often unleavened breads

1. Pita – comes in both white and whole wheat. As the flat bread bakes, it puffs up, forming a pocket that is perfect for stuffing.

2. Focaccia – flat Italian bread, a cousin of pizza an inch or more thick and very rich in olive oil. It is sold by whole and cut into squares, split and filled.

3. Lavash – small and rectangular, when softened in water, can be rolled around a stuffing to make a pinwheel shaped sandwich.

4. Tortillas – unleavened round corn meal breads baked on a hot stone, it ranges in size for 6 inch-14 inch or larger preferably used for quesadillas and burritos.

D. Wraps – are very thin, flat breads that are used for sandwich wraps, burritos and tacos.

1. Tortillas – corn or flour are unleavened round cornmeal breads baked on a hot stone. It ranges in size from 6 inch – 14 inch or larger preferably used for quesadillas and burritos.
2. Sandwich wraps- either whole wheat or spinach flavor.

E. Quick Breads – these breads are raised by chemical action of baking powder or baking soda like biscuits, banana bread, carrot bread and generally more tender and crumbly than yeast bread. It is used for sweeter tasting sandwiches and are best for tea sandwiches.

QUIZ NO 4: NAME ME

DIRECTIONS: Identify the types of bread being described below.

_______________1. The most commonly used bread for sandwiches.

_______________2. Classic bread nutritionally superior to wheat bread, more compact and brown in color.

_______________3. Stronger tasting bread.

_______________4. Made from flattened, often unleavened bread.

_______________5. Are excellent choice for sandwich, they comes in all sizes, shapes and textures. _______________6. A flat bread with pocket that is perfect for stuffing.

_______________7. A very thin flat breads that are used for burritos and tacos.

_______________8. Breads raised by chemical action of baking powder.

_______________9. Unleavened cornmeal baked on a hot stone.

_______________10.A flat Italian bread cut into squares split and file.

LESSON 5

FILLINGS AND SPREADS FOR SANDWICHES.

Sandwich Fillings

The filling is the heart of the sandwich. It is place between or on top of bread. It provides flavor and body to the sandwich.

TYPES OF FILLINGS

1. Dry Fillings- refers to Ingredients such as sliced or cooked meat, poultry and cheese.
2. Moist Fillings – refers to Ingredients mixed with salad dressing or mayonnaise.

Here are possible fillings you may use separately or in combination.

Meat and Poultry - Meats used as fillings should be cooked, covered and refrigerated. Slice just before the sandwich is to be prepared to avoid drying out and lose flavor. Thinly sliced meats are more tender and juicy than thickly sliced.

1. Beef products- sliced roast beef, hamburger patties, steaks , corned beef.

2. Pork products- Roast pork, barbeque pork, ham , bacon.

3. Poultry-Turkey breast, chicken breasts.

4. Sausage Products- salami, frankfurters, bologna, liver wurst, luncheon meats, grilled sausages.

Cheese

Cheese dries out rapidly when unwrapped and sliced, when slicing is done ahead, the slices should remain covered until ready to use:

 Sandwich cheeses - cheddar types, Swiss types, provolone, cream cheese, process cheese, cheese spreads.

Fish and shellfish

Most seafood fillings are highly perishable and should be left chilled at all times.

 Seafood Fillings- tuna, sardines, smoked salmon, shrimp, anchovies, fried fish, grilled or pan fried fish fillets.

Mayonnaise based salad

The most popular salads for sandwich fillings are tuna salad, egg salad, chicken or turkey salad and ham salad.

Vegetable items- Lettuce, tomato and onion are indispensable in sandwich production, also, any vegetable used in salads may also be used in sandwiches.

Miscellaneous- Fruits, fresh or dried, jelly, peanut butter, hard cooked egg, and nuts.

Most popular sandwich fillings combinations

 Chicken Salad
 Egg and Cheese
 Chicken and Bacon
 BLT – Bacon Lettuce and Tomato (also contain eggs)
 Cheese and Onion
 Prawn mayonnaise
 Chicken and Ham
 Cheese and Ham
 Salmon and Cucumber
 Tuna and Cucumber
 Pimiento Cheese
 Peanut Butter and Jelly
 Egg and Bacon
 Ham and Egg
 Corn Beef and Cheese
 Cream Cheese and Bacon
 Chicken Caesar
 Chicken and Stuffing
 Apple Slaw- mix mayonnaise, lemon juice, cheese, apple , onions.
 Cream Cheese with finely chopped celery and grated carrots

Spreads

Purposes of Spreads

1. To protect the bread from soaking up moisture from the filling.
2. They add flavor.
3. They also add moisture.

1. Butter

Butter protects the bread from moisture, used soft butter to spread on bread. You may soften butter by whipping in a mixer or by simply letting it stand at room temperature. You may use margarine as a substitute or a flavored butter.

2. Mayonnaise

Mayonnaise is often preferred to butter as a spread because it contributes more flavor but sandwiches made with mayonnaise should be served immediately or refrigerated at once and kept refrigerated until served.

QUIZ # 5- MULTIPLE CHOICE

DIRECTION: READ THE FOLLOWING. CHOOSE THE LETTER OF THE CORRECT ANSWER. USE CAPITAL LETTERS ONLY.

1. Protects the bread from moisture, best used soft to spread on bread.

A. MAYONNAISE B. SPREAD C. BUTTER D. FILLING

2. It often preferred to butter as a spread because it contributes more flavor that should be served immediately or refrigerated at once and kept refrigerated until served

A. cheese B. mayonnaise C. meat D. butter

3. They are dry fillings except

A. sliced or cooked meat B. mayonnaise C. poultry D. cheese

4. It dries out rapidly when unwrapped and sliced, when slicing is done ahead, the slices should remain covered until ready to use

A. butter B. meat C. cheese D. peanut butter

5. Lettuce, tomato and onion are indispensable in sandwich production, also, any vegetable used in salads may also be used in sandwiches.

A. MAYBE B. NONE OF THE ABOVE C. TRUE D. FALSE

6. Fruits, fresh or dried, jelly, peanut butter, hard cooked egg, and nuts are not miscellaneous filling or spread

A. FALSE B. TRUE C. NONE OF THE ABOVE D. MAYBE

7. Purposes of Spreads of spreads are except

A. They also add moisture.

B. To protect the bread from soaking up moisture from the filling.

C .They add flavor

D. They add color or design

8. salami, frankfurters, bologna, liver wurst, luncheon meats, grilled sausages. w

A. beef products B. sausage products C. poutry products D. pork products

9. The filling is the heart of the sandwich it is usually place between or on top of bread. It provides flavor and body to the sandwich.

A. true B. false

10. There are three types of sandwich filling?

A. none of the above B. false C. true D. maybe

LESSON 6

Preparing Sandwiches

The preparation of sandwiches requires great deal of hand works. Whether you are making sandwiches in quantity or by order, your goal is to make the production as efficient and quick as possible.

Tips:

1. Prepare Ingredients – prepare everything ahead of time, so nothing is left to do but assembles the ingredient. It includes, mixing fillings, preparation of spreads, slicing bread, meats, vegetable and cheese, separating lettuce, preparing garnishes and other ingredients.
2. Arrange Ingredients for maximum efficiency- to reduce your movement to a maximum, everything you need should be within easy reach.

Needed Tools/Equipment:

1. Storage equipment for ingredients includes refrigeration equipment for cold ingredients and a steam table for hot ingredients.
2. Hand tools included spreading, spatulas, cutting board and knives, including a serrated knife and a sharp chef’s knife for cutting the finished sandwich. Also a slicer is necessary.
3. Portion control equipment includes scoops for fillings and a portion scale for other ingredients.
4. Cooking equipment includes griddle, grills, broilers and deep fryers, microwave ovens are good for cooking.

Tips:

To maintain the good quality of sandwich do any of the following:

1. Wrap separately in plastic, waxed paper or sandwich bags.
2. Place in storage pans, cover tightly with plastic wrap and cover with clean damp towels. The towels must not touch the sandwiches, their purpose is to provide a moisture barrier to help prevent drying.
3. Refrigerate immediately and hold until served.

QUIZ # 6- FILL IN THE BLANKS

DIRECTION: Fill the missing words to complete the sentences below.

1. ________ _________ equipment includes scoops for fillings and a portion scale for other ingredients.

2. Arrange Ingredients for __________ efficiency.

3. Storage equipment for ingredients includes __________ equipment for cold ingredients and a steam table for hot ingredients.

4. prepare everything ahead of time, so nothing is left to do but ___________ the ingredient.

5. ___________ ___________ includes griddle, grills, broilers and deep fryers, microwave ovens are good for cooking.

PERFORMANCE # 2- Prepare Pinwheel Sandwich ( INDIVIDUAL )

DIRECTION: Prepare a Pinwheel Sandwich by following the given procedures