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Which The Ingredients Are Placed, Consists of Some Form of Bread or Dough Produce That Is Whole or Sliced

The key components of a sandwich are: 1. The structure or base, which is usually some type of bread or dough. 2. A moistening agent to bind the sandwich for improved flavor and texture. 3. One or more fillings that are layered within or on the structure. Proper portioning and presentation of sandwiches is also important, including slicing fillings thinly, using scoops for certain ingredients, arranging sandwiches attractively, and storing them correctly through techniques like wrapping, packaging, chilling, or freezing to prevent spoilage.

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357 views

Which The Ingredients Are Placed, Consists of Some Form of Bread or Dough Produce That Is Whole or Sliced

The key components of a sandwich are: 1. The structure or base, which is usually some type of bread or dough. 2. A moistening agent to bind the sandwich for improved flavor and texture. 3. One or more fillings that are layered within or on the structure. Proper portioning and presentation of sandwiches is also important, including slicing fillings thinly, using scoops for certain ingredients, arranging sandwiches attractively, and storing them correctly through techniques like wrapping, packaging, chilling, or freezing to prevent spoilage.

Uploaded by

ces
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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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.
3. The filling – consists of one or more
ingredients that are stacked, layered or folded
within or on the structure to form the sandwich.
Portion Sandwiches and its Ingredients

Portion Control is necessary to proportionate the


weight, scoop and slice of food items.

Other ingredients can be portion control, by


slicing the meat thinly and correctly.
For sandwich fillings you can use scoops.

Sliced items are portioned by count and by


weight.
Creative sandwich preparation
Spread leaf lettuce on a tray, decorate the
tray edges with the top curly part of the
leaves the base of the leaves point toward the
center of the tray
Spear the center of each sandwiches with a
long toothpick if the sandwiches are layered
Arrange the sandwiches by the filling,
with the contents exposed to make
sandwich selection more obvious

Sandwich quarters should be arranged


with cut edge of the sandwich pointing up
at the viewer.
Arrange finger sandwiches in a spiral, or
setting up the sandwiches in rows in the
tray,

Place vegetarian sandwiches on a separate


tray from sandwich made with meat
products.
Handle food picks carefully.
Plate pinwheel sandwiches in a circular
design on a platter with the pin wheel filling
facing upward to show off the colors of the
ingredients.
• Proper storage for sandwiches

• Storing sandwiches is one of the most important


activities after preparation wherein they are to be
kept properly to avoid spoilage.

• basic formula for storing is 4-40-140 which means


perishable foods should spend no more than 4hours
at a temperature between 40 and 140°F
Storing Techniques
1. Wrapping – to draw, fold and cover a
sandwich

2. Packaging Material – used to package


sandwich like box, plastic, container
3.Cold Storage – the process of preserving
Perishable food on a large scale by at a low
temperature or above the freezing point (0C
or 32F)
4. Chilling – to refrigerate or to reduce the
temperature of food
5. Freezing – Subjecting food to
temperature below freezing point
(00C or 320F)
6. Refrigeration – Subjecting food to
temperature (4C or 40F)

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