3RD Quarter-Lo1-Perform Mise en Place

 Refers to a food item made with
two or more slices of bread with

fillings between them.
 A widely popular and convenient

lunchtime food, quickly made and
served and adaptable to many
variations that it satisfies nearly
every taste and nutrition
requirement.
It is used to apply food
spreads, over bread
slices.
Use to cut customized
edges on bread.
This is use to shape
or cut out the tinier
bread.
Grating cheese, meat and other ingredients
allows flavors to mix, thus; palatability of
sandwich is increase.
This kitchen utensil is used for multiple
purposes, depending on the shape, size and
material in the spatula.
A long flexible blade, used to level off
ingredients in measuring cups and
spoons.
It is also use for spreading fillings

on sandwiches.
A small knife with a blunt
edged blade that is used to
apply spreads, such as
butter, peanut butter, and
cream cheese, on bread or
dinnerrolls.
Come in various lengths of 6, 8,
10, and 12 inches. The smaller
sized knives are typically
referred to as mini chef's
knives while the longer lengths
are known as traditional chef's
knives.
Designed for thick sandwiches,
this knife is made to cut easily
and quickly through a variety
of sandwich ingredients. The
deli knife has offset blade
allowing ease of slicing
andhandling.
Plastic serrated edge knife that is
designed to slice lettuce without
causing the edges to turn brown. It
is efficient in slicing lettuce.
A small knife with a straight, sharp
blade that is generally three to five
inches long. Its thin, narrow blade
is tapers to a point at the tip. It is
easy to handle and works well for
peeling and coring foods or mincing
and cutting smallitems.
A sharp-bladed kitchen utensil used to
slice through a medium amount of
food ingredients "sandwiched"
between two slices of bread. Similar in
use to a deli knife, the sandwich knife
is shorter in length with a shorter
blade depth in order to easily cut
through smaller to medium-sized
sandwiches.
A knife with a sharp edge that has saw-like
notches or teeth. The blade of a serrated
knife is 5 to 10 inches long and is used to
slice through food that is hard on the
outside and soft on the inside, such as
slicing through the hard crusts of bread.A
serrated knife with a short, thin blade is
intended for slicing fruits and vegetables
Comes in wood and plastic, use to
protect the table when slicing
bread.
Bowls that are large enough to
hold ingredients while they are
being mixed
A pliable rubber scraper used to
scrape down sides of bowl and get
mixture of fillings from pans.
Graduated Measuring Glass - a
transparent glass with fractions [1,
3/4, 2/3,1/2, 1/3, ¼ ]. Is used for
measuring liquids
Individual Cups - with fractional
parts [1, 3/4, 1/2, 1/4, ] is used for
solids or dryingredients.
Used to hold food in place.
Used to separate liquid from solid.
Used to combine ingredients
Used to open cans
A set of individual measuring
spoons used to measure small
quantities of ingredients.
These are flat heated surfaces
where food is directly cooked.
These are equipment which are
enclosed in which food is
heated by hot air or infrared
radiation.
Special tubes generate
microwave radiation, which
creates heat inside the food
Small broiler, use primarily for
browning or glazing the tops of
sandwiches.
The toaster is typically a small
electric kitchen appliance designed
to toast multiple types of bread
products.
Used to slice foods more evenly and
uniformly.
Machines used to chill sandwiches
and otherfoods.
Used to hold foods for longer times
and to store foods purchased in
frozen form.
A thermally insulated compartment
used to store food at a temperature
below the ambient temperature of
the room.
Ingredients Used For
Sandwiches
1.Breads – good quality breads provide variety,
texture, taste, bulk, nutrients and eye appeal to
sandwiches.
2.Meats – maybe beef, pork and sausage
products like ham, roast beef and salami
3.Poultry – are chicken or turkey breasts characterized
by a delicate golden brown surfaces. .
4.Fish and Shellfish – some popular seafood
ingredients are tuna, sardines, grilled and fried fish
fillets, crab meat and shrimp which are highly
perishable and should be kept chilled to maintain
quality.
5.Cheese – most popular sandwich cheese are
cheddar, process, cream cheese and cheese
spreads most are easily slice, firm texture and act as
binder, moistener of other ingredients.
6.Spreads – like mayonnaise, mustard and butter,

moisten the bread and compliment the flavors of
other ingredients.
7.Condiments – like olive oil, relishes , chutneys give

a lift to a sandwich, some of them are high in acid so
don’t combine them with strong flavored condiments.
8.Vegetables – should be crisped and
proportion to the size of sandwich. Lettuce,
tomatoes and onions are indispensable in
sandwich making, it adds texture, flavor
and color to the sandwich.
9.Miscellaneous – fruit fresh or dried,
jelly, jam, peanut butter, eggs and nuts
adds flavor, color, nutrients and texture to
sandwich production.
Different Types of
Sandwiches
 COLD
SANDWICHES
 HOT
SANDWICHE
Different Types of
Sandwiches
1. Open-faced Sandwiches
Open sandwiches make use of one kind of bread with the
filling on top. The slices of white bread can be cut into
squares, triangles or rounds.
Different Types of
Sandwiches
2. Regular Cold Sandwiches
A plain sandwich is made up of two slices of bread,
preferably a day-old bread, toasted if desired, and on
which butter can be readily spread.
Different Types of
Sandwiches
3. Pinwheel Sandwiches
Pinwheels are made of bread cut lengthwise, about 3/8
inch thick. Fresh cream bread is preferable because
they are easy to roll and will not crack.
Different Types of
Sandwiches
4. Tea Sandwiches
Tea sandwiches are small fancy sandwiches made
from light, delicate ingredients and bread that has
been trimmed of crusts.
Different Types of
Sandwiches
5. Multi-decker Sandwiches
Are made with more than two slices of bread (or
rolls split into more than two pieces) and with
several ingredients in the filling.
Different Types of
Sandwiches
6. Wrap/Rolled Sandwiches
Wraps are sandwiches in which the fillings are
wrapped, like a Mexican burrito, in a large flour tortilla
of similar flatbread.
Different Types of
Sandwiches
HOT SANDWICHES
1. Regular Hot
Sandwiches
Simple hot sandwiches
consist of hot fillings,
usually meats but
sometimes fish, grilled
vegetables, or other hot
items, between two slices
of bread.
Different Types of
Sandwiches
2. Hot Open-Faced Sandwich
Open-faced sandwiches are made by placing
buttered or unbuttered bread on bread on a serving
plate
Different Types of
Sandwiches
3. Grilled Sandwiches
Grilled sandwiches, also called toasted
sandwiches, are simple sandwiches that are
buttered on the outside and browned on the
griddle, in a hot oven
Different Types of
Sandwiches
4. Deep Fried Sandwiches
Deep-fried sandwiches are made by dipping
sandwiches in beaten egg and sometimes in bread
crumbs, and then deep-fry
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.
BASIC COMPONENTS OF A
SANDWICH
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.
B. Buns and Rolls
C. Flat Breads are made from flatten often
unleavened breads
D. Wraps – are very thin, flat breads that
are used for sandwich wraps, burritos
and tacos.
TYPES OF BREAD
A. Yeast Bread
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.
TYPES OF BREAD
A. Yeast Bread
2. Whole Wheat Bread
 a classic bread for
sandwiches, it is
nutritionally superior to
white bread, taste better
and have more interesting
textures.
 It is slightly more compact
and brownish in color.
TYPES OF BREAD
A. Yeast Bread
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.
TYPES OF BREAD
B. BUNS AND ROLLS
1. Sandwich Rolls
It is a soft type bread that come in all sizes,

shapes and textures. The softest include
hamburger buns and hot dog rolls.
TYPES OF BREAD
B. BUNS AND ROLLS
2. French and Italian bread rolls including
sourdough and ciabatta, split horizontally. It works
well for grilled sandwiches.
TYPES OF BREAD
C. FLAT 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.
TYPES OF BREAD
C. FLAT BREADS
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.
TYPES OF BREAD
C. FLAT BREADS
3. Lavash
Small and rectangular,
when softened in water,
can be rolled around a
stuffing to make a
pinwheel shaped
sandwich.
TYPES OF BREAD
C. WRAPS
1. Tortillas
corn or flour are unleavened round

cornmeal breads baked on a hot stone.
TYPES OF BREAD
C. WRAPS
2. Sandwich Wraps 3. Quick Breads
Generally more tender and

crumbly than yeast bread. It is
used for sweeter tasting
either whole wheat or spinach sandwiches and are best for tea
flavor. sandwiches.
FILLINGS AND SPREADS
FOR SANDWICHES
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.
FOR SANDWICHES
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.
FOR SANDWICHES
 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
FOR SANDWICHES
 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
FOR SANDWICHES
Purposes of Spreads:
1. To protect the bread from
soaking up moisture from the
filling.
2. They add flavor.
3. They also add moisture.

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 Refers to a food item made with

two or more slices of bread with

 A widely popular and convenient

It is also use for spreading fillings

6.Spreads – like mayonnaise, mustard and butter,

7.Condiments – like olive oil, relishes , chutneys give

It is a soft type bread that come in all sizes,

corn or flour are unleavened round

Generally more tender and

The filling is the heart

1. Dry Fillings- refers to

 Peanut Butter and Jelly

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