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3 creative sandwich preparation

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3 creative sandwich preparation

  1. 1. What are the ingredients on making pinwheel sandwiches?
  2. 2. What is the correct sequence on making pinwheel sandwiches?
  3. 3. TEXTURE
  4. 4. GARNISH
  5. 5. Let’s Play Charades
  6. 6. 1. Spread Out Sandwich spreads add flavor but also perform the essential task of lending moisture and sometimes creaminess to sandwiches. Mustard and mayo are the familiar standbys, but don’t stop there. It’s well worth experimenting with the following: vinaigrettes, pestos, BBQ sauces, chutneys, and
  7. 7. Choose bread appropriate to the sandwich you’re making. Pair moist fillings with soft, fluffy breads and you’ve got a recipe for a sponge, not a sandwich. As a general rule, the moister the filling the drier and denser the bread should
  8. 8. White and whole wheat bread varieties have a mild flavor, which make them best for mild fillings such as meat, vegetables and various butters.
  9. 9. Breads such as rye and sourdough have distinct flavors that can often be acquired tastes. Because the flavor is often strong, they make the best sandwiches when paired with flavorful fillings, such as pastrami and strong cheese.
  10. 10. We love lettuce and tomato in sandwiches. They lend moisture, crunch and freshness and provide a wonderful foil for heavy, rich ingredients. They are, however, almost entirely water, and thus over extended periods are prone to wilting and, worse, making bread
  11. 11. Spread mayo, butter or cream cheese all the way to the edges of each slice of bread to create a seal against wet sandwich fillings. Also, try packing high moisture ingredients, like tomatoes, pickles, and cucumbers, separately. Just add them to the sandwich when you’re ready to eat. Toasting the bread can help, too.
  12. 12. There are two effective ways to take some of the edge off sliced onions: Either soak thinly sliced onions in ice water for 20 minutes or so. Then drain and blot dry. (This method adds crispness.) Or toss sliced onions with a generous sprinkling of kosher salt. Wait a few minutes. Rub salt into the onions, rinse, drain.
  13. 13. 1 Sandwiches should be attractively served on plates for individual serving or on platters for multiple serving.
  14. 14. Attractive presentation makes a garnish tray more appealing so you should learn the techniques for creating a balanced, colorful and appetizing buffet arrangement. Garnishes that complement sandwiches such as a variety of olives, peppers and pickles add color and texture to the tray. 2
  15. 15. Garnish
  16. 16. Spear the center of each sandwiches with a long toothpick if the sandwiches are layered, such as club sandwiches or slices of submarine sandwiches. The pick keeps the sandwich together on the tray and makes them neater for guests to select, so the sandwich won’t fall apart when someone picks it up. 3
  17. 17. Arrange the sandwiches by the filling, with the contents exposed to make sandwich selection more obvious. 4
  18. 18. 5 Sandwich quarters should be arranged with cut edge of the sandwich pointing up at the viewer.
  19. 19. Arrange finger sandwiches in a spiral, or setting up the sandwiches in rows in the tray, with a row of garnishes between each row of sandwiches. 6
  20. 20. Place vegetarian sandwiches on a separate tray from sandwich made with meat products. 7
  21. 21. Handle food picks carefully. Remove food picks before giving sandwiches to children or impaired adult. 8
  22. 22. 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. 9

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