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Sandwich preparation and presentation

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Sandwich preparation and presentation

  1. 1. Classification of Sandwiches
  2. 2. Open-faced Sandwich
  3. 3. Wrap Sandwich
  4. 4. Tea Sandwich
  5. 5. Pinwheel Sandwich
  6. 6. Deep fried Sandwich
  7. 7. Ribbon Sandwich
  8. 8. Accoutrement- Refers to ketchup, mustard, salsa, guacamole and sour cream, served as condiments that go with the meal.
  9. 9. Palate- sense of taste
  10. 10. Sogginess- Completely moist and usually soft
  11. 11. Sandwich Preparation and Presentation
  12. 12. Factors to Consider in Preparing and Presenting Sandwiches
  13. 13. Balance in sandwich making is important. It is achieved through having balance in flavor, texture, and color. The fillings should go with the kind of bread to be used for a sandwich. A white bread is fairly floppy which goes well with heartier fillings like steak and crunchy vegetables.
  14. 14. The choice of spread and fillings are very important in preparing sandwich. Both add flavor to the sandwich. Plain butter, compound butter, and mayonnaise do not add moisture and richness but also flavor to the sandwich.
  15. 15. A basic sandwich can be made appealing and satisfying. Add fillings and vegetables for the height of the sandwich. Lettuce is laid on the slice of bread after the spread. On top of the green, meat filling is added, and topped with shredded carrots, shredded cabbage, and thinly sliced tomato in rounds.
  16. 16. Garnished do not only enhance the flavor of the sandwich, but they also add color that make sandwiches attractive. The fillings should harmonize not only with the flavor, but also with the color.
  17. 17. Texture refers to the softness, tenderness, smoothness and cruchiness of the ingredients in preparing sandwiches as perceived in the mouth. Choose that has close and smooth crumbs.

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