cookery 9 SAndwich

1. Classification of Sandwiches

2. Open-faced Sandwich

3. Wrap Sandwich

4. Tea Sandwich

5. Pinwheel Sandwich

6. Deep fried Sandwich

7. Ribbon Sandwich

8. Accoutrement-
Refers to ketchup,
mustard, salsa,
guacamole and sour
cream, served as
condiments that go
with the meal.

9. Palate- sense of
taste

10. Sogginess-
Completely moist
and usually soft

11. Sandwich Preparation
and Presentation

12. Factors to Consider in
Preparing and Presenting
Sandwiches

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. 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. 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. 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. 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.