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Universiti Islam Antarabangsa Sultan
Abdul Halim Mu’adzam
Kuliyyah of Hospitality and Creative Arts
Name : Muhammad Irfan Bin Mohd Noor
No Matric : M182114139
Course : Diploma In Culinary Art.
Semester : 4
Group : DCA 4A1
Table of Content
Table of Content Page
1. Acknowledgement
2. Introduction 4
3. Kitchen Brigade 5
4. Task and Description...
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  1. 1. Universiti Islam Antarabangsa Sultan Abdul Halim Mu’adzam Shah(UniSHAMS) Kuliyyah of Hospitality and Creative Arts ARTS OF GARDE MANGER SANDWICHES Prepared By: Muhammad Irfan Bin Mohd Noor M182114139 Diploma Culinary Arts DCA 4A1 Prepared For: SIR MOHD ZAMRI BIN SAHARI Date of Submission: 7 January 2020.
  2. 2. 2 Name : Muhammad Irfan Bin Mohd Noor No Matric : M182114139 Course : Diploma In Culinary Art. Semester : 4 Group : DCA 4A1
  3. 3. 3 Table of Content Table of Content Page 1. Acknowledgement 2. Introduction 4 3. Kitchen Brigade 5 4. Task and Description 6 5. Kitchen Layout 7 6. Menu of the day 8 7. Recipe 9 - 22 8. Staff Evaluation 23 - 37 9. Comment and Conclusion 38 - 39 10. References 40 10.Appendix 41 11.Staff Evaluation 42 - 56
  4. 4. 4 1. Acknowledgement I would like to give my appreciation to my lecturer, Sir Mohd Zamri Bin Sahari, who has taught me everything and not to forget, his help in the class and I will never forget his teaching. I also want to thank you to all my friends for helping me with the assignment. Lastly, I hope I have done enough effort with this assignment.
  5. 5. 5 1. Introduction The sandwich idea has certainly come a long way since the original notion was created by John Montagu, fourth Earl of Sandwich. This gentleman-so the story goes-being such a keen gambler, did not want to leave his cards to eat. So he asked that his cold beef be placed between two slices of bread, thus making it easy to eat and at the same time allowing him to carry on with the game! John Montagu Even today the sandwich we enjoy is often similar to the original two slices of bread enclosing a filling. The variations, however, on this theme are almost endless, as The Book of Sandwiches shows with over 100 beautifully illustrated recipes. There is surely a nsandwich here to suit all tastes and almost any occasion-pleasing the eye as well as the palate. Sandwiches are a great way to make the most of the marvelous selection of breads now available-whole-wheat, light or dark rye, pun pumpernickel, French, pitta, bagels and soon. Delicious and imaginative fillings and toppings make them memorable.
  6. 6. 6 FUNDAMENTAL OF SANDWICHES Sandwiches commonly enjoyed by everyone around the world.Theres a genius engineering in making a sandwich. The four parts of a sandwich can be listed as : 1. Bread 2. Spread 3. Filling 4. Garnish BREAD Various types of bread can be used to make sandwiches: i.Loaf – the loaf of bread that are baked mixture of wheat and water have become popular in sandwich making.
  7. 7. 7 ii. Rolls - including hard and soft rolls, burger rolls, hot dog rolls, croissants and vierna rolls are all popular. c. French bread and baguettes for foot longs and submarine sandwiches d. Bread made of various flours such as rye, whole wheat, maize, multigrain
  8. 8. 8 e Unleavened bread like pita f Flavored bread like cinnamon bread, raisin bread, frut and nut bread
  9. 9. 9 SPREAD The main function of the spread is to hold the filling on the bread together It also forms a protective layer on the bread and prevents it from getting soggy from the moisture in the filling Moreover, it adds to the taste of the sandwich and in case of children contributes to the nutritive value. These are example of spread common foun on sanwich : - Plain and compound butter like anchovy, herb, parsley butter - Mayonnaise and its derivatives - Low fat spreads like margarine - Cheese spreads and cheese paste
  10. 10. 10 FILLING Could be a variety of limitless items. The filling gives the sandwich its name. Fillings could include meat, poultry, fish, eggs, cheese, vegetables. Salami, cooked roast chicken, ox tongue, sliced cucumber and tomato are all popular fillings. The filling could be a single item or a combination of several. Ham and cheese, Cucumber and chutney, Bacon and tomato. It is important that the combinations are complementary to each other. GARNISH To enhance the appearance and the presentation of the sandwich, it is necessary to create eye appeal. The garnish is not absolutely essential and can be avoided in an informal setting The sandwich may be a simple unadorned bit of bread with a filling or a masterpiece fit for a king Various
  11. 11. 11 garnishes will include a stuffed olive, a pickled onion, capers, gherkins or parsley. The garnish should be delicate and dainty and not cumbersome and ugly.
  12. 12. 12 TYPES OF SANDWICHES 1 Conventional, dosed or Lunchbox Sandwich These consist of two slices of bread with any filling such as meat, fish, poultry, eggs and vegetables, They may be served whole or cut into neat triangles, with or without the crust removed White or whole meal bread can be used or any other similar bread. They are served in bars, cafes, coffee shops and snack counters. They are the ideal item for the lunchbox that school children and office goers carry. The filling is usually heavy and hearty, as the objective is to provide a wholesome and nutritious meal. Or, it could be light and fancy the perfect food for the weight watcher 2. Tea Sandwiches
  13. 13. 13 These are similar to the above but are cut into smaller triangles or in fingers. They are served at afternoon tea, usually with a very light filling.The crust is normally removed so that they look prim and proper like the high society ladies who usually eat themill They will be suitably garnishedfor service 3. The Buffet Sandwich These are similar to the conventional sandwich but are cut into fancy shapes like hearts, diamonds, and ovals, with sandwich cutters. Obviously, there will be a lot of wastage and can only be used when cost permits.
  14. 14. 14 4. Continental or French Sandwiches Consists of crusty French baguettes slit horizontally, well buttered with asSavory filling. It can be garnished with lettuce, slices of cucumber and tomatoes. It can be served whole or cut into pieces so that they can be lifted easily If left whole, they are referred to as foot longs. In America, they are called submarine sandwiches. 5. Open Sandwiches Are technically not sandwiches, as a sandwich reeds two slices of bread, But for convenience, they are classified as sandwiches. If the top slice of a sandwich is missing what do you call it?half a sandwich A garnished piece of bread? Into a better name is found, we can call it on open sandwich Open sandwiches are slices of buttered bread on top of which is arranged a
  15. 15. 15 variety of toppings. The bread is then tred and garnished. They may even be cut into fancy shapes The bread may be white or brown, toasted on pbon They should not be confused with canapés, which have a variety of different bases Please remember the sandwiches are not made only to please the eye and look pretty on the letter They must please the cye yes, but they must also satisfy the palate
  16. 16. 16 VARIATION FOF SANDWICHES As we talked in the last chapter, sandwiches has a lot of shape and sizes. What makes sandwiches differs from one another is the origin of the sandwiches. This had led to millions of variation where the ingredients of the local effects the sandwiches. 1. Bacon Sandwich – United Kingdom The bacon sandwich is a thing of simple majesty, and all meat-eating Brits abroad will, at one point or another, find themselves pining for a decent one. While squishy white bread and high-quality, fatless back bacon are the only two ingredients needed to make a great bacon sandwich. The bánh mì has become many self-proclaimed foodies’ sandwich of choice. In Vietnam where it originated, this light snack is served as an accompaniment to some
  17. 17. 17 kind of liquid dish, whereas Western iterations are served as a stand-alone lunch. While the airy baguette gives away the French-influence, the fillings remain traditionally dominated by Vietnamese ingredients like daikon and cilantro, plus a smorgasbord of meat choices. France’s ‘Crunchy Mister’, or Croque Monsieur to give it its Sunday best name, was the Parisian snack of choice back in the day, and continues to enjoy popularity as a café staple. Made from France’s second most famed bread, brioche, filled with ham and then coated in a slightly seasoned layer of cheese (sometimes with the added extra of béchamel sauce), the Croque Monsieur becomes a Madame with the addition of a runny fried egg. hile shawarma has made its way onto post-night-out menus across the world, in various stages of bastardization (hello, Mexican tacos árabes), many would argue that the original and best can still be found in Lebanon. For a truly local taste, order the chicken shawarma and pair with falafel and toum, or dip your toes into the world of spit-roasted mixed meat varieties. India’s street food favorite, the affordable and filling vada pav, proves that meat is not an essential sandwich component. A deep-fried spiced potato dumpling sits at the heart of the pav (bread roll), before being topped with multiple chutneys and perhaps a chili or two, and wolfed down on the streets of Mumbai.
  18. 18. 18 pen-faced sandwiches can certainly be more aesthetically pleasing than their bread- lidded counterparts, although they also suffer from a distinct lack of practicality. Even so, if you’re a dedicated open-face aficionado, you can’t go wrong with Sweden’s traditional skagen macka (sometimes known as Toast Skagen, or Skagen Toast). Despite the geographically confusing name—Skagen is actually a port town in neighbouring Denmark—this prawn-and-crème-fraiche-topped toast invention is Swedish through and through. If you’re craving an actually Danish open-faced sandwich though, order a smørrebrød instead. The humble croquette had a dubious rise to fame in the Netherlands, scorned for a long time as a cheap snack of questionable content, before finding its footing as one of the country’s most beloved snack foods. Today kroket sandwiches are one of the nation’s street foods of choice. Not unlike Indian vada pav, the broodje kroket benefits from the addition of chutneys or sauce. The fancy Belgian version of a British chip butty, mitrailettes are usually served on crunchy baguette bread rather than soft baps, and combine their fry filling with sauces and fried meats. Not for the faint of heart, or the carb-free, the mitrailette will win over any potato fan. Sometimes known as ćevapi, as well as ćevapĉići, this Balkan favourite is the national dish of both Bosnia and Herzegovina and Serbia. While the specifics of the dish can vary from Balkan country to Balkan country, the standard ingredients are
  19. 19. 19 mini beef fingers, not unlike kebab meat in appearance, served in a grilled flatbread. Saucy additions can run the gamut from sour cream to cream cheese, and raw onions will almost always be involved somewhere along the line. Variations on the super simple ham and cheese sandwich have popped up already throughout this list, but Puerto Rico’s version of the standard sandwich combo is arguably the most compelling. Served in a traditional Puerto Rican sweet bread roll before it’s toasted and dusted with icing sugar, this snack straddles the sweet/savory line. Sandwiches don’t have to be monstrously large to gain an enormous following, as is proved by the Taiwanese gua bao. This bite-sized sandwich is notable for its petite steamed dough bun, which folds over generous chunks of stir-fried pork belly, pickled mustard greens, ground peanuts (or peanut powder), and cilantro.