Introduction

TOPIC 1: Determining the Common Types of Bread

Breads serve as the edible casing for the other sandwich ingredients. Good-quality breads provide variety, texture, flavor, and eye appeal to sandwiches. There are several types of bread used in sandwich making. The most common types are the following:

Handling Bread

Once you have acquired good-quality breads, you should make sure that they will stay fresh until they are used for food service. The following are some of the measures you must observe when purchasing or handling bread.

• The bread should spring back when pressed using the fingers (except for flatbread).

• Breads should be glossy inside having bubbles or air pockets of varying sizes. These bubbles show that the dough was not over-worked resulting to a lighter bread.

• There should be no trace of sour or yeasty odor except for sourdough breads which have a slight sour smell.

• Whole wheat or multigrain bread are more nutritious than white bread.

• Purchase bread on a daily basis.

• Obtain only enough supply of bread that you are going to need to for the day.

• Keep the bread in tightly-sealed and moisture-proof containers. 

• Freeze bread to lengthen their shelf life.

TOPIC 2: Determining Common Sandwich Spreads

Spreads are added to sandwiches to add flavor, moisture and texture. However, more importantly, spreads prevent the bread from turning soggy due to the moisture from the filling. The following are the common sandwich spreads used today.

Handling and Storing Spreads

It is important to make sure that only the quality spreads will be used in preparing sandwiches. Here are some points to help you in purchasing and keeping the quality of spreads.

• Mayonnaise should have a moderately thick and spreadable consistency.

• Butter and mayonnaise should show a smooth texture except for flavored varieties (might contain bits of herbs, meat and other ingredients).

• Mayonnaise should have an off white to creamy white color.

• The butter should melt easily when set at room temperature or higher.

• Salted and flavored butter within the same container/ package should have even flavor. Salted butters should show no sign of undissolved salt.

• Mayonnaise and butter within the same container/ package should have even and uniform color.

• Butter and mayonnaise should not have a burnt smell or any unpleasant odor.

• Mayonnaise should have an slightly sourish aroma and flavor.

• Mayonnaise should not be watery and should not show foreign flavors and odors.

• Refrigerate unopened packages of butter. You can put opened packages of butter in covered containers and keep them at room temperature.

• Opened jars of mayonnaise need to be kept refrigerated soon after use.

• Keep opened bottles of jams, compotes and jelly refrigerated.

• Use squeeze bottles, spatula or spoons when applying spread to avoid wastage.

TOPIC 3: Determining Common Sandwich Fillings

The fillings define the sandwich. While the other elements largely contribute to the over-all appeal of sandwiches, the fillings remains as the main attraction. The most common items used as sandwich fillings are the following:

Handling and Storing Sandwich Fillings

Common ingredients used as sandwich fillings can be very perishable. You, as a kitchen staff, should be able to perform the necessary steps in order to maintain the quality of sandwich fillings.

• Wrap cheeses in plastic wrap or wax paper and refrigerate. For fresh cheeses in water, leave the cheese in the original packaging and change the water every two days.

• Use opened packages of cold cuts as soon as possible. While sealed packs may last for 14 days to months when refrigerated, opened packs of cold cuts will last for only 3 days.

• Cooked items must be drained and cooled before being used in the sandwich.

• Left-over items such as chicken, meat and seafood can be used. However, proper handling must be observed to ensure food safety.

• Wash fruits and vegetables before storing. Dry and store them in a crisper drawer set to low-humidity. You can also wrap lettuces and other leafy vegetables in paper towels before storing.

• When holding hot food, keep the food at 135°F or 57°C using steam tables or other equipment.

• Place food intended to be served cold in cold Bain-Marie or refrigerated table. Make sure that the amount of food does not go beyond the lip of the container as food beyond this level will not stay cold.

• Prepare vegetables as close to serving time as possible to avoid moisture loss.

• Cooked vegetables should still be crisp with vibrant color.

• Vegetables are sometimes soaked in a marinade. Common marinates include oil and vinegar mixture (a la Grecque). Marinated vegetables should be added just before serving to avoid too much moisture from making the bread soggy.

• Use a sharp knife when cutting fruits to avoid discoloration. Some fruits such as avocados, apples and bananas should be dipped in acid after cutting to avoid discoloration.

• Canned fruits should be drained properly before being used.