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Types and Components of Sandwiches

This document provides information about the components and types of sandwiches. It discusses the history of sandwiches originating from ancient Egypt and the Netherlands. The main components of a sandwich include bread, a spread or filling, and common ingredients used are listed as poultry, fish, cheese, spreads like mayonnaise and mustard, vegetables, and condiments. Different types of sandwiches described are open-faced, closed, multi-decker, and finger sandwiches. The document also includes some common culinary terms and a table of equivalents for measurements.

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-Rain Santos-
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27 views1 page

Types and Components of Sandwiches

This document provides information about the components and types of sandwiches. It discusses the history of sandwiches originating from ancient Egypt and the Netherlands. The main components of a sandwich include bread, a spread or filling, and common ingredients used are listed as poultry, fish, cheese, spreads like mayonnaise and mustard, vegetables, and condiments. Different types of sandwiches described are open-faced, closed, multi-decker, and finger sandwiches. The document also includes some common culinary terms and a table of equivalents for measurements.

Uploaded by

-Rain Santos-
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Cookery Reviewer Poultry - white meat [Chicken & Turkey]

- History of Sandwich Fish and Shellfish - white meat (?)


- Components of a Sandwich Cheese - cheddar cheese - most popular
- Types of a Sandwich Spreads - i.e mayonnaise, mustard, and
- Ingredients used for a Sandwich butter
- Common Culinary terms
- Table of Equivalents Condiments, Spreads, Vegetables
History of a sandwich || Made with 2 or
more slices of bread Vegetable “Greens”
- Lettuce and Tomatoes ||
Types of a sandwich || Hot and Cold Miscellaneous
Common Culinary terms
Bread = Knead “Dough” - Layering
- Pastry || Batter “Mix” Dessert - Portioning
|| Rest = Leavening agent i.e Yeast || - Piping
- Modeling
1st Century || Rabbi Hiller
- Jewish Elder Table of Equivalents
Passover: No leavining agent
- Unleavened bread
Teaspoon T or tsp 5ml/5g
Filling: Lamb
Dutch: Base or Foundation Tablespoon T or Tspb 15ml/g
Egypt: Offertory
- Animals||Shape of bread Cup C 250ml / 16
tbs
COMPONENTS OF SANDWICH Pint pt 16oz \ 480
Bread: Base / Foundation ml/g
- Pullman: Common type - Rectangle
⅜&⅝ Quart qt 36oz/986 ml
Spread: Moisture Gallon gal 4qt
- Filling
- To give flavour Liter L 4.2c

SANDWICH TYPES Kilo k/kl 1000g


Open-face Sandwich || 1 Slice Pound lb 456 g =
Closed Sandwiches || 2 Slices 16oz
Multi/Triple Decker Sandwiches
Finger Sandwiches || Canape Ounces Oz 28.51 g
Wraps || Flexible
Grams G .001k/ml
[sac - to cook]

INGREDIENTS USED FOR SANDWICHES


Bread - Foundation/Base, Carbohydrates
Meat - red meat [Beef, Veal, Beef, Lamb]

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