garde manger sandwiches and the sandwich station
TRANSCRIPT
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Garde Manger
SANDWICHES AND THE SANDWICH STATION
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OBJECTIVES:
You will be able to: Recall and give examples of different types of
sandwiches Explain the role of different sandwich ingredients Compare sandwich assembly methods and sandwich
stations Demonstrate preparation of several types of
sandwiches Demonstrate sanitation procedures for preparing
sandwiches
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Why sandwiches?
Are important part of America’s eating habits
Eat sandwiches at home, school and work Convenient – don’t need flatware to eat Portable – fit into busy lifestyles Prepared from fast food to fine dining!
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CULINARY HISTORY
Variations of sandwich have been around since Biblical times
Legend has that Englishman, John Montagu, the 4th Earl of Sandwich invented the sandwich in 1765.
Used bread slices to hold his meat so he could eat while playing cards
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PB&J - Yum
Mid 1800’s a St. Louis Doctor came up with idea for peanut butter
Concerned about patients who could not chew meat.
Ground up peanuts as protein alternative 1928, sliced bread invented. WW II soldiers given rations of PB and Jelly –
put together to create an American Classic!
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Basic elements of sandwiches
4 parts to any sandwich – the building blocksBreadSpreadFillingGarnish
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Bread
Choose a fresh bread Bread must hold filling without falling apart Standard loaves, wheat, rye, white, etc.
serve as base for most Pullman loaf Standard loaf baked in
rectangular pan , easy to slice, standard slice is square on all sides
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Other types of popular breads
Kaiser Roll – round, crusty roll Focaccia – Flat Italian bread flavored with herbs
and oil Pita – Flat, Middle Eastern pocket bread Tortilla – flat, round unleavened bread of Mexico Croissants – flakey, buttery pastry Hot Dog/Hamburg Rolls – created for the
product
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SPREADS
Spreads are thick, paste-like ingredients applied to the bread
Usually high in fat – use sparingly Butter, margarine, cream cheese and
mayonnaise are examples Add moisture, flavor and keep wet fillings
from soaking the bread
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FILLINGS
Makes up bulk of sandwich. Sandwich often named after the filling – Corned
Beef, Peanut Butter & Jelly Most common fillings:
Meat, poultry, seafood Cheese Vegetables Nut Butters Bound Salads such as Tuna
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GARNISHES
Decorative, edible accompaniments Make sandwich attractive and flavorful Choose flavor that complements the
sandwich Vegetables good choice – cooked, raw or
pickled
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TYPES OF SANDWICHES/COLD AND HOT COLD SANDWICHES
Closed – Filling between 2 slices breadOpen Faced – Filling on one slice breadRolled and Wrapped - Heros (subs)Canapes – Tiny open faced sandwichFinger Sandwiches – tea sandwiches,
trimmed crusts
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TYPES OF SANDWICHES/HOT HOT SANDWICHES – All or part of
sandwich is hotSandwich with hot filling Grilled or griddled – grilled cheese, burgersPressed - paniniHot open faced Deep or shallow fried – Monte Cristo
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SANDWICH ASSEMBLY (mise en place) Three basic assembly strategies
Made to order – ala carteSelf-service sandwich barsSandwich assembly lines
ALL MUST BE DESIGNED FOR SPEED AND EFFICIENCY
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A La’ Carte – Prepared when ordered
All ingredients in easy reachLinear work flow – left to right or right to left All spreads have a spatulaCutting board that is large enough to
assemble several sandwichesSerrated knifeProportioned ingredients (saves time and
money)
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Assembly line set up
Bread Spread Main ingredients Supporting ingredients Plates and toothpick, wrapping stations,
etc. (THINK SUBWAY)
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Maintaining Safety and Sanitation
Disposable gloves required when handling ready to eat
Refrigerated wells keep ingredients cold Food below 41 degrees Take temps near tops of wells because
that area will warm up first
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Sandwich Bar
Make your own sandwich Ingredients kept on ice – below 41 degreesNeed sneeze guard to plexiglas shield to
maintain sanitationKeep well stocked and clean
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Assembly Line – when preparing large quantities Each person performs a repetitive job Speeds up production Cooks line up on one or two sides of table Tasks is performed and passed on to another
team member Example: Person 1 – spreads mayo, person 2
places ham, 3 places cheese, 4 spreads mustard, 5 wraps and packages
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Assembly Line
Refrigerate until needed Wrap sandwiches in plastic before to avoid
drying out ingredients Tea sandwiches particularly prone to
drying out.
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Serving Sandwiches
Sandwiches are served cut (exceptions are hot dogs and burgers
Cutting makes it easier to eat, more attractive presentation