Ingredients used for Sandwiches and Culinary Terms for Sandwiches

4. Good quality breads
provide variety, texture,
taste, bulk, nutrients
and eye appeal to
sandwiches. Fresh
bread is easier to slice or
cut if it has been chilled.

5. Maybe beef, pork and
sausage products like
ham, roast beef and
salami

6. Are chicken or turkey
breasts characterized by
a delicate golden brown
surfaces.

7. Some popular seafood
ingredients are tuna,
sardines, grilled and fried
fish fillets, crab meat and
shrimp which are highly
perishable and should be
kept chilled to maintain
quality

8. Most popular sandwich
cheese are cheddar,
process, cream cheese and
cheese spreads most are
easily slice, firm texture
and act as binder,
moistener of other
ingredients, it should be
refrigerated and remain
covered until ready to
serve to avoid drying out.

9. Like mayonnaise,
mustard and butter.
Moisten the bread and
compliment the flavors
of other ingredients.
They should be served
immediately and kept
refrigerated to preserve
its color and flavor.

10. Like olive oil, relishes,
chutneys give a lift to a
sandwich, some of them
are high in acid so don’t
combine them with
strong flavored
condiments.

11. Should be crisped and
proportion to the size of
sandwich. Lettuce,
tomatoes and onions
are indispensable in
sandwich making, it
adds texture, flavor and
color to the sandwich.

12. Fruit fresh or dried, jelly, jam, peanut
butter, eggs and nuts flavor, color,
nutrients and texture to sandwich
product.

14. Consist of two or more slices of
bread with several fillings in
between. It is multi-decker
sandwich.

15. A two slices of bread with spread
applied cold filling

16. Food items such as meat, fish
vegetable or fruit tucked between
the two slices of bread.

17. Maybe vegetables or fruits that
enhance the appearance of
sandwich

18. A sandwich prepared by grilling
or toasting

19. Consist of hot fillings usually
meat with other food items like
tomato, onion and cucumber
which are not hot.

20. A shaped mass of baked bread,
sliced before eating

21. A piece or a slice of bread topped
with fillings and garnishes. A
canape is an example

22. Used to add flavor, moisture and
richness to sandwich.

23. Bread made with wheat flour

24. From finely ground bleached
wheat flour. This is known as
pullman.

26. COLD SANDWICHES HOT SANDWICHES
A two slices of bread with spread
applied cold filling
Consist of hot fillings usually
meat with other food items like
tomato, onion and cucumber
which are not hot.

27. COLD SANDWICHES
OPEN SANDWICHES make
use of one kind of bread with
the filling on top.
REGULAR SANDWICHES is a plain
sandwich is made up of two slices of
bread. Butter, mayonnaise or a prepared
sandwich spread may be used as lining
to prevent the bread from absorbing
moisture from the filling.

28. COLD SANDWICHES
PINWHEEL SANDWICHES are made of
bread cut lengthwise. Trim crusts and
flatten long slices with rolling pin. Spread
bread with softened butter or margarine
or your choice of any smooth filling.
TEA SANDWICHES are small fancy
sandwiches made from light ingredients
and bread that has been trimmed of
crusts. And may be made ahead of time
and frozen. They are often cut in fancy
shapes. Fillings and spread can be the
same as those for canapes.

29. HOT SANDWICHES
REGULAR HOT SANDWICHES simple
hot sandwiches consist of hot fillings,
usually meats but sometimes fish, grilled
vegetables or other hot items between
two slices of bread.
HOT OPEN-FACED SANDWICHES are
made by placing buttered or unbuttered
bread on a serving plate, covering it with
hot meat or other filling and topping
with a sauce, gravy, cheese or other
toppings. This type of sandwich is eaten
with a knife and fork.

30. HOT SANDWICHES
GRILLED SANDWICHES grilled sandwiches
also called toasted sandwiches are simple
sandwiches that are buttered on the outside
and browned on the griddle in a hot oven or in
a grill. Sandwiches containing cheese are
popular for grilling.
DEEP FRIED SANDWICHES are made by
dipping sandwiches in beaten egg and
sometimes in bread crumbs and then
deep fry.