DIPLOMA-2 (GNDU) DFBP-2 LARDER

SEAFOOD

FISH

CLASSIFICATION:-

•          ACCORDING TO FLESH TYPE-

    LEAN FISH/WHITE FISH

   OILY FISH-Salmon, Mackerel, Trout, Sardines, Anchovy

•          ACCORDING TO SHAPE

                ROUND-  Kingfish, Haddock, Sole

                FLAT-  Pomfret, Lemon Sole, Turbot, Plaice

•          ACCORDING TO HABITAT (Living Area)

    OCEAN

    RIVERS AND LAKES

DIFFERENCE BETWEEN FLAT AND ROUND FISH:-

FLAT FISH	ROUND FISH
The fish are flat in shape	The fish are round in shape
Both the eyes are one side	Eyes are on the either side of the fish
These fish swim flat to the surface of the water with the belly aligned parallel to the water bed	These fish swim in a horizontal fashion
Belly side of the fish is white in colour	Both the sides of the fish are of same colour
Examples are: Plaice, Turbot, Flounder, Skate, Halibut, Sole  etc	Examples are: Salmon, Trout, Snapper, etc
It yields four fillets	It yields two fillets

SHELLFISH:-

•          MOLLUSCS

    UNIVALVES/GASTROPODS-Clams, Mussels, Oysters, & Scallops

    BI VALVES-Abalone, Snails

    CEPHALOPODS-Squids, cuttle fish

•          CRUSTACEANS

                ARMOURED EARS

                JOINTED SUITS-LOBSTERS, CRABS, SHRIMPS, PRAWNS, CRAYFISH, CRAWFISH,

BUYING SEAFOOD:-

Sniff

•          It should have a fresh clean aroma. It should not smell fishy, have a strong odour like ammonia, which means that the flesh is starting to decay.

Feel

•          It should feel slick (Chalak, Chust) and moist . If scales are present they should be firmly attached.

Press

•          It should feel firm and spring back when you release your finger. If a visible finger imprint remains then the fish is not fresh.

Look into the eyes

•          They should be bulging and crystal clear. As a fish ages the eyes lose moisture and the eyes sink into the head.

Check the GILLS

•          They should be moist and have a good red to maroon colour with no trace of gray or brown.

Fin And  Tail

•          They should be firm.

NO BELLY BURNS

•          There should be no sign of belly burn, which occurs when the guts are improperly removed . The flesh should show no tears or breaks. What happens is the stomach enzymes begins to eat into the flesh causing it to come away from the bones. This happens if the guts are not removed properly.

Live Fish Shopping

Signs of Movement

Lobsters & Crabs-MUST MOVE

Clams & Mussels- MUST CLOSE

Throw out those that are:-  Open & the ones which do not, close when tapped

PRELIMINARY CLEANING

• Clean the fish well, cut off the fins.
• Scrape off the scales, remove the fins and gills
• Make a slit in the belly and remove all the internal organs. This is also known as gutting of the fish
• Wash them in running water to remove all the blood and any physical impurities.

CUTS OF THE FISH

Cuts of Fish are:-

Darne - A slice of round fish, with skin, cut across the bone.

Fillet- Half of the fish. Boneless, skinless.

Supreme- A slanted slice, cut from the fillet of a large fish. Boneless, skinless. Tronçon-A small fish, cleaned and served whole (no head, tail or fins).

Goujons- Strips 2" x ¼" from the fillets of small fish such as sole (used for making fish fingers).

Delice- A fillet of fish which has been neatly folded and trimmed.

 Paupiette- Lightly flattened fillet, coated with fish farce and rolled.

Fresh Water Fishes

Salt Water Fishes

Molluscs

Molluscs are one of the most diverse groups of animals on the planet, with at least 50,000 living species (and more likely around 200,000) Snails, octopuses, squid, clams, scallops & oysters.

Crustaceans

Crustaceans (Crustacea) form a very large group of arthropods, which includes such familiar animals as Crab, Lobster, Crayfish, Shrimps, etc

Dishes

Storage

•          Ideally Should be FRESH

•          Otherwise in a refrigerator

•          Rinse in cold water

•          In Crushed ICE

•          Container should be perforated

•          A container to collect melted ice

CHANGE THE ICE DAILY

•          Fish Fillets should be in plastic bags in ICE

Ice should not come in contact with the fish or it will lose its FLAVOUR as well as its TEXTURE

•          Never allow fresh water to come in contact with live shellfish

•          Clams, Mussels, Oysters - NEVER IN ICE, STORE THEM IN- MESH BAGS   

•          Clams and Oysters are  SHUCKED

•          Mussels are not SHUCKED

 -only beards removed

Marinades

•          Salt, Pepper, & Lime Juice

•          Nowadays: -

SPICES,

HERBS,

OLIVE OIL,

ORANGE JUICE,

MUSTARD          

•          As long as 30 minutes

COOKING METHODS

•          GRILLING - Tuna, Lobsters, (tough)

•          SAUTEING -Skin side first

•          COLD AND HOT POACHING

•          OLIVE OIL POACHING - warm oil

•          STEAMING  - fat busters

•          SMOKING

COOKING SHELLFISH

•          Lean -- Low FAT

•          Moist Heat

•          Low Temperatures

•          Dry heat and High heat will make them

               rubbery and tough

SPECIES OF TUNA

•          AHI

•          ALBACORE

•          BIG EYE

•          YELLOW FIN

•          BONITO

•          BLUE FIN

SPECIES OF SALMON

•          PACIFIC SALMON

•          ATLANTIC SALMON

•          CHINOOK SALMON

•          CHUM SALMON/DOG SALMON

•          COHO SALMON

CLASSICAL PREPARATIONS OF SEAFOOD

•          CEVICHE- PERU

•          ESCABECHE- SPAIN

•          SUSHI/SASHIMI-JAPAN

•          ROLLMOPS- DENMARK

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MEAT

           MEATS:-

TYPES:-

•          LAMB

•          BEEF

•          PORK

•          POULTRY

•          GAME

PHYSICAL CHRACTERISTICS:-

•          MUSCLE TISSUE- Fibrous connective tissue  further divided into skeletal, cardiac and smooth muscle

•          ADIPOSE TISSUE

•          BONE TISSUE

PROCESSING ANIMAL FOR SLAUGHTER

•          EXAMINATION

•          RESTING- Rigor  Mortis

•          CLEANING AND SANITIZING

•          STUNNING- Different ways

•          SLAUGHTER – immediately after stunning

•          BLEEDING- Hanging

•          AGEING OF MEAT-Tenderness

LAMB

•          RAM/HOGGET

•          EWE

•          WETHER/KHASSI

•          KID LAMB/AGNELET

•          SPRING LAMB/YEARLING

•          MUTTON

CUTS OF LAMB:-

CUTS FROM SHOULDER:-

•          SHOULDER CHOP

•          BLADE CHOP

•          SHOULDER ROAST

•          LAMB NECK

CUTS FROM BEST END OF THE NECK:-

•          LAMB RACK- Guard of honor, crown roast/Champ

•          LAMB CHOP

•          LAMB CUTLET

CUTS FROM LOIN:-

•          SADDLE OF LAMB-Puth

•          LOIN CHOP

•          SIRLOIN CHOP

•          LOIN ROAST

CUTS FROM LAMB LEG:-

•          LAMB LEG- Raan

•          LEG CHOP

•          LAMB SHANKS- Nalli

•          TOPSIDE- Boti

•          SILVERSIDE- Kareli

CUTS OF BREAST OF LAMB:-

•          LAMB RIBS- Pasli ka panja/Parcha/ Chikna keema

•          SPARE RIBS

•          RIBLETS

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BEEF

•          BULL/COW

•          STEER

•          HEIFER

•          VEAL

•          YEARLING BULL/COW

•          BEEF PRODUCING COUNTRIES

•          RETAIL CUTS

•          GRADING OF MEAT

•          NUTRITIONAL  ASPECT OF BEEF

•          KOBE FROM JAPAN

•          SUET AND ITS USES

•          MARBLING

CUTS OF BEEF

CUTS FROM CHUCK OF BEEF:-

•          STICKING END/NECK PIECE

•          CHUCK

•          BLADE

CUTS FROM LOIN OF BEEF:-

•          LOIN

•          SIRLOIN

•          TENDERLOIN

•          RIB EYE STEAK

•          T BONE STEAK

•          PORTERHOUSE STEAK

CUTS FROM RUMP OF BEEF:-

•          RUMP

•          TOP SIDE

•          SILVER SIDE

CUTS FROM LEG OF BEEF:-

•          HIND SHANK

•          FORE SHANK

CUTS FROM FLANK OF BEEF:-

•          SKIRT

•          FLANK

CUTS FROM TENDERLOIN OF BEEF:-

DONENESS OF STEAK:-

SELECTION CRITERIA OF BEEF

•          THE MEAT SHOULD BE FIRM AND BRIGHT RED.

•          IT SHOULD BE WELL MARBLED I.E. IT SHOULD HAVE A GOOD SHOWING OF FLECKS OF WHITE FAT.

•          IT SHOULD HAVE A GOOD OUTSIDE COVERING OF FAT, CREAMY WHITE IN COLOUR AND OF FIRM TEXTURE.

•          THE BONES SHOULD BE SHINY AND PINKISH WITH A BLUE TINGE. THERE SHOULD BE LITTLE OR NO GRISTLE ON STEAKS.

•          YELLOWISH FAT IS ALWAYS A SIGN THAT THE ANIMAL IS OLDER OR OF A DAIRY BREED.

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PORK

•          HOG- Castrated Male Pig

•          PORK- Meat from Hog that are 5 months or older

•          BOAR- Male Pig

•          SUCKLING PIG- Baby pig 6-8 weeks old which is still feeding on milk

•          DOMESTICATED PIG

•          CAREFUL IN SELECTING PORK-Tape worms

•          LEAN MEAT

•          CHARCUTERIE

CUTS OF PORK

CUTS FROM JOWL:-

•          JOWL- Obtained from Chin of Pig. It is ideal for slow cooking. Traditionally cooked in England as a famous dish Bath Chaps

•          JOWL BACON- This Bacon is prepared from the cheeks of the Pig. It is always eaten cold

CUTS FROM SHOULDER

•          SHOULDER CHOP: This cut is the section at the top of the foreleg. Ideal for slow cooking. Shoulder can be cubed and used in forcemeats and for stewing. In Indian Pork Vindaloo is made using this cut

•          NECK END: This is the part of the shoulder closest to the neck. The fat content makes this cut ideal for sausage making

•          PICNIC SHOULDER- This is the lower potion of the shoulder attached to the foreleg. It is also known as Boston Butt. It is used to prepare famous ham called picnic ham.

CUTS FROM LOIN

•          CENTER ROAST/CENTER CHOPS: This is the center of the loin. This cut is used for roasting, braising or boiling. Individual steak sliced from it are called centre chops and are ideal for grilling, pan frying or broiling

•          BLADE ROAST/BLADE CHOP: This is the part of the loin closest to the shoulder. It can be cooked in the same way as centre roast.

•          LOIN ROAST/LOIN CHOP: This is the middle part of the loin. It is ideal for roasting, braising or boiling

•           Pork Chop comes from the blade or the center of the loin which is the ribs. An individual chop on Bone is called as Pork Chop.

a. Butterfly or valentine chop: When the blade chop is split open to resemble a heart shape it is called Butterfly or valentine chop. These are often grilled, pan fried or broiled

CUTS FROM LEG

•          HAM- The fresh ham is the hog’s hind leg. The ham is usually cured and smoked and consist of 24 percent of total weight of pig. Hams such as Parma Ham from Italy, Serrano from Spain are the world famous Ham’s.

•          GAMMON- whole animal is cured. To prepare Gammon the whole animal needs to be cured and then is separated from the hind leg

•          HOCK- hock hams are used in stews. This is the shank portion of the lef. The shank from front leg is called shoulder hock and the one from the hind is called ham hock. Hocks are usually cured and smoked and are generally used in flavoring soups and casseroles.

CUTS FROM BELLY

•          SPARE RIBS: These are removed from the belly and are a section that may include the cartilage. Ideal for barbecues, smoking and grilling

•          PORK BELLY: This is the part located below the loin. It accounts for the total of 16 percent of the weight of the animal.

•          BACON: Since the belly of the pork is very fatty with streaks of lean meat trapped inside, it is smoked to create bacon

•          GREEN BACON: Bacon which is not cured and smoked is known as Green Bacon

•          CANADIAN BACON: Bacon than comes from the loin of the pig called Canadian Bacon.

SELECTION CRITERIA OF PORK

•          THE PORK SHOULD BE RECEIVED WITH SKIN ON. THIS SHOULD BE FREE OF HAIR, SHOULD FEEL MOIST AND ELASTIC TO TOUCH

•           ALWAYS RECEIVE PORK THAT HAS LIGHT PINK FLESH WHICH GIVES AFRESH LOOK. THIS MEANS THAT THE MEAT SHOULD APPEAR MOIST BUT NOT DAMP OR OILY LOOKING

•           SELECT MEAT WHERE THE CUT BONE APPEARS RED IN COLOUR, THE WHITENESS OF THE CUT SIDE OF THE BONE INDICATES THE OLD AGE OF THE ANIMAL AND HENCE THE MEAT WOULD BE LESS TENDER

•           WHEN RECEIVING PORK ALWAYS MAKE SLASHES WITH THE KNIFE ON THE LEGS TO SEE IF THERE ARE ANY TAPEWORMS

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A chicken can either be used as a whole bird or be divided into four different cuts – the drumstick, wing, thigh and breast. Let’s look at each one of these different cuts and what they are commonly used for.

Whole bird

The whole chicken can be used for making chicken stock. You would roast or poach the chicken with vegetables and could then use the cooked meat for sandwiches and salads.

Alternatively, you could flatten the chicken. This is a great way to barbecue a whole chicken, finishing it off in a closed barbecue to cook through.

Breast and tenderloin

Chicken breast must be the most versatile meat.  It is a white meat with very little fat and it is the perfect cut to slice up in stir-fries, marinate and grill, pan-fry or oven roast, filled with your favourite filling. Chicken breasts can also be baked or poached and used in salad, sandwiches or shredded and put into soups.

Tenderloins are a good option too. They are slightly more tender than the whole breast and are great crumbed and baked, or quickly chargrilled and tossed in a hot salad.

Buy as single chicken breasts fillets without the skin, with tenderloin attached, or with skin on. A supreme cut is the chicken breast with wingette attached and skin on.

Thighs

Chicken thighs can be bought as thigh fillets with skin and bone removed, or thigh cutlets, with bone and skin still attached. Chicken thigh meat is brown and has a little more fat then the breast, but also slightly more flavour.

Thigh fillets are great sliced or chopped in stir-fries, or in casseroles. Use the thigh cutlet in casseroles or bakes.

Chicken Maryland is the thigh with the drumstick attached. Maryland is great for roasting and baking and can also be used on the barbeque or char-grill.

Drumsticks, wings

Chicken wings and drumsticks are usually cheaper cuts of chicken. They are great baked in a sticky glaze or marinade and eaten in your fingers.

Mince

Chicken mince can be used for rissoles, burgers, meatballs, or cooked in a Vietnamese larb salad. You can use chicken mince instead of beef mince in tacos or enchiladas.

Cutting and Processing Meats

Poultry Cuts

Poultry refers to the edible flesh, with adhering bones, of any bird that is commonly used as food. Types of poultry include chickens, ducks, geese, turkey, quail, pheasant. All poultry is processed in a similar manner. It is either cooked whole or segmented in a number of ways depending on how it is to be used.

All segments of small, young poultry can be prepared using dry heat cooking methods. Older birds, once they stop laying eggs, are butchered and marketed as stewing hens or boiling fowl. These birds need moist heat preparation and are ideal for pot pies, stews, and soups. All poultry should be fully cooked to at least 74°C (165°F) to eliminate the presence of salmonella.

A bird can be split in half lengthwise through the backbones and keel bone, or it can be split into a front quarter and a hind quarter. The front quarter of the bird contains the breast and wing meats, while the hindquarter contains the legs. It is common to further break the poultry into segments.

For maximum yield and precise processing, poultry can be segmented by cutting through the soft natural joints of the bird. The term 8-cut chicken is used to describe a chicken segmented into two drumsticks, two thighs, and both breasts split in half across the rib bone (one half may contain the wing). This procedure is always done with the bone in. These segments can be processed further to boneless skinless cuts if desired. Figure 29 shows a fully segmented frying chicken, and Table 37 lists the common chicken cuts.

Figure: Segmented frying chicken

Cut	Retail Cuts	Restaurant Cuts
Chicken breast	Chicken breastbone in	Suprême (chicken breast with wing drumette attached)
Chicken breast boneless/skinless
Chicken breast fillets (or tenders)
Chicken leg	Chicken leg (back attached)	Chicken Ballotine (boneless leg)
Chicken drumstick
Chicken thigh (bone in)
Chicken thigh (boneless skinless)
Chicken wing	Chicken wing (whole)	Chicken wings split, tips removed
Chicken winglette (or wingette)
Chicken wing drumette
Chicken wing tip
Backs and Necks	Chicken backs and necks	Chicken ribs, backs and necks are used for stock

Table 37- Common chicken cuts

White Meat Cuts

White or light meat comes from the breast and wings. The breast and wings are generally separated, but a chicken breast with the drumette portion of the wing still attached is called a suprême. Wings can be broken down into three parts: wing tip, winglette, and wing drumette (Figure 30).

Figure 30. Segmented chicken wing

The breast can also be broken down further and the tenderloins (fillets) removed. The portion without the tenderloin can be split and pounded into a thin cutlet known as a paillard. Figure 31 shows the chicken breast whole and with the fillets removed from the bottom portion.

Figure 31 Boneless skinless chicken breast with fillets removed.

Dark Meat Cuts

The dark meat of poultry comes from the legs, which can be broken down into two parts: the thigh and the drumstick. In restaurants, you may occasionally find a boneless leg that has been stuffed, which is called a ballotine.

Chicken legs are split at the knee joint to separate the thigh from the drumstick. Drumsticks are usually cooked bone in, while thighs can be deboned and skinned to use in a variety of dishes, including slicing or dicing for stir-frys and similar dishes.

Figure 32 shows a whole chicken leg broken down into a drumstick and boneless thigh.

Figure 32: Breakdown of chicken leg.

 

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SANDWICHES

It’s no good telling you about John Montague, the Fourth earl of sandwich. The Earl’s gambling 

affliction was such that he would enter in 24 – hour betting marathons, during which he would

not remove himself from the table for any reason. Any eating had to be quick and not distracting

to the task. The earl asked the butler to serve butter and cheese. His chef placed the cheese in

between the bread slices and the rest…..IS SANDWICH!!  A sandwich may be many things- it

can be a delicious bit of nonsense that makes you ask for more. It can be prim and proper and just

the slightest bit stodgy- or staunch and hearty-or it can be an empty promise. 

A sandwich is a perfect balance of – 

Temperature – HOT OR COLD

Texture- CRUNCHY, CHEWY, SMOOTH, WET, DRY

Flavor- INTEGRITY OF VARIOUS COMPONENTS

Appearance- SIMPLE AND CORRECT

Parts of Sandwich:

1. Bread:  

Various types of bread are used for sandwich.

a) Pullman or sandwich loaf of white bread is the most popular because of its neutral flavor.

b) Rills –including hard and soft rolls, hamburger and hot dog rolls and long rolls for ‘submarine’ sandwich.

c) French bread-slit horizontally.

d) Whole wheat bread.

e) Rye bread or pumpernickel.

f) Pita (or unleavened) bread.

g) Raisin, fruit and nut, cinnamon bread. 

The breads used for making sandwiches must be chosen carefully. 

Always select fresh bread that has a close smooth crumb and good flavor and moistness. The

bread should be capable of being picked up without bending or loosing filling. Bread should be

around 12 hours old when making sandwiches otherwise it will be too soft. 3/8 “to 5/8” is the

thickness range most commonly used for sandwiches.

STORAGE AND HANDLING OF BREAD

A. Purchase only the amount of bread that can be used in one day.

B. If excess bread is purchased, old and new supplies should be separated each day. Old bread should be set aside for toasting and grilling.

C. Store soft crusted bread in it original wrapper to protect against odor absorption, moisture loss or excessive dampness.

  

D. Hard-crusted breads may be stored without wraps in the area which has free air circulation. These breads have a shorter storage life.

  

E. Refrigerating bread makes it stale. If it is to be kept for more than one day it should be frozen.

F. Bread is best stored at room temperature at 68-80 degrees F. Away from heat.

   

2. Spread:  Plain butter, compound butters such as anchovy, tomato, mustard onion, garlic and mayonnaise, cheese spread.

The spread is the simplest of the ingredients for the sandwiches. Spreads serves three purpose for the bread- 

A. The spread acts as a sealant for the bread forming a moisture barrier between it and the filling. 

B. Flavor is another purpose of the bread 

C. The spread also adds moisture to the sandwich improving it mouth feel. The attributes of a good spread are – 

1 The spread should be soft enough to spread thinly and evenly with a butter knife.

2 The spread should be rich and moist to give a rich mouth feel.

STORAGE AND HANDLING- 

A. All spreads should be stored under refrigeration to inhibit the microbial growth  

B. Mayonnaise if commercially procured should be refrigerated on opening the bottle. 

3. Filling:  Such as smoked salmon, prawns, lobster, ham, tongue, brisket corned beef, roast beef lamb, pork, salami, mozzarella, roast chicken, duck, turkey, and eggs, dry & creamed cheeses. The purpose of the fillings is to provide –   The predominant flavor, moisture, the main body and the nutrients, substance and bulk complexity in the combination of flavors. The basic guidelines for the fillings are – 

A. 1/3 to ½ of the total weight of the sandwich should be the filling.

B. Filling should be pleasantly flavored.

C. Filling must be tender in nature.

D. Filling should always be of deboned meats and not bone-in.

E. Fillings must be easy to eat.

F. Fillings should not hang over the sides of the sandwich.

STORAGE AND HANDLING OF THE FILLINGS- 

Avoid slicing meat fillings too far in advance as they tend to dry out and loose the flavor and moisture.

4. Garnish:  Like lettuce, tomato, watercress, spring onions, radishes, gherkins, cucumber and parsley. The sandwich is without a doubt a favorite lunchtime food. For the typical customer, one who is hungry and in a hurry, the sandwich is the ideal food; quickly made and served, convenient and adaptable to many variations, that it satisfies nearly every palate and nutrition requirement. Sandwiches have long been the domain of the pantry department, along with salads and other cold dishes. Preparing sandwiches to order is one of the fundamental skills required in a modern food service.

      

Types of Sandwich

COLD SANDWICHES- are of two types. 

A. CLOSED COLD SANDWICH- 

Can be defined as those having two slices of bread or two halves of the roll ( which can be toasted also) , which have a spread applied and are filled with a cold filling. These can be sub-grouped into 3 types- 

Simple- has only one filling and the freshest ingredients should be used. The quality of the filling and the nature of the bread and spread are what can make this sandwich come to life. Remember, only the freshest bread should be used. Along with the main filling you may also add a secondary filling such as a leaf of lettuce or a slice of tomato                

Combination- Are those which have more than one primary filling. A BLT (bacon, lettuce and tomato sandwich) is a typical example. Submarines also fall in this category which is a combo of cold cuts, vegetables and cheese on a special bun. It is usually sprinkled with Italian type dressing. 

  

Multi-Decker - these have more than two slices of bread or a roll split more than once. The club sandwich is a classic example which has three pieces of toasted bread , bacon, lettuce, tomato and turkey filling. The toast is layered with mayonnaise. The sandwich is cut into quarters and served.

                           

B. COLD OPEN SANDWICHES: 

Are the single slice of bread with attractively arranged fillings on top with the garnishes. These are the larger versions of canapés. The Danish summer breads are the excellent examples of these.

  

FEW EXAMPLES OF THE CLOSED SANDWICHES ARE AS UNDER_

1 Conventional closed or lunch box sandwich which consists of sliced of bread with any filling meat poultry, egg, vegetables or cheese and cut into triangle, served in bars, cafes, snacks bars and restaurants. 

2 Tea sandwich- This has much lighter fillings. White or brown bread can be used. These sandwiches are cut into much small squares, fingers and triangles. The crust is always removed.

3 The buffet Sandwich is similar to the conventional sandwich but is cut into fancy shapes. This obviously results in wastage and can be used only when costs permit.  

           

4 Continental or French Sandwich - consists of a crusty. French stick, cut into half and well-buttered, with either a single savory filling or a mixture of savory fillings. Garnish with lettuce, tomato, cucumber. It is then cut into small strips so that it is easily picked up. 

           

5 Double Decker, Three Decker or Club Sandwich - 

If you top and ordinary closed sandwich with an extra layer of filling and cover this with another slice of bread, you have a club sandwich, also known as Three Decker (counting the sliced of 3) or Double Decker (counting the layer of filling) club sandwich a distantly related to ribbon sandwich and are good for a hearty appetite. Their fillings should be substantial and there must be balance between the fillings eg. Ham and egg, chutney and cheese. The best club sandwich is made with toast. They are cut diagonally and secured with cocktail stick on which is spread an olive or a slice of gherkin.

               

6 Open Sandwiches - Technically speaking, there is no such thing; a sandwich must consist of 2 slices of bread. If the top slice is missing, it become –well, what does it become? –a ‘garnished’ piece of bread?, half a sandwich? Occurs. This is referred to as a continental sandwich. Until a better name is invented, we will have to go on calling them open sandwiches. They can be divided into 2 groups-slices of buttered bread topped with a spread and then trimmed, or the second more elaborate kind, which is really a series of small, individual hors d’ oeuvre arranged for convenience sake on slices of buttered bread. Please remember that primarily the open sandwich is not made for display or exhibition. It should be good to look at- yes –but it should please the eye as well as the palate. 

7 Fancy Sandwich Ribbon Rolled sandwich Chaucer board Mosaic sandwich Pinwheel Sandwich gateau.

                

8 Canapés – is not really a sandwich but small pieces of toast (brown or white) or biscuits or puff pastry sheets buttered and topped with meat, fish, poultry, and vegetables.

                  

9 Hot Sandwich- again not really a sandwich but a snack or meal but since bread is used; it is classified as a sandwich. They vary from the English ‘Bookmarker’ to the French Croute (croquet) monsieur. It will also include internationally famous sandwich like the German Strummer Max and the Swedish Lindstrom.

There are 3 primary characteristics of hot sandwiches- Hot sandwiches should be served hot. They must remain hot throughout Hot sandwich can have a hot sauce as an accompaniment.

A hot sandwich can be closed or open 

SIMPLE CLOSED HOT SANDWICH VARIATIONS

1. STEAK SANDWICH – This is the 6-10 oz steak cooked to the guest order or doneness and served on a large roll with a lettuce, tomato and onion garnish. Itmaybe accompanied by Horseradish sauce or mustard sauce.

                 

2. HOT DOG- 6-12 per pound sausage served on a special roll. It can be topped with a hot topping such as chilli or cheese sauce, or with cold topping cheese, coleslaw, and accompanied with chopped onions, and other condiments – catsup and mustard.

                   

3. HAMBURGER- 2-6 oz patty of ground beef , broiled, fried or grilled to order , served on a round bun with a lettuce, tomato and onion slices and the appropriate condiments . over the time many variations have been developed.

4. GRILLED CLOSED SANDWICHES- is two slices of bread encasing the filling. The casing is buttered on the outside top and bottom and then placed on the griddle or in a pan to brown on both the sides. A grilled cheese sandwich is a perfect example.

                    

5. FRIED CLOSED SANDWICH – are two pieces of bread encasing some type of filling which has been dipped into an egg mixture and then deep fried or pan fried till golden brown. They are often finished in an oven to ensure that the interior is hot. The frying should be done at 375 degrees F               

OPEN HOT SANDWICHES-

Are prepared with the bread or toast laid side by side with the filling exposed on the surface of both sides. The sandwich is then heated throughout.  

               

General Hints of Sandwich making:-

1. Soften the butter before spreading it.

2. Smooth fillings such as cream cheese spread easiest at room temperature. If certain fillings need to be made in advance and refrigerated, leave them for some time at room temperature before spreading. 

3. Use a palette knife for easy spreading.

4. Ideally, bread should be between 12-24 hours old.

5. Butter both sliced of the bread which forms the sandwich.

6. Buy sliced bread wherever possible – it’s neater and quicker.

7. If you are slicing the bread yourself, pile up the slices in the order they have been cut.

8. Use sufficient filling for each sandwich –the label should not be the only means of identification.

9. Meat should be free of all gristle and excessive fat.

10. Beware of dry meat. Moisten with lemon juice (fish), mayonnaise (vegetables) or aspic jelly (meats). When making roast beef sandwiches, its best to leave the meat underdone.

11. Once cut, wrap sandwiches in a wax paper, foil, or cling wrap to keep them fresh. Keep together, lots of identical fillings and label each batch. Keep wrapped but do not store in the refrigerator. A damp napkin wrapped around each batch is a good safeguard against dryness, but not necessary when using foil. 

METHODS OF PREPARATION- 

The preparation of quality sandwich is more than placing a piece of filling between two slices of bread.

Mise-en-place is the key to the success in this endeavor.

Normally the sandwich has to be served as soon as prepared.

Speed is the main reason for the popularity of the sandwich.

Portion controlling the bulk production is most important. Thus proportioning of the ingredients is very important.

A great deal of handwork is involved in sandwich making. Therefore work flow must be smooth and easy.

Arrange the bread slices in a row on a long table.

Put the chosen spread on all the slices.

Place the fillings on the alternate slices evenly and neatly.

Put the garnishes if required.

Top the filled side of the bread with the alternate side.

Stack two or more sandwiches and remove the crust or to cut them into the desired shapes.

Wrap the sandwiches with a wrap to prevent the bread from drying out.

Refrigerate them till service. 

PRESENTATION AND LAY-OUT 

The basics of good presentation are the key to good sandwich making. 

The sandwiches should be evenly cut.

The plates or platters used for sandwiches should be of a suitable size.

Normally the cold sandwiches can be served on a bed of shredded cabbage or lettuce.

The platters can be lined with a few slices of cucumber and tomatoes.

The dips or sauces can accompany the sandwiches.

The best combination with sandwiches is to give wafer potatoes as an accompaniment. 

Savories on Toast:

1. Anchovies on toast: Toast the bread and lay the anchovy fillet side by side. Trim the toast. Finish with heated oil from the anchovies. Decorate with sieved hard boiled yolk of egg and chopped parsley. 

2. Sardines on toast: Split sardines in half and remove backbone. Lay head to tail on toast. Finish with the oil from the sardines. 

3. Welsh rarebit: 1/8litre béchamel, reduce litre to half. Add to béchamel. Stir in about 113gms grated cheddar, season with salt, cayenne pepper and Worcestershire sauce. Bind with a liaison of one yolk. Pour on to fingers of toast and glaze. 

4. Buck rarebit: 3 garnished with a poached egg.

CANAPES:

These are shaped pieces of bread approx. 6mm (1/4 i; n) thick, brushed over with melted butter and placed under a salamander and colored on both sides. It could be shallow fried.  

Canapé’ baron: Garnish with slices of fried mushrooms, grilled bacon and poached bone marrow.  

Canapé’ Ritchie: Creamed haddock, garnished with slices of hardboiled egg.  

Canapé’ Queue Vadis: Grilled roes garnished with small mushroom heads. 

Canapé Nina: Half small grilled tomato, garnished with mushroom head and a pickled walnut.

Angels on Horseback: Poached oysters wrapped in streaky bacon and grilled on skewers. 

Devils on Horseback: stoned cooked prune, the inside stuffed with chutney and sprinkled with cayenne. Wrap in streaky bacon and grill on a skewer. 

CROUTES: 

Scotch woodcock: Scrambled egg garnished with a trellis of anchovy and studded with capers.

Derby: Spread with ham puree and garnish with a pickled walnut.

 Windsor: Spread with ham puree and garnish with small grilled mushrooms. 

Tartlets’ (round) or Banquettes’ (oval): There are normally made from unsweetened short crust pastry. 

Charles V: Soft roes mixed with butter and covered with a cheese soufflé mixture.  Bake in the oven. 

Favorite: Fill with cheese soufflé mixture and slices of truffle. Garnish with slices of fish tails & prawns. 

Botches: Small puff pastry cases. A small edition of a vol-au-vent. Various fillings as: shrimp, prawn, lobster and haddock. 

Indene: Filled with curried shrimps and chutney. 

Soufflés: Made in soufflé dishes. Various flavors such as mushroom, spinach, sardine, haddock, cheese etc. 

Flan: Made from unsweetened SCP. 

Quiche Lorraine: Flan made from unsweetened SCP (short crust pastry) & filled with rashers of streaky bacon and slices of cheese. Covered with a savory egg custard mixture and baked. Serve hot.