Grade 7

Bread and Pastry Production

Sandwiches
A sandwich is made up of one or more slices of bread with nutritious filling between them. Any kind of bread,
cream or loaf bread, rolls and buns will make a good sandwich. The filling may be slices of cold meat, chopped
meat, eggs, chicken, ham and cheese with creamed butter, pickles, tomato catsup or mayonnaise.
Types of Sandwiches
 Hot Sandwiches – There are sandwiches that are best served at lukewarm temperature. (waffles, buns,
steam buns, grilled sandwich, burger)
 Cold Sandwiches – these are sandwiches served at room temperature or below.

HOT SANDWICHES
 Regular Hot Sandwiches
 Hot open-faced sandwiches
 Grilled Sandwiches
 Deep fried 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. They may also contain items that are not hot, such as a slice of
tomato or raw onion on a hamburger.
Burger

Hot Open-Faced Sandwich

Open-faced sandwiches are made by placing buttered or unbuttered bread on bread on a serving plate,
covering it with hot meat or other filling and topping with a sauce, gravy, cheese, or other topping. This type of
sandwich is eaten with a knife and fork.

Grilled Sandwiches Grilled

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 Panini grill (see sidebar). Sandwiches containing cheese are popular for
grilling

Deep Fried Sandwiches

Deep-fried sandwiches are made by dipping sandwiches in beaten egg and sometimes in bread crumbs, and
then deep-fry

COLD SANDWICHES
 Open-faced Sandwiches
 Plain Sandwiches
 Pinwheel Sandwiches
 Multi decker sandwiches

Open-face Sandwiches
Open sandwiches make use of only one kind of bread with the filling on top. Butter is spread lightly on
top and pieces of cheese or meat fillings is placed on top. They may be garnished with slices of carrots, raisins,
pickles and the like to make them more attractive. They make use of biscuits, cookies or toasts instead of using
breads.

Plain Sandwiches
A plain sandwich is made up of two slices of bread, toasted if desired, and on which butter can be readily
spread. Butter, mayonnaise or a prepared sandwich spread may be used as lining to prevent the bread from
absorbing moisture from the filling.

Pinwheels Sandwiches
Pinwheels are made of cream bread cut lengthwise, about 3/8 inch thick. Fresh cream bread is preferable
because they are easy to roll and will not crack. Spread bread with softened butter or margarine and your choice
of any smooth filling, like creamed cheese, peanut butter, jams and jellies.
Roll up bread like a jelly roll. Use a sharp knife or a bread knife so the sandwiches are cut clear and neat.
Arrange and serve them on a platter. Garnish if needed.

Multi-decker Sandwiches
Are made with more than two slices of bread (or rolls split into more than two pieces) and with several
ingredients in the filling. The club sandwich is a popular multi-decker sandwich, made of three slices of toast
and filled with sliced chicken, mayonnaise, lettuce, tomato and bacon and cut into four triangles.
 Ribbon Sandwiches-Colored cream bread is suitable for ribbon sandwiches. Alternate 3 slices
each of pink and green bread with one or more fillings spread between slices. Press together
stack of slices and then trim crusts. Wrap and chill for several hours. When ready to serve, cut
into 1/2 inch slices.

Things to Remember in Making Sandwiches

1. When cutting bread, keep slices together in pairs so that they will fit together.
2. Have butter, margarine, or spread at room temperature so that it will spread without tearing the bread. Cream
if necessary. Spread very thin.
3. Certain eating practices also affect the type of sandwich filling. Some prefer the more expensive fillings like
chicken, luncheon meat, corned beef, and sausages while others prefer simple fillings like egg, tuna and cheese.
4. Bread may also be multilayered with one or more types of filling as in clubhouse sandwich.
5. Different colors of bread can be combined together and sliced differently to make interesting designs for the
sandwich.
6. Apply spread on bread evenly to prevent sogginess. Then put in the prepared filling.
7. Vary serving of sandwiches by using different kinds of bread, fillings and by cutting them into different
shapes.

COOKIES
Are small, sweet flat cakes. They come in varied shapes, flavors and appearance. Cookies are prepared and
reserved in different ways. Thick, thin, dark or light in color and flavored with fruits or nuts. Some have
frosting and decoration to improve appearance and taste.

CLASIFFICATION OF COOKIES

1.DROP COOOKIES are irregular and uneven in shape and are prepared by dropping the dough or cookie mix
from teaspoon into the baking sheet to produce design.

2.ROLLED COOKIES are made by rolling out dough and cutting this, using a cookie cutter to form fancy
shapes for special occasion such as Christmas and Easter.

3. PRESSED COOKIES also called the most festive cookies, are prepared by passing dough through a cookie
press pastry bag into the baking sheets to form the desired shapes. The dough contains much shortening to
soften it for easy pressing.

4. MOLDED COOKIES are usually round in shape. The formed round shape cookies are prepared by rolling
the dough with the hands and baking the cookies on a cookie sheet.

5. BAR TYPE COOKIES are similar to cakes. They are usually baked in square pans and cut into squares and
bars. For variety, some are prepared with fudge or fondant icing and cut into slices.

6. REFRIGIRATED COOKIES are prepared by molding and forming the cookie dough into long rolls,
wrapped and chilled. The chilled dough is then sliced and baked.

METHODS OF MIXING COKIES

CREAMING - cookies need sufficient creaming in order that the sugar, shortening and other ingredients are
creamed well but lightly. Eggs are gradually added and creamed well after each addition.
MIXING – flour should be mixed lightly to prevent over mixing. Over mixing makes the cookie dough tough.

BLENDING – blending is used in mixing shortening, sugar, and liquid for better formation of the dough and
absorption of the flour.

ROLLING the DOUGH – this is usually done with refrigerated cookies to flatten and smoothen the dough
before rolling and cutting.
Butter Cookies
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