Topic wise notes as per new NCHM-JNU syllabus (for B.Sc HHA & M.Sc HA) are are now available at our new website hospitality.institute
Visit Now
Select Page
5th Sem Food Production Notes

STORING OF SANDWICHES

by

Last updated: 14 July 2023

 

                               Storing Sandwiches

 

Most sandwiches are perishable goods. Sandwiches which are made up with moist fillings are highly perishable but if they are well covered they may be refrigerated for a few hours without substantial staling.

When storing ingredients for sandwiches and finished sandwiches make sure you regard them as highly perishable. It is essential to stringently apply hygienic food handling principles to the storage and preparation of sandwiches. The following must be taken into account.

 

Always use fresh bread.
The risk of cross contamination is always present with these foods so work hygienically at all times.
Sandwiches are highly perishable.
Ingredients must be closely tracked at each stage of the production process to ensure that each ingredient is handled correctly.
Ingredients must be fresh, freshly prepared, held at below 50C, prepared in batches related to production requirements, and kept for the minimum amount of time possible between receival and service.

How useful was this post?

5 star mean very useful & 1 star means not useful at all.

Average rating 3.8 / 5. Vote count: 9

No votes so far! Be the first to rate this post.

We are sorry that this post was not useful for you! 😔

Let us improve this post!

Tell us how we can improve this post?

Syllabus BHM311 (T)

01 LARDER

I. LAYOUT & EQUIPMENT

  1. Introduction of Larder Work
  2. Equipment found in the larder
  3. Layout of a typical larder with equipment and various sections

II. TERMS & LARDER CONTROL

  1. Common terms used in the Larder and Larder control
  2. Essentials of Larder Control
  3. Importance of Larder Control
  4. Devising Larder Control Systems
  5. Leasing with other Departments
  6. Yield Testing

III. DUTIES AND RESPONSIBILITIES OF THE LARDER CHEF

  1. Functions of the Larder
  2. Hierarchy of Larder Staff
  3. Sections of the Larder
  4. Duties & Responsibilities of larder Chef

02 CHARCUTIERIE

I. SAUSAGE

  1. Introduction to charcutierie
  2. Sausage – Types & Varieties
  3. Casings – Types & Varieties
  4. Fillings – Types & Varieties
  5. Additives & Preservatives

II. FORCEMEATS

  1. Types of forcemeats
  2. Preparation of forcemeats
  3. Uses of forcemeats

III. BRINES, CURES & MARINADES

  1. Types of Brines
  2. Preparation of Brines
  3. Methods of Curing
  4. Types of Marinades
  5. Uses of Marinades
  6. Difference between Brines, Cures & Marinades

IV. HAM, BACON & GAMMON

  1. Cuts of Ham, Bacon & Gammon.
  2. Differences between Ham, Bacon & Gammon
  3. Processing of Ham & Bacon
  4. Green Bacon
  5. Uses of different cuts

V. GALANTINES

  1. Making of galantines
  2. Types of Galantine
  3. Ballotines

VI. PATES

  1. Types of Pate
  2. Pate de foie gras
  3. Making of Pate
  4. Commerical pate and Pate Maison
  5. Truffle – sources, Cultivation and uses and Types of truffle.

VII. MOUSE & MOUSSELINE

  1. Types of mousse
  2. Preparation of mousse
  3. Preparation of mousseline
  4. Difference between mousse and mousseline

VIII. CHAUD FROID

  1. Meaning of Chaud froid
  2. Making of chaud frod & Precautions
  3. Types of chaud froid
  4. Uses of chaud froid

IX. ASPIC & GELEE

  1. Definition of Aspic and Gelee
  2. Difference between the two
  3. Making of Aspic and Gelee
  4. Uses of Aspic and Gelee

X. QUENELLES, PARFAITS, ROULADES

  1. Preparation of Quenelles, Parfaits and Roulades

XI. NON EDIBLE DISPLAYS

  1. Ice carvings
  2. Tallow sculpture
  3. Fruit & vegetable Displays
  4. Salt dough
  5. Pastillage
  6. Jelly Logo
  7. Thermacol work

03 APPETIZERS & GARNISHES

  1. Classification of Appetizers
  2. Examples of Appetizers
  3. Historic importance of culinary Garnishes
  4. Explanation of different Garnishes

04 SANDWICHES

  1. Parts of Sandwiches
  2. Types of Bread
  3. Types of filling – classification
  4. Spreads and Garnishes
  5. Types of Sandwiches
  6. Making of Sandwiches
  7. Storing of Sandwiches

05 USE OF WINE AND HERBS IN COOKING

  1. Ideal uses of wine in cooking
  2. Classification of herbs
  3. Ideal uses of herbs in cooking