These days bread rolls have different types of meat

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These days bread rolls have different types of meat vegetables 3 - Focaccia Appearance and presentation It has a crisp outside and soft inside Bread variations e.g. White bread – please provide 3 other variations Foccacia Baguette Italian bread Classical and contemporary variations Meditranian foccacia is one of the classical version Contemporary does have sundried tomato pesto SITHCCC003 Prepare and present sandwiches – Student Copy
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Combinations of ingredients Sugar or honey Active dry yeast Flour Olive oil Flaky sea salt Fresh rosemary Freshness and other quality indicators Vegetables are freshly sliced Bread is not stale or old Service style Can be served in lunch with some chips on side Trends – what are the current things that sandwich makers are adding to this type of sandwich? Currently it does got more different veg and pesto SITHCCC003 Prepare and present sandwiches – Student Copy S R
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4 - Open Sandwiches Appearance and presentation Slice of fresh bread, with different spreads Bread variations e.g. White bread – please provide 3 other variations Smorrebrod, White platter Ciabatta Classical and contemporary variations Bruchetta is a classical Open steak sandwich is contemporary Combinations of ingredients Bread Cheese Ham and pear SITHCCC003 Prepare and present sandwiches – Student Copy S R
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freshness and other quality indicators Not moldy bread Ham is not slimy Salad leaves are not rotten Service style Eaten as a breakfast Trends – what are the current things that sandwich makers are adding to this type of sandwich These days it serves on the toasted garlic bread with all the ingridents SITHCCC003 Prepare and present sandwiches – Student Copy S R
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5 - Pullman Sandwiches Appearance and presentation Looks vibrant with the ingridents and garnish Bread variations e.g. White bread – please provide 3 other variations White Wholemeal Rye Classical and contemporary variations Egg and letuuce is a classical variation where as prawn and cream cheeses is a contemporary variation Combinations of ingredients Water Semolina flour Honey Yeast Bread flour Wheat flour Salt Butter SITHCCC003 Prepare and present sandwiches – Student Copy S R
AGILL Pty Ltd T/A AVETA – Australian Vocational Education & Training Academy , w ww.aveta.edu.au CRICOS Provider Code: 02826G, RTO Number: 21888 Version 2.2 Page 42 of 55
freshness and other quality indicators Fresh flour or fresh yeast could be used Service style Usually serve by itself or at the time of tea break Trends – what are the current things

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