Sandwich Pack Peanut Butter Chasse Jelly Photorelistic

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Peanut butter is a food paste or spread made from ground, dry-roasted peanuts. It commonly contains additional ingredients that modify the taste or texture, such as salt, sweeteners, or emulsifiers. Consumed in many countries, it is the most commonly used of the nut butters, a group that also includes cashew butter and almond butter.

Peanut butter is a nutrient-rich food containing high levels of protein, several vitamins, and dietary minerals. It is typically served as a spread on bread, toast, or crackers and used to make sandwiches (notably the peanut butter and jelly sandwich). It is also used in a number of breakfast dishes and desserts, such as granola, smoothies, crepes, cookies, brownies, or croissants.

A sandwich is a dish typically consisting of meat, cheese or vegetables used as a filling between slices of bread, or placed atop a slice of bread; or, more generally, any dish in which bread serves as a container or wrapper for another food type, and allows it to be a finger food.[1][2][3] The sandwich began as a portable, convenient food in the Western world, though over time it has become prevalent worldwide.

There has been social media debate over the precise definition of sandwich, specifically whether a hot dog or open sandwich can be categorized as such. Other items, like hamburger and burrito, were also considered. In the United States, the Department of Agriculture (USDA) and the Food and Drug Administration are the responsible agencies for protecting the definition of sandwich. The USDA uses the definition, at least 35% cooked meat and no more than 50% bread for closed sandwiches, and at least 50% cooked meat for open sandwiches.[4] However, the same USDA manual determines that burritos and fajitas are sandwich-like, and frankfurters are sandwich type, while stromboli is explicitly excluded. In Britain, the British Sandwich Association defines a sandwich as any form of bread with a filling, generally assembled cold; a definition which includes wraps and bagels, but potentially excludes dishes assembled and served hot, such as burgers

The category of fruit preserve referred to as a jelly (from the French gelée)[29] is a clear or translucent fruit spread made by a process similar to that used for making jam, with the additional step of filtering out the fruit pulp after the initial cooking.

Good jelly is clear and sparkling and has a fresh flavor of the fruit from which it is made. It is tender enough to quiver when moved but holds angles when cut.[30][31]

The characteristic clarity and jellied consistency of a jelly are qualities it shares with the gelatin-based dessert also called jelly in some places.[32]

High pectin fruits such as quinces, apples, or redcurrants are used for making jelly. In the United States, jellies made from strawberries or concord grapes are most popular and are used for making peanut butter and jelly sandwiches. Fruit jellies may be used in a meal or dish in a similar way to jam. Some jellies, such as redcurrant, or mint, are classic accompaniments to roasted meats such as turkey, game, and lamb.

Pectin is essential to the formation of jelly because it acts as a gelling agent, meaning when the pectin chains combine, they create a network that results in a gel. The strength and effectiveness of the side chains and the bonds they form depend on the pH of the pectin, the optimal pH is between 2.8 and 3.2