chapter26 sandwhich%20 cd%20pdf

Copyright ©2011 by Pearson Education, Inc.

publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e

Labensky • Hause • Martel

”“ The gentle art of gastronomy is a friendly one.

It hurdles the language barrier, makes friends among

civilized people, and warms the heart.– Samuel Chamberlain, American author (1895-1975)

SANDWICHES

C H A P T E R TWENTY-SIX

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After studying this unit

You will be able to:

– Select high-quality sandwich ingredients

– Identify different types and styles of sandwiches

– Prepare sandwiches to order

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Ingredients for Sandwiches

Bread

– Holds or contains the spread and fillings

Spread

– Used to add flavor, moisture and richness

– Principal spreads

Butter

Mayonnaise

Vegetable purées

Fillings

– The body of the sandwich

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Sandwich Fillings

Beef

Poultry

Pork

Fish and shellfish

Vegetables

Eggs

Cheese

Bound salads

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Types of Sandwiches

Hot sandwiches

– Hot closed sandwiches

Grilled, panini

Deep-fried– Hot open-faced sandwiches

Pizza Cold sandwiches

– Cold closed sandwiches

Basic

Multidecker– Cold open-faced sandwiches

Canapés

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Hot Sandwiches

Arugula, Capicola Ham and Provolone Panino

Grouper Sandwich with Lemon Rémoulade

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Hot Open-Faced Sandwich

Kentucky Hot Brown Sandwich

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Cold Sandwich

Egg Salad and Smoked Salmon Sandwich

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Tea Sandwiches

Small, fancy constructions

Made with light, soft, trimmed bread

Delicate fillings or spreads

Usually cut or rolled into shapes

Served as finger food at parties

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Sandwich Mise en Place

Sandwiches are usually prepared to order

When setting up a sandwich station, the goal is to

have all ingredients and equipment within reach

The station is set up to suit the requirements of the

restaurant

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SAFETY ALERT

Hot and cold sandwiches are easily susceptible to

contamination and the spread of food-borne

illness

– Wash hands frequently

– Wear and use disposable gloves properly

– Clean work surfaces and tools with sanitizer

often

– Keep hot foods hot and cold foods cold

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Basic Guidelines for Setting Up a Sandwich Station

Prepare ingredients

– All ingredients should be cooked, mixed and sliced

Arrange and store ingredients

– Arrange all ingredients within easy reach

– Cold items should be properly refrigerated

Select and arrange equipment

– May be as small as a hand tool or as large as a slicer, grill,

griddle, fryer or broiler

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Presenting and Garnishing Sandwiches

Usually cut in half, thirds or quarters

– Cutting makes the sandwich easier for the customer to handle

– Cutting also allows for attractive presentation

Sandwiches can be arranged to add height to the plate

Condiments may be presented on the side

Appropriate garnishes should be included

– Lettuce, tomato, pickle, etc.

Accompaniments

– French fries, potato salad, etc.

chapter26 sandwhich%20 cd%20pdf

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