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Chapter 26

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On Cooking …

On Cooking
Sandwiches


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  • 1. C H A P T E R TWENTY-SIX SANDWICHES “ 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) Copyright ©2011 by Pearson Education, Inc.On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint]Labensky • Hause • Martel
  • 2. After studying this unit 2 SANDWICHES You will be able to: – Select high-quality sandwich ingredients – Identify different types and styles of sandwiches – Prepare sandwiches to order Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 3. Ingredients for Sandwiches 3 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 Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 4. Sandwich Fillings 4 SANDWICHES Beef Poultry Pork Fish and shellfish Vegetables Eggs Cheese Bound salads Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 5. Types of Sandwiches 5 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 Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 6. Hot Sandwiches 6 SANDWICHES Grouper Sandwich with Lemon Rémoulade Arugula, Capicola Ham and Provolone Panino Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 7. Hot Open-Faced Sandwich 7 SANDWICHES Kentucky Hot Brown Sandwich Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 8. Cold Sandwich 8 SANDWICHES Egg Salad and Smoked Salmon Sandwich Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 9. Tea Sandwiches 9 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 Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 10. Sandwich Mise en Place 10 SANDWICHES 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 Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 11. SAFETY ALERT 11 SANDWICHES 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 Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 12. Basic Guidelines for Setting Upa Sandwich Station 12 SANDWICHES 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 Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 13. Presenting and GarnishingSandwiches 13 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. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel