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Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C HAPTER 22 SANDWICHES
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. B READS Pullman or sandwich loaves of white bread are most frequently used for simple sandwiches. These are long, rectangular loaves that provide square slices of specified thickness, from ⅜ to ⅝ in. (10 to 16 mm) thick. Commercial sandwich bread should be of fine rather than coarse texture, and firm enough to accommodate spreads well. White bread is suitable for the largest variety of fillings because of its neutral flavor. T YPES
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. B READS Breads made of various flours: –Top row: multigrain, white pan loaf, marble rye, whole wheat, and olive loaf. –Bottom row: raisin swirl, pumpernickel, and Jewish rye. TYPES (CONT’D)
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. B READS TYPES (CONT’D) Breads in various shapes, by row: –Top: Pullman, baguette, home-style, bâtard, sub roll, and hearth. –Middle: Cuban, kaiser, hot dog, New England hot dog, hamburger roll, ciabatta, and steak roll. –Bottom: naan, flour tortillas, whole wheat wrap, and pita.
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. B READS The following measures can be taken to ensure freshness: –Daily delivery, or delivery as frequent as possible. –Keep bread tightly wrapped in moisture-proof wrapping until it is used. –French bread and other hard-crusted breads should not be wrapped. Otherwise, the crusts will soften. –Store at room temperature, away from ovens or hot equipment. Do not refrigerate. –If bread must be kept more than one day, it may be frozen. –Day-old bread may be used for toasting without loss of quality. STORAGE
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S PREADS Three purposes: 1.To protect the bread from soaking up moisture from the filling. 2.To add flavor. 3.To add moisture or mouthfeel. P URPOSE OF S PREADS
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S PREADS Butter should be soft enough to spread easily without tearing the bread. Mayonnaise is often preferred to butter as a spread because it contributes more flavor. –However, it does not protect the bread from moisture as well as butter does. Almost any food of a spreadable consistency can be used to add flavor interest to sandwiches. T YPES
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. F ILLINGS Sliced meats dry out and lose flavor. –Avoid slicing farther ahead than necessary. –Keep sliced meats covered or wrapped. Thin meat slices are more tender, and sandwiches made with them are easier to eat. –Thin slices make a thicker sandwich than one or two thick slices of the same total weight. MEATS AND POULTRY
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. F ILLINGS M EATS AND P OULTRY Beef Sliced roast beef, hot or cold Hamburger patties Small steaks Corned beef Pastrami Tongue, fresh or smoked Pork products Roast pork Barbecued pork Ham, all kinds Bacon Canadian bacon
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. F ILLINGS MEATS AND POULTRY (CONT’D) Poultry Turkey breast Chicken breast Sausage products Salami Frankfurters Bologna Liverwurst Luncheon meats Grilled sausages
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. The most popular sandwich cheeses are: –Cheddar types –Process cheese –Cream cheese –Mascarpone –Swiss types –Provolone –Spreads F ILLINGS C HEESE
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. F ILLINGS Most seafood fillings for sandwiches are highly perishable and should be kept well chilled at all times. Some popular seafood fillings are: –Tuna –Shrimp –Fried fish portions –Sardines –Anchovies –Grilled or pan-fried fish fillets –Smoked salmon and lox FISH AND SHELLFISH
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. F ILLINGS The most popular salads for sandwich fillings are: –Tuna salad –Egg salad –Chicken or turkey salad –Ham salad BOUND SALADS
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. F ILLINGS Lettuce, tomato, and onion are indispensable in sandwich production. –Nearly any vegetables used in salads may also be included in sandwiches. –Grilled vegetables are popular not only in vegetarian sandwiches but also as part of the filling in meat sandwiches. VEGETABLE ITEMS
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. T YPES OF S ANDWICHES Simple cold sandwiches Multidecker sandwiches Open-faced sandwiches COLD SANDWICHES
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. T YPES OF S ANDWICHES Simple hot sandwiches Open-faced sandwiches Grilled sandwiches Deep-fried sandwiches Hot burritos Quesadillas Enchiladas Pizza HOT SANDWICHES
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. M AKING S ANDWICHES Ingredients—This phase of the setup has two parts: 1. Prepare ingredients. 2. Arrange or store ingredients for maximum efficiency. Two other considerations important for ingredients: –Sanitation –Portion control SETTING UP THE STATION FOR PREPARED- TO-ORDER SANDWICHES
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. Equipment—The equipment needed for a sandwich station depends, of course, on the menu and the size of the operation: –Storage equipment –Hand tools –Portion control equipment –Cooking equipment M AKING S ANDWICHES SETTING UP THE STATION FOR PREPARED- TO-ORDER SANDWICHES (CONT’D)
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. M AKING S ANDWICHES With a few exceptions, such as hamburgers and hot dogs, sandwiches are cut before serving. Cutting serves two purposes: –It makes the sandwich easier to handle and eat. –It makes possible a more attractive presentation. SERVICE
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. R ECIPE P RONUNCIATIONS Croque Monsieur Falafel and Roasted Vegetables in Pita Tahini Yogurt Dressing Pizza Margherita
Chapter 22 Sandwiches Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved.
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Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C HAPTER 20 COOKING FISH AND SHELLFISH.
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