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Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers 1 Contents Chapter 19 Sandwiches and Appetizers  Section 19.1 Sandwich-Making Basics.

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Presentation on theme: "Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers 1 Contents Chapter 19 Sandwiches and Appetizers  Section 19.1 Sandwich-Making Basics."— Presentation transcript:

1 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers 1 Contents Chapter 19 Sandwiches and Appetizers  Section 19.1 Sandwich-Making Basics  Section 19.2 Sandwiches  Section 19.3 Hot Appetizers

2 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 2 A sandwich consists of bread, a spread, and fillings. It takes skill to make sandwiches that are both delicious and nutritious. Section 19.1 Sandwich-Making Basics

3 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 3 Content Vocabulary Academic Vocabulary Pullman loaf croissant focaccia kaiser roll torpedo roll pita tortilla foundation maintain chapatti phyllo crêpe mayonnaise pesto sauerkraut

4 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 4 Types of sandwiches include: closed open-face triple-decker finger wraps Sandwich Types

5 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 5 Breads provide a sandwich’s base and add to its appearance and flavor. Breads can range from bagels and buns to a Pullman loaf, croissant, or fruit bread. Breads and Spreads Pullman loaf A rectangular-shaped sandwich bread loaf with a flat top and an even texture. croissant A flaky, crescent-shaped roll.

6 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 6 Choose breads that are not too hard or crusty but strong enough to hold the filling. White, rye, sourdough, wheat, and flatbreads are common cold sandwich choices. Breads and Spreads What types of bread do you prefer to use when making a sandwich?

7 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 7 Rolls can also be used for sandwiches, such as: hard Kaiser onion torpedo Breads and Spreads kaiser roll A round, crusty roll. torpedo roll A long, skinny sandwich roll.

8 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 8 Other specialty sandwich breads include: pita tortilla chapatti phyllo crepe Breads and Spreads pita A round-shaped bread cut open to form a pocket.

9 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 9 Other specialty sandwich breads include: pita tortilla chapatti phyllo crepe Breads and Spreads tortilla A flattened, round bread baked on a griddle or deep-fried. chapatti An Indian whole-wheat flatbread.

10 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 10 Other specialty sandwich breads include: pita tortilla chapatti phyllo crêpe Breads and Spreads phyllo A very thin, layered pastry dough. crêpe A small, thin pancake made with egg batter.

11 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 11 The three main types of spreads are: butter mayonnaise vegetable purées Breads and Spreads mayonnaise A permanent suspension of egg yolks, oil, and vinegar or lemon juice.

12 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 12 Sandwich fillings may include: hot or cold meats poultry fish cheeses vegetables a combination of these items Sandwich Fillings

13 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 13 Ingredients, such as corned beef and sauerkraut, can be combined to make interesting sandwiches. Sandwich Fillings sauerkraut Finely sliced cabbage that has been fermented in brine.

14 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 14 Consider which breads, spreads, and vegetables go together for the right texture and flavor. Cheese is often used as the main source of protein in vegetarian sandwiches. Sandwich Fillings

15 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 15 Sandwiches can be either hot or cold. Many of the same type of ingredients are used in hot or cold sandwiches. Section 19.2 Sandwiches

16 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 16 Content Vocabulary Academic Vocabulary grilled sandwich Monte Cristo au jus pastrami club sandwich salad sandwich variation obtain

17 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 17 Hot sandwiches can be closed or open-face. There are three basic types of hot sandwich: basic grilled fried Hot Sandwich Basics grilled sandwich A sandwich where the bread is browned on the outside on a griddle.

18 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 18 Guidelines for preparing hot sandwiches include: Make sure all meat fillings are cooked before grilling. Completely assemble before grilling. Be sure cold fillings are crisp and cold. Cold fillings may be served on the side. Do not overload hot wraps. Serve hot sandwiches on warm plates. Hot Sandwich Basics

19 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 19 Hot sandwiches can be served with a side of salad, soup, or potatoes. Hot open-face sandwiches are sometimes served au jus. Hot Sandwich Basics au jus Accompanied by the juices obtained from roasting meat.

20 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 20 Guidelines for cold sandwich preparation include: Use fresh bread. Do not prepare salad sandwiches in advance. Serve on cold plates. Cold Sandwich Basics

21 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 21 Cold sandwiches are usually cut into halves, thirds, or fourths. Cold sandwiches are often served with chips, fries, soup, or salad. Popular garnishes include fruit, radishes, celery, carrots, lettuce, and parsley. Cold Sandwich Basics Why are cold sandwiches generally cut rather than being served whole?

22 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 22 Appetizers are designed to stimulate the appetite. A variety of advanced food preparation techniques are used to prepare and arrange hot appetizers. Section 19.3 Hot Appetizers

23 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 23 Content Vocabulary Academic Vocabulary brochette bouchée barquette Swedish meatball rumaki emphasize proportional

24 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 24 Appetizers are meant to stimulate the appetite. Appetizers can be passed, plated, or part of a buffet line. They should include a variety of foods and flavors. Make Hot Appetizers

25 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 25 Types of hot appetizers include: brochettes filled pastry shells meatballs rumaki stuffed potato skins chicken wings Make Hot Appetizers brochette A combination of meat, poultry, fish, and vegetables served on a small skewer. rumaki Appetizers that consist of blanched bacon wrapped around vegetables, seafood, chicken liver, meat, poultry, or fruits.

26 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 26 Appetizers can be served: at the table. in a buffet. on a serving plate. Hot appetizers taste their best when cooked and assembled just prior to serving. Plate and Serve Hot Appetizers

27 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 27 Chapter Summary Section 19.1 Sandwich-Making Basics There are five types of sandwiches: closed open-face triple-decker Utensils needed at a sandwich work station include sharp knives, serving spoons or scoops, and a toaster. finger wraps

28 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 28 Chapter Summary Section 19.2 Sandwiches Guidelines for preparing hot sandwiches include completely assembling grilled sandwiches before cooking. Guidelines for preparing cold sandwiches include using the freshest bread possible.

29 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 29 Chapter Summary Section 19.3 Hot Appetizers Appetizers are served as the first course of a meal. Appetizers may be prepared ahead of time and assembled just before serving, or may be prepared and cooked just prior to serving. Appetizer service depends on what, where, and when the appetizers are being served.

30 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 30 Review Start Do you remember the vocabulary terms from this chapter? Use the following slides to check your knowledge of the definitions. The slides in this section include both English and Spanish terms and definitions.

31 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 31 Show Definition A rectangular-shaped sandwich bread loaf with a flat top and an even texture. Un pan rectangular para sándwich que tiene la parte de arriba plana y una textura uniforme. Pullman loafpan para sándwich

32 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 32 Show Definition A flaky, crescent- shaped roll. Un pancito en forma de media luna. croissant

33 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 33 Show Definition An Italian bread that is flavored with olive oil and herbs. Pan italiano condimentado con aceite de oliva y hierbas. focaccia

34 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 34 Show Definition A round, crusty roll.Un panecillo redondo y crujiente. kaiser roll panecillo Kaiser

35 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 35 Show Definition A long, skinny sandwich roll. Un sándwich largo y delgado. torpedo rollrollo torpedo

36 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 36 Show Definition A round-shaped bread cut open to form a pocket. Un pan redondo que se abre a un lado para formar un bolsillo. pitapan pita

37 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 37 Show Definition A flattened, round bread baked on a griddle or deep-fried. Un pan aplanado y redondo que es horneado en una plancha o frito. tortilla

38 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 38 Show Definition An Indian whole- wheat flatbread. Un pan hindú de harina integral de trigo. chapatti

39 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 39 Show Definition A very thin, layered pastry dough. Una masa de pastelería muy fina en capas. phyllohojaldre

40 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 40 Show Definition A small, thin pancake made with egg batter. Un panqueque pequeño y delgado hecho con masa de huevo. crêpecrepa

41 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 41 Show Definition A permanent suspension of egg yolks, oil, and vinegar or lemon juice. Suspensión permanente de las yemas de huevo, aceite y vinagre o jugo de limón. mayonnaisemayonesa

42 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 42 Show Definition A sauce made with olive oil, pine nuts or walnuts, parmesan, and fresh basil, garlic, salt, and pepper. Una salsa hecha con aceite de oliva, nueces o piñones, parmesano, albahaca fresca, ajo, sal y pimienta. pesto

43 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 43 Show Definition Finely sliced cabbage that has been fermented in brine. Col finamente rebanada que ha sido fermentada en agua con mucha sal. sauerkrautcol agria

44 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 44 Show Definition A sandwich where the bread is browned on the outside on the griddle. Un sándwich cuyo pan se dora por la parte de afuera en una parrilla. grilled sandwichsándwich a la parrilla

45 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 45 Show Definition A closed, shallow-fried or deep-fried sandwich. Un sándwich cerrado cocinado a la parrilla o frito. Monte Cristo

46 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 46 Show Definition Accompanied by the juices obtained from roasting meat. Acompañado por el jugo que se obtiene al asar carne. au jus en su jugo

47 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 47 Show Definition A seasoned smoked meat. Carne ahumada sazonada. pastrami

48 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 48 Show Definition A triple-decker sandwich that features cold, sliced cooked turkey and ham, or bacon. Un sándwich con tres rodajas de pan que contiene pavo y jamón o tocino. club sandwichclub sándwich

49 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 49 Show Definition A sandwich that has a salad with a fatty dressing as the filling. Un sándwich que está relleno de ensalada con un aderezo. salad sandwichsándwich de ensalada

50 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 50 Show Definition A combination of meat, poultry, fish, and vegetables served on a small skewer. Una combinación de carne, aves, pescado y verduras servidos en un palillo para brocheta. brochettebrocheta

51 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 51 Show Definition A shell made from puff pastry, used for appetizers or desserts. Un recipiente hecho de hojaldre, utilizado para entradas o postres. bouchée

52 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 52 Show Definition Dough formed into a small boat-shaped shell. Masa en forma de una pequeña barca. barquettebarquillo

53 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 53 Show Definition Made with ground beef or pork, onions, and served with a gravy. Hecha con carne de rés o de cerdo picada, cebollas y servida con una salsa. Swedish meatballalbóndiga sueca

54 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 54 Show Definition Appetizers that consist of blanched bacon wrapped around vegetables, seafood, chicken liver, meat, poultry, or fruits. Aperitivos que consisten en tocino envuelto alrededor de verduras, mariscos, hígado de pollo, carne, aves o frutas. rumaki

55 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 55 Show Definition Starting point.Punto de partida. foundationbase

56 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 56 Show Definition To keep.Conservar. maintainmantener

57 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 57 Show Definition Change.Cambio. variationvariación

58 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 58 Show Definition To get.Alcanzar. obtainobtener

59 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 59 Show Definition Point out.Señalar. emphasizedestacar

60 Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers Chapter 19 Sandwiches and Appetizers 60 Show Definition About the same size.Aproximadamente del mismo tamaño. proportionalproporcional

61 End of Chapter 19 Sandwiches and Appetizers


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