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Section Sandwich-Making Basics

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1 Section 19.1 Sandwich-Making Basics
Section Sandwiches Section Hot Appetizers

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

3 Pullman loaf croissant focaccia kaiser roll torpedo roll pita tortilla chapatti phyllo crêpe mayonnaise pesto sauerkraut foundation maintain

4 Sandwich Types Types of sandwiches include: closed open-face
triple-decker finger wraps

5 Breads and Spreads 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. Pullman loaf A rectangular-shaped sandwich bread loaf with a flat top and an even texture. croissant A flaky, crescent-shaped roll.

6 Breads and Spreads 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. What types of bread do you prefer to use when making a sandwich?

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

8 Breads and Spreads Other specialty sandwich breads include: pita
A round-shaped bread cut open to form a pocket. Other specialty sandwich breads include: pita tortilla chapatti phyllo crepe

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

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

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

12 Sandwich Fillings Sandwich fillings may include: hot or cold meats
poultry fish cheeses vegetables a combination of these items

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

14 Sandwich Fillings 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.

15 Section 19.2 Sandwiches Sandwiches can be either hot or cold.
Many of the same type of ingredients are used in hot or cold sandwiches.

16 grilled sandwich Monte Cristo au jus pastrami club sandwich salad sandwich variation obtain

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

18 Hot Sandwich Basics 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.

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

20 Cold Sandwich Basics Guidelines for cold sandwich preparation include:
Use fresh bread. Do not prepare salad sandwiches in advance. Serve on cold plates.

21 Cold Sandwich Basics 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. Why are cold sandwiches generally cut rather than being served whole?

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

23 brochette bouchée barquette Swedish meatball rumaki emphasize proportional

24 Make Hot Appetizers 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.

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

26 Plate and Serve Hot Appetizers
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.

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 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 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 Do you remember the vocabulary terms from this chapter
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 Pullman loaf pan para sándwich
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.

32 croissant croissant A flaky, crescent-shaped roll.
Un pancito en forma de media luna.

33 focaccia focaccia An Italian bread that is flavored with olive oil and herbs. Pan italiano condimentado con aceite de oliva y hierbas.

34 kaiser roll panecillo Kaiser
A round, crusty roll. Un panecillo redondo y crujiente.

35 torpedo roll rollo torpedo
A long, skinny sandwich roll. Un sándwich largo y delgado.

36 pita pan pita A round-shaped bread cut open to form a pocket.
Un pan redondo que se abre a un lado para formar un bolsillo.

37 tortilla tortilla A flattened, round bread baked on a griddle or deep-fried. Un pan aplanado y redondo que es horneado en una plancha o frito.

38 chapatti chapatti An Indian whole-wheat flatbread.
Un pan hindú de harina integral de trigo.

39 phyllo hojaldre A very thin, layered pastry dough.
Una masa de pastelería muy fina en capas.

40 crêpe crepa A small, thin pancake made with egg batter.
Un panqueque pequeño y delgado hecho con masa de huevo.

41 mayonnaise mayonesa 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.

42 pesto pesto 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.

43 sauerkraut col agria Finely sliced cabbage that has been fermented in brine. Col finamente rebanada que ha sido fermentada en agua con mucha sal.

44 grilled sandwich sándwich a la parrilla
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.

45 Monte Cristo Monte Cristo
A closed, shallow-fried or deep-fried sandwich. Un sándwich cerrado cocinado a la parrilla o frito.

46 au jus en su jugo Accompanied by the juices obtained from roasting meat. Acompañado por el jugo que se obtiene al asar carne.

47 pastrami pastrami A seasoned smoked meat. Carne ahumada sazonada.

48 club sandwich club sándwich
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.

49 salad sandwich sándwich de ensalada
A sandwich that has a salad with a fatty dressing as the filling. Un sándwich que está relleno de ensalada con un aderezo.

50 brochette brocheta 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.

51 bouchée bouchée A shell made from puff pastry, used for appetizers or desserts. Un recipiente hecho de hojaldre, utilizado para entradas o postres.

52 barquette barquillo Dough formed into a small boat-shaped shell.
Masa en forma de una pequeña barca.

53 Swedish meatball albóndiga sueca
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.

54 rumaki rumaki 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.

55 foundation base Starting point. Punto de partida.

56 maintain mantener To keep. Conservar.

57 variation variación Change. Cambio.

58 obtain obtener To get. Alcanzar.

59 emphasize destacar Point out. Señalar.

60 proportional proporcional
About the same size. Aproximadamente del mismo tamaño.

61 Sandwiches and Appetizers
End of Chapter 19 Sandwiches and Appetizers


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