Transcript Sandwiches
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) On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel ” Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] Bread – Holds or contains the spread and fillings Spread – Used to add flavor, moisture and richness – Principal spreads 2 SANDWICHES Ingredients for Sandwiches Butter Mayonnaise Vegetable purées Fillings – The body of the sandwich On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] Beef Poultry Pork Fish and shellfish Vegetables Eggs Cheese Bound salads On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel 3 SANDWICHES Sandwich Fillings Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] Hot sandwiches – Hot closed sandwiches 4 SANDWICHES Types of Sandwiches Grilled, panini Deep-fried – Hot open-faced sandwiches Pizza Cold sandwiches – Cold closed sandwiches Basic Multidecker – Cold open-faced sandwiches Canapés On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] Hot Sandwiches SANDWICHES 5 Grouper Sandwich with Lemon Rémoulade Arugula, Capicola Ham and Provolone Panino On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] 6 SANDWICHES Hot Open-Faced Sandwich Kentucky Hot Brown Sandwich On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] Cold Sandwich SANDWICHES 7 Egg Salad and Smoked Salmon Sandwich On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] 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 On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel 8 SANDWICHES Tea Sandwiches Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] 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 On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel 9 SANDWICHES Sandwich Mise en Place Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] 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 On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel SANDWICHES 10 Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] 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 On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel 11 SANDWICHES Basic Guidelines for Setting Up a Sandwich Station Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] 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. On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel 12 SANDWICHES Presenting and Garnishing Sandwiches Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint]