Transcript Chapter 13 — Sandwiches and Hors d¢Oeuvres

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Chapter 13
Sandwiches and Hors dOeuvres
Sandwiches • Sandwich Styles • Sandwich
Station Mise en Place • Preparing Large
Quantities of Sandwiches •
Hors dOeuvres
Chapter 13 — Sandwiches and
Hors dOeuvres
The four main components of a sandwich are the
bread, spread, filling, and garnish.
Chapter 13 — Sandwiches and
Hors dOeuvres
The many varieties of bread offer a wide range of
flavors and textures.
Chapter 13 — Sandwiches and
Hors dOeuvres
The most common form of bread used in professional
cooking is the Pullman loaf.
Chapter 13 — Sandwiches and
Hors dOeuvres
Common sandwich
fillings include various
types of meat, poultry,
seafood, cheeses, bound
salads, vegetables, and
fruits.
Chapter 13 — Sandwiches and
Hors dOeuvres
Fillings such as egg salad give a sandwich its name.
Chapter 13 — Sandwiches and
Hors dOeuvres
Garnishes are added
to increase the visual
appeal of a sandwich
or to complement the
flavors of a sandwich.
Chapter 13 — Sandwiches and
Hors dOeuvres
Simple cold closed sandwiches are the most commonly
served variety of cold sandwiches.
Chapter 13 — Sandwiches and
Hors dOeuvres
When completed, a
multidecker sandwich
has at least two layers
of filling separated by a
slice of bread.
Chapter 13 — Sandwiches and
Hors dOeuvres
Open-faced cold sandwiches can be more elegant
than simple cold closed sandwiches.
Chapter 13 — Sandwiches and
Hors dOeuvres
Tea sandwiches are delicate and petite finger foods.
Chapter 13 — Sandwiches and
Hors dOeuvres
Wrap sandwiches are
prepared by rolling
flatbread around a
filling.
Chapter 13 — Sandwiches and
Hors dOeuvres
Simple hot closed
sandwiches consist of a
top and bottom piece of
bread, or a split roll,
surrounding a hot filling,
spread, and a garnish.
Chapter 13 — Sandwiches and
Hors dOeuvres
Open-faced hot
sandwiches have a
hot filling topped with
a sauce or melted
cheese.
Chapter 13 — Sandwiches and
Hors dOeuvres
Pizza is a type of
open-faced hot
sandwich.
Chapter 13 — Sandwiches and
Hors dOeuvres
A panini grill is used to cook panini sandwiches.
Chapter 13 — Sandwiches and
Hors dOeuvres
Hot wraps can be cooked after assembling cold
ingredients, or assembled with hot ingredients after
cooking.
Chapter 13 — Sandwiches and
Hors dOeuvres
Gloves should be
worn when preparing
sandwiches. It is
important to change
gloves often to avoid
contamination.
Chapter 13 — Sandwiches and
Hors dOeuvres
Everything should be in place at the sandwich station
before the first order is received.
Chapter 13 — Sandwiches and
Hors dOeuvres
Practicing proper
portion control is
important to maintaining accurate cost
control and providing
customers with
consistent value.
Chapter 13 — Sandwiches and
Hors dOeuvres
Large quantities of
sandwiches can be
prepared at the same
time if the sandwich
station is well organized.
Chapter 13 — Sandwiches and
Hors dOeuvres
Hors d’oeuvres are
elegant, bite-size
portions of food
served apart from a
seated meal.
Chapter 13 — Sandwiches and
Hors dOeuvres
Appetizers are typically served as the first of several
courses in a seated meal.
Chapter 13 — Sandwiches and
Hors dOeuvres
Canapés are petite
sandwiches that can be
constructed on a base
of bread, toast, crackers,
crisp vegetables,
barquettes, tartlets,
phyllo shells, or pâte à
choux shells.
Chapter 13 — Sandwiches and
Hors dOeuvres
Canapés can be
made with fresh,
untoasted bread
that is rolled thin.
Chapter 13 — Sandwiches and
Hors dOeuvres
Canapés are also
made on toasted
bread.
Chapter 13 — Sandwiches and
Hors dOeuvres
Bread for canapés
may also be cut into
decorative shapes
and toasted in the
oven.
Chapter 13 — Sandwiches and
Hors dOeuvres
Raw vegetables can be used as a canapé base in
place of fresh or toasted bread.
Chapter 13 — Sandwiches and
Hors dOeuvres
Cocktails include mixtures
of bite-size fresh fruit and
cold cooked or raw
seafood.
Chapter 13 — Sandwiches and
Hors dOeuvres
Phyllo cups can be used to hold hot or cold fillings.
Chapter 13 — Sandwiches and
Hors dOeuvres
A crudités platter may include raw vegetables such as
broccoli, carrots, celery, peppers, snow peas, and
mushrooms.
Chapter 13 — Sandwiches and
Hors dOeuvres
Cold dip is often
served in a small
dish and garnished.
Chapter 13 — Sandwiches and
Hors dOeuvres
Foods served on wooden
skewers are referred to
as brochettes.
Chapter 13 — Sandwiches and
Hors dOeuvres
In North America, the
most common forms of
sushi include nigiri sushi
and maki sushi.
Chapter 13 — Sandwiches and
Hors dOeuvres
Only the roe of sturgeon fish can be labeled simply as
"caviar," although roe from other fish, such as salmon
and whitefish, are also served as caviar.
Chapter 13 — Sandwiches and
Hors dOeuvres
An assortment of caviar
can be an elegant hors
d’oeuvre presentation.