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Sandwiches and Appetizers

Sandwiches and Appetizers. Culinary Arts – Strand 9. Types of Sandwiches. Closed: Two slices of bread or two halves of a roll with filling. Triple-decker: Three slices of bread with filling such as a club sandwich. Open Face: Filling is placed on top of the bread. Hot Sandwiches.

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Sandwiches and Appetizers

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  1. Sandwiches and Appetizers Culinary Arts – Strand 9

  2. Types of Sandwiches • Closed: Two slices of bread or two halves of a roll with filling. • Triple-decker: Three slices of bread with filling such as a club sandwich. • Open Face: Filling is placed on top of the bread.

  3. Hot Sandwiches • Open Faced Hot Sandwich: Hot filling covered with a hot topping such as gravy or cheese. • Grilled Sandwich: Fat, such as butter or mayonnaise, on the outside and cooked on a griddle. Various fillings can be used. • Panini: Cooked in a panini press without adding fat. • Fried Sandwich: Sandwich is dipped in an egg batter and pan fried or deep fried like a Monty Cristo. • Pizza: Thin yeast crust with a variety of toppings

  4. Cold Sandwiches • Sub (hero, hoagie, grinder, poor boy): Torpedo roll with various fillings and condiments. • Wrap: Can be made with a variety of flat bread, spread with various fillings and rolled up. • Canape: Small open face cold sandwich prepared on a variety of breads, crackers or other base with a variety of toppings. Garnishing is an important component.

  5. Components of a Sandwich • Base: Bread or container for the sandwich. • Pullman loaf, croissant, focaccia, Kaiser, torpedo, crepe, hard rolls, pita, French bread, tortillas, flat bread, wheat, white, multi gran, rye bread, etc. • Spread: Helps prevent bread from soaking up moisture from filling. Adds flavor. • Butter mayonnaise, pesto, vegetable puree, mustards, etc. • Filling: Main attraction of the sandwich. • Beef, mayonnaise-based salads, fish and shellfish, pork, poultry, cheese, pickled vegetables, vegetables, peanut butter, jelly, hard-cooked eggs, fruits, humus.

  6. Appetizers &Hors d’oeuvres • Appetizers • Served as the first course, used to stimulate the appetite • Complements the entrée and dessert • Hors d’oeuvres • Small bites served prior to a meal or at a separate reception • Typically finger foods such as canapes, crudités, deviled eggs or bruschetta • Examples: • Brochettes (kabob) • Filled pastry shells • Meatballs • Rumaki (food wrapped in bacon)

  7. Canapes

  8. Canapes • Finger foods that consist of crackers, pastry, or thin slices of bread that have been cut into geometric shapes (rounds, diamonds, triangles) with a filling or topping attractively arranged and garnished.

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