Section 19.1 Sandwich-Making Basics Section 19.2 Sandwiches Section 19.3 Hot Appetizers

1. Section 19.1 Sandwich-Making Basics • Section 19.2 Sandwiches • Section 19.3 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. Pullman loaf croissant A rectangular-shaped sandwich bread loaf with a flat top and an even texture. A flaky, crescent-shaped roll. 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.

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

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

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

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

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

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

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

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

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. au jus Accompanied by the juices obtained from roasting meat. 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.

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. 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. Make Hot Appetizers • Types of hot appetizers include: • brochettes • filled pastry shells • meatballs • rumaki • stuffed potato skins • chicken wings

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? 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.