Ẩm thực - Chapter 22: Sandwiches

 Chapter 22Sandwiches 1Chapter Objectives1. Select, store, and serve fresh, good-quality breads for sandwiches.2. Use sandwich spreads correctly.3. Identify the most popular types of sandwich fillings.4. Set up an efficient sandwich station.5. Prepare the major types of sandwiches to order.6. Prepare sandwiches in quantity.2OverviewA staple and favorite of lunchtime foodServed quickly and very adaptableNormally associated with the pantry departmentThe hamburger is still #13BreadsTypesPullman or sandwich loaves of white breadRolls, including hard and soft rolls, hamburger and hot dogs rollsItalian, French, or Cuban bread, including sourdough and ciabattaWhole wheatCracked wheatRye and pumpernickelPita breadRaisin breadCinnamon breadFruit and nut breadsFocaccia4Bread StorageFresh bread is essential for top-quality sandwiches. The following measures should be taken to ensure freshness:Daily delivery of breadKeep bread tightly wrapped in moistureproof wrappingFrench and hard-crusted breads should not be wrappedStore at room temperatureDay-old bread may be toasted without loss of quality5SpreadsPurpose of Spreads To protect the bread from soaking up moisture from the fillingTo add flavorTo add moisture or mouth feelButterButter should be soft enough to spread easily without tearing the breadWhipping gives butter greater volumeSome operators use margarine in place of butter 6MayonnaiseIs often used in place of butter because it contributes more flavorShould always be refrigeratedOther SpreadsPestoLiver pâtéHummusBabaganoujGuacamoleRomescoSpreads (cont’d)7FillingsBeefSliced roast beefHamburger pattiesSmall steaksCorned beefPastramiTongue, smoked or freshPork ProductsRoast PorkBarbecued PorkHam, all typesBaconCanadian BaconThe heart of the sandwich, almost anything is fair game for a sandwich8Fillings (cont’d)PoultryTurkey BreastChicken breastSausage ProductsSalamiFrankfurtersLiverwurstBolognaLuncheon meatsGrilled sausages9Fillings (cont’d)CheeseCheddar typesCream CheeseSwiss typesProcessed cheeseProvoloneCheese spreadsFish and ShellfishTunaSardinesAnchoviesSmoked Salmon and loxFried fish portionsGrilled or pan-fried fish fillets10Fillings (cont’d)Bound SaladsHam saladTuna saladChicken SaladEgg saladVegetable itemsLettuce, tomato, and onion are indispensable, and nearly any vegetable item may be usedMiscellaneousPeanut butterJellyEggsNutsFruits, fresh or dried11Types of SandwichesCold sandwichesSimple cold sandwichesMultidecker sandwichesOpen-faced sandwichesTea sandwichesWraps12Hot SandwichesSimple hot sandwichesOpen-faced sandwichesGrilled sandwichesDeep-fried sandwichesHot burritos, Quesadillas, Filled enchiladas, pizza13Setting up the Station for Prepared-to-Order SandwichesIngredientsPrepare ingredientsArrange and store ingredients for maximum efficiencySanitationPortion controlEquipmentStorage equipmentHand toolsPortion control equipmentCooking equipment14Setting up and Preparing Sandwiches in Quantity Assembly line production is the most efficient way. It simplifies movements and keeps ingredients cold by being able to do the production in less time.15ServiceWith few exceptions, such as hamburgers and hot dogs, sandwiches are cut before service. This makes the sandwich easier to eat and a more attractive presentation16Pizza NapoletanaNaples, Italy prides itself with being the birthplace of pizza.Today, creativity calls the shots with pizza. Be creative.17Clip art images may not be saved or downloaded and are only to be used for viewing purposes.Copyright ©2007 John Wiley & Sons, Inc.18