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Lecture Professional cooking (7/E): Chapter 22 (part 1) - Gisslen

Chapter 22 - Sandwiches. In this chapter, we start by looking at the fundamentals of sandwich-making, the basic ingredients and basic sandwich types. We then look at the setup of the sandwich station and methods for efficient production. | Chapter 22 Sandwiches Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Breads Pullman or sandwich loaves of white bread are most frequently used for simple sandwiches. These are long, rectangular loaves that provide square slices of specified thickness, from ⅜ to ⅝ in. (10 to 16 mm) thick. Commercial sandwich bread should be of fine rather than coarse texture, and firm enough to accommodate spreads well. White bread is suitable for the largest variety of fillings because of its neutral flavor. Types Breads Breads made of various flours: Top row: multigrain, white pan loaf, marble rye, whole wheat, and olive loaf. Bottom row: raisin swirl, pumpernickel, and Jewish rye. Breads Breads in various shapes: Top row: Pullman loaf, baguette, home-style, bâtard, sub roll, and hearth. Middle row: Cuban, kaiser, hot dog, New England hot dog, hamburger roll, ciabatta, and steak roll. Bottom row: naan, flour tortillas, whole wheat wrap, and pita. Breads . | Chapter 22 Sandwiches Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Breads Pullman or sandwich loaves of white bread are most frequently used for simple sandwiches. These are long, rectangular loaves that provide square slices of specified thickness, from ⅜ to ⅝ in. (10 to 16 mm) thick. Commercial sandwich bread should be of fine rather than coarse texture, and firm enough to accommodate spreads well. White bread is suitable for the largest variety of fillings because of its neutral flavor. Types Breads Breads made of various flours: Top row: multigrain, white pan loaf, marble rye, whole wheat, and olive loaf. Bottom row: raisin swirl, pumpernickel, and Jewish rye. Breads Breads in various shapes: Top row: Pullman loaf, baguette, home-style, bâtard, sub roll, and hearth. Middle row: Cuban, kaiser, hot dog, New England hot dog, hamburger roll, ciabatta, and steak roll. Bottom row: naan, flour tortillas, whole wheat wrap, and pita. Breads The following measures can be taken to ensure freshness: Daily delivery, or delivery as frequent as possible Keep bread tightly wrapped in moisture-proof wrapping until it is used. French bread and other hard-crusted breads should not be wrapped. Otherwise, the crusts will soften. Store at room temperature, away from ovens or hot equipment. Do not refrigerate. If bread must be kept more than one day, it may be frozen. Day-old bread may be used for toasting without loss of quality. Storage Spreads To protect the bread from soaking up moisture from the filling. To add flavor. To add moisture or mouth feel. Purposes of Spreads Spreads Butter should be soft enough to spread easily without tearing the bread. Mayonnaise is often preferred to butter as a spread because it contributes more flavor. However, it does not protect the bread from moisture as well as butter does. Almost any food of a spreadable consistency can be used to add flavor interest to sandwiches.