tailieunhanh - Lecture Professional cooking (7/E): Chapter 22 (part 2) - Gisslen

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. | Fillings Sliced meats dry out and lose flavor. Avoid slicing farther ahead than necessary. Keep sliced meats covered or wrapped. Thin meat slices are more tender, and sandwiches made with them are easier to eat. Thin slices make a thicker sandwich than one or two thick slices of the same total weight. Meats and Poultry Fillings Meats and Poultry Beef Sliced roast beef, hot or cold Hamburger patties Small steaks Corned beef Pastrami Tongue, fresh or smoked Pork products Roast pork Barbecued pork Ham, all kinds Bacon Canadian bacon Fillings Meats and Poultry Poultry Turkey breast Chicken breast Sausage products Salami Frankfurters Bologna Liverwurst Luncheon meats Grilled sausages The most popular sandwich cheeses are: Cheddar types Process cheese Cream cheese Mascarpone Swiss types Provolone Cheese Spreads Fillings Cheese Fillings Fish and Shellfish Most seafood fillings for sandwiches are highly perishable and should be kept well chilled at all . | Fillings Sliced meats dry out and lose flavor. Avoid slicing farther ahead than necessary. Keep sliced meats covered or wrapped. Thin meat slices are more tender, and sandwiches made with them are easier to eat. Thin slices make a thicker sandwich than one or two thick slices of the same total weight. Meats and Poultry Fillings Meats and Poultry Beef Sliced roast beef, hot or cold Hamburger patties Small steaks Corned beef Pastrami Tongue, fresh or smoked Pork products Roast pork Barbecued pork Ham, all kinds Bacon Canadian bacon Fillings Meats and Poultry Poultry Turkey breast Chicken breast Sausage products Salami Frankfurters Bologna Liverwurst Luncheon meats Grilled sausages The most popular sandwich cheeses are: Cheddar types Process cheese Cream cheese Mascarpone Swiss types Provolone Cheese Spreads Fillings Cheese Fillings Fish and Shellfish Most seafood fillings for sandwiches are highly perishable and should be kept well chilled at all times. Some popular seafood fillings are: Tuna Shrimp Fried fish portions Sardines Anchovies Grilled or pan-fried fish fillets Smoked salmon and lox Fillings Bound Salads The most popular salads for sandwich fillings are: Tuna salad Egg salad Chicken or turkey salad Ham salad Fillings Vegetable Items Lettuce, tomato, and onion are indispensable in sandwich production. Nearly any vegetables used in salads may also be included in sandwiches. Grilled vegetables are popular not only in vegetarian sandwiches but also as part of the filling in meat sandwiches. Types of Sandwiches Cold Sandwiches Simple cold sandwiches Multi-Decker sandwiches Open-faced sandwiches Tea sandwiches Wraps Types of Sandwiches Hot Sandwiches Simple hot sandwiches Open-faced sandwiches Grilled sandwiches Deep-fried sandwiches Hot burritos Quesadillas Enchiladas Pizza Making Sandwiches Ingredients This phase of the setup has two parts: Prepare ingredients. Arrange or store ingredients for maximum efficiency. Sanitation Portion control Making Sandwiches Equipment The equipment needed for a sandwich station depends, of course, on the menu and the size of the operation: Storage Equipment Hand Tools Portion Control Equipment Cooking Equipment Making Sandwiches Service With a few exceptions, such as hamburgers and hot dogs, sandwiches are cut before serving. Cutting serves two purposes: It makes the sandwich easier to handle and eat. It makes possible a more attractive presentation. Recipe Pronunciations Croque Monsieur (p. 771) Falafel and Roasted Vegetables in Pita (p. 773) Tahini Yogurt Dressing (p. 773) Pizza Margherita (p. 778)