Basic Sandwich Elements/ Mise en Place
Four simple elements to a sandwich
what are bread, spread, filling and garnish
Cold sandwiches are commonly filled with...
sliced meats and cheese or a mayonnaise-based salad such as egg salad, chicken salad
This is a French term that means "outside food"
Hors d'Oeuvre
A samplers plate with an assortment of different appetizers
Chef's Tasting
What is a finger sandwich?
This bread is square on all sides
Pullman Loaf
AT what time should an open-faced sandwich be served and why?
just before serving to prevent discoloration
What other term is used for Hors'd'Oeuvre
Finger foods
What happens if the flavor of the appetizer is overpowering?
It takes away from the enjoyment of the courses that follow
Why is the portion size important in an appetizer?
It is because you don't want you customer full before they receive their meal
A large flat Italian bread cut into squares then split to filled
Ciabatta
How many slices of bread does a club sandwich have
3
Name one common appetizer or Hor'd Oeuvre
seafood
Kebobs
Fried foods
tartlets
meatballs
pasta
vegetables
egg roll, spring roll
crab cakes
a collection of small bites
Tapas
A type of open faced sandwich served as an appetizer
Bruschettas
Name 5 common fillings for sandwiches
Meat or poultry, Seafood or fish, Cheese, Vegetables, and Eggs
True or False:
when grilled or pressing a sandwich the meat needs to be pecooked
are bite sized piece of bread with a savory topping
Canapes
a selection of sliced meat, cheeses, sausages and olives
Antipasta
Raw vegetables cut into bite sized pieces
Crudites
3 steps to preforming a mise en place for sandwiches
gather tools
selecting and preparing ingredients
Organize the job and the workspace
9 steps to making a club sandwich
1. toast the bread
2. spread the mayo
3. add the bottom filling
4. add 2nd piece of toast
5. spread mayo
6. add the top filling
7. add 3rd piece of toast
8. secure with sandwich picks
9. cut the sandwich into quarters
What is the difference between an appetizer and a hors d' Oueve
Hors d'Oeuvre is smaller
4 guide points to remember when presenting appetizers
serve small portions, use the correct balance of seasoning, make a good first impression, and consider a chef's tasting
Name 4 basic types of hot sandwiches
Hot filling
grilled
pressed
hot open faced