Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers 1 Contents Chapter 19 Sandwiches...

Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers 1

Contents

Chapter 19 Sandwiches and Appetizers

Section 19.1 Sandwich-Making Basics

Section 19.2 Sandwiches

Section 19.3 Hot Appetizers

Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers


2

• A sandwich consists of bread, a spread, and fillings.

• It takes skill to make sandwiches that are both delicious and nutritious.

Section 19.1 Sandwich-Making Basics



3

Content Vocabulary Academic VocabularyPullman loaf

croissant

focaccia

kaiser roll

torpedo roll

pita

tortilla

foundation

maintain

chapatti

phyllo

crêpe

mayonnaise

pesto

sauerkraut



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• Types of sandwiches include:• closed• open-face• triple-decker• finger• wraps

Sandwich Types



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• 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.

Breads and Spreads

Pullman loafA rectangular-shaped sandwich bread loaf with a flat top and an even texture.

croissantA flaky, crescent-shaped roll.



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• 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.

Breads and Spreads

What types of bread do you prefer to use when making a sandwich?



7

• Rolls can also be used for sandwiches, such as:

• hard• Kaiser• onion• torpedo

Breads and Spreads

kaiser rollA round, crusty roll.

torpedo rollA long, skinny sandwich roll.



8

• Other specialty sandwich breads include:

• pita• tortilla• chapatti• phyllo• crepe

Breads and Spreads

pitaA round-shaped bread cut open to form a pocket.



9


• pita• tortilla• chapatti• phyllo• crepe

Breads and Spreads

tortillaA flattened, round bread baked on a griddle or deep-fried.

chapattiAn Indian whole-wheat flatbread.



10


• pita• tortilla• chapatti• phyllo• crêpe

Breads and Spreads

phylloA very thin, layered pastry dough.

crêpeA small, thin pancake made with egg batter.



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• The three main types of spreads are:• butter• mayonnaise• vegetable purées

Breads and Spreads

mayonnaiseA permanent suspension of egg yolks, oil, and vinegar or lemon juice.



12

• Sandwich fillings may include:• hot or cold meats • poultry• fish• cheeses• vegetables• a combination

of these items

Sandwich Fillings



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• Ingredients, such as corned beef and sauerkraut, can be combined to make interesting sandwiches.

Sandwich Fillings

sauerkrautFinely sliced cabbage that has been fermented in brine.



14

• 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.

Sandwich Fillings



15

• Sandwiches can be either hot or cold. • Many of the same type of ingredients

are used in hot or cold sandwiches.

Section 19.2 Sandwiches



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Content Vocabulary Academic Vocabularygrilled sandwich

Monte Cristo

au jus

pastrami

club sandwich

salad sandwich

variation

obtain



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• Hot sandwiches can be closed or open-face.

• There are three basic types of hot sandwich:• basic• grilled• fried

Hot Sandwich Basics

grilled sandwichA sandwich where the bread is browned on the outside on a griddle.



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• 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.

Hot Sandwich Basics



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• Hot sandwiches can be served with a side of salad, soup, or potatoes.

• Hot open-face sandwiches are sometimes served au jus.

Hot Sandwich Basics

au jusAccompanied by the juices obtained from roasting meat.



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• Guidelines for cold sandwich preparation include:

• Use fresh bread.• Do not prepare salad

sandwiches in advance.• Serve on cold plates.

Cold Sandwich Basics



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• 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.

Cold Sandwich Basics

Why are cold sandwiches generally cut rather than being served whole?



22

• Appetizers are designed to stimulate the appetite.

• A variety of advanced food preparation techniques are used to prepare and arrange hot appetizers.

Section 19.3 Hot Appetizers



23

Content Vocabulary Academic Vocabularybrochette

bouchée

barquette

Swedish meatball

rumaki

emphasize

proportional



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• 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.

Make Hot Appetizers



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• Types of hot appetizers include:

• brochettes• filled pastry shells• meatballs• rumaki• stuffed potato skins• chicken wings

Make Hot Appetizers

brochetteA combination of meat, poultry, fish, and vegetables served on a small skewer.

rumakiAppetizers that consist of blanched bacon wrapped around vegetables, seafood, chicken liver, meat, poultry, or fruits.



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• 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.

Plate and Serve Hot Appetizers



27

Chapter Summary

Section 19.1Sandwich-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 19.2Sandwiches• Guidelines for preparing hot sandwiches include

completely assembling grilled sandwiches before cooking.

• Guidelines for preparing cold sandwiches include using the freshest bread possible.



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Chapter Summary

Section 19.3Hot 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.



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ReviewReview

Start

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

Show Definition

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.

Pullman loaf pan para sándwich



32

Show Definition

A flaky, crescent-shaped roll.

Un pancito en forma de media luna.

croissant croissant



33

Show Definition

An Italian bread that is flavored with olive oil and herbs.

Pan italiano condimentado con aceite de oliva y hierbas.

focaccia focaccia



34

Show Definition

A round, crusty roll. Un panecillo redondo y crujiente.

kaiser roll panecillo Kaiser



35

Show Definition

A long, skinny sandwich roll.

Un sándwich largo y delgado.

torpedo roll rollo torpedo



36

Show Definition

A round-shaped bread cut open to form a pocket.

Un pan redondo que se abre a un lado para formar un bolsillo.

pita pan pita



37

Show Definition

A flattened, round bread baked on a griddle or deep-fried.

Un pan aplanado y redondo que es horneado en una plancha o frito.

tortilla tortilla



38

Show Definition

An Indian whole-wheat flatbread.

Un pan hindú de harina integral de trigo.

chapatti chapatti



39

Show Definition

A very thin, layered pastry dough.

Una masa de pastelería muy fina en capas.

phyllo hojaldre



40

Show Definition

A small, thin pancake made with egg batter.

Un panqueque pequeño y delgado hecho con masa de huevo.

crêpe crepa



41

Show Definition

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.

mayonnaise mayonesa



42

Show Definition

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.

pesto pesto



43

Show Definition

Finely sliced cabbage that has been fermented in brine.

Col finamente rebanada que ha sido fermentada en agua con mucha sal.

sauerkraut col agria



44

Show Definition

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.

grilled sandwich sándwich a la parrilla



45

Show Definition

A closed, shallow-fried or deep-fried sandwich.

Un sándwich cerrado cocinado a la parrilla o frito.

Monte Cristo Monte Cristo



46

Show Definition

Accompanied by the juices obtained from roasting meat.

Acompañado por el jugo que se obtiene al asar carne.

au jus en su jugo



47

Show Definition

A seasoned smoked meat.

Carne ahumada sazonada.

pastrami pastrami



48

Show Definition

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.

club sandwich club sándwich



49

Show Definition

A sandwich that has a salad with a fatty dressing as the filling.

Un sándwich que está relleno de ensalada con un aderezo.

salad sandwich sándwich de ensalada



50

Show Definition

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.

brochette brocheta



51

Show Definition

A shell made from puff pastry, used for appetizers or desserts.

Un recipiente hecho de hojaldre, utilizado para entradas o postres.

bouchée bouchée



52

Show Definition

Dough formed into a small boat-shaped shell.

Masa en forma de una pequeña barca.

barquette barquillo



53

Show Definition

Made with ground beef or pork, onions, and served with a gravy.

Hecha con carne de rés o de cerdo picada, cebollas y servida con una salsa.

Swedish meatball albóndiga sueca



54

Show Definition

Appetizers that consist of blanched bacon wrapped around vegetables, seafood, chicken liver, meat, poultry, or fruits.

Aperitivos que consisten en tocino envuelto alrededor de verduras, mariscos, hígado de pollo, carne, aves o frutas.

rumaki rumaki



55

Show Definition

Starting point. Punto de partida.

foundation base



56

Show Definition

To keep. Conservar.

maintain mantener



57

Show Definition

Change. Cambio.

variation variación



58

Show Definition

To get. Alcanzar.

obtain obtener



59

Show Definition

Point out. Señalar.

emphasize destacar



60

Show Definition

About the same size. Aproximadamente del mismo tamaño.

proportional proporcional

End of

Chapter 19Sandwiches and Appetizers

Glencoe Culinary Essentials Chapter 19 Sandwiches and Appetizers 1 Contents Chapter 19 Sandwiches...

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