Chapter 1.3 Sandwiches Terms

Work Table

a dedicated work space with enough room for mise en place and preparations.

Grilled (or toasted) Sandwiches

another type of hot sandwich in which the outside of the bread is buttered and browned on the griddle or in a hot oven.

Spread

basic component of the sandwich that serves three main purposes: to prevent the bread from soaking up the filling, to add flavor, and to add moisture.

Bread

basic component of the sandwich, bread serves as an edible container for the food inside and also provides bulk and nutrients.

Filling

basic component of the sandwich, the provides the primary flavor and generally is protein-based, but it doesn't have to be.

Mise En Place

condition in which everything needed to prepare a particular item or use for a particular service period is ready and at hand. "To Put In Place".

Hand Tools

handheld items used to cook, serve, and prepare food.

Hors D'oeuvres

hot or cold bite-sized finger food that is served before a meal.

PIzza

hot, open-faced Italian pie with a crisp yeast-dough bottom.

Cold Sandwich

sandwich consisting of two slices of bread or two halves of a roll, a spread, and a filling.

Pullman Loafes

sandwich loaf of sliced white bread that is the most frequently used sandwich bread.

Deep-Fried Sandwiches

sandwich made by dipping it in beaten egg (sometimes with bread crumbs) and the deep-frying. Cook the sandwich on the griddle or in the oven to reduce fat and make it less greasy.

Panini

sandwich made by grilling on a panini press, which compresses the sandwich and warms the ingredients without adding additional fat to the outside of the sandwich.

Open-Face Hot Sandwiches

sandwich made by placing one slice of buttered or unbuttered bread or roll on a serving plate with hot meat or other filling and covering it with a hot topping, such as sauce or cheese. Some are broiled quickly if the cheese needs melting or the topping should be crisped.

Wrap Sandwich

sandwich made on any type of flat bread-for example, tortillas, cracker bread, or rice paper wrappers-and spread with a hot or cold sandwich filling and then rolled up.

Multi-Decker Sandwich

sandwich with more than two slices of bread (or rolls) with several ingredients in the filling.

Tea Sandwiches

small, cold sandwich usually served on bread or toast, trimmed of crusts, and cut into shapes.

Canape

small, open-faced cold sandwich that is a type of hors d'oeuvre. They usually are made from bread or toast cutouts, English muffins, crackers, melba toasts, and tiny unsweetened pastry shells.

Storage Facilities

the proper storage for any sandwich component, protecting flavor, quality, and safety.

Club Sandwich

three slices of toasted bread spread with mayonnaise and filled with an assortment of sliced chicken and/or turkey, ham, bacon, cheese, lettuce, and tomato.

Portion-Control Equipment

tools that help measure correct portions for quality control.

Submarine Sandwich

usually a cold sandwich served on a long, sliced roll with several types of cheese, meat, lettuce, tomato, onion, and various other toppings. These sandwiches may also be referred to as a sub, grinder, hero, or hoagie.

Cooking Equipment for Hot Sandwiches

various cooking surfaces and grills or ovens that can cook or toast a sandwich, its bread, or its fillings, including a panini press.