Culinary Arts Chap 10 Sandwiches

Variety spread

Any food mixture of a spreadable consistency, other than mayonnaise, salad dressing, butter, and puree, that can be added to a sandwich to complement or increase the flavor and moisture.

Sandwich base

The edible packaging that holds the contents of a sandwich.

Sandwich filling

The main ingredient in a sandwich and is stacked, layered, or folded on top of the base to form a sandwich.

Pullman loaf

a long, rectangular loaf of sandwich bread with four square sides and a fine, dry texture.

Panini grill

An Italian clamshell-style grill made specifically to cook grilled sandwiches.

Emulsion

A combination of two unlike liquids that have been forced to bond with each other.

Sandwich garnish

A complementary food item that is served on or with a sandwich

Grilled Sandwich

A hot sandwich made by adding a precooked filling or cheese to a bread that has been buttered on the exterior and then heated on a griddle, in a saute pan, or on a panini grill after assembly.

Fried sandwich

A hot sandwich that consist of precooked fillings placed within a closed or wrapped sandwich and then fried.

Tea sandwich

A petite and delicate cold sandwich with a trimmed crust and a soft fillings.

Hot open-faced sandwich

A sandwich consisting of one or two slices of fresh, toasted, or grilled bread, topped with one or more hot fillings, and covered with a sauce.

Hot wrap sandwich

A sandwich made by adding a spread and precooked fillings to a flatbread and then cooking it.

Hot closed sandwich

A sandwich made by placing one or more jot fillings between two pieces of bread or a split roll or bun.

Multidecker sandwich

A sandwich that consists of three pieces of bread, a spread, and at least two layers of garnishes and fillings.

Sandwich spread

A slightly moist, flavorful substance that seals the pores of the bread and creates a thin moisture barrier.

Cold wrap sandwich

A variety of cold sandwich in which flatbread or a tortilla is coated with a spread, topped with one or more fillings and garnishes, and rolled tightly.

Cold open-faced sandwich

A variety of cold sandwich that consists of a single slice of bread that is often toasted or grilled and then coated with a spread and topped with thin slices of poultry, seafood, meat, cheese, partially cooked or raw vegetables, or a thin layer of a bound salad and a garnish.

Cold closed sandwich

A variety of cold sandwich that consists of two pieces of bread, or the top and bottom of a bun or roll, coated with a spread and one or more fillings and garnishes.

Chimichanga

A variety of hot sandwich that consists of a tortilla wrap filled with precooked meat and beans that is then fried.