Reading...
Play button
Play button
Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
10 Cards in this Set
- Front
- Back
|
Name one measure that can be taken to ensure freshness in bread.
|
Keep bread tightly wrapped in moisture-proof wrapping until it is used.
|
|
|
Why are most sandwiches cut before serving?
|
It makes the sandwich easier to handle and eat, and it makes possible a more attractive presentation.
|
|
|
What are the four types of equipment needed for a sandwich station?
|
Storage equipment, hand tools, portion control equipment, and cooking equipment.
|
|
|
What is a pullman?
|
sandwich loaves of white bread that are long and rectangular and provide square slices.
|
|
|
What are two of the three purposes of spreads on a sandwich?
|
1. to protect the bread from soaking up moisture from the filling.
2. to add flavor. 3. to add moisture or mouth feel. |
|
|
What are the four types of meat fillers in a sandwich?
|
Beef, pork, poultry, and sausage.
|
|
|
Name two types of cold sandwiches and two hot sandwiches.
|
cold: Simple cold, multidecker, open-faced, tea, and wraps.
hot: simple hot, grilled, deep-fried. |
|
|
briefly describe the setup of the short-order sandwich station
|
Prepare ingredients, by mixing fillings, preparing spreads, and slicing sandwich meats. Arrange your ingredients so that they're easy to reach with both your hands. also be aware of sanitation by washing hands before working. always keep in mind portion control and make sure you cut your meats to the proper weight/thickness.
|
|
|
what are the most important factors in the presentation of a sandwich?
|
using fresh ingredients and preparing them with care, and using proper techniques for cooking the different components of a sandwich.
|
|
|
Name two popular seafood fillings, and two popular sandwich cheeses
|
seafood: tuna, sardines, smoked salmon and lox, shrimp, anchovies, fried fish portions, and grilled or pan-fried fish fillets.
cheese: Cheddar, swiss, provolone, cream cheese, process cheese, cheese spreads. |
