2. PowerPoint ® Presentation Chapter 13 Sandwiches and Hors dOeuvres Sandwiches Sandwich Styles Sandwich Station Mise en Place Preparing Large Quantities of Sandwiches Hors dOeuvres

3. Chapter 13 — Sandwiches and Hors dOeuvres The four main components of a sandwich are the bread, spread, filling, and garnish.

4. Chapter 13 — Sandwiches and Hors dOeuvres The many varieties of bread offer a wide range of flavors and textures.

5. Chapter 13 — Sandwiches and Hors dOeuvres The most common form of bread used in professional cooking is the Pullman loaf.

6. Chapter 13 — Sandwiches and Hors dOeuvres Common sandwich fillings include various types of meat, poultry, seafood, cheeses, bound salads, vegetables, and fruits.

7. Chapter 13 — Sandwiches and Hors dOeuvres Fillings such as egg salad give a sandwich its name.

8. Chapter 13 — Sandwiches and Hors dOeuvres Garnishes are added to increase the visual appeal of a sandwich or to complement the flavors of a sandwich.

9. Chapter 13 — Sandwiches and Hors dOeuvres Simple cold closed sandwiches are the most commonly served variety of cold sandwiches.

10. Chapter 13 — Sandwiches and Hors dOeuvres When completed, a multidecker sandwich has at least two layers of filling separated by a slice of bread.

11. Chapter 13 — Sandwiches and Hors dOeuvres Open-faced cold sandwiches can be more elegant than simple cold closed sandwiches.

12. Chapter 13 — Sandwiches and Hors dOeuvres Tea sandwiches are delicate and petite finger foods.

13. Chapter 13 — Sandwiches and Hors dOeuvres Wrap sandwiches are prepared by rolling flatbread around a filling.

14. Chapter 13 — Sandwiches and Hors dOeuvres Simple hot closed sandwiches consist of a top and bottom piece of bread, or a split roll, surrounding a hot filling, spread, and a garnish.

15. Chapter 13 — Sandwiches and Hors dOeuvres Open-faced hot sandwiches have a hot filling topped with a sauce or melted cheese.

16. Chapter 13 — Sandwiches and Hors dOeuvres Pizza is a type of open-faced hot sandwich.

17. Chapter 13 — Sandwiches and Hors dOeuvres A panini grill is used to cook panini sandwiches.

18. Chapter 13 — Sandwiches and Hors dOeuvres Hot wraps can be cooked after assembling cold ingredients, or assembled with hot ingredients after cooking.

19. Chapter 13 — Sandwiches and Hors dOeuvres Gloves should be worn when preparing sandwiches. It is important to change gloves often to avoid contamination.

20. Chapter 13 — Sandwiches and Hors dOeuvres Everything should be in place at the sandwich station before the first order is received.

21. Chapter 13 — Sandwiches and Hors dOeuvres Practicing proper portion control is important to main- taining accurate cost control and providing customers with consistent value.

22. Chapter 13 — Sandwiches and Hors dOeuvres Large quantities of sandwiches can be prepared at the same time if the sandwich station is well organized.

23. Chapter 13 — Sandwiches and Hors dOeuvres Hors d’oeuvres are elegant, bite-size portions of food served apart from a seated meal.

24. Chapter 13 — Sandwiches and Hors dOeuvres Appetizers are typically served as the first of several courses in a seated meal.

25. Chapter 13 — Sandwiches and Hors dOeuvres Canapés are petite sandwiches that can be constructed on a base of bread, toast, crackers, crisp vegetables, barquettes, tartlets, phyllo shells, or pâte à choux shells.

26. Chapter 13 — Sandwiches and Hors dOeuvres Canapés can be made with fresh, untoasted bread that is rolled thin.

27. Chapter 13 — Sandwiches and Hors dOeuvres Canapés are also made on toasted bread.

28. Chapter 13 — Sandwiches and Hors dOeuvres Bread for canapés may also be cut into decorative shapes and toasted in the oven.

29. Chapter 13 — Sandwiches and Hors dOeuvres Raw vegetables can be used as a canapé base in place of fresh or toasted bread.

30. Chapter 13 — Sandwiches and Hors dOeuvres Cocktails include mixtures of bite-size fresh fruit and cold cooked or raw seafood.

31. Chapter 13 — Sandwiches and Hors dOeuvres Phyllo cups can be used to hold hot or cold fillings.

32. Chapter 13 — Sandwiches and Hors dOeuvres A crudités platter may include raw vegetables such as broccoli, carrots, celery, peppers, snow peas, and mushrooms.

33. Chapter 13 — Sandwiches and Hors dOeuvres Cold dip is often served in a small dish and garnished.

34. Chapter 13 — Sandwiches and Hors dOeuvres Foods served on wooden skewers are referred to as brochettes.

35. Chapter 13 — Sandwiches and Hors dOeuvres In North America, the most common forms of sushi include nigiri sushi and maki sushi.

36. Chapter 13 — Sandwiches and Hors dOeuvres Only the roe of sturgeon fish can be labeled simply as "caviar," although roe from other fish, such as salmon and whitefish, are also served as caviar.

37. Chapter 13 — Sandwiches and Hors dOeuvres An assortment of caviar can be an elegant hors d’oeuvre presentation.