CHAPTER 19 Sandwiches and Appetizers SECTIONS 19.1 Sandwich-Making Basics 19.2 Sandwiches 19.3 Hot Appetizers Step-By-Step Guide andwiches are prepared in Ssteps. Write a step-by-step guide for making your favorite type of sandwich. Be clear and concise with your directions. Writing Tips 1 Explain any terms your reader may not know. 2 Write each step in chronological order. 3 Use appropriate transition words and verbs. EXPLORE THE PHOTO Sandwiches are a convenient meal choice for many occasions. What makes sandwiches a convenient meal? 486 SECTION 19.1 Learn the Sandwich-Making Basics fundamentals of sandwich making. Reading Guide Use Diagrams As you read through this section, write down the main idea. Write down any facts, explanations, or examples you find in the text. Start at the main idea and draw arrows to the information that directly supports it. Then, draw arrows ACADEMIC STANDARDS from these examples to any information that supports them. English Language Arts Read To Learn Content Vocabulary NCTE 7 Conduct research Key Concepts Pullman loaf chapatti and gather, evaluate, and synthesize data to Identify different types of croissant phyllo communicate discoveries. sandwiches. focaccia crêpe kaiser roll mayonnaise Distinguish between various Mathematics torpedo roll pesto breads and spreads for sandwiches. NCTM Problem Solving Select appropriate sandwich pita sauerkraut Solve problems that arise in fillings. tortilla mathematics and in other contexts. Main Idea Academic Vocabulary NCTM Measurement A sandwich consists of bread, a foundation maintain Understand measurable spread, and fillings. It takes skill to attributes of objects and make sandwiches that are both the units, systems, and pro- delicious and nutritious. cesses of measurement. Graphic Organizer There are five different types of sandwiches. Use a diagram like this one to write NCTE National Council of Teachers notes about the five common sandwich types. of English NCTM National Council of Teachers Closed Open-Face Triple-Decker Finger of Mathematics Sandwiches Sandwiches Sandwiches Sandwiches Wraps NSES National Science Education Standards NCSS National Council for the Social Studies Graphic Organizer Go to this book’s Online Learning Center at glencoe.com for a printable graphic organizer. Chapter 19 Sandwiches and Appetizers 487 Finger Sandwiches These small, fancy Sandwich Types closed sandwiches often have their crusts All it takes to make a sandwich is bread, a removed, and are usually cut into various spread, and fillings. But from this simple set shapes. Finger sandwiches are also of ingredients, you can make a wide variety sometimes used as appetizers. of tasty sandwiches. Depending on the ingre- Wraps These easy-to-eat sandwiches dients that you choose, a sandwich can be a are made with soft, flat breads that are nutritional powerhouse or a high-fat meal. folded, or wrapped, around the fillings. The vast array of ingredients also increases A wide variety of fillings can be used in the skill level that is needed to prepare these sandwiches. sandwiches by foodservice workers. Through organization and practice, you can learn to Describe What make fresh, flavorful sandwiches that will does an open-face sandwich look like? appeal to a wide variety of customers. Types of hot and cold sandwiches include closed, open-face, triple-decker, finger, and wraps. Breads and Spreads Closed Sandwiches These sandwiches Bread provides the base to a sandwich have two slices of bread with the filling and adds to the appearance and flavor of the placed in between them. final product. If you choose a fresh and tasty Open-face Sandwiches The spread bread, you will build a sandwich on a solid and fillings of an open-face sandwich are foundation, or starting point. It is important added to the top of one or two pieces of to keep the bread fresh and dry for a tasty, bread. The bread slices are not closed appealing sandwich. together after the filling is put into place. Spreads act as a barrier between the fillings Triple-Decker Sandwiches These and the bread. They prevent moist fillings from sandwiches include three slices of bread soaking into the bread, making the sandwich that are stacked. Fillings are placed difficult to pick up and unappealing. between each layer. Safety Check Types of Bread There is a vast array of tasty and nutri- tional sandwich breads from which to ✓ Guard Against Bacteria Growth Sandwiches often combine hot and cold items. choose. These can range from bagels to This is a perfect environment for bacteria buns to Pullman loaves. A Pullman loaf is growth. Follow these guidelines to avoid cross- a rectangular-shaped sandwich bread loaf contamination: with a flat top and an even texture. Croissants Keep hot foods hot and cold foods cold. (kr}-=s&nts) and fruit breads also can be used Wash your hands with hot, soapy water to make flavorful sandwiches. A croissant is a before, during, and after handling different flaky, crescent-shaped roll that makes an inter- foods. esting sandwich. When you choose breads for Minimize the cross-use of utensils. sandwiches, choose ones that are not too hard Frequently clean and sanitize all work or crusty, or that overpower the taste of the surfaces and utensils. filling. Also, choose breads that are thick and CRITICAL THINKING How does keeping hot firm enough to hold the filling without tearing foods hot and cold foods cold help avoid cross- when the sandwich is picked up. If a bread contamination? choice is soft, you may want to cut the sand- wich in half to make it easier to pick up. 488 Unit 5 Culinary Applications White, rye, sourdough and wheat bread are typical cold sandwich choices. Today, however, many types of flatbreads are also Nutrition Notes used to make sandwiches. One popular flat- bread is focaccia (f%-=k&-ch(#-)`). Focaccia is Sandwich Nutrition an Italian flatbread that is flavored with olive Sandwiches can contain ingredients from all of the oil and herbs. It has a hearty, robust flavor. food groups, and provide a variety of nutrients. Small, rectangular loaves of white or rye Carefully combine ingredients to make sandwiches hearty, healthful creations. Lighter alternatives bread are also used for finger sandwiches. to bread include small tortillas, mini-pitas, or thin These breads can be sliced thinly and still pizza crust. Whole-wheat breads increase the nutri- maintain, or keep, a circle, diamond, or tri- tional value of sandwiches. Sandwich fillings usu- angle shape after they are cut. Some breads ally contain the main protein source. It is important crumble easily when they are sliced. Avoid to use high-quality protein foods. using these breads for sandwiches that are CRITICAL THINKING What are some other thinly sliced unless the bread has been frozen ways to lower the fat in sandwiches? before being sliced. This will help the sand- wiches hold their shapes. Types of Spreads Rolls There are three main types of sandwich In addition to traditional hot dog and spreads: butter, mayonnaise, and vegetable hamburger rolls, there are many other types purées. Butter and mayonnaise keep wet fill- of rolls that can be used for sandwiches. These ings from soaking into the bread as well as rolls include hard, kaiser (=k$-z`r), onion, and from falling off of the bread. Mustards are torpedo (t}r-=p#-(+)d%), a crusty, chewy Italian also a popular sandwich spread, although roll. A kaiser roll is a round, crusty roll that is they are usually combined with other spreads often sprinkled with poppy or sesame seeds. A because they do not provide a barrier against torpedo roll is a long, skinny sandwich roll. moisture for the bread. There are many dif- Local terms for sandwiches made with tor- ferent types of mustards to use. pedo rolls vary as to region. They are called heroes in the New York City area, hoagies in Butter Philadelphia, grinders in New England, poor Butter adds a smooth, rich flavor to a boys in New Orleans, and submarine sand- sandwich. Flavored butters, such as red chili wiches or subs all over the country. butter or garlic butter, can add zip to a fish Other specialty breads can also be used for or pork sandwich. Whip or soften the butter sandwiches. A pita (=p#-t`) is a round-shaped to increase its volume and softness for easy flatbread cut open to form a pocket. A tortilla spreading. This way, the butter will not tear (t}r-=t#-y`) is a flattened, round bread baked on the bread when it is spread. Whipping the a griddle or deep-fried. It can be cut into pin- butter can also help cut food costs because wheel sections for open-face sandwiches, or you will use less butter overall on the bread. used as a wrap for sandwich fillings. A chapatti Some people prefer to use margarine (ch`-p&-t#) is an Indian whole-wheat flat- instead of butter. Both contain partially satu- bread. Phyllo (=f#-(+)l%) is a very thin, layered rated fat. Butter has more essential fatty acids pastry dough. Both of these can also be used and vitamins than margarine. However, mar- to create sandwich wraps. Another option is a garine has no cholesterol. The choice between crê pe (=kr@p). A crêpe is a small, thin pancake butter and margarine for a sandwich spread made with egg batter. Crêpes make excellent is a matter of preference and taste. Some peo- wraps for sweet sandwiches. ple prefer the taste of butter. Chapter 19 Sandwiches and Appetizers 489 Mayonnaise Mayonnaise has been the spread of Small Bites choice of sandwich makers for generations. Sandwich Accompaniments Sandwich Mayonnaise is a permanent suspension of accompaniments may include one or more egg yolks, oil, and vinegar or lemon juice.