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Culinary > Hot sandiwches and pizza > Flashcards

Hot sandiwches and pizza Flashcards

1
Q

There is little difference betwwen hot and cold sandwiches other than part or all of a hot sandwich is served

A

hot

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2
Q

Most hot sandwiches contain ____ fillings

A

one or 2

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3
Q

2 catorgories of hot sandwiches

A

hot fillings, and whole cooked sandwiches

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4
Q

The mix of cold and hot are best when

A

They are no unpleasnlty lukewarm

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5
Q

Sautéed or Griddled Ingredients

A

Hamburgers, chicken breasts, eggs, and pork chops are frequently served as a sautéed or griddled sandwich

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6
Q

checking finished product for meat or fish sandwich with an instant-read thermometer is____

A

essesntial

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7
Q

Steaks are cooked in less degree then hambuger meat becuase E.coli is located on the____

A

surface

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8
Q

Deepfried sandwiches have the advangatage of having a ____

A

crunch

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9
Q

what moment is best for deep fried sandwiches

A

last moment

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10
Q

Depp fried sandwiches have a higher fat content so they benefit form ___ ____ ____ ___ __

A

spicy, sweet, and fresh condemints

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11
Q

Deep fried sandwich ingrediants

A
  • mild, flaky fish such as cod or haddock
  • catfish
  • oysters
  • chicken breast
  • falafel (deep-fried patties made from ground garbanzo beans
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12
Q

Grilling became popualur because it´s_____

A

healthier

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13
Q

poaching is _____ used

A

rarley

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14
Q

Best method for cooking sasuge

A

poaching .

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15
Q

Sautéed or Griddled Whole Cooked Sandwiches 2 steps

A

assemble the sandwich between two pieces of bread. The exterior surfaces of the bread are then lightly coated with butter or oil. The second step is to cook the assembled sandwich on a griddle or in a sauté pan. Halfway through the cooking process, the sandwich must be flipped

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16
Q

clamshell griddle

A

two hot, smooth surfaces that close on the top and bottom of the sandwiches cooking both sides

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17
Q

panini grill

A

is similar to a clamshell griddle except the hot surfaces have ridges that leave grill marks on the cooked sandwich

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18
Q

Beer Brats

A

Wisconsin, this sandwich features bratwurst simmered in beer and onions. The brat is served on a bun with German- style mustard

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19
Q

Burrito

A

assorted ingredients such as grilled or braised meats, cheese, refried beans, tomatoes, and salsa wrapped in a large tortilla

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20
Q

Chimichanga

A

This Southwestern specialty is a deep-fried burrito

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21
Q

Crab Cake Sandwich

A

Crabmeat, breadcrumbs, and mayo deep fried a sauteed in a sandwich

22
Q

Cuban Sandwich

A

baked or pressed sandwich is made of pork, ham, Swiss cheese, pickles, and mustard on crusty French bread. Served on softer bread it is often called a media noche.

23
Q

Egg and Pepper

A

nonmeat sandwich option. It consists of scrambled eggs cooked with grilled green peppers and served on a bun.

24
Q

Gyros

A

This Greek and Middle Eastern specialty is thinly sliced rotisserie lamb or lamb loaf that is stuffed inside a pita bread. It is served with tomato, lettuce, and cucumber yogurt sauce

25
Q

Italian Beef

A

thin slices of beef simmered in a flavorful liquid and served on an Italian bun. It is accompanied by plenty of the simmering liquid and grilled green peppers.

26
Q

Kentucky Hot Brown

A

Toast triangles are topped with turkey and cheese sauce and then browned. It is served with bacon and tomato.

27
Q

Maxwell Street Pork Chop Sandwich

A

A specialty of Chicago, this sandwich is a cooked, bone-in pork chop served on a hamburger bun with grilled onions and mustard

28
Q

Meatball Grinder

A

Meatballs cooked in tomato sauce and served on a bun.

29
Q

Patty Melt

A

A hamburger topped with melted cheese and served with grilled onions on rye bread.

30
Q

Philly Cheese Steak

A

This specialty of Philadelphia is thinly sliced beef steak griddled with onions, topped with melted cheese, and served on a French or Italian roll.

31
Q

Po’ Boy

A

Deep-fried oysters, catfish, or shrimp served on French bread with spicy mayonnaise, lettuce, and tomato is a specialty sandwich of Louisiana

32
Q

Pulled Pork

A

Southern barbecue tradition is made from pork butts that have been slowly smoked for 8 to 10 hours. The pork is then torn or chopped, mixed with a tart spicy sauce, and served on a bun.

33
Q

Reuben

A

andwich was invented in Omaha, Nebraska. It consists of hot corned beef, Thousand Island dressing, sauerkraut, and Swiss cheese on rye bread

34
Q

Sloppy Joe

A

A thick mixture of cooked ground beef and slightly sweet tomato sauce served on a hamburger bun.

35
Q

Deep-Fried Whole Cooked Sandwiches

A

These sand- wiches are assembled then dipped in a batter or coated with egg and breadcrumbs.

36
Q

Deep-Fried Whole Cooked Sandwiches ex.

A

Monte Cristo

37
Q

Baked Whole Cooked Sandwiches

A

Baked sandwiches can be wrapped in aluminum foil or simply placed on a sheet pan before being baked in the oven, makes th sandwich more flavorful

38
Q

Pizza

A

flat- bread that is cooked in a hot oven with an assortment of toppings.

39
Q

Pizza begins with yeast dough that is _____ to bread dough

A

similar

40
Q

2 types of pizza

A

thin crust, deep dish

41
Q

thin crust pizza

A

The pizza develops a crisp dough because it cooks in direct contact with the oven floor, or sheet pans

42
Q

pizza peel

A

name for a long-handled, large spatula that is used to slide the pizza in and out of the oven.

43
Q

Both thin crust pizza and deep dish begin with

A

circle dough

44
Q

Deep dish pizza is always baked in

A

pan in hot oven

45
Q

Deep sih dough is rolled___ then thinh crust

A

thicker

46
Q

Deep dish dough is rolled out servel inches _____ then the pan

A

Larger

47
Q

The cheese of choice in pizzas are

A

mpzzarella

48
Q

The sequece of adding toppings

A

sauce-chees-othe toppings

49
Q

Calzone

A

dough that is filled, folded, and baked in oven

50
Q

stromboli

A

large rool or stuffed bread that is baked and sliced to order

51
Q

panzerotti

A

deep fried

Culinary (57 decks)

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