second prelim Flashcards
an item of food consisting of two pieces of bread with meat, cheese, or other fillings between them eaten as a light meal
sandiwich
is necessary to proportionate the weight, scoop and slice of food items
portion control
one kind of bread and have their fillings on top
open faced sandwiches
the fillings in this types of sandwiches are presented between two or more slices of bread
closed sandwiches
these type of sandwiches are either grilled or toasted
cooked sandwiches
bread toasts in two or three deckers are laid up with its required fillings after the butter is spread on top or between the slkces of bread and warmed on a hot plate
toasted sandwiches
bread of two or three deckers either closed or open are laid up on top or between slices
grilled sanwiches
5 types of sandwiches
open faced sandwiches closed sandwiches cooked sandwiches toasted sandwiches grilled sandwiches
made up of two sloces of bread that can be toasted with its crust removed or retained
plain sandwiches
made of flatbread like tortilla or lavash bread cut lengthwise
pinwheel sandwiches
may be frozen ahead of time
closed tea sandwiches
basically multitiered sandwiches consisting of bread, spread, meat, cheese…
ribbon sandwiches
uses two sandwiches
mosaic or checkerboard sandwiches
the loaf is cut into a circle with fillings presented between round slices to look like a cake
sandwich cake
the filling is presented between two or three rectangular slices decorated as sandwich cake
sandwich loaf
also uses three slices of toasted bread which are interlaid with pieces of chicken or turkey
double decker or clubhouse sandwiches
also known as bacon butty or bacon sarnie
bacon sandwiches
initially made from beef of german hamburg cows
hamburgers
these are made from barbequed meat
barbeque sandwiches
sweet frozen food items prepared by putting a layer of vanilla ice cream between two biscuits, cookies or slices of chocolate cake
ice cream sandwiches
what are the 12 varieties of sandwiches??
plain sandwich pinwheel sandwich closed tea sandwich ribbon sandwich mosaic or checkerboard sandwich sandwich cake sandwich loaf hamburger bacon sandwich double decker or clubhouse sandwich barbeque sandwich ice cream sandwich
components of sandwiches
the bread
spread
filling
must be fresh
bread
acts as a waterproof layer and prevents most fillings from making bread soggy
spread
good to have soft and crispy textures in a sandwich
filling
usually a sweet course or dish or fruit, ice cream, or pastry served at the end of the meal
dessert
importance of dessert:
balancess out a meal
opportunity to experience different flavors and textures
opportunity to be creative
best and simplest dessert
fruits
another excellent dessert that is ready to serve
cheese
types of cheese
soft
semi hard
hard
easily prepared, economical and vary in many ways
gelatins
baked and soft custards vary in so many ways
custards
sweet and usually hot disg made with pastry, flour, bread, rice and often fruit
puddings
these are not fruit pies, topped with biscuit dough rather than made with poe crust
fruit cobblers
desserts made by freezing liquids, semi solids, and sometimes solids
frozen desserts
types of frozen desserts
ice cream
sherbets and ice
frozone soufflés and frozen mousses
smooth frozen mixture of milk, cream , sugar, flavorings and sometimes eggs
ice cream
made from fruit juices, water, and sugar
sherbets and ice
chilled mousses and bavarians contain whipped cream, beaten egg whites or both are folded to give lightness and allow the dessert to still be frozen in an ordinary freezer
frozen soufflés and frozen mousses
desserts made by mixing and putting ingredients in an oven
baked desserts
desserts made using a deep frying process
fried desserts
these can be light, flaky bread with an airy texture or unleavened dough with a high fat content
pastries
are desserts that do not fit inyo any category lkke cheesecakes
miscellaneous desserts
individual measuring cups for dry ingredients
measuring cups and spoons
come in different sizes use to mix ingredients
mixing bowl
used to ooen food tins
cans, bottles and carton opener
where fruits and vegetabkes can be cut
wooden or plastic cutting board
keep foods warm without overcooking
double boiler
made of various sizes of stainless steel, aluminum or of plastic materials used to fill jars
funnels
used to grate, shred, slice and separate foods
grater
often referred to as cook’s or chef’s knife
kitchen knives
used to prepare salad greens, vegetables and fruits
fruit and salad knife
used to level off ingredients
spatula
two sided serrated edge blade to section citrus fruits
citrus knife
a short concave with hollow ground used to core, peel and section fruits
paring knife
used to open food packages
kitchen shears
a rubber or silicone tool used to blend or scrape
scraper
can be solid, slotted or perforated and made of stainless steel
spoons
used to measure heat
temperature scale
used to scrape vegetables such as carrots and potatoes and peel fruits
vegetable peeler
made of looped steel piano wires twisted together
whisks for blending and mixing
made of hard wood used fo creaming, stirring anf mixing
wooden spoon
made of aluminum or non stick materials
baking molds and pans
made of metal and available in a wide variety of shapes
cookie cutters
formerly made of plastic or waxed fabric
pastry bag/ sac à poche
different kinds of baking sheets are used for cooking
baking sheets
comes in plastic, aluminum, and stainless steel with feet to hold it
colander
used for portion control and ease of shapinh or dropping bakery items
dishers/scoopers
used for portion control to move liquids
ladle
come in wet and dry measures
measuring cups
come in a variety of sizes held together on a ring to measure small amounts of ingredients
measuring spoons
used to move tarts
pancake turners
come in a variety of eidths and sized that are useful for washing down the sides of pans, brushing flour away
pastry brush
are more complicated tools
equipments
may be used to sprinkle over fruit
sugar
types of sugar
granulated
caster
confectioner’s
brown
used to set many cold molded desserts
gelatin
may be mixed with flavorings
egg yolks
these should be A grade quality
egg whites
perfect ripe fruit provides the basis for many desserts
fruits
this ingredient is often used as decoration
whip cream
simple mixture of flour and water
batters
are available whole ground, roadted or caramelized
nuts
may be melted to easily blend into fillings
chocolates
five characteristics shoule be comsidered when plating desserts
flavor texture temperature color shape
principles in presenting desserts
avoid monotony
contrasts are as important as harmony
food that comes from the same place
fresh and ripe rules everytime
act of using a small air pump to spray food coloring
airbrushing
an ingredient used to give cakes a subtle almond flavoring
almond paste
a popular decoration on or in cakes using various animal markings
animal print
a pattern made on cakes in a crosshatch pattern
basketweave
edible and non edible accessories like jewels, diamonds, and glitter
bling
smooth and creamy decorator icing commonly referred to as frosting
buttercream
a filling commonly used in cakes in different flavors and can also be mixed with nuts and fruit
buttercream based fillings
a cardboard piece available in various shapes
cake board
referring to the different flavors available as the inside of cakes or cupcakes
cake interior
a dessert treat made of cake crumbs and frosting
cake pops
a small cake that can be placed atop a cupcake rower
cake topper
also known as gum paste figures
cake topper figure
an italian pastry filled with creamy sweetened ricotta cheese
cannoli
mixture of beaten eggs and milkd cooked into a cream pudding like form commonly used in cake
custard
cake decorations made by dripping ganache
drip cakes or drizzle cakes
mixture of beaten eggs and water or milk
eggwash
refer to a flavoring added between layers of cakes
fillings
non edible deocrative wire
floral wire
type of icing made of corn syrup
fondant
a type of chocolate with a consistency between milk and fudge
ganache
a colorless and tasteless protein
gelatin
often used for sculpted figurines
gum paste
a baked dessert made from egg whites
meringue
an edible decoration for desserts, cakes and pastries
pearls
decorative technique used by cake designers
piping
mixture of meringue powder, powdered sugar and water
royal icing
handcrafted decoration created from sugar syrup
sugar flowers
sweet, doughly substance made from glucose and sugar
sugar paste
pattern used in cane decoration
swiss dots
made from sugar and heavy cream whipped to desired
whipped cream
flavoring that cone from the outer rinds of citrus fruits
zest
