second prelim Flashcards by Sofia Bianca Balandra

an item of food consisting of two pieces of bread with meat, cheese, or other fillings between them eaten as a light meal

sandiwich

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is necessary to proportionate the weight, scoop and slice of food items

portion control

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one kind of bread and have their fillings on top

open faced sandwiches

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the fillings in this types of sandwiches are presented between two or more slices of bread

closed sandwiches

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these type of sandwiches are either grilled or toasted

cooked sandwiches

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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

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bread of two or three deckers either closed or open are laid up on top or between slices

grilled sanwiches

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5 types of sandwiches

open faced sandwiches
closed sandwiches
cooked sandwiches 
toasted sandwiches 
grilled sandwiches

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made up of two sloces of bread that can be toasted with its crust removed or retained

plain sandwiches

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made of flatbread like tortilla or lavash bread cut lengthwise

pinwheel sandwiches

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may be frozen ahead of time

closed tea sandwiches

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basically multitiered sandwiches consisting of bread, spread, meat, cheese…

ribbon sandwiches

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uses two sandwiches

mosaic or checkerboard sandwiches

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the loaf is cut into a circle with fillings presented between round slices to look like a cake

sandwich cake

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the filling is presented between two or three rectangular slices decorated as sandwich cake

sandwich loaf

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also uses three slices of toasted bread which are interlaid with pieces of chicken or turkey

double decker or clubhouse sandwiches

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also known as bacon butty or bacon sarnie

bacon sandwiches

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initially made from beef of german hamburg cows

hamburgers

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these are made from barbequed meat

barbeque sandwiches

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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

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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

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components of sandwiches

the bread
spread
filling

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must be fresh

bread

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acts as a waterproof layer and prevents most fillings from making bread soggy

spread

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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