Sandwiches

Part I: Safety, Sanitation and Knife Skills, con’t.

• Hand-Washing
• Kitchen/Station Set-Up
• Mise en Place
• Knife Skills
  • Each student completes the following:
    • Classic or Precision Knife Cuts:
      • 1 carrot julienne
      • 1 carrot brunoise
      • 1 carrot batonnet
      • 1 carrot macédoine (Small Dice)
      • 1/2 onion julienne
      • 1/2 onion diced
    • Additional knife skills:

Part II:

• Each group of 4 students prepares the following:
  • 1 recipe Cuban Roast Pork for Cuban Sandwiches
  • 1 whole Roast Turkey Breast for Club Sandwiches and Open-Face Sandwiches
  • 1 pint Mayonnaise
  • 1 pound of Bacon
• Each individual student prepares the following sandwiches:
  • Grilled Cheese Sandwich
  • Club Sandwich
  • Cuban Sandwich
  • Kentucky Hot Brown
• Each group of 4 students prepares the following tea sandwich and wrap recipes and presents on a large platter:
  • 8 Ham and Cheese Tea Sandwiches
  • 8 Cucumber and Arugula Tea Sandwiches
  • 8 Bacon and Egg Tea Sandwiches
  • 1 recipe Curried Chicken Salad and make into wraps
  • 1 recipe Thai Peanut Chicken Salad and make into wraps

Read:

• “Ch. 28 Sandwiches.” The Professional Chef. 9th ed.

Review:

• Day 8 PowerPoint

Chef Demonstration:

“How to set up a Mis en Place
Examples of practice cuts
How to separate an egg
How to get Mayo Emulsion started
How to plate lettuce salads
How to plate non-lettuce salads”