Questions for Discussion

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Published 2010

List five requirements for choosing bread for sandwich making.
List four flour types or bread flavors, and suggest an appropriate spread, filling, and garnish for each.
Discuss the guidelines for storing sandwich breads and rolls. Explain how you would put them into practice.
List three functions of sandwich spreads, and name a spread that is particularly effective at fulfilling each.
List and describe the six sandwich construction types.
Discuss sanitation guidelines for sandwiches.
Name and describe the two types of heated sandwich that are often turned out in the garde manger station. Give an example of each.
Draw a plan for a garde manger sandwich station. Include a list of equipment needed for your station.
Using your imagination and the information you have learned in this chapter, create your own signature cold or heated sandwich.

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