Class: Deli

CUL115 Deli

Students will prepare hot and cold delicatessen sandwiches and specialty sandwiches, create flavored mayonnaise, aiolis, chutneys and accoutrements. Customer service relations, food quality, food handling, sanitation, mise en place, and teamwork are evaluated.

https://drive.google.com/file/d/1n0FF5BKduXMVkYeVoSs3JeEAP6PD92CN/view?usp=drive_link

Day One Deli set up and prep list

Professional Cooking Book Wayne Gisslen 9th edition. Chapter 23 pages 725 to 743

Sandwiches

Provide Chef with a recipe for an Aioli and a Chutney that can be used to build a specialty sandwich. (nothing)

Restaurant Quality Specialty Sandwich

Provide Chef with 4 production recipes for Specialty Sandwiches (nothing)

the History of the sandwich Links to an external site. (video not available)

Chicken wrap with chimichurri 

https://www.youtube.com/watch?v=bQMb1th7geA

Chicken Meatball Banh Mi 

https://www.youtube.com/watch?v=TsEyXJqB4vk

Crispy Salsa Avocado Roll 

https://www.youtube.com/watch?v=9encj08CViQ

These are hands down the greatest of all time 

https://www.youtube.com/watch?v=TdE-8z32sx0

Insites into building a Hero sandwich 

https://www.youtube.com/watch?v=I8_9JE_PuyA

The History of the Cuban Sandwich 

https://www.youtube.com/watch?v=OMlj3SBxiyo

Cuban recipe from the movie Chef 

https://www.babi.sh/recipes/cubanos-inspired-by-chef

Professional Cooking

How to roast a chicken 

https://www.youtube.com/watch?v=EWLt6G85zC4

How to roast beef 

https://www.youtube.com/watch?v=rApdDLwp_gM

Various related Videos and PDF's

ch23Sandwiches.pptx

https://docs.google.com/presentation/d/1ZzKUzcEB2mLo6KAprfuurZQHNezRhA1H/edit?usp=drive_link&ouid=110914231518687038915&rtpof=true&sd=true

8 flavored Mayonnaise 

https://www.food.com/recipe/flavored-mayonnaise-8-ways-183431

Great British Chefs Chutney 酸辣酱 Recipes 

https://www.greatbritishchefs.com/recipes/apple-chutney-recipe

Quick overview of the proofing process (not available)

Rubics

https://docs.google.com/document/d/1RY71WrI7kpIGNYwooUaeBm67YsNpND19/edit?usp=sharing&ouid=110914231518687038915&rtpof=true&sd=true

Assignment

1. Professional Cooking Book Wayne Gisslen 9th edition. Chapter 23 pages 725 to 743
2. Safety and Sanitation
3. Uniform Standards Followed
4. Complete daily; standardized recipes, timeline, knife skills, sanitation, storage
5. Hygiene Policy adhered to
6. Lab Participation and Zoom Meetings
7. prepare a variety of; sandwiches hot & cold with correct mise en place & portion control
8. Provide Chef with a recipe for an Aioli and a Chutney that can be used to build a specialty
9. Active Member of Team
10. Provide Chef with 4 production recipes for Specialty Sandwiches
11. Prepare various sandwich accoutrements for the current rotation
12. prepare flavored mayonnaise, aioli, chutney, pesto