Wednesday, February 19, 2025

Class 10: Q4 2025 Fall Quarter 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.


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 

Chicken Meatball Banh Mi 

Crispy Salsa Avocado Roll 

These are hands down the greatest of all time 

Insites into building a Hero sandwich 

The History of the Cuban Sandwich 

Cuban recipe from the movie Chef 


Professional Cooking

How to roast a chicken 

How to roast beef 


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

1. Of the following oils, ___ oil has the most distinctive taste
soybean
corn
olive **
safflower

2. Extra virgin olive oil is __.
a blend of two or more grades of olive oil
an example of a winterized oil
made from the first pressings of olives **
often used in the restaurant business because of its relatively low cost

3. Which of the following statements is correct about Roquefort cheese?
It is a brand name French blue cheese. **
It is relatively inexpensive in comparison to other cheeses.
It is the same as Danish blue cheese.
It is produced in Switzerland.

4. Cooked foods to be mixed with mayonnaise must be chilled before mixing.
True **
False

5.To make mayonnaise, you may use up to 1 cup (250 mL) of oil per large egg yolk.
True  **
False

6.There are several methods to protect the freshness of bread. Which of the following is not  one of them?
wrap it in a moisture-tight wrapper **
freeze it
refrigerate it
store it at room temperature
GOOLE explain: Refrigeration is generally not a recommended method for protecting bread freshness because it speeds up the staling process, a phenomenon known as retrogradation. The cold temperature causes the starch molecules to recrystallize and become hard and dry much faster than at room temperature.
 
7. Bread that must be kept for more than one day should be refrigerated.
True **
False 

8. of the following would you not do when preparing a large quantity of simple sandwiches?
Spread all the slices with the desired spread.
Make sure fillings are at room temperature. **
Wear gloves.
Arrange bread slices in rows on a sanitary tabletop.

9. A good reason for cutting meats and poultry into thin slices for sandwiches is that __.
many thin slices make a thicker sandwich than one or two thick slices of the same total weight
all of these **
a sandwich made from thin slices is easier to eat
thin slices are more tender

10. The recipe for which of the following types of sandwiches is most likely to contain beaten eggs as one of its ingredients?
grilled
simple hot
deep-fried **
open-face hot
An open-faced sandwich is a single slice of bread with one or more toppings, such as meat, cheese, vegetables, or spreads, layered on top instead of being placed between two slices of bread. It is similar to a sandwich but with less bread and is often served as a single piece or as an open-faced version of a traditional sandwich, with the toppings on full view.  An open-faced hot sandwich is a dish made with a single slice of bread that is topped with various ingredients and heated. Common toppings include meat like turkey or roast beef, gravy, mashed potatoes, and cheese, making it a hearty and often fork-and-knife meal. It's a type of comfort food that is usually served hot. 
A simple hot sandwich is a sandwich made with hot fillings, such as meats, fish, or grilled vegetables, served between two slices of bread that can be toasted, grilled, or heated in another way. A classic example is a grilled cheese, but other quick options include a simple grilled ham and cheese or a heated open-faced sandwich. 
A grilled sandwich is a sandwich filled with various ingredients and cooked on a grill or in a frying pan until the bread is toasted and the filling is heated. The most common type is the grilled cheese, which features cheese melted between two slices of bread, but other fillings like vegetables, meats, and different cheeses can be used. The outside of the bread is often buttered or brushed with oil for a crispy texture 

11. Sandwiches are usually cut before serving so that they __.
make more attractive presentation
are easier to handle and eat
both are easier to handle and eat and make a more attractive presentation **
appear to contain more than they do 

12. __ are small sandwiches made from bread with the crusts removed.
tea sandwiches **
panini
wraps
club sandwiches
A club sandwich is a multi-layered sandwich with three slices of toasted bread, and fillings like turkey, bacon, lettuce, tomato, and mayonnaise. The ingredients are stacked high and often cut into quarters, held together with toothpicks.  

13. Panini can be classified as _ .
tea sandwiches
grilled sandwiches **
multidecker sandwiches
hot, open-face sandwiches 
Panini: can refer to a grilled sandwich made with Italian bread, the Italian company famous for trading cards and publications, or a restaurant chain called Panini's Bar and Grill. The sandwich is typically warm with a crispy exterior and is filled with various ingredients like meat, cheese, and vegetables. The company Panini Group is an international leader in collectibles, and Panini's Bar and Grill is a casual dining restaurant with multiple locations.  

14. A club sandwich is a multidecker sandwich made of three slices of toast, chicken or turkey, lettuce, tomato, and sometimes other ingredients.
True  **
False

15. Pre-preparation is important for making sandwiches in quantity, but it is not important on the short-order station because all sandwiches are made to order.
True **
False 
 
16.Hard-crusted breads, such as French bread, must be kept wrapped in order to keep the crust crisp
True **  ???
False 
To maintain a crisp crust, it is best to leave the bread unwrapped or only loosely covered in a paper or cotton bag after it has completely cooled, to allow for air circulation and prevent moisture buildup. 
 
17. Wrap sandwiches are not made with yeast bread but with flour tortillas.
True  **
False
the defining characteristic of a wrap sandwich is that it uses a soft, flat bread that is wrapped around the filling. While various flatbreads can be used, such as pita or lavash, the most common choice is the flour tortilla. This construction allows the sandwich to be rolled tightly and held together effectively, distinguishing it from traditional sandwiches made with sliced, leavened (yeast) bread.

18. In order to make panini sandwiches, it is essential to have a special sandwich press.
True ** ??? 
False 
 
19. Wrap sandwiches should be served uncut so that the filling will stay inside the sandwich.
True **???
False 

20. Moist pastes or purées, such as pesto or hummus, should never be used as sandwich spreads because they will soak into the bread.
True **
False 
Moist pastes like pesto and hummus can be used as sandwich spreads, and they often prevent sogginess by acting as a barrier. To avoid the bread getting soggy, it is best to apply a thin layer of the spread on both slices of bread, creating a moisture barrier, rather than using them only on one side or not at all. 

21. The ingredient in mayonnaise that makes it a permanent emulsion comes from the   __.
mustard
egg yolk **
oil
vinegar
Egg yolks contain lecithin 卵磷脂, which acts as an emulsifier by having a head that attracts water and a tail that attracts oil, binding the two immiscible liquids together. emulsifier:（食品）乳化剂a substance that is added to food to make the different substances in them combine to form a smooth mixture.

22.Which of the following is a good rule to follow when making an emulsified salad dressing?
Keep all ingredients chilled to avoid bacterial growth.
none of these
Mix the ingredients only as much as necessary to mix them, because the emulsion will fail of beaten too much.
Have ingredients at room temperature to form a better emulsion. **

A common and good rule is: Have ingredients at room temperature to form a better emulsion. 
  • Room temperature ingredients emulsify more easily than cold ingredients. Cold oil is difficult to break into the small droplets necessary for a stable emulsion.
  • When making an emulsified dressing like mayonnaise, the oil should be added very slowly, in a constant stream while beating constantly, to allow the emulsion to form properly.
  • An emulsifier (such as egg yolk, mustard, or honey) must be used to help the oil and vinegar, which naturally repel each other, blend into a smooth mixture. 
23. Although spices, herbs, and seasonings are important parts of a cook's job, it is crucial to remember that  ___.
most customers prefer their foods without additives
your main ingredients are your main sources of flavor**
all of these 
even the most subtle use of these ingredients can diminish the flavor of foods

40. __ act(s) on the tastes buds rather than changing the actual flavor of the food to which  it has been added.
MSG  **
salt 
pepper
wine and brandy
Salt acts on the taste buds to enhance flavor rather than changing the food's actual flavor profile. It works by stimulating taste receptors on the tongue, making them more sensitive to other tastes, and is a prime example of something that enhances existing flavors without altering the fundamental taste of the food itself.
  • How it works: Salt stimulates the taste receptors on the tongue, making them more sensitive to other tastes present in the food.
  • Flavor enhancement: Instead of adding a new flavor, it amplifies the flavors that are already there, which is why it makes many dishes taste "better".
  • Distinction from cooking: This is different from cooking, which involves chemical reactions like the Maillard reaction that create new flavors and aromas, changing the food's composition 


What is the primary focus of a deli station?
  Preparing soups and stews 
  Preparing hot and cold sandwiches and specialty items **
  Baking desserts 
 
Question 2
Which type of bread is commonly used for deli sandwiches?
  Proofed sandwich bread **
  Sourdough starter bread 
  Croissants only 
 
Question 3
What is an important consideration when portioning meats for sandwiches?
  Always use whole cuts 
  Ensure consistent weight and size per serving **
  Pre-cook all meats 
 
Question 4
What is the purpose of flavored mayonnaise or aioli in sandwiches?
  To add depth of flavor and moisture **
  To act as a garnish 
  To preserve the bread 

Question 5
What is the best method for handling deli meats?
  Store at proper cold temperatures and slice as needed **
  Leave unrefrigerated during service 
  Pre-slice and leave uncovered 
 
Question 6
Why is sanitation critical in deli preparation?
  To speed up the process 
  To prevent cross-contamination and ensure food safety **
  To save ingredients 
 
Question 7
Which tool is commonly used for sandwich portioning?
  A slicer  **
  A blender 
  A whisk 
 
Question 8
What type of filling is used in a classic club sandwich?
  Tuna salad and cheese 
  Sliced turkey, bacon, lettuce, and tomato  **
  Ham and pickles 
 
Question 9
Why is customer service important in a deli?
  To increase profits 
  To create a positive customer experience **
  To reduce preparation time 
 
Question 10
What is the main goal of mise en place in a deli?
  To prepare ingredients and tools for efficient sandwich assembly **
  To store everything after service 
  To minimize variety in the menu  
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