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Tourism and Hospitality

Home > Tourism and Hospitality > Hospitality operations (240 hours) > Strand C - Cross-functional operations > Kitchen operations units > Prepare sandwiches > Prepare sandwiches

Glossary

Act (statute)	a law as passed by Parliament
bagel	chewy ring-shaped bread. The ring-shaped dough is boiled before being baked. Russian-Jewish in origin
bookmaker sandwich	warm variety of toasted steak sandwich
capers	small, unopened buds from a shrub that have been pickled
checkerboard	white and dark slices of bread arranged to give a draftsboard effect
club sandwich	traditionally, three slices of bread with a variety of fillings and loadings—for example, the classic warm toasted chicken, bacon, tomato and lettuce sandwich to create a stack
complement	to complete, to go together with and to enhance the finished product in some way
contemporary sandwich	modern sandwich with ‘gourmet’ fillings and loadings that often have a higher food cost and/or are prepared with advanced skills
conventional sandwich	traditional standard sandwich consisting of two slices of bread with main filling and loadings in between
cross-contamination	relating to food that has been affected by undesirable or harmful substances or foreign objects. These substances or objects may cause serious illness and sometimes death.
fillings	main ingredient(s) on a sandwich
finger/Pullman	two or three slices of bread layered filled and sliced into three fingers
focaccia	Italian yeast bread usually toasted with a variety of fillings, loadings or ‘toppings’
food poisoning	the illness resulting from eating food, whether from the food itself or toxin or micro-organisms in the food. The latter is most common.
food premises	a premises where food is handled for sale
French baguette	long, thin baton loaf—usually white
galantine	boned and stuffed meat or poultry that has been poached or gently simmered in a cooking liquid such as stock. It is chilled, decorated and coated with aspic coating (traditionally), sliced and served chilled on a buffet. It can also be used for fillings on a sandwich or related product.
garnishes	used to incorporate ingredients that enhance the flavour, texture and general appearance of a dish. A garnish may be simply decorative and as such is placed to the side of the food on the plate or platter to complement the colour, height, texture, shape and general visual appearance of the dish. It does not necessarily have to complement the flavour—although it must be edible.
gastronome containers	The gastronome system originated in Switzerland in 1964 and is now accepted worldwide. Gastronome containers include different types of moveable inserts, pans, containers, wire racks, trays and the like used in commercial kitchens. They are used for storing and transporting food—both solid and liquid. Gastronome containers are available in various sizes. Each size is uniform (standard). Due to the uniformity of their sizes, they assist with estimating quantities yielded and portion control.
gravity-feed slicer	an electrical appliance that provides uniform cutting, portion control and virtually a waste-free method of cutting. Example: The gravity-feed slicer can trim crusts from a standard uncut loaf of bread and cut them into slices of uniform thickness.
HACCP	HACCP stands for ‘hazard analysis critical control point’, a program designed for food-production premises. This program identifies potential hazards, and critical steps at which control should be applied to prevent or eliminate a food safety hazard or reduce it to an acceptable level.
kumara	sweet potato. There are orange, yellowish and purple varieties.
leavened	a raising agent such as yeast or baking powder or the action of incorporating air by mechanical means which causes the finished product to be leavened
Lebanese bread or pita	flat and round bread
Lebanese cucumber	small, elongated, green, crisp-textured variety of cucumber
loadings	additional ingredients placed on a sandwich to complement the main filling(s)
mise en place	a culinary French term that means ‘everything in its place’. This term refers to the basic preparation and organisation of ingredients and equipment before the day’s cooking begins.
open sandwich	made on one slice of bread with no lid
pan bagna	French ‘bathed bread’, a bread roll rubbed with garlic and drizzled with olive oil, and filled with tomato, hard-boiled eggs, olives, capsicum and anchovies
pastrami	a cured meat originally from Romania. Beef silverside is cured and the outer surface is rubbed with peppercorns, chilli and other spices. The meat is thinly sliced and used for a sandwich filling.
pate (en terrine)	usually made from a fine forcemeat, usually (chicken) liver. The forcemeat is cooked and pushed through a sieve, resulting in a smooth paste. Often served with toast as an entrée. It can also be used for fillings for sandwiches and the like.
pesto	a paste made from finely chopped fresh basil, pine nuts, grated Parmesan cheese and good quality olive oil
points in a sandwich	the number of triangle-shaped sandwiches. The point is the top of the triangle. For example, a two-pointer sandwich is one that has been cut into two while a four-pointer sandwich is one that has been cut into quarters
pumpernickel	thin rectangles or small rounds of compressed rye bread
Regulations	rules for detailed application of an Act
salami	a smallgoods product, a cured and/or smoked sausage usually made from pork, veal or beef with spices
Scottish baps	soft white bread dusted with flour
sear	to quickly ‘seal-off’ the outer surface (eg meat, poultry or fish) on a hot plate or grill
smallgoods	delicatessen meats such as pastrami, prosciutto and salami
sourdough	this bread is fermented and steamed and then baked
tapenades	paste usually made from olives or sun-dried tomato
tea sandwich	lighter, smaller attractive sandwiches such as finger, Pullman, ribbon or chequerboard
terrine	an earthenware or ceramic dish that is oval or rectangular. Used for baking mixtures of meat/fish/poultry, herbs and vegetables. Such mixtures are then chilled and cut into uniform portions or slices. They are then usually served as an entrée. They can also be used as fillings on a sandwich or related product.
two-sided griddle	an electric piece of equipment with top and bottom plates hinged together. Food is placed on the bottom plate and the lid (top plate) is closed to cook both sides of the food simultaneously. Often used to cook such items as steaks, chicken breast meat and toasted sandwiches.

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