19 Sandwiches and Appetizers

There are five types of sandwiches: closed, open-face, triple-decker, finger, and wraps. Utensils needed at a sandwich workstation include sharp knives, serving spoons or scoops, and a toaster. Guidelines for preparing hot sandwiches include completely assembling grilled sandwiches before cooking. Guidelines for preparing cold sandwiches include using the freshest bread possible.

Appetizers may be prepared ahead of time and assembled just before serving, or may be prepared and cooked just prior to serving. Appetizer service depends on what, where, and when the appetizers are being served. The type of appetizer and occasion determine the presentation.


  • pdf version of Unit 5, Chapter 19
  • (Glencoe/McGraw Hill, Culinary Essentials, 2010, ISBN: 978-0-07-888359-0)
  • Note Taking Worksheet
  • Reading Comprehension Activity Sheet
  • Graphic Organizer
  • Practice Quiz
  • Check your answers after you read
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    Tony Ferguson,
    Sep 4, 2011, 6:34 AM
    Ċ
    Tony Ferguson,
    Sep 4, 2011, 6:34 AM
    Ċ
    Tony Ferguson,
    Sep 4, 2011, 6:34 AM
    Ċ
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    Tony Ferguson,
    Sep 4, 2011, 6:34 AM
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