Lesson 1

• Structure - part upon which the ingredients are placed
• Moistening Agent - bind the sandwich providing flavor and texture
• Filling - consist of one or more ingredients that are stacked
• Bread:

  Yeast Bread

  Buns and Rolls

  Flat Bread

  Wraps

  Quick Bread
• White Bread - these are LONG RECTANGULAR LOAVES that provide square slices
• Whole Wheat Bread - CLASSIC BREAD for sandwiches
• Rye Bread - is a STRONGER TASTING bread than white and whole wheat
• Sandwich Rolls - come in all SIZES, SHAPES, AND TEXTURES
• French and Italian Bread - rolls including SOURDOUGH AND CIABATTA, split horizontally
• Pita - as the flat bread bakes, it PUFFS UP, forming a pocket that is perfect for stuffing
• Focaccia - FLAT ITALIAN BREAD, a cousin of pizza an inch or more thick and very rich in olive oil
• Lavash - SMALL AND RECTANGULAR when softened in water, can be rolled around a stuffing
• Tortillas - unleavened ROUND CORN meal breads baked on a hot stone
• Tortillas - CORN OR FLOUR are unleavened round cornmeal bread baked on a hot stone
• Sandwich Wraps - either WHOLE WHEAT OT SPINACH FLAVOR
• Quick Breads - are raised by CHEMICAL ACTION of baking powder or baking soda like biscuits
• Sandwich Fillings - the filling is the HEART of the sandwich
• Meat and Poultry - meat used as fillings should be COOKED, COVERED and REFIGERATED
• Cheese - DRIES OUT rapidly when unwrapped and sliced
• Butter - PROTECTS THE BREAD from moisture
• Mayonnaise - is OFTEN PREFERRED to butter as a spread