Lecture Professional cooking (7/E): Chapter 22 (part 1) - Gisslen
Lecture Professional cooking (7/E): Chapter 22 (part 1) - Gisslen
Chapter 22 - Sandwiches. In this chapter, we start by looking at the fundamentals of sandwich-making, the basic ingredients and basic sandwich types. We then look at the setup of the sandwich station and methods for efficient production.