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Baguette Artisan-style loaf distinguished by its length, thin structure, very crisp crust,
and moist, soft interior.
Batard Similar to a baguette but slightly thicker with slits cut in the top.
Boule Traditional French bread with a rustic, round loaf shape. Can be made of
any type of flour.
Brioche Soft, light-textured roll rich with eggs, butter, flour, and yeast.
Ciabatta Italian white bread, made with wheat flour and yeast, that is somewhat elongated,
broad, and flattish like a slipper. Crisp crust and open-cell, airy texture.
Club Typically a very dense, round roll that will hold many different meats.
Croissant A classic French roll, crescent-shaped and made from buttered (or laminated)
layers of yeast dough, much like a puff pastry.
Focaccia Flat, oven-baked Italian bread that may be topped with herbs or other ingredients.
Fully Baked Thaw and serve product; you can bake if desired.
Hoagie Long, crusty roll split lengthwise for meats and cheeses. Similar to a sub bun.
Kaiser Crusty round roll, often sprinkled with poppy seeds, sesame seeds, or corn meal.
Lawash Soft, thin flatbread of Armenian origin made with flour, water, and salt.
Significantly thinner than a wrap and flexible like a tortilla.
Parbaked Partially baked and then rapidly frozen for storage; but not baked so far as to
generate a “crust.”
Parisian Artisan-style loaf with a crispy crust and moist interior similar to a batard,
but wider.
Petit Pain Artisan-style dinner roll that’s generally bigger and wider than a typical
dinner roll and features two artisan slit cuts in the top.
Proof Proofing refers to the rising process in bread, usually achieved in a climate-
& Bake controlled “proof box.” After the dough has proofed, bake as instructed.
GFS® traditional breads and rolls are the ideal solution for any
menu. They offer dependable, consistent performance and quality
equal to or better than similar national brand products.
Preparation Instructions
Wash hands. Season the ground beef patty with salt and pepper. Place the patty on a heated
char-grill and grill to desired doneness. CCP: Final internal cooking temperature must reach
a minimum of 155°F, held for a minimum of 15 seconds. Add the cheese and melt under a
salamander or broiler. Place the patty on the bottom half of the ciabatta roll and top with the
guacamole and bacon. Place the top half of the ciabatta roll on the burger and serve.
B URGER S AND S ANDWICH C ARRI ERS 5
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S L IC E D S A NDW IC H B RE ADS , CON T.
*Not available in all areas. Check with your Gordon Food Service Customer Development Specialist for availability.
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S L IC E D S A NDW IC H B RE ADS , CON T.
*Not available in all areas. Check with your Gordon Food Service Customer Development Specialist for availability.
Bread Baskets and Side Breads
“Breaking bread” is the traditional start to a restaurant meal—so offering
quality breads is the best way to make a good first impression on your guests.
We offer a variety of fully baked, freezer-to-oven, and parbaked products
that will help you serve up fresh-baked flavor and aroma—quickly, easily,
and affordably.
Preparation Instructions
Wash hands. Wash all fresh, unpackaged produce under cool running water; drain well. Slice
the bacon into four strips. Season the steak with salt and pepper. Place on a heated char-grill
and grill to desired doneness. CCP: Final internal cooking temperature must reach a minimum
of 155°F, held for a minimum of 15 seconds. Ladle the demi-glace sauce on a warm serving plate
and add the bacon. Place the steak on top of the bacon and sprinkle with onions and blue
cheese. Melt the cheese under a salamander or broiler until hot and bubbly. Garnish with diced
peppers and sliced chives and serve with Sienna Bakery Assorted Dinner Roll.
14 PAR BAKED DINNER RO L L S
*Not available in all areas. Check with your Gordon Food Service Customer Development Specialist for availability.
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F U L LY BA KE D D INNE R ROLLS , CON T.
Preparation Instructions
Wash hands. Wash all fresh, unpackaged produce under cool running water; drain well. Slice
the bread into eight equal rectangular slices, first slicing the loaf in half lengthwise, then
splitting each half lengthwise, and finally cutting each quarter into two rectangular pieces.
Generously brush the bread on both sides with 2 Tbsp. of olive oil, allowing the oil to soak
into the bread. Press the bread in a panini press or grill with weight placed on the bread
to flatten it. Place the artichokes, grilling dust, and 1⁄2 Tbsp. of olive oil in a stainless steel
bowl. Mix thoroughly. Spread the spinach and cheese dip on the ciabatta bread and top with
artichokes. Sprinkle with Parmesan cheese and place under a heated salamander or broiler until
the cheese is melted. Garnish with diced tomatoes and sliced chives.
PAR BAKED LOAVES 19
*Not available in all areas. Check with your Gordon Food Service Customer Development Specialist for availability.
Tortillas, Wraps, and Pita Bread
Great for putting a new spin on traditional sandwiches, these unique carriers
are equally at home on ethnic, appetizer, and dessert menus. From authentic
corn tortillas to alternative bread for pizza crusts and bruschetta to dessert-
friendly flatbreads, these selections will help your creativity soar.
Preparation Instructions
Wash hands. Wash all fresh, unpackaged produce under cool running water; drain well. Slice
the pears in half and scoop out the core with a melon baller. Brush each pear half with honey
and bake at 350°F for 10 minutes. Brush the flatbread with melted butter. Place on a heated
char-grill and brown on both sides. Place the pan-and-grill oil in a heated sauté pan. Add the
sliced grapes and sauté until golden brown. Sprinkle the Gorgonzola cheese on top of the
flatbread. Slice pear halves into 12 slices and fan them out on top of the cheese. Place in a
350°F oven to melt the cheese and until the pears are warm. Place the flatbread on a warm
serving plate. Add the grapes. Drizzle with Mango Chardonnay dressing. Garnish with sliced
almonds and mint and sprinkle with ground black pepper.
TORTILL AS AND WR APS 23
FL ATBR E ADS
PITA BR E ADS
*Not available in all areas. Check with your Gordon Food Service Customer Development Specialist for availability.
Breakfast Breads
Get your guests off to a good start with a bread-based morning side, entrée,
or dessert. Hearty biscuits, flaky croissants, and wholesome bagels make a
welcome accompaniment to any meal. You can also use them as convenient
carriers for breakfast sandwiches and sweet treats.
Preparation Instructions
Wash hands. Toast the biscuit under a heated salamander or broiler until golden brown.
Place the bottom half of the biscuit on a warm serving plate. Add the scrambled eggs and
cheese. Place under a heated salamander or broiler until the cheese has melted. Add the
biscuit top and serve.
T HAW-AND-S ERVE CROISSAN TS 27
Breakfast Breads
175750 6/8 ct. 3 oz.
Sandwiches, French toast, side bread with soup or salad, or bread pudding.
Breakfast Breads
Sandwiches, pizza, or toast.
Preparation Instructions
Wash hands. Wash all fresh, unpackaged produce under cool running water; drain well. Place
the dough on a lightly floured work surface and stretch it into an 8" circle. Top with Italian
sausage, green peppers, onions, and cheese. Fold dough over the ingredients and press down
on the edges with a fork to seal the dough. Place the pan ripieno on a parchment-lined
baking pan and bake at 375°F for 13 minutes, or until golden-brown. CCP: Final internal cooking
temperature must reach a minimum of 165°F, held for a minimum of 15 seconds. Place on a
warm serving plate.
BISCUIT DOUGHS 31
Doughs
Earthgrains Butter-Flavored Biscuit Dough
331112 24/10 ct. 1 oz.
331104 12/10 ct. 1.2 oz.
Breakfast sandwiches, side bread, or deep-fried for donuts.
PRO OF-AND-BAKE BR E AD DO U G H S
*Not available in all areas. Check with your Gordon Food Service Customer Development Specialist for availability.
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PRO O F-A ND -BA KE B RE A D D OUG H S , CON T.
Doughs
Rich’s French Breadstick Dough
439576 320 ct. 1 oz.
Breadsticks, side bread, or table bread.
*Not available in all areas. Check with your Gordon Food Service Customer Development Specialist for availability.
Doughs
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P.O. Box 1787 • Grand Rapids, MI 49501 • (800) 968-6474
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