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CCS 9 - USING COMPUTER KEYBOARD

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SOURCE: https://www.slideshare.net/globelledala/slide-31748867

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GRADE 9 (NOTES 4): Different Types of HOT and COLD of Sandwiches

COLD SANDWICHES 1. Open-faced Sandwiches http://i.huffpost.com/gadgets/slideshows/324901/slide_324901_3105692_free.jpg Open sandwiches make use of one kind of bread with the filling on top. The slices of white bread can be cut into squares, triangles or rounds. Butter is spread lightly on top and pieces of cheese or meat fillings are arranged and garnished attractively like that make /use of biscuits, cookies or toasts instead of using breads. 2. Regular Cold Sandwiches https://www.franciscobread.com/sites/default/files/styles/recipe-category-thumbnail/public/recipe-categories/cold-sandwiches_0.png?itok=vE2-GUwZ A plain sandwich is made up of two slices of bread, preferably a day-old bread, toasted if desired, and on which butter can be readily spread. Its crusts may or may not be removed, depending upon your preference. Butter, mayonnaise or a prepared sandwich spread may be used as lining to prevent the bread from absorbing moisture from the filli

GRADE 9 NOTES (1): PREPARING SANDWICHES #Cookery

Lesson 1 PREPARE SANDWICHES (10 WEEKS) Objectives At the end of this lesson, you are expected to do the following: 1. perform mise’en place; 2. prepare variety of sandwiches; 3. present variety of sandwiches; and 4. store sandwiches. Tools, Utensils and Equipment in Preparing Sandwiches A. Tools and Utensils 1. SANDWICH SPATULA A small flat, round bladed utensil that is serrated on one side and smooth on the other, appearing somewhat like a round spatula. It is used to apply food spreads, over bread slices. 2. SCISSORS Use to cut customized edges on bread for tea sandwiches, hors d’oeuvres, or children’s sandwiches. Use the shears to cut a pocket in toast and waffles. Cut sandwiches in different shapes like rectangles, triangles and circles. 3. COOKIE CUTTERS Small, medium and large. Small ones are perfect for cutting out the tinier breads for tea sandwiches and medium and large for making larger sandwiches. 4. GRATER AND SHREDDER Gratin

GRADE 9 NOTES (2): Ingredients Used For Sandwiches #Cookery

1. Breads – good quality breads provide variety, texture, taste, bulk, nutrients and eye appeal to sandwiches. Fresh bread is easier to slice or cut if it has been chilled. 2. Meats – maybe beef, pork and sausage products like ham, roast beef and salami 3. Poultry – are chicken or turkey breasts characterized by a delicate golden brown surfaces. 4.Fish and Shellfish – some popular seafood ingredients are tuna, sardines, grilled and fried fish fillets, crab meat and shrimp which are highly perishable and should be kept chilled to maintain quality. 5. Cheese – most popular sandwich cheese are cheddar, process, cream cheese and cheese spreads most are easily slice, firm texture and act as binder, moistener of other ingredients, it should be refrigerated and remain covered until ready to serve to avoid drying out. 6.Spreads – like mayonnaise, mustard and butter, moisten the bread and compliment the flavors of other ingredients. They should be served immediately an

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CCS 9 - USING COMPUTER KEYBOARD

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