Q3 COOKERY 9 Summative Test I

It is a long flexible blade with a rounded end, used to level off ingredients in measuring cups and spoons and spreading fillings on sandwiches.

• Butter knife

• Mixing Spoon

• Spatula

• Whisk

. A knife with a sharp edge that has saw-like notches or teeth.

• Butter knife

• Chef Knife

• Lettuce Knife

• Serrated Knife

These are flat, heated surfaces where food is directly cooked

• Bread toaster

• Griddles

• Ovens

• Salamanders

It is considered a small broiler, primarily for browning or glazing the tops of sandwiches

• Bread toaster

• Griddles

• . Ovens

• Salamanders

A staple food prepared by cooking a dough of flour and water and often additional ingredients.

• . Bread

• Cheese

• Condiments

• . Spread

Mayonnaise, mustard, and butter are of their kind. It also moistens the bread and compliments the flavors of other ingredients.

• Bread

• Cheese

• Condiments

• Spread

A thin, pour batter that has been cooked on a lightly greased griddle.

• Crepe

• French toast

• French toast

• Waffle

Sliced bread dipped in an egg-and-milk mixture and lightly fried.

• Canape

• French toast

• Pancake

• Waffle

Smooth filling is ideal for these kinds of sandwiches because they do not have bulk and can be spread thinly.

• Pinwheel

• Tea Sandwiches

• Multi-decker

• Wrap Sandwich

One popular example is the club sandwich made of three slices of toast and filled with sliced chicken, mayonnaise, lettuce, tomato, and bacon and cut into four triangles.

• Pinwheel

• Tea Sandwiches

• Multi-decker

• Wrap Sandwich