Cookery 1 (Sandwiches)

Bacteria grow fastest in this temperature range. Sandwiches should not be left here for more than 2 hours.

• 60 degree Celsius

• 40 degree Fahrenheit

• 140 degree Fahrenheit

• -4 degree Celsius

Hot food should be kept at 60°C or above to stay safe.

• TRUE

• FALSE

Dividing ingredients or sandwich components into specific sizes or amounts to ensure consistency in serving size, flavor distribution, and cost control.

• Measuring

• Cutting

• Portioning

• Moulding

Slicing the sandwich into desired shapes or portions (ex: halves, triangles, or squares) to make it easier to serve, eat, and present, often done with a sharp knife for clean edges.

• Measuring

• Cutting

• Portioning

• Moulding

Shaping soft or pliable ingredients, like fillings or dough, into a specific form or design to create uniformity and improve the sandwich’s visual appeal.

• Measuring

• Cutting

• Portioning

• Moulding

This sandwich is made by dipping sandwiches in beaten egg and sometimes in bread crumbs, and then deep-fry resulting to a creamy and meaty interior and crisp outer layer.

• Regular Hot Sandwiches

• Hot Open-faced Sandwich

• Grilled Sandwich

• Fried Sandwich

Ingredient of sandwich that provide a base layer and can contribute to the texture and taste of the sandwich.

• Garnish

• Spread

• Bread

• Fillings

A visually appealing sandwich often incorporates a variety of colors.

• TRUE

• FALSE

Often used for spreading on bread to add richness or for grilling sandwiches.

• Jam and Jelly

• Peanut Butter

• Mayonnaise

• Butter

These are additional ingredients that enhance the flavor, texture, or visual appeal of the sandwich.

They can include both savory and sweet elements.

• Spread

• Garnish

• Extras and Toppings

• Spread