COOKERY

• 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.
• SCISSORS Use to cut customized edges on bread for tea sandwiches.
• COOKIE CUTTERS

  Small ones are perfect for cutting out the tinier breads for tea sandwiches and medium/large for making larger sandwiches.
• GRATER AND SHREDDER Grating cheese, meat and other ingredients allows flavors to mix, thus; palatability of sandwich is increased.
• SPATULA

  long flexible blade with a rounded end.
• BUTTER KNIFE

  small knife with a blunt edged blade that is used to apply spreads, such as butter
• CHEF'S KNIVES

  smaller sized knives are typically referred to as mini chef's knives while the longer lengths are known as traditional chef's knives
• DELI KNIFE

  For thick sandwiches, this knife is made to cut easily and quickly through a variety of sandwich ingredients.
• LETTUCE KNIFE

  Plastic serrated edge knife that is designed to slice lettuce without causing the edges to turn brown.
• PARING KNIFE

  small knife with a straight, sharp blade that is generally 3 to 5 inches long
• SANDWICH KNIFE

  sharp-bladed kitchen utensil used to slice through a medium amount of food ingredients
• SERRATED KNIFE

  knife with a sharp edge that has saw-like notches or teeth.
• CUTTING BOARD

  Comes in wood and plastic, use to protect the table when slicing bread.
• MIXING BOWL

  Bowls that are large enough to hold ingredients while they are being mixed
• RUBBER SCRAPER

  used to scrape down sides of bowl and get mixture of fillings from pans.
• MEASURING CUP

  transparent glass with fractions Is used for measuring liquids
• UTILITY TRAY

  Used to hold food in place
• STRAINER

  Used to separate liquid from solid
• MIXING SPOON

  Used to combine ingredients.
• CAN OPENER

  Used to open cans
• MEASURING SPOONS

  used to measure small quantities of ingredients.
• GRILLS

  flat heated surfaces where food is directly cooked.
• OVENS

  enclosed in which food is heated by hot air or infrared radiation.
• MICROWAVE OVENS

  Special tubes generate microwave radiation, which creates heat inside the food
• SALAMANDERS

  Small broiler, use primarily for browning or glazing the tops of sandwiches.
• BREAD TOASTER

  typically a small electric kitchen appliance designed to toast multiple types of bread products.
• SLICER

  Used to slice foods more evenly and uniformly
• CHILLERS

  Machines used to chill sandwiches and other foods.
• FREEZER

  used to hold foods for longer times and to store foods purchased in frozen form.
• REFRIGERATOR

  A thermally insulated compartment used to store food at a temperature below the ambient temperature of the room.
• COLD SANDWICH

  • OPEN FACED
  • REGULAR COLD
  • PINWHEEL
  • TEA
  • MULTI-DECKER
  • WRAP/ROLLED
• HOT SANDWICH

  • REGULAR HOT
  • HOT OPEN FACED GRILLED
  • DEEP FRIED
  • FILLED ROLLS FOCACCIA
• Yeast Bread – loaf bread is the most commonly used bread for sandwiches.
• White Bread – These are long rectangular loaves that provide square slices
• Whole wheat bread – is a classic bread for sandwiches, it is nutritionally superior to white bread
• Rye Bread – is stronger tasting bread than white and whole wheat
• Sandwich rolls – come in all sizes, shapes and textures
• French and Italian bread - rolls including sourdough and ciabatta, split horizontally.
• Flat Breads – are made from flatten often unleavened breads
• Pita – comes in both white and whole wheat. As the flat bread bakes, it puffs up, forming a pocket that is perfect for stuffing.