L2 Q3 COOKERY REVIEWER

• Breads

  It provide variety, texture, taste, bulk, nutrients, and eye appeal to sandwiches. Fresh bread is easier to slice or cut if it has been chilled
• Meats

  roast beef, pork, and cured meat products like ham, sausage, and salami are examples of these.
• Poultry

  are chicken or turkey breasts characterized by a delicate golden-brown surface.
• 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.
• Cheese

  act as binder and moistener of other ingredients. It should be refrigerated and remain covered until it is ready to be served to avoid drying out like cheddar, processed cream cheese, and cheese spreads with firm texture and easily sliced
• Spreads

  they are added to foods to enhance the flavor or texture like mayonnaise, mustard, and butter. It moistens the bread and compliment the flavors of other ingredients. They should be served immediately and kept refrigerated to preserve its color and flavor
• Condiments

  they are added to foods to enhance the flavor and compliment the dish like olive oil, relishes, and chutneys to give a lift to a sandwich, some of them are high in acid so don’t combine them with strong flavored condiments.
• Vegetables

  A plant or part of a plant that used as food, it adds texture, flavor, and color to the sandwich. It should be crisped and proportion to the size of sandwich. Lettuce, tomatoes, and onions are indispensable in sandwich making.
• Miscellaneous

  It adds flavor, color, nutrients, and texture to sandwich production. Examples are fruit fresh or dried, jelly, jam, peanut butter, eggs, and nuts.