TLE 7

• utensils that every kitchen needs:

  1. baster 2. cans, bottles, cartoons opener 3. colanders 4. cutting boards
• are small portions of food

  appetizers
• generally serve chilled and could be in a liquid form or solid

  cocktails
• are savory tidbits of food

  canape´s
• dainty, artistically arranged and consist of a base, body and garnish

  petite salads
• egg cookery methods

  sunny side up and basted egg, over easy, poached eggss, shirred eggs, and scrambled
• egg mixture brought to center of pan

  omlet
• boiled eggs typesssss

  soft boiled , semi boiled, hrd boiled
• consisting of ingredients placed on between slices of bread

  sandwhich
• sandwhich are divided to 4 parts

  base,spreading,body,garnish
• types of sandwhich

  open , closed and cooked"
• filling is `resented and decorated

  open sandwhich
• fillings in this type of sandwhich r presented between 2 or more clices of bread

  closedsandwhich
• is either grilled or tosted

  cooked sandwhich
• the loaf is cut into round circlesand fillings r presented

  sandwhich cake
• filling presented between 2 or 3 rectangular slices

  sandwhich loaf