classification of salad according to their ingredients. Guidelines in making salad

1. TOMATO
O T O A T M

2. LETTUCE
L U E T E T C

3. BREAD
E D A B R

4. CUCUMBER
U M C B U E R C

5. SPREAD
A E S R D P

6. HAM
M H A

7. SANDWICH
D S N I H A W C

9. g
Sandwic

10. TIPS:
1. Prepare Ingredients – prepare everything
ahead of time, so nothing is left to do but
assembles the ingredient. It includes, mixing
fillings, preparation of spreads, slicing bread,
meats, vegetable and cheese, separating lettuce,
preparing garnishes and other ingredients.

11. TIPS:
2. Arrange Ingredients for
maximum efficiency- to reduce your
movement to a maximum, everything
you need should be within easy reach.

12. MAKING SIMPLE COLD
SANDWICHES
(HAM SANDWICH)

13. Steps:

14. 1. Prepare and assemble all
Ingredients: sandwich breads,
spreads, fillings

15. 2. Assemble necessary
equipment, including
wrapping materials.

16. 3. Arrange bread slices in
rows on the table top.

17. 4. Portion filling with a
scoop or spoon onto
alternate rows of bread.

18. 5. Spread fillings evenly and
neatly on alternate slices, leaving
the other slices plain. Fillings
should not hang over the edges of
the bread.

19. 6. Spread all bread
slices to the edge with
desired spread.

20. 7. Arrange lettuce or other
vegetable accompaniments
on top of filling.

21. 8. On top of this, place
ham or any desired
filling.

22. 9. Top the filled slices with
the plain bread slices.

23. 10. Stack two or three
sandwiches and cut with a
sharp serrated knife as
desired.

24. 11. Place sandwich on sandwich
bags or wrap in plastic wraps
to maintain freshness.

25. 12. Refrigerate until service.

27. Activity
Time!

28. YOUR OUTPUT AND PERFORMANCE
WILL BE RATED USING THE RUBRIC
BELOW.

32. Search 10 example of sandwich,
write the ingredients and the
procedure of each example.
Do it on your T.L.E notebook.