1 When cutting bread, keep slices together in___so that they will fit together
2. In simple cold sandwiches, place_ evenly and nearly on alternate slices, leaving the other slices plain
3. Meat, poultry or fish should be cooked, chilled and.
4. In grilled sandwiches, Brown the sandwich on a, in a hot oven, or under a broiler.
5. All sandwich ingredients should be within reach in the work area.
7. Use a_ for easy spreading
8 Bread should be between_ old
9. A__ wrapped around each batch is a good safeguard against dryness, but not necessary when using foil. 10. Heating the tortilla or pita makes it more_ and easier to handle,

1. Refers to a food item made with two or more slices of bread with fillings between them. A widely popular and convenient lunchtime food, quickly made and served and adaptable to many variations that it satisfies nearly every taste and nutrition requirement

2. Refers to a food item made with two or more slices of bread with fillings between them. A widely popular and convenient lunchtime food, quickly made and served and adaptable to many

3. Asmall flat, round bladed utensil that is serrated on one side and smooth on the other, appearingsomewhat like a round spatula. It is used to apply food spreads, over breadslices.

4. Use to cut customized edges on bread for tea sandwiches, hors d’oeuvres, or children’s sandwiches.Use the shears to cut a pocket in toast and waffles.Cut sandwiches in different shapes like rectangles, trianglesand circles.

5. Small, medium and large. Small ones are perfect for cutting out the tinier breads for tea sandwiches and medium and large for making larger sandwiches.

6. Grating cheese, meatand other ingredients allows flavors to mix, thus; palatability of sandwich is increased

7. A long flexible blade with a rounded end, used to level off ingredients in measuringcups and spoons and forSpreading fillings onsandwiches.

8. A small knife with a blunt edged blade that is used to apply spreads, such as butter, peanut butter, and cream cheese, on bread or dinnerrolls.

9. Come in various lengths of 6, 8, 10, and 12inches. The smaller sized knives are typically referred to as mini chef's knives while the longer lengths are known as traditional chef's knives.

10. Designed for thick sandwiches, this knife is made to cut easily and quickly through a variety of sandwich ingredients. The deli knife has offset blade allowing ease of slicing andhandling.