Inquisitive Cook

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What can they decide on and what needs group/board input?) (Decision-making technique, e.g. consensus, 2/3 majority vote or chair's authority, etc. Tools and Accessories Supplies and Materials Ingredients: • Laboratory outfit • Ingredients: • Measuring cups • Appetizers: • Dietetic scale • Finger foods – lumpia, nuggets, f. • Oyster knife, paring knife, clam chicken knife • Cocktail – fruits • Cast iron skillet • Sandwiches – chicken, burger • Spatula • Canapes – • Channel knife • Salads – • Melon ball scoop • Fruit salad- cocktail, cream, • Plastic containers (according condensed milk to standard size used) • Chicken potatoes salad – chicken • Plastic bags breast, potatoes, mayonnaise, celery • Tin foil • Decorative wood/ plastic toothpicks • Food trays • • • • • Equipment Refrigerator Microwave Chiller or hot food conveyor Stem, table pan Working table • • Learning Materials Standard recipes Books/manuals Competency-Based Curriculum Assessment Method: • Questioning UNIT OF COMPETENCY: MODULE TITLE: Prepare Sandwiches (hot and cold) Preparing sandwiches ( hot and cold) This module deals with the knowledge, skills and attitudes required in preparing sandwiches (hot and cold) in commercial cookery or catering operations. 25 hours NCII Competency-Based Curriculum LO 1.

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Publisher: Owl/Henry Holt And Company; Later Printing edition (1998)


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