"COOKING TO WIN YOUR FAMILY, FRIENDS
AND CLIENTS PRESENTED BY MRS. BETTY AKINOLA, C.E.O BETTY WORLD
OF CATERING." AT THE YOUTH & GENDER NETWORK WOMEN CONFERENCE/SKILLS
ACQUISITION WORKSHOP ON FRIDAY, MAY 16TH 2008, @ BRITISH COUNCIL,
NO. 20 THOMPSON AVENUE, IKOYI, LAGOS.
Lesson 1
Sandwiches
Sandwiches may be made from every kind of bread,
fresh or brown (toasted). They can be made in a variety of shapes
and with an almost endless assortment of fillings. They may be
garnished with vegetables, potatoes and salads.
When making sandwiches 100% of personal and kitchen
hygiene must be observed because they can be easily contaminated.
Hygiene Tips
1) All parts of the person liable to come into contact with food
must be kept as clean as possible.
2) All clothing must be kept as clean as possible.
3) All cuts must be covered with H2o proof dressing.
4) Spitting is forbidden.
5) Try as much as possible not to touch your nose, ear, mouth
etc.
6) Ensure that your work area is very clean.
All green salads and other food eaten raw should
be well washed since some of them grow in water e.g. watercress,
and could be contaminated by animals.
Types of Bread
a) White Bread
b) Brown Bread
c) Bread Rolls
d) French sticks etc.
Types of Toppings or Fillings
Ham
Tuna fish
Sardine
Cheese
Prawns
Cow tongue
Crab
Chicken
Salmon
Smoked fish
Lettuce
Tomatoes
Boiled eggs
Apple and chutney
Minced meat
Cucumber
Vegetable fillings like fresh tomatoes, cucumber,
watercress, lettuce, egg (hard boiled) and cheese will make a
very good sandwich for a vegetarian.
Types of Sandwiches
1. Club Sandwich
They are made by placing between two slices of hot buttered toast,
a filling of lettuce, grilled bacon, slices of hard boiled egg,
mayonnaise and slices of cooked chicken.
2. Bookmaker Sandwich
This is an underdone steak between two slices of hot buttered
toast.
3. Double Decker
Toasted and untoasted bread can be made into double decker sandwiches,
using 3 slices of bread with two separate fillings.
4. Open Sandwich
It can be made with a buttered slice of bread garnished with any
kind of meat, fish, eggs, salads, vegetables etc.
Caution
When making sandwiches in large quantities it is advisable to
make the same type so as to avoid the risk of cross contamination
and food poisoning.
Lesson 2
VEGETABLE SALAD
Ingredients:
Lettuce
Carrot
Cabbage
Green peas
Sweet corn
Hard tomatoes (Plum)
Macaroni (optional)
White onion
Hard boiled egg (Garnishing)
Mayonnaise
Vinegar (for washing)
Salad cream
NOTE:
All the vegetables could be mixed together and bound with mayonnaise
or they can be in layers and garnished.
Lesson 3
Fruit Salad or Fruit Kebab
Watermelon 2pcs
Pineapple
Glace - cherry
Mango
Cocktail stick or toothpick
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