WEEK 12(COVER 2 CHAPTER WEEK4&12)

Today we will study two chapters. One chapter we cover for that week 4 because of the week 4 time of the holidays. So today we cover week 4 and week 12. which is for week 4 we learn club sandwich. For week 12 we learned buffet platter.

WEEK 4

Club sandwich
A club sandwich, also called a clubhouse sandwich, is a sandwich of occasionally toasted bread, sliced cooked poultry, fried bacon, lettuce, tomato, and mayonnaise. It is often cut into quarters or halves and held together by hors d'œuvre sticks. Modern versions frequently have two layers which are separated by an additional slice of bread.

RECIPE

INGREDIENTS:

√ Beef ferderloin

√ Chicken ham

√ Tomato

√ Japannese cucumber

√ Potato

√ Mayonaise

√ Chili sauce

√ Bread

√ Cheddar slice

METHODS:

√  Lay toasted bread slices side by side on a clean work surface and divide mayonnaise between them. 

√ Divide chicken between two slices of bread, followed by tomato slices. Season with salt and pepper. 

√ Spear each pickle with a 6- to 8-inch wooden or metal skewer and secure two corners of the sandwich from top to bottom with skewers. Cut sandwich in half and serve immediately.

WEEK 12

Buffet platter

A buffet is a system of serving meals in which food is placed in a public area where the diners generally serve themselves. Buffets are offered at various places including hotels, restaurants and many social events. Buffet restaurants normally offer all-you-can-eat food for a set price. Buffets usually have some hot dishes, so the term cold buffet has been developed to describe formats lacking hot food. 

RECIPE

INGREDIENTS:

√ Chicken breast

√ Prawn

√ Cherry tomato

√ Japannese cucumber

√ Galatine powder

METHODS:

√ Boil the chicken breast and prawn

√ Add 60 ml of boiled water and add 60 gm of galatine powder
√ Let the galatine grow in 10 minutes and after that put the bowl of galatine on hot water until the galatine hot.
√ Then layer the galatine on the circle plate and put the japannese cucumber and tomato cherry. And do it until 10 layer galatine.