TLE/COMPUTER 9

Salad
Egg salad - This is a part of an Anglo-American tradition of salad involving a high-protein or high-carbohydrate food missed
with seasonings in the form of spices, herbs, and other foods, and bound with an oil-base dressing.
- Salad referred to as, as king of the dishes in some culture.
Green salad - It is also known as green salad or tossed salad.
Dinner salad - It is also known as Entrée salad
- When salad ingredient assembled in a particular arrangement, the finish salad is called a dinner salad.
Coleslaw - This is a salad consisting primarily and minimally of shredded raw white cabbage.
Serbian salad - This is a vegetable salad, usually serve during summer with roast meat and other dishes.
Bound salad - This salad is made of simple bases, but the dressing used is thick and binding.
Dressing - It is used to enhance the flavor, toasted with the bogy of the salad or served on the side.
Mixing - Which is not belongs in Factors to consider salad preparation.
Base - It gives the definition to the salad placement on the plate or platter.
Basic tenet of food safety and hygiene is to store perishable foods in the refrigerator or freezer. The freezer
should be set at a temperature in range 2 0C to 4 0C

According to use
As an Appetizer - The purpose of this salad is to balance the taste of preceding courses.
- It contains light ingredients and stimulate appetites, which is it purpose as the first course of the meal.

Tools
Decorating tip - These are the most important things when you need an additional tip for a new garnish.
Hand Grater - It is used for many things in the kitchen, such as grating cheese, vegetables zest, and spices.
Food processor - It select a sturdy processor that is large enough to handle the volume of ingredients in the recipes you use
most often.
Preparation sink - It separate two compartment sink, is recommended to clean and prepare fresh product.
Disposal plastic gloves - It is used during salad preparation to prevent food contamination.
Thermometer - It is used to ensured that cook food is held at safe temperature until serve.
Measuring cup - This are the most accurate way to measure dry ingredients is with nesting metal measuring cups.
Colander - This bowl-shapeed tool made from wire mesh is great for sifting or sprinkling powdered ingredients.
Vegetable peeler - It is a tool used to cut a thin strip of peel from citrus fruit or other fresh product.
Chopper and cutter - It is Double-handled and crescent-shaped, used with a rocking motion to rapidly chop and dice
food.

Computer

HTML
HTML 2.0 - This Version of HTML released in1995, and this time included everything in the previous version and added
new features.
HTML 3.2 - In January 1997 this version became the official standard.
HTML 4.0 - This version is recommended in December 1994 by W3C to publish this version. It proved a new tags for
styles sheet, script, frames, embedded object, more complex tables and etc.
<hr> - This tag is draw a horizontal line across your page.
<br> - This tag will give you a line break. This means that the text will move and start on the next line.
<em></em> - It is used to emphasize text and appears in italic text.
Stand alone – Unpaired tag

3rd Mid-Quarter/ 3rd Quarter

Sandwiches
Sandwich - It is made up of one or more slices of bread with nutritious filling between them.
Simple - It has only one filling and the freshest ingredients should be used.
Combination - These have more than one primary filling.
Multi-decker - These have more than one primary filling.
Cold open sandwiches - These are the single slice of bread with attractively arrange fillings on top with the garnishes.
buffet sandwich - This is similar to the conventional sandwich but are cut into fancy shapes.
Continental - It consists of a crusty French stick, cut into half and well-buttered, with either a single savor filling or a mixture
of savory fillings.
Hot sandwiches - These are not really sandwich but a snack or meal but since bread is used, they are classified as sandwich.
Hotdog - It can be topped with a hot topping such as chili or cheese sauce, or with a cold topping cheese, coleslaw, and
accompanied with chopped onions, and other condiments, such as catsup and mustard.
Hamburger - This is a 2-6 oz patty of ground beef, broiled, fried or grilled to order, served on a round bun with lettuce,
tomato, and onion slices and the appropriate condiments.
Close cold sandwiches - Can be defined as those having two slices of bread or two halves of the roll, which have a
spreadapplied and are filled with a cold filling.
Fried closed sandwiches - These are two pieces of bread encasing some type of filling which has been dipped into an egg
mixture and then deep fried or pan fried till golden brown.
Open hot sandwiches - These are prepared with the bread or toast laid side by side with the filling exposed on the surface
of both sides.
Pinwheels sandwiches - These are made of cream bread cut lengthwise, about 3/8 inch thick.
Finger sandwiches - These small, fancy closed sandwiches often have their crusts removed, and are usually cut into
various shapes.
Ribbon Sandwiches - It is beautifully presented, these delectable bite-size portion of soft crustless bread can be filled
with an array of different filling combinations.
Mosaic sandwiches - An alternate color of slices of bread is preferable for this type of sandwich.
Wrap sandwiches - These easy-to-eat sandwiches are made with soft, flat breads that are folded, or wrapped, around
the fillings. A wide variety of fillings can be used in these sandwiches.
Loaf bread or Pullman - It is the most commonly used bread for sandwiches.
Quick bread - A bread that can be used for sweeter tasting sandwich.
Wraps - These are very thin, flat breads that are used for sandwich wraps, burritos, and tacos.
Flat bread - These are made from flattened, often unleavened bread and come from around the globe.
Buns and rolls - These are excellent choices for sandwiches.

Component of sandwiches
Filling - It is the heart of sandwich
- It provides the body of the sandwich and most of the flavor.
Spread - Act as a barrier between the fillings and the bread.
- It adds moisture, Flavor, and richness to the sandwich.
Garnish - It is important to the look of the sandwich.

Purpose of the fillings

1. Predominant flavor
2. Give moisture
3. Main body and nutrients
4. Substances and bulk
5. Complexity in the combination of flavor

Characteristics of sandwiches
1. should be serve hot
2. Have hot sauce as an accompaniments

COMPUTER
<!DOCTYPE html> - This tag will declare that you are using the HTML5 document type.
! - The DOCTYPE tag always begin with ! and is always placed at the beginning of the document.
<head> - This is the opening tag of the head section and should end with the </head> tag.
<body> - This tag is used to start the body section.
<meta> - This tag will provide additional information about your web page.
- It can be used to redirect visitors to another page.
- It can be used to identify appropriate keywords related to your page.
<title> - Which is not belong in the three main elements in HTML.
- This tag is used to place the descriptive title that appears in the title bar.
Body section - This section holds everything that will be displayed on your web page.
Head section - This contains the page title and the text that will appear in the title bar of the web browser.
Personal web page - It is something that someone creates about themselves or for others.
- It should show your thoughts, ideas, interest, hobbies, friends, and family that you strongly want to inform others.
Home page - This is a web page that serves as the entry point in your website.
- It is the page that is first displayed by the browser when you type in the website address.
Heading - It is used to give emphasis to a certain topic title.
- This will serve as the title for a section of your documents.
List - This is a series of names, words, or other items written, printed, or imagined one after the other.
- It is also used in page navigation to link other contents or pages within the website.
Navigation bar - It is a list of links.

Two main section of HTML

1. Head section
2. Body Section

Three main elements in HTML

1. <html>
2. <head>
3. <body>

Other HTML element includes in body section

1. header
2. Paragraph
3. List
4. Table
5. Form