Open, closed and snack sandwiches; serving order
Sandwiches are a widely made snack, often served at breakfast. They come in three kinds. Open sandwich: a roll or loaf is cut evenly about 1 cm thick (40 g), and the topping is laid to cover the bread; the topping can be of 1–3 kinds. Closed sandwich: the bread is cut thinner, spread with a thin layer of butter, topped, and covered with another slice. Snack sandwich (canapé): the soft part of the bread is cut into small cubes, rhombs or circles, browned on both sides in a heated pan, cooled, spread with butter, topped with a food matching its shape and garnished with vegetables and herbs. Sandwiches are prepared cold; a bread knife, board and the mark of a cooked-food board (“N”, “PG”) are used. For canapés, frying in the pan is done by an adult or the teacher; children do not take bread from the pan without adults.
Sandwich design: the pupil draws 3 kinds of sandwiches on paper and labels the layers (bread – butter – topping). When really making them hands are washed and the knife is used beside the teacher.