COMPETENCYBASEDLEARNINGMATERIAL

Sector: TOURISM

UnitofCompetency: PREPARESANDWICHES

ModuleTitle: PREPARINGSANDWICHES

Qualification: COOKERYNCII

TECHNICALEDUCATIONANDSKILLSDEVELOPMENT
AUTHORITY
BAGUIO CITY SCHOOL OF ARTS AND
TRADESGONZALOPUYATSCHOOLOFARTSANDTRADES
CONCEPCIONVOCATIONALSCHOOL
 HowtousethisCompetency–Based LearningMaterial

Welcome to the module PREPARE SANDWICHES. This module contains

trainingmaterials andactivities foryoutocomplete.
The unit of competency Preparing Sandwiches contains the knowledge and
skillsandattitudesrequiredforCookery.ItisoneofthespecializedmodulesatNationalCertificatelevelII(N
CII).
You are required to go through a series of learning activities in order to completeeach
learning outcomes of the module. In each learning outcome there are
InformationSheetstohelpyoubetterunderstandtherequiredactivities.Followtheseactivitiesonyouro
wn and answer the self –check at the end of each learning outcome. You may remove ablank
answer sheet at the end of each module (or get one from your facilitator/ trainer) towrite your
answers for each self-check. If you have questions, don’t hesitate to ask yourfacilitator
forassistance.

RecognitionofPriorLearning(RPL)

Youmayalreadyhavesomeormostoftheknowledgeandskillscoveredinthislearner'sguidebecauseyouhave:
• beenworkingforsometime
• alreadycompletedtraininginthisarea.

Ifyoucandemonstratetoyourtrainerthatyouarecompetentinaparticularskillorskills,talk to him/her
about having them formally recognized so you don't have to do the sametraining again. If you have
a qualification or Certificate of Competency from
previoustrainings,showittoyourtrainer.Iftheskills,youacquiredarestillcurrentandrelevantto
theunit/
sofcompetencytheymaybecomepartoftheevidenceyoucanpresentforRPL.Ifyouarenotsureaboutthecur
rencyofyour skills,discuss thiswithyourtrainer.
Attheendofthismoduleisa Learner’sDiary.Usethisdiarytorecordimportantdates,jobs undertaken
and other workplace events that will assist you in providing further detailsto your trainer or
assessor. A Record of Achievement is also provided for your trainer
tocompleteoronceyoucompletethemodule.
This module was prepared to help you achieve the required competency, in organizingand
preparing food in the kitchen preparation area or inside the laboratory. This will be thesource
ofinformation foryou to acquire knowledge and skillsin
thisparticulartradeindependentlyandatyourownpace,withminimumsupervisionorhelpfromyourinst
ructor.
 TalktoyourtrainerandagreeonhowyouwillbothorganizetheTrainingofthisunit.Read through
the module carefully. It is divided into sections, which cover all
theskills,andknowledgeyouneedtosuccessfullycompletethismodule.

 Work through all the information and complete the activities in each section.
Readinformation sheets and complete the self-check. Suggested references are
includedtosupplement thematerials providedinthismodule.

 Most probably, your trainer will also be your supervisor or manager. He/she is
theretosupportandshowyouthecorrect waytodothings.

 Your trainer will tell you about the important things you need to consider when
youarecompletingactivitiesandit isimportant thatyoulistenandtakenotes.
 Youwillbegivenplentyofopportunitytoaskquestionsandpracticeonthejob.Makesureyoupractic
eyournewskillsduringregularworkshifts.Thiswayyouwillimprovebothyourspeedandmemorya
ndalsoyourconfidence.

 Talktomoreexperiencedworkmatesandaskfortheirguidance.

 Usetheself-check questionsattheendofeachsectiontotestyourownprogress.

 When you are ready, ask your trainer to watch you perform the activities outlined inthis
module.

 As you work through the activities, ask for written feedback on your progress. Yourtrainer
keeps feedback/ pre-assessment reports for this reason. When you havesuccessfully
completed each element, ask your trainer to mark on the reports
thatyouarereadyforassessment.

 When you have completed this module (or several modules), and feel confident thatyou
have had sufficient practice, your trainer will arrange an appointment withregistered
assessor to assess you. The results of your assessment will be
recordedinyourcompetencyAchievementRecord
 COOKERYNCII
COMPETENCY-
BASEDLEARNINGMATERIALSLISTOF
COMPETENCY

No Unitofcompetency Moduletitle Code

1. Cleanandmaintainkitchenpre Cleaningandmaintainingkitchenpre TRS512328
mises mises
2. Preparestocks,saucesandsoup Preparingstocks,saucesandsoup TRS512331

3. Prepareappetizers Preparingappetizers TRS512381

4. Preparesaladsanddressing Preparingsaladsanddressing TRS512382

5. Preparesandwiches Preparingsandwiches TRS512330

6. Preparemeatdishes Preparingmeatdishes TRS512383

7. Preparevegetabledishes Preparingvegetabledishes TRS512384

8. Prepareeggdishes Preparingeggdishes TRS512385

9. Preparestarchproducts Preparingstarchproducts TRS512386

10. Preparepoultryandgamedishes Preparingpoultryandgamedish TRS512333

es

11. Prepareseafooddishes Preparingseafooddishes TRS512334

12. Preparedesserts Preparingdesserts TRS512335

13. Packagepreparedfoods Packagingpreparedfood TRS512340

 MODULECONTENT
UNIT OFCOMPETENCY : PREPARE
SANDWICHESMODULETITLE : PREPARING
SANDWICHESMODULE DESCRIPTOR:
Welcometothe
modulepreparingsandwichesunderthecompetencyonpreparesandwiches.
Thismodulewillguideeachtraineetoacquiretheknowledge,skillsandperform
ancerequirementnecessarytoprepareandpresentsandwichesin
commercialcookeryorcatering operations.
Thismodulecontainsfourlearningoutcomes.Eachlearningoutcomecontainsl
earningactivitiesforbothknowledgeandskills,supported with information sheet,
self-check activities and job/operationsheet, gathered from different sources.
Before you perform the manualexercises, read the information/operation sheets
and answer the self-activities provided to confirm to yourself and to your trainer
that you areequipped with knowledge necessary to perform the skills portion of
theparticularlearningoutcomes.
Upon completion of this module, you have to subject yourself toyour
trainer for assessment. You will be given a certificate of
completionasaproofthatyoumetthestandardrequirements(knowledgeandskills)for
this module. The assessment could be made in different methods,
aspresentedinthecompetencystandards.
NOMINALDURATION : 6hours
SUMMARYOFLEARNINGOUTCOMES:
Upon completion of this module the students/trainees will be able
to:LO1:Perform miseenplace
LO2:Prepare a variety of
sandwichesLO3:Present a variety of
sandwichesLO4:Storesandwiches

ASSESSMENTCRITERIA:

LO1.Performmiseen’ place
1. Tools,utensilsandequipmentarecleaned,sanitizedandpreparedbasedontherequiredtask
2. Ingredientsareidentifiedcorrectly,accordingtostandardrecipes,recipecardsorenterpriserequir
ements
3. Ingredientsareassembledaccordingtocorrectquantity,typeandqualityrequired
4. Ingredientsarepreparedbasedonthe requiredformandtimeframe
5. Frozeningredientsarethawedfollowingenterpriseprocedures
6. Wherenecessary,rawingredientsarewashedwithcleanpotablewater

LO2.Prepareavarietyofsandwiches
1. Varietyofsandwichesarepreparedbasedonappropriatetechniques
2. Suitablebasesareselectedfromrangeofbreadtypes
3. Sandwichesareproducedusingcorrectingredientstoanacceptableenterprisestandard
4. Appropriate equipment are selected and used for toasting and heating
accordingtoenterpriseproceduresandmanufacturer’smanual
 5. Sandwichesarepreparedlogicallyandsequentiallywithintherequiredtimeframeand/or
accordingtocustomer’srequest
6. Workplacesafetyandhygienicproceduresarefollowedaccordingtoenterpriseandlegalrequir
ements

LO3.Presentavarietyofsandwiches
1. Sandwichesareproducedusingcorrectingredientstoanacceptableenterprisestandard
2. Sandwichesarepresentedhygienically,logicallyandsequentiallywithintherequiredtimefram
e
3. Sandwiches are presented attractively using suitable garnishes, condiments
andservicewares
4. Factorsinplatingareobservedinpresentingsandwiches

LO4.Storesandwiches
1. Qualitytrimmingsandotherleftoversareutilizedwhereandwhenappropriate
2. Sandwichesarestoredhygienicallyatthepropertemperatureconsideringthefactors
specifiedbytheenterprise
3. Sandwichesarekeptinappropriateconditionstomaintainfreshnessandquality
 LEARNINGOUTCOMESUMMARY
LEARNINGOUTCOME#1 Performmise en’ place

CONTENTS:
1. Typesofsandwich
2. Classificationofsandwiches
3. Tools,equipment,utensilsneededinpreparingsandwiches
4. Historicaldevelopmentandcurrenttrendsofsandwiches
5. Commonculinarytermsonsandwicheswhichareusedintheindustry
6. Safework practicesinpreparingsandwich
7. PrinciplesandpracticesofhygieneincludingappropriatePPE

ASSESSMENTCRITERIA:
1. Tools,utensilsandequipmentarecleaned,sanitizedandpreparedbasedontherequiredtask
2. Ingredientsareidentifiedcorrectly,accordingtostandardrecipes,recipecardsor
enterpriserequirements
3. Ingredientsareassembledaccordingtocorrectquantity,typeandqualityrequired
4. Ingredientsarepreparedbasedonthe requiredformandtimeframe
5. Frozeningredientsarethawedfollowingenterpriseprocedures
6. Wherenecessary,rawingredientsarewashedwithcleanpotablewater
 CONDITIONS:
Thestudents/trainees mustbeprovidedwiththefollowing:
EQUIPMENT/TOOLS SUPPLIES/MATERIALS LEARNINGMATERIALS
• LCDProjector(Optional) • Breads • Manuals
• Overhead • • Books
Projector(Optionalforl Processedmeatslikeham, • VIDEO/CD
ecture) bacon, etc.
• Television • Vegetableslikelettuce,to
andmultimediaplay matoes,
er cucumberandothers
• Whiteboard • Seasonings
• Applicableequipmentaspre • Spreads
scribed by • Picks
Trainingregulation

TOOLS:
• Pans
• Choppingboard
• Knives
• HandTools
• Mixer
• Blender
• Potsandpans

OTHERS:
• serviettes
• tablecloth
• aprons
 • uniforms
• hairrestraintstoque,caps,
• hairnets

INFORMATIONSHEET5.1-1TYPESOFSANDWICHES

LearningObjectives:AfterreadingthisINFORMATIONSHEET,YOUMUSTbeabletoidentifythetypeso
fsandwiches.
Introduction:

What is Sandwich?
Sandwich
A sandwich is a food item typically made of one or two slices
ofleavened bread between which are laid one or more layers
ofmeat,vegetable,cheeseorjam.Thebreadcanbeusedasisoritcan be coated
with butter or traditionally provided condiments orsauces
toenhanceflavorandtexture. Figure 1:Clubsandwichimage
-Sandwiches arecommonlycarriedtoworkor schoolinboxes
or paper bags to be eaten as the midday meal, taken on picnics, trips or other
outings.Insomepartsoftheworld,theyarealsoservedinmanyrestaurantsasentreesandaresometimes
eaten at home, either as a quick meal or as part of larger meal. When eatenas part of a full meal,
sandwiches are traditionally accompanied with side dishes suchas soup, salad,fries orchips
andpickleorcoleslaw.
TypesofSandwiches
A. HotSandwiches
1. Simple hot sandwiches consist of hot fillings, usually
meats,between2slicesofbreadortwohalvesofaroll.Theymayalsocontaini
temsthatarenothot,suchasasliceoftomatoorraw
oniononahamburger.Mostpopularhotsandwichesare
hamburgersandhotfogs. Figure2:Hamburgerasexampleof
HotSandwich
2. Open- B. Cold Sandwiches
facedhotSandwichesaremadebyplacingbutteredorunbuttered
breadonaservingplate,covering with hot meat or other
filling, and topping witha sauce or gravy, cheese or other
toppings.
Somevariationsarebrownedunderthebroilerorgrillerbeforeser
Figure3:Open-facedhotsandwichimage
ving.

3. Grilled Sandwiches also called as toasted

sandwich,aresimplesandwichesthatarebutteredontheoutside
andbrownedonthegriddleorinahotoven.Sandwichescontaini
ngcheesearepopularforgrilling.

Figure
4:GrilledHamandCheeseSandwic
h Image

4. Deep-
friedSandwichesaremadebydippingsandwichesinbeatene
ggsandsometimesinbreadcrumbs and the deep fry. This
type of sandwich isoften cooked in a griddle or in a hot
oven instead,sincedeepfryingmakes it greasy.
Figure5:DeepfriedsandwichImage
1. Simple Cold sandwiches are those made with 2slices
of bread or 2 halves of roll, a spread and afilling.
They are called simple because they areonly made
with 2 slices of bread. Simple coldsandwiches range
from a single slice of
cheeseormeatbetweentwoslicesofbreadtoacomplexcon
structionlikesubmarinesandwich(alsocalledherosandw
ich).Mostpopularsandwichesfallintothis category.
Figure6:SlicedColdSubmarineSandwichDi
gitalImage

2. Multi-deckerSandwichesaremadewithmorethan two
slices of bread and served with severalingredients
inthefillings.
Theclubsandwichisapopularmulti-decker
sandwich, made of three slices of
breadtoastsandfilledwithslicedchickenorturkeybreast,
mayonnaise,lettuce,tomatoandbacon.Itiscutinto4
triangles.
Figure7:Multi-deckerSandwich Image
3. Open-
facedSandwichesaremadewithsinglesliceofbread,li
kelargecanapés.Thefillingortopping should be
attractively arranged andgarnished.

Figure8:Open-facedsandwichImage

4. TeaSandwichesaresmall,fancysandwichesgenerally
made from light, delicate ingredients andbread that has
been trimmed or crusts. They
areoftencutintofancyshapes.

Figure9:TeaSandwichesImage

5. Wraps–
aresandwichesinwhichfillingsarewrapped,likeaMexicanb
urrito,inalargeflourtortillaor similar flat bread. They may
be served whole orcut inhalfiflarge.

Figure10:CajunTurkeyAvocadoW
rapsImage
ClassificationofSandwich

A. Open-facedSandwich–akindofsandwichthatuses
one slice of bread, a filling serves as thetoppings of
the sandwich, it is
attractivelygarnishedandarrangeononesliceof bread.

Figure11:Radishopen-
facedsandwich image

B. Regular Sandwich – a kind of sandwich

thatusestwoslicesofbread,afillingisinbetweenthetw
oslices ofbread.

Figure12:RegularSandwichImage

C. Decker Sandwich – a sandwich that is made

atleastthreeslicesofbreadandtwotypesoffillings.Forinsta
nce,onelayermaycontainslicehamandtheotherlayermayb
esliceofchickenorbacon.

Figure13:DeckerSandwichImage
 SELF –CHECK5.1-1

Direction:Onyouranswersheet,answerthefollowingquestionsbelow:

1. Whatarethe2classificationofsandwiches?

2. Thiskindofhotsandwichisverypopular.

3. Whatismeantbyanopenfacedsandwich?

4. Thiskindofsandwichismultideckerthatconsistsof3ormoreslicesofbreadwith3ormoreki
ndsoffilling.

5. Grilledsandwichesarewhattypeofsandwich?
 ANSWERKEY5.1-1

1. ColdandHotsandwiches

2. Hamburgers/Hotdogs

3. Openfacedsandwichismadeofasinglesliceofbreadwithafillingortoppingthatis
attractivelyarrangedandgarnished.

4. ClubSandwich

5. Hotsandwich
 INFORMATION SHEET 5.1-2
HISTORICALDEVELOPMENTOFSANDWICH

LearningObjectives:
AfterreadingthisINFORMATIONSHEET,YOUMUSTbeableto
- Understand the history of sandwich
Introduction:
Inthismoduleyouwilllearnthehistoricaldevelopmentofsandwich

HISTORYOFSANDWICH
Thesandwichmightbetheperfect food:portable, opentoany interpretationandassimple
oraselaborate asthemoodpermits. Thesandwichhasalonghistory, butithasn’talways
beenasembraced inAmerica
asitisnow.It’shardtoimagine,butthesandwichwasoncethoughtofasasymbolofacolonialpastthatm
ostpatrioticAmericanswantedtoforget.

Thesandwichwaspopularized inEngland in1762by JohnMontagu, the4thEarlofSandwich.

Legend hasit,and mostfood historians agree, that Montagu had
asubstantialgamblingproblemthatledhimtospendhoursonendatthecardtable.

During aparticularly longbinge,heasked thehousecooktobringhim somethinghe could eat

without getting up from his seat, and the sandwich was born.
Montaguenjoyedhismeatandbreadsomuchthatheateitconstantly, andastheconcoction grew
popular in London society circles italso tookon the Earl’s name.JohnMontagu washardly
thefirstpersontothink ofputting fillings between slicesof bread. In fact, we know exactly where
Montagu first got the idea for his
creation.MontagutraveledabroadtotheMediterranean,whereTurkishandGreekmezze
platters wereserved. Dips,cheeses, andmeatswereall“sandwiched”
betweenandonlayersofbread.Inalllikelihood Montagu tookinspiration
fromthesewhenhesatatthatcardtable.

Montagu’s creation took off immediately. Just a few months later, a man named EdwardGibbon
mentioned the sandwich by name in a diary entry, writing that he’d seen “twenty
orthirtyofthefirstmenofthekingdom”inarestauranteatingthem.BytheRevolutionaryWar,thesandwichw
aswellestablishedinEngland.YouwouldexpectAmericancoloniststohavetakentothesandwichaswell,bu
tthere’snoearlywrittenrecordoftheminthenewcountryatall,
untilasandwichrecipedidn’tappearinanAmericancookbookuntil1815.
Whywouldthiscreationgounsunginthenationforsolong?
ItseemsearlyAmericancookstendedtoavoidculinarytrendsfromtheirformerrulingstate.Andthename“sa
ndwich”itselfcomesfromtheBritishpeeragesystem,somethingthatmostAmericanswantedtoforget.

TheiconicNewOrleanssandwich,thePo’Boy,cameaboutintheGreatDepressionduringa streetcar
worker strike. Two brothers, once streetcar operators themselves, owned asandwich shop nearby,
and promised to feed any down-on-his-luck striking worker for
free.Whenahungrystrikerwalkedintotheshop,theclerkswouldyell,“Herecomesanotherpo’boy,” and
the name stuck. That school lunch staple, the Sloppy Joe, came about at aroundthe same time, the
innovation of a short order diner cooked named – you guessed it – Joe.AndtheReuben,thatdecidedly
un-
Koshertreatofcornedbeef,Swisscheese,andsauerkraut,appearednotinaNewYorkCitydelibutinOmaha,
Nebraska.Namedafteroneoftheparticipantsinaweeklypokergamethattookplaceinahotel,thecreationrea
llytookoff when the hotel owner featured it on the dinner menu. It later won a nationwide
recipecontest, andtherestis history.
 SELF –CHECK5.1-2

Direction:Fillintheblankswiththecorrectanswer

1. Thesandwichwaspopularizedin_______in1762.
2. ______washardlythefirstpersontothinkofputtingfillingsbetweenslicesofbread.
3. Montaguhadasubstantial_______problemthatledhimtospendhoursonendatthecardtable
4. _ once streetcar operators themselves, owned a sandwich
shopnearby,andpromisedtofeedanydown-on-his-luckstrikingworkerforfree.
5. TheiconicNewOrleanssandwich,the came about in the
GreatDepressionduringastreetcarworker strike
6. The istheun-Koshertreatofcornedbeef,Swisscheese,andsauerkraut.
7. Thename_ itselfcomesfromtheBritishpeeragesystem,somethingthatmost
Americanswantedtoforget.
8-10.Montagutraveledabroadtothe________where________and________
mezzeplatters
wereserved.Dips,cheeses,andmeatswereall“sandwiched”betweenandonlayersofbreadwhere
Montagutookinspiration.
 ANSWERKEY5.1-2

1. England

2. JohnMontagu

3. gambling

4. Twobrothers

5. Po’Boy,

6. Reuben

7. Sandwich

8. Mediterranean

9. Turkish

10. Greek
 INFORMATIONSHEET5.1-3
TOOLS,UTENSILSANDEQUIPMENTINPREPARINGSANDWICHES

LearningObjectives:

AfterreadingthisINFORMATIONSHEET,YOUMUSTbeableto

- identifythedifferentequipmentusedin makingandpreparingsandwiches.
- Identifytheneededequipmentdependingonhowitisgoingtobeused

Introduction:

Inthislesson,youwilllearnthedifferentequipmentneededinsettinguptheidealsandwichstation
dependingonthemenuandthesizeoftheoperation.

TYPESOFEQUIPMENT

1. StorageEquipment
 Refrigerationequipmentforcoldingredients
 SteamTableforhotingredients
2. Handtool -Thesearebasicrequirementsforsandwich
makingandareoftentheonlytoolsnecessary.
 Knives(Serratedknifeandsharpchef’sknife)spreaders
 Tong
 Spreaders
 Spatulas
3. PortionControlEquipment
 PortionScale
 MeasuringSpoons
 HANDTOOLS SELF
–

CHECK5.1-3
PORTIONCONTROLEQUIPMENT

Direction:
Namethefollowingtools/equipment

1.

2.

3.

4.

5.

6.

7.

8.

9.
 ANSWERKEY5.1-3
1. RefrigerationEquipment

2. SteamTable

3. Chef’sKnife

4. SerratedKnife

5. Tong

6. Spreader

7. Spatula

8. PortionScale

9. MeasuringSpoon
 INFORMATIONSHEET5.1-4SafetyPracticesinPreparingSandwiches

LearningObjectives:
AfterreadingthisINFORMATIONSHEET,YOUMUSTbeableto
- Learnthedifferentproceduresinmaintainingsafetyinthekitchen.
- Applyproperpersonalprotectiveequipmentusedinmakingsandwiches
- Identifytheimportanceandeffectsofproperequipmentandsafetymeasurespracticedinthe
kitchen

Introduction:
In this lesson, you will learn the different procedures in maintainingsafety
and apply proper personal protective equipment in the kitchen that willcontributes
totheefficiencyofworkflow.

PERSONALPROTECTIVEEQUIPMENT
We imagine that the kitchen involves cooking and cleaning so not much danger isexpected
but that is not the case. A lot of contamination can take place in the
kitchen,whichisbadforourhealth.Accidents,whichwillrequireimmediatemedicalattention,mayalsoocc
ur.
Itisimportanttokeepourselvessafeinthekitchenbecausethatwillsaveyoufromspending money
seeking treatment. Because safety in the kitchen is vital, a number
ofprotectivetoolshavebeeninvented.Belowwelook atexamplesofpersonalprotectiveequipment
inthekitchen;
1. Apron
Weallknowhowmessythewholeprocessofcookingcanget.Foodcolor,soup,cookingoil,vegetablejuic
es,andspicesareexamplesofsubstancesthatcanseverelystainour
 clothes.Wearinganapronwhencookingwillprotectyourclothesfromstainsthatwouldotherwisemake
youlookuntidy.
Theyweremadeinsuchamannerthatthecookwillbeabletomovehis/
herarmsfreelynotrestrictingtheirmovements.Althoughmostofthetimeneglected,aprons
arejustasimportant astheother protectivetools.

2. Hairnet

Contrarytopopularbelief,hairnetsarenotjustforpeoplewithlonghair.Evenwithshorthair, it is
advisable to wear a hairnet in case of loose strands that may end up in yourfood. No reports of
complications due to the ingestion of hair have been made but it isdangerous.

Ourhaircontainsstaphbacteriawhichcancausestomachproblemslikediarrhea.Whenhandlingfoodsu
bstancesensurethatyourhairisnotexposed.Notjustthehaironyourheadbutalsobeardsshouldbecover
edup.

3. OvenGloves

Thematerialsusedinthemanufactureofkitchenwareareoftengoodconductorsofheat.This
characteristic makes it almost impossible to handle these cooking tools with barehands.
Tocounter this, ovengloves andmitts wereinvented.

Usinganovengloveisaperfectwaytoprotectourhandsfromburnsandbruises.Ovenglovesaremadeoft
hickmaterialthatisnotpronetotearorburn.Asthenamesuggeststhey were specifically designed for
the oven but can be used when handling anyequipment thatconducts heatlikecookingpots.
4. PlasticGloves

Cleaningthekitchenentailswashingthedishes,moppingthefloor,wipingthecounterand disposing
of trash. According to americangr the cleanliness of a kitchen starts fromthesinkwhich has
so much bacteria. Our hands are hence exposed to
bacteriathatareharmfultoourbodies.

Plastic gloves come in handy during cleaning as they prevent bacteria from accessingour hands.
Being made of plastic, they can be used in water and are very easy to clean.Ensuretowash
yourhandsafterusingtheseglovesjustasanextraprotectivemeasure.Donotusethemonhot
equipmentandkeepawayfromfire.

5. ChefShoes

When cooking, sometimes water accidentally pours on the floor, therefore, making
itslippery.Thisisdangerousbecauseslippingandfallingbecomeinevitable.Itmayseemminorbutyouc
ouldbreakalimbthereor suffer fatalheadinjuries.

A good chef shoe should have a rough sole to decrease friction and ensure maximumstability.
Wearing closed shoes is not advised because it gets hot in the kitchen so
yourfeetwillliterallysoakinsweat.Thegoalistoensureyoursafetyatthesametimemakingthecookingp
rocesscomfortable.

PROPERHANDWASHINGPROCEDURE

Handwashingisthesinglemostimportantprocedureforpreventingthespreadofbiological
contamination.Despitethisfactmanylaboratorypersonnel
don'twashtheirhandsproperly.Herearesomehandwashingtipsandprocedures
foryouruse.

Procedure:

1. Always consider the faucet, sink and its surrounding contaminated

whenstartingthehandwashingprocedure.
2. Youmustavoidtouchingthesink.
3. Turnwateronandthenwetyourhands,wrists,andarms.
4. Pourenoughliquidsoaponyourpalmthenworkintolather.
5. Vigorously rub together all surfaces of the lathered hands and arms for
15seconds.Frictionhelpsremovedirtandmicroorganisms.Washaroundandunder
rings, aroundcuticles,andunder fingernails.
6. Rinse hands thoroughly under a stream of water. Running water carriesaway dirt
and debris. Point fingers down so water and contamination
won'tdriptowardelbows.
7. Use side of your arms or knuckles to turn off the faucet, avoiding
touchinganycontaminatedarea.
8. Dryhandscompletelywithacleandrypapertowel.

HygienicPracticeswhenCooking

• Alwayswashyourhandsbeforepreparingfood.
• Avoidwearingjewelry,watch,orperfume
• Makesurethatyournailsareshort,clean,andwithoutnailpolish.
• Wearcleanclothing
• Removeyourapronwheneveryouleaveafood-preparationarea.
• Don’tbrushorcomb yourhairwhenyouarenearfood
 • Donotsmokeinfoodareas.
• Keepyourfingersfromyourface,mouth,hair,andskinandotherpartsof thebody.

SafetyPracticestoConsiderforpreparing mise-en place

Sanitation

• Because cold sandwiches are subjected to a lot of handling and

arenotcooked,itisimportantthatyouproperlyrefrigerateandprotecttheingredien
ts atalltimes.

• You can use a refrigerated table which is a sort of a cold version of

asteamtable.

• Refrigerateddrawersorunder-the-counterreach-insareusedforlessfrequently
neededitems.

Portion control. Sliced items are portioned by the count and by weight. Ifportioning
is by the count, you must take care, during pre-prep, to slice tothe proper
thickness. If done by weight, each portion can be placed onsquares of
waxedpaper andstackedinacontainer.
 SELF –CHECK5.1-4

MULTIPLECHOICE
Choosethecorrectanswer.Writethecorrectletter
1. Itpreventsbacteriafromaccessinginourhands
a. Apron
b. ChefShoes
c. PlasticGloves
d. Hairnet
2. Itprotectsyourclothesfromstains
a. ChefShoes
b. Apron
c. Hairnet
d. Gloves
3. Itismadeofthick materialsthatprotectsyourhandsfromburnsandbruises
a. Hairnet
b. Apron
c. PlasticGloves
d. OvenGlobes
4. Itisadvisabletowearincaseofloosestrandsthatmaybeendupin yourfood
a. Apron
b. OvenGlobes
c. Hairnet
d. ChefShoes
5. Itpreventsyoufromslippingandfallingonthefloor
a. OvenGloves
b. ChefShoes
c. Apron
d. Hairnet
 ANSWERKEY5.1-4

1. C

2. B

3. D

4. C

5. B
 LEARNINGOUTCOMESUMMARY

LEARNINGOUTCOME#2 PREPAREAVARIETYOF SANDWICHES

CONTENTS:

1. Preparingsandwiches

2. Tipsinpreparingsandwiches

3. BreadStorage

4. Properset-upofwork

stationASSESSMENTCRITERIA:

1. Varietyofsandwichesarepreparedbasedonappropriatetechniques
2. Suitablebasesareselectedfromrangeofbreadtypes
3. Sandwichesareproducedusingcorrectingredientstoanacceptableenterprisestandard
4. Appropriateequipmentsareselectedandusedfortoastingandheatingaccordingtoenterpriseproc
edures andmanufacturer’s manual
5. Sandwichesarepreparedlogicallyandsequentiallywithintherequiredtimeframeand/or
accordingtocustomer’srequest
6. Workplacesafetyandhygienicproceduresarefollowedaccordingtoenterpriseandlegalrequirem
ents
CONDITION:
Students/Traineesmustbeprovidedwiththefollowing:

EQUIPMENT/TOOLS SUPPLIES/MATERIALS LEARNINGMATERIALS

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• LCDProjector(Optional) • Breads • Manuals
• Overhead • Processed meats • Books
Projector(Optionalforl • VIDEO/CD
likeham,bacon, etc.
ecture)
• Vegetableslikelettuce,to
• Television
matoes,
andmultimediaplay
cucumberandothers
er
• Seasonings
• Whiteboard
• Spreads
• Applicableequipmentaspre
scribed by
Trainingregulation

TOOLS:
• Pans
• Choppingboard
• Knives
• HandTools
• Mixer
• Blender
• Potsandpans

OTHERS:
• serviettes
• tablecloth
• aprons
• uniforms

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• hairrestraintsto
que,caps,hairn
ets

METHODOLOGIES:
 Lecture/demonstration
 Videoviewing

ASSESSMENTMETHODS:
 DemonstrationwithOralquestioning
 WrittenTests
 Portfolio

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 LearningExperiences
LearningOutcome#02:PREPARE VARIETYOFSANDWICHES

LearningActivities SpecialInstructions

1.Read InformationSheet5.2-1on • TrytoanswertheSelf-Checkwithout

PreparingSandwiches lookingattheinformationsheet.
2.AnswerSelf-Check 5.2-1
• CompareyouranswerswiththeSelfCheck
3.Read InformationSheet5.2-2on KeyAnswer
TipsinPreparingSandwiches
• Ifyoumissedsomeofthequestions,gooverthei
4.AnswerSelf-Check5.2-2 nformationsheetagain.

• Perform the given Task/Job sheet

5.PerformtheJobSheetsJobSh andevaluateyourselfusingtheperformancecri
eet5.2-2(1)JobSheet5.2- teria. When you are ready, presentyour
2(2)JobSheet 5.2-2(3) work to your trainer for
finalevaluationandrecording.

• AfterdoingalltheactivitiesofthisL.O.,Youar
ereadytoproceedtonextL.O.

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 INFORMATION SHEET 5.2-1 Preparing
SandwichesLearningObjective:Afterreadingthisinformationsheet,youmustbeablet
o:

1. Identifythedifferentpartsofasandwich.
2. Listallthedifferentingredientsinpreparingsandwiches
3. Setting-upstationinpreparingsandwich

Introduction:
Preparinghotandcoldsandwichestoorderisoneofthefundamentalskillsrequired in modern food
service. In this module, you will learn the fundamentals
ofsandwichmaking,thebasicingredients,thesetupofthesandwichstationandmethodsforefficient
production.

PartsofaSandwich
1.Breads
One of the functions of the bread in a sandwich is to provide an edible casing of the foodinside.
Ideally, though, the bread should do more than this, Good quality of breads providevariety, texture,
flavor, and eye appeal to sandwiches, as well as providing bulk andnutrients.
The bread should complement the filling and not to overpower them. The bread should befresh and
its texture should be able to withstand moisture from spread and filling
withoutbecomingsoggyorpasty.
Types:
a. Pullman or sandwich loaves of white bread are most frequently used. These are
long,rectangular loaves that provide square slices of specified thickness, from 3/8 to
5/8inchthick.Becauseofitsneutralflavor,whitebreadissuitableforitslargestvarietyoffillings.

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b. Other kinds of bread add variety and interest, provided that they harmonize with thefilling.
Thefollowingaresomepossibilities:

 FrenchorItalianbreadsthatincludessourdoughandciabatta
 PeasantStyleBreads-canrefertoavarietyofbreads,mostoftenEuropeaninorigin, that make
use of whole wheat flour, often rye flour and sometimes
othercoarselygroundgrainstoproduceaveryheartybread.
 Wrappers-Awrapisatypeofsandwichmadewithasoftflatbreadrolledarounda filling. The
usual flatbreads are wheat flour tortillas, lavish, or pita; the fillingusuallyconsists
ofcoldslicedmeat, poultry, orfish
 Rolls - is a small, often round loaf of bread served as a meal accompaniment(eaten
plain or with butter). A roll can be served and eaten whole or cuttransversely and
dressed with filling between the two halves. It includes
hardandsoftrolls,hamburgerandhotdogrolls

Figure14:Differentsamplesofbreads

BreadStorage

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Foragreatsandwich,youneedfreshbread.Ifthebreadisstaleordry,youdon’twantit.Herearemeasures
toensurethefreshness ofbreads:
1. Thebreadshouldbeasfreshaspossible.Ifnot,itstalesquickly.Also,dayoldbreadslosemuchofitsfresh
ness.
2. Keepyourbreadtightlywrappedandinmoisture-proofwrapping.Thisstopsitfromdryingandguards
againstpickingupodors.
3. YoushouldnotwrapFrenchbreadandotherhard-
crustbreads.Wrappingcausescrusttosoften.Theystalerapidlyandit isbest
tousethemthedaytheyarebaked.
4. Storebreadatroomtemperatureandawayfromtheovensorhotequipment.Donotrefrigerate.
Refrigeratedbreadbecomesstalefaster.
5. Ifbreadmustbe keptmorethan oneday,itmaybefrozen.Thawfrozen breadwithoutunwrapping
6. Fortoasting,you mayuseday-oldbreadwithoutlossofquality.

2. Spreads
Purpose:

• Toprotectthebreadfromsoaking up moisturefromthefilling.
• Toaddflavor
• Toaddmoistureor“mouthfeel”.

a. Butter – should be soft to spread easily withouttearing

the bread. It may be softened by whippingit with a
mixer or by simply letting it stand at
roomtemperatureforhalf anhour.
Figure15:ButterImage

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Whipping gives the butter greater volume and this cuts food cost. However, whipped
butterdoesnotkeellongbecausetheincorporatedairspeedsthedevelopmentofrancidity.
Margarineissometimesusedinsteadofbutter.
b. Mayonnaise- is often preferred than butter as
aspreadbecauseitcontributesmoreflavor.However,itdoes
notprotectthebreadfrommoisture as well as the butter
does.
Sandwichesmadewithmayonnaiseshouldbeservedimme
diatelyor refrigerated at once or kept
refrigerateduntilservedtopreventfoodpoisoning. Figure16:Mayonnaiseinabowl
isasampleofspreadsusedinsa
ndwich

c. Other Spreads - Although butter and mayonnaise are the most widely usedspreads,
almost any food of a spreadable consistency can be used to add
flavorinteresttosandwiches,includingPesto,Tapenade,LiverPâté,Hummus,Babaganouj,
Guacamole, and Romesco. Be aware, however, that most of thesedo not protect the
bread from soaking up moisture from the filling. Moist
spreadsarebestifappliedjustbeforeserving.

3. Fillings– is the heart of the sandwich. Nearly anykind

of food may be served between two slices ofbread. The
following are some possible fillings
whichmaybeusedseparatelyorincombination:
a. MeatandPoultry–mostmeatforsandwiches are
pre-cooked, though
somearecookedtoorder.Slicedmeatdryout
andlosesitsflavorsoavoidslicing aheadthan Figure17:Sandwicheswithdifferentm
eatfillings

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 necessary and keep sliced meats covered or wrapped. Leftovers of good
qualityandhavebeenproperlyhandledmaybeused.
b. Thinslicesaremosttenderandeasiertoeat.Manythinslicesalsomakeathickersandwichthanon
eor twoslices ofthesameweight.
1. Beef–slicesofroastbeef,hotorcold,hamburgerpatties
2. Pork–roastpork,ham,allkinds,bacon
3. Poultry/Turkey–breast
4. Sausagesproducts–salami,frankfurters,bologna,luncheonmeats,
c. Cheese–likemeats,cheesedriesoutrapidlywhenunwrappedandsliced.Whenslicing is done
ahead, the slices should remain covered until service time. Themost
popularsandwichcheeseare:
1. Cheddar
2. Swisstype
3. Provolone
4. CreamCheese
5. ProcessedCheese
6. Cheesespreads
d. FishandShellfish–
mostseafoodfillingsforsandwichesarehighlyperishableandshouldbekeptwellchilledatallti
mes. Somepopularfoodfillingsare:
1. Tuna
2. Sardines
3. Smokedsalmon
4. Shrimp
5. Anchovies
6. Friedfishportions.

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 e. MayonnaisebasedSalads

Mostpopularsaladsforsandwichesaretunasalad,eggsalad,chickensaladandhamsalad.

f. VegetableItems

Lettuce,tomatoes,andonionsareindispensableinsandwichmaking.
Nearlyanyvegetablesusedinsaladsmayalsobeincludedinsandwiches.

g. Miscellaneous

• Peanutbutter
• Jelly
• Hard-cookedegg
• Fruits,freshordried
• Nuts,suchassliveredalmonds.
• Potatofries
• Chips
• Smallsalads

Properset-upofworkstation

Settingupyoursandwichstationvariesdependingonthetypesofsandwichesyouarepreparingandw
iththeamount of spaceavailablefor youtouse.

 Placethecuttingboardinthe
middleofthetable,exactlyinfrontofyou.Thisiswhereyouwillbeassemblingandcutt
ingthesandwiches.
 Whenmakingsandwichesmakesurethatyouplacetheingredientsatarm’s
lengtharoundthecuttingboard.Arrangethe ingredientsinawaythatyoucanuseboth

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 yourhandsindependentlytopick themup.Theingredientsshouldbeplacedintheorder you will
need them. Placing the first ingredient you will use at one end andthelastattheother.

 The same goes with the equipment you will use. Make sure that you
keeputensilsthatyouregularlyuse,likespreadersandknives,closetoyouwhileequipment
’s likesandwichpress atthefar endofthetable.

Figure 18:Showsthe properset-

upintheworkplacewhen preparingsandwiches

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 SELF-CHECK5.2-1

MultipleChoice:Selecttheletterthatcorrespondstothecorrectanswer.
1. Thesearelong,rectangularloavesthatprovidesquaredslicesof
specifiedthickness, from¾ to5/inchthick.
a) Peasantorsandwichloaves
b) Pullmanorsandwichloaves
c) Rolls
d) Wrappers

2. It refers to a variety of breads, most often European in

origin,thatmakeuseofwholewheatflour,oftenryeflourandsometimesothercoarsel
y ground grains to produce a very hearty bread. a) Peasant orsandwichloaves
b) Pullmanorsandwichloaves
c) Rolls
d) Wrappers

3. Isasmall,oftenroundloafofbreadservedasamealaccompaniment (eaten
plain or with butter). A roll can be served
andeatenwholeorcuttransverselyanddressedwithfillingbetweenthetwohalves.
a) Peasantorsandwichloaves
b) Pullmanorsandwichloaves
c) Rolls
d) Wrappers

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 4. Is a type of sandwich made with a soft flatbread rolled around
afilling? The usual flatbreads are wheat-flour tortillas, lavish, or pita;
thefillingusuallyconsists of coldslicedmeat, poultry, orfish
a) Peasantorsandwichloaves
b) Pullmanorsandwichloaves
c) Rolls
d) Wrappers
b
5. Itservesasanediblecasingforthefoodinside
a) Peasantorsandwichloaves
b) Pullmanorsandwichloaves
c) Rolls
d) bread

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 ANSWERKEY5.2-1

1. b

2. a

3. c

4. d

5. d

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 INFORMATIONSHEET5.2-2
TipsinMakingSandwiches

LearningObjective:Afterreadingthisinformationsheet,youmustbeableto:
 Differentiatethedifferenttechniquesusedinmakingandpreparingsandwiches
 Performthedifferentbasictechniquesinpreparingsandwichesproperlyandappropria
tely
Introduction:
You will learn the different skills needed in preparing sandwiches.
Developingsuchskillsisneededtobeabletoproducesandwichesinacommercialscale.Whentheset
echniquesareproperlyused,preparingsandwicheswillbeeasyandfast.

BasicTechniques:

Spreading

Itisthespreadingofthebreadwiththerequired‘spread’.
When cooking in a commercial kitchen, make sure that you use the required spread of
thekitchen.Inmakinglargequantitiesofsandwiches,youcanspreadouttheslicesonthefoodpreparationsur
faceandapplythespreadusingapaletteknife.

• Itaddsflavortothesandwichesanalsopreventsthebreadfrombeingsoggywhenit contains
ingredients thatarefullof moisture.
• Applyspreadonside/endof thebread.
• Using a spatula spread the filling or “spread” in one direction until all surface of the bread
iscovered.

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BasicTechnique:Layering

• Layeringisthestackingofthesandwichwiththerequestedfillings.

• Makesurethatthesametypesofsandwichesarelayeredthesamewayeverytime.

• Usethedesignatedamountoffillingsandmakesurethatthefillingremainswithinthesandwic
h.

• Thecheeseanddeli-meat shouldgonexttothebreadtostopthejuicyvegetables
inmakingthebreadsoggy.

BasicTechnique:Piping

• Piping is the application of spread of some form into the loaded sandwich.
Thepipedsauceorcondimentbecomespartoftheoverallappealofthesandwich.

• Youcanuseapipingbagtocontroltheamountofsauce/
spreadandtomakesurethatnottoomuchisput in.

• Thistechniqueallowsthespreadtobeevenacrosstheloadedingredients.

• Donotforgetthatyoushoulddothepipingprocessafteralltheingredientshavebeenloaded

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BasicTechnique:Moulding
• Mouldingreferstotheprocessofcuttingandthemethodofcuttingthesandwichesintodifferen
tshapesandsizes.Itisusuallyusedin’wrap’sandwiches
• Forteasandwiches,youcanuseaknifetocutthesandwichintosmallerpiecesor
useacookiecutter toproducedifferentshapes.
• For wraps, make sure that the filling is enough that the sandwich can be
easilymoldedintoshape.

BasicTechnique:Cutting
• Cutting is the process of cutting the prepared sandwiches like cutting the crustoff for
somesandwiches for presentationpurposes.

• Normally sandwiches are cut into fingers, halves and quarters. For halves andquarters,
the shape accepted is triangle but people may request square orrectangular shapes.
• It is important that you are precise when it comes to cutting sandwiches.
Poorcuttingmayruintheappeal
• ofasupposedlyattractivesandwich.Makesurethatyoucutthesandwichesallthewaythrough
anditisallofthesamesize.

• Two-pointsandwichisonethathasbeencutdiagonallyintotwotriangles
• Four-pointsandwichisonethathasbeencutdiagonallyintofourtriangles

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 Self-check5.2-2
TRUEorFALSE:
Direction:WriteT ifthestatementisTRUEandwriteF
ifthestatementisFALSE.Ifthestatementisfalse,writethecorrect answeroppositeyouranswer.

1. Whencookinginacommercialkitchen,makesurethatyouusetherequiredspreadofthekitche
n.
2. Using a spatula spread the filling or “spread” in one direction until all surface
ofthebreadiscovered.
3. Inmakinglarge quantitiesofsandwiches,youcan
spreadouttheslicesonthefoodpreparationsurfaceandapplythespreadusingapaletteknife.
4. Itisthespreadingofthebreadwiththerequired‘spread’.
5. Thecheeseanddeli-meatshouldnotgonexttothebreadtostopthejuicyvegetables
inmakingthebreadsoggy.
6. Layeringisnotthestackingofthesandwichwiththerequestedfillings.
7. Piping is not the application of spread of some form into the loaded sandwich.The
piped sauce or condiment becomes part of the overall appeal of thesandwich.
8. Moldingreferstotheprocessofcuttingandthemethodofcuttingthesandwichesintodifferent
shapesandsizes.Itisusuallyusedin’wrap’sandwiches
9. Cutting is the process of cutting the prepared sandwiches like cutting the crustoff for
somesandwiches for presentationpurposes.
10. Normally sandwiches are cut into fingers, halves and quarters. For halves andquarters,
the shape accepted is triangle but people may request square orrectangular shapes.
Answerkey5.2-2

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1. True

2. True

3. True

4. True

5. False–thecheeseanddelimeatshouldgonexttothebread

6. False–Layeringisthestackingofsandwich.

7. False–pipingistheapplicationofspread

8. True

9. True

10. True

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 JOBSHEET 5.2-1
PREPAREDIFFERENTTYPEOFSANDWICHES
Title :GRILLEDMEATLOAFSANDWICH
PerformanceObjective:Giventherecipe,youmustbeabletoprepareagrilledmeatloaf
sandwichfollowingindustrystandards.
Supplies:
4Sliceswhitebread
3tablespoonsmustard
2tablespoonsmayonnaise4slic
esleftovermeatloaf
8slicescheese
3tablespoonsbutter,softened https://www.myrecipes.com/recipe/grill

Disposable
glovesToothpicks
Paper
towelsPackagingmate
rials

MISE-EN-PLACE:
- Slicetherequiredingredients
- Measurealltheingredientsneeded

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Tools/
Equipment:Ref
rigeratorGriddle
PanBreadknife
Utilitytray
SpreaderService
platesWeighings
cale
Measuringcupsandspoons

Preparation:
1. Placebreadonwork surface.Cutbreadinhalfhorizontally;spreadopenandbutter
cutsidesof breadsparingly
2. Place1slicecheeseonhalfofthebreadslices,thentopwith meatloaf;topwithcheese. Top
with remaining bread slices, buttered side down Spread theoutsides of the sandwiches
with more softened butter. Press down onsandwiches withpalmofhand.
3. Grill on dual contact indoor grill for 4-5 minutes until bread is crisp and
goldenincolororgrillingriddlepan,turningonceandpressingdownwithspatulafor7-
9minutesuntilbreadiscrispandcheeseismelted.Serveimmediately

Precaution:Wear proper PPE

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 PERFORMANCE CRITERIA
CHECKLISTJOBSHEET5.2.1

Didyou… YES NO

Placebreadonworksurface.Cutbreadinhalfhorizontally; spread
open and butter cut sides of breadsparingly?

Place 1 slice cheese on half of the bread slices, then

topwithmeatloaf;topwithcheese.Topwithremainingbreadslices,
buttered side down Spread the outsides of thesandwiches with
more softened butter. Press down onsandwiches withpalmof
hand?

Grillondualcontactindoorgrillfor4-5minutesuntilbreadis crisp
and golden in color or grill in griddle pan,
turningonceandpressingdownwithspatulafor7-
9minutesuntilbreadiscrispandcheeseismelted.Serveimmediatel
y?

Practicehygieneandsanitationinpreparingyoursandwich?

Competent Notyetcompetent

Nameoftrainee: _ Date: _

Nameoftrainer: Date:

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 JOBSHEET5.2.2
PREPAREDIFFERENTTYPEOFSANDWICHES

Title :CLUBHOUSESANDWICH
Performance Objective: Given the recipe, you must be able to prepare a
clubsandwichfollowingindustrystandards.
Supplies:
4slicesofbread
1pack
Iceberglettuce2pcs
Tomatoes
1Grilledchickenbreast4tb
sp.Mayonnaise https://ohmydish.com/recipe/
club-sandwich/
4Baconstrips

Tools/Equipment:
Refrigerator
Oventoaster
Breadknife
Utilitytray
Spreader
Serviceplate
Choppingboard

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Preparation:

Thebreadshouldbethinly slicedandtoastedandthefillingsshould
berelativelythinlysliced.Youcanvarytheorderoftheingredientsaccordingtoyour
personalpreferencesbuthere'sageneralguide.

1. Place some lettuce and a generous layer of mayonnaise on the first

sliceoftoast,topwiththechickenthenplaceanothersliceoftoastontop.

2. Place the bacon, tomato slices on the second piece of toast, spread
withmoremayonnaiseifyoulike,thentopwiththelastsliceoftoast.
3. Secure the sandwich at the four sides by spearing through all the
layerswithlongwoodentoothpicksbeforecuttingintoquarterswhichhelpske
epthefillingsinorderandinplace.

Precaution:WearproperPPE

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 PERFORMANCE CRITERIA
CHECKLISTJOBSHEET5.2-2

Didyou… YES NO

Place some lettuce and a generous layer

ofmayonnaiseonthefirstsliceoftoast,topwiththechickenthenpl
aceanothersliceoftoastontop.

Placethebacon,
tomatoslicesonthesecondpieceoftoast,spreadwith
moremayonnaiseifyoulike,then
topwiththelastsliceoftoast.
Secure the sandwich at the four sides by spearingthrough all
the layers with long wooden
toothpicksbeforecuttingintoquarterswhichhelpskeepthefilling
sinorderandinplace.

Practicehygieneandsanitationinpreparingyoursandwich?

Competent Notyetcompetent

Nameoftrainee:__________________________________________Date:

Nameoftrainer: Date:

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 JOBSHEET5.2-3
PREPAREDIFFERENTTYPEOFSANDWICHES

Title :MONTECRISTOSANDWICH
PerformanceObjective:Giventherecipe,youmustbeabletoprepareaMonteCarloSandwichfoll
owingindustrystandards.
Supplies:
2slicesofWhite bread
asneededButter
30gramsSlicedturkeyorChickenbreast
30grams Slicedham
30gramsSlicedSwissCheese
1Eggbeaten https://www.thekitchenmagpie.co

2tbsp.Milk

Tools/Equipment:
Refrigerator
Oventoaster
Breadknife
Utilitytray
Spreader
FryingPan
Serviceplate
Choppingboard
ChefKnife
GriddlePan
Picks

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Preparation:

Placethebreadonacleanworksurface,Spreadthetopswithbutter

Placetheturkey,ham,andcheeseslicesononeofthepiecesofbread.Topwiththeremainingsliceofbread, butteredsidedo
Securethesandwichwith2picksplacedin oppositecorners.
Beattheeggandmilktogethertoformabatter.
Dipthesandwichinthebatteruntilitiscompletelycoatedandtheliquidhaspartiallysoakedintothebread.
Frythesandwichindeepfatat3750F (1900C)untilgoldenbrown.
Cutinhalforquartersandserveimmediately.

Variation:
AlternativeMethod:Omitthepicksandcookonagriddleuntilbrownedonbothsides.

Precaution:Wear proper PPE

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 PERFORMANCE CRITERIA
CHECKLISTJOBSHEET5.2-3

Didyou… YES NO

Placethebreadonacleanwork surface,Spreadthetops
withbutter?

Placetheturkey,ham,andcheeseslicesononeofthe
piecesofbread.Topwiththeremainingsliceofbread,butteredsidedo
wn?
Securethesandwichwith2picksplacedinoppositecorners?

Beattheeggandmilktogetherto formabatter?
Dipthesandwichinthebatteruntilitiscompletelycoatedandtheliquid
has partiallysoakedintothebread?

Frythesandwichindeepfatat3750F(1900C)untilgoldenbrown?

Cutinhalforquartersandserveimmediately?

Practicehygieneandsanitationinpreparingyoursandwich?

Competent Notyetcompetent

Nameoftrainee:__________________________________________Date:

Nameoftrainer: Date:

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 LEARNINGOUTCOMESUMMARY

LEARNINGOUTCOME#3 PRESENTAVARIETYOFSANDWICHES
CONTENTS:

1. Presentationofsandwiches

2. Cuttingandarrangingsandwiches

3. CreativesandwichpresentationtechniquesASSE

SSMENTCRITERIA:

1. Sandwichesareproducedusingcorrectingredientstoanacceptableenterprisestandard
2. Sandwichesarepresentedhygienically,logicallyandsequentiallywithintherequiredtimefram
e
3. Sandwiches are presented attractively using suitable garnishes, condiments
andservicewares
4. Factorsinplatingareobservedinpresentingsandwiches

CONDITION:
Students/Traineesmustbeprovidedwiththefollowing:
EQUIPMENT/TOOLS SUPPLIESANDMATERIALS LEARNING
MATERIALS
• LCDProjector( • Breads • Manuals
Optional) • Processedmeatslikeham,baco • Books
• Overhead • VIDEO/CD
n, etc.
Projector(Optionalforl
ecture)
• Televisionand
multimediaplayer

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• Whiteboard • Vegetables like
• Applicableequipme lettuce,tomatoes,cucumber
nt asprescribed andothers
byTrainingregulatio • Seasonings
n • Spreads

TOOLS:
• Pans
• Choppingboard
• Knives
• HandTools
• Mixer
• Blender
• Potsandpans

OTHERS:
• serviettes
• tablecloth
• aprons
• uniforms
hairrestraintstoque,cap
s,hairnets

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ASSESSMENTMETHOD:
• DemonstrationwithquestioningP
ortfolio

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 LearningExperiences
LearningOutcome#03:PRESENTAVARIETYOFSANDWICHES
LEARNINGACTIVITIES
Readinformationsheet5.3-
1onPresentationofSandwiches
AnswerSelfCheck5.3-1
TESDAQA COOKERY NC
SYSTEM IIPREPARESANDWICHE
S Page69of85
SPECIALINSTRUCTIONS
IfyouhavesomeproblemsonInform
ationSheet5.3-1,don’thesitate
toapproachyourfacilitator.Ifyoufe
elyouareknowledgeableonthecont
ent ofInformationSheet5.3-
1,youcannowanswerSelf-
Check5.3-1
Compareyouanswerstotheanswerk
ey5.3-
1Ifyougot100%correctanswer
inthisself-
check,youcannowmovetothenextin
formationsheet.Ifnot
reviewtheinformationsheetandgoo
vertheself-checkagain.
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 INFORMATIONSHEET5.3-1PresentationofSandwiches

LearningObjective:Afterreadingthisinformationsheet,youmustbeableto:
1.Learnandunderstandtheguidesin cuttingandpresentingsandwiches.

PlatingTips
Iftheoldadage"youeatwithyoureyes"istrue,thenthemannerinwhichwepresentfoodisofparamou
ntimportance.Therearemanyfactorsandtechniquestoconsiderinfoodplating that affect the overall
customer experience. Using any one of them alone canenhanceyour food.But
usingthemallcansetyouapart fromyour competition.

ThePlateItself
When plating food attractively, it's important to remember the actual plate is
criticaltothefinalpresentation.Chooseyourplatescarefully,andremember,theplateistheframeof the
presentation. Today, there are many sizes, shapes, colors and patterns available. Ifthe plate is too
gaudy, it will take away from the food. Choosing the correct size of plate isalso important. While
food should not be crowded onto the plate, it should convey that
theportionisadequateandnotstingy.Mostchefsnowusesolidwhiteplatestobettershowcasethefood.Somet
exturemaybeembossedontheplatetoaddvisualinterest.Also,specialtyplatesmaybeusedfor
veryspecificdishes.

ColorfulConsiderations
Alwaysconsidercolorasanimportantpartofplatepresentation.Forexample,whitefishwithacream
sauceservedwithboiledpotatoandsteamedcauliflowermayhaveaverygoodflavor.However,when
presentedonawhiteplate,itwill seemverymonotonousand

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plain.Andthatwilltranslateintohowthecustomerperceivesthefood.Alwaystrytohaveavarietyof
colorsontheplate.Peoplerespondtocertaincolorsmorefavorablythanothers.
• Greenisfreshandcool,andcanbesoothing
• Redispassionandexcitement
• Blackissophisticatedandelegant
• Blue is a natural appetite suppressant, since it can make food look
unappetizingColorisespeciallyimportantwhendealingwithvegetables.Herearesometipstokeepinmind
whenplatingvegetables:
• Blanchingandrefreshinggreenvegetablesensurestheyarefreshandvibrantwhenserved
• Alwayscomplementgreenvegetableswithothercoloredvegetablessuchascarrots,sweet
peppersandbeets
• Avoid clustering vegetablesand arrange themmorenaturallyaround theplate
toincreasethecontrastincolors
• Usedifferentcutsandshapesofvegetablestoaddvisualinterest

PlayingwithTexture
Texture is critical to food presentation, as well as enjoyment. Contrasting hard
andsoft,smoothandcoarseaddsvisualinteresttoyourfood,anditwillenhanceyourcustomers'enjoymentof
thefood.Texturecanbeachievedbychoosingfoodswithdifferingcharacteristics, or it
canbedonewithdifferent cookingmethods.
Forexample,acrispfried accompanimenttoasmooth mainwilladdsubstantiallytotheoveralldish.

ChoosingtheFocalPoint
When plating a dish, you should decide on a focal point. This does not
necessarilyhavetobethecenteroftheplate.Focuscanbeachievedbyvaryingtheheightsofthefood.

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Just remember to have the highest food at the back, and don't have the lowest point at thecenter.
The main item in the dish – usually the protein – should have prominence in thepresentation. Don't
plate food in such a way that the customer has to de-construct the foodbeforeeatingit.
Foodshouldbepresentedinanaturalandappealingmanner.

KeepThingsTidy

Remember that neatness counts. Even the tastiest food served sloppily will not bewell-
received by your customer. Food should be contained within the rim of the plate, yet itshould not be
crowded in the center. Take a hard look at the plate and ask yourself if it ispleasing to the eye.
Some chefs use the "spill and splatter" technique to decorate
plates.Thiscanbeeffective,yetitmustbedonewithrestraintandaneyetotheoverallpresentation. It
shouldnotlooksloppy anddirty.

GarnishtoImpress
Garnishes and decorations can enhance your plate presentation. Choose garnishesthat are
appropriate to the dish and that echo some of the ingredients. For example,
usingarosemarysprigonadishthat does not containrosemaryisinappropriate.
Herearesomeothertechniquestokeepinmindwhengarnishing:
• Neverdecorateaplatewithsomethinginedible
• Always make sure the garnish is in keeping with the food and its preparation – forexample,
a lemon garnish with a broiled or fried fish is appropriate, but it does
notbelongonafishinacreamsauce
• Ensurethegarnishcomplementsandenhancesthedishwithoutbeingoverpowering
• Choosegarnishesthatarethecorrectsize;theyshouldbeeasytoeatwithouthavingtobemovedtothes
ideof theplate

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 When choosing your garnishes, remember that their purpose is to add flavor, texture
andcolortoeachdish.And,aboveall,rememberthatthegarnishshouldnotbeanafterthought.Don't get
stuckintherutofusingasprigof parsleyandalemonwedge.

CuttingandArrangingSandwiches

NOTE:Sandwichesshould be arrangedfor variety,visual

acceptabilityandcombinationwithotheritemssuchassoups.

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 Self-Check#5.3-1
Identification

A. Identifythefollowingstatement.Writeyouransweronthespaceprovided:
1.Colorthatisfreshandcool andcanbesoothing

2.Itissophisticatedandelegant

3.Itrepresentspassionandexcitement

4.Itisanaturalappetite suppressant,sinceitcanmakefoodlookunappetizing

5.Canenhanceyourplatepresentation

B. Sketchatleast5waysincuttingandarrangingsandwiches
1.

2.

3.

4.

5.

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 ANSWERKEY5.3-1

A.Identification

1. Green

2. Black

3. Red

4. Blue

5. Garnishes/Decorations

B.

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 LEARNINGOUTCOMESUMMARY

LEARNINGOUTCOME#4 STORESANDWICHES

CONTENTS:

1. Storingsandwiches

2. Suitablestoragetechniquestomaintainoptimumqualityofingredients

3. Storingsandwichpurposes

4. StoringsandwichesanditsingredientsASSE
SSMENTCRITERIA:

1. Qualitytrimmingsandotherleftoversareutilizedwhereandwhenappropriate
2. Sandwichesarestoredhygienicallyatthepropertemperatureconsideringthefactors
specifiedbytheenterprise
3. Sandwichesarekeptinappropriateconditionstomaintainfreshnessandquality.

CONDITION:
Students/Traineesmustbeprovidedwiththefollowing:
EQUIPMENT/TOOLS SUPPLIES/MATERIALS LEARNINGMATERIALS
• LCDProjector(Optional) • Breads • Manuals
• Overhead • Books
• Processed meats
Projector(Optionalforl • VIDEO/CD
likeham, bacon, etc.
ecture)
• Television
andmultimediaplay

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 er
• Whiteboard

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 • Applicableequipmentaspre • Vegetables like
scribed by lettuce,tomatoes,cucumber
Trainingregulation andothers
• Seasonings
TOOLS: • Spreads
• Pans
• Choppingboard
• Knives
• HandTools
• Mixer
• Blender
• Potsandpans

OTHERS:
• serviettes
• tablecloth
• aprons
• uniforms
hairrestraintstoque,caps,hairn
ets

ASSESSMENTMETHOD:

• DemonstrationwithquestioningPor

tfolio

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 LearningExperiences
Learning Outcome#04:STORE SANDWICHES

LEARNINGACTIVITIES SPECIALINSTRUCTIONS

If you have some problems

Read information sheet 5.4-1 on onInformation Sheet 5.4-1,
StoringSandwiches don’thesitate to approach
yourfacilitator. If you feel you
areknowledgeableonthecontentof
InformationSheet5.4-1,youcannow
answerSelf-Check 5.4-1
AnswerSelfCheck5.4-1 Compareyouanswerstotheanswerkey5.4-
1Ifyougot100%
correctanswerinthisself-
check,youcannowmovetothenextinforma
tionsheet. Ifnot review
theinformationsheetandgooverthe
self-checkagain.

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 INFORMATIONSHEET5.4-1PROPERSTORAGEOFSANDWICHES

LearningObjective:Afterreadingthisinformationsheet,youmustbeableto:
- Followindustrystandardsinstoringsandwiches.
Introduction:
Foodstoringisimportantbecauseitaidsinlengtheningthelifeoffood.Inthismoduleyou will learn
the proper storing of sandwiches and its ingredients. It also includes rules
toobserveinstoringsandwiches.

StoringSandwiches
Mostsandwichesareperishablegoods.Sandwicheswhicharemadeupwithmoistfillingsarehighl
yperishablebutiftheyarewellcoveredtheymayberefrigeratedforafewhours withoutsubstantialstaling.

Whenstoringingredientsforsandwichesandfinishedsandwichesmakesureyouregardthem as highly
perishable. It is essential to stringently apply hygienic food handlingprinciples
tothestorageandpreparationof sandwiches.

The food container protects the food stuff from physical damage and contamination by dirtand
other foreign materials during handling. It also prevents infestation of insects, rodents,and
microorganisms. Moreover, loss or gain of moisture is controlled and contact with air,light,
heat,andcontaminatinggasses isminimized.

Storingservesthefollowingpurposes:

• Itprotectsfromphysicalandchemicalspoilage
• Itenhancestheshelfstabilityofstoredfoodstuffs.

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 • Itfacilitatesthehandlingoffood.
• Itsimplifiesstorageoffoodstuffs.

Rulestoobserve:

• Keepworkcountercleanatalltimes.
• Preparefillingsforonlyonework period.
• Coverfillingsbeforestoring.
• Keepfeelingsrefrigeratedatnolessthan70C(450F).
• Wrapsandwichestokeepthemfromdryingout.
• Storesandwichesat70C(450F).
• Sandwichesmaybefrozen,butthequalitydeteriorates.Onthawing,thesandwichisapttobe
comesoggy.

StoringSandwichesorItsIngredients

• Left-over hamburgers can be refrigerated, but be sure to cover it with clingwrap and
place in a covered container to avoid contamination. Re-heat
whenneededforserviceor beforeeating.
• Other types of left-over hot sandwiches can also be kept in refrigerator in
acoveredcontainer, andheatedbeforeserviceorbeforeconsumption.
• Cold sandwiches can be kept in the refrigerator covered with cling wrap or
inacoveredcontainer.
• Sandwich fillings, especially those that are made of highly perishable foodslikemeat,
poultry,eggs,andfishshouldberefrigeratedif notused.
• Inlargequantityproduction,allsandwichesneededmaybemadeandrefrigerateduntilservi
ce.

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 • Fillingsshouldberefrigerateduntilneeded,andifsandwichesaremadeaheadthey,too,
shouldberefrigerated.
• Lettuceshouldbeomittedfrom
sandwichestobestoredforsometimeintherefrigeratorbecausethelettucewillwiltandbeco
meunappetizing.
• Chillallsandwichingredients(includingbread)to4.40Corlowerbeforemakingthesandwic
h.
• Makeonlysmallbatchesforlargeorders.Refrigerateeachbatchbeforeserving.
• Allleftoversmustberefrigeratedafterthemeal.
• Many type of sandwich fillings call for hard-cooked eggs. Eggs are high
inprotein;hence proper handling is important. It is advisable to
refrigeratesandwichesfillingwhennotinuse.Donotallowittostandinaroomtemperaturefo
rquitesometime.

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 SELFCHECK5.4-1
TrueorFalse
Direction: Write T if the statement is True and write F if the statement is FALSE. Write thecorrect
answerifthestatementisfalse.
_1.Fillingsshouldbe preparedforonlyoneworkperiod.
_2.Storingsimplifiesstorageoffoodstuffs
_ 3. Sandwiches ingredients must be chilled at 7.40C or lower before making
thesandwich.
_4.sandwichesaremadeaheadshouldnotberefrigerated.
_5. Storesandwichesat450F
_6.Sandwichesisallowingtostandinaroomtemperatureforquitesometime.
_7.Whenstoringandpreparingsandwichesitapplieshygienicfoodhandlingprinciples
_8.Leftoverhamburgersshouldbeinaroomtemperatureandcoveritwithclingplastic.
_9.Storefillingsuncovered.
_10.Thawingsandwicheswillresulttosogginess.

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 ANSWERKEY5.4-1

1. T

2. T

3. F –itshouldbe4.40C

4. F–theyshouldberefrigerated

5. T

6. F–Donotallowtostand

7. T

8. F–itshouldberefrigerated

9. F–fillingsshouldbecovered

10.T

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 REFERENCES

WayneGisslen,(2011)ProfessionalCooking7thEditionpages765

Equipment and Safety Practices Retrieved

fromhttps://www.academia.edu/13129126/Cookery_Preparing_Sandwiches

Stephanie Butler (2018) The Story of the Sandwich retrieved

fromhttps://www.history.com/news/the-story-of-the-sandwich#:~:text=The%20sandwich%20as
%20we%20know,the%204th%20Earl%20of%20Sandwich.&text=Dips%2C%20cheeses%2C
%20and%20meats%20were,Montagu's%20creation%20took%20off%20immediately.

ProtectiveEquipmentRetrievedfromhttps://www.residencestyle.com/list-of-personal-
protective-equipment-in-the-kitchen/

ClubSandwichDigitalImage,https://vaya.in/recipes/details/club-sandwich-recipe/

Hamburger onHotSandwiches
DigitalImage,https://www.epicurious.com/recipes/food/views/the-ultimate-hamburger-
232191

Open faced hot sandwich Digital Image, https://www.finecooking.com/recipe/open-face-steak-

sandwiches-with-herbed-goat-cheese-and-tomatoes

Grilled ham cheese sandwich Digital

Image,https://www.eatthismuch.com/recipe/nutrition/ham-cheese-sandwich,412953/

Deep fried sandwich Digital Image of thatsnerdalicious.com on https://craft-o-

maniac.com/2015/12/bring-back-the-kid-in-you-with-deep-fried-pbj-sandwiches.html

SlicedcoldsubmarinesandwichDigitalImage,https://www.jerseymikes.ca/menu/fresh-sliced-
cold-subs/3-the-american-classic
MultiDeckerSandwichDigitalImagebyTimolinaonhttps://www.thekitchn.com/why-is-it-called-a-
club-sandwich-twitter-258848

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SYSTEM IIPREPARESANDWICHE Developedby:
MARYKRISTINEIRISC.PASION
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RevisionNo:
1MARYGRACEL.OCASION
Instructor1
CRISTINAP. RIVERA
AssociateProfessor1
Open-facedsandwichDigitalImage,https://bonvivani.sk/clanky/chlebicky-kanapky-a-chutovky

Tea Sandwich Digital Inage, https://www.myteaplanner.com/sandwiches-and-

savories.html

WrapSandwichDigitalImage,https://iwashyoudry.com/cajun-turkey-avocado-wraps/

Openfacedsandwich.RadishteasandwichesDigitalImagebyWebMDRecipe
from EatingWell.comon https://www.webmd.com/food-recipes/radish-tea-sandwiches-with-creamy-
dill-spread

RegularSandwichDigitalImage,http://www.culinaria.cz/sendvice/index_en.php

DeckerSandwichDigitalImage,https://www.landolakes.com/recipe/20716/zipped-up-ranch-
sandwiches/

Butter Digital Image, https://www.indiamart.com/proddetail/uthukuli-cow-butter-

14983217330.html

MayonnaiseDigitalImage,https://www.lifesambrosia.com/garlic-aioli-recipe/

Sandwiches with Meat fillings Digital Images, Meathttps://www.eatsamazing.co.uk/bento-

lunches/healthy-lunch-box-food-ideas/ultimate-list-sandwich-fillings

Proper set-up for preparing

sandwiches,https://www.academia.edu/13129126/Cookery_Preparing_Sandwiches

DocumentNo.05

DateDeveloped: Issuedby:
TESDAQA COOKERY NC
SYSTEM IIPREPARESANDWICHE Developedby:
MARYKRISTINEIRISC.PASION
S Page86of85
Assistant Professor
RevisionNo:
1MARYGRACEL.OCASION
Instructor1
CRISTINAP. RIVERA
AssociateProfessor1