COOKERY | LAS

Name of Learner: _____________________________Grade & Section: _______________

Learning Strand: ______________________________Date Submitted: ________________

LEARNING ACTIVITY SHEETS

TOPIC: Prepare Sandwiches
Learning Outcome 1: Perform Mise en Place
Background Information for Learners:
Sandwiches is a famous finger food popularized in the western world. It was named
after John Montages, 4th Earl of Sandwich and 189th century English Aristocrat. He ordered
his valet, meat that is tucked between two pieces of bread. It appears to be known as “bread
and meat”.
Sandwiches refers to a food item made with two or more slices of bread with fillings
between them. A widely popular and convenient lunchtime food, quickly made and served
and adaptable to many variations that it satisfies nearly every taste and nutrition requirement.
Sandwich is a type of lunch food commonly brought to work, school or picnics.

Learning Competency with Code

1.1 Classify the tools, utensils and equipment needed in preparing sandwiches according to
uses
1.2 Identify the different types of sandwiches.
TLE_HECK9-12SW-IIIa-11
Activity 1: Your Sandwich is Dependent to your Tool!
The use of correct tools, utensils and equipment in preparing variety of sandwiches contribute
to having good quality of sandwiches and fillings.
Direction: Identify the following tools and equipment based from the jumbled letters
provided.
Name of tool Use
ROTGEARFIRRE It is used to store ingredients that need to be cold
___________
TAGRER it is used to shred cheese
____________
FEKNI BDREA It has serrated blade used to slice bread
_____________
ELDDIRG It is used in preparing hot sandwiches.
______________
ATSPALU It is used to spread condiment on slices of bread.
_______________

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Activity 2. Name Them!

A sandwich is made up of two or more slices of bread and with one or more fillings between .
The following are the main ingredients used: 1. bread, 2. meat, 3. Poultry, 4, Fish and
Shellfish, 5. Cheese, 6. Spreads, 7. Condiments, 8. Vegetables, and 9. Miscellaneous
Direction: Name the different kinds of ingredients used in making sandwiches (at least 2).
INGREDIENTS Variety of Ingredients
Example: wheat bread
1. Breads
2. Meats
3. Poultry
4. Fish and Shellfish
5. Cheese
6. Spreads
7. Condiments
8. Vegetables
9. Miscellaneous

Activity 3: Classification of Sandwiches

Sandwiches can be fancy or simple, depending on the ingredients used. They may be served
hot or cold, open and cut into different shapes. It is being classified as HOT Sandwich or
COLD Sandwich and the like.
Direction: Identify the different kinds of sandwiches based on the following pictures. Use
the options provided below.
OPTIONS: For Hot Sandwiches: Open faced hot sandwich, grilled sandwich, deep fried
sandwich
For Cold Sandwiches: Simple Cold Sandwich, Multi-decker sandwich, open faced
sandwich
For other types: Pinwheel sanwich, wrap sandwich, tea sandwich, ribbon sandwich
HOT SANWICHES:

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____________________________________ _______________________________________

COLD SANDWICHES

_______________________________ ____________________________
OTHER TYPES OF SANDWICHES

____________________________________ _____________________________

Activity 4: Hot oR Cold?

1. Chicken wrap sandwich - _________
2. Club Sandwich - ________________
3. Tea Sandwich - _________________
4. Hamburger - ___________________
5. Toasted Sandwich - ______________
6. Burritos - ___________________
7. Quesadillas - ________________
8. Pinwheel - _________________
9. Hotdog sandwich - _______________
10. Chicken and Vegetable tortilla Sandwich - ___________

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Name of Learner: _____________________________Grade & Section: _______________

Learning Strand: ______________________________Date Submitted: ________________

LEARNING ACTIVITY SHEETS

Learning Outcome 2: Prepare Variety of Sandwiches
Background Information for Learners:
Freshness and variety of ingredients are essential for high quality sandwiches. A sandwich is
a perfect balance of temperature either hot or cold. The texture is somewhat crunchy, chewy,
smooth wet or dry.
Sandwich is composed of four components; these are the bread, spread, filling and garnish.
Learning Competency with Code
1. Identify sandwich component
2. Identify bread suited for sandwich making
3. Suitable filling and spreads
4. Select and prepare glazes/sweet sauces
5. Prepare sandwiches using sanitary practices
TLE_HECK912SW-IIIb-12

Activity 1: Components of a Sandwich

Direction: Identify the part of the sandwich being described. Use the given option for your
answer.
OPTION: Bread, Spread, Filling, Garnish
_________________ 1. These are often overlooked in recipes and in presentation.They
enhance the appearance of sandwiches
_________________ 2. this is used to add flavour, moisture and richness to the sandwich. To
hold or bind the sandwich together. Act as a barrier to prevent moisture in the filling from
soaking into bread.
_________________ 3. The heart of the sandwich. Provides dominant flavour, moisture, as
main body and the nutrients, substance and bulk and complexity in the combination of flavors
_________________ 4. t provides more than a convenient means for handling a sandwich. It
holds or contains the spread and fillings of a sandwich. It gives the sandwich its shape

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Activity 2: Label Me
Direction: From your answer in activty 1, label the parts of the sandwich

Activity 3: Guidelines in Preparing Sandwich

Thorough mise en place is extremely important in sandwich. Little cooking is involved, but a
great deal of time-consuming handwork is. What makes up a great sandwich? Sandwiches are
made to be appealing and appetizing when they are creatively prepared and presented. This
includes Balance, Height, Texture, Flavor and Color.
Direction: Write TRUE if the statement is correct and FALSE if it is not.
1. Keep slices of bread in single pile when cutting to have them fit together.
2. Have butter, margarine or spread kept in room temperature
3. Fillings maybe simple or more expensive
4. Bread maybe multilayered with one or more types of fillings as in pinwheel
Closure:
How would you prepare sandwiches for breakfast and dinner?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

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Name of Learner: _____________________________Grade & Section: _______________

Learning Strand: ______________________________Date Submitted: ________________

LEARNING ACTIVITY SHEETS

Learning Outcome 3: Present a variety of Sandwiches
Background Information for Learners:
People eat with their eyes. The question is; “Does the food say, eat me?”. It is very
challenging to prepare sandwiches and present it attractively
A sandwich that is well presented is beautiful, colorful and captivating. It does not only make
the diner really want to eat, but also allows the diner to identify the food ingredients, their
quality and the technique used in preparations.
Learning Competency with Code
1. portion and control sandwiches and sandwich ingredients; and
2. present sandwiches attractively
TLE_HECK912SW-IIIh-i-13
Activity 1:Portion Control of Sandwich
Portion Control is necessary to proportionate the weight, scoop and slice of
food items, like ham and roasted beef. Other ingredients can be portion control, by
slicing the meat thinly and correctly. You will need a good meat slicer and a scale to
weigh your meat.
For sandwich fillings you can use scoops, make sure it does not exceed
the scoop edges, the scoop is made so you can proportionate amount of food fills
the scoop, no more or no less.
Sliced items are portioned by count and by weight. If portioning is by count,
take care to slice to the proper thickness. If done by weight, each portion can be
placed on squares of waxed paper or stacked in a container.

Direction: Write the word TRUE is the statement is correct and if is incorrect, change the
word or group of words to make the statement correct.
1. All items for sandwich should be portioned before the service
2. Meats should be sliced and portioned by weight
3. Cheese served by the slice should be sliced to an exact thickness

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4. Garnishes should be separated from the heat

5. Use portioning tools/equipment to ensure consistency in sandwich making.

Activity 2: Prepare your Sandwiches

Direction: Prepare your own sandwiches.
A. 1 Hot Sandwich
B. 1 Cold Sandwich
C. 1 Other type of Sandwich
Plate and present your product to your teacher.
Evaluation of each Finished Product:
Items to be Evaluated 5 3 1
Tools, Utensils and All needed tools, One tool is not Four tools are not
Equipment utensils and available available
equipment are ready
on hand
Ingredients Complete ingredients One important Lacking 2 -3
are available ingredient is not ingredients
available
Presentation Garnishes are edible Sandwich is less Sandwich is
attractive and less overloaded with
appealing garnishes
Garnishes Garnishes enhance Garnishes made the Garnishes made the
the appearance of the salad less appealing salad not appealing
salad
Legend: 20– Excellent 19-15 Very Good 14-10 Good 9-1 Needs Improvement

Closure/Reflection:
Food presentation is just as essential to the success of a dish as its taste and flavor. The way
the food looks on the plate is what tempts our eyes and makes you want to taste it. When

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Name of Learner: _____________________________Grade & Section: _______________

Learning Strand: ______________________________Date Submitted: ________________

LEARNING ACTIVITY SHEETS

Learning Outcome 4: Store Sandwiches
Background Information for Learners:
Sandwiches contain ingredients which allow bacteria to grow. It is therefore very
important to prepare and store them hygienically to optimize freshness and quality.
Storing sandwiches is one of the most important activities after preparation wherein
they are to be kept properly to avoid spoilage. The most important principles for sandwich
safety are keeping temperatures cool and avoiding cross contamination. Remember the basic
formula 4-40-140 which means perishable foods should spend no more than 4hours at a
temperature between 40 and 140°F. By the end of 4 hours bacteria may have multiplied to
unsafe levels, so food that has sat out at room temperature for two hours and then been
returned to the refrigerator has only another two hours of room temperature shelf life left
unless it has been cooked again
Learning Competency with Code
1. store sandwiches hygienically at the proper temperature; and

2. keep sandwiches in appropriate conditions to maintain freshness and quality.

TLE_HECK912SW-IIIj-14
Activity 1: Sandwich Storage
Direction: Write the word TRUE is the statement is correct and if is incorrect, change the
word or group of words to make the statement correct.
1. Keep bread lightly wrapped in a moisture proof wrapping to prevent it from drying.
2. Store bread at room temperature and away from ovens. Refrigerated breads stales faster.
3. If bread is kept for more than a day, it may be frozen.
4. In storing raw, cooked and ready fillings, place cooked ingredients below raw food items.
5. Apply the first in first out principles in storing.
6. A plastic wrap is the best material to cover sandwich.
7. Prepared sandwich should not be kept for more than 48 hours for quality reason.
8. If sandwich are not refrigerated, it should be disposed after 4 hours or at the end of the
service period.
9. Sandwiches are stored frozen at all times.
10. Keep only appropriate amount of sandwich fillings on preparation counter.

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Closure/Reflection:
Food presentation is just as essential to the success of a dish as its taste and flavor. The way
the food looks on the plate is what tempts our eyes and makes you want to taste it. When
serving a menu item, it is always best to highlight the attributes of the ingredients used.
References:
Rondilla, Aida H., et. Al, Technology and Livelihood Education: Cookery: Volume II.
Philippine Copyright © 2016 by Adriana Publishing CO., Inc.

Professional Cooking 7th Edition. Copyright © 2011, 2007, 2003, 1999 by John Wiley &
Sons, Inc.

Foundations of Restaurant Management & Culinary Arts: Level 2. Boston, MA: Prentice Hall,
2011. Print.
Lewis, Joan E. Culinary Professional. Place of Publication Not Identified: Goodheart-Willcox,
2013. Print.

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