HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL

Welcome!
The unit of competency, “Prepare Sandwiches dishes”, is one of the
competencies of COOKERY NC II, a course which comprises the knowledge,
skills and attitudes required for a student to possess.
The module, Preparing Sandwich, contains training materials and
activities related to performing mis en place, preparing a variety of
sandwiches, presenting a variety of sandwiches and storing sandwiches for
you to complete.
In this module, you are required to go through a series of learning
activities in order to complete each learning outcome. In each learning
outcome are Information Sheets, Self-Checks, Operation Sheets and
Task/Job Sheets. Follow and perform the activities on your own. If you
have questions, do not hesitate to ask for assistance from your facilitator.

Remember to:
 Work through all the information and complete the activities in each
section.
 Read information sheets and complete the self-check. Suggested
references are included to supplement the materials provided in this
module.
 Most probably, your trainer will also be your supervisor or manager.
He/ She is there to support you and show you the correct way to do
things.
 You will be given plenty of opportunities to ask questions and practice
on the job. Make sure you practice your new skills during regular
work shifts. This way, you will improve your speed, memory and your
confidence.
 Use the Self-Checks, Operation Sheets or Task or Job Sheets at the
end of each section to test your own progress. Use the Performance
Criteria Checklist or Procedural Checklist located after the sheet to
check your own performance.
 When you feel confident that you have had sufficient practice, ask
your Trainer to evaluate you. The results of your assessment will be
recorded in your Progress Chart and Accomplishment Chart.

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 You need to complete this module before you can perform the next
module, Preparing Meat Dishes.
COOKERY NC II

COMPETENCY-BASED LEARNING MATERIALS

List of Competencies

No. Unit of Competency Module Title Code

1.
Clean and maintain kitchen Cleaning and maintaining
premises kitchen premises TRS512328
Prepare stocks, sauces and
Preparing stocks, sauces
2. soups
and soups
TRS512331
3. Prepare appetizers Preparing appetizers
TRS512381
Preparing salads and
4. Prepare salads and dressing
dressing TRS512382

5. Prepare sandwiches Preparing sandwiches TRS512330

6.
Prepare meat dishes Preparing meat dishes
TRS512383
7.
Prepare vegetable dishes Preparing vegetable dishes
TRS512384
8.
Prepare egg dishes Preparing egg dishes
TRS512385
9.
Prepare starch dishes Preparing starch dishes
TRS512386
10. Prepare poultry and game Preparing poultry and game
dishes dishes TRS512333
11.
Prepare seafood dishes Preparing seafood dishes
TRS512334
12.
Prepare desserts Preparing desserts
TRS512335
13.
Package prepared food Package prepared food
TRS512340
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 MODULE OF INSTRUCTION

UNIT OF COMPETENCY : PREPARE SANDWICHES

MODULE TITLE : PREPARING SANDWICHES

MODULE DESCRIPTOR : This module deals with the skills and

knowledge required in preparing and
presenting sandwiches.

NOMINAL DURATION : 24 hours

LEARNING OUTCOMES :
At the end of this module the students must be able to:

• Perform Mise en place

• Prepare variety of sandwiches
• Present a variety of sandwiches
• Store sandwiches

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LEARNING OUTCOME 2: PREPARE VARIETY OF SANDWICHES

Contents:

• Variety of sandwiches
• Components of a sandwich
• Types of bread
• Suitable fillings and spreads
• Hygienic food handling practices
• Techniques in preparing sandwiches

ASSESSMENT CRITERIA:

1. Prepared variety of sandwiches based on appropriate techniques

2. Selected suitable bases from a range of bread types

3. Produced sandwiches using correct ingredients to an acceptable

enterprise standard

4. Selected and used appropriate equipment for toasting and heating

according to enterprise procedures and manufacturer’s manual

5. Prepared sandwiches logically and sequentially within the required

time frame and/or according to customer’s request

6. Followed workplace safety and hygienic procedures according to

enterprise and legal requirements

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Conditions

The students will have access to:

EQUIPMENT TOOLS AND SUPPLIES AND LEARNING
UTENSILS MATERIALS MATERIALS
• Electric gas • Grater • Breads • Modules
ranges • Spatula • Meats • Books
• Oven • Paring knife • Poultry • Video clips
• Grill/ griddles • Sandwich • Cheese about
• Refrigerator knife • Spreads sandwich
• Serrated knife • Condiments making
• Cutting • Vegetables (https://w
boards • Eggs ww.youtub
• Mixing bowls e.com/watc
• Pans h?v=8T9z7
• Rubber 98dxTI)
scrapper • Pictures 
• Measuring LCD
Projector
cups
(optional
• Measuring
for lecture)
spoons
• White board
• Utility tray
or
• Strainer
Chalkboar
• Mixing spoon d
• Plates
• Can opener
FACILITIES
• Work station • Plastic wrap
• Lecture room • Aluminum Foil
• Toothpicks
• Tissue paper
• Cleaning
materials
• Liquid soap
• Linens
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 • Apron
• Hair Caps
• Plastic hand
gloves

Methodology  Discussion/ Lecture

• Demonstration
• Self-Paced/ Modular
• Film viewing

Assessment Method:

• Demonstration with oral questioning

• Written examination

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 Learning Experiences

Learning Outcome 02: Prepare Variety of Sandwiches

Learning Activities Special Instructions

Read Information Sheet 5.2-1
“Variety of Sandwiches”

Answer the Self-check 5.2-1 This learning outcome deals with the
preparation of variety of sandwiches.
Compare your answer to the answer
to self-check 5.2-1.
Read Information Sheet 5.2-2 Read and understand the
“Components of a Sandwich” information sheet and check yourself
by answering the Self-check. You
Answer the Self-check 5.2-2 must answer all the questions
Compare your answer to the answer correctly before proceeding to the
to self-check 5.2-2. next activity.
Read Information Sheet 5.2-3 If you have difficulty understanding
the information, don’t hesitate to ask
“Types of Bread”
your trainer for clarification.
Answer the Self-check 5.2-3
Compare your answer to the answer
Task sheets, operation sheets and
to self-check 5.2-3.
job sheets will help you practice your
Read Information Sheet 5.2-4 skills.
“Suitable Fillings and Spreads”
Answer the Self-check 5.2-4 The performance criteria checklist
Compare your answer to the answer will guide you and help you evaluate
to self-check 5.2-4. your work as you practice your skill.
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Read Information Sheet 5.2-5
“Hygienic Food Handling Practices”Evaluate your own work using the
Answer the Self-check 5.2-5 Performance Criteria. When you are
ready, present your work to your
Compare your answer to the answer trainer for final evaluation and
to self-check 5.2-5. recording.
Read Information Sheet 5.2-6
“Techniques in Preparing Sandwich”
Answer the Self-check 5.2-6
Compare your answer to the answer
to self-check 5.2-6.
Perform Job Sheet 5.2-6a
“Prepare Ham Sandwich”
Check performance on Performance
Criteria Checklist for Job sheet 5.2-
6a
Perform Job sheet 5.2-6b
“Prepare Clubhouse Sandwich” Check
performance on Performance
Criteria Checklist for Job sheet 5.26b

Perform Job Sheet 5.2-6c “Prepare

Chicken BLT Wrap
Sandwich”
Check performance on Performance
Criteria Checklist for Job sheet 5.26c

Perform Operation Sheet 5.2-6a

“Operate a Griddle”
Check performance on Performance
Criteria Checklist for Operation sheet
5.2-6a
Perform Job Sheet 5.2-6d
“Prepare a Grilled Sandwich” Check

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performance on Performance
Criteria Checklist for Job sheet 5.26d

Perform Operation Sheet 5.2-6b

“Operate an Oven”
Check performance on Performance
Criteria Checklist for Operation sheet
5.2-6b
Perform Job Sheet 5.2-6e After doing all activities of this LO,
“Prepare a Hamburger” you are ready to proceed to the
next LO on Preparing Meat Dishes.
Check performance on Performance
Criteria Checklist for Job sheet 5.26e

Information Sheet 5.2-1 VARIETY OF SANDWICHES

Learning Objectives
After reading the information sheet, you will be able to:
1. identify the variety of sandwiches

From simple to fancy one, sandwiches come in various forms

depending on the kinds of ingredients used and methods of preparation and
the preferences of the one who would like to eat it. In this lesson, you will be
able to identify the variety of sandwiches.

Types of Sandwiches
• Cold sandwiches
• Hot Sandwiches
• Wraps
• Pocket sandwiches

A. COLD SANDWICHES

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1. Open-faced Sandwiches
Open sandwiches make use of one kind of
bread with the filling on top. The slices of
white bread can be cut into squares,
triangles or rounds.
Butter is spread lightly on top and pieces of
cheese or meat fillings are arranged and
garnished attractively like that make /use of
biscuits, cookies or toasts instead of using breads.

2. Regular Cold Sandwiches

A plain sandwich is made up of two slices of
bread, preferably a day-old bread, toasted if
desired, and on which butter can be readily
spread. Its crusts may or may not be
removed, depending upon your preference.
Butter, mayonnaise or a prepared sandwich spread may be used as lining
to prevent the bread from absorbing moisture from the filling.
Moreover, it ensures that the bread and the filling will stick together.

3. Pinwheel Sandwiches
Pinwheels are made of bread cut lengthwise,
about 3/8 inch thick. Fresh cream bread is
preferable because they are easy to roll and
will not crack. Trim crusts and flatten long
slices with rolling pin. Spread bread with
softened butter or margarine and your choice
of any smooth filling, like creamed cheese, marmalades, cheese pimiento,
peanut butter, jams and jellies. Smooth filling are ideal for pinwheel
sandwiches, because they do not have bulk and can be spread thinly. Roll
up bread like a jelly roll.

4. Tea Sandwiches
Tea sandwiches are small fancy sandwiches
made from light, delicate ingredients and
bread that has been trimmed of crusts. And
may be made ahead of time and frozen. They

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are often cut into fancy shapes, squares, rectangles and oblongs add to the
variety. Fillings and spreads can be the same as those for canapés.

5. Multi-decker Sandwiches
Are made with more than two slices of bread
(or rolls split into more than two pieces) and
with several ingredients in the filling. The club
sandwich is a popular multi-decker sandwich,
made of three slices of toast and filled with
sliced chicken, mayonnaise, lettuce, tomato
and bacon and cut into four triangles.

6. Wrap/Rolled Sandwiches
Wraps are sandwiches in which the fillings are
wrapped, like a Mexican burrito, in a large flour
tortilla of similar flatbread. They may be served
whole or cut in half if large.

B. HOT SANDWICHES

1. Regular Hot Sandwiches

Simple hot sandwiches consist of hot fillings,
usually meats but sometimes fish, grilled
vegetables, or other hot items, between two slices of bread. They may also
contain items that are not hot, such as a slice of tomato or raw onion on a
hamburger.

2. Hot Open-Faced Sandwich

Open-faced sandwiches are made by placing buttered or unbuttered bread
on bread on a serving plate, covering it with hot meat or other filling and
topping with a sauce, gravy, cheese, or other topping. This type of sandwich
is eaten with a knife and fork.

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3. Grilled Sandwiches
Grilled sandwiches, also called toasted
sandwiches, are simple sandwiches that are
buttered on the outside and browned on the
griddle, in a hot oven, or in a Panini grill (see
sidebar). Sandwiches containing cheese are
popular for grilling.

4. Deep Fried Sandwiches

Deep-fried sandwiches are made by dipping
sandwiches in beaten egg and sometimes in
bread crumbs, and then deep-fry.

5. Filled rolls, focaccia or pitta bread

Flavored breads served with dips like
quesadillas and burritos

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 Self- Check 5.2-1
Direction: Classify the following sandwiches as to Hot and Cold
sandwiches.

1. Chicken Wraps sandwich _______________________

2. Club sandwich _______________________

3. Tea sandwiches _______________________

4. Hamburgers _______________________

5. Toasted sandwiches _______________________

6. Burritos _______________________

7. Quesadillas _______________________

8. Pinwheel sandwiches _______________________

9. Hotdog sandwich _______________________

10. Chicken and veggie tortilla Sandwich _______________________

Answer to Self- Check 5.2-1

1. Cold sandwich
2. Cold sandwich
3. Cold sandwich
4. Hot sandwich
5. Hot sandwich
6. Hot sandwich
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 7. Hot sandwich
8. Cold sandwich
9. Cold sandwich
10. Cold sandwich

Information Sheet 5.2-2 COMPONENTS OF A SANDWICH

Learning Objectives
After reading the information sheet, you will be able to:
1. identify the components of sandwich

A sandwich is a roll, or two slices of bread, with something tasty in the

middle. This sounds very simple, but you can transform a sandwich into
something really special and exciting depending on the type of bread you
choose, the spread you put on it, and the food you fill it with. There are
so many combinations and choices to choose from. In this lesson, you
will be able to identify the components of a sandwich.

BASIC COMPONENTS OF A SANDWICH

1. The Structure or Base – it is the part upon which the ingredients are
placed, consists of some form of bread or dough produce that is whole
or sliced.

2. Moistening Agent – is meant to bind the sandwich providing an

improvement of both flavor and texture. It acts as the protective layer
between the filling and the structure, preventing the filling from
softening or wetting the bread.

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3. The filling –Consists of one or more ingredients that are stacked,
layered or folded within or on the structure to form the sandwich. The
varieties of fillings should be carefully selected. The filling can be hot
or cold and comes in any form of cooked, cured meat, fruit, vegetables,
salad or a combination of any of them.The purpose of the fillings is to
provide –

• The predominant flavor

• Moisture
• The main body and the nutrients
• Substance and bulk
• Complexity in the combination of flavors

Suggestedfillings include:

Proteins
• lowfat cheese
• turkey
• eggs
• beans

Vegetables
• bell peppers
• cabbage
• grated carrot
• cucumber
• lettuce
• onion
• pickles
• mushrooms
• radish
• salad mix
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 • tomato

The basic guidelines for the fillings are –

• 1/3 to ½ of the total weight of the sandwich should be the
filling.
• Filling should be pleasantly flavored.
• Filling must be tender in nature.
• Filling should always be of deboned meats and not bone-in
• Fillings must be easy to eat
• Fillings should not hang over the sides of the sandwich

Self- Check 5.2-2

A. Direction: Provide what is being asked in each item.

1. What component of a sandwich is meant to bind the sandwich

providing an improvement of both flavor and texture?
2. What is the part of a sandwich upon which the ingredients are
placed?
3. What component provides the body of the sandwich and provides
most of the flavor?
4. Give at least one purpose of filling.
5. Give at least one guideline in the usage of filling.

B. Direction: Identify the following components if it abase,

moistening agent or filling.

1. Mayonnaise
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 2. Dough
3. Egg
4. Bread
5. Cheese
6. Cucumber
7. Lettuce
8. Butter
9. Ham
10. Mustard

Answer to Self- Check 5.2-2

A.
1. Moistening agent
2. Base
3. Filling
4. Possible answers (purpose of filling)
• The predominant flavor
• Moisture
• The main body and the nutrients
• Substance and bulk
• Complexity in the combination of flavors


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 5.Possible answers (basic guidelines for the fillings)
• 1/3 to ½ of the total weight of the sandwich should be the
filling.
• Filling should be pleasantly flavored.
• Filling must be tender in nature.
• Filling should always be of deboned meats and not bone-in
• Fillings must be easy to eat
• Fillings should not hang over the sides of the sandwich

B.
1. Moistening Agent
2. Base
3. Filling
4. Base
5. Filling
6. Filling
7. Filling
8. Moistening Agent
9. Filling
10. Moistening Agent

Information Sheet 5.2-3

TYPES OF BREAD

Learning Objectives

After reading the information sheet, you will be able to:

1. identify the types of bread suited for making sandwich

A perfect sandwich all starts with its basic ingredient, the bread. In
this lesson, you will be able to identify the bread suited for making
sandwich.As well as the standard cut and uncut loaves of white, brown,

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 granary or sourdough bread, there are loads of other specialty breads
available these days that you choose from.

TYPES OF BREAD

A. Yeast Bread – loaf bread is the most commonly used bread for
sandwiches.
1. White Bread – These are long rectangular loaves that provide
square slices. It is one of the most versatile sandwich bread, it comes
in various flavors and goes well with everything and toast nicely.

2. Whole wheat bread – is a classic bread for sandwiches, it is

nutritionally superior to white bread, taste better and have more
interesting textures, slightly more compact and brownish in color.

3. Rye Bread – is stronger tasting bread than white and whole

wheat. A heavy and a hearty flavor bread that goes with so many
types of meat and condiments.

B. Buns and Rolls

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 1. Sandwich rolls – come in all sizes, shapes and textures. The softest
include hamburger buns and hot dog rolls.

2. French and Italian bread - rolls including sourdough and ciabatta,

split horizontally. It works well for grilled sandwiches.

C. Flat Breads – are made from flatten often

unleavened breads

1. Pita – comes in both white and whole

wheat. As the flat bread bakes, it puffs up,
forming a pocket that is perfect for stuffing.

2. Focaccia – flat Italian bread, a cousin of pizza an inch or more thick

and very rich in olive oil. It is sold by whole and cut into squares, split
and filled.

3. Lavash – small and rectangular, when softened in water, can be rolled

around a stuffing to make a pinwheel shaped sandwich.

4. Tortillas – unleavened round corn meal breads

baked on a hot stone, it ranges in size for 6 inch-
14 inch or larger preferably used for
quesadillas and burritos.

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D. Wraps – are very thin, flat breads that are used for sandwich wraps,
burritos and tacos.

1. Tortillas – corn or flour are unleavened round cornmeal breads baked

on a hot stone. It ranges in size from 6 inch – 14 inch or larger
preferably used for quesadillas and burritos.

2. Sandwich wraps- either whole wheat or spinach flavor.

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E. Quick Breads – these breads are raised by chemical action of baking
powder or baking soda like biscuits, banana bread, carrot bread and
generally more tender and crumbly than yeast bread. It is used for
sweeter tasting sandwiches and are best for tea sandwiches.

Self- Check 5.2-3

DIRECTIONS: Identify the types of bread being described below.

_______________1. The most commonly used bread for sandwiches.

_______________2.Classic bread nutritionally superior to wheat bread, more

compact and brown in color.

_______________3.Stronger tasting bread.

_______________4.Made from flattened, often unleavened bread.

_______________5. Are excellent choice for sandwich, they comes in all sizes,
shapes and textures.

_______________6. A flat bread with pocket that is perfect for stuffing.

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_______________7.A very thin flat breads that are used for burritos and tacos.

_______________8. Breads raised by chemical action of baking powder.

_______________9. Unleavened cornmeal baked on a hot stone.

_______________10.A flat Italian bread cut into squares split and file.

Answer to Self- Check 5.2-3

1. Yeast bread
2. Whole wheat bread
3. Rye bread
4. Tortillas
5. Sandwich rolls
6. Pita
7. Wraps
8. Quick breads
9. Tortillas
10. Focaccia

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 Information Sheet 5.2-4
SUITABLE FILLINGS AND SPREADS

Learning Objectives

After reading the information sheet, you will be able to:

1. identify the suitable fillings and spreads

Simple bread would not turn into sandwich unless two other
components will be added to it, the fillings and the spread. These
components come in various kinds but there are perfect combinations that
would make a sandwich quite perfect to taste.In this lesson, you will be able
to identify the suitable fillings and spreads in making a sandwich.

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Sandwich Fillings
The filling is the heart of the sandwich. It is place between or on top of
bread. It provides flavor and body to the sandwich.

Types of Fillings

1. Dry Fillings- refers to ingredients such as sliced or cooked meat,

poultry and cheese.

2. Moist Fillings – refers to ingredients mixed with salad dressing or

mayonnaise.

Here are possible fillings you may use separately or in combination.

• Meat and Poultry

Meats used as fillings should be

cooked, covered and refrigerated. Slice just
before the sandwich is to be prepared to
avoid drying out and lose flavor. Thinly
sliced meats are more tender and juicy
than thickly sliced.

1. Beef products- sliced roast beef, hamburger patties, steaks , corned

beef.
2. Pork products- Roast pork, barbeque pork, ham , bacon.
3. Poultry- Turkey breast, chicken breasts.
4. Sausage Products- salami, frankfurters, bologna, liver wurst,
luncheon meats, grilled sausages.

• Cheese

Cheese dries out rapidly when

unwrapped and sliced, when slicing is
done ahead, the slices should remain
covered until ready to use:

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 Sandwich cheeses - cheddar types, Swiss types, provolone,
cream cheese, process cheese, cheese spreads.

• Fish and shellfish

Most seafood fillings are highly

perishable and should be left chilled at all
times.

• Seafood Fillings
Tuna, sardines, smoked salmon, shrimp,
anchovies, fried fish, grilled or pan fried fish fillets.

• Mayonnaise based salad

The most popular salads for sandwich fillings are tuna salad,
egg salad, chicken or turkey salad and ham salad.

• Vegetable items

Lettuce, tomato and onion are

indispensable in sandwich production, also,
any vegetable used in salads may also be used
in sandwiches.

• Miscellaneous
Fruits, fresh or dried, jelly, peanut
butter, hard cooked egg, and nuts.

CLASSIC SANDWICH COMBINATIONS

• Cheese and pickle: Sliceable cheese like Cheddar is fantastic

with a good smear of a pickle or chutney on simple buttered slices of
brown bread. There are so many exciting cheeses in supermarkets so
it’s definitely worth asking the person behind the cheese counter to let
you try tasting one you’ve never tried before. You might discover a
new favorite.

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 • BLT: Bacon, lettuce and tomato is a great combo that is
absolutely delicious on sliced white bread spread with a nice layer of
good- quality mayonnaise. The key to making a really good one is
using a nice ripe tomato and good- quality bacon.

• Roast beef: Beautifully cooked slices of roast beef, wild rocket

leaves and a simple horseradish sauce and mayo combo, piled up in a
fresh hunk of baguette, is always a good bet for meat-lovers.

• Tuna: Mix tinned tuna with mayonnaise then spread that on

granary bread and add a few slices of cucumber for a filling lunch.
The best thing about making your own tuna mayo at home is that you
can get the balance of flavors and ratio of tuna to mayonnaise exactly
to your taste.

• Cheese and tomato: These two ingredients go brilliantly

together. You can mix it up a bit by using mozzarella cheese and a
lovely basil pesto instead of butter, then layering it all up between two
slices of soft focaccia.

Other popular sandwich fillings combinations

 Chicken Salad
 Egg and Cheese
 Chicken and Bacon
 BLT – Bacon Lettuce and Tomato (also contain eggs)
 Cheese and Onion
 Prawn mayonnaise
 Chicken and Ham
 Cheese and Ham
 Salmon and Cucumber
 Tuna and Cucumber
 Pimiento Cheese
 Peanut Butter and Jelly
 Egg and Bacon
 Ham and Egg
 Corn Beef and Cheese
 Cream Cheese and Bacon
 Chicken Caesar
 Chicken and Stuffing

Date Prepared: Document No.

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  Apple Slaw- mix mayonnaise, lemon juice, cheese, apple , onions.
 Cream Cheese with finely chopped celery and grated carrots

Sandwich Spreads

Purposes of Spreads
1. To protect the bread from soaking up moisture from the filling.
2. They add flavor.
3. They also add moisture.

Common Spreads

• Butter

Butter protects the bread from moisture, used soft butter to

spread on bread. You may soften butter by whipping in a mixer or by
simply letting it stand at room temperature. You may use margarine
as a substitute or a flavored butter.

• Mayonnaise

Mayonnaise is often preferred to butter as a spread because it

contributes more flavor but sandwiches made with mayonnaise
should be served immediately or refrigerated at once and kept
refrigerated until served.

Self- Check 5.2-4

A. Direction: Write true if the statement is correct and false if wrong.

1. Spread is used to protect the bread from soaking up moisture from the
filling.
2. Dry fillings refer to ingredients mixed with salad dressing or
mayonnaise.
3. Moist fillings refer to ingredients such as sliced or cooked meat,
poultry and cheese.
Date Prepared: Document No.
Issued by:
Date Revised:
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CBLM ON Prepared by:
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COOKERY NC II
Joy Anne
Preparing Fernandez
Sandwich
 4. Filling is the heart of the sandwich.
5. Most seafood fillings are highly perishable and should be left chilled at
all times.
6. If slicing of cheese is done ahead, slices should not be covered until
ready to use.

B. Direction: Write at least 3 popular fillings combinations.

1. ___________________________________

2. ___________________________________

3. ___________________________________

Answer to Self- Check 5.2-4

A.

1. T
2. F
3. F
4. T
5. T
Date Prepared: Document No.
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 6. F

B.Possible answers

 Chicken Salad
 Egg and Cheese
 Chicken and Bacon
 BLT – Bacon Lettuce and Tomato (also contain eggs)
 Cheese and Onion
 Cheese and Tomato
 Prawn mayonnaise
 Chicken and Ham
 Cheese and Ham
 Salmon and Cucumber
 Tuna and Cucumber
 Pimiento Cheese
 Peanut Butter and Jelly
 Egg and Bacon
 Ham and Egg
 Corn Beef and Cheese
 Cream Cheese and Bacon
 Chicken Caesar
 Chicken and Stuffing
 Apple Slaw- mix mayonnaise, lemon juice, cheese, apple , onions.
 Cream Cheese with finely chopped celery and grated carrots

Information Sheet 5.2-5

HYGIENIC FOOD HANDLING PRACTICES

Learning Objectives

After reading the information sheet, you will be able to:

1. identify basic hygienic food handling practices

Date Prepared: Document No.

Issued by:
Date Revised:
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CBLM ON Prepared by:
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COOKERY NC II
Joy Anne
Preparing Fernandez
Sandwich
 Sandwiches are basic and it is very simple to say that anyone can
make sandwiches. For this reason, often times the preparation of this
food item is being taken for granted because of its simplicity.
Sandwiches, just like any other food items prepared and served, must
merit great care and strict observance of hygiene rules in terms of
preparations. In this lesson, you will be able to identify hygienic food
handling practices which are very necessary to guarantee a delicious,
healthy and safe to eat sandwiches.

Hygienic Food Handling Practices

• Always wash your hands before preparing food.

• Avoid wearing jewelry, watch, or perfume.
• Make sure that your nails are short, clean, and without nail
polish.
• Wear clean clothing
• Keep your fingers from your face, mouth, hair, and skin and other
parts of the body
• Avoid direct contact with bare hands
Due to the dangers presented from cross contamination, every effort
must be made to prepare sandwiches without touching ingredients or
the sandwich with the bare hands. Tongs, utensils, disposable gloves,
spatulas etc. should be used. It is also worth noting that where
customers can see staff using their bare hands it creates a very
unfavorable impression (even though no actual food contamination
may occur). Customers expect a much higher standard of cleanliness,
professionalism and hygienic practice than was once the case.

• Disposable gloves
The wearing of disposable gloves should be
mandatory but attention must be paid to
changing them when required. In relation to
gloves points to note include:

• Change gloves immediately they are

ripped or torn

Date Prepared: Document No.

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• Change gloves between handling raw high risk food and cooked,
ready-to-eat foods
• Change gloves every hour regardless If the gloves contain powder and
you have to change gloves during service, ensure they are not taken
off over food or food surfaces as the powder may provide a source of
contamination
• Do not put on gloves that have already been used Do not turn gloves
inside out and try to wear them again
• Change gloves whenever they become contaminated from whatever
source – raw food, blood, sneezing, chemicals, scratching the face,
handling rubbish
• Whenever required to wash hands, gloves should be changed
• Gloves are not a cure all, yet many staff think they are bullet-proof if
they are wearing them.

• Food quality

Throughout the entire sandwich making process a watch must be kept

on the ingredients being used. Any ingredient that is, or appears, sub-
standard must be removed and not used. It is easy to spoil a sandwich
simply by using little piece of brown lettuce, or to destroy the
presentation of a platter by using blemished fruit.

• Adopt a system
It is often useful to allocate specific tasks to specific staff when
making the actual sandwiches. This is the production-line approach
where staff follows along behind each other, each adding their particular
contribution to the final sandwich. For example:

 One person spread the bread

 Another adds the meat slice
 Another adds the sliced tomato
 Another adds the lettuce
 Another adds the next ingredient
 Another adds the salt and pepper
 Another (perhaps by this stage the person who added the meat)
puts the lid on.

Date Prepared: Document No.

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COOKERY NC II
Joy Anne
Preparing Fernandez
Sandwich
• Adopt a system that gives you plenty of preparation so you do not run
out of ingredients while trying to make sandwiches to order as
customers request them.

• Have plenty of „mise en place‟ - everything must be ready before

production starts. Majority of ingredients are ready to eat.

Date Prepared: Document No.

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 • Cooked meats and other potentially hazardous foods need to be kept
chilled to prevent the growth of pathogens in the food.

• Keep fillings in 'Controlled Environment”.

• Sandwiches filling may need to be prepared a long time in advance,

perhaps even the day before, so care must be taken with these
products.

• Even when you are making the sandwiches it is important that the
time the fillings are out of the controlled environment needs to be
considered.

• As you have complete all 'mise en place' (preparation) it is good

practice to place food into a controlled environment. Put it in the cool
room, covered, labeled and dated.

• As you are preparing the sandwiches take only enough fillings out of
the cool room that you can use within a specific time period.

• When sandwiches have been made it is important that the finished

product and any leftover 'mise en place' items are put back into the
cool room.

• Left over preparation need to be placed with other preparation that is

the same. This stops for example: sliced beef, being in several place in
cool room. These causes unnecessary waste and will maximize loss
that should be avoided.

of the growth of bacteria. The presence of bacteria and its rapid growth leads
to food spoilage.
It is the spreads, fillings and ingredients in sandwiches that cause
them to be a product that raises concerns over the temperature at which
they are stored.
Where sandwiches contain any ingredient that is a high risk food (also
known as „potentially hazardous‟ or „potentially dangerous‟) – that is to say
any food which is high in protein such as dairy products, meat, fish, chicken
– then the sandwiches themselves become high risk food.

Preparing Sandwich
Date Revised:
 This means they must be stored out of the Temperature Danger Zone,
at or below 5ºC.

Where temperature cannot (or is not) used to control bacterial growth,

the use of time must be applied. This means implementing a system
whereby the time the sandwich remains in the Temperature Danger Zone
(5ºC to 60ºC) must be tracked and monitored so that the „4 – 2 hours rule‟
can be applied.

Temperature (for hot sandwiches)

Where sandwiches containing high risk food are prepared, displayed and
intended to be eaten hot (such as bacon and egg sandwiches, steak
sandwiches, hamburgers):

• They must be stored at 60ºC or above or

• A 'time' system must be used to guarantee their safety.

Self- Check 5.2-5

A. Direction: Write H if the practice is hygienic and write NH if the

practice is not hygienic.

1. Wear disposable gloves in handling sandwich ingredients.

2. Wear watch to ensure that the production of desired number of
sandwich is on time.
3. Avoid direct contact of foods with bear hands.
4. Change gloves immediately they are ripped or torn
5. Avoid changing gloves to minimize production expenses.
6. Cooked meats and other potentially hazardous foods need to be kept
chilled to prevent the growth of pathogens in the food.
7. Any ingredient that is, or appears, sub-standard must be removed
and not used.
Date Prepared: Document No.
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CBLM ON Date Revised:
CPIC Page 35 of 66
COOKERY NC II
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 8. Always wash your hands only after food preparation.
9. As you are preparing the sandwiches take only enough fillings out of
the cool room that you can use within a specific time period.
10. Wear clean clothing during food preparation.

Answer to Self- Check 5.2-5

A.
1. H
2. NH
3. H
4. H
5. NH
6. H
7. H
8. NH
9. H
10. H

Information Sheet 5.2-6 TECHNIQUES IN PREPARING

SANDWICHES

Learning Objectives

After reading the information sheet, you will be able to:

1. identify the techniques in preparing sandwiches

In this lesson, you will learn the different skills needed in preparing
sandwiches and developing such skills is needed to be able to produce
sandwiches in a commercial scale. When these techniques are properly
used, preparing sandwiches will be easy and fast.
Date Prepared: Document No.
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CBLM ON Date Revised:
CPIC Page 36
COOKERY NC II of 66
Prepared
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Joy Anne
Sandwich
Fernandez
Preparing Sandwiches
The preparation of sandwiches requires great deal of hand works.
Whether you are making sandwiches in quantity or by order, your goal is to
make the production as efficient and quick as possible.

Tips:
1. Prepare Ingredients – prepare everything ahead of time, so nothing is
left to do but assembles the ingredient. It includes, mixing fillings,
preparation of spreads, slicing bread, meats, vegetable and cheese,
separating lettuce, preparing garnishes and other ingredients.

2. Arrange ingredients, tools, utensils and equipment for maximum

efficiency- to reduce your movement to a maximum, everything you
need should be within easy reach.

Techniques

Date Prepared: Document No.

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CBLM ON Date Revised:
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COOKERY NC II
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• Garnishing
Garnishing is the addition of items to the individual plate,
takeaway container or platter of sandwiches to enhance presentation
and make the sandwiches visually more appealing.
The role of the garnish is to supplement the sandwiches, not
dominate them. For this reason, less is more.
The two standard requirements are that all garnishes should be:
• Edible
• Be of high quality.

Examples of garnishes are:

• Herbs
• Fruits
• Dried breads
• Vegetables cut into shapes.

• Spreading
- It is the spreading of the bread with the required spread.
- When cooking in a commercial kitchen, make sure that you use the
required spread of the kitchen.
- In making large quantities of sandwiches, you can spread out the
slices on the food preparation surface and apply the spread using a
palette knife.
- It adds flavor to the sandwiches an also prevents the bread from
being soggy when it contains ingredients that are full of moisture.
- Apply spread on side/end of the bread.
- Using a spatula spread the filling or spread in one direction until
all surfaces of the bread is covered.

Date Prepared: Document No.

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CBLM ON Date Revised:
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COOKERY NC II of 66
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• Layering
Layering is the stacking of the sandwich with the requested
fillings.

- You should make sure that the same types of sandwiches are
layered the same way every time.
- You should only use the designated amount of fillings and make
sure that the filling remains within the sandwich.
- The cheese and deli meat should go next to the bread to stop the
juicy vegetables in making the bread soggy

• Piping
Piping is the application of spread of some form into the loaded
sandwich. The pipedsauce or condiment becomes part of the overall
appeal of the sandwich.

- You can use a piping bag to control the amount of sauce/ spread
and to make surethat not too much is put in.
- This technique allows the spread to be even across the loaded
ingredients.

Date Prepared: Document No.

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COOKERY NC II
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 - Do not forget that you should do the piping process after all the
ingredients have been loaded

• Portioning
Portioning refers to the preparation of a given number of
sandwiches for a given number of customers.
Portion control is an essential element of food cost and quality
control. It reduces food waste, ensures a consistent and quality
product, expedites food preparation and service, and has a big impact
on food cost.
- Sliced items are portioned by count and by the weight. If portioning
is by the count, you must take care, before the preparation, to slice
to the proper thickness.
- If done by weight, each portion can be placed on squares of waxed
paper and stacked in a container.

• Molding
Molding refers to the process of cutting and the method of cutting
the sandwiches into different shapes and sizes. It is usually used in
wraps sandwiches
- For tea sandwiches, you can use a knife to cut the sandwich into
smaller pieces or use a cookie cutter to produce different shapes.
- For wraps, make sure that the filling is enough that the sandwich
can be easily molded into shape.
Date Prepared: Document No.
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 • Cutting
Cutting is the process of cutting the prepared sandwiches like
cutting the crust off for some sandwiches for presentation purposes.

- Formally sandwiches are cut into fingers, halves and quarters. -or
halves and quarters, the shape accepted is triangle but people may
request square or rectangular shapes.
- It is important that you are precise when it comes to cutting
sandwiches or cutting may ruin the appeal of a supposedly
attractive sandwich. 4ake sure that you cut the sandwiches all the
way through and it is all of the same si9e.
- Two point sandwich is one that has been cut diagonally into two
triangles
- Four point sandwich is one that has been cut diagonally into four
triangles

METHODS OF PREPARATION

• The preparation of quality sandwich is more than placing a piece of

fillingbetween two slices of bread.
• Mise- en- place is the key to the success in this endeavor.
• Normally the sandwich has to be served as soon as prepared.
• Speed is the main reason for the popularity of the sandwich.
Date Prepared: Document No.
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COOKERY NC II
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 • Portion controlling the bulk production is most important. Thus
preportioningof the ingredients is very important
• A great deal of handwork is involved in sandwich making. Therefore
workflow must be smooth and easy.
• Arrange the bread slices in a row on a long table
• Put the chosen spread on all the slices
• Place the fillings on the alternate slices evenly and neatly.
• Put the garnishes if required
• Top the filled side of the bread with the alternate side.
• Stack two or more sandwiches and remove the crust or to cut them
into thedesired shapes.
• Wrap the sandwiches with a wrap to prevent the bread from drying
out
• For cold sandwich refrigerate them till service
• For hot sandwich, serve immediately while hot

Self- Check 5.2-6

A. Direction:Identify the technique in each given item. Write if it is

garnishing, spreading, layering, piping, portioning, molding or cutting.

1. The preparation of a given number of sandwiches for a given number

of customers.
2. It is the spreading of the bread with the required spread.
3. The application of spread of some form into the loaded sandwich
through the use of piping bag.
4. The process in which the crust of sandwiches are removed for
presentation purposes.
5. The process of cutting and the method of cutting the sandwiches into
different shapes and sizes.

Date Prepared: Document No.

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CBLM ON Date Revised:
CPIC Page 42
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Fernandez
 6. The stacking of the sandwich with the requested fillings.
7. It is the addition of items to the individual plate, take-away container
or platter of sandwiches to enhance presentation and make the
sandwiches visually more appealing.

B. Direction: The statements below are basic steps in making sandwich.

Arrange them in correct order.

1. Wrap the sandwiches with a wrap to prevent the bread from drying
out
2. Perform mise ‘en place
3. Put the garnishes if required
4. Arrange the bread slices in a row on a long table
5. Refrigerate them till service
6. Put the chosen spread on all the slices
7. Stack two or more sandwiches and remove the crust or to cut them
into thedesired shapes.
8. Place the fillings on the alternate slices evenly and neatly.
9. Top the filled side of the bread with the alternate side.

Answer to Self- Check 5.2-6

A.
1. Portioning
2. Spreading
3. Piping
4. Cutting
5. Molding
6. Layering
7. Garnishing

Date Prepared: Document No.

Issued by:
CBLM ON Date Revised:
CPIC Page 43 of 66
COOKERY NC II
Prepared by:
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Joy Anne
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Fernandez
 B.

1. Perform mis ‘en place

2. Arrange the bread slices in a row on a long table
3. Put the chosen spread on all the slices
4. Place the fillings on the alternate slices evenly and neatly.
5. Put the garnishes if required
6. Top the filled side of the bread with the alternate side.
7. Stack two or more sandwiches and remove the crust or to cut
them into the desired shapes.
8. Wrap the sandwiches with a wrap to prevent the bread from
drying out
9. Refrigerate them till service

Job Sheet 5.2-6a

Title:
Prepare a Ham Sandwich
Performance Objective:
Given the necessary ingredients, tools and materials, you should be
able to prepare a ham sandwich.
Supplies/ Materials:

Date Prepared: Document No.

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 Ingredients:
• 4 slices white loaf bread
• 2 slices ham
• 2 oz. mayonnaise
• 2 leaves lettuce
• 4 slices cucumber
• 4 slices tomatoes

Tools/ Materials:
• Tools and utensils
• PPE (Apron, hair net, mask and gloves)
Steps/ Procedure:

1. Wear the proper PPE.

2. Observe safety precautions and hygienic food handling practices
during the activity.
3. Prepare and assemble all ingredients: sandwich breads, spreads
and fillings.
4. Assemble necessary tools and utensils and wrapping materials.
5. Arrange bread slices in rows on the table top.
6. Portion filling with a scoop or spoon or piping bag onto alternate
rows of bread.
7. Spread fillings evenly and neatly on alternate slices, leaving the
other slices plain. Fillings should not hang over the edges of the
bread. If the filling is spreadable spread it evenly to the edges.
Follow spreading techniques with three quick strokes.
8. Spread all bread slices to the edge with desired spread.
9. Arrange lettuce or other vegetable accompaniments on top of
filling.
10. On top of this, place ham, cucumber and tomatoes.
11. Top the filled slices with the plain bread slices.
12. Stack two sandwiches and cut with a sharp serrated knife as
desired.
13. Cut the sandwich as to desired shape.
14. Place on a plate and apply desired garnishes to make the
sandwich visually more appealing.
15. Present your output to your trainer.
16. Apply 5s.
Assessment Method:
Date Prepared: Document No.
Issued by:
CBLM ON Date Revised:
CPIC Page 45 of 66
COOKERY NC II
Prepared by:
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  Demonstration using the performance criteria checklist 
Interview

Performance Criteria Checklist 5.2-6a

Trainee’s Name__________________________ Date:_________________

CRITERIA YES NO

Did you…
 wear the proper PPE?
 observe safety precautions during the activity?
 apply hygienic food handling practices?
 apply safe work practices for cutting?
 applylogical and time efficient work flow?
 portion control ingredients?
 use suitable bread, spread and fillings?
 useappropriate food combinations?
 prepare sandwich using the appropriate
ingredients and preparation techniques?
 prepare certain quantity of sandwich hygienically
and within industry- realistic time frames?
 follow workplace safety and hygienic procedures
according to enterprise and legal requirements?
Date Prepared: Document No.
Issued by:
CBLM ON Date Revised:
CPIC Page 46
COOKERY NC II of 66
Prepared
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  apply 5s?

Comments/ Suggestions:

Trainer:___________________________________ Date:____________________

Job Sheet 5.2-6b

Title:
Prepare Clubhouse Sandwich
Performance Objective:
Given the necessary ingredients, materials, tools and equipment, the
student/ trainee must be able to prepare a clubhouse sandwich.
Supplies/ Materials:

Ingredients:
• 3 slices white bread
• 2 oz. mayonnaise
• 2 leaves lettuce
• 2 slices tomatoes
• 2 slices cucumber
• 1 slice Ham
• 1 scrambled egg
• 1 slice cheese
Cocktail Toothpicks

Tools/ Materials:
• Tools and utensils
Date Prepared: Document No.
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 • PPE (Apron, hair net, mask and gloves)
Steps/ Procedure:
1. Wear the proper PPE.
2. Observe safety precautions and hygienic food handling practices
during the activity.
3. Prepare and assemble all ingredients.
4. Assemble necessary tools and utensils.
5. Place the 3 slices of bread on a clean work surface, spread the
tops with mayonnaise.
6. On the first slice, place 1 lettuce leaf, then 2 slices of tomatoes
and cucumber.
7. Place the second slice of toast on top, spread side down.
8. Spread the top with mayonnaise.
9. On top of this, place the ham then the other lettuce leaf.
10. Add scrambled egg.
11. Top with the third slice of toast, spread side down.
12. Placed frill picks on two sides of the sandwich.
13. Cut the sandwich from corner to corner onto triangles. Each
triangle will have a pick through the center to hold together.
14. Place on a plate with the points up.
15. Present your output to your trainer.
16. Apply 5s.

Assessment Method:
 Demonstration with Questioning 
Interview

Date Prepared: Document No.

Issued by:
CBLM ON Date Revised:
CPIC Page 48
COOKERY NC II of 66
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 Performance Criteria Checklist 5.2-6b

Trainee’s Name__________________________ Date:_________________

CRITERIA YES NO

Did you…
 wear the proper PPE?
 observe safety precautions during the activity?
 apply hygienic food handling practices?
 apply safe work practices for cutting?
 apply logical and time efficient work flow?
 portion control ingredients?
 use suitable bread, spread and fillings?
 use appropriate food combinations?
 prepare sandwich using the appropriate
ingredients and preparation techniques?
 prepare certain quantity of sandwich hygienically
and within industry- realistic time frames?
 follow workplace safety and hygienic procedures
according to enterprise and legal requirements?
Date Prepared: Document No.
Issued by:
CBLM ON Date Revised:
CPIC Page 49 of 66
COOKERY NC II
Prepared by:
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Joy Anne
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  apply 5s?

Comments/ Suggestions:

Trainer:___________________________________ Date:____________________

Job Sheet 5. 2-6c

Title: Prepare Chicken BLT Wrap Sandwich
Performance Objective:
Given the necessary ingredients, materials, and tools ,you must be
able to prepare a chicken BLT wrap sandwich.
Supplies/ Materials:

Ingredients:
• 1 tortilla
• 1 oz. mayonnaise
• 1 oz. Lettuce leaves
• 3 pcs thinly slices tomatoes
• 1 oz. cooked bacon, crumbled
• 2 oz. chicken breast, in thin slices

Tools/ Materials:  Tools

and utensils
 PPE (Apron, hair net, mask and gloves)
Steps/ Procedure:
1. Wear the proper PPE.
2. Observe safety precautions and hygienic food handling practices
during the activity.
3. Prepare and assemble all ingredients.
4. Assemble necessary tools and utensils.
5. Spread the tortilla with the mayonnaise, leaving ½ inch border
around.
6. Arrange the lettuce leaves in the center of the tortilla, leaving a
Date Prepared: Document No.
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CBLM ON Date Revised:
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COOKERY NC II of 66
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 border of about 2 inch uncovered.
7. Arrange the tomato, bacon, and chicken on top of the lettuce.
8. Roll the tortilla tightly. The mayonnaise on the edge of the
tortilla helps seal it closed.
9. Place on a plate whole or cut in half diagonally.
10. Present your output to your trainer.
11. Apply 5s.
Assessment Method:
 Demonstration using performance criteria checklist 
Interview

Performance Criteria Checklist 5.2-6c

Trainee’s Name__________________________ Date:_________________

CRITERIA YES NO

Did you…
 wear the proper PPE?
 observe safety precautions during the activity?
 apply hygienic food handling practices?
 apply safe work practices for cutting?
 apply logical and time efficient work flow?
 portion control ingredients?
 use suitable bread, spread and fillings?
 use appropriate food combinations?
 prepare sandwich using the appropriate
ingredients and preparation techniques?
 prepare certain quantity of sandwich hygienically
and within industry- realistic time frames?
 follow workplace safety and hygienic procedures
according to enterprise and legal requirements?
Date Prepared: Document No.
Issued by:
CBLM ON Date Revised:
CPIC Page 51 of 66
COOKERY NC II
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Joy Anne
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Fernandez
  apply 5s?

Comments/ Suggestions:

Trainer:___________________________________ Date:____________________

Operation Sheet 5.2-6a

Title:Operate a griddle
Performance Objective:Given a griddle, you must
demonstrate basic operation of a griddle.
Supplies/ Materials:PPE and food tong
Equipment:Griddle
Steps/ Procedure:
1. Wear the proper PPE.
2. Observe safety precautions while doing the activity.
3. Familiarize yourself with the features of a griddle. (see figure 1 below)
4. Insert Control Master heat control into griddle so the two electrical pins
onthe griddle are fully inserted into the heat control. Connect cord to
outlet.
5. Turn Control Master heat control to desired temperature (see table 1
below forcooking temperatures).
6. Preheat griddle. Pilot light goes off when selected temperature is
reached (this takes approximately 5 to 10minutes).

Date Prepared: Document No.

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7 (Because the griddle features a nonstick finish, food may be prepared
. with little or no oil.)
8 (When cooking,cook according to temperature-timetable 1) Heat
(table
. should be adjusted according to personal preferenceand . particular
food being cooked. During cooking, pilot light will go on and off
indicating desired temperature is being maintained.
9. Turn heat control to OFF when cooking is completed
. Unplug heat
control from wall outlet then from appliance. Allow unit to coolbefore
removing drip tray and before cleaning.

Figure 1: Features of a Griddle

Temperature
Figure 2: - Timetable

Date Prepared: Document No.

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CBLM ON Date Revised:
CPIC Page 53 of 66
COOKERY NC II
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Assessment Method:
 Demonstration using performance criteria checklist. 
Interview

Performance Criteria Checklist 5.2-6a

Trainee’s Name__________________________ Date:_________________

CRITERIA YES NO

Did you…
 wear the proper PPE?
 observe safety precautions during the activity?
 apply hygienic food handling practices?

Date Prepared: Document No.
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 toasting and heating according to enterprise
procedures and manufacturer’s manual?

follow workplace safety and hygienic procedures
according to enterprise and legal requirements?
 apply 5s?

Comments/ Suggestions:

Trainer:___________________________________ Date:____________________

JOB SHEET 5.2-6d

Title:
Prepare Grilled Sandwich
Performance Objective:
Given the necessary ingredients, tools, equipment and materials, you
must be able to prepare a grilled sandwich.
Supplies/ Materials: Ingredients:
• 1 slice cheddar cheese / quick melt cheese
• 2 slices white bread
• Butter

Tools/ Materials:
• Tools and utensils
• PPE (Apron, hair net, mask and gloves)
Date Prepared: Document No.
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CBLM ON Date Revised:
CPIC Page 55 of 66
COOKERY NC II
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Equipment: 
Griddle
Steps/ Procedure:
1. Wear the proper PPE.
2. Observe safety precautions and hygienic food handling practices
during the activity.
3. Prepare and assemble all ingredients.
4. Assemble necessary tools, utensils and equipment.
5. Toast the bread lightly and place it on a clean sheet with the cut
side up.
6. Place the slice of cheese between the slices of bread.
7. Butter the outsides of the sandwich and place on the griddle.
8. Cook until golden brown on one side. Turnover and cook until
the second side is golden brown and the cheese starts to melt.
9. Remove the sandwich from the griddle.
10. Cut in half diagonally.
11. Present your output to your trainer.
12. Apply 5s.
Assessment Method:
 Demonstration using performance criteria checklist 
Interview

Performance Criteria Checklist 5.2-6d

Trainee’s Name__________________________ Date:_________________

CRITERIA YES NO

Did you…
 wear the proper PPE?
 observe safety precautions during the activity?
 apply hygienic food handling practices?

Date Prepared: Document No.

Issued by:
CBLM ON Date Revised:
CPIC Page 56
COOKERY NC II of 66
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Sandwich
Fernandez
  apply safe work practices for cutting?
 apply logical and time efficient work flow?
 portion control ingredients?
 use suitable bread, spread and fillings?
 use appropriate food combinations?
 prepare sandwich using the appropriate
ingredients and preparation techniques?
 select and use appropriate equipment for
toasting and heating according to enterprise
procedures and manufacturer’s manual?
 prepare certain quantity of sandwich hygienically
and within industry- realistic time frames?
 follow workplace safety and hygienic procedures
according to enterprise and legal requirements?
 apply 5s?

Comments/ Suggestions:

Trainer:___________________________________ Date:____________________
Operation Sheet 5.2-6b
Title: Operate an Oven
Performance Objective:Given an oven, you must
demonstrate basic operation of an oven.
Supplies/ Materials:PPE and thick holder
Equipment:Oven
Steps/ Procedure:
1. Wear the proper PPE.
2. Observe safety precautions while doing the activity.
3. Familiarize yourself with the features of an oven. (see figure 1 below)
4. Connect the cord to the outlet.
5. (Place the food in the oven if the cooking programme does not require
Date Prepared: Document No.
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CBLM ON Date Revised:
Page 58 of 65
COOKERY NC II
SLNHS
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Revision # 00
 pre-heating. If food requires pre-heating, pre-heat the oven before
cooking.)
6. Select the required oven function withthe function selector.
(The oven lighting and the fan will switch on.)
7. Select the temperature with thetemperature selector.
(The oven heating will switch on. After the cooking process.)
8. Turn the function selector to 0 and the temperature
selector to
9. (Remove the food from the oven.)
10. When the temperature in the oven hasfallen sufficiently, the
cooling fan willswitch off automatically.
11. Unplug the oven.

Date Prepared: Document No.

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CBLM ON Date Revised:
CPIC Page 58
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 Figure 1: Features of an Oven

Date Prepared: Document No.

Date Revised: Issued by:

CBLM ON
Page 59 of
COOKERY NC II
Prepared by: SLNHS 65
Preparing Sandwich
Revision # 00
 Assessment Method:
 Demonstration using performance criteria checklist. 
Interview

Performance Criteria Checklist 5.2-6b

Trainee’s Name__________________________ Date:_________________

CRITERIA YES NO

Did you…
 wear the proper PPE?

 observe safety precautions during the activity?

 apply hygienic food handling practices?

 use appropriate equipment for toasting and

heating according to enterprise procedures and
manufacturer’s manual?

 follow workplace safety and hygienic procedures

according to enterprise and legal requirements?

Date Prepared: Document No.

Issued by:
CBLM ON Date Revised:
CPIC Page 60
COOKERY NC II of 66
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Joy Anne
Sandwich
Fernandez
  apply 5s?

Comments/ Suggestions:

Trainer:___________________________________ Date:____________________

Job Sheet 5.2-6e

Title:
Prepare Hamburger
Performance Objective:
Given the necessary ingredients, materials, tools and equipment, you
must be able to prepare a hamburger.
Supplies/ Materials:

Ingredients:
• 2 hamburger buns
• 4 slices cheese
• mayonnaise
• 2 hamburger patties
• 1 slice tomato
• 1 slice green bell pepper
• 1 slice onion
• 1 pinch turmeric powder

Date Prepared: Document No.

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CBLM ON Date Revised:
CPIC Page 61
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Fernandez
Tools/ Materials:
• Tools and utensils
• PPE (Apron, hair net, mask and gloves)
Equipment:
 Oven
Steps/ Procedure:
1. Wear the proper PPE.
2. Observe safety precautions and hygienic food handling practices
during the activity.
3. Prepare and assemble all ingredients; sandwich breads like
hamburger buns, sliced cheeses, vegetables and meats.
4. Assemble necessary tools, equipment oven, and toaster.
5. Toast the bread lightly and place it on a clean sheet with the cut
side up.
6. Put two slices of cheese on the bread like cheddar, Swiss,
mozzarella or any cheese combination desired.
7. Cover the cheese with your choice of meat (hamburger patty).
8. Top the meat with another slice of cheese.
9. Add your choice of vegetable like red onion, tomatoes, and red
peppers.
10. Sprinkle a bit of fresh basil or parsley and dried spices like
turmeric powder.
11. Finish the sandwich with another piece of bread and put it in a
pre-heated 350 F oven for about 5 minutes.
12. Get the sandwich from the oven after 5 minutes, place on a
plate.
13. Present your output to your trainer.
14. Apply 5s.

Assessment Method:
 Demonstration using performance criteria checklist 
Interview

Date Prepared: Document No.

Issued by:
CBLM ON Date Revised:
CPIC Page 62
COOKERY NC II of 66
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Joy Anne
Sandwich
Fernandez
 Performance Criteria Checklist 5.2-6e

Trainee’s Name__________________________ Date:_________________

CRITERIA YES NO
Did you…
 wear the proper PPE?
 observe safety precautions during the activity?
 apply hygienic food handling practices?
 apply safe work practices for cutting?
 apply logical and time efficient work flow?

Date Prepared: Document No.

Issued by:
CBLM ON Date Revised:
CPIC Page 63
COOKERY NC II of 66
Prepared
Preparing by:
Joy Anne
Sandwich
Fernandez
  portion control ingredients?
 use suitable bread, spread and fillings?
 use appropriate food combinations?
 prepare sandwich using the appropriate
ingredients and preparation techniques?
 select and use appropriate equipment for toasting
and heating according to enterprise procedures
and manufacturer’s manual?
 prepare certain quantity of sandwich hygienically
and within industry- realistic time frames?
 follow workplace safety and hygienic procedures
according to enterprise and legal requirements?
 apply 5s?

Comments/ Suggestions:

Trainer:___________________________________ Date:____________________

References:

JAMIESHOMECOOKINGSKILLS.COM. Making the Best Sandwich.

Retrieved from
http://www.ihmpusa.net/StudentsHandout/5thSem(FP)SANDWICHES.pdf
Date retrieved: April 27, 2016

National Food Service Management Institute. 2009. Preparing Sandwiches.

The University of Mississippi.P.O. Drawer 188 University, MS 38677-0188.
Retrieved from:
http://www.nfsmi.org/documentlibraryfiles/PDF/20100210101507.pdf
Date retrieved: April 27, 2016

Date Prepared: Document No.

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CPIC Page 64
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Collection of Delicious Sandwich Recipes.Delicious Sandwich Recipes.
Retrieved
from:http://funkymunky.co.za/Delicious%20Sandwich%20Recepies.pdf
Date retrieved: April 28, 2016

Practical Food Ideas and Preparation.Successful Sandwich Making.

Retrieved from:
http://www.education.vic.gov.au/Documents/school/principals/manageme
nt/gfylmanfoodid.pdf
Date retrieved: April 28, 2016

NSW Healthy School Canteen Strategy July, 2005. Sandwiches, Wraps,

Rolls and Salads. Retrieved from:
http://www.schools.nsw.edu.au/media/downloads/schoolsweb/studentsup
port/studentwellbeing/schoolcanteen/4_Sandwiches.pdf
Date retrieved: April 28, 2016

Culinary Essentials.Chapter 19.Sandwich Making Basics.

Retrieved from:
file:///C:/Users/User/Downloads/culinary_essentials__chapter_19_-
_sandwich_making_basics.pdf
Date Retrieved: April 28, 2016

Date Prepared: Document No.

Issued by:
CBLM ON Date Revised:
CPIC Page 65
COOKERY NC II of 66
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Joy Anne
Sandwich
Fernandez
 Date Prepared: Document No.
Issued by:
CBLM ON Date Revised:
CPIC Page 66
COOKERY NC II of 66
Prepared
Preparing by:
Joy Anne
Sandwich
Fernandez