Core Competencies UC5: Preparing sandwiches

COMPETENCY BASED LEARNING MATERIAL

Sector: TOURISM
Unit of Competency: PREPARE SANDWICHES
Module Title: PREPARING SANDWICHES
Qualification: COOKERY NC II

TECHNICAL EDUCATION AND SKILLS DEVELOPMENT
AUTHORITY

BAGUIO CITY SCHOOL OF ARTS AND TRADES
GONZALO PUYAT SCHOOL OF ARTS AND TRADES

CONCEPCION VOCATIONAL SCHOOL

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How to use this Competency – Based Learning Material

Welcome to the module PREPARE SANDWICHES. This module contains training
materials and activities for you to complete.

The unit of competency Preparing Sandwiches contains the knowledge and skills
and attitudes required for Cookery. It is one of the specialized modules at National Certificate
level II (NC II).

You are required to go through a series of learning activities in order to complete
each learning outcomes of the module. In each learning outcome there are Information
Sheets to help you better understand the required activities. Follow these activities on your
own and answer the self –check at the end of each learning outcome. You may remove a
blank answer sheet at the end of each module (or get one from your facilitator/ trainer) to
write your answers for each self-check. If you have questions, don’t hesitate to ask your
facilitator for assistance.

Recognition of Prior Learning (RPL)

You may already have some or most of the knowledge and skills covered in this learner's
guide because you have:

• been working for some time
• already completed training in this area.

If you can demonstrate to your trainer that you are competent in a particular skill or skills,
talk to him/her about having them formally recognized so you don't have to do the same
training again. If you have a qualification or Certificate of Competency from previous
trainings, show it to your trainer. If the skills, you acquired are still current and relevant to

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the unit/s of competency they may become part of the evidence you can present for RPL. If
you are not sure about the currency of your skills, discuss this with your trainer.

At the end of this module is a Learner’s Diary. Use this diary to record important dates,
jobs undertaken and other workplace events that will assist you in providing further details
to your trainer or assessor. A Record of Achievement is also provided for your trainer to
complete or once you complete the module.

This module was prepared to help you achieve the required competency, in organizing
and preparing food in the kitchen preparation area or inside the laboratory. This will be the
source of information for you to acquire knowledge and skills in this particular trade
independently and at your own pace, with minimum supervision or help from your
instructor.

 Talk to your trainer and agree on how you will both organize the Training of this unit.
Read through the module carefully. It is divided into sections, which cover all the
skills, and knowledge you need to successfully complete this module.

 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 and show you the correct way to do things.

 Your trainer will tell you about the important things you need to consider when you
are completing activities and it is important that you listen and take notes.

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 You will be given plenty of opportunity to ask questions and practice on the job. Make
sure you practice your new skills during regular work shifts. This way you will improve
both your speed and memory and also your confidence.

 Talk to more experienced workmates and ask for their guidance.

 Use the self-check questions at the end of each section to test your own progress.

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

 As you work through the activities, ask for written feedback on your progress. Your
trainer keeps feedback/ pre-assessment reports for this reason. When you have
successfully completed each element, ask your trainer to mark on the reports that
you are ready for assessment.

 When you have completed this module (or several modules), and feel confident that
you have had sufficient practice, your trainer will arrange an appointment with
registered assessor to assess you. The results of your assessment will be recorded
in your competency Achievement Record

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COOKERY NC II
COMPETENCY-BASED LEARNING MATERIALS

LIST OF COMPETENCY

No Unit of competency Module title Code
TRS512 328
1. Clean and maintain kitchen Cleaning and maintaining kitchen
premises premises TRS512 331

2. Prepare stocks, sauces and soup Preparing stocks, sauces and TRS512 381
soup TRS512 382

3. Prepare appetizers Preparing appetizers

4. Prepare salads and dressing Preparing salads and dressing

5. Prepare sandwiches Preparing sandwiches TRS51 2330

6. Prepare meat dishes Preparing meat dishes TRS512 383

7. Prepare vegetable dishes Preparing vegetable dishes TRS512 384

8. Prepare egg dishes Preparing egg dishes TRS512 385

9. Prepare starch products Preparing starch products TRS512 386

10. Prepare poultry and game dishes Preparing poultry and game TRS512 333
dishes
TRS512 334
11. Prepare seafood dishes Preparing seafood dishes TRS512 335

12. Prepare desserts Preparing desserts

13. Package prepared foods Packaging prepared food TRS512 340

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MODULE CONTENT

UNIT OF COMPETENCY : PREPARE SANDWICHES

MODULE TITLE : PREPARING SANDWICHES

MODULE DESCRIPTOR:

Welcome to the module preparing sandwiches under the competency on

prepare sandwiches.

This module will guide each trainee to acquire the knowledge, skills

and performance requirement necessary to prepare and present

sandwiches in commercial cookery or catering operations.

This module contains four learning outcomes. Each learning

outcome contains learning activities for both knowledge and skills,

supported with information sheet, self-check activities and job/operation

sheet, gathered from different sources. Before you perform the manual

exercises, read the information/operation sheets and answer the self-

activities provided to confirm to yourself and to your trainer that you are

equipped with knowledge necessary to perform the skills portion of the

particular learning outcomes.

Upon completion of this module, you have to subject yourself to

your trainer for assessment. You will be given a certificate of completion

as a proof that you met the standard requirements (knowledge and skills)

for this module. The assessment could be made in different methods, as

presented in the competency standards.

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NOMINAL DURATION : 6 hours
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module the students/trainees will be able to:

LO1: Perform mise en place
LO2: Prepare a variety of sandwiches
LO3: Present a variety of sandwiches
LO4: Store sandwiches

ASSESSMENT CRITERIA:

LO1. Perform mise en’ place
1. Tools, utensils and equipment are cleaned, sanitized and prepared based on the
required task
2. Ingredients are identified correctly, according to standard recipes, recipe cards or
enterprise requirements
3. Ingredients are assembled according to correct quantity, type and quality required
4. Ingredients are prepared based on the required form and time frame
5. Frozen ingredients are thawed following enterprise procedures
6. Where necessary, raw ingredients are washed with clean potable water

LO2. Prepare a variety of sandwiches
1. Variety of sandwiches are prepared based on appropriate techniques
2. Suitable bases are selected from range of bread types
3. Sandwiches are produced using correct ingredients to an acceptable enterprise

standard
4. Appropriate equipment are selected and used for toasting and heating according

to enterprise procedures and manufacturer’s manual

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5. Sandwiches are prepared logically and sequentially within the required time frame
and/or according to customer’s request

6. Workplace safety and hygienic procedures are followed according to enterprise
and legal requirements

LO3. Present a variety of sandwiches
1. Sandwiches are produced using correct ingredients to an acceptable enterprise
standard
2. Sandwiches are presented hygienically, logically and sequentially within the
required time frame
3. Sandwiches are presented attractively using suitable garnishes, condiments and
service wares
4. Factors in plating are observed in presenting sandwiches

LO4. Store sandwiches
1. Quality trimmings and other leftovers are utilized where and when appropriate
2. Sandwiches are stored hygienically at the proper temperature considering the
factors specified by the enterprise
3. Sandwiches are kept in appropriate conditions to maintain freshness and quality

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Pre-requisite:
Before going through this module, you must have to finish the following:
Basic Competencies:

1. Participate in Workplace information
2. Work in Team Environment
3. Solve/Address General Workplace Problems
4. Develop Career and Life Decisions
5. Contribute to Workplace Innovation
6. Present Relevant Information
7. Practice Occupational Safety and Health Policies and Procedures
8. Exercise Efficient and Effective Sustainable Practices in the Workplace
9. Practice Entrepreneurial Skills in the Workplace
Common Competencies:
1. Develop and Update Industry Knowledge
2. Observe Workplace Hygiene Procedures
3. Perform Computer Operations
4. Perform Workplace and Safety Practices
5. Provide Effective Customer Services

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LEARNING OUTCOME SUMMARY

LEARNING OUTCOME # 1 Perform mise en’ place

CONTENTS:
1. Types of sandwich
2. Classification of sandwiches
3. Tools, equipment, utensils needed in preparing sandwiches
4. Historical development and current trends of sandwiches
5. Common culinary terms on sandwiches which are used in the industry
6. Safe work practices in preparing sandwich
7. Principles and practices of hygiene including appropriate PPE

ASSESSMENT CRITERIA:
1. Tools, utensils and equipment are cleaned, sanitized and prepared based on

the required task
2. Ingredients are identified correctly, according to standard recipes, recipe cards

or enterprise requirements
3. Ingredients are assembled according to correct quantity, type and quality

required
4. Ingredients are prepared based on the required form and time frame
5. Frozen ingredients are thawed following enterprise procedures
6. Where necessary, raw ingredients are washed with clean potable water

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CONDITIONS:

The students/trainees must be provided with the following:

EQUIPMENT/TOOLS SUPPLIES/MATERIALS LEARNING MATERIALS
• Manuals
• LCD Projector (Optional) • Breads • Books
• VIDEO/CD
• Overhead Projector • Processed meats like

(Optional for lecture) ham, bacon, etc.

• Television and • Vegetables like lettuce,

multimedia player tomatoes, cucumber
• Whiteboard
• Applicable equipment as and others
• Seasonings
prescribed by Training • Spreads
regulation • Picks

TOOLS:
• Pans
• Chopping board
• Knives
• Hand Tools
• Mixer
• Blender
• Pots and pans

OTHERS:
• serviettes
• table cloth
• aprons

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• uniforms
• hair restraints

toque, caps,
hairnets

METHODOLOGIES:
 Lecture/ demonstration
 Video viewing

ASSESSMENT METHODS:
 Demonstration with Oral questioning
 Written Tests
 Portfolio

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LEARNING EXPERIENCES

Learning Outcome 1: Perform mise en place

Learning Activities Special Instructions
• Try to answer the Self-Check without
1. Read Information Sheet 5.1-1 on looking at the information sheet.
Sandwiches
• Compare your answers with the Self
2. Answer Self-Check 5.1-1 Check Key Answer
3. Read Information Sheet 5.1-2 on
• If you missed some of the questions, go
History of Sandwich over the information sheet again.
4. Answer Self-Check 5.1-2
5. Read Information Sheet 5.1-3 on • Perform the given Task/Job sheet and
evaluate yourself using the performance
Tools, utensils and equipment criteria. When you are ready, present
6. Answer Self-Check 5.1-3 your work to your trainer for final
7. Read Information Sheet 5.1-4 on evaluation and recording.

Safety Practices in Preparing • After doing all the activities of this L.O.,
Sandwich You are ready to proceed to next L.O.
8. Answer Self-Check 5.1-4
9. Perform Job Sheet 7.1-5 Cutting

of Vegetables

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GLOSSARY OF TERMS In classical cuisine, any food or
Classical Garnish combination of foods placed on a
plate or platter to accompany the main
Club Sandwich item; each garnish combination is
assigned a standard name.
Garnish A sandwich consisting of three slices
of toast and filled with such
Grill ingredients as sliced chicken or
Mayonnaise turkey, lettuce, tomato, and bacon.
Mise en Place (1) Decorative edible item used to
ornament or enhance the eye appeal
of another food item. (2) To add such
a decorative item to food.
To cook on an open grid over a heat
source.
A semisolid cold sauce or dressing
consisting of oil and vinegar emulsified
with egg yolks
French term meaning “put in place” or
“everything in place.” The setup for
food production. All the preparation
and organization that must be
achieved before actual production can
begin.

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Multidecker Sandwich Sandwich made with more than two
Open-Faced Sandwich (Hot or slices of bread.
Cold) Sandwich made with a single slice of
Over Hard bread and either hot or cold toppings.
Style of fried egg that is fried, flipped
Pan Fry over, and cooked until the yolk is
Panino completely set
To cook in a moderate amount of fat in
Portion Control an uncovered pan.
(1) Originally, a small Italian sandwich
Wrap made with a dinner roll. (2) A grilled
sandwich usually made in a device
that grills both sides at once while
compressing the sandwich.
The measurement of portions to
ensure the correct amount of an item
is served.
A sandwich in which the filling is
wrapped, like a Mexican burrito, in a
large flour tortilla or similar flatbread.

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INFORMATION SHEET 5.1-1 TYPES OF SANDWICHES

Learning Objectives: After reading this INFORMATION SHEET, YOU MUST be able to
identify the types of sandwiches.
Introduction:

What is Sandwich?

Sandwich

A sandwich is a food item typically made of one or two slices of

leavened bread between which are laid one or more layers of

meat, vegetable, cheese or jam. The bread can be used as is or it

can be coated with butter or traditionally provided condiments or

sauces to enhance flavor and texture. Figure 1: Club sandwich image

- Sandwiches are commonly carried to work or school in boxes

or paper bags to be eaten as the midday meal, taken on picnics, trips or other outings.

In some parts of the world, they are also served in many restaurants as entrees and are

sometimes eaten at home, either as a quick meal or as part of larger meal. When eaten

as part of a full meal, sandwiches are traditionally accompanied with side dishes such

as soup, salad, fries or chips and pickle or coleslaw.

Types of Sandwiches

A. Hot Sandwiches

1. Simple hot sandwiches consist of hot fillings, usually meats,

between 2 slices of bread or two halves of a roll. They may also

contain items that are not hot, such as a slice of tomato or raw

onion on a hamburger. Most popular hot sandwiches are Figure 2: Hamburger as example
hamburgers and hot fogs. of Hot Sandwich

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2. Open-faced hot Sandwiches are made by placing

buttered or unbuttered bread on a serving plate,

covering with hot meat or other filling, and topping with

a sauce or gravy, cheese or other toppings. Some

variations are browned under the broiler or griller before

serving. Figure 3: Open-faced hot sandwich image

3. Grilled Sandwiches also called as toasted sandwich,
are simple sandwiches that are buttered on the outside
and browned on the griddle or in a hot oven.
Sandwiches containing cheese are popular for grilling.

Figure 4: Grilled Ham and Cheese
Sandwich Image

4. Deep-fried Sandwiches are made by dipping Figure 5: Deep fried sandwich Image
sandwiches in beaten eggs and sometimes in bread
crumbs and the deep fry. This type of sandwich is
often cooked in a griddle or in a hot oven instead,
since deep frying makes it greasy.

B. Cold Sandwiches

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1. Simple Cold sandwiches are those made with 2

slices of bread or 2 halves of roll, a spread and a

filling. They are called simple because they are

only made with 2 slices of bread. Simple cold

sandwiches range from a single slice of cheese

or meat between two slices of bread to a complex

construction like submarine sandwich (also called

hero sandwich). Most popular sandwiches fall into Figure 6: Sliced Cold Submarine Sandwich

this category. Digital Image

2. Multi-decker Sandwiches are made with more Figure 7: Multi-decker Sandwich Image
than two slices of bread and served with several
ingredients in the fillings.
The club sandwich is a popular multi-
decker sandwich, made of three slices of bread
toasts and filled with sliced chicken or turkey
breast, mayonnaise, lettuce, tomato and bacon. It
is cut into 4 triangles.

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3. Open-faced Sandwiches are made with single
slice of bread, like large canapés. The filling or
topping should be attractively arranged and
garnished.

Figure 8: Open-faced sandwich Image

4. Tea Sandwiches are small, fancy sandwiches
generally made from light, delicate ingredients and
bread that has been trimmed or crusts. They are
often cut into fancy shapes.

Figure 9: Tea Sandwiches Image

5. Wraps – are sandwiches in which fillings are
wrapped, like a Mexican burrito, in a large flour tortilla
or similar flat bread. They may be served whole or
cut in half if large.

Figure 10: Cajun Turkey Avocado
Wraps Image

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Classification of Sandwich
A. Open-faced Sandwich – a kind of sandwich that
uses one slice of bread, a filling serves as the
toppings of the sandwich, it is attractively
garnished and arrange on one slice of bread.

Figure 11: Radish open-faced
sandwich image

B. Regular Sandwich – a kind of sandwich that
uses two slices of bread, a filling is in between
the two slices of bread.

Figure 12: Regular Sandwich Image

C. Decker Sandwich – a sandwich that is made at
least three slices of bread and two types of fillings.
For instance, one layer may contain slice ham and
the other layer may be slice of chicken or bacon.

Figure 13: Decker Sandwich Image

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SELF – CHECK 5.1-1
Direction: On your answer sheet, answer the following questions below:

1. What are the 2 classification of sandwiches?
2. This kind of hot sandwich is very popular.
3. What is meant by an open faced sandwich?
4. This kind of sandwich is multi decker that consists of 3 or more slices of bread

with 3 or more kinds of filling.
5. Grilled sandwiches are what type of sandwich?

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ANSWER KEY 5.1-1

1. Cold and Hot sandwiches
2. Hamburgers / Hotdogs
3. Open faced sandwich is made of a single slice of bread with a filling or topping that

is attractively arranged and garnished.
4. Club Sandwich
5. Hot sandwich

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INFORMATION SHEET 5.1-2
HISTORICAL DEVELOPMENT OF SANDWICH

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to

- Understand the history of sandwich
Introduction:

In this module you will learn the historical development of sandwich

HISTORY OF SANDWICH
The sandwich might be the perfect food: portable, open to any interpretation

and as simple or as elaborate as the mood permits. The sandwich has a long
history, but it hasn’t always been as embraced in America as it is now. It’s hard
to imagine, but the sandwich was once thought of as a symbol of a colonial past
that most patriotic Americans wanted to forget.

The sandwich was popularized in England in 1762 by John Montagu, the 4th Earl
of Sandwich. Legend has it, and most food historians agree, that Montagu had a
substantial gambling problem that led him to spend hours on end at the card table.

During a particularly long binge, he asked the house cook to bring him something
he could eat without getting up from his seat, and the sandwich was born. Montagu
enjoyed his meat and bread so much that he ate it constantly, and as the
concoction grew popular in London society circles it also took on the Earl’s name.
John Montagu was hardly the first person to think of putting fillings between slices
of bread. In fact, we know exactly where Montagu first got the idea for his creation.
Montagu traveled abroad to the Mediterranean, where Turkish and Greek mezze

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platters were served. Dips, cheeses, and meats were all “sandwiched” between
and on layers of bread. In all likelihood Montagu took inspiration from these when
he sat at that card table.

Montagu’s creation took off immediately. Just a few months later, a man named Edward
Gibbon mentioned the sandwich by name in a diary entry, writing that he’d seen “twenty or
thirty of the first men of the kingdom” in a restaurant eating them. By the Revolutionary War,
the sandwich was well established in England. You would expect American colonists to have
taken to the sandwich as well, but there’s no early written record of them in the new country
at all, until a sandwich recipe didn’t appear in an American cookbook until 1815.
Why would this creation go unsung in the nation for so long? It seems early American cooks
tended to avoid culinary trends from their former ruling state. And the name “sandwich” itself
comes from the British peerage system, something that most Americans wanted to forget.

The iconic New Orleans sandwich, the Po’ Boy, came about in the Great Depression during
a streetcar worker strike. Two brothers, once streetcar operators themselves, owned a
sandwich shop nearby, and promised to feed any down-on-his-luck striking worker for free.
When a hungry striker walked into the shop, the clerks would yell, “Here comes another po’
boy,” and the name stuck. That school lunch staple, the Sloppy Joe, came about at around
the same time, the innovation of a short order diner cooked named – you guessed it – Joe.
And the Reuben, that decidedly un-Kosher treat of corned beef, Swiss cheese, and
sauerkraut, appeared not in a New York City deli but in Omaha, Nebraska. Named after one
of the participants in a weekly poker game that took place in a hotel, the creation really took
off when the hotel owner featured it on the dinner menu. It later won a nationwide recipe
contest, and the rest is history.

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SELF – CHECK 5.1-2

Direction: Fill in the blanks with the correct answer

1. The sandwich was popularized in _______ in 1762.
2. ______ was hardly the first person to think of putting fillings between slices

of bread.
3. Montagu had a substantial _______ problem that led him to spend hours on

end at the card table
4. ______ _______ once streetcar operators themselves, owned a sandwich shop

nearby, and promised to feed any down-on-his-luck striking worker for free.
5. The iconic New Orleans sandwich, the _______ came about in the Great

Depression during a streetcar worker strike
6. The _____ is the un-Kosher treat of corned beef, Swiss cheese, and sauerkraut.
7. The name _________ itself comes from the British peerage system, something that

most Americans wanted to forget.
8-10. Montagu traveled abroad to the ________ where ________ and ________
mezze platters were served. Dips, cheeses, and meats were all “sandwiched”
between and on layers of bread where Montagu took inspiration.

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ANSWER KEY 5.1-2

1. England
2. John Montagu
3. gambling
4. Two brothers
5. Po’ Boy,
6. Reuben
7. Sandwich
8. Mediterranean
9. Turkish
10. Greek

Off the Spice Rack: The Story of Salt

The Surprisingly Sufficient Viking Diet

Turkey lk: The Story Behind Your Thanksgiving Bird

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INFORMATION SHEET 5.1-3
TOOLS, UTENSILS AND EQUIPMENT IN PREPARING SANDWICHES

Learning Objectives:

After reading this INFORMATION SHEET, YOU MUST be able to
- identify the different equipment used in making and preparing sandwiches.
- Identify the needed equipment depending on how it is going to be used

Introduction:

In this lesson, you will learn the different equipment needed in setting up the
ideal sandwich station depending on the menu and the size of the operation.

TYPES OF EQUIPMENT

1. Storage Equipment
 Refrigeration equipment for cold ingredients
 Steam Table for hot ingredients

2. Hand tool - These are basic requirements for sandwich making and are
often the only tools necessary.
 Knives (Serrated knife and sharp chef’s knife) spreaders
 Tong
 Spreaders
 Spatulas

3. Portion Control Equipment
 Portion Scale
 Measuring Spoons

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STORAGE EQUIPMENT

HAND TOOLS SELF

–

PORTION CONTROL EQUIPMENT

CHECK 5.1-3

Direction:

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Name the following tools/equipment

1. ______________
2. ______________

3.____________
4. ____________
5. ____________
6. ____________
7. ____________

8. ____________
9. ____________

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ANSWER KEY 5.1-3
1. Refrigeration Equipment
2. Steam Table
3. Chef’s Knife
4. Serrated Knife
5. Tong
6. Spreader
7. Spatula
8. Portion Scale
9. Measuring Spoon

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INFORMATION SHEET 5.1-4 Safety Practices in Preparing Sandwiches

Learning Objectives:

After reading this INFORMATION SHEET, YOU MUST be able to
- Learn the different procedures in maintaining safety in the kitchen.
- Apply proper personal protective equipment used in making sandwiches
- Identify the importance and effects of proper equipment and safety measures
practiced in the kitchen

Introduction:
In this lesson, you will learn the different procedures in maintaining

safety and apply proper personal protective equipment in the kitchen that will
contributes to the efficiency of work flow.

PERSONAL PROTECTIVE EQUIPMENT
We imagine that the kitchen involves cooking and cleaning so not much danger is

expected but that is not the case. A lot of contamination can take place in the kitchen,
which is bad for our health. Accidents, which will require immediate medical attention, may
also occur.

It is important to keep ourselves safe in the kitchen because that will save you from
spending money seeking treatment. Because safety in the kitchen is vital, a number of
protective tools have been invented. Below we look at examples of personal protective
equipment in the kitchen;
1. Apron

We all know how messy the whole process of cooking can get. Food color, soup, cooking
oil, vegetable juices, and spices are examples of substances that can severely stain our

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clothes. Wearing an apron when cooking will protect your clothes from stains that would
otherwise make you look untidy.
They were made in such a manner that the cook will be able to move his/her arms freely
not restricting their movements. Although most of the time neglected, aprons are just as
important as the other protective tools.

2. Hairnet

Contrary to popular belief, hairnets are not just for people with long hair. Even with short
hair, it is advisable to wear a hairnet in case of loose strands that may end up in your
food. No reports of complications due to the ingestion of hair have been made but it is
dangerous.

Our hair contains staph bacteria which can cause stomach problems like diarrhea. When
handling food substances ensure that your hair is not exposed. Not just the hair on your
head but also beards should be covered up.

3. Oven Gloves

The materials used in the manufacture of kitchenware are often good conductors of heat.
This characteristic makes it almost impossible to handle these cooking tools with bare
hands. To counter this, oven gloves and mitts were invented.

Using an oven glove is a perfect way to protect our hands from burns and bruises. Oven
gloves are made of thick material that is not prone to tear or burn. As the name suggests
they were specifically designed for the oven but can be used when handling any
equipment that conducts heat like cooking pots.

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4. Plastic Gloves

Cleaning the kitchen entails washing the dishes, mopping the floor, wiping the counter
and disposing of trash. According to americangr the cleanliness of a kitchen starts from
the sink which has so much bacteria. Our hands are hence exposed to bacteria
that are harmful to our bodies.

Plastic gloves come in handy during cleaning as they prevent bacteria from accessing
our hands. Being made of plastic, they can be used in water and are very easy to clean.
Ensure to wash your hands after using these gloves just as an extra protective measure.
Do not use them on hot equipment and keep away from fire.

5. Chef Shoes

When cooking, sometimes water accidentally pours on the floor, therefore, making it
slippery. This is dangerous because slipping and falling become inevitable. It may seem
minor but you could break a limb there or suffer fatal head injuries.

A good chef shoe should have a rough sole to decrease friction and ensure maximum
stability. Wearing closed shoes is not advised because it gets hot in the kitchen so your
feet will literally soak in sweat. The goal is to ensure your safety at the same time making
the cooking process comfortable.

PROPER HANDWASHING PROCEDURE

Hand washing is the single most important procedure for preventing the
spread of biological contamination. Despite this fact many laboratory personnel

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don't wash their hands properly. Here are some hand washing tips and
procedures for your use.

Procedure:

1. Always consider the faucet, sink and its surrounding contaminated when
starting the hand washing procedure.

2. You must avoid touching the sink.
3. Turn water on and then wet your hands, wrists, and arms.
4. Pour enough liquid soap on your palm then work into lather.
5. Vigorously rub together all surfaces of the lathered hands and arms for 15

seconds. Friction helps remove dirt and microorganisms. Wash around and
under rings, around cuticles, and under fingernails.
6. Rinse hands thoroughly under a stream of water. Running water carries
away dirt and debris. Point fingers down so water and contamination won't
drip toward elbows.
7. Use side of your arms or knuckles to turn off the faucet, avoiding touching
any contaminated area.
8. Dry hands completely with a clean dry paper towel.

Hygienic Practices when Cooking

• 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
• Remove your apron whenever you leave a food-preparation area.
• Don’t brush or comb your hair when you are near food

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• Do not smoke in food areas.
• Keep your fingers from your face, mouth, hair, and skin and other parts

of the body.

Safety Practices to Consider for preparing mise-en place

Sanitation

• Because cold sandwiches are subjected to a lot of handling and are
not cooked, it is important that you properly refrigerate and protect the
ingredients at all times.

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

• Refrigerated drawers or under-the-counter reach-ins are used for less
frequently needed items.

Portion control. Sliced items are portioned by the count and by weight. If
portioning is by the count, you must take care, during pre-prep, 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.

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SELF – CHECK 5.1-4

MULTIPLE CHOICE

Choose the correct answer. Write the correct letter

1. It prevents bacteria from accessing in our hands
a. Apron
b. Chef Shoes
c. Plastic Gloves
d. Hairnet

2. It protects your clothes from stains
a. Chef Shoes
b. Apron
c. Hairnet
d. Gloves

3. It is made of thick materials that protects your hands from burns and bruises
a. Hairnet
b. Apron
c. Plastic Gloves
d. Oven Globes

4. It is advisable to wear in case of loose strands that may be end up in your food
a. Apron
b. Oven Globes
c. Hairnet
d. Chef Shoes

5. It prevents you from slipping and falling on the floor
a. Oven Gloves
b. Chef Shoes
c. Apron
d. Hairnet

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ANSWER KEY 5.1-4

1. C
2. B
3. D
4. C
5. B

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LEARNING OUTCOME SUMMARY

LEARNING OUTCOME # 2 PREPARE A VARIETY OF SANDWICHES

CONTENTS:
1. Preparing sandwiches
2. Tips in preparing sandwiches
3. Bread Storage
4. Proper set-up of work station

ASSESSMENT CRITERIA:
1. Variety of sandwiches are prepared based on appropriate techniques
2. Suitable bases are selected from range of bread types
3. Sandwiches are produced using correct ingredients to an acceptable enterprise
standard
4. Appropriate equipments are selected and used for toasting and heating according
to enterprise procedures and manufacturer’s manual
5. Sandwiches are prepared logically and sequentially within the required time frame
and/or according to customer’s request
6. Workplace safety and hygienic procedures are followed according to enterprise and
legal requirements

CONDITION:
Students/Trainees must be provided with the following:

EQUIPMENT/TOOLS SUPPLIES/MATERIALS LEARNING MATERIALS

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• LCD Projector (Optional) • Breads • Manuals
• Overhead Projector • Books
•Processed meats like • VIDEO/CD
(Optional for lecture) ham, bacon, etc.
• Television and
• Vegetables like lettuce,
multimedia player tomatoes, cucumber
• Whiteboard and others
• Applicable equipment as
• Seasonings
prescribed by Training • Spreads
regulation

TOOLS:
• Pans
• Chopping board
• Knives
• Hand Tools
• Mixer
• Blender
• Pots and pans

OTHERS:
• serviettes
• table cloth
• aprons
• uniforms

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• hair restraints
toque, caps,
hairnets

METHODOLOGIES:
 Lecture/ demonstration
 Video viewing

ASSESSMENT METHODS:
 Demonstration with Oral questioning
 Written Tests
 Portfolio

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Learning Experiences

Learning Outcome # 02: PREPARE VARIETY OF SANDWICHES

Learning Activities Special Instructions
1. Read Information Sheet 5.2-1 on • Try to answer the Self-Check without
looking at the information sheet.
Preparing Sandwiches
2. Answer Self-Check 5.2-1 • Compare your answers with the Self
Check Key Answer
3. Read Information Sheet 5.2-2 on
Tips in Preparing Sandwiches • If you missed some of the questions, go
over the information sheet again.
4. Answer Self-Check 5.2-2

5. Perform the Job Sheets • Perform the given Task/Job sheet and
Job Sheet 5.2-2 (1) evaluate yourself using the performance
Job Sheet 5.2-2 (2) criteria. When you are ready, present
Job Sheet 5.2-2 (3) your work to your trainer for final
evaluation and recording.

• After doing all the activities of this L.O.,
You are ready to proceed to next L.O.

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INFORMATION SHEET 5.2-1 Preparing Sandwiches
Learning Objective: After reading this information sheet, you must be able to:

1. Identify the different parts of a sandwich.
2. List all the different ingredients in preparing sandwiches
3. Setting-up station in preparing sandwich

Introduction:
Preparing hot and cold sandwiches to order is one of the fundamental skills

required in modern food service. In this module, you will learn the fundamentals of
sandwich making, the basic ingredients, the setup of the sandwich station and methods for
efficient production.

Parts of a Sandwich
1. Breads
One of the functions of the bread in a sandwich is to provide an edible casing of the food
inside. Ideally, though, the bread should do more than this, Good quality of breads provide
variety, texture, flavor, and eye appeal to sandwiches, as well as providing bulk and
nutrients.
The bread should complement the filling and not to overpower them. The bread should be
fresh and its texture should be able to withstand moisture from spread and filling without
becoming soggy or pasty.
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 5/8
inch thick. Because of its neutral flavor, white bread is suitable for its largest variety of
fillings.

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b. Other kinds of bread add variety and interest, provided that they harmonize with the
filling. The following are some possibilities:

 French or Italian breads that includes sourdough and ciabatta
 Peasant Style Breads - can refer to a variety of breads, most often European in

origin, that make use of whole wheat flour, often rye flour and sometimes other
coarsely ground grains to produce a very hearty bread.
 Wrappers - A wrap is a type of sandwich made with a soft flatbread rolled around
a filling. The usual flatbreads are wheat flour tortillas, lavish, or pita; the filling
usually consists of cold sliced meat, poultry, or fish
 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 cut
transversely and dressed with filling between the two halves. It includes hard
and soft rolls, hamburger and hotdog rolls

Figure 14: Different samples of breads

Bread Storage

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For a great sandwich, you need fresh bread. If the bread is stale or dry, you don’t want it.
Here are measures to ensure the freshness of breads:
1. The bread should be as fresh as possible. If not, it stales quickly. Also, day old breads

lose much of its freshness.
2. Keep your bread tightly wrapped and in moisture-proof wrapping. This stops it from

drying and guards against picking up odors.
3. You should not wrap French bread and other hard-crust breads. Wrapping causes crust

to soften. They stale rapidly and it is best to use them the day they are baked.
4. Store bread at room temperature and away from the ovens or hot equipment. Do not

refrigerate. Refrigerated bread becomes stale faster.
5. If bread must be kept more than one day, it may be frozen. Thaw frozen bread without

unwrapping
6. For toasting, you may use day-old bread without loss of quality.

2. Spreads
Purpose:

• To protect the bread from soaking up moisture from the filling.
• To add flavor
• To add moisture or “mouth feel”.

a. Butter – should be soft to spread easily without
tearing the bread. It may be softened by whipping
it with a mixer or by simply letting it stand at room
temperature for half an hour.

Figure 15: Butter Image

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Whipping gives the butter greater volume and this cuts food cost. However, whipped butter
does not keel long because the incorporated air speeds the development of rancidity.
Margarine is sometimes used instead of butter.

b. Mayonnaise- is often preferred than butter as a
spread because it contributes more flavor.
However, it does not protect the bread from
moisture as well as the butter does. Sandwiches
made with mayonnaise should be served
immediately or refrigerated at once or kept
refrigerated until served to prevent food poisoning. Figure 16: Mayonnaise in a bowl

is a sample of spreads used in
sandwich

c. Other Spreads - Although butter and mayonnaise are the most widely used
spreads, almost any food of a spreadable consistency can be used to add flavor
interest to sandwiches, including Pesto, Tapenade, Liver Pâté, Hummus,
Babaganouj, Guacamole, and Romesco. Be aware, however, that most of these
do not protect the bread from soaking up moisture from the filling. Moist spreads
are best if applied just before serving.

3. Fillings – is the heart of the sandwich. Nearly any
kind of food may be served between two slices of
bread. The following are some possible fillings which
may be used separately or in combination:

a. Meat and Poultry – most meat for
sandwiches are pre-cooked, though some
are cooked to order. Sliced meat dry out
and loses its flavor so avoid slicing ahead than Figure 17: Sandwiches with different

meat fillings

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necessary and keep sliced meats covered or wrapped. Leftovers of good quality

and have been properly handled may be used.
b. Thin slices are most tender and easier to eat. Many thin slices also make a thicker

sandwich than one or two slices of the same weight.
1. Beef – slices of roast beef, hot or cold, hamburger patties
2. Pork – roast pork, ham, all kinds, bacon
3. Poultry / Turkey – breast
4. Sausages products – salami, frankfurters, bologna, luncheon meats,

c. Cheese – like meats, cheese dries out rapidly when unwrapped and sliced. When

slicing is done ahead, the slices should remain covered until service time. The

most popular sandwich cheese are:
1. Cheddar
2. Swiss type
3. Provolone
4. Cream Cheese
5. Processed Cheese
6. Cheese spreads

d. Fish and Shellfish – most seafood fillings for sandwiches are highly perishable

and should be kept well chilled at all times. Some popular food fillings are:
1. Tuna
2. Sardines
3. Smoked salmon
4. Shrimp
5. Anchovies
6. Fried fish portions.

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e. Mayonnaise based Salads

Most popular salads for sandwiches are tuna salad, egg salad, chicken salad
and ham salad.
f. Vegetable Items

Lettuce, tomatoes, and onions are indispensable in sandwich making.
Nearly any vegetables used in salads may also be included in sandwiches.
g. Miscellaneous

• Peanut butter
• Jelly
• Hard - cooked egg
• Fruits, fresh or dried
• Nuts, such as slivered almonds.
• Potato fries
• Chips
• Small salads

Proper set-up of work station

Setting up your sandwich station varies depending on the types of sandwiches you
are preparing and with the amount of space available for you to use.

 Place the cutting board in the middle of the table, exactly in front of you.
This is where you will be assembling and cutting the sandwiches.

 When making sandwiches make sure that you place the ingredients at arm’s length
around the cutting board. Arrange the ingredients in a way that you can use both

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your hands independently to pick them up. The ingredients should be placed in the
order you will need them. Placing the first ingredient you will use at one end and
the last at the other.

 The same goes with the equipment you will use. Make sure that you keep
utensils that you regularly use, like spreaders and knives, close to you while
equipment’s like sandwich press at the far end of the table.

Figure 18: Shows the proper set-up in the workplace
when preparing sandwiches

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SELF-CHECK 5.2-1

Multiple Choice: Select the letter that corresponds to the correct answer.

1. These are long, rectangular loaves that provide squared slices

of specified thickness, from ¾ to 5/inch thick.
a) Peasant or sandwich loaves
b) Pullman or sandwich loaves
c) Rolls
d) Wrappers

2. It refers to a variety of breads, most often European in origin,
that make use of whole wheat flour, often rye flour and sometimes other
coarsely ground grains to produce a very hearty bread. a) Peasant or
sandwich loaves

b) Pullman or sandwich loaves
c) Rolls
d) Wrappers

3. 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 cut transversely and dressed with filling between the two

halves. Peasant or sandwich loaves
a) Pullman or sandwich loaves
b) Rolls
c) Wrappers
d)

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4. Is a type of sandwich made with a soft flatbread rolled around a

filling? The usual flatbreads are wheat-flour tortillas, lavish, or pita; the

filling usually consists of cold sliced meat, poultry, or fish
a) Peasant or sandwich loaves
b) Pullman or sandwich loaves
c) Rolls
d) Wrappers

b

5. It serves as an edible casing for the food inside
a) Peasant or sandwich loaves
b) Pullman or sandwich loaves
c) Rolls
d) bread

Date Developed: Document No. 05
Issued by:
TESDA QA COOKERY NC II Developed by:
SYSTEM PREPARE SANDWICHES MARY KRISTINE IRIS C. PASION Revision No:
Assistant Professor 1
MARY GRACE L.OCASION Page 50 of 85
Instructor 1
CRISTINA P. RIVERA
Associate Professor 1