Core Competencies UC5: Preparing sandwiches

ANSWER KEY 5.2-1

1. b
2. a
3. c
4. d
5. d

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 51 of 85
Instructor 1
CRISTINA P. RIVERA
Associate Professor 1

INFORMATION SHEET 5.2-2
Tips in Making Sandwiches

Learning Objective: After reading this information sheet, you must be able to:
 Differentiate the different techniques used in making and preparing
sandwiches
 Perform the different basic techniques in preparing sandwiches properly
and appropriately

Introduction:
You will learn the different skills needed in preparing sandwiches. 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.

Basic Techniques:

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 surface of the bread is

covered.

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 52 of 85
Instructor 1
CRISTINA P. RIVERA
Associate Professor 1

Basic Technique: Layering

• Layering is the stacking of the sandwich with the requested fillings.

• Make sure that the same types of sandwiches are layered the same way every
time.

• 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.

Basic Technique: Piping
• Piping is the application of spread of some form into the loaded sandwich. The

piped sauce 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

sure that not too much is put in.
• This technique allows the spread to be even across the loaded ingredients.
• Do not forget that you should do the piping process after all the ingredients have

been loaded

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 53 of 85
Instructor 1
CRISTINA P. RIVERA
Associate Professor 1

Basic Technique: Moulding
• Moulding refers to the process of cutting and the method of cutting the

sandwiches into different shapes and sizes. It is usually used in ’wrap’
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.

Basic Technique: Cutting
• Cutting is the process of cutting the prepared sandwiches like cutting the crust

off for some sandwiches for presentation purposes.

• Normally sandwiches are cut into fingers, halves and quarters. For 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. Poor
cutting may ruin the appeal

• of a supposedly attractive sandwich. Make sure that you cut the sandwiches all
the way through and it is all of the same size.

• 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

Date Developed: Document No. 05
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TESDA QA COOKERY NC II Developed by:
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MARY GRACE L.OCASION Page 54 of 85
Instructor 1
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Associate Professor 1

Self-check 5.2-2
TRUE or FALSE:

Direction: Write T if the statement is TRUE and write F if the statement is FALSE. If
the statement is false, write the correct answer opposite your answer.

1. When cooking in a commercial kitchen, make sure that you use the required
spread of the kitchen.

2. Using a spatula spread the filling or “spread” in one direction until all surface of
the bread is covered.

3. 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.

4. It is the spreading of the bread with the required ‘spread’.
5. The cheese and deli-meat should not go next to the bread to stop the juicy

vegetables in making the bread soggy.
6. Layering is not the stacking of the sandwich with the requested fillings.
7. Piping is not the application of spread of some form into the loaded sandwich.

The piped sauce or condiment becomes part of the overall appeal of the
sandwich.
8. Molding refers to the process of cutting and the method of cutting the
sandwiches into different shapes and sizes. It is usually used in ’wrap’
sandwiches
9. Cutting is the process of cutting the prepared sandwiches like cutting the crust
off for some sandwiches for presentation purposes.
10. Normally sandwiches are cut into fingers, halves and quarters. For halves and
quarters, the shape accepted is triangle but people may request square or
rectangular shapes.

Answer key 5.2-2

Date Developed: Document No. 05
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Instructor 1
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1. True
2. True
3. True
4. True
5. False – the cheese and deli meat should go next to the bread
6. False – Layering is the stacking of sandwich.
7. False – piping is the application of spread
8. True
9. True
10. True

Date Developed: Document No. 05
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TESDA QA COOKERY NC II Developed by:
SYSTEM PREPARE SANDWICHES MARY KRISTINE IRIS C. PASION Revision No:
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MARY GRACE L.OCASION Page 56 of 85
Instructor 1
CRISTINA P. RIVERA
Associate Professor 1

JOB SHEET 5.2-1
PREPARE DIFFERENT TYPE OF SANDWICHES

Title : GRILLED MEATLOAF SANDWICH

Performance Objective : Given the recipe, you must be able to prepare a grilled
meatloaf sandwich following industry standards.

Supplies : https://www.myrecipes.com/recipe/grill
4 Slices white bread ed-meatloaf-melt
3 tablespoons mustard
2 tablespoons mayonnaise
4 slices leftover meatloaf
8 slices cheese
3 tablespoons butter, softened
Disposable gloves
Toothpicks
Paper towels
Packaging materials

MISE-EN-PLACE:

- Slice the required ingredients
- Measure all the ingredients needed

Date Developed: Document No. 05
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Associate Professor 1

Tools/Equipment:
Refrigerator
Griddle Pan
Bread knife
Utility tray
Spreader
Service plates
Weighing scale
Measuring cups and spoons

Preparation:
1. Place bread on work surface. Cut bread in half horizontally; spread open and
butter cut sides of bread sparingly
2. Place 1 slice cheese on half of the bread slices, then top with meatloaf; top with
cheese. Top with remaining bread slices, buttered side down Spread the
outsides of the sandwiches with more softened butter. Press down on
sandwiches with palm of hand.
3. Grill on dual contact indoor grill for 4-5 minutes until bread is crisp and golden
in color or grill in griddle pan, turning once and pressing down with spatula for
7-9 minutes until bread is crisp and cheese is melted. Serve immediately

Precaution: Wear proper PPE

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 58 of 85
Instructor 1
CRISTINA P. RIVERA
Associate Professor 1

PERFORMANCE CRITERIA CHECKLIST
JOB SHEET 5.2.1

Did you… YES NO

Place bread on work surface. Cut bread in half
horizontally; spread open and butter cut sides of bread
sparingly?

Place 1 slice cheese on half of the bread slices, then top
with meatloaf; top with cheese. Top with remaining bread
slices, buttered side down Spread the outsides of the
sandwiches with more softened butter. Press down on
sandwiches with palm of hand?

Grill on dual contact indoor grill for 4-5 minutes until bread
is crisp and golden in color or grill in griddle pan, turning
once and pressing down with spatula for 7-9 minutes until
bread is crisp and cheese is melted. Serve immediately?

Practice hygiene and sanitation in preparing your
sandwich?

Competent Not yet competent

Name of trainee:__________________________________ Date:__________________

Name of trainer:__________________________________ Date:___________________

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 59 of 85
Instructor 1
CRISTINA P. RIVERA
Associate Professor 1

JOB SHEET 5.2.2
PREPARE DIFFERENT TYPE OF SANDWICHES

Title : CLUB HOUSE SANDWICH

Performance Objective: Given the recipe, you must be able to prepare a club
sandwich following industry standards.

Supplies : https://ohmydish.com/recipe/clu
4 slices of bread b-sandwich/
1 pack Iceberg lettuce
2 pcs Tomatoes
1 Grilled chicken breast
4 tbsp. Mayonnaise
4 Bacon strips

Tools/Equipment:

Refrigerator
Oven toaster
Bread knife
Utility tray
Spreader
Service plate
Chopping board

Date Developed: Document No. 05
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MARY GRACE L.OCASION Page 60 of 85
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Associate Professor 1

Preparation:

The bread should be thinly sliced and toasted and the fillings should be
relatively thinly sliced. You can vary the order of the ingredients according
to your personal preferences but here's a general guide.

1. Place some lettuce and a generous layer of mayonnaise on the first slice
of toast, top with the chicken then place another slice of toast on top.

2. Place the bacon, tomato slices on the second piece of toast, spread with
more mayonnaise if you like, then top with the last slice of toast.
3. Secure the sandwich at the four sides by spearing through all the layers
with long wooden toothpicks before cutting into quarters which helps keep
the fillings in order and in place.

Precaution: Wear proper PPE

Date Developed: Document No. 05
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Assistant Professor 1
MARY GRACE L.OCASION Page 61 of 85
Instructor 1
CRISTINA P. RIVERA
Associate Professor 1

PERFORMANCE CRITERIA CHECKLIST
JOB SHEET 5.2-2

Did you… YES NO

Place some lettuce and a generous layer of
mayonnaise on the first slice of toast, top with the
chicken then place another slice of toast on top.

Place the bacon, tomato slices on the second piece of
toast, spread with more mayonnaise if you like, then
top with the last slice of toast.

Secure the sandwich at the four sides by spearing
through all the layers with long wooden toothpicks
before cutting into quarters which helps keep the fillings
in order and in place.

Practice hygiene and sanitation in preparing your
sandwich?

Competent Not yet competent

Name of trainee:___________________________________ Date:__________________

Name of trainer:__________________________________ Date:___________________

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 62 of 85
Instructor 1
CRISTINA P. RIVERA
Associate Professor 1

JOB SHEET 5.2-3
PREPARE DIFFERENT TYPE OF SANDWICHES

Title : MONTE CRISTO SANDWICH

Performance Objective : Given the recipe, you must be able to prepare a Monte Carlo
Sandwich following industry standards.

Supplies : https://www.thekitchenmagpie.co
2 slices of White bread m/copycat-disneyland-monte-
as needed Butter
30 grams Sliced turkey or Chicken breast cristo-sandwiches/
30 grams Sliced ham
30 grams Sliced Swiss Cheese
1 Egg beaten
2 tbsp. Milk

Tools/Equipment:

Refrigerator
Oven toaster
Bread knife
Utility tray
Spreader
Frying Pan
Service plate
Chopping board
Chef Knife
Griddle Pan
Picks

Date Developed: Document No. 05
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MARY GRACE L.OCASION Page 63 of 85
Instructor 1
CRISTINA P. RIVERA
Associate Professor 1

Preparation:

1. Place the bread on a clean work surface, Spread the tops with butter

2. Place the turkey, ham, and cheese slices on one of the pieces of bread. Top with
the remaining slice of bread, buttered side down.
3. Secure the sandwich with 2 picks placed in opposite corners.
4. Beat the egg and milk together to form a batter.
5. Dip the sandwich in the batter until it is completely coated and the liquid has
partially soaked into the bread.
6. Fry the sandwich in deep fat at 3750F (1900C) until golden brown.
7. Cut in half or quarters and serve immediately.

Variation:
Alternative Method: Omit the picks and cook on a griddle until browned on both sides.

Precaution: Wear proper PPE

Date Developed: Document No. 05
Issued by:
TESDA QA COOKERY NC II Developed by:
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Assistant Professor 1
MARY GRACE L.OCASION Page 64 of 85
Instructor 1
CRISTINA P. RIVERA
Associate Professor 1

PERFORMANCE CRITERIA CHECKLIST
JOB SHEET 5.2-3

Did you… YES NO

Place the bread on a clean work surface, Spread the
tops with butter?

Place the turkey, ham, and cheese slices on one of the
pieces of bread. Top with the remaining slice of bread,
buttered side down?
Secure the sandwich with 2 picks placed in opposite
corners?

Beat the egg and milk together to form a batter?

Dip the sandwich in the batter until it is completely coated
and the liquid has partially soaked into the bread?

Fry the sandwich in deep fat at 3750F (1900C) until golden
brown?

Cut in half or quarters and serve immediately?

Practice hygiene and sanitation in preparing your
sandwich?

Competent Not yet competent

Name of trainee:___________________________________ Date:__________________

Name of trainer:__________________________________ Date:___________________

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 65 of 85
Instructor 1
CRISTINA P. RIVERA
Associate Professor 1

LEARNING OUTCOME SUMMARY

LEARNING OUTCOME # 3 PRESENT A VARIETY OF SANDWICHES

CONTENTS:

1. Presentation of sandwiches

2. Cutting and arranging sandwiches

3. Creative sandwich presentation techniques

ASSESSMENT CRITERIA:
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

CONDITION:

Students/Trainees must be provided with the following:

EQUIPMENT/TOOLS SUPPLIES AND MATERIALS LEARNING
MATERIALS
• LCD Projector • Breads
(Optional) • Processed meats like ham, • Manuals
• Books
• Overhead Projector bacon, etc. • VIDEO/CD
(Optional for lecture)

• Television and
multimedia player

Date Developed: Document No. 05
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Instructor 1
CRISTINA P. RIVERA
Associate Professor 1

• Whiteboard • Vegetables like lettuce,
• Applicable tomatoes, cucumber and
others
equipment as
prescribed by • Seasonings
Training regulation • Spreads

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

OTHERS:
• serviettes
• table cloth
• aprons
• uniforms

hair restraints toque,
caps, hairnets

Date Developed: Document No. 05
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Instructor 1
CRISTINA P. RIVERA
Associate Professor 1

ASSESSMENT METHOD:
• Demonstration with questioning
Portfolio

Date Developed: Document No. 05
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Associate Professor 1

Learning Experiences

Learning Outcome # 03: PRESENT A VARIETY OF SANDWICHES

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS
Read information sheet 5.3-1 on
Presentation of Sandwiches If you have some problems on
Information Sheet 5.3-1, don’t
Answer Self Check 5.3-1 hesitate to approach your
facilitator. If you feel you are
knowledgeable on the content of
Information Sheet 5.3-1, you can
now answer Self-Check 5.3-1

Compare you answers to the
answer key 5.3-1 If you got 100%
correct answer in this self-check,
you can now move to the next
information sheet. If not review
the information sheet and go over
the self-check again.

Date Developed: Document No. 05
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Associate Professor 1

INFORMATION SHEET 5.3-1 Presentation of Sandwiches

Learning Objective: After reading this information sheet, you must be able to:
1. Learn and understand the guides in cutting and presenting sandwiches.

Plating Tips
If the old adage "you eat with your eyes" is true, then the manner in which we present

food is of paramount importance. There are many factors and techniques to consider in food
plating that affect the overall customer experience. Using any one of them alone can
enhance your food. But using them all can set you apart from your competition.

The Plate Itself
When plating food attractively, it's important to remember the actual plate is critical

to the final presentation. Choose your plates carefully, and remember, the plate is the frame
of the presentation. Today, there are many sizes, shapes, colors and patterns available. If
the plate is too gaudy, it will take away from the food. Choosing the correct size of plate is
also important. While food should not be crowded onto the plate, it should convey that the
portion is adequate and not stingy. Most chefs now use solid white plates to better showcase
the food. Some texture may be embossed on the plate to add visual interest. Also, specialty
plates may be used for very specific dishes.

Colorful Considerations
Always consider color as an important part of plate presentation. For example, white

fish with a cream sauce served with boiled potato and steamed cauliflower may have a very
good flavor. However, when presented on a white plate, it will seem very monotonous and

Date Developed: Document No. 05
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plain. And that will translate into how the customer perceives the food. Always try to have a
variety of colors on the plate. People respond to certain colors more favorably than others.

• Green is fresh and cool, and can be soothing
• Red is passion and excitement
• Black is sophisticated and elegant
• Blue is a natural appetite suppressant, since it can make food look unappetizing
Color is especially important when dealing with vegetables. Here are some tips to keep in
mind when plating vegetables:
• Blanching and refreshing green vegetables ensures they are fresh and vibrant when

served
• Always complement green vegetables with other colored vegetables such as carrots,

sweet peppers and beets
• Avoid clustering vegetables and arrange them more naturally around the plate to

increase the contrast in colors
• Use different cuts and shapes of vegetables to add visual interest

Playing with Texture
Texture is critical to food presentation, as well as enjoyment. Contrasting hard and

soft, smooth and coarse adds visual interest to your food, and it will enhance your
customers' enjoyment of the food. Texture can be achieved by choosing foods with differing
characteristics, or it can be done with different cooking methods.

For example, a crisp fried accompaniment to a smooth main will add substantially to
the overall dish.

Choosing the Focal Point
When plating a dish, you should decide on a focal point. This does not necessarily

have to be the center of the plate. Focus can be achieved by varying the heights of the food.

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Just remember to have the highest food at the back, and don't have the lowest point at the
center. The main item in the dish – usually the protein – should have prominence in the
presentation. Don't plate food in such a way that the customer has to de-construct the food
before eating it. Food should be presented in a natural and appealing manner.

Keep Things Tidy

Remember that neatness counts. Even the tastiest food served sloppily will not be
well-received by your customer. Food should be contained within the rim of the plate, yet it
should not be crowded in the center. Take a hard look at the plate and ask yourself if it is
pleasing to the eye. Some chefs use the "spill and splatter" technique to decorate plates.
This can be effective, yet it must be done with restraint and an eye to the overall
presentation. It should not look sloppy and dirty.

Garnish to Impress
Garnishes and decorations can enhance your plate presentation. Choose garnishes

that are appropriate to the dish and that echo some of the ingredients. For example, using
a rosemary sprig on a dish that does not contain rosemary is inappropriate.
Here are some other techniques to keep in mind when garnishing:

• Never decorate a plate with something inedible
• Always make sure the garnish is in keeping with the food and its preparation – for

example, a lemon garnish with a broiled or fried fish is appropriate, but it does not
belong on a fish in a cream sauce
• Ensure the garnish complements and enhances the dish without being overpowering
• Choose garnishes that are the correct size; they should be easy to eat without having
to be moved to the side of the plate

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When choosing your garnishes, remember that their purpose is to add flavor, texture and
color to each dish. And, above all, remember that the garnish should not be an afterthought.
Don't get stuck in the rut of using a sprig of parsley and a lemon wedge.

Cutting and Arranging Sandwiches

NOTE: Sandwiches should be arranged for variety, visual
acceptability and combination with other items such as soups.

Date Developed: Document No. 05
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Self-Check # 5.3-1

Identification

A. Identify the following statement. Write your answer on the space provided:
______ 1. Color that is fresh and cool and can be soothing
______ 2. It is sophisticated and elegant
______ 3. It represents passion and excitement
______ 4. It is a natural appetite suppressant, since it can make food look unappetizing
______ 5. Can enhance your plate presentation

B. Sketch at least 5 ways in cutting and arranging sandwiches
1.

2.

3.

4.

5.

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ANSWER KEY 5.3-1

A. Identification
1. Green
2. Black
3. Red
4. Blue
5. Garnishes/Decorations

B.

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LEARNING OUTCOME SUMMARY

LEARNING OUTCOME # 4 STORE SANDWICHES

CONTENTS:
1. Storing sandwiches
2. Suitable storage techniques to maintain optimum quality of ingredients
3. Storing sandwich purposes
4. Storing sandwiches and its ingredients

ASSESSMENT CRITERIA:
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.

CONDITION:

Students/Trainees must be provided with the following:

EQUIPMENT/TOOLS SUPPLIES / MATERIALS LEARNING MATERIALS

• LCD Projector (Optional) • Breads • Manuals
• Overhead Projector • Processed meats like • Books
ham, bacon, etc. • VIDEO/CD
(Optional for lecture)
• Television and

multimedia player
• Whiteboard

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 76 of 85
Instructor 1
CRISTINA P. RIVERA
Associate Professor 1

• Applicable equipment as • Vegetables like lettuce,
prescribed by Training tomatoes, cucumber and
regulation others

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

OTHERS:
• serviettes
• table cloth
• aprons
• uniforms

hair restraints toque, caps,
hairnets

ASSESSMENT METHOD:
• Demonstration with questioning
Portfolio

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 77 of 85
Instructor 1
CRISTINA P. RIVERA
Associate Professor 1

Learning Experiences
Learning Outcome # 04: STORE SANDWICHES

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS
Read information sheet 5.4-1 on Storing
Sandwiches If you have some problems on
Information Sheet 5.4-1, don’t
Answer Self Check 5.4-1 hesitate to approach your
facilitator. If you feel you are
knowledgeable on the content of
Information Sheet 5.4-1, you can now
answer Self-Check 5.4-1

Compare you answers to the answer
key 5.4-1 If you got 100%
correct answer in this self-check, you
can now move to the next
information sheet. If not review
the information sheet and go over the
self-check again.

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 78 of 85
Instructor 1
CRISTINA P. RIVERA
Associate Professor 1

INFORMATION SHEET 5.4-1 PROPER STORAGE OF SANDWICHES

Learning Objective: After reading this information sheet, you must be able to:
- Follow industry standards in storing sandwiches.

Introduction:
Food storing is important because it aids in lengthening the life of food. In this module

you will learn the proper storing of sandwiches and its ingredients. It also includes rules to
observe in storing sandwiches.

Storing Sandwiches
Most sandwiches are perishable goods. Sandwiches which are made up with moist

fillings are highly perishable but if they are well covered they may be refrigerated for a few
hours without substantial staling.

When storing ingredients for sandwiches and finished sandwiches make sure you regard
them as highly perishable. It is essential to stringently apply hygienic food handling
principles to the storage and preparation of sandwiches.

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

Storing serves the following purposes:

• It protects from physical and chemical spoilage
• It enhances the shelf stability of stored foodstuffs.

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 79 of 85
Instructor 1
CRISTINA P. RIVERA
Associate Professor 1

• It facilitates the handling of food.
• It simplifies storage of foodstuffs.

Rules to observe:

• Keep work counter clean at all times.
• Prepare fillings for only one work period.
• Cover fillings before storing.
• Keep feelings refrigerated at no less than 70C (450F).
• Wrap sandwiches to keep them from drying out.
• Store sandwiches at 70C (450F).
• Sandwiches may be frozen, but the quality deteriorates. On thawing, the

sandwich is apt to become soggy.

Storing Sandwiches or Its Ingredients

• Left-over hamburgers can be refrigerated, but be sure to cover it with cling
wrap and place in a covered container to avoid contamination. Re-heat when
needed for service or before eating.

• Other types of left-over hot sandwiches can also be kept in refrigerator in a
covered container, and heated before service or before consumption.

• Cold sandwiches can be kept in the refrigerator covered with cling wrap or in
a covered container.

• Sandwich fillings, especially those that are made of highly perishable foods
like meat, poultry, eggs, and fish should be refrigerated if not used.

• In large quantity production, all sandwiches needed may be made and
refrigerated until service.

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 80 of 85
Instructor 1
CRISTINA P. RIVERA
Associate Professor 1

• Fillings should be refrigerated until needed, and if sandwiches are made
ahead they, too, should be refrigerated.

• Lettuce should be omitted from sandwiches to be stored for some time in the
refrigerator because the lettuce will wilt and become unappetizing.

• Chill all sandwich ingredients (including bread) to 4.40C or lower before making
the sandwich.

• Make only small batches for large orders. Refrigerate each batch before
serving.

• All leftovers must be refrigerated after the meal.
• Many type of sandwich fillings call for hard-cooked eggs. Eggs are high in

protein; hence proper handling is important. It is advisable to refrigerate
sandwiches filling when not in use. Do not allow it to stand in a room
temperature for quite some time.

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 81 of 85
Instructor 1
CRISTINA P. RIVERA
Associate Professor 1

SELF CHECK 5.4-1
True or False
Direction: Write T if the statement is True and write F if the statement is FALSE. Write the
correct answer if the statement is false.
_____1. Fillings should be prepared for only one work period.
_____ 2. Storing simplifies storage of foodstuffs
_____ 3. Sandwiches ingredients must be chilled at 7.40C or lower before making the
sandwich.
_____ 4. sandwiches are made ahead should not be refrigerated.
_____ 5. Store sandwiches at 450F
_____ 6. Sandwiches is allowing to stand in a room temperature for quite some time.
_____ 7. When storing and preparing sandwiches it applies hygienic food handling
principles
_____ 8. Left over hamburgers should be in a room temperature and cover it with cling
plastic.
_____ 9. Store fillings uncovered.
_____ 10. Thawing sandwiches will result to sogginess.

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 82 of 85
Instructor 1
CRISTINA P. RIVERA
Associate Professor 1

ANSWER KEY 5.4-1

1. T
2. T
3. F – it should be 4.40C
4. F – they should be refrigerated
5. T
6. F – Do not allow to stand
7. T
8. F – it should be refrigerated
9. F – fillings should be covered
10. T

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 83 of 85
Instructor 1
CRISTINA P. RIVERA
Associate Professor 1

REFERENCES

Wayne Gisslen, (2011) Professional Cooking 7th Edition pages 765

Equipment and Safety Practices Retrieved from
https://www.academia.edu/13129126/Cookery_Preparing_Sandwiches

Stephanie Butler (2018) The Story of the Sandwich retrieved from
https://www.history.com/news/the-story-of-the-
sandwich#:~:text=The%20sandwich%20as%20we%20know,the%204th%20Earl%20of%2
0Sandwich.&text=Dips%2C%20cheeses%2C%20and%20meats%20were,Montagu's%20c
reation%20took%20off%20immediately.

Protective Equipment Retrieved from https://www.residencestyle.com/list-of-personal-
protective-equipment-in-the-kitchen/

Club Sandwich Digital Image, https://vaya.in/recipes/details/club-sandwich-recipe/

Hamburger on Hot Sandwiches Digital Image,
https://www.epicurious.com/recipes/food/views/the-ultimate-hamburger-232191

Open faced hot sandwich Digital Image, https://www.finecooking.com/recipe/open-face-
steak-sandwiches-with-herbed-goat-cheese-and-tomatoes

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

Deep fried sandwich Digital Image of thatsnerdalicious.com on https://craft-o-
maniac.com/2015/12/bring-back-the-kid-in-you-with-deep-fried-pbj-sandwiches.html

Sliced cold submarine sandwich Digital Image, https://www.jerseymikes.ca/menu/fresh-
sliced-cold-subs/3-the-american-classic
Multi Decker Sandwich Digital Image by Timolina on https://www.thekitchn.com/why-is-it-
called-a-club-sandwich-twitter-258848

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 84 of 85
Instructor 1
CRISTINA P. RIVERA
Associate Professor 1

Open-faced sandwich Digital Image, https://bonvivani.sk/clanky/chlebicky-kanapky-a-
chutovky

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

Wrap Sandwich Digital Image, https://iwashyoudry.com/cajun-turkey-avocado-wraps/

Open faced sandwich. Radish tea sandwiches Digital Image by WebMD Recipe
from EatingWell.com on https://www.webmd.com/food-recipes/radish-tea-sandwiches-with-
creamy-dill-spread

Regular Sandwich Digital Image, http://www.culinaria.cz/sendvice/index_en.php

Decker Sandwich Digital Image, https://www.landolakes.com/recipe/20716/zipped-up-
ranch-sandwiches/

Butter Digital Image, https://www.indiamart.com/proddetail/uthukuli-cow-butter-
14983217330.html

Mayonnaise Digital Image, https://www.lifesambrosia.com/garlic-aioli-recipe/

Sandwiches with Meat fillings Digital Images, Meathttps://www.eatsamazing.co.uk/bento-
lunches/healthy-lunch-box-food-ideas/ultimate-list-sandwich-fillings

Proper set-up for preparing sandwiches,
https://www.academia.edu/13129126/Cookery_Preparing_Sandwiches

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 85 of 85
Instructor 1
CRISTINA P. RIVERA
Associate Professor 1