UC #5 - Prepare Sandwiches
UC #5 - Prepare Sandwiches
UC #5 - Prepare Sandwiches
Sector : TOURISM
COOKERY NC II
Document No.
DATE DEVELOPED:
COOKERY NC ll June 25, 2018 Issued by:
TESDA Page 3 of 47
Preparing DEVELOPED by:
Sandwiches FERDINAND F. Revision # 00
ESTACIO
COMPETENCY-BASED LEARNING MATERIALS
List of competency
No Unit of competency Module title Code
1. Clean and maintain kitchen Cleaning and maintaining kitchen TRS5123
premises premises 28
10. Prepare poultry and game Preparing poultry and game dishes TRS5123
dishes 33
Document No.
DATE DEVELOPED:
COOKERY NC ll June 25, 2018 Issued by:
TESDA Page 4 of 47
Preparing DEVELOPED by:
Sandwiches FERDINAND F. Revision # 00
ESTACIO
PREPARE AND PRESENT VARIETY OF
LEARNING OUTCOME 1
SANDWICHES
CONTENTS:
1. Parts of a Sandwich
2. Culinary terms Related to sandwiches commonly used in the industry.
3. Classification of sandwiches
4. Setting up and prepare sandwiches in quantity
5. Method of sandwich production
PERFORMANCE CRITERIA
1. Prepare variety of types of sandwiches based on appropriate techniques
2. Select suitable bases from a range of bread types
3. Produce sandwiches using correct ingredients to an acceptable enterprise
standard, ensuring:
neatness of presentation
appropriate ingredient combination
precise and uniform cut ingredients
uniform size and shape
attractive service ware and garnishes]
4. Select and use appropriate equipment for toasting and heating according to
enterprise procedures and manufacturer’s manual
5. Prepare and present sandwiches logically and sequentially within the
required time frame and/or according to customer’s request
6. Present sandwiches attractively using suitable garnishes and service wares
Document No.
DATE DEVELOPED:
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CONDITION: The trainees must be provided with the following:
Griller Microwave
Breadknife Trays
Spatula Bread spreader
Mixing bowls Measuring cups
Measuring spoons mixing spoon
Service plate
Learning Materials
Manuals
Books
Video (CD)
Document No.
DATE DEVELOPED:
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ASSESSMENT METHODS:
Direct observation of the candidate while making sandwiches and
preparing fillings
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DATE DEVELOPED:
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LEARNING EXPERIENCES
Document No.
DATE DEVELOPED:
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Breads
Learning Objective: After reading this information sheet, you must be able to:
Sandwiches have long been a domain in the pantry department along with
salads and other cold preparations. In America, sandwiches are a favorite
lunchtime food since it is nearly the ideal food for a hungry customer who is in a
hurry. It is quickly made and served, convenient, and adaptable to so many
variations that it satisfies nearly every taste and nutrition requirement.
Sandwich is a food that consists of bread, spread and a degree in culinary
arts but require the ability to select and use ingredients wisely.
Parts of Sandwich
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.
b. Other kinds of bread add variety and interest, provided that they harmonize
with the filling. The following are some possibilities:
Spreads
Rolls, including hard and soft rolls, hamburger and hotdog rolls
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.
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.
Filling 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:
Document No.
DATE DEVELOPED:
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a. Meat and Poultry – most meat for sandwiches are pre cooked, though some
are cooked to order. Sliced meat dry out and looses its flavor so avoid slicing
ahead than 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.
Beef – slices of roast beef, hot or cold, hamburger patties
Pork – roast pork, ham, all kinds, bacon
Poultry / Turkey – breast
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:
Cheddar
Swiss type
Provolone
Cream Cheese
Processed Cheese
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:
Tuna
Sardines
Smoked salmon
Shrimp
Anchovies
Fried fish portions.
Document No.
DATE DEVELOPED:
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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
Document No.
DATE DEVELOPED:
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SELF- CHECK 5.1-1
1. What is a sandwich?
2. Name the different part of the sandwich.
3. What is considered as the heart of the sandwich?
4. What type of bread is most frequently used in sandwich-making?
5. Why do we need to spread breads for sandwiches?
Document No.
DATE DEVELOPED:
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ANSWER KEY 5.1-1
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Terms Related to Sandwiches Preparation
INFORMATION SHEET 5.1-2
CULINARY TERMS RELATED TO SANDWICHES
COMMONLY USED IN THE INDUSTRY
Learning Objective: After reading this information sheet, you must be able to
acquaint with the different terms used in sandwich
preparation.
The term “sandwich”, now applied to a many fanciful shaped and encased
dainty, was formerly used in speaking of “two slices of bread with meat between”.
In this sense, the word has its origin, about the end of the eighteenth century,
from the fact that the fourth Earl of Sandwich was so infatuated with the
pleasures and excitement of the gaming-table that he often could not leave it long
enough to take his meals with his family; and , on such occasions, a butler was
dispatched to him bearing “slices of bread with meat in between”.
Document No.
DATE DEVELOPED:
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Mask – to cover completely; usually applied to the use of mayonnaise
or other thick sauce but may also refer to jelly.
Mise-en-Place – the preparation of ingredients and utensils for
sandwiches preparation or any other kitchen preparation.
Mix – to combine ingredients in any way that affects a distribution or
to combine ingredients.
Monte Cristo – a deep-fat-fried sandwich with a filling of turkey, ham,
and cheese.
Open-faced Sandwich – a sandwich on one slice of bread.
Pullman – a type of bread used in making tea sandwiches.
Ribbon Sandwich – a type of tea sandwich made with three layers of
bread in two contrasting colors.
Sandwich – a food that consists of bread, spread and a filling.
Spread – a mixture of butter, margarine or mayonnaise applied
directly on the bread to add flavor and moisture to keep the filling
from soaking into the bread.
Tea Sandwiches – small attractively decorated cold sandwiches.
Toast – to brown by means of dry heat. In sandwiches production, an
oven, oven toaster, or bread toaster can be used for this purpose.
Wedge – a sandwich made on a large hard-crusted roll with a filling
consisting of a varied assortment of meats, cheeses, and vegetables.
Wet Filling – a filling made with chopped meats, eggs, or vegetables in
a mayonnaise base
Document No.
DATE DEVELOPED:
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TESDA Page 17 of 47
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ESTACIO
SELF- CHECK 5.1-2
Check your knowledge on common culinary terms related to sandwich
preparation by answering this self-check. Write your answer on a sheet of paper.
Document No.
DATE DEVELOPED:
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ANSWER KEY 5.1-2
1. Sandwich
2. Accompaniment
3. Tea Sandwich
4. Frills
5. Toast
6. Garnish
7. Pullman
8. Mix
9. Open-faced Sandwich
10. Dry
Document No.
DATE DEVELOPED:
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Hot Sandwiches
INFORMATION SHEET 5.1-3
CLASSIFICATION OF SANDWICHES
Learning Objective: After reading this information sheet, you must be able
to:
1. Differentiate hot sandwich from a cold sandwich.
2. Name the different sandwiches under its type.
These are sandwiches in which the filling is served hot, and those where
the entire sandwich is heated for service and are made to order.
1. Simple hot sandwiches consists 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 hamburgers and hot fogs.
2. Hot Open-faced Sandwiches 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.
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.
4. Deep-fried Sandwiches are made by dipping 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.
Document No.
DATE DEVELOPED:
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Grilled Cheese
Hamburger
Submarine Sandwich
Document No.
DATE DEVELOPED:
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Preparing DEVELOPED by:
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Cold Sandwiches
These are sandwiches that are eaten cold. They are made
with raw ingredients or those that are precooked and then chilled before
using as a filling. These types of sandwiches can be made in advance
before service.
Reuben
Closed/regular sandwiches
1. Apply spread to two pieces of bread.
2. Add the lettuce and the filling
3. Place the top piece of bread neatly over the filling and slice the
sandwich from corner to corner with a serrated knife using a
sawing motion.
4. Place the sandwich on a plate and add the garnish/accompaniment
or both. Every sandwich should receive special care to be neat,
attractive, and fresh tasting.
Open-faced sandwich
1. Apply the spread neatly.
2. Add the prepared filling
3. Add attractive garnish before serving.
Tea sandwiches
1. Apply thin layer of spread to one side of sliced bread.
2. Apply filling.
3. Slice to varied sizes.
4. Top with garnish.
Ribbon sandwich
1. Apply thin layer of spread to one side of sliced bread.
2. Apply filling.
3. Top with garnish.
JOB SHEET 5.1-1
GRILLED MEATLOAF SANDWICH
Refrigerator
Microwave oven/oven toaster
Bread knife
Utility tray
Spreader
Service plates
Weighing scale
Measuring cups and spoons
Supplies and Materials
Slices white bread
3 tablespoons mustard
2 tablespoons mayonnaise
4 slices leftover meatloaf
8 slices cheese
3 tablespoons butter, softened
Disposable gloves
Toothpicks
Paper towels
Packaging materials
Preparation:
1. Place bread on work surface. Cut bread in half horizontally; spread
open. Butter cut sides of bread sparingly.
2. Place 1 cheese slice 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, or grill on regular griddle, turning once and pressing
down with spatula, for 7-9 minutes until bread is crisp and cheese
is melted. Serve immediately. Serves 4
Assessment Method:
Demonstration with oral interview
Did I YES NO
Present your sandwich neatly?
Remarks:
Objective: Given the recipe, you must be able to follow the industry
standards in preparing:
INGREDIENTS PROCEDURE
Tuna Salad
Tuna in brine Drain tuna.
Mayonnaise Flake the fish.
Relish pickles Add some mayonnaise, relish
Onions pickles, onions.
Salt, pepper, sugar Blend thoroughly, making sure not
to soak the tuna.
Keep in canister and refrigerate
until use.
Chicken Salad
Flaked chicken breast Combine all ingredients and blend
Mayonnaise thoroughly.
Pineapple tidbits Adjust the taste.
Carrots, julienne
Onion, chopped
Salt. Sugar, pepper
Cheese Pineapple Salad Drain the pineapple.
Crushed pineapple In a mixing bowl, combine all other
Grated cheese ingredients and blend thoroughly.
Condensed milk Adjust taste.
PERFORMANCE CHECKLIST
CRITERIA: Did you YES NO
Present your sandwich neatly?
Remarks:
JOB SHEET 5.1-3
CLUB SANDWICH
Objective: Given the recipe, you must be able to prepare a club sandwich
following the industry standards.
Procedure:
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 2nd piece of toast, spread with
more mayonnaise if you like, then top with the last slice of toast.
It's traditional to 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.
Remarks:
INFORMATION SHEET 5.1-5
SETTING UP AND PREPARE SANDWICHES IN QUANTITY
Learning Objective: After reading this information sheet, you must be able to:
1. Perform the steps in sandwich production according to industry standards.
The picture above shows the normal work span for a person of average
height. This work span is about 76cm. (30 inches). A person working in the center
of 1.8-m (6-ft) table would work most effectively within the range. Anything over
the comfortable range would make it necessary to reach.
1. Place the top slices of bread from bread stacks in front of the worker. Use the
top slices first. Thus, the bread exposed to the air will be used first.
2. Place spread on both slices of bread, using the spatula.
3. Measure one scoop of salad filling in center of bread slice on right side. (use
right hand)
4. Spread filling evenly with spatula to edges of bread. (Use left hand)
5. Cover filling with lettuce leaf (Use right hand)
6. Cut diagonally (Use right hand.)
7. With left hand, move plate to center, place sandwich on it with right hand.
8. Place on serving counter with left hand.
The setup would be much the same. A bigger table would be needed to
provide enough room for the workers.
If sandwich are frequently made in quantity, the work area move slowly on a
motorized continuous belt past the workers. It would carry the sandwiched from
one worker to the next.
CONTENTS:
Care and storage of sandwiches.
PERFORMANCE CRITERIA
1. Store sandwiches hygienically at the proper temperature
2. Keep sandwiches in appropriate conditions to maintain freshness and
quality.
CONDITION: The trainees must be provided with the following:
Equipment and tools
Refrigerator/Freezer
Food Storage Containers
Food Tong
Utility Tray
LCD Projector (optional for lecture)
Overhead Projector (Optional for lecture)
Television and multimedia player
Whiteboard
Applicable equipment as prescribed by Training regulations
ASSESSMENT METHODS:
Direct observation of the candidate while packing and
storing sandwiches
Written and oral questions to test candidate’s knowledge on
proper packing and storing practices of sandwiches.
Review of portfolios of evidence and third party workplace
reports of on-the-job performance by the candidate
INFORMATION SHEET 5.2-1
CARE AND STORAGE OF SANDWICHES
Learning Objective: After reading this information sheet, you must be able
to:
Follow industry standards in storing sandwiches.
Food storing is important because it aids in lengthening the life of food. 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.
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.
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 4.4 0C 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.
SELF- CHECK 5. 2-1