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TVE-9
Food Processing
and Cookery
Quarter 2 – Module 5:
Present and Store a Variety of
Sandwiches
(Week 7-8)
 What I Need to Know

This module will guide you, learners to acquire the most essential knowledge and
competencies and develop your skills with understanding in the preparation,
cooking, presentation, and storing a variety of sandwiches. Products/ performances
required in every activity will help you to practice and gain skills and understanding
in storing sandwiches.

After going through this module, you are expected to:

1. Portion and control sandwiches and sandwich ingredients.
2. Present sandwiches attractively.
3. Store sandwiches hygienically at the proper temperature.
4. Keep sandwiches in appropriate conditions to maintain freshness and quality.

What I Know

Name: _________________________________ Section: __________________________

Module Number: ______________________Subject Teacher: ___________________

Read the following questions carefully and choose the letter that best describes the
statement. Write your answer on a separate sheet of paper.

1. It is the most important principle for sandwiches to store safely after

preparation to avoid spoilage.
A. 4hrs.- 40-140˚F C. 140-4˚F- 40hrs.
B. 1hr. - 40-140˚F D. 40-140˚F - 4hrs.
2. It is used to package sandwich.
A. Chilling C. Freezing
B. Cold storage D. Packaging material
3. What is the recommended chilling temperature for storing sandwiches?
A. 10°C B. 5°C C. .5°C D. 7°C
4. The process of preserving perishable food on large scale by means of
refrigeration.
A. Chilling C. Freezing
B. Cold storage D. Refrigeration

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 5. This is the application of low temperature that changes the state of water in
the food from liquid to solid ice.
A. Chilling C. Freezing
B. Cold storage D. Refrigeration
6. Which of the following storage techniques is used to draw, fold, and cover?
A. Chilling C. Packaging material
B. Cold storage D. Wrapping
7. How many hours a prepared and wrapped sandwich stored in the refrigerator?
A. 1-hour B. 2 hours C. 3 hours D. 4 hours
8. What is the best temperature range for the bread to be stored safely?
A. 85-95 ⁰F B. 75-85 ⁰F C. 65-75 ⁰F D. 55-65 ⁰F
9. Where do we store the sandwich that is prepared in advance?
A. Covered in dry storage C. Covered in refrigerator
B. Uncovered in dry storage D. Uncovered in refrigerator
10. Which of the following storing techniques is used to package sandwich?
A. Freezing C. Wrapping
B. Packaging materials D. Refrigeration

What’s In

Name: ________________________________________ Section: __________________________

Module Number: ______________________Subject Teacher: __________________________

Instructions: Answer the following questions in a separate sheet of paper.

1. How do you store sandwiches?

2. How do you prepare sandwiches?

3. How do you keep sandwiches safe from spoiling?

4. How do you maintain the freshness and quality of sandwiches?

5. Why is it important for sandwiches to be presentable? Why it should be

appealing?

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 What’s New

Portion Sandwiches and its Ingredients

Portion Control is necessary to proportionate the weight, scoop, and slice of food
items, like ham and roasted beef. Other ingredients can be controlled, by slicing the
meat thinly and correctly. You will need a good meat slicer and a scale to weigh your
meat.

For sandwich fillings, you can use scoops and make sure it does not exceed the scoop
edges. The scoop is made so you can proportionately apportion the amount of food,
no more or no less.

Sliced items are portioned by counting and by weighing. If portioning is by count

take care to slice to the proper thickness. If done by weight, each portion can be
placed on squares of waxed paper or stacked in a container.

This Photo by Unknown Author is licensed under CC BY-NC-ND This Photo by Unknown Author is licensed under CC BY-NC-ND
This Photo by Unknown Author is licensed under CC BY-SA

Creative sandwich preparation

Sandwiches should be attractively served on plates

for individual serving or on platters for multiple
serving. The plate or platters can be decorated with
suitable ingredients to enhance the overall
presentation. Attractive presentation makes a
garnish tray more appealing so you should learn
the techniques for creating a balanced, colorful,
and appetizing buffet arrangement. Garnishes that
complement sandwiches such as a variety of olives,
This Photo by Unknown Author is licensed under CC BY-NC-ND peppers and pickles add color and texture to the
tray.

Arranging bed of greens offers a festive and inviting cold tray presentation for any
kind of event.

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● Spread leaf lettuce on tray, decorate the tray edges with the top curly part of
the leaves the base of the leaf’s points toward the center of the tray. This
creates a decorative bed for the sandwiches and garnishes.
● Spear the center of each sandwich with a long toothpick if it is layered such
as club sandwiches or slices of submarine sandwiches. The pick keeps the
sandwich together on the tray and makes them neater for guest to select, so
the sandwich will not fall apart when someone picks it up.
● Arrange the sandwiches by the filling, with the contents exposed to make
sandwich selection obvious.
● Sandwich quarter should be arranged with cut edge of the sandwich pointing
up at the viewer.
● Arrange the finger sandwiches in a spiral, or setting up the sandwiches in
rows in tray, with a row of garnishes between each row of sandwiches.
● Place vegetarian sandwich on a separate tray from sandwich made with meat
products.
● Handle food picks carefully. Remove food picks before giving sandwiches to
children.
● Plate pinwheel sandwiches in a circular design on platter with pin wheel facing
upward to show off the color of the ingredients.

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 What is It

Proper Storage of Sandwich

Storing sandwiches is one of the most important activities after preparation wherein
they are to be kept properly to avoid spoilage. The most important principles for
sandwich safety are keeping temperatures cool and avoiding cross contamination.
Remember the basic formula 4-40-140 which means perishable foods should spend
no more than 4hours at a temperature between 40 and 140°F. By the end of 4 hours
bacteria may have multiplied to unsafe levels, so food that has sat out at room
temperature for two hours and then been returned to the refrigerator has only
another two hours of room temperature shelf life left unless it has been cooked again.

- Some sandwich ingredients and fillings should be cooked, covered in a separate

airtight container refrigerates until ready to use.

- Keep bread tightly wrapped and in moisture proof wrapping. This stops it from
drying and guards against picking up odors. It should be away from ovens and hot
equipment.

- If bread must be kept more than one day, it may be frozen thaw, without
unwrapping.

- Wrap sandwiches with wax paper, paper napkins plastic wraps or aluminum foil to
keep them in good condition.

- To keep several unwrapped sandwiches just place a damp towel in a shallow pan
and cover with wax paper. Arrange layers of sandwiches with wax paper between
each layer. Put wax paper over the sandwiches and cover it with a damp towel. Keep
the sandwiches in the refrigerator until serving time.

- Refrigerate sandwiches for as long as possible if there will be a time between making
and serving cover each tray with wax paper or cling wrap to prevent the sandwiches
from drying out.

All sandwiches be stored at the recommended chill temperatures 0.5⁰C, soon after
packing.

Storing Techniques.
1. Wrapping- to draw, fold to cover.
1. Packing Materials- used package sandwich
2. Cold Storage- the process of preserving perishable on a large scale by means
of refrigeration.
3. Chilling- to refrigerate or to reduce the temperature of food.
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 4. Freezing- application of low temperature that changes the state of water in the
food from liquid to solid ice.
5. Refrigeration- to keep cold or cool

What’s More

Name: ____________________________________ Section: ______________________________

Module Number: _______________Subject Teacher: _________________________________
Instructions: Identify the following storing techniques being described in the
following statements. Write your answer on a separate sheet of paper.
_____1. To keep cold or cool.
_____2. To draw, fold to cover.
_____3. It is used to package sandwich.
_____4. The most important principle for sandwich.
_____5. To refrigerate or to reduce the temperature of food.
_____6. It is the basic formula for cooling temperature of sandwich.
_____7. This is necessary to proportionate the weight of a sandwich.
_____8. The application of low temperature that changes the state of liquid to solid
ice.
_____9. The process of preserving perishable food on a large scale by means of
Refrigeration.
_____10. It is one of the important activities after the preparation of sandwich to
avoid spoilage.

What I Have Learned

Name: ________________________________________ Section: __________________________

Module Number: ______________________Subject Teacher: __________________________

Instructions: Discuss the following. Write your answer on a separate sheet of paper.

1. Why is it important to store sandwiches properly?

____________________________________________________________________________
____________________________________________________________________________

2. What does this formula 4-40-140 mean in storing sandwiches?

____________________________________________________________________________
____________________________________________________________________________

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 3. Why is control portioning necessary in presenting sandwiches?
____________________________________________________________________________
____________________________________________________________________________

What I Can Do

Name: ________________________________________ Section: __________________________

Module Number: ______________________Subject Teacher: __________________________

Instructions: Prepare, present, and store sandwiches attractively using suitable

garnishes, condiments, and silverwares. Take videos or photos of the as you perform
your task. Submit it to your teacher through messenger or on your google classroom.
Below is the rubric to evaluate your performance.

Dimension PERFORMANCELEVEL

Excellent Very Satisfactory Needs No Points

Satisfactory Improvemen attempt Earned
(4 pts.) (2 pts.)
t
(3 pts.) (0 pt.)
(1 pt.)

1. Use Always uses Uses tools Uses tools Uses tools No

of tools and and and and attempt
tools equipment equipment equipment equipment
and correctly and correctly correctly incorrectly
Equip confidently and and but less and less
ment confidently confidently confidently
most of the sometimes most of the
times time

2. Application Manifest very Manifest Manifests Manifest No

of procedures clear clear understandi less attempt
understandin understandi ng of the understandi
g of the step- ng of the step-by-step ng of the
by-step step-by-step procedure step-by-step
procedure procedure but seeking
sometimes clarification
seek most of the
clarification time

Works Works Works Works No

independentl independent independent independent attempt
y with ease ly with ease ly with ease ly but with
and and and assistance
confidence confidence confidence from others
always most of the sometimes most of the
time time

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3.Safety Always Observe Observe Most of the No
work habits observe safety safety times not attempt
safety precautions precautions observing
precautions most of the at safety
time sometimes precautions

4. Task is Task is Task is Task is No

Completeness completed completed nearly started but attempt
of Task following the following the completed not
procedures in procedures following the completed
the activity in the procedures following the
improvement project plan in the procedures
/innovations project plan in the
project plan

5.Time Woks Work Work Work No

management completed completed completed completed attempt
ahead of time within the
_(mins./hrs. _(mins./hrs.
allotted time
) beyond ) beyond

TOTAL POINTS

Assessment

Name: ________________________________________ Section: __________________________

Module Number: ______________________Subject Teacher: __________________________

Multiple Choice: Read and analyze the question carefully and choose only the letter
of the correct answer. Write your answer on a separate sheet of paper.

1. Which of the following storing techniques is used to package sandwich?

A. Freezing C. Packaging materials
B. Refrigeration D. Wrapping
2. How many hours a wrapped sandwich be stored in the refrigerator?
A. 1hour B. 2 hours C. 3 hours D. 4 hours
3. What is the best temperature range in storing bread?
A. 55-65 ⁰F B. 65-75 ⁰F C. 75-85 ⁰F D. 85-95 ⁰F
4. Where do we store the sandwiches which are prepared in advance?
A. Covered in dry storage C. Uncovered in dry storage
B. Covered in refrigerator D. Uncovered in refrigerator

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5. What is the basic formula for keeping food at a right temperature and at the
right time?
A. 4hrs.- 40-140˚F C. 140-4˚F- 40hrs.
B. 1hr. - 40-140˚F D. 40-140˚F - 4hrs.
6. Where do we store the bread to keep it fresh for more than a day?
A. Bread box C. Pantry
B. Freezer D. Refrigerator
7. Which of the following is the process of preserving perishable food on a large
scale by means of refrigeration?
A. Chilling C. Refrigeration
B. Cold storage D. Wrapping
8. What is the recommended temperature in storing sandwiches?
A. 1 ⁰C B. 0.5 ⁰C C. 10 ⁰C D. 15 ⁰C
9. Which of the following is the application of low temperature that changes
state of water in the food from liquid to solid ice?
A. Cold storage C. Freezing
B. Chilling D. Wrapping
10. Which of the following storage techniques is used to draw, fold,
to cover?
A. Chilling C. Packaging material
B. Cold storage D. Wrapping

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References:
Technical- vocational- livelihood
Home Economics
Cookery manual module 1 of 2

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