You are on page 1of 7

KALINGA NATIONAL HIGH SCHOOL- SENIOR HIGH SCHOOL

TVL TRACK- HOME ECONOMICS

COOKERY NC II
Lea Queen M. Tamayao
KALINGA NATIONAL HIGH SCHOOL- SENIOR HIGH SCHOOL
TVL TRACK- HOME ECONOMICS

TRIPLE DECKER SANDWICH

INGREDIENTS

QUANTITY SPECIFICATIONS
12 pcs Loaf bread

6 slices Cheddar cheese

6 slices Ham

2T Butter

Lettuce

PROCEDURE:
1. Grill bread and place it in a chopping board and spread lightly with butter.
2. Top 4 bread slices with cheddar cheese and lettuce leaves.
3. Top with 4 slices of bread.
4. Put ham slices and cover it with another slice of bread.
5. Cut each sandwich into 3 fingers, garnish, and then serve.

COOKERY NC II
Lea Queen M. Tamayao
KALINGA NATIONAL HIGH SCHOOL- SENIOR HIGH SCHOOL
TVL TRACK- HOME ECONOMICS

EGG SANDWICH

INGREDIENTS

QUANTITY SPECIFICATIONS
12 pcs Loaf bread
6 pcs hard boiled eggs

cup all-purpose flour


cup mayonnaise
cup sweet pickle relish
teaspoon onion powder
teaspoon salt

teaspoon ground black pepper


(optional)
Lettuce

PROCEDURE:
1. Place the eggs in a bowl. Mash using a fork.
2. Add mayonnaise, sugar, mustard powder, onion powder, salt, and pepper. Fold until all the ingredients are
well blended.
3. Add the sweet pickle relish. Fold once more until the pickles blends with the other ingredients.
4. Transfer in a container. Refrigerate for 1 hour, or you can use it immediately.
5. Lay bread, put lettuce, and then egg spread, them lettuce.
6. Slice diagonally or fingers.
7. Share. Share and enjoy!

COOKERY NC II
Lea Queen M. Tamayao
KALINGA NATIONAL HIGH SCHOOL- SENIOR HIGH SCHOOL
TVL TRACK- HOME ECONOMICS

TUNA SANDWICH

INGREDIENTS

QUANTITY SPECIFICATIONS

1 (12 oz.) can tuna, drained

1 small yellow onion, mince

2 tablespoons sweet pickle relish


1 tablespoon Dijon mustard
1 cup mayonnaise
1 teaspoon granulated white sugar
teaspoon salt

teaspoon garlic powder

teaspoon ground black pepper


3 Tbsp Cheese, grated
2 Tbsp Celery stalk, brunoise
12 pcs Loaf bread/ buns

PROCEDURE:
1. Wash and chop celery and onion and then cut into brunoise.
2. Drain tuna.
3. Mix all the ingredients and refrigerate for an hour before spreading to buns or loaf.

COOKERY NC II
Lea Queen M. Tamayao
KALINGA NATIONAL HIGH SCHOOL- SENIOR HIGH SCHOOL
TVL TRACK- HOME ECONOMICS

SUBMARINE SANDWICH

INGREDIENTS

QUANTITY SPECIFICATIONS

2-3 pcs Foot long buns

2 tbsp mayonnaise

2 slices Sweet ham


2 slices Bologna
cup Eden cheese
cup Tomato slices
2 pcs Onion slices

3 Tbsp Green bell pepper

PROCEDURE:
1. Split the buns horizontally, but leave it hinged on one side.
2. Spread the roll with mayonnaise.
3. Arrange the hams and cheese in the sandwich in layers. If the slice hams are too wide to fit, fold them in half.
4. Arrange the tomato, onion and pepper slices on top of the ham and cheese.
5. Close the sandwich. Leave it whole or cut it in half for service.
6. Serve the sandwich with mustard and olives or pickles on the side.

COOKERY NC II
Lea Queen M. Tamayao
KALINGA NATIONAL HIGH SCHOOL- SENIOR HIGH SCHOOL
TVL TRACK- HOME ECONOMICS

PINWHEEL SANDWICH

INGREDIENTS

QUANTITY SPECIFICATIONS

5 Slices white bread

5 slices ham / any spread

PROCEDURE:

1. Assemble bread and toppings/spread.

2. Remove the crusts from the bread

3. Flatten pieces of bread with rolling pin. Roll once or twice.

4. Spread or place toppings on each slice of bread.

5. With two hands, roll up each slice to create the pinwheel.

6. Insert a toothpick if it wont stay rolled together on its own.

7. Wrap tightly in either plastic wrap or grease proof paper and refrigerate.

8. Slice them Inch thick and fasten with toothpicks before serving on platters with pieces of fruit or salad
vegetables artfully displayed.

COOKERY NC II
Lea Queen M. Tamayao
KALINGA NATIONAL HIGH SCHOOL- SENIOR HIGH SCHOOL
TVL TRACK- HOME ECONOMICS

SUBMARINE SANDWICH

INGREDIENTS

QUANTITY SPECIFICATIONS

2-3 pcs Foot long buns

2 tbsp mayonnaise

2 slices Sweet ham


2 slices Bologna
cup Eden cheese
cup Tomato slices
2 pcs Onion slices

3 Tbsp Green bell pepper

PROCEDURE:
1. Split the buns horizontally, but leave it hinged on one side.
2. Spread the roll with mayonnaise.
3. Arrange the hams and cheese in the sandwich in layers. If the slice hams are too wide to fit, fold them in half.
4. Arrange the tomato, onion and pepper slices on top of the ham and cheese.
5. Close the sandwich. Leave it whole or cut it in half for service.
6. Serve the sandwich with mustard and olives or pickles on the side.

COOKERY NC II
Lea Queen M. Tamayao