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The unit of competency, “Prepare Sandwiches dishes”, is one of the
competencies of COOKERY NC II, a course which comprises the knowledge,
skills and attitudes required for a student to possess.
The module, Preparing Sandwich, contains training materials and
activities related to performing mis en place, preparing a variety of
sandwiches, presenting a variety of sandwiches and storing sandwiches for
you to complete.
In this module, you are required to go through a series of learning
activities in order to complete each learning outcome. In each learning
outcome are Information Sheets, Self-Checks, Operation Sheets and
Task/Job Sheets. Follow and perform the activities on your own. If you
have questions, do not hesitate to ask for assistance from your facilitator.
Remember to:
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 you and show you the correct way to do
things.
You will be given plenty of opportunities to ask questions and practice
on the job. Make sure you practice your new skills during regular
work shifts. This way, you will improve your speed, memory and your
confidence.
Use the Self-Checks, Operation Sheets or Task or Job Sheets at the
end of each section to test your own progress. Use the Performance
Criteria Checklist or Procedural Checklist located after the sheet to
check your own performance.
When you feel confident that you have had sufficient practice, ask
your Trainer to evaluate you. The results of your assessment will be
recorded in your Progress Chart and Accomplishment Chart.
You need to complete this module before you can perform the next
module, Preparing Meat Dishes.
Date Prepared: Document No.
Issued by:
CBLM ON Date Revised:
COOKERY NC II
Prepared by:
SLNHS Page 1 of 65
Preparing Sandwich
Revision # 00
COOKERY NC II
List of Competencies
6.
Prepare meat dishes Preparing meat dishes
TRS512383
7.
Prepare vegetable dishes Preparing vegetable dishes
TRS512384
8.
Prepare egg dishes Preparing egg dishes
TRS512385
9.
Prepare starch dishes Preparing starch dishes
TRS512386
10. Prepare poultry and game Preparing poultry and game
dishes dishes TRS512333
11.
Prepare seafood dishes Preparing seafood dishes
TRS512334
12.
Prepare desserts Preparing desserts
TRS512335
13.
Package prepared food Package prepared food
TRS512340
LEARNING OUTCOMES :
At the end of this module the students must be able to:
Contents:
Variety of sandwiches
Components of a sandwich
Types of bread
Suitable fillings and spreads
Hygienic food handling practices
Techniques in preparing sandwiches
ASSESSMENT CRITERIA:
Conditions
Methodology
Assessment Method:
Learning Experiences
Learning Objectives
After reading the information sheet, you will be able to:
1. identify the variety of sandwiches
Types of Sandwiches
Cold sandwiches
Hot Sandwiches
Wraps
Pocket sandwiches
A. COLD SANDWICHES
1. Open-faced Sandwiches
Open sandwiches make use of one kind
of bread with the filling on top. The slices
of white bread can be cut into squares,
triangles or rounds.
Butter is spread lightly on top and pieces
of cheese or meat fillings are arranged and
garnished attractively like that make /use
of biscuits, cookies or toasts instead of using breads.
3. Pinwheel Sandwiches
Pinwheels are made of bread cut lengthwise,
about 3/8 inch thick. Fresh cream bread is
preferable because they are easy to roll and
will not crack. Trim crusts and flatten long
slices with rolling pin. Spread bread with
softened butter or margarine and your
choice of any smooth filling, like creamed
cheese, marmalades, cheese pimiento,
peanut butter, jams and jellies. Smooth
filling are ideal for pinwheel sandwiches,
because they do not have bulk and can be
spread thinly. Roll up bread like a jelly roll.
4. Tea Sandwiches
Tea sandwiches are small fancy sandwiches
made from light, delicate ingredients and
bread that has been trimmed of crusts.
And may be made ahead of time and frozen.
They are often cut into fancy shapes, squares,
rectangles and oblongs add to the variety.
Fillings and spreads can be the same
as those for canapés.
5. Multi-decker Sandwiches
Are made with more than two slices of
bread (or rolls split into more than two
pieces) and with several ingredients in
the filling. The club sandwich is a popular
multi-decker sandwich, made of three
slices of toast and filled with sliced chicken,
mayonnaise, lettuce, tomato and bacon and
cut into four triangles.
B. HOT SANDWICHES
3. Grilled Sandwiches
Grilled sandwiches, also called toasted
sandwiches, are simple sandwiches
that are buttered on the outside and
browned on the griddle, in a hot
oven, or in a Panini grill (see sidebar).
Sandwiches containing cheese are
popular for grilling.
4. Hamburgers _______________________
6. Burritos _______________________
7. Quesadillas _______________________
1. Cold sandwich
2. Cold sandwich
3. Cold sandwich
4. Hot sandwich
5. Hot sandwich
6. Hot sandwich
7. Hot sandwich
8. Cold sandwich
9. Cold sandwich
10. Cold sandwich
Learning Objectives
After reading the information sheet, you will be able to:
1. identify the components of sandwich
1. The Structure or Base – it is the part upon which the ingredients are
placed, consists of some form of bread or dough produce that is whole
or sliced.
Proteins
lowfat cheese
turkey
eggs
beans
Vegetables
bell peppers
cabbage
grated carrot
cucumber
lettuce
onion
pickles
mushrooms
radish
salad mix
tomato
1. Mayonnaise
2. Dough
3. Egg
4. Bread
5. Cheese
6. Cucumber
7. Lettuce
8. Butter
9. Ham
10. Mustard
A.
1. Moistening agent
2. Base
3. Filling
4. Possible answers (purpose of filling)
The predominant flavor
Date Prepared: Document No.
Issued by:
CBLM ON Date Revised:
COOKERY NC II
Prepared by:
SLNHS Page 17 of 65
Preparing Sandwich
Revision # 00
Moisture
The main body and the nutrients
Substance and bulk
Complexity in the combination of flavors
5.Possible answers (basic guidelines for the fillings)
1/3 to ½ of the total weight of the sandwich should be the
filling.
Filling should be pleasantly flavored.
Filling must be tender in nature.
Filling should always be of deboned meats and not bone-in
Fillings must be easy to eat
Fillings should not hang over the sides of the sandwich
B.
1. Moistening Agent
2. Base
3. Filling
4. Base
5. Filling
6. Filling
7. Filling
8. Moistening Agent
9. Filling
10. Moistening Agent
Learning Objectives
TYPES OF BREAD
A. Yeast Bread – loaf bread is the most commonly used bread for
sandwiches.
1. White Bread – These are long rectangular loaves that provide
square slices. It is one of the most versatile sandwich bread, it comes
in various flavors and goes well with everything and toast nicely.
3. Rye Bread – is stronger tasting bread than white and whole wheat.
A heavy and a hearty flavor bread that goes with so many types of
meat and condiments.
1. Sandwich rolls – come in all sizes, shapes and textures. The softest
include hamburger buns and hot dog rolls.
1. Pita – comes in both white and whole wheat. As the flat bread bakes,
it puffs up, forming a pocket that is perfect for stuffing.
D. Wraps – are very thin, flat breads that are used for sandwich wraps,
burritos and tacos.
_______________5. Are excellent choice for sandwich, they comes in all sizes,
shapes and textures.
_______________7.A very thin flat breads that are used for burritos and tacos.
_______________10.A flat Italian bread cut into squares split and file.
1. Yeast bread
2. Whole wheat bread
3. Rye bread
4. Tortillas
5. Sandwich rolls
Date Prepared: Document No.
Issued by:
CBLM ON Date Revised:
COOKERY NC II
Prepared by:
SLNHS Page 23 of 65
Preparing Sandwich
Revision # 00
6. Pita
7. Wraps
8. Quick breads
9. Tortillas
10. Focaccia
Learning Objectives
Sandwich Fillings
The filling is the heart of the sandwich. It is place between or on top of
bread. It provides flavor and body to the sandwich.
Types of Fillings
Cheese
Seafood Fillings
Tuna, sardines, smoked salmon, shrimp,
anchovies, fried fish, grilled or pan fried fish
fillets.
The most popular salads for sandwich fillings are tuna salad,
egg salad, chicken or turkey salad and ham salad.
Vegetable items
Miscellaneous
Fruits, fresh or dried, jelly, peanut
butter, hard cooked egg, and nuts.
• Roast beef: Beautifully cooked slices of roast beef, wild rocket leaves
and a simple horseradish sauce and mayo combo, piled up in a fresh
hunk of baguette, is always a good bet for meat-lovers.
Chicken Salad
Egg and Cheese
Chicken and Bacon
BLT – Bacon Lettuce and Tomato (also contain eggs)
Cheese and Onion
Prawn mayonnaise
Chicken and Ham
Cheese and Ham
Salmon and Cucumber
Tuna and Cucumber
Pimiento Cheese
Peanut Butter and Jelly
Egg and Bacon
Ham and Egg
Corn Beef and Cheese
Cream Cheese and Bacon
Chicken Caesar
Chicken and Stuffing
Date Prepared: Document No.
Issued by:
CBLM ON Date Revised:
COOKERY NC II
Prepared by:
SLNHS Page 27 of 65
Preparing Sandwich
Revision # 00
Apple Slaw- mix mayonnaise, lemon juice, cheese, apple , onions.
Cream Cheese with finely chopped celery and grated carrots
Sandwich Spreads
Purposes of Spreads
1. To protect the bread from soaking up moisture from the filling.
2. They add flavor.
3. They also add moisture.
Common Spreads
Butter
Mayonnaise
1. ___________________________________
2. ___________________________________
3. ___________________________________
A.
1. T
2. F
3. F
4. T
5. T
B.Possible answers
Chicken Salad
Egg and Cheese
Chicken and Bacon
BLT – Bacon Lettuce and Tomato (also contain eggs)
Cheese and Onion
Cheese and Tomato
Prawn mayonnaise
Chicken and Ham
Cheese and Ham
Salmon and Cucumber
Tuna and Cucumber
Pimiento Cheese
Peanut Butter and Jelly
Egg and Bacon
Ham and Egg
Corn Beef and Cheese
Cream Cheese and Bacon
Chicken Caesar
Chicken and Stuffing
Apple Slaw- mix mayonnaise, lemon juice, cheese, apple , onions.
Cream Cheese with finely chopped celery and grated carrots
Learning Objectives
Disposable gloves
The wearing of disposable gloves should be
mandatory but attention must be paid to
changing them when required. In relation to
gloves points to note include:
Food quality
Adopt a system
It is often useful to allocate specific tasks to specific staff when
making the actual sandwiches. This is the production-line approach
where staff follows along behind each other, each adding their particular
contribution to the final sandwich. For example:
Adopt a system that gives you plenty of preparation so you do not run
out of ingredients while trying to make sandwiches to order as
customers request them.
Even when you are making the sandwiches it is important that the
time the fillings are out of the controlled environment needs to be
considered.
As you are preparing the sandwiches take only enough fillings out of
the cool room that you can use within a specific time period.
Where sandwiches containing high risk food are prepared, displayed and
intended to be eaten hot (such as bacon and egg sandwiches, steak
sandwiches, hamburgers):
B. Possible answers
Date Prepared: Document No.
Issued by:
CBLM ON Date Revised:
COOKERY NC II
Prepared by:
SLNHS Page 36 of 65
Preparing Sandwich
Revision # 00
1. Poultry
2. Egg dishes and ground meat
3. Beef, pork, lamb and veal
4. Ham (fully cooked)
Learning Objectives
In this lesson, you will learn the different skills needed in preparing
sandwiches and 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.
Preparing Sandwiches
Tips:
1. Prepare Ingredients – prepare everything ahead of time, so nothing is
left to do but assembles the ingredient. It includes, mixing fillings,
preparation of spreads, slicing bread, meats, vegetable and cheese,
separating lettuce, preparing garnishes and other ingredients.
Techniques
Garnishing
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 surfaces of the bread is covered.
- You should make sure that the same types of sandwiches are
layered the same way every time.
- You should only 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
Piping
Piping is the application of spread of some form into the loaded
sandwich. The pipedsauce 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 surethat 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
Molding
Molding refers to the process of cutting and the method of cutting
the sandwiches into different shapes and sizes. It is usually used in
wraps 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.
Cutting
- Formally sandwiches are cut into fingers, halves and quarters. -or
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 or cutting may ruin the appeal of a supposedly
attractive sandwich. 4ake sure that you cut the sandwiches all the
way through and it is all of the same si9e.
- 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
METHODS OF PREPARATION
1. Wrap the sandwiches with a wrap to prevent the bread from drying
out
2. Perform mise ‘en place
3. Put the garnishes if required
4. Arrange the bread slices in a row on a long table
5. Refrigerate them till service
6. Put the chosen spread on all the slices
7. Stack two or more sandwiches and remove the crust or to cut them
into thedesired shapes.
8. Place the fillings on the alternate slices evenly and neatly.
9. Top the filled side of the bread with the alternate side.
A.
1. Portioning
2. Spreading
3. Piping
4. Cutting
5. Molding
6. Layering
7. Garnishing
B.
Ingredients:
4 slices white loaf bread
2 slices ham
2 oz. mayonnaise
2 leaves lettuce
4 slices cucumber
4 slices tomatoes
CRITERIA YES NO
Did you…
wear the proper PPE?
observe safety precautions during the activity?
apply hygienic food handling practices?
apply safe work practices for cutting?
applylogical and time efficient work flow?
Comments/ Suggestions:
Trainer:___________________________________ Date:____________________
Ingredients:
3 slices white bread
2 oz. mayonnaise
2 leaves lettuce
2 slices tomatoes
Tools/ Materials:
Tools and utensils
PPE (Apron, hair net, mask and gloves)
Steps/ Procedure:
1. Wear the proper PPE.
2. Observe safety precautions and hygienic food handling practices
during the activity.
3. Prepare and assemble all ingredients.
4. Assemble necessary tools and utensils.
5. Place the 3 slices of bread on a clean work surface, spread the tops
with mayonnaise.
6. On the first slice, place 1 lettuce leaf, then 2 slices of tomatoes and
cucumber.
7. Place the second slice of toast on top, spread side down.
8. Spread the top with mayonnaise.
9. On top of this, place the ham then the other lettuce leaf.
10. Add scrambled egg.
11. Top with the third slice of toast, spread side down.
12. Placed frill picks on two sides of the sandwich.
13. Cut the sandwich from corner to corner onto triangles. Each
triangle will have a pick through the center to hold together.
14. Place on a plate with the points up.
15. Present your output to your trainer.
16. Apply 5s.
Assessment Method:
Demonstration with Questioning
Interview
CRITERIA YES NO
Did you…
wear the proper PPE?
observe safety precautions during the activity?
apply hygienic food handling practices?
apply safe work practices for cutting?
apply logical and time efficient work flow?
portion control ingredients?
Date Prepared: Document No.
Issued by:
CBLM ON Date Revised:
COOKERY NC II
Prepared by:
SLNHS Page 50 of 65
Preparing Sandwich
Revision # 00
use suitable bread, spread and fillings?
use appropriate food combinations?
prepare sandwich using the appropriate
ingredients and preparation techniques?
prepare certain quantity of sandwich hygienically
and within industry- realistic time frames?
follow workplace safety and hygienic procedures
according to enterprise and legal requirements?
apply 5s?
Comments/ Suggestions:
Trainer:___________________________________ Date:____________________
Ingredients:
1 tortilla
1 oz. mayonnaise
1 oz. Lettuce leaves
3 pcs thinly slices tomatoes
1 oz. cooked bacon, crumbled
2 oz. chicken breast, in thin slices
Tools/ Materials:
Tools and utensils
CRITERIA YES NO
Did you…
wear the proper PPE?
observe safety precautions during the activity?
apply hygienic food handling practices?
apply safe work practices for cutting?
apply logical and time efficient work flow?
Comments/ Suggestions:
Trainer:___________________________________ Date:____________________
CRITERIA YES NO
Did you…
wear the proper PPE?
observe safety precautions during the activity?
apply hygienic food handling practices?
Comments/ Suggestions:
Trainer:___________________________________ Date:____________________
Tools/ Materials:
CRITERIA YES NO
Did you…
wear the proper PPE?
observe safety precautions during the activity?
apply hygienic food handling practices?
Comments/ Suggestions:
Trainer:___________________________________ Date:____________________
Operation Sheet 5.2-6b
Title: Operate an Oven
Performance Objective:Given an oven, you must
demonstrate basic operation of an oven.
Supplies/ Materials:PPE and thick holder
Equipment:Oven
Steps/ Procedure:
1. Wear the proper PPE.
2. Observe safety precautions while doing the activity.
3. Familiarize yourself with the features of an oven. (see figure 1 below)
4. Connect the cord to the outlet.
5. (Place the food in the oven if the cooking programme does not require
Date Prepared: Document No.
Issued by:
CBLM ON Date Revised:
COOKERY NC II
Prepared by:
SLNHS Page 58 of 65
Preparing Sandwich
Revision # 00
pre-heating. If food requires pre-heating, pre-heat the oven before
cooking.)
6. Select the required oven function withthe function selector.
(The oven lighting and the fan will switch on.)
7. Select the temperature with thetemperature selector.
(The oven heating will switch on. After the cooking process.)
8. Turn the function selector to 0 and the temperature selector to
9. (Remove the food from the oven.)
10. When the temperature in the oven hasfallen sufficiently, the
cooling fan willswitch off automatically.
11. Unplug the oven.
CRITERIA YES NO
Did you…
wear the proper PPE?
observe safety precautions during the activity?
apply hygienic food handling practices?
Comments/ Suggestions:
Trainer:___________________________________ Date:____________________
Ingredients:
2 hamburger buns
4 slices cheese
mayonnaise
2 hamburger patties
1 slice tomato
1 slice green bell pepper
1 slice onion
1 pinch turmeric powder
Tools/ Materials:
Tools and utensils
PPE (Apron, hair net, mask and gloves)
Date Prepared: Document No.
Issued by:
CBLM ON Date Revised:
COOKERY NC II
Prepared by:
SLNHS Page 61 of 65
Preparing Sandwich
Revision # 00
Equipment:
Oven
Steps/ Procedure:
1. Wear the proper PPE.
2. Observe safety precautions and hygienic food handling practices
during the activity.
3. Prepare and assemble all ingredients; sandwich breads like
hamburger buns, sliced cheeses, vegetables and meats.
4. Assemble necessary tools, equipment oven, and toaster.
5. Toast the bread lightly and place it on a clean sheet with the cut side
up.
6. Put two slices of cheese on the bread like cheddar, Swiss, mozzarella
or any cheese combination desired.
7. Cover the cheese with your choice of meat (hamburger patty).
8. Top the meat with another slice of cheese.
9. Add your choice of vegetable like red onion, tomatoes, and red
peppers.
10. Sprinkle a bit of fresh basil or parsley and dried spices like
turmeric powder.
11. Finish the sandwich with another piece of bread and put it in a
pre-heated 350 F oven for about 5 minutes.
12. Get the sandwich from the oven after 5 minutes, place on a
plate.
13. Present your output to your trainer.
14. Apply 5s.
Assessment Method:
Demonstration using performance criteria checklist
Interview
CRITERIA YES NO
Did you…
wear the proper PPE?
observe safety precautions during the activity?
apply hygienic food handling practices?
apply safe work practices for cutting?
apply logical and time efficient work flow?
portion control ingredients?
use suitable bread, spread and fillings?
use appropriate food combinations?
prepare sandwich using the appropriate
ingredients and preparation techniques?
Comments/ Suggestions:
Trainer:___________________________________ Date:____________________
References:
NSW Healthy School Canteen Strategy July, 2005. Sandwiches, Wraps, Rolls
and Salads.
Retrieved from:
http://www.schools.nsw.edu.au/media/downloads/schoolsweb/studentsup
port/studentwellbeing/schoolcanteen/4_Sandwiches.pdf
Date retrieved: April 28, 2016