UC #5 - Prepare Sandwiches

COMPETENCY-BASED LEARNING MATERIAL
Sector : TOURISM
Qualification Title : COOKERY NC II
Unit of Competency : Prepare Sandwiches
Module Title : Preparing Sandwiches
Technical Education & Skills Development Authority

ACHIEVERS INTERNATIONAL COLLEGE
OF CULINARY ARTS AND TECHNOLOGY INC.
PAGADIAN CITY, ZAMBOANGA DEL SUR
HOW TO USE THIS COMPETENCY- BASED LEARNING MATERIAL

Welcome to the module in Preparing Sandwiches. This module contains
training materials and activities for you to complete.
You are required to go through a series of learning activities in order to
complete each learning outcome of the module. In each learning outcome are
Information Sheets, Self – Checks, Operation sheets and job sheets .Follow these
activities on your own. If you have questions, don’t hesitate to ask your facilitator
for assistance.
The goal of this module is the development of practical skills. To gain these
skills, you must learn the concepts and theory. For the most part, you’ll get this
information from the Information Sheets,Operation Sheets and Job Sheets.
This module was prepared to help you achieve the required competency, in
Prepare Sandwiches. This will be the source of information for you to acquire
knowledge and skills in this particular competency independently and at your own
pace, with minimum supervision or help from your instruction.Inside this module
are several Instruction sheets to achieve one learning outcome.
In going through each sheet, you must follow the “Learning activity
sheet”. This learning activity sheet will guide you through the different “instruction
Sheets” that will assists you in performing different learning activities towards the
attainment of the learning outcome.
The instruction sheets may be in the form of:

 Information sheet – this will provide you with information, (concepts,
principles and other relevant information) needed in performing
certain activities.
 Task Sheet – this will guide you in performing single task, operation,
or a process in job.
 Job Sheet – this will guide you in performing a job.
If you have questions, do not hesitate to ask your trainer/s for
assistance.
Recognition of Prior Learning

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If you can demonstrate to your trainer that you are competent in a particular skill,
talk to him about having them formally recognized so you would not have to
undergo the same training again. If you have a qualification or certificate of
competency from previous trainings, show it to your trainer. If the skills you have
acquired are still relevant to this module, they may become part of the evidence
you can present for RPL. If you are not sure about the level of your skills, discuss
this with your trainer.
COOKERY NC II
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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
2. Prepare stocks, sauces and Preparing stocks, sauces and TRS5123

soups soups 31
3. Prepare appetizers Preparing appetizers TRS5123

81
4. Prepare salads and dressing Preparing salads and dressing TRS5123

82
5. Prepare sandwiches Preparing sandwiches TRS5123

30
6. Prepare meat dishes Preparing meat dishes TRS5123

83
7. Prepare vegetable dishes Preparing vegetable dishes TRS5123

84
8. Prepare egg dishes Preparing egg dishes TRS5123

85
9. Prepare starch dishes Preparing starch dishes TRS5123

86
10. Prepare poultry and game Preparing poultry and game dishes TRS5123
dishes 33
11. Prepare seafood dishes Preparing seafood dishes TRS5123

34
12. Prepare desserts Preparing desserts TRS5123

35
13. Package prepared food Packaging prepared food TRS5123

40
LEARNING OUTCOME SUMMARY
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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
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CONDITION: The trainees must be provided with the following:
Equipment and tools
Griller Microwave
Breadknife Trays
Spatula Bread spreader
Mixing bowls Measuring cups
Measuring spoons mixing spoon
Service plate
LCD Projector (optional for lecture)

Overhead Projector (Optional for lecture)
Television and multimedia player
Whiteboard
Applicable equipment as prescribed by Training regulations
Supplies and Materials

Breads Biscuits
Butter Mayonnaise
Cheese slices Hams
Bacon Chicken breast
Fish fillet Tomatoes
Cucumber Lettuce
Potatoes
Learning Materials
Manuals
Books
Video (CD)
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ASSESSMENT METHODS:
 Direct observation of the candidate while making sandwiches and
preparing fillings
 Written and oral questions to test candidate’s knowledge on

appropriate food combinations for sandwiches and hygienic food
handling requirements
 Review of portfolios of evidence and third party workplace reports of

on-the-job performance by the candidate
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LEARNING EXPERIENCES
LO 1. PREPARE AND PRESENT VARIETY OF SANDWICHES
LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Read information sheet on the Parts Information Sheet 5.1-1
of Sandwich
2. Answer Self Check 5.1-1 Compare you answers to the
Answer Key 5.1-1
3. Read information sheet on Information Sheet 5.1-3
classification of sandwiches
4. Answer Self Check 5.1-3 Compare you answers to the
Answer Key 5.1-3
5. Read information sheet on the Information Sheet 5.1-3
Culinary Terms Related to
Sandwiches Commonly used in the
Industry
6. Read information sheet on setting up Information Sheet 5.1-4
and preparing sandwiches in quantity
7. Perform Job Sheet 5.1-1 Evaluate your work using the
Performance Checklist 5.1-1
Present your work to your trainer
for evaluation
Keep a copy of your work for the
next activities.
for evaluation
next activities.
for evaluation
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next activities.
10. Read information sheet on method Information Sheet 5.1-5
of sandwich production
11. Read information sheet on care and Information Sheet 5.2-1
storage of sandwiches
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Breads
INFORMATION SHEET 5.1-1

PARTS OF A SANDWICH
Learning Objective: After reading this information sheet, you must be able to:
1. Identify the different parts of a sandwich.

2. Name the different ingredients in preparing sandwiches
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
One of the functions of the bread in a sandwich is to provide an edible

casing of the food inside. Ideally, though, the bread should do more than this,
Good quality of breads provide variety, texture, flavor, and eye appeal to
sandwiches, as well as providing bulk and nutrients.
The bread should complement the filling and not to over power them. The
bread should be fresh and its texture should be able to withstand moisture from
spread and filling without becoming soggy or pasty.
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:
 French or Italian breads

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Fillings
 Whole wheat bread

 Cracked wheat bread
 Pita bread
 Raisin bread
 Cinnamon bread
 Fruit and nut breads
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.
b. Mayonnaise- is often preferred than butter as a spread because it

contributes more flavor. However, it does not protect the bread from
moisture as well as the butter does. Sandwiches made with mayonnaise
should be served immediately or refrigerated at once or kept refrigerated
until served to prevent food poisoning.
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:
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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.
e. Mayonnaise based Salads

Most popular salads for sandwiches are tuna salad, egg salad,
chicken salad and ham salad.
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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
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SELF- CHECK 5.1-1
Write your answer on a separate piece of paper.
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?
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ANSWER KEY 5.1-1
1. Sandwich is a food that consists of bread, spread, and a filling.

2. Bread, Spread, Filling, and Garnishing or Accompaniment
3. Filling
4. White loaf bread
5. To protect the bread from soaking up moisture from the filling
6. To add flavor
7. To add moisture or mouth feel
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Terms Related to Sandwiches Preparation
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”.
 Accompaniment – a food such as coleslaw or French fries is eaten

along with a sandwich.
 Checkerboard – a type of tea sandwich that appears to be made of
many small squares of alternating colors of bread.
 Closed Sandwich – a sandwich with a bread layer on both top and
bottom.
 Club Sandwich – a sandwich made with three slices of toast and two
layers of filling.
 Cornucopia – a tea sandwich with a base of rolled bread formed into a
cone shape.
 Dry filling – a filling such as meat or cheese.
 Frills – decorations on the ends of toothpicks that protect the
customer by calling attention to the presence of a toothpick.
 Garnish - any variety of small tasty foods served with sandwiches to
decorate them and complement their flavor.
 Grill – to cook in a grid iron or similar utensil; broil, for sandwiches
preparation a salamander can be used for this purpose.
 Kaiser Roll – hard-crusted bread used for making sandwiches.
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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
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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.
1. A food that consists of bread, spread, and a filling is called _______________.

2. A food such as French fries that is eaten along with a sandwich is called
________________.
3. A small attractively decorated cold sandwich is called __________________.
4. The decorations on the ends of toothpicks that protect the customer by
calling attention to the presence of the toothpick is called
___________________.
5. To brown by means of dry heat in an oven toaster is called
__________________.
6. Any variety of small tasty foods served with sandwiches to decorate them and
to complement their flavor is called __________________.
7. A type of bread usually used in making tea sandwiches is called
_______________.
8. To combine ingredients in any way to affect distribution is
__________________.
9. A sandwich on one slice of bread is _________________.
10. Bread fillings such as meat or cheeses are examples of a ____________ filling
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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
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Hot Sandwiches
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.
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Grilled Cheese
Hamburger
Ham and Cheese
Submarine Sandwich
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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.
1. Simple Cold sandwiches are those made with 2 slices of bread or 2

halves of roll, a spread and a filling. They are called simple because
they are only made with 2 slices of bread. Simple cold sandwiches
range from a single slice of cheese or meat between two slices of
bread to a complex construction like submarine sandwich (also
called hero sandwich). Most popular sandwiches fall into this
category.
2. Multi decker Sandwiches are made with more than two slices of
bread and served with several ingredients in the fillings.
3. The club sandwich is a popular multi decker sandwich, made of
three slices of bread toasts and filled with sliced chicken or turkey
breast, mayonnaise, lettuce, tomato and bacon. It is cut into 4
triangles.
4. Open-faced Sandwiches are made with single slice of bread, like
large canapés. The filling or topping should be attractively arranged
and garnished.
5. Tea Sandwiches are small, fancy sandwiches generally made from
light, delicate ingredients and bread that has been trimmed or
crusts. They are often cut into fancy shapes.
Club Sandwich
Reuben
SELF- CHECK 5.1-3
Write your answer on a separate piece of paper.
1. What are the two classifications of sandwiches?

2. Differentiate hot sandwich from cold sandwich.
3. Give common examples of hot and cold sandwiches.
4. What are tea sandwiches?
ANSWER KEY 5.1-3
1. The two classification of sandwiches:

A. Hot sandwiches
B. Cold Sandwiches
2. Hot sandwiches are sandwiches that are made to order. Their
fillings are prepared and served hot or where the entire sandwich is
heated before service, while cold sandwiches are made in advanced.
They are eaten cold and are made with raw ingredients or those
that are precooked and then chilled before using as a filling.
3. Common examples of hot sandwiches are:
A. Hamburger
B. Grilled Sandwich
C. Hot open-faced Sandwich
Common examples of cold sandwiches are:
A. Club sandwich
B. Regular sandwich like Chicken, Tuna, and Egg Sandwiches
C. Sandwich on a hard-crusted bread like the Hot Dogs
D. Open-faced Sandwich or Canapés
4. Tea Sandwiches are small attractively decorated cold sandwiches
which are often served in cocktails

SETTING UP AND PREPARING SANDWICHES IN QUANTITY
Learning Objective: After reading this information sheet, you must

be able to:
1. Set up a sandwich station.
2. Understand the steps in preparing sandwiches in quantity.
3. Follow the steps in making sandwiches
SETTING UP AND PREPARING SANDWICHES IN QUANTITY
1. Prepare and assemble all ingredients.

2. Assemble necessary equipment and utensils, including wrapping
materials.
3. Arrange bread slices in rows on the table top.
4. Spread each slice with butter or whatever spread required.
5. Place fillings evenly and neatly on alternate slices, leaving the other
slices plain. Fillings should not hang over the edges of the bread. If
the filling is spreadable, spread it evenly to the edges.
6. Top the filled slices with the plain butter slices.
7. Stack two or three sandwiches and cut with a sharp knife
8. To hold, do one of the following:
A. Wrap separately in plastic, waxed paper or sandwich bag.
B. Place in storage pans, cover tightly with plastic wrap and
cover with clean, damp towels. The towels must not touch the
sandwiches; their purpose is to provide a moisture barrier to
help prevent from drying.
9. Refrigerate immediately, to hold until served.

METHODS OF SANDWICHES PREPARATION
Learning Objective: After reading this information sheet, you

must be able to prepare and present
sandwiches
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.
Club sandwich/club house sandwich

1. Start by applying spread to all toasted bread.
2. Then proceed to add the two layers of filling (equal in thickness).
3. Secure with a toothpick.
4. Slice/cut from corner to corner.
5. Serve with garnish or accompaniment.
Sandwich on hard-crusted bread
1. Slice bread with a serrated knife; do not cut the entire bread.
2. Apply spread to both sides.
3. Add filling.
4. Add garnishing 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
Objective: Given the recipe, you must be able to prepare a grilled

meatloaf sandwich following industry standards.
Equipment and tools:
Refrigerator
Microwave oven/oven toaster
Bread knife
Utility tray
Spreader
Service plates
Weighing scale
Measuring cups and spoons
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
PERFORMANCE CHECKLIST 5.1-1
Did I YES NO
Present your sandwich neatly?
Use appropriate ingredient combination?
Cut the ingredients precise and uniform in size

and shapes?
Use attractive service ware and garnishes.
Use proper utensils?
Practice hygiene and sanitation in preparing your

sandwich?
Perform closing down activities?
Remarks:
JOB SHEET 5.1-2

SANDWICH FILLINGS (MAYONNAISE-BASED SALADS)
Objective: Given the recipe, you must be able to follow the industry
standards in preparing:
1. Tuna salad filling

2. Chicken salad filing
3. Cheese pineapple filling
Condition: The trainee must be provided with the following:

Equipment:
Refrigerator
Oven toaster/microwave ove
Tools and Supplies
Mixing bowls Cheese grater

Spatula Rubber Scraper
Canisters
Tuna in brine Cooked chicken breast
Relish pickles Cheese
Crushed pineapple Prepared mayonnaise
Salt Sugar
White ground pepper Carrots, onions
Condensed milk
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.
JOB SHEET 5.1-2
PERFORMANCE CHECKLIST
CRITERIA: Did you YES NO

and shapes?


sandwich?
Perform closing down activities.
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.
Condition: The trainee must be provided with the following:

Equipment and Tools
Refrigerator Microwave oven/Oven toaster
Mixing Spatula or Spreader
Canisters Serrated Knife
Service Plate
Butter or spread Mayonnaise
Lettuce Tomatoes
Bread Cucumber (fresh or pickled)
Bacon Ham
Eggs Olive Oil
Toothpick
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.

JOB SHEET 5.1-3

PERFORMANCE CHECKLIST
CRITERIA: Did you YES NO

and shapes?

sandwich?
Perform closing down activities.
Remarks:
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.
A restaurant that offers sandwiches made to order must keep a supply of

ingredients on hand under refrigeration. They must be wrapped in plastic sheets
to prevent drying out.
The ingredients may be set out in the utensils at the back of the cutting
board. Mise en place must be observed. A cluttered work space will cause loss of
time and a poor quality sandwich. Before the busy mealtime starts, all ingredients
should be pre-prepared. The following should be done:
2. Prepare and refrigerate sandwich fillings
3. Soften butter and prepare spreads
4. Slice meat and cheese
5. Wash, drain, and tear lettuce to correct size.
6. Prepare garnish and accompaniments.
ONE SANDWICH WORKER
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.
EFFICIENT USE OF THE SANDWICH STATION

This picture shows how the ingredients should be efficiently arranged. The
worker would have to reach to replenish the bread supply. He or she would also
have to reach into the refrigerator for fresh ingredients.
Assuming the workers right handed, the flow of work would proceed from
left to right. The worker would proceed as follows to make a salad sandwich.
Notice that the worker uses both hands:
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.
TWO OR MORE WORKERS

Two or more sandwich makers would need to cooperate to make sandwiches
in quantity.
1. One worker would spread the bread and add filling.
2. The second worker would add lettuce, top the filling with the slice of bread,
and add garnish.
3. A third worker, if needed, would wrap sandwiches.
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.
SELF- CHECK 5.1-5
Write your answers on a separate piece of paper.
1. Prepared sandwiches are _____________ to prevent from drying out.

2. To have efficient sandwich production,___________________________ must be
prepared and observed.
3. Prepared sandwich fillings must be _________________ to ensure freshness
and prevent spoilage.
4. The work flow in sandwich preparation would proceed from ____________ to
______________ assuming that workers are right handed.
5. In sandwich production, the worker uses his ______________ hand to facilitate
efficiency.
ANSWER KEY 5.1-5
1. Wrapped in plastic or paper
2. Mis en place
3. Refrigerated
4. Left – right
5. both
LEARNING OUTCOME 2 STORE SANDWICHES
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

Cling Wrap
Aluminum Foil
Paper Napkins
Sandwich Bag
Learning Materials
Manuals
Books
Video (CD)
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
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.
Storing serves the following purposes:

 It protects from physical and chemical spoilage
 It enhances the shelf stability of stored foodstuffs.
 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.
 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
Write your answer on a separate sheet of paper.

1. Give the advantage/s of storing sandwiches.
2. List at least five storing practices of sandwiches and its ingredients.
ANSWER KEY 5.2-1
1. Storing sandwiches have the following advantages:
 It protects from physical and chemical spoilage.
 It enhances the shelf stability of stored foodstuffs
 It facilitates the handling of food.
 It simplifies storage of foodstuffs.
2. Storing practices of sandwiches and 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.

UC #5 - Prepare Sandwiches

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COMPETENCY-BASED LEARNING MATERIAL

Qualification Title : COOKERY NC II

Unit of Competency : Prepare Sandwiches

Module Title : Preparing Sandwiches

Technical Education & Skills Development Authority

HOW TO USE THIS COMPETENCY- BASED LEARNING MATERIAL

The instruction sheets may be in the form of:

Recognition of Prior Learning

2. Prepare stocks, sauces and Preparing stocks, sauces and TRS5123

3. Prepare appetizers Preparing appetizers TRS5123

4. Prepare salads and dressing Preparing salads and dressing TRS5123

5. Prepare sandwiches Preparing sandwiches TRS5123

6. Prepare meat dishes Preparing meat dishes TRS5123

7. Prepare vegetable dishes Preparing vegetable dishes TRS5123

8. Prepare egg dishes Preparing egg dishes TRS5123

9. Prepare starch dishes Preparing starch dishes TRS5123

11. Prepare seafood dishes Preparing seafood dishes TRS5123

12. Prepare desserts Preparing desserts TRS5123

13. Package prepared food Packaging prepared food TRS5123

LEARNING OUTCOME SUMMARY

Equipment and tools

LCD Projector (optional for lecture)

Supplies and Materials

 Written and oral questions to test candidate’s knowledge on

 Review of portfolios of evidence and third party workplace reports of

LO 1. PREPARE AND PRESENT VARIETY OF SANDWICHES

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

INFORMATION SHEET 5.1-1

1. Identify the different parts of a sandwich.

One of the functions of the bread in a sandwich is to provide an edible

 French or Italian breads

 Whole wheat bread

b. Mayonnaise- is often preferred than butter as a spread because it

e. Mayonnaise based Salads

Write your answer on a separate piece of paper.

1. Sandwich is a food that consists of bread, spread, and a filling.

 Accompaniment – a food such as coleslaw or French fries is eaten

1. A food that consists of bread, spread, and a filling is called _______________.

Ham and Cheese

1. Simple Cold sandwiches are those made with 2 slices of bread or 2

SELF- CHECK 5.1-3

Write your answer on a separate piece of paper.

1. What are the two classifications of sandwiches?

ANSWER KEY 5.1-3

1. The two classification of sandwiches:

INFORMATION SHEET 5.1-4

Learning Objective: After reading this information sheet, you must

SETTING UP AND PREPARING SANDWICHES IN QUANTITY

1. Prepare and assemble all ingredients.

INFORMATION SHEET 5.1-5

Learning Objective: After reading this information sheet, you

Club sandwich/club house sandwich

Objective: Given the recipe, you must be able to prepare a grilled

Equipment and tools:

PERFORMANCE CHECKLIST 5.1-1

Use appropriate ingredient combination?

Cut the ingredients precise and uniform in size

Use attractive service ware and garnishes.

Use proper utensils?

Practice hygiene and sanitation in preparing your

Perform closing down activities?

JOB SHEET 5.1-2

1. Tuna salad filling