Self- Check (5.

2-1)
Direction: Classify the following sandwiches as to Hot and Cold sandwiches.

1. Chicken Wraps sandwich _______________________

2. Club sandwich _______________________

3. Tea sandwiches _______________________

4. Hamburgers _______________________

5. Toasted sandwiches _______________________

6. Burritos _______________________

7. Quesadillas _______________________

8. Pinwheel sandwiches _______________________

9. Hotdog sandwich _______________________

10. Deep Fried sandwich _______________________

 Self- Check (5.2-2)

A. DIRECTIONS: Identify the types of bread being described below.

_______________1. The most commonly used bread for sandwiches.
_______________2. Classic bread nutritionally superior to wheat bread, more compact
and browner in color.
_______________3. Stronger tasting bread.
_______________4. Made from flattened, often unleavened bread.

_______________5. Are excellent choice for sandwich, they comes in all sizes, shapes
and textures.

B. DIRECTION: Write true if the statement is correct and false if wrong.

1. Spread is used to protect the bread from soaking up moisture from the filling.

2. Dry fillings refer to ingredients mixed with salad dressing or mayonnaise.

3. Moist fillings refer to ingredients such as sliced or cooked meat,

poultry and cheese.

C. DIRECTION: Write at least 3 popular fillings combinations.

1. ___________________________________
2. ___________________________________

3. ____________________________________

Self- Check (5.2-3)

DIRECTION:
A. List down at least 5 basic equipment items needed in preparing sandwiches.
B. List down at least 5 common equipment items needed in toasting sandwiches.
 Self- Check 5.2-4

A. Direction: Identify the technique in each given item. Write if it is garnishing,

spreading, layering, piping, portioning, molding or cutting.

1. The preparation of a given number of sandwiches for a given number of

customers.
2. It is the spreading of the bread with the required spread.
3. The application of spread of some form into the loaded sandwich through the
use of piping bag.
4. The process in which the crust of sandwiches are removed for presentation
purposes.
5. The process of cutting and the method of cutting the sandwiches into different
shapes and sizes.
6. The stacking of the sandwich with the requested fillings.
7. It is the addition of items to the individual plate, take-away container or
platter of sandwiches to enhance presentation and make the sandwiches
visually more appealing.

B. Direction: The statements below are basic steps in making sandwich. Arrange them in
correct order.

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 the
desired shapes.
8. Place the fillings on the alternate slices evenly and neatly.
9. Top the filled side of the bread with the alternate side.