Technology and Livelihood

Education
Quarter 3 - Module 5 - Learning Outcome 2
Preparing Cold Sandwiches

ALTERNATIVE Delivery Mode

ADM

Department of Education* Republic of the Philip

 Preparing Cold Sandwiches
Performance Task

Learning Objectives:

1. identify the ingredients used in preparing cold sandwiches.

2. familiarize the tools and equipment in preparing cold sandwiches.

3. Perform the procedure in preparing cold sandwich

Introduction:
The preparation of sandwiches requires great deal of hand works. Whether you are
making sandwiches in quantity or by order, your goal is to make the production as
efficient and quick as possible. A great choice of filling like vegetables, a sliced of
cheese or meat, poultry and seafoods. The fillings are placed in between the slices of
bread. The slices of bread serve as the base or structure of the sandwich, where
spread such as mayonnaise, butter or any condiments that helps to enhance the taste
and flavor of your sandwich. There are variety choices of bread for sandwiches that
best suited for your filling and toppings of choice.

Cold sandwiches are quick and easy to prepare, these are more convenient
type of sandwiches compare to hot sandwiches since these sandwiches does not need
to be cooked, the fillings are already cook and ready to serve or eat. These sandwiches
help to provide as a quick snack at home, at work and even perfect for lunch. Spread
and condiments also enhanced the flavor and texture of sandwich. It also acts as
protective layer between fillings and the slices of bread. Cold sandwich is defined as
plain sandwich that are made up of bread preferably a day-old bread on which butter
and spread is directly applied.
Pretest: Matching Type
Direction: Match Column A with Column B by connecting the picture to the correct
sandwich procedure.
A B
Prepare and assemble all
Ingredients: sandwich breads,
spreads, fillings

Stack two or three

sandwiches and cut with a
sharp serrated
knife as desired.
Assemble necessary
equipment, including
wrapping materials.

Top the filled slices with the

plain bread slices.

Arrange bread slices in rows

on the tabletop.

On top of this place ham or

any desired filling.

Portion filling with a scoop or

spoon onto alternate rows of
bread.
 Arrange lettuce or other
vegetable accompaniments
on top of
filling.

Spread fillings evenly and

neatly on alternate slices,
leaving the
other slices plain.

Spread all bread slices to the

edge with desired spread.
Refrigerate until service.

Place sandwich on sandwich

bags or wrap in plastic wraps
to
maintain freshness.

Tips:

1. Preparation of 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.

Mixing of fillings Spreads Slicing bread

Meat filling Vegetable Cheese

Lettuce for toppings Garnishes
https://www.slideshare.net/delhindradelhindra/sandwiches-78691897
https://global.kyocera.com/news-archive/2007/0301.html
https://www.hellmanns.com/us/en/recipes/easiest-ever-sandwich-spread-
recipes.html

2. Arrange Ingredients for maximum efficiency- to reduce your movement to a

maximum, everything you need should be within easy reach.

Mis en place for cold sandwich

https://www.pinterest.ph/daisylamchop/mise-en-place/
Needed Tools/Equipment:
1. Storage equipment for ingredients includes refrigeration equipment for cold
ingredients and a steam table for hot ingredients.

Cold storage Steam table

https://www.centralrestaurant.com/resources/what-is-a-steam-table-pan/
https://primasupply.com/equipment/federal/lprss3
2. Hand tools included spreading, spatulas, cutting board and knives, including a
serrated knife and a sharp chef’s knife for cutting the finished sandwich. Also, a slicer
is necessary.

https://blog.societyinsurance.com/basic-cooking-equipment-maintenance-
requirements/

3. Portion control equipment includes scoops for fillings and a portion scale for other
ingredients.

https://www.aliexpress.com/item/32315980284.html

https://www.webstaurantstore.com/article/289/portion-control-tools.html

https://www.webstaurantstore.com/article/289/portion-control-tools.html

4. Cooking equipment includes griddle, grills, broilers, and deep fryers,

microwave ovens are good for cooking.

Self-Check no. 1 Check box
Directions: Choose the letter of the correct answer
1. It serves as the cold storage for sandwiches.

A. Chiller
B. Griller
C. Freezer
D. Microwave oven
2. It involves dry heat that applied to the surface of food, commonly from above or
below the.
A. Convection oven
B. Griddle
C. Toaster
D. Deep fryer

3. This equipment is perfect for cooking breakfast foods like bacon, sausages,
pancakes, burger patties and toasting bread.
A. Salamander
B. Griddle
C. Turbo broiler
D. Chiller

4. An equipment that used for deep frying by submerging the food into oil at high heat.

A. Griddle
B. Griller
C. Frying pan
D. Deep fryer
5. It is used to measure liquid ingredients such as water, milk and juices.
A. Liquid measuring cup
B. Measuring spoon
C. Graduated cylinder
D. Beaker
6. It facilitates easy way to cook meat due to its fan blows heated air throughout the
oven, resulting in even and efficient cooking.

A. Turbo broiler
B. Oven toaster
C. Griller
D. Deep fryer
7. It is used to weigh ingredients and portioning various foods and materials.

A. Measuring Cup
B. Weighing scale
C. Balance scale
D. Measuring tool
8. It is used in dishing out ice cream or other soft foods, likewise in portioning and
serving food.

A. Serving spoon
B. Scooper
C. Ladle
D. Wooden spoon
9. A device used to portion spaghetti noodle in order to achieve the perfect serving
size.

A. Scooper
B. Measuring tool
C. Spaghetti measurer
D. Circle pattern

10.It is used to measure small amount of ingredients.

A. Measuring scoop
B. Measuring spoon
C. Mini scooper
D. Serving spoon
Self-Check no. 2 Performance task
Prepare and present a Club house sandwich thru a video presentation, send your
video to my messenger or email account.
Your output and performance will be rated using the rubric below.

DIMENSION PERFORMANCE LEVEL

EXCELLENT VERY FAIR POOR EARNED
GOOD POINTS
50 40 30 20
Use of tools Uses tools Uses tools Uses tools Uses tools
and and and and and
equipment equipment equipment equipment
equipment correctly correctly correctly incorrectly
and and and but less and less
confidently confidently confidently confidently
at all most of the sometimes most of
times times the time

Application Manifests Manifests Manifests Manifests

of very clear clear understandi less
understandi understandi ng of understandi
procedures ng of the ng the step-by- ng of the
step- by- g of the step step- by-
step step procedure step
procedure by-step but procedure
procedure sometimes seeking
seeks clarification
clarification most of
the time

Safety work Observes Observes Observes Most of the

habits safety safety safety time not
precautions precautions precautions observing
at all times most of the sometimes safety
time precautions

Completene Task is Task is Task is Task is

ss of task completed completed nearly started but
following following completed not
the the following completed
procedures
 procedures in the the following
in the project procedures the
activity plan in procedures
improveme the project in the
nt/innovatio plans project plan
n
ns

Time Work Work Work Work

Managemen completed completed completed completed
ahead within ___(mins./h ___(mins./h
t of time allotted time ours/day ours/day
s) beyond s) beyond

Total Points

To prepare and present clubhouse sandwich

Clubhouse Sandwich
INGREDIENTS:
3 slices White bread
Mayonnaise
2 leaves Lettuce
2 slices Tomatoes
2 slices Cucumber
1 slice Ham
1 slice cheese
scrambled egg
Procedure:
1. Place the 3 slices of bread on a clean work surface, spread the tops
with mayonnaise.

2. On the first slice, place 1 lettuce leaf, then 2 slices of tomatoes and
cucumber.
3. Place the second slice of toast on top, spread side down.

4. Spread the top with mayonnaise.

5. On top of this, place the ham then the other lettuce leaf.

6. Add scrambled egg.

7. Top with the third slice of toast, spread side down.

8. Placed frill picks on two sides of the sandwich

9. Cut the sandwich from corner to corner onto triangles. Each triangle
will have a pick through the center to hold together.

10.Place on a plate with the points up.

Tips:
To maintain the good quality of a sandwich, perform any of the following:
1. Wrap separately in plastic, waxed paper or sandwich bags.
2. 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 drying.
3. Refrigerate immediately and hold until served.