LESSON 1: Perform Mise’ En Place

Activity 1: Recognize Me?

DIRECTION: Below are statements describing the types of ingredients used in
the preparation of sandwiches. Choose the correct word/term from the box and write your
answer in your test notebook.

___Bread___________1. A staple food prepared by cooking a dough of flour and water and
often additional ingredients.
___Meats___________2. Maybe beef, pork and sausage products.
_Fish and Shellfish_____________3. Popular seafood which are highly perishable and should be
kept chilled to moist as quality.
___Spread___________4. It moistens the bread and compliments the flavors of other
ingredients.
___Condiments___________5. These are relishes, olive oil and chutneys that give a lift to a
sandwich.
___Poultry___________6. Chicken or turkey breasts, tenderly cooked, are seasoned.
___Vegetables___________7. These are indispensable in sandwich making because it adds
texture, flavor and the color of the sandwich.
__ Cheese____________8. These are sliced thinly, firm texture, and act as binder, moistener of
other ingredients.
Activity 2: Where do I belong?
DIRECTION: Classify the given type of sandwiches below according to its
classification.
Tea sandwiches Deep Fried Sandwiches
Pinwheel Sandwiches Open-faced sandwiches
Grilles sandwiches Regular hot sandwiches
Filled rolls, focaccia or pitta bread Wrap/rolled sandwiches
Multi-decker sandwiches

HOT SANDWICHES COLD SANDWICHES

● Regular Hot Sandwiches
● Grilled Sandwiches
● Deep Fried Sandwiches
● Filled rolls, focaccia or pitta bread
● Tea Sandwiches
● Pinwheel Sandwiches
● Open-faced Sandwiches
● Wrap/rolled sandwiches
● Multi-decker Sandwiches

Give three types of bread

1. Yeast Bread
2. Buns and Rolls
3. Flat breads