James Activity Plan

Carlos Hilado Memorial State University
Alijis Campus | Binalbagan Campus | Fortune Towne Campus | Talisay Campus

To be a leading GREEN institution of higher learning in the global community by 2030 (Good
governance, Research-oriented, Extension-driven, Education for Sustainable Development &Nation-building)
College of Industrial Technology
college.cit@chmsc.edu.ph (63-34) 712-0420 local 120
I. Activity 1: HOT SANDWICH- HAMBURGER

Course : BSIT – FTT5 Year and Section: 3F1
II. Introduction
The hamburger is one of the world’s most popular foods, with nearly 50 billion served up annually in
the United States alone. Although the humble beef-patty-on-a-bun is technically not much more than
100 years old, it's part of a far greater lineage, linking American businessmen, World War II soldiers,
German political refugees, medieval traders and Neolithic farmers. he groundwork for the ground-
beef sandwich was laid with the domestication of cattle (in Mesopotamia around 10,000 years ago),
and with the growth of Hamburg, Germany, as an independent trading city in the 12th century, where
beef delicacies were popular.
Jump ahead to 1848, when political revolutions shook the 39 states of the German Confederation,
spurring an increase in German immigration to the United States. With German people came German
food: beer gardens flourished in American cities, while butchers offered a panoply of traditional
meat preparations. Because Hamburg was known as an exporter of high-quality beef, restaurants
began offering a “Hamburg-style” chopped steak.In mid-19th-century America, preparations of raw
beef that had been chopped, chipped, ground or scraped were a common prescription for digestive
issues. After a New York doctor, James H. Salisbury suggested in 1867 that cooked beef patties
might be just as healthy, cooks and physicians alike quickly adopted the “Salisbury Steak”. Around
the same time, the first popular meat grinders for home use became widely available (Salisbury
endorsed one called the American Chopper) setting the stage for an explosion of readily available
ground beef.
Objectives
1. To give satisfaction to the patrons

2. To present Hamburger in an artistic way
3. Apply proper personal protective equipment used in making sandwiches.
4. Observe Sanitation and Hygiene

To be a leading GREEN institution of higher learning in the global community by
2030 (Good governance, Research-oriented, Extension-driven, Education for Sustainable
Development &Nation-building)
Tools and Equipment Needed

Tools Equipment
Teflon pan Plates (plating) Gas Range
Teflon pan Tall Glass S/S working table
Turner/Spatula
Utility Bowl
Vegetable Knife
Chopping Board
Bread Knife
Weighing Scale
Activity Proper
Step 1. Instruction
Please prepare and cook a Hot Sandwich-Hamburger based on the recipe provided for you to
complete as part of your Activity/Laboratory Performance.
In formulating your menu, you may use the TECFT5 Module 3 Lesson 3 as reference for the
menu item that was assigned and posted in our Google classroom. On this application you will be
graded based on your application of knowledge, use and care of ingredients, sanitation and
safety, quality characteristics, presentation/plating technique, speed.
Step 2. Create the menu
In creating a menu, you will perform the different kinds of Hot and Cold Sandwiches.
RECIPES
1. Hamburger
Ingredients You Need to Make Hamburger
Prep Time: 10 mins

Additional Time: 15
Total Time: 25 mins.
Servings: 1
Ingredients
“Patty Mixture”
1 medium eggs
125 g ground pork
1/8 cup bread crumbs
1 tsp salt
1 tsp pepper
2 tbsp oil
“Hamburger”
1 pc buns
1 leaf lettuce
1 pc tomato
1 pc slice cheese
1 pc onion
5 g butter
125 g French fries
2 medium eggs
pinch of salt
pinch of pepper
“Beverage5”
5 g orange juice
½ cup of water
Ice cubes
To be a leading GREEN institution of higher learning in the global community by
2030 (Good governance, Research-oriented, Extension-driven, Education for Sustainable
Development &Nation-building)
Directions
“Patty Mixture”
1. Mise en place
2. Whisk together egg, salt, and pepper in a utility bowl.
3. Add ground pork and bread crumbs and mix with your hands or a fork until well blended.
4. Scoop 125 grams and form into thick patties.

5. Place patties on the preheated pan. Cook 6 to 8 minutes per side, or to desired doneness.
“Hamburger”
1. Heat the pan, add butter, and grilled the buns

2. Spread mustard on bun bottoms. Add lettuce, patty, sliced cheese, tomato, cucumber.
Set bun tops in place.
3. Serve with fries and ketchup
ORANGE JUICE
1. Scoop 5 grams of orange powder
2. Put in a glass, then fill with water and Ice.
3. Mix thoroughly
● Plate and serve immediately!
Review Questions
1. Do you have everything you need to perform your Hot and Cold
Sandwiches Preparation activity?
- Yes
2. What are the problems you had meet in performing the activity?
- One of the problems that I had meet during the laboratory is that I'm not skilled enough
on plating.
3. What are the different sandwiches and give their examples?
Hot Sandwich- Hamburger, Open Faced Hot Sandwich, Deep Fried Sandwich, Wrap/Rolled
Sandwich
4. What are the main reasons for the success in performing Hot and
ColdSandwiches Preparation activity?
-Despite of the problems that I have encountered,I still continue ondoing my sandwiches.
5. What was your greatest accomplishment in this activity?
- To pull off 4 different kinds of hot and cold sandwiches.
6. What skills did you acquired in performing Breakfast Food
Preparationactivity?
- Multitasking

I. Activity 1: OPEN FACED-HOT SANDWICH

II. Introduction
Foreigners, especially those from Anglo-Saxon countries, are often taken aback by our “kanapki”.
These open sandwiches we eat at every possible mealtime leave the “filling on top” exposed to the
elements, unlike in so-called “normal” sandwiches.Whether highbrow or everyday, Polish sandwich
cuisine draws from a long tradition that may just surprise you. Kanapki (from the French word
"canapés") appeared in Poland at the end of the 19th century thanks to French cuisine. Smaller open
sandwiches, or canapés, were actually called “tartinki”. The names have a certain irony here though,
as “tartines” in France are actually large open sandwiches, while, as everybody knows, canapés are
bite-sized.Though initially must-haves at the exclusive parties of the rich, tartinki were later
democratised, and during the communist period they were a crucial ingredient in the everyday diet of
the average Pole. Big Anglo-Saxon style sandwiches only became trendy in Poland comparatively
recently.
Objectives


Tools Equipment
Measuring spoon Tall Glass S/S working table
Bread knife
Vegetable knife
Chopping Board
Weighing scale
Turner/Spatula
Activity Proper
Step 1. Instruction
Please prepare and cook a Open-faced Hot Sandwich based on the recipe provided for you to
RECIPES
2. Open-faced Hot Sandwich
Ingredients You Need to Make Open-faced Hot Sandwich
Prep Time: 10 mins

Additional Time: 15
Servings: 1
Ingredients
“Open-faced”
1 whole egg
5 g butter
¼ slice cucumber
5 ml mayonnaise
1 pc ham
1 pc slice cheese
5 g ketchup
“Beverage”
5 g orange juice
½ cup of water
Ice cubes
Directions
“Open-faced”
1. Mise en place
2. Melt the butter in a pan over medium heat until foamy
3. Grilled the bread
4. Spread the mixture of mayonnaise and ketchup on bun bottoms. Add ham, sliced
cheese, cucumber, and eggs.
ORANGE JUICE
2.Put in a glass, then fill with water and Ice.
3.Mix thoroughly
Review Questions
- Yes
- One of the problems that I had meet during the laboratory is that I'm not skilled
enough on plating.
Hot Sandwich- Hamburger
- Open Faced Hot Sandwich
- Deep Fried Sandwich
- Wrap/Rolled Sandwich
4. What are the main reasons for the success in performing Hot and
ColdSandwiches Preparation activity?
-Despite of the problems that I have encountered,I still continue ondoing my sandwiches.
6. What skills did you acquired in performing Breakfast Food
Preparation activity?
- Multitasking

I. Activity 1: Grilled Sandwiches

II. Introduction
Most culinary experts believed that the Monte Cristo Sandwich is a variation of a
French dish called Croque Monsieur, a grilled cheese sandwich consisting of Gruyere
cheese and lean ham layered between two slices of crust-less bread, fried in clarified
butter and made in a special grilling iron with two metal plates. Croque Monsieur was
served for the first time in a Parisian cafe.American cookbooks published in this time
period showcased this sandwich under a myriad of names including… French
Sandwich, Toasted Ham Sandwich and French Toasted Cheese Sandwich, all
sounding delicious, but lacking a truly unique sandwich identity.Disneyland made its
contributions to the ever-surging Monte Cristo Sandwich. It appeared on their menu
at the Blue Bayou and Tahitian Terrace restaurants in New Orleans’s Square in
Disneyland.Ever since, the Monte Cristo Sandwich has made leaps and bounds in
culinary notoriety becoming one of the most delicious sandwiches of our time and
finding its place on menus of restaurants, delis, and other sandwich shops, nationally
and internationally.
Objectives


Tools Equipment
Bread knife
Vegetable knife
Chopping Board
Weighing scale
Turner/Spatula
Dry Measuring Cup
Liquid Measuring Cup
Activity Proper
Step 1. Instruction
Please prepare and cook a Deep-Fried Sandwich based on the recipe provided for you to
RECIPES
3. Deep Fried Sandwich
Ingredients You Need to Make Deep Fried Sandwich
Prep Time: 10 mins

Additional Time: 15
Servings: 1
Ingredients
“Deep Fried Sandwich”

1 whole egg
42 grams bread crumbs
250 ml oil
2 pcs ham
15 g mayonnaise
15 g ketchup
2 pcs slice cheese
5 g ketchup
“Beverage”
5 g orange juice
½ cup of water
Ice cubes
Directions
“Deep Fried Sandwich”
1. Mise en place
2. Heat 250 ml of oil in a pan.
3. Layer bread, spread, ham, sliced cheese, bread, spread, ham, sliced cheese, bread. Press
down on the sandwich with the palm of your hand to flatten it a bit.
4. Beat the eggs in a utility bowl until mostly smoothly

5. Dip a sandwich half into the beaten eggs and coat all the sides well, but let the excess
beaten eggs drip off.
6. Coat all the sides with bread crumbs

7. drop the coated sandwich into the oil and repeat until you have all the sandwich half in that
you can comfortably fit (don’t over crowd in the oil)
8. Fry the sandwich for 2-3 minutes on each side, it should be golden brown when done.
9. Remove the sandwich halves to a cooling rack over paper towels to drain. When you
can touch the sandwich, slice each half.
10. Serve with sauce and juice.

ORANGE JUICE
3.Mix thoroughly
Review Questions
1. Do you have everything you need to perform your Hot and Cold Sandwiches Preparation
activity?
- Yes
- One of the problems that I had meet during the laboratory is that I'm
not skilled enough on plating.
3. What are the different sandwiches and give their examples? –
Hot Sandwich- Hamburger
4. What are the main reasons for the success in performing Hot and Cold
-Despite of the problems that I have encountered, I still continue on doing my sandwiches.
6. What skills did you acquired in performing Breakfast Food Preparation activity?
- Multitasking

I. Activity 1: WRAP/ROLLED SANDWICH

II. Introduction
A wrap is a sandwich made of soft flatbread rolled around a filling. Typical flatbreads
are wheat-flour tortillas, lavash (a soft, thin flatbread popular in the Northern parts of
the Middle-East and the Southern parts of the Caucasus), or pita; the filling usually
consists of cold sliced meat, poultry or fish, shredded lettuce, diced tomato ,
guacamole, sauteed mushrooms, bacon, grilled onions, cheese and a sauce, such as
ranch or honey mustard.Mexicans and Greeks have been eating wraps since the 1900s.
Mexicans refer to them as tacos, and they come in different varieties like corn, flour
and wheat.The first wrap restaurant that offered roll-up sandwiches was in the early
1980s in Cambridge, Massachusetts. The restaurant was called Stuff-Its and sold salad
with a tahini dressing rolled in lavash. The modern wrap probably comes from
California, as a generalization of the Tex-Mex burrito, and became popular in the
1990s.It was allegedly invented and named at a southern California chain called I
Love Juicy in the early 1980s. The Bobby Valentine Sports Gallery Cafe in Stamford,
Connecticut claimed to have invented the wrap at about the same time, but Valentine
himself is rather diffident about it. "Well, that's legend and folklore," Valentine said.
"But until somebody disputes me or comes up with a better story, I'll say I invented
the wrap." Beth Dolan of Stamford, Connecticut is the waitress credited for serving
the first wrap after the restaurant had ran out of bread. Moreover, Valentine's own
story dates his use of the name 'wrap' to the mid-1990s, after it was sold at I Love
Juicy in California. The wrap as a culinary phenomenon was pioneered and
popularized by World Wrapps, a chain of California-based restaurants. World Wrapps
introduced the concept of the eclectic wrap, drawing on a variety of different
ingredients that expanded beyond thetraditional burrito fillings. Founded in 1996, the
company was the first to offer a wide array of flavors from around the world
contained within a tortilla and since then has inspired many others to do the same.
Objectives

Tools Equipment
Bread knife
Vegetable knife
Chopping Board
Weighing scale
Turner/Spatula
Dry Measuring Cup
Liquid Measuring Cup
Utility bowl
Sifter
Activity Proper
Step 1. Instruction
Please prepare and cook a Wrap Rolled Sandwich the recipe provided for you to complete as part
of your Activity/Laboratory Performance.

RECIPES
4. WRAP/ROLLED SANDWICH
Ingredients You Need to Make Wrap Rolled Sandwich
Prep Time: 10 mins

Additional Time: 15
Servings: 1
Ingredients
“Pita wrap”
3 cups all-purpose flour
1 tsp salt
1 tbsp oil
2 cups water
“Wrap/Rolled Sandwich”
1 pc pita wrap
2 tbsp magnolia chicken spread
1 leave lettuce
3 slices ham
3 slices tomatoes
“Beverage”
5 g orange juice
½ cup of water
Ice cubes
Direction
“Pita Wrap”
1. Mise en place
2. In a bowl, combine and mix the sifted all-purpose flour, salt, oil, and water.
3. Whisk until smooth
4. Heat pan in a medium-heat
5. Add about 1/8 cup of mixture then slowly form it into circle
6. Cook all sides until it becomes soft and slightly chewy
7. Using a spatula, transfer it to a clean plate. Cool it down.

ORANGE JUICE
3.Mix thoroughly
Review Questions
- Yes
- One of the problems that I had meet during the laboratory is that I'm not skilled
enough on plating.
– Hot Sandwich- Hamburger
4. What are the main reasons for the success in performing Hot and Cold
-Despite of the problems that I have encountered, I still continue on doing my sandwiches.
6. What skills did you acquired in performing Breakfast Food Preparation activity?
- Multitasking

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Carlos Hilado Memorial State University

Alijis Campus | Binalbagan Campus | Fortune Towne Campus | Talisay Campus

I. Activity 1: HOT SANDWICH- HAMBURGER

1. To give satisfaction to the patrons

4. Observe Sanitation and Hygiene

Tools and Equipment Needed

Teflon pan Plates (plating) Gas Range

Teflon pan Tall Glass S/S working table

Step 2. Create the menu

Ingredients You Need to Make Hamburger

Prep Time: 10 mins

4. Scoop 125 grams and form into thick patties.

1. Heat the pan, add butter, and grilled the buns

3. Serve with fries and ketchup

Carlos Hilado Memorial State University

I. Activity 1: OPEN FACED-HOT SANDWICH

1. To give satisfaction to the patrons

4. Observe Sanitation and Hygiene

Tools and Equipment Needed

Measuring spoon Tall Glass S/S working table

Step 2. Create the menu

2. Open-faced Hot Sandwich

Ingredients You Need to Make Open-faced Hot Sandwich

Prep Time: 10 mins

3. Grilled the bread

Carlos Hilado Memorial State University

I. Activity 1: Grilled Sandwiches

1. To give satisfaction to the patrons

4. Observe Sanitation and Hygiene

Tools and Equipment Needed

Measuring spoon Tall Glass S/S working table

Dry Measuring Cup

Liquid Measuring Cup

Step 2. Create the menu

Ingredients You Need to Make Deep Fried Sandwich

Prep Time: 10 mins

“Deep Fried Sandwich”

“Deep Fried Sandwich”

4. Beat the eggs in a utility bowl until mostly smoothly

6. Coat all the sides with bread crumbs

10. Serve with sauce and juice.

Carlos Hilado Memorial State University

I. Activity 1: WRAP/ROLLED SANDWICH

4. Observe Sanitation and Hygiene

Tools and Equipment Needed

Teflon pan Plates (plating) Gas Range

Measuring spoon Tall Glass S/S working table

Dry Measuring Cup

Liquid Measuring Cup

Step 2. Create the menu

Ingredients You Need to Make Wrap Rolled Sandwich

Prep Time: 10 mins

6. Cook all sides until it becomes soft and slightly chewy

7. Using a spatula, transfer it to a clean plate. Cool it down.

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