PORTION CONTROL OF SANDWICHES

AND ITS INGREDIENTS

LC CODE: TLE_HECK9-12SW-IIIj-14
PORTION CONTROL OF SANDWICHES
AND ITS INGREDIENTS
After going through this module, you are expected to:

1. Define portion control of sandwiches.

2. Name the equipment for potion control.
3. Give the importance of portion control of sandwich
and its ingredients.
 Direction: Identify the word/s that best describes
the following statements.

1. Used for cutting, it has measurement guide to cut

ingredients with exact portion.
2. Standard-size scoops used to measure out food, both
cooked and uncooked, come in a wide range of sizes.
3. This is a garnish that should be separated from heat.
4. This should be sliced uniformly and positioned by
count.
5. This should be sliced and portioned by weight.
6. Controls the sandwich cost and quality.
7. Used to measure the weight of ingredients or other
food.
8. This are made so you can proportionate the amount
of food that fills the scoop, no more or no less.
9. It reduces excess ingredients.
10. It ensures a consistent and quality sandwich.
1. What is portion control of sandwiches?
• Portioning and controlling the amount
and sizes of your sandwich is very
important and the best way to achieve
the correct amount and sizes of the
ingredients in your sandwich is using a
good meat slicer and a measuring scale
to weigh your ingredients.
•For sandwich fillings you can use
scoops, make sure it does not
exceed the scoop edges, the scoop
is made so you can proportionate
the amount of food that fills the
scoop, no more or no less.
• Sliced items are portioned by count and
by weight. If portioning is by count, take
care to slice to the proper thickness. If
done by weight, each portion can be
placed on squares of waxed paper or
stacked in a container.
 Equipment for Portion Control

Cutting Board
used for cutting, it has measurement
guide to cut your ingredients
with exact portion.
 Equipment for Portion Control

Portion Scale
used to measure the weight
of ingredients or other food.
 Equipment for Portion Control

Portion Scoop
standard-sized scoops used to measure
out food, both cooked and uncooked,
come in a wide range of sizes and are
handy for quickly dispensing uniform
serving of cookie dough, muffin batter,
potato salad, ice-cream, and other soft,
difficult-to-manage foods.
3. Why is controlling and portioning of
ingredients in sandwiches important?
•it controls the sandwich cost and
quality. It reduces excess
ingredients, It ensures a consistent
and quality sandwich, it expedites
preparation and service, and also
it has a big impact on ingredients
cost.
 2 nd QUARTER QUIZ NO. 1

Directions: Read each statement below carefully.

Write T if you think the statement is TRUE and F if
you think the statement is FALSE. Write your
answer on your notebook.
• 1. Portioning and control of sandwich ingredients can be done with
estimation.
• 2. Sliced items are portioned by count and by weight.
• 3. For sandwich fillings you can use scoops.
• 4. The portion ingredients must be placed in big baggies.
• 5. Vegetable for garnishes can be heated using microwave oven in low
heat.
• 6. Garnishes such as lettuce leaves should be separated from heat.
• 7. All items for sandwich should be portioned before the service.
• 8. If done by count, each portion can be placed on squares of waxed
paper or stacked in a container.
• 9. Good meat slicer and a measuring scale is very important in portion
control.
• 10. Meats should be sliced and portioned by weight.
 2 nd QUARTER ASSIGNMENT NO. 1

Direction: Look for three sandwich recipe and try

to figure out the exact amount for each
ingredients used, following the table below. Paste
the three sandwich recipes in your notebook.
 2 nd QUARTER QUIZ NO. 2

•Direction: Choose the letter of the

correct answer. Write your answer
on your notebook.
 2 nd QUARTER QUIZ NO. 2

1. Used for cutting, it has measurement guide to cut your

ingredients with exact portion.
a. cutting board c. portion scoop
b. portion scale d. weighing scale

2. Used to measure the weight of ingredients or other food.

a. cutting board c. portion scoop
b. portion scale d. weighing scale
3. Standard-size scoops used to measure out food both cooked
and uncooked, come in a wide range of sizes.
a. cutting board c. portion scoop
b. portion scale d. weighing scale

4. The following are importance of portion control of sandwich

and its ingredients, EXCEPT.
a. it controls the sandwich cost and quality.
b. reduces excess ingredients.
c. ensures a consistent and quality sandwich.
d. limits the nutrients intake of the consumer.
5. How to portion control meat products in preparing
sandwiches?
a. should be slice and portioned by weight.
b. by scooping
c. by weighing to its exact amount
d. by separating fat from meat

6. How to portion control sandwich fillings?

a. should be slice and portioned by weight.
b. by scooping
c. by weighing to its exact amount
d. by separating hard ingredients from soft ingredients
7. How to portion control sliced items?
a. should be slice and portioned by weight
b. by scooping
c. by separating hard ingredients from soft ingredients
d. portioned by count and by weight

8. The following are ingredients portioned by scoop, EXCEPT.

a. ice cream c. potato salad
b. muffin batter d. fruits
9. How should we portioned a sliced item if done by weight?
a. placed on squares of waxed paper or stacked in a container
b. place directly on the weighting scale
c. slice items should be place on a bowl before putting on a
weighing scale
d. put slice items on a container with lid before putting on a
weighing scale
10. The following are things to remember in portion control, EXCEPT.
a. store ingredients in a freezer or chiller
b. meat should be sliced and portioned by weight
c. all items for sandwich should be portioned before the
service
d. garnishes such as lettuce leaves should be separated from heat.