CBLM 2.docx

COMPETENCY-BASED LEARNING MATERIALS

SECTOR: TOURISM (Hotel and Restaurant) QUALIFICATION: COOKERY NC II UNIT OF COMEPETENCY: PREPARE A VARIETY OF SANDWICHES MODULE TITLE: PREPARING A VARIETY OF SANDWICHES PREPARED BY: ALEMAR Q. BELLO OSMEṄA COLLEGES Osmena st. Masbate city

COOKERY COMPETENCY-BASED LEARNING MATERIALS List of Competencies No.

Unit of Competency

Module Title

Code TRS512328

1.

Clean and maintain Cleaning and kitchen premises maintaining kitchen premises

TRS512331

2.

Prepare stocks, sauces Preparing stocks, and soups sauces and soups Prepare appetizers

TRS512381

3. 4. 5. 6. 7. 8. 9. 10.

Prepare salads dressing

Preparing appetizers and

Prepare sandwiches

Prepare egg dishes

Preparing egg dishes

Prepare starch dishes Prepare poultry game dish(es

and

11.

13.

Preparing sandwiches

Preparing meat dishes Prepare meat dishes Prepare vegetables Preparing vegetable dishes dishes

Prepare seafood dishes

12.

Preparing salad and dressing

Prepare desserts Package prepared food

Preparing starch dishes Preparing poultry and game dishes Preparing seafood dishes Preparing desserts Packing prepared food Date Developed:

CBLM in PREPARE SANDWICHES

Developed by: ALEMAR Q. BELLO

TRS512382

TRS512330

TRS512383 TRS512384

TRS512385 TRS512386 TRS512333

TRS512334

TRS512335 TRS512340

Document No Issued by:

Revision

HOW TO USE THIS COMPETENCY- BASED LEARNING MATERIALS Welcome! The unit of competency, prepare sandwiches is one of the competencies of COOKERY NC II a course which comprises the knowledge, skills and attitudes required for a TVET trainer to possess. The module, preparing sandwiches contains training materials and activities related to identifying learner’s requirements, preparing session plan, preparing basic instructional materials and organizing learning and teaching activities for you to complete. In this module, you are required to go through a series of learning activities in order to complete each learning outcome. In each learning outcome are Information Sheets, Self-Checks, Task Sheets and Job Sheets. Follow and perform the activities on your own. If you have questions, do not hesitate to ask for assistance from your facilitator. Remember to: Read information sheets and complete the self-checks. Suggested references are included to supplement the materials provided in this module. Perform the Task Sheets and Job Sheets until you are confident that your outputs conform to the Performance Criteria Checklist that follows the sheets. Submit outputs of the Task Sheets and Job Sheets to your facilitator for evaluation and recording in the Accomplishment Chart. Outputs shall serve as your portfolio during the Institutional Competency Evaluation. When you feel confident that you have had sufficient practice, ask your trainer to evaluate you. The results of your assessment will be recorded in your Progress Chart and Accomplishment Chart. You must pass the Institutional Competency Evaluation for this competency before moving to another competency. A Certificate of Achievement will be awarded to you after passing the evaluation. You need to complete this module before you can perform the module on Prepare sandwiches

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MODULE CONTENT UNIT OF COMPETENCY

Prepare a Variety of Sandwiches

MODULE TITLE

Preparing a Variety of Sandwiches

MODULE DESCRIPTOR: This Module deals with the skills and knowledge required in preparing and presenting sandwiches

NOMINAL DURATION: 6 Hours

LEARNING OUTCOMES: At the end of this module you MUST be able to: 

LO1. Prepare a variety of sandwiches

ASSESSMENT CRITERIA: 1. 2. 3. 4. 5. 6.

Variety of sandwiches are prepared based on appropriate techniques Suitable bases are selected from a range of bread types Sandwiches are produced using correct ingredients to an acceptable enterprise standard Appropriate equipment are selected and used for toasting and heating according to enterprise procedures and manufacturer’s manual Sandwiches are prepared logically and sequentially within the required time frame and/or according to customer’s request Workplace safety and hygienic procedures are followed according to enterprise and legal requirements

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LEARNING OUTCOME NO. 2 Prepare a variety of Sandwiches Contents: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16.

Tools, utensils and equipment’s Clean and sanitized tools and equipment Assemble ingredients for sandwiches Variety of sandwiches Techniques in making sandwiches Suitable bases of sandwiches Select appropriate equipment Follow work place safety Produce sandwiches Present sandwiches attractively Suitable garnishes factors in plating sandwiches Quality trimming Store sandwich hygienically Proper temperature of sandwiches Maintain quality and freshness of sandwich

Assessment Criteria 1. Variety of sandwiches are prepared based on appropriate techniques 2. Suitable bases are selected from a range of bread types 3. Sandwiches are produced using correct ingredients to an acceptable enterprise standard 4. Appropriate equipment are selected and used for toasting and heating according to enterprise procedures and manufacturer’s manual 5. Sandwiches are prepared logically and sequentially within the required time frame and/or according to customer’s request 6. Workplace safety and hygienic procedures are followed according to enterprise and legal requirements

Conditions: The students/trainees must be provided with the following: Date Developed:




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EQUIPMENT                     

Electric, gas or induction ranges Ovens, including combi ovens Microwaves Grills and griddles Deep fryers Salamanders Food processors Blenders Mixers Slicers Pans Utensils Tilting fry pan Steamers Baine marie Mandoline LCD Projector (optional for lecture) Overhead Projector (Optional for lecture) Television and multimedia player Whiteboard Applicable equipment as prescribed by Training regulations







TOOLS -

SUPPLIES & MATERIALS Hot  Sandwiches  - Regular  - Baked - Grilled - Fried - Open faced Cold Sandwiches - Regular - Specialist - Multidecker - Wraps - pinwheel, domino or checkerbo ard sandwiche s - filled rolls, foccacia or pita bread Specialized or ethnic breads such as dark rye, gluten-free, Turkish

pots and pans bowls and Plastic wrap Aluminum foil measuring cups weighing scales cleaning materials and linen tea towels serviettes table cloth aprons Date Developed:




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LEARNING MATERIALS Manuals Books Video (CD)

SUPPLIES & MATERIALS

EQUIPMENT

LEARNING MATERIALS

-

uniforms hair restraints toque, caps, hairnets

Assessment Method:

 Discussion  demonstration  Video viewing

Assessment Method:  Direct observation of the candidate  Third Party Report such as feedback from customer about menu items and speed and timing of service  Written or oral questioning  Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate

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Learning Experiences Learning Outcome Prepare a variety of sandwihes Learning Activities

Special Instructions

Read information sheet 1.2-1 in variety of sandwiches Always remember the different types of sandwiches Answer self-check 1.2-1 in variety of Try to answer self-check without sandwiches looking at the answer key Compare answer using Answer Key Double Check the answer in case 1.2-1 you forgot to answer correctly using self-check Task sheet sandwiches

1.2-1

in

variety

Rate your performance performance criteria

of Always wear PPE when performing the task

using Repeat the task if you fail to achieve the criteria

Read information sheet 1.2-2 in Try to answer self-check without Techniques in making sandwiches looking at the answer key Answer self-check 1.2-2 in Try to answer self-check without Techniques in making sandwiches looking at the answer key Compare answer using Answer Key Try to answer self-check without 1.2-2 looking at the answer key job sheet 1.2-2 in Techniques in making sandwiches Rate your performance performance criteria

Try to answer self-check without looking at the answer key

using Double Check the answer in case you forgot to answer correctly using self-check

Read information sheet 1.2-3 in Suitable bases of sandwiches


Answer self-check 1.2-3 in Suitable bases of sandwiches

Double Check the answer in case you forgot to answer correctly using self-check

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Compare answer using Answer Key Try to answer self-check without 1.2-3 looking at the answer key View multimedia sandwiches

in

bases

of Ask the trainer for the use of equipment

Read information sheet 1.2-4 in Select appropriate equipment


Answer self-check 1.2-4 in Select Double Check the answer in case appropriate equipment you forgot to answer correctly using self-check Compare answer using Answer Key Try to answer self-check without 1.2-4 looking at the answer key task sheet 1.2-4 in Select appropriate equipment Rate your performance performance criteria

Try to perform the task given to this information using Try to answer self-check without looking at the answer key

Read information sheet 1.2-5 in Follow work place safety


Answer self-check 1.2-5 in Follow work place safety


Compare answer using Answer Key 1.2-5


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Information Sheet (1.2-1) Preparing a variety of sandwiches Learning Objectives: After reading this INFORMATION SHEET, YOU MUST be able to: . Know the different types of sandwiches 2. Classify the used of ingredients 3. Making filling for sandwiches 4. How to perform mise’en place

In this information sheet, you will learn how to properly set up your work station depending on the menu. You will be able to perform proper procedures in handling the ingredients used in preparing sandwiches to ensure efficiency in work and having top quality ingredients.

Different types of Sandwiches The sandwich is a favorite and convenient lunchtime food. It is quickly made and served and adaptable to so many variations that it satisfies nearly every taste and nutrition requirement.

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Sandwiches can vary in ingredients and built depending on the region it was made from. What unifies the concept of the sandwich in all instances is a tasty filling served on or in bread or a similar wrapper. There are several types of sandwiches, namely: hot and cold sandwiches and finger and tea sandwiches. 

Hot sandwiches may feature a hot or grilled filling. In some cases, a hot filling is mounted on the bread and the sandwich is topped with a hot sauce.



Cold sandwiches include standard deli-style version made from sliced meats or mayonnaise-dressed salads. Club sandwiches, also known as multi-decker sandwiches, are also included in this category.



Finger and tea sandwiches are delicate items made on fine-grained bread, trimmed of their crusts and precisely cut into shapes and sizes that can be eaten in about two average bites.

Sandwiches that call for toasted bread, the toasting should be done immediately after assembling the sandwich.

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

Simple Hot Sandwiches



Open-faced Hot Sandwiches



Grilled Sandwiches



Deep-fried Sandwiches



Simple Cold Sandwiches

 

Multi-decker Sandwiches Club sandwich



Open-faced Cold Sandwiches



Tea Sandwiches



Wrap Sandwiches

There are several types of bread used in sandwich making: 

Pullman or sandwich loaves - These are long, rectangular loaves that provide squared slices of specified thickness, from ¾ to 5/inch thick.



Peasant style breads - Peasant bread can refer to a variety of breads, most often European in origin, that make use of whole wheat flour, often rye flour and sometimes other coarsely ground grains to produce a very hearty bread.



Rolls - is a small, often round loaf of bread served as a meal accompaniment (eaten plain or with butter). A roll can be served and eaten whole or cut transversely and dressed with filling between the two halves.



Wrappers - A wrap is a type of sandwich made with a soft flatbread rolled around a filling. The usual flatbreads are wheat-flour tortillas,

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lavish, or pita; the filling usually consists of cold sliced meat, poultry, or fish

Spreads A spread is used in making sandwiches to flavour and add moist mouth feel to the sandwich. It also slows down the moisture migration from filling to bread or prevents the bread from being soggy. Spreads are used to: 

Protect the bread from soaking up moisture from filling Date Developed:




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

Add flavour and moisture

Varieties of spread: Butter 

It should be soft enough to spread easily without tearing the bread. You can soften it by whipping in a mixer or simply letting it stand in room temperature for half an hour.

Mayonnaise 

It is often preferred to butter as a spread because it contributes more flavour.



It does not protect the bread from moisture as well as butter does.



Sandwiches made with mayonnaise should be served immediately or refrigerated to avoid the danger of foodborne disease.

Mustard and Ketchup Spreadable cheeses Nut butters Jelly, Jam, Compotes, and Chutneys Oils and Vinaigrettes

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Self- Check (1.1-1) Multiple Choice: Select the letter that corresponds to the correct answer. 1. These are long, rectangular loaves that provide squared slices of specified thickness, from ¾ to 5/inch thick. a) Peasant or sandwich loaves b) Pullman or sandwich loaves c) Rolls d) Wrappers 2. It refers to a variety of breads, most often European in origin, that make use of whole wheat flour, often rye flour and sometimes other coarsely ground grains to produce a very hearty bread. a) b) c) d)

Peasant or sandwich loaves Pullman or sandwich loaves Rolls Wrappers

3. Is a small, often round loaf of bread served as a meal accompaniment (eaten plain or with butter). A roll can be served and eaten whole or cut transversely and dressed with filling between the two halves. a) b) c) d)

Peasant or sandwich loaves Pullman or sandwich loaves Rolls Wrappers

4. Is a type of sandwich made with a soft flatbread rolled around a filling? The usual flatbreads are wheat-flour tortillas, lavish, or pita; the filling usually consists of cold sliced meat, poultry, or fish a) Peasant or sandwich loaves b) Pullman or sandwich loaves c) Rolls d) Wrappers 5. It serves as an edible casing for the food inside a) Peasant or sandwich loaves b) Pullman or sandwich loaves c) Rolls d) bread

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ANSWER KEY (1.2-1)

1. 2. 3. 4. 5.

B A C D D

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TASK SHEET (1.2-2 Title: Prepare a variety of sandwiches Performance Objective: Given required supplies and materials you should be able to: 1. View the different types of sandwiches using multi-media player 2. Identify the ingredients in making sandwiches 3. Write down the specification of each ingredients Supplies/Materials

:

Equipment

:

video CD, Power point presentation multi-media player

Steps/Procedure: 1. Ask your trainer to provide you with needed presentation 2. Using blank sheet of paper write down the specification of each ingredients you viewed. 3. Identify if the ingredients in every sandwiches recipe. 4. Submit to your trainer for evaluation.

Assessment Method: Observation Interview

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Performance Criteria Checklist (1.2-2) CRITERIA Did you…. 1. Identify the correct specification of ingredients?

YES

2. List the needed specification of ingredients in blank sheet of paper? 3. Specify the sandwiches you viewed 4. Complete the task in appropriate time?

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NO

Job Sheet 1.2-3 Preparing a variety of sandwiches Learning Objectives: After reading this JOB SHEET, YOU MUST be able to: 1. Perform how to make sandwiches 2. How to prepare sandwiches 3. Bread use for sandwiches

In this information sheet, you will learn how to make a sandwiches. You will be able to perform proper procedures in preparing sandwiches.

Simple Hot Sandwiches It consists of hot fillings, usually meats, between two slices of bread or two halves of a roll. They may also contain items that are not hot, such as a slice of tomato or raw onion on a hamburger. Barbecue Pork Sandwich Ingredients:  180 g Marinated pork, liempo  4 Tbsp barbecue sauce  Pinch of salt  Pinch of pepper  1 Hotdog bun  25 g Barbecue sauce  100 ml water

cut

Procedure: 1. 2. 3. 4. 5. 6.

Place pork in a shallow dish Add barbecue sauce on the meat Add salt and pepper Chill for 30 minutes-1 hour or overnight. In a sauce pan, combine the water and barbecue sauce. Add the marinated meat and simmer uncovered over low heat for 1015 minutes until the liquid has reduced and thickened slightly. Date Developed:




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7. Keep the meat hot for service 8. Butter the hotdog bun. 9. Place the meat mixture on the bottom half of the bun. 10. Place the other half of the roll on top and serve immediately. Open-faced Hot Sandwiches These are made by placing buttered or unbuttered bread on a serving plate, covering it with hot meat or other filling, and topping with a sauce, gravy, cheese, or other topping. Some versions are browned under the broiler before serving. This type of sandwich is eaten with a fork California Burger Ingredients:  300 g ground beef  3 cloves garlic, minced  Pinch of salt and pepper  1 Hamburger roll  Butter  2 tsp (10 ml) Mayonnaise  1 Lettuce leaf  1 Thin slice of onion (optional)

Procedure: 1. 2. 3. 4.

Season the ground beef with salt and pepper. Mix ground beef and garlic. Mould patty into 2 portions (150g/each) Cook hamburger patty on a griddle or grill for 2-3 minutes on each side or to desired doneness. 5. Cut the roll in half. 6. Butter the bottom half of the roll. 7. Spread the top half with mayonnaise 8. On the bottom half, place the lettuce leaf, the onion sliced (if used), and the tomato slice. 9. Place the cooked hamburger patty on the top half of the roll. 10. Serve immediately, open faced

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Grilled Sandwiches These are also called toasted sandwiches, simple sandwiches that are buttered on the outside and browned on the griddle or in a hot oven. Ingredients:  2 slices White bread  30 g Cheddar or American  Butter

cheese; 1 slice cut to the size of the bread

Procedure: 1. Butter the slices of white bread. 2. Place the slice of cheese between the slices of bread, buttered side out. 3. Place on a preheated griddle. 4. Grill until golden brown on both sides and the cheese starts to melt. 5. Remove the sandwich from the griddle. Cut in half diagonally and serve immediately.

Deep-fried Sandwiches These are made by dipping sandwiches in a beaten egg and, sometimes, in bread crumbs and then deep fried. This type of sandwich is usually cooked on a griddle or in a hot oven instead, as deep frying can be greasy. Monte Cristo sandwich Ingredients:  2 slices white bread  Butter  30 g sliced turkey  30 g sliced ham  30 g sliced cheese  1 egg, beaten  30 ml milk

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Procedure: 1. Place the bread on a clean work surface. Spread both bread slices with butter on one side. 2. Place the turkey, ham, and cheese slices on one of the pieces of bread. Top with the remaining slice of bread, buttered side down. 3. Secure the sandwich with 2 picks placed in opposite corners. 4. Beat the egg and milk together. 5. Dip the sandwich in the batter until it is completely coated and the liquid has partially soaked into the bread. 6. Panfry the sandwich in oil until golden brown. 7. Cut in half and serve immediately

Simple Cold Sandwiches These are made with two slices of bread halves of a roll, a spread, and a filling. They are called simple sandwiches not because they are easy to make but because they are made with only two slices of bread. Example:

Submarine Sandwich Ingredients:  1 submarine roll  2 Tbsp (30 ml) mayonnaise  30 g salami, cut in thin slices  30 g ham, cut in thin slices  30 g bologna, cut in thin slices  30 g cheese, cut in thin slices  2 tomato slices  2 onion slices, very thin  3 green pepper rings

procedure: 1. Split the roll horizontally. 2. Spread the roll with mayonnaise.

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3. Place the slices of ham on the bottom half of the roll followed by the salami, bologna and cheese arranging them in layers. If the slices of meat are too wide to fit, fold them in half. 4. Arrange the tomato, onion, and pepper slices on top of the meat and cheese. 5. Place the other half of the roll on top. Leave it whole or cut it in half for service.

Multidecker Sandwiches These are made with more than two slices of bread (or rolls split into more than two pieces) and with several ingredients in the filling. Example:

Club sandwich Ingredients:  3 slices white bread  Mayonnaise  2 leaves lettuce  2 slices tomato (1/4 inch thick)  2 strips Bacon, cooked crisp  30 g sliced turkey

Procedure: 1. In a pan, cook the bacon until crisp. 2. Place the 3 slices of bread on a clean surface. Spread the top with mayonnaise. 3. On the first slice, place one lettuce, then 2 slices of tomato, then 3 strips of bacon. 4. Place the second slice of bread on top, spread side down. 5. Spread top with mayonnaise. 6. On top of this, place the turkey, then the other lettuce leaf. 7. Top with the third slice of bread, spread side down. 8. Place the frilled picks on all 4 sides of the sandwich. 9. Cut the crusts of the sandwich off. 10. Cut the sandwich from corner to corner into 4 triangles. Each triangle will have a pick through the center to hold it together. Date Developed:




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11. Place on a plate with the points up. The center of the plate may be filled with potato chip as side dish. Open-faced Cold Sandwiches These are made with a single slice of bread, like canapés, which is what they are. Like canapés, the filling or topping should be attractively arranged and garnished. Ingredients: 1 1 1 1 5 1 1

hotdog roll lettuce leaf piece bologna, sliced piece cheese, sliced pieces tomato, small Tbsp mayonnaise Tbsp butter

Procedure: 1. Cut the hotdog roll lengthwise 2. Spread butter on the bottom part of the roll 3. Place the lettuce leaf and slice of tomato on top of the bottom part of the roll. 4. Spread the mayonnaise on the other half of the roll. 5. Add bologna and cheese slices. 6. Serve the sandwich open faced on a clean plate.

Tea Sandwiches These are small, fancy sandwiches generally made from light, delicate ingredients and bread that has been trimmed of crusts. They are often cut into fancy shapes. Fillings and spreads can be the same as those for canapés. Ingredients: 2 1 1 3

slices wheat bread Tbsp mashed potato Tbsp diced egg Tbsp mayonnaise Date Developed:




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 Salt

and pepper to taste

Procedure: 1. In a bowl, mix together the mashed potato, diced eggs and mayonnaise. 2. Season with salt and pepper. 3. Spread the mixture on one slice of wheat bread them top with the other. 4. Cut off the crust then cut the sandwich at the center to produce four square slices. 5. Garnish then serve.

Wrap Sandwiches These are sandwiches in which the fillings are wrapped, like a Mexican burrito, in a large flour tortilla or similar flat bread. They are served whole or cut in half, if large. Ingredients:  1 tortilla wrap  1 sliced ham  2 Tbsp cream cheese  2 tsp chives  Cucumber , batunette

Procedure: 1. Mix together the cream cheese and chives for the spread. 2. Spread the cream cheese and chives mixture onto the tortilla wrap. Add the ham and the cucumber. 3. Roll the tortilla wrap. 4. Cut the wrap in half diagonally then serve.

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JOB SHEET (1.2-3) Title:

bread for sandwiches making

Performance Objective: Given required supplies and materials you should be able to: 1. perform mise’en place 2. prepare a variety of sandwiches 3. make bread for a variety of sandwiches 



Supplies/Materials : Hot Sandwiches - Regular - Baked - Grilled - Fried - Open faced Cold Sandwiches - Regular - Specialist - Multi-decker - Wraps - pinwheel, domino or checkerboard sandwiches - filled rolls, foccacia or pita bread

Specialized or ethnic breads such as dark rye, gluten-free, Turkish                   

Equipment : Electric, gas or induction ranges Ovens, including combi ovens Microwaves Grills and griddles Deep fryers Salamanders Food processors Blenders Mixers Slicers Pans Utensils Tilting fry pan Steamers Baine marie Mandoline LCD Projector (optional for lecture) Overhead Projector (Optional for lecture) Television and multimedia player Date Developed:




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 

Whiteboard Applicable equipment as prescribed by Training regulations TOOLS

-

pots and pans bowls and Plastic wrap Aluminum foil measuring cups weighing scales cleaning materials and linen tea towels serviettes table cloth aprons uniforms hair restraints toque, caps, hairnets

Steps/Procedure: hot sandwich Ingredients: 1. 2. 3. 4. 5. 6. 7. 8. 9.

300 g ground beef 3 cloves garlic, minced Pinch of salt and pepper 1 Hamburger roll Butter 2 tsp (10 ml) Mayonnaise 1 Lettuce leaf 1 Thin slice of onion (optional) 1 Tomato slice

Procedure: 10. 11. 12. 13. each

Season the ground beef with salt and pepper. Mix ground beef and garlic. Mould patty into 2 portions (150g/each) Cook hamburger patty on a griddle or grill for 2-3 minutes on side or to desired doneness. Date Developed:




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14. Cut the roll in half. 15. Butter the bottom half of the roll. 16. Spread the top half with mayonnaise. 17. On the bottom half, place the lettuce leaf, the onion sliced (if used), and the tomato slice. 18. Place the cooked hamburger patty on the top half of the roll. 19. Serve immediately, open faced Cold sandwich Ingredients:  1 submarine roll  2 Tbsp (30 ml) mayonnaise  30 g salami, cut in thin slices  30 g ham, cut in thin slices  30 g bologna, cut in thin slices  30 g cheese, cut in thin slices  2 tomato slices  2 onion slices, very thin  3 green pepper rings

Procedure: 1. Split the roll horizontally. 2. Spread the roll with mayonnaise. 3. Place the slices of ham on the bottom half of the roll followed by the salami, bologna and cheese arranging them in layers. If the slices of meat are too wide to fit, fold them in half. 4. Arrange the tomato, onion, and pepper slices on top of the meat and cheese. 5. Place the other half of the roll on top. Leave it whole or cut it in half for service.

Assessment Method: Demonstration  Direct observation of the candidate

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Performance Criteria Checklist (1.2-3) CRITERIA Did you…. 1. Did you use the tools in making bread for a sandwich 2. Did you follow the procedure and ingredients prescribe in the recipe 3. Did you perform mise’en place before performing the job 4. Did you prepare the PPE before preparing sandwiches

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YES


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NO

Information sheet 1.2-2 Techniques in making sandwiches Learning Objectives: At the end of the session, you will be able to:  

Differentiate the different techniques used in making and preparing sandwiches Perform the different basic techniques in preparing sandwiches properly and appropriately.

Introduction You will learn the different skills needed in preparing sandwiches. Developing such skills is needed to be able to produce sandwiches in a commercial scale. When these techniques are properly used, preparing sandwiches will be easy and fast.

Basic Technique: Spreading  It is the spreading of the bread with the required ‘spread’. 

When cooking in a commercial kitchen, make sure that you use the required spread of the kitchen.



In making large quantities of sandwiches, you can spread out the slices on the food preparation surface and apply the spread using a palette knife.



It adds flavor to the sandwiches an also prevents the bread from being soggy when it contains ingredients that are full of moisture.

 

Apply spread on side/end of the bread. Using a spatula spread the filling or “spread” in one direction until all surface of the bread is covered.

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Basic Technique: Layering 

Layering is the stacking of the sandwich with the requested fillings.



You should make sure that the same types of sandwiches are layered the same way every time.



You should only use the designated amount of fillings and make sure that the filling remains within the sandwich.



The cheese and deli-meat should go next to the bread to stop the juicy vegetables in making the bread soggy.

Basic Technique: Piping 

Piping is the application of spread of some form into the loaded sandwich. The piped sauce or condiment becomes part of the overall appeal of the sandwich.



You can use a piping bag to control the amount of sauce/ spread and to make sure that not too much is put in.



This technique allows the spread to be even across the loaded ingredients.



Do not forget that you should do the piping process after all the ingredients have been loaded

Basic Technique: Moulding 

Moulding refers to the process of cutting and the method of cutting the sandwiches into different shapes and sizes. It is usually used in ’wrap’ sandwiches



loaded sandwich. The piped sauce or condiment becomes part of the overall appeal of the sandwich.



You can use a piping bag to control the amount of sauce/ spread and to make sure that not too much is put in.



This technique allows the spread to be even across the loaded ingredients. Date Developed:




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

Do not forget that you should do the piping process after all the ingredients have been loaded

Basic Technique: Moulding 

Moulding refers to the process of cutting and the method of cutting the sandwiches into different shapes and sizes. It is usually used in ’wrap’ sandwiches



For tea sandwiches, you can use a knife to cut the sandwich into smaller pieces or use a cookie cutter to produce different shapes.



For wraps, make sure that the filling is enough that the sandwich can be easily molded into shape.

Basic Technique: Cutting 

Cutting is the process of cutting the prepared sandwiches like cutting the crust off for some sandwiches for presentation purposes.



Normally sandwiches are cut into fingers, halves and quarters. For halves and quarters, the shape accepted is triangle but people may request square or rectangular shapes.

It is important that you are precise when it comes to cutting sandwiches. Poor cutting may ruin the appeal 

of a supposedly attractive sandwich. Make sure that you cut the sandwiches all the way through and it is all of the same size.



Two-point sandwich is one that has been cut diagonally into two triangles



Four-point sandwich is one that has been cut diagonally into four triangles

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Self-check 1.2-2 Techniques in making sandwiches TRUE or FALSE: based in your understanding in this information sheet. 1. When cooking in a commercial kitchen, make sure that you use the required spread of the kitchen. 2. Using a spatula spread the filling or “spread” in one direction until all surface of the bread is covered. 3. In making large quantities of sandwiches, you can spread out the slices on the food preparation surface and apply the spread using a palette knife. 4. It is the spreading of the bread with the required ‘spread’. 5. The cheese and deli-meat should not go next to the bread to stop the juicy vegetables in making the bread soggy. 6. Layering is not the stacking of the sandwich with the requested fillings. 7. Piping is not the application of spread of some form into the loaded sandwich. The piped sauce or condiment becomes part of the overall appeal of the sandwich. 8. Molding refers to the process of cutting and the method of cutting the sandwiches into different shapes and sizes. It is usually used in ’wrap’ sandwiches 9. Cutting is the process of cutting the prepared sandwiches like cutting the crust off for some sandwiches for presentation purposes. 10. Normally sandwiches are cut into fingers, halves and quarters. For halves and quarters, the shape accepted is triangle but people may request square or rectangular shapes.

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Answer key 1.2-2

1. True 2. True 3. True 4. True 5. False 6. False 7. False 8. True 9. True 10. True

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Job sheet 1.2-2 JOB SHEET (1.2-3) Title:

Techniques in making sandwiches

Performance Objective: Given required supplies and materials you should be able to: 1. Learn the basic: Spreading Layering Piping Molding and cutting Materials Wrapper Bread/ loaf Equipment’s        

Food processors Blenders Mixers Slicers Pans Utensils Tilting fry pan Steamers

TOOLS  Rolling pin  Knife  spatula Steps/Procedure: 1. Using a spatula spread the filling or “spread” in one direction until all surface of the bread is covered. 2. You should make sure that the same types of sandwiches are layered the same way every time. 3. You should only use the designated amount of fillings and make sure that the filling remains within the sandwich. Date Developed:




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4. Use a piping bag to control the amount of sauce/ spread and to make sure that not too much is put in. 5. Do not forget that you should do the piping process after all the ingredients have been loaded 6. Wraps, make sure that the filling is enough that the sandwich can be easily molded into shape. 7. cut diagonally into four triangles Assessment Method: Observation Direct observation of the candidate

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Performance Criteria Checklist (1.2-2) CRITERIA Did you…. 1. Did you use the tools in demonstrating techniques 2. Did you follow the procedure and ingredients prescribe in the recipe 3. Did you perform mise’en place before performing the job 4. Did you prepare the PPE before preparing sandwiches

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YES


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NO

Information sheet 1.2-3 Suitable bases of sandwiches

Learning objectives: After reading this information sheet you will learn 1. Basis ingredient of sandwiches 2. Application basis of sandwiches

Breads made of various flours: – Top row: multigrain, white pan loaf, marble rye, whole wheat, and olive loaf. Bottom row: raisin swirl, pumpernickel, and Jewish rye • Breads in various shapes, by row: – Top: Pullman, baguette, home-style, bâtard, sub roll, and hearth. – Middle: Cuban, kaiser, hot dog, New England hot dog, hamburger roll, ciabatta, and steak roll. – Bottom: naan, flour tortillas, whole wheat wrap, and pita. •

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•

The following measures can be taken to ensure freshness: – Daily delivery, or delivery as frequent as possible. – Keep bread tightly wrapped in moisture-proof wrapping until it is used. – French bread and other hard-crusted breads should not be wrapped. Otherwise, the crusts will soften. – Store at room temperature, away from ovens or hot equipment. Do not refrigerate. – If bread must be kept more than one day, it may be frozen. – Day-old bread may be used for toasting without loss of quality.

4 Main Components Bread Spread Filling Garnish The main ingredient in the sandwich Meat, pork, sausage, poultry, seafood, cheese, bound salad, vegetables and fruits MayonnaiseSalad Dressing- Miracle Whip Butter- Avocado butter Variety spreads- Hummus, pesto, cream cheese Using what you just learned about sandwiches make up your own sandwich. Be creative and make sure you have all 4 components to the sandwich- bread, filling, spread and garnish Date Developed:




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Make sure you have different flavors smoky, savory, tangy, sweet, salty, etc… Make sure your sandwich is nutritious a good mix of fruit, vegetables, bread, meat, dairy Draw a picture of what your sandwich would look like and how you would plate it on a plate to serve Fill out a market order with the ingredients you will need for your sandwich. • • • • • • • • • • • •

Sliced roast beef, hot or cold Hamburger patties Small steaks Corned beef Pastrami Tongue, fresh or smoked Roast pork Barbecued pork Ham, all kinds Bacon Canadian bacon The most popular sandwich cheeses are: • Cheddar types • Process cheese • Cream cheese • Mascarpone • Swiss types • Provolone • Spreads

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Self-check 1.2-3 Suitable bases of sandwiches

Please right YES or NO in this information given 1. 2. 3. 4.

Are breads made of various flours? Are reads has its own various shapes, by row To protect the bread from soaking up moisture from the filling Butter should be soft enough to spread easily without tearing the bread. 5. Mayonnaise is not often preferred to butter as a spread because it contributes more flavor.

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Answers key 1.2-3 1. 2. 3. 4. 5.

YES YES YES YES NO

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Information sheet 1.2-4 Select appropriate equipment Learning objectives: After reading this information sheet you will learn.  

Identify the different equipment used in making and preparing sandwiches Identify the needed equipment depending on how it is going to be used.

Introduction In this lesson, you will learn the different equipment needed in setting up the ideal sandwich station depending on the menu and the size of the operation.

Types of Equipment •

The equipment needed for a sandwich station depends, of course, on the menu and the size of the operation: – Storage equipment – Hand tools – Portion control equipment – Cooking equipment

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1. Storage equipment 

Refrigeration equipment for cold ingredients

Steam table for hot ingredients Hand tool - These are basic requirements for sandwich making and are often the only tools necessary. 



Knives (Serrated knife and sharp chef’s knife)Spreaders



Tong



Spreaders



Spatulas

Portion Control equipment 

Portion scale



Measuring Spoons

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

Place the cutting board in the middle of the table, exactly in front of you. This is where you will be assembling and cutting the sandwiches.



When making sandwiches make sure that you place the ingredients at arm’s length around the cutting board. Arrange the ingredients in a way that you can use both your hands independently to pick them up. The ingredients should be placed in the order you will need them. Placing the first ingredient you will use at one end and the last at the other.

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

The same goes with the equipment you will use. Make sure that you keep utensils that you regularly use, like spreaders and knives, close to you while equipments like sandwich press at the far end of the table.

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SELF-CHECK 1.2-4 Select appropriate equipment Identification: give what is ask This This This This This

tool tool tool tool tool

use to pick foods from oil use in cutting all ingredients etc. use to spread filling all over sandwich use to remove the four side of sandwich being used to measure solid and liquid seasoning

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Answers key 1.2-4 Tong Knife Rubber scrapper Serrated knife Measuring cup and spoon

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Information Sheet 1.2-5 Follow work place safety

Learning objectives: After reading this information sheet you will learn   

Learn different procedures in maintaining safety in the kitchen Apply proper personal protective equipment used in making sandwiches Identify the importance and effects of proper equipment and safety measures practiced in the kitchen

Introduction

When it comes to handling food, you not only need top quality ingredients and equipment but also should be able to practice and maintain proper safety and hygienic practices. It contributes to the efficiency of work flow in the kitchen and also assures the workers that what they will prepare will be appreciated by the diners/customers. Personal Protective Equipment (PPE)

1. Apron - An apron is an outer protective garment that covers primarily the front of the body. It may be worn for hygienic reasons as well as in order to protect clothes from wear and tear 2. Face Mask - face mask are worn to prevent contamination of food. 3. Hairnet - hairnet are worn over long hair to hold it in place. 4. Gloves - gloves are used to prevent contamination of food. 5. Rubber shoes

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Proper hand washing procedure Hand washing is the single most important procedure for preventing the spread of biological contamination. Despite this fact many laboratory personnel don't wash their hands properly. Here are some hand washing tips and procedures for your use. Procedure: 1. Always consider the faucet, sink and its surrounding contaminated when starting the hand washing procedure. 2. You must avoid touching the sink. 3. Turn water on and then wet your hands, wrists, and arms. 4. Pour enough liquid soap on your palm then work into lather. 5. Vigorously rub together all surfaces of the lathered hands and arms for 15 seconds. Friction helps remove dirt and microorganisms. Wash around and under rings, around cuticles, and under fingernails. 6. Rinse hands thoroughly under a stream of water. Running water carries away dirt and debris. Point fingers down so water and contamination won't drip toward elbows. 7. Use side of your arms or knuckles to turn off the faucet, avoiding touching any contaminated area. 8. Dry hands completely with a clean dry paper towel.

Hygienic Practices when Cooking        

Always wash your hands before preparing food. Avoid wearing jewelry, watch, or perfume Make sure that your nails are short, clean, and without nail polish. Wear clean clothing Remove your apron whenever you leave a food-preparation area. Don’t brush or comb your hair when you are near food Do not smoke in food areas. Keep your fingers from your face, mouth, hair, and skin and other parts of the body.



Sanitation 

Because cold sandwiches are subjected to a lot of handling and are not cooked, it is important that you properly refrigerate and protect the ingredients at all times. Date Developed:




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

You can use a refrigerated table which is a sort of a cold version of a steam table.



Refrigerated drawers or under-the-counter reach-ins are used for less frequently needed items.

Portion Control Sliced items are portioned by count and by the weight. If portioning is by the count, you must 

Take care, before the preparation, to slice to the proper thickness.



If done by weight, each portion can be placed on squares of waxed paper and stacked in a container.

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Self-check 1.2-5 Follow work place safety

Enumeration; Give what is ask 1. What are the things to be ready in performing work place safety specially in your qualification 2. What are the important things to be made off when performing hygienic practices when cooking

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ANSWER KEY: 1.2-5

1. 1. 2. 3. 4.

Apron Face Mask Hairnet Gloves

5. Rubber shoes 2. 1. 2. 3. 4. 5. 6. 7. 8.

Always wash your hands before preparing food. Avoid wearing jewelry, watch, or perfume Make sure that your nails are short, clean, and without nail polish. Wear clean clothing Remove your apron whenever you leave a food-preparation area. Don’t brush or comb your hair when you are near food Do not smoke in food areas. Keep your fingers from your face, mouth, hair, and skin and other parts of the body.

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Evidence Plan Competency standard:

Cookery NC II

Unit of competency:

Prepare sandwiches







Note:

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Written

Portfolio

Third party Report

Variety of sandwiches are prepared based on appropriate techniques Suitable bases are selected from a range of  bread types Sandwiches are produced using correct ingredients to an acceptable enterprise standard Appropriate equipment are selected and used for  toasting and heating according to enterprise procedures and manufacturer’s manual Sandwiches are prepared logically and sequentially within the required time frame and/or according to customer’s request Workplace safety and hygienic procedures are followed according to enterprise and legal  requirements

Demonstration & Questioning

The evidence must show that the trainee…

Observation & Questioning

Ways in which evidence will be collected:

TABLE OF SPECIFICATION

Objectives/Content area/Topics Variety sandwiches

Knowledge

Comprehension

Application

Percentage of test

10%

20%

of

10%


10%

Suitable bases sandwiches

of

10%

10%

20%

Select appropriate equipment

10%

10%

20%

Follow safety

10%

10%

20%

40%

100%

TOTAL

work

place

50%

10%

10%

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20%



Revision

Objectives/Content area/Topics Variety sandwiches

Knowledge

Comprehension

Application

Percentage of test

1

20%

of

1


1

Suitable bases sandwiches

of

1

1

20%

Select appropriate equipment

1

1

20%

Follow safety

1

1

20%

4

100%

TOTAL

work

place

5

1

1

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20%



Revision

Written Test Name:___________________________ Date:_________________ Score:___________ Direction: 1. This feature a hot or grilled filling. In some cases, a hot filling is mounted on the bread and the sandwich is topped with a hot sauce. 2. It include standard deli-style version made from sliced meats or mayonnaise-dressed salads. Club sandwiches, also known as multi-decker sandwiches, are also included in this category. 3. It is the spreading of the bread with the required ‘spread’. 4. it refers to the process of cutting and the method of cutting the sandwiches into different shapes and sizes. It is usually used in ’wrap’ sandwiches 5. What are the different various shapes of bread for sandwiches by row: 6. How will you prepare several of flours? 7. This tool use to pick foods from oil 8. This tool being used to measure solid and liquid seasoning 9. What are the things to be ready in performing work place safety especially in your qualification? 10. When will you apply PPE?

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Answer Key 1. Hot sandwiches 2. Cold sandwiches 3. Spreading Technique 4. Molding Technique 5. Pullman, baguette, home-style, bâtard, sub roll, and hearth. Middle: Cuban, kaiser, hot dog, New England hot dog, hamburger roll, ciabatta, and steak roll. Bottom: naan, flour tortillas, whole wheat wrap, and pita. 6. Multigrain, white pan loaf, marble rye, whole wheat, and olive loaf. 7. Tong 8. Measuring cups and spoon 9. Apron, Face Mask, Hairnet, Gloves and Rubber shoes 10. before the actual demonstration

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Performance Test

Specific Instruction for the Candidate Qualification

Cookery NC II

Unit of Competency

PREPARE SANDWICHES

General Instruction: Perform and demonstrate the variety of sandwiches for 4 hours Specific Instruction: 

Ask for list of tools, materials and equipment’s needed



Ask your trainer for what particular sandwiches did you prepare



Present a finish product of a sandwiches

List of Tools: -

pots and pans bowls and Plastic wrap Aluminum foil measuring cups weighing scales cleaning materials and linen tea towels serviettes table cloth aprons uniforms hair restraints toque, caps, Date Developed:




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hairnets List of Equipment:                    

Electric, gas or induction ranges Ovens, including combi ovens Microwaves Grills and griddles Deep fryers Salamanders Food processors Blenders Mixers Slicers Pans Utensils Tilting fry pan Steamers Baine marie Mandoline LCD Projector (optional for lecture) Overhead Projector (Optional for lecture) Television and multimedia player Whiteboard

List of Materials: 



Hot Sandwiches - Regular - Baked - Grilled - Fried - Open faced Cold Sandwiches - Regular - Specialist - Multi-decker - Wraps - pinwheel, domino or checkerboard sandwiches - filled rolls, foccacia or pita bread

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Performance Criteria Checklist for Performance Test Name:______________________ Date of Assessment:____________ CRITERIA YES Did you…. 1. did you perform mise’en place before the making of  sandwiches  2. have you demonstrate the use of tools properly 3. did you maintain the kitchen premises



4. have you perform all the task sheet required in this module 5. did you select the proper tools, materials and equipment in performing the job sheet 6. have you list all the important things in this module



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 


Revision

NO

QUESTIONING TOOL Questions to probe the candidate’s underpinning knowledge

Satisfactory response

Extension/Reflection Questions 1. how will you figure out the hot sandwiches

Yes 

2. how will you ensure the standard of cold sandwiches



No  

Safety Questions 3. How will you perform PPE



4. How will you practice in handling tools and equipment



 

Contingency Questions 5. What will you do if your gas range is full of moist and spoiled on top?



6. what will you do if you prepared sandwiches without other ingredients during operation



Job Role/Environment Questions

 

7. How can you contribute for environmental safety in terms of cooking?



8. How can you preserve the environmental safety in terms of cooking?



Rules and Regulations

  

9. What are the steps in making hot sandwiches?



10. what are the composition in making the open-faced sandwiches The candidate’s underpinning  Satisfactory knowledge was:



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



Revision

 

 Not Satisfactory

Expected Answer for Questioning Tool Questions to probe the candidate’s underpinning knowledge

Satisfactory response

Extension/Reflection Questions Yes 1. May feature a hot or grilled filling. In some cases, a hot filling  is mounted on the bread and the sandwich is topped with a hot sauce. 2. standard deli-style version made from sliced meats or  mayonnaise-dressed salads

No  

Safety Questions 3. prepare PPE such as gloves, hair net, apron, mask etc.



4. must know the specific instruction in every tools and equipment



 

Contingency Questions 5. wipe a clean rag using salt and baking soda



6. There are more types of sandwiches to be made off. You can select either hot, cold, open-faced and club house as a substitute



Job Role/Environment Questions 7. to put the waste in a proper waste disposal 8. by selecting the right materials and equipment to be used during the operation that cannot harm the surroundings



Rules and Regulations

  

1. These are made with two slices of bread halves of a roll, a  spread, and a filling. They are called simple sandwiches not because they are easy to make but because they are made with only two slices of bread. 2. These are made with a single slice of bread, like canapés,  which is what they are. Like canapés, the filling or topping should be attractively arranged and garnished. underpinning  Satisfactory Date Developed:




 

The candidate’s knowledge was:





Revision





 Not Satisfactory

WORKSHOP LAYOUT FOR COOKERY NC II Support Area SINK

Learning resource area Distance learning area

Quality control area

ASSESSMENT AREA

EXIT

Teacher’s table

Contextual Learning Area

Computer Laboratory

Trainer’s resource area

tory

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ENTRANCE

Material’s, tool’s and Equipment’s Cabinet

PRACTICAL WORK STATION

CBLM 2.docx

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