Prepare Sandwiches
Prepare Sandwiches
Sector
Qualificatio
Unit of Com
Module Tit
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:
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
MODULE CONTENT
UNIT OF COMPETENCY Prepare a Variety of Sandwiches
MODULE DESCRIPTOR: This Module deals with the skills and knowledge
required in preparing and presenting
sandwiches
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
LO1. Prepare a variety of sandwiches
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
LEARNING OUTCOME NO. 2
Prepare a variety of Sandwiches
Contents:
Assessment Criteria
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
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 1.2-1 in variety of Always wear PPE when performing
sandwiches the task
Rate your performance using Repeat the task if you fail to
performance criteria 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
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.
Sandwiches that call for toasted bread, the toasting should be done
immediately after assembling the sandwich.
Simple Hot Sandwiches
Grilled Sandwiches
Deep-fried Sandwiches
Multi-decker Sandwiches
Club sandwich
Tea Sandwiches
Wrap Sandwiches
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
Spreadable cheeses
Nut butters
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
1. B
2. A
3. C
4. D
5. D
TASK SHEET (1.2-2
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
Performance Criteria Checklist (1.2-2)
CRITERIA
Did you…. YES NO
1. Identify the correct specification of ingredients?
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?
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
Ingredients:
Pinch of salt
Pinch of pepper
1 Hotdog bun
25 g Barbecue sauce
100 ml water
Procedure:
6. Add the marinated meat and simmer uncovered over low heat for
10-15 minutes until the liquid has reduced and thickened slightly.
7. Keep the meat hot for service
10. Place the other half of the roll on top and serve immediately.
California Burger
Ingredients:
1 Hamburger roll
Butter
1 Lettuce leaf
Procedure:
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.
Grilled Sandwiches
Ingredients:
Butter
Procedure:
2. Place the slice of cheese between the slices of bread, buttered side
out.
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
Ingredients:
Butter
30 g sliced turkey
30 g sliced ham
30 g sliced cheese
1 egg, beaten
30 ml milk
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.
5. Dip the sandwich in the batter until it is completely coated and the
liquid has partially soaked into the bread.
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 tomato slices
procedure:
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:
Mayonnaise
2 leaves lettuce
30 g sliced turkey
Procedure:
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.
6. On top of this, place the turkey, then the other lettuce leaf.
10. Cut the sandwich from corner to corner into 4 triangles. Each
triangle will have a pick through the center to hold it together.
11. Place on a plate with the points up. The center of the plate may
be filled with potato chip as side dish.
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 hotdog roll
1 lettuce leaf
1 Tbsp mayonnaise
1 Tbsp butter
Procedure:
3. Place the lettuce leaf and slice of tomato on top of the bottom part of
the roll.
Tea Sandwiches
Ingredients:
3 Tbsp mayonnaise
Salt and pepper to taste
Procedure:
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.
Wrap Sandwiches
Ingredients:
1 tortilla wrap
1 sliced ham
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.
TOOLS
4. 1 Hamburger roll
5. Butter
7. 1 Lettuce leaf
9. 1 Tomato slice
Procedure:
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.
Cold sandwich
Ingredients:
1 submarine roll
2 tomato slices
Procedure:
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
Performance Criteria Checklist (1.2-3)
CRITERIA
Did you…. YES NO
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
Introduction
When cooking in a commercial kitchen, make sure that you use the
required spread of the kitchen.
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.
You can use a piping bag to control the amount of sauce/ spread
and to make sure that not too much is put in.
Do not forget that you should do the piping process after all the
ingredients have been loaded
You can use a piping bag to control the amount of sauce/ spread
and to make sure that not too much is put in.
Do not forget that you should do the piping process after all the
ingredients have been loaded
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.
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.
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
Self-check 1.2-2
Techniques in making sandwiches
1. True
2. True
3. True
4. True
5. False
6. False
7. False
8. True
9. True
10. True
Job sheet 1.2-2
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.
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.
Assessment Method:
Observation
Direct observation of the candidate
Performance Criteria Checklist (1.2-2)
CRITERIA
Did you…. YES NO
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
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
4 Main Components
Bread
Spread
Filling
Garnish
Mayonnaise-
Salad 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
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.
Self-check 1.2-3
Suitable bases of sandwiches
1. YES
2. YES
3. YES
4. YES
5. NO
Information sheet 1.2-4
Select appropriate equipment
Learning objectives:
After reading this information sheet you will learn.
Types of Equipment
– Storage equipment
– Hand tools
– Cooking equipment
1. Storage equipment
Tong
Spreaders
Spatulas
. Portion Control equipment
Portion scale
Measuring Spoons
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.
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.
SELF-CHECK 1.2-4
Select appropriate equipment
. Tong
. Knife
. Rubber scrapper
. Serrated knife
. Measuring cup and spoon
Learning objectives:
After reading this information sheet you will learn
Learn different procedures in maintaining safety 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.
5. Rubber shoes
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.
7. Use side of your arms or knuckles to turn off the faucet, avoiding
touching any contaminated area.
Make sure that your nails are short, clean, and without nail
polish.
Don’t brush or comb your hair when you are near food
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.
Portion Control
Sliced items are portioned by count and by the weight. If portioning is by the
count, you must
1. Apron
2. Face Mask
3. Hairnet
4. Gloves
5. Rubber shoes
2.
3. Make sure that your nails are short, clean, and without nail polish.
6. Don’t brush or comb your hair when you are near food
8. Keep your fingers from your face, mouth, hair, and skin and other
parts of the body.
Evidence Plan
Competency Cookery NC II
standard:
Unit of Prepare sandwiches
competency:
Ways in which evidence will be collected:
Written
The evidence must show that the trainee…
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
Note:
TABLE OF SPECIFICATION
Objectives/Content Percentage of
Knowledge Comprehension Application
area/Topics test
Objectives/Content Percentage
Knowledge Comprehension Application
area/Topics of test
Variety of 1 1 20%
sandwiches
Techniques in 1 1 20%
making sandwiches
Suitable bases of 1 1 20%
sandwiches
Select appropriate 1 1 20%
equipment
Follow work place 1 1 20%
safety
TOTAL 5 1 4 100%
Written Test
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?
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
Performance Test
General Instruction:
Specific Instruction:
Ask your trainer for what particular sandwiches did you prepare
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,
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
Performance Criteria Checklist for Performance Test
CRITERIA
Did you…. YES NO
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
QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge response
Extension/Reflection Questions Yes No
1. how will you figure out the hot sandwiches
2. how will you ensure the standard of cold sandwiches
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 Not
knowledge was:
Satisfactory
Expected Answer for Questioning Tool
Satisfactory
Questions to probe the candidate’s underpinning knowledge response
Extension/Reflection Questions Yes No
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
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.
Learning
resource area
Distance
learning area
ASSESSMENT AREA
Teacher’s table
EXIT