Professional Documents
Culture Documents
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
OSMEA COLLEGES
Osmena st. Masbate city
COOKERY
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
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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 learners
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
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MODULE CONTENT
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 manufacturers manual
5. Sandwiches are prepared logically and sequentially within the required
time frame and/or according to customers request
6. 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:
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
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Learning Experiences
Learning Outcome
Prepare a variety of sandwihes
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 achieve
performance criteria the criteria
Read information sheet 1.2-2 in Try to answer self-check without
Techniques in making sandwiches looking at the answer key
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Compare answer using Answer Key Try to answer self-check without
1.2-3 looking at the answer key
task sheet 1.2-4 in Select Try to perform the task given to this
appropriate equipment information
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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 miseen 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.
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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.
Sandwiches that call for toasted bread, the toasting should be done
immediately after assembling the sandwich.
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Simple Hot Sandwiches
Grilled Sandwiches
Deep-fried Sandwiches
Multi-decker Sandwiches
Club sandwich
Tea Sandwiches
Wrap Sandwiches
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lavish, or pita; the filling usually consists of cold sliced meat,
poultry, or fish
Spreads
Varieties of spread:
Butter
Mayonnaise
Spreadable cheeses
Nut butters
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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 to 5/inch thick.
a) Peasant or sandwich loaves
b) Pullman or sandwich loaves
c) Rolls
d) Wrappers
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ANSWER KEY (1.2-1)
1. B
2. A
3. C
4. D
5. D
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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
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Performance Criteria Checklist (1.2-2)
CRITERIA
YES NO
Did you.
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?
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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
Ingredients:
Procedure:
California Burger
Ingredients:
Procedure:
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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:
Procedure:
Deep-fried Sandwiches
Ingredients:
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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
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:
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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:
Procedure:
These are made with a single slice of bread, like canaps, which is
what they are. Like canaps, the filling or topping should be attractively
arranged and garnished.
Ingredients:
1 hotdog roll
1 lettuce leaf
1 piece bologna, sliced
1 piece cheese, sliced
5 pieces tomato, small
1 Tbsp mayonnaise
1 Tbsp butter
Procedure:
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 canaps.
Ingredients:
Procedure:
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)
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Whiteboard
Applicable equipment as prescribed by Training regulations
TOOLS
Procedure:
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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:
Assessment Method:
Demonstration
Direct observation of the candidate
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Performance Criteria Checklist (1.2-3)
CRITERIA
YES NO
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 miseen place before performing
the job
4. Did you prepare the PPE before preparing
sandwiches
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Information sheet 1.2-2
Techniques in making sandwiches
Learning Objectives:
At the end of the session, you will be able to:
Introduction
When cooking in a commercial kitchen, make sure that you use the
required spread of the kitchen.
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Basic Technique: Layering
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.
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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.
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
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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
Materials
Wrapper
Bread/ loaf
Equipments
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.
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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.
Assessment Method:
Observation
Direct observation of the candidate
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Performance Criteria Checklist (1.2-2)
CRITERIA
YES NO
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 miseen place before performing
the job
4. Did you prepare the PPE before preparing
sandwiches
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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
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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
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
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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.
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Self-check 1.2-3
Suitable bases of sandwiches
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Answers key 1.2-3
1. YES
2. YES
3. YES
4. YES
5. NO
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Information sheet 1.2-4
Select appropriate equipment
Learning objectives:
After reading this information sheet you will learn.
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
Storage equipment
Hand tools
Cooking equipment
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1. Storage equipment
Tong
Spreaders
Spatulas
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 arms 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
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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
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
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Proper hand washing procedure
Procedure:
Sanitation
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You can use a refrigerated table which is a sort of a cold
version of a steam table.
Portion Control
Sliced items are portioned by count and by the weight. If portioning is by the
count, you must
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Self-check 1.2-5
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ANSWER KEY: 1.2-5
1.
1. Apron
2. Face Mask
3. Hairnet
4. Gloves
5. Rubber shoes
2.
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Evidence Plan
Competency Cookery NC II
standard:
Unit of Prepare sandwiches
competency:
Ways in which evidence will be collected:
Questioning
Portfolio
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 manufacturers manual
Sandwiches are prepared logically and
sequentially within the required time frame
and/or according to customers request
Workplace safety and hygienic procedures are
followed according to enterprise and legal
requirements
Note:
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TABLE OF SPECIFICATION
Objectives/Content Percentage
Knowledge Comprehension Application
area/Topics of test
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Objectives/Content Percentage
Knowledge Comprehension Application
area/Topics of test
Variety of 1 1 20%
sandwiches
Techniques in 1 1 20%
making sandwiches
TOTAL 5 1 4 100%
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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?
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Answer Key
1. Hot sandwiches
2. Cold sandwiches
3. Spreading Technique
4. Molding Technique
5. Pullman, baguette, home-style, btard, 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
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Performance Test
Qualification Cookery NC II
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,
Document No
Date Developed:
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CBLM in
PREPARE Developed by:
SANDWICHES ALEMAR Q.
BELLO Revision
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
Document No
Date Developed:
Issued by:
CBLM in
PREPARE Developed by:
SANDWICHES ALEMAR Q.
BELLO Revision
Performance Criteria Checklist for Performance Test
CRITERIA
YES NO
Did you.
1. did you perform miseen 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
Document No
Date Developed:
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CBLM in
PREPARE Developed by:
SANDWICHES ALEMAR Q.
BELLO Revision
QUESTIONING TOOL
Satisfactory
Questions to probe the candidates 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 candidates underpinning Satisfactory Not
knowledge was: Satisfactory
Document No
Date Developed:
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CBLM in
PREPARE Developed by:
SANDWICHES ALEMAR Q.
BELLO Revision
Expected Answer for Questioning Tool
Satisfactory
Questions to probe the candidates 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.
Support Area
SINK
ASSESSMENT AREA
Teachers table
EXIT
Document No
Date Developed:
Issued by:
CBLM in
PREPARE Developed by:
SANDWICHES ALEMAR Q.
BELLO Revision