COOKERY 9 Quarter 3 LAS Number 3

Cookery 9
QUARTER 3 LAS Number 3
Name of Learner: Grade/Section:

Teacher: _________________________ Date Submitted:
LEARNING ACTIVITY SHEETS
TOPIC: Present Sandwiches Attractively

WEEK 7: Most Essential Learning Competencies:
LO 3. Present a variety of sandwiches

3.1 Present sandwiches attractively
Background Information for Learners

Present a Variety of Sandwiches
Portion Sandwiches and its Ingredients
Portion Control is necessary to proportionate the weight, scoop and slice of food
items, like ham and roasted beef. Other ingredients can be portion control, by slicing the
meat thinly and correctly. You will need a good meat slicer and a scale to weigh your meat.
For sandwich fillings you can use scoops and make sure it does not exceed the scoop
edges. The scoop is made so you can proportionately apportion the amount of food, no
more or no less.
Sliced items are portioned by count and by weight. If portioning is by count, take
care to slice to the proper thickness. If done by weight, each portion can be placed on
squares of waxed paper or stacked in a container.
Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 1

Creative sandwich preparation
Sandwiches should be attractively served on plates for individual serving or on platters for
multiple serving. The plate or platters can be decorated with suitable ingredients to enhance the
overall presentation. Attractive presentation makes a garnish tray more appealing so you should
learn the techniques for creating a balanced, colorful and appetizing buffet arrangement. Garnishes
that complement sandwiches such as a variety of olives, peppers and pickles add color and texture
to the tray. Arranging a bed of greens offers a festive and inviting cold tray presentation for any kind
of event.
 Spread leaf lettuce on a tray, decorate the tray edges with the top curly part of the leaves
the base of the leaves point toward the center of the tray. This creates a decorative bed for
the sandwiches and garnishes.
 Spear the center of each sandwiches with a long toothpick if the sandwiches are layered,
such as club sandwiches or slices of submarine sandwiches. The pick keeps the sandwich
together on the tray and makes them neater for guests to select, so the sandwich won’t fall
apart when someone picks it up.
 Arrange the sandwiches by the filling, with the contents exposed to make sandwich
selection more obvious. - Sandwich quarters should be arranged with cut edge of the
sandwich pointing up at the viewer.
 Arrange finger sandwiches in a spiral, or setting up the sandwiches in rows in the tray, with a
row of garnishes between each row of sandwiches.
 Place vegetarian sandwiches on a separate tray from sandwich made with meat products. -
Handle food picks carefully. Remove food picks before giving sandwiches to children or
impaired adult.
 Plate pinwheel sandwiches in a circular design on a platter with the pin wheel filling facing
upward to show off the colors of the ingredients.
Sample sandwich presentations:

LEARNING ACTIVITY 1
A. Prepare and present sandwiches attractively using suitable garnishes, condiment and service wares.
Option 1: Prepare and present sandwich based on the available ingredients you have at home. Write
a detailed narrative report on the ingredients used, tools and equipment uses, how did you prepare
the sandwich, how did you present the sandwich including the size and color of the plates, the
condiments or garnishes use and the taste of the sandwich.
Option 2: Prepare and present sandwich based on the available ingredients you have at home. Submit
a video report on the ingredients used, tools and equipment uses, how did you prepare the sandwich,
how did you present the sandwich including the size and color of the plates, the condiments or
garnishes use and the taste of the sandwich.
LEARNING ACTIVITY 2:
Direction: Write what you have learned about this topic.
Journal Writing
Date:
Topic:
I learned that _______________________________________________________
I realized that _______________________________________________________

___________________________________________________________________
___________________________________________________________________
___________________________________________________________________

COOKERY 9 Quarter 3 LAS Number 3

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COOKERY 9 Quarter 3 LAS Number 3

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Cookery 9

QUARTER 3 LAS Number 3

Name of Learner: Grade/Section:

LEARNING ACTIVITY SHEETS

TOPIC: Present Sandwiches Attractively

LO 3. Present a variety of sandwiches

Background Information for Learners

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 1

Sample sandwich presentations:

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 2

I learned that _______________________________________________________

I realized that _______________________________________________________

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 3

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