5 - Prepare Sandwiches

COMPETENCY-BASED LEARNING MATERIAL
Sector : TOURISM
Qualification Title : COOKERY NC II
Unit of Competency : PREPARE SANDWICHES
Module Title : PREPARING SANDWICHES
Technical Education & Skills Development Authority

KABASALAN INSTITUTE OF TECHNOLOGY
Kabasalan, Zamboanga Sibugay
HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL
This learning material is designed to guide you in learning at your own pace. To
start with, talk with your trainer and agree on how you will both organize the training
for this module. Most probably your trainer will also be your supervisor or manager.
He/she is there to support you and guide you the correct way to do things. From time
to time you will be required to practice and demonstrate the skills that you’ve learned
from this module and you will be requiring some assistance from your trainer (as
instructed in the learning material).
To proceed with the learning session you just have go through the Learning
Activity Sheet where in you will follow series of learning instructions towards
attaining the learning outcome.
This procedure should be repeatedly done until you have completed all the
learning elements in this Competency-Based Learning Module or until such time that
you are ready to take the final assessment for this module. You may skip some
learning activities if you can demonstrate that you are competent enough on the said
task/s.
At the end part of this module is a Learner’s Diary. Use this diary to record
important dates, jobs undertaken and other workplace events that may provide
further details to your trainer or assessor. A Record of Achievement will be provided
to you by your trainer for you to accomplish once you complete the module.
Upon completion of this module, study the evidence plan at the end of the last
learning element of this module then ask your instructor to assess you. You will be
given a certificate of completion as proof that you met the standard requirements
(knowledge, skills and attitude) for this module. The assessment could be made in
different methods, as prescribed in the competency standards.
If you have questions, don’t hesitate to ask your instructors for assistance.
Your instructor will always be available to assist you during the training.
Date Document No.

COOKERY NC II Develop: Issued
September ,2016 by:
Preparing Developed by: Page 1 of 32
KNVS-KIT Sandwiches Roselie P. Belgira Revision
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If you can demonstrate to your trainer that you are competent in particular skill,
talk to him/her about having them formally recognized so you would not have to
undergo the same training again. If you have a qualification or Certificate of
Competency from previous trainings, show it to your trainer. If the skills you acquired
are still current and relevant to this module, they may become part of the evidence
you can present for RPL. If you are not sure about the level of your skills, discuss this
with your trainer.
Contents of this Competency-Based Learning Material:
Inside this Competency-Based Learning Material are several “Learning

Activities”. Each Learning Activity guides the learner to achieve one learning
outcome.
You must follow the “Learning Activity Sheet”. The Learning Activity Sheets will
guide you through different “Instruction Sheets” that will assist you in performing
different learning activities towards the attainment of the learning outcome.
 Information Sheet - This will provide you with information (concepts,

principles and other relevant information) needed in performing certain activities.
 Operation Sheet - This will guide you in performing single task, operation or
process in a job.
 Job Sheet - This is designed to guide you on how to do the job that will
contribute to the attainment of the learning outcome.
 Assignment Sheet - The assignment sheet is a guide used to enhance (follow-

up) what you have learned in the information sheet, operation sheet or job sheet.
Worksheet - Worksheets are the different forms that you need to fill-up in
certain activities that you performed.
Recognition of Prior Learning (RPL)
You may already have some or most of the knowledge and skills covered in this
module because you have:
 been working for some time
 already completed training in this area
This module is prepared to help you achieve the required competency,

driving passenger bus/straight truck. This will be the source of information
that will enable you to acquire the knowledge and skills in this particular trade
independently at your own pace or with minimum supervision or help from your
instructor.
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- Talk to your trainer and agree on how you will both organize the training of this
unit. Read through the learning guide carefully. It is divided into sections which
cover all the skills and knowledge you need to successfully complete this module.
- Work through all the information and complete the activities in each section and
complete the self-check. Suggested references are included to supplement the
materials provided in this module.
- Most probably your trainer will also be your supervisor or manager. He/she is
there to support you and show you the correct way to do things. Ask for help.
- Your trainer will tell you about the important things you need to consider when
you are completing activities and it is important that you listen and take notes.
- Talk to more experienced work mates and ask for their guidance.
- Use the self-check questions at the end of each section to test your own progress.
- When you are ready, ask your trainer to watch you perform the activities outlined
in the learning guide.
- As you work through the activities, ask for written feedback of your progress from
your trainer. After completing each element, ask your trainer to mark on the
report that you are ready for assessment.
- When you have completed this module (or several modules) and feel confident that
you have had sufficient practice your trainer will arrange an appointment with you
to asses you. The result of your assessment will be recorded in your Competency
Achievement Record
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COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competencies Module Title Code

Cleaning and
Clean and maintain kitchen
1. maintaining kitchen TRS512328
premises
premises
Prepare stocks, sauces and Preparing stocks, sauces
2. TRS512331
soups and soups
3. Prepare appetizers Preparing appetizers TRS512381
Preparing salads and
4. Prepare salads and dressing TRS512382
dressing
5. Prepare sandwiches Preparing sandwiches TRS512330
6. Prepare meat dishes Preparing meat dishes TRS512383
Preparing vegetables
7. Prepare vegetables dishes TRS512384
dishes
8. Prepare egg dishes Preparing egg dishes TRS512385
9. Prepare starch dishes Preparing starch dishes TRS512386
Preparing poultry and
10. Prepare poultry and game dishes TRS512333
game dishes
11. Prepare seafood dishes Preparing seafood dishes TRS512334
12. Prepare desserts Preparing desserts TRS512335
13. Package prepared food Packaging prepared food TRS512340
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MODULE CONTENT
QUALIFICATION : Cookery NC II
UNIT OF COMPETENCY : Prepare Sandwiches
MODULE TITLE : Preparing Sandwiches
INTRODUCTION
This unit deals with the knowledge, skills and attitude in
selecting, preparing, cooking and storing meats.
LEARNING OUTCOMES:
1. Perform mise-en –place

2. Prepare a variety of sandwiches
3. Present a variety of sandwiches
4. Store Sandwiches
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LEARNING OUTCOME SUMMARY
LEARNING OUTCOME 1,2  Perform mise en place

&3  Prepare a variety of sandwiches
 Present a variety of sandwiches
CONTENTS:
1. Types of Sandwiches
2. Techniques in Making Sandwiches
PERFORMANCE CRITERIA:
 Tools, utensils and equipment are cleaned, sanitized and prepared based on
the required tasks
 Ingredients are identified correctly, according to standard recipes, recipe cards
or enterprise requirements
 Ingredients are assembled according to correct quantity, type and quality
required
 Ingredients are prepared based on the required form and time frame
 Frozen ingredients are thawed following enterprise procedures.
 Where necessary, raw ingredients are washed with clean potable water
CONDITION:
Trainees must be provided with the following:
EQUIPMENT
 Working table
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 Hot food conveyor
 Range
 Grill (smokeless)
 Toaster
 Oven
 Chiller
 Customized containers for display
Supplies and materials

 Bread loaves / garnishing
 Square styro fitted for sandwich
 Stick plastic container, sealer or plastic wrap or foil
 Trays/ boxes
 Hotdogs, cheese, chicken breast, hamburger, onion, ground pork
 Pita bread, bell pepper, all purpose flour, cornstarch, egg
PERSONAL PROTECTIVE EQUIPMENT

 Hairnet/Cap
 Working clothes/apron/Lab outfit
 Safety shoes
TOOLS
 Measuring spoon, glass cup, dietetic seals
 Food tray
 Food slicer / cutter
 Sheet pan
 Chef knife
 Fluted knife
 Spatula or palette knife
LEARNING MATERIALS
 Standard recipes
 Books/manuals
ASSESSMENT METHOD:
 Written test
 Demonstration
 Observation/Interview
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LEARNING EXPERIENCES
Learning Outcome 1: Prepare and present a variety of sandwiches
Learning Activities Special Instructions

1. Read Information Sheet 8.1-1 Read information sheet. After reading the
“Types of Sandwiches” learner is encourage to answer the self
check.
Compare the answers to the answer key.
You are required to get all answers correct.
2. Answer Self-Check 8.1-1
If not, read the information sheets again to
answer all questions correctly.
3. Read Information Sheet Read information sheet. After reading the
8.1-2 “ Techniques in learner is encourage to answer the self
preparing/making sandwiches” check.

5. Read Operation Sheet 8.1-1” Check your performance using the Criteria
“How to use a Bread Toaster” Checklist.
6. Perform Task /Job Sheet 8.1-1 Trainer will evaluate your performance
“Prepare Sandwiches” using the criteria checklist.
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INFORMATION SHEET 5.1-1
TYPES OF SANDWICHES
Learning objectives:
After reading this information sheet, you should be able to know the types of
sandwiches.
SANDWICHES
A sandwich is made up of one or more slices of bread with nutritious filling between
them. Any kind of bread cream or loaf bread, rolls and buns will make a good sandwich.
The filling may be slices of cold meat, chopped meat, eggs, chicken, ham and cheese
with creamed butter, pickles ,tomato catsup or mayonnaise.
Cream bread which has been sliced crosswise, is the most versatile type of bread used
for sandwiches. It is suited to many different kinds of sandwich fillings. Cream bread is
also available in different colors and can be so designed to form attractive geometric
figures and shapes
Different Types of Sandwiches

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Sandwiches may be served in different styles. They may be served open and cut into
different shapes. To keep this sandwich in better condition it may be wrapped in paper
napkins or placed in sandwich bags especially if they are to be packed snacks.
Sandwiches which are to be served immediately may be simply arranged on a serving
plate. The rest of the sandwiches may be placed in a covered tray lined with a damp
towel. Keep them there until serving time to avoid drying.
1. Open Sandwiches
Open sandwiches make use of only one
kind of bread with the filling on top. The
slices of white bread can be cut into
squares, triangles or rounds. Butter is
spread lightly on top and pieces of cheese
or meat fillings are placed on top. They
may be garnished with slices of carrots,
raisins, pickles and the like to make them
more attractive. Open sandwiches are
similar to canapés. They make use of
biscuits, cookies or toasts instead of
using breads.
2. Plain Sandwiches
A plain sandwich is made up of two slices

of bread, preferably day-old bread,
toasted if desired, and on which butter
can be readily spread. Its crusts may or
may not be removed, depending upon
your preference. Butter, mayonnaise or a
prepared sandwich spread may be used
as lining to prevent the bread from
absorbing moisture from the filling.
Besides preventing the bread from
becoming soggy, the spread also adds
flavor and nutrients. Moreover, it ensures
that the bread and the filling will stick
together.
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3. Pinwheels Sandwiches
Pinwheels are made of cream bread cut
lengthwise, about 3/8 inch thick. Fresh
cream bread is preferable because they
are easy to roll and will not crack. Trim
crusts and flatten long slices with rolling
pin. Spread bread with softened butter or
margarine and your choice of any smooth
filling, like creamed cheese, marmalades,
cheese pimiento, peanut butter, jams and
jellies. Smooth filling are ideal for
pinwheel sandwiches, because they do
not have bulk and can be spread thinly.
Place sweet pickles or several stuffed
olives at the end of slice. Roll up bread
like a jelly roll. Wrap each rolled sandwich
individually and chill for several hours or
until they are firm. When ready to serve,
unwrap the rolled sandwiches and cut
into 1/2 inch slices. Use a sharp knife or
a bread knife so the sandwiches are cut
clear and neat. Arrange and serve them
on a platter. Garnish if needed.
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4a. Closed Tea Sandwiches
Closed tea sandwiches may be made

ahead of time and frozen. They should be
removed from the freezer at least three
hours before they are to be served.
Remove the crusts of a day-old bread.

With cookery cutters of various shapes Figure 1- Square Sandwitch
and sizes, cut as many pieces as possible
from one slice. Squares, rectangles and
oblongs add to the variety. Save the
scraps and crusts for crumbs. For each
sandwich, spread butter on one piece of
bread and filling on the other. Top the
filled side with the buttered side. Place in
waxed paper or in a clean damp towel and
place in an airtight container to freeze.
Figure 2- Pinwheel Sandwiches
How to make tea sandwiches: Pinwheels,

triangles, squares and fingers Dainty and
traditional, tea sandwiches never fail to
please a
crowd. Our
easy
instructions will
show you
how to make
four
variations of
beautiful tea Figure 3-
sandwiches.
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Triangle Sandwiches
Figure 4- finger Sandwiches
5. Ribbon Sandwiches
Colored cream bread is suitable for ribbon

sandwiches. Alternate 3 slices each of
pink and green bread with one or more
fill¬ings spread between slices. Press
together stack of slices and then trim
crusts. Wrap and chill for several hours.
When ready to serve, cut into 1/2 inch
slices.
6. Mosaic Sandwiches
An alternate color of slices of bread is
preferable for this type of sandwich.
The initial step is similar to that of the

ribbon sandwiches,' Press together stack
of slices and then trim crusts. Wrap and
chill for several hours. Cut about 1/2
inch wide. Spread cut sides of ribbons
with fillings. Stack 3 ribbon sandwiches
so that green and pink sections alternate.
Wrap and chill for several hours. Slice
about 1/2 inch thick into checkerboard
sandwiches immediately after removing
from refrigerator. These are sometimes
called checkerboard sandwiches because
of the alternate squares of green and pink
bread.
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SELF CHECK 5.1-1
Instruction: Read the question carefully. On your answer sheet, write the letter of the
correct answer.
Multiple-Choice Test:
1. It is made up of one or two slices of bread with nutritious filling between each slice
of bread.
a. Sandwich
b. Cakes
c. Pastries
d. Cookies
2. A type of sandwiches which makes use of only one kind of bread with the filling on
top.
a. Pinwheel sandwich
b. Open faced sandwich
c. Ribbon sandwich
d. Closed tea sandwich
3. Made up of two slices bread, preferably a day old toasted bread.

a. Plain sandwich
b. Mosaic sandwich
c. Ribbon sandwich
d. Pinwheel sandwich
4. Sandwiches that are made of cream bread cut lengthwise, about 3/8 inch thick.
a. Open faced sandwich

b. Mosaic sandwich
c. Ribbon sandwich
d. Pinwheel sandwich
5. In making a pinwheel sandwich, the tool used to flatten pieces of bread:

a. Rolling pin
b. Roller
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c. Dough cutter
d. Mixer
ANSWER KEY 5.1-1
1. A
2. B
3. A
4. D
5. A
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TECHNIQUES IN MAKING SANDWICHES
After reading this information sheet, you should be able to know the techniques in
making sandwiches.
TECHNIQUES ON MAKING A SANDWICH
The preparation of sandwiches requires a great deal of handwork. Many individual

motions may be required, especially if the sandwiches are multi-decked or have several
ingredients. Whether you are making sandwiches in quantity or to order, your goal must
be reduce your motion to make the production as efficient and quick as possible.
Some Things to Remember in Making Sandwiches
1. When cutting bread, keep slices together in pairs so that they will fit together.
2. Have butter, margarine, or spread at room temperature so that it will spread without
tearing the bread. Cream if necessary. Spread very thin.
3. Certain eating practices also affect the type of sandwich filling. Some prefer the more
expensive fillings like chicken, luncheon meat, corned beef, and sausages while others
prefer simple fillings like egg, tuna and cheese.
4. Bread may also be multilayered with one or more types of filling as in clubhouse
sandwich.
5. Different colors of bread can be combined together and sliced differently to make
interesting designs for the sandwich.
6. Apply spread on bread evenly to prevent sogginess. Then put in the prepared filling.
7. Vary serving of sandwiches by using different kinds of bread, fillings and by cutting
them into different shapes.
Setting Up the Station for Prepared-To-Order Sandwiches

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Ingredients
This phase of setup has two parts:
1) Prepare ingredients.
Mix filling prepares spreads, slice sandwich meat and cheeses, separate
lettuce leaves, slice tomatoes, prepare garnishes, and so on. In other word
have everything ready ahead of time.
2) Arrange or store ingredients for maximum efficiency.
To reduce your movements to a minimum, the ideal setup has everything
you need within easy reach of both hands. Depending on the kitchen lay
outs.
Arrange ingredients so you can use both hands. For example, while the
left hand reaches for the bread, the right hand reaches for butter spreader.
Then, while the right hand puts the spreader back, the left reaches for the
slice ham.
Two other considerations are important while we’re talking about ingredients:
1) Sanitation.
Because cold sandwiches are subjected to a lot of handling and are not cooked, it
is especially important that ingredients be properly refrigerated and protected at
all times.
Tips on hygienic handling of food:
 Wash hands before start working in the kitchen
 Always have short and clean fingernails
 Avoid touching your nose while preparing food
 Always wear complete uniform
2) Portion control.
Sliced items are portioned by the count and by weight. If portioning is by the
count, you must take cake, during pre-prep, 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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HOW TO MAKE PINWHEEL SANDWHICHES
1. Assemble bread and toppings.
2. Remove the crusts from your

bread
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3. Flatten your pieces of bread with
a rolling pin.
Only roll once or twice at the most -
you don't want limp bread!
4. Spread or place your toppings on

each slice of bread. Be careful not to
have anything overlapping the edges
(or these will stick out when you roll
them).
.
5. With two hands, roll up each slice
to create the pinwheel.
6. Insert a toothpick if it won't stay

rolled together on its own.
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7. Wrap tightly in either plastic wrap
or greaseproof paper and refrigerate. If
you are freezing them, wrap twice in
plastic and then place in a Ziploc bag
to try and prevent the formation of ice
crystals, and to keep out odors.
8. Serve on platters with pieces of fruit

or salad vegetables artfully displayed.
Or, if it's a children's party, use
colored sweets, toy animals etc. as
part of the display, to draw in the
children's interest.
Tea sandwich smarts:

 Allow 4 to 6 cut sandwich pieces per person.
 Choose the best-quality bread. Never serve end slices. Freezing bread before cutting
and then spreading makes for easier handling.
 Bread should be lightly buttered no matter what the filling. Butter should be at room
temperature before spreading. Sandwiches will not become limp and soggy as readily
if you spread butter right to edge of bread.
 Cut crusts off bread with long, sharp knife after (not before) assembling sandwiches.
This keeps everything neater.
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SELF CHECK 8.1-2
Instruction: Read the question carefully. On your answer sheet, write the letter of the
correct answer.
Multiple-Choice Test:
1. Ingredients that are creamed and spread very thinly without tearing the bread for
sandwiches.
a. Butter or margarine
b. Ham
c. Chicken fillet
d. Cheese
2. Bread may also be multilayered with one or two fillings and is called:
a. Club sandwich
b. Open sandwich
c. Plain sandwich
d. Wrap sandwich
3. In putting the prepared filling, apply spread evenly on bread to prevent:
a. sogginess
b. melting
c. browning
d. staling
4. In making sandwiches . have everything ready ahead of time which means:
a. Prepare ingredients
b. Pack sandwich
c. Store sandwich
d. Purchase ingredients
5. Tips on hygienic handling of food:
a. Wash hands before start working in the kitchen

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b. Always have short and clean fingernails
c. Always wear complete uniform
d. All of the above
ANSWER TO SELF CHECK 8.1-2
1. A
2. A
3. A
4. A
5. D
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Date Document No.
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JOB SHEET 5.1-1
Title : How To Make A Pinwheel Sandwich
Performance Objective:
At the end of this practice trainee should be able to:
 Use appropriate techniques in variety of type of sandwiches

 Use correct ingredients to enterprise standard ensuring neatness of
presentation, appropriate ingredients combination, precise uniform cuts, size
and shape
 Use attractive service ware and garnishes
 Use proper equipment for toasting and heating accdg to enterprise procedure
and manuals
 Present sandwiches w/in the required time frame and according to customer
request.
 Use suitable garnishing and service ware for attractive presentation of
sandwich.
 Supplies/Materials : Bread loaves / garnishing

 Trays/ boxes
 Tools/Equipment : Lab outfit

 Food tray
 Sheet pan
 Chef knife
 Fluted knife
 Lab outfit
 Food tray
 Sheet pan
 Chef knife
 Fluted knife
Steps/Procedure :
Steps in Making
Date Pinwheel Sandwiches Document No.
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1. Assemble bread and toppings.
QST 2. Remove the crusts from your bread
# ____
3. Flatten your pieces of bread with a rolling pin.
Performance Criteria Checklist
Task / Job Sheet
Trainee’s Name: __________________________________ Date: ____________________
Criteria YES NO
1. Appropriate techniques use in variety of type of sandwiches
2. Using correct ingredients to enterprise standard ensuring
neatness of presentation, appropriate ingredients
combination, precise uniform cuts, size and shape
3. Attractive used of service ware and garnishes
4. Proper equipment used for toasting and heating accdg to
enterprise procedure4. and manuals
5. Sandwiches presentation w/in the required time frame and
according to customer request.
6. Attractive presentation of sandwich using suitable garnishing
and service ware.
Date Document No.

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OPERATION SHEET 5.1-1
Title : How To Use A Bread Toaster

Performance Objective:
At the end of this practice trainee should be able to:
 Use appropriate techniques in variety of type of sandwiches

 Use correct ingredients to enterprise standard ensuring neatness of
presentation, appropriate ingredients combination, precise uniform cuts,
size and shape
 Use attractive service ware and garnishes
 Use proper equipment for toasting and heating accdg to enterprise
procedure and manuals
 Present sandwiches w/in the required time frame and according to
customer request.
 Use suitable garnishing and service ware for attractive presentation of
sandwich.
 Supplies/Materials : Bread loaves / garnishing

 Trays/ boxes
 Tools/Equipment : Lab outfit

 Food tray
 Sheet pan
 Chef knife
 Fluted knife
 Lab outfit
 Food tray
 Sheet pan
 Chef knife
 Fluted knife
 Bread toaster
Steps/Procedure :
1. Place the toaster oven on your desired setting, both for purpose (defrost,
Date
broil, etc.) and temperature. Document No.
COOKERY
2. Plug NC IIoven.Develop:
in the toaster Issued
September ,2016
3. Place your food in the toaster oven, either on aby: safe plate or surface, or
Preparing Developed by:
directly on the toaster oven rack if desired. Page 26 of 32
KNVS-KIT
4. Set a Sandwiches Roselie
timer for your food. Often P. Belgira
modern Revision
toaster ovens have built-in timers.
QST # ____
Even when using a timer, however, keep an eye on your food as it cooks.
Toaster ovens are smaller and cook food much faster than traditional ovens.
LEARNING EXPERIENCES
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Learning Outcome 2: Store sandwiches
Learning Activities Special Instructions

1. Read Information Sheet 8.2-1 Read information sheet. After reading the
“Procedures in storing of learner is encourage to answer the self
Sandwiches” check.


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PROCEDURES IN STORING SANDWICHES
After reading this information sheet, you should be able to know the standard
procedures in storing sandwiches.
Storing sandwiches
Most sandwiches are perishable goods. Sandwiches which are made
up with moist fillings are highly perishable but if they are well
covered they may be refrigerated for a few hours without substantial
staling.
When storing ingredients for sandwiches and finished sandwiches
make sure you regard them as highly perishable. It is essential to
stringently apply hygienic food handling principles to the storage and preparation of
sandwiches. The following must be taken into account.
Always use fresh bread.

The risk of cross contamination is always present with these foods so work
hygienically at all times.
Sandwiches are highly perishable.
Ingredients must be closely tracked at each stage of the production process to
ensure that each ingredient is handled correctly.
Ingredients must be fresh, freshly prepared, held at below 50C, prepared in
batches related to production requirements, and kept for the minimum amount of
time possible between receival and service.
Storing bread
Bread becomes stale when incorrectly stored or if it is stored too long. Bread
should never be refrigerated as this speeds the staling process. Fresh bread may
be frozen (rapidly) and used for toasting or other purposes such as crumbs,
panada, etc but may be used for sandwiches in some circumstances (See activity
four, storage of sandwiches.
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SELF CHECK 5.2-1
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Instruction: Read the statements carefully. On your answer sheet, write True (T)
if the statement is correct and False (F) if it is not correct.
TRUE OR FALSE:
___________ 1. Sandwiches are essential to stringently applying hygienic food, handling

principles to the storage and preparation.
___________2. When storing ingredients for sandwiches and finished sandwiches we

have to make sure that we regard them as highly perishable .
___________3. Bread becomes stale when it is correctly stored or if it is not stored too
long.
__________4. Sandwiches , homemade or store- prepared should be stored in a

refrigerator for 5-7 days and 1- 2 months in a freezer.
_________5. Sandwiches are wrapped tightly with aluminum foil or plastic wrap or in a
plastic bag or airtight plastic container.
ANSWER KEY 5.2-1
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1. T
2. T
3. F
4. F
5. T
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5 - Prepare Sandwiches

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COMPETENCY-BASED LEARNING MATERIAL

Qualification Title : COOKERY NC II

Unit of Competency : PREPARE SANDWICHES

Module Title : PREPARING SANDWICHES

Technical Education & Skills Development Authority

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Inside this Competency-Based Learning Material are several “Learning

 Information Sheet - This will provide you with information (concepts,

 Assignment Sheet - The assignment sheet is a guide used to enhance (follow-

Recognition of Prior Learning (RPL)

 already completed training in this area

This module is prepared to help you achieve the required competency,

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No. Unit of Competencies Module Title Code

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1. Perform mise-en –place

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LEARNING OUTCOME 1,2  Perform mise en place

Supplies and materials

PERSONAL PROTECTIVE EQUIPMENT

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Learning Outcome 1: Prepare and present a variety of sandwiches

Learning Activities Special Instructions

Compare the answers to the answer key.

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Different Types of Sandwiches

A plain sandwich is made up of two slices

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Closed tea sandwiches may be made

Remove the crusts of a day-old bread.

Figure 2- Pinwheel Sandwiches

How to make tea sandwiches: Pinwheels,

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Figure 4- finger Sandwiches

Colored cream bread is suitable for ribbon

The initial step is similar to that of the

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3. Made up of two slices bread, preferably a day old toasted bread.

a. Open faced sandwich

5. In making a pinwheel sandwich, the tool used to flatten pieces of bread:

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ANSWER KEY 5.1-1

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TECHNIQUES IN MAKING SANDWICHES

TECHNIQUES ON MAKING A SANDWICH

The preparation of sandwiches requires a great deal of handwork. Many individual

Some Things to Remember in Making Sandwiches

Setting Up the Station for Prepared-To-Order Sandwiches

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1. Assemble bread and toppings.

2. Remove the crusts from your

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4. Spread or place your toppings on

6. Insert a toothpick if it won't stay

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8. Serve on platters with pieces of fruit

Tea sandwich smarts:

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Trainee’s Name: ______________ Date: