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

Clean and maintain TRS512328
kitchen premises Cleaning and
1. maintaining kitchen
premises
Prepare stocks, sauces TRS512331
and soups Preparing stocks, sauces
2.
and soups
Prepare appetizers TRS512381
3. Preparing appetizers
Prepare salads and TRS512382
dressing Preparing salad and
4.
dressing
Prepare sandwiches TRS512330
5. Preparing sandwiches

6. Preparing meat dishes

Prepare meat dishes TRS512383
Prepare vegetables TRS512384
dishes Preparing vegetable
7.
dishes
Prepare egg dishes TRS512385
8. Preparing egg dishes
Prepare starch dishes TRS512386
9. Preparing starch dishes
Prepare poultry and TRS512333
game dish(es Preparing poultry and
10.
game dishes
Prepare seafood dishes TRS512334
Preparing seafood
11.
dishes
Prepare desserts TRS512335
12. Preparing desserts
Package prepared food TRS512340
13. Packing prepared food

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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 materialsand activities related to identifying
learner’s requirements, preparing sessionplan, preparing basic instructional
materials and organizing learning andteaching 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 andAccomplishment Chart. You must pass the
Institutional Competency Evaluation for this competency before moving to
another competency. A Certificate ofAchievement 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. 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

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 LEARNING OUTCOME NO. 2
Prepare a variety of Sandwiches

Contents:

1. Tools, utensils and equipment’s

2. Clean and sanitized tools and equipment
3. Assemble ingredients for sandwiches
4. Variety of sandwiches
5. Techniques in making sandwiches
6. Suitable bases of sandwiches
7. Select appropriate equipment
8. Follow work place safety
9. Produce sandwiches
10. Present sandwiches attractively
11. Suitable garnishes
12. factors in plating sandwiches
13. Quality trimming
14. Store sandwich hygienically
15. Proper temperature of sandwiches
16. 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:

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 EQUIPMENT SUPPLIES & LEARNING
MATERIALS MATERIALS
 Electric, gas or induction  Hot  Manuals
ranges Sandwiches  Books
 Ovens, including combi ovens - Regular  Video (CD)
 Microwaves - Baked
 Grills and griddles - Grilled
 Deep fryers - Fried
 Salamanders - Open faced
 Food processors  Cold
 Blenders Sandwiches
 Mixers - Regular
- Specialist
 Slicers
- Multi-decker
 Pans
- Wraps
 Utensils
- pinwheel,
 Tilting fry pan domino or
 Steamers checkerbo
 Baine marie ard
 Mandoline sandwiche
 LCD Projector (optional for s
lecture) - filled rolls,
 Overhead Projector (Optional foccacia or
for lecture) pita bread
 Television and multimedia  Specialized or
player ethnic breads
 Whiteboard such as dark
 Applicable equipment as rye, gluten-free,
prescribed by Training Turkish
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
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 EQUIPMENT SUPPLIES & LEARNING
MATERIALS MATERIALS
- 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 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

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

Rate your performance using Double Check the answer in case

performance criteria you forgot to answer correctly using
self-check
Read information sheet 1.2-3 in Try to answer self-check without
Suitable bases of sandwiches looking at the answer key

Answer self-check 1.2-3 in Suitable Double Check the answer in case

bases of sandwiches 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 in bases of Ask the trainer for the use of

sandwiches equipment

Read information sheet 1.2-4 in Select Double Check the answer in case
appropriate equipment you forgot to answer correctly using
self-check
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 Try to perform the task given to this
equipment information

Rate your performance using Try to answer self-check without

performance criteria looking at the answer key
Read information sheet 1.2-5 in Try to answer self-check without
Follow work place safety looking at the answer key

Answer self-check 1.2-5 in Follow Double Check the answer in case

work place safety you forgot to answer correctly using
self-check
Compare answer using Answer Key Double Check the answer in case
1.2-5 you forgot to answer correctly
using self-check

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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-

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 flour tortillas, 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

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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 food-
borne disease.

Mustard and Ketchup

Spreadable cheeses

Nut butters

Jelly, Jam, Compotes, and Chutneys

2 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 andsometimes other
coarsely ground grains to produce a very hearty bread.
a) Peasant or sandwich loaves
b) Pullman or sandwich loaves
c) Rolls
d) 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) Peasant or sandwich loaves
b) Pullman or sandwich loaves
c) Rolls
d) 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. B
2. A
3. C
4. D
5. 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 : video CD, Power point presentation

Equipment : 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
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?

Job Sheet 1.2-3

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 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 cut

 4 Tbsp barbecue sauce

 Pinch of salt
 Pinch of pepper
1 Hotdog bun
 25 g Barbecue sauce
 100 ml water

Procedure:
1. Place pork in a shallow dish
2. Add barbecue sauce on the meat
3. Add salt and pepper
4. Chill for 30 minutes-1 hour or overnight.
5. In a sauce pan, combine the water and barbecue sauce.

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 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
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. Season the ground beef with salt and pepper.
2. Mix ground beef and garlic.
3. Mould patty into 2 portions (150g/each)
4. 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.
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 9. Place the cooked hamburger patty on the top half of the roll.
10. Serve immediately, open faced

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 cheese; 1 slice cut to the size of the bread
 Butter

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
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  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.
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

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 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.

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.
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 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.
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 hotdog roll
1 lettuce leaf
1 piece bologna, sliced
1 piece cheese, sliced
5 pieces tomato, small
1 Tbsp mayonnaise
1 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.

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 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 slices wheat bread

1 Tbsp mashed potato
1 Tbsp diced egg
3 Tbsp mayonnaise
 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
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  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.

Document No
Date Developed:
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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
 Whiteboard
 Applicable equipment as prescribed by Training regulations

TOOLS

- pots and pans

- bowls and
- CBLM in
Plastic wrap Date Developed: Document No
- Aluminum PREPARE
foil Issued by:
SANDWICHES
- measuring cups
Developed by:
- weighing scales ALEMAR Q.
- cleaning materials and BELLO Revision
- linen
- tea towels
 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 mise’en place before performing
the job
4. Did you prepare the PPE before preparing
sandwiches

Document No
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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:

 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.

2 Basic Technique: Layering

Document No
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  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.

2 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
2

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.
 Do not forget that you should do the piping process after all the
ingredients have been loaded
3

Basic Technique: Moulding

Document No
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  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

3 Self-check 1.2-2
4 Techniques in making sandwiches

TRUE or FALSE: based in your understanding in this information sheet.

Document No
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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.

Answer key 1.2-2

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

Job sheet 1.2-2

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 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.
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
CBLM in Dateshape.
Developed: Document No
7. cutPREPARE
diagonally into four triangles Issued by:
SANDWICHES
Assessment Method:
Developed by:
Observation ALEMAR Q.
Revision
BELLO
Direct observation of the candidate
 5

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 mise’en place before performing
the job
4. Did you prepare the PPE before preparing
sandwiches

Document No
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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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 • 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.

• 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.

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 – 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

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.

• 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
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 • Mascarpone
• Swiss types
• Provolone
• Spreads

Self-check 1.2-3
Suitable bases of sandwiches

Please right YES or NO in this information given

1. Are breads made of various flours?

2. Are reads has its own various shapes,
by row
3. To protect the bread from soaking up
moisture from the filling
4. 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. 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.
 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.

Document No
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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

1. Storage equipment

 Refrigeration equipment for cold

ingredients
 Steam table for hot ingredients
2 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

3 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.

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

SELF-CHECK 1.2-4
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 Select appropriate equipment

Identification: give what is ask

1 This tool use to pick foods from oil

2 This tool use in cutting all ingredients etc.
3 This tool use to spread filling all over sandwich
4 This tool use to remove the four side of sandwich
5 This tool being used to measure solid and liquid seasoning

Answers key 1.2-4

1 Tong
Document No
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2 Knife
3 Rubber scrapper
4 Serrated knife
5 Measuring cup and spoon

Information Sheet 1.2-5

Follow work place safety

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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.

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  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.
 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.

2 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. Apron
2. Face Mask
3. Hairnet
4. Gloves
5. Rubber shoes

2.
1. Always wash your hands before preparing food.
2. Avoid wearing jewelry, watch, or perfume
3. Make sure that your nails are short, clean, and without nail polish.
4. Wear clean clothing
5. Remove your apron whenever you leave a food-preparation area.
6. Don’t brush or comb your hair when you are near food
7. Do not smoke in food areas.
8. Keep your fingers from your face, mouth, hair, and skin and other
parts of the body.

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Evidence Plan

Competency Cookery NC II
standard:
Unit of Prepare sandwiches
competency:
Ways in which evidence will be collected:

Demonstration & Questioning

Observation & Questioning

Third party Report

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 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:

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 TABLE OF SPECIFICATION

Objectives/Content Percentage
Knowledge Comprehension Application
area/Topics of test

Variety of 10% 10% 20%

sandwiches
Techniques in 10% 10% 20%
making sandwiches
Suitable bases of 10% 10% 20%
sandwiches
Select appropriate 10% 10% 20%
equipment
Follow work place 10% 10% 20%
safety
TOTAL 50% 10% 40% 100%

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%
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 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,

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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 NO
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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QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge respons
e
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

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Expected Answer for Questioning Tool
Satisfactory
Questions to probe the candidate’s underpinning knowledge respons
e
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.

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 The candidate’s underpinning  Satisfactory  Not
knowledge was: Satisfactory

WORKSHOP LAYOUT FOR COOKERY NC II

Support Area
SINK

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

PRACTICAL WORK STATION
resource area
Learning

Quality control area

learning area
Distance

ASSESSMENT AREA

Teacher’s table
EXIT

Contextual Computer Trainer’s

ENTRANCE
Learning Area Labora tory resource area

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