Prepare Sandwiches

LEARNING
MODULE
COOKERY NCII
Prepare Sandwiches
1
HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL
Welcome to the module in COOKERY NCII QUALIFICATION. This module

contains training materials and activities for you to complete.
The unit of competency “Preparing Sandwiches” contains knowledge, skills and

attitude required for TRAINEES.
You are required to go through, a series of learning activities in order to complete

each learning outcome of the module. In each learning outcome are Information Sheet,
Self-Checks, Task Sheets and Job Sheets. Follow these activities on your own. If you
have questions, don’t hesitate to ask your facilitator for assistance.
The goal of this course is the development of practical skills in supervising work-
based training. Tools in planning, monitoring and evaluation of work-based training shall be
prepared during the workshop to support in the implementation of the training program.
This module is prepared to help you achieve the required competency, in

“COOKERY NCII”.
This will be the source of information for you to acquire knowledge and skills in this
particular competency independently and at your own pace, with minimum supervision or
help from your facilitator.
Remember to:
 Work through all the information and complete the activities in each section.
 Read information sheets and complete the self-check. Answer keys are included in
this package to allow immediate feedback. Answering the self-check will help you
acquire the knowledge content of this competency.
 Perform the task sheets and job sheets until you are confident that your output
conforms 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.
A certificate of achievement will be awarded to you after passing the evaluation. You
must pass the institutional competency evaluation for this competency before moving to
another competency.
2
COOKERY NCII
280 Hours
Contents of this Competency – Based Learning Materials
LIST OF COMPETENCIES
No. Unit of Competency Module Title Code
1 Clean and Maintain Kitchen Cleaning and Maintaining TRS512328
Premises
2 Prepare Stocks, Sauces and Soups Preparing Stocks, Sauces and TRS512331
Soups
3 Prepare Appetizers Preparing Appetizers TRS512381
4 Prepare Salads and Dressing Preparing Salads and Dressing TRS512382
5 Prepare Sandwiches Preparing Sandwiches TRS512330
6 Prepare Meat Dishes Preparing Meat Dishes TRS512383
7 Prepare Vegetable Dishes Preparing Vegetables Dishes TRS512384
8 Prepare Egg Dishes Preparing Egg Dishes TRS512385
9 Prepare Starch Dishes Preparing Starch Dishes TRS512386
10 Prepare Poultry and Game Dishes Preparing Poultry and Game TRS512333
Dishes
11 Prepare Seafood Dishes Preparing Seafood Dishes TRS512334
12 Prepare Desserts Preparing Desserts TRS512335
13 Package Prepared Food Packaging Prepared Food TRS512340
MODULE CONTENT
4
COOKERY NCII
Unit of Competency
PREPARE SANDWICHES
Unit of Competency
PREPARING SANDWICHES
Module Title
Introduction
This module deals with the skills, knowledge and attitude required in selecting,
preparing , presenting and storing salads and dressings.
NOMINAL DURATION: 24 Hours
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
LO1. Perform Mise’ en place
LO2. Prepare a variety of sandwiches
LO3. Present a variety of sandwiches
LO4. Store sandwiches
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LEARNING OUTCOME 1
PREPARE MISE’ EN PLACE
ASSESSMENT CRITERIA
1.1 Tools, utensils and equipment are cleaned, sanitized and prepared based on the required
tasks
1.2 Ingredients are identified correctly, according to standard recipes, or enterprise
requirements
1.3 Ingredients are assembled according to correct sequence, quality and specifications
required
1.4 Ingredients are prepared based on the required form and time frame
1.5 Frozen ingredients are thawed following enterprise procedures.
1.6 Where necessary, raw ingredients are washed with clean potable water.
CONTENT
 Suitable breads, fillings, and ingredients

 Appropriate food combinations for sandwiches
 Common cooking terms related to sandwiches that are used in the industry
 Principles and practices of sanitary, including dress standards
 Basic food information on special dietary needs and customer
 Past and current trends in sandwich preparation
 Hygienic food handling practices
 Safe work practices on cutting
 Logical and time-efficient work flow
 Portion control for sandwiches
 Creative sandwich presentation techniques
 Suitable storage techniques to maintain optimum quality of ingredients
 Organizational skills and teamwork
 Waste minimization techniques
 Preparation of multiple types of sandwiches under time constraints
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CONDITIONS/RESOURCES:
The students/trainees must be provided with the following:
4.1 Access to a fully-equipped and commercially-realistic food preparation area with
appropriate and industry-current equipment
4.2 A variety of suitable ingredients for appetizers
4.3 Service wares
METHODOLOGIES:
 Lecture/ demonstration
 Film viewing
 On the job experience
ASSESSMENT METHODS:
 Direct observation
 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 OUTCOME 1
PERFORM MISE’EN PLACE

Learning Activities Special Instructions
This Learning Outcome deals with the development of

the Institutional Competency Evaluation Tool which
trainers use in evaluating their trainees after finishing a
competency of the qualification.
Go through the learning activities outlined for you on

the left column to gain the necessary information or
knowledge before doing the tasks to practice on
performing the requirements of the evaluation tool.
The output of this LO is a complete Institutional

Competency Evaluation Package for one Competency
of Cookery NCII. Your output shall serve as one of
your portfolio for your Institutional Competency
Evaluation for Prepare Sandwiches.
Feel free to show your outputs to your trainer as you

accomplish them for guidance and evaluation.


After doing all the activities for this LO1: Prepare mise
‘en place you are ready to proceed to the next LO2:
Prepare a variety of sandwiches.
INFORMATION SHEET 1.1-1
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SANDWICHES
A bacon, lettuce and tomato sandwich
A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed

on or between slices of bread, or more generally any dish wherein two or more pieces
of bread serve as a container or wrapper for another food type. [1][2][3] The sandwich
began as a portable finger food in the Western world, though over time it has become
prevalent worldwide.
Sandwiches are a popular type of lunch food, taken to work, school, or picnics to be
eaten as part of a packed lunch. The bread can be either plain, or coated
with condiments such as mayonnaise or mustard, to enhance its flavour and texture. As
well as being homemade, sandwiches are also widely sold in restaurants and can be
served hot or cold.[4][5] There are both savoury sandwiches, such as deli
meat sandwiches, and sweet sandwiches, such as a peanut butter and jelly sandwich.
The sandwich is considered to have been named after John Montagu, 4th Earl of
Sandwich, the inventor, it is claimed, of this food combination. [6][7] The Wall Street
Journal has described it as Britain's "biggest contribution to gastronomy"
HISTORICAL DEVELOPMENT AND CURRENT TRENDS IN THE

PREPARATION AND PRESENTATION OF SALADS AND DRESSINGS
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Salmon-and-cream-cheese sandwiches on pieces of baguette
English sandwiches, crustless on a plate
Sandwich with fried egg, tomatoand cucumber
Sandwich filled with olives and sliced red tomatoes
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The modern concept of a sandwich using slices of bread as found within the West can
arguably be traced to 18th century Europe. However, the use of some kind of bread or
bread-like substance to lie under (or under and over) some other food, or used to scoop
up and enclose or wrap some other type of food, long predates the eighteenth century,
and is found in numerous much older cultures worldwide.
The ancient Jewish sage Hillel the Elder is said to have wrapped meat from the Paschal
lamband bitter herbs in a soft matzah—flat, unleavened bread—during Passover in the
manner of a modern wrap made with flatbread.[9] Flat breads of only slightly varying
kinds have long been used to scoop or wrap small amounts of food en route from platter
to mouth throughout Western Asia and northern Africa.
From Morocco to Ethiopia to India, bread is baked in flat rounds, contrasting with the
European loaf tradition.
During the Middle Ages in Europe, thick slabs of coarse and usually stale bread, called
"trenchers", were used as plates.[10] After a meal, the food-soaked trencher was fed to a
dog or to beggars at the tables of the wealthy, and eaten by diners in more modest
circumstances. The immediate culinary precursor with a direct connection to the English
sandwich was to be found in the Netherlands of the seventeenth century, where the
naturalist John Ray observed[11] that in the taverns beef hung from the rafters "which
they cut into thin slices and eat with bread and butter laying the slices upon the
butter"— explanatory specifications that reveal the Dutch belegde broodje, open-faced
sandwich, was as yet unfamiliar in England.
Initially perceived as food that men shared while gaming and drinking at night, the
sandwich slowly began appearing in polite society as a late-night meal among
the aristocracy. The sandwich's popularity in Spain and England increased dramatically
during the nineteenth century, when the rise of industrial society and the working
classes made fast, portable, and inexpensive meals essential. [12] In London, for
example, at least seventy street vendors were selling ham sandwiches by 1850; during
that decade sandwich bars also became an important form of eating establishment in
western Holland, typically serving liver and salt beef sandwiches. [13]
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In the United States, the sandwich was first promoted as an elaborate meal at supper.
By the early twentieth century, as bread became a staple of the American diet, the
sandwich became the same kind of popular, quick meal as was already widespread in
the Mediterranean.[12]
Language
The first written usage of the English word appeared in Edward Gibbon's journal, in
longhand, referring to "bits of cold meat" as a "Sandwich". [14] It was named after John
Montagu, 4th Earl of Sandwich, an eighteenth-century English aristocrat. It is said that
he ordered his valet to bring him meat tucked between two pieces of bread, and others
began to order "the same as Sandwich!" [6][7] It is commonly said that Lord Sandwich was
fond of this form of food because it allowed him to continue playing cards,
particularly cribbage, while eating, without using a fork, and without getting his cards
greasy from eating meat with his bare hands.[6]
The rumour in its familiar form appeared in Pierre-Jean Grosley's Londres (Neuchâtel,

1770), translated as A Tour to London in 1772;[15] Grosley's impressions had been
formed during a year in London in 1765. The sober alternative is provided by
Sandwich's biographer, N. A. M. Rodger, who suggests Sandwich's commitments to the
navy, and to politics and the arts, mean the first sandwich was more likely to have been
consumed at his desk.
Before being known as sandwiches, this food combination seems to simply have been
known as "bread and meat" or "bread and cheese". [6] These two phrases are found
throughout English drama from the sixteenth and seventeenth centuries. [6]
In the United States, a court in Boston, Massachusetts ruled in 2006 that a sandwich
includes at least two slices of bread [1] and "under this definition, this court finds that the
term 'sandwich' is not commonly understood to include burritos, tacos, and quesadillas,
which are typically made with a single tortilla and stuffed with a choice filling of meat,
rice, and beans."[16] The issue stemmed from the question of whether a restaurant that
sold burritos could move into a shopping centre where another restaurant had a no-
compete clause in its leaseprohibiting other "sandwich" shops.
12
In Spain, where the word sandwich is borrowed from the English language,[17] it refers to
a food item made with English sandwich bread.[18] It is otherwise known as a bocadillo.
Similar usage applies in other Spanish-speaking cultures, such as Mexico, where the
word torta is also used for a popular variety of roll-type sandwiches.
In the United Kingdom and Australia, the term sandwich is more narrowly defined than
in the United States: it refers only to an item which uses sliced bread from a loaf. [citation
needed]
An item with similar fillings, but using an entire bread roll cut horizontally in half, is
always referred to as a roll. (In South Australia, there is a regional variant of the roll,
superficially similar to a club sandwich, where the bread roll is sliced three times with
parallel cuts, and filling is put in the first and third openings, but not the second. This
makes the resulting double cut roll easier to handle: the top half and the bottom half are
eaten separately.) Any hot item based on a bread roll is referred to as a burger, never
as a sandwich. However, hot sliced (not ground) beef between two slices of toasted
bread is referred to as a steak sandwich: it is the sliced loaf bread that distinguishes the
steak sandwich from a burger.[citation needed]
The verb to sandwich has the meaning "to position anything between two other things of
a different character, or to place different elements alternately," [19] and the
noun sandwich has related meanings derived from this more general definition. For
example, an ice cream sandwich consists of a layer of ice cream between two layers of
cake or biscuit.[20] Similarly, Oreos and Custard Creams are described as sandwich
biscuits (UK/Commonwealth) or sandwich cookies (US) because they consist of a soft
filling between the baked layers.[21]
13
A pre-packaged sandwich
The word butty (a reference to the fact that butter is often used in British sandwiches) is
common in some northern parts of England as a slang synonym for "sandwich",
particularly to refer to certain kinds of sandwiches including the chip butty, bacon butty,
or sausage butty, though some people[who?] make the distinction that a butty is made
using a single buttered slice, folded over rather than cut. Sarnie is a similar
colloquialism. Likewise, the word sanger is used for sandwich in Scottish dialect. The
colloquial Scottish word piece may refer either to a sandwich or to a light meal,
especially one that includes a sandwich. For example, the phrase jeely piecerefers to
a jam sandwich.[22]
TOOLS USED IN SANDWICH PREPARATION
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15
16
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CLEANING AND SANITIZING TOOLS AND EQUIPMENT
A cleaning program that is an overall system should be prepared to

organize all your cleaning and sanitizing tasks. The program should also help
identify your cleaning needs, set up a master cleaning schedule, select the
supplies and tools to use, and train yourselves to make the best of your skills.
Cleaning is the removal of visible soil while sanitizing means reducing the
number of harmful microorganisms by using very hot water or a chemical sanitizing
solution. To be effective, cleaning and sanitizing must be two-step process.
Surfaces must first be cleaned and rinsed before being sanitized.
There are many cleaning products or agents and a variety of

equipment in the market. Choose the best for your workplace and follow
instructions in the label.
Here are some points to support your workplace training:

Clean in a logical order.
Different cleaning tasks require different methods. Getting
things wrong can cause damage to surface, harm to yourself,
and spread bacteria and dirt.
Many cleaning agents are harmful. Their contact with your skin or
eyes or breathing in the fumes can cause a serious illness.
Mixing one agent with another can be very dangerous. A

chemical reaction can be set up, or in some cases, produce
poisonous fumes.
Ware washing
Ware washing is the process of washing and sanitizing dishes,

glassware, flatware, and pots and pans either manually or mechanically. Manual
ware washing uses a three-compartment sink and is used primarily for pots and
pans. It may be used for dishes and flatware in small operations. Mechanical
ware washing requires a dishwashing machine capable of washing, rinsing, and
drying dishes, flatware, and glassware. In large operations, heavy-duty pot and
pan washing machines have been designed to remove cooked-on food.
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Manual Dishwashing
Procedure
1. Scrape and pre-rinse.
The purpose of this step is to keep the wash water cleaner

longer.
2. Wash.
0 0
Use warm water at 110 F to 120 F and a good detergent.
Scrub well with a brush to remove all traces of leftover and
grease.
3. Rinse.
Use clean warm water to rinse off detergent. Change the

water frequently, or use running water with an overflow.
4. Sanitize.
0
Place utensils in rack and immerse in hot water at 170 F for
thirty seconds. (A gas or electric heating element is needed to
hold water at this temperature.)
5. Drain and air-dry.

Do not towel-dry. This may contaminate utensils.
Mechanical Dishwashing
The steps in washing dishes by machine are the same as in the

manual methods. Except that the machine does the washing, rinsing, and
sanitizing.
Procedure
Scrape and pre-rinse.

Rack dishes so that the dishwasher spray will strike all surfaces.
Run machine for a full cycle.
19
0
Set the sanitizing temperatures at 180 F for machine that sanitizes
0
by heat and at 140 F for machine that sanitizes by chemical
disinfectant.
Air-dry and inspect dishes. Do not touch food – contact surfaces.
20
ACTIVITY SHEET 1.1-1
Written Test
A. Directions: TRUE OR FALSE.
1. Sandwich refers to a food item made with two or more slices of bread with fillings
between them.
2. It is named after the 5th Earl of Sandwich.
3. Vegetables and fruits may be used as fillings.
4. Burger is considered a Sandwich.
5. Sandwich is a popular lunch item.
B. Directions: Name the tools in the picture. Describe how they are used.
1.
2.
3.
4.
5.
21
Performance Activity 1
Clean and sanitize tools and equipment by performing the given

activity.
You will be asked to clean and sanitize the tools and equipment in the food
laboratory. Follow the procedures properly in performing the task.
Your performance will be rated using the scoring rubric below:
4 Follows correctly the procedures in cleaning and sanitizing tools

and equipment and performs the skill without supervision and with
initiative and adaptability to problem situations.
3 Follows correctly the procedures in cleaning and sanitizing tools

and equipment and performs the skill satisfactorily without
assistance or supervision.
2 Follows the procedures in cleaning and sanitizing tools and

equipment with minor errors and performs the skill satisfactorily
with some assistance and/or supervision.
1 Was not able to follow the procedures in cleaning and sanitizing

tools and equipment and performs the skill unsatisfactorily.
22
LEARNING OUTCOME 2
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
CONTENT

23
4.3 Service wares
METHODOLOGIES:
 Film viewing
ASSESSMENT METHODS:
24
PREPARE A RANGE OF SALADS AND DRESSINGS






After doing all the activities for this LO2: Prepare a

variety of sandwiches you are ready to proceed to the
next LO2: Present a variety of sandwiches.
25
PREPARATION OF SANDWICHES
Varieties
Among the many varieties of sandwich popular in the United States are
the BLT, cheese sandwich, club sandwich, Dagwood, French dip, hamburger, Monte
Cristo, muffuletta, pastrami on rye, peanut butter and jelly
sandwich, cheesesteak, pilgrim, po' boy, Reuben, sloppy joe, and submarine.[24]
Gallery

Hamburger

Reuben sandwich

Club sandwich

Croque-monsieur, a French ham and cheese hot sandwich
26
Peanut butter and jelly sandwich
A Philadelphia-style cheesesteak, a type of submarine sandwich
Smoked meatsandwich
French breadsandwich with fries
Sandwich making
Shawarmasandwich

27

Doner sandwich

Chicken breastsandwich
A meat and cheese sandwich with various toppings and a side dish of coleslaw

An open sandwich with smoked horse meat in the Netherlands

Bacon, egg and cheese sandwich
28
EQUIPMENTS FOR SANDWICH PREPARATION
29
5 SANDWICH-MAKING TIPS
P
30
1. Spread Out
Sandwich spreads add flavor but also perform the essential task of lending moisture and
sometimes creaminess to sandwiches. Mustard and mayo are the familiar standbys, but
don’t stop there. It’s well worth experimenting with the following: vinaigrettes, pestos, BBQ
sauces, chutneys, and salsas.
2. Use the Right Bread
Choose bread appropriate to the sandwich you’re making. Pair moist fillings with soft, fluffy
breads and you’ve got a recipe for a sponge, not a sandwich. As a general rule, the moister
the filling the drier and denser the bread should be. A good, thick crust helps, too. Swap in
large flour tortillas, if you like, for moist fillings. They keep ingredients in check and maintain
their integrity much better than many breads.
3. Choose To-Go Toppings
We love lettuce and tomato in sandwiches. They lend moisture, crunch and freshness and
31
provide a wonderful foil for heavy, rich ingredients. They are, however, almost entirely
water, and thus over extended periods are prone to wilting and, worse, making bread
soggy. Luckily there are plenty of vegetables that offer all the benefits of lettuce and tomato
without the drawbacks. In place of sliced tomatoes, for instance, try giving roasted peppers.
(It helps if you first blot the peppers dry with a paper towel). Instead of lettuce, experiment
with other vegetables, like sliced fennel, spinach, shredded cabbage, or cucumber.
4. Stave Off Sogginess
Spread mayo, butter or cream cheese all the way to the edges of each slice of bread to
create a seal against wet sandwich fillings. Also, try packing high moisture ingredients, like
tomatoes, pickles, and cucumbers, separately. Just add them to the sandwich when you’re
ready to eat. Toasting the bread can help, too.
5. Take the Edge Off Onions
Onions can give sandwiches a welcome bite but often must be tamed a bit to be enjoyed
raw. There are two effective ways to take some of the edge off sliced onions: Either soak
thinly sliced onions in ice water for 20 minutes or so. Then drain and blot dry. (This method
adds crispness.) Or toss sliced onions with a generous sprinkling of kosher salt. Wait a few
minutes. Rub salt into the onions, rinse, drain.
ACTIVITY 2.1
PERFORMANCE ACTIVITY
Prepare sandwiches according to the following recipes.
 Material Needed-
Sliced sandwich bread
Favorite condiments that you want on your sandwich
Favorite sandwich sliced meat
Favorite cheese
Lettuce
Tomatoes
Pickles
Knives (1 for slicing, and 1 for spreading condiments)
Plate
Paper towels
32
How to Make It
Step 1
Prepare the vegetables that you want to add to your sandwich. Tomatoes and lettuce
are common vegetables added to sandwiches. Rinse all vegetables with clean water
and dry them with a paper towel. Slice tomatoes and any other veggies that need
slicing.
Step 2
Gather the materials needed on a flat ,clean, and sanitary surface. Take out two slices
of your favorite bread. Some of the most common types of bread are white, wheat,
sourdough, multigrain, etc…
Step 3
Open your favorite condiment jar. Insert spreading knife into the jar and load the desired
amount of condiment onto knife. Then spread condiment evenly onto one side of a
sliced piece of bread. You can repeat this step for any additional condiments that you
wish to eat. You can mix some of the condiments together to try a variety of different
flavors. Which condiments you put on your sandwich is only limited by your imagination.
Step 4
Choose your favorite meat(s) and place onto one of the pieces of bread on the side with
the condiment. Make sure to spread the meat in a way will go all the way to the edge of
the bread. If your meat is round, you can slice the meat in half and place the straight
edges along different sides of the piece of bread. This will allow you to enjoy the
desired meat flavor with every bite of your sandwich.
Step 5
Place your desired amount of the cheese you have chosen on top of the meat. Make
sure add enough cheese to cover the entire sandwich.
Step 6
33
Place the desired toppings (sliced tomatoes, pickles, lettuce, etc.) on top of your
cheese.
Step 7
Place the second slice of bread with the condiment covered side down on top of your
toppings.
Step 8
If desired, slice sandwich into a shape that will make it easier to handle. Some common
shapes are rectangles where you cut the sandwich down middle or triangles in which
you cut the sandwich diagonally through the middle. You may also cut it into decorative
shapes like stars or hearts if you are feeling imaginative.
LEARNING OUTCOME 3
PRESENT A VARIETY OF SANDWICHES

ASSESSMENT CRITERIA
1. Sandwiches are produced using correct ingredients to an acceptable enterprise

standard
2. Sandwiches are presented hygienically, logically and sequentially within the
required timeframe
3. Sandwiches are presented attractively using suitable garnishes, condiments and
service wares
4. Factors in plating are observed in presenting sandwiches
34
CONTENT
 Historical development and current trends in salads and dressings

 Suitable commodities and food combinations for use in salads and dressings
 Compatible dressings for incorporating into or accompanying salads
 Nutritional values of salads ingredients and the effects of cooking on nutrients
 Common cooking terms on salads and dressings which are used in the industry
 Safe work practices on using kitchen tools and equipment
 Principles and practices of sanitary including appropriate dress or attire
 Logical and time efficient work flow
 Attractive presentation techniques for salads and dressings
 Waste minimization techniques and environmental considerations in specific
relation to salads and dressings
 Preparation of dishes for customers within typical workplace time constraints
4.6 Service wares
METHODOLOGIES:
 Film viewing
35
ASSESSMENT METHODS:
PRESENT A VARIETY OF SALADS AND DRESSINGS



36



After doing all the activities for this LO2: Present a

variety of sandwiches you are ready to proceed to the
next LO4: Store sandwiches.

CREATIVE SANDWICH PRESENTATIONS
Everywhere you look, you can find people in many different fields using their design
talents, even in the food industry.
In this post, we’ve selected some amazing examples of creative sandwich art. Some
are really fun (and look delicious too), so we’re sure that this collection will help feed
your imagination by getting your creative (digestive?) juices flowing.
As usual, we’d love to see examples of your own creations or other great examples that
you may have found on the web.

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A Pair of Acewiches
Andy from the BBC show “Blue Peter”
The Bacon Scale ‘Wich

The Beatnik… or should I say, the Beet-nik
38

The Butterfly

Cakewalk Sandwiches

The Kitty Katwich
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The Flip Cellwich

A Cross between The Madhatter and The Cheshire Cat?

One Last Bite…
40

The Dad Sandwich

Quesadilla Dominoes
41

Double-decker Dumbbell
Flowichers
42
Fruitcake Forrest

The Giftwich

Giraffe

Guitar Grinder
43

Ghoulish Handwich

Sandwich Island

Monterey-in-the-Box
44

Koala

The Loch Ness Monster

Mater from the Movie Cars
45

Molecular Sandwich

Cordless Mouse with a USB Cheese Stick

Nike AirMax Cheeseburger
46

Owlwich
JP

Pac-Manwich

The Grand Panini
47

Pumpkin Burger

The Puzzle Panini

Push the Pedal to the… ham?
48

The Rubik’s Cubewich

Out to Dry….

Spongebob Squarepants
49

Sandwich Stocking Stuffer

Choose Your Suit…wich

The White Tiger
50

Wall-E

Swine n’ Cheese

The World’s Smallest Pastrami Sandwich!
51
Performance Activity
Select a sandwich recipe to prepare. Present it in a creative way.
4 Follows correctly the procedures in presenting sandwiches
52
very satisfactorily without assistance or supervision.
Follows correctly the procedures in presenting sandwiches
3 satisfactorily without assistance or supervision
2 Follows the procedures in presenting sandwiches

with minor errors and performs the skill satisfactorily
1 Was not able to follow the procedures in preparing sandwiches

and performs the skill unsatisfactorily.
LEARNING OUTCOME 3
STORE SANDWICHES
ASSESSMENT CRITERIA
1. Salads are kept in appropriate conditions based on enterprise procedures
53
2. Required containers are used and stored in proper temperature to maintain
freshness, quality and taste
CONTENT

4.3 Service wares
54
METHODOLOGIES:
 Film viewing
ASSESSMENT METHODS:
LEARNING OUTCOME 4
STORE SALADS AND DRESSINGS


55




After doing all the activities for this LO4: Store

Sandwiches, you are ready to Prepare Meat.
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.
56
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).
PACKING SANDWICHES
Everyone's packed a sandwich before, so is there really a best way to do it? Depending
on the sandwich, there probably is if you want to keep it from getting soggy or falling
apart as it travels. While it's certainly not rocket science, here are a couple of guiding
principles that will avert possible sandwich disasters.
57
Choose Your Sandwich Wisely
Before we even get to packing sandwiches, we've got to talk about the sandwich choice
itself. First, think about timing: When will you eat the sandwich, and how long will it be
sitting around? Then think about temperature: Will it be traveling in sweltering heat or be
tossed around in a backpack, or will there be ice packs or even refrigeration?
All these things should factor into what kind of sandwich you make. If you know that you
can't keep the sandwich cold and it'll be a hot day, stay away from egg salad,
mayonnaise, or fresh cheeses like mozzarella packed in water since they're highly
perishable. If the sandwich will be consumed soon, the sky's the limit.
58
(Image credit: Aimée Herring/John Wiley & Sons)
59
Construction Tips
Now that you've picked the right kind of sandwich to pack, here are a few tips on the
best way to construct and layer it:
 Bread: If you hate sogginess, choose rolls or crusty bread. For sliced sandwich
bread, consider toasting it to keep moisture out.
 Condiments: To keep the bread from getting soggy, spread condiments into the
middle of the sandwich, between the slices of meat or cheese.
 Produce: Make sure your lettuce is nice and dry. Place tomatoes or other juicy
produce in the center of the sandwich.
 Chicken, Egg, or Tuna Salads: Consider packing chicken, egg, or tuna salads in
separate containers from the bread and constructing your sandwich at the last minute. If
you want to make the sandwiches ahead of time, though, add a layer of lettuce as a
barrier between the bread and salad.
(Image credit: Hannahmariah/Shutterstock)
Wrapping It Right
60
If you're dealing with a warm or pressed sandwich like a panini, pack it in foilto keep it
warm. A foil-wrapped sandwich can also be thrown into an oven as-is to warm up later.
Parchment paper is great when you want to wrap and keep a sandwich tightly together -
there's a reason why this is the preferred method of wrapping at the deli counter! Plus, a
sandwich wrapped in paper will stay together better as it's being cut into pieces.
For most sandwiches, though, a resealable plastic bag will work just fine, especially if
the sandwich is fragrant and you don't want it smelling up your bag or annoying your
neighbors. You might even want to consider placing a foil or paper-wrapped sandwich in
a plastic bag to have some insurance against possible leakage or moisture that might
come from contact with ice or other damp objects.
For a more environmentally-friendly option, you can wrap a sandwich in a cloth

napkin and secure it with string or ribbon - this also can double as a napkin while you're
eating!
If you're packing for a crowd, remember to label so that each sandwich gets to the right
person, especially if you have picky eaters or those with dietary restrictions in the
bunch.
Packing
Unless you've got a sturdy sub on a crusty roll, most sandwiches are delicate creatures
that need to be treated gently. Make sure they don't get crushed by packing them on top
of heavier items, or better yet, place them in a hard-sided container so that they're
completely protected.
Now that you know these basic principles, you can choose and pack your sandwiches
wisely, confident that they'll be in prime shape when it comes time to chow down.
Bonus Tip! When I'm packing and traveling with a variety of sandwiches, say, roast beef
and a BLT, I like to mix it up and pack a section of each in individual sandwich bags.
That way, when someone gets hungry, they just grab one bag and have both at the
ready!
What tips do you have for packing sandwiches?
61
Performance Activity 12
Role play the proper storage of sandwiches.
Follows correctly the procedures in storing salads and dressings

4 very satisfactorily without assistance or supervision.
Follows correctly the procedures in storing salads and dressings
3 satisfactorily without assistance or supervision
2 Follows the procedures in storing salads and dressings

with minor errors and performs the skill satisfactorily
1 Was not able to follow the procedures in storing salads and

dressings and performs the skill unsatisfactorily.
62

Prepare Sandwiches

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LEARNING

Welcome to the module in COOKERY NCII QUALIFICATION. This module

The unit of competency “Preparing Sandwiches” contains knowledge, skills and

You are required to go through, a series of learning activities in order to complete

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

Contents of this Competency – Based Learning Materials

4 Prepare Salads and Dressing Preparing Salads and Dressing TRS512382

5 Prepare Sandwiches Preparing Sandwiches TRS512330

6 Prepare Meat Dishes Preparing Meat Dishes TRS512383

7 Prepare Vegetable Dishes Preparing Vegetables Dishes TRS512384

8 Prepare Egg Dishes Preparing Egg Dishes TRS512385

9 Prepare Starch Dishes Preparing Starch Dishes TRS512386

12 Prepare Desserts Preparing Desserts TRS512335

13 Package Prepared Food Packaging Prepared Food TRS512340

NOMINAL DURATION: 24 Hours

LO1. Perform Mise’ en place

LO2. Prepare a variety of sandwiches

LO3. Present a variety of sandwiches

LO4. Store sandwiches

PREPARE MISE’ EN PLACE

 Suitable breads, fillings, and ingredients

PERFORM MISE’EN PLACE

This Learning Outcome deals with the development of

Go through the learning activities outlined for you on

The output of this LO is a complete Institutional

Feel free to show your outputs to your trainer as you

This Learning Outcome deals with the development of

Go through the learning activities outlined for you on

INFORMATION SHEET 1.1-1

A bacon, lettuce and tomato sandwich

A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed

HISTORICAL DEVELOPMENT AND CURRENT TRENDS IN THE

English sandwiches, crustless on a plate

Sandwich with fried egg, tomatoand cucumber

Sandwich filled with olives and sliced red tomatoes

The rumour in its familiar form appeared in Pierre-Jean Grosley's Londres (Neuchâtel,

INFORMATION SHEET 1.2-1

TOOLS USED IN SANDWICH PREPARATION

A cleaning program that is an overall system should be prepared to

There are many cleaning products or agents and a variety of

Here are some points to support your workplace training:

Mixing one agent with another can be very dangerous. A

Ware washing is the process of washing and sanitizing dishes,

1. Scrape and pre-rinse.

The purpose of this step is to keep the wash water cleaner

Use clean warm water to rinse off detergent. Change the

5. Drain and air-dry.

The steps in washing dishes by machine are the same as in the

Scrape and pre-rinse.

Clean and sanitize tools and equipment by performing the given

Your performance will be rated using the scoring rubric below:

4 Follows correctly the procedures in cleaning and sanitizing tools

3 Follows correctly the procedures in cleaning and sanitizing tools

2 Follows the procedures in cleaning and sanitizing tools and

1 Was not able to follow the procedures in cleaning and sanitizing

PREPARE A VARIETY OF SANDWICHES

1. Variety of sandwiches are prepared based on appropriate techniques

 Suitable breads, fillings, and ingredients

This Learning Outcome deals with the development of