HOW TO USE THIS COMPETENNCY – BASED LEARNING MATERIAL

Welcome to the learners guide for the module: CLEAN AND MAINTAIN
KITCHEN PREMISES.
This Competency-based learning material contains training materials and
activities for you to complete.
The unit of competency PREPARE SANDWICHES contains the knowledge,
skills and attitude required for a Food and Beverage Services with National
Certificate Level (NC II).

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

complete each learning outcomes of the module. In each learning outcome
there are information sheets, resources sheets, and reference material for
further reading to help you better understand the required activities. Follow
these activities on your own and answer the self-check at the end of each
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 how to do that will contribute
to the attainment of the learning outcome.

 Assignment Sheet – is to guide you to enhance what you have learned

in the information sheet, operation sheet or job sheet.

 Work Sheet – are different forms that you need to fill up in certain
activities that you performed.

Upon completion of this module, study the evidence plan at the end of the
last learning element of this module then ask your trainer to assess you. You
will be given a certificate of completion as proof that you have met the
standard requirements (knowledge, skills and attitude) for this module. The
assessment could be made in different methods, as prescribed in the
competency standard.

If you have questions, do not hesitate to ask your trainer/s for assistance
RECOGNITION OF PRIOR LEARNING (RPL)

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 You may have some of most of the knowledge and skills covered in
this learner’s guide because you have
 Been working for some time
 Already completed training in this area

The evidences for recognition of prior learning are presented if:

 You can demonstrate to your trainers that you are competent in
particular skills, you don’t have to do the same training again.
 If you feel you have some of the skills, talk to your trainers about
having them, formally recognized.
 If you have a qualifications or Certificates of Competence from
previous trainings show it to your trainer
 If the skills you acquired are still relevant to the module, they may
become part of the evidence you can present for RPL.

At the end of the learners guide there is a learner’s diary to record. Important
dates, jobs undertaken and other workplace event that will assist you in
providing further details to your trainers or assessors. A Record of
Achievement is also provided for your trainers to complete once you
completed the module

This module was prepared a source of information for you to acquire

knowledge and skills in Cookery to achieve the required competency,
Develop and update cookery knowledgeindependently and at your own pace.

1. Take Pre-assessment to evaluate your skills and knowledge in

preparation for post and final assessment.
2. Talk to your trainer and agree on you how both will recognize the
training.
3. Work through all the information and complete the learning activities
in each learning outcome. Read information sheet and complete the
self check as suggested in your resources which are encoded in the
resource materials.
4. Your trainer will be your facilitator to assist your needs in completing
your activities.
5. The trainer will tell you about the important things needed to
accomplish the learning activities.
6. You are given an opportunity to study and master the module at your
own convenient pace and time.
7. You can gather other information/ data through interview, research
and talk to more experienced work master.

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 8. You can ask your trainer to observe your activity outline in the
learning guide.
9. As you work through your activities you should be open for trainers’
feedback on your progress.
10. Upon completion of the module you should feel free and confident to
ask for final assessment. The result of your assessment will be recorded
in your Competency Achievement Record.

LIST OF COMPETENCIES

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NO. UNIT OF CORE MODULE TITLE CODE
COMPETENCY
Clean and maintain Cleaning and maintaining
TRS512328
1 kitchen premises kitchen premises.
Prepare stocks, sauces and Preparing stocks, sauces
TRS512331
2 soups and soups.

Prepare appetizers Preparing appetizer. TRS512381

3
Prepare salads and Preparing salads and
TRS512382
4 dressing dressing.
Prepare sandwiches Preparing sandwiches TRS512330
5
Prepare meat dishes Preparing meat dishes TRS512383
6
Preparing vegetable
Prepare vegetables dishes TRS512384
7 dishes
Prepare egg dishes Preparing egg dishes TRS512385
8
Prepare starch dishes Preparing starch dishes TRS512386
9
Prepare poultry and game Preparing poultry and
TRS512333
10 dishes egg dishes
Prepare seafood dishes Preparing seafood dishes TRS512334
11
Prepare desserts Preparing desserts TRS512335
12
Package prepared food Packaging prepared food TRS512340
13

MODULE CONTENT
QUALIFICATION : COOKERY NC II

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UNIT OF COMPETENCY : Prepare sandwiches
MODULE TITLE : Preparing sandwiches
INTRODUCTION : This unit deals with the skills and
knowledge involve in cleaning, sanitizing and maintaining kitchens,
equipment and utensils for food preparation and storage in
commercial/institutional kitchens
NOMINAL DURATION : 8 Hrs.

CERTIFICATE LEVEL : NC II

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module the students/trainees will be

able to:

LO1. Perform Mise en place

LO2. Prepare variety of sandwiches

LO3. Present a variety of sandwiches

LO4. Store sandwiches

ASSESSMENT CRITERIA:

1. Tools, utensils and equipment are cleaned, sanitized and prepared

based on the required tasks

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 2. Ingredients are identified correctly, according to standard recipes,
recipe cards or enterprise requirements
3. Ingredients are assembled according to correct quantity, type and
quality required
4. Ingredients are prepared based on the required form and time frame
5. Frozen ingredients are thawed following enterprise procedures.
6. Where necessary, raw ingredients are washed with clean potable
water
7. Variety of sandwiches are prepared based on appropriate techniques
8. Suitable bases are selected from a range of bread types
9. Sandwiches are produced using correct ingredients to an acceptable
enterprise standard
10. Appropriate equipment are selected and used for toasting and heating
according to enterprise procedures and manufacturer’s manual
11. Sandwiches are prepared logically and sequentially within the
required time frame and/or according to customer’s request
12. Workplace safety and hygienic procedures are followed according to
enterprise and legal requirements
13. Sandwiches are produced using correct ingredients to an acceptable
enterprise standard
14. Sandwiches are presented hygienically, logically and sequentially
within the required timeframe
15. Sandwiches are presented attractively using suitable garnishes,
condiments and service wares
16. Factors in plating are observed in presenting sandwiches
17. Quality trimmings and other leftovers are utilized where and when
appropriate
18. Sandwiches are stored hygienically at the proper temperature
considering the factors specified by the enterprise
19. Sandwiches are kept in appropriate conditions to maintain freshness
and quality

COMPETENCY SUMMARY

LO1. PERFORM MISE EN PLACE

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 ASSESSMENT CRITERIA:

1. Tools, utensils and equipment are cleaned, sanitized and prepared

based on the required tasks
2. Ingredients are identified correctly, according to standard recipes,
recipe cards or enterprise requirements
3. Ingredients are assembled according to correct quantity, type and
quality required
4. Ingredients are prepared based on the required form and time
frame
5. Frozen ingredients are thawed following enterprise procedures.6.
6. Where necessary, raw ingredients are washed with clean potable
water

LO2. 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

LO3. 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

LO 4. STORE SANDWICHES

PERFORMANCE CRITERIA:

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 1. Quality trimmings and other leftovers are utilized where and when
appropriate
2. Sandwiches are stored hygienically at the proper temperature
considering the factors specified by the enterprise
3. Sandwiches are kept in appropriate conditions to maintain freshness
and quality

LEARNING OUTCOME NO PERFORM MISE EN PLACE

#01

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CONTENTS:
1. Variety and ingredients of sandwiches
2. Classification, kinds of sandwiches
3. Tools, equipment’s, utensils needed in preparing sandwiches
4. Historical development and current trends of sandwiches
5. Compatible dressings and sauces for incorporating into
appetizers
6. Nutritional values of appetizers and the effects of cooking
7. Common culinary terms on sandwiches which are used in
the industry
8. Safe work practices on using knives
9. Principles and practices of hygiene including appropriate
dress

ASSESSMENT CRITERIA:

1. Tools, utensils and equipment are cleaned, sanitized and prepared

based on the required tasks
2. Ingredients are identified correctly, according to standard recipes,
recipe cards or enterprise requirements
3. Ingredients are assembled according to correct quantity, type and
quality required
4. Ingredients are prepared based on the required form and time
frame
5. Frozen ingredients are thawed following enterprise procedures.
6. Where necessary, raw ingredients are washed with clean
potable water
CONDITIONS:
Students/Trainees must be provided with the following:
1. WORKPLACE LOCATION

2. EQUIPMENT
 LCD Projector (optional for lecture)
 Overhead Projector (Optional for lecture)
 Television and multimedia player
 Whiteboard
 Applicable equipment as prescribed by Training regulations
 Electric, gas or induction ranges
 Ovens, including combi ovens
 Microwaves
 Grills and griddles
 Deep fryers
 Salamanders

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  Food processors
 Blenders
 Mixers
 Slicers
 Pans
 Utensils
 Tilting fry pan
 Steamers
 Baine marie
 Mandoline
3. TOOLS, ACCESSORIES AND SUPPLIES
 pots and pans
 bowls
 Plastic wrap
 Aluminum foil
 measuring cups
 weighing scales
 cleaning materials
 linen
 tea towels
 serviettes
 table cloth
 aprons
 uniforms
 hair restraints

4. TRAINING MATERIALS
 Manuals
 Books
 Video (CD)
ASSESSMENT METHODS:

1. Direct observation
2. Oral questioning
3. Written exam
LEARNING EXPERIENCES

Learning Outcome 1: PERFORM MISE EN PLACE

Learning Activities Special Instructions

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 1. Read Information Sheet on 5.1-
1 on identifying kitchen tools,
materials and equipment.
2. AnswerSelf-Check 5.1-1 Compareto answer key 5.1-1

3. Read information sheet 5.1-2in

the sequence of cleaning and
maintaining kitchen premises.
4. Answer Self check 5.1-2. Compare to answer key 5.1-2.
5. Read information sheet 5.1-3 in
demonstrating on how to clean
kitchen workplace and
premises.
6. Answer Self-check 5.1-3. Compare to answer key 5.1-3.
7. Perform Job Sheet 5.1-4. Trainer evaluates performance and
ondemonstrating and makes recommendations.
conducting on how to clean
kitchen workplace and
premises.

INFORMATION SHEET 5.1-1

PERFORM MISE EN PLACE

Learning Objective/s: After reading this INFORMATION SHEET, the trainee

must be able to identify, prepare and check the conditions of the kitchen tools,
materials and equipment.

Quality service requires the use of appropriate cleaning materials and

equipment, thus preparation is needed to ensure cleanliness and stability for
guests’ satisfaction.

WHAT IS MISE EN PLACE?

The French term mise en place (meez ahn plahs) literally means “to put in
place” or “everything in its place.” But in the culinary context, it means much
more. Escoffier defined the phrase as “those elementary preparations that are
constantly resorted to during the various steps of most culinary
preparations.” The concept of mise en place is simple: A chef should have at
hand everything he or she needs to prepare and serve food in an organized
and efficient manner. Proper mise en place can consist of just a few items—for

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example, those needed to prepare a small quantity of chicken soup. Or it can
be quite extensive —for example, when setting up the hot line for a busy
restaurant with a large menu. A proper mise en place requires the chef to
consider work patterns, ingredient lists and tool and equipment needs. Mise
en place will differ from one restaurant to another. A banquet chef’s mise en
place could include organizing large quantities of meats, vegetables, salad
ingredients, breads, condiments and pastries for several dinners, all with
different menus. Regardless of the specific menu, banquet mise en place may
also include gathering hot boxes, plates, chafing dishes, tongs, spoons and
ladles, and setting up the dish-up line. The mise en place for the broiler
station at a steakhouse could include properly storing raw steaks and chops
that will be cooked to order, as well as gathering the salt, pepper, pre-
prepared sauces and accompaniments that are used during cooking or served
with the finished items. The broiler cook could also be responsible for
gathering plates, building a charcoal fire for the grill, and stocking his or her
work area with hand tools, towels and sanitizing solution. In the restaurant
situation, unlike in banquet work, the cook’s mise en place is probably
identical night after night. A waiter’s mise en place could include brewing tea,
cutting lemon wedges and refilling salt and pepper shakers—preparations
that will make work go more smoothly during actual service. Regardless of
the number of items used or the complexity of the recipes being prepared,
completing a proper mise en place requires careful planning, efficient
organization and attention to detail. Coordination of multiple tasks is also
important. An organized cook will think about everything that needs to be
done and the most efficient way to complete those tasks before beginning the
actual work. Taking the time to first plan the day’s activities can eliminate
unnecessary steps and conserve resources. Proper mise en place also requires
a good sense of timing. Knowing how long before service to begin a task, or
how far in advance of service some preparations can be made, allows a cook
to better plan for the efficient execution of his or her duties. In this type of
planning, it is also important to consider food safety issues, such as those
relating to time and temperature controls.

Examples of mise en place

A basic example of mise en place is that, if you’re cooking a meal at home,

you should go through your planned recipe before you start cooking, and
confirm that you have all the necessary ingredients and utensils, while also
making sure that they’re all ready for you to use.
In a professional restaurant kitchen, mise en place would generally be applied
in a similar manner, with a few notable differences. For example, when
preparing your mise en place in a restaurant kitchen, you will prepare your
tools as you would at home, but this preparation will likely be more thorough

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and extensive, and include things such as sharpening your knives and
stocking up on enough supplies to last for a full shift.
When it comes to other contexts, such as study, mis en place will involve
making sure that you have all the material that you need (e.g. your textbook),
as well as the relevant tools (e.g. highlighters, a notebook, water, and a snack),
before you sit down to start studying.
The benefits of mise en place

Implementing mise en place in the kitchen and in life has a number of benefits

First, mise en place allows you to plan your work in advance. Accordingly,
you’ll be able to make any modifications that you need before you start
working, while it’s still possible and convenient to do so. For example, if
you’re missing key ingredients for a certain recipe, you’ll be to account for
this and possibly choose a different recipe, which will be harder to do once
you’ve already started cooking.
In addition, mise en place allows you to streamline your work
process. Specifically, by making sure that everything you will need for your
work is prepared, organized, and placed strategically, you ensure that when
you’re working on the main task at hand, whether it’s cooking or studying,
you’ll be able to focus on the task itself, and avoid distractions.
This is especially important when working on tasks that require a high degree
of concentration, where even a small distraction can lead to a significant
interruption to your workflow. For example, a person engaged in a
programming task can take 15 minutes to recover after even a brief
interruption.
Furthermore, in addition to this resumption lag, which causes you to waste
time, task interruptions also increase the odds of making errors after
returning to the task. Therefore, it’s important to minimize these potential
distractions and interruptions as much as possible ahead of time, which you
can do by planning accordingly before you start working.
Finally, mise en place will help you feel more in control. Specifically, by
making sure that everything is organized according to your needs and
preferences, and by minimizing the number of interruptions and potential
issues that may arise during the work process, you ensure that you will feel
more in control of this process.
Together with the fact that mise on place will also allow you to be more
efficient in your actions, and will allow you to achieve your goals better, this
technique can therefore make the work process much more enjoyable overall,
and can transform otherwise stressful tasks into something that you easily
manage.
How to implement mise en place in the kitchen

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 Implementing mise en place in the kitchen is relatively straightforward. To
understand how to do this, familiarize yourself with the following
steps, before you start cooking:
 First, choose a recipe, and figure out which ingredients and utensils
you need. Doing this before you start cooking allows you to spot missing
items before it’s too late to get them or to change a recipe, and allows you to
plan ahead properly.
 Prepare all the ingredients so that they’re ready to be used. This
means that each ingredient should be ready for you to use as you cook,
without requiring any additional preparation. Essentially, to do this you
should defrost what needs defrosting, measure what needs measuring,
chop what needs chopping, and so on.
 If there are ingredients that require extensive special preparation,
prepare them before you start the main cooking process, to avoid a delay
in the middle of cooking. Examples for such cases include dough that
needs to be chilled in the fridge or nuts that need to be roasted in the oven.
Preparing these things in advance ensures that you don’t get stuck with
long waiting periods in the middle of cooking.
 Group ingredients and utensils together, so that they’re easy to find
and use while cooking. If possible, you should arrange your ingredients
and utensils in the order that you will be using them. Essentially, you want
to make it as easy as possible for you to use the necessary materials as you
cook.
Note that, if you know that there will be short waiting periods during the
cooking process, you can plan ahead and decide to use these waiting periods
in order to get things ready for the next step in the recipe.
Furthermore, if there’s nothing that needs to be done at the moment, you can
use these waiting periods in order to clean up your work area and any used
utensils, instead of leaving all the cleaning to the end. This will help keep you
engaged in the process, and will reduce the amount of cleaning that you have
to do when you’re finished cooking.
Finally, note that in order to implement mise en place properly, you need to
make sure to give yourself enough time. Rushing things will often lead to
more mistakes, and will likely make the cooking process less successful and
less enjoyable for you. Conversely, implementing mise en place properly by
giving yourself enough time and by following these steps can turn cooking
from a haphazard attempt at juggling multiple things simultaneously, to an
organized, enjoyable, and more successful process.
 
How to implement mise en place in other tasks

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 While mise en place is most commonly associated with the cooking process,
you can also use it as a guiding principle in order to increase your
productivity and improve your workflow when it comes to other tasks, such
as studying.
There are some superficial differences in such cases: your main ingredients
aren’t food, your tools aren’t cooking utensils, and your work environment
isn’t a kitchen. However, the idea behind this technique remains the
same: better planning, preparation, and organization ahead of time
facilitates the work process later on.
As such, you can take advantage of mise en place when it comes to various
tasks, by doing the following before you get started:
 Clearly outline the tasks that you intend to work on, and identify what
you will need in order to complete each one.
 Ensure that you have the necessary material and tools that you need in
order to complete each task.
 Arrange your material and tools so that they can be retrieved without
interrupting your workflow, and organize your work environment in
general.
Furthermore, you can go a step further when implementing mise en place in
this manner, and arrange your tasks in a way that optimizes your work
process, such as by batching together similar types of tasks.

SELECTING TOOLS AND EQUIPMENT

An important step in creating the proper mise en place is to identify and

gather all of the tools and equipment that will be needed to prepare a recipe
properly or to work a station efficiently. A few general rules to bear in mind:
All tools, equipment and work surfaces must be clean and sanitized.

Here are some standards to be observed:

1. Knives should be honed and sharpened.
2. Measuring devices should be checked periodically
for accuracy.
3. Ovens and cooking surfaces should be preheated,
as necessary.
4. Mixing bowls, saucepans and storage containers
should be the correct size for the task at hand.
5. Serving plates, cookware, utensils, hand tools and
other necessary small wares should be gathered and stored nearby.

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 6. Foods should be gathered and stored conveniently
at the proper temperatures.
7. Expiration dates on foods should be checked
periodically for validity.
8. Sanitizing solution, hand towels, disposable gloves
and trash receptacles should be conveniently located.

SELF-CHECK 5.1-1

Instruction: Answer the question below by providing specific answer.

1. What is mise en place?

2. How to implement mise en
place in the kitchen?
3. What are the benefits of mise
en place?

Answer Key

Self-Check 5.1-1

1. Mise en place (French pronunciation: is a French culinary phrase which

means "putting in place" or "everything in its place". It refers to the
setup required before cooking, and is often used in professional
kitchens to refer to organizing and arranging the ingredients (e.g., cuts
of meat, relishes, sauces, par-cooked items, spices, freshly chopped
vegetables, and other components) that a cook will require for the
menu items that are expected to be prepared during a shift.
2. Clearly outline the tasks that you intend to work on, and identify what
you will need in order to complete each one.
Ensure that you have the necessary material and tools that you need in
order to complete each task.

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 Arrange your material and tools so that they can be retrieved without
interrupting your workflow, and organize your work environment in
general.
3. Mise en place allows you to plan your work in advance.
Mise en place allows you to streamline your work process. 
Mise on place will also allow you to be more efficient in your actions,
and will allow you to achieve your goals better.

INFORMATION SHEET 5.1-2

Learning Objective/s: After reading this INFORMATION SHEET, the trainee

must be able to prepare hot and cold sandwiches.

Quality service requires Creative presentation techniques for

sandwiches.

Sandwiches And Sandwich Products

 Bauru
This is a Brazilian delicacy featuring a French bun with most of its
centre removed and loaded with cheese, sliced roast beef, tomato and
pickled cucumber.

 Chequerboard
Same as traditional sandwich but made with one slice of brown bread
and one slice of white bread. The sandwich is cut into square quarters
and arranged so that brown and white squares alternate in a
chequerboard pattern. A variation is to use multiple alternating slices

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 of white and brown bread (up to eight slices). A further variation is to
cut them into rectangles (Domino sandwich).

 Chivito
This is a bun loaded with beef, meat, eggs, cheese and peppers, and
flavoured with garlic and mayonnaise. It is a national dish in Uruguay.

 Club sandwich
This is the same as traditional sandwich with an extra layer of filling
and an extra slice of bread (bread, filling, bread, filling, bread) and is
often held together with a toothpick, and may be toasted.

 Cocktail sandwich
A small triangular sandwich usually with crust off served as a canapé
at a cocktail function. These are often held together with a toothpick to
make them easier to remove from the plates and to help with eating.

 Filled rolls
These are rolls filled with whatever is required. Subs may be seen as
filled rolls.

 Finger sandwich

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 These are the traditional sandwich with crusts cut off, and sliced into
finger shape. They are sometimes referred to as „ribbon‟ sandwiches.
Again, multiple slices of bread can be used. A ribbon sandwich usually
has different colour bread in it, brown and white.

 Open sandwiches
This is a slice of bread with topping but no top slice of bread, and is
also known as an open-face sandwich or „tartine‟. These are extremely
popular in Denmark and the Scandinavian countries.

 Pinwheel sandwich
This is a single slice of bread with the cut crust off. It is rolled lightly
with rolling pin, the spread (flavoured) or a soft filling is added, and it
is then rolled and sliced into wheel shapes that give a spiral
appearance.

 Pullman sandwiches
Also known by some as „tea sandwiches‟, these generally comprise
three slices of bread and feature „moist‟ ingredients. They are cut into
fingers. One distinguishing feature of the Pullman sandwich is that it is
often made from a Pullman loaf and the bread is cut horizontally
rather than vertically.

 Tea sandwich
A small sandwich, cut into triangles (quarters) with light filling
designed more as a snack than a meal. Similar to a cocktail sandwich
but may have the crust on.

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 It must be remembered that bread – in all its forms – is a world-wide
staple in people‟s diets and exists in different forms in different
countries. This means many countries use bread as the basis for their
particular form of sandwiches. The following list provides an idea of
the extent and variations that exist across the world in terms of bread-
based items.

 Croissant
This is a crescent-shaped roll made from buttery, flaky pastry
traditionally served at breakfast and commonly filled with ingredients
such as ham, cheese and tomato.

 Falafel
From Israel and the Middle East, it can be served in Pita bread (see next
section) with tahini sauce and filled with a variety of things which can
include chopped salad vegetables and pickled vegetables.

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  Gatsby
From South Africa, a Gatsby is a long bread roll cut lengthwise and
loaded (as per a Sub) according to the customer‟s requests. Hot chips
are apparently a fundamental requirement as part of the Gatsby.

 Gyros
This is a Greek dish. It is pita bread loaded with meat – lamb, pork or
beef – which is traditionally roasted on a vertical spit. A sauce is added
as required to taste – garlic, tzatziki – and the gyro is finished with
lettuce, tomato and onion.

 Hoagie
This is an American invention which is also known as a grinder, hero
or torpedo. It is very much like a sub featuring cold cut meat and
cheese on a long, vertically cut bun.

 Panini
A sandwich made from a Ciabatta (a small loaf). The loaf is cut
horizontally and loaded with meat (salami is popular) plus cheese,
tomato and other items as required. It is often served hot.

 Pebete
A basic sandwich – really a soft, oval-shaped bun – of Argentina; filled
with cheese, cured meat, tomato and mayonnaise

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  Po’ boy (Poor boy)
This is a favourite in Louisiana (America) where it is made like a sub
using a baguette (French loaf). It is commonly filled with either meat
(roast beef, meat balls) or seafood (shrimps, crabs, fried oysters).

 Porilainen
A Finnish variation similar to a hamburger where a slice of thick
sausage is loaded onto a slice of bread and topped with onion,
mustard, ketchup etc.

 Shawarma
This is like a gyro and is Middle-eastern in origin. Made with pita
bread and loaded with shaved goat, chicken, turkey or beef plus (as
requested) hummus, tahini, cucumber and tomato.

 Sub (Submarine)
An American invention inspired by Italians. A French loaf sliced
horizontally and filled to order. May be toasted and loaded with hot or
cold fillings.

 Wraps
These are made with soft, flat bread and filled with traditional
sandwich fillings.

 Zapiekanka

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 This is a Polish food item featuring a halved baguette (cut horizontally)
and topped with meats, vegetables and cheese.

Tools, Equipment’s, Utensils Needed In Preparing Sandwiches

 Scissors - use to cut customized edges on bread for tea sandwiches.

 Spatula - a long flexible blade with a rounded end.
 lettuce knife - plastic serrated edged knife that is designed to slice
lettuce.
 serrated knife - a knife with a sharp edge that has saw-like notches or
teeth.
 sandwich spatula - a small plat, round bladed utensils that is serrated
on one side and smooth on the other.
 cookie cutters - small, medium and large small ones are perfect for
cutting out the thinier breads for tea sandwiches.
 grater and shredder - grating cheese and meat and other ingredients
allows flavor to mix.
 butter knife - a small knife with a blunt edged blade that is used to
apply spreads.
 paring knife - a small knife with a straight sharp blade that is
generally three to five inches long. (for peeling)
 sandwich knife - a sharp-bladed kithen utensils used to slice through a
medium amount of food ingredients.
 Salamanders - small broiler, use primarily for browning or glazing the
tops of sandwiches.
 grills / griddles - These are flat heated surfaces where food is directly
cooked.
 ovens - These are equipment which are enclosed in which food is
heated by hot air or infrared radiation.

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  microwave ovens - Special tubes generate microwave radiation, which
creates heat inside the food
 salamanders - Small broiler, use primarily for browning or glazing the
tops of sandwiches.
 bread toaster - The toaster is typically a small electric kitchen appliance
designed to toast multiple types of bread products.
 slicer - Used to slice foods more evenly and uniformly.
 chillers - Machines used to chill sandwiches and other foods.
 freezer - Used to hold foods for longer times and to store foods
purchased in frozen form.
 refrigerator - A thermally insulated compartment used to store food at
a temperature below the ambient temperature of the room.

SELF-CHECK 5.1-2

Instruction: Identify the following.

1. Made with pita bread and

loaded with shaved goat, chicken, turkey or beef plus (as requested)
hummus, tahini, cucumber and tomato.
2. This is a Polish food item
featuring a halved baguette (cut horizontally) and topped with meats,
vegetables and cheese.
3. A basic sandwich – really a
soft, oval-shaped bun – of Argentina; filled with cheese, cured meat,
tomato and mayonnaise
4. This is a crescent-shaped roll
made from buttery, flaky pastry traditionally served at breakfast and
commonly filled with ingredients such as ham, cheese and tomato.
5. A small sandwich, cut into
triangles (quarters) with light filling designed more as a snack than a
meal. Similar to a cocktail sandwich but may have the crust on.
6. This is a Brazilian delicacy
featuring a French bun with most of its centre removed and loaded with
cheese, sliced roast beef, tomato and pickled cucumber.
7. This is a favorite in Louisiana
(America) where it is made like a sub using a baguette (French loaf). It is
commonly filled with either meat (roast beef, meat balls) or seafood
(shrimps, crabs, fried oysters).

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8. Also known by some as „tea
sandwiches‟, these generally comprise three slices of bread and feature
„moist‟ ingredients.
9. Same as traditional sandwich
but made with one slice of brown bread and one slice of white bread.
10. This is the same as traditional
sandwich with an extra layer of filling and an extra slice of bread (bread,
filling, bread, filling, bread) and is often held together with a toothpick,
and may be toasted.
11. Are chicken or turkey breasts
characterized by a delicate golden brown surfaces.
12. Good quality breads provide
variety, texture, taste, bulk, nutrients and eye appeal to sandwiches.
13. A small knife with a blunt
edged blade that is used to apply spreads.
14. A small knife with a straight
sharp blade that is generally three to five inches long. (for peeling)
15. A sharp-bladed kithen
utensils used to slice through a medium amount of food ingredients.

Answer Key

Self-Check 5.1-2

1. Shawarma
2. Zapiekanka
3. Pebete
4. Croissant
5. Tea sandwich
6. Bauru
7. Po’ boy (Poor boy)
8. Pullman sandwiches
9. Chequerboard
10. Club sandwich
11. Poultry
12. Breads
13. Butter Knife
14. Paring Knife
15. Sandwich Knife

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 INFORMATION SHEET 5.1-3

Learning Objective/s: After reading this INFORMATION SHEET, the trainee

must be able to familiarize with the ingredients used for sandwiches.

Ingredients Used For Sandwiches

1. Breads – good quality breads provide variety, texture, taste, bulk,

nutrients and eye appeal to sandwiches. Fresh bread is easier to
slice or cut if it has been chilled.
2. Meats – maybe beef, pork and sausage products like ham, roast beef
and salami
3. Poultry – are chicken or turkey breasts characterized by a delicate
golden brown surfaces.
4. Fish and Shellfish – some popular seafood ingredients are tuna,
sardines, grilled and fried fish fillets, crab meat and shrimp which
are highly perishable and should be kept chilled to maintain
quality.
5. Cheese – most popular sandwich cheese are cheddar, process,
cream cheese and cheese spreads most are easily slice, firm texture
and act as binder, moistener of other ingredients, it should be

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 refrigerated and remain covered until ready to serve to avoid
drying out.
6. Spreads – like mayonnaise, mustard and butter, moisten the bread
and compliment the flavors of other ingredients. They should be
served immediately and kept refrigerated to preserve its color and
flavor.
7. Condiments – like olive oil, relishes , chutneys give a lift to a
sandwich, some of them are high in acid so don’t combine them
with strong flavored condiments.
8. Vegetables – should be crisped and proportion to the size of
sandwich. Lettuce, tomatoes and onions are indispensable in
sandwich making, it adds texture, flavor and color to the sandwich.
9. Miscellaneous – fruit fresh or dried, jelly, jam, peanut butter, eggs
and nuts adds flavor, color, nutrients and texture to sandwich
production.

SELF-CHECK 5.1-3

1. ____________ good quality breads provide variety, texture, taste,

bulk, nutrients and eye appeal to sandwiches. Fresh bread is easier
to slice or cut if it has been chilled.
2. _____________ maybe beef, pork and sausage products like ham,
roast beef and salami
3. _____________ are chicken or turkey breasts characterized by a
delicate golden brown surfaces.
4. _____________ some popular seafood ingredients are tuna,
sardines, grilled and fried fish fillets, crab meat and shrimp which
are highly perishable and should be kept chilled to maintain
quality.
5. _____________ most popular sandwich cheese are cheddar, process,
cream cheese and cheese spreads most are easily slice, firm texture
and act as binder, moistener of other ingredients, it should be
refrigerated and remain covered until ready to serve to avoid
drying out.
6. _____________ like mayonnaise, mustard and butter, moisten the
bread and compliment the flavors of other ingredients. They should
be served immediately and kept refrigerated to preserve its color
and flavor.

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 7. _____________ like olive oil, relishes , chutneys give a lift to a
sandwich, some of them are high in acid so don’t combine them
with strong flavored condiments.
8. _____________ should be crisped and proportion to the size of
sandwich. Lettuce, tomatoes and onions are indispensable in
sandwich making, it adds texture, flavor and color to the sandwich.
9. ____________ fruit fresh or dried, jelly, jam, peanut butter, eggs and
nuts adds flavor, color, nutrients and texture to sandwich
production.

Answer Key

Self-Check 5.1-3

1. Breads
2. Meats
3. Poultry
4. Fish and Shellfish
5. Cheese
6. Spreads
7. Condiments
8. Vegetables
9. Miscellaneous

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 LEARNING OUTCOME # 2 Prepare Variety Of Sandwiches

CONTENTS:
1. Different types of sandwiches
2. Breads for sandwiches making
3. Filling for sandwiches
4. Components and ingredients of a sandwich
5. Tools, equipment and utensils needed in preparing sandwiches
6. Prepare a sandwiches within industry-realistic timeframes
7. Suitable breads, fillings, and ingredients
8. Food combinations for sandwiches
9. Common culinary terms related to sandwiches that are used in
the industry
10. Principles and practices of hygiene, including dress standards
11. Basic food information on special dietary needs and customer
12. Past and current trends in sandwich preparation
13. Hygienic food handling practices
14. Safe work practices on cutting
15. Logical and time-efficient work flow

ASSESSMENT CRITERIA:

1. Variety of sandwiches are prepared based on appropriate

techniques
2. Suitable bases are selected from a range of bread types

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 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
7.
CONDITIONS:
Students/Trainees must be provided with the following:
1. Workplace location
2. Equipment
3. Supplies & Materials
4. Learning packages

ASSESSMENT METHODS:

1. Direct observation of the candidate

2. Third Party Report such as feedback from customer about
menu items and speed and timing of service
3. Written or oral questioning
4. Review of portfolios of evidence and third party workplace
reports of on-the-job performance by the candidate

LEARNING EXPERIENCES

Learning Outcome 2: CLEAN AND SATINIZE PREMISES

Learning Activities Special Instructions

1. Read Information Sheet on 5.2-

1 on identifying kitchen tools,
materials and equipment.
2. AnswerSelf-Check 5.2-1 Compare to answer key 5.2-1

3. Read information sheet 5.2-2in

the sequence of cleaning and
sanitizing premises.

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 4. Answer Self check 5.2-2. Compare to answer key 5.2-2.
5. Read information sheet 5.2-3 in
demonstrating on how to
cleaning and sanitizing
premises.
6. Answer Self-check 5.2-3. Compare to answer key 5.2-3.
7. Perform Job Sheet 5.2-4. on Trainer evaluates performance and
demonstrating and conducting makes recommendations.
on how to cleaning and
sanitizing premises.

INFORMATION SHEET 5.2-1

PREPARE A VARIETY OF SANDWICHES

Learning Objective/s: After reading this INFORMATION SHEET, the trainee

must be able to identify and prepare a variety of sandwiches.

Quality service requires the use of appropriate cleaning materials and

equipment, thus preparation is needed to ensure cleanliness and stability for
guests’ satisfaction.

PREPARE A VARIETY OF SANDWICHES

Creative presentation techniques for sandwiches – so as to:

 Make the finished product look attractive
 Create a point of difference between ‘your’ sandwiches etc. and those
prepared by other businesses
 Maintain consistency of appearance – which helps meet customer expectations
and provides an enticing product

Logical and time-efficient work flow when preparing items – which is

essential in:
 Optimising productivity

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  Reducing labour costs
 Speeding production
 Safe work practices – especially in relation to cutting and slicing, the basic
knife skills that apply to other cooking tasks apply equally to the preparation
of sandwiches
 Waste minimisation techniques – to reduce product cost (‘cost of goods sold’)
and optimise profit
 Communication skills – to enable you to listen, understand and clarify
customer requirements, and to allow you to provide information to customers
about options available to them. Communication skills are also useful in
helping to interpret the non-verbal communication of customers

Problem-solving skills – to enable you to deal with a range of potential issues

that can arise such as:
 Dealing with shortages of food items – by determining alternatives that can be
used for items which have run out; by sourcing items in the immediate short-
term from another department or supplier; by identifying alternative products
to sandwiches, rolls
 Coping with mistakes which can occur for time-to-time – such as making the
wrong sandwiches, preparing incorrect fillings, cutting the sandwiches
incorrectly
 Handling problems which can be encountered as part of the sandwich making
task such as absences of utensils, staff shortages, insufficient work space,
equipment failure (slicers, cool rooms, packaging equipment) and raw
materials which are not expected
 Interpersonal skills – which are always helpful in any customer-contact
situation
 Selling skills – to optimize sales and enhance customer satisfaction (by buying
a product that genuinely suits their need)
 Literacy skills – to allow you to read orders, menus, directions
 Numeracy skills – to enable you to calculate quantities and portions against
orders which have to be prepared.

PREPARE A VARIETY OF SPREADS AND FILLINGS USING STANDARD

RECIPES

There are numerous fillings that can be used for sandwiches and new combinations
are being created daily. In a commercial setting you should strive for consistency
when preparing sandwiches – every sandwich of the same type should be (as near as
possible) identical.

Ingredients

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The list of ingredients for a sandwich is almost limitless however is often influenced
by:

 Imagination
 Taste combinations – some ingredients obviously do not ‘go well’ with certain
other ingredients
 Cost – the selling price must be such that it returns the expected profit for the
business
 Volume – there is always a limit as to how much can realistically be included
into any sandwich.

Fillings or toppings

It is not the intention of these notes to be prescriptive about what can and cannot
be included in a sandwich and the following are included only as an indicative
guide:

 Spreads – butter, margarine, proprietary sauces, relishes, pickles, mayo,

mustards
 Dairy products – cheeses (soft, hard, cream)
 Meat and chicken – pressed, roast meats (sliced, shredded, minced)
 Seafood – tuna, salmon, prawns, smoked mackerel
 Vegetables – salad vegetables (tomato, lettuce, carrot, cucumber, beetroot,
peppers). Note that onion is usually optional
 Garnishes – cherry tomato, shredded lettuce, parsley.

ASEAN fillings or toppings

Whilst each country will have their own preferred fillings and toppings,
popular ones include:
 Satay chicken or beef
 Pork – in various formats
 Chilli – either sliced, chopped or sauce. Prik Pao is a common Thai chilli
paste with soyabean oil
 Sambal
 Local vegetables and salad items.

Standards Recipes and Enterprise Standards

Most businesses will have strict standards regarding what they require in the way of
sandwiches which are made. These standards are in place to ensure:

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  Consistency of final product
 Value-for-money for the customer
 Profitability of the business

Ease and speed of manufacture of the sandwich. Standards will be developed

to:
 Govern the neatness of final presentation – whether the sandwich is plated for
inhouse consumption or packaged for take-away
 Guarantee the appropriate combination of ingredients – this helps ensure the
quality, taste and customer satisfaction of the final sandwich and assists in cost
control
 Determine the way ingredients loaded into the sandwich are cut or otherwise
produced – again this helps ensure consistency and aids final eye appeal of the
finished product
 Dictate size and shape of the finished products – this relates to value-for-
money and consistency – and should also take into consideration the fact that
most sandwiches are eaten with the hands
 Indicate how sandwiches are to be served – this will govern the plating of
products, the use of service wear (knives etc.) and the provision of serviettes,
condiments etc. It will also indicate how take-away sandwiches are to be
packaged so as to optimize quality, appearance and customer satisfaction.

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 SELF-CHECK 5.2-2

1. Make the finished product look ___________.

2. ___________ labour costs
3. Create a point of ____________ between ‘your’ sandwiches etc. and
those prepared by other businesses
4. Speeding ____________
5. Maintain consistency of ___________ – which helps meet customer
expectations and provides an enticing product
6. _____________ – butter, margarine, proprietary sauces, relishes, pickles,
mayo, mustards
7. _____________ – there is always a limit as to how much can realistically
be included into any sandwich.
8. _______________ – some ingredients obviously do not ‘go well’ with
certain other ingredients
9. ____________– the selling price must be such that it returns the expected
profit for the business
10. Determine the way____________ loaded into the sandwich are cut or
otherwise produced – again this helps ensure consistency and aids final
eye appeal of the finished product

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 Answer Key

Self-Check 5.2-3

1. Attractive
2. Reducing
3. Difference
4. Production
5. Appearance
6. Spreads
7. Volume
8. Taste combinations
9. Cost
10. Ingredients

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 INFORMATION SHEET 5.2-2

Learning Objective/s: After reading this INFORMATION SHEET, the trainee

must be able to know the sequence of cleaning and sanitizing premises.

Quality service requires the use of appropriate cleaning materials and

equipment, thus preparation is needed to ensure cleanliness and stability for
guests’ satisfaction.
Use A Selection Of Bread And Base Varieties

Bread Varieties
There are numerous varieties of bread available in Australia. For example:
 Sandwich sliced white
 Sandwich sliced brown
 Wholemeal
 Rye
 Sour dough
 Ficelle
 Panini
 Baguettes (French sticks)
 Lebanese
 Pide
 Pita
 Lavash
 Foccacia
 Challah
 Vienna
 Naan

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  Turkish
 Ciabatta

Along with the varieties of bread itself, there is also a wide array of bread rolls
available, i.e. dinner rolls, petite pain (crispy rolls), flavoured rolls, etc. It is a good
idea to look around your workplace to see the types of breads that are used. Talk to
your suppliers then look in the market place to see the ranges available.

Structure Of A Sandwich
A sandwich will usually consist of:
 Base – the bread or roll that will hold the filling.
 A spread – to flavour and to add moist mouth feel and also to slow moisture
migration from filling to bread
 Filling – the main attraction and flavour of the sandwich
 Condiment – to add a partnering flavour
 Garnish – to compliment with flavour and appearance.

Filling Base
 Cooked meats
 Cooked Vegetables

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 SELF-CHECK 5.2-5

Instruction: Enumerate the following.

1.-5. Bread Varieties

6.-10. Structure Of A Sandwich
11.-12.Filling Base

Answer Key

Self-Check 5.2-6

1.-5. Any of the following.

 Sandwich sliced white

 Sandwich sliced brown
 Wholemeal
 Rye
 Sour dough
 Ficelle
 Panini
 Baguettes (French sticks)
 Lebanese
 Pide
 Pita
 Lavash
 Foccacia

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  Challah
 Vienna
 Naan
 Turkish
 Ciabatta

6.-10.
 Base
 A spread
 Filling
 Condiment
 Garnish
11.-12.
 Cooked meats
 Cooked Vegetables
INFORMATION SHEET 5.2-3

Learning Objective/s: After reading this INFORMATION SHEET, the trainee

must be able to know the demonstration of cleaning and sanitizing premises.

Quality service requires the use of appropriate cleaning materials and

equipment, thus preparation is needed to ensure cleanliness and stability for
guests’ satisfaction.

Commercial preparation
The following is an indicative sequence for the preparation of large quantities of
sandwiches:
 where your house recipes differ from
 what is presented the house requirements must be adhered to:

 Identify the type of sandwich to be made and obtain the required type
quantity of bread – where you identify there is insufficient bread
immediate action must be taken to obtain extra supplies even if this
means purchasing from a local supermarket.
 Identify the fillings required – as identified by the client or as set out
on the function/order sheet. Where there is no specification as to
fillings it is appropriate to make enquiries regarding what is required
 Prepare the fillings as required – this can include activities such as:
 Cutting tomatoes, shredding lettuce, chopping parsley, grating
carrot
 Slicing roast meats or unpacking bought-in meat slices and
cheese slices

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  Taking spreads out of the cool room or making spreads
according to requirements
 Obtaining and opening tins of ingredients (such as beetroot
slices) and putting into appropriate container
 Obtaining and opening the mustards, pickles, relishes and
sauces
 Preparing the garnishes – which may include washing cherry
tomatoes, shredding lettuce or oranges.

This stage also involves cooking or mixing of fillings – which may require:
 Boiling and mashing eggs – allowing sufficient lead time to enable the egg to
cool and the adding of mayonnaise etc., as required
 Making (for example) avocado filling, chicken and walnut, tuna and onion
fillings
 Boiling and shredding chicken – again, ensuring sufficient time for cooling 
Frying
 Slice (if necessary) the bread and lay it out on a work bench – care must be
paid to ensuring the preparation area to be used has been clean and sanitized
 Spread the condiments – using a palette knife or plastic spatula; speed is
essential coupled with neatness
 Add the filling to half the slices of bread (the other half will be the lids
for the sandwiches) – ensuring uniformity of portions, consistency of
layering and making sure there is no overflow
 Season the sandwich – if required by adding salt and pepper. Salt and
pepper is often premixed into the one container to save time
 Add the top slice of bread
 Slice the sandwiches – remove crusts first if required and then cut diagonally
or horizontally and vertically (quarters or halves) as required
 Plate up the sandwiches– Plating up should ensure attractive
presentation of sandwiches
 Application of identified garnishes – keep garnishes to a minimum
 Arranging sandwiches according to type – for example, keeping
vegetarian sandwiches separate from meat-filled ones, keeping seafood
sandwiches together
 Moving sandwiches out of the preparation area to the customers
quickly to optimize freshness.

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 SELF-CHECK 5.2-6

Instruction: Fill in the blanks.

1. Identify the ______________ to be made and obtain the required type quantity
of bread – where you identify there is insufficient bread immediate action
must be taken to obtain extra supplies even if this means purchasing from a
local supermarket.
2. Identify the ____________ – as identified by the client or as set out on the
function/order sheet. Where there is no specification as to fillings it is
appropriate to make enquiries regarding what is required
3. _____________ – Plating up should ensure attractive presentation of
sandwiches
4. Application of ____________ – keep garnishes to a minimum
5. Arranging ____________ – for example, keeping vegetarian sandwiches
separate from meat-filled ones, keeping seafood sandwiches together
6. Moving sandwiches out of the preparation area to the customers quickly to
_____________.
7. ________________ – allowing sufficient lead time to enable the egg to cool
and the adding of mayonnaise etc., as required
8. ______________ – using a palette knife or plastic spatula; speed is essential
coupled with neatness
9. _____________ – again, ensuring sufficient time for cooling.
10. __________ (if necessary) the bread and lay it out on a work bench – care
must be paid to ensuring the preparation area to be used has been clean and
sanitized

Competency Based Date Developed:

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Bosco College of of 43
Northern Luzon, Inc. Clean and Maintain
Kitchen Premises
 ANSWER KEY

1. type of sandwich
2. fillings required
3. Plate up the sandwiches
4. identified garnishes
5. sandwiches according to type
6. optimize freshness
7. Boiling and mashing eggs
8. Spread the condiments
9. Boiling and shredding chicken
10. Slice

Competency Based Date Developed:

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Bosco College of of 43
Northern Luzon, Inc. Clean and Maintain
Kitchen Premises
LEARNING OUTCOME # 3 PRESENT A VARIETY OF
SANDWICHES

CONTENTS:

 Present sandwiches attractively

 Portion control for sandwiches
 Creative sandwich presentation techniques
 Hygienic food handling practices
 Safe work practices on presenting sandwiches
 Suitable storage techniques to maintain optimum quality of
ingredients
 Organizational skills and teamwork
 Waste minimization techniques

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

CONDITIONS:

Competency Based Date Developed:

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Bosco College of of 43
Northern Luzon, Inc. Clean and Maintain
Kitchen Premises
Students/Trainees must be provided with the following:

1. WORKPLACE LOCATION
2. EQUIPMENT
 First Aid Kit
 Chemical dispensers
3. TOOLS, ACCESSORIES AND SUPPLIES
4. TRAINING MATERIALS
Learning Packages
ASSESSMENT METHODS:
1.Direct observation of the candidate
 Third Party Report such as feedback from customer about
menu items and speed and timing of service
 Written exam
 Oral questioning
 Review of portfolios of evidence and third party workplace
reports of on-the-job performance by the candidate

Competency Based Date Developed:

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Bosco College of of 43
Northern Luzon, Inc. Clean and Maintain
Kitchen Premises
 LEARNING EXPERIENCES

Learning Outcome 2: CLEAN AND SATINIZE PREMISES

Learning Activities Special Instructions

8. Read Information Sheet on 5.3-

1 on identifying kitchen tools,
materials and equipment.
9. Answer Self-Check 5.3-1 Compareto answer key 5.2-1

10. Read information sheet 5.3-2in

the sequence of cleaning and
sanitizing premises.
11. Answer Self check 5.3-2. Compare to answer key 5.2-2.
12. Read information sheet 5.3-3 in
demonstrating on how to
cleaning and sanitizing
premises.
13. Answer Self-check 5.3-3. Compare to answer key 5.2-3.
14. Perform Job Sheet 5.3-4 on Trainer evaluates performance and
demonstrating and conducting makes recommendations.
on how to cleaning and
sanitizing premises.

Competency Based Date Developed:

Saint John Learning Material Page 46
Bosco College of of 43
Northern Luzon, Inc. Clean and Maintain
Kitchen Premises
 INFORMATION SHEET 5.3-1

CLEANING TOOLS, MATERIALS AND EQUIPMENT

Learning Objective/s: After reading this INFORMATION SHEET, the trainee

must be able to identify and prepare for waste disposal.

Quality service requires the use of appropriate cleaning materials and

equipment, thus preparation is needed to ensure cleanliness and stability for
guests’ satisfaction.

Preparing Sandwiches

The preparation of sandwiches requires great deal of hand works. Whether you are
making sandwiches in quantity or by order, your goal is to make the production as
efficient and quick as possible.

Tips:
1. Prepare Ingredients – prepare everything ahead of time, so nothing is left to do but
assembles the ingredient. It includes, mixing fillings, preparation of spreads, slicing
bread, meats, vegetable and cheese, separating lettuce, preparing garnishes and other
ingredients.
2. Arrange Ingredients for maximum efficiency- to reduce your movement to a
maximum, everything you need should be within easy reach.

Needed Tools/Equipment:
1. Storage equipment for ingredients includes refrigeration equipment for cold
ingredients and a steam table for hot ingredients.

Competency Based Date Developed:

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Bosco College of of 43
Northern Luzon, Inc. Clean and Maintain
Kitchen Premises
2. Hand tools included spreading, spatulas, cutting board and knives, including a
serrated knife and a sharp chef’s knife for cutting the finished sandwich. Also a slicer
is necessary.
3. Portion control equipment includes scoops for fillings and a portion scale for other
ingredients.
4. Cooking equipment includes griddle, grills, broilers and deep fryers, microwave
ovens are good for cooking.

To maintain the good quality of sandwich do any of the following:

1. Wrap separately in plastic, waxed paper or sandwich bags.
2. Place in storage pans, cover tightly with plastic wrap and cover with clean damp
towels. The towels must not touch the sandwiches, their purpose is to provide a
moisture barrier to help prevent drying.
3. Refrigerate immediately and hold until served.

SELF-CHECK 5.3-1

Identification. Modified TRUE OR FALSE.

1. The preparation of food requires great deal of hand works.

2. Prepare Ingredients – prepare everything ahead of time, so nothing is left to do
but assembles the ingredient. It includes, mixing fillings, preparation of
spreads, slicing bread, meats, vegetable and cheese, separating lettuce,
preparing garnishes and other ingredients.
3. Arrange Ingredients for maximum efficiency- to reduce your movement to a
maximum, everything you need should be within easy reach.
4. Storage equipment for ingredients includes refrigeration equipment for hot
ingredients and a steam table for hot ingredients.
5. Hand tools included spreading, spatulas, cutting board and knives, including a
serrated knife and a sharp chef’s knife for cutting the finished sandwich. Also
a slicer is necessary.
6. Portion control equipment includes scoops for fillings and a portion scale for
other vegetables.
7. Cooking equipment includes griddle, grills, broilers and deep fryers,
microwave ovens are good for cooking.

Competency Based Date Developed:

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Bosco College of of 43
Northern Luzon, Inc. Clean and Maintain
Kitchen Premises
 8. Wrap separately in plastic, waxed paper or sandwich bags.
9. Place in storage pans, cover tightly with plastic wrap and cover with clean
damp towels. The towels must not touch the sandwiches, their purpose is to
provide a moisture barrier to help prevent moisture.
10. Refrigerate immediately and hold until served.

Answer Key

Self-Check 5.3-1

1. FALSE
2. TRUE
3. TRUE
4. FALSE
5. TRUE
6. FALSE
7. TRUE
8. TRUE
9. FALSE
10. TRUE

Competency Based Date Developed:

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Bosco College of of 43
Northern Luzon, Inc. Clean and Maintain
Kitchen Premises
 INFORMATION SHEET 5.3-2

Learning Objective/s: After reading this INFORMATION SHEET, the trainee

must be able to identify the sequence of waste disposal.

Quality service requires the use of appropriate sequence in disposing

waste, thus preparation is needed to ensure cleanliness and stability for
guests’ satisfaction.

Portion and Control Sandwiches and its Ingredients

Portion Control is necessary to proportionate the weight, scoop and slice of food
items, like ham and roasted beef. Other ingredients can be portion control, by slicing
the meat thinly and correctly. You will need a good meat slicer and a scale to weigh
your meat.
For sandwich fillings you can use scoops, make sure it does not exceed the scoop
edges, the scoop is made so you can proportionate amount of food fills the scoop, no
more or no less.

Competency Based Date Developed:

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Bosco College of of 43
Northern Luzon, Inc. Clean and Maintain
Kitchen Premises
Sliced items are portioned by count and by weight. If portioning is by count, take care
to slice to the proper thickness. If done by weight, each portion can be placed on
squares of waxed paper or stacked in a container.

Creative sandwich preparation

Sandwiches should be attractively served on plates for individual serving or on
platters for multiple serving. The plate or platters can be decorated with suitable
ingredients to enhance the overall presentation.
Attractive presentation makes a garnish tray more appealing so you should learn the
techniques for creating a balanced, colorful and appetizing buffet arrangement.
Garnishes that complement sandwiches such as a variety of olives, peppers and
pickles add color and texture to the tray. Arranging a bed of greens offers a festive
and inviting cold tray presentation for any kind of event.

 Spread leaf lettuce on a tray, decorate the tray edges with the top curly part of
the leaves the base of the leaves point toward the center of the tray. This
creates a decorative bed for the sandwiches and garnishes.
 Spear the center of each sandwiches with a long toothpick if the sandwiches
are layered, such as club sandwiches or slices of submarine sandwiches. The
pick keeps the sandwich together on the tray and makes them neater for guests
to select, so the sandwich won’t fall apart when someone picks it up.
 Arrange the sandwiches by the filling, with the contents exposed to make
sandwich selection more obvious.
 Sandwich quarters should be arranged with cut edge of the sandwich pointing
up at the viewer.
 Arrange finger sandwiches in a spiral, or setting up the sandwiches in rows in
the tray, with a row of garnishes between each row of sandwiches.
 Place vegetarian sandwiches on a separate tray from sandwich made with meat
products.
 Handle food picks carefully. Remove food picks before giving sandwiches to
children or impaired adult.
 Plate pinwheel sandwiches in a circular design on a platter with the pin wheel
filling facing upward to show off the colors of the ingredients.

Competency Based Date Developed:

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Bosco College of of 43
Northern Luzon, Inc. Clean and Maintain
Kitchen Premises
 SELF-CHECK 5.3-2

1. Provide enough _____________ for storing of waste and inedible

material prior to removable from the premises.
2. Ensure there is no _____________________ to waste of inedible
material.
3. Ensure that stored and inedible material does not contaminate
__________.
4. Ensure that stored and inedible material does not contaminate
equipment used for ___________.
5. Ensure that stored and inedible material does not contaminate
_____________________.

Competency Based Date Developed:

Saint John Learning Material Page 52
Bosco College of of 43
Northern Luzon, Inc. Clean and Maintain
Kitchen Premises
 Answer Key

SELF-CHECK 5.3-2

1. Storage facility
2. Pest and rodent access
3. Potable water
4. Food preparation
5. Kitchen premises and other areas

Competency Based Date Developed:

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Bosco College of of 43
Northern Luzon, Inc. Clean and Maintain
Kitchen Premises
 INFORMATION SHEET 5.3-2

Learning Objective/s: After reading this INFORMATION SHEET, the trainee

must be able to demonstrate the proper waste disposal.

Quality service requires the use of appropriate demonstration in

disposing waste, thus preparation is needed to ensure cleanliness and
stability for guests’ satisfaction.
Proper storage for sandwiches
Storing sandwiches is one of the most important activities after preparation wherein
they are to be kept properly to avoid spoilage. The most important principles for
sandwich safety are keeping temperatures cool and avoiding cross contamination.
Remember the basic formula 4-40-140 which means perishable foods should spend no
more than 4hours at a temperature between 40 and 140°F. By the end of 4 hours
bacteria may have multiplied to unsafe levels, so food that has sat out at room
temperature for two hours and then been returned to the refrigerator has only another
two hours of room temperature shelf life left unless it has been cooked again.

 Some sandwich ingredients and fillings should be cooked, covered in a

separate airtight containers, refrigerated until ready to use.
 Keep bread tightly wrapped and in moisture proof wrapping. This stops it
from drying and guards against picking up odors. It should be away from
ovens and hot equipment.
 If bread must be kept more than one day, it may be frozen thaw, without
unwrapping.
 Wrap sandwiches with wax paper, paper napkins plastic wraps or aluminum
foil to keep them in good condition.
 To keep a number of unwrapped sandwiches just place a damp towel in a
shallow pan and cover with wax paper. Arrange layers of sandwiches with

Competency Based Date Developed:

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Kitchen Premises
 wax paper between each layer. Put wax paper over the sandwiches and cover it
with a damp towel. Keep the sandwiches in the refrigerator until serving time.
 Refrigerate sandwiches for as long as possible. If there will be a time between
making and serving cover each tray with wax paper or cling wrap to prevent
the sandwiches from drying out.
 All sandwiches should be stored at recommended chill temperatures 0.5°C,
soon after packing
 Packing must be clearly labeled with the product description, use by date and
storage requirement.

Storing Techniques
1. Wrapping – to draw, fold in order to cover
2. Packaging Material – used package sandwich
3. Cold Storage – the process of preserving perishable food on a large scale by
means of refrigeration
4. Chilling – to refrigerate or to reduce the temperature of food
5. Freezing – application of low temperature that changes the state of water in
the food from liquid to solid ice.
6. Refrigeration – to keep cold or cool.

SELF-CHECK 5.3-3

Identification. Identify if the statement is TRUE or FALSE.

1. There should be an arrangement of separation of the biodegradable

and non-biodegradable waste before placing in separate bins.

2. Mark waste trolleys and bins with defining symbols or have different
colors for biodegradable and non-biodegradable waste/refuse bins.

3. Do not sort your garbage into a few different bins. This can be done
quickly by setting up a multi-storage bin in your kitchen so items can
be sorted as they are disposed.

4. Bring any garbage that can be reused, such as toys or clothing, to a

secondhand store to be resold.

5. Do not take recyclables such as glass, plastics and paper to a local

recycling center. If your neighborhood has a recycling pick-up, leave it

Competency Based Date Developed:

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 out in the front of your house in plastic bins. Don’t use plastic garbage
bags as this only contributes to the waste.

6. Turn food and garden waste into compost. You can do this with a
simple compost pile, or speed things up with a compost bin filled with
worms that will digest the trash and do the work for you. Once it’s
completely composted, you can use it in your garden as a rich
fertilizer.

7. Do not collect any remaining garbage into a trash bag and place it into
a garbage bin. Remember to seal the top so that animals won’t be able
to get into it. Leave the bin in sight for garbage collectors on your pick
up day.

Answer Key

SELF-CHECK 5.3-3

1. True
2. True
3. False
4. True
5. False
6. True
7. False

Competency Based Date Developed:

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Bosco College of of 43
Northern Luzon, Inc. Clean and Maintain
Kitchen Premises