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Republic of the Philippines

Department of the Education
PUBLIC TECHNICAL-VOCATIONAL
HIGH SCHOOLS

Unit of Competency: Prepare Sandwiches Hot and Cold

Module Title: Preparing Sandwiches Hot and

Module No.: 1
Cold

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TABLE OF CONTENTS

Module Title: Preparing Sandwiches Hot and Cold Page

What is the module about?…………………………………………………….……………1

What will you learn? ………………………………………………………………………….1
What do you already know? ……………………………………………………………….1
Lesson 1 – Preparing and Presenting Variety of Sandwiches……………………….3
What is the lesson about?.................................................................................3
What will you learn? ………………………………………………………………………….3
Let us study……………………………………………………………………………………..3
Let us remember ………………………………………………………………………………8
How much have you learned?............................................................................8
Let us apply what you have learned ………………………………………………………8
References……………………………………………………………………………………….8
Lesson 2 – Storing Sandwiches…………………………………………….…………………9
What is the lesson about?.................................................................................9
What will you learn? ………………………………………………………………………….9
Let us study……………………………………………………………………………………..9
Let us remember …………………………………………………………………………….11
How much have you learned?..........................................................................11
Let us apply what you have learned ……………………………………………………11
References …………………………………………………………………………………….11
Post Test………………………………………………………………………………………..12
Key to Corrections……………………………………………………………..…………….14

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Republic of the Philippines

Department of the Education
PUBLIC TECHNICAL-VOCATIONAL
HIGH SCHOOLS

Unit of Competency: Prepare Sandwiches Hot and Cold

Module Title: Preparing Sandwiches Hot and

Module No.: 1
Cold

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WHAT IS THE MODULE ABOUT?

The module covers the knowledge, skills, and attitudes required

in preparing a variety of sandwiches in a commercial kitchen or
catering operation.

WHAT WILL YOU LEARN?

After completing this module, you should be able to:

1. prepare and present a variety of sandwiches

2. store sandwiches

WHAT DO YOU ALREADY KNOW?

Let us find out how much you already know on how to prepare
sandwiches. Read and understand the questions below. Choose the
letter of the correct answer and write it on your answer sheet.

Pre-test

1. What kind of baked product can be best filled with cheese,

egg, butter, hotdog and the like?
a. biscuit
b. bread
c. cookies
d. pastries

2. What do you call the ingredient/s placed between the slices of

bread or pastries?
a. fillings
b. frosting
c. icing
d. toppings

3. Which of the following types of bread is best used for

sandwich?
a. loaf bread
b. raisin bread
c. wheat bread
d. yeast bread

4. Which of these ingredients are used for fillings?

a. egg and cheese
b. jellies and marmalade
c. meat and fish
d. ham and cheese

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5. Which of the following types of sandwich is grilled before

serving?
a. cream sandwich
b. hot sandwich
c. wheat meal
d. sliced white sandwich

6. Which of the following types of sandwich is served right from

the pantry?
a. cold sandwich
b. hot sandwich
c. regular sandwich
d. special sandwich

7. What makes a sandwich looks appetizing?

a. filling
b. bread
c. garnishes
d. trimmings

8. Which of the following processes is cooking by dry heat?

a. bake
b. boil
c. broil
d. steam

9. What cooking tool is appropriate in serving hot sandwich?

a. tray
b. bowl
c. basin
d. service ware

10. What makes a sandwich a favorite snack food?

a. easy to prepare
b. delicious
c. common Filipino food
d. affordable

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LESSON 1

PREPARING AND PRESENTING VARIETY OF SANDWICHES

WHAT IS THE LESSON ABOUT?

The lesson deals with the preparation and presentation of a

variety of sandwiches, the selection of the types of bread to be used,
the use of appropriate combination of ingredients and the
presentation of sandwiches.

WHAT WILL YOU LEARN?

At the end of the lesson, you should be able to:

1. prepare variety of sandwiches using different techniques;
2. identify types of bread suitable for preparing sandwiches;
3. select ingredients for variety of fillings; and
4. prepare nutritious and appetizing sandwiches.

LET US STUDY

Before you start the lesson, familiarize yourself with the

meaning of the following words:

 Sandwich – one or two pieces of bread with a filling

like cheese, chicken, egg, hamburger, hotdog and
certain spread like liver potted meat or peanut butter.
 Filling – mixture of ingredients placed between the
slices of bread.
 Loaf – a term used to describe slices of bread.
 Jelly – the coagulated gelatinous juice of fruit cooked
with sugar.
 Jam – chopped pulp of fruit cooked with sugar.
 Dice – food cut into small cube
 Bake – to cook by dry heat in an oven.
 Grill – to cook food over direct heat using a grill pan.
 Fry – to cook food in a small amount of fat.
 Gluten – protein found in flour.

Sandwiches come in different shapes, colors and served in variety of

ways.

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A. Varieties of Sandwiches

1. Hot Sandwich
a. Regular - slices of bread with fillings such as peanut
butter and jelly, cheese or meat, egg or tuna, toasted
and served.
b. Grilled – sandwiches whose sides are spread with
butter and brown in special griller.
c. Fried – a piece of bread soaked in egg and milk and
fried in a non-stick pan.
d. Open-faced sandwich – a slice of bread, topped with
desired kind of fillings.

2. Cold Sandwich
a. Regular – two slices of bread with fillings such as
butter, cheese pimiento, jam, and jellies.
b. Multi-decker or club sandwich – a multi-layered
sandwich with fillings in between.
c. Pinwheel, domino or checkerboard sandwich – fancy-
cut sandwiches usually served as appetizers.

3. Filled rolls, foccasia or pitta bread – flavored breads

served with dips.

4. Ethnic bread- dark rye and unleavened bread.

B. Techniques For Making Sandwich

1. Layering – placing in layers over or under another bread

2. Piping – trimming edges
3. Portioning – dividing into serving sizes
4. Molding – forming into desired shapes

C. Types of Fillings

1. Dry fillings – refer to ingredients such as sliced or cooked

meat, poultry, and cheese.
2. Moist fillings – refer to ingredients mixed with salad
dressing or mayonnaise.

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D. Types of Bread Used for Sandwiches

1. Yeast bread
 loaf bread
 whole wheat bread
 rye bread

2. Quick bread
 raisin bread
 bread laced with candied fruits

E. Ingredients Used for Sandwich Fillings

1. Meat – beef, chicken, pork

2. Fish/Shellfish meat
3. Eggs
4. Cheese
5. Jellies
6. Butter
7. Mayonnaise
8. Vegetables used for garnishing
a. cucumber
b. tomato
c. onion
d. cabbage
e. parsley
f. celery
g. bell pepper
h. lettuce
i. edible flowers

F. Tools, Utensils, and Equipment

1. bread toaster
2. bread knife
3. container for filling
4. tray
5. strainer
6. oven
7. spatula
8. molder

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SUGGESTED SANDWICH RECIPE

Hot Sandwich

Grilled Chicken and Apple Sandwich

Ingredients:

12 oz. can dark and light chicken meat, drained

½ c mayonnaise
1 tbsp. lemon juice
1- ½ c. cheese, grated
2 stalks celery, chopped
1 apple, finely chopped
½ C. grated carrot
12 slices whole wheat bread
2 tbsps. Butter

Procedure:

In a small bowl, Mix the first six ingredients except cheese.

Spread filling, then cover it with another slice of bread. Spread the
other side with butter. Grill the sandwiches over medium heat,
turning once, until cheese melts. Next, toast it on dual contact-indoor
grill for 3-5 minutes until brown. Serve with garnishes.

Grilled Tuna Melts

Ingredients:

6 oz. can chunk tuna, drained

4 slices of cheese, diced
1 tomato, sliced
1 tbsp. butter

Procedure:

First, mix tuna, mayonnaise and cheese in a small bowl. Spread

the mixture on bread, top it with tomatoes then cover it with another
slice of bread. Spread butter thinly on the other side of the sandwich.
Preheat two-sided indoor grill. Finally, grill sandwiches for 2-4
minutes until golden brown. Serve with garnishes.

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Clubhouse Sandwich
Ingredients:

2 eggs, beaten
1/8 tsp salt
dash, ground black pepper
1 tbsp margarine
8 slices loaf bread, large
1 tbsp mayonnaise
6 slices ham, pan fried
1 large tomato, cut in 6 slices
6 strips bacon, fried to crisp
Potato chips (siding)

Procedure:

Season eggs with salt and pepper. Melt margarine in a non-stick

frying pan or skillet. Immediately pour in the beaten egg and scramble
until moist but already formed. Do not overcook the eggs. Set aside.

To assemble: Toast the 8 bread slices. Place 4 slices of bread on a

clean work surface. Spread 1 tbsp mayonnaise on bread tops. Layer
alternately 3 slices of ham, half portion of tomatoes and 3 strips of
bacon in between in 3 slices of bread. Top with the remaining fourth
sliced bread. Place frilled toothpicks on all four sides of the sandwich.
Cut the sandwich from corner to corner into four triangles. Each
triangle should have a toothpick through the center to hold it
together. Repeat the procedure with the remaining or slices of bread
and filling.
Place on a plate with the points up and serve with potato chips
of your choice for accompaniment.

Bacon, Lettuce, and Tomato Sandwich

Ingredients:

12 strips bacon
8 slices bread
1 cup mayonnaise
4 lettuce leaves
2 big tomatoes, sliced in rings

Procedure:

Cook bacon in its fat. Drain on paper towel. Set aside. Lay the
bread on a plate and spread with mayonnaise. Place lettuce leaves on
top of each bread followed by 3 strips o f bacon. Top with tomato
slices. Cover the bread with the other bread. Wrap and refrigerate.

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LET US REMEMBER

There is a great variety of sandwiches that we can prepare. In

order to make delightful sandwiches, we should take into
consideration the following: the appropriate combination of
ingredients, neatness of presentation and most especially, the
nutritive value of the product.

HOW MUCH HAVE YOU LEARNED?

On a separate sheet, answer the following:

1. What is a sandwich?
2. How do sandwiches vary?
3. What are the different types of bread used in making
sandwiches?
4. What are the different ingredients used for sandwich fillings?

LET US APPLY WHAT YOU HAVE LEARNED

Prepare variety of sandwiches using the suggested

standard recipe.

Ingredients for Hot and Cold Sandwiches

Fillings
Meat (beef, chicken, pork)
Fish/shellfish meat
Egg Cheese
Jellies Jam
Mayonnaise Butter
Vegetables
a. cucumber e. parsley
b. tomato f. celery
c. onion g. bell pepper
d. cabbage h. lettuce

REFERENCES:

Leticia S. Navarro, Jesusita D. Icasiano, Josephine de Guzman,

Homemaking for You and Me (Foods and Nutrition),
pp. 6-10

Mary Fray Ray, Evelyn Jones Lewis, Exploring Professional

Cooking, Revised, pp.188-189

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LESSON 2

STORING SANDWICHES

WHAT IS THE LESSON ABOUT?

The lesson deals with the storage of sandwiches in accordance

with the sanitary practices when handling food, using appropriate
containers, wrappers and packaging materials and following the
different techniques in keeping the shelf life of sandwiches.

WHAT WILL YOU LEARN?

At the end of the lesson, you should be able to:

1. apply sanitary practices when storing sandwiches
2. select appropriate containers for storing sandwiches
3. follow different techniques in storing sandwiches

LET US STUDY

Before you start the lesson, familiarize yourself with the following words:

1. Hygiene – the sanitary practices and cleanliness.

2. Sanitation – the application of measures designed to protect public
health.
3. Chill – to refrigerate to reduce the temperature of food.
4. Cold Storage – the process of preserving perishable food on a large
scale by means of refrigeration.
5. Freeze – state of water in the food from liquid to solid ice.
6. Contamination – the state of being contaminated or polluted.
7. Perishable – liable to fast decay.
8. Spoilage – spoiled material collectively; something that is or has
been spoiled; the state of being spoiled.
9. Biodegradable – capable of being broken down.

Storing sandwiches is one of the most important activities after

preparation wherein they are to be kept properly to avoid spoilage.

A. Sanitary Practices when Handling Food

1. Working Area
 See to it that physical equipment and layout are
conducive to sanitary practices.
 Clean floors, ceilings, counters, tables and chairs
regularly.
 Eliminate insects and rodents from food area.

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 Maintain adequate employer supervision and a
constant program of education in sanitation for food
service workers.
 Make sure that food service employees are in good
health and are not carriers of communicable diseases.
 Provide a regular employee education on food service
sanitation.
 Be concerned with your personal hygiene
 Wear clean and washable clothes everyday.

2. Food
 Handle, store, and refrigerate food properly to prevent
spoilage and contamination
 Washing of utensils and equipment should not only
result in a thorough cleansing but also in the practical
sanitation of these items.
 Keep off hand contact from ingredients and food to a
minimum.
 Keep away from the food laboratory when you are ill.
 Store food and ingredients properly. Check if your
storage areas are clean.
 Control microbial spoilage of prepared and cooked
products. The major causes of food spoilage are fungi,
bacteria, and yeast.
 Safeguard the food during distribution and service.

B. Storing Techniques

1. Wrapping – to draw, fold, or mind about in order to cover

2. Packaging material - used for making packages
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. Refrigerate – to keep cold or cool

C. Tools and Equipment

 Tools
1. tray
2. bread knife
3. spatula
 Equipment
1. chiller
2. refrigerator
3. freezer

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D. Materials for Packaging
1. Wrapper
2. Container
3. Sandwich packaging
b. Kraft Sandwich Wedge
c. Plain white sandwich wedge
d. Cardboard Sandwich Wedge with Heat Seal Lid
e. Square Sandwich Film Wrap
f. Greaseproof Food Wrap
g. Bagel wrap
h. Ziplock Plastic Bag Baggie Sandwich Bag

LET US REMEMBER

Cleanliness is the key when keeping and storing food properly. In

order to obtain a good quality sandwich, we must practice proper
sanitation especially when handling food, with the use of appropriate
containers and proper storage.

HOW MUCH HAVE YOU LEARNED?

On a separate sheet of paper, answer the following

questions:
1. Why are sandwiches considered as popular snack food?
2. Why do we need to store sandwiches properly?
3. What are some techniques in storing sandwiches?

LET US APPLY WHAT YOU HAVE LEARNED!

Prepare sandwiches using different packages on containers and

applying sanitary practices.

References:

Avelina T. Liagas, Pacita N. Andres, Juanito L. Prospero, Aida T.

Galura, Home Technology Food Management and Service I, pp. 62-63

Jun B. Principe, Corazon A. Garcia, Carlo S. Asuncion, Cresencio M.

Viernes, Trinidad S. Flores,
Technology and Home Economics III, pp. 38-39

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POST TEST

1. What kind of baked product can be filled with cheese, egg, butter,
hotdog, and the like?
a. biscuit
b. bread
c. cookies
d. pastries

2. What do you call the ingredient/s placed between the slices of

bread or pastries?
a. fillings
b. frosting
c. icing
d. toppings

3. Which of the following types of bread is used for sandwich?

a. loaf bread
b. raisin bread
c. wheat bread
d. yeast bread

4. Which of these ingredients are used for fillings?

a. egg and cheese
b. jellies and marmalade
c. meat and fish
d. ham and cheese

5. Which of the following types of sandwich is grilled before serving?

a. cream sandwich
b. hot sandwich
c. wheat meal
d. sliced white sandwich

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6. Which of the following types of sandwich is served right from the

pantry?
a. cold sandwich
b. hot sandwich
c. regular sandwich
d. special sandwich

7. What makes a sandwich looks appetizing?

a. filling
b. bread
c. garnishes
d. trimmings

8. Which of the following processes is a dry heat?

a. bake
b. boil
c. broil
d. steam

9. What cooking tool is appropriate in serving hot sandwich?

a. tray
b. bowl
c. basin
d. service ware

10. What makes a sandwich a favorite snack food?

a. easy to prepare
b. delicious
c. common Filipino food
d. affordable

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KEY TO CORRECTION

1. b
2. b
3. a
4. a
5. b
6. a
7. a
8. a
9. d
10. a

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