Learning Area TLE – Cookery Grade Level 9

W7 Quarter Third Date

I. LESSON TITLE Creative Sandwich Preparation

II. MOST ESSENTIAL LEARNING
LO3: Present a Variety of Sandwiches TLE_HECK-125 W-IIIh-i-13
COMPETENCIES (MELCs)
III. CONTENT/CORE CONTENT 3.1 Present sandwiches attractively.
3.2 Portion and control sandwiches and sandwich ingredients correctly.

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https://s3-ap-southeast-1.amazonaws.com/asean-
asia/documents/toolboxes/Prepare%20a%20variety%20of%20sandwiches
/TM_Prepare_a_variety_of_sandwiches_FN_030114.pdf
https://prezi.com/p/kky0gqtlygkv/portion-control-of-sandwich-its-ingredients/
Suggested
IV. LEARNING PHASES Learning Activities
Timeframe
A. Introduction The role of sandwiches and their derivations cannot be underestimated in commercial
Day 1 kitchens and in the hospitality industry. It may be considered a lower skilled job, but it can
be very profitable product to sell. Sandwiches play a significant role in catering for parties
and inhouse events, as well as maintaining a central position in the daily eating of people
from all over the world. As cuisine and fashionable menu items change on a regular basis,
so does the way sandwiches are put together and served and to customers. With greater
exposure to international cuisines, chefs are becoming creative in the way „bread and
fillings‟ are served. The type and nature of sandwiches has evolved over time moving
away from, yet still retaining, the original focus of the sandwich while incorporating many
new variations on a theme.

Learning Activity No. 1

Direction: Refer to the picture below, write in your own words how the sandwich is
prepared.

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Zcsk9o8iqj6Fysw/viewform

B. Development Creative Sandwich Preparation

Day 2
Presentation of the finished product is the most important part of the production process.
They need to have eye appeal to entice customers to want to eat them.

1. Individual
Prepared sandwiches need to be contained in a protective wrap environment. Many
places now use “formed” plastic shells. These are easy to use and convenient. The
packaged sandwiches then need to be kept chilled or if not chilled need to be disposed
of if not sold within 4 hours.
 Suggested
IV. LEARNING PHASES Learning Activities
Timeframe

Eat-in will be serve on a plate, cut, with the filling exposed to show the customer the
excellent filling inside.

2. Functions
Normally served in multiple serves,6-10 serves per plate or platter. This is when it is
important that all sandwiches are cut the same size. Finger sandwiches are laid on their
sides and when they are not cut the same size, they look messy. To avoid this, keep
batches together when cut. This way irregular cutting does not show being very evident.
When presenting sandwiches, it is good practice to mix varieties. This adds color and
interest to the platter. Special interest diets should not be mixed with normal sandwiches,
such as gluten- free, kosher, and halal. Vegetarian is a lifestyle choice, but it is nice to
separate for selected clientele.
Where sandwiches are being presented for functions or any in-
house dining, they should always be presented with an appropriate garnish and
accompanied by suitable tableware.

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 to optimize quality,
appearance, and customer satisfaction.
Portion Control of Sandwich and It‟s Ingredients
The practice of proper portioning or portion control in sandwich making its important. It
Maintain an accurate food cost as based on standard portion size. If the portion are not
consistent, the actual cost of making the sandwich is also not consistent. Proper portion
control ensures that diners get satisfaction when they eat sandwich. All items for
sandwich should be portioned before it served. Meat should be sliced and portioned by
weight. Cheese served by the sliced to an exact thickness. Garnishes such as lettuce
leaves separated from the heat. Tomatoes should be sliced uniform and positioned by
count. You can use scoops or measuring spoon to dispense uniform servings of sandwich
fillings and portion scale to weigh your meat.
 Suggested
IV. LEARNING PHASES Learning Activities
Timeframe

Learning Task No. 1

Direction: Suppose you are preparing different sandwiches, complete the table below.
Use the example as your guide. Write your answer on a separate sheet of paper.

Sandwich Ingredients Portion Control Kitchen Utensil/s https://docs.

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2.
3.
C. Engagement Learning Task No. 2
Day 3 Direction: Identify if the given situation refers to individual or function. Check the
corre
spon
Situation Individual Function ding
colu
1. Normally served in multiple serves,6-10 serves per mn
plate or platter. for
2. Eat-in will be serve on a plate, cut, with the filling your
exposed to show the customer the excellent filling answ
inside. er.
3. When presenting sandwiches, it is good practice to Write
mix varieties. This adds color and interest to the platter. your
4. Prepared sandwiches need to be contained in a answ
protective wrap environment. Many places now use er on
“formed” plastic shells. These are easy to use and a
convenient. sepa
rate sheet of paper.

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D. Assimilation Day 4 Learning Activity No. 3

Direction: Collect ten (10) pictures of sandwiches and compile it like a book using any
kind of paper, decorating materials, glue, and coloring materials. You may cut out the
pictures from the magazine or newspaper.
Your output will be rated using the rubric below.

SCORE CRITERIA
50 Properly compiled complete 10 pictures in a very attractive
manner.
40 Properly compiled 6-9 pictures in an attractive manner.
30 Properly compiled 3-5 pictures in a simple manner
20 Compiled less than 3 pictures in disorganized manner.
V. ASSESSMENT Day 5 Learning Activity No. 4
Direction: Identify the missing word to complete each statement. Write your answer in a
piece of paper.

1.Consider the __________ of final presentation, whether the sandwich is plated for
 Suggested
IV. LEARNING PHASES Learning Activities
Timeframe
inhouse consumption or packaged for take-away.
2. The __________ of ingredients helps ensure the quality, taste and customer satisfaction
of the final sandwich.
3. __________ 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.
4. Dictate __________ and _________ of the finished products because sandwiches are
eaten by hands and this also relates to value-for-money and consistency.
5. Indicate how sandwiches are to be served, this will govern the__________ of the
product, the use of service ware and the provision of serviettes and condiments.

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VI. REFLECTION In a sheet of paper, write your personal insights about the lesson using the
prompts below.
I understand that ___________________.
I realize that ________________________.
I need to learn more about __________.

Prepared by: Hazel S. Camilon Checked by: Melinda S. Abraham

Marianne D. Cariño TLE-HE-CO9-w7