LEARNING ACTIVITY SHEET

(LAS_Q2_COOKERY _GRADE 11_Week 1)

Name : _______________________________ Grade & Section : ______________

School : ______________________________ District : _______________________

Performing Mise En Place in making Sandwich

COMPETENCY: Perform mise en place (TLE_HECK9-12SW-IIIa-11)

OBJECTIVES:
• Define sandwich;
• Classify sandwich according to its type;
• Enumerate the variety of ingredients used for making sandwich;
• Identify tools, utensils, equipment needed in preparing sandwich;
• Realize the importance of recycling food for consumption

Schedule Activities Reference/

Resource
PRIMING ACTIVITY
(Day / Time)

• Give one type of sandwich that you know. Write it on

the space provided below.
Enclosure 1
___________________________________________________________
___________________________________________________________
___________________________________________________________
___________________________________________________________

• Do you like this sandwich? Why or why not?

___________________________________________________________
___________________________________________________________
___________________________________________________________
___________________________________________________________

DISCUSSION

Refer to enclosure no. 1 for the discussion

 ACTIVITY 1

A. Cloze Test. Read the following text and complete it using

the words given in the box.

Food bread served

Two convenient nutrition

A Sandwich refers to a ______item made with

________or more slices of _________with fillings between
them. A widely popular and ____________lunchtime
food, quickly made and_________ and adaptable to
many variations that satisfies nearly every taste
and_____________ requirement.
B. Name me!

Direction: Identify in the box below if it is a tools, utensils

and equipment that are needed in preparing sandwich. Draw
a star if it is a tool, draw a circle if it is a utensil and
lastly draw a square if is an equipment. Write your
answers on the space provided.

____1. ______6.

____2. _______7.

____3. _______8.

____4. _______9.

____5. _______10.

ACTIVITY 2
(Day / Time) Make me.
Direction: Consider the following basic ingredients.
Create 3 original sandwiches using just 3 or 4
ingredients for every sandwich. Draw the sandwich , give
it a name, and label it.

Bread ham tomato lettuce

Mayonnaise eggs cheese bacon
 Original Sandwich

Sandwich 1 Sandwich 2 Sandwich 3

Name of Name of Name of

Sandwich: Sandwich Sandwich

Reason for Reason for Reason for

choosing these choosing these choosing these
ingredients: ingredients: ingredients:

Draw here your Sandwich below and label it:

B. Hot or Cold?
(Day / Time) Classify the following as either hot or cold sandwiches.
Write your answer on the space provided.

1. Chicken wraps sandwich ________________________

2. Club sandwich ________________________
 3. Tea Sandwich ________________________
4. Hamburger ________________________
5. Toasted sandwich ________________________
6. Burritos ________________________
7. Quesadillas ________________________
8. Pinwheel sandwich ________________________
9. Hotdog Sandwich ________________________
10. Chicken tortilla sandwich ________________________

ACTIVITY 3.
You have left-over but not spoiled sandwiches, what will you
do so that you can reinvent them into a new food? Describe
your steps of process?
___________________________________________________________
___________________________________________________________
___________________________________________________________
___________________________________________________________
___________________________________________________________
___________________________________________________________
___________________________________________________________
___________________________________________________________

SELF-CHECK
(Day / Time)
(self-checking of all activities guided by parents or
learning facilitators)
QUIZ.
Direction: Encircle the correct answer.

1. Lorna used a tool which can level off ingredients in

measuring cups and spoons and for spreading fillings
on sandwiches. What tool is this?

A. Butter Knife
B. Sandwich Spatula
C. Serrated Knife
D. Spatula

2. Which of the following is NOT TRUE about a spread?

A. Spread adds flavor, moisture and richness
B. holds or bind the sandwiches
C. Spread should be rich and moist
D. It is hard to spread evenly on bread
3. Why do we need to wash our hands before we eat or
handle food?
A. to prevent illness
B. to avoid cross-contamination
C. to keep our food germ-free
D. All of the above
4. Successful chefs tend to display which of the following
traits?
A. They are knowledgeable about many different foods
and techniques
B. They do not allow employees to provide input on
decisions in the work place
C. They discourage employees’ creativity
D. They do things the way they were taught and do not
change.

5. Adding fresh mint leaves, chocolate piping, fruits, and

powdered sugar adds the complexity of dessert. This
describes what aspect of presentation of dessert.
A. Balance
B. Flavor
C. Garnish
D. Sauce

6. It is stronger tasting bread than white and whole wheat it

is also heavy and a hearty flavor bread that goes with so
many types of meat and condiments.
A. Rye bread
B. White bread
C. Whole bread
D. Yeast bread
7. A must to all types of kitchen tasks, from feeling an
onion and slicing carrots, often referred to as cooks
or chef’s tools.
A. Chopping board
B. Kitchen knife
C. Scraper
D. Spatula
8. What do you do when you have finished using a
knife?
A. place it behind the taps and wash it with your other
dishes
B. put it away immediately
C. put it in the sink to soak
D. wash it individually in the sink, rinse it, dry it and put
it away.
9. When following a recipe, this is the most helpful
practice to acquire.
A. Be creative with suggested equipment
B. Carefully read the recipe through twice
C. Don't preheat oven in advance
D. Only read one step at a time
10. Which basic guidelines for fillings is CORRECT?
A. Fillings should hang around the sides of the sandwich
B. ¼ to ½ of the total weight of the sandwich should be
the filling
C. Filling should be deboned
D. Fillings must not be easy to eat
 Performance Task.
(Day / Time) Portrait of you!
Collect and compile fifteen (15) pictures of different types of
sandwiches and classify according to classification either hot
and cold sandwich. Use long bond paper for your output.
Your output will be rated using the scoring rubric below.

e Criteria

Properly compiled complete (15 pictures of

various sandwiches in a very attractive
5
manner and were able to classify all of them
correctly
Properly compiled (12-14) pictures of various
4 sandwiches in attractive manner and were
able to classify all of them correctly
Properly compiled (9-11) pictures of various
sandwiches in less attractive manner and
3
were able to classify them with more than
two errors
Properly compiled (5-8) pictures of various
sandwiches in less attractive manner and
2
were able to classify them with more than
five errors
Compiled less than 4 pictures of various
sandwiches in disorderly manner and were
1
able to classify them with more than five
errors
ANSWER KEY

10 10. HOT
9 9. HOT
8 8. COLD
6 Nutrition 7. HOT
7
5 Served 6.HOT
6
4 Convenient 5. HOT
3 Bread 5
4 4. HOT
2 Two
3 3. COLD
1Food
2 2. COLD
1 1. COLD
A. Cloze Test
B. Hot or Cold?
Activity 1
B. Define Me! Activity 2
Activity 1

REFERENCES
Technical- Vocational- Livelihood Home Economics Cookery Manual
http://ph.images.search.yahoo.com/search/images;_ylt=A2oKiHO.5xFRiyYAC
ZK1Rwx.?p=TOAST+CUTOUTS&fr=yfp-t-711&ei=utf-8&n=30&x=wrt

http://ph.images.search.yahoo.com/search/images;_ylt=A2oKiZcX6RFRYQY
AJti1Rwx.?p=BUTTER&fr=yfp-t-711&ei=utf-8&n=30&x=wrt

http://www.foodtimeline.org/foodsoups.html
http://www.philippinecountry.com/filipino_foods.html
Enclosure 1
Performing Mise En Place in making Sandwich
Title

What Is Sandwich?
Sandwiches refers to a food item made with two or more slices of bread with fillings
between them. A widely popular and convenient lunchtime food, quickly made and served
and adaptable to many variations that satisfies nearly every taste and nutrition requirement.
Preparing sandwiches is one of the fundamental skills required in modern food
service. In this lesson you will learn the fundamentals of sandwich making, the ingredients,
types of sandwiches, its methods of preparation for efficient production and service.
What are the different types of Sandwiches?

A. COLD SANDWICHES

1. Open-faced Sandwiches

Open sandwiches make use of one kind of bread with the

filling on top. The slices of white bread can be cut into
squares, triangles or rounds.
Butter is spread lightly on top and pieces of cheese or
meat fillings are arranged and garnished attractively like
that make /use of biscuits, cookies or toasts instead of using breads.

2. Regular Cold Sandwiches

A plain sandwich is made up of two slices

of bread, preferably a day-old bread, toasted
if desired, and on which butter can be readily
spread. Its crusts may or may not be removed,
depending upon your preference. Butter, mayonnaise
or a prepared sandwich spread may be used as lining
to prevent the bread from absorbing moisture from the
filling. Moreover, it ensures that the bread and the filling
will stick together.
3. Pinwheel Sandwiches
Pinwheels are made of bread cut lengthwise, about
3/8 inch thick. Fresh cream bread is preferable
because they are easy to roll and will not crack. Trim
crusts and flatten long slices with rolling pin. Spread
bread with softened butter or margarine and your
choice of any smooth filling, like creamed cheese,
marmalades, cheese pimiento, peanut butter, jams
and jellies. Smooth filling are ideal for pinwheel
sandwiches,because they do not have bulk and can
be spread thinly. Roll up bread like a jelly roll.

4. Tea Sandwiches

Tea sandwiches are small fancy sandwiches made

from light, delicate ingredients and bread that has
been trimmed of crusts. And may be made ahead of
time and frozen. They are often cut into fancy
shapes, squares, rectangles and oblongs add to the
variety. Fillings and spreads can be the same as
those for canapés.

5. Multi-decker Sandwiches / Club House Sandwich

Are made with more than two slices of bread (or rolls
split into more than two pieces) and with several
ingredients in the filling. The club sandwich is a
popular multi-decker sandwich, made of three slices of
toast and filled with sliced chicken, mayonnaise,
lettuce, tomato and bacon and cut into four triangles.

6. Wrap/Rolled Sandwiches Wraps are sandwiches in

which the fillings are wrapped, like a Mexican burrito, in a
large flour tortilla of similar flatbread. They may be served
whole or cut in half if large.

B. HOT SANDWICHES

1. Regular Hot Sandwiches

Simple hot sandwiches consist of hot fillings,

usually meats but sometimes fish, grilled
vegetables, or other hot items, between two slices
of bread. They may also contain items that are not
hot, such as a slice of tomato or raw onion on a
hamburger.
2. Hot Open-Faced Sandwich

Open-faced sandwiches are made by placing

buttered or unbuttered bread on bread on a
serving plate, covering it with hot meat or other
filling and topping with a sauce, gravy, cheese, or
other topping. This type of sandwich is eaten with
a knife and fork.

3. Grilled Sandwiches

Grilled sandwiches, also called toasted sandwiches,

are simple sandwiches that are buttered on the
outside and browned on the griddle, in a hot oven, or
in a Panini grill (see sidebar). Sandwiches containing
cheese are popular for grilling

4. Deep Fried Sandwiches

Deep-fried sandwiches are made by dipping

sandwiches in beaten egg and sometimes in bread
crumbs, and then deep-fry..

5. Filled rolls, focaccia or pitta bread

Flavored breads served with dips like

quesadillas and burritos

What are the 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 roast beef, pork and cured
meat products like ham, sausage 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 – refers to cheddar, processed cream
cheese and cheese spreads with firm texture,
easily sliced, and act as binder, moistener of other
ingredients, it should be 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.

What are the Tools, Utensils and Equipment needed in Preparing Sandwiches?
A. Tools and Utensils
1. SANDWICH SPATULA
A small flat, round bladed utensil
that is serrated on one side and smooth
on the other, appearing somewhat like a
round spatula. It is used to apply food
spreads, over bread slices.

2. SCISSORS
Use to cut customized edges on
bread for tea sandwiches, hors
d’oeuvres, or children’s sandwiches. Use
the shears to cut a pocket in toast and
waffles. Cut sandwiches in different
shapes like rectangles, triangles and
circles.

3. COOKIE CUTTERS
Small, medium and large. Small
ones are perfect for cutting out the tinier
breads for tea sandwiches and medium
and large for making larger sandwiches.

4. GRATER AND SHREDDER

Grating cheese, meat and other
ingredients allows flavors to mix, thus;
palatability of sandwich is increase.

5. SPATULA
A long flexible blade with a rounded
end, used to level off ingredients in
measuring cups and spoons and for
Spreading fillings on sandwiches.

6. BUTTER KNIFE
A small knife with a blunt edged
blade that is used to apply spreads,
such as butter, peanut butter, and
cream cheese, on bread or dinner rolls.
7. CHEF’S KNIVES Come in various
lengths of 6, 8, 10, and 12 inches. The
smaller sized knives are typically referred
to as mini chef's knives while the longer
lengths are known as traditional chef's
knives

8. DELI KNIFE
Designed for thick sandwiches, this
knife is made to cut easily and quickly
through a variety of sandwich ingredients.
The deli knife has offset blade allowing
ease of slicing and handling.

9. LETTUCE KNIFE
Plastic serrated edge knife that is
designed to slice lettuce without causing
the edges to turn brown. It is efficient in
slicing lettuce.

10. PARING KNIFE

A small knife with a straight, sharp
blade that is generally three to five inches
long. Its thin, narrow blade is tapers to a
point at the tip. It is easy to handle and
works well for peeling and coring foods or
mincing and cutting small items.

11. SANDWICH KNIFE

A sharp-bladed kitchen utensil used to
slice through a medium amount of food
ingredients "sandwiched" between two
slices of bread. Similar in use to a deli
knife, the sandwich knife is shorter in

length with a shorter blade depth in order

to easily cut through smaller to medium
sized sandwiches.
12. SERRATED KNIFE
 A knife with a sharp edge that has saw-
like notches or teeth. The blade of a serrated
knife is 5 to 10 inches long and is used to
slice through food that is hard on the outside
and soft on the inside, such as slicing
through the hard crusts of bread. A serrated
knife with a short, thin blade is intended for
slicing fruits and vegetables.
13. CUTTING BOARD
Comes in wood and plastic, use to protect the
table when slicing bread.

14. MIXING BOWLS

Bowls that are large enough to hold
ingredients while they are being mixed

15. RUBBER SCRAPER

A pliable rubber scraper used to scrape down
sides of bowl and get mixture of fillings from
pans

16. MEASURING CUPS

Graduated Measuring Glass - a transparent
glass with fractions [1, 3/4, 2/3,1/2, 1/3, ¼ ]. Is
used for measuring liquids

Individual Cups - with fractional parts [1, 3/4,

1/2, 1/4, ] is used for solids or dry ingredients.

17. UTILITY TRAY

Used to hold food in place.

18. STRAINER
Used to separate liquid from solid.

19. MIXING SPOON

Used to combine ingredients.
 20. CAN OPENER
Used to open cans.

21. MEASURING SPOONS

A set of individual measuring spoons used
to measure small quantities of ingredients.

EQUIPMENT FOR SANDWICH MAKING

1. GRILLS / GRIDDLES. These are flat heated

surfaces where food is directly cooked.

2. OVENS. These are equipment which are

enclosed in which food is heated by hot air or
infrared radiation.

3. MICROWAVE OVENS. Special tubes generate

microwave radiation, which creates heat inside
the food

4. SALAMANDERS. Small broiler, use primarily for

browning or glazing the tops of sandwiches.

5. BREAD TOASTER. The toaster is typically a

small electric kitchen appliance designed
to toast multiple types of bread products.
6. SLICER. Used to slice foods more evenly
and uniformly.

7. CHILLERS. Machines used to chill sandwiches

and other foods.

8. FREEZE. Used to hold foods for longer times

and to store foods purchased in frozen form.

9. REFRIGERATOR. A thermally insulated

compartment used to store food at a
temperature below the ambient temperature
of the room.