Cookery NCII (Learning Activity Sheet)

1. LEARNING ACTIVITY SHEET
COOKERY NC II (SENIOR HIGH SCHOOL)
COOKERY
Second Quarter, Week 3&4
LEARNING OUTCOME # 3 Present a Variety of Sandwiches
(TLE_HECK9-12SW-IIIh-i-13)
1. Portion and control of sandwiches and their ingredients
2. Present sandwiches attractively
LEARNING OUTCOME # 4 Stroring Sandwiches
(TLE_HECK9-12SW-IIIh-j-14)
1. Store sandwiches properly
2. Keep sandwiches in appropriate conditions to maintain their quality and taste
BACKGROUD INFORMATION FOR LEARNERS
Present a variety of sandwiches
Sandwiches are the easiest ways to soothe your hunger since it is easy to make and is an
easy favorite within a large group of people. There are a variety of sandwiches that can be
made at home. You can achieve a sandwich using two crackers and some filling, like cheese,
margarine, etc. With a sandwich your average meal can be replace because it contains all the
basic food groups such as carbohydrates, protein and other minerals.
Activity 1: In the kitchen find something that can be made in to sandwich. Illustrate the
procedure you made and attached pictures with appealing presentation. Prepare at least 3
different sandwiches. (Open sandwich, closed sandwich and cooked sandwich)
“DIY Sandwich” Do It Yourself Sandwich
Open Sandwich

2. “DIY Sandwich” Do it yourself sandwich
Closed Sandwich
“DIY Sandwich” Do it yourself sandwich
Cooked Sandwich

3. Rubric will be used as criteria for the learners’ output:
Performance Rating
Excellent (5 pts) Very Satisfactory
(4 pts)
Satisfactory (3
pts)
Needs
Improvement(2
pts)
No
attempt(0
pts)
Points
Earned
Use of tools and
equipment
Uses tools and
equipment correct
and confidently at
all times
Uses oftools and
equipment
correctly and
confidently most
ofthe times
Uses tools and
equipment
correctly butless
confidently
sometime
Uses tools and
equipment
incorrectly and
less confidently
most ofthe time
No
attempt
Applicationof
Procedures
Manifests very
clear
understanding of
the step bystep
procedure
Manifests clear
understanding of
the step bystep
procedure
Manifests
understanding of
the step bystep
procedurebut
sometimes seeks
clarification
Manifests less
understanding of
the step bystep
procedurebut
seeking
clarification most
ofthe time
No
attempt
Final Output Output is very
presentable and
exceeds standard
Output is very
presentable and
meets standard
Output is very
presentable and
within the
standard
Output is notso
presentable and
within the
standard
No
attempt
Time
management
Work completed
ahead oftime
Work completed
within alloted time
Work completed
2days beyond
Work completed
7days beyond
No
attempt
Portion and controlof sandwich and their ingredients
Sandwiches are the easiest ways to soothe your hunger since it is easy to make and is an
easy favorite within a large group of people. There are a variety of sandwiches that can be
made at home. You can achieve a sandwich using two crackers and some filling, like cheese,
margarine, etc. With a sandwich your average meal can be replace because it contains all the
basic food groups such as carbohydrates, protein and other minerals.
A good quality sandwich can be achieved by portioning and controlling of ingredients
properly. Too many or too little can ruin the consistency and taste of the sandwich. To ensure
the quality of the sandwich right measurements are also done. Proper portioning and
measurement of these ingredients help in lessening the amount of losses especiallywhen you
are dealing with a big batch.
In portioning and controlling you can use either weight, scoop or slice depending on your
ingredients. Slicing thinly is away to ensure that your portions are equal. For sandwich fillings,
scoops are used to measure the amount of spread that you will put on your sandwich. To
ensure that everything is even, spread should not exceed the scoop edges. Sliced items such
as meat or vegetables are either sectioned by weight or by count.
Activity 2: Encircle the correct answer.
1. Which tool is used to measure in serving of soft foods, such as ice cream and mashed
potato?
A. Potato masher C. scoops or dipper
B. Scooper D. baster
2. There are many kinds of kitchen knives, each with a special use. Which one is used to
cut thick sandwiches

4. A. Butcher Knife C. deli knife
B. Paring knife D. sandwich knife
3. A small flat, round bladed utensil that is serrated on one side and smooth on the
other, used to apply food spreads over bread slices.
A. Cutting board C. sandwich spatula
B. measuring spoons D. serrated knife
4. A plastic, serrated edge knife that is designed to slice lettuce, without causing the
edges to turn brown.
A. Lettuce knife C. bread toaster
B. Mixing spoon D. grill
5. Which tool used to measure vegetables, thinly sliced meat and other sliced
ingredients?
A. Measuring cup C. Measuring spoon
B. Weighing scale D. All of the above
Present sandwiches attractively
In serving any type of food you need to satisfyyour critic’s eyes.To achieve this proper
handling and cooking of ingredients must be observed. Color balance should be a significant
aspect of presenting a sandwich. A well-presented food can heighten the consumer’s
appetite. Sandwich preparation can be served on plates or platter for inidividual serving or
on plates for multiple serving. It can be decorated with suitable ingredients to be more
attractive.
Garnishes can be added to add a sense of flair and elegance to your plating setup. It
also adds nutritive value to the sandwich. Garnishes add appeal to the tray if it is done with
balance and color in the buffet arrangement. Garnishes like olives, peppers and pickles
complements sandwich color and texture. Bed of greens offers a festive and inviting when it
is arrange in tray for presentation in any type of event.
Activity 3: Bread and Butter, Read the statement carefully. Write bread on the space if the
statement is correct and write butter if otherwise.
______1. Grilled sandwich is grilled in an oven, hotplate or grillers till brown without
burning them.
______2. Trimming and cutting are not important aspects in preparing closed sandwiches.
______3. Open sandwiches are complicated as they need a low degree of balance in
adjusting filling and cutting into fancy shapes.
______4. Butter should not be spread on the top or between the slices of bread and should
be warmed before laying up its fillings.
______5. Fillings are varied but they must have a nutritive balance and complete color
contrast.

5. ______6. Grilled sandwich can be best accompanied by salad as it is hot and garnished
attractively.
______7. Garnishes are the agent which adds eye appeals and enhances the presentation of
food.
______8. Bread toast of two or three decker’s are laid up with its required fillings after the
bread is toasted.
______9. Fillings are not cut and shaped evenly before they are laid out in the base of
sandwich.
______10. Toasted sandwich is served with a correct accompaniment. It is served with
potato fries, chips water, etc. and other garnishes.
______11. Lettuce tomato and onion are indispensable in sandwich production, also any
vegetable used in salads may not be used in sandwiches.
______12. Sandwiches can be cut in a variety of ways to make the presentation attractive, it
can be halves, thirds or quarters.
______13. The filling should determine how all the other elements of the sandwich are
selected and prepared.
______14. Food picks should be handled carefully; it should be removed before giving the
sandwiches to children.
______15. Pinwheel sandwiches should be plate in a circular design; pinwheel filling should
be facing upward to show off the colors of the ingredients.
Activity 4: Modify the incorrect statements. For incorrect statements rewrite the sentence
to make it correct on the space provided.
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6. Activity 5 Building of Ideas: From the activity no. 4 choose a statement that best describes
an attractive presentation of a sandwiches. Write as many as you can.
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Store sandwiches properly
Sandwiches should be stored properly to preserve its quality and flavor. The proper
storing of sandwiches is also advised to avoid food contamination and spoilage. The basic
formula for storing sandwiches safely and properly is 4-40-140, this states that perishable
foods should not be exposed for more than 4hours to temperatures ranging from 40oF -140oF.
These temperatures provide a home to bacteria that can cause food poisoning and other
foodborne illnesses.
There are many storing techniques that are used to store sandwiches properly and
safely but the most popular are: wrapping, use of packaging material, storing in cold storage,
chilling, freezing and refrigeration.
According to TVL-HE Cookery manual, these are the proper guidelines in storing sandwiches
and its ingredients:
1. Some sandwich ingredients and fillings should be cooked, covered in a separate
airtight container, refrigerate until ready to use.
2. 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.
3. If bread must be kept more than one day, it may be frozen thaw, without
unwrapping.
4. Wrap sandwiches with wax paper, paper napkins, plastic wraps or aluminum foil to
keep them in good condition.
5. To keep the number of unwrapped sandwiches just place a dump towel in a shallow
pan and cover with wax paper. Arrange layers of sandwiches and cover it with a
damp towel. Keep the sandwiches in the refrigerator until serving time.
6. 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 sandwich
from drying out.
7. All sandwiches should be stored at recommended chill temperatures 0.5oC, soon
after packing.
8. Packing must be clearly labeled with the product description, use by date and
storage requirement.

7. Storing Techniques
1. Wrapping- to draw, fold in order to cover
2. Packaging Material- used to 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.
6. Refrigeration- to keep the food cold or cool.
Activity 6 Bread and Butter: Read the statement carefully. Write bread on the space if the
statement is correct and write butter if otherwise.
______1. Butter protects the bread from absorbing moisture, it should be softens by using a
mixer or simply letting it stand at room temperature.
______2. Sandwiches with mayonnaise should be served immediately or kept refrigerated
until served to preserve its color and flavor.
______3. The purpose of spread is to protect the bread from drying up from the filling.
______4. Most seafood filling are not highly perishable and be keep at room temperature.
______5. Cheese dries out rapidly when unwrapped and sliced, when slicing is done ahead,
the slices should remain covered until ready to use.
______6. Meat and poultry meats should be cooked, covered and refrigerated. Slice just
before the sandwich is to be prepared to avoid drying out and lose flavor. Thickly sliced
meats are more tender and juicy than thinly sliced.
______7. Vegetable should be crisped and proportion to the size of sandwich.
______8. Sandwich whether hot and cold are prone to the spread of foodborne illness.
______9. High protein, precooked food, mayonnaise and butter along with a variety of hand
contact create food safety challenges therefore proper handwashing and use of PPE’s such
as gloves, hairnet and apron are not necessary.
______10. Produce sandwiches under the most stringent conditions.
______11. Keep sliced bread covered to prevent drying.
______12. Package sandwich should be clearly labeled with the product description, use by
date and storage requirement.
______13. Sandwiches can be wrapped with wax paper, paper napkins, plastic wraps or
aluminum foil to keep them in good condition.
______14. Bread can be stored in a freezer for more than one day, and it can be thawed
without unwrapping.

8. ______15. Bread should be place away from ovens and hot equipment.
Activity 7: Modify the incorrect statements. For incorrect statements rewrite the sentence
to make it correct on the space provided.
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
Activity 8: Identify the following statements and write the correct answer on the space
provided. Choices are provided in box.
1.________________ it is used to package sandwich.
2.________________ to draw, fold in order to cover.
3.________________ Application of low temperature that changes the state of water in the
food from liquid to solid ice.
4.________________ to keep cold or cool.
5. _______________ to reduce the temperature of food,
Reflection:
Based on the lesson you have learned; how can you apply these learnings in your everyday
life?
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wrapping packaging material chilling
refrigeration freezing cold storage

9. Answer key:
Activity
3:
Bread
or
Butter
Bread:1,
5,
6,7,8,10,12,13,14,15
Butter:2,
3,
4,
9,
11
Activity
2:
Multiple
Choice
1.
B
2.
C
3.
D
4.
A
5.
B
Activity
5:
Building
of
ideas
All
of
the
statement
Activity
6:
Bread
or
Butter
Bread:1,
2,
5,
7,
8,
10,
11,
12,
13,
14,
15
Butter:3,
4,
6,
9,
Activity
8:
1.
Packaging
material
2.
Wrapping
3.
Freezing
4.
Refrigeration
5.
chilling
Activity
7:
Modify
incorrect
statement
3.
soaking
up
moisture
4.
are
highly
perishable
6.
Thinly,
thickly
9.
are
necessary
Activity
4:
Modify
incorrect
statement
2.
are
important
3.
high
degree
4.
should
be
9.
are
cut
11.may
be
used

10. References:
Department of Education, Technical-Vocational-Livelihood, Home Economics, COOKERY
Manual
Prepared by;
SABINA C.JARA
TeacherII
Noted:
CATALINA S. PATIAG PhD
EPS-II, Home Economics