The document provides instructions for making a club sandwich. It begins by listing the ingredients needed, which include 3 slices of bread, lettuce, tomatoes, cucumber, ham/luncheon meat, cheese, and mayonnaise. It then outlines the 14 step procedure for assembling the sandwich, which involves layering and spreading the ingredients between the bread slices and securing it with toothpicks. The document concludes by explaining that students will be divided into groups to demonstrate making the club sandwich and will be rated using a rubric that evaluates their use of tools/equipment, application of procedures, safety habits, work effort, and the palatability of the finished sandwich.

1. 1

2. C O O K E R
Y
I X
Welcome
to

3. 1. LISTEN CAREFULLY
2. SPEAK CLEARLY
3. BEHAVE PROPERLY
4. WORK QUIETLY
5. BE FRIENDLY
3

4. Objectives:
At the end of the lesson, the
students are expected to:
a. Identify the different types
of cold sandwich;
b. Demonstrate the proper
procedure in making a cold
sandwich (club sandwich);
using sanitary practices; and
c. Appreciate the importance
of cold sandwich in an
industry.
4

5. REVIEW:
5
 What is the first method in preparing a hot
sandwich?
 What are the common tools, utensils, and
equipment
needed in preparing a hot sandwiches?

6. Unlocking of Difficulties
Condiments
- salt, mustard, mayonnaise, butter,
ketchup, and other spices added to
food to give more flavor
Fillings
- it is the heart of the sandwich
that provides a dominant flavor
Sogginess
- completely moist and usually soft
6

7. Friendly Feud
Game Rules:
 Divide the group into 2, choose a team leader and decide
which team starts first by tossing a coin.
 Each team will choose the first 5 players.
 The team playing the game has to guess all the correct
answers on the board. If they reveal all the answers on
the board, they’ll receive all the points.
 If the answer is not on the board, the other team has the
chance to steal the points.
 If the second team gives one answer that is found on the
board they get all of the points earned by the other team
 If not, the first team gets all of the points.
 Continue the game by repeating the same steps in each
round one team at a time.
7

8. B a s e d o n
o u r
a c t i v i t y ,
w h a t d o
y o u t h i n k
i s o u r
l e s s o n a l l
a b o u t ?

9. C o l d
S a n d w i
c h

10. Sandwich
-is a nutritious food typically consisting
of vegetables, sliced cheese or meat,
placed on or between slices of bread, or
more generally any dish wherein two or
more pieces of bread serve as a
container or wrapper for another food
type.
-are widely popular and convenient
lunchtime food, taken to work, school
or picnic to be eaten as part of a packed
lunch. The bread can be either plain, or
coated with condiments such as
mayonnaise or mustard, to enhance its
flavor and texture.
It is widely sold in restaurant and can
be served hot or cold. 10

11. Cold Sandwich
- It contain cold fillings,
usually meat, tucked
between two slices of bread
11
1. Multi-decker sandwich
- it is made with more than
two slices of bread and
with several ingredients
in the filling.
- Ex. Club Sandwich
Types of Cold Sandwich

12. Cold Sandwich
- It contain cold fillings,
usually meat, tucked
between two slices of bread
12
2. Tea sandwich
- are small fancy sandwiches
made from light, delicate
ingredients and bread that
has been trimmed of crusts.
It is made ahead of time
and frozen and often cut
into fancy shapes. Fillings
and spreads can be the same
as canapés.
Types of Cold Sandwich

13. Club Sandwich
Ingredients:
3 slices white bread
2 leaves lettuce
2 slices tomatoes
2 slices cucumber
1 slice ham/ luncheon meat
1 slice cheese
1 tbs. Mayonnaise per
slice of bread
13
Suggested Project for Cold Sandwich

14. Procedure:
1. On a clean work surface, arrange
the 3 slices of white bread in a
row and spread the top with
mayonnaise.
2. Place 1 lettuce leaf over the first
slice, followed on the top with two
slices of tomatoes and
cucumber.
3. With the spread side down, place
the second slice of bread with
the vegetables.
4. Using spoon, spread on top with
the mayonnaise.
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5. Place the prepared ham/
luncheon meat on top and then
put the other lettuce leaf
6. Top it with cheese.
7. Place on top the remaining
slice of bread with spread side
facing down.
8. Using 4 decorative picks
(toothpick), secure the sandwich.
9. Using appropriate knife, slice
the sandwich into four formed
triangles.
10. Arrange it in a plate.

16. 2/1/20XX 16
The class will be divided
into 5 groups and they are
tasked to redemonstrate the
Club Sandwich within 5
minutes. They will be rated
using the given rubrics.

17. CRITERIA EXCEPTIONAL
(20)
GOOD
(15)
UNSATISFACTORY
(10)
POOR
(5)
SCORE
1. Use of
tools and
equipment
Uses tools and
equipment
correctly and
confidently at
all times
Uses tools and
equipment
correctly and
confidently
most of the
time
Uses tools and
equipment
correctly and
confidently
sometimes
Uses tools and
equipment
incorrectly
without
confidence most
of the time
2. Application
of Procedures
Manifest very
clear
understanding
of the step-by-
step procedure
Manifest clear
understanding
of the step-by-
step procedure
Manifest
understanding
of the step-by-
step procedure
but sometimes
seeks
clarification
Manifest less
understanding
of the step-by-
step procedure
seeking
clarification
most of the time
3. Safety
work habits
Observes
safety
precautions at
all times
Observes
safety
precautions
most of the
time
Observes safety
precautions
sometimes
Not observing
safety
precautions
most of the time
17

18. 4. Work
effort
The work was
done well to
the best of the
learners
ability. Quality
time and effort
was put into
the
presentation.
The work was
done with good
effort that
shows what the
learner is
capable of. It is
evident that
time was put
into this
display and
presentation.
Work is done
with fair effort,
but the quality is
still not what the
learner is
capable of. It is
evident that the
work was rushed
or done with
lack of effort.
Lack of effort on
the learners’ part.
Work is
incomplete.
Learner is capable
of doing better.
5. Palatability Very savory,
great aroma,
smooth, evenly
cooked, well-
blended, flavor,
yet distinct
within each
portion
Savory in
taste, pleasant
aroma, flavor
are distinctive
and not quite
blended,
mouthful taste
somewhat
inconsistent.
Fair flavor,
good aroma,
smooth but
somewhat
uncooked
Poor flavor,
tasteless or totally
over seasoned,
overcooked or raw
breading flavor
Total Score 18

19. 2/1/20XX PRESENTATION TITLE 19
What we have discussed today is all about
the Suggested Project of Cold Sandwich.
Recite the 2 types of cold sandwich.
What is the importance of the Cold Sandwich
in the industry?

20. 2/1/20XX PRESENTATION TITLE 20
As a food handler, it is important to observe
the sanitary practices in making a cold
sandwich. Why we need to make it clean and
appealing ?
How would you create another recipe of
cold sandwich?

21. “Life is like a sandwich,
you have to fill it with the
best ingredients”.
-Anonymous
21

22. T H A N K
Y O U

2/1/20XX PRESENTATION TITLE 22