Department of Education

SCHOOLS DIVISION OF CITY OF MEYCAUAYAN

Pag-asa St., Malhacan, City of Meycauayan, Bulacan

Learning
Activity Sheet 9
in
TLE (COOKERY)
Third Quarter - Week 6
Prepare a Variety of Sandwiches
(TLE_HECK9SW-IIIh-i-13)
 PREPARE SANDWICHES:

MELC: LO 3. Prepare a Variety of Sandwiches

Code: TLE_HECK9SW-IIIh-i-13
Objectives:
1. Portion and control sandwiches and its ingredients; and
2. Present sandwiches attractively.

PORTION CONTROL OF SANDWICH & ITS INGREDIENTS

The practice of proper portioning or portion control in sandwich-making is

important. It maintains an accurate food cost as based on standard portion size. If
the portions 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 the sandwich. If the diner is served with corned beef sandwich with meat piled
high, he is satisfied, and if another diner is served with corned beef sandwich with
a skimpy portion, he will not be satisfied by the count weight.
"TO DO’S" IN PORTION CONTROL

✓ All items for sandwich should be portioned before the service.

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✓ Meats should be sliced and portioned by weight.

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✓ The portion ingredients must be individually placed in small baggies or
placed in small piles separated by individual squares of waxed paper and
stacked or layered in a storage container.

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✓ Cheese served by the slice should be sliced to an exact thickness to ensure

consistent portion.

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✓ Garnishes such as lettuce leaves should be separated from the heat.

Tomatoes should be sliced uniformly and positioned by count.

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 EQUIPMENT FOR PORTION CONTROL

OBSESSIVE CHEF'S CUTTING BOARD

Used for cutting, it has measurement

guide to cut your ingredients with exact
portion.

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PORTION SCALE
It is used to measure the weight
of ingredient or other food.

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PORTION SCOOP
Portion scoops, or dishers, come in a
wide range of sizes and are handy for
quick dispensing of uniform servings of
cookie dough, muffin batter, potato salad,
ice cream, and other soft and
difficult-to-manage foods. https://bit.ly/364pipt

Importance of Portion Control of Sandwich & Its Ingredients

Portion control of sandwiches & its ingredients is important. It controls the
sandwich cost and quality. It reduces excess ingredients It ensures a consistent
and quality sandwich. It expedites preparation and service, and has a big impact
on the cost of ingredients.

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 SANDWICH PRESENTATION AND PREPARATION

The preparation and presentation of sandwiches are made creatively through

balance, height, texture, flavors, and color.

Garnishes are important for attractive presentation of sandwiches.

Garnishes that complement sandwiches such as a variety of olives, peppers and
pickles add color and texture to the tray. Arranging a bed of greens offers a festive
and inviting old tray presentation for any kind of event.

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Tips in sandwich presentation:

1. Spread leaf lettuce on a tray,
and decorate the tray edges with
the top curly part of the leaves while
the base of the leaves points toward
the center of the tray. This creates a
decorative bed for the sandwiches https://bit.ly/2NmUFVL
and garnishes.

2. Spear the center of each sandwich

with a long toothpick if the sandwiches
are layered, such as club sandwiches or
slices of submarine sandwiches. The pick
keeps the sandwich together on the tray,
and makes them neater for guests to
select, so the sandwich will not fall apart
when someone picks it up.
https://bit.ly/2LXJa71

3. Arrange the sandwiches by the

filling, with the contents exposed to
make sandwich selection more obvious.

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 https://bit.ly/3c1P41F https://bit.ly/2Y3epjr

4. Sandwich quarters should be arranged with cut edge of the sandwich pointing
up at the viewer.

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5. Arrange finger sandwiches in a spiral, or set up the sandwiches in rows in the

tray, with a row of garnishes between each row of sandwiches.

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6. Place vegetarian sandwiches on a LisBCgoKDg0OGxAQGy0
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with meat products. S0tLS0tLS0tLS0tLS0tLS0t
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7. Handle food picks carefully. Remove food picks before giving sandwiches to
children or impaired adult.
8. Plate pinwheel sandwiches in a circular design on a platter with the pin wheel
filling facing upward to show off the colors of the ingredients.

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SAMPLE SANDWICH PRESENTATIONS

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 Activity 1: FILL OUT THE BOXES

Directions: Use the vertical bending boxes to indicate the process in doing
the portion control of sandwiches and their ingredients. Use a separate sheet
of paper for your output.

Activity 2: TRUE OR FALSE

Directions: Draw if the statement is correct and if it is

incorrect. Write your answers on a separate sheet of paper.

1. Place vegetarian sandwiches on a separate tray from

sandwiches made with meat products.

2. Do not remove food picks before giving sandwiches to

children or impaired adult.

3. Sandwich quarters should be arranged with cut edge of

the sandwich pointing down at the viewer.

4. Spread leaf lettuce on a tray, and decorate the tray edges

with the top curly part of the leaves while the base of the
leaves points toward the center of the tray.

5. Plate pinwheel sandwiches in a rectangular design on a

platter with the pin wheel filling facing upward to show off
the colors of the ingredients.

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 6. Arrange finger sandwiches in a spiral or sett up the
sandwiches in rows in the tray, with a row of garnishes
between each row of sandwiches.

7. The pick keeps the sandwich together on the tray and

makes them neater for guests to select, so the sandwich
will not fall apart when someone picks it up.

8. Spear the center of each sandwich with a straw if the

sandwich is layered.

9. Arrange the sandwiches by the filling, with the contents

exposed to make sandwich selection more obvious.

10. Combine the vegetarian sandwiches and meat

sandwiches in a tray.

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PERFORMANCE TASK
TUNA SALAD SANDWICH
1. Please use the ingredients available in your locality.
2. Assemble all the ingredients and materials needed in sandwich making.
3. Prepare sandwich according to guidelines discussed by your teacher.
4. Serve on a plain plate.
NOTE: Short video and pictures for this task should be submitted to your
teacher.
INGREDIENTS:

1 14 oz. canned tuna

2 tablespoons minced celery
4 tablespoons mayonnaise
1 tablespoon minced white onion
1 tablespoon shredded cheddar cheese
1/2 teaspoon granulated white sugar
1 1/2 tablespoon sweet pickle relish
2 pieces hamburger bun or slices of loaf bread
Salt and pepper to taste

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 PROCEDURE:
1. Remove the liquid from the canned tuna.
2. Combine tuna, cheddar cheese, onion, mayonnaise, pickle relish, sugar,
and celery. Mix well.
3. Taste the mixture and then add salt and pepper as needed.
4. Toast the hamburger buns or loaf slices.
5. Arrange the tuna salad in between the buns. You may add vegetables such
as sliced tomato and lettuce, if desired. You can also slice the bread in half.
6. Serve. Sare and enjoy!

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RUBRIC
Dimens PERFORMANCE LEVEL
ion

Excellent Very Satisfactory Needs No Poin

(4 pts.) Satisfactory (2 pts.) Improvemen Attem ts
(3 pts.) t pt Earn
(1 pt.) (0 pt.) ed

1. Use Uses tools Uses tools and Uses tools and Uses tools and No
of tools and equipment equipment equipment attemp
and equipment correctly and correctly and incorrectly and t
equipme correctly and confidently but less less
confidently
nt confidently at most of the confidently
most of the
all times times sometimes time

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2. Manifests Manifests clear Manifests Manifests No
Applicat very clear understanding understanding less attemp
ion of understandin of the step- by- of understandin t
procedu g of the step- step procedure the step-by- g of the step-
res by-step step procedure by-step
procedure but sometimes procedure
seeks seeking
clarification clarification
most of the
time

Works Works Works Works No

independentl independently independently independentl attemp
y with ease with ease and with ease and y but with t
and confidence confidence assistance
confidence at most of the sometimes from others
all times time most of the
time
3. Observes Observes Observes Most of the No
Safety safety safety safety time not attemp
work precautions precautions precautions observing t
habits at all times most of the sometimes safety
time precautions

4.Compl Task is Task is Task is nearly Task is No

eteness completed completed completed started but attemp
of Task following the following the following the not t
procedures in procedures in procedures in completed
the activity the project the project following the
improvement plan plan procedures in
/innovations the project
plan
5. Time Work Work Work Work No
manage completed completed completed completed attemp
ment ahead of time within allotted___(mins./hou ___(mins./ho t
time rs/days) urs/days)
beyond beyond
TOTAL POINTS

References
Kong, Aniceta S., Domo, Anecita P. Technical Vocational Livelihood Education
–Cookery Module 1 Manual. Quezon City: Sunshine Interlinks Publishing
House, Inc., 2016.
Vanjo Merano, Tuna Salad Sandwich Recipe. panlasangpinoy.com, 2015,
https://panlasangpinoy.com/egg-sandwich-spread-recipe/

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 All Rights Reserved
2021

ACKNOWLEDGEMENT

CAROLINA S. VIOLETA, EdD

Schools Division Superintendent

JERRY D. CRUZ, PhD, CESE

Asst. Schools Division Superintendent

DOMINADOR M. CABRERA, EdD

Chief, Curriculum Implementation Division

EDWARD C. JIMENEZ, PhD

Education Program Supervisor- LR Manager

RAMILO C. CRUZ, PhD

Education Program Supervisor, EPP/TLE/TVL

MARIA VIRGINIA C. PANISAN/

JEMMA S. CLAVE/
CATHRINA R. REPALDA
Language/Content/ Layout Editor

MERCE ELAINE L. ARIT

Developer/Writer

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