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Tle9 Material q3

This document outlines the basic steps for preparing a sandwich, emphasizing ingredient preparation, handling, and food safety. It includes guidelines on temperature control, preventing cross-contamination, measuring ingredients, and proper hygiene practices. Additionally, it discusses the importance of using color-coded chopping boards to enhance food safety in the kitchen.

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Mila Gean D. Dueñas
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3 views

Tle9 Material q3

This document outlines the basic steps for preparing a sandwich, emphasizing ingredient preparation, handling, and food safety. It includes guidelines on temperature control, preventing cross-contamination, measuring ingredients, and proper hygiene practices. Additionally, it discusses the importance of using color-coded chopping boards to enhance food safety in the kitchen.

Uploaded by

Mila Gean D. Dueñas
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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JUNIOR HIGH SCHOOL DEPARTMENT

TECHNOLOGY AND LIVELIHOOD EDUCATION


COMMERCIAL COOKING
A.Y. 2024-2025

Basic Steps in Preparing Sandwich:


1. Prepare Your Ingredients:
o Wash and dry any vegetables like lettuce or tomatoes.
o Slice vegetables (like tomatoes, cucumbers, or onions) if needed.
o Cut any protein or cheese into your desired size or shape.
2. Toast the Bread (optional):
o If you like a warm, crispy sandwich, toast your bread to your preferred level of
crispness. Alternatively, you can leave it soft for a more traditional sandwich.
3. Spread Condiments:
o Spread your preferred condiment (e.g., mayonnaise, mustard, or pesto) on one or both
slices of bread. You can also use spreadable cheese, like cream cheese or hummus.
4. Layer the Protein:
o Place your choice of protein (e.g., slices of deli meat, chicken, or a veggie option) on
one slice of bread. Make sure it's evenly distributed.
5. Add Cheese:
o Place a slice of cheese (or more, if you like) on top of the protein. This adds flavor and
richness to your sandwich.
6. Add Vegetables:
o Layer the vegetables (lettuce, tomato, cucumbers, onions, etc.) on the cheese. Be sure
to balance the texture and flavor of the veggies for the best sandwich.
7. Optional Extras:
o Add any extra ingredients, like pickles, avocado, or olives, for additional taste and
texture.
8. Top It Off:
o Place the second slice of bread on top, with the condiment side facing down. Press
gently to help the sandwich hold together.
9. Cut and Serve:
o Cut the sandwich in half, diagonally or down the middle, depending on your preference.
o Serve immediately or wrap it up for later.

Handling ingredients carefully is key to ensuring both the quality of your final product and food safety.
Here are some important factors to consider when handling ingredients:
1. Control of Temperature
 Cold components: Maintain the proper temperatures for components that must be frozen or
refrigerated. By doing this, spoiling and bacterial growth are avoided.
 Room Temperature: To guarantee adequate blending and consistency, some ingredients, such
as butter or eggs, ought to be brought to room temperature before use.
 Heat-sensitive Ingredients: Products like chocolate, specific spices, or fragile fruits should not
be allowed to overheat to preserve their integrity.
2. Preventing Cross-Contamination
 Segregation: To avoid cross-contamination, keep raw meats, poultry, and shellfish apart from
other components, especially items that are ready to consume.
 Surfaces & Utensils: Use distinct dishes, chopping boards, and utensils for various kinds of
ingredients, particularly raw and cooked meals.
3. Measuring and Proportions
 Accuracy: To guarantee the right ratios, particularly in baking where they are essential, use
exact measuring instruments (such as spoons, cups, and scales).
 Proper Mixing: Because some components (such as baking powder or yeast) need special
handling to activate, mix the ingredients in the right order.
4. Ingredient Storage
 Appropriate Containers: To prevent moisture, light, or air from deteriorating components'
quality, store them in airtight containers.
 Expiration Dates: Always verify the freshness and expiration dates of foods, particularly meats,
dairy products, and dry goods.
6. Handling Fresh Produce
 Washing: To get rid of bacteria, dirt, and pesticides, give fruits and vegetables a thorough
wash.
 Peeling or chopping: Take care while handling fresh produce because it is prone to bruising or
flavor loss.
7. Duration of Shelf Life
 Perishables: Use fresh ingredients within the suggested time frame and pay attention to their
shelf life.
 Preservatives: Use caution when using additives or preservatives in ingredients with a lengthy
shelf life because they may alter the texture or flavor.
8. Practices of Hygiene
 Clean Hands & Surfaces: Wash your hands both before and after handling substances,
particularly if you're handling possibly dangerous or raw foods.
 Sanitation: To avoid infection, make sure all kitchenware, surfaces, and containers are clean.

By paying attention to these factors, you can maintain the quality and safety of your ingredients and
dishes.

A color-coded chopping board is a kitchen equipment that uses different colors for different kinds of
food to help prevent cross-contamination. In kitchens where food safety and hygiene are crucial, this
approach is quite helpful. Each color is typically assigned to a specific food type. Here’s a common
color-coding scheme:
 Red: Raw meat (e.g., beef, lamb, pork)
 Blue: Fish and seafood
 Green: Fruits and vegetables
 Yellow: Raw Poultry (e.g., chicken, turkey)
 White: Dairy and bread
 Brown: Cooked meat

1. Size
Description: Chopping boards come in various sizes, and selecting the right size is crucial for
both space and functionality.
 Small Boards: Ideal for tasks like chopping fruits, herbs, or small amounts of ingredients.
 Medium Boards: Suitable for everyday tasks like chopping vegetables or small meats.
 Large Boards: Perfect for preparing large meals, cutting whole fruits, vegetables, or larger
cuts of meat.
2. Material and Maintenance
Description: The material of the chopping board affects its durability, maintenance, and how it
interacts with your knives. While considering how much maintenance you're willing to put into
the board.
3. Hygiene
Description: Hygiene is a critical consideration, especially for boards used to cut raw meat or
fish.
4. Sustainability and Durability
Description: If you're concerned about environmental impact, bamboo is an eco-friendly option,
while plastic boards may not be as sustainable over the long term.
5. Weight and Portability
Description: chopping boards are important factors to consider, especially if you frequently
move it around the kitchen or transport it for outdoor cooking, picnics, or camping.

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