Parts of A Competency-Based Learning Material: CBLM On Date Developed: Issued By: Developed by

PARTS OF A COMPETENCY-BASED LEARNING MATERIAL
References/Further Reading
Performance Criteria
Checklist
Operation/Task/Job
Sheet
Answer Key
Self-Check
Information
Sheet
Learning Experiences
Learning Outcome Summary
List of Competencies
Module Content
In our efforts to standardize CBLM,

the above parts are recommended
for use in Competency Based
Front Page
Training (CBT) in Technical
Education and Skills Development
Authority (TESDA) Technology
Institutions. The next sections will
show you the components and
features of each part.
Document No. ACFSPI-COKO2-01

Date Developed:
December 2017 Issued by:
CBLM on COOKERY Ateneo Casa Famiglia
NC II Developed by: Servants of the Poor,
Page 1
PREPARE SANDWICHES Inc.
CRISTEL M. NUCUP Revision No.
HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIALS
Welcome to the module in COOKERY NC II. This module contains

training materials and activities for you to complete.
The unit of competency “PREPARE SANDWICHES” contains
knowledge, skills and attitudes required for COOKERY NC II.
You are required to go through a series of learning activities in order to
complete each learning outcome of the module. In each learning outcome are
Information Sheets, Self-Checks, Answer Key, Task Sheets or Job Sheets
and Performance Criteria Checklist. Follow these activities on your own. If
you have questions, don’t hesitate to ask your facilitator for assistance.
The goal of this course is the development of practical skills. To gain
these skills, you must learn basic concepts and terminologies. For the most
part, you'll get this information from the Information Sheets and suggested
resources and references
This module is prepared to help you achieve the required competency,
in “PREPARE SANDWICHES”.
This will be the source of information for you to acquire knowledge and
skills in this particular competency independently and at your own pace, with
minimum supervision or help from your trainer.
Remember to:
 Work through all the information and complete the activities in each
section.
 Read information sheets and complete the self-check. Suggested references
are included to supplement the materials provided in this module.
 Most probably your trainer will also be your supervisor or manager. He/she
is there to support you and show you the correct way to do things.
 You will be given plenty of opportunity to ask questions and practice on the
job. Make sure you practice your new skills during regular work shifts. This
way you will improve both your speed and memory and also your
confidence.
 Use the Self-checks, Operation Sheets or Task Sheets at the end of each
section to test your own progress.
 When you feel confident that you have had sufficient skill, ask your Trainer
to evaluate you. The results of your assessment will be recorded in your
Progress Chart and Accomplishment Chart.
You need to complete this module before you perform the next module.

Date Developed:
Page 2
List of Competencies
COOKERY NC II
No. Unit of Competency Module Title Code

Cleaning and
3 Clean and maintain
1. maintaining kitchen TRS512328
kitchen premises
premises
Prepare stocks, Preparing stocks,
2. TRS512331
sauces, and soups sauces, and soups
3. Prepare appetizers Preparing appetizers TRS512381
Prepare salads and Preparing salads and

4. TRS512382
dressing dressings
5. Prepare sandwiches Preparing sandwiches TRS512330
6. Prepare meat dishes Preparing meat dishes TRS512383
Prepare vegetable Preparing vegetable

7. TRS512384
dishes dishes
8. Prepare egg dishes Preparing egg dishes TRS512385
9. Prepare starch dishes Preparing starch dishes TRS512385
Prepare poultry and Preparing poultry and

10. TRS512333
game dishes game dishes
Preparing seafood
11. Prepare seafood dishes TRS512334
dishes
12. Prepare desserts Preparing desserts TRS512335
Packaging prepared
13. Package prepared food TRS512340
food

Date Developed:
Page 3
TABLE OF CONTENTS
PARTS OF COMPETENCY-BASED LEARNING MATERIAL -------------------- 1

HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIASL ------ 2
LIST OF COMPETENCIES ---------------------------------------------------------------- 3
TABLE OF CONTENTS --------------------------------------------------------------------- 4
MODULE CONTENT ------------------------------------------------------------------------- 5
LEARNING OUTCOME # 2 PREPARE A VARIETY OF SANDWICHES ------- 6
LEARNING EXPERIENCES --------------------------------------------------------------- 9
INFORMATION SHEET 5.2-1 DIFFERENT TYPES OF SANDWICHES ----- 10
Self-Check 5.2-1 ------------------------------------------------------------------------------ 45
Answer Key 5.2-1 ------------------------------------------------------------------------------ 47
INFORMATION SHEET 5.2-2 FILLING FOR SANDWICHES ------------------ 48
Self-Check 5.2-2------------------------------------------------------------------------------- 52
Answer Key 5.2-2------------------------------------------------------------------------------ 53
INFORMATION SHEET 5.2-3 COMPONENTS AND INGREDIENTS OF
55
SANDWICH ------------------------------------------------------------------------------------
Self-Check 5.2-3------------------------------------------------------------------------------- 57
Answer Key 5.2-3------------------------------------------------------------------------------ 58
INFORMATION SHEET 5.2-4 TOOLS, EQUIPMENT AND UTENSILS
59
NEEDED IN PREPARING SANDWICHES---------------------------------------------
Self-Check 5.2-4 ------------------------------------------------------------------------------ 60
Answer Key 5.2-4 ----------------------------------------------------------------------------- 61
INFORMATION SHEET 5.2-5 PREPARE SANDWICHES WITHIN
63
INDUSTRY-REALISTIC TIMEFRAME -------------------------------------------------
Self-Check 5.2-5 ------------------------------------------------------------------------------- 67
Answer Key 5.2-5 ------------------------------------------------------------------------------ 68
JOB SHEET 5.2-5 PREPARE SANDWICHES ----------------------------------------- 69
Performance Criteria Checklist 5.2-5 --------------------------------------------------- 70
INFORMATION SHEET 5.2-6 PRINCIPLES AND PRACTICES OF
71
HYGIENE, INCLUDING DRESS STANDARDS ---------------------------------------
Self-Check 5.2-6 ------------------------------------------------------------------------------ 77
Answer Key 5.2-6 ----------------------------------------------------------------------------- 78
INFORMATION SHEET 5.2-7 BASIC FOOD INFORMATION ON SPECIAL
79
DIETARY NEEDS AND CUSTOMER ---------------------------------------------------
Self-Check 5.2-7 ------------------------------------------------------------------------------ 83
Answer Key 5.2-7 ----------------------------------------------------------------------------- 84
GLOSSARY OF COOKING TERMS ------------------------------------------------- 85
REFERENCES AND FURTHER READINGS ------------------------------------------ 92

Date Developed:
Page 4
MODULE CONTENT
Unit of Competency PREPARE SANDWICHES
Module Title PREPARING SANDWICHES
This module deals with knowledge required in

Module Descriptor preparing and presenting sandwiches.
Nominal Duration 22 hours
LEARNING OUTCOMES:
At the completion of the module the trainees/students should be able to
1. Perform mise-en -place

2. Prepare a variety of sandwiches
3. Present a variety of sandwiches
4. Store sandwiches

Date Developed:
Page 5
ASSESSMENT CRITERIA:
1. Tools, utensils and equipment are cleaned, sanitized and prepared based
on the required tasks
2. Ingredients are identified correctly, according to standard recipes, recipe
cards or enterprise requirements
3. Ingredients are assembled according to correct quantity, type and quality
required
4. Ingredients are prepared based on the required form and time frame
5. Frozen ingredients are thawed following enterprise procedures.
6. Where necessary, raw ingredients are washed with clean potable water
7. Variety of sandwiches are prepared based on appropriate techniques
8. Suitable bases are selected from a range of bread types
9. Sandwiches are produced using correct ingredients to an acceptable
enterprise standard
10. Appropriate equipment is selected and used for toasting and heating
according to enterprise procedures and manufacturer’s manual
11. Sandwiches are prepared logically and sequentially within the required
time frame and/or according to customer’s request
12. Workplace safety and hygienic procedures are followed according to
enterprise and legal requirements
enterprise standard
14. Sandwiches are presented hygienically, logically and sequentially within
the required timeframe
15. Sandwiches are presented attractively using suitable garnishes,
condiments and service wares
16. Factors in plating are observed in presenting sandwiches
17. Quality trimmings and other leftovers are utilized where and when
appropriate
18. Sandwiches are stored hygienically at the proper temperature considering
the factors specified by the enterprise
19. Sandwiches are kept in appropriate conditions to maintain freshness and
quality

Date Developed:
Page 6
LEARNING OUTCOME 2
PREPARE A VARIETY OF SANDWICHES
ASSESSMENT CRITERIA:
1. Variety of sandwiches are prepared based on appropriate techniques
2. Suitable bases are selected from a range of bread types
enterprise standard
4. Appropriate equipment is selected and used for toasting and heating
according to enterprise procedures and manufacturer’s manual
5. Sandwiches are prepared logically and sequentially within the required
time frame and/or according to customer’s request
6. Workplace safety and hygienic procedures are followed according
to enterprise and legal requirements
CONTENTS:
 Different types of sandwiches
 Filling for sandwiches
 Components and ingredients of a sandwich
 Tools, equipment and utensils needed in preparing sandwiches
 Prepare a sandwich within industry-realistic timeframes
 Principles and practices of hygiene, including dress standards
 Basic food information on special dietary needs and customer
CONDITIONS: The students/trainees must be provided with the following:
SUPPLIES & LEARNING

EQUIPMENT
MATERIALS MATERIALS
 Electric, gas or induction  Hot  Manuals
ranges Sandwiches  Books
 Ovens, including combi ovens - Regular  Video (CD)
 Microwaves - Baked
 Grills and griddles - Grilled
 Deep fryers - Fried
 Salamanders - Open
 Food processors faced
 Blenders  Cold
 Mixers Sandwiches
 Slicers - Regular
- Specialist
 Pans
- Multi-
 Utensils
decker
 Tilting fry pan - Wraps TOOLS

Date Developed:
Page 7
 Steamers - pinwheel, - pots and pans
 Baine Marie domino or - bowls and
 Mandoline checkerbo - Plastic wrap
 LCD Projector (optional for ard - Aluminum foil
lecture) sandwiche - measuring
 Overhead Projector (Optional s cups
for lecture) - filled rolls, - weighing
 Television and multimedia focaccia or scales
player pita bread - cleaning
 Whiteboard  Specialized or materials and
ethnic breads - linen
 Applicable equipment as
such as dark - tea towels
prescribed by Training
rye, gluten-free, - serviettes
regulations
Turkish - table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
 hairnets
METHODOLOGIES:
 Discussion/ demonstration
 Video viewing
ASSESSMENT METHODS:
 Direct observation of the candidate
 Third Party Report such as feedback from customer about menu
items and speed and timing of service
 Written or oral questioning
 Review of portfolios of evidence and third-party workplace reports
of on-the-job performance by the candidate

Date Developed:
Page 8
LEARNING EXPERIENCES
PREPARE SANDWICHES
Learning Outcome 2
Learning Activities Special Instructions
Read Information Sheet 5.2-1 On
Different Types of Sandwiches
Answer Self-Check 5.2-1 This Learning outcome covers
Read Information Sheet 5.2-2 Filling deals with knowledge required in
for Sandwiches preparing and presenting
Answer Self-Check 5.2-2 sandwiches.
In order for you to acquire this
Read Information Sheet 5.2-3
learning outcome, you must go
Components and Ingredients of
through reading the Information
Sandwich
Sheets.
Answer Self-Check 5.2-3 After doing so, test yourself by
Read Information Sheet 5.2-4 Tools, answering the Self-checks then
Equipment and Utensils Needed in compare your answers with the
Preparing Sandwiches answer key to ensure the
acquisition of knowledge.
Answer Self-Check 5.2-4
Upon acquiring the necessary
Read Information Sheet 5.2-5 knowledge, apply your skills by
Prepare Sandwiches Within performing the task sheet and job
Industry-Realistic Timeframe sheet.
Answer Self-Check 5.2-5 Evaluate your performance
through the use of Performance
Perform Job Sheet 5.2-5 Criteria Checklist and submit the
Performance Criteria Checklist 5.2-5 portfolio to the Trainer for
evaluation.
Read Information Sheet 5.2-6
Once you think you’re ready
Principles and Practices of
enough, have your written test and
Hygiene, Including Dress
subject self for Performance Test
Standards
and Oral questioning from the
Answer Self-Check 5.2-6 Trainer.
Read Information Sheet 5.2-7 Ask feedback from the Trainer if
Basic Food Information on you can now move to the next
Special Dietary Needs and Learning Outcome.
Customer
Answer Self-Check 5.2-7

Date Developed:
Page 9
Information Sheet 5.2-1
DIFFERENT TYPES OF SANDWICHES
Learning Objectives:
After reading this information sheet, you must be able to:
1. Enumerate the different creative techniques in preparing
sandwiches
2. List down the different types of sandwiches
This is a list of notable sandwiches. A sandwich is a dish consisting of two

or more slices of bread with one or more fillings between them, or one slice in
the case of an open sandwich. Sandwiches are a common type of lunch food
often eaten as part of a packed lunch. There are many types of sandwiches,
made from a diverse variety of ingredients. The sandwich is
the namesake of John Montagu, 4th Earl of Sandwich, a British statesman.
Sandwiches
Name Image Origin Description
Bacon United Often eaten with ketchup or brown

sandwich Kingdom sauce
Bacon,
United Breakfast sandwich, usually with
egg and
States fried or scrambled egg
cheese
Pressed, toasted bagel filled with

Bagel
Israel vegetables and cheese and grilled on
toast
a sandwich toaster or panini press

Date Developed:
NC II Developed by: Servants of the Poor, Page
PREPARE SANDWICHES Inc. 10
Canned baked beans on white or

Baked United
brown bread, sometimes with
bean States
butter.
Filling is typically meat, but can

contain a wide range of foods,
including sardines, tofu, pâté, or
Bánh mì[4] Vietnam eggs. Served on an
airy baguette with
pickled carrots, cilantro and
peppers.
Served on a bun, with chopped,

Barbecue[ United sliced, or shredded meat (pulled
5][6][7] States pork, beef, or chicken typically), and
sometimes topped with coleslaw
Ham and cheese,

Barros
Chile usually mantecoso, which is similar
Jarpa
to farmer cheese
Barros Beef (usually thin-cut steak) and

Chile
Luco cheese

Date Developed:
Melted cheese, roast beef, tomato,

Bauru Brazil and pickled cucumber in a
hollowed-out French roll
United
Beef on States
Roast beef on a Kummelweck roll
weck (Buffalo,
New York)
Melted cheese, sliced fresh

Beirute Brazil tomatoes, lettuce leaves, sliced ham
on Arab bread
Named for its

ingredients: bacon, lettuce,
United
BLT and tomato. Often served on toasted
States
sliced bread spread
with mayonnaise.
Bocadillo
Baguette bread filled with fried
de Spain
squid
calamares
Pre-sliced and sometimes

fried bologna sausage between
Bologna United
slices of white bread, with
sandwich States
various condiments such
as mustard and mayonnaise.

Date Developed:
Usually grilled on white bread,

containing
Bosna Austria a bratwurst sausage, onions, and a
blend of tomato ketchup, mustard,
and curry powder
Convenience dish on a variety of

bread rolls, containing such
United
breakfast items
Breakfast Kingdom
as sausages, bacon, white or black
roll and
pudding, mushrooms, tomatoes, ha
Ireland
sh browns, and fried eggs, often
eaten with ketchup or brown sauce
Typically a scrambled or fried egg,

United cheese, and a sausage patty or
Breakfast
States other breakfast meat, served on
a biscuit or English muffin
Dated reference to the poor quality

of catering on the now-
British United
defunct British Rail, this refers to
Rail Kingdom
any poor-quality sandwich, often
stale.
The Soft bread roll containing a ragout-

Broodje
Netherland based croquette, often eaten with
kroket
s mustard.

Date Developed:
Consists of a shallow-fried, spicy

Bun keba patty, onions,
Pakistan
b and chutney or raita in a
hamburger or hot dog bun.
Single, open-faced, containing

butter as the common ingredient,
Butterbrot Germany
with sweet or savory toppings
depending on the meal
Carrozza Italy Breaded and fried cheese sandwich
Sliced avocado, meat, white cheese,

onions, and red sauce (salsaroja),
Cemita Mexico
on a fluffy sesame-seeded egg roll,
originally from the city of Puebla.
Thinly sliced churrasco-style steak,

or lomito-style pork,
Chacarero Chile with tomatoes, green beans,
and green chiles, served on a round
roll

Date Developed:
Made with one or more varieties of

cheese. When toasted (pictured), it
Cheese
is commonly referred to as a "grilled
cheese sandwich."
Slices of cheese (typically Cheddar)

and pickle (a sweet, vinegary
Cheese United
chutney with the most popular
and pickle Kingdom
brand being Branston), sandwiched
between two slices of bread.
United
States Thinly sliced steak and melted
Cheeseste (Philadelp cheese in a long roll, also known as
ak hia, a Philadelphia or Philly
Pennsylva cheesesteak.
nia)
Chicken sandwich can contain

chicken cooked in a variety of ways.
In the United States, common forms
of chicken sandwiches include the
Chicken grilled chicken breast sandwich, the
fried chicken breast sandwich,
the chicken salad sandwich, and
the shredded (or barbeque) chicken
sandwich.

Date Developed:
Chicken Sandwich prepared with chicken

salad salad as a filling.
Sandwich of crumbed, pan-fried

Chicken chicken fillet, on buttered bread,
Australia
schnitzel with shredded iceberg lettuce and
mayonnaise.
Chickpea salad is a vegan sandwich

filling with a texture similar to tuna
Chickpea United salad. Chickpea salad consists of
salad[8][9] States mashed up chickpeas, vegenaise,
onions, and other seasonings. Some
versions also include tuna.[10]
Chili United Hamburger, with the patty topped

burger States with chili con carne
Ground beef, chicken, or pork leg

Chimichu Dominican served on pan de agua and
rris Republic garnished with cabbage and Salsa
rosa
Sliced white bread (or a large, flat

Chip
United bread roll) filled with chips, usually
butty[11][12]
[13][14]
Kingdom sprinkled with salt and vinegar or
tomato ketchup.

Date Developed:
U.S. Mid-
Sandwich prepared with thinly
Atlantic
Chipped sliced or pressed salted and
region and
beef dried beef. Some chipped
military
beef is smoked to add flavor.
cuisine
Filet mignon with mozzarella,

tomatoes, mayonnaise, and
Chivito Uruguay commonly bacon, black or green
olives, fried or hardboiled eggs, and
ham
Made on a grill with ground beef,

onions, and topped by melted
Chopped New York
cheese and served with lettuce,
Cheese City[15]
tomatoes, and condiments on
a hero roll.[15]
Grilled chorizo, usually served on a

crusty roll with salsa-type
South
condiments, such as pebre, salsa
Choripán America, A
criolla, or chimichurri. Morcipán is
rgentina
a variety of this using black
pudding or blood sausage.
Brown gravy base and chow

Chow United
mein mixture on a hamburger-style
mein States
bun

Date Developed:
Thinly cut steak, grilled and served

on a toasted bun. It can be served
with almost any other ingredient, in
Churrasco Chile which case its name changes to
"churrasco+the new ingredient"
(e.g.: churrasco palta = churrasco
and avocado)
Triple-decker sandwich made with

United sliced turkey or chicken, bacon,
Club
States tomato, and lettuce; usually
contains mayonnaise
Corned beef often served with a

Corned
condiment such as pickle or
beef
mustard.
United Crisps and occasionally pickles on

Crisp
Kingdom white bread
Baked]]
or fried ham and cheese (typically
Croque-
France Emmental or Gruyère) brioche-
monsieur
sandwich, sometimes coated in
a mornay or béchamel sauce

Date Developed:
Croque- Same as a croque-monsieur, but

France
madame with a fried egg on top.
United
Ham, roasted pork, Swiss
States
cheese, pickles, mustard, and
(Tampa or
Cuban sometimes Genoa salami on Cuban
Key
bread, sometimes pressed and
West, Flori
warmed in a plancha
da) / Cuba
Two thin slices of crustless, lightly

United buttered white bread, containing
Cucumber
Kingdom paper-thin slices of peeled
cucumber
Spicy cudighi (a Michigan variety

of Cotechino Italian sausage), on a
Cudighi Italy
long, hard roll, often topped
with mozzarella and tomato sauce
Multiple layers containing a wide

United variety of meats and condiments,
Dagwood
States named for Dagwood Bumstead of
the comic strip Blondie

Date Developed:
Sandwich usually ordered at a deli;

choices include type of bread
Deli (toasted or untoasted,) type of meat
sandwich (cold cut), type of sliced cheese,
vegetable fillings (lettuce, tomato,
onion, etc.), and condiments
United Sandwich containing a Denver

Denver
States omelette
Doner kebab is meat cooked on

a vertical spit,
normally veal or beef but also may
Doner be a mixture of these with lamb,
Turkey
kebab and sometimes chicken. This may
be served wrapped in
a flatbread such as lavash or pita,
or as a sandwich.
Chopped or shredded savory

donkey meat in a bun, sold
Donkey
China in Baoding, Hebei Province
burger
as street food, and also in high-end
restaurants
Two flat fried bara (bread),

Trinidad
containing
Doubles and
curried chickpeas or garbanzo
Tobago
beans

Date Developed:
Made of ground beef, tomato

United
sauces, spices and many onions
States
and peppers. It is a popular food
Dynamite (Woonsock
served at local family gatherings
et, Rhode
and fundraising benefits, usually
Island)
made in large quantities.
Made with a piece of dark rye bread,

a layer of leverpostej, topped with a
Dyrlægen
Denmark slice of salt beef and a slice of
s natmad
meat aspic, topped with raw onion
rings and garden cress.
Elvis United
Peanut butter, banana, and bacon
sandwich States
 Generic sandwich: This contains

eggs, usually sliced hard boiled
eggs or egg salad, but may be
made with fried or (more
rarely) scrambled egg, topped
with the local roe spread, locally
called kaviar.
Egg Worldwide
 Egg salad sandwich: A chopped
egg mixed with mayonnaise.
 Eggs Benedict is an open-faced
sandwich consisting of an
English muffin topped with
meat, eggs, and hollandaise
sauce.

Date Developed:
White bread with nonpareils (=

Australia 'sprinkles' (U.S.) or 'hundreds and
Fairy
and New thousands' (U.K.)) on a spread of
bread
Zealand butter. Often cut into squares or
triangles.
Deep-fried balls of ground,
seasoned chickpeas topped with
salad vegetables, hot sauce, tahini-
Middle
Falafel based sauces, and pickled
East
vegetables, wrapped in or added to
the pocket of a split-open pita
bread.
Mortadella slices and cheese, into a
Farroupil French bread with butter inside,
Brazil (RS)
ha usually served split in two halves
and paired with coffee or soda
Crusty bread rolls filled with fish
Fischbrötc (most
Germany
hen commonly Bismarck or soused
herring) and onions
Consists of a single warmed,
hollowed-out loaf of bread filled with
Colorado, one jar of creamy peanut butter, one
Fool's
United jar of grape jelly, and a pound of
Gold Loaf
States bacon. In 1976, Elvis Presley and
some of his friends flew to Colorado
to consume them.[16]
Peanut butter and marshmallow
Fluffernut United
creme. Pictured is a fluffernutter
ter States
sandwich prior to being assembled.
Wet-cured ham, linguiça, fresh

Francesin sausage, steak or other roast meat,
Portugal
ha topped with melted cheese, a hot
thick tomato, and beer sauce

Date Developed:
Bun with wet-cured ham, linguiça,

and cheese, sauced
Francesin
Portugal with butter or margarine, piri-piri,
ha poveira
and port wine, whiskey, cognac,
or brandy
Thinly sliced roast beef on

French United
a baguette, served hot, usually au
dip States
jus (with juice)
Fried United
Sliced calves' brain on sliced bread
brain States
Fruit, often fruits such

as banana, fig or pineapple served
Fruit Global
on bread, often with mayonnaise in
the United States.
Traditional Maltese sandwich[19] ma
de on a large round piece of
Ftira[17][18] Malta Maltese ftira bread, topped with
tomato paste, tuna, capers, and red
onions.
Deli-style sandwich similar to
the hoagie, often containing french
fries, with other variations,
South
Gatsby prepared with masala steak,
Africa
chicken, polony, Vienna
sausages, calamari, fish, or
chargrilled steak
St. Louis, Half section of Italian or French

Missouri, bread with garlic butter, containing
Gerber
United ham, provel or provolone cheese,
States topped with paprika, then toasted

Date Developed:
Taiwanese sandwiches consisting of

a slice of stewed meat and other
Gua bao Taiwan
condiments sandwiched between
flat steamed bread.
Tamale in a Mexican bolillo roll. A

Mexico
very common morning street food
Guajolota (Mexico
in Mexico City. It is also called torta
City)
de tamal
"Pita gyro" or "psomaki gyro,"

depending on the type of bread
used, includes meat roasted on a
Gyro Greece vertical spit, with tomato, potatoes,
raw, often
red onion and tzatziki sauce,
wrapped in pita or sandwich bread.
The
Hagelslag Chocolate sprinkles or flakes
Netherland
or vlokken usually served on buttered bread
s
May be accompanied by cheese or

salad. Condiments such as
Ham
mustard, mayonnaise, or pickle
may be present.
Common sandwich prepared

with ham and sliced cheese.
Ham and
Additional ingredients may include
cheese
lettuce, tomato, mayonnaise, and
other ingredients.
Sliced Danish canned ham with

Ham and
Hong Kong sliced scrambled egg sheet in a
egg bun
halved sweet bun

Date Developed:
Germany Ground beef patty, often with

Hamburge
or United vegetables, sauces and other meats,
r
States usually on a round bun.
Hot dog wrapped in a beef patty,

Hamdog deep-fried, then covered with chili,
a few french fries, and a fried egg
Har
Har cheong gai (chicken fried with
cheong Singapore
fermented shrimp paste)
gai burger
Thick-sliced, toasted, open-faced
sandwich, it usually contains
hamburger patties or ham, but
Springfield
other meat, such as deep-fried pork
, Illinois,
Horseshoe tenderloin, grilled or fried chicken
United
breast, and fried fish filets, can be
States
used. The meat is topped
with french fries and covered with a
cheese sauce.
United
Open-faced with turkey and bacon,
States
Hot brown topped with mornay sauce, and
(Louisville,
baked or broiled
Kentucky)
Coarsely shredded or sliced

Hot Quebec, chicken, sandwiched between two
chicken Canada pieces of sliced bread, and
completely covered with gravy.
Sausage that is grilled or steamed

and served on a partially sliced, long
United
bun, and garnished with mustard
Hot dog States and
and other condiments; the sausage
elsewhere
is made from finely ground beef
and/or pork, with mild spices added

Date Developed:
Often open-faced, sliced turkey on

white bread drenched in turkey
Hot
United gravy, often served with mashed
turkey[20][2
1][22]
States potatoes. These are sometimes
served at Hofbrau-style
restaurants.
Vanilla ice cream between thin

United
Ice cream biscuits, cookies or slices of cake,
States
normally chocolate
Thin slices of seasoned, juicy roast

United
beef, often garnished
Italian States
with giardiniera or Italian sweet
beef (Chicago,
peppers, on a dense, long Italian-
Illinois)
style roll
Not a sandwich, it refers to a set of
toppings to put in a sandwich,
Italiano[23] Chile refers to the colors of the Italian flag:
red (tomato), white (mayonnaise)
and green (avocado)
Prepared on a long bread roll or bun

Likely with meats such as salami,
Italian
Portland, mortadella and capicolla along with
sandwich
Maine[24] cheese, tomato, olive oil, salt and
black pepper.
Buttered bread, with jam

(traditionally strawberry), normally
United
Jam eaten at lunchtime or as a
Kingdom
quick snack, may also be eaten
at breakfast or for tea

Date Developed:
French baguette
Jambon- with butter and ham. Also known
France
beurre as "Parisien," it is the most
popular sandwich in France.
Meat, cheese, lettuce, and tomato,

United between flattened, fried
Jibarito
States green plantains (instead of bread),
with garlic-flavored mayonnaise
United
States Cheeseburger with the cheese
Jucy Lucy (Minneapol inside the meat patty rather than on
is, top
Minnesota)
Katsu Breaded, deep-fried pork cutlet

Japan
sando(ja) (tonkatsu)
Lamb or goat intestines, containing

Kokoretsi
seasoned offal
Buttered brown bread with smoked

Kottenbut
Germany pork sausage (Kottenwurst), fresh
ter
onion rings, and spicy mustard
Meatloaf-like dish which, despite

the name, contains neither liver nor
Leberkäse Bavaria
cheese. It is commonly served on
a Kaiser roll with mustard.

Date Developed:
Lettuce Lettuce and mayonnaise

They are typically prepared with
buttered rye bread, Limburger
Limburger
cheese, sliced onion and mustard.
sandwich
Pictured is Limburger cheese and
bread.
Lobster meat tossed with either
Northeaste mayonnaise ("cold") or drawn butter
Lobster
rn United ("hot") stuffed into a slit opening at
roll
States the top of a grilled bread roll or hot
dog bun.
Lox on a bagel with cream cheese,

United
Lox thinly sliced onion, capers, and
States
sometimes sliced tomato
Luther United Hamburger or cheeseburger on

burger States glazed doughnuts instead of a bun
Mallorca Similar to Ensaïmada covered

Puerto
de jamón with powdered sugar with ham and
Rico
y queso cheese
United Marmite spread thinly with butter

Marmite
Kingdom or margarine onto toast or bread
Filet américain (steak tartare) with

Martino[25] Belgium Worcestershire sauce, pickles,
onions, peppers, and martino sauce
Meatballs in marinara sauce, with
United melted Parmesan or provolone
Meatball
States cheese, on a long bun or section of
Italian loaf. Might include Italian-

Date Developed:
style accompaniments such as bell

peppers, basil, or Italian-dressed
lettuce
Roast pork, ham, mustard, Swiss

Medianoc
Cuba cheese, and dill pickles served on
he
sweet bread.
Mitraillett French fries and fried meat with

Belgium
e sauce on a demi-baguette.
Generic sandwich containing a

United
Melt filling and a layer of cheese, grilled
States
or fried until the cheese is melted.
Open sandwich consisting of a

sliced bun, topped
Mettbrötc with Mett (seasoned minced pork
Germany
hen without bacon), frequently with a
garnish of raw onion rings or diced
raw onion.
Open sandwich consisting of

a bolillo roll topped with refried
Mollete Mexico
beans, cheese and peppers, and
grilled.
Small, usually grilled, and may

contain a variety of fillings. Some
Montadito[
26][27]
Spain bars offer a variety of 200 different
types of these sandwiches.[citation
needed]

Date Developed:
Sliced ham and cheese (usually Em

mental or Gruyère) between slices
of French toast and batter-fried. In
some regions it is sprinkled with
Monte United
powdered sugar and served
Cristo States
with jelly or jam. In other regions
(New England), it is served savory
with French mustard and no
powdered sugar.
Montreal-
Sandwich made from cured and
style
Canada smoked brisket with yellow
smoked
mustard, usually on rye bread.
meat
Any sandwich
Mortadell
containing mortadella, a large
a
Italian sausage.
Hot dog bun containing a Chicago-

Mother- United
style corn-roll tamale, topped with
in-law States
chili.
Originated in New Orleans' Italian-

United American community, this contains
Muffuletta
States meats, cheeses, and olive salad on a
round bun.
Naan san
Pakistan Beef on naan bread.
dwich

Date Developed:
Obložené Czech Type of open sandwich served as

chlebíčky Republic an appetizer or snack.
Open-
Consists of a single slice of bread
faced
Nordic with one or more food items on top.
sandwich[
28][29]
See also pizza.
Made with pambazo bread dipped in

Pambazo Mexico a red guajillo pepper sauce and
filled with potatoes and chorizo.
Round bread (bread bagnats)

topped with green salad, tomatoes,
hard-boiled eggs, tuna, anchovies,
Pan- cucumbers, fava beans, artichokes,
France
bagnat green peppers, radishes, onions,
basil, and black olives. Condiments
may include garlic, vinegar, olive oil,
salt, and pepper. Served chilled.
In Italy, panino is the word for a
sandwich made from bread other
than sliced bread, in which case
Italians call it a tramezzino.
Examples of bread types used
are ciabatta, rosetta and baguette.
The bread is cut horizontally and
filled with deli ingredients such
Panini Italy
as salami, ham, cheese, mortadella
, or other food, and is sometimes
pressed by a warming grill. In
the United States, United Kingdom,
and Canada, the term panini is
used to refer to a long pressed and
toasted sandwich; there is
widespread availability and use of

Date Developed:
sandwich presses, often known as

"panini presses."
Classic sandwich made famous in

Pastrami
the Jewish kosher delicatessens of
on rye
New York City.
Consists of a hamburger patty,

United pieces of sautéed or grilled onion,
Patty melt
States and Cheddar or Swiss
cheese between two slices of bread.
Jam is often used in place of jelly.
Also known as a PB&J. As a side
note, PB&J may be served with
fresh fruit rather than jam, with
thin sliced apples, pears, or
bananas; a more unusual twist to
the PB&J is to use mayonnaise or
Miracle Whip in place of the jam,
often plain or with the addition of
sweet bread-and-butter pickle
slices, and the optional addition of
sliced cheese and lettuce; this
Peanut version may be served grilled as well
United
butter and is considered an old-school
States
and jelly Southern favorite. A more elegant
version of the PB&J is to use thick
slices of French bread, almond or
hazelnut butter and a high quality
French or English jam topped with
think sliced fresh fruit such as
apples or pears, or smaller fruits
like sliced strawberries, or small
whole raspberries, blackberries or
cranberries. A delightful breakfast
option is to make a normal PB&J,
dip it on both sides in an egg wash
as for French Toast (with an
Date Developed:
optional second dip in crushed

breakfast cereal such as Captain
Crunch), and fry it as you would for
French toast, topped with a fruit
syrup and a dollop of fresh whipped
cream and a fresh fruit garnish,
such as a strawberry. Unusual jams
are also suggested such as tomato
preserves to go with a tomato basil
soup, or jalapeno jam served with
Texas-style chicken tortilla soup.
The lowly PB&J sandwich has many
elegant options.
Simple Argentinesandwich,
traditionally filled with
cheese, cured meat, tomato, and
Pebete Argentina mayonnaise. Pebete actually refers
to the bread used for the sandwich
- a soft oval bun with a spongy
inside, and a thin toasted crust.
Steak sandwich that is common in

Pepito Mexico and Venezuela. In Spain it
usually also contains Aaoli.
United
Pepper
States Scrambled eggs and grilled bell
and
peppers, served on French bread.
egg[30][31] (Chicago)
Common food preparation in

the Southern United States, a
spread or relish made with
Southern
Pimento cheese, mayonnaise, pimentos, salt
United
cheese and pepper, blended to either a
States
smooth or chunky paste.[32]Regional
variations incorporate additional
ingredients. Also eaten in the United

Date Developed:
Kingdom (see "Tea" in this list) and

the Philippines.[33]
Stuffed and fried bread roll
(sometimes called stuffed
pistolettes) in the Cajun areas
around Lafayette. This also refers to
Pistolette a type of submarine-shaped bread
about half the size of a baguette that
is popular in New Orleans for
Vietnamese bánh mì and other
sandwiches. [34]
Patty dish popular in the Balkan

Pljeskavic region of Southeastern Europe, a
Balkans
a sandwich utilizes the Pljeskavica
patty and bread.
Crusty long roll split and filled with

United cold cuts, roasted beef or fried
Po' boy
States seafood. The New Orleans analogue
to the sub or hoagie.
United
Kielbasa sausage in a bun, covered
States
Polish boy with french fries, barbecue
(Cleveland,
sauce (or hot sauce), and coleslaw.
Ohio)
Half-inch slice of thick sausage,
usually with diced red or sweet
Porilainen Finland onion, sliced pickles, ketchup,
mustard, and sometimes
mayonnaise, on white bread.
Popular dish in Macau, the bun is

Pork chop extremely crisp outside and very
Macau
bun soft inside, containing a freshly
fried pork chop.

Date Developed:
United
Pork Thin, tenderized, deep-fried pork
States
tenderloin loin, served on a bun.
Midwest
Prawn roll Australia

Pittsburgh
,
Selection of grilled meats topped
Pennsylva
Primanti with french fries, coleslaw, and
nia,
tomato on Italian bread.
United
States
United Ham and turkey topped with broiled
Prosperity States cheese. Sometimes includes bacon
Sandwich
(St. Louis) and tomato.
Sandwich made in a pan, with

margarine on the outside, and
either savory, with pizza sauce and
Pudgy United other fillings on the inside, or sweet
pie[35] States containing pie filling. The term
"pudgy pie" is sometimes used to
refer to pie irons, a gadget used for
campfire cooking.[36][37]
Barbecue sandwich in
which pork (usually shoulder) is
smoked slowly at a low temperature
until the meat becomes tender
Pulled Southern enough that it can be "pulled" or
pork United shredded with two forks. The pork is
sandwich States served on a bun and often topped
with barbecue sauce and vinegar-
or mayonnaise-
based coleslaw depending on the
region.

Date Developed:
United Corned beef, sauerkraut, Swiss

States cheese, topped
Reuben
(Omaha, with Russian or Thousand Island
Nebraska) dressing, on rye bread, then grilled.
Sliced roast beef or sometimes beef

Roast beef
loaf on bread.
Basic ingredients are eggs, chopped

onions, sambal paste, salt, and
pepper, cooked as an omelette with
Southeast the bread added on top before it's
Roti john
Asia fully cooked. Many variations
include canned sardines, chicken,
beef, or mutton. Garnished with
mayo, chili sauce, and cheese.
Rou jia Stewed pork, chopped finely, and

China
mo stuffed in mo, a kind of flatbread.
Sandwich made of traditional

Finnish dark rye, buttered, with
lettuce, hard-boiled egg, pickles,
Ruisleipä Finland tomato, and choice of cheese and
meat (typically pork). Known
colloquially as "The Winning
Combination."
Bun filled with a mixture of (usually)
loose meat, cabbage, and cheese.
United The fillings are baked inside the
Runza
States bread, similar to a kolache. Popular
in the Midwestern United States,
especially Nebraska.

Date Developed:
Pita stuffed with fried aubergine,

sliced hard boiled egg, tahini sauce
Sabich Israel
and Israeli salad, among other
ingredients.
United
Hot pastrami, grilled knockwurst,
Sailor States
melted Swiss and hot
sandwich (Richmond
mustard on rye bread.[38]
, Virginia)
Type of sandwich eaten in Argentina
Sándwich
and Uruguay. Pictured is a
de
sándwich de milanesa
milanesa
from Tucumán.
Alternating layers of bread and

Sandwich United
filling frosted to resemble a layer
loaf States
cake
Made with single-, double-, or

triple-layered, buttered, thin white
bread with crust
removed, toasted or un-toasted,
De miga Argentina
containing thinly sliced meat, as
well as eggs, cheese, tomatoes,
green peppers, lettuce, olives, and
sometimes other vegetables.
Salt beef United Especially noted from Beigel

bagel Kingdom Bake in Brick Lane, east London.
United
Sausage on a roll or bread, served
Kingdom
Sausage with a variety of sauces and
and
toppings.
Germany

Date Developed:
Flatbread with fillings of beef,

Shawarm
The Levant spinach, tomatoes, cucumber, and
a
tahini sauce, wrapped and grilled.
Prepared by filling a hollowed-out

Shooter's long loaf of bread with cooked filet
England
sandwich mignon steak, cooked mushrooms,
salt and pepper.[39][40]
Dry hot dog bun containing
guacamole, sliced cabbage,
ketchup, mustard and mayonnaise.
It's usually served with a sausage,
Shuco Guatemala but it can also be ordered with
churrasco or adobado beef.
Chopped onions and a variety of hot
sauces are also available for the
sandwich.
Basically, a miniature hamburger

United
Slider about three inches in diameter, but
States
may also contain other ingredients.
Ground meat, usually beef, cooked

Sloppy United
with seasoned tomato sauce and
Joe States
served on a round bun.
Triple-decker rye bread sandwich

made with one or more types of
Sloppy joe sliced deli meat, such as turkey,
United
(New ham, pastrami, corned beef, roast
States
Jersey) beef, or sliced beef tongue, along
with Swiss cheese, coleslaw, and
Russian dressing.

Date Developed:
Multiple layers of white or light rye

bread containing creamy fillings,
such as egg and mayonnaise,
Smörgåst
Sweden liver paté, olives, shrimp, ham,
årta
various cold
cuts, caviar, tomato, cucumber,
cheese, and smoked salmon.
Open-faced, buttered dark rye

Smørrebr
Denmark bread with cold cuts, pieces of meat
ød
or fish, cheese, or spreads.
Open-faced sandwich on rugbrød,

Sol over
Denmark with smoked herring, chives, and a
Gudhjem
raw egg yolk.
Sizzling skewer of lamb, beef, pork,

or chicken roasted, shaved off the
spit, and marinade ranging from hot
barbecue to sweet, all laid out on a
Souvlaki Greece
rolled pita bread, sprinkled with
your choice of lettuce, tomato,
cheese, red onion, and oregano, and
doused with tzatziki sauce.
Spaghetti Prepared with cooked spaghetti,

sandwich sauce and bread.
Marinated cubes of chicken, pork,

United
Spiedie lamb, veal, venison, or beef, grilled
States
on a spit, and served in a bun.

Date Developed:
Egg foo young patty

St. Louis,
(containing bean sprouts and
Missouri,
St. Paul minced white onions), dill pickle
United
slices, white onion, mayonnaise,
States
lettuce, and tomato on white bread
Grilled, over-stuffed submarine roll,
containing shaved steak, and
Steak United
topped with salami,
bomb States
melted provolone, sautéed onions,
and bell peppers.
Typically prepared with ground,

Steak
sliced or minced beefsteak meat.
burger
Additional meats are also used.
Prepared with cooked steak, served

on bread or a roll. Steak
sandwiches may include toppings
United such
Steak
States as cheese, onions, mushrooms, bell
peppers, hot peppers, tomatoes,
and in some instances fried
eggs, cole slaw, or french fries.
Generic sandwich served on a long

French or Italian roll which may
contain a wide variety of sliced
Submarin meats, vegetables, and condiments,
United
e/Sub/Ba including lettuce, tomato, sweet
States
guette peppers, onions, olives, and
mushrooms. Also known regionally
as a hero, a hoagie, a grinder, or a
zep, among other names. In the

Date Developed:
United Kingdom it is named

a baguette, after the French bread
used to make it.
Common in Iowa, consists of a
mixture of unseasoned ground
United
Tavern beef and sauteed onions,
States
sometimes topped with pickles,
ketchup, and mustard, on a bun
Thinly sliced white bread with
crusts removed, lightly buttered,
containing a light spread of cream
cheese or mayonnaise mixture, and
United
Tea often radishes, cucumber,
Kingdom
asparagus, or watercress. Other
fillings may be pimento cheese, ham
with mustard, smoked salmon, fruit
jam, curriedchicken, and egg salad.
TLT
Vegan version of the BLT: smoky
(Tempeh,
United baked tempeh, lettuce, tomato, and
Lettuce,
States avocado, served on toasted
and Toma
sourdough bread
to)[41][42][43]
Thin slice of toast between two thin

Toast UK slices of bread with a layer of butter,
and salt and pepper to taste.
Slice of toast with ham, a

maraschino cherry in the middle of
Toast
Germany a pineapple slice, and cheese,
Hawaii
grilled from above, so the cheese
starts to melt.

Date Developed:
Two slices of bread with various

Toastie fillings, toasted in a sandwich
toaster.
Tofu
United Tofu, typically broiled or baked,
Sandwich[
44][45]
States with vegetables.
Tongue Sautéed beef tongue and scrambled

toast eggs, served open-faced[46][47]
Mexican roll (either telera or bolillo)

spread with mayo and/or refried
beans and stuffed with various
sliced meats, cheeses, vegetables
(usually tomatoes, onions and
Torta México avocado) and your choice of pickled
jalapeños or chipotle peppers. It can
either be made ahead and tightly
wrapped for a packed lunch or (if
made to order) grilled on both sides
with some butter.
Birote bread (similar to bolillo) filled
with "carnitas" (deep-fried pork),
México shredded chicken or other
Torta
(Guadalaja meats, beans and cheese. The torta
ahogada
ra) is then dipped in a very hot tomato
and dried chile de árbol sauce and
topped with pickled sliced onions.

Date Developed:
Triangular white bread with the

crusts removed, with fillings such
Tramezzin
Italy as tuna and olive and prosciutto,
o
served in Italian bars throughout
the day
Slice of breaded meat, fried
Trancapec potatoes, a fried egg, rice, and salad
Bolivia
ho[48] (tomatoes, onions, and locotos)
between two slices of bread
Although there are numerous
variations, the main distinction is a
combination of three meats,
typically grilled, such as beef
(usually churrasco steak or cube
steak), roast pork (pernil), chicken,
and ham. Condiments may include
some combination
Tripleta[49] Puerto of mustard, ketchup,
[50][51] Rico and mayonnaise, often combined to
create a “special” sauce. Popular
toppings include thin crispy fried
potato sticks or shoestring potatoes,
thinly
sliced cabbage, lettuce, onion, tom
ato, pickles, and Swiss cheese. The
sandwich is often toasted in a
sandwich press.
Usually made with tuna salad,
which may
United include mayonnaise, sweetcorn, cu
Tuna
States cumber, or celery. Other common
variations include the tuna
boat and tuna melt.

Date Developed:
Potato fritter coated in chickpea

Vada pav India
flour (batata vada) in a bun[52]
Vegemite is a dark brown Australian

food paste made from used
brewers' yeast extract, a by-
product of beer manufacturing,
Vegemite Australia various vegetables, wheat, and spice
additives. It is a spread for
sandwiches, toast, crumpets,
and cracker biscuits, as well as a
filling for pastries.
Many types of vegetables are used

Vegetable
to prepare vegetable sandwiches.
Simple and common German

Wurstbrot
sandwich prepared with thin slices
(sausage Germany
of lunch meat or sausage,
bread)
sometimes buttered.
Hot dog bun stuffed with fried

Yakisoba- noodles, frequently topped
Japan
pan with pickles, such as beni shōga,
with mayonnaise
Halved baguette or other bread

Zapiekank usually topped with mushrooms
Poland
a and cheese, ham or other meats,
and vegetables
Zsírosken Lard on white bread, usually topped

Hungary
yér with white or red onion slices

Date Developed:
SELF-CHECK 5.2-1
MULTIPLE CHOICE.
Directions: Write the letter of the correct answer on your answer sheet.
1. Often eaten with ketchup or brown sauce.

a. Bacon sandwich
b. Bacon egg and cheese
c. Bagel toast
d. Baked bean
2. Breakfast sandwich, usually with fried or scrambled egg.

a. Bacon sandwich
c. Bagel toast
d. Baked bean
3. Pressed, toasted bagel filled with vegetables and cheese and grilled on
a sandwich toaster or panini press..
a. Bacon sandwich
c. Bagel toast
d. Baked bean
4. Canned baked beans on white or brown bread, sometimes with butter.

a. Bacon sandwich
c. Bagel toast
d. Baked bean
5. Triple-decker sandwich made with sliced turkey or chicken, bacon,

tomato, and lettuce; usually contains mayonnaise
a. Club
b. Chip butty
c. Chivito
d. Choripán
6. Sliced white bread (or a large, flat bread roll) filled with chips, usually
sprinkled with salt and vinegar or tomato ketchup
a. Club
b. Chip butty
c. Chivito
d. Choripán
Date Developed:
7. Filet mignon with mozzarella, tomatoes, mayonnaise, and commonly
bacon, black or green olives, fried or hardboiled eggs, and ham
a. Club
b. Chip butty
c. Chivito
d. Choripán
8. Grilled chorizo, usually served on a crusty roll with salsa-type

condiments, such as pebre, salsa criolla, or chimichurri. Morcipán is a
variety of this using black pudding or blood sausage.
a. Club
b. Chip butty
c. Chivito
d. Choripán
9. Multiple layers containing a wide variety of meats and condiments,

named for Dagwood Bumstead of the comic strip Blondie
a. Club
b. dagwood
c. Chivito
d. Choripán
10. Chopped or shredded savory donkey meat in a bun, sold

in Baoding, Hebei Province as street food, and also in high-end
restaurants
a. Club
b. Dagwood
c. donkey burger
d. Choripán

Date Developed:
ANSWER KEY 5.2-1
MULTIPLE CHOICE.
1. A
2. B
3. C
4. D
5. A
6. B
7. C
8. D
9. B
10. C

Date Developed:
INFORMATION SHEET 5.2-2
FILLING FOR SANDWICHES
After reading this INFORMATION SHEET, YOU MUST be able to:
 Identify the essential factors to consider in filling sandwiches;
COLD MEATS
 Ham
 Ham & Pickle
 Ham Salad
 Ham & Lettuce
 Ham, Lettuce & Beetroot
 Ham & Tomato
 Ham & Avocado
 Ham & Houmous
 Ham & Cheddar Cheese
 Ham & Cream Cheese (recipe from Le Coin de Mel)
 Ham & Coleslaw
 Ploughmans (recipe from Fab Food 4 All)
 Sausage
 Sausage Sloppy Joes (recipe from Fuss Free Flavours)
 German Sausage Slices
 Sliced Pepperoni
 Pepperoni & Cheese
 Fig & Prosciutto (recipe from Supper in the Suburbs)
Date Developed:
 Bacon
 Bacon, Lettuce & Tomato
 Brie & Bacon
 Cheddar & Bacon
 Goats Cheese & Bacon
 Pulled Lamb (recipe from Fuss Free

Flavors)
 Pulled Pork (recipe from Le Coin de
Mel)
 Roast Beef
 Roast Beef Salad
 Steak Salad (recipe from Blue Bear
Wood)
 Philly Cheese Steak (recipe from
Living Sweet Moments)
 Corned Beef
 Corned Beef & Pickle
Clockwise from top left: Turkey Egg Salad from Mandy’s Recipe Box, Turkey
Argulafrom Avocado Pesto, Kid Friendly Turkey Salad from Living Sweet
Moments and Turkey with Black Bean Spread from The Wicked Noodle.

Date Developed:
POULTRY
 Chicken
 Chicken & cranberry sauce
 Chicken & Sweet Chilli Jam
 Chicken Salad (recipe from You Brew My Tea)
 Chicken & bacon salad
 Chicken & bacon
 Chicken & Sweetcorn
 Chicken & Avocado (recipe from Wannabite)
 Fruity Chicken Salad with Tarragon Yoghurt Dressing (recipe from
 Two Healthy Kitchens)
 Chicken Tikka
 Chicken Tikka with Sliced Onion Bhaji
 Chicken Tikka Sala
 Chicken Tikka with Yoghurt & Mango Chutney
 Chicken Greek Salad (recipe from Snappy Gourmet)
 BBQ Pulled Chicken (recipe from Eats

Amazing)
 Coronation Chicken (recipe from The
Petite Cook)
 Malibu Chicken (recipe from Home
Cooking Memories)
 Turkey
 Turkey Salad
 Kid Friendly Turkey Salad (recipe from
Living Sweet Moments)
 Turkey Egg Salad (recipe from Mandy’s
Recipe Box)
 Turkey & Cranberry Sauce
 Turkey with Black Bean Spread (recipe
from The Wicked Noodle)
 Turkey & Pickled Red Cabbage
 Turkey Argula (recipe from Avocado
Pesto)
 Duck Salad with Plum Sauce (recipe from Blue Bear Wood)
EGG
 Egg Mayo
 Egg Mayo + Bacon
 BLT Egg Salad (recipe from Two Healthy Kitchens)
 Egg Salad (recipe from Coffee With Us 3)
Date Developed:
 Avocado Egg (recipe from Tin and Thyme)
 Egg & Cress (recipe from Le Coin de Mel, why not try growing your own
cress!)
Fish/Seafood
 Tuna Mayo
 Tuna & Cucumber
 Tuna & Sweetcorn
 Tuna & Spring onion
 Tuna Salad (recipe from You Brew My Tea)
 Smoked Salmon & Cream Cheese
 Prawn Mayo
 Prawn Mayo Salad

Date Developed:
SELF-CHECK 5.2-2
ENUMERATION.
Give at least 5 types of cold meats used in fillings for sandwiches.
1.
2.
3.
4.
5.
Give at least 5 types of poultry products that can be used in sandwiches

fillings.
1.
2.
3.
4.
5.

Date Developed:
ANSWER KEY 5.2-2
ENUMERATION.
COLD MEATS
 Ham
 Ham & Pickle
 Ham Salad
 Ham & Lettuce
 Ham, Lettuce & Beetroot
 Ham & Tomato
 Ham & Avocado
 Ham & Houmous
 Ham & Cheddar Cheese
 Ham & Cream Cheese (recipe from Le Coin de Mel)
 Ham & Coleslaw
 Ploughmans (recipe from Fab Food 4 All)
 Sausage
 Sausage Sloppy Joes (recipe from Fuss Free Flavours)
 German Sausage Slices
 Sliced Pepperoni
 Pepperoni & Cheese
 Fig & Prosciutto (recipe from Supper in the Suburbs)
 Bacon
 Bacon, Lettuce & Tomato
 Brie & Bacon
 Cheddar & Bacon
 Goats Cheese & Bacon
 Pulled Lamb (recipe from Fuss Free Flavours)
 Pulled Pork (recipe from Le Coin de Mel)
 Roast Beef
 Roast Beef Salad
 Steak Salad (recipe from Blue Bear Wood)
 Philly Cheese Steak (recipe from Living Sweet Moments)
 Corned Beef
 Corned Beef & Pickle
POULTRY
 Chicken
 Chicken & cranberry sauce
 Chicken & Sweet Chilli Jam
 Chicken Salad (recipe from You Brew My Tea)
 Chicken & bacon salad
 Chicken & bacon
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 Chicken & Sweetcorn
 Chicken & Avocado (recipe from Wannabite)
 Fruity Chicken Salad with Tarragon Yoghurt Dressing (recipe from
 Two Healthy Kitchens)
 Chicken Tikka
 Chicken Tikka with Sliced Onion Bhaji
 Chicken Tikka Sala
 Chicken Tikka with Yoghurt & Mango Chutney
 Chicken Greek Salad (recipe from Snappy Gourmet)
 BBQ Pulled Chicken (recipe from Eats Amazing)
 Coronation Chicken (recipe from The Petite Cook)
 Malibu Chicken (recipe from Home Cooking Memories)
 Turkey
 Turkey Salad
 Kid Friendly Turkey Salad (recipe from Living Sweet Moments)
 Turkey Egg Salad (recipe from Mandy’s Recipe Box)
 Turkey & Cranberry Sauce
 Turkey with Black Bean Spread (recipe from The Wicked Noodle)
 Turkey & Pickled Red Cabbage
 Turkey Argula (recipe from Avocado Pesto)
 Duck Salad with Plum Sauce (recipe from Blue Bear Wood)

Date Developed:
COMPONENTS AND INGREDIENTS OF SANDWICH
 Identify the essential factors to consider in Components and
ingredients of a sandwich
Basic List of Sandwich Ingredients
Whether you are making a classic BLT or grilling your favorite cheese
sandwich, the ingredients are important. Fresh, high-quality fixin’s are
always best. Start with a solid foundation of bread, layer on the sandwich
filling, then add taste and texture with condiments, and you have a meal
worthy of feeding to your favorite people.
While you don’t need to keep all of these foods in your pantry, make sure that
you have the ones that you and your family will enjoy. Here are ideas for a
basic list of sandwich ingredients:
Bread is the foundation for your sandwich. Whether you are using buns or
sliced bread, it should be fresh and pair well with your filling. A package of
flour tortillas in the fridge makes it easy to create a wrap or quesadilla
sandwiches. Use the bread that works for you!
Breads and buns:

White, potato, sourdough, whole wheat, 10 grain, sprouted grains, oatmeal,
rye, pumpernickel, ciabatta, Italian, French baguettes, focaccia, Kaiser rolls,
hoagies, hamburger buns, hot dog buns, slider buns, pita.
Fillings give flavor and purpose to a sandwich. They can be the foods
that are beloved by any carnivore or a vegetarian choice.
Meat/seafood fillings:
Ham, deli turkey, deli chicken, deli roast beef, hamburger, buffalo burger,
turkey burger, meatloaf, bacon, chicken salad, ham salad, seafood salad,
fish filets (fried or grilled), oysters, clams, tuna patties, tuna salad, bologna,
salami, mortadella, capicola, pickle loaf, pepperoni.
Vegetarian fillings:
Tofu, tofu salad, portabella mushrooms, eggs, egg salad, American cheese,
Swiss cheese, provolone, Lorraine Swiss, gouda, smoked gouda, cheddar,
pepper jack, Colby, Morningstar Farms meatless fillings, Quorn, eggplant,
squash, bean burgers, peanut butter, almond butter, sunflower butter, jelly,
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jam, whole fruit spread, cream cheese fillings, Nutella.
Condiments add flavor, texture, and moisture to a sandwich. Whether

it is a little drizzle of olive oil and vinegar or a slather of mayonnaise,
condiments bind and enhance your sandwich ingredients.
Moist condiments:
Mayonnaise, Miracle Whip, Ranch dressing, blue cheese dressing, Thousand
Island dressing, yellow mustard, stone ground mustard, spicy mustard,
Dijon mustard, catsup, barbecue sauce, chutney, teriyaki sauce, pepper
sauce.
Extras:
Lettuce, butter lettuce, spinach leaves, alfalfa sprouts, tomatoes, peppers,
onions, sweet pickles, dill pickles, muffeletta spread.
Combining breads, fillings, and condiments in novel ways can result in the
sandwich of your dreams. Find combinations that will please you and your
family. You are limited only by your creativity and the contents of your
pantry!

Date Developed:
SELF-CHECK 5.2-3
MATCHING TYPE.
1. White, potato, sourdough, whole
wheat, 10 grains, sprouted grains,
oatmeal, rye, pumpernickel, ciabatta, A. MEAT/SEAFOOD
Italian, French baguettes, focaccia, FILLINGS
Kaiser rolls, hoagies, hamburger
buns, hot dog buns, slider buns, pita.
2. Ham, deli turkey, deli chicken, deli
roast beef, hamburger, buffalo
burger, turkey burger, meatloaf,
bacon, chicken salad, ham salad, B. BREADS AND BUNS
seafood salad, fish filets (fried or
grilled), oysters, clams, tuna patties,
tuna salad, bologna, salami,
mortadella, capicola, pickle loaf,
pepperoni
3. Tofu, tofu salad, portabella
mushrooms, eggs, egg salad,
American cheese, Swiss cheese,
provolone, Lorraine Swiss, gouda,
smoked gouda, cheddar, pepper jack,
Colby, Morningstar Farms meatless C. MOIST CONDIMENTS
fillings, Quorn, eggplant, squash,
bean burgers, peanut butter, almond
butter, sunflower butter, jelly, jam,
whole fruit spread, cream cheese
fillings, Nutella.
4. Mayonnaise, Miracle Whip, Ranch
dressing, blue cheese dressing,
Thousand Island dressing, yellow
mustard, stone ground mustard, D. VEGETARIAN FILLINGS
spicy mustard, Dijon mustard,
catsup, barbecue sauce, chutney,
teriyaki sauce, pepper sauce.
5. Lettuce, butter lettuce, spinach
leaves, alfalfa sprouts, tomatoes, E. EXTRAS
peppers, onions, sweet pickles, dill
pickles, muffeletta spread.

Date Developed:
ANSWER KEY 5.2-3
MATCHING TYPE.
1. B
2. A
3. D
4. C
5. E

Date Developed:
TOOLS, EQUIPMENT AND UTENSILS NEEDED IN PREPARING
SANDWICHES
1. Identify the essential factors to consider in selecting tools and
materials needed in preparing sandwiches;
KITCHEN TOOLS AND EQUIPMENT FOR

PREPARING SANDWICHES
1. Ball Cutter– sharp edged scoop for cutting out balls of fruits and
vegetables.
2. Rubber spatula– used to scrape off contents of bowls.
3. Channel knife– small hand tool in making garnishes.
4. Spatula– used for manipulating foods like spreading.
5. Wire Whip– used for mixing thinner liquids.
6. Zester– used to remove zest or citrus peels in thin strips.
7. French knife– for chopping, slicing and dicing.
8. Paring knife– used for trimming and paring fruits and vegetables.
9. Butter curler– used for making butter curls.
10. Cutting board– board for cutting fruits and vegetables.
11. Kitchen shear– cutting device for ingredients like scissors.
12. Potato Masher– designed to press potato and cooked vegetables.
13. Chiller– for keeping cold foods chilled for service.
14. Oven– for baking
Other Tools and Equipment used in Preparing Sandwiches

1. Measuring spoons – are used for measuring dry and liquid ingredients in
small quantity.
2. Measuring cups – is used to measure dry ingredients. They come in
various sizes and volumes.
3. Glass measuring cup – container which is usually transparent. It is
smooth in the inside with the graduation mark on the outside to read.
This is used for measuring liquid ingredients like water and oil.
4. Mixing bowls – these containers have smooth, rounded interior surfaces
with no creases to retain some mixture.
5. Mixing spoon. – is used for mixing ingredients. It is made of wood in
different sizes and different length of the handle.
6. Paring knife- is used to remove the skin covering of fruit and vegetables.
7. Fork is used to combine ingredients.
8. Container of different sizes and shapes.
9. Cooking range/stove
10. Refrigerator
11. Strainer/colander
Date Developed:
SELF-CHECK 5.2-4
MULTIPLE CHOICE.
Choose the letter of the correct answer.
1. It is sharp edged scoop for cutting out balls of fruits and vegetables.
a. Ball cutter
b. Rubber spatula
c. Channel knife
d. Spatula
2. It is used to scrape off contents of bowls.

a. Ball cutter
b. Rubber spatula
c. Channel knife
d. Spatula
3. It is small hand tool in making garnishes.
a. Ball cutter
b. Rubber spatula
c. Channel knife
d. Spatula
4. It is used for manipulating foods like spreading.

a. Ball cutter
b. Rubber spatula
c. Channel knife
d. Spatula
5. It is used for mixing thinner liquids.

a. Ball cutter
b. Rubber spatula
c. Channel knife
d. Spatula
6. It is used to remove zest or citrus peels in thin strips.

a. Ball cutter
b. Rubber spatula
c. Channel knife
d. Spatula
7. It is for chopping, slicing and dicing.

a. Ball cutter
b. Rubber spatula
c. Channel knife
Date Developed:
d. Spatula
8. It is used for trimming and paring fruits and vegetables.

a. Ball cutter
b. Rubber spatula
c. Channel knife
d. Spatula
9. It is used for making butter curls.

a. Cutting board
b. Rubber spatula
c. Channel knife
d. Butter curler
10. It is board for cutting fruits and vegetables.

a. Ball cutter
b. Rubber spatula
c. Channel knife
d. Butter curler

Date Developed:
ANSWER KEY 5.3-4
MULTIPLE CHOICE.
1. A
2. B
3. C
4. D
5. A
6. B
7. C
8. D
9. A
10. D

Date Developed:
PREPARE SANDWICHES WITHIN INDUSTRY-REALISTIC
TIMEFRAME
1. Identify the essential factors to consider in selecting tools and
materials needed in preparing sandwiches;
Sandwiches, also known in the United Kingdom as pieces or sarnies,

consist of a variety of fillings placed between two slices of bread. They appear
in most cultures that make bread or close equivalents; the Italian version
is Tramezzini, and in French le sandwich.
Frequently eaten as a quick snack food, sandwiches are particularly popular
at lunch time. Almost 11 billion sandwiches are consumed every year in the
United Kingdom alone. British commercially produced sandwiches form an
industry worth £4.6 billion and employing over 320,000 people.[1] These
impressive statistics are still somewhat dwarfed by American sandwich
consumption, which accounts for 45 billion sandwiches every year.[2]
Varieties of sandwich
 Baguettes or Subs - Uses French-style baguettes. The long loaf is cut
length-ways allowing for a large quantity of filling to be held between the
two pieces of bread. This style of sandwich has been popularized by the
fast food chain Subway, who specialised in this format.
 Open-ended or open-faced - A single slice of bread, or a single thin flat
bread, is used. The filling is simply placed on top with no upper slice. This
style is best suited to sticky fillings such as jam or melted cheese that will
not fall off when lifted to the mouth.
 Folded - As with the open-ended sandwich, this format uses only one slice
of bread. This is then folded over on itself, without being cut, so that both
top and bottom of the sandwich are joined along one edge.
 Double decker’s - By using three or more slices of bread, two or more
layers of filling can be incorporated. Club sandwiches and the Big
Mac hamburger sandwich are well-known double decker’s. These
sandwiches may, however, be difficult to hold or even to fit into one's
mouth if the number of decks is too great or the slices and fillings are too
thick.
 Hamburger - A popular sandwich made using a round bread roll split
horizontally. The filling is usually a cooked beef patty though other meat
such as pork or chicken can be used (though strictly speaking, the non-
beef patties are not true hamburgers, they are often named as such on
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menus.) The filling is frequently augmented with salad, ketchup, mustard,
brown sauce, mayonnaise and/or onions. Americans have conflicting
images: a robust, succulent spheroid of fresh ground beef, the birthright
of red-blooded citizens? Or a Styrofoam-shrouded Big Mac, mass-
produced to industrial specifications and served by wage slaves to an
obese, brainwashed population? Is it cooking or commodity? An icon of
freedom or the quintessence of conformity?
 Hot dog - A soft bread roll with an elongated shape similar to a sub split
vertically, though not all the way through. The main filling is a long hot
dog sausage that may be either boiled, fried or grilled. A large variety of
accompaniments may be placed on top, the most common of which
are ketchup and mustard.
(CC) Photo: Hayford Peirce

Pullman bread is often used for sandwiches—
click here for more pictures of its preparation
 Triangular - The sandwich is constructed

using two regular shaped slices of bread. Once formed, the sandwich is
sliced in halves or quarters along its diagonals to produce a triangular-
shaped sandwich. These are also frequently cut again to make crust-less
triangles. This style allows for a large variety of serving presentations. The
hypotenuse of the triangle makes a prominent display of the fillings which
makes this format popular with commercial produces.
 Toasted - Once built, the complete sandwich is placed under a grill, or
inside a sandwich press, warming the bread and fillings and making the
outside crunchy. Variations on the theme involve toasting the bread under
the grill on one side only, then building an open-ended sandwich and
grilling the filling in a second firing. A plain toasted top slice may be added
or the single slice folded if required to stabilize the filling.
 Crust-less - After building the sandwich, the outer crust is sliced off.
Especially popular with children who sometimes reject the crusts of bread,
this style is also popular with restaurants and canapé produces as the
trimming of the crust allows many sandwiches to be cropped to a
consistent size and shape and so improving the presentation of the
finished sandwich.

Date Developed:
Fillings
The most popular commercially produced sandwich fillings in the UK are:
(CC) Photo: Hayford Peirce
A chicken salad sandwich on toasted Pullman bread

1. Chicken Salad
2. Egg and Cress
3. Chicken and bacon
4. BLT - Bacon, Lettuce and Tomato (also contains eggs)
5. Mixes selection
6. Cheese & Onion
7. Prawn Mayonnaise
8. Ploughmans - Cheddar cheese, pickle and salad.
9. Tuna & Sweetcorn
10. Chicken
11. Chicken Caesar
12. Chicken & Stuffing - Stuffing is pork sausage meat bulked out with
rusk and flavoured with liberal quantities of sage and other herbs.
13. Salmon & Cucumber
14. Cheese & Ham
15. Cheese, Ham & Pickle
16. Egg & Bacon
17. Tuna & Cucumber
18. Hoisin Duck
19. Ham & Mustard
20. Cheese & Tomato
Home-made sandwiches make up the majority of sandwich consumption.
These tend to favor sweet fillings such as jam, peanut butter and chocolate
spread in contrast to the savory fillings marketed commercially. Home-made
sandwiches frequently make use of leftovers or whatever is available in the
fridge. This has lead to some worry over food safety as such fillings may be
close to their use-by dates and, if left sitting in a un-chilled lunch box for
much of the day, are prone to going off.
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When choosing a sandwich filling, some care should be given to the contents.
A balance must be struck between the dry and liquid fillings. Too little butter
or mayonnaise and the sandwich will be dry and unpalatable. Too much
liquid in the filling and the sauces may run out of the sandwich. Generally,
sandwiches that are to be toasted should have a little more water than normal
to allow for some evaporation while cooking.

Date Developed:
SELF-CHECK 5.2-5
MULTIPLE CHOICE.
Choose the letter of the correct answer.
1. The long loaf is cut length-ways allowing for a large quantity of filling to
be held between the two pieces of bread. Ball cutter
a. Baguettes or subs
b. Open-ended or open-faced
c. Folded
d. Double deckers
2. This style is best suited to sticky fillings such as jam or

melted cheese that will not fall off when lifted to the mouth.
c. Folded
d. Double deckers
3. As with the open-ended sandwich, this format uses only one slice of
bread.
c. Folded
d. Double deckers
4. By using three or more slices of bread, two or more layers of filling can be
incorporated.
c. Folded
d. Double deckers
5. A popular sandwich made using a round bread roll split horizontally.

c. Folded
d. hamburger

Date Developed:
ANSWER KEY 5.2-5
MULTIPLE CHOICE.
1. A
2. B
3. C
4. D
5. D

Date Developed:
JOB SHEET 5.2-5
Title: Prepare Sandwiches
Performance Objective: Given one Learning Outcome of the qualification,

you should be able to present delicious and attractively plated vegetable
dishes according to enterprise requirements.
Supplies/Materials : Pan, mixing bowl, utensils, sandwich ingredients,

linen, table cloth, place mat, apron, hairnet, plastic gloves
Steps/Procedure:
1. Perform mise en place
2. Follow safety rules and sanitary practices in preparing the
sandwiches.
3. Select suitable plate
4. Slice a loaf, roll, or bun in half.
5. Spread a condiment on the inside/cut side of the bread..
6. Choose your fillings, such as lettuce, tomatoes, cheese, or sliced
deli meat.
7. Layer the fillings on top of the first slice. Start with lettuce, then
add the meat and vegetables. Finish off with cheese.
8. Place the second slice on top, condiment-side-down.
9. Present the plated vegetable attractively.
10. Eat your sandwich cold, or try heating it up instead.
Assessment Method:
Practical demonstration

Date Developed:
PERFORMANCE CRITERIA CHECKLIST
JOB SHEET 5.2-5
Trainee’s Name: ____________________ Date: ______________
CRITERIA
YES NO
Did you….
 Perform mise en place
 Follow safety rules and sanitary practices in preparing
the sandwiches.
 Select suitable plate
 Slice a loaf, roll, or bun in half.
 Spread a condiment on the inside/cut side of the
bread.
 Choose your fillings, such as lettuce, tomatoes, cheese,
or sliced deli meat.
 Layer the fillings on top of the first slice. Start with
lettuce, then add the meat and vegetables. Finish off
with cheese.
 Place the second slice on top, condiment-side-down.
 Present the plated vegetable attractively.
 Eat your sandwich cold, or try heating it up instead.
Comments/Suggestions:
Trainer: ___________________________ Date: ______________

Date Developed:
PRINCIPLES AND PRACTICES OF HYGIENE, INCLUDING
DRESS STANDARDS
1. Identify the essential factors and principles of hygiene including
dress standards;
Good practices of hygiene are essential for food preparation, not only in
industry but in the domestic setting also, to avoid illness and even death.
In Industry
Employers and staff have legal and moral obligations to protect the consumer
from becoming ill following the consumption of their products.
Rules and regulations set out by governing bodies must be adhered to and
the employer must ensure that all staff are aware of policies and practices by
using thorough training techniques. Employees are then responsible for their
actions and must adhere to polices and procedures that are recommended.
Hats, gloves, masks and first aid equipment are all provided to prevent the
spread of disease and avoid poisoning, which should be used when required.
Domestic Food Preparation

As the employer would be educated in industry, the cook in the domestic
setting must be aware of the need to keep surfaces clean at all times.
Pets should not be permitted to share cooking and eating spaces and should
be allocated separate eating and toilet environments.
Date Developed:
Babies’ bottles and feeding equipment should be sterilized following the
manufacturer’s instructions, and children should not be encouraged to eat
off the floor.
Children should be educated from a very early age about the importance of
personal hygiene and food preparation.
General Advice
 Hand washing is extremely important when working with food. A suitable
flow of water, cleansing agent and separate towel should be readily
available.
 Hands should be washed at least following these actions: before and after
food preparation, before and after using kitchen utensils, after using the
toilet, after sneezing, coughing, blowing the nose, smoking, touching the
hair or face and emptying bins.
 Never use food that has fallen to the floor even if the floor looks clean;
the soles of shoes can carry millions of harmful bacteria including those
from dog feces!
 Do not cook if unwell, have a known infection or have an open and
uncovered wound.
 The use of a clean and washable apron will help to prevent the cross
contamination of bacteria from clothing to food stuff and vice versa.
 Best practices include cleaning and tidying as you cook to prevent not
just contamination of food items but to avoid accidents.
 Clean cupboards, fridges etc. frequently, using a suitable cleansing
agent. Surfaces should be wiped down before and after contact with food.
 Thoroughly cook meat and never share the surface or utensils used for
raw meat or poultry with any other items until it has been thoroughly
cleaned and dried.
 Jewelry should be removed, especially that with intricate design as these
items can be a haven for bacteria which can transfer easily to food or
utensils.
 Wounds should be covered with a waterproof plaster after being cleaned,
preferably a blue colour, as there are no natural food products that are
blue, so is the easiest to spot if it becomes loose and falls off.
 Check expiry dates of products before using.
 Do not share cutlery with others unless washing in between, and never
taste from a utensil that is going to be placed back into the food source
before it is served.

Date Developed:
Personal hygiene is very important for preventing poisoning and illness.
Hand washing, maintaining general cleanliness and being aware of the
dangers of cross contamination between raw and cooked meats are the
most important factors to remember when preparing food.
Maintaining personal hygiene is necessary for many reasons; personal, social,

health, psychological or simply as a way of life. Keeping a good standard of
hygiene helps to prevent the development and spread of infections, illnesses
and bad odors.
Most people are very conscious of personal hygiene because:
 We're taught of the importance of hygiene from an early age

 We may have been "picked-on" at school for a one-off or a persistent
hygiene problem. This may even have been an issue mistakenly related
to hygiene by others - such as head lice
 It is considered a way of making ourselves more attractive to the
opposite sex
 It is off-putting to our friends and colleagues if we smell unpleasant etc.
 We're aware of health problems that can develop as a result of poor
personal hygiene
Body Image
Body image influences self-esteem, confidence and motivation. Those who
already have low self-esteem and especially those with depression often
neglect personal hygiene which perpetuates the problem of poor body image.
Many forms of modern media including magazines, fashion, TV, film and the
internet present a certain body image as being "acceptable" or "expected".
Young children and teenagers are especially influenced by this; physical
appearance being the ultimate factor by which to judge and be judged.
To youngsters, teenagers and those who care for them, there are 3 things to
remember:
 The first thing to accept is that you will probably never look like those
perfect specimens in the media - but you can, and WILL look good to
most people if you follow basic personal hygiene principles
 Secondly, your actions and the way you behave are more important to
most people than the way you look
 Thirdly, good hygiene practices will help to keep you healthy, give you
confidence and be pleasant for those around you

Date Developed:
Social Reasons
Most people hate to be talked about, especially in a negative manner. By
ensuring that our body is clean and well presented, we are more assured of
projecting a positive body image that reflects our personalities.
Children should be taught the importance of hygiene and how to achieve good
hygiene very early to keep themselves and others healthy and to reduce the
risk of being bullied at school.
Health Reasons
Poor hygiene can lead to poor health. If you have cut yourself, the wound
should be cleaned and dressed suitably, this can help reduced the risk of
infection and pain.
Conditions such as head lice, athlete’s foot etc. should be treated immediately
to prevent further infections and spread to others.
Hand washing cannot be emphasized enough as this simple action can

prevent a plethora of illnesses and disorders developing. Many people ‘forget’
to wash their hands after using the toilet or before handling foods; this can
cause a great deal of illness and even death.
Psychological Issues
By being well presented, clean and tidy, people can feel more confident,
especially in social situations. Our chances of succeeding either in work or
social settings, or even with the opposite sex can be altered by maintenance
of good hygiene.
Maintaining hygiene practices helps to reduce the risks of ill health, but
equally important affects how we and others perceive ourselves and can
influence our levels of confidence and self-esteem which can affect many
aspects of our lives.
Which Bits to Focus On and How?

Think about each area individually and why hygiene is important (for health
reasons as well as appearance). Hair and teeth are good places to start,
together with those areas of the body that might smell or which are more
prone to fungal/bacterial infections.
1. Hair
Dirty head hair does not actually cause many health problems; it's mostly for
appearance factor that keeping hair clean is a good idea.

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Greasy hair - At some points of your life - especially in teenage years and at
times of hormonal change, hair can become greasy more easily. There's really
only one solution to greasy hair and that is to wash it, although some people
find dry shampoo or talc helps to absorb some of the grease. If you're lucky
enough to have hair long enough to tie up then you can miss a wash
occasionally - those with natural blonde hair will find grease shows up more
than on brunettes - it has to have some draw backs!
Dandruff - If you suffer from dandruff, try the various shampoos available. If
it's serious there are some medical treatments available that are not harmful
to the skin - those containing zinc parishioner or selenium sulphide are said
to be the most effective.
Head lice - Head lice are highly contagious. If left unattended, the lice grow
large enough that you can actually see them moving(!) and the white eggs
(nits) are also sometimes visible. You may also - but not always - experience
itching. The best way to avoid persistent head lice is to wash your hair, leave
a conditioner in and comb through with a fine-tooth comb. Do this at least
once a week, then even if a couple of lice manage to find their way to your
lovely locks, they will not be given the chance to lay eggs and multiply!
2. Teeth and Mouth

Teeth - A beautiful smile can make a person's day - but if teeth are grubby or
breath is smelly, it has an entirely different result. Brush your teeth twice
daily with a decent toothbrush (powered ones are best), a fluoride-based
toothpaste and an antibacterial mouthwash and you can't go far wrong. If you
think your teeth are not white enough, try wearing different colours to make
them seem brighter, avoid drinks such as tea, coffee and red wine, which are
thought to stain them. If you're still convinced they're not white enough ask
your dentist about treatments.
Smelly breath - Sometimes, despite good brushing a tooth will succomb to

decay - if left untreated this can spread and infect your gums. Bad breath can
be the sign of a gum infection. Make sure you vist your dentist regularly to
keep a check on it. Halitosis (bad breath) can also be a result of dehydration
or an empty stomach, so eat and drink regularly.
3. Areas Prone to Odor and Fungal Infection

Unpleasant smells and fungal infections are most commonly experienced in
areas of the body that are warm and not often exposed to fresh air: the feet;
the genitals and some of our sweat glands.

Date Developed:
Smelly Feet - The feet contain lots of sweat glands. If feet are confined in socks
and shoes the sweat has nowhere to 'evaporate' and the skin bacteria will in
effect attack to, causing that pungent'cheesy' aroma.
Here are some measures you can take to minimize smelly feet:
 Wash regularly and dry thoroughly with a soft towel and an anti-
bacterial foot powder or a baby talc
 Allow feet to air when feasible and wear open shoes as much as possible
 Change socks more than once a day if needed and make sure they are
cotton or other breathable fabric
Athlete's foot - Athlete's foot is a fungal infection that causes itching, flaky
skin and sometimes a sore, red rash. It's highly contagious and can be
unsightly. There are plenty of products available to combat athlete's foot, but
you should check with your pharmacist or GP if you are taking any other
medicines, have certain medical conditions, or are buying for a child as some
of the treatments contain steroids.
Genital Areas - Genital areas can be prone to bacterial infections and

unpleasant aromas if not kept clean. Conversely though, too much cleaning
with scented products or soaps can cause thrush - a yeast infection. The best
hygiene for all the genital area is to clean once or twice a day using mild soap
and water.

Date Developed:
SELF-CHECK 5.2-6
Enumeration.
Which parts of the body needs much attention in hygiene?

1.
2.
3.
4.
5.

Date Developed:
ANSWER KEY 5.2-6
Enumeration.
1. Hair
2. Greasy hair
3. Dandruff
4. Head lice
5. Teeth and mouth
6. Areas prone to odor and fungal infections
7. Athletes foot
8. Genital area

Date Developed:
BASIC FOOD INFORMATION ON SPECIAL DIETARY NEEDS
AND CUSTOMER
1. Identify the essential factors and principles of hygiene including
dress standards;
Dietary Restrictions, Food Allergies and Religious Restrictions

 Dietary Definitions
Always ask guests for their dietary restrictions on invitations to any
event where food will be served. Someone with dietary restrictions will
convey that they are vegetarian or vegan and will expect you to provide
a meal that meets his or her dietary needs.
 Vegan – A plant-based diet with no animal products. They do not eat

meat, fish, eggs or dairy products.
 Ovo-Vegetarian – Eat mostly plants in addition to eggs. They do not

eat dairy products, meat or fish.
 Lacto-Vegetarian – Eat mostly plants in addition to dairy products.

They do not eat eggs, meat or fish.
 Lacto-Ovo Vegetarians – Eat mostly plants in addition to dairy

products and eggs. They do not eat meat or fish.
 Pescetarians – Vegetarian diet but they also eat fish. They do not eat
meat.
There are plenty of delicious meals that can be prepared for the above diet as
well as modifications to popular meat dishes. Caterers are used to preparing
meals to accommodate vegetarians and vegans.
Common Food Allergies

All packaged foods in the U.S. are required by the Food Allergen Labeling and
Consumer Protection Act (FALCPA) to list all ingredients. Per the FDA,
ingredients in foods must be listed by their common or usual name or have
an allergen statement (i.e., CONTAINS: EGGS at the end of ingredient list).
Also, be aware that many different products are manufactured and packaged
in the same plant. These items should be listed as ‘May Contain.' Ultimately,
it is the consumer's responsibility to avoid ingredients that contain allergens,
allergen derivatives or have been exposed to the allergen.
Date Developed:
Peanut
A peanut allergy is very common and could cause a serious and possibly
fatal reaction. If a guest has a peanut allergy you should avoid any kind of
nut, even artificial. Also be mindful of dishes that may be cooked in peanut
oil.
Some unexpected sources of peanuts:
 Chili
 Egg rolls
 Hot sauce
 Pesto
 Gravy
 Salad dressing
 Pancakes
 Specialty pizzas
 Some vegetarian food products advertised as meat substitutes
Milk
A milk allergy is different than lactose intolerance and is most common in
infants and young children, although most will outgrow the allergy. Cow
milk and products should be avoided, as reactions can be mild, such as
hives, and sometimes life threatening. It is also wise to avoid milk from all
other animals.
Some unexpected sources of milk:
 Baked goods
 Luncheon meat, hot dogs, sausages
 Nondairy products (look for casein)
 Shellfish is sometimes dipped in milk to mask the odor
 Restaurants sometimes put butter on steaks for flavor
Egg
Egg allergies are the second most common childhood allergy and most
children will outgrow it. Reactions can be mild, such as hives, and
sometimes life threatening. Eggs from other birds should also be avoided.
Some unexpected sources of eggs:
 Egg substitutes
 Macaroni
 Marzipan
 Lecithin
 Marshmallows
 Pasta
 Pretzels are sometimes dipped in egg wash before they are salted

Date Developed:
Wheat
Not to be confused with gluten intolerance, wheat allergies can be mild or
life threatening. Many people with wheat allergies can tolerate other grains,
but it's safe to stay away from them if you don't know for sure.
Some unexpected sources of wheat:
 Couscous
 Cracker meal
 Flour
 Glucose syrup
 Soy sauce
 Starch
 Beer
 Processed meat
 Salad dressing
 Ice cream
 Potato chips
 Hot dogs
 Imitation crabmeat
Soy
Soy is another common infant and childhood allergy that is often outgrown.
Soy allergies can be mild or severe, though severe reactions are rare.
Some unexpected sources of soy:
 Canned tuna and meat
 Cereals
 Cookies
 Crackers
 High-protein energy bars and snacks
 Low-fat peanut butter
 Processed meats
 Sauces
 Canned broths and soups
Fish
People with fish allergies are most commonly allergic to salmon, tuna and
halibut, although it is advised to avoid all fish. Many people who are allergic
to finned fish are not allergic to shellfish. Be advised that fish protein can
become airborne in the steam released while cooking.
Some unexpected sources of fish:

 Caesar dressing
Date Developed:
 Worcestershire sauce
 Bouillabaisse
 Imitation fish or shellfish
 Meatloaf
 Barbecue sauce
 Caponata (Sicilian eggplant relish)
Shellfish
Shrimp, crab and lobster cause most shellfish allergies and 60% of people
with this allergy experienced their first reaction as an adult. There are two
kinds of shellfish: crustacean (shrimp, crab and lobster) and mollusks
(clams, mussels, oysters and scallops). Most shellfish reactions tend to be
severe. It is also best to avoid all shellfish if there is an allergic reaction to
any of them.
Shellfish to avoid:
 Barnacle
 Crab
 Crawfish
 Krill
 Lobster
 Prawns
 Shrimp
Mollusks shellfish to avoid:

 Abalone
 Clams
 Cockle
 Cuttlefish
 Limpet
 Mussels
 Octopus
 Oysters
 Periwinkle
 Sea cucumber
 Sea urchin
 Scallops
 Snails
 Squid
 Whelk

Date Developed:
SELF- CHECK 5.2-7
I. TRUE OR FALSE:
Tell whether the given statement is true or false. Write (T) if the statement
is True and (F) if the statement is False. Write your answer on a separate
sheet.
1. Dietary Definitions
Always ask guests for their dietary restrictions on invitations to any event
where food will be served. Someone with dietary restrictions will convey that
they are vegetarian or vegan and will expect you to provide a meal that meets
his or her dietary needs.
2. Vegan – A plant based diet with no animal products. They do not eat meat,
fish, eggs or dairy products.
3. Ovo-Vegetarian – Eat mostly plants in addition to eggs. They do not eat

dairy products, meat or fish.
4. Lacto-Vegetarian – Eat mostly plants in addition to dairy products. They

do not eat eggs, meat or fish.
5. Lacto-Ovo Vegetarians – Eat mostly plants in addition to dairy products

and eggs. They do not eat meat or fish.
6. Pescetarians – Vegetarian diet but they also eat fish. They do not eat meat.

Date Developed:
ANSWER KEY 5.2-7
TRUE OR FALSE
1. T
2. T
3. T
4. T
5. T

Date Developed:
GLOSSARY OF COOKING TERMS
AL DENTE:
Italian term used to describe pasta that is cooked until it offers a
slight resistance to the bite.
BAKE:
To cook by dry heat, usually in the oven.
BARBECUE:
Usually used generally to refer to grilling done outdoors or over an open
charcoal or wood fire. More specifically, barbecue refers to long, slow
direct- heat cooking, including liberal basting with a barbecue sauce.
BASTE:
To moisten foods during cooking with pan drippings or special sauce to
add flavor and prevent drying.
BATTER:
A mixture containing flour and liquid, thin enough to pour.
BEAT:
To mix rapidly in order to make a mixture smooth and light by
incorporating as much air as possible.
BLANCH:
To immerse in rapidly boiling water and allow to cook slightly.
BLEND:
To incorporate two or more ingredients thoroughly.
BOIL:
To heat a liquid until bubbles break continually on the surface.
BROIL:
To cook on a grill under strong, direct heat.
CARAMELIZE:
To heat sugar in order to turn it brown and give it a special taste.
CHOP:
To cut solids into pieces with a sharp knife or other chopping device.

Date Developed:
CLARIFY:
To separate and remove solids from a liquid, thus making it clear.
CREAM:
To soften a fat, especially butter, by beating it at room temperature.
Butter and sugar are often creamed together, making a smooth, soft
paste.
CURE:
To preserve meats by drying and salting and/or smoking.
DEGLAZE:
To dissolve the thin glaze of juices and brown bits on the surface of a
pan in which food has been fried, sauteed or roasted. To do this, add
liquid and stir and scrape over high heat, thereby adding flavor to the
liquid for use as a sauce.
DEGREASE:
To remove fat from the surface of stews, soups, or stock. Usually cooled
in the refrigerator so that fat hardens and is easily removed.
DICE:
To cut food in small cubes of uniform size and shape.
DISSOLVE:
To cause a dry substance to pass into solution in a liquid.
DREDGE:
To sprinkle or coat with flour or other fine substance.
DRIZZLE:
To sprinkle drops of liquid lightly over food in a casual manner.
DUST:
To sprinkle food with dry ingredients. Use a strainer or a jar with a
perforated cover, or try the good, old-fashioned way of shaking things
together in a paper bag.
FILLET:
As a verb, to remove the bones from meat or fish. A fillet (or filet) is the
piece of flesh after it has been boned.

Date Developed:
FLAKE:
To break lightly into small pieces.
FLAMBE':
To flame foods by dousing in some form of potable alcohol and setting
alight.
FOLD:
To incorporate a delicate substance, such as whipped cream or beaten
egg whites, into another substance without releasing air bubbles. Cut
down through mixture with spoon, whisk, or fork; go across bottom of
bowl, up and over, close to surface. The process is repeated, while
slowing rotating the bowl, until the ingredients are thoroughly blended.
FRICASSEE:
To cook by braising; usually applied to fowl or rabbit.
FRY:
To cook in hot fat. To cook in a fat is called pan-frying or sauteing; to
cook in a one-to-two inch layer of hot fat is called shallow-fat frying; to
cook in a deep layer of hot fat is called deep-fat frying.
GARNISH:
To decorate a dish both to enhance its appearance and to provide a
flavorful foil. Parsley, lemon slices, raw vegetables, chopped chives, and
other herbs are all forms of garnishes.
GLAZE:
To cook with a thin sugar syrup cooked to crack stage; mixture may be
thickened slightly. Also, to cover with a thin, glossy icing.
GRATE:
To rub on a grater that separates the food in various sizes of bits or
shreds.
GRATIN:
From the French word for "crust." Term used to describe any oven-
baked dish--usually cooked in a shallow oval gratin dish--on which a
golden brown crust of bread crumbs, cheese or creamy sauce is form.
GRILL:
To cook on a grill over intense heat.

Date Developed:
GRIND:
To process solids by hand or mechanically to reduce them to tiny
particles.
JULIENNE:
To cut vegetables, fruits, or cheeses into thin strips.
KNEAD:
To work and press dough with the palms of the hands or mechanically,
to develop the gluten in the flour.
LUKEWARM:
Neither cool nor warm; approximately body temperature.
MARINATE:
To flavor and moisturize pieces of meat, poultry, seafood or vegetable
by soaking them in or brushing them with a liquid mixture of
seasonings known as a marinade. Dry marinade mixtures composed of
salt, pepper, herbs or spices may also be rubbed into meat, poultry or
seafood.
MEUNIERE:
Dredged with flour and sauteed in butter.
MINCE:
To cut or chop food into extremely small pieces.
MIX:
To combine ingredients usually by stirring.
PAN-BROIL:
To cook uncovered in a hot fry pan, pouring off fat as it accumulates.
PAN-FRY:
To cook in small amounts of fat.
PARBOIL:
To boil until partially cooked; to blanch. Usually this procedure is
followed by final cooking in a seasoned sauce.
PARE:
To remove the outermost skin of a fruit or vegetable.

Date Developed:
PEEL:
To remove the peels from vegetables or fruits.
PICKLE:
To preserve meats, vegetables, and fruits in brine.
PINCH:
A pinch is the trifling amount you can hold between your thumb and
forefinger.
PIT:
To remove pits from fruits.
PLANKED:
Cooked on a thick hardwood plank.
PLUMP:
To soak dried fruits in liquid until they swell.
POACH:
To cook very gently in hot liquid kept just below the boiling point.
PUREE:
To mash foods until perfectly smooth by hand, by rubbing through a
sieve or food mill, or by whirling in a blender or food processor.
REDUCE:
To boil down to reduce the volume.
REFRESH:
To run cold water over food that has been parboiled, to stop the cooking
process quickly.
RENDER:
To make solid fat into liquid by melting it slowly.
ROAST:
To cook by dry heat in an oven.
SAUTE:
To cook and/or brown food in a small amount of hot fat.

Date Developed:
SCALD:
To bring to a temperature just below the boiling point.
SCALLOP:
To bake a food, usually in a casserole, with sauce or other liquid.
Crumbs often are sprinkled over.
SCORE:
To cut narrow grooves or gashes partway through the outer surface of
food.
SEAR:
To brown very quickly by intense heat. This method increases
shrinkage but develops flavor and improves appearance.
SHRED:
To cut or tear in small, long, narrow pieces.
SIFT:
To put one or more dry ingredients through a sieve or sifter.
SIMMER:
To cook slowly in liquid over low heat at a temperature of about 180°.
The surface of the liquid should be barely moving, broken from time to
time by slowly rising bubbles.
SKIM:
To remove impurities, whether scum or fat, from the surface of a liquid
during cooking, thereby resulting in a clear, cleaner-tasting final
produce.
STEAM:
To cook in steam in a pressure cooker, deep well cooker, double boiler,
or a steamer made by fitting a rack in a kettle with a tight cover. A small
amount of boiling water is used, more water being added during
steaming process, if necessary.
STEEP:
To extract color, flavor, or other qualities from a substance by leaving
it in water just below the boiling point.

Date Developed:
STERILIZE:
To destroy microorganisms by boiling, dry heat, or steam.
STEW:
To simmer slowly in a small amount of liquid for a long time.
STIR:
To mix ingredients with a circular motion until well blended or of
uniform consistency.
TOSS:
To combine ingredients with a lifting motion.
TRUSS:
To secure poultry with string or skewers, to hold its shape while
cooking.
WHIP:
To beat rapidly to incorporate air and produce expansion, as in heavy
cream or egg whites.

Date Developed:
REFERENCES AND FURTHER READINGS
 http://www.waseantourism.com/ft/Toolbox%20Development%20II:%20
98%20toolboxes%20for%20Front%20Office,%20F&%20B%20Services%2
0and%20Food%20Production/Submission%20to%20ASEC/1st%20subm
ission%20of%2024%20draft%20TBs_280912/Prepare%20a%20variety%2
0of%20sandwiches/TM_Prepare_a_variety_of_sandwiches_060912.pdf
 http://en.citizendium.org/wiki/Sandwich
 http://www.hygieneexpert.co.uk/ImportanceGoodPersonalHygiene.html
 https://www.rit.edu/fa/diningservices/smartnutrition/healthyoptions.h
tml
 http://www.webster.edu/specialevents/planning/food-information.html
 http://www.bighospitality.co.uk/Features/Dietary-
requirements/Dietary-requirements-Catering-for-customers-with-
allergies-and-intolerances
 http://www.foodandnutrition.org/Stone-Soup/May-2015/The-Past-
Present-and-Future-of-the-Sandwich/
 http://www.foodtimeline.org/foodsandwiches.html’
 https://www.leaf.tv/articles/types-of-sandwich-breads/
 https://www.eatsamazing.co.uk/bento-lunches/healthy-lunch-box-food-
ideas/ultimate-list-sandwich-fillings
 http://www.bellaonline.com/articles/art11820.asp
 https://saghajwideknowledge.wordpress.com/2015/06/02/kitchen-
tools-and-equipment-for-preparing-appetizers/
 http://www.nfsmi.org/documentlibraryfiles/PDF/20100210101507.pdf

Date Developed:

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PARTS OF A COMPETENCY-BASED LEARNING MATERIAL

Learning Outcome Summary

In our efforts to standardize CBLM,

Document No. ACFSPI-COKO2-01

Welcome to the module in COOKERY NC II. This module contains

Document No. ACFSPI-COKO2-01

No. Unit of Competency Module Title Code

3. Prepare appetizers Preparing appetizers TRS512381

Prepare salads and Preparing salads and

5. Prepare sandwiches Preparing sandwiches TRS512330

6. Prepare meat dishes Preparing meat dishes TRS512383

Prepare vegetable Preparing vegetable

8. Prepare egg dishes Preparing egg dishes TRS512385

9. Prepare starch dishes Preparing starch dishes TRS512385

Prepare poultry and Preparing poultry and

12. Prepare desserts Preparing desserts TRS512335

Document No. ACFSPI-COKO2-01

PARTS OF COMPETENCY-BASED LEARNING MATERIAL -------------------- 1

Document No. ACFSPI-COKO2-01

Unit of Competency PREPARE SANDWICHES

Module Title PREPARING SANDWICHES

This module deals with knowledge required in

Nominal Duration 22 hours

At the completion of the module the trainees/students should be able to

1. Perform mise-en -place

Document No. ACFSPI-COKO2-01

Document No. ACFSPI-COKO2-01

CONDITIONS: The students/trainees must be provided with the following:

SUPPLIES & LEARNING

Document No. ACFSPI-COKO2-01

Document No. ACFSPI-COKO2-01

Document No. ACFSPI-COKO2-01

DIFFERENT TYPES OF SANDWICHES

This is a list of notable sandwiches. A sandwich is a dish consisting of two

Name Image Origin Description

Bacon United Often eaten with ketchup or brown

Pressed, toasted bagel filled with

Document No. ACFSPI-COKO2-01

Canned baked beans on white or

Filling is typically meat, but can

Served on a bun, with chopped,

Ham and cheese,

Barros Beef (usually thin-cut steak) and

Document No. ACFSPI-COKO2-01

Melted cheese, roast beef, tomato,

Melted cheese, sliced fresh

Named for its

Pre-sliced and sometimes

Document No. ACFSPI-COKO2-01

Usually grilled on white bread,

Convenience dish on a variety of

Typically a scrambled or fried egg,

Dated reference to the poor quality

The Soft bread roll containing a ragout-

Document No. ACFSPI-COKO2-01

Consists of a shallow-fried, spicy

Single, open-faced, containing

Carrozza Italy Breaded and fried cheese sandwich