COMPETENCY-BASED LEARNING MATERIALS
SECTOR:
TOURISM
QUALIFICATION:
COOKERY NCII
UNIT OF COMPETENCY:
PREPARE SANDWICHES
MODULE TITLE:
PREPARING SANDWICHES
PREPARED BY: Jeniffer L.Lucilo
CBPRADES CULINARY SCHOOL
Puro, Legazpi City

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COOKERY NC II
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code
1.
Clean and Maintain
Kitchen Premises
Cleaning and Maintaining
Kitchen Premises
TRS512328
2.
Prepare Stocks, Sauces
and Soups
Preparing Stocks, Sauces
and Soups
TRS512331
3.
Prepare Appetizers Preparing Appetizers
TRS512381
4.
Prepare Salads and
Dressing
Preparing Salads and
Dressing
TRS512382
5. Prepare Sandwiches Preparing Sandwiches TRS512330
6. Prepare Meat Dishes Preparing Meat Dishes
TRS512383
7.
Prepare Vegetables
Dishes
Preparing Vegetables
Dishes
TRS512384
8.
Prepare Egg Dishes Preparing Egg Dishes TRS512385
9.
Prepare Starch Dishes Preparing Starch Dishes TRS512386
10.
Prepare Poultry and
Game Dishes
Preparing Poultry and
Game Dishes
TRS512333
11.
Prepare Seafood Dishes Preparing Seafood Dishes TRS512334
12.
Prepare Desserts Preparing Desserts TRS512335
13.
Package Prepared Food Packaging Prepared Food TRS512340

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HOW TO USE THIS COMPETENCY- BASED LEARNING
MATERIALS
Welcome!
The unit of competency, " Prepare Sandwich ”is one of the competencies
of COOKERY NC II , a course which comprises the knowledge, skills
and attitudes required for a TVET trainer to possess. The module,
PREPARING SANDWICH , contains training materialsand activities
related to identifying learner’s requirements, preparing sessionplan,
preparing basic instructional materials and organizing learning andteaching
activities for you to complete. In this module, you are required to go through
a series of learning activities in order to complete each learning outcome. In
each learning outcome are Information Sheets, Self-Checks, Task Sheets and
Job Sheets. Follow and perform the activities on your own. If you have
questions, do not hesitate to ask for assistance from your facilitator.
Remember to:
Read information sheets and complete theself-checks. Suggested
references are included to supplement the materials provided in this
module.
Perform the Task Sheets and Job Sheets until you are confident that your
outputs conform to the Performance Criteria Checklist that follows the
sheets.
Submit outputs of the Task Sheets and Job Sheets to your facilitator for
evaluation and recording in the Accomplishment Chart. Outputs shall
serve as your portfolio during the Institutional Competency Evaluation.
When you feel confident that you have had sufficient practice, ask your
trainer to evaluate you. The results of your assessment will be recorded in
your Progress Chart andAccomplishment Chart. You must pass the
Institutional Competency Evaluation for this competency before moving to
another competency. A Certificate ofAchievement will be awarded to you
after passing the evaluation. You need to complete this module before you
can perform the module on Preparing Meat Dishes .

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MODULE CONTENT
UNIT OF COMPETENCY PREPARE SANDWICHES
MODULE TITLE PREPARING SANDWICHES
MODULE DESCRIPTOR: This module deals with the skills and
knowledge required in preparing and
presenting sandwiches
NOMINAL DURATION: 24 Hours
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
 Perform Mise en place
 Prepare variety of sandwiches
 Present a variety of sandwiches
 Store sandwiches
ASSESSMENT CRITERIA:
 Tools, utensils and equipment are cleaned, sanitized and
prepared based on the required tasks
 Ingredients are identified correctly, according to standard recipes,
recipe cards or enterprise requirements
 Ingredients are assembled according to correct quantity, type and
quality required
 Ingredients are prepared based on the required form and time
frame
 Frozen ingredients are thawed following enterprise procedures.
 Where necessary, raw ingredients are washed with clean
potablewater
 Variety of sandwiches are prepared based on appropriate
techniques
 Suitable bases are selected from a range of bread types
 Sandwiches are produced using correct ingredients to an
acceptable enterprise standard
 Appropriate equipment are selected and used for toasting and
heating according to enterprise procedures and manufacturer’s
manual
 Sandwiches are prepared logically and sequentially within the
required time frame and/or according to customer’s request
 Workplace safety and hygienic procedures are followed
according to enterprise and legal requirements

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 Sandwiches are produced using correct ingredients to an
acceptable enterprise standard
 Sandwiches are presented hygienically, logically and sequentially
within the required timeframe
 Sandwiches are presented attractively using suitable garnishes,
condiments and service wares
 Factors in plating are observed in presenting sandwiches
 Quality trimmings and other leftovers are utilized where and when
appropriate
 Sandwiches are stored hygienically at the proper temperature
considering the factors specified by the enterprise
 Sandwiches are kept in appropriate conditions to maintain
freshness and quality

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LEARNING OUTCOME NO. 4
STORE SANDWICHES
Contents:
1. Suitable storage techniques to maintain optimum quality
of ingredients
2. Hygienic food handling practices
3. Proper temperature in storing sandwiches
Assessment Criteria
1. Quality trimmings and other leftovers are utilized where and
when appropriate
2. Sandwiches are stored hygienically at the proper temperature
considering the factors specified by the enterprise
3. Sandwiches are kept in appropriate conditions to
maintain freshness and quality
Conditions
The participants will have access to:
EQUIPMENT
 Electric, gas or induction ranges
 Ovens, including combi ovens
 Microwaves
 Grills and griddles
 Deep fryers
 Salamanders
 Food processors
 Blenders
 Mixers
 Slicers
 Pans
 Utensils
 Tilting fry pan
 Steamers
 Bainemarie
 Mandoline
 LCD Projector (optional for lecture)
 Overhead Projector (Optional for lecture)
 Television and multimedia player

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EQUIPMENT
 Whiteboard
 Applicable equipment as prescribed by Training regulations
TOOLS
- pots and pans
- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- cleaning materials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets
Assessment Method:
1. Direct observation of the candidate
2. Third Party Report such as feedback from customer
about menu items and speed and timing of service
3. Written exam
4. Oral questioning
5. Review of portfolios of evidence and third party workplace
reports of on-the-job performance by the candidate

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Learning Experiences
Learning Outcome 4
STORE SANDWICHES
Learning Activities Special Instructions
Read Information Sheet #5.4-1,
Suitable Storage Techniques to
Maintain Optimum Quality of
Ingredients.
Take note of the correct classification
of packaging materials and which is
best suited for a certain type of
sandwich
Answer Self-check #5.4-1, Suitable Storage
Techniques to Maintain Optimum Quality
of Ingredients.
Try to answer the question without
looking at the answers or your notes.
Compare answer using Answer Keys 5.4-1 Check if your answers are correct and
take note of the correct answers.
View Video on Suitable storage techniques
to maintain optimum quality of
ingredients.
View video on different storage
techniques and identify which
technique is best suited to maintain
optimum quality of ingredients.
Answer computer-based exam. Answer computer-based exam.
Perform Task Sheet 5.4-1, Suitable Storage
Techniques to Maintain Optimum Quality
of Ingredients
Make sure you have applied the
proper techniques in storage.
Evaluate your performance through
Performance Criteria Checklist 5.4-1.
Repeat the task if you fail to achieve.
Read Information Sheet #5.4-2, Hygienic
Food Handling Practices
Read and understand the information
on how to handle food properly.
Answer Self-check #5.4-2, Hygienic Food
Handling Practices
Try to answer the question without
looking at the answers or your notes.
Compare answer using Answer Keys 5.4-2. Check if your answers are correct and
take note of the correct answers.
Answer Self-check #5.4-3, Proper
Temperature in Storing Sandwiches.
Try to answer the question without
looking at the answers or your notes.
Compare your answer using Answer Keys
5.4-3.
Check if your answers are correct and
take note of the correct answers.

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Information Sheet No. 5.4-1
Storage Techniques for Sandwich
Learning Objectives
After reading this INFORMATION SHEET, YOU MUST be able to:
 discuss the storage techniques;
 list down some proper storage practices; and
 enumerate the proper labelling procedure for food storage.
Introduction
In LO 4 of the Module Prepare Sandwiches you have learned the
different classifications of sandwiches, dressings that perfectly matches the
meat or protein of your sandwiches, the kinds of bread and fillings to use on
different types of sandwiches, how to be creative on your presentation, the
history of sandwiches and some safe practices on how to prepare your
sandwiches. In this module, you will learn how to properly store your
sandwiches.
In this section, you will learn the suitable storage techniques to
maintain optimum quality of ingredients, hygienicfood handling practices and
the proper temperature in storing sandwiches.
Storage Technique for Sandwich
Food storage is a major issue when keeping food safe. Sandwiches which is
not correctly stored can spoil or become contaminated, which can make
people sick.
When it comes to keeping Samdwiches safe, food storage is a major issue.
Food which is not correctly stored can spoil or become contaminated, which
can then lead to making people sick.
Food storage refers to food which is kept it the fridge, freezer, pantry or in
some instances a warming receptacle. There are very specific rules regarding
the temperatures that food must be stored at, cooked to and reheated to and
if not followed, the risk of becoming ill as a result of contamination
increases.
Ensuring that food is properly stored goes a long way towards maintaining a
high level of food safety and keeping yourself and others safe. One of the
first things to check regarding food which has been stored in the ‘use-by’ or
‘best-before’ dates printed on the packaging.

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Before we even get to packing sandwiches, we’ve got to talk about the
sandwich choice itself. First, think about timing: When will you eat the
sandwich, and how long will it be sitting around? Then think about
temperature: Will it be traveling in sweltering heat or be tossed around in a
backpack, or will there be ice packs or even refrigeration?
All these things should factor into what kind of sandwich you make. If you
know that you can’t keep the sandwich cold and it’ll be a hot day, stay away
from egg salad, mayonnaise, or fresh cheeses like mozzarella packed in
water since they’re highly perishable. If the sandwich will be consumed
soon, the sky’s the limit.
Like most sandwiches, , is perishable. It is made up with moist fillings that
are highly perishable but if they are well covered they may be refrigerated for
a few hours without substantial staling.
 Some sandwich ingredients and fillings should be cooked, covered
in a separate airtight containers, refrigerated until ready to use.
 Keep bread tightly wrapped and in moisture proof wrapping. This
stops it from drying and guards against picking up odors. It should
be away from ovens and hot equipment.
 If bread must be kept more than one day, it may be frozen thaw,
without unwrapping.

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 To keep a number of unwrapped sandwiches just place a damp
towel in a shallow pan and cover with wax paper. Arrange layers of
sandwiches with wax paper between each layer. Put wax paper over
the sandwiches and cover it with a damp towel. Keep the
sandwiches in the refrigerator until serving time.
 Refrigerate your for as long as possible. If there will be a time
between making and serving cover each tray with wax paper or
cling wrap to prevent the sandwiches from drying out.
 All sandwiches should be stored at recommended chill
temperatures 0.5°C, soon after packing
 Packing must be clearly labeled with the product description, use
by date and storage requirement.
 Keep cold sandwiches cold. Keep hot sandwiches hot.
Cold sandwiches should be stored above + 5 degree celsius to
ensure freshness..

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Self- Check No. 5.4-1
(TRUE OR FALSE) :Write the word TRUE if the statement is correct and if
the statement is FALSE. Write the answer in the separate
sheet.
_________ 1. Sandwich is not highly perishable.
------------ 2. The most important principles for sandwich safety are
keeping temperatures cool and avoiding cross contamination.
_________ 3. Sandwich may not left at a temperature more than 40
degrees for more than 6 hours.
------------ 4. The sandwich may sat for 5 hours at room temperature
without cover.
_________ 5. Keeping the bread tightly wrapped and in moisture proof
wrapping stops it from drying.
_________ 6. To keep a number of unwrapped sandwiches just place a
damp towel in a shallow pan and cover with wax paper.
Arrange layers of sandwiches with wax paper between each
layer..
_________ 7. Food storage refers to food which is kept it the fridge, freezer,
pantry or in some instances a warming receptacle

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ANSWER KEY 5.4-1
1. Highly Perishable
2. True
3. 4 hours
4. 2 hours covered by wax paper or cling wrap
5. True
6. True
7. True

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TASK SHEET 5.4-1
Title: Store and Maintain Optimum Quality of Ingredients for BLTE.
Performance Objective: Given required supplies and materials you
should be able to:
1. properly store freshly made sandwich like
2. maintain optimum Quality if Ingredients for
Supplies/Materials : freshly prepared sandwich, aluminum foil,
tightly sealed container for the sandwich. tightly sealed containers for
left-over fillings,
Equipment : freezer
Steps/Procedure:
1. Prepare the materials needed.
2. Cut the Wax Paper big enough to wrap around the sandwich.
3. Wrap the sandwich with wax paper carefully without pressing.
4. Put a label for easy identification.
5. Make sure it is sealed properly to retain the quality.
6. Place the wrapped sandwich on a container for to go or in the
freezer for future use.
7. Left over ingredients must also be stored in a tightly sealed
container. labeled and placed in the refrigerator,
Assessment Method:
Observation and Interview

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Performance Criteria Checklist No. 5.4-1
CRITERIA
Did you….
YES NO
1. prepare the needed materials?
2. cut the aluminum foil big enough to wrap around
the sandwich?
3. wrap the sandwich with the aluminum foil
carefully without pressing?
4. put a label for easy identification?
5. make sure it is sealed properly to retain the
quality?
6. place the wrapped sandwich on a container for “to
go” or in the freezer for future use?
7. place left over ingredients in a tightly sealed
container. and placed in the refrigerator?

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Information Sheet No. 5.4-2
Hygienic Food Dandling Practices
Learning Objectives
After reading this INFORMATION SHEET, YOU MUST be able to:
 explain what hygienic is ;
 give some pointers in how to handle the sandwich to avoid
cross contamination; and
 list down some tips in proper labelling of food.
Introduction
In LO4 of the Module Prepare Sandwiches you have learned the
different classifications of sandwiches, dressings that perfectly matches the
meat or protein of your sandwiches, the kinds of bread and fillings to use on
different types of sandwiches, how to be creative on your presentation, the
history of sandwiches and some safe practices on how to prepare your
sandwiches. In this module, you will learn how to properly store your
sandwiches.
In this section, you will know the hygienic food handling practices and
proper labeling to avoid cross contamination.
Hygienic Food Handling Practices
Food Contamination is anything in food that reduces the safety or quality
and is not supposed to be there. Food may be contaminated intentionally or
accidentally. As a consumer, we never want to see our food to be
contaminated but often the contamination we can see doesn't actually harm
us, it is more often the unseen contamination that is most harmful.
Food poisoning is frequently caused by bacteria from foods that have been
incorrectly stored, prepared, handled or cooked. Food contaminated with
food-poisoning bacteria may look, smell and taste normal. If food is not
stored properly, the bacteria in it can multiply to dangerous levels.
When storing ingredients for sandwiches and finished sandwiches, make
sure you regard them as highly perishable. It is important to strictly apply
hygienic food handling principles to the storage and preparation of
sandwiches.

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Here are some general guidelineson the proper storing of food to prevent
cross contamination
 Always refrigerate perishable food within 2 hours—1 hour when the
temperature is above 90 °F (32.2 ºC).
 Check the temperature of your refrigerator and freezer with an
appliance thermometer. The refrigerator should be at 40 °F (4.4 ºC)
or below and the freezer at 0 °F (-17.7 ºC) or below.
 Cook or freeze fresh poultry, fish, ground meats, and variety meats
within 2 days; other beef, veal, lamb, or pork, within 3 to 5 days.
 Perishable food such as meat and poultry should be wrapped
securely to maintain quality and to prevent meat juices from
getting onto other food.
 To maintain quality when freezing meat and poultry in its original
package, wrap the package again with foil or plastic wrap that is
recommended for the freezer.
 Canned foods are safe indefinitely as long as they are not exposed
to freezing temperatures, or temperatures above 90 °F. If the cans
look ok, they are safe to use. Discard cans that are dented, rusted,
or swollen. High-acid canned food (tomatoes, fruits) will keep their
best quality for 12 to 18 months; low-acid canned food (meats,
vegetables) for 2 to 5 years.
 Put a label for proper identification.
o What should appear on the label
 Name of the food
 Date Prepared
 Best before
In storing freshly prepared sandwiches, to ensure to retain its quality,
basic hygiene should be strictly practiced.
o Wash hands before handling the prepared sandwiches
o Always make sure to wear the basic PPE.
o Food containers where the sandwich will be stored should
be of food grade quality.
o make sure food storage containers have not been used to
store things other than food, and wash and sanitize them
before use
o if a reusable container is in poor condition, throw it out
o cover food with tight-fitting lids, foil or plastic film, to
protect the food from dust, insects and cross-
contamination
o never store food on the floor or on pallets, or in areas
containing chemicals, cleaning equipment, clothing or
personal belongings
o There should be a label with the date it was prepared
clearly visible in the outside.

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To maintain the good quality of BLTE sandwich do any of
the following:
o 1. Wrap separately in plastic, waxed paper or sandwich
bags.
o 2. Place in storage pans, cover tightly with plastic wrap
and cover with clean damp towels. The towels must not
touch the sandwiches, their purpose is to provide a
moisture barrier to help prevent drying.
o 3. Refrigerate immediately and hold until served.

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Self- Check No. 5.4-2
IDENTIFICATION/ENUMERATION:Answer the following questions
briefly.Write the answer in the separate sheet.
1. What is food contamination?
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
2. What is food poisoning?
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
3. Give at least 3 examples on how to properly store food to avoid
contamination.
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
4. Give atleast 3 examples of basic hygiene in preparing sandwiches.
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
5. Give at least 3 details you need to put on the label.
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________

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Answer Key 5.4-2
1. Food Contamination is anything in food that reduces the safety or
quality and is not supposed to be there. Food may be contaminated
intentionally or accidentally.
2. Food poisoning is frequently caused by bacteria from foods that have
been incorrectly stored, prepared, handled or cooked.
3. Examples on how to properly store food to avoid contamination.
a. Always refrigerate perishable food within 2 hours—1 hour when
the temperature is above 90 °F (32.2 ºC).
b. Check the temperature of your refrigerator and freezer with an
appliance thermometer. The refrigerator should be at 40 °F (4.4
ºC) or below and the freezer at 0 °F (-17.7 ºC) or below.
c. Cook or freeze fresh poultry, fish, ground meats, and variety
meats within 2 days; other beef, veal, lamb, or pork, within 3 to 5
days.
d. Perishable food such as meat and poultry should be wrapped
securely to maintain quality and to prevent meat juices from
getting onto other food.
e. To maintain quality when freezing meat and poultry in its original
package, wrap the package again with foil or plastic wrap that is
recommended for the freezer.
f. Canned foods are safe indefinitely as long as they are not exposed
to freezing temperatures, or temperatures above 90 °F. If the cans
look ok, they are safe to use. Discard cans that are dented,
rusted, or swollen. High-acid canned food (tomatoes, fruits) will
keep their best quality for 12 to 18 months; low-acid canned food
(meats, vegetables) for 2 to 5 years.
g. Put a label for proper identification.
4. In storing freshly prepared sandwiches, to ensure to retain its quality,
basic hygiene should be strictly practiced.
a. Wash hands before handling the prepared sandwiches
b. Always make sure to wear the basic PPE.
c. Food containers where the sandwich will be stored should be of
food grade quality.
d. make sure food storage containers have not been used to store
things other than food, and wash and sanitize them before use
e. if a reusable container is in poor condition, throw it out
f. cover food with tight-fitting lids, foil or plastic film, to protect the
food from dust, insects and cross-contamination
5. a. Name of product; b. Date Prepared c. Best before

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Information Sheet No. 5.4-3
Proper temperature in storing sandwiches
Learning Objectives
After reading this INFORMATION SHEET, YOU MUST be able to:
 explain the proper temperature in storing sandwiches; and
 differentiate when to use freezer and refrigerator.
Introduction
In LO 4 of the Module Prepare Sandwiches you have learned the
different classifications of sandwiches, dressings that perfectly matches the
meat or protein of your sandwiches, the kinds of bread and fillings to use on
different types of sandwiches, how to be creative on your presentation, the
history of sandwiches and some safe practices on how to prepare your
sandwiches. In this module, you will learn how to properly store your
sandwiches.
In this section, you will know the proper temperature in storing sandwiches.
Proper temperature in storing sandwiches
Food storage is a major issue when keeping food safe. Food which is not
correctly stored can spoil or become contaminated, which can make people
sick.
When it comes to keeping food safe, food storage is a major issue.
Food which is not correctly stored can spoil or become contaminated, which
can then lead to making people sick.
Food storage refers to where the food kept, it may be the fridge, freezer,
pantry or in some instances a warming receptacle. There are very specific
rules regarding the temperatures that food must be stored at, cooked to and
reheated to and if not followed, the risk of becoming ill as a result of
contamination increases.
Ensuring that food is properly stored goes a long way towards maintaining a
high level of food safety and keeping yourself and others safe. One of the
first things to check regarding food which has been stored in the ‘use-by’ or
‘best-before’ dates printed on the packaging.

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Refrigerating and Freezing Food
To reduce the risk of bacterial contamination, many foods must be stored in
the refrigerator and thus kept below 5 degrees Celsius. These foods are often
classified as ‘high-risk foods’ and include – meat, poultry, dairy, seafood,
eggs, smallgoods and cooked rice and pasta. This also refers to ready-to-eat
foods that have high-risk foods as ingredients and include – casseroles,
quiche, pasta salad, pizza, sandwiches and many cakes.
By keeping these high-risk foods under 5 degrees Celsius it stops them from
entering the ‘danger-zone’ – temperatures between 5 degrees Celsius and 60
degrees Celsius. The danger-zone is the temperature zone which provides
bacteria with the perfect environment to rapidly grow and multiply to
numbers that cause food poisoning.
By freezing food its longevity is increased because the water content of the
food freezes – this prevents bacteria from multiplying and food spoiling. Food
should be kept frozen at -18 degrees Celsius and when thawing, it should be
stored in a refrigerator that reaches no more than 5 degrees Celsius until it
is ready to be prepared.
However freezing food does not eliminate bacteria and when the food thaws,
bacteria will begin growing and multiplying again. It is also important to
avoid refreezing food which has already been frozen and thawed as food
which is frozen for the second time is more likely to have a higher bacteria
count.
When refrigerating and freezing food it is important to keep raw and cooked
foods separate as well as storing cooked food above raw food to reduce the
risk of cross-contamination.
If they are to be served hot, they should be kept above 60°C. Under no
circumstances should they be kept at room temperature for longer than 2
hours. All pre-packaged food should be labeled with information such as
"use-by" date, storage instruction
Storing sandwiches is one of the most important activities after preparation
wherein they are to be kept properly to avoid spoilage. The most important
principles for sandwich safety are keeping temperatures cool and avoiding
cross contamination. Remember the basic formula 4-40-140 which means
perishable foods should spend no more than 4hours at a temperature
between 40 and 140°F. By the end of 4 hours bacteria may have multiplied
to unsafe levels, so food that has sat out at room temperature for two hours
and then been returned to the refrigerator has only another two hours of
room temperature shelf life left unless it has been cooked again.

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 All sandwiches should be stored at recommended chill
temperatures 0.5°C, soon after packing
 Packing must be clearly labeled with the product description, use
by date and storage requirement.
 Keep cold sandwiches cold. Keep hot sandwiches hot.
Cold sandwiches, like , should be stored above + 5 degree
Celsius to ensure freshness..

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Self- Check No. 5.4-3
TRUE OR FALSE : Write the word TRUE if the statement is correct and if
the statement is FALSE, identify the correct answer.
Provide a separate sheet for your answer.
1. ____________________ Food storage refers to where the food kept, it
may be the fridge, freezer, pantry or in some instances a warming
receptacle.
2. ____________________ These foods are often classified as “low risk”
include – meat, poultry, dairy, seafood, eggs, small goods and cooked
rice and pasta.
3. _____________________ By keeping these high-risk foods under 8
degrees Celsius it stops them from entering the ‘danger-zone’.
4. ____________________ By reheating food its longevity is increased
because the water content of the food freezes – this prevents bacteria
from multiplying and food spoiling.
5. ______________________ If the sandwich are to be served cold, they
should be kept above 60°C.
6. _____________________ should not be kept at room temperature for
longer than 4 hours.
7. _____________________ Refreezing food which has already been frozen
and thawed should be avoided.

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Answer KeyNo. 5.4-3
1. TRUE
2. HIGH RISK
3. 5 DEGREES CELCIUS
4. FREEZING
5. HOT
6. TRUE

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Evidence Plan
Competency
standard:
COOKERY NCII
Unit of
competency:
STORE SANDWICHES
Ways in which evidence will be collected:
[tick the column]
Observation
&
Questioning
Demonstration
&
Questioning
Third
party
Report
Portfolio
Written
The evidence must show that the trainee…
Tools, utensils and equipment are cleaned,
sanitized and prepared based on the required
tasks
Ingredients are identified correctly, according
to standard recipes, recipe cards or enterprise
requirements
Ingredients are assembled according to correct
quantity, type and quality required
Ingredients are prepared based on the required
form and time frame
Frozen ingredients are thawed following
enterprise procedures.
Where necessary, raw ingredients are washed
with clean potable water
Variety of sandwiches are prepared based on
appropriate techniques
Suitable bases are selected from a range of
bread types
Sandwiches are produced using correct
ingredients to an acceptable enterprise
standard
Appropriate equipment are selected and used
for toasting and heating according to
enterprise procedures and manufacturer’s
manual
Sandwiches are prepared logically and
sequentially within the required time frame
and/or according to customer’s request
Workplace safety and hygienic procedures are
followed according to enterprise and legal
requirements
Tools, utensils and equipment are cleaned,
sanitized and prepared based on the required
tasks

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Sandwiches are produced using correct
ingredients to an acceptable enterprise
standard
Sandwiches are presented hygienically,
logically and sequentially within the required
timeframe
Sandwiches are presented attractively using
suitable garnishes, condiments and service
wares
Factors in plating are observed in presenting
sandwiches
Quality trimmings and other leftovers are
utilized where and when appropriate
* Sandwiches are stored hygienically at the
proper temperature considering the factors
specified by the enterprise
 
* Sandwiches are kept in appropriate
conditions to maintain freshness and quality
 
NOTE: *Critical aspects of competency

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TABLE OF SPECIFICATION
Objectives/Content
area/Topics
Knowledge Comprehension Application
Percentage
of test
Suitable storage
techniques to
maintain optimum
quality of
ingredients
10% 10% 25% 50%
Hygienic food
handling practices
10% 10% 5% 25%
Proper temperature
in storing
sandwiches
10% 10% 5% 25%
TOTAL 30% 30% 35% 100%

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ITEM ANALYSIS
Objectives/Content
area/Topics
Knowledge Comprehension Application
# of test
item
Suitable storage
techniques to
maintain optimum
quality of
ingredients
2 2 6 10
Hygienic food
handling practices
2 2 1 5
Proper temperature
in storing
sandwiches
2 2 1 5
TOTAL 6 6 8 20 Items

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Written Test
Name:___________________________ Date:_________________ Score:___________
Multiple Choice:Using bank sheet of paper write the letter of the best
answer
1. What is the most important principle for sandwich safety?
a. Keeping temperatures cool
b. Avoiding cross contamination
c. Keeping temperatures cool and avoiding cross contamination
d. Keeping it presentable and appetizing
2. What can you do to the bread to prevent it from drying?
a. Leave it at room temperature
b. Keep the bread tightly wrapped and in moisture proof wrapping.
c. There is nothing you can do to prevent bread from drying
d. Store it in a hot area.
3. When sandwich is left not correctly stored there is a tendency it will
become ______________
a. Spoilt
b. Contaminated
c. Dried
d. All of the above
4. Why the need to place sandwich in a storage pan before it will be
stored.
a. To retain its freshness
b. To avoid contamination
c. To stop the bacteria from multiplying
d. All of the above
5. When making a sandwich for a big group of people, what do you do to
keep it from being contaminated
a. Put in the refrigerator
b. Leave it on the counter
c. Put in a storage pan cover with damp towel
d. Put in a storage pan and cover with wax paper
6. What should you do to maintain quality when freezing raw meat and
poulty?

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a. Put it in the freezer directly from the market
b. Wrap the original package with foil or plastic before putting in
the refrigerator
c. Mix it with cooked meat and poultry
d. All of the above.
7. What should you do with leftover canned goods?
a. Throw it away.
b. Put in the refrigerator with the can
c. Put in the freezer with the can
d. Transfer to a tight sealed container before putting in the
refrigerator
8. What temperature should your refrigerator be to be maintain quality
of its content?
a. 30 degrees farenheit
b. 40 degrees farenheit
c. 50 degrees farenheit
d. 60 degrees farenheit
9. Refers to food which is kept it the fridge, freezer, pantry or in some
instances a warming receptacle.
a. Food container
b. Food keeper
c. Food storage
d. All of the above
10. It is the first thing you think of when choosing the kind of
sandwich to prepare.
a. Temperature
b. Timing
c. Ingredients
d. All of the above
.

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True or False: Using blank sheet of paper write true if the statement s
correct and write false if the statement is wrong.
_________ 1. Cooked sandwich ingredients and fillings should be
covered in a separate airtight containers, refrigerated until
ready to use.
__________ 2. If bread must be kept more than one day, it may be frozen
thaw, without unwrapping.
___________ 3. There is no need to cover sandwiches made in advance
with wax paper first before putting a damp cloth.
___________ 4. When packing a sandwich there is no need to put a label.
___________ 5. Proper storage is not important to maintain high level of
food safety as long as the sandwich taste good.
____________ 6. Food Poisoning is anything in food that reduces the safety
and quality and is not supposed to be there.
____________ 7. Food contamination that is not seen is not harmful.
____________ 8. The temperature of the freezer at 0 °F (-17.7 ºC) or below.
____________ 9. It is necessary to ensure food storage containers have not
been used to store things other than food.
___________ 10 By freezing food its longevity is increased because the
water content of the food freezes – this prevents bacteria
from multiplying and food spoiling

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Answer Key
Multiple Choice:
1. C
2. B
3. D
4. D
5. D
6. B
7. D
8. B
9. C
10. B
True or False
1. TRUE
2. TRUE
3. FALSE
4. FALSE
5. FALSE
6. FALSE
7. FALSE
8. TRUE
9. TRUE
10. TRUE

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Performance Test
Specific Instruction for the Candidate
Qualification COOKERY NCII
Unit of Competency STORE SANDWICHES
General Instruction:Given the tools and equipment, you should be able to
wrap, pack and store the sandwiches in the freezer or refrigerator in two (2)
hours.
Specific Instruction:
1. Perform Mise en Place.
2. Wear the proper PPE.
3. Segregate quality trimmings.
4. Select containers that can accommodate trimmings to be kept.
5. Store in the freezer or refrigerator.
6. Prepare the packaging materials (wax paper) for the BLTE.
7. Wrap the BLTE carefully.
8. Place in a container to achieve maintain maximum quality.
9. Store in the freezer.
10. Adjust the temperature of the freezer to make sure it is at the
required temperature..
11. Clean the workshop area.
List of Tools: Plate, food containers
List of Equipment: Freezer
List of Materials: Sandwich, wax paper

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Performance Criteria Checklist for Performance Test
Name:______________________ Date of Assessment:____________
CRITERIA
Did you….
YES NO
1. prepare all the needed tools and materials before
the activity?
2. apply the correct standard procedures storing
sandwiches?
3. use the correct tools properly?
4. observe occupational health and safety while doing
the activity?
5. wear complete PERSONAL PROTECTIVE
EQUIPMENT (PPE)?
6. wash the tools and clean the working area after
the activity?
7. Store the sandwiches hygienically at the proper
temperature considering the factors specified by
the enterprise?
8. keep the sandwiches in appropriate conditions to
maintain freshness and quality?
9. finish on time allotted.

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QUESTIONING TOOL
Questions to probe the candidate’s underpinning knowledge
Satisfactory
response
Extension/Reflection Questions Yes No
1. How will you know that you have selected the correct
packaging materials to use?  
2. How will you determine which food storage is compatible
with your sandwich?  
Safety Questions
3. Why do you need to familiarize the Safety Precaution in a
workplace area?
 
4. Why do you need to wear the PERSONAL PROTECTIVE
EQUIPMENT (PPE) during the laboratory?
 
Contingency Questions
5. What will you do if there is a shortage of materials?  
6. What will you do if there is a power interruption?  
Job Role/Environment Questions  
7. How will you maintain your willingness to do the job
assigned to you?
 
8. Why do you think there is a need to clean up after every
workshop?
 
Rules and Regulations  
9. Why do you need to use the proper tools and equipment
during the demonstration?
 
10. Why is it important to follow the allotted time during the
procedure?
 
The candidate’s underpinning
knowledge was:
 Satisfactory  Not
Satisfactory

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Expected Answer for Questioning Tool
Questions to probe the candidate’s underpinning knowledge
Satisfactory
response
Extension/Reflection Questions Yes No
1. If it conforms with the regulation standards.  
2. If it will help in maintaining the quality of the sandwich.  
Safety Questions
3. They need to familiarize the Safety Precaution in workplace
area because in case of emergency they will know what
they’re going to do.
 
4. They need to wear the PROPER PROTECTIVE EQUIPMENT to
avoid the unnecessary objects to the products and for their
safety during the laboratory.
 
Contingency Questions
5. Ask the trainer for the needed ingredients in a good manner.  
6. Keep calm. Perform tasks that can be done without using
power supply.
 
Job Role/Environment Questions  
7. Be a responsible with all the task and duties that assigned to
you and do it without hesitation.
 
8. To avoid food contamination and maintain an atmosphere
that is conducive to learning.
 
Rules and Regulations  
9. To produce the product according to its standard and have
appropriate characteristics.
 
10. It is important to follow the allotted time during the
procedure so that you can concentrate to the next thing that
you need to do.
 
The candidate’s underpinning
knowledge was:
 Satisfactory  Not
Satisfactory

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Inventory of Training Resources
Qualification Title: COOKERY NCII
Resources for Skills practice of Competency #1 ______________________________
 Supplies and Materials As per TR As per
Inventory
Remarks
Chef’s knife 10 pcs 10 pcs Complete
Boning knife 8 pcs 8 pcs Complete
Oysters knife 4 pcs 2 pcs Insufficient
Cleaver knife 2 pcs 2 pcs Complete
Tenderizer, medium,small 8 pcs 8 pcs Complete
Skimmer, fine 8 pcs 8 pcs Complete
Wire skimmer, small 8 pcs 8 pcs Complete
Skimmers, spider 8 pcs 5 pcs Insufficient
Strainer,small,fine 8 pcs 8 pcs Complete
Siever,small 8 pcs 8 pcs Complete
Strainer,medium fine 8 pcs 8 pcs Complete
Turner,3” x 6” 8 pcs 8 pcs Complete
Spatula 8 pcs 8 pcs Complete
Wooden spoon 8 pcs 8 pcs Complete
Parisienne spoon 8 pcs 8 pcs Complete
Zester 8 pcs 6 pcs Insufficient
Piping bag 8 pcs 8 pcs Complete
Pastry tubes 8 pcs 8 pcs Complete
Strainer Chinois,small 3 pcs 3 pcs Complete
Strainer Chinois, medium 2 pcs 2 pcs Complete
Funnel, small 4 pcs 4 pcs Complete
Funnel, medium 4 pcs 4 pcs Complete
Measuring spoon 6 sets 6 sets Complete
Tongs, 8 inches 10 pcs 10 pcs Complete
Tongs, 12 inches 8 pcs 8 pcs Complete

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Measuring cup 8 sets 8 sets Complete
Measuring urn 4 pcs 2 pcs Insufficient
Ice cream scoop 2 pcs 2 pcs Complete
Cheese Cloth 10 pcs 10 pcs Complete
Serving spoon 24 pcs 24 pcs Complete
Pepper and salt mill 4 sets 4 sets Complete
Weighing scale, 5 kgs 2 unit 2 unit Complete
Weighing scale, 1000 grams 4 unit 4 unit Complete
Apple corer 8 pcs 5 pcs Insufficient
Wire whisk,small 8 pcs 8 pcs Complete
Wire whisk, medium 8 pcs 8 pcs Complete
Wire whisk, heavy duty 2 pcs 2 pcs Complete
Can opener 1 pc 1 pc Complete
Kitchen scissors 8 pcs 8 pcs Complete
Soup Ladle, 3 oz 8 pcs 8 pcs Complete
Soup Ladle, 6 oz 8 pcs 8 pcs Complete
Soup Ladle, 8 oz 3 pcs 3 pcs Complete
Soup Ladle, 12 oz 2 pcs 1 pcs Insufficient
Kitchen spoon 8 pcs 8 pcs Complete
Kitchen spoon, slotted 8 pcs 8 pcs Complete
Kitchen forl 8 pcs 8 pcs Complete
Carving fork 3 pcs 3 pcs Complete
Pocket/pin thermometer 3 pcs 2 pcs Insufficient
Peelers 8 pcs 8 pcs Complete
Stock pot, large 2 pcs 2 pcs Complete
Frying pan, small 12 pcs 12 pcs Complete
Frying pan, medium 8 pcs 8 pcs Complete
Frying pan, large 2 pcs 2 pcs Complete
Colander, small 4 pcs 4 pcs Complete
Colander, medium 2 pcs 2 pcs Complete

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Cutting board 16 pcs 16 pcs Complete
Fish poacher, medium 1 pc 1 pc Complete
Casserole, small 12 pcs 10 pcs Insufficient
Casserole, medium 4 pcs 4 pcs Complete
Wok, small 4 pcs 4 pcs Complete
Wok, medium 1 pc 1 pc Complete
Double Boiler, medium 1 pc 1 pc Complete
Paellara 8 pcs 8 pcs Complete
Glass rack 12 pcs 12 pcs Complete
Soup cup rack 12 pcs 11 pcs Insufficient
Plate rack 12 pcs 12 pcs Complete
Baking tray, small 8 pcs 8 pcs Complete
Utility tray,stainless 12 pcs 9 pcs Insufficient
Roasting pan 4 pcs 4 pcs Complete
 Equipment As per TR As per
Inventory
Remarks
Electric fan 1unit 1unit Complete
First aid cabinet 3 unit 2 unit Insufficient
Filing cabinet 3 Layers compartment 1 unit 1 unit Complete
TV 1 unit 1 unit Complete
Video player 2 unit 2 unit Complete
Fire extinguisher 1 unit 1 unit Complete
directional signage/s for each rooms 1 pc 1 pc Complete
air condition 1 unit 1 unit Complete
telephones 1 unit 1 unit Complete
computers with internet connection 3 unit 2 unit Insufficient
Fax machine 1 unit 1 unit Complete
LCD 2 unit 2 unit Complete
Air conditioner 1 unit 1 unit Complete
Fire extinguisher 2 unit 2 unit Complete
Emergency light 1 unit 1 unit Complete

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Combination of broiler and griddle -
small 1 unit 1 unit
Complete
Exhaust hood 3 unit 2 unit Insufficient
Blender machine 1 unit 1 unit Complete
Pressure cooker medium Salamander,
griller 1 unit 1 unit
Complete
Braising pan - medium 8 unit 6 unit Insufficient
Meat slicer – small 1 unit 1 unit Complete
Meat chopper machine 1 unit 1 unit Complete
Preparation table with sink & shelves
(approx. 45x28’’) 8 unit 5 unit
Insufficient
Bain Marie – table w/4 compartments 1 unit 1 unit Complete
Working s/s table (fabricated) 2 unit 2 unit Complete
Condiment cabinet 2 unit 2 unit Complete
Washing sink tables w/3 compartments 1 unit 1 unit Complete
Soak sink, optional 1 unit 1 unit Complete
Utility shelving 8 unit 7 unit Insufficient
Stainless steel rack (5 shelves 2 unit 2 unit Complete
Utility cart 1 unit 1 unit Complete
Floor mops 4 pcs 4 pcs Complete
Mop Squeezer 2 unit 2 unit Complete
Broom (tambo) 4 pcs 4 pcs Complete
Dust pan 4 pcs 4 pcs Complete
Garbage bin (4 gals.) 4 unit 4 unit Complete
Liquid soap dispenser 8 pcs 8 pcs Complete
Paper towel dispenser 4 pcs 4 pcs Complete
Reach-in freezer 1 unit 1 unit Complete
Reach-in refrigerator 2 unit 2 unit Complete
4 burner gas range w/ oven 4 unit 4 unit Complete
Stock pan burner 1 unit 1 unit Complete
Note: In the remarks section, remarks may include for repair, for
replenishment, for reproduction, for maintenance etc.

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WORKSHOP LAYOUT - 196 sq. m.
Legend:
Storage room for suppliesa
Chest Freezer
Refrigerator
6 tray Convection Oven
Sink
Burner
Storage for pots and pans
Working Table
16.3
meters
12 meters

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ENDNOTES
https://www.foodsafety.com.au/resources/articles/safe-food-storage-
tips
http://teachergelo.blogspot.com/2017/01/grade-9-proper-storage-and-
preparing.html
https://sielearning.tafensw.edu.au/toolboxes/KitchenOps/tools/store/pers
o/st_sandw.html
https://www.cheesehouse.com/uncategorized/the-monte-cristo-sandwich-
and-its-history/
https://www.academia.edu/13129126/Cookery_Preparing_Sandwiches
https://www.thekitchn.com/packing-sandwiches-the-right-way-tips-from-
the-kitchn-205007
https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-
education/get-answers/food-safety-fact-sheets/safe-food-handling/basics-
for-handling-food-safely/ct_index/!ut/p/a1/jZFRb4IwEMc_DY-
lx3AG90ZIFmUTZsxm5cUUKKUJtKTtxtynX3WJiYtu9p76v9__2rvDBSa4kPR
DcGqFkrQ73IvpDlYwDWYJpPkseIRF9rbKn5IEovW9A7Z_AFl4o__KieE_f3rDA
3d6mSw5LgZqWyRkozDhzCIqzci0waRRqkaGNszuUUMri0zLmHWJg4aO2Zb
KuhOSY1JSIyrjVH0S0alAt8eksjsha_aJN7g4_xwELhZZuJ7M0yyEfPIbuDC9H
-
D6eFz_vFPlcVXbWJZh5BrVrGGaaf9dO7m1djAPHngwjqPPleId8yvVe3DJ0ipj
MTkn8dC_kq_neA7ipd9EJv4GmM2uPw!!/#2
https://www2.health.vic.gov.au/public-health/food-safety/food-
businesses/food-how-to-keep-it-safe/food-business-safe-food-preparation-
storage-display
https://www.betterhealth.vic.gov.au/health/HealthyLiving/food-safety-and-
storage