GRADE 9-TLE-QUARTER 3- LEARNING OUTCOME 3- Portion and Control

 Learning Outcome 3 

Present a Variety of Sandwiches 


At the end of the lesson, you are expected to: 

  1.  portion and control sandwiches and sandwich ingredients; and 
  2.  present sandwiches attractively 

LESSON 7- Portion and Control Sandwiches and its Ingredients 
 
         Portion Control is necessary to proportionate the weight, scoop and slice of food items, like ham and roasted beef. Other ingredients can be portion control, by slicing the meat thinly and correctly. You will need a good meat slicer and a scale to weigh your meat. 
         For sandwich fillings you can use scoops, make sure it does not exceed the scoop edges, the scoop is made so you can proportionate amount of food fills the scoop, no more or no less. 
 Sliced items are portioned by count and by weight. If portioning is by count, take care to slice to the proper thickness. If done by weight, each portion can be placed on squares of waxed paper or stacked in a container. 


Creative sandwich preparation 
Sandwiches should be attractively served on plates for individual serving or on platters for multiple serving. The plate or platters can be decorated with suitable ingredients to enhance the overall presentation. 
Attractive presentation makes a garnish tray more appealing so you should learn the techniques for creating a balanced, colorful and appetizing buffet arrangement. Garnishes that complement sandwiches such as a variety of olives, peppers and pickles add color and texture to the tray. Arranging a bed of greens offers a festive and inviting cold tray presentation for any kind of event. 
  1.  - Spread leaf lettuce on a tray, decorate the tray edges with the top curly part of the leaves the base of the leaves point toward the center of the tray. This creates a decorative bed for the sandwiches and garnishes. 
  2. - Spear the center of each sandwiches with a long toothpick if the sandwiches are layered, such as club sandwiches or slices of submarine sandwiches. The pick keeps the sandwich together on the tray and makes them neater for guests to select, so the sandwich won’t fall apart when someone picks it up. 
  3. - Arrange the sandwiches by the filling, with the contents exposed to make sandwich selection more obvious. 
  4.  Sandwich quarters should be arranged with cut edge of the sandwich pointing up at the viewer.
  5. - Arrange finger sandwiches in a spiral, or setting up the sandwiches in rows in the tray, with a row of garnishes between each row of sandwiches.
  6. - Place vegetarian sandwiches on a separate tray from sandwich made with meat products. 
  7. - Handle food picks carefully. Remove food picks before giving sandwiches to children or impaired adult. 
  8. - Plate pinwheel sandwiches in a circular design on a platter with the pin wheel filling facing upward to show off the colors of the ingredients.
  Sample sandwich presentations: 


QUIZ # 7- Answer the following questions- Use separate sheet of paper
1.

Which of the following is necessary to proportioned the weight, scoop and slice of food items?

A

Portion center

B

Portion central

C

Portion control

D

Portion patrol

2.

How to portion the meat ingredients like ham and roasted beef?

A

Both B and C

B

By counting

C

By using a scoop

D

Both A and B

E

By weighing

3.

Which of the following tools used to proportion a sandwich filling?

A
B
C
D
4.

It is the amount of a food you choose to eat-which is more or less that a serving

A

Portion size

B

Portion control

C

Nutritional value

D

Portion central

5.

Other ingredients can be portion control, by slicing the meat thinly and correctly. You will need a good _________ and a scale to weigh your meat.


PERFORMANCE TASK # 4 Prepare and present Hamburger sandwiches attractively using suitable garnishes, condiment and service wares. 

Make hot sandwiches: 
                                                                    HAMBURGER 
1. Prepare and assemble all ingredients; sandwich breads like hamburger buns, sliced cheeses, vegetables and meats. 

2. Assemble necessary tools, equipment oven, and toaster. 
3. Toast the bread lightly and place it on a clean sheet with the cut side up.                   
4. Put two slices of cheese on the bread like cheddar, Swiss, mozzarella or any cheese combination desired.                                      
5. Cover the cheese with your choice of meat like roast beef, turkey, sliced ham. 
6. Top the meat with another slice of cheese.             
                               
 
 
7. Add your choice of vegetable like red onion, tomatoes, red peppers. 
 
                         
 
 
8. Sprinkle a bit of spice, fresh basil or parsley and dried spices like chili or turmeric powder. 
9. Finish the sandwich with another piece of bread and put it in a pre-heated 350 F oven for about 5 minutes. 










Mga Komento

Mag-post ng isang Komento

Mga sikat na post sa blog na ito

COOKERY 10-4th-QUARTER- L.O-1-4: PREPARE and Present Meat DISHES-

Imahe
 LESSON 1: PREPARE MEAT DISHES Overview:  This lesson covers the skills, knowledge, and attitudes required to prepare and cook meat.  Learning Outcomes:  At the end of the lesson you are expected to do the following:  1. perform mise‘n place;  2. cook meat cuts;  3. present and evaluate meat dishes; and   4. store meat.  Introduction of Meat   Meat is a term for the flesh of cattle (beef and veal), sheep (lamb) and pigs (pork).    Meat comprises water, protein, fat, and various amounts of minerals and vitamins.  Beef is divided into large sections called primal cuts.   These beef primal cuts or ―primal- are then broken down further into individual steak and other retail cuts .   A ―side of beef is literally one side of the beef carcass that is split through the backbone.  Each side is then halved between the 12th and 13th ribs into sections called the  forequarter and hindquarter.  Pork is divided into large sections called primal cuts. These primal cuts are then broken down furth
Magbasa nang higit pa

COOKERY 10- 2nd Quarter - LESSON 1- L-O 1-4 - Vegetable Dish

Imahe
  Learning Outcome 1- Perform Mise’ En Place                Vegetables need to be prepared before they are ready to serve or used as an ingredient in a cooked dish. Prior to preparation you need to      identify the various kinds of vegetables and different tools and equipment      needed in the preparation of vegetables. It is an important factor to consider in the preparation of vegetables. TOPIC 1- Classifications of Vegetables 1. According to parts of plants  Gourd family -  cucumber, pumpkin, chayote Seeds and pod -   beans, peas, corn, okra Fruit Vegetables  - avocado, eggplant, sweet pepper, tomato Roots and tubers  - beet, carrot, radish, turnip, artichoke, potato, sweet potato Cabbage family  - cabbage, broccoli, cauliflower, Brussels sprouts, bokchoy Onion family - onion, scallion, leek, garlic, shallot Leafy greens - spinach, lettuce Stalks, stems, and shoots - artichoke, asparagus, celery, fennel, bamboo, shoots Mushrooms 2. According to Chemical Composition Carbohydrates
Magbasa nang higit pa

Cookery 10-QUARTER 3 PREPARE STOCKS, SAUCES AND SOUPS, AND POULTRY AND GAME DISHES

Imahe
 LESSON 1 PREPARE STOCKS, SAUCES AND SOUPS Overview: This lesson covers the skills, knowledge, and attitudes required to prepare various stocks, sauces, and soup in a commercial kitchen or catering operation. Learning Outcomes: At the end of this Lesson you are expected to do the following: prepare stocks for required menu items; prepare soups required for menu items; prepare sauces required for menu items; store and reconstitute stocks, sauces and soups; and evaluate the finished product Learning Outcome 1 Prepare Stocks for Required Menu Items Principles of Preparing Stocks      Stocks- are among the most basic preparations found in professional kitchen. They are referred to in French as fonds de cuisine, or ―the foundation of cooking.” It is a flavorful liquid prepared by simmering meaty bones from meat or poultry, seafood and/or vegetables in water with aromatics until their flavor, aroma, color and body, and nutritive value are extracted. a clear, thin liquid flavored by soluble
Magbasa nang higit pa