KAALAMAN

  PREPARE SANDWICHES (10 WEEKS) LESSON 1 Objectives At the end of this lesson, you are expected to do the following: 1. perform mise’en place; 2. prepare variety of sandwiches; 3. present variety of sandwiches; and 4. store sandwiches. Sandwiches refers to a food item made with two or more slices of bread with fillings between them. A widely popular and convenient lunchtime food, quickly made and served and adaptable to many variations that it satisfies nearly every taste and nutrition requirement. Preparing sandwiches is one of the fundamental skills required in modern food service. In this lesson you will learn the fundamentals of sandwich making, the ingredients, types of sandwiches, its methods of  preparation for efficient production and service. Pre – Test A. Directions: Read the statement carefully then choose the best answer from the given options. 1. It is the most important principle for sandwich safety after preparation to avoid spoilage.          a . 4 – 40 - 140          

  Learning Outcome 3: Present Starch and Cereal Dishes  Beginning Activity: Fact or Bluff Direction: Raise your (right hand/green flag) if the statement is correct and (left hand/red flag) if the statement is wrong. If pasta is to be held, toss gently with a small amount of water to keep it from sticking.  Measure portions into mounds on trays. Pasta is best if cooked and served immediately.  If pasta is to be used cold in salad, it is ready to be incorporated in the recipe as soon as it has heated .  T o serve, place the desired number of portions in a china cap and immerse in simmering water to reheat  Techniques in Preparing Pasta before Plating   Pasta is best if cooked and served immediately.  Try to cook pasta upon order.  If pasta is to be served immediately, just drain and do not rinse in cold water. If pasta is to be used cold in salad, it is ready to be incorporated in the recipe as soon as it has cooled.  If pasta is to be held, toss gently with a small amount of oil to

  Learning Outcome 2: Prepare and Cook Starch and Cereal Dishes One of the properties of starch is viscosity which is the resistance to flow of starch and modified starch paste. In the preparation and cooking of starch and cereal dishes, factors affecting starch paste viscosity and starch gel strength should be considered.  BEGINNING ACTIVITY: GUESS THE TITLE Direction: Divide the class into 2 groups and ask them to give letters then reveal it to the class. Every time they got the right letters, reveal it to the class then challenge them to guess the title of the lesson.  Factors Affecting Starch Paste Viscosity and Starch Gel Strength   Stress or other factor. Stirring Amount and Type. This is a gelatinized cornstarch dispersion that is likely to break; the granules broke apart due to stirring.  Kind and Amount of Starch. Certain type of starch will influence the characteristics of the starch paste viscosity and gel strength. Generally speaking, with "native starches" the

  LESSON 2: PREPARE CEREALS AND STARCH Cereals are usually starchy pods or grains. Cereal grains are the most important group of food crops in the world named after the Roman goddess of harvest, Ceres. Rice, wheat and corn are the three most cultivated cereals in the world. Starch on the other hand, exists in nature as the main component of cereals and tubers. In manufactured and processed foods, it plays an obvious role in achieving the desired viscosity in such products as cornstarch pudding, sauces, pie fillings, and gravies.  Starch is the second most abundant organic substance on earth. It is found in all forms of leafy green plants, located in the roots, fruits or grains. Many of the food staples of man throughout the world are basically starchy foods, such as rice, corn, cassava, wheat, potato and others. Starch is the source of up to 80% of calories worldwide. Besides this significant role, starches have been used in food manufacture, cosmetics, pharmaceuticals, textiles, paper