City of San Fernando 2500 La

Hospitality Management and Tourism Management

Laboratory Manual

Name (Surname, Given Name Middle Initial) : _________________________________________

Course, Year and Section: _______ Schedule _________ Date: ___________
RATING
Laboratory 7: SANDWICHES
Activity No: 7
RECIPE: CLUB SANDWICH

Main Objective: To be able to prepare a recipe.

Specific Objectives
1. Request needed materials for the recipe.
2. Demonstrate the recipe.
3. Serve plated dish for evaluation.

INSTRUCTION: Recreate the Recipe.

Materials Needed:
Qty. Tools Qty. Tools
1 Sauté pan 1 Butter spreader
1 Tong 1 Plate

Ingredients:
Qty. Item Qty. Item
4 pcs Pullman bread 2 Lettuce
leaves
¼K Chicken fillet breast 2 slices Tomato
3T Mayonnaise Salt & pepper
3T Butter, melted 1c Potato chips

Procedure:
1. Spread butter on bread then toast.
2. Season chicken with salt & pepper then grill until cooked.
3. Assemble sandwich by spreading mayonnaise in every layer.
4. 1st layer, chicken.
5. 2nd layer, lettuce and tomato.
6. Put top cover.
7. Serve with potato chips.

1 | (HPC 1) – K i t c h e n E s s e n t i a l s & B a s i c F o o d P r e p a r a t i o n
Rubrics

Criteria 5 4 3 2 1 Scor
e
A. Laboratory Complete Complete Incomplete Incomplete No laboratory
Outfit laboratory laboratory laboratory laboratory outfit at all.
5 points outfit (jacket, outfit (jacket, outfit (jacket, outfit (jacket,
trousers, trousers, trousers, trousers,
toque, apron, toque, apron, toque, apron, toque, apron,
black socks, black socks, black socks, black socks,
shoes, white shoes, white shoes, white shoes, white
towels) and towels) but towels) but towels) but
proper proper proper proper
hygiene (no hygiene (no hygiene (no hygiene (no
long, dirty long, dirty long, dirty long, dirty
nails, no nails, no nails, no nails, no
make-up, no make-up, no make-up, no make-up, no
accessories,) accessories,) accessories,) accessories,)
is observed. is not is observed. is not
observed. observed.
B. Sanitation Cleanliness in Cleanliness in Cleanliness in Cleanliness in Cleanliness in
5 points all aspect is all aspect is all aspect is all aspect is all aspect is
properly observed in a observed in a properly not observed
observed at a very satisfactory observed at a at all.
maximum satisfactory manner at all minimum
extent at all manner at all times extent at all
times. times times.
C. Palatability All the Very tasty and Flavorful in Fair taste, Poor flavor,
5 points ingredients flavorful, taste, aroma and tasteless or
are great aroma, pleasant doneness. totally over
sufficiently correct aroma, seasoned
agreeable and doneness, distinctive and
exemplary in evenly cooked taste but uncooked.
flavor. and well inconsistent
blended
flavor.
D. Methods and Exact and Exact and Exact and Methods and Methods and
Procedures correct correct correct procedures procedures
5 points methods and methods and methods and are executed are executed
procedures procedures procedures with minimal with
are executed are executed are executed errors. maximum
in an excellent in a very in a errors.
manner. satisfactory satisfactory
manner. manner.
E. Housekeepin The group is The group is The The group is The group is
g and Over- well prepared prepared but performance somewhat not
all Group and some is uneven and prepared but participating
Participation disciplined. members are only some unorganized at all
5 points noisy. members are and noisy.
participating
and somewhat
noisy.
Total

Prepared by:

LEE JORDAN C. ACOSTA, M.B.A., L.P.T.

2 | (HPC 1) – K i t c h e n E s s e n t i a l s & B a s i c F o o d P r e p a r a t i o n
Course Facilitator

3 | (HPC 1) – K i t c h e n E s s e n t i a l s & B a s i c F o o d P r e p a r a t i o n