Task Descriptions

F - 1 4 Restoration Options Specific Essential . Meat 9. 9. 8. 7. 6. 5. 4. 3. 2. 1. sandwich cheese or The garbage dirty in or place wipe utensils beside up the any sink, crumbs The 7. 6. 5 4. 3. 2. 1. . .

not casing salami, (e.g., sausage, chorizo) no diameter with a The Cutting paper). plastic The acceptable acceptable alternative. wrapped together or separately bag), wrap, I The or The person cucumber. Presliced pickles,cucumber. refrigerator, jar in a instored the alsoare an option appropriate Appropriate sliced. be The unsliced cheese can be any type of diameterremoved and that has a Appropriate sandwichloaf, Kaiser, Appropriate Preparation The If s horizontally sliced then and portions; size toprepare twosandwich vertically mustcut used, be it is toobservation so as If should The Each person or criteria Appropriate f the person intends to wrap the , the wrap to intends person the f

task

a roll

salad cheese

an an acceptable alternative. loaf un unsliced bread addition containe bread unsliced es

sandwich

sliced sliced

(e.g., wrap, is edible, it be must removed.

not is is the

French, French, on

of

dressing

expected to return to

should

for a bread be sandwich

s

aluminum aluminum of

vegetables include lettuce or sprouts, and sprouts, or lettuce include vegetables

spreads meats r of

plate or meat .

meat o as to divide the two sandwich twosandwich the todivide o as are

bread

the presliced. an

loaf).

es salt should small baguette, bagel baguette, small

is be used,

with one or two or one with unneeded

instead bag, and/or

should have a to (a)

and

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include divide divide

should es a wrap include

foil, bread roll, - be

es face or in pepper

they slice

cheese

made half

storage it it must the the sandwich or coated paper (e.g., freezer wrap, waxed paper) waxed wrap, freezer (e.g., paper coated or of with vegetable with each es

be

sandwich any unsliced

items butte

must a

bread roll bread should is .

to

in

spread

with Enclosing the Enclosing long baguette optional.

no no larger type

be and the the and plastic,or “skin” paper, (casing) natural

presliced vegetables and one or two or one vegetables and presliced a r container) a

, in

be

sandwich

margarine,

bread sliced

two The unsliced of use without meat removablea casing is not appropriate

)

white,

is , roll of sliced horizontally by person during the the task (s) es block block long long is

not

pieces

be

un , presliced

also to eatlater into than vertically a bag

(

sliced baguette, whole toasted. acceptable. s or long baguette, or loaf of bread loaf or baguette, long cheese cheese (e.g.,

, is

)

or or the

size portions into two halves two into size portions two

an an appropriate mayonnaise,

coated papercoated 8 8 inches) cm (3 — ( of optional.

paper plastic) or full coverings

larger

sandwich

bread. two

halves meat grain,

vegetable(s)

to or

.

or

/

prepare or presliced or partial

es person

or

than (3 cm 8 inches

other

that has a has that , top and bottom

rye, Cheddar, Cheddar, Swiss, Provolone) that can in a storage container with a lid is an spills,

to original their storage places, es

or

(e.g., loaf

type option.

can or .

four

mustard. s

should

and

or other type of of bread and t [uncalibrated]

of freezer

be wrapp be

onion, tomato, avocado, or avocado, tomato, onion, slices wrapped in paper. “skin”

discard loaf spreads;

be fully be

that must thatmust removed be

of . The

of

casing that must be must that casing wrap,

;

bread )

I (b) prepare (b) prepare , top, and bottom of

ed in plastic (e.g., plastic in ed bread. f a baguette long f . , any

and

If the skin use

bread roll (e.g., (e.g., roll bread

enclosed he bread and

waxed

waste

(e.g.,

they

of

(c)

olive

serve French can be can two meat into

in

.

a oil .

the

Prior to beginning person should Be completely familiarized with the set up of the environment, including the location of all needed tools and materials and the operation of water taps. A variety of alternative choices should be included among the tools and materials stored. Prior to beginning the occupational therapist should 1. Ascertain what type of bread, meat and/or cheese, vegetables(s), and spread(s) the person intends to use to prepare each sandwich. 2. Ascertain whether the person will serve the sandwiches on a plate or wrap the sandwiches to eat later. 3. Ensure that any new, unopened containers or factory-sealed plastic wrappings (e.g., bread bags, cheese packages, jars) have been opened and reclosed by the person or by the occupational therapist. 4. Ensure that the vegetables have been presliced and rewrapped if needed, either by the person or by the occupational therapist. 5. If the person plans to wrap the sandwiches, ascertain what type of wrapping or storage container the person usually uses. Note. This information is gathered so that the occupational therapist can be sure that all preferred tools and materials are available to the person. Special rules 1. Do not score the person on whether or not he or she cuts the sandwiches in half. 2. Do not score down if the person uses a plate, wrapping, or storage container that is appropriate but different than the one(s) the person may have indicated he or she would use. 3. Do not score the person on whether or not he or she adds salt or pepper to the sandwiches. Required tools and materials  Unsliced meat with “skin” casing (e.g., sausage, salami, chorizo) no larger than 8 cm (3 inches) in diameter  Unsliced blocks of cheeses (e.g., cheddar, Swiss, provolone)  Unsliced sandwich rolls, bagels, baguettes, and/or full or partial loaves of bread enclosed in bags or wrapped in paper  Lettuce or sprouts, presliced vegetables (e.g., onion, lettuce, tomato, avocado, cucumber)  Spreads (e.g., butter, margarine, mayonnaise, mustard)  Wrap for sandwiches (e.g., plastic wrap, plastic bags, aluminum foil, waxed paper)  Kitchen  Optional: presliced pickles, olive oil, salad dressing, salt, pepper, storage container(s) for sandwiches