Task Descriptions
F - 1 4 Restoration Options Specific Essential . Meat 9. 9. 8. 7. 6. 5. 4. 3. 2. 1. sandwich 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 sandwiches, the wrap to intends person the f
task
a bread roll
salad cheese sandwich 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 breads
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 open sandwich used,
with one or two or one with unneeded
instead bag, and/or
should have a to (a)
and
used, include
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 sandwich bread 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