Date

Learnin Learning
and Learning Tasks Output/Remarks
g Area Competency
Time
Wee TLE 9- LO 1. Perform Activity 1  Students will answer the
k1 Cookery Mise En Place SANDWICHES activity sheet given.
1.1 Identify  Refers to food to a food item made with two or more slices of
ingredients bread with fillings between them. A widely popular and
according to convenient lunchtime food quickly made and served and
the given adaptable to many variations that it satisfies nearly every
recipe taste and nutrition requirement.
 It is food typically consisting of vegetables, sliced cheese or
meat, placed on or between slices of bread, or more
generally any dish wherein bread serves as a container or
wrapper for another food type. The sandwich began as
portable finger food in the Western world, though over time it
has become prevalent worldwide.

Common Ingredients Used in making Sandwich

BREAD TURKEY BREAST LETTUCE HAM CHEESE

TOMATO BUNS AND ROLLS BACON CUCUMBER

EXERCISES:

NAME at least four (4) ingredients inside ME.

 CLASSIC SANDWICH BAY AREA CLASSIC SANDWICH

BLT with a TWIST TLC YUMBURGER (JOLLIBEE) ALOHA YUMBURGER

1.2 Identify 2
Activity  Students will answer the
culinary terms INGREDIENTS USED FOR SANDWICHES activity sheet given.
related to
sandwiches  Breads- good quality breads provide variety, texture, taste, bulk, nutrients and eye appeal
to sandwiches. Fresh bread is easier to slice or cut if it has been chilled.
 Meats- maybe beef, pork and sausage products like ham, roast beef and salami.
 Poultry- are chicken or turkey breasts are characterized by a delicate golden brown
surface.
 Fish and shellfish- some popular ingredients are tuna , sardines, grilled and fried fillets,
crab meat and shrimp which are highly perishable and should be kept chilled to maintain
quality.
 Cheese- refers to cheddar, processed cream cheese and cheese spreads which are easily
sliced, firm texture and act as a binder, moistener of other ingredients. It should be
refrigerated and remain covered until ready to serve to avoid drying out.
 Spreads- like mayonnaise, mustard and butter, moisten the bread and compliment the
flavors of other ingredients. They should be served immediately and kept refrigerated to
preserve its color and flavor.
 Condiments- like olive oil, relishes, chutneys give a lift to a sandwich, some of them are
high in acid so don’t combine them with strong flavored condiments.
 Vegetables- should be crisped and proportion to the size of sandwich. Lettuce, tomatoes
and onions are indispensable in sandwich making. They add texture, flavor and color to
the sandwich.
  Miscellaneous- fresh or dried fruit, jelly, jam, peanut butter, eggs and nuts adds flavor,
color, nutrients and texture to sandwich production.
Answer the following:
1. In your own definition, what is sandwich?
2. How important are the above-mentioned ingredients in making sandwiches?
3. Give at least 3 sandwiches whom you know or maybe eaten with its ingredient.
Exercises:
Choose the correct WORD/TERM and write your answer in the CROSS-WORD puzzle
below.

2.

1.

DOWN 2.

1. This term refers to the flesh of commercial slaughtered animals.

2. This is the healthy portion of the sandwich. They add texture, flavor and color to the
sandwich.
3. These are relishes, olive oil and chutneys that give a 3.lift to a sandwich.
ACROSS 3. 1.
1. These are the ingredients that are used to moisten the bread and compliment the flavors
of other ingredients.
2. This ingredient is made out of milk, which are easily sliced, firm texture and act as a
binder, moistener of other ingredients.
4.
3. This refers to the other ingredients used in making sandwich which includes fresh or dried
fruit, eggs and other.
4. This refers to the ingredients like chicken or turkey breast.
5.
5. A staple food prepared by cooking dough of flour and water and often additional
ingredients.
1.3 Identify Activity 3  Students will answer the
type/ COLD SANDWICHES activity sheet given.
classification 1. Open-faced Sandwiches
of sandwiches Open sandwiches make use of one kind of bread with the filling on top. The slices of white
 bread can be cut into squares, triangles or rounds.
Butter is spread lightly on top and pieces of cheese or meat fillings are arranged and
garnished attractively like that make/use of cookies or toasts instead of using breads.
2. REGULAR COLD SANDWICHES
A plain sandwich is made up of two slices of bread, preferably day-old bread, toasted if
desired and on which butter can be readily spread. Its crust may or may not be removed,
depending upon your preference. Butter, mayonnaise or a prepared sandwich spread
maybe used as lining to prevent the bread from absorbing moisture from the filling.
Moreover, it ensures that the bread and the filling will stick together.
3. PINWHEEL SANDWICH
Pinwheels are made of bread cut lengthwise, about 3/8 inch thick. Fresh cream bread is
preferable because they are easy to roll and will not crack. Trim crusts and flatten long
slices with rolling pin. Spread bread with softened butter or margarine and your choice of
any smooth filling, like creamed cheese, marmalades, cheese pimiento, peanut butter,
jams and jellies. Smooth filling are ideal for pinwheel sandwiches because they do not
have bulk and can be spread thinly. Roll up bread like a jelly roll.

4. TEA SANDWICHES
Tea sandwiches are small fancy sandwiches made from light, delicate ingredients and
bread that has been trimmed of crusts. And may be made ahead of time and frozen. They
are often cut into fancy shapes, squares, rectangles and oblongs add to the variety.
Fillings and spreads can be the same as those for canapés.
5. MULTI-DECKER SANDWICHES
Are made with more than slices of bread (or rolls split into more than two pieces) and with
several ingredients in the filling. The club sandwich is a popular multi-decker sandwich,
made of three slices of toast and filled with sliced chicken, mayonnaise, lettuce, tomato
and bacon and cut into four triangles.
6. WRAP/ROLLED SANDWICHES
Wraps are sandwiches in which the fillings are wrapped like a Mexican burrito, in a large
flour tortilla of similar flat bread. They may be served whole or cut in half if large.
Exercises:
Direction: Identify the type of sandwich being defined.
_____________1. Smooth filling are ideal for these type of sandwich because they do not bulk
and can be spread thinly.
_____________2. Are made of two or more slices of bread.
_____________3. Filling and spreads can be the same as those for canapés.
_____________4. Not usual sandwich in which the filling/s are placed on top of the bread.
_____________5. They may be served whole or cut in half if large like Mexican burrito.
 _____________6. A plain sandwich that is made up of two slices of bread, preferably day-old
bread.
1.3 Identify Activity 4 Output:
type/ HOT SANDWICHES  Students will answer the
classification activity sheet given.
of sandwiches 1. REGULAR HOT SANDWICHES  Create a Portrait of
Simple hot sandwiches consist of hot fillings, usually meats but sometimes fish, grilled Sandwiches.
vegetables, or other hot items, between two slices of bread. They may also contain items that are
not hot, such as a slice of tomato or raw onion on a hamburger. Collect and compile twenty
2. HOT OPEN-FACED pictures of different types of
sandwiches, classify according
Open-faced sandwiches are made by placing buttered or unbuttered bread on a serving plate,
to Hot or Cold sandwiches.
covering it with hot meat or other filling and topping with a sauce, gravy, cheese, or other topping.
This type of sandwich is eaten with a knife and fork.
3. GRILLED SANDWICHES SCORE CRITERIA
Grilled sandwiches are also called toasted sandwiches, are simple sandwiches that are buttered Properly
on the outside and browned on the griddle, in a hot even, or in a Panini grill (see sidebar). compiled
complete (20)
Sandwiches containing cheese are popular for grilling. pictures of
4. DEEP FRIED SANDWICHES various
Deep-fried sandwiches are made by dipping sandwiches in a beaten egg and sometimes in bread 1-(20
sandwiches in a
points)
crumbs, and then deep-fry. very attractive
5. FILLED ROLLS, FOCACCIA OR PITA BREAD manner and
were able to
Flavored breads served with dips like quesadillas and burritos. classify all of
them correctly.
Exercises: Properly
A. Direction: Write the correct response on the blank provided. compiled (16-
19) pictures of
__________________________1. It is also called as toasted sandwiches. various
__________________________2. These are sandwiches that consist of hot fillings in between 2-(17 sandwiches in
the two slices of bread. points) attractive
manner and
__________________________3. These are flavored wrap bread served with dips. were able to
__________________________4. This type of sandwich is made by placing hot meat or other classify all of
filling and topping with sauce on its top. them correctly
__________________________5. This is made by dipping sandwiches in a beaten egg and 3-(12 Properly
sometimes with breadcrumbs. points) compiled (10-
15) pictures of
various
B. Hot or Cold? sandwiches in
Classify the following sandwiches either HOT or COLD sandwiches. less attractive
manner and
1. Chicken Wraps _________________________ were able to
classify them
 2. Club Sandwiches _________________________ with more than
3. Tea Sandwiches _________________________ two errors
Properly
4. Hamburgers _________________________ compiled (6-9)
5. Toasted Sandwiches _________________________ pictures of
6. Burritos _________________________ various
7. Quesadillas _________________________ 4-(8
sandwiches in
8. Pinwheel Sandwiches _________________________ less attractive
points)
manner and
9. Hotdog Sandwich _________________________ were able to
10. Chicken and veggie tortilla sandwich _________________________ classify them
with more than
five errors
Compiled less
than 6 pictures
of various
sandwiches in
5-(5 disorderly
points) manner and
were able to
classify them
with more than
five errors
Wee Cookery LO 2. Activity 1 Output:
k2 9- PREPARE A BASIC COMPONENTS OF A SANDWICH  Students will answer the
Quarter
3
VARIETY OF activity sheet given.
SANDWICHE 1. The Structure or Base- it is the part upon which the ingredients are placed, consists of  In a short bond paper,
S some form of bread or dough produce that is whole or sliced. create/draw a sandwich
2. Moistening Agent- is meant to bind the sandwich providing an improvement of both flavor labelled with its basic
2.1 Identify components. It will be
sandwich and texture. It acts as the protective layer between the filling and the structure, preventing graded using the following
component the filling from softening or wetting the bread. criteria:
3. The filling – consists of one or more ingredients that are stacked, layered or folded within - Completeness- 10 pts
or on the structure to form the sandwich. The varieties of fillings should be carefully - Creativity- 5 pts
selected. The filling can be hot or cold and comes in any form of cooked, cured meat, fruit, - Neatness- 5 pts
vegetables, salad or a combination of any of them. TOTAL – 20 pts.

EXERCISES:
Direction: Classify the ingredients in the box into the three Basic Components of Sandwich.

Bread beef tuna cheese mayonnaise lettuce

jam eggs peanut butter ham buns
butter Tomatoes chicken onions fruit salami
sardines wraps
 The Structure or Base Moistening Agent The Filling

2.2 Identify Activity 2

bread suited TYPES OF BREAD
for sandwich
making. A. Yeast Bread. Loaf bread is the most commonly used bread for sandwiches.
1. White Bread. These are long, rectangular loaves that provide square slices. It is one of
the most versatile sandwich bread. It comes in various flavors and goes well with
everything and toast nicely.
2. Whole wheat bread- a classic bread for sandwiches; it is nutritionally superior to white
bread, taste better and has more interesting textures, slightly more compact and
brownish in color.
3. Rye Bread- is stronger tasting bread than white and whole wheat. A heavy and a
hearty flavor bread that goes with so many types of meat and condiments.

B. Buns and Rolls

1. Sandwich Rolls comes in all sizes, shapes and textures. The softest include
hamburger buns and hotdog rolls.
2. French and Italian Bread rolls including sourdough and ciabatta, split horizontally.
They work well for grilled sandwiches.

Exercises:
 Can you Name Me?
Identify the types of bread being described below. Write your answer on the space
provided.
_____________ 1. The softest type of bread and these are excellent choice for sandwich that
comes in all sizes, shapes and textures..
_____________ 2. The most commonly used bread for sandwiches.
_____________ 3. It is stronger tasting bread.
_____________ 4. It is nutritionally superior to white bread.
_____________ 5. This is being split horizontally and worked well for grilled sandwiches.
2.2 Identify Activity 3  Students will answer the
bread suited activity sheet given.
for sandwich TYPES OF BREAD
making.
Flat Breads are made from flatten often unleavened bread.
1. Pita comes in both white and whole wheat. As the flat bread bakes, it puffs up, forming
a pocket that is perfect for stuffing.
2. Focaccia flat Italian bread, a cousin of pizza an inch or more thick and very rich in live
oil. It is sold by whole and cut into squares, split and filled.
3. Lavash small and rectangular, when softened in water, can be rolled around a stuffing
to make a pinwheel shaped sandwich.
4. Tortillas unleavened round corn meal breads baked on a hot stone, size ranges to 6
inch – 14 inch or larger preferably used for quesadillas and burritos.
5. Wraps are very thin, flat breads that are used for sandwich wraps, burritos and tacos.
6. Sandwich Wraps are either whole wheat or spinach flavor.

C. Quick Breads. These breads are raised by chemical action of baking powder or baking
soda like biscuits, banana bread, carrot bread and generally more tender and crumbly than
yeast bread. They are used for sweeter tasting sandwiches and are best for tea
sandwiches.

Exercises:

A. Can you Name Me?

Identify the types of bread being described below. Write your answer on the space
provided.
_______________ 1. A flat, Italian bread cut into squares split and file.
_______________ 2. Breads raised by a chemical reaction.
_______________ 3. A flat bread with pocket that is perfect for stuffing.
_______________ 4. It is made from flatten often unleavened bread.
_______________ 5. It is very thin flat bread that is used for burritos and tacos.
_______________ 6. It is a cousin of pizza an inch or more thick.

B. Can you Provide Me?

Yeast Bread Buns and Rolls Flat Bread Quick Bread

1. 1. 1. 1.
2. 2. 2. 2.
3. 3. 3. 3.
4.
5.
Activity 1  Students will answer the
Sandwich Fillings activity sheet given.
 The filling is the “heart” of the sandwich. It is placed between on or top of bread and it
provides flavor and body to the sandwich.
The Fillings
- Consist of one or more ingredients that are staked, layered or folded within or on the
structure to form the sandwich. The varieties of fillings should be carefully selected.

Most Popular Sandwich Fillings Combinations:

 Chicken Salad
 Egg and Cheese
 Chicken and Bacon
 BLT- Bacon, Lettuce, Tomato (also contains eggs)
 Cheese and onion
 Prawn mayonnaise
 Chicken and ham
 Cheese and ham
 Salmon and cucumber
 Tuna and cucumber
 Pimiento cheese
 Peanut Butter and Jelly
 Egg and Bacon
 Ham and Egg
  Corn beef and Cheese
 Cream Cheese and Bacon
 Chicken and Caesar
 Chicken and Stuffing
 Apple Slaw-mix mayonnaise, lemon juice, cheese, apple, onions
 Cream Cheese with finely chopped celery and grated carrots

TYPES OF FILLINGS
1. Dry Fillings- refer to ingredients such as sliced or cooked meat, poultry and cheese.
2. Moist Fillings- refer to ingredients mixed with salad dressing or mayonnaise.

Exercises:
1. Explain your own reason why filling is considered as the heart of the sandwich and why it
is necessary to carefully select varieties of sandwich fillings. (Write it in paragraph form.)
Wee
k3
Cookery
9-
2.3 Suitable Activity 2  Students will answer
filling and DRY FILLINGS the activity sheet
Quarter Here are fillings you may use separately or in a combination.
3 spreads given.
 Meat and Poultry
Meats used as fillings should be cooked, covered and refrigerated. Slice just before
the sandwich is to be prepared to avoid drying out and lose flavor. Thinly sliced meats are
more tender and juicy than thickly sliced.
 Beef Products-sliced roast beef, hamburger patties, steaks, and corned beef.
 Pork Products- roast pork, barbeque pork, ham, bacon.
 Poultry- turkey breast, chicken breast.
 Sausage products- salami, frankfurters, bologna, liverwurst, luncheon meats, grilled
sausages.
 Cheese
Cheese dries out rapidly when unwrapped and sliced, when slicing is done ahead,
the slices should remain covered until ready to use.
 Sandwich cheeses- cheddar types, Swiss types, provolone, cream cheese, process
cheese, cheese spreads.
 Fish and Shellfish
Most seafood fillings are highly perishable and should be left chilled at all times.
 Seafood Fillings- tuna, sardines, smoked salmon, shrimp, anchovies, fried fish, grilled
or pan fried fish fillets.
 Mayonnaise Based Salad
The most popular salads for sandwich fillings are tuna salad, egg salad, chicken or
turkey salad and ham salad.
  Vegetable Items
Lettuce, tomato and onion are indispensable in sandwich production; also, any
vegetable used in salads may also be used in sandwiches.
 Miscellaneous
Fruits, fresh or dried, jelly, peanut butter, hard cooked egg and nuts.

Exercises:
1. Give at least three meat products that can be used as an ingredient in making sandwich?
2. What is considered as the highly perishable filling? How to prevent it from spoiling?
3. Give at least 4 vegetables that can be used as an ingredient in making sandwiches aside
from the examples mentioned above.
4. When does cheeses dries out rapidly?
5. Why is it that thinly sliced meat is preferable than thick meat?
6. What are the most popular salads for sandwich fillings?
2.3 Suitable Activity 3  Students will answer
filling and MOIST FILLINGS the activity sheet
spreads  Spreads given.

Purposes of Spread
1. To protect the bread from soaking up moisture from the filling
2. They add the flavor
3. They also add moisture.

 Butter
Butter protects the bread from moisture, use soft butter to spread on bread. You
may soften butter by whipping in a mixer or by simply letting it stand at room
temperature. You may use margarine as a substitute or a flavored butter.

 Mayonnaise
Mayonnaise is often preferred to butter as a spread because it contributes more
flavor but sandwiches made with mayonnaise should be served immediately or
refrigerated until served.

Exercises:
1. Is it important to use spread in making sandwich? Why?
2. What can be used to substitute butter?
3. Why it is often preferred to use mayonnaise than butter?
4. List the fillings of the sandwich you have eaten. At least two types of sandwich.
 Can you FILL Me
DRY FILLINGS MOIST FILLINGS

Wee
k 4-8
Cookery
9-
2.4 Select and Activity 1  Students will answer
prepare Glaze the activity sheet
Quarter - In cooking, it is a coating of a glossy, often sweet, sometimes savoury, substance
3
glazes/sweet given.
sauces applied to food typically by dipping, dripping, or with a brush. Egg whites and basic  Browse in the internet
icings are both used as glazes. They often incorporate butter, sugar, milk, and certain and write at least 5
oils. Glazes can also be made from fruit or fruit juice along with other ingredients and sandwich
ore often applied to pastries. glazes/sweet sauces.
- Glazing adds eye appeal to foods and the added moisture improves the eat ability of Write it on your activity
notebook.
the dish.
Sauce
- A flavored liquid blend of ingredients that adds flavor and enhances the appearance of
the food.

Burger Sauce
Ingredients
1. 4 tbsp. mayonnaise
2. 2 tbsp. tomato ketchup
3. ½ tsp. lime juice
4. ½ tsp. paprika
5. ½ tsp. garlic powder
6. ½ tsp. ground mustard
7. ½ tsp. sugar
8. Salt & Ground black pepper to taste

Step: Mix them all until combined.

Cheese Sauce
1. Put 2 tbsp. butter in a pan.
2. Add 1 & ½ tbsp. of all-purpose flour. Blend it well.
3. Add 300 ml evaporated milk (or fresh milk). Mix it well.
4. Add pinch of salt and pepper to taste.
 5. Add 200 g. cheddar cheese, diced. Mix it well until the cheese will melt.
6. Serve and enjoy!

Exercise:
1. In your own words, state the purpose of sauce as an ingredient in making sandwich.(10
pts.)s
Activity 1  Students will answer the
Recipe for Glazes/Sweet Sauce activity sheet given.
Burger Sauce
 Hands on activity/drill

Ingredients
 4 tbsp. mayonnaise
 2 tbsp. tomato ketchup
 ½ tsp. lime juice
 ½ tsp. paprika
 ½ tsp. garlic powder
 ½ tsp. ground mustard
 ½ tsp. sugar
 Salt & Ground black pepper to taste

Step: Mix them all until combined.

Cheese Sauce

Steps/Procedure:

1. Put 2 tbsp. butter in a pan.

2. Add 1 & ½ tbsp. of all-purpose flour. Blend it well.
3. Add 300 ml evaporated milk (or fresh milk). Mix it well.
4. Add pinch of salt and pepper to taste.
5. Add 200 g. cheddar cheese, diced. Mix it well until the cheese will melt.
6. Serve and enjoy!
Note : You may or may not use this recipe. You can search a lot of recipes in the internet.

ATTACHMENT # 1

Type of Activity: Drill

Activity Title: Rubric for Students Performance Rating

Learning
Competency: LO 2. Prepare a variety of sandwiches
TLE_HECK9
Learning Target: Select and prepare glazes/sweet sauce
References: Technical-Vocational-Livelihood Home Economics Cookery

Prepare varieties of glazes/sweet sauces depending on the availability of

materials/ingredients you have at home. You will be observed and rated from the
preparation of materials and ingredients, actual preparation, presentation and storing of
your products. Video your performance so you can be graded accordingly. Send it thru our
group chat, if possible. If you have any problem with regards to this matter, feel free to
contact me through chat or text message.

P E R F O R M A N C E L E V E L
Dimension

No
Very Attempt
Excellent Satisfactory Needs Improvement Points
Satisfactory (0 pt.)
(4 pts.) (2 pts.) (1 pt.) Earnd
(3 pts.)
1. Use of tools Uses tools and Uses tools Uses tools and Uses tools and No
and equipment equipment correctly and equipment correctly equipment Attempt
and confidently at all equipment and but less incorrectly and less
times correctly and confidently confidently most of
confidently sometimes the time
most of the
times
2. Application Manifests very clear Manifests Manifests Manifests less No
of procedures understanding of the clear understanding of understanding of the Attempt
step- by-step understandin the step-by-step step- by-step
procedure g of the step- procedure procedure seeking
by-step but sometimes clarification most of
procedure seeks clarification the time
 Works independently Works Works independently Works independently No
with ease and independentl with ease and but with assistance Attempt
confidence at all times y with ease confidence from others most of
and sometimes the time
confidence
most of the
time
3. Safety work Observes safety Observes Observes safety Most of the time not No
Habits precautions at all times safety precautions observing safety Attempt
precautions sometimes precautions
most of the
time
4.Completenes Task is completed Task is Task is nearly Task is started but No
s of Task following the completed completed following not completed Attempt
procedures in the following the the procedures in following the
activity procedures the project plan procedures in the
improvement/innovatio in the project project plan
ns plan
5. Time Work completed ahead Work Work completed Work completed No
Management of time completed (mins./hours/day (mins./hours/day Attempt
within s) beyond s) beyond
allotted time
TOTAL POINTS

Wee
k 4-8
Cookery
9-
2.5 Prepare Activity 3  Students will answer the
Sandwiches The preparation of sandwiches requires a great deal of hard works and with utmost activity sheet given.
Quarter sanitary practices. Whether you are making sandwiches in quantity or by order, your goal is to
3
using sanitary
practices make the production as efficient, quick, safe and healthy as possible.

Tips:
1. Preparation of Ingredients- Prepare everything ahead of time, so nothing is left to do but
assembles the ingredient. It includes mixing fillings, preparation of spreads, slicing bread,
meat, vegetable and cheese, separating lettuce, preparing garnishes and other
ingredients.
2. Arrange for maximum efficiency- to reduce your movement to a maximum, everything
you need should be within easy reach.

Needed Tools/Equipment:
1. Storage equipment for ingredients includes refrigeration equipment for cold ingredients
and a steam table for hot ingredients.
2. Hand tools included spreading, spatulas, cutting board and knives, including a serrated
knife and a sharp chef’s knife for cutting the finished sandwich. Also a slicer is necessary.
3. Portion control equipment includes scoops for fillings and a portion scale for other
ingredients.
4. Cooking equipment includes griddles, grills, broilers and deep fryers, microwave ovens are
 good for cooking.
Tips to maintain the good quality of a sandwich perform any of the following:
1. Wrap separately in plastic, waxed paper or sandwich bags.
2. Place in storage pans, cover tightly with plastic wrap and cover with clean damp towels.
The towels must not touch the sandwiches, their purpose is to provide a moisture barrier to
help prevent form drying
3. Refrigerate immediately and hold until served.

Exercises:
1. What are the important things to consider in making sandwiches? Why?
2. What storage equipment is used for cold ingredients? Hot ingredients?
3. What are being used to store the sandwiches?
4. What is the purpose of towels in storing the sandwiches?
5. What should be the goal in making sandwiches?
Activity 4  Hands on
Recipes of Hot Sandwiches Activity/Drill
Ham Sandwich
Ingredients
 4 pcs. Loaf Bread
 1 pc. Egg
 40 grams Quickmelt cheese
 2 pcs. Sweet ham
 Cooking oil
 Salt to taste

Steps/Procedure:
1. Pre-heat the pan. Put the oil. Fry the ham. Then, set aside.
2. Slice thinly the 40 grams quickmelt cheese.
3. Place the fried ham and cheese in between the two slices of loaf bread.
4. Crack 1 pc. Of egg and add a pinch of salt. Mix it well.
5. Dip in the sandwich into the mixed egg.
6. Pre-heat pan. (Note: Add a little bit of butter or oil if using regular pan). Place the
sandwich dipped into the egg.
7. Slice, serve and enjoy!
Monte Cristo sandwich
Ingredients:
3 slices of white sandwich bread
2 pieces ham
2 tbsp. grated gouda cheese
2 eggs
3 tsp. mayonnaise
5 tsp. milk
Salt 1 tbsp. butter

STEPS/PROCEDURE:
1. Cut the edges of the white sandwich bread
2. Place mayonnaise on each slice of bread and spread it evenly.
3. Put the grated cheese on top of each sliced white bread. And then, put the ham only on
the two slice of bread. Stack the two sliced white bread with ham and then press it. Then
add the remaining sliced bread. Then press until it is being stacked together.
4. Crack two pieces of egg, add 5 tsp. of milk and salt to taste and beat the egg.
5. Dip in the sandwich into the egg mixture.
6. Pre-heat pan. Add 1 tbsp. of butter. Then fry the sandwich until it turns into brownish.
7. Serve it hot and enjoy!

Note : You may or may not use this recipe. You can search a lot of recipes in the internet.

ATTACHMENT # 1

Type of Activity: Drill

Activity Title: Rubric for Students Performance Rating

Learning
Competency: LO 2. Prepare a variety of sandwiches
TLE_HECK9
1. Prepare sandwiches using sanitary practices.
Learning Target: 2. Follow workplace safety procedures
References: Technical-Vocational-Livelihood Home Economics Cookery
Prepare varieties of sandwiches depending on the availability of materials/ingredients you
have at home. You will be observed and rated from the preparation of materials and
ingredients, actual preparation, presentation and storing of your products. Video your
performance so you can be graded accordingly. Send it thru our group chat, if possible. If
you have any problem with regards to this matter, feel free to contact me through chat or
text message.

P E R F O R M A N C E L E V E L
Dimension

No
Very Attempt
Excellent Satisfactory Needs Improvement Points
Satisfactory (0 pt.)
(4 pts.) (2 pts.) (1 pt.) Earnd
(3 pts.)
1. Use of tools Uses tools and Uses tools Uses tools and Uses tools and No
and equipment equipment correctly and equipment correctly equipment Attempt
and confidently at all equipment and but less incorrectly and less
times correctly and confidently confidently most of
confidently sometimes the time
most of the
times
2. Application Manifests very clear Manifests Manifests Manifests less No
of procedures understanding of the clear understanding of understanding of the Attempt
step- by-step understandin the step-by-step step- by-step
procedure g of the step- procedure procedure seeking
by-step but sometimes clarification most of
procedure seeks clarification the time

Works independently Works Works independently Works independently No

with ease and independentl with ease and but with assistance Attempt
confidence at all times y with ease confidence from others most of
and sometimes the time
confidence
most of the
time
3. Safety work Observes safety Observes Observes safety Most of the time not No
Habits precautions at all times safety precautions observing safety Attempt
precautions sometimes precautions
most of the
time
4.Completenes Task is completed Task is Task is nearly Task is started but No
s of Task following the completed completed following not completed Attempt
procedures in the following the the procedures in following the
activity procedures the project plan procedures in the
improvement/innovatio in the project project plan
ns plan
5. Time Work completed ahead Work Work completed Work completed No
Management of time completed (mins./hours/day (mins./hours/day Attempt
within s) beyond s) beyond
allotted time
 TOTAL POINTS

Activity 5  Hands on Activity/

Recipes of Cold Sandwiches
Clubhouse Sandwich
drill
Ingredients
1. Ham and Bacon
2. Loaf bread
3. Lettuce
4. Chicken spread
5. Cheese
6. Tomatoes
7. Salt and pepper to taste
8. Cooking oil
Steps/Procedure:
1. Pre-heat the pan. Put a little amount of cooking oil and cook the sliced bacon and ham.
Then set aside.
2. On the other pan, re-heat the sliced bread until something brown color will start to appear.
3. Then put the sandwich spread into the bread and spread it evenly.
4. Place the lettuce first, then the tomato and add a little amount of salt and black pepper to
taste. Add 1 sliced fried bacon. Add ham and bread.
5. On the top of bread, put the sandwich spread and spread it evenly. Place the lettuce and
then the sliced cheese and tomatoes. Then, add the bacon, ham and lastly the bread.
6. Spear the center of the sandwich with a 4 long
toothpick. Then slice it into four.
7. Serve and enjoy!

Tuna Sandwich
Steps/Procedure:
1. Prepare a mixing bowl.
2. Drain the water of the 2 cans of flaked tuna and add to
the bowl.
3. Add 3-5 tbsp. of mayonnaise. (Note: You can add
more if you want.)
4. Stir the tuna and mayonnaise well.
5. Add ½ tsp. of mild mustard. Mix.
6. Add 1 shallot minced finely.
 7. Add 2 tsp. of fresh dill.
8. ¼ tsp. of ground black pepper.
9. 1/8 tsp. of salt and paprika.
10. Mix well and refrigerate till chilled for half an hour for better result.
11. Shred some lettuce.
12. Apply a thin layer of mayonnaise on both slices of the white bread.
13. Apply a generous layer of the tuna filling on the one slice of bread.
14. Top with plenty of lettuce and place other slice of bread.
15. And the sandwich is ready. Slice in half and serve while it’s chilled. Enjoy!

Note : You may or may not use this recipe. You can search a lot of recipes in the internet.

ATTACHMENT # 1

Type of Activity: Drill

Activity Title: Rubric for Students Performance Rating

Learning
Competency: LO 2. Prepare a variety of sandwiches
TLE_HECK9
1. Prepare sandwiches using sanitary practices.
Learning Target: 2. Follow workplace safety procedures
References: Technical-Vocational-Livelihood Home Economics Cookery

Prepare varieties of appetizer depending on the availability of materials/ingredients you have

at home. You will be observed and rated from the preparation of materials and ingredients,
actual preparation, presentation and storing of your products. Video your performance so
you can be graded accordingly. Send it thru our group chat, if possible. If you have any
problem with regards to this matter, feel free to contact me through chat or text message.

P E R F O R M A N C E L E V E L
Dimension

No
Very Attempt
Excellent Satisfactory Needs Improvement Points
Satisfactory (0 pt.)
(4 pts.) (2 pts.) (1 pt.) Earnd
(3 pts.)
 1. Use of tools Uses tools and Uses tools Uses tools and Uses tools and No
and equipment equipment correctly and equipment correctly equipment Attempt
and confidently at all equipment and but less incorrectly and less
times correctly and confidently confidently most of
confidently sometimes the time
most of the
times
2. Application Manifests very clear Manifests Manifests Manifests less No
of procedures understanding of the clear understanding of understanding of the Attempt
step- by-step understandin the step-by-step step- by-step
procedure g of the step- procedure procedure seeking
by-step but sometimes clarification most of
procedure seeks clarification the time

Works independently Works Works independently Works independently No

with ease and independentl with ease and but with assistance Attempt
confidence at all times y with ease confidence from others most of
and sometimes the time
confidence
most of the
time
3. Safety work Observes safety Observes Observes safety Most of the time not No
Habits precautions at all times safety precautions observing safety Attempt
precautions sometimes precautions
most of the
time
4.Completenes Task is completed Task is Task is nearly Task is started but No
s of Task following the completed completed following not completed Attempt
procedures in the following the the procedures in following the
activity procedures the project plan procedures in the
improvement/innovatio in the project project plan
ns plan
5. Time Work completed ahead Work Work completed Work completed No
Management of time completed (mins./hours/day (mins./hours/day Attempt
within s) beyond s) beyond
allotted time
TOTAL POINTS

Wee
k9
Cookery
9-
LO 3. Activity 1  Students will answer the
PRESENT Portion Sandwiches and its Ingredients activity sheet given.
Quarter
3 VARIETY OF
SANDWICHE Portion Control is necessary to proportionate the weight, scoop and slice of food items,
S like ham and roasted beef. Other ingredients can be portion control, by slicing the meat thinly and
Prepare correctly. You will need a good meat slicer and a scale to weigh your meat.
Sandwiches For sandwich fillings you can use scoops and make sure it does not exceed the scoop
using sanitary edges. The scoop is made so you can proportionately apportion the amount of food, no more or
practices 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.

Exercises:
1. How important is the portion control in the following: ( Answer in paragraph form)
a. In making sandwiches.
b. Diet of a person

Activity2  Students will answer the

Creative sandwich preparation activity sheet given.
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.

-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.
-Spear the center of each sandwich 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.
- Arrange the sandwiches by the filling, with the contents exposed to make sandwich selection
more obvious. - Sandwich quarters should be arranged with cut edge of the sandwich pointing up
at the viewer.
 - 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.
- Place vegetarian sandwiches on a separate tray from sandwich made with meat products. -
Handle food picks carefully. Remove food picks before giving sandwiches to children or impaired
adult.
- 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

Exercises:
1. Why does the plate or platter should be decorated with suitable ingredients?
2. What is used in presenting sandwiches specially club sandwiches to avoid the sandwich
fall apart?
3. Where should the cut edge of a sandwich points?
4. How to spread lettuce leaf on a tray?
5. What are the types of sandwich that should be separated when placed in a tray?
Wee
k 10
LO 4. Activity 1  Students will answer the
STORING Proper storage for sandwiches activity sheet given.
SANDWICHE
S Storing sandwiches is one of the most important activities after preparation wherein they
4.1 Store are to be kept properly to avoid spoilage. The most important principles for sandwich safety are
sandwiches keeping temperatures cool and avoiding cross contamination. Remember the basic formula 4-40-
properly. 140 which means perishable foods should spend no more than 4hours at a temperature between
40 and 140°F. By the end of 4 hours bacteria may have multiplied to unsafe levels, so food that
has sat out at room temperature for two hours and then been returned to the refrigerator has only
another two hours of room temperature shelf life left unless it has been cooked again.

- Some sandwich ingredients and fillings should be cooked, covered in a separate airtight
container, refrigerate until ready to use. - Keep bread tightly wrapped and in moisture proof
wrapping. This stops it from drying and guards against picking up odors. It should be away from
ovens and hot equipment. - If bread must be kept more than one day, it may be frozen thaw,
without unwrapping. - Wrap sandwiches with wax paper, paper napkins plastic wraps or
aluminum foil to keep them in good condition.

- To keep a number of unwrapped sandwiches just place a damp towel in a shallow pan and
cover with wax paper. Arrange layers of sandwiches with wax paper between each layer. Put wax
paper over the sandwiches and cover it with a damp towel. Keep the sandwiches in the
refrigerator until serving time. - Refrigerate sandwiches for as long as possible if there will be a
time between making and serving. Cover each tray with wax paper or cling wrap to prevent the
sandwiches from drying out. - All sandwiches should be stored at recommended chill
temperatures 0.5°C, soon after packing - Packing must be clearly labelled with the product
description, use by date and storage requirement.

Exercises:

1. Explain the Basic formula (4-40-140˚F) for proper storing of sandwiches.

2. What should be done to keep the sandwiches in a good condition?
3. What is the most important activity after preparing sandwiches? Why?
4. Where should be sandwiches be stored after packing?
5. What should be the label of the packed sandwich before storing?

Activity 2
Storing Techniques
1. Wrapping – to draw, fold and cover a sandwich
2. Packaging Material – used to package sandwich like box, plastic, container
 3. Cold Storage – the process of preserving Perishable food on a large scale by at a low
temperature or above the freezing point (00C or 320F)
4. Chilling – to refrigerate or to reduce the temperature of food
5. Freezing – Subjecting food to temperature below freezing point (00C or 320F)
6. Refrigeration – Subjecting food to temperature (40C or 400F)

A. Direction: Identify the storing techniques being described in the following statements.
1. It is used to package sandwich.
2. Process of preserving perishable food on a large scale by means of refrigeration
3. To draw, fold in order to cover
4. Application of low temperature that changes the state of water in the food from liquid to
solid ice.
5. To keep cold or cool. To refrigerate or to reduce the temperature of food

Exercises:
Direction: Identify the storing techniques being described in the following statements.

1. It is used to package sandwich.

2. Process of preserving perishable food on a large scale by means of refrigeration
3. To draw, fold in order to cover
4. Application of low temperature that changes the state of water in the food from liquid to
solid ice.
6. To keep cold or cool.
7. To refrigerate or to reduce the temperature of food