Technology and

Livelihood Education 9
Quarter
3
Cookery
Cookery 9
Quarter 3 – Module 5: IDENTIFY BREAD SUITED FOR SANDWICH MAKING
First Edition, 2020
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Published by the Department of Education Division of Pasig City

Development Team of the Self Learning Module

Writer : Jovy E. Tablan
Editor/Reviewer : Ruth T. Carona
Technical Reviewer :
Illustrator : Ernesto D. Tabios, Edison P. Clet
Layout Artist :.
Management Team : Ma. Evalou Concepcion A. Agustin
OIC-Schools Division Superintendent
Dr. Aurelio G. Alfonso
OIC-Assistant Schools Division Superintendent
Dr. Victor M. Javeña
Chief, School Governance and Operations Division and
OIC-Chief, Curriculum Implementation Division
Education Program Supervisors

Librada L. Agon, Ed. D., EPP/TLE

Liza A. Alvarez, Science
Bernard R. Balitao. Araling Panlipunan
Joselito E. Calios, English
Norlyn D. Conde Ed. D., MAPEH
Wilma Q. Del Rosario, LRMS
Ma. Teresita E. Herrera, Ed. D., Filipino
Perlita M. Ignacio, Ph. D. ESP/SPED
Dulce O. Santos, Ed. D., Kinder/ MTB
Teresita P. Tagulao, Ed. D., Mathematics

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 Quarter 3
Module 5
PREPARE A VARIETY OF SANDWICH

IDENTIFY BREAD SUITED

FOR SANDWICH MAKING
Introductory Message

For the facilitator:

Welcome to the Cookery on IDENTIFY BREAD SUITED FOR SANDWICH MAKING

This Self Learning Module was collaboratively designed, developed and reviewed by
educators from Schools Division Office of Pasig City headed by its Officer-In-Charge
Schools Division Superintendent, Ma. Evalou Concepcion A. Agustin in partnership
with the Local Government of Pasig through mayor, Honorable Victor Ma. Regis N.
Sotto. The writers utilized the standards set by the K to 12 Curriculum using the
Most Essential Learning Competencies (MELC) while overcoming their personal,
social, and economic constraints in schooling.

This learning material hopes to engage the learners into guided and independent
learning activities at their own pace and time. Further, this also aims to help learners
acquire the needed 21st century skills especially the 5 Cs namely: Communication,
Collaboration, Creativity, Critical Thinking and Character while taking into
consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the body of
the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this module.
You also need to keep track of the learners' progress while allowing them to manage
their own learning. Moreover, you are expected to encourage and assist the learners
as they do the tasks included in the module.
For the learner:

Welcome to Cookery 9 Module on IDENTIFY BREAD SUITED FOR SANDWICH

MAKING

The hand is one of the most symbolized part of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a learner
is capable and empowered to successfully achieve the relevant competencies and
skills at your own pace and time. Your academic success lies in your own hands!

This module was designed to provide you with fun and meaningful opportunities for
guided and independent learning at your own pace and time. You will be enabled to
process the contents of the learning material while being an active learner.

This module has the following parts and corresponding icons:

Expectations - These are what you will be able to know after completing the
lessons in the module

Pretest - This will measure your prior knowledge and the concepts to be
mastered throughout the lesson.

Recap - This section will measure what learnings and skills that you
understand from the previous lesson.

Lesson - This section will discuss the topic for this module.

Activities - This is a set of activities you will perform.

Wrap Up - This section summarizes the concepts and applications of the

lessons.

Valuing - This part will check the integration of values in the learning
competency.

Posttest - This will measure how much you have learned from the entire
module.
 EXPECTATIONS
Upon completion of this lesson, you are expected to:

 Identify the types of bread;

 Discuss the kind of bread suited for sandwich making;
 Appreciate the value of using the right bread for sandwiches.

PRETEST

This part will test your prior knowledge about how to identify bread
suited for sandwich making

Directions: Read and understand the questions carefully and choose the
letter that corresponds to the correct answer.

1. These are long rectangular loaves that provide square slices.

a. Whole wheat bread c. White Bread
b. Rye Bread d. French and Italian bread
2. These are made from flatten often unleavened breads.
a. Wraps c. White Bread
b. Rye Bread d. Flat Breads
3. 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.
a. Sandwich wraps c. Quick Breads
b. Whole wheat bread d. French and Italian bread

4. It is corn or flour which are unleavened round cornmeal breads and

baked on a hot stone.
a. Tortillas c. Rye Bread
b. Flat Breads d. White Breads
5. It is a small and rectangular bread that when softened in water, can be
rolled around a stuffing to make a pinwheel-shaped sandwich.
a. Quick Breads c. Tortillas
b. Lavash d. French and Italian bread
 RECAP
This part will measure what learnings and skills you understood from the
previous lesson.

Identification:
1. It is a part of a sandwich upon which the ingredients are placed, consists of
some form of bread or dough produce that is whole or sliced.
2. It acts as the protective layer between the filling and the structure, preventing
the filling from softening or wetting the bread.
3. It is meant to bind the sandwich providing an improvement of both flavor and
texture.
4. It consists of one or more ingredients that are stacked, layered or folded within
or on the structure to form the sandwich.
5. It is meant to bind the sandwich providing an improvement of both flavor and
texture.

LESSON

LO 2.2.2. IDENTIFY BREAD SUITED FOR SANDWICH MAKING

TYPES OF BREAD

A. Yeast Bread – It is a loaf bread which is the most commonly use bread for
sandwiches.

1. White Bread- These are mostly square slices of long rectangular loaf bread.
It is one of the most versatile sandwich breads that comes in different flavors
and goes well with anything and toast.
2. Whole wheat bread – is a classic bread for sandwiches, it is nutritionally
superior to white bread, taste better and have 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- they are come in all sizes, shapes and textures. The softest
are hamburger buns and hot dog rolls.
2. French and Italian bread - rolls including sourdough and ciabatta, split
horizontally. It works well for grilled sandwiches.

C. Flat breads – made from flattened bread, often unleavened.

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 olive 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. They
range in size for 6 inch-14 inch or larger preferably used for quesadillas
and burritos.

D. Wraps – are very thin, flat breads that are used for sandwich wraps,
burritos and tacos.

1. Tortillas – it is a corn or flour which is unleavened round cornmeal bread

baked on a hot stone. It varies in size from 6 inches to 14 inches or larger,
preferably used for burritos and quesadillas.
2. Sandwich wraps- either whole wheat or spinach flavor.

E. 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. It is used for sweeter tasting
sandwiches and are best for tea sandwiches.
 ACTIVITIES

Directions: Rearrange the jumbled letters in parentheses to form the answer.

Write your answer on the space before the number.
_________1. ( LASTORLT ) They range in size from 6 inch – 14 inch or larger
preferably used for quesadillas and burritos.
_________2. (YER DRABE) It is stronger tasting bread than white and whole
wheat.
________ 3. ( CUQIK BAERD ) This bread is raised by chemical action of baking
powder or baking soda.
________ 4. ( PAWRS )These are very thin, flat breads that are used for
sandwich wraps, burritos and tacos.
________ 5. ( HASVAL ) It is a small and rectangular bread that when softened
in water, can be rolled around a stuffing to make a pinwheel-shaped
sandwich.

WRAP-UP

Directions: After identifying the bread suited for each type of sandwich,
please provide the necessary in table with your insight for each category.

A.Give the example of quick breads B. Give the example of flat breads

!. _____

2. _____

3. _____

C. Give the examples of yeast bread D. Give the types of bread

 VALUING

After having this lesson in identifying bread suited in sandwich making, I

have realized that
___________________________________________________________________________
__________________________________________________________________________.

POST TEST

IDENTIFICATION:

Directions: Read and understand the statement carefully and give the correct
answer in the space provided before the number.
_________1. It comes in both white and whole wheat. As the flat bread bakes,
it puffs up, forming a pocket that is perfect for stuffing.
_________2. It is a flat Italian bread, a cousin of pizza an inch or thicker and
very rich in olive oil. It is sold by whole and cut into squares, split
and filled.
_________3. Rolls including sourdough and ciabatta, split horizontally. It
works well for grilled sandwiches.
_________4. It comes in all sizes, shapes and textures. The softest include
hamburger buns and hot dog rolls.
_________5. It is a classic bread for sandwiches, it is nutritionally superior to
white bread, taste better and have more interesting textures, slightly
more compact and brownish in color.
 KEY TO CORRECTION

Bread
Lavash 5. Whole Wheat 5.
B 5. Wraps 4. Sandwich Rolls 4.
A 4. Quick Bread 3. Italian Bread
Rye Bread 2. French and 3.
C 3.
Tortillas 1. Focaccia 2.
D 2.
C 1. Pita 1.

PRETEST ACTIVITY POSTTEST

References
Printed Materials:
 Rondilla, A.H., Avendaño, E.S., & Roque, E.P. (2017). K-12
Technical-Vocational-Livelihood Track: Home Economics Strand:
Cookery (Vol.1). Manila, Philippines. Adriana Publishing Co.,
Inc.
 Caunan, Cha. Learning Module for Grade 9 TLE – Cookery.
SlideShare, 2014. https://www.slideshare.net/grinsoda/lm-
cookery-final-132014