9/11

Technology and
Livelihood Education
Home Economics
(Cookery)
Quarter 3 – (Week I) Module 1:
Title: Perform “Mise En Place”
Technology and Livelihood Education– Grade 9/11 (HE- Cookery)
Alternative Delivery Mode
Quarter 3 – Module 1: Title: Perform “Mise En Place”
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any work
of the Government of the Philippines. However, prior approval of the government agency or
office wherein the work is created shall be necessary for exploitation of such work for profit.
Such agency or office may, among other things, impose as a condition the payment of
royalties.

Borrowed materials (i.e. pictures, photos, brand names, trademarks, etc.) included in
this module are owned by their respective copyright holders. Every effort has been exerted
to locate and seek permission to use these materials from their respective copyright owners.
The publisher and authors do not represent nor claim ownership over them.

Published by the Department of Education – Division of Bohol

Schools Division Superintendent: Bianito A. Dagatan, EdD, CESO V
Assistants Schools Division Superintendent: Marina S. Salamanca PhD, CESE
Casiana P. Caberte PhD, CESE

Development Team of the Module

Writer: Arlydenia R. Bajao
Master Teacher I
San Jose National High School
San Jose, Inabanga, Bohol

Editors: Grace P. Mendez

Reviewers: Zenaida P. Miano, Gina B. Castaňares, Delia G. Rafols, Delilah C. Atup, Leah
Vanessa Aton, Jocelyn T. Rotersos
Management Team: Bianito A, Dagatan EdD, CESO V
Marina S. Salamanca PhD, CESE
Casiana P. Caberte PhD, CESE
Carmela S. Restificar PhD
Grace P. Mendez PhD
Josephine D. Eronico PhD

Department of Education – Region VII, Division of Bohol

Office Address: 50 Lino Chatto Drive, Cogon District, Tagbilaran City, Bohol
Telephone Nos. (038) 412- 4938 (038) 411-2544 (038) 501-7550
Telefax: (038) 501-7550
E-mail Address:deped.bohol@deped.gov.ph
 9/11

Technology and
Livelihood
Education
Home Economics
(Cookery)
Quarter 3 – (Week I) Module 1:
Title: Preform “Mise En Place”
Introductory Message
For the facilitator:

Welcome to the Technology and Livelihood Education Grade 9/TVL 11 Alternative

Delivery Mode (ADM) Module on Home Economics Cookery!

This module was collaboratively designed, developed and reviewed by educators

both from public and private institutions to assist you, the teacher or facilitator in
helping the learners meet the standards set by the K to 12 Curriculum while
overcoming their personal, social, and economic constraints in schooling.

This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills 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. Furthermore, you are expected to encourage and assist
the learners as they do the tasks included in the module.

1
For the learner:

Welcome to the Technology and Livelihood Education 9 Alternative Delivery Mode

(ADM) Module on Home Economics ( Cookery) !

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 resource while being an active
learner.

This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in
the module.

What I Know This part includes an activity that aims to

check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.

What’s In This is a brief drill or review to help you link

the current lesson with the previous one.

What’s New In this portion, the new lesson will be

introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.

What is It This section provides a brief discussion of

the lesson. This aims to help you discover
and understand new concepts and skills.

What’s More This comprises activities for independent

practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.

What I Have Learned This includes questions or blank

sentence/paragraph to be filled in to process

2
 what you learned from the lesson.

What I Can Do This section provides an activity which will

help you transfer your new knowledge or
skill into real life situations or concerns.

Assessment This is a task which aims to evaluate your

level of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given

to you to enrich your knowledge or skill of
the lesson learned. This also tends retention
of learned concepts.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in

developing this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of
the module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are
not alone.

We hope that through this material, you will experience meaningful learning
and gain deep understanding of the relevant competencies. You can do it!

3
 What I Need to Know

This module was designed and written with you in mind. It is here to help you
demonstrate an understanding how to prepare sandwiches. As you go along with
the lessons, you will get to know the things needed when you perform “mise en
place” in making sandwiches. The scope of this module permits it to be used in
many different learning situations. The language used recognizes the diverse
vocabulary level of students. The lessons are arranged to follow the standard
sequence of the course. But the order in which you read them can be changed to
correspond with the textbook you are now using.

Lesson 1-LO1 Perform “Mise En Place”

The module covers topics, namely:

 Topic 1 –Tools, equipment, and utensils needed in preparing sandwiches
 Topic 2 – Variety of ingredients in preparing sandwiches
 Topic 3-Common culinary/industry terms used with regard to sandwiches
 Topic 4 – Classification of sandwiches

After going through this module, you are expected to:

1. Identify tools, equipment, and utensils needed in preparing sandwiches.
2. Identify ingredients according to the given recipe
3. Identify culinary terms related to sandwiches.
4. Identify type/classification of sandwiches.

4
 What I Know

Pre-Test: Recognize Me?

Direction: Below are statements describing the types of ingredients used in the
preparation of sandwiches. Choose the correct word/term from the box and write
your answer on the space provided before the number.

*Breads *Fish and shellfish *Miscellaneous *Condiments

*Cheese *Meats *Vegetables *Spreads *Open-faced sandwiches

* Multi-decker *Grilled sandwiches *Pinwheel sandwiches *Club Sandwich

*Fillings *Spreads *Double decker *Tea sandwiches *Quick breads

______________1. It is staple food prepared by cooking a dough of flour and water

and
often additional ingredients.

______________2. It may be beef, pork and sausage product.

______________3. It is a popular seafood which are highly perishable and should be

kept chilled to moist as quality.

______________4. It moistens the bread and compliments the flavors of other

ingredients.
______________5. These are relishes, olive oil and chutneys that give a lift to a
sandwich.
______________6. These are indispensable in sandwich making, and it adds texture,
flavor and color to the sandwich.
_____________7. These are sliced thinly, firm texture, and act as binder, moistener
of
other ingredients.
______________8. A mixture of ingredients place between the slices of bread.

_____________9. A bread made with chemical leaveners like baking powders and
baking soda.
______________10. These are fruit, fresh or dried, jam, jelly, peanut butter, eggs and
nuts that adds flavor, texture and color to sandwich
production.

______________11. A sandwich made from three slices of toast filled with sliced meat
or poultry, bacon, lettuce and tomatoes.
______________12. Single slice bread or roll topped with hot or cold fillings or
toppings.

______________13. Made by using three or more slices of bread, two or more layers
of

5
 filling can be incorporated.

______________ 14. These are small fancy sandwiches made from light, delicate
ingredients and bread that has been trimmed of crusts.
______________ 15. It is also called toasted sandwich.

Lesson
Cookery 9: Perform “Mise
1 En Place’’

Sandwiches refer to food items made with two or more slices of bread and
with a filling in between them. They can be served as a snack food or as a full meal.
In order to prepare a delectable sandwich, there are things that you need to
prepare prior to the actual preparation. The advance preparation of tools, utensils,
equipment and ingredients needed is part of “Mise En Place”. It is a French term
which means putting everything in place prior to the work proper. “Mise En Place”
is essential so as to avoid delays, errors and waste of resources.

What’s In

In the previous lessons, you learned that tools, equipment and ingredients
play important role in order to produce good quality appetizers and salads. In
sandwich preparation, just like in appetizers and salads, requires also specific
ingredients, tools and equipment to make the tasks done effectively and efficiently.

6
 Notes to the Teacher
This module contains images that can help your learners
get acquainted with some tools, utensils and equipment for
making sandwiches as well as sandwich ingredients needed
which they haven’t encountered at home. This is a self-learning
module that can be of great help to your learners when they are
in their respective homes because it contains sequentially
developed activities that can help develop their critical learning.
Please remind your students to read and understand the
contents and answer all the activities in this module.

What’s New

Activity 1:
Direction: Look at the picture below. Can you guess what type of sandwich is
shown in the picture? its ingredients? and the tools/equipment needed in making
this sandwich?

1. What sandwich is this?

Encircle your answer:

What are its ingredients?
3. What are the tools needed in
preparing this sandwich?
Encircle at least 6 tools/equipment that are appropriate to use in preparing the
sandwich shown above:
Submarine Sandwich
Grilled sandwich
Clubhouse Sandwich
Open-faced sandwich
Pinwheel
2. List down at least 6 ingredients:
1.________________________
2.________________________
3.________________________
4.________________________
4.________________________
5.________________________
6.________________________

7
 What is It

Preparing sandwiches is one of the fundamental skills required in modern

food service. In this lesson you will learn the fundamentals of sandwich making,
the tools needed, the ingredients, types of sandwiches, its methods of preparation
for efficient production and service.

TOOLS, UTENSILS AND EQUIPMENT IN PREPARING SANDWICHES:

A. TOOLS AND UTENSILS

Tool/Utensils Description/Uses Tool/Utensils Description/Uses
SANDWICH -A small flat, round SCISSORS -Use to cut
SPATULA bladed utensil that customized edges on
is serrated on one bread for tea
side and smooth on sandwiches, hors
the other, d’oeuvres, or
appearing children’s
somewhat like a sandwiches. Use the
round spatula. shears to cut a
-It is used to apply pocket in toast and
food spreads, over waffles. Cut
bread slices. sandwiches in
different shapes like
rectangles, triangles
and circles
COOKIE Small ones are GRATER Grating cheese,
CUTTERS perfect for cutting /SHREDDER meat and other
out the tinier ingredients allows
breads for tea flavors to mix, thus;
sandwiches and palatability of
medium and large sandwich is
for making larger increase.
sandwiches.
SPATULA - used to level off BUTTER KNIFE A small knife with a
ingredients in blunt edged blade
measuring cups that is used to apply
and spoons and for spreads, such as
Spreading fillings butter, peanut
on sandwiches. butter, and cream
cheese, on bread or
dinner rolls.
CHEF’S The smaller sized DELI KNIFE -Used to cut thick
KNIVES knives are typically sandwiches easily
referred to as mini and quickly through
chef's knives while a variety of
the longer lengths sandwich
are known as ingredients. The deli
traditional chef's knife has offset
knives. blade allowing ease
of slicing and

8
 handling.
Tool/Utensils Description/Uses Tool/Utensils Description/Uses
LETTUCE Plastic serrated PARING KNIFE A small knife with a
KNIFE edge knife that is straight, sharp
designed to slice blade that is
lettuce without generally three to
causing the edges five inches long
to turn brown. It is used for peeling and
efficient in slicing coring foods or
lettuce. mincing and cutting
small items.
SANDWICH -used to slice a SERRATED -a sharp edge knife
KNIFE medium-sized KNIFE that has saw-like
sandwiches. teeth, with 5 to 10
Similar in use to a inches long and is
deli knife, the used to slice
sandwich knife is through food that is
shorter in length hard on the outside
with a shorter and soft on the
blade. inside, such as hard
crusts of bread. A
serrated knife with
a short, thin blade
is used for slicing
fruits and
vegetables.
CUTTING Comes in wood and MIXING BOWLS Bowls that are large
BOARD plastic, use to enough to hold
protect the table ingredients while
when slicing bread. they are being
mixed.

RUBBER A pliable rubber GRADUATED a transparent glass

SCRAPER scraper used to MEASURING with fractions [1,
scrape down sides GLASS 3/4, 2/3,1/2, 1/3,
of bowl and get ¼ ]. Is used for
mixture of fillings measuring liquids.
from pans.

MEASURING with fractional UTILITY TRAY Used to hold food in

CUPS – parts [1, 3/4, 1/2, place.
1/4, ] is used for
solids or dry
ingredients.

STRAINER Used to separate MIXING SPOON Used to combine

liquid from solid. ingredients.

CAN OPENER Used to open cans. MEASURING A set of individual

SPOONS measuring spoons
used to measure

9
 small quantities of
ingredients.

EQUIPMENT FOR SANDWICH MAKING

GRILLS / These are flat BREAD . The toaster is
GRIDDLES heated surfaces TOASTER typically a small
where food is electric kitchen
directly cooked. appliance designed
to toast multiple
types of bread
products

OVENS These are SLICER Used to slice foods

equipment which more evenly and
are enclosed in uniformly.
which food is
heated by hot air or
infrared radiation.

MICROWAVE Special tubes CHILLERS Machines used to

OVENS generate microwave chill sandwiches
radiation, which and other foods.
creates heat inside
the food

SALAMANDER Small broiler, use REFRIGERATOR A thermally

primarily for insulated
browning or glazing compartment used
the tops of to store food at a
sandwiches. temperature below
the ambient
temperature of the
room.

INGREDIENTS USED FOR SANDWICHES

1.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.
2. Meats  maybe roast beef, pork and cured meat
products like ham, sausage and salami

3. Poultry  are chicken or turkey breasts

characterized by a delicate golden
brown surfaces.

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4.Fish and Shellfish  some popular seafood ingredients are
tuna, sardines, grilled and fried fish
fillets, crab meat and shrimp which are
highly perishable and should be kept
chilled to maintain quality.

5. Cheese  refers to cheddar, processed cream

cheese and cheese spreads with firm
texture, easily sliced, and act as
binder, moistener of other ingredients,
it should be refrigerated and remain
covered until ready to serve to avoid
drying out.

6. 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.
7.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.

8.Vegetables  should be crisped and proportion to

the size of sandwich. Lettuce,
tomatoes and onions are indispensable
in sandwich making, it adds texture,
flavor and color to the sandwich.

9.Miscellaneous  fruit fresh or dried, jelly, jam, peanut

butter, eggs and nuts adds flavor,
color, nutrients and texture to
sandwich

CULINARY/INDUSTRY TERMS RELATED TO SANDWICHES

TERM DEFINITION/DESCRIPTION
Cheese Refers to cheddar, processed cream cheese and cheese spreads
with firm texture, easily sliced, and act as binder, moistener of
other ingredients,
Club Three slices of toast filled with sliced meat or poultry, bacon,

11
Sandwich lettuce and tomatoes.
Condiments Include 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.
Filling mixture of ingredients placed between slices of bread
TERM DEFINITION/DESCRIPTION
French Slice bread dipped in an egg and milk mixture and lightly fried.
Toast
Glaze To coat foods with mixtures such as jellies or sauces.

Multi-decker A sandwich with more than two slices of bread or roll filled with
Sandwich several ingredients

Open-faced A Single slice bread or roll topped with hot or cold fillings or
sandwich toppings.

Quick Bread A bread made with chemical leaveners (Baking powder or baking
soda) that work quickly than yeast. It includes muffins, scones
and biscuits.
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.

Tea Small cold sandwiches usually served on bread or toast, trimmed

Sandwiches of crusts and cut into shapes.

TYPES/CLASSIFICATION OF SANDWICHES
Sandwiches are classified according to the methods of preparing them as to
whether they are prepared by hot or cold cooking methods.

A. COLD SANDWICHES

 In these types of sandwiches, the filling may be cooked by dry heat or

moist heat cooking methods but the sandwich is served cold.

Open-faced  One kind of bread with the filling on top

Sandwiches  Butter is spread lightly on top and pieces of cheese or
meat fillings are arranged and garnished attractively like
that make /use of biscuits, cookies or toasts instead of
using breads.

Regular Cold  Made up of two slices of bread, preferably a day-old bread,

Sandwiches toasted if desired, and on which butter can be readily
spread.
 Butter, mayonnaise or a prepared sandwich spread may
be used as lining to prevent the bread from absorbing
moisture from the filling and to ensure that the bread and
the filling will stick together.
Pinwheel  Made of bread cut lengthwise, about 3/8 inch thick, and
Sandwiches flattened with rolling pin.

12
  Spread bread with softened butter or margarine and your
choice of any smooth filling because they do not have bulk
and can be spread thinly. Roll up bread like a jelly roll.

Tea Sandwiches  are small fancy sandwiches made from light, delicate
ingredients and bread that has been trimmed of crusts.
 made ahead of time and frozen.
 often cut into fancy shapes, squares, rectangles and
oblongs. fillings and spreads can be the same as those for
canapés.
Multi-decker  Made with more than two slices of bread (or rolls split into
sandwiches more than two pieces) and with several ingredients in the
filling.
 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.
Wrap/Rolled  Wraps are sandwiches in which the fillings are wrapped,
Sandwiches like a Mexican burrito, in a large flour tortilla of similar
flatbread.
 They may be served whole or cut in half if large.

B. HOT SANDWICHES

 Can be prepared by toasting, grilling, deep pan-frying or baking in an

oven.
 These include Hamburgers, Grilled Sandwiches, Hot Pinwheel
Sandwiches, Deep-fried sandwiches and many more.
Regular Hot Sandwiches  Simple hot sandwiches consist of hot fillings, usually
meats but sometimes fish, grilled 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.
Hot Open-Faced  are made by placing buttered or unbuttered bread on
Sandwiches bread on a serving plate, covering it with hot meat or
other filling and topping with a sauce, gravy, cheese, or
other topping.
 his type of sandwich is eaten with a knife and fork.

Grilled Sandwiches  also called toasted sandwiches, are simple sandwiches

that are buttered on the outside and browned on the
griddle, in a hot oven, or in a Panini grill (see sidebar).
Sandwiches containing cheese are popular for grilling.

Deep Fried Sandwiches  made by dipping sandwiches in beaten egg and

sometimes in bread crumbs, and then deep-fry.

Filled rolls, focaccia  Flavored breads served with dips like quesadillas and
or pitta bread burritos.

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 What’s More

Activity 2: CAN YOU NAME ME?

A. Tools/Equipment needed in preparing sandwiches

*Lettuce Knife *Deli knife *Microwave oven *Salamander
*Bread Toaster *Sandwich knife *Sandwich Spatula *Refrigerator
*Fish and Shellfish *Meat and meat products *Condiments *Miscellaneous
*Meats *Spreads *Vegetables *Breads *Cheese

1.____________ 2.______________ 3._________________ 4._______________

B. Ingredients for sandwiches

5._____________ 6.________________ 7._________________ 8.______________

Activity 3: Hot or Cold?

Directions: Assuming that you are going to prepare sandwiches. What method are
you going to use in preparing the following sandwiches shown in the pictures
below? Give the name first and then classify them as to whether they are Hot or
cold sandwiches.

Example: Hotdog Sandwich – Cold

1. ___________________-_______ 6. ______________-_______

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 2.___________________-_______ 7.________________-______

3.____________________-______ 8._________________-____

4.____________________-_______ 9.________________-_____

5.___________________-_______ 10.________________-____
*Egg Sandwich *Pinwheel Sandwich
*Multi-decker Sandwich(Clubhouse) * Grilled Sandwich
What I Have Learned
*. Hot Open-Faced sandwich *Wrapped/Rolled sandwich
*Tea Sandwiches *Hamburger
*Egg Sandwich *Submarine Sandwich

Activity: 4: Try to think of this!

Questions: Write your answers inside the box.

1. What does the statement “Use the right tool for the right job”
mean? Why is it important?
For me, “Use the right tool for the right job” means
______________________________________________________________________
______________________________________________________________________
____________

It is important
2. Complete the open-ended statements below:

“Mise En Place” means______________________________________________

___________________________________________________________________________

“Mise En Place” is important because________________________________

___________________________________________________________________________
___________________________________________________________________________

15
 What I Can Do

Activity 6: Let’s Do This!

Direction: Give one type of sandwich that you know. Describe briefly and write
how it is being prepared by completing the open-ended statement below. Write your
answers on a separate sheet of paper.

1. The type of sandwich I know is ______________________________________

2. This type of sandwich is _____________________________________________
3. To perform “mise en place”, I need to prepare the following:

Ingredients: Tools and Equipment:

_________________
_________________
_________________
_________________
_________________
_________________
____________________
____________________
____________________
____________________
____________________
____________________

4. This type of sandwich is being prepared by (Write the step-by-step

procedure)

a. _______________________________________________________________
b. _______________________________________________________________
c. _______________________________________________________________
d. _______________________________________________________________
e. _______________________________________________________________
f. _______________________________________________________________

16
 Assessment

MULTIPLE CHOICE: Direction: Choose the letter of the best answer. Write the
chosen letter on a separate sheet of paper.

1. There are many kinds of kitchen knives, each with a special use. Which one
is used to cut thick sandwiches?
a. Lettuce knife c. Deli knife
b. Sandwich knife d. Paring knife

2. It is a small broiler, primarily used for browning or glazing the tops of

sandwiches.
a. Bread toaster c. Grills/Griddles
b. Salamanders d. Microwave Oven

3. It is a sharp-bladed kitchen utensil used to slice through a medium amount

of food ingredients “sandwiched” between two slices of bread.
a. Lettuce knife c. Chef knife
b. Sandwich knife d. Serrated knife

4. These include ingredients like mayonnaise, mustard and butter which

moisten the bread and compliment the flavors of other ingredients.
a. Condiments c. Spreads
b. Breads d. Vegetables

5. These are indispensable in sandwich making, and it adds texture, flavor and
color to the sandwich.
a. Meats c. Breads
b. Poultry d. Vegetables

6. These are small sandwiches usually served on bread or toast, trimmed of

crusts and cut into shapes.
a. French toast c. Quick breads
b. Club house d. Tea sandwiches

7. They may be beef, pork, and sausage products like ham, roast beef and salami.
a. Fish and shellfish c. Meats
b. Condiments d. Miscellaneous

8. They include ingredients like olive oil, relishes, chutneys give a lift to a sandwich.
a. Spreads c. Condiments
b. Vegetables d. Cheese

17
9. Sandwiches made with more than two slices of bread with several
ingredients in the filling are called
a. Multi-decker sandwiches
b. Open-faced sandwiches
c. Wrapped/rolled sandwiches
d. Pinwheel sandwiches

10.Which of the following sandwiches is an example of regular hot sandwich?

a. Mexican burrito
b. Hamburger
c. Wrapped/rolled sandwiches
d. Egg Sandwich

11.Which of the following is also called toasted sandwich?

a. Grilled sandwich
b. Regular hot sandwich
c. Pinwheel sandwich
d. Wrapped/Rolled sandwich

12. A single slice bread or roll topped with hot or cold fillings or toppings.
a. Multi-decker sandwiches
b. Open-faced sandwiches
c. Wrapped/rolled sandwiches
d. Pinwheel sandwiches

13. These are made of bread cut lengthwise, about 3/8 inch thick,
with crust trimmed and the slices are flattened with a rolling pin.
Then, the spreads and fillings are arranged on top before they are
rolled like a jelly roll.
a. Pinwheels
b. Deep-Fried
c. Wrapped/rolled
d. Drilled

14. It refers to a mixture of ingredients placed between slices of

bread.
a. Meats
b. Cheese
c. Filling
d. Condiments

15. They are often cut into fancy shapes, squares, rectangles, and
oblong to add variety.
a. Pinwheels
b. Grilled sandwiches
c. Open-faced sandwiches
d. Tea sandwiches

18
 Additional Activities

Activity: Portrait of Sandwiches

Directions: Collect and compile twenty pictures of different types of sandwiches.

Classify them according to Hot or Cold Sandwiches. Paste the pictures on a long
bondpaper. Label each sandwich with its name.

Your output will be rated using the scoring rubric below:

Completenes Attractiveness Accuracy CRITERIA

s (5 points) (20 pts)
(5 points)
Properly compiled complete 20 pictures of
10 10 10 various sandwiches in a very attractive
manner and were able to classify all of them
correctly.
8 8 8 Properly completed 16-19 pictures of various
sandwiches in an attractive manner and were
able to classify them with 1-2 errors.
6 6 6 Properly completed 11-15 pictures of various
sandwiches in an attractive manner and were
able to classify them with 3-4 erros.
4 4 4 Properly completed 6-10 pictures of various
sandwiches in an attractive manner and were
able to classify them with 5-6 erros.
Complied less than 6 pictures of various
2 2 2 sandwiches in disorderly manner and were
not able to classify them correctly.

19
 Answer Key

What I Know What's New What’s More

1. Breads 1. Clubhouse Activity 2:
2. Meats 2. (In any
3. Fish and order) 1. Bread toaster
Shellfish Bread, ham, 2. Deli knife
4. Spreads mayonnaise, 3. Sandwich spatula
5. Condiments cheese, lettuce, 4. Lettuce knife
6. Vegetables cucumber 5. Breads
7. Cheese Garnishing- 6. Vegetables
8. Fillings fried potatoes 7. Meats
9. Quick breads 8. Condiments
10.Miscellaneous 3. (In any
11.Clubhouse order)
12.Open-faced Activity 3:
sandwich -
13.Multi-decker Grills/griddles 1. Open-faced -Hot
14. Tea -Chopping 2. Clubhouse - Cold
Sandwiches board 3. Submarine - Cold
15. Grilled -Measuring 4. Grilled sandwich-Hot
Sandwich spoons 5. Hamburger -Hot
-Sandwich 6. Tea Sandwiches-Cold
spatula 7. Pinwheel -Cold
-lettuce knife 8. Deep-fried -Hot
-Deli knife 9. Wrapped/Rolled- Cold
10. Egg sandwich-
Cold
-

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 What I Have Learned Assessment
1. The statement “use the right tool for the right 1.C 11. A
job” means we have to use the appropriate tool 2. B 12. B
for a specific task or job. (2 points) 3. B 13. A
-Using the right kind of tool is important in 4. C 14. C
order to do the task correctly and finish it 5. D 15. D
quickly. (2 points) 6. D
7. C
2. “Mise En Place” means putting everything 8. C
in place before starting to work or preparing the 9. A
tools and ingredients first before starting to 10.A
work. (2 points)
- Mise En Place is important to avoid delays,

References:

Cecilia Elena P. De Los Reyes, EdD and Arianne Flor C. Noynay, Maved. 2019. Cookery Home
Economics (for Grades 9/10 TLE). S.l.: Lorimar Publishing, Inc.

Domo, Anecita S. Kong and Anecita P. 2016. Technical-Vocational Livelihood Education-Cookery

Module 1 Manual. First. Edited by Merlyn Lee. Vol. Module 1 of 2. 2 vols. S.l.: Sunshine
Interlinks Publishing House, Inc.

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For inquiries or feedback, please write or call:

Department of Education – Region VII, Division of Bohol

Office Address: 50 Lino Chatto Drive, Cogon District,

Tagbilaran City, Bohol
Telephone Nos. (038) 412- 4938 (038) 411-2544 (038) 501-7550
Telefax: (038) 501-7550
E-mail Address: deped.bohol@deped.gov.ph

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