Prepare Sandwiches

Cookery NCII
Third Quarter – Module 1

istockphoto.com, “photos sandwich”. Accessed December 12, 2019.

https://www.istockphoto.com/photos/sandwich

ANILYN D. CASIW
Developer

Department of Education • Cordillera Administrative Region

Schools Division of Kalinga
Northern Pinukpuk District
 Republic of the Philippines
DEPARTMENT OF EDUCATION
Cordillera Administrative Region
SCHOOLS DIVISION OF KALINGA
Bulanao, Tabuk City, Kalinga

Published by the
Learning Resource Management and Development System

COPYRIGHT NOTICE
2019

Section 9 of Presidential Decree No. 49 provides:

“No copyright shall subsist in any work of the Government of the Philippines.
However, prior approval of the government agency of office wherein the work is
created shall be necessary for exploitation of such work for profit.”

This material has been developed for the implementation of K-12 Curriculum through
the Curriculum Implementation Division (CID)—Learning Resource Management and
Development System (LRMDS). It can be reproduced for educational purposes and
the source must be acknowledged. Derivatives of the work including creating an edited
version, an enhancement or a supplementary work are permitted provided all original
work is acknowledged and the copyright is attributed. No work may be derived from
this material for commercial purposes and profit.

ii
 PREFACE

This Learning Resource is a project of the Learning Resource Management and

Development Unit, Curriculum Implementation Division, Schools Division of Kalinga.
This material is in response to the implementation of the K to 12 Curriculum.

Date of Development : November 2019

Resource Location : Schools Division of Kalinga
Southern Pinukpuk District
Tappo Vocational High School
Learning Area : Technology and Livelihood Education
(Cookery NC II)
Grade Level : 9
LR Type : ADM Module
Quarter/Week : Third Quarter
Competencies : Perform mise en place
TLE_HECK9-12SW-111a-11

iii
 ACKNOWLEDGEMENT

This work was made possible with the financial and moral assistance of the
Staff of Tappo Vocationall High School headed by Mr. Jerry S. Lingayo.

I would like also to extend my heartfelt gratitude Ma’am Carol Baggay, PSDS
and Ma’am Martina G. Tibangay who have evaluated, supported and contributed ideas
and views during the development of this material:

To my family that inspires me constantly with all my undertakings and;

Above all, I lift it up to the Almighty all the glory and honor for without HIM I am
nothing.

DIVISION LRMDS STAFF:

MARILOU A. BALINSAT SHARON ROSE S. BOGUEN

Librarian II PDO II

EVELYN C. GANOTICE
EPS/LR Manager

CONSULTANTS:

ROMULO A. GALNAWAN
Chief, Curriculum Implementation

AMADOR D. GARCIA SR., PhD

OIC Schools Division Superintendent

iv
 TABLE OF CONTENTS

Copyright Notice ............................................................................................. ii

Preface .......................................................................................................... iii
Acknowledgement.......................................................................................... iv
Table of Contents ........................................................................................... v
Introductory Message ..................................................................................... 2
What I Need To Know ..................................................................................... 3
What I Want Know…................................................................................ ……3
What’s New..................................................................................................... 6
What Is It ........................................................................................................ 7
What’s More.................................................................................................. 13
What I Have Learned .................................................................................... 14
What I Can Do .............................................................................................. 14
Assessment .................................................................................................. 15
Additional Activities ....................................................................................... 17
Answer Key................................................................................................... 18
References ................................................................................................... 19

v
 Prepare Sandwiches
Cookery NCII
Third Quarter – Module 1

istockphoto.com, “photos sandwich”. Accessed December 12, 2019.

https://www.istockphoto.com/photos/sandwich

ANILYN D. CASIW
Developer
Introductory Message

For the facilitator:

The module was designed to familiarize students with the different

tools, utensils and equipment used in preparing sandwiches. May I ask your
help to guide the learner to accomplish this module. Furthermore, please
remind the learners to use activity notebook in answering the pre-test, self-
check exercises, and post-test.

The parents, guardians and older sibling who are knowledgeable with
the content of the module will help the learner to cope up with the topics.
Their contribution plays an important role for the success of this module.

For the learner:

This module will help you accomplish all the activities required. You
must be very eager to start with the learning activities prepared. After all, the
activities in this module have been designed to provide you with rich and
stimulating learning in the different tools, utensils and equipment used in
preparing sandwiches that are very essential in strengthening your knowledge
and skills in cookery. Well, you are just starting, now, let’s move ahead to
enrich your understanding.

2
 What I Need to Know

This module was designed and written with you in mind. It is here to help you
master the competency of Cookery. 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.

The module is focused on the:

Lesson 1- Tools, Utensils and Equipment in preparing sandwiches

After going through this module, you are expected to:

1. Identify the different tools, utensils and equipment in preparing

sandwiches
2. Explain the different uses of the tools, utensils and equipment in
preparing sandwiches
3. Classify the different tools, utensils and equipment in preparing
sandwiches
4. Value the importance of caring tools and equipment in preparing
sandwiches.

What I Know

Let us find out how much you already know about Preparing
Sandwiches particularly on the different tools, utensils and equipment. Read
and understand the questions below. Choose the letter of the best answer and
write it on your activity notebook.

1. Which of the following tools used to measure in serving of soft foods, such as
filling ice cream, and mashed potato?
A. Potato Masher B. Scooper C. Scoops or Dipper D. Baster

2. I want to grate cheese and carrots, what kitchen utensil do I need to use?
A. Peeler B. Spinner C. Grater D. Knife

3. Colander is called a vegetable strainer while cutting board is also called: ____
A. Dash board B. Chopping board C. Kneading board D. Recipe board

4. I want to measure liquid ingredients like water and oil, what measuring utensil I
will be used? A. Measuring spoon B. Measuring cups
C. Measuring glass D. Mixing bowl

5. What utensil is use in measuring dry and liquid ingredients in small quantity?A.
Measuring spoon B. Measuring cups C. Measuring glass D. Mixing bowl

3
6. Funnels are used to fill jars while graters are used to: ______
A. Cream, stir, and mix
B. Grate, shred, slice and separate foods such as carrots, cabbage and cheese
C. Level off ingredients when measuring and to spread frosting and sandwich filling
D. Blending, mixing, whipping eggs or batter and for blending gravies, sauces and
soup

7. Which of the following tools is used to remove the skin covering of fruits and
vegetables? A. Scissors B. Axe C. Paring knife D. Block plane

8. Which of the following is appropriate for opening a food container?

A. Knife B. Bolo C. Can, bottle carton opener D. Scissors

9. I need to scrape the batter from the sides of the bowl. Which of the following tools
do I need to use?
A. Rubber scraper B. Spoon and fork C. Spatula D.Wooden spoon

10. What utensil is used to level off ingredients when measuring and to spread
frosting and sandwich filling?
A. Spatula B. Spoon C. Baster D. Scraper

11. A plastic, serrated edge knife that is designed to slice lettuce without causing
the edges to turn brown.
A. Lettuce knife B. Mixing bowl C. Bread toaster D. Grill

12. A small flat, round bladed utensil that is serrated on one side and smooth on the
other, used to apply food spreads over bread slices.
A. Cutting board B. Measuring spoon
C. Sandwich spatula D. Serrated knife

13. It is the most important principle for sandwich safety after preparation to avoid
spoilage.
A. 440-140 B. 4-140-40 C. 140-4-40 D. 40-140-4

14. There are many kinds of kitchen knives, each with a special use. Which one is
used to cut thick sandwiches?
A. Sandwich knife B. Deli knife C. Paring knife D. Butcher knife

15. What do you call an equipment used to hold foods for longer times and to store
foods purchased in frozen form?
A. Chillers B. Freezer C. Refrigerator D. Salamander

4
 Lesson
Tools, Utensils and Equipment in
1 Preparing Sandwiches

The learner will familiarize her/him self by identifying and classifying tools,
utensils and equipment in preparing sandwiches.

What’s In

Welcome to the world of cookery! In this lesson, you are guided in

knowing and familiarizing the use of the different tools, utensils and
equipment in preparing sandwiches.
You are then required to read, identify, classify and understand the
different uses of tools, utensils and equipment in preparing sandwiches so
that at the end of the lesson, you may able to grasp the importance of it.

Notes of the Learner

Upon completing this lesson, you may report to your teacher
for assessment to check your achievement of knowledge and
skills required in this activity. If you pass the assessment,
you can proceed to the next module.

Notes to the Teacher

Upon completing this lesson, you may report to your teacher
for assessment to check your achievement of knowledge and
skills required in this activity. If you pass the assessment,
you can proceed to the next module.

5
 What’s New
Tools, utensils and equipment are defined as extension of the human hand
thereby increasing its speed, power, and accuracy. In order to provide efficient and
safe workplace whether the Chef’s working alone or in team he/she must know how
to classify his/her tools, utensils and equipment. He/she must know how to identify
and select proper tools, utensils and equipment to be use in preparing sandwiches.

Tools, Utensils and Equipment in Preparing Sandwiches

Activity # 1 A: Directions: Name the following tools and utensils in preparing

sandwiches. Write your answer on your activity notebook.

These tools and utensils use manual energy from hand to operate them.

6
 B. Name the following equipment for sandwich making. Write your answer
on your activity notebook.

These equipment are powered by electricity.

What is It
Always remember: Knowing and using the proper tools, utensils and
equipment makes our work easier.
Preparing sandwiches is one of the fundamental skills required in modern food
service. In this lesson you will learn the uses of the different tools, utensils and
equipment in preparing sandwiches.

Advantages of using the proper tools, utensils and equipment:

1. Efficiency of the work and the results are much finer.

2. High quality of the work
3. Speed of accomplishment
4. Accuracy

However, these advantages depend on the three factors, namely:

1. Availability and sufficiency of the tools, utensils and equipment

2. Experience and skill of the workers in their respective fields
3. Tools, utensils and equipment of good quality

7
TOOLS AND UTENSILS IN PREPARING SANDWICHES
1. Sandwich spatula is a small flat, rounded bladed utensil that
is serrated on one side and smooth on the other, appearing
somewhat like a round spatula. It is used to apply food spreads,
over bread slices.

2. Scissors is used to cut sandwiches in different shapes like

rectangles, triangles and circles.

3. Cookie cutters small, medium and large. Small ones are

perfect for cutting out the tinier breads for tea sandwiches and
medium and large for making larger sandwiches.

4. Grater is used to grate cheese, meat and other ingredients.

5. Spatula is a long flexible blade with a rounded end and it is

used to level off ingredients in measuring cups and spoons and
for spreading fillings on sandwiches.

6. Butter knife is a small knife with a blunt edged blade that is

used to apply spreads, such as butter, peanut butter, and
cream cheese, on bread or dinner rolls.

7. Paring knife is used for peeling and coring foods or mincing

and cutting small items.

8. Deli knife is designed for thick sandwiches, this knife is made

to cut easily and quickly through a variety of sandwich
ingredients.

9. Lettuce knife is a plastic serrated edge knife that is designed

to slice lettuce without causing the edges to turn brown.

8
10. Mixing bowls that are large enough to hold ingredients
while they are being mixed.

11. Rubber scraper is a pliable rubber scraper used to scrape

down sides of bowl and get mixture of fillings from pans.

12. Measuring glass is a transparent glass with fractions (1, ¾,

2/3, 1/3, ¼). It is used for measuring liquids.

13. Measuring cups are used for measuring solids or dry

ingredients.

14. Strainer is used to separate liquid from solid.

15. Cutting board comes in wood and plastic, use to protect the
table when slicing bread.

16. Can opener is used to open cans.

17. Wooden spoon is used to combine ingredients.

18. Measuring spoons is used to measure small quantities of

ingredients.

9
TOOLS AND UTENSILS IN PREPARING SANDWICHES
1. Sandwich spatula is a small flat, rounded bladed utensil that
is serrated on one side and smooth on the other, appearing
somewhat like a round spatula. It is used to apply food spreads,
over bread slices.

2. Scissors is used to cut sandwiches in different shapes like

rectangles, triangles and circles.

3. Cookie cutters small, medium and large. Small ones are

perfect for cutting out the tinier breads for tea sandwiches and
medium and large for making larger sandwiches.

4. Grater is used to grate cheese, meat and other ingredients.

5. Spatula is a long flexible blade with a rounded end and it is

used to level off ingredients in measuring cups and spoons and
for spreading fillings on sandwiches.

6. Butter knife is a small knife with a blunt edged blade that is

used to apply spreads, such as butter, peanut butter, and
cream cheese, on bread or dinner rolls.

7. Paring knife is used for peeling and coring foods or mincing

and cutting small items.

8. Deli knife is designed for thick sandwiches, this knife is made

to cut easily and quickly through a variety of sandwich
ingredients.

10
9. Lettuce knife is a plastic serrated edge knife that is
designed to slice lettuce without causing the edges to turn
brown.

10. Mixing bowls that are large enough to hold ingredients

while they are being mixed.

11. Rubber scraper is a pliable rubber scraper used to scrape

down sides of bowl and get mixture of fillings from pans.

12. Measuring glass is a transparent glass with fractions (1, ¾,

2/3, 1/3, ¼). It is used for measuring liquids.

13. Measuring cups are used for measuring solids or dry

ingredients.

14. Strainer is used to separate liquid from solid.

15. Cutting board comes in wood and plastic, use to protect the
table when slicing bread.

16. Can opener is used to open cans.

17. Wooden spoon is used to combine ingredients.

18. Measuring spoons is used to measure small quantities of

ingredients.

11
EQUIPMENT FOR SANDWICH MAKING
1. Slicer is used to slice foods more evenly and uniformly.

2. Freezer is used to hold foods for longer times and to store

foods purchased in frozen form.

3. Bread toaster is typically a small electric kitchen appliance

designed to toast multiple types of bread products.

4. Salamanders use primarily for browning or glazing the tops

of sandwich.

5. Ovens. These are equipment which are enclosed in which

food is heated by hot air or infrared radiation.

6. Grills/Griddles. These are flat heated surfaces where food is

directly cooked.

7. Refrigerator is used to keep things such as food and drinks

cold.

12
 What’s More

Activity # 1. Study the box below and the different tools, utensils and equipment
inside it. Arrange the different tools, utensils and equipment
according to its classification on the table provided. Then, give its
uses on your own words. Write your answer on your activity
notebook.

Strainer Rubber scraper

Measuring cups Paring knife Freezer Slicer
Wooden spoon Bread toaster Oven Griddles
Butter knife Scissors Cookie cutters
Deli knife Sandwich spatula

Tools and Uses Equipment Uses

Utensils

13
 What I Have Learned
1. Having and using the appropriate tools, utensils and equipment makes the work
in cooking easier.

2. Kitchen equipment is used for baking, blending, freezing, chilling, brewing,

processing and much more.

3. What are the tools and utensils in preparing sandwiches?

4. Enumerate the equipment for sandwich making.

What I Can Do

Activity #2 Word Hunt:

DIRECTIONS: Encircle the following tools, utensils and equipment terms in
preparing sandwiches that you can find in the puzzle below.

C U T T I N G B O A R D J K L
S A N D W I C H S P A T U L A
T T Y N I O V E N G S A T E K
R S A N D W I C H K N I F E I
A S S F G R I D D L E S M W T
I T E L H N B V C X Z A S O C
N W R T F R E E Z E R J M O H
E W T D V C N J G K L O P D E
R E T A R G E E R T S L M E N
R E P A R C S R E B B U R N S
X R M N O P L A N S D F Y P H
S H R M N B U T I J K L M O E
C A N O P E N E R S T Y M O A
T A S A L A M A N D E R S N R
L E T T U C E K N I F E P L S

14
 Assessment
Multiple Choice
Direction: Choose the letter of the best answer. Write the chosen letter on your
activity notebook.
1. Colander is called a vegetable strainer while cutting board is also called:__
A. Dash board
B. Chopping board
C. Kneading board
D. Recipe board

2. Which of the following is appropriate for opening a food container?

A. Knife
B. Bolo
C. Can, bottle carton opener
D. Scissors

3. What tool will you use in measuring dry and liquid ingredients in small
quantity?
A. Measuring spoon
B. Measuring cups
C. Measuring glass
D. Mixing bowl

4. What utensil is used to level off ingredients when measuring and to spread frosting
and sandwich filling?
A. Spatula B. Spoon
C. Baster D. Scraper

5. Which of the following tools used to remove the outer skin covering of fruits and
vegetables?
A. Scissors
B. Axe
C. Paring knife
D. Block plane

6. Funnels are used to fill jars while graters are used to: ______
A. Creaming, stirring, and mixing
B. Grate, shred, slice and separate foods such as carrots, cabbage and cheese
C. Level off ingredients when measuring and to spread frosting and sandwich filling
D. Blending, mixing, whipping eggs or batter and for blending gravies, sauces and
soup

7. There are many kinds of kitchen knives, each with a special use. Which one is
used to cut thick sandwiches?
A. Sandwich knife
B. Deli knife
C. Paring knife
D. Butcher knife
8. Equipment used to hold foods for longer times and to store foods purchased in
frozen form?
A. Chillers
B. Freezer

15
C. Refrigerator
D. Salamander

9. Which of the following tools used to measure in serving of soft foods, such as
filling ice cream, and mashed potato?
A. Potato Masher
B. Scooper
C. Scoops or Dipper
D. Baster

10. I want to grate carrots and cheese. What kitchen utensil do I need to use?
A. Peeler
B. Spinner
C. Grater
D. Knife

11. A small flat, round bladed utensil that is serrated on one side and smooth on the
other, used to apply food spreads over bread slices.
A. Cutting board
B. Measuring spoon
C. Sandwich spatula
D. Serrated knife

12. I want to measure liquid ingredients like water and oil, what measuring utensil
I will be use?
A. Measuring spoon
B. Measuring cups
C. Measuring glass
D. Mixing bowl

13. What tool will you use in measuring dry and liquid ingredients in large
quantity?
A. Measuring spoon B. Measuring cups
C. Measuring glass D. Mixing bowl

14. It is the most important principle for sandwich safety after preparation to avoid
spoilage.
A. 4-40-140
B. 4-140-40
C. 140-4-40
D. 40-140-4

15. The following are advantages of using an appropriate tools, utensils and
equipment except one.
A. Efficiency of the work
B. High quality of the work
C. Speed of accomplishment
D. Perfect accomplishment

16
 Additional Activities

Activity #3: SCRAPBOOK

Directions: Using pictures from magazines, journals, newspapers, make your
own scrapbook showing fifteen pictures of the different tools, utensils and
equipment. Write a brief description on the uses of the different pictures you
collected.

17
 Answer Key

What I know What’s New What I Can Do Assessment

1. Cutting board 1. B
1. C A. Tools and Utensils 2. Sandwich 2. C
2. C 1. Can opener spatula 3. A
3. B 2. Grater 3. Oven 4. A
4. C 3. Measuring cups 4. Griddles 5. C
5. B 4. Rubber scraper 5. Sandwich knife 6. B
6. B 5. Strainer 6. Kitchen shear 7. B
7. C 6. Measuring glass 7. Lettuce knife
8. C 7. Paring knife 8. Salamanders
9. A 8. Wooden spoon 9. Rubber scraper
10. A 9. Cookie cutters 10. Can opener
11. A 10. Spatula 11. Slicer
12. C 11. Measuring spoon 12. Grater
13. A 12. Scissors 13. Strainer
14. B 13. Butter knife 14. Wooden spoon
15. B 14. Lettuce knife 15. Freezer
15. Mixing bowl
16. Cutting board/ chopping board
17. Sandwich spatula
18. Deli knife
B. Equipment
1. Bread toaster
2. Slicer
3. Oven
4. Microwave oven
5. Freezer
6. Refrigerator
7. Salamanders
8. Griddle/grill

18
References

Amazon.com/image of grater“. Accessed December 13, 2019

https://images.app.goo.gl/vkVWEfUKnHYw7wPE8

amazon.com/”image of bread toaster “. Accessed December 12, 2019

https://images.app.goo.gl/zHZoh3AEBxUmpbijo8

amazon.com/“image of deli knife“. Accessed December 13, 2019

https://images.app.goo.gl/cYNwuxYhQdjpvDer9

amazon.com/image of paring knife“. Accessed December 12, 2019

https://images.app.goo.gl/8MkXz6hhDtN426bz6

amazon.com/”image of oven“. Accessed December 12, 2019

https://images.app.goo.gl/H7HMbiUUx5g1vsNG69

canstockphoto.com/”image of freezer “. Accessed December 12, 2019

https://images.app.goo.gl/q7VGeLulekmve5ma9

Department of Education, K-12 Basic Education Curriculum Technology

and Livelihood Education Learning module Cookery 9, PP. 118-124

fedproducts.co.nz “Bread slicer image”. Accessed December 12, 2019.

https://www.fedproducts.co.nz/catering-equipment/bakery-
equipment/bread-slicers.html

google.com. ”image of chopping board”. Accessed December 12, 2019.

google.com/search?source=univ&tbm=isch&q=images+of+chopping+b
oard&sa=X&ved=2ahUKEwjL3cih3YXsAhWbBgKH…

google.com. ”image of measuring cup”. Accessed December 12,2019”.

google.com/search?q=emages+of+measuring+cup&oq=emages+of+mea
sureing+cup&aqs=chrome..69i57.12819j0j7&sour…

google.com. “image of can opener”. Accessed December 12, 2019.

google.com/search?q=emages+of+can+opener&oq=emages+of+can+ope
ner&aqs=chrome..69i57j017.15197j0j7&sourceid=chromr&ie=UTF-8
google.com. ”image of measuring spoon”. Accessed December 12, 2019.
google.com/search?q=images+of+measuring+spoon&tbm=iscg&source
=iu&ictx=1&fir=PZE6QCp40nEOM%252CXED9jKObAKMD9M%252C_
&vet=1&usg=A14_-kR_uBOYKfS1…

istockphoto. com /“photos sandwich”. Accessed December 12, 2019.

https://www.istockphoto.com/photos/sandwich

istockphoto.com/image of butter knife“. Accessed December 12, 2019

https://images.app.goo.gl/WPZuaxVkoPku6Uzw5

shutterstock.com/image of can opener“. Accessed December 12, 2019

https://images.app.goo.gl/UFVNaqr6fWc4ieov8

19
tasteofhome.com/“recipe summer –tea- sandwiches”. Accessed December
12,
2019. https://www.tasteofhome.com/recipes/summer-tea-
sandwiches

teachergelo.blogspot.com/“image of grills/griddles“. Accessed December 12, 2019.

https://images.app.goo.gl/GNiRr8VQoopmLsyv9

teachergelo.blogspot.com/”image of salamander“. Accessed December 12, 2019.

https://images.app.goo.gl/xsD5LWyMzW8PRpb1A

timesofindia.indiatimes.com/”image of refrigerator”. Accessed December 12, 2019.

https://images.app.goo.gl/RhrgLiAwR9BffnF17

DepEdCARLR#: 306-11-19
For inquiries or feedback, please write or call:
Department of Education - Schools Division of Kalinga
Bulanao, Tabuk City, Kalinga
Telefax/Website: www.depedkalinga.ph
Email Address: kalinga@deped.gov.ph