11

Prepare, Present and Store

Sandwiches

COOKERY
QUARTER 1- Weeks 7-8

ROMILA A. AGBAYANI
Developer

Department of Education SDO- Ifugao

Department of Education
 Cordillera Administrative Region
Schools Division Office-Ifugao

Published by

LEARNING RESOURCE MANAGEMENT SYSTEM

COPYRIGHT NOTICE

(2020)

Section 9 of Presidential Decree No. 49 s. 1972 provides:

“No copyright shall subsist in any work in the Government of the Philippines.
However, prior approval of the government agency of the 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 to12 through
the Curriculum Implementation Division (CID)- Learning Resource Management
System (LRMS). It can be reproduced for educational purposes and source must be
acknowledged. Derivatives of the work including creating an edited version,
enhancement of supplementary work are permitted provided all supplementary work
is acknowledged and the copyright is attributed. No work must be derived from this
material for commercial purposes and profit.

PREFACE

ii
 This module is a project of the Curriculum Implementation Division particularly
the Learning Resource Management System (LRMS), Department of Education,
Schools Division of Ifugao which is in response to the implementation of the K-12
Curriculum.

This learning material is a property of the Department of Education-CID,

Schools Division of Ifugao. It aims to improve students’ performance in TVL, Cookery
in grade 11.

Date of Development : November 2020

Resource Location : Namillangan National High School, A. Lista, Ifugao

Learning Area : Cookery

Grade Level : 11

Resource Type : Module

Language : English

Quarter/ Week : Quarter 1, Week 7-8

Learning Competency : Prepare, Present and Store Sandwiches

Competency Code : TLE_HECK9SD-IIla-j-11-14

ACKNOWLEDGEMENT

iii
 The writer wishes to give due credit to the following for their untiding support
in making this module possible:

Anthony Gallangi, EPS- TLE for spearheading the evaluation of this material
to ensure its quality;

Gina M. Attaban, PSDS of Alfonso Lista for providing trainings and

workshops needed for the development of this module;

Oliver D. Tobiagon, her School head for his persistence, encouragement and
unending supervision;

Her loving husband, Marlon A. Agbayani and her children, for their
unending support and understanding that inspires her to work harder and finished
this task;

Her friends and co teachers who shared their knowledge in the development
of this module;

Above all, to our Almighty God, the source of strength, power and wisdom
and whose outpouring mercy and grace led to the completion of this work.

DIVISION LRMS STAFF

SHAILA S. TAKINAN NANCY G. NALUNNE

Librarian II Project Development Officer II

JOVITA L. NAMINGIT
EPS-LRMS

CONSULTANTS:

MARCIANA M. AYDINAN, Ph.D

Chief, Curriculum Implementation Division

PIO D. ECUAN, Ed. D.

OIC-Assistant Schools Division Superintendent

BENEDICTA B. GAMATERO
OIC-Schools Division Superintendent

iv
 11
Prepare, Present and Store
Sandwiches
COOKERY

FIRST QUARTER MODULE

v
 ROMILA A. AGBAYANI
Developer
TABLE OF CONTENTS

Copyright Notice........................................................................................................ ii
Preface .................................................................................................................... iii
Acknowledgement .....................................................................................................iv
Table of Contents .......................................................................................................v
Title Page ..................................................................................................................vi
Introduction ................................................................................................................
What I Need to Know .................................................................................................1
What I Know...............................................................................................................3
What’s In................................................................................................................... 4
What’s New ................................................................................................................4
What’s It .....................................................................................................................5
What’s More .............................................................................................................16
Activity 1.........................................................................................................16
Assessment 1 ................................................................................................17
Activity 2 ........................................................................................................17
Assessment 2 ................................................................................................18
Activity 3 ........................................................................................................18
Assessment 3 ................................................................................................19
Activity 4 ........................................................................................................19
Assessment 4................................................................................. ...............20
Activity 5 ........................................................................................................21
Assessment 5 ................................................................................................21
What I have Learned ................................................................................................23
What I Can Do ..........................................................................................................23
Assessment ............... .........................................................................................24

vi
Additional Activities .... ........................................................................................26
Key Answers ................ ..........................................................................................26
References ...............................................................................................................29

vii
 Introduction

This learning resource focuses on the course Cookery NC II under the Home
Economics strand of the TVL track which aims students to gain the right knowledge,
acquire skills and attitude and values to start a small business.

This module includes information and activities to develop desirable values,

skills and understanding through authentic tasks on how to prepare , present and
store sandwiches. It deals with the tools, utensils and equipment in preparing
sandwiches, ingredients used for sandwiches, different types of sandwiches, basic
components of a sandwiches, types of bread, fillings and spreads for sandwiches,
how to prepare sandwiches, how to portion sandwiches and its ingredients, proper
storage for sandwiches and the storing techniques. Provisions for practical
application to real life situation are also included for lifelong learning.

To the Facilitator:

As the facilitator of this module, you should empathize with our different
learners. Every learner learns differently in different phase. Explain clearly the
instructions on how to go about the activities. If possible, use appropriate terms in
explaining according to the learning level of the student and motivate them to finish
the activities in this module. Let the student write his/ her answer on his/ her test
booklet.

To the learner:

This module is specially crafted to focus on the different activities that will
assess your level in terms of skill and knowledge. Answer the activities prepared for
you independently and honestly. Write your answer on your test booklet. You will
compare your answers to the key answers only after you have answered the
activities you are to answer. If you have questions or clarifications, please feel free to
ask your teacher, parents or the one who facilitate you this module.

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 What I Need to Know

Sandwiches refers to a food item made with two or more slices of bread with
fillings between them. A widely popular and convenient lunchtime food, quickly made
and served and adaptable to many variations that it satisfies nearly every taste and
nutrition requirement. 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 ingredients, types of sandwiches, its methods of preparation for efficient
production and service.

After going through this module, you are expected to:

1. Perform mise en place;

2. Prepare variety of sandwiches;
3. Present variety of sandwiches; and
4. Store sandwiches.

The table below will help you understand the parts of this learning module
which you will need to read and undergo the activities.

ICON LABEL DETAIL

What I need to know
This contains a brief
introduction of the content of the
module. It contains the
instructions for the learner and
the facilitator. Also, it contains
the learning objectives which
you need to accomplish.

This is a pre-assessment of
what you know about the lesson
What I Know you are to tackle.

This connects the current

What’s In lessons with the previous
lessons.

1
 This introduces the lessons
What’s New through an activity.

This contains a brief discussion

What’s It of the lessons.

These are activities to check

What’s More your understanding of the
lesson.

This summarizes the important

What I have Learned ideas presented in the lesson.

This is a real application of what

What I Can Do you have learned.

This is a post assessment of

Assessment what you have learned.

This is an activity that will

Additional Activity/ ies strengthen your knowledge
about the lesson.

2
 What I Know

Test yourself how much you already know about preparing, presenting and
storing sandwiches. Write your answer on your test booklet.

A. Find Me

Direction: Read the following questions carefully and choose the letter that best
describes the statement. Write your answer on your test booklet.

1. Shayne is preparing sandwich for her father, she wants to apply strawberry jam on
her bread, what tool will she use?
A. Butter knife B. Deli knife C. Paring knife D. Sandwich knife
2. While preparing children’s sandwiches for Gold’s birthday party, Maria needs to
cut the bread in different shapes, what tool will she use?
A. Sandwich spatula B. Cookie cutter C. Deli knife D. Scissor
3. Which of the following utensil is use to hold food in place?
A. Pan B. Tray C. Cookie sheet D. Cutting board
4. This is use to hold food for longer times and to store foods purchased in frozen
form.
A. Chiller B. Refrigerator C. Freezer D. Salamander
5. This is a staple food prepared by cooking a dough of flour and water and often
additional ingredients.
A. Meats B. Spread C. Bread D. Cheese
6. These are indispensable in sandwich making because they add texture, flavour
and color to sandwich.
A. Meats B. Fish C. Poultry D. Vegetable
7. These sandwiches are made by dipping in beaten egg and sometimes in bread
crumbs and then deep fry.
A. Grilled Sandwich C.Hot Open-Faced Sandwich
B. Deep fried Sandwich D. Rolled Sandwich
8. Which of the following bread is made with more than two slices of bread?
A. Tea Sandwich C. Pinwheel Sandwich
B. Open-faced Sandwich D. Multi-decker Sandwich
9. It is the part of sandwich which the ingredients are placed, consist of some form of
bread or dough produce that is whole or sliced.
A. Filling B. Moistening Agent C. Base D. Bread
10. These are very thin, flat breads that are used for sandwich wraps, burritos and
tacos.
A. Pita B. Focaccia C. Lavash D. Wraps
11. Which of the following is the purpose of spreads?
A. It adds dryness of the sandwich C. It add flavour
B. It contributes to the color D. It gives eye appeal
12. Which of the following bread is not considered as flat breads?
A. Pita B. Buns C. Focaccia D. Lavash

13. Which of the following should not be observed in presenting sandwiches?

A. Combine vegetarian sandwiches with sandwich made with meat products
B. Handle food picks carefully

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 C. Plate pinwheel sandwiches in a circular design on a platter
D. Sandwich quarter should be arranged with cut edge.

14. Which storing technique is applied when it changes the state of water in the food
from liquid to solid ice?
A. Refrigeration B. Freezing C. Chilling D. Cold storage
15. 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

Lesson 1

PERFORM MIS’EN PLACE

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At the end of the lesson, you should be able to:

1. Identify tools, utensils and equipment needed in preparing sandwich; and

2. Use appropriate tools, utensils and equipment for different types of
sandwiches.

What’s In

For now, you will recall the structure of salad by labelling the parts of salad
presentation below. Write your answer on your test booklet.

What’s New

After reviewing the four parts of salad presentation, you will now answer the
activity below to understand the new concept in performing mis.’en place.

Write Me Right. Below are jumbled letters. Guess the correct spelling
opposite the scrambles letters.

5
 1. DLESDRIG___ ____________ 6. PREDSSA__________________
2. LAAMSANSERD__________ 7. ENTSDIMNOC ______________
3. DSEABR_________________ 8. LINPEHEW_________________
4. PYRTOLU ________________ 9. COCACAIF_________________
5. EATM____________________10. ITAP____ __________________

What’s It

Were you able to guess the words used in preparing sandwiches? You will find
out as you go through this lesson.

Tools, Utensils and Equipment in Preparing Sandwiches

Tools and Utensils

1. SANDWICH SPATULA -A small flat, round

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 -Use to cut customized edges on bread for tea

sandwiches, hors d’oeuvres, or children’s sandwiches. Use the shears to
cut a pocket in toast and waffles. 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 AND SHREDDER- Grating cheese,

meat and other ingredients allows flavors to mix, thus;
palatability of sandwich is increase.

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5. SPATULA- A long flexible blade with a rounded end, used to level off
ingredients in measuring cups and spoons and for spreading fillings on
sandwiches.

6. BUTTER KNIFE -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. CHEF’S KNIVES -Come in various lengths of 6, 8, 10,

and 12 inches. The smaller sized knives are typically
referred to as mini chef's knives while the longer lengths
are known as traditional chef's knives.

8. DELI KNIFE - Designed for thick sandwiches, this knife

is made to cut easily and quickly through a variety of
sandwich ingredients. The deli knife has offset blade
allowing ease of slicing and handling.

9. LETTUCE KNIFE

- Plastic serrated edge knife that is designed to slice

lettuce without causing the edges to turn brown. It is
efficient in slicing lettuce.

10. PARING KNIFE

- A small knife with a straight, sharp blade that is

generally three to five inches long. Its thin, narrow blade
is tapers to a point at the tip. It is easy to handle and
works well for peeling and coring foods or mincing and
cutting small items.

7
 11. SANDWICH KNIFE -A sharp-bladed kitchen utensil
used to slice through a medium amount of food
ingredients "sandwiched" between two slices of bread.
Similar in use to a deli knife, the sandwich knife is
shorter in length with a shorter blade depth in order to
easily cut through smaller to medium-sized sandwiches.

12. SERRATED KNIFE

-A knife with a sharp edge that has saw-like notches or

teeth. The blade of a serrated knife is 5 to 10 inches long
and is used to slice through food that is hard on the
outside and soft on the inside, such as slicing through
the hard crusts of bread. A serrated knife with a short,
thin blade is intended for slicing fruits and vegetables

13.CUTTING BOARD

-Comes in wood and plastic, use to protect the table when

slicing bread.

14. MIXING BOWLS

- Bowls that are large enough to hold ingredients while they

are being mixed

15. RUBBER SCRAPER

-A pliable rubber scraper used to scrape down sides of bowl

and get mixture of fillings from pans.

16. MEASURING CUPS

-Graduated Measuring Glass - a transparent glass with

fractions [1, 3/4, 2/3,1/2, 1/3, ¼ ]. Is used for measuring
liquids Individual Cups - with fractional parts [1, 3/4, 1/2, 1/4,]
are used for solids or dry ingredients.

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17. UTILITY TRAY

-used to hold food in place.

18. STRAINER

- used to separate liquid from solid.

19. MIXING SPOON

- used to combine ingredients.

20. CAN OPENER

-used to open cans.

21. MEASURING SPOONS

-A set of individual measuring spoons used to measure small quantities of

ingredients.

EQUIPMENT FOR SANDWICH MAKING

GRILLS / GRIDDLES

-These are flat heated surfaces where food is directly

cooked.

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OVENS

-These are equipment which are enclosed in which food is

heated by hot air or infrared radiation.

MICROWAVE OVENS

-Special tubes generate microwave radiation, which create

heat inside the food.

SALAMANDERS

-Small broiler, use primarily for browning or glazing the

tops of sandwiches.

BREAD TOASTER

-The toaster is typically a small electric kitchen appliance

designed to toast multiple types of bread products.

SLICER

-Is used to slice food more evenly and uniformly

CHILLERS

-Machines used to chill sandwiches and other food.

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FREEZE

-Used to hold food for longer times and to store foods purchased in frozen form

REFRIGERATOR

-A thermally insulated compartment used to store food at a

temperature below the ambient temperature of the room.

Ingredients Used For 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 characterized by a

delicate golden brown surfaces. .

Fish and Shellfish

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– 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.

Cheese

– refers to cheddar, processed cream cheese and

cheese spreads which are easily sliced, firm texture and
act as 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.

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 Miscellaneous

– fruit fresh or dried, jelly, jam, peanut butter, eggs

and nuts adds flavor, color, nutrients and texture to
sandwich production.

Note: Skills learned in cleaning, sanitizing, and preparing tools, utensils, and
equipment based on required tasks from Lesson 1, LO1 should be applied in
preparing sandwiches.

Different Types of Sandwiches

COLD SANDWICHES

1. Open-faced 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 biscuits, cookies or toasts instead
of using breads.

2. Regular Cold Sandwiches

-A plain sandwich is made up of two slices of

bread, preferably a day-old bread, toasted if
desired, and on which butter can be readily
spread. Its crusts may or may not be removed,
depending upon your preference. Butter,
mayonnaise or a prepared sandwich spread

13
may be 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 Sandwiches

-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 two 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 flatbread. They may be served
whole or cut in half if large.

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HOT SANDWICHES

1. 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.

2. Hot Open-Faced Sandwich

- Open-faced sandwiches are made by placing

buttered or unbuttered bread on bread on a
serving plate, 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

- 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.

4. Deep Fried Sandwiches

- Deep-fried sandwiches are made by dipping

sandwiches in beaten egg and sometimes in
bread crumbs, and then deep-fry.

5. Filled rolls, focaccia or pita bread

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-flavored breads served with dips like quesadillas and burritos.

What’s More

In the above discussion, you were able to learn the tools, utensils, equipment and
ingredients in preparing sandwiches and the different types of sandwiches. Now, you
are going to check your understanding of the new concepts you have learned.

Activity 1- Name Me
Identification. Identify the following tools and equipment used in preparing
appetizers. Write your answer in your test notebook.

1. 2. 3. 4. 5.

6. 7. 8. 9. 10.

16
 11. 12. 13. 14. 15.

Assessment 1- Explain Me

Explain the uses of the following tools and equipment in the preparation of
sandwiches. Write your answer in your test booklet.

Tools and Equipment

1. 2. Dele knife 6. Sandwich spatula
3. Butter knife 7. Slicer
4. Serrated knife 8. Chiller
5. Utility Tray 9. Salamander
6. Spatula 10. Strainer

Criteria 4 3 2 1
Clear Exceptionally clear, Generally clear, Lacks clarity, Unclear, impossible
easy to follow able to follow difficult to follow to follow
Concise Explanation posed Explanation posed Explanation posed Explanation posed
and methods used and methods used and methods used and methods used
are advanced are appropriate are somewhat are inadequate
simple
Comprehensive Thorough and Substantial Partial or not Misunderstanding or
comprehensive explanation comprehensive serious
explanation explanation misconception on
the explanation
Relevant Highly relevant Generally relevant Somewhat relevant Irrelevant

Activity 2- Name Me
Identification. Below are the images of the different kinds of sandwiches. Guess
what image is in each box and write your answers in your test booklet.

17
1. 2. 3. 4. 5.

6. 7. 8. 9. 10.

Assessment 2-Classify Me

Identification. Classify the following sandwiches either hot or cold sandwiches. Write
your answers in your test booklet.

1. Chicken Wrap Sandwich- _______________________

2. Club house Sandwich __________________________
3. Tea Sandwich _________________________________
4. Hamburger ___________________________________
5. Toasted Sandwich _____________________________
6. Burritos ______________________________________
7. Quesadillas ___________________________________
8. Pinwheel Sandwich ____________________________
9. Hotdog Sandwich ______________________________
10. Chicken and Veggie Tortilla Sandwich _____________

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 Lesson 2

PREPARE A VARIETY OF SANDWICHES

At the end of the lesson. You are expected to:

1. Identify sandwich component;

2. Identify bread suited for sandwich making;
3. Prepare suitable filling and spread;
4. Select and prepare glazes/ sweet sauces; and
5. Prepare sandwiches using sanitary practices.

What’s In

For now, you will recall the tools, equipment and ingredients used in preparing
sandwiches and the types of sandwiches.

Fill Me In. Fill table 1 with the tools, equipment and ingredients used in preparing
sandwiches and table 2 with the types of sandwiches. Write your answers in your test
booklet.

Table 1

Tools/ Utensils Equipment Ingredients

Table 2

Cold Sandwiches Hot Sandwiches

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 What’s New

After reviewing the tools, equipment and ingredients in preparing sandwiches

and the types of sandwiches, you will now answer the activity below to
understand the new concept in preparing variety of sandwiches.

Describe Me. Below are pictures of different types of bread which are use in
preparing sandwiches. Guess what type of bread is in the box. Write yoir answer in
your test booklet.

1. 2. 3. 4. 5.

6. 7. 8. 9. 10.

What’s It

Were you able to guess the pictures above? You will find out as you go through
this lesson.

BASIC COMPONENTS OF A SANDWICH

1. The Structure or Base

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 – it is the part upon which the ingredients are placed, consists of some form
of bread or dough produce that is whole or sliced.
2. Moistening Agent
– is meant to bind the sandwich providing an improvement of both flavor and
texture. It acts as the protective layer between the filling and the structure,
preventing the filling from softening or wetting the bread.
3. The filling
– consists of one or more ingredients that are stacked, layered or folded
within or on the structure to form the sandwich. The varieties of fillings should
be carefully selected. The filling can be hot or cold and comes in any form of
cooked, cured meat, fruit, vegetables, salad or a combination of any of them.

TYPES OF BREAD
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

21
-come in all sizes, shapes and textures. The softest include hamburger buns and
hot dog rolls.

2. French and Italian bread rolls

-including sourdough and ciabatta, split

horizontally. They work well for grilled
sandwiches.

C. 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
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,
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. Tortillas

22
 -are corn or flour which has unleavened round cornmeal breads baked on a hot
stone. They ranges in size from 6 inch – 14 inch or larger preferably used for
quesadillas and burritos.

7. Sandwich wraps are either whole wheat or spinach flavor.

D. 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.

FILLINGS AND SPREADS FOR SANDWICHES

Sandwich Fillings

The filling is the heart of the sandwich. It is place between or on top of bread
and it provides flavor and body to the sandwich.

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.

Here are fillings you may use separately or in combination.

Meat and Poultry

23
 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.

1. Beef products- sliced roast beef, hamburger patties, steaks, corned beef.
2. Pork products- roast pork, barbeque pork, ham, bacon.
3. Poultry-turkey breast, chicken breasts.
4. 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.

Most popular sandwich fillings combinations

 Chicken Salad
 Egg and Cheese
 Chicken and Bacon
 BLT – Bacon Lettuce and Tomato (also contain eggs)
 Cheese and Onion
 Prawn mayonnaise
 Chicken and Ham
 Cheese and Ham Salmon and Cucumber
 Tuna and Cucumber

24
  Pimiento Cheese
 Peanut Butter and Jelly
 Egg and Bacon
 Ham and Egg
 Corn Beef and Cheese
 Cream Cheese and Bacon
 Chicken Caesar
 Chicken and Stuffing
 Apple Slaw- mix mayonnaise, lemon juice, cheese, apple, onions
. Cream Cheese with finely chopped celery and grated carrots

Spreads

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

Butter
Butter protects the bread from moisture, used 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 at once and kept until served.

What’s More

In the above discussion, you were able to learn how to prepare variety of
sandwiches. Now, you are going to check your understanding of the new concepts
Activity
you have3-learned.
Take Me In

Activity 1- Name Me

Identification. Identify the types of bread described below. Write your answers in your
test booklet.
25
_________1. The most commonly used bread for sandwich.
_________2. Classic bread is nutritionally superior to wheat bread, more compact
and brown in color.
_________3. Stronger tasting bread.
_________4. Made from flattened, often unleavened bread.
_________5. Are excellent choice for sandwich that comes in all sizes, shapes and
textures.
_________6. A flat bread with pocket that is perfect for stuffing.
_________7. A very thin flat bread that is used for burritos and tacos.
_________8. Breads raised by chemical action of baking powder.
_________9. Unleavened cornmeal baked on a hot stone.
_________10. A flat Italian bread cut into square split and file.

Assessment 1- Write Me

Enumeration. Enumerate what is asked in the following statements. Write your

answers in your test booklet.

1. Yeast Breads
1.
2.
3.

2. Buns and Rolls

1.
2.

3. Flat Breads
1. 5.
2. 6.
3.
4. Most Popular Salads for Sandwich Filling
1. 3.
2. 4.

5. Type of Filling
1.
2.

Activity 2- Fill Me In

Fill the boxes with the tools, ingredients and procedures of “Ham Sandwich” listed
below. Write your answers in your test booklet.
26
Arrange bread slice in rows
on the table top
Lettuce
Assemble necessary tools.
Portion filling with a scoop
onto alternate rows of bread
Arrange lettuce or other
vegetable accompaniment
on top of filling
Spread
Prepare and assemble all
ingredients.
Place ham or any desired
filling
Bread
Top the filled slices with the
plain bread slices
Spread all bread slices to the
edge with desired spread
Spread fillings and neatly on
alternate slices.
Ham
Stack two or three
sandwiches
Refrigerate until service
Place sandwich on sandwich
bags or wrap in plastic wraps
to maintain freshness
Ham Sandwich

Input Process Output

Assessment 2- Show Me

Demonstration. Demonstrate how to prepare and present “Clubhouse Sandwich”.

Take a video of your demonstration and send to my email account
romila.agbayani@deped.gov.ph or in our GC (Group Chat). You will be rated using
the scoring rubric below.

Use the following ingredients and procedures for your “Clubhouse Sandwich”.

Ingredients
3 slices of white bread Mayonnaise
2 leaves of lettuce 2 Slices Tomatoes
2 Slices Cucumber 1 Slice Ham
1 Slice Cheese 1 Egg, scrambled

Procedure:
1. Place the 3 slices of bread on a clean work surface, spread the tops with
mayonnaise.
2. On the first slice, place 1 lettuce leaf, then 2 slices of tomatoes and cucumber.
3. Place the second slice of toast on top of the first slice, spread side down.
4. Spread the top with mayonnaise.
5. On top of this, place the ham then the other lettuce leaf.
6. Add the scrambled egg.

27
 7. Top with the third slice of toast, spread side down.
8. Place the toothpicks on two sides of the sandwich to hold it together.
9. Cut the sandwich from corner to corner onto triangles. Each triangle will have
a pick through the center to hold together.
10. Place on a plate with the points up.

Indicator Excellent Good Fair Poor

4 3 2 1
Hygiene Demonstrated Demonstrated Demonstrated Did not
safety and safety and some safety and demonstrated
sanitation sanitation sanitation proper safety and
practices all the practices most practices. sanitation
time. of the time. practices.
4 3 2 1
Mis-en- Positive and Generally Need frequent No planning or
place organized, notes, positive but lack prompting to organization
supplies, tools motivation to prepare for the evident,
and equipment prepare without activity with less unmotivated to
are gathered and prompting positive attitude prepare
ready without
prompting
6 4 3 2
Workman- Shows advanced Shows Shows basic skill Shows poor skill
ship skill of tools and adequate skill of of tools and of tools and
technique used. tools and technique used. technique used.
technique used.
6 4 3 2
Presenta- Presentation is Presentation is Presentation is Presentation is
tion created and created and created and poorly created
maintained in a maintained fairly maintained with and maintained
professional neat an attempt at
manner neatness
6 4 3 2
Palatability Taste is highly Taste is Taste is good. Needs to adjust
acceptable. acceptable. with the taste.
Poor final product
Excellent final Good final with several Burn/
product, Turned product but mistakes undercooked,
out just expected. slightly off. inedible, poor
product
4 3 2 1
Speed Excellently Utilized time and Needed Did not use time
utilized time and resources to reminding to stay wisely.
resources to create an on task
create an interesting Finished the
interesting product Finished the activity 20
product activity 10 minutes after the
Finished the minutes after the given time
Finished the activity on the given time
activity 10 given time
minutes before
the given time
Total

Lesson 3

28
 PRESENT A VARIETY OF SANDWICHES

At the end of the lesson, you are expected to:

1. Portion and control sandwiches and sandwich ingredients; and
2. Present sandwiches attractively.

What’s It

Were you able to answer the four questions above? You will find out as you go
through this lesson.

Portion Sandwiches and its Ingredients

Portion Control is necessary to proportionate the weight, scoop and slice of
food items, like ham and roasted beef. Other ingredients can be portion control,
by slicing the meat thinly and correctly. You will need a good meat slicer and a
scale to weigh your meat.
For sandwich fillings you can use scoops and make sure it does not exceed
the scoop edges. The scoop is made so you can proportionately apportion the
amount of food, no more or 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.

Creative sandwich preparation

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.
1. 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.
2. Spear the center of each sandwich with a long toothpick if it is 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.

29
 3. Arrange the sandwiches by the filling, with the contents exposed to make
sandwich selection more obvious.

4. Sandwich quarters should be arranged with cut edge of the sandwich pointing
up at the viewer.

5. 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.

6. Place vegetarian sandwiches on a separate tray from sandwich made with

meat products.

7. Handle food picks carefully. Remove food picks before giving sandwiches to
children.

8. 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.

What’s More

In the above discussion, you were able to learn how to present variety of sandwiches.
Now, you are going to check your understanding of the new concepts you have
learned.

Activity 1- Watch and Tell Me

Watch a video presentation on how to prepare “Pinwheel Sandwich” in our GC

(Group Chat) and answer the following questions in your test booklet.

1. What are the needed tools in preparing “Pinwheel Sandwich”?

2. What are the needed ingredients in preparing “Pinwheel sandwich”?
3. What are preparation techniques applied in the presentation?
4. What are the procedures in preparing “Pinwheel Sandwich”?

Assessment 1- Prove Me
Prepare variety sandwiches and present in a platter. Take a video of your demonstration
and send to my email account romila.agbayani@deped.gov.ph or to our GC (Group Chat).
You will be observed and rated from your mise-en-place, preparation, and presentation of
your products using the scoring rubric below.

30
Indicator Excellent Good Fair Poor
4 3 2 1
Hygiene Demonstrated Demonstrated Demonstrated Did not
safety and safety and some safety and demonstrated
sanitation sanitation sanitation proper safety and
practices all the practices most practices. sanitation
time. of the time. practices.
4 3 2 1
Mis-en- Positive and Generally Need frequent No planning or
place organized, positive but lack prompting to organization
notes, supplies, motivation to prepare for the evident,
tools and prepare without activity with less unmotivated to
equipment are prompting positive attitude prepare
gathered and
ready without
prompting
6 4 3 2
Workman- Shows Shows Shows basic skill Shows poor skill
ship advanced skill of adequate skill of of tools and of tools and
tools and tools and technique used. technique used.
technique used. technique used.
6 4 3 2
Presentatio Presentation is Presentation is Presentation is Presentation is
n created and created and created and poorly created
maintained in a maintained fairly maintained with and maintained
professional neat an attempt at
manner neatness
6 4 3 2
Palatability Taste is highly Taste is Taste is good. Needs to adjust
acceptable. acceptable. with the taste.
Poor final product
Excellent final Good final with several Burn/
product, Turned product but mistakes undercooked,
out just slightly off. inedible, poor
expected. product
4 3 2 1
Speed Excellently Utilized time and Needed Did not use time
utilized time and resources to reminding to stay wisely.
resources to create an on task
create an interesting Finished the
interesting product Finished the activity 20
product activity 10 minutes after the
Finished the minutes after the given time
Finished the activity on the given time
activity 10 given time
minutes before
the given time
Total

Lesson 4
STORE SANDWICHES

31
 At the end of the lesson, you are expected to:
1. Store sandwiches hygienically at the proper temperature; and
2. Keep sandwiches in appropriate conditions to maintain freshness and quality.

What’s It

Were you able to answer the four questions above? You will find out as you go
through this lesson.

Proper storage for sandwiches

Storing sandwiches is one of the most important activities after preparation

wherein they are to be kept properly to avoid spoilage. The most important principles
for sandwich safety are keeping temperatures cool and avoiding cross
contamination. Remember the basic formula 4-40-140 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 labeled with the product description, use by date and
storage requirement.

32
 Storing Techniques
1. Wrapping – to draw, fold in order to cover
2. Packaging Material – used package sandwich
3. Cold Storage – the process of preserving perishable food on a large scale by
means of refrigeration
4. Chilling – to refrigerate or to reduce the temperature of food
5. Freezing – application of low temperature that changes the state of water in
the food from liquid to solid ice.
6. Refrigeration – to keep cold or cool.

What’s More

In the above discussion, you were able to learn how to store sandwiches. Now, you
are going to check your understanding of the new concepts you have learned.

Activity 1-Detect Me

Identification. Read the statement carefully and write the storing techniques being
described in the following statements. Write your answers in your test booklet.

1. This is the most important activities after preparation.

2. The chilling temperature recommended after packing.
3. This must be clearly labelled with product description, use by date and
storage requirement.
4. It is use to package sandwich.
5. The process of preserving perishable food on a large scale by means of
refrigeration
6. To draw, fold in order to cover.
7. Application of low temperature that changes the state of water in the food
from liquid to solid.
8. To keep cold or cool.
9. To refrigerate or to reduce the temperature of food.
10. This should be place in a shallow pan and cover with wax paper to keep a
number of unwrapped sandwiches.

Assessment 1- Make Me Right

33
Am I In or Out. Write word In if the statement is correct and Out if the statement is
11.
incorrect. Underline the word that makes the statement wrong and make the
statement right. Write your answer in your test booklet. 2 points each.

_____1. The most important principle for sandwich safety is keeping temperature
cool and avoid cross contamination.
_____2. To keep sandwich in good condition, wrap it with tissue.
_____3. Keep bread in room condition more than a day before using.
_____4. Keep bread tightly wrapped and in moisture proof wrapping.
_____5. Arrange layers of sandwiches with wax paper between each layer.
_____6. In the formula 4-40-140, 40 stands for 40 hours..
_____7. Packaging is to draw and fold in order to cover.
_____8. Follow storage requirements when packing.
_____9. Cover tray with cling wrap to avoid sandwich from drying out.
_____10.Put tightly wrapped bread near the oven or hot equipment.

What I have Learned

In this activity, you shall now answer the following statements to check your
understanding on the new lessons that you have learned.

Am I In or Out. Write word In if the statement is correct and Out if the statement is
incorrect. Underline the word that makes the statement wrong and make the
statement right. Write your answer in your test booklet. 2 points each.

________1-2. Spatula is used for spreading fillings on sandwiches.

________3-4. Deli knife is designed for thin sandwiches.
________5-6. Microwave oven is use for browning or glazing the top of sandwich.
________7-8. Lettuce, tomatoes and onions are indispensable in sandwich making.
________9-10. Spreads compliment the flavour of other ingredients.
_______11-12. Pinwheel sandwich is considered as Hot sandwich.
_______13-14. Deep fried sandwich is also called as toasted sandwich.
_______15-16. Flat breads are used for sweeter tasting sandwich.
_______17-18. Wrap sandwiches with wax paper to keep in good condition.
_______19-20. Sliced items are portioned by count and by weight.

34
 What I Can Do

How did you find the activities? For sure, you did it easily. In the next activity, you
are going to apply what you have learned.

Make an innovative sandwich using available resources at home. Perform your

mise en place and list down your procedure, the tools, equipment and materials
(ingredients) used during your performance. Take a photo of your output and paste
it in your test booklet.

Rubric

Indicator Excellent Good Fair Poor

4 3 2 1
Hygiene Demonstrated Demonstrated Demonstrated Did not
safety and safety and some safety and demonstrated
sanitation sanitation sanitation proper safety and
practices all the practices most practices. sanitation
time. of the time. practices.
4 3 2 1
Mis-en- Positive and Generally Need frequent No planning or
place organized, positive but lack prompting to organization
notes, supplies, motivation to prepare for the evident,
tools and prepare without activity with less unmotivated to
equipment are prompting positive attitude prepare
gathered and
ready without
prompting
6 4 3 2
Workman- Shows Shows Shows basic skill Shows poor skill
ship advanced skill of adequate skill of of tools and of tools and
tools and tools and technique used. technique used.
technique used. technique used.
6 4 3 2
Presentatio Presentation is Presentation is Presentation is Presentation is
n created and created and created and poorly created
maintained in a maintained fairly maintained with and maintained
professional neat an attempt at
manner neatness
4 3 2 1
Speed Excellently Utilized time and Needed Did not use time
utilized time and resources to reminding to stay wisely.
resources to create an on task
create an interesting
interesting product
product

Total

35
 Post Assessment
A. Find Me

Direction: Read the following questions carefully and choose the letter that best
describes the statement. Write your answer on your test booklet.

1. 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
2. Which storing technique is applied when it changes the state of water in the food
from liquid to solid ice?
A. Refrigeration B. Freezing C. Chilling D. Cold storage
3. Which of the following should not be observed in presenting sandwiches?
A. Combine vegetarian sandwiches with sandwich made with meat products
B. Handle food picks carefully
C. Plate pinwheel sandwiches in a circular design on a platter
D. Sandwich quarter should be arranged with cut edge.

4. Which of the following bread is not considered as flat breads?

A. Pita B. Buns C. Focaccia D. Lavash
5. Which of the following is the purpose of spreads?
A. It adds dryness of the sandwich C. It add flavour
B. It contributes to the color D. It gives eye appeal
6. This is a staple food prepared by cooking a dough of flour and water and often
additional ingredients.
A. Meats B. Spread C. Bread D. Cheese
7. This is use to hold food for longer times and to store foods purchased in frozen
form.
A. Chiller B. Refrigerator C. Freezer D. Salamander
8. Which of the following utensil is use to hold food in place?
A. Pan B. Tray C. Cookie sheet D. Cutting board
9. While preparing children’s sandwiches for Gold’s birthday party, Maria needs to
cut the bread in different shapes, what tool will she use?
A. Sandwich spatula B. Cookie cutter C. Deli knife D. Scissor
10. Shayne is preparing sandwich for her father, she wants to apply strawberry jam
on her bread, what tool will she use?
A. Butter knife B. Deli knife C. Paring knife D. Sandwich knife
11. These are very thin, flat breads that are used for sandwich wraps, burritos and
tacos.
A. Pita B. Focaccia C. Lavash D. Wraps
12. It is the part of sandwich which the ingredients are placed, consist of some form
of bread or dough produce that is whole or sliced.
A. Filling B. Moistening Agent C. Base D. Bread

36
 13. Which of the following bread is made with more than two slices of bread?
A. Tea Sandwich C. Pinwheel Sandwich
B. Open-faced Sandwich D. Multi-decker Sandwich
14. These sandwiches are made by dipping in beaten egg and sometimes in bread
crumbs and then deep fry.
A. Grilled Sandwich C.Hot Open-Faced Sandwich
B. Deep fried Sandwich D. Rolled Sandwich
15. These are indispensable in sandwich making because they add texture, flavour
and color to sandwich.
A. Meats B. Fish C. Poultry D. Vegetable

Additional Activities

help you master what you have learned from this lesson.

Research and Piled Up. Collect 20 different recipes of sandwich and compile it like
a book using any kind of paper, decorating materials, glue and coloring materials.
You will be rated using the scoring rubric below.

Score Criteria
20 Properly compiled complete 20 recipes in a very attractive manner.
16-19 Properly compiled 16-19 recipes in an attractive manner.
10-15 Properly compiled 10-15 recipes in a simple manner.
6-9 Properly compiled 6-9 recipes in a simple manner.
3-6 Compiled less than recipes in disorganized manner.

Key Answers

Lesson 1- Perform Mis’En Place

What I know

37
 A. Find Me

1. A 6. D 11. C
2. D 7. B 12. B
3. B 8. D 13. A
4. C 9. C 14. B
5. C 10.D 15. A
Body
What’s In

Dressing

Garnish

Base
What’s New

1. Griddle 6. Spreads
2. Salamander 7. Condiments
3. Breads 8. Pinwheel
4. Poultry 9. Focaccia
5. Meat 10. Pita

What’s More

Activity 1- Fill Me In

1. Salamander 6. Butter knife 11. Freezer

2. Slicer 7. Sandwich knife 12. Bread Toaster
3. Oven 8. Lettuce knife 13. Griddle
4. Utility tray 9. Sandwich Spatula 14. Microwave Oven
5. Deli knife 10. Cookie Cutter 15. Chiller

Assessment 1- Complete Me

1. Sandwich knife-used to slice through a medium amount of food ingredients between two
slices of bread
2. Butter knife- used to apply spread, such as butter, cream cheese on bread or dinner rolls.
3. Serrated knife- used for slicing fruits and vegetables.
4. Utility tray- used to hold food in place.
5. Spatula- used to level off ingredients in measuring cups and spoons and of spreading fillings
on sandwiches.
6. Sandwich Spatula- used to apply food spreads, over bread slices
7. Slicer- used to slice food more evenly and uniformly.
8. Chiller- use to chill sandwiches and other food
9. Salamander- use primarily for browning or glazing the tops of sandwiches.
10. Strainer- used to separate liquid from solid.

Activity 2- Name Me

1. Filled Rolled Focaccia or Pita Breads 6. Deep Fried Sandwich

38
 2. Cold Open Faced Sandwich 7. Grilled Sandwich
3. Wrap/ Rolled Sandwich 8. Multi-Decker Sandwich
4. Pinwheel Sandwich 9. Hot Open faced Sandwich
5. Regular Sandwich 10. Tea Sandwich

Assessment 2- Classify Me

1. Cold Sandwich 6. Hot Sandwich

2. Cold Sandwich 7. Hot Sandwich
3. Cold Sandwich 8. Cold Sandwich
4. Hot Sandwich 9. Hot Sandwich
5. Hot Sandwich 10. Cold Sandwich

Lesson 2- Prepare Variety of Sandwich

What’s In

Table 1

Tools/ Utensils Equipment Ingredients

Spatula Scissors Griddles Ovens Bread Spread
Cookie cutter Grater Microwave oven Salamander Meat Condiments
Knives Cutting board Bread Toaster Slicer Poultry Vegetables
Mixing bowls Measuring cup Chiller Freezer Fish/ Shellfish
Utility tray Strainer Refrigerator Cheese
Mixing spoon Can opener
Measuring spoons

Table 2

Cold Sandwiches Hot Sandwiches

Open-faced sandwich Regular Hot Sandwich
Regular Cold Sandwich Hot Open-Faced Sandwich
Pinwheel Sandwich Grilled Sandwich
Tea Sandwich Deep Fried Sandwich
Multi-decker Sandwich Filled Rolls, Focaccia or Pita Bread
Wrap/ Rolled Sandwich

What’s New

1. French and Italian Bread Rolls 6. Rye Bread

2. Focaccia 7. Pita
3. Buns 8. Tortillas
4. Wraps 9. Lavash
5. White Bread 10. Whole Wheat Bread

What’s More

Activity 1

1. Yeast bread 6. Pita

2. Whole wheat bread 7. Wraps
3. Rye bread 8. Quick bread
4. Flat bread 9. Tortillas
5. Sandwich roll 10. Focaccia

39
 Assessment 1

Yeast bread

1. White bread 2. Whole wheat bread 3. Rye bread

Buns and Rolls

1. Sandwich roll 2. French or Italian Bread

Flat Bread

1. Pita 2. Facaccia 3. Lavash 4. Tortillas 5. Wraps 6. Sandwich wrap

Salad for Filling

1. Tuna Salad 2. Egg salad 3. Chicken or Turkey salad 4;. Ham salad

Types of Filling

1. Dry Filling 2. Moist Filling

Activity 2- Fill Me In

Input Process Output

Ingredients

Assessment 2- Show Me

LO 3- Present Variety of Sandwiches

Activity 5- Watch and Tell Me

Tools
Ingredients
Mixing and
Cooking
Techniques
Procedure

40
Assessment 5- Prove Me

LO 4- Store Sandwiches

Activity 1
1. Storing 6. Wrapping
2. 0.5C 7. Freezing
3. Packing 8. Refrigeration
4. Packaging Materials 9. Chilling
5. Refrigerate 10. Damp Towel

Assessment 2
1. In 6. Out- 40 F
2. Out- wax paper. Plastic paper 7. In
3. Out- do not 8. In
4. In 9. In
5. In 10. Out- put away/ avoid

What I learned
1-2. In 11-12. Out- cold
3-4. Out-thick 13-14.Out- Grilled
5-6. Out- Salamander 15-16.Out- quick bread
7-8. In 17-18.In
9-10.In 19-20.In

Post Assessment
A. Find Me
1. A 6. C 11. D
2. B 7. C 12. B
3. A 8. B 13. D
4. B 9. B 14. B
5. C 10. A 15. D

41
 References

Kong, Anecita S. et al. Cookery Manual, 2016

https://www.slideshare.net
https://tiptonequipment.com
https://en.m.wikipedia.org
https://www.quora.com
www.wiliams-sonoma.com./recipe/tip/basic-cooking-techniques
https: //www.unsplash.com/s/photos/sandwich
https://www.shutterstock.com/search/sandwich

42