Cuenca Institute Inc.

Junior High School Department 3.2

Gen. Malvar Street, Brgy 3, Cuenca, Batangas
(043) 342-2045 | cuenca_institute@yahoo.com Module No.

S.Y. 2021-2022

Name of Learner ___________________________________________

Grade & Section ___________________________________________

Technology & Livelihood Education 9

~Cookery~
Quarter 3 : PREPARE SANDWICHES

ANGELITO S. CASTILLO
09357625615/Castillo19gelo@gmail.com

Cuenca Institute - Junior High School 1 Cookery 9

 HOW TO USE THIS
MODULE?

1. Answer the diagnostic assessment before you proceed to the different activities.
The diagnostic assessment determines how much you know about the lessons and
identifies the areas you ought to learn more. Your teacher will check and analyze
your score to determine your learning needs.

2. These modules contain relevant information and activities. Go over each activity
carefully. If you encounter difficulties, do not hesitate to consult your teacher for
assistance. Do not skip any topic unless you are told to do so. REMEMBER that each
activity is a preparation for the succeeding activities.

3. For every lesson/learning outcomes, perform the enhancement activities to enrich

the knowledge and skills.

4. After you successfully finished the tasks, answer the post-test to be given by your
teacher. Your score will be analyzed and will be used by your teacher for the com-
putation of your grades.

5. Lastly, this is your module so you are held accountable. Reproduction is not al-
lowed without permission.

Cuenca Institute - Junior High School 1 Cookery 9

 GRADE 9 T.L.E.– COOKERY

Course Description:
This course is designed for a high school student to develop
knowledge, skills, and attitudes in the performance of Cookery tasks. It co-
vers core competencies, namely: (1) cleaning and maintaining kitchen
premises, (2) preparing appetizers, (3) preparing salads and dressings, (4)
preparing sandwiches, and (5) preparing desserts.

Content Standard:
The learners demonstrate an understanding how to prepare sand-
wiches

Performance Standard:
The learners independently prepare sandwiches

Most Essential Learning Competencies

1. identify sandwich component
2. identify bread suited for sandwich making
3. Discuss the suitable filling and spreads
4. select and prepare glazes/sweet sauces
5. prepare sandwiches using sanitary practices
 Lesson
PREPARE SANDWICHES
2
This module deals with the skills and knowledge required in preparing sand-
wiches and the different procedures on how to make them. This topic will teach you the
important ways on how to have a good presentation and make your output attractive. It
has different activities that will assess your level in terms of skills and knowledge with the
expectation to demonstrate through this learning module. This module complies with the
Most Essential Learning Competencies of this subject provided by the Department of Ed-
ucation intended to acquire by the learners while staying at home.
So, explore and experience the K to 12 TLE module and be a step closer to a suc-
cessful Chef.

Overview

The following are the topics to be discussed in this module:

 Sandwich component
 Ingredients according to the given recipe
 Type/classification of sandwiches

MOST ESSENTIAL LEARNING COMPETENCIES

At the end of this module, you should be able to:
1. identify sandwich component
2. identify bread suited for sandwich making
3. discuss the suitable filling and spreads
4. select and prepare glazes/sweet sauces
5. prepare sandwiches using sanitary practices

Cuenca Institute - Junior High School 3 Cookery 9

 EXPLORE
Lets begin this module through writing words which you think are
related to the word presented below. After writing, make a sen-
tence/s to make it connected to the topic that we’ll be discussed a
long the way.

ACTIVITY 1: Write As Many As You Can! (OFFLINE)

SANDWICHES

Process Questions:

1. What can you say about the activity?

2. What is/are the sentence/s you have formed?
3. Why do think sandwich topic is included in this course/module?

Cuenca Institute - Junior High School 4 Cookery 9

ACTIVITY 2: Make A List (OFFLINE)

For this activity, you are expected to give an example of each of the following
words given below.

MY SANDWICH
__

INGREDIENTS FILLINGS

I love this Sandwich

because..

Process Questions
1. What can you say about the activity?

End of EXPLORE:
First task is done. Let’s try to go further for you to learn more about sand-
wich.
What you will learn on the next section are the facts and information neces-
sary for you to effectively perform your task at the end of this module.
 FIRM-UP
Your goal in this section is to learn and understand the
key concepts about sandwiches and learn the different types
of breads and other components.
As you start your journey, read the following that
would somehow give you an idea on how to accomplish your
task ahead.

BASIC COMPONENTS OF A SANDWICH

The Structure or Base – it is the part upon which the Ingredients are placed, con-
sists of some form of bread or dough produce that is whole or sliced.

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.

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.
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.
Whole wheat bread – is a classic bread for sandwiches, it is nutritionally superior to
white bread, taste better and have more interesting textures, slightly more compact
and brownish in color.

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

Sandwich rolls – come in all sizes, shapes and textures. The softest include ham-
burger buns and hot dog rolls.
French and Italian bread - rolls including sourdough and ciabatta, split horizontally.
It works well for grilled sandwiches.

C. Flat Breads – are made from flatten often unleavened breads

Pita – comes in both white and whole wheat. As the flat bread bakes, it puffs up,
forming a pocket that is perfect for stuffing.

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.

Lavash – small and rectangular, when softened in water, can be rolled around a
stuffing to make a pinwheel shaped sandwich.
Tortillas – unleavened round corn meal breads baked on a hot stone, it ranges in
size for 6 inch-14 inch or larger preferably used for quesadillas and burritos.

D. Wraps – are very thin, flat breads that are used for sandwich wraps, burritos and
tacos.
Tortillas – corn or flour are unleavened round cornmeal breads baked on a hot
stone. It ranges in size from 6 inch – 14 inch or larger preferably used for quesadil-
las and burritos.

Sandwich wraps- either whole wheat or spinach flavor.

E. Quick Breads – these breads are raised by chemical action of baking powder or
baking soda like biscuits, banana bread, carrot bread and generally more tender
and crumbly than yeast bread. It is used for sweeter tasting sandwiches and are best
for tea sandwiches.
ACTIVITY 3: TRY ME (ONLINE)

Identify the following questions. Write your answers on the spaces provided.
_________1. A heavy and a hearty flavor bread that goes with so many types of meat
and condiments.
_________2. It can be rolled around a stuffing to make a pinwheel shaped sandwich.
_________3. It acts as the protective layer between the filling and the structure, pre-
venting the filling from softening or wetting the bread.
_________4. It is one of the most versatile sandwich bread, it comes in various flavors
and goes well with everything and toast nicely.
_________5. These are made from flatten often unleavened breads

DEEPEN
You are now ready to engage in more elaborate learning
experiences to gradually guide you into doing something useful
in your life as a student and future entrepreneurs . Your goal in
this part of module is to equip yourself with the skills you need
for a sandwich preparations.

FILLINGS AND SPREADS FOR SANDWICHES

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

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

Here are possible fillings you may use separately or in combination.

Meat and Poultry

Meats used as fillings should be cooked, covered and refrigerated. Slice just before
the sandwich is to be prepared to avoid drying out and lose flavor. Thinly sliced
meats are more tender and juicy than thickly sliced.

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, liver wurst, 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:

1. Sandwich cheeses - cheddar types, Swiss types, provolone, cream cheese, pro-
cess cheese, cheese spreads.

Fish and shellfish

Most seafood fillings are highly perishable and should be left chilled at all times.

1. 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 vege-
table 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

1. Chicken Salad
2. Egg and Cheese
3. Chicken and Bacon
4. BLT – Bacon Lettuce and Tomato (also contain eggs)
5. Cheese and Onion
6. Prawn mayonnaise
7. Chicken and Ham
8. Cheese and Ham
9. Salmon and Cucumber
10. Tuna and Cucumber
11. Pimiento Cheese
12. Peanut Butter and Jelly
13. Egg and Bacon
14. Ham and Egg
15. Corn Beef and Cheese
16. Cream Cheese and Bacon
17. Chicken Caesar
18. Chicken and Stuffing
19. Apple Slaw- mix mayonnaise, lemon juice, cheese, apple , onions.
20. 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 tem-
perature. 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 re-
frigerated at once and kept refrigerated until served.

Preparing Sandwiches
The preparation of sandwiches requires great deal of hand works. Whether you are
making sandwiches in quantity or by order, your goal is to make the production as
efficient and quick as possible.

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

Needed Tools/Equipment:
1. Storage equipment for ingredients includes refrigeration equipment for cold in-
gredients and a steam table for hot ingredients.
2. Hand tools included spreading, spatulas, cutting board and knives, including a
serrated knife and a sharp chef’s knife for cutting the finished sandwich. Also a slic-
er is necessary.
3. Portion control equipment includes scoops for fillings and a portion scale for oth-
er ingredients.
4. Cooking equipment includes griddle, grills, broilers and deep fryers, microwave
ovens are good for cooking.

ACTIVITY 4: Be Careful With My Fillings! (OFFLINE)

Give an example of each of the following ingredients used in making fillings in

sandwich preparations.

MY FILLINGS

MEAT VEGETABLES FISH/POULTRY

_____________ _____________ _____________

_____________ _____________ _____________

_____________ _____________ _____________

_____________ _____________ _____________

_____________ _____________ _____________

_____________ _____________ _____________

_____________ _____________ _____________

_____________ _____________ _____________

_____________ _____________ _____________

_____________ _____________ _____________

ACTIVITY 5: HeyLLO! (OFFLINE)

Identify the types of bread being described below.

______________1. The most commonly used bread for sandwiches.
______________2. Classic bread 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, they comes in all sizes, shapes
and textures.

ACTIVITY 6: Let’s Do This (OFFLINE)

Answer the following.

1. Why there is a need to consider the good quality of ingredients used in preparing
sandwiches?
_______________________________________________________________________________
_______________________________________________________________________________

2. Give your OWN sandwich fillings combinations. (at least 10 items, relate your an-
swers on page no. 9, but don't copy them).
1.

2.

3.

4.

5.

6.

7.

8.

8.

10
 TRANSFER
Your goal in this section is to apply your learning to real life situa-
tions. You will be given a practical task which will demonstrate your
understanding.

TRANSFER GOAL
Students on their own and in the long run will make a simple cold sandwich.
Steps and procedures in making a sandwich will be provided and after doing this activi-
ty they have to take a selfie/groupie with their loved ones showing the sandwich they
have prepared. Steps and procedures are on the next page.

PERFORMANCE TASK 1
G.R.A.S.P.S

For today’s Did You Know we will look at Sandwich fun facts.

 The most people making sandwiches simultaneously is 607. This was

achieved by British Sandwich Association (UK), in Manchester, UK, on May
14, 2013.

 The world’s largest sandwich weighed 5,440 pounds.

 The most expensive sandwich ever sold was a grilled toast sandwich. It
seemed to have an image of the Virgin Mary on it. It sold for $28,000 in
2004.

 Americans eat more than 300 million sandwiches every day. This is an
amazing statistic since there are slightly more than 300 million Americans

****rubric of this task is on the last page****

Process Questions:
1. Are you satisfied with your output? Why or why not?
2. Which aspect of the activity did you like the most?
3. What difficulties did you encounter in making the activity?
4. How did the task help you see the real-world use of the topic?
Cuenca Institute - Junior High School 16 Cookery 9
MAKING SIMPLE COLD SANDWICHES (Ham Sandwich)

Steps:

1. Prepare and assemble all Ingredients: sandwich breads, spreads, fillings

2. Assemble necessary equipment, including wrapping materials.

3. Arrange bread slices in rows on the table top.

4. Portion filling with a scoop or spoon onto alternate rows of bread.

5. Spread fillings evenly and neatly on alternate slices, leaving the other slices
plain. Fillings should not hang over the edges of the bread. If the filling is
spreadable spread it evenly to the edges. Follow spreading techniques with
three quick strokes.

6. Spread all bread slices to the edge with desired spread.

7. Arrange lettuce or other vegetable accompaniments on top of filling.

8. On top of this, place ham or any desired filling.

9. Top the filled slices with the plain bread slices.

10. Stack two or three sandwiches and cut with a sharp serrated knife as desired.

11. Place sandwich on sandwich bags or wrap in plastic wraps to maintain freshness.

12. Refrigerate until service.

Tips:

To maintain the good quality of sandwich do any of the following:

1. Wrap separately in plastic, waxed paper or sandwich bags.

2. Place in storage pans, cover tightly with plastic wrap and cover with clean damp
towels. The towels must not touch the sandwiches, their purpose is to provide a
moisture barrier to help prevent drying.

3. Refrigerate immediately and hold until served.

 REFERENCES

References:

https://www.uniliverfoodsolutions.com.ph

https://www.slideshare.net/mobile/jessabarrion/prepare-sandwiches

https://www.academia.edu//12853198/TLE_9_COokery

https://www.youtube.com/watch?v=tA6r_xqifJQ

https://mobile-cuisine.com/did-you-know/sandwich-fun-facts/

"To live a creative life,

we must lose our fear of
being wrong." --
Your output and performance will be rated using the rubric below.