Technology and

Livelihood Education 9
Quarter
3
Cookery
Cookery 9
Quarter 3 – Module 6: SUITABLE FILLING AND SPREADS
First Edition, 2020
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Published by the Department of Education Division of Pasig City

Development Team of the Self Learning Module

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

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

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

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 Quarter 3
Module 6
PREPARE A VARIETY OF SANDWICHES

SUITABLE FILLING AND

SPREADS
Introductory Message

For the facilitator:

Welcome to the Cookery on SUITABLE FILLING AND SPREADS

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

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

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

Notes to the Teacher

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

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

Welcome to Cookery 9 Module on SUITABLE FILLING AND SPREADS

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

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

This module has the following parts and corresponding icons:

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

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

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

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

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

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

lessons.

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

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

 Identify the types of fillings;

 Enumerate the possible fillings used in sandwiches;
 Appreciate the value of the combination of fillings in a sandwich.

PRETEST

This part will test your prior knowledge about how to select and use the
correct equipment in preparing salads and dressings.

Directions: Match tool or equipment in Column A to its description or uses

to Column B.
COLUMN A COLUMN B
1. Beef products a. Turkey breast, chicken breasts
2. Poultry b. Salami, frankfurters, bologna, liver wurst,
luncheon meats, grilled sausages
3. Pork products c. Roast pork, barbeque pork, ham, bacon
4. Sausage Products d. Tuna, sardines, smoked salmon, shrimp,
anchovies, fried fish, grilled or pan fried fish
fillets
5. Seafood Fillings e. Sliced roast beef, hamburger patties, steaks
corned beef

RECAP
This part will measure what learnings and skills you understood from the
previous lesson.

Directions: Read and understand the statement carefully. Write True if the
statement is correct and False if the statement is wrong.
1. Quick Breads are raised by chemical action of yeast or baking soda like
biscuits, and banana bread.
2. Tortillas are leavened round cornmeal breads baked on a hot stone.
 3. Wraps are very thin, flat breads that are used for sandwich wraps,
burritos and tacos.
4. Lavash is small and round, when softened in water, can be rolled
around a stuffing to make a “pinwheel’shaped” sandwich.
5. Rye Bread is lighter tasting bread than white and whole wheat. A heavy
and a hearty flavor bread that goes with so many types of meat and
condiments.

LESSON

LO 2.2.3. SUITABLE FILLING AND SPREADS

FILLINGS AND SPREADS FOR SANDWICHES

Sandwich Fillings

The filling is the heart of the sandwich. It is placed between or on top of bread.
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 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:
 Sandwich cheeses - cheddar types, Swiss types, provolone, cream
cheese, processed 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
 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 than butter as a spread because it contributes
more flavor but sandwiches made with mayonnaise should be served
immediately or refrigerated at once and kept refrigerated until served.

ACTIVITIES

A. PAIRING GAME
Directions: Match the most popular sandwich fillings combinations.
1. Salmon a. Cheese
2. Corn Beef b. Tomato
3. Cream Cheese c. Cucumber
4. Cheese d. Onion
5. Bacon Lettuce e. Bacon
 WRAP-UP

You are now familiar with the types of fillings. Give the list of fillings and the
purpose of spreads in a sandwich.

VALUING

EXIT CARD
Directions: Complete the statement concerning the different types of fillings.
Before, I thought _____________________________________________________.
After having this lesson, I realized ____________________________________.

POST TEST

MULTIPLE CHOICE
Directions: Read and understand the statement carefully and give the correct
answer.
1. It protects the bread from moisture.
2. It is the heart of the sandwich.
3. It refers to ingredients such as sliced or cooked meat, poultry and
cheese.
4. It refers to ingredients mixed with salad dressing or mayonnaise.
5. It dries out rapidly when unwrapped and sliced, when slicing is done
ahead, the slices should remain covered until ready to use.
 KEY TO CORRECTION

B 5.
D 5. D 4. Cheese 5.
B 4. E 3. Moist Fillings 4.
C 3. A 2. Dry Fillings 3.
A 2. C 1. Fillings 2.
E 1. Butter 1.
PRETEST ACTIVITY POSTTEST

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