9

TLE - HE - COOKERY
Quarter 3 – Module 5

Prepare a Variety of
Sandwiches
TLE – Grade 9
Alternative Delivery Mode
Quarter 3 – Module 5: Prepare a Variety of Sandwiches (2)
First Edition, 2020

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authors do not represent nor claim ownership over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writer: Tyrone Y. Gabuya
Editor: Jesusa D. Paladar
Reviewers: Jesusa D. Paladar & Maria Farina G. Calumba
Typesetter: Ivah Mae C. Estoconing
Layout Artist: Ivah Mae C. Estoconing
Management Team: Senen Priscillo P. Paulin, CESO V Rosela R. Abiera
Fay C. Luarez, TM, Ed.D., Ph.D. Maricel S. Rasid
Adolf P. Aguilar, TM, Ed.D Elmar L. Cabrera
Nilita R. Ragay, Ed.D
Antonio B. Baguio, Jr., Ed.D.

Printed in the Philippines by ________________________

Department of Education –Region VII Schools Division of Negros Oriental

Office Address: Kagawasan, Ave., Daro, Dumaguete City, Negros Oriental

Tele #: (035) 225 2376 / 541 1117
E-mail Address: negros.oriental@deped.gov.ph
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TLE
Quarter 3 – Module 5
Prepare a Variety of
Sandwiches
Introductory Message
For the facilitator:

Welcome to the HE-9 Cookery Alternative Delivery Mode (ADM) Module on

Prepare a Variety of Sandwiches!
This module was collaboratively designed, developed and reviewed by
educators both from public and private institutions to assist you, the
teacher or facilitator in helping the learners meet the standards set by the K
to 12 Curriculum while overcoming their personal, social, and economic
constraints in schooling.

This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore,
this also aims to help learners acquire the needed 21st century skills while
taking into consideration their needs and circumstances.

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

Notes to the Teacher

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

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

For the learner:

Welcome to the HE-9 Cookery Alternative Delivery Mode (ADM) Module on

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

ii
This module has the following parts and corresponding icons:

This will give you an idea of the skills or

What I Need to Know competencies you are expected to learn in
the module.

This part includes an activity that aims to

check what you already know about the
What I Know
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.
This is a brief drill or review to help you link
What’s In the current lesson with the previous one.

In this portion, the new lesson will be

What’s New introduced to you in various ways; a story, a
song, a poem, a problem opener, an activity
or a situation.
This section provides a brief discussion of
What is It the lesson. This aims to help you discover
and understand new concepts and skills.

This comprises activities for independent

practice to solidify your understanding and
What’s More
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.
This includes questions or blank
What I Have Learned sentence/paragraph to be filled into process
what you learned from the lesson.
This section provides an activity which will
What I Can Do help you transfer your new knowledge or
skill into real life situations or concerns.
This is a task which aims to evaluate your
Assessment level of mastery in achieving the learning
competency.
In this portion, another activity will be given
Additional Activities to you to enrich your knowledge or skill of
the lesson learned.

Answer Key This contains answers to all activities in the

module.

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At the end of this module you will also find:

References This is a list of all sources used in

developing this module.

The following are some reminders in using this module:

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

We hope that through this material, you will experience meaningful

learning and gain deep understanding of the relevant competencies. You
can do it!

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 What I Need to Know

This module was designed and written with you in mind. It is here to help
you master in preparing sandwiches. The scope of this module permits it to
be used in many different learning situations. The language used recognizes
the diverse vocabulary level of students. The lessons are arranged to follow
the standard sequence of the course. But the order in which you read them
can be changed to correspond with the textbook you are now using.

After going through this module, you are expected to:

1. Identify glazes and sweet sauces in sandwich making.
2. Apply sanitary practices in preparing sandwiches.
3. Give importance on sanitary practices in preparing sandwiches.

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 What I Know

Direction: Write TRUE if the statement is correct and FALSE if the statement is
wrong. Write your answer in your notebook.

1. Portion control equipment includes scoops for filling and a portion scale for other
ingredients.

2. Storage equipment for ingredients includes refrigeration equipment for hot

ingredients and a steam table for cold ingredients.

3. Build sandwiches from the bottom up. Lastly spread the condiments.

4. Cooking equipment includes griddle, grills, broilers and deep fryers, microwave
ovens are good for cooking.

5. Prepare everything ahead of time.

6. Glazes are sweet flavored liquid blend of ingredients that adds flavor and
enhances the appearance of the food.

7. Sweet sauces are substances in cooking that are glossy, often sweet, sometimes
savory, applied to food typically by dipping, dripping, or with a brush.

8. Arranging ingredients for efficiency saves more energy.

9. Bread is not just the staff of life; it’s the stuff that makes a sandwich a
sandwich.

10. If using meat and cheese, lightly fold the slices to give the sandwich loft.

Note: If you get 100% correct in this pre- assessment, skip the lesson but if
not and only get 50% to 99% correct, then proceed with the lesson.

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Lesson
PREPARE A VARIETY OF
5 SANDWICHES

This lesson will discuss on the different glazes and sweet sauces in sandwich
making, also you will also learn the importance of sanitary practices in preparing
sandwiches.

Notes to the Teacher

This contains helpful tips or strategies that will
help you in guiding the learners. The following
are information that would lead to the activities
and assessment. Some activities may need your
own discretion upon checking, or you may use
rubric if provided. Please review the activities
and answer keys and amend if necessary.

What’s In

Direction: Answer the following questions on your notebook.

1. What are glazes and sweet sauces in sandwich making?

2. Why is sanitary practices important in sandwich making?

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 What’s New

Can You Guess the Missing Words?

Direction: Guess the word based on the given definition in each number. Write the
missing letters of the word inside the letter blocks below the definition.

1. A substance in cooking that is glossy, often sweet, sometimes savoury, applied to

food typically by dipping, dripping, or with a brush.

L E
2. Sweet flavored liquid blend of ingredients that adds flavor and enhances the
appearance of the food.

W E U S
3. The measures and conditions necessary to control hazards and to ensure fitness
for human consumption of a foodstuff taking into account its intended use.

O D S I T N

What is It

Glazes and Sweet Sauces in Sandwich Making

A glaze is a substance in cooking that is glossy, often sweet, sometimes savory,

applied to food typically by dipping, dripping, or with a brush, while sweet sauces
are sweet flavored liquid blend of ingredients that adds flavor and enhances the
appearance of the food.

Here are some sandwich recipes and their glazes and sweet sauces.

Honey glazed chicken sandwiches- honey

Glazed ham and cheese party- brown sugar

Breakfast sliders- butter

Brown sugar and butter glazed baked ham sandwiches- brown sugar

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

Tips:
1. Preparation Ingredients- prepare everything ahead of time, so nothing is
left to do but assembles the ingredients. It includes, mixing fillings, preparation of
spreads, slicing bread, meals, vegetable and cheese, separating lettuce, preparing
garnishes and other ingredients.

2. Arrange Ingredients for 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

ingredients and a steam table for hot ingredients.

2. Hand tools included spreading, spatulas, cutting board and knives, including a
serrated knife a sharp chef’s knife for cutting the finished sandwich. Also slicer
is necessary.

3. Portion control equipment includes scoops for filling and a portion scale for other
ingredients.

4. Cooking equipment includes griddle, grills, broilers and deep fryers, microwave
ovens are good for cooking.

Things to remember:

Choose the proper bread. Bread is not just the staff of life, it’s the stuff that
makes a sandwich a sandwich. This goes beyond buying quality loaves and rolls.
You must choose match the right bread with your ingredients.

Simple is better. A few well-chosen ingredients work better than creating a

Dagwood Bumstead-style sandwich. Less is more.

Nice spread, partner. Mustard, mayonnaise and cream cheese are traditional
condiments, but you can upgrade at home. Spike mayo with sriracha sauce for a
kick; blend herbs and spices into cream cheeses. (Rosemary is a great addition to
cream cheese for lamb burgers.) Cover the bread from edge to edge with the spread
to ensure uniform flavor in every bite.
A sandwich as architecture. Build sandwiches from the bottom up. Spread on
condiments first. If using meat and cheese, lightly fold the slices to give the
sandwich loft. Lettuce, tomato and onion go on next. At first bite, this puts their
cooling qualities on the roof of your mouth and the main flavor on your tongue.

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Sanitation in Food

There are three main types of hazards or contaminants that can cause unsafe food:
Biological, chemical, and physical. Biological includes microorganisms; chemical
includes cleaning solvents and pest control; and physical means hair, dirt, or other
matter. In a research done by Lori Valigra, here are some of the best sanitary
practices in preparing food

1. Proper personal hygiene, including frequent hand and arm washing and
covering cuts;
2. Proper cleaning and sanitizing of all food contact surfaces and utensils;
3. Proper cleaning and sanitizing of food equipment;
4. Good basic housekeeping and maintenance; and
5. Food storage for the proper time and at safe temperatures.

What I Have Learned

Direction: Write at least a two-paragraph essay about your learning on this
lesson/module using the following guide phrases.

I have learned that

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
I have realized that

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

I will apply
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
Essay Rubrics
Areas of
Assessment 10 points 7 points 4 points 1 point
Presents ideas Presents ideas
in an original in a consistent Ideas are too Ideas are vague
Ideas manner manner general or unclear

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 Organization Strong and Organized Some No
organized beg/mid/end organization; organization;
beg/mid/end attempt at a lack
beg/mid/end beg/mid/end

Understanding Writing shows Writing shows a Writing shows Writing shows

strong clear adequate little
understanding understanding understanding understanding

Mechanics Few (if any) Few errors Several errors Numerous

errors errors

What I Can Do

Direction: Now that you have already learned how to prepare sandwiches, choose
any sandwich recipe where the ingredients are available in your home and write it
down in your notebook. Make sure to provide pictures of you making the sandwich
recipe. Tips:

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

1. Wrap separately in plastic, waxed paper on 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 purposes is to provide a
moisture barrier to help prevent drying.

3. Refrigerate immediately and hold until served.

 To prepare and present clubhouse sandwich

Clubhouse Sandwich

Ingredients:

3 slices White bread

Mayonnaise
2 leaves Lettuce2
2 slices Tomatoes
2 slices Cucumber
1 slice Ham
1 slice cheese

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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 sliced of toast on top, spread side down.
4. Spread the top with mayonnaise.
5. On top of this, place the ham then the other lettuce leaf.
6. Add scrambled egg.
7. Top with the third slice of toast, spread side down.
8. Placed frill picks on two sides of the sandwich.
9. Cut the sandwich from corner to corner into triangles. Each triangle will have a
pick through the center to hold together.
10. Place on a plate with a points up.

• To Grilled Cheese Sandwich Making

Grilled Cheese Sandwich

Materials/Ingredients Needed:

1 slice cheddar cheese / quick melt cheese

2 slices white bread\Butter

Procedure:

1. Place the slice of cheese between the slices of bread.

2. Butter the outsides of the sandwich and place on the griddle.
3. Cook until golden brown on one side. Turnover and cook until the second side is
golden brown and the cheese starts to melt.
4. Remove the sandwich from the griddle.
5. Cut in half diagonally and served immediately.

• To Prepare Pinwheel Sandwich

PINWHEEL SANDWICH

Materials/ Ingredients:

5 Slices white bread

5 pcs Ham/ any spread

Procedures:
1. Assemble bread and toppings/spread
2. Remove the crusts from the bread.
3. Flatten pieces of bread with rolling pin. Roll once or twice.
4. Spread or place toppings on each slice of bread.
5. With two hands, roll up each slice to create the pinwheel.

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6. Insert a toothpick if it won’t stay rolled together on its own.
7. Wrap tightly in either plastic wrap or grease proof paper and refrigerate.
8. Slice them ½ inches thick and fasten with toothpicks before serving on platters
with pieces of fruit or salad vegetables artfully displayed.

 To Prepare Chicken BLT Wrap

Chicken BLT Wrap

Ingredients:

1 tortilla
2 Tbsp mayonnaise
28.3 g Lettuce leaves
3pcs thinly slices tomatoes
28.3 g cooked bacon, crumbled
56.7 g chicken breast, in thin slices

Procedure:

1. Spread the tortilla with the mayonnaise, leaving ½ inch border around.
2. Arrange the lettuce leaves in the center of the tortilla, leaving a border of about 2
inch uncovered.
3. Arrange the tomato, bacon, and chicken on top of the lettuce.
4. Roll the tortilla tightly. The mayonnaise on the edge of the tortilla helps seal
closed.
5. Served whole or cut in half diagonally.

• To make a submarine sandwich

SUBMARINE SANDWICH

Materials/ Ingredients:

1 Submarine roll
2 tbsp. mayonnaise
28.3 g salami cut in this slices
28.3 g ham, cut in thin slices
28.3 g bologna cut in thin slices
28.3 g provolone cheese cut in thin slices
56.7 g tomato slices
56.7 g onion slices, very thin
3 green bell pepper rings

Procedures:

1. Split the roll horizontally, but leave it hinged on one side.

2. Spread the roll with mayonnaise.

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 3. Arrange the meats and cheese in the sandwich in layers. If the slice meats are
too wide to fit, fold them in half.
4. Arrange the tomato, onion and pepper slices on top of the meats and cheese.
5. Close the sandwich. Leave it whole or cut it in half for service.
6. Serve the sandwich with mustard and olives or pickles on the side.

You are graded according to the rubrics below.

Dimension PERFORMANCE LEVEL

Excellent Very Satisfactory Satisfactory Needs Improvement No Points

(4pts.) (3pts.) (2pts.) (1 pt.) Attempt Earned
(0 pt.)

1. Use of Uses tools and Uses of tools and Uses of tools and Uses of tools and No
tools and equipment equipment equipment equipment Attempt
equipment. correctly and correctly and correctly and but incorrectly and less
confidently at all confidently most of less confidently confidently most of
times. the times sometimes. the time.

2. Manifests very Manifests clear Manifests clear Manifests clear No

Application clear understanding of understanding of understanding of Attempt
of understanding of the step-by-step the step-by-step the step-by-step
procedures the step-by-step procedure. procedure. but procedure. but
procedure sometimes seeks seeking clarification
clarification all the time.
Works Works Works Works No
independently independently independently independently but attempt
with ease and with ease and with ease and with assistance
confidence at all confidence most of confidence from others most of
times the time sometimes the time
3. Safety Observed safety Observed safety Observed safety Most of the time No
work habits precautions at all precautions most precautions not observing safety attempt
times of the time sometimes precautions.
4. Task is completed Task is completed Task is nearly Task is stated but No
Completenes following the following the completed not completed attempt
s of task procedures in the procedures in the following the following the
activity project plan procedures in the procedures in the
improvement project plan. project plan.
innovations
5. Time Work completed Work completed Work completed Work completed No
managemen ahead of time within allotted (mins/hours/days (mins/hours/days) attempt
t time. ) beyond beyond

TOTAL POINTS

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 Assessment

Direction: Write TRUE if the statement is correct and FALSE if the statement is
incorrect. Do this activity on your notebook.

1. If using meat and cheese, lightly fold the slices to give the sandwich loft.
2. Bread is not just the staff of life; it’s the stuff that makes a sandwich a
sandwich.

3. Portion control equipment includes scoops for filling and a portion scale for other
ingredients.

4. Cooking equipment includes griddle, grills, broilers and deep fryers, microwave
ovens are good for cooking.

5. Storage equipment for ingredients includes refrigeration equipment for hot

ingredients and a steam table for cold ingredients.

6. Build sandwiches from the bottom up. Lastly spread the condiments.

7. Prepare everything ahead of time.

8. Glazes are sweet flavored liquid blend of ingredients that adds flavor and
enhances the appearance of the food.

9. Sweet sauces are substances in cooking that are glossy, often sweet, sometimes
savory, applied to food typically by dipping, dripping, or with a brush.

10. Arranging ingredients for efficiency saves more energy.

Additional Activities

Direction: Write a one paragraph reflection on your learning of this module.

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 Answer Key

What I know Whats New Whats More Assessments

1. true Glaze Answers Vary 1. true
2. false Sweet Sauces 2. true
3. false Food What I Can Do 3. true
4. true Sanitation (Performance 4. true
5. true Task) 5. false
6. false 6. false
7. false 7. true
8. true 8. false
9. true 9. false
10. true 10. true

References
Learners Module Grade 9 - Cookery
Learning Module from Cha Caunan

K to 12 Basic Education Curriculum Technology and Livelihood Education Home

Economics-Cookery Grade 9

Curriculum Implementation and Learning Management Matrix K to 12 (SHS Core

Subjects)

https://www.slideshare.net/heLLdeaddoLL/sweet-sauces
https://www.academia.edu/13129126/Cookery_Preparing_Sandwiches
https://www.foodqualityandsafety.com/article/five-essential-tips-for-effective-
sanitation/
https://www.youtube.com/watch?v=KBvU4Bmu5O0

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For inquiries or feedback, please write or call:

Department of Education – Schools Division of Negros Oriental

Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental

Tel #: (035) 225 2376 / 541 1117

Email Address: negros.oriental@deped.gov.ph
Website: lrmds.depednodis.net