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TLE - HE - COOKERY
Quarter 3 – Module 4

BASIC COMPONENTS OF SANDWICH

FILLINGS AND SPREADS
TLE – Grade 9
Alternative Delivery Mode
Quarter 3 – Module 4: Basic Components of Sandwich Fillings and Spreads
First Edition, 2020

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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
 9

TLE
Quarter 3 – Module 4
BASIC COMPONENTS OF
SANDWICH FILLINGS AND
SPREADS
Introductory Message
For the facilitator:

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

Basic Components of Sandwich Fillings and Spreads!
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

Basic Components of Sandwich Fillings and Spreads!

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.

This module has the following parts and corresponding icons:

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 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 the basic components of a sandwich, fillings and spreads for
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 the different components of sandwich fillings.
2. Discuss the different sandwich fillings.
4. Recognizes the importance of fillings and spreads.

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 What I Know

A. Identification

Direction: Identify the word/s that best describe/s the following statements. Write
your answer in your notebook.

1. The most popular salads for sandwich fillings are tuna salad, egg
salad, chicken or turkey salad and ham salad.

2. Fruits, fresh or dried, jelly, peanut butter, hard cooked egg, and nuts.

3. It is also a wrap, since tortillas are flatbread. Wrap is a food dish

made with soft flat bread rolled around a filling.

4. Comes in both white and whole wheat. Usually have yeast, sugar,
flour, salt, and olive oil.

5. These are bread leavened with leavening agents other than yeast or
eggs.

6. Most commonly used bread for sandwich.

7. The part upon which the ingredients are placed.

8. The heart of the sandwich; this is where the main ingredient of your
sandwich is placed.

9. Either whole wheat or spinach flavor. Wrap sandwiches can be made

ahead of time and placed in an insulated lunch box along with ice
packs or a frozen juice box or two.

10. Come in all sizes, shapes and texture. The softest include
hamburger buns and hot dog rolls.

B. Enumeration
Direction: Name at least 5 sandwich fillings you already know.

1._______________________

2._______________________
3._______________________

4._______________________

5._______________________

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Lesson BASIC COMPONENTS OF
4 SANDWICH FILLINGS AND
SPREADS
This lesson will discuss on the basic components of a sandwich, fillings and
spread for sandwiches. It is very essential to know all of these since the
components of your sandwich such as fillings and spreads will determine what type
of sandwich you are making.

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 the importance of sandwich fillings?

2. What are the different types of breads and sandwich fillings?
3. Why should we consider the type of bread and fillings in our
sandwich?

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 What’s New

Direction: Label the parts of a sandwich below as to what part is the base, fillings
and spread.

What is It

BASIC COMPONENTS OF A SANDWICH

1. The structure or Base

It is the part upon which the ingredients are placed. It is consist of some
form of bread or dough produce that is whole or sliced.

2. Moistening agent

It is meant to bind the sandwich that provides an improvement of both flavor

and texture. It is also acts as the protective layer between the filling and the
structure, preventing the filling from softening or wetting the bread.

3. Filling

It consists of one or more ingredients that are stacked, layered or folded

within or on the structure to form the sandwich. The varieties of filling can be hot
or cold and comes in any form of cooked, cured meat, fruits, vegetables, salad or
combination of any of them.

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 Types of Bread

A. Yeast Bread- Most commonly used bread for sandwich. This uses yeast as a
leavener. The yeast causes the formation of carbon dioxide gas through
fermentation of the sugars in the bread dough. These breads are light and airy.

1. White Bread- These are breads made from wheat flour from which the bran and
germ layers have been removed (and set aside) from the whole wheat berry as
part of the flour grinding or milling process, producing a light-coloured flour.
These are long rectangular loaves that provide square slices and one of the most
versatile sandwich bread.

https://butterwithasideofbread.com/white-bread-recipe/

2. Whole wheat bread- Classic bread for sandwich. It is made from 100% whole
wheat flour. Whole wheat flour consists of the entire wheat berry ground to flour
fineness. It is nutritionally superior to white bread, taste better and have more
interesting textures, slightly more compact and brownish in color.

https://lovingitvegan.com/easy-no-fail-wholewheat-bread

3. Rye Bread- Bread made from rye flour. It is stronger tasting bread compared to
white and whole wheat. Has heavy and hearty flavor that goes with so many
types of meat and condiments. It is often made with additions like molasses and
cocoa powder, which add color and flavor.

https://www.sourdoughandolives.com/recipe/traditional-swedish-whole-rye-bread/

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B. Buns and Rolls

1. Sandwich rolls- Come in all sizes, shapes and texture. The softest include
hamburger buns and hot dog rolls.

https://www.kingarthurflour.com/recipes/italian-sub-rolls-recipe

2. French and Italian Bread- French bread tends to be longer and narrower while
Italian bread loaves tend to be shorter and plumper. Examples are rolls
including sourdough and ciabatta, split horizontally. It works well on grilled
sandwiches.

https://www.kitchenthinker.com/difference-between-french-and-italian-bread/

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

1. Pita- Comes in both white and whole wheat. Usually has yeast, sugar, flour,
salt, and olive oil. As the flat bread brakes, it puffs up forming a pocket that is
perfect for stuffing.

https://www.myjewishlearning.com/recipe/pita-bread/

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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.

https://www.jessicagavin.com/rosemary-focaccia-bread/

3. Lavash- Small and rectangular, when softened in water, can be rolled around a
stuffing to make a pinwheel shaped sandwich.

https://www.tasteatlas.com/lavash

4. Tortillas- A type of thin flatbread and is a 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.

https://www.gimmesomeoven.com/homemade-corn-tortillas/

D. Wrap- Are very thin, flat breads that are used for sandwich wraps, burritos and
tacos.

1. Tortillas- It is also a wrap, since tortillas are flatbread. Wrap is a food dish
made with soft flat bread rolled around a filling.

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 https://www.indiamart.com/proddetail/flour-tortillas-9850599312.html

2. Sandwich wraps- Either whole wheat or spinach flavour. Wrap sandwiches can
be made ahead of time and placed in an insulated lunch box along with ice
packs or a frozen juice box or two.

http://delectablymine.blogspot.com/2012/04/soft-wrap-bread.html

E. Quick Breads- These are bread leavened with leavening agents other than yeast
or eggs. This includes banana bread, beer bread, biscuits, cornbread, muffins,
pancakes, scones, and soda bread. It is used for sweeter tasting sandwiches and
is best for tea sandwiches.

https://bellyfull.net/a-to-z-bread/

Sandwich Fillings
The filling is the heart of the sandwich; this is where the main ingredient of
your sandwich is placed. The filling is the place between or on top of your bread. It
provides height, color, and most of all the body to the sandwich.

Types of Fillings

1. Dry Fillings- Refers to ingredients such as sliced or cooked meat, poultry and
cheese, ground beef patties and cold cuts.

2. Moist Fillings- Refers to ingredients mixed with salad dressing or mayonnaise,

chicken salad and tuna salads.

Caution: Wet fillings should be made only in quantities needed for the shift to
prevent possible contamination.

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POSSIBLE FILLINGS YOU MAY USE SEPARATELY OR IN COMBINATION

Meat and Poultry

Meat 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. Meat and
poultry fillings for sandwiches are not only tasty, but also are rich in proteins. This
includes the following:

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 warts, 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 cheese- 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

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  BLT- Bacon Lettuce and Tomato ( also contain eggs)
 Cheese and Onion
 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 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 refrigerated until served.

 Mustard and Ketchup

 Spreadable cheeses

 Nut butters

 Jelly, jam, compotes and chutneys

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 What’s More

The filling is the heart of the sandwich; this is where the main ingredient of your
sandwich is placed. The filling is the place between or on top of your bread. It
provides height, color, and most of all the body to the sandwich.

What I Have Learned

Direction: Identify the types of bread being described below. Write your answers in
your notebook.

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 flattered, often unleavened bread.
5. Are excellent choice for sandwich, they comes in all sizes, shapes and
textures.
6. A flat bread with pocket that is perfect for stuffing.
7. Very thin flat breads that are used for burritos and tacos.
8. Breads raised by chemical action of baking powder.
9. Unleavened cornmeal baked on a hot stone.
10. Flat Italian bread cut into squares split and file.

What I Can Do

Enumeration

Name at least 5 sandwich fillings you already know.

1._______________________
2._______________________

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3._______________________

4._______________________
5._______________________

Assessment

Direction: Choose the letter of the correct answer. Write your answer on your
notebook.

1. It is consist of one or more ingredients that are staked, layered or folded within
or on the structure of sandwich.
a. filling c. moistening agent
b. base d. spread

2. It is the part upon which the ingredients are placed.

a. filling c. moistening agent
b. base d. spread

3. Most commonly used bread for sandwich.

a. yeast bread c. wraps
b. buns and rolls d. flat breads

4. These are breads leavened with leavening agent other than yeast or eggs.
a. yeast bread c. quick breads
b. buns and rolls d. flat breads

5. Small and rectangular, when softened in water, can be rolled around a stuffing
to make a pinwheel shaped sandwich.
a. tortillas c. pita
b. focaccia d. lavash

6. Which of the following does NOT belong to the group?

a. hamburger patties c. steak
b. corned beef d. bacon

7. Which of the following is NOT a purpose of spreads?

a. To protect the bread from soaking up moisture from the filling.
b. Adds height to your sandwich
c. Adds flavour
d. They also add moisture

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8. Which of the following is NOT a miscellaneous?
a. fruits c. olive oil
b. jelly d. nuts

9. Are very thin, flat breads that are used for burritos and tacos.
a. wrap c. buns and rolls
b. quick bread d. yeast bread

10. Which does NOT belong to the group?

a. salami c. bologna
b. liver warts d. ham

Additional Activities

Direction: Write your reflections here for your learning in this module.

Rubrics
Areas of
Assessment 10 points 7 points 3 points 1 point
Presents ideas Presents ideas Ideas are too Ideas are vague
in an original in a general or
Ideas manner consistent unclear
manner

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 Writing shows Writing shows

strong a clear adequate little
understanding understanding understanding understanding

Mechanics Few (if any) Few errors Several errors Numerous

errors errors

TOTAL POINTS
/40 POINTS

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 Answer Key

What I Know What's New What I have Assessment

1. Mayonnaise 1. Base learned 1. a
2. Miscellaneous 2. Filling 1. Yeast bread 2. b
3. Tortillas 3. Spread 2. Whole wheat 3. a
4. Pita 4. Filling bread 4. c
5. Quick Breads 5. Spread 3. Rye bread 5. d
6. Yeast bread 4. Flat bread 6. d
6. Base
7. Structure or Base 5. Sandwich roll 7. b
8. Filling 6. Pita
8. c
9. Sandwich wraps 7. Wrap
9. a
10. Sandwich rolls 8. Yeast bread
10.d
9. Tortillas
10. Focaccia

What I can do (Types of sandwich

fillings)

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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 Manafement Matrix K to 12 (SHS Core

Subjects)
http://wannabakeurowncake.blogspot.com/2012/10/scoring-rubric-for-baking-
cake.html
http://www.supercoloring.com/coloring-pages/sandwich
http://teachergelo.blogspot.com/2017/01/grade-9-proper-storage-and-
preparing.html
https://www.lexico.com/definition
https://www.slideshare.net/mobile/grinsoda/lm-cookery-final-132014
https://www.denverpost.com/2012/05/25/good-sandwich-making-101-lets-begin-
with-the-basics/
https://cooking.nytimes.com/recipes/1021237-superiority-burgers-crispy-fried-
tofu-sandwich
https://www.collinsdictionary.com/dictionary/english/yeast
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=65
https://www.academia.edu/13129126/Cookery_Preparing_Sandwiche

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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