Name: ________________________ Date: _______________ Score: ___________

Identify ingredients according to the given recipe and

culinary terms related to sandwiches.
WEEK 1

Activity 1 - IDENTIFICATION
Direction: Read and identify the following. Write your answer on the space provided
before the number.
___________________1. A staple food prepared by cooking a dough of flour and water
and often additional ingredients.
___________________2. Maybe beef, pork, and sausage product.
___________________3. Popular seafood which are highly perishable and should be
kept chilled to moist as quality.
___________________4. It moistens the bread and compliments the flavors of other
ingredients.
___________________5. These are relishes, olive oil and chutneys that give a lift to a
sandwich.
___________________6. Chicken or turkey breasts, tenderly cooked are seasoned.
___________________7. These are indispensable in sandwich making because it adds
texture, flavor, and color to sandwich.
___________________8. These are sliced thinly, firm texture, and act as binder,
moistener of another ingredient.

Activity 2 – MATCHING TYPE

Direction: Match the following culinary terms in Column A with the corresponding
meaning in Column B. Write your answer on the space provided before the number.

Column A Column B

_______1. Hash Browns a. To cook food completely submerged in liquid below

boiling point at temperatures of 180°F.
_______2. Poach b. Butter made clear by heating and removing the
sediment of milk solids.
_______3. Souffle c. Light fluffy baked egg dish consisting of a base
mixed with egg yolks into which beaten egg whites
_______4. Pancake are folded just before baking.
d. Grated or chopped potatoes pan- fried to a
_______5. Clarified Butter crispy brown.
e. Sliced bread dipped in an egg-and-milk
_______6. Omelet mixture and lightly fried.
f. Slightly beaten egg dish usually with a filling.
Learning Activity Worksheets
Technology and livelihood Education (Cookery 9)
_______7. French Toast
_______8. Waffle
_______9. Quick Bread
_______10. Crepe
g. Is cooked and formed in a specially designed
waffle maker or iron.
h. Bread made with chemical leaveners that work
more quickly than yeast.
i. It has been pan-fried on an opened greased
griddle.
j. thin pour batter that has been cooked on a slightly
greased griddle.
k. Refers to a food item made with two or more slices
of bread with fillings between them.

Activity 3 – WORD HUNT

Direction: Find and encircle the following words inside the box. Word/s can be
horizontal, vertical, or diagonal.

BREAD CREPE MEATS

OMELET PANCAKE POACH
SOUFFLE SPREADS VEGETABLES
WAFFLE

Cookery 9 – Quarter 3 Week 1

MELC: Perform Mise En PlacE
(Code: TLE_HECK9SW-IIIa-11)

(This is a Government Property. Not for Sale.)

Learning Activity Worksheets
Technology and livelihood Education (Cookery 9)

Activity 4 - PERFORMANCE TASKS

Direction: Make a list of available sandwich ingredients in your home.

A. Bread B. Meats/Poultry Products

C. Vegetables D. Spreads

E. Fish and Shellfish

Cookery 9 – Quarter 3 Week 1

MELC: Perform Mise En PlacE
(Code: TLE_HECK9SW-IIIa-11)

(This is a Government Property. Not for Sale.)

Learning Activity Worksheets
Technology and livelihood Education (Cookery 9)

Output will be rated using the scoring rubric below.

CRITERIA 5 4 3 2
Organization Exceptionally Generally Lacks clarity, Unclear,
clear, easy to clear, able to difficult to impossible to
understand. understand. understand. understand.
Classified the Some Most of the
ingredients ingredients are ingredients are
according to its not classified not classified
category. according to its according to its
category. category.
Completeness Able to finish Able to finish Able to finish Was not able
of Task the task ahead the task on the task late. to finish the
of time time. task

Cookery 9 – Quarter 3 Week 1

MELC: Perform Mise En PlacE
(Code: TLE_HECK9SW-IIIa-11)

(This is a Government Property. Not for Sale.)

Name: ________________________ Date: ________________ Score: __________

Identify type/classification of sandwiches.

WEEK 2

Activity 1 - IDENTIFICATION
Direction: Identify the types of sandwiches being describe below. Write your answer om
the space provided before the number.

___________________1. Are made of bread cut lengthwise, about 3/8 inch thick.
___________________2. Are made with more than two slices of bread (or rolls split into
more than two pieces) and with several ingredients in the filling.
___________________3. Are sandwiches in which the fillings are wrapped, like a
Mexican burrito, in a large flour tortilla of similar flatbread.
___________________4. Flavored breads served with dips like quesadillas and burritos

___________________5. Are small fancy sandwiches made from light, delicate

ingredients and bread that has been trimmed of crusts.
___________________6. 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.
___________________7. 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.
___________________8. Also called toasted sandwiches.
___________________9. Simple hot sandwiches consist of hot fillings, usually meats but
sometimes fish, grilled vegetables, or other hot items, between two slices of bread.
___________________10. 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.

Activity 2 - CLASSIFICATION
Direction: Classify the following sandwiches as to Hot and Cold sandwiches. Write your
answer on the space provided before the number.

____________________1. Chicken Wraps Sandwich

____________________2. Club Sandwich
____________________3. Tea Sandwich
____________________4. Hamburger
Learning Activity Worksheets
Technology and livelihood Education (Cookery 9)

____________________5. Toasted Sandwich

____________________6. Burritos
____________________7. Quesadillas
____________________8. Pinwheel Sandwich
____________________9. Hot dog sandwich
____________________10. Chicken and veggie tortilla Sandwich

Activity 3 – WHO AM I?
Direction: Name the following sandwich. Write your answer on the space provided before
the number.

1.

2.

Cookery 9 – Quarter 3 Week 2

MELC: Perform Mise En PlacE
(Code: TLE_HECK9SW-IIIa-11)

(This is a Government Property. Not for Sale.)

Learning Activity Worksheets
Technology and livelihood Education (Cookery 9)

3.

4.

5.

Cookery 9 – Quarter 3 Week 2

MELC: Perform Mise En PlacE
(Code: TLE_HECK9SW-IIIa-11)

(This is a Government Property. Not for Sale.)

Learning Activity Worksheets
Technology and livelihood Education (Cookery 9)

Activity 4 - PERFORMANCE TASKS

Direction: Collect and compile ten (10) different sandwiches with pictures and classify
them as to Hot and Cold sandwiches.

Your output will be rated according to the scoring rubrics below

SCORE CRITERIA
96-100 Properly compiled complete (20) pictures of various sandwiches in a very
attractive manner and were able to classify all of them correctly
91-95 Properly compiled (16-19) pictures of various sandwiches in attractive
manner and were able to classify all of them correctly
87-90 Properly compiled (10-15) pictures of various sandwiches in less
attractive manner and were able to classify them with more than two
errors
81-86 Properly compiled (6-9) pictures of various sandwiches in less attractive
manner and were able to classify them with more than five errors
75-80 Compiled less than 6 pictures of various sandwiches in disorderly
manner and were able to classify them with more than five errors
70 No attempt.

Cookery 9 – Quarter 3 Week 2

MELC: Perform Mise En PlacE
(Code: TLE_HECK9SW-IIIa-11)

(This is a Government Property. Not for Sale.)

Name: ________________________ Date: ________________ Score: __________

Identify sandwich component.

WEEK 3

Activity 1 – Complete the Table

Direction: Give the function, and examples in each sandwich components.

Components Function Example (at least five)

of Sandwich

Base

Filling

Spread

POINTS INDICATORS
9 – 10 - Gives and state answers clearly
7 – 8 - States answer only
5 – 6 - Answer abruptly
2 – 4 - Try to give the answer even it is not correct
1 Refuse to participate
Learning Activity Worksheets
Technology and livelihood Education (Cookery 9)

Activity 2 – Fill in the Blanks

Direction: Fill the blanks with the correct word/s to complete the sentence.
1. Bread should be around _________________ when making sandwiches
otherwise it will be too soft.
2. The _______________ acts as a sealant for the bread forming a moisture barrier
between it and the filling.
3. ____________________ breads may be stored without wraps in the area which
has free air circulation. These breads have a shorter storage life.
4. Bread is best stored at room temperature at ____________________ away from
heat.
5. The spread should be soft enough to spread thinly and evenly with a
__________________.
6. Avoid slicing meat fillings too far in advance as they tend to ___________ and
loose the flavor and moisture.
7. _________________ if commercially procured should be refrigerated on opening
the bottle.
8. The spread also adds ______________ to the sandwich improving it mouth feel.
9. Store ________________ bread in its original wrapper to protect against odor
absorption, moisture loss or excessive dampness.

10. _________________consists of one or more ingredients that are stacked, layered,

or folded within or on the structure to form the sandwich.

Activity 3 – Name Me!

Direction: Identify the components of the sandwich.

3.___________________

2.___________________
1.___________________

Cookery 9 – Quarter 3 Week 3

MELC: Prepare a variety of sandwich.
(Code: TLE_HECK9SW-IIIb-g-12)

(This is a Government Property. Not for Sale.)

Learning Activity Worksheets
Technology and livelihood Education (Cookery 9)

Activity 4 - PERFORMANCE TASKS

Direction: Illustrate your components/anatomy of your sandwich. Use the example below
as your guide. Use the space provided for your output.
Sample:

Spread
(Mustard)

Filling:
Tomato, burger
patty and cheese

Base (Bun)

Cookery 9 – Quarter 3 Week 3

MELC: Prepare a variety of sandwich.
(Code: TLE_HECK9SW-IIIb-g-12)

(This is a Government Property. Not for Sale.)

Learning Activity Worksheets
Technology and livelihood Education (Cookery 9)

Your output will be rated using the scoring rubric below.

Criteria Score
Design 50
(Being creative and unique)
Understanding of the Content 30
(Understand and relate the output to the topic and has a title/description
that helps to explain the content)
Neatness 10
(The quality and condition of the output is clean and with care)
Over-all Presentation of the Output 10
TOTAL 100

Cookery 9 – Quarter 3 Week 3

MELC: Prepare a variety of sandwich.
(Code: TLE_HECK9SW-IIIb-g-12)

(This is a Government Property. Not for Sale.)

Name: ________________________ Date: ________________ Score: __________

Identify bread suited for sandwich making.

WEEK 4

Activity 1 – CROSS WORD

Direction: Complete the puzzle below.

Types of Bread Used in Making Sandwich

2 3

5 4

7 8

9 10

11

12
Learning Activity Worksheets
Technology and livelihood Education (Cookery 9)

Across
4. are very thin, flat breads that are used for sandwich wraps, burritos, and tacos.
5. most used bread for sandwiches.
6, it ranges in size for 6 inch-14 inch or larger preferably used for quesadillas and
burritos.
7. come in all sizes, shapes, and textures. The softest include hamburger buns and hot
dog rolls.
9. It is one of the most versatile sandwich breads.
11. small and rectangular, when softened in water
12. comes in both white and whole wheat.

Down
1. these breads are raised by chemical action of baking powder or baking soda
2. is stronger tasting bread than white and whole wheat.
3. flat Italian bread, a cousin of pizza an inch or more thick and very rich in olive oil.
4. is a classic bread for sandwiches, it is nutritionally superior to white bread
8. used in making sandwich
10. It works well for grilled sandwiches.

Activity 2 - IDENTIFICATION

Direction: Identify what sandwiches are suited for each bread below. Write your answer
on the space provided after the number.

1. _________________________

2._________________________

Cookery 9 – Quarter 3 Week 4

MELC: Prepare a variety of sandwich.
(Code: TLE_HECK9SW-IIIb-g-12)

(This is a Government Property. Not for Sale.)

Learning Activity Worksheets
Technology and livelihood Education (Cookery 9)

3. _______________________

4. _______________________

5. _______________________

Cookery 9 – Quarter 3 Week 4

MELC: Prepare a variety of sandwich.
(Code: TLE_HECK9SW-IIIb-g-12)

(This is a Government Property. Not for Sale.)

Learning Activity Worksheets
Technology and livelihood Education (Cookery 9)

Activity 3 - PERFORMANCE TASKS

Direction: List down at least seven breads suited for sandwich-making you have in your
home or your nearby market.

BREAD Suited for what kind of sandwich?

Your output will be rated using the scoring rubric below.

CRITERIA 5 4 3 2
Organization Exceptionally Generally Lacks clarity, Unclear,
clear, easy to clear, able to difficult to impossible to
understand. understand. understand. understand.

Statement of Given One procedure Some Have not

procedures complete is lacking in procedures are mention any
procedures in accomplishing missing in the correct
accomplishing the task. narration. procedure in
the task. accomplishing
the task.
Completeness Able to finish Able to finish Able to finish Was not able
of Task the task ahead the task on the task late. to finish the
of time time. task

Cookery 9 – Quarter 3 Week 4

MELC: Prepare a variety of sandwich.
(Code: TLE_HECK9SW-IIIb-g-12)

(This is a Government Property. Not for Sale.)