Department of Education

SCHOOLS DIVISION OF CITY OF MEYCAUAYAN

Pag-asa St., Malhacan, City of Meycauayan, Bulacan

Learning
Activity Sheet 9
in
TLE (COOKERY)
Third Quarter –Week 7
Prepare a Variety of Sandwiches
(TLE_HECK9SW-IIIj-14)
 PREPARE SANDWICHES:

MELC: LO 4. Storing Sandwiches

Code: TLE_HECK9SW-IIIh-i-13
Objectives:
1. Store sandwiches hygienically at the proper temperature; and
2. Keep sandwiches in appropriate conditions to maintain freshness and quality.

FOOD SAFETY
When it comes to keeping food safe, food storage is a major issue.
Food, which is not correctly stored, can spoil or become contaminated, which
will lead to making people sick.

Food storage refers to the process in which both cooked and raw materials
are stored in appropriate conditions for future use without any entry or
multiplication of microorganisms. There are very specific rules regarding the
temperatures that food must be stored at, cooked to and reheated to. If not
followed, the risk of becoming ill because of contamination increases.
http://ecoursesonline.iasri.res.in/mod/page/view.php?id=19550

PROPER STORAGE FOR SANDWICHES

Storing sandwiches is one of the most important activities after preparation,
and they are to be kept properly to avoid spoilage.

BREAD STORAGE

✓ Keep bread tightly wrapped and in moisture proof wrapping.

✓ Store bread at room temperature and away from ovens or hot equipment.
✓ If bread is kept for more than a day, it may be frozen.

https://bit.ly/3o3x6xT https://bit.ly/3c2w7Mg

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STORING INGREDIENTS

✓ Ingredients should be placed in a container, with lids to be placed in the

refrigerator.

https://bit.ly/3pcp87g
https://bit.ly/3sPfn0M

✓ Store ingredients, including sauces and fillings, in safe temperature at 4°C

or below.

https://bit.ly/3o1y4ec

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STORING THE PREPARED SANDWICHES

✓ Cover sandwiches prepared for later use, the suitable material is plastic
wrap.

https://bit.ly/394Dtgj https://bit.ly/39SA8Qx

✓ Place sandwiches above any raw foods such as meat, chicken or fresh
fruits and vegetables in the refrigerator to avoid cross contamination
caused by blood or juice dropping onto sandwiches.
✓ Store sandwiches at 8°C.
✓ Store chilled at all times.

https://bit.ly/3sGUmFw

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PROPER TEMPERATURE

Remember the basic formula 4-40-140, which means perishable foods should
spend no more than 4 hours at a temperature between 40 and 140°F. By the end
of four (4) hours, bacteria may have multiplied to unsafe levels, so food that has
sat out at room temperature for two (2) hours and then returned to the refrigerator,
has only another two hours of room temperature shelf life left unless it has been
cooked again.

STORING TECHNIQUES

1. Wrapping – to draw, fold and cover a sandwich

https://bit.ly/3sQiB47

2. Packaging Material – used to package sandwich like box, plastic, container

https://bit.ly/3c1ofdH https://bit.ly/3izL9u9 https://bit.ly/3sNlVNt

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3. Cold Storage – the process of preserving perishable food on a large scale at a low
temperature or above the freezing point (0°C or 320F)
4. Chilling – to refrigerate or to reduce the temperature of food
5. Freezing – subjecting food to temperature below freezing point (0°C or 320F)
6. Refrigeration – subjecting food to temperature (4°C or 40°F)

https://bit.ly/364YCF7 https://bit.ly/3c1JSux

https://bit.ly/2KBTkJJ

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 Activity 1: Write it up!

Directions: Answer the following questions. Write your answers on a

separate sheet of paper.

1. What is the importance of applying proper storage of sandwiches and

their ingredients? Explain.

2. Why do we need to know the proper temperature in storing sandwiches?

Activity 2: Storing Technique

Directions: Identify the storing techniques being described in the following
items. Choose your answers from the given choices below. Write your
answers on a separate sheet of paper.

___________________1. It is used to package sandwich.

___________________2. It is the process of preserving perishable food on a
large scale by means of refrigeration.

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___________________3. It means to draw, or to fold in order to cover.
___________________4. It is the application of low temperature that changes
the state of water in the food from liquid to solid ice.
___________________5. It means to keep cold or to cool.
___________________6. It means to refrigerate or to reduce the temperature of
food.

Wrapping
Packaging Material
Refrigeration
Freezing
Chilling
Cold Storage

PERFORMANCE TASK
HAM AND CHEESE PINWHEEL SANDWICH
1. Please use the ingredients available in your locality.
2. Assemble all the ingredients and materials needed in sandwich
making.
3. Prepare sandwich according to guidelines discussed by your teacher.
4. Serve on a plain plate.
NOTE: Short video and pictures for this task should be submitted to your
teacher.

INGREDIENTS:

Sliced ham or other meats of your choice

Cheese (I used white and yellow American)
1- 8 oz package cream cheese – softened (optional)
1/4 cup mayonnaise

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1/2 tsp garlic powder
1/2 tsp onion powder
Sliced cucumber
Sliced tomato
Tasty bread

PROCEDURE:
1. In a medium-sized bowl, combine cream cheese, mayonnaise, garlic
powder, and onion powder. Mix until blended well.
2. Press the bread using the rolling pin.
3. Spread a thin layer of your mixture in bread. Spread it out well so that
the whole bread has a thin layer.
4. Down the middle of the bread, place a few slices of ham to cover the
width of the flattened bread. On top of the ham, place a layer of cheese
to cover the width of the bread. This ensures that each pinwheel has
meat and cheese.
5. Roll up the bread tightly. Cut off a small portion of each end and
discard, then cut the remaining rolled bread into 4-6 slices, about 1 inch
thick.
6. Enjoy!

https://bit.ly/398F6tk

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 RUBRIC

Dimen PERFORMANCE LEVEL

sion
Excellent Very Satisfactory Needs No Poin
(4 pts.) Satisfacto (2 pts.) Improveme Attem ts
ry nt pt Earn
(3 pts.) (1 pt.) (0 pt.) ed
1. Use Uses tools Uses tools Uses tools Uses tools No
of tools and and and and attemp
and equipment equipment equipment equipment t
equipm correctly and correctly correctly and incorrectly
ent confidently at and but less and less
all times confidently confidently confidently
most of the sometimes most of the
times time
2. Manifests Manifests Manifests Manifests No
Applica very clear clear understandin less attemp
tion of understandin understan g of understandi t
proced g of the step- ding of the the step-by- ng of the
ures by-step step- by- step step- by-
procedure step procedure step
but
procedure procedure
sometimes
seeking
seeks
clarification
clarification
most of the
time
Works Works Works Works No
independentl independe independentl independent attemp
y with ease ntly with y with ease ly but with t
and ease and and assistance
confidence at confidence confidence from others
all times most of the sometimes most of the
time time
3. Observes Observes Observes Most of the No
Safety safety safety safety time not attemp
work precautions precaution precautions observing t
habits at all times s most of sometimes safety
the time precautions

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4.Comp Task is Task is Task is Task is No
letenes completed completed nearly started but attem
s of following the following completed not pt
Task procedures in the following the completed
the activity procedures procedures in following
improvement in the the project the
/innovations project plan procedures
plan in the
project plan
5. Time Work Work Work Work No
manage completed completed completed completed attem
ment ahead of time within ___(mins./ho ___(mins./h pt
allotted urs/days) ours/days)
time beyond beyond

TOTAL POINTS

References
Kong, Aniceta S., Domo, Anecita P. Technical Vocational Livelihood Education
–Cookery Module 1 Manual. Quezon City: Sunshine Interlinks
Publishing House, Inc., 2016
Ashley Wagner, Ham and Cheese Pinwheel Sandwich. centercutcook.com,
2012.
https://www.centercutcook.com/ham-and-cheese-pinwheels/

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 All Rights Reserved
2021

ACKNOWLEDGEMENT

CAROLINA S. VIOLETA, EdD

Schools Division Superintendent

JERRY D. CRUZ, PhD, CESE

Asst. Schools Division Superintendent

DOMINADOR M. CABRERA, EdD

Chief, Curriculum Implementation Division

EDWARD C. JIMENEZ, PhD

Education Program Supervisor- LR Manager

RAMILO C. CRUZ, PhD

Education Program Supervisor, EPP/TLE/TVL

MARIA VIRGINIA C. PANISAN/

JEMMA S. CLAVE/
CATHRINA R. REPALDA
Language/Content/ Layout Editor

MERCE ELAINE L. ARIT

Developer/Writer

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