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TLE - HE - COOKERY
Quarter 3 – Module 3

Classification of Sandwiches

NegOr_Q3_Cookery9_Module3_v2
TLE – Grade 9
Alternative Delivery Mode
Quarter 3 – Module 3: Classification of Sandwiches
Second Edition, 2021

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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
Editors: Jesusa D. Paladar & Maria Farin G. Calumba
Reviewers: Jesusa D. Paladar & Maria Farina G. Calumba
Typesetter: Ivah Mae C. Estoconing
Layout Artist: Ivah Mae C. Estoconing
Management Team: SenenPriscillo P. Paulin, CESO V Rosela R. Abiera
Joelyza M. Arcilla, Ed.D. Maricel S. Rasid
Marcelo K. Palispis, Ed.D Elmar L. Cabrera
Nilita L. 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
Introductory Message
This Self-Learning Module (SLM) is prepared so that you, our
dear learners, can continue your studies and learn while at
home. Activities, questions, directions, exercises, and
discussions are carefully stated for you to understand each
lesson.
Each SLM is composed of different parts. Each part shall guide
you step-by-step as you discover and understand the lesson
prepared for you.
Pre-tests are provided to measure your prior knowledge on
lessons in each SLM. This will tell you if you need to proceed on
completing this module or if you need to ask your facilitator or
your teacher’s assistance for better understanding of the lesson.
At the end of each module, you need to answer the post-test to
self-check your learning. Answer keys are provided for each
activity and test. We trust that you will be honest in using these.
In addition to the material in the main text, Notes to the Teacher
are also provided to our facilitators and parents for strategies and
reminders on how they can best help you on your home-ba sed
learning.
Please use this module with care. Do not put unnecessary marks
on any part of this SLM. Use a separate sheet of paper in
answering the exercises and tests. And read the instructions
carefully before performing each task.
If you have any questions in using this SLM or any difficulty in
answering the tasks in this module, do not hesitate to consult
your teacher or facilitator.
Thank you.

i
 What I Need to Know

This module was designed and written with you in mind. It is here to help
you master the culinary terms related to sandwiches and classification of
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. Describe culinary terms related to sandwiches.
2. Discuss the classification of sandwiches.
3. Recognize the importance of each classification of sandwiches.

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 What I Know

A. Direction: Identify the word/s that best describe/s the following

statements.

1. Simple sandwiches consists of fillings, usually meats but sometimes fish,

grilled vegetable, or other hot items.
2. Are also called toasted sandwiches, are simple sandwiches that are
buttered o the outside and browned on the griddle.
3. These are sandwiches that are made with more than two slices of bread.
4. Small fancy sandwiches made from light, delicate ingredients and bread
that has been trimmed of crusts.
5. Sandwich made of bread cut lengthwise, about 3/8 inch thick.

B. Direction: Write TRUE if the statement is correct and FALSE if the

statement is wrong.

1. Clubhouse sandwich is an example of a multi-decker sandwich.

2. Rolled sandwich is made of two slices of bread, preferably day-old bread.

3. Deep-fried sandwich are made by dipping sandwich in beaten egg and

sometimes bread crumbs, and then deep-fry.

4. Hot open-faced sandwich are made by placing beaten egg on a serving

plate.

5. Mexican Burrito is an example of a wrap/rolled sandwich.

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Lesson
CLASSIFICATION OF
3 SANDWICHES

This lesson will discuss culinary terms related to sandwiches, the different
types of sandwiches and its example sandwich recipes. It is very essential to know
the types of sandwich you are making so that you can also know the method of
preparing it.

(Jonmalibo n.d.)

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 Notes to the Teacher
Let the learners to read and understand the learning objectives. Before going through this
module, answer the questions in What I Know and refer to the answer key for corrections. Do
the different tasks: What’s New, What’s More, What I have Learned, What I can DO, and the
additional activities. Finally, answer the assessment and refer to the answer key for
correction. After doing all the tasks, the teacher will inform the learner for his/her progress.

What’s In

Direction: Answer the following questions on your notebook.

1. What are the different culinary terms related to sandwiches?
2. What are the different classifications of sandwiches?
3. Why is there a need for us to know these terms? and the classification
of sandwiches?

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 What’s New

Study this situation.

Your friend is preparing two sandwiches and his ingredients for the first
sandwich are cream cheese (softened), flour tortillas, tomatoes (chopped),
avocados (chopped), green onions (chopped), slices bacon, ranch salad
dressing, mayonnaise, and salad greens, the tools, utensils and equipment he
used are bowl, mixing spoon, and chiller. On the second sandwich his
ingredients are ground beef, Worcestershire sauce, pepper, garlic and a bun,
he uses a grill and a bowl.

1. What could be the type of the first sandwich he is making?

2. What could be the type of the second sandwich he is making?
3. How did you come up with your answer?

What is It

CULINARY TERMS RELATED TO SANDWICHES

1. Clarified Butter- Butter made clear by heating and removing the sediment of
milk solids.

2. Omelet- Slightly beaten egg dish usually with a filling.

3. Poach- To cook food completely submerged in liquid below boiling point at

temperatures of 180˚F to 185˚F.

4. Soufflé- Light, fluffy baked egg dish consisting of base mixed with egg yolks in to
which beaten egg whites are folded just before baking.

5. Crepe- Thin, pour batter that has been cooked on a slightly greased griddle.

6. French Toast- Sliced bread dipped in an egg-and-milk mixture and lightly fried.

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7. Hash Brown- Grated or chopped potatoes pan-fried to a crispy brown.

8. Pancake- Medium-weight pour batter that has been pan-fried on an opened

greased griddle.

9. Quick Bread- Bread made with chemical leavener that work more quickly than
yeast; includes muffins, sconces and biscuits.

10. Waffle- Medium-weight that is pour batter that is cooked and formed in a
specially designed waffle maker or iron.

11. Canapé- Tiny open faced sandwich served as a hors d’ oeuvre.

12. Club Sandwich- Three slices of toast filled with sliced meat or vegetables.

13. Hors d’ Oeuvres- Small bite sized foods with a spicy or savory flavor, used
often as an appetizer.

14. Multi decker Sandwich- More than 2 slices of bread or roll filled with several
ingredients.
15. Open Faced Sandwich- Single slice of bread or roll topped with hot or cold
fillings and toppings.

DIFFERENT CLASSIFICATION OF SANDWICHES

COLD SANDWICHES
1. Open-faced Sandwich

(Volgutova n.d.)

Open sandwiches make use of one kind of bread with filling on top. The
slices of white bread can be cut into squares, triangles or rounds.

Butter is spread lightly on top and pieces of cheese or meat fillings are
arranged and garnished attractively like that make/use of biscuits, cookies or
toasts instead of using breads.

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2. Regular Cold Sandwiches

(merlinpf n.d.)

A plain sandwich is made up of two slices of bread, preferably day-old bread,

toasted if desired, and on which butter can be readily spread. Its crusts may or
may not be removed, depending upon your preference. Butter, mayonnaise or a
prepared sandwich spread may be used as lining to prevent the bread from
absorbing moisture from the filling. Moreover, it ensures that the bread and the
filling will stick together.

3. Pinwheel Sandwiches

(maueebelle n.d.)

Pinwheels are made of bread cut lengthwise, about 3/8 inch thick. Fresh
cream bread is preferable because they are easy to roll and will not crack. Trim
crusts and flatten long slices with rolling pin. Spread bread with softened butter or
margarine and your choice of any smooth filling, like creamed cheese, marmalades,
cheese pimiento, peanut butter, jams and jellies. Smooth filling are ideal for
pinwheel sandwiches, because they do not have bulk and can be spread thinly. Roll
up bread like a jelly roll.

4. Tea sandwiches

(Cgshoots n.d.)

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 Tea sandwiches are small fancy sandwiches made from light, delicate
ingredients and bread that has been trimmed of crusts. And may be made ahead of
time and frozen. They are often cut into fancy shapes, squares, rectangles and
oblongs add to the variety. Fillings and spreads can be the same as those for
canapés.

4. Multi-decker Sandwiches

(Swalls n.d.)

Are made with more than two slices of bread (or rolls split into more than
two pieces) and with several ingredients in the filling. The clubhouse sandwich 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.

6. Wrap/Rolled Sandwiches

(Aneja 2019)

Wraps are sandwiches in which the fillings are wrapped, like a Mexican
burrito, in a large flour tortilla of similar flatbread. They may be served whole or cut
in half if large.

NegOr_Q3_Cookery9_Module3_v2
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 HOT SANDWICHES

1. Regular Hot Sandwich

(Akyurt 2019)

Simple hot sandwiches consist of hot fillings, usually meats but sometimes
fish, grilled vegetables, or other hot items, between two slices of bread. They may
also contain items that are not hot, such as a slice of tomato or raw onion on a
hamburger.

2. Hot Open-Faced Sandwich

(Volgutova n.d.)

Open-faced sandwich are made by placing buttered or unbuttered bread on

a serving plate, covering it with hot meat or other filling and topping with a sauce,
gravy, cheese, or other topping. This type of sandwich is eaten with a knife and
fork.

3. Grilled Sandwiches

(Tolgart n.d.)

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 Grilled sandwiches, also called toasted sandwiches, are simple sandwiches
that are buttered on the outside and browned on the griddle, in a hot oven, or in a
Panini grill (see sidebar). Sandwiches containing cheese are popular for grilling.

4. Deep Fried Sandwiches

(Janprom n.d.)

Deep-fried sandwich are made by dipping sandwiches in beaten egg and

sometimes in bread crumbs, and then deep-fry.

5. Filled rolls, focaccia or pita bread

(Mizina n.d.)

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 (Mexico n.d.)

Flavoured breads served with dips like quesadillas and burritos.

What I Have Learned

Direction: Classify the following sandwiches as to Hot and Cold

sandwiches. Write your answers in your notebook.
1. Chicken and veggie tortilla sandwich-
2. Hotdog sandwich-
3. Pinwheel sandwich-
4. Quesadillas-
5. Burritos-
6. Toasted sandwiches-
7. Hamburgers-
8. Tea sandwiches-
9. Club sandwich-
10. Chicken wrap sandwich-

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 What I Can Do

Direction: Look for five sandwich recipe aside from those sandwich recipes in what
I have learned. It could be in a magazine, cook book or in the internet and identify
what type of sandwich are these recipes. Follow the table below. Make sure to
provide pictures of your five sandwich recipes.

You may ask somebody at home who has the idea about the task.

Sandwich Recipe Type of sandwich

Assessment

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

1. Thin, pour batter that has been cooked on a slighly grease griddle.
a. french toast c. pancake
b. crepe d. waffle

2. Tiny open faced sandwich served as hors d’ oeuvre.

a. canape c. crepe
b. waffle d. souffle

3. Slighly beaten eeg dish usually with a filling.

a. souffle c. crepe
b. omelet d. hors d’ oeuvres

4. Flavoured breads served with dips like quesadillas and burritos.

a. tea sandwiches c. deep fried sandwiches
b. filled rolls, focaccia or pita bread d. wrap/rolled sandwiches

5. Make use of one kind of bread with filling on top.

a. pinwheel sandwiches c. multi-decker sandwiches
b. regular sandwiches d. open-faced sandwiches

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6. Light fluffy baked egg dish consisting of base mixed with egg yolks into which
beaten egg whites are folded just before baking.
a. omelet c. waffle
b. crepe d. souffle

7. Why are smooth fillings are ideal for pin wheel sandwiches?
a. because they do not bulk and ca be spread thinly.
b. because they are sticky.
c. do not moisten the bread oin your sandwich.
d. has less volume compare to other fillongs.

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

a. open-face sandwiches c. grilled sandwiches
b. pinwheel sandwiches d. multidecker sandwiches

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

a. deep fried sandwiches c. tea sandwiches
b. regular hot sandwiches d. grilled sandwihes

10. What is the most popular multidecker sandwich?

a. hamburger c. burrito
b. clubhouse sandwich d. tortilla

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 Answer Key

What I Know What's New What I have Assessment

A. 1. Cold Learned 1. c
1. Regular hot Sandwich/Wrapp 1. Hot Sandwich 2. a
sandwich ed sandwich 2. Hot sandwich 3. b
2.Grilled sandwich 2. Hot 3. Cold sandwich 4. b
3.Multidecker Sandwich/Hamb 4. Hot sandwich 5. d
sandwich urger 5. Cold burrito 6. d
4.Tea sandwiches 3. (Answers vary) 6. Hot sandwich 7. a
5. Pinwheel 7. Hot sandwich 8. c
sandwich 8. Cold sandwich 9. c
B. 9. Cold sandwich 10. b
1. True 10. Cold sandwich
2. False
3. True
4. False What I can do
5. True (Answers may vary)

References
Akyurt, Engin. July 19, 2019. https://www.pexels.com/photo/cheeseburger-and-fries-2725744/
(accessed January 29, 2022).

Aneja, Nishant. September 18, 2019. https://www.pexels.com/photo/close-up-photo-of-burrito-

2955819/ (accessed January 29, 2022).

Cgshoots. n.d. https://www.canva.com/photos/MADBcUEPZ64-tea-sandwiches/ (accessed January

29, 2022).

Janprom, Atiwan. n.d. https://www.canva.com/photos/MADmjenWHto-deep-fried-sandwich-

stuffed-ham-cheese-in-wooden-dish-on-table-/ (accessed January 29, 2022).

Kryvasheina, Irina. n.d. https://www.dreamstime.com/grilled-pita-focaccia-cheese-herbs-sauce-

studio-photo-grilled-pita-focaccia-cheese-herbs-sauce-image152443858.

made, Taste. n.d. https://www.tastemade.com/videos/spring-roll-wrapper-curry-bread.

maueebelle. Pinwheel Sandwich. n.d. https://www.canva.com/photos/MAEmr-0rqfc-pinwheel-

sandwich/ (accessed January 29, 2022).

merlinpf. n.d. https://www.canva.com/photos/MAED72i_ZVM-egg-mayonaise-and-cress-sandwich/

(accessed January 29, 2022).

Mexico, Studio. n.d. https://www.canva.com/photos/MAEN1TxD0gw-burrito-on-light-wooden-

cutting-board-with-bowls-of-salsa/ (accessed January 29, 2022).
Mizina. n.d. https://www.canva.com/photos/MADaAlTJmlg-italian-focaccia/ (accessed January 29,
2022).

Swalls. n.d. https://www.canva.com/photos/MAEFgkPl3FQ-double-decker-sandwich/ (accessed

January 29, 2022).

Tolgart. n.d. https://www.canva.com/photos/MAEEBd9m3AU-grilled-sandwich/ (accessed January

29, 2022).

Volgutova, Tatiana. n.d. https://www.canva.com/photos/MAD6X4vD_dM-open-faced-sandwiches/

(accessed January 29, 2022).

—. n.d. https://www.canva.com/photos/MAEsIMNLdy0-open-faced-sandwich/ (accessed January

29, 2022).
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