9

SPECIALIZATION
(COOKERY)

JENIELYN J. SERAPIO
Writer
1 Page

D eTLE
p a9 r– tCOOKERY
ment of Education • Republic of the Philippines
Quarter 3-Week 1-2
 This module specifically crafted to focus on the different activities that will assess your level in
terms of skill and knowledge necessary for Grade 9 Cookery I.
Before starting this module, I want you to set aside other tasks that will disturb while enjoying the
lessons. Read the simple instructions below to successfully enjoy the objective of this module.

1. Follow carefully all the contents and instructions indicated in every page of this module.
2. Write on your notebook the concepts about the lessons. Writing enhances learning, that is
important to develop and keep in mind.
3. Perform all the provided activities in this module.
4. Analyze conceptually the posttest and apply what you have learned.
5. Enjoy studying!
After finishing all the activities of this module, you are expected to end up with an idea of having
a job opportunities and experience independently to set up a business enterprise which will generate jobs
to other.

At the end of the lesson, you are expected to:

1.1 Identify ingredients according to the given recipe.

1.2 Identify type/classification of sandwiches.

I. Directions: Arrange the jumbled letters to identify the term asked in the following questions.

1. _______________ (ENPWELIH WSNAESHCDI) are made of bread cut lengthwise, about

3/8-inch-thick with softened butter or margarine and your choice of any smooth filling,
2. _______________ (ATE SNAEWSHCDI) are small fancy sandwiches made from light,
delicate ingredients and bread that has been trimmed of crusts.
3. _______________ (EGLIRLD NAESCHWDSI) also called toasted sandwiches, are simple
sandwiches that are buttered on the outside and browned on the griddle, in a hot oven.
4. _______________ (DFLILE SNWAESHCDI) flavored breads served with dips like
quesadillas and burritos.
5. _______________. (GRRULEA LCDO EWSNASCHDI) A plain sandwich made up of two
slices of bread, preferably a day-old bread, toasted if desired, and on which butter can be readily
spread
6.________________ (EDPE DREFI HWSNAESCDI) are made by dipping sandwiches in
beaten egg and sometimes in breadcrumbs, and then deep-fry.
7.________________ (LUIMT KREECD WHSNCAESDI) Are made with more than two
2

slices of bread (or rolls split into more than two pieces) with several ingredients in the filling.
Page

TLE 9 – COOKERY
Quarter 3-Week 1-2
 8; _______________ (PAWR HDWSNAESCI) are sandwiches in which the fillings are
wrapped. They may be served whole or cut in half if large.
9. _______________.(THO NOEP – FDAEC NHWAESSCDI) 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.
10. ______________(RGEAULR OHT WSEANSHCDI) Simple hot sandwiches consist of hot
fillings, usually meats but sometimes fish, grilled vegetables, or other hot items, between two
slices of bread.

II. Directions: Choose the picture below that match the statement in column A and write only the
letter on the line before the number. Write the name of the picture on the line provided in column
B.

COLUMN A COLUMN B
_____1. These are highly perishable and should be kept chilled to maintain quality. ___________
such as tuna, sardines, grilled and fried fish fillets, crab meat and shrimp
__________
_____2. most popular examples are cheddar, process, cream cheese, and cheese.
Spreads. Most are easily slice, firm texture and act as binder, moistener of other ingredients. __________
_____3. It moistens the bread and compliment the flavors of other ingredients.
They should be served immediately and kept refrigerated to preserve its color and flavor.
_____4. This ingredient should be crisped and proportion to the size of sandwich. __________
It adds texture, flavor, and color to the sandwich.
_____5. These ingredients give a lift to a sandwich, some of them are high in acid
so don’t combine them with strong flavored condiments. ___________
_____6. These are fruit fresh or dried, jelly, jam, peanut butter, eggs and nuts
___________
that add flavor, color, nutrient and texture to sandwich production.
_____7. are chicken or turkey breasts characterized by a delicate golden-brown surface ___________
_____8. It is a baked food product prepared from a dough of flour and water, moistened,
kneaded, and sometimes fermented.
___________
_____9. are highly perishable and should be kept chilled to maintain quality. Some ___________
popular ingredients are tuna, sardines, grilled and fried fish fillets, crab meat and shrimp.

Direction: Complete the graphic organizer below by supplying the sanitary practices in presenting salad
and dressing.

Sanitary Practices in Presenting Salad and Dressing.

1___________
3___________
________________
_______________
In presenting ________________ _____________
salad and ______________ 2___________
____________
dressing, _______________
always ______________
remember ____________
that,
3
Page

TLE 9 – COOKERY
Quarter 3-Week 1-2
 LO 1. Perform mise en place

1.1 Identify ingredients according to the given recipe.

1.2 Identify type/classification of sandwich.

A sandwich is a food typically consisting of sliced cheese, meat and vegetables placed on or
between the slices of bread. Sandwiches should be attractively served on plates for individual serving or on
platters for multiple serving. The plate or platters can be decorated with suitable ingredients to enhance the
taste and overall presentation.

Ingredients Used for Sandwiches

1. Breads - It is a baked food product prepared from

a dough of flour and water, moistened, kneaded, and
sometimes fermented. Fresh bread is easier to slice
or cut if it has been chilled.

www.freepik.com/photos/food'>Food photo created by

Racool_studio - www.freepik.com</a>

2. Meats – maybe beef, pork and sausage products

like ham, roast beef, and salami.

Image by RitaE from Pixabay

https://pixabay.com/photos/roast-beef-beef-meat-steak-
cook-4703574/

3. Poultry – are chicken or turkey breasts

characterized by a delicate golden-brown surface.

<ahref='https://www.freepik.com/photos/background'>Back
ground photo created by valeria_aksakova -
www.freepik.com</a>
4. Fish and Shellfish – some popular seafood
ingredients are tuna, sardines, grilled and fried fish
fillets, crab meat and shrimp which are highly
perishable and should be kept chilled to maintain
quality.
<ahref='https://www.freepik.com/photos/food'>Food photo created
by bearfotos - www.freepik.com</a>
5. Cheese – most popular sandwich cheese are
cheddar, process, cream cheese and cheese spreads
most are easily slice, firm texture and act as binder,
moistener of other ingredients, it should be
refrigerated and remain covered until ready to
serve to avoid drying out.
4
Page

TLE 9 – COOKERY
Quarter 3-Week 1-2
6.Spreads – like mayonnaise, mustard, and butter,
moisten the bread and compliment the flavors of
other ingredients. They should be served
immediately and kept refrigerated to preserve its
color and flavor.
<a href='https://www.freepik.com/photos/food'>Food photo
created by azerbaijan_stockers - www.freepik.com</a>

7.Condiments – like olive oil, relishes, chutneys

give a lift to a sandwich, some of them are high in
acid so don’t combine them with strong flavored
condiments.

Photo by Jonathan Borba from Pexels

https://www.pexels.com/photo/different-types-of-sauce-3622479/
8.Vegetables – should be crisped and proportion to the size of sandwich. Lettuce, tomatoes, and onions are
indispensable in sandwich making, it adds texture, flavor and color to the sandwich.

href='https://www.freepik.com/photos href='https://www.freepik.com/phot href='https://www.freepik.com/photo

/background'>Background photo os/background'>Background photo s/background'>Background photo
created by mrsiraphol - created by dashu83 - created by stockking -
www.freepik.com</a> www.freepik.com</a> www.freepik.com</a>
9.Miscellaneous – fruit fresh or dried, jelly, jam, peanut butter, eggs, and nuts adds flavor, color, nutrients
and texture to sandwich production.

https://www.freepik.com/free-photo/top- https://www.freepik.com/free- https://www.freepik.com/free-photo/nuts-

view-pineapple-with-one-piece-cut-out-from-
whole-fruit-pineapple-slices-cutting-board-
plaid-cloth-green-
surface_9524537.htm#page=1&query=pineap
ple%20slices&position=37
photo/delicious-peanut-butter- walnut-peanuts-almond-
table_6543405.htm#page=1&query=peanut% seeds_9108314.htm#page=1&query=nuts&po
20butter&position=15 sition=4

Different Types of Sandwiches

COLD SANDWICHES
Cold sandwich is a plain sandwich made up of bread preferably a day-old, bread, toasted
if desired and on which butter can be readily spread.
5
Page

TLE 9 – COOKERY
Quarter 3-Week 1-2
1. Open-faced Sandwiches
Open sandwiches make use of one kind of
bread with the 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.
<ahref='https://www.freepik.com/photos/background'>
Background photo created by dashu83 -
www.freepik.com</a>
2. Regular Cold Sandwiches
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. 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. Image by peperompe from Pixabay
Moreover, it ensures that the bread and the filling will https://pixabay.com/photos/sandwich-food-bread-
stick together. lunch-snack-451403/

3. Pinwheel Sandwiches
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 is 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
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.

5. Multi-decker Sandwiches <a

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 club 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.
href='https://www.freepik.com/photos/food'>Food
photo created by timolina - www.freepik.com</a>
6
Page

6. Wrap/Rolled Sandwiches

TLE 9 – COOKERY
Quarter 3-Week 1-2
 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.

<ahref='https://www.freepik.com/photos/food'>Food
photo created by KamranAydinov -
www.freepik.com</a>

HOT SANDWICHES
Hot sandwich consists of hot fillings, usually meats but sometimes fish, grilled vegetables, or other
hot items, between two slices of bread.

1. Regular Hot Sandwiches

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.
https://www.freepik.com/photos/food'>Food photo
created by jannoon028 - www.freepik.com</a>

2. Hot Open-Faced Sandwich

Open-faced sandwiches 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. This type
is eaten with a knife and fork.

3. Grilled Sandwiches
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
www.freepik.com/photos/food'>Food photo created
cheese are popular for grilling. by timolina - www.freepik.com</a>

4. Deep Fried Sandwiches

Deep-fried sandwiches are made by dipping
sandwiches in beaten egg and sometimes in
breadcrumbs, and then deep-fry.

Tuna Flakes Sandwich

5. Filled rolls, focaccia, or pitta bread

Flavored breads served with dips like quesadillas and
burritos.

Image by Shutterbug75 from Pixabay

7
Page

TLE 9 – COOKERY
Quarter 3-Week 1-2
ACTIVITY # 1:

Directions: Complete the crossword puzzle about the different ingredients used for sandwiches.

ACTIVITY # 2 :

A. DIRECTIONS: Identify the following words inside the circle and categorize them where they belong.
Color the circle ORANGE if it belongs to COLD SANDWICH and color the circle GREEN if it belongs
to HOT SANDWICH.

Tea
Deep fried
sandwich
sandwich

Pinwheel Wrap/
sandwich rolled
Regular sandwich
cold Multi
sandwich decker
sandwich
grilled
sandwich
Filled Hot open-
Regular hot
sandwich faced
sandwich
sandwich
8
Page

ACTIVITY # 3

TLE 9 – COOKERY
Quarter 3-Week 1-2
B. Directions: Identify the sample picture of a sandwich below by writing its name. Write a short
description of each sandwich.

1. 5.

.
___________ __________
___ ____

2. 6. 6.

___________ __________
___ ____

3. 7. 7.

___________ __________
___ ____

4. 8.

___________ __________
___ ____

Sandwiches should Hot sandwich consists Cold sandwich is

A sandwich is a food be attractively of hot fillings, usually a plain sandwich
typically consisting of served on plates for meats but sometimes made up of bread
sliced cheese, meat individual serving fish, grilled preferably a day-
and vegetables placed or on platters vegetables, or other old, bread, toasted
on or between the hot items, between if desired and on
for multiple
slices of bread. two slices of bread. which butter can
serving.
be readily spread.
9
Page

TLE 9 – COOKERY
Quarter 3-Week 1-2
A. DIRECTION: Identify the given description of Ingredients. Choose your answer from the list of
ingredients inside the box.

Meats Poultry Cheese Breads

Fish and Shellfish Spreads Condiments Vegetables

______________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.

B. DIRECTIONS: Classify the following sandwiches as to Hot and Cold sandwiches.

1. Chicken Wraps sandwich _________________ 4. Club sandwich___________________

2. Tea sandwiches __________________ 5. Hamburgers _________________
3. Toasted sandwiches ________________

III. Directions: Arrange the jumbled letters to identify the term asked in the following questions.

1. _______________ (ENPWELIH WSNAESHCDI) are made of bread cut lengthwise, about

3/8-inch-thick with softened butter or margarine and your choice of any smooth filling,
2. _______________ (ATE SNAEWSHCDI) are small fancy sandwiches made from light,
delicate ingredients and bread that has been trimmed of crusts.
3. _______________ (EGLIRLD NAESCHWDSI) also called toasted sandwiches, are simple
sandwiches that are buttered on the outside and browned on the griddle, in a hot oven.
4. _______________ (DFLILE SNWAESHCDI) flavored breads served with dips like
quesadillas and burritos.
5. _______________. (GRRULEA LCDO EWSNASCHDI) A plain sandwich made up of two
slices of bread, preferably a day-old bread, toasted if desired, and on which butter can be readily
spread.
6.________________ (EDPE DREFI HWSNAESCDI) are made by dipping sandwiches in
beaten egg and sometimes in breadcrumbs, and then deep-fry.
7.________________ (LUIMT KREECD WHSNCAESDI) Are made with more than two
slices of bread (or rolls split into more than two pieces) with several ingredients in the filling.
8; _______________ (PAWR HDWSNAESCI) are sandwiches in which the fillings are
wrapped. They may be served whole or cut in half if large.
9. _______________(THO NOEP – FDAEC NHWAESSCDI) 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.
10. ______________ (RGEAULR OHT WSEANSHCDI) Simple hot sandwiches consist of hot
fillings, usually meats but sometimes fish, grilled vegetables, or other hot items, between two
10

slices of bread.
Page

TLE 9 – COOKERY
Quarter 3-Week 1-2
 IV. Directions: Choose the picture below that match the statement in column A and write only the
letter on the line before the number. Write the name of the picture on the line provided in column
B.

COLUMN A COLUMN B
_____1. These are highly perishable and should be kept chilled to maintain quality. ___________
such as tuna, sardines, grilled and fried fish fillets, crab meat and shrimp.
__________
_____2. most popular examples are cheddar, process, cream cheese, and cheese.
Spreads. Most are easily slice, firm texture and act as binder, moistener of other ingredients. __________
_____3. It moistens the bread and compliment the flavors of other ingredients.
They should be served immediately and kept refrigerated to preserve its color and flavor.
_____4. This ingredient should be crisped and proportion to the size of sandwich. __________
It adds texture, flavor and color to the sandwich.
_____5. These ingredients give a lift to a sandwich, some of them are high in acid
so don’t combine them with strong flavored condiments. ___________
_____6. These are fruit fresh or dried, jelly, jam, peanut butter, eggs, and nuts
___________
that add flavor, color, nutrient and texture to sandwich production.
_____7. are chicken or turkey breasts characterized by a delicate golden-brown surface ___________
_____8. It is a baked food product prepared from a dough of flour and water, moistened,
kneaded, and sometimes fermented.
___________
_____9. are highly perishable and should be kept chilled to maintain quality. Some ___________
popular ingredients are tuna, sardines, grilled and fried fish fillets, crab meat and shrimp.

Answer the following questions.

1. How important these ingredients in making a sandwich?

2. For you, which is better? A cold sandwich? Or a hot sandwich? Explain your answer.

REFERENCES:
K12 TLE 9 COOKERY I LM
https://en.wikipedia.org/wiki/Omelette

https://en.wikipedia.org/wiki/Spread_(food)

https://everythingwhat.com/what-is-the-difference-of-hot-and-cold-
sandwiches#:~:text=Cold%20sandwich%20is%20a%20plain,between%20two%20slices%20of%20bread.
Leizlee B. Daowag
Team Leader
Marilen B. Ignacio
Validator
Jim C. Gagote
11

Illustrator
Page

TLE 9 – COOKERY Justine

Quarter 3-Week 1-2
ANSWER KEY:
PRETEST/POST TEST: CHECK YOUR UNDERSTANDING:
Part I: A.
1. Pinwheel Sandwich 1. Bread
2. Tea Sandwich 2. Meat
3. Grilled Sandwich 3. Fish and Shellfish
4. Filled Sandwich 4. Spreads
5Regular cold Sandwich 5. Condiments
6. Deep fried Sandwich
7. Multi- decker Sandwich B.
8. Wrap Sandwich 1.Cold
9. Hot open- faced Sandwich 2. Cold
10. Regular hot Sandwich 3. Hot
4. Cold
Part II: 5. Hot

1. C – meat
2. D – cheese
3. A – spreads
4. G – vegetable
5. B – condiments
6. I – miscellaneous
7. F – poultry
8. H – Breads
9. E – fish and shellfish

ACTIVITY 1:
HORIZONTAL
3. cheese
4 meat
7 miscellaneous
8. bread
9. poultry
VERTICAL
1. fish and shellfish
2. vegetable
5. condiments
6. spreads

ACTIVITY 2:
Orange in color
Open-faced Sandwiches
Regular Cold Sandwiches
Pinwheel Sandwiches
Tea Sandwiches
. Multi-decker Sandwiches
Wrap/Rolled Sandwiches

Green in color
Regular Hot Sandwiches
Hot Open-Faced Sandwich
Grilled Sandwiches
Deep Fried Sandwiches
Filled rolls, focaccia, or pitta bread
12
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TLE 9 – COOKERY
Quarter 3-Week 1-2