9

Technology and Livelihood Education

Quarter 3 - Module 2
Ingredients For Making Sandwiches
TLE_HECK9SW-III a-11

English – Grade 7
Technology and Livelihood Education – Grade 9
Alternative Delivery Mode
Quarter 3-Module2: Ingredients For Making Sandwiches
First Edition, 2020

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Published by the Department of Education - Region III

Secretary : Leonor M Briones
Undersecretary : Analyn M. Sevilla
Assistant Secretary : Alberto T. Escobarte

Development Team of the Module

Author : Sheryl R. Fulgencio

Language Reviewer : Lane V. Despabiladeras
Content Editor : Petronila T. Dela Torre
Illustrator: Christina Linda B. Buzon
Layout Artist : Christina Linda B. Buzon

Management Team:

Gregorio C. Quinto, Jr., EdD

Chief, Curriculum Implementation Division

Rainelda M. Blanco, PhD

Education Program Supervisor - LRMDS

Agnes R. Bernardo, PhD

EPS-Division ADM Coordinator

Joel I. Vasallo, PhD

EPS – EPP/TLE/TVE/TVL

Glenda S. Constantino
Project Development Officer II

Joannarie C. Garcia
Librarian II

Department of Education, Schools Division of Bulacan

Curriculum Implementation Division
Learning Resource Management and Development System (LRMDS)
Capitol Compound, Guinhawa St., City of Malolos, Bulacan
Email address: lrmdsbulacan@deped.gov.ph
 9
Technology and Livelihood
Education
Quarter 3- Module 2
Ingredients For Making Sandwiches
TLE_HECK9SW-IIIb-a-11
 Introductory Message
For the Facilitator

Welcome to the Technology and Livelihood Education 9 Project CAP-LRE Alternative

Delivery Mode (ADM) Module on Ingredients For Making Sandwiches.

This module was collaboratively designed, developed and reviewed by educators from
public 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 constraint 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 Technology and Livelihood Education9 Project CAP-LRE Alternative

Delivery Mode (ADM) Module on Ingredients For Making Sandwiches

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:

This will give you an idea of the skills or competencies

What I Need to Know you are expected to learn in the module.
This part includes an activity that aims to check what you
already know about the lesson to take. If you get all the
What I Know answers correct (100%), you may decide to skip this
module.
1
 This is a brief drill or review to help you link the current
What’s In
lesson with the previous one.
In this portion, the new lesson will be introduced to you in
What’s New various ways; a story, a song, a poem, a problem
opener, an activity or a situation.
This section provides a brief discussion of the lesson.
What is It This aims to help you discover and understand new
concepts and skills.
This comprises activities for independent practice to
solidify your understanding and skills of the topic. You
What’s More
may check the answers to the exercises using the
Answer Key at the end of the module.
This includes questions or blank sentence/paragraph to
What I Have Learned
be filled into process what you learned from the lesson.
Learned
This section provides an activity which will help you
What I Can Do transfer your new knowledge or skill into real life
situations or concerns.
This is a task which aims to evaluate your level of
Assessment
mastery in achieving the learning competency.

In this portion, another activity will be given to you to

Additional Activities
enrich your knowledge or skill of the lesson learned.

Answer Key This contains answers to all activities in the module.

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!

2
 What I Need to Know

OBJECTIVES

This module encourages you to be familiar with the ingredients for

making sandwiches. Various activities are provided for you to meet the
target skills.
At the end of this lesson, you should be able to:
• identify the different ingredients for sandwiches;
• classify each sandwich ingredients correctly;
• recognize ingredients used on sandwiches; and
• use appropriate ingredients for sandwiches.

What I Know

Pretest
Directions: Read the following statements and choose the letter of your choice
for each number. Write your answer in your paper.

1. This provides variety of texture, taste, nutrients and eye appeal to

sandwiches.
a. bread c. meat
b. cheese d. poultry
2. This refers to beef, pork and sausage products like ham, roast beef and
salami.
a. bread c. poultry
b. meat d. spread
3. These are chicken or turkey breasts characterized by delicate golden
brown surfaces.
a. bread c. meat
b. condiments d. poultry
4. These are ingredients like tuna, sardines, grilled and fried fish fillets, crab
meat and shrimp.
a. bread c. meat
b. fish and shellfish d. poultry

3
 5. This acts as binder and moistener of other ingredients and it can be in the
form of cheddar, processed cheeses, cream cheese or spread.
a. cheese c. meat
b. fish and shellfish d. poultry
6. It is a kind of staple food prepared from flour or dough mixed with milk
or water with or without yeast or other leavening agent and baked.
a. bread c. fish
b. cheese d. shellfish
7. Which is not belong on the following ingredients?
a. bologna c. fried fish fillet
b. crab meat d. sardines
8. The following are examples of meat ingredients except one.
a. ham c. salami
b. roast beef d. tuna
9. These are domestic fowls, including chickens, turkeys, geese and ducks
that raised for the production of meat or eggs.
a. cheese c. meat
b. fish and shellfish d. poultry
10. This is often considered as an extravagant food.
a. cheese c. meat
b. fish d. shellfish
11. This refers to a dairy product derived from milk and produced in wide
ranges of flavor, textures and forms
a. bread c. poultry
b. cheese d. spread
12. The following are examples of cheese used for making sandwiches except
one.
a. cheddar c. process cheese
b. cream cheese d. thousand island
13. It is a spreadable condiment used in sandwich.
a. bread c. poultry
b. filling d. spread
14. Which of the following ingredients is not included in the group?
a. butter c. ketchup
b. cream cheeses d. mustard
15. This is a spice or sauce added to food such as olive oil, relishes, chutneys
that gives a specific flavor to enhance the taste.
a. butter c. sauce
b. condiments d. spread

4
 What’s In

Simple Recall. Directions: Let’s have a short review about our past lesson.
Name the following tools and equipment in the kitchen below. Write your
answer in your paper.

Guide Questions:

1. What are the different tools/ utensils and equipment shown in the
pictures?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

2. How each tool/ utensil and equipment used in preparing sandwiches?

___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

5
 What’s New

Jumbled Letters. Directions: Arrange the jumbled letters below to find

what is being asked. Write your answer in your paper.

1. gesasau ____________________
2. kechicn ____________________
3. cbra eatm ____________________
4. cesehe ____________________
5. mardust ___________________
6. onsnio ____________________
7. jma ____________________
8. esgg ____________________
9. berutt ____________________
10. pkor ____________________

What is It

Ingredients for Sandwiches

1. Bread is a kind of staple food

prepared from flour or dough
mixed with milk or water with or
without yeast or other leavening
agent and baked. A good quality
bread provides a good texture,
taste, nutrients and eye appeal to
sandwiches.

2. Meat is a flesh of animal used

for food like beef, pork and
sausage products such as ham,
roast beef and salami.

6
3. Poultry is a domestic fowls,
including chickens, turkeys,
geese and ducks that raised for
the production of meat or eggs.
The chicken or turkey breasts
part characterized by a delicate
golden brown surfaces that are
best used as an ingredients for
sandwiches.
4. Fish and Shellfish are
ingredients made up of protein,
fat, water, vitamins and
minerals. Shellfish is an edible
aquatic shelled mollusks or
crustacean and is often
considered an extravagant food.
Some popular seafood
ingredients are tuna, sardines,
grilled and fried fish fillets, crab
meat and shrimp.

5. Cheese is a dairy product,

derived from milk and produced
in wide ranges of flavor, textures
and forms by coagulation of the
milk protein casein. Most popular
sandwich cheese are process
cheese, cream cheese, cheddar
and cheese spreads. This acts as
binder and moistener of other
ingredients. Cheese should be
refrigerated as well and remain
covered until ready to serve.
6. Spread is a spreadable
condiment used in sandwich.
Butter, mayonnaise, prepared
mustard, and ketchup are
typical sandwich spreads, along
with their variants such as
Thousand Island dressing, tartar
sauce, and Russian dressing.
The spread is used to add flavor
and moistness.
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7. Condiment is a spice or sauce
added to food such as olive oil,
relishes, chutneys that impart a
specific flavor to enhance the
taste.

8. Vegetable should be crisped and

proportion to the size of
sandwiches. Lettuce, cucumber,
tomatoes and onions are
indispensable in sandwich
making. Vegetable helps to add
texture, flavor and color to the
sandwich.

9. Miscellaneous are food items

such as fresh or dried fruit, jelly,
jam, peanut butter, eggs and nuts
that add flavor, color, nutrients
and texture to sandwich
production.

What’s More

Independent Activity 1
Name it! Directions: Name the following ingredients below. Write your
answer in your answer sheet.

1. ______________________ 2. ______________________ 3. ______________________

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4. ______________________ 5. ______________________ 6. ______________________

7. ______________________ 8. ______________________ 9. ______________________

10. _____________________ 11. _____________________ 12. _____________________

13. _____________________ 14. _____________________ 15. _____________________

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Independent Activity 2
Grouping Together. Directions: Group the following ingredients as
condiment, spread, meat, fish and shellfish or cheese. Place your answer in
your paper.

Condiment Spread Meat Fish and Cheese

Shellfish

olive oil relishes chutneys mayonnaise mustard

butter beef pork sausage tuna
sardines crab meat cheddar ham salami

Independent Activity 3
Recognizing Ingredients. Directions: Recognize the ingredients used on
each sandwich below. Write your answer in your paper.

1. ____________________________
2. ____________________________
3. ____________________________
4. ____________________________
5. ____________________________

Multi Decker Sanwich

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 6. ____________________________
7. ____________________________
8. ____________________________
9. ____________________________
10. ___________________________

Regular Hot Sandwich

What I Have Learned

Complete Me! Directions: Complete the statement below.

In this lesson I learned about the different ingredients used in
preparing sandwiches. The different ingredients are the following:
_________________________________________________________________
_________________________________________________________________
Bread is ______________________________________________________
_________________________________________________________________
The different example of meat are ___________________________
_________________________________________________________________
Poutry product is _______________________________________________
_________________________________________________________________
There are different sample of cheese such as_________________
_________________________________________________________________
Fish and shellfish is_______________________________________
_________________________________________________________________

11
 What I Can Do

Let’s do it! Directions: Demonstrate the proper used of ingredients in

preparing sandwiches. List down the different ingredients for sandwiches,
describe and discuss their uses in making sandwiches.. Write your answer in
a separate sheet of paper. Your answer will be graded based on the rubrics
below.

Criteria Score
5 4 3 2
All identified Most of the Some of the Identified
ingredients identified identified ingredients
are described ingredients ingredients are
Accuracy and give all are are described
uses described described in-
correctly. and give incorrectly. correctly.
some uses
correctly.
No spelling Few spelling More Has many
Spelling and and and spelling spelling and
Grammar grammatical grammatical and grammatical
errors. errors. grammatical errors.
errors.

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 Assessment

Posttest
Directions: Read the following statements and choose the letter of your choice
for each number. Write your answer in your paper.

1. This refers to domestic fowls, including chickens, turkeys, geese and

ducks that raised for the production of meat or eggs.
a. cheese c. meat
b. fish and shellfish d. poultry
2. What is often considered as an extravagant food?
a. cheese c. meat
b. fish d. shellfish
3. The dairy product derived from milk and produced in wide ranges of flavor,
textures and forms.
a. bread c. poultry
b. cheese d. spread
4. The following are examples of cheese used for making sandwiches. Which
ingredient is not included in the group.
a. cheddar c. process cheese
b. cream cheese d. thousand island
5. What is spreadable condiment used in sandwich?
a. bread c. poultry
b. filling d. spread
6. Which of the following ingredients is not included in the group?
a. butter c. ketchup
b. cream cheese d. mustard
7. The spice or sauce added to food such as olive oil, relishes, chutneys that
impart a specific flavor to enhance the taste.
a. butter c. sauce
b. condiments d. spread
8. This ingredient has a variety of texture, taste, nutrients and eye appeal to
sandwiches.
a. bread c. meat
b. cheese d. poultry
9. This refers to beef, pork and sausage products like ham, roast beef and
salami.
a. bread c. poultry
b. meat d. spread
10. These are chicken or turkey breasts characterized by delicate golden
brown surfaces.
a. bread c. meat
b. condiments d. poultry
11. In which type of ingredients are tuna, sardines, grilled and fried fish fillets,
crab meat and shrimp are belong?
a. bread c. meat
b. fish and shellfish d. poultry

13
12. This serves as a binder and moistener of other ingredients. It can be in the
form of cheddar, processed, cream or spread.
a. cheese c. meat
b. fish and shellfish d. poultry
13. The kind of staple food prepared from flour or dough mixed with milk or
water with or without yeast or other leavening agent and baked.
a. bread c. fish
b. cheese d. shellfish
14. Which is not belong on the following ingredients?
a. bologna c. fried fish fillet
b. crab meat d. sardines
15. The following are examples of meat ingredients. Which item is not belong
in the group?
a. ham c. salami
b. roast beef d. tuna

Additional Activity

Directions: Create your own diagram and write down the different
ingredients for sandwich based on the following classification.

Poultry
__________________

Condiments
__________________
Ingredients

Vegetable
__________________

__________________

Meat
__________________

__________________

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 15
1. d
2. d Independent Activity 3
Condiments
3. d
Olive oil
4. d In any order In any order
5. d
Relishes Answer for 1-5 items Answer for 6-10 items
6. b Chutney Bread Bread
7. b Cheese Cheese
8. a Meat Mayonnaise Mayonnaise
9. b Beef Tomatoes Lettuce
10. d Pork Lettuce Onion
11. b ham Meat/ patties
Sausage
12. a
13. a
Ham
14. a Roast beef
15. d salami
Independent Activity 2
condiment spread meat Fish and shellfish cheese
Olive oil Mayonnaise Beef Tuna cheddar
Relishes Mustard Pork Sardines
chutney butter Ham Crab neat
Sausage
Salami
Independent Activity 1
1. tomatoes/tomato 1. a
2. cucumber 2. b
1. sausage
3. bread/ buns 3. d
2. chicken
4. lettuce 3. crab meat 4. b
5. egg 4. cheese 5. a
6. butter 5. mustard 6. a
7. ham 6. onions 7. a
8. jam 7. jam 8. d
9. bread/pita 8. eggs 9. d
9. butter 10. d
10. bread/ white bread
10. pork
11. hotdog 11. d
12. ham 12. d
13. onion 13. d
14. ketchup 14. b
15. cheese 15. b
Answer Key
 References

Kang, Aniceta S. and Domo, Anecita P. Technical Vocational Livelihood

Education: Cookery Module I, First Edition. Pasig City: Department of Education,
2016.

Cambridge Dictionary Org .” Definition of bread” Accessed December 8, 2020. https:

//dictionarycambridge.org/dictionary/english/total

Merriam-Webster’s Dictionary Website. “Definition of Cheese” Accessed December

11, 2020. https://www.merriam-webster.com/dictionary/job%20order.

Merriam-Webster’s Dictionary Website. “Definition of Meat” Accessed December 11,

2020. https://www.merriam-webster.com/dictionary/job%20order.

nscpolteksby.ac.id. “Culinary Applications”. Fish and Shellfish. Accessed December

10, 2020. https://nscpolteksby.ac.id/ebook/files/Ebook/Hospitality/Culinary%20
Essentials%20(2010)/22.%20Chapter%2021%20%20Fish%20and%20Shellfi%2
sh.pdf.

16
For inquiries or feedback, please write or call:

Department of Education, Schools Division of Bulacan

Curriculum Implementation Division
Learning Resource Management and Development System (LRMDS)
Capitol Compound, Guinhawa St., City of Malolos, Bulacan

Email Address:lrmdsbulacan@deped.gov.ph