Republic of the Philippines

Department of Education
REGION VII – CENTRAL VISAYAS
Schools Division of Cebu Province

SELF-LEARNING HOME TASK (SLHT)

Subject COOKERY Grade 9 Level 9 Quarter III Week II

MELCS: Identify sandwich components. Competency Code TLE_HECKS9SW- IIIb -g - 1

Name _____________________________________ Section: _______________ Date ________

School:______________________________________ District II

A. Readings/Discussions

Basic Components of Sandwich

1. The structure Base-n it is the part upon which the ingredients are placed, consist of some form of
bread or dough produced that is whole or sliced. To
2. Moistening Agent- is meant bind the sandwich providing an improvement of both flavor and texture.
It acts as the protective layer between the filling and the structure, preventing the filling from
softening or welting the bread.
3. The Filling – consist of one or more ingredients that are stacked, layered or folded within or on the
structure to form the sandwich. The varieties of fillings should be carefully selected. The fillings can
be hot or cold and comes in any form of cooked, cured meat, fruit, vegetable, salad or a combination
of any of them.
DIFFERENT TYPES OF SANDWICHES
A. Cold Sandwiches
1. Open – faced sandwiches
Open – faced sandwiches make use of one kind of bread with the filling on top. The
slices of white bread can be cut into square, triangle or round.

. 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 crust 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
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 crust and flatten
long slices with rolling pin. Spread bread with softened butter or margarine and your
 choice of any smooth filling, liked 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 jelly roll.
4. Tea Sandwich
Tea sandwich are small fancy sandwiches made from light, delicate ingredients and bread that has
been trimmed of crusts. And maybe made ahead of time and frozen. They are often cut into fancy
shapes, square, rectangles and oblongs add to the variety. Filling and spreads can be the same as
those of canapes.
5. Multi- decker sandwich
Are made with more 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.
6. Wrap/ rolled sandwiches
Wrap are sandwiches in which the fillings are wrapped like a Mexican burrito, in a large flour
tortilla of similar flat bread. They may be served whole or cut in half if it is large.

HOT SANDWICHES

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 hamburger.

. Hot open- face sandwich

Open face sandwich are made by placing buttered or unbuttered bread on a serving plate, covering it
with hot meat or other filling and topping with sauce, gravy, cheese, or other topping. This type of sandwich
is eaten with a knife and fork

3.Grilled sandwiches

Grilled sandwiches, are 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

Deep fried sandwiches are made by dipping sandwiches in a beaten egg and sometimes in bread
crumbs, and then dee – fry.

5. Filled rolls, Focaccia or pitta bread

Flavored bread served with dips like quesadillas and burrito.

B. Exercises
 Exercise 1 HOT OR COLD ?

Directions: Classify the following sandwiches either Hor or Cold sandwiches. Write your answer on
your activity notebook.

1. Chicken Wraps sandwich _____________.

2. Club sandwich _____________________.
3. Tea sandwich ______________________.
4. Hamburgers _______________________.
5. Toasted sandwiches __________________.
6. Burritos ___________________________.
7. Quesadillas ________________________.
8. Pinwheel sandwiches_________________.
9. Hotdog ____________________________.
10. Chicken and veggie tortilla sandwiches ___________.

Exercise 2 PORTRAIT OF SANDWICHES

Directions: collect and compile twenty pictures of different types of sandwiches, classify according to
Hot and Cold sandwiches.

Your output will be rated using the scoring rubric below.

SCORE CRITERIA

30 Properly compiled complete30 pictures of various sandwiches in a very

attractive manner and were able to classify all of them correctly.

Properly compiled ( 15-19 ) pictures of various sandwiches in attractive manner

and were able to classify all of them correctly.

15 Properly compiled ( 10 – 14 ) pictures of various sandwiches in less attractive

manner and were able to classify with more than two errors.

10 Compiled less than 10 pictures of various sandwiches in disorderly manner and

were able to classify them with more than five errors.
ASSESSSMENT/

Directions: Give a brief description on the following sandwiches and identify whether it is hot or cold.

1. Open – faced sandwiches

2. Regular cold sandwiches
3. Pinwheel sandwiches
4. Tea sandwiches
5. Multi – decker sandwiches
6. Wrap or rolled sandwiches
7. Hotdog sandwiches
8. Burritos

Suggested Enrichment/Reinforcement Activities

Collect 10 recipes of sandwiches. Make a scrapbook of your recipe collected.

References:

Prepared by: ESPERANZA C. VILLACASTIN Edited by:

Reviewed by: VICTOR S. UNGOD

School Head

Guide

For the Teacher: Advise the students to read the reading and discussion portion before they attempt to answer the
practice exercises. Going through the parts sequentially will help them easily understand the topic.

For the Learner: Read through the self-learning home task from the first part to the last part. Doing so, will help you
understand better the topic.

For the Parent/Home Tutor: Assist your child and make sure that he/she reads the self-learning home task from
beginning to end to ensure proper understanding of the concepts.
For the Learner