Republic of the Philippines

Department of Education
Region IX, Zamboanga Peninsula
Division of Pagadian
Pagadian City National Comprehensive High School
Banale, Pagadian City

LESSON PLAN IN GRADE 9 – TLE – COOKERY

CONTENT STANDARDS:

The learners demonstrate an understanding the knowledge, skills, and attitudes required in
preparing sandwiches
PERFORMANCE STANDARDS:
The learners independently prepare sandwiches.

I – MOST ESSENTIAL LEARNING COMPETENCY:

LO2 Prepare variety of sandwiches

2.5 Prepare sandwiches using sanitary practices.
Specific Objectives:
A.) Identify the ingredients required for preparing sandwiches.
B) Demonstrate the skills on preparing a variety of sandwiches
C) Appreciate the importance of preparing sandwiches.

II – LEARNING CONTENT:
Subject Matter: “Preparing variety of Sandwiches”
Quarter & Week: TLE_HECK9-12SD-IIh-i-9
Page/s (TG):
(LM):
Materials: laptop, TV, loaf bread, vegetables, salt, vegetables for garnishing, cooked
eggs, chicken ham, cheese, plates, spoon, fork, knife, chopping board, rolling pin
References:
K to 12 Most Essential Learning Competencies.
TLE_HECK9-12SD-IIh-i-9 https://www.youtube.com/watch?
v=rKQJpsS7D-w

III – LEARNING ACTIVITIES:

A) Preliminary Activities (10 minutes)
1. Prayer
2. Checking of Attendance
3. Presentation of Class Rules
Raise your hand before asking or speaking
Be confident to share your ideas
Respect and Listen to your classmates and teacher
Follow directions
Keep your workplace clean and tidy

4. Review
Pick and Match
DIRECTION: Identify the ingredients described in each item by picking the
correct term from the options below.
Meats Poultry Cheese
Breads Fish and Shellfish Spreads

5. Motivation-

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 B) Development of the Lesson
 Introduce the lesson.
 Let students read the objectives of the lesson.
 Unlocking of difficult terms/words

Task 2: One Minute Word Factory

. Using the given letter tiles, as many culinary words/ terms as possible (letters should be
chronologically arrange either horizontally, vertically or diagonally.) Write your answers
on a sheet of paper. Words which are also in the list of other groups shall be cancelled.
Only unique culinary words shall be scored.
Scoring: 3 letter word = 1 point
4 letter word = 3 points
5 letter word = 5 points
6 letter word = 7 points
Or beyond
g s a e r o t l
b a l a n c e b
i i e s l o x i
k h e i g h t x
c o l o r o u s
i i a e a r r t
f l a v o r e u
ACTIVITY (5 minutes)

ANALYSIS (15 minutes)

Task 3: Probing time!
Guide questions:
1. What are the words that you have found from the activity?
2. How would you define balance, height, texture, flavor and color?
3. Have you tried preparing at home?
4. Do you think preparing sandwiches is easy?
5. Is the recipe of fruit salad differing from the other? In what way?

ABSTRACTION (10 minutes)

Task 4: “Short demonstration”

Ask the following questions.

Balance: 1. How do you ensure a harmonious distribution of ingredients in your
sandwiches to achieve a balanced flavor profile?
Answer: We meticulously layer each component, ensuring that no single ingredient
overwhelms the others. For instance, we balance savory meats with tangy sauces and
fresh vegetables to create a well-rounded taste experience.

Height: 2. What techniques do you employ to achieve an appealing height in your

sandwiches without compromising on structural integrity?
Answer: We select breads with appropriate thickness and sturdiness, and we stack
ingredients strategically to create visual interest and maintain stability. Additionally,
we may use toothpicks or skewers to secure taller sandwiches.

Texture: 3. How do you incorporate a variety of textures into your sandwiches to

enhance the overall eating experience?
Answer: We consider texture diversity by combining crunchy elements like lettuce or
pickles with softer ingredients such as cheese or avocado. Additionally, we might
toast bread to add crispness or include spreads with contrasting textures like creamy
mayo and grainy mustard.

Flavor: 4. What methods do you use to layer flavors in your sandwiches to create
depth and complexity?
Answer: We experiment with complementary flavor profiles, incorporating
ingredients with different tastes such as sweet, salty, sour, and umami. For example,

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 we might pair sweet caramelized onions with salty bacon and tangy cheese to elevate
the overall flavor profile.
Color: 5. How do you utilize color contrast to make your sandwiches visually
appealing and appetizing?
Answer: We select ingredients that offer a vibrant array of colors, such as ripe
tomatoes, crisp lettuce, and colorful bell peppers. By arranging these ingredients
thoughtfully, we create visually striking sandwiches that entice customers even
before they take a bite.

APPLICATION (15 minutes)

Task 5: Differentiated Activities (Make me a sandwich)
The students will prepare a variety of sandwiches, guided with a Rubric:

Group I –CLUB HOUSE SANDWICHES

Group II – EGG SANDWICHES
Group III- PINWHEEL SANDWICHES
Group IV -GRILLED CHEESE SANDWICHES

The students will be given 15 minutes to prepare for their output and present to
the class through reporting.
Let each group present their respective output and rate it according to the
following rubric.

SCORING RUBRIC

Criteria Exemplary (4) Proficient (3) Basic (2) Needs Improvement (1)
Presentation 30
Sandwich is neatly Sandwich is mostly neat Sandwich is somewhat Sandwich is disorganized
assembled with ingredients with ingredients generally messy with ingredients not with ingredients
evenly distributed. well-arranged. evenly distributed. haphazardly placed.
- Neatness and Presentation is appealing Presentation is Presentation is somewhat Presentation is
organization and appetizing. satisfactory. lacking. unappealing.
Ingredients 20
Ingredients are mostly Ingredients are noticeably
Fresh, high-quality fresh and of good quality, Some ingredients appear to stale or of poor quality,
- Freshness and ingredients are used, contributing to the be of lesser quality or detracting from the
quality enhancing flavor and texture. overall taste. freshness. sandwich.
Balance of
Flavors 15
Flavors are well-balanced Flavors are generally
- Harmonious and complement each other, balanced, though one or Some flavors clash or are Flavors are disjointed or
flavor creating a delicious two may overpower overwhelming, affecting the overpowering, making the
combination sandwich. others slightly. overall taste. sandwich unappetizing.
Technique 15
Sandwich is prepared
Sandwich is prepared with with competent Some aspects of sandwich Sandwich is prepared with
excellent technique, technique, showcasing preparation show basic poor technique, resulting
- Skill in demonstrating mastery of proficiency in cooking competence, but there are in several flaws in the
preparation cooking skills. skills. noticeable flaws. cooking process.
Creativity 20
Sandwich lacks creativity
Sandwich exhibits creativity Sandwich shows some and relies heavily on Sandwich is unimaginative
- Originality and and innovation in ingredient creativity in ingredient conventional ingredients and lacks any creative
innovation selection and combination. selection or presentation. and methods. elements.
Total Score 100

1. In this activity, what skills do you develop?

2. If you are going to sell these sandwiches, what is your selling price and why?
3. As a student, how would you apply the skills that you acquire today in the future?

IV – ASSESSMENT: (5 minutes)
Instructions: Write the correct letter of the best answer.

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Remembering:
Which ingredient is commonly used in a classic club sandwich?
A) Pickles
B) Avocado
C) Bacon
D) Hummus
Answer: C) Bacon

Understanding:
What is the purpose of toasting bread before making a sandwich?
A) To add flavor
B) To make it crunchier
C) To prevent sogginess
D) To soften the bread
Answer: C) To prevent sogginess

Analyzing:
Which of the following factors should be considered when selecting bread for a sandwich?
A) Color
B) Texture
C) Taste
D) All of the above
Answer: D) All of the above

Applying:
If a recipe calls for mayonnaise but you're allergic to eggs, what could be a suitable
substitute?
A) Mustard
B) Greek yogurt
C) Honey
D) Soy sauce
Answer: B) Greek yogurt

Evaluating:
Which of the following sandwiches would be the healthiest choice?
A) Grilled cheese
B) BLT (Bacon, Lettuce, Tomato)
C) Reuben
D) Caprese (Tomato, Mozzarella, Basil)
Answer: D) Caprese (Tomato, Mozzarella, Basil)

Remembering:
What type of sandwich is traditionally made with smoked salmon, cream cheese, and bagels?
A) Club sandwich
B) BLT
C) Reuben
D) Lox and bagel
Answer: D) Lox and bagel

Understanding:
Why is it important to properly layer ingredients in a sandwich?
A) To ensure even distribution of flavors
B) To make it look more appealing
C) To increase the sandwich's height
D) To use up ingredients efficiently
Answer: A) To ensure even distribution of flavors

Analyzing:
What are the potential consequences of using a soft, delicate bread for a sandwich with
heavy, wet fillings?
A) The sandwich may fall apart easily

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 B) The flavors may clash
C) The sandwich may become too dry
D) The bread may become soggy
Answer: D) The bread may become soggy

Applying:
You're making a vegetarian sandwich and want to add protein. Which ingredient could you
use?
A) Tofu
B) Ham
C) Turkey
D) Bacon
Answer: A) Tofu

Evaluating:
Which sandwich assembly method would result in the best presentation?
A) Placing all ingredients in the center of the bread
B) Layering ingredients evenly across the bread
C) Randomly scattering ingredients on the bread
D) Overstuffing the sandwich with fillings
Answer: B) Layering ingredients evenly across the bread
V – ASSIGNMENT (Photo Essay):
Direction. Do it at Home.
Go to the school canteen and identify the kinds of sandwiches sold.
Interview some friends about the common sandwiches they prepare at home.
Ask them why sandwiches are the most preferred snack items to serve for visitors?

---------------------------------------------------------------------------------------------------------------------
Prepared by:

NANCY MAY N. HALASAN

Teacher-III

Checked by:

RONNIL C. QUIETA
MASTER TEACHER II, TLE

ARCELI L. ESMA, EdD

Head Teacher-V, TLE

Noted:

ALNA A. LASALA, EdD

Principal-III

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Problem 1:

Samantha is hosting a picnic and wants to prepare a variety of sandwiches for

her guests. She has three types of bread (white, whole wheat, and rye), four
types of protein (turkey, ham, roast beef, and tofu), and five types of toppings
(lettuce, tomato, cheese, pickles, and onions). How many different sandwiches
can Samantha create if she chooses one type of bread, one type of protein,
and one type of topping for each sandwich?

Solution 1:

To find the total number of sandwich combinations, we multiply the number

of choices for each component: bread, protein, and topping.

Number of bread choices = 3 (white, whole wheat, rye)

Number of protein choices = 4 (turkey, ham, roast beef, tofu)

Number of topping choices = 5 (lettuce, tomato, cheese, pickles, onions)

Total number of sandwich combinations = 3 (bread choices) × 4 (protein

choices) × 5 (topping choices) = 60 different sandwiches

Therefore, Samantha can create 60 different sandwiches for her picnic.

Problem 2:

John wants to prepare sandwiches for his family's lunch. He has two types of
spreads (mayonnaise and mustard), three types of bread (whole grain,
ciabatta, and baguette), and four types of fillings (chicken, tuna, egg salad, and
peanut butter). How many unique sandwiches can John make if he selects one
type of spread, one type of bread, and one type of filling for each sandwich?

Solution 2:

To calculate the total number of sandwich combinations, we multiply the

number of choices for each component: spread, bread, and filling.

Number of spread choices = 2 (mayonnaise, mustard)

Number of bread choices = 3 (whole grain, ciabatta, baguette)

Number of filling choices = 4 (chicken, tuna, egg salad, peanut butter)

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Total number of sandwich combinations = 2 (spread choices) × 3 (bread
choices) × 4 (filling choices) = 24 unique sandwiches

Therefore, John can make 24 different sandwiches for his family's lunch.

Problem 3:

Emily is planning a sandwich bar for a party. She has a variety of options for
bread (white, wheat, and sourdough), protein (turkey, ham, salami, and tofu),
and toppings (lettuce, tomato, onion, pickles, and cheese). If Emily allows
guests to choose one type of bread, one type of protein, and up to three
toppings for each sandwich, how many possible combinations are there?

Solution 3:

To find the total number of sandwich combinations, we'll consider the options
for bread, protein, and toppings separately.

Number of bread choices = 3 (white, wheat, sourdough)

Number of protein choices = 4 (turkey, ham, salami, tofu)

Number of topping choices = (53)+(52)+(51)+1(35)+(25)+(15)+1 (selecting

up to 3 toppings, plus the option of no topping)

(53)+(52)+(51)+1=10+10+5+1=26(35)+(25)+(15)+1=10+10+5+1=26

Total number of sandwich combinations = 3×4×26=3123×4×26=312

Therefore, Emily's guests can create 312 different sandwiches at the party.
2/2

You
create me a 10 multiple choice in cookery 9 with answers about preparing
different types of sandwiches with remembering, understanding, analyzing,
creating and applying
ChatGPT
ChatGPT
Multiple Choice Questions:

1. What is the first step in preparing a sandwich?

a) Spread condiments on the bread
b) Choose the type of bread

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 c) Select the filling
d) Toast the bread
Answer: b) Choose the type of bread
2. Which of the following is an example of a protein commonly used in
sandwiches?
a) Lettuce
b) Tomato
c) Chicken
d) Pickles
Answer: c) Chicken
3. In sandwich preparation, what is the purpose of toasting the bread?
a) To add flavor
b) To soften the bread
c) To prevent sogginess
d) To cool down the sandwich
Answer: c) To prevent sogginess
4. When preparing a vegetarian sandwich, which of the following is a
common protein substitute?
a) Tofu
b) Turkey
c) Ham
d) Roast beef
Answer: a) Tofu
5. Which type of bread is commonly used for making a classic BLT (Bacon,
Lettuce, and Tomato) sandwich?
a) White bread
b) Whole wheat bread
c) Sourdough bread
d) Ciabatta bread
Answer: c) Sourdough bread
6. What is the purpose of adding condiments to a sandwich?
a) To provide moisture
b) To add crunchiness
c) To enhance flavor
d) To reduce calories
Answer: c) To enhance flavor
7. Which of the following sandwiches is typically served hot?
a) Club sandwich
b) Tuna salad sandwich
c) Peanut butter and jelly sandwich
d) Caprese sandwich
Answer: a) Club sandwich
8. What is the main ingredient in a Reuben sandwich?
a) Roast beef
b) Turkey
c) Corned beef
d) Ham

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 Answer: c) Corned beef
9. How can a sandwich be made more nutritious?
a) By using mayonnaise instead of mustard
b) By adding extra cheese
c) By including a variety of vegetables
d) By using white bread instead of whole wheat
Answer: c) By including a variety of vegetables
10.Which of the following sandwiches is a common breakfast option?
a) Club sandwich
b) Monte Cristo sandwich
c) Egg and cheese sandwich
d) Chicken salad sandwich
Answer: c) Egg and cheese sandwich

You
create me a literacy activities for classroom observation in cookery 9 preparing
sandwiches with answer
ChatGPT
ChatGPT
Literacy Activity: Sandwich Recipe Analysis

Objective: Students will analyze a sandwich recipe to identify key components

and procedures involved in sandwich preparation.

Materials Needed:

1. Printed copies of a sandwich recipe (e.g., classic turkey sandwich, veggie

panini, tuna salad sandwich)
2. Pen/pencil for each student
3. Notebook or worksheet for students to write their observations

Procedure:

1. Introduction (Remembering): Begin by discussing with students the

basic components of a sandwich (bread, protein, toppings, condiments)
and the importance of following a recipe. Ask students to recall the
steps involved in making a sandwich.
2. Activity (Understanding):
 Distribute printed copies of the sandwich recipe to each student.
 Instruct students to read the recipe carefully and underline or
highlight the key ingredients and steps involved in preparing the
sandwich.
 Encourage students to pay attention to any specific cooking
techniques or methods mentioned in the recipe.
 Remind students to consider the order in which ingredients are
assembled and any variations in preparation techniques.
3. Discussion (Analyzing):

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 Facilitate a class discussion to analyze the recipe. Ask students to

share their observations about the ingredients, preparation steps,
and potential variations.
 Encourage students to compare the recipe with other sandwich
recipes they may be familiar with and identify similarities and
differences.
 Discuss the importance of understanding recipe instructions and
how variations in ingredients or techniques can impact the final
outcome of the sandwich.
4. Extension (Creating):
 Challenge students to brainstorm alternative ingredients or
substitutions that could be used to create variations of the
sandwich.
 Have students work in pairs or small groups to create their own
sandwich recipe based on the model provided. They should
consider flavor combinations, nutritional balance, and
presentation.
 Students can present their new sandwich recipes to the class and
explain their choices.
5. Application:
 After analyzing the recipe and discussing variations, students will
apply their understanding by actually preparing the sandwich
according to the provided recipe or their own created recipe.
 Divide the class into small groups and assign each group a
different sandwich recipe to prepare.
 Allow students to work collaboratively to follow the recipe
instructions, measure ingredients, and assemble the sandwiches.
 Once the sandwiches are prepared, students can share their
creations with the class and evaluate the results based on taste,
appearance, and texture.

Answer Key: The answer key for this activity will vary depending on the
specific sandwich recipe provided. However, students should be able to
identify key ingredients, steps in preparation, and potential variations based
on the recipe they analyze.

Sandwich Preparation Rubric

Needs Improvement
Criteria Exemplary (4) Proficient (3) Basic (2) (1)
Presentation
Sandwich is neatly Sandwich is mostly Sandwich is
assembled with neat with ingredients Sandwich is somewhat disorganized with
ingredients evenly generally well- messy with ingredients ingredients
distributed. Presentation arranged. not evenly distributed. haphazardly placed.
- Neatness and is appealing and Presentation is Presentation is Presentation is
organization appetizing. satisfactory. somewhat lacking. unappealing.
Ingredients
- Freshness and Fresh, high-quality Ingredients are Some ingredients Ingredients are

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 Needs Improvement
Criteria Exemplary (4) Proficient (3) Basic (2) (1)
mostly fresh and of noticeably stale or of
ingredients are used, good quality, poor quality,
enhancing flavor and contributing to the appear to be of lesser detracting from the
quality texture. overall taste. quality or freshness. sandwich.
Balance of
Flavors
Flavors are well- Flavors are generally
balanced and balanced, though Some flavors clash or Flavors are disjointed
- Harmonious complement each other, one or two may are overwhelming, or overpowering,
flavor creating a delicious overpower others affecting the overall making the sandwich
combination sandwich. slightly. taste. unappetizing.
Technique
Sandwich is prepared Sandwich is prepared
with excellent technique, with competent Some aspects of Sandwich is prepared
demonstrating mastery technique, sandwich preparation with poor technique,
of cooking skills. showcasing show basic competence, resulting in several
- Skill in proficiency in but there are noticeable flaws in the cooking
preparation cooking skills. flaws. process.
Creativity
Sandwich lacks
Sandwich exhibits Sandwich shows creativity and relies Sandwich is
creativity and innovation some creativity in heavily on conventional unimaginative and
- Originality and in ingredient selection ingredient selection ingredients and lacks any creative
innovation and combination. or presentation. methods. elements.
Total Score 16-20 11-15 6-10 1-5

A. Tools, Utensils, and equipment Perfect Evaluator’s

Score Scores
1. All needed tools, utensils and equipment are available for use 10
2. One important tool for sandwich making is lacking. 7
3. Two tools for sandwich making is missing. 5

B. Ingredients
1. Bread is fresh/Fillings are appetizing and nutritious/Spread 10
is spread evenly on piece of bread.
2. Bread used for 2-3 days old. / Fillings have less fat 8
content/Spread not evenly spread.
3. Bread is stale/Fillings have more content. /Too thick nor 6
too thin spread

C. Preparation Technique
1. 5
2. Following the correct procedures 15
D. Dressing
1. Dressing is flavorful and appealing 10
E. Presentation
1. Garnishes enhance the appearance of salad/Color 10
combination
2. Creativity 10
F. Work Habits
1. Observed safety measures in handling tools and equipment. 5
4. Observe sanitary measures in handling ingredients and 5

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 food items.
5. Used proper cooking outfit and protective gadgets. 5
Delivery 15

Total Score 100

Papaya atchara is the Filipino version of pickled green papaya. This is

usually eaten along with fried or grilled foods. I think that chicken
inasal is best with some papaya atchara on the side, so does grilled
liempo.

History in a Jar

It is rumored that they were one of Cleopatra’s prized beauty secrets. They make
apperances in the Bible and in Shakespeare’s writing. Pregnant women have been known
to crave them along with ice cream. Pickles have been around for thousands of years,
dating as far back as 2030 BC when cucumbers from their native India were pickled in the
Tigris Valley. The word “pickle” comes from the Dutch pekel or northern German pó kel,
meaning “salt” or “brine,” two very important components in the pickling process.
Throughout history pickling was a necessity, as it was the best way to preserve food for a
long period of time. As one of the earliest mobile foods, pickles filled the stomachs of
hungry sailors and travelers, while also providing families with a source of food during the
cold winter months.

Pickles are created by immersing fresh fruits or vegetables in an acidic liquid or saltwater
brine until they are no longer considered raw or vulnerable to spoilage. When we think of
pickles, cucumbers commonly come to mind. Pickled cucumbers are often lacto-fermented
in saltwater brine. During this process lactic microbial organisms develop, which turn the
naturally occurring sugars of foods into lactic acid. In turn, the environment becomes acidic

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quickly, making it impossible for any spoiling bacteria to multiply. Cucumber pickles can
also be made with a salt and vinegar brine, a popular choice for home cooks. The brine,
known as “pickle juice,” is sometimes used by athletes to treat dehydration, though it has
yet to be proven as a true remedy.

Kosher dills have a unique history of their own. In The Book of Jewish Food, Claudia Roden
explains that pickled vegetables were a dietary staple for Jews living in the Ukraine, Poland,
Lithuania and Russia. The sharp flavor of pickles proved a welcome addition to the bland
bread-and-potato diet of these cold weather countries. For several generations, it was an
autumn custom for Ashkenazim to fill barrels with cucumbers, beets and shredded
cabbage. The mixture was left to ferment in a warm place for several weeks, then relocated
to cool, dark cellars. The pickles would last through the long cold winter until spring, when
new crops of fresh produce were available.

When a heavy influx of eastern European Jews arrived in New York City during the late
1800s and early 1900s, immigrants introduced kosher dill pickles to America. Cucumbers
were washed, then piled in large wooden barrels along with dill, garlic, spices, kosher salt
and clean water. They were left to ferment for a few weeks to several months; shorter
fermenting time produced brighter green “half sours,” while longer fermentation resulted
in “full sours.” Pickles were sold on pushcarts in the immigrant tenement district of New
York City. Over time, Jewish-owned shops selling pickles straight out of the barrel began
appearing in droves. Eventually, pickling became a profitable business within the Jewish
community. Today, a plate of pickles is usually served complimentary with a meal at the
best Jewish delis.

Home pickling was made much easier and more sanitary during the 1850s, when two
essential canning tools were invented. First, a Scottish chemist by the name of James Young
created paraffin wax, which helped to create a seal for food preserved in jars. A few years
later, John Mason developed and patented the first Mason jar. Mason’s jars were made from
a heavyweight glass that was able to tolerate the high temperatures used in canning and
processing pickles.

Of course, pickles aren’t limited to the dill and cucumber variety. They can be sweet, sour,
salty, hot or all of the above. Pickles can be made with cauliflower, radishes, onions, green
beans, asparagus and a seemingly endless variety of other vegetables and fruits. When the
English arrived in the New World, they brought their method for creating sweet pickles
with vinegar, sugar and spiced syrup. Eastern Europeans introduced various forms of lacto-
fermented cabbage, known as sauerkraut. The French serve tiny, spiced cornichons with
heavy pâ tés and pungent cheeses. In the Middle East pickles are served with every meal,
from peppers to olives to lemons. Russians pickle tomatoes, among other things. Koreans
have their kimchi, the Japanese pickle plums and daikon, and Italians pickle eggplants and
peppers. Each area of the world has its own beloved variety of pickle.

Recipes
Inspired to pickle something? Here are several pickle recipe ideas from around the web!

Pickling is the process of preserving or extending the shelf life of food by either anaerobic
fermentation in brine or immersion in vinegar. The pickling procedure typically affects the
food's texture, taste and flavor. The resulting food is called a pickle, or, to prevent
ambiguity, prefaced with pickled. Foods that are pickled include vegetables, fruits, meats,
fish, dairy and eggs.
A distinguishing characteristic is a pH of 4.6 or lower,[1] which is sufficient to kill most
bacteria. Pickling can preserve perishable foods for months. Antimicrobial herbs and
spices, such as mustard seed, garlic, cinnamon or cloves, are often added.[2] If the food
contains sufficient moisture, a pickling brine may be produced simply by adding dry salt.
For example, sauerkraut and Korean kimchi are produced by salting the vegetables to draw
out excess water. Natural fermentation at room temperature, by lactic acid bacteria,
produces the required acidity. Other pickles are made by placing vegetables in vinegar. Like
the canning process, pickling (which includes fermentation) does not require that the food

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be completely sterile before it is sealed. The acidity or salinity of the solution, the
temperature of fermentation, and the exclusion of oxygen determine which
microorganisms dominate, and determine the flavor of the end product.[3]
When both salt concentration and temperature are low, Leuconostoc mesenteroides
dominates, producing a mix of acids, alcohol, and aroma compounds. At higher
temperatures Lactobacillus plantarum dominates, which produces primarily lactic acid.
Many pickles start with Leuconostoc, and change to Lactobacillus with higher acidity.[3]

References

Department of Education. K to 12 Most Essential Learning Competencies. Accessed on

February 6, 2021 from https://www.teachpinas.com/k-12-most-essential-learning-
competencies-melc/

France-Presse, Agence. “Pandemic risks pushing millions more into child labor — UN.”
GMA News Online. June 12, 2020.
https://www.gmanetwork.com/news/news/world/742323/pandemic-risks-
pushing-millions-more-into-child-labor-un/story/ (accessed February 10, 2021)

Global National. “One couple with two opposing beliefs in the Trump era.” December 18,
2019. YouTube video, 3:10. https://www.youtube.com/watch?v=51YRFSD2tow

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Lopez, Virgil. “Duterte orders price cap on pork, chicken.” GMA News Online. February 1,
2021. https://www.gmanetwork.com/news/money/economy/774065/duterte-
orders-price-cap-on-pork-chicken/story/ (accessed February 6, 2021)

Panti, Llanesca. “Philippines grants EUA to AstraZeneca's COVID-19 vaccine.” GMA News
Online. January 28, 2021.
https://www.gmanetwork.com/news/news/nation/773617/philippines-grants-
eua-to-astrazeneca-s-covid-19-vaccine/story/ (accessed February 6, 2021)

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