Department of Education

SCHOOLS DIVISION OF CITY OF MEYCAUAYAN

Pag-asa St., Malhacan, City of Meycauayan, Bulacan

Learning
Activity Sheet 9
in
TLE (COOKERY)
Third Quarter – Week 1
Prepare a Variety of Sandwiches
(TLE_HECK9SW-IIIb-g-12)
 PREPARE SANDWICHES:

MELC: LO 2. Prepare a Variety of Sandwiches

Code: TLE_HECK9SW-IIIb-g-12
Objectives:
1. Identify ingredients for sandwich making and its components; and
2. Perform at least one type of sandwich based on the indicated ingredients.

HISTORY OF SANDWICH
1st Century B.C.
The first recorded sandwich was made by a famous rabbi who lived during
the 1st century B.C. He started the Passover custom of sandwiching a mixture of
chopped nuts, apples, spices, and wine between two matzos to eat with bitter
herbs.
Middle Ages
Thick blocks of stale bread called trenchers were used in place of plates.
Meats and other foods were piled on top of the bread to be eaten with the fingers.
The trenchers, thick and stale, absorbed the juice, grease, and sauces. After eating,
people either ate the trencher or gave the gravy-soaked bread to their dogs or to
the poor.

https://bit.ly/2Y6kVWw

16th and 17th Century

Before the word sandwich, the sandwich was simply known “bits of cold
meat" or "bread and cheese."
18th Century
John Montagu, also known as Lord Sandwich of 18th century England, was
not the inventor of the modern-day sandwich. He did popularize it, however. Being
quite a gambler, this form of food allowed him to continue playing cards while
eating, without getting his hands greasy.

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 http://bit.ly/3qNLYm1 https://bit.ly/2Y1jRTW
1900’s
The sandwich became very popular in the American diet when bakeries
started selling pre-sliced bread, thus making sandwiches easier to create.
Sandwiches became an easy, portable meal for workers and school children.
WHAT IS A SANDWICH?

A filling or spread combined with bread creates a sandwich. Sandwiches are

the most popular lunch food in the United States. Their popularity as a breakfast
food is increasing, due to the ease at which they are eaten.

Sandwich refers to a food item made with two or more slices of bread with
fillings between them. A widely popular and convenient lunchtime food, quickly
made and served, and adaptable to many variations that satisfies nearly every taste
and nutrition requirement.

Preparing sandwiches is one of the fundamental skills required in modern

food service. In this lesson, you will learn the fundamentals of sandwich making,
the ingredients, types of sandwiches, and the methods of preparation for efficient
production and service.

Types of Sandwiches

Cold Sandwich Hot Sandwich

a plain sandwich consists of hot
made up of bread fillings, usually
preferably a day-old meats but
bread, toasted if sometimes fish,
desired, and on grilled vegetables or
which butter can be other hot items,
readily spread between two slices of
bread
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 https://bit.ly/2LLJxBF shorturl.at/jnHLP

Ingredients Used for Sandwiches

1. BREADS – Good quality breads provide variety, texture, taste, bulk, nutrients,
and eye appeal to sandwiches. Fresh bread is easier to slice or cut if it has been
chilled.

https://bit.ly/3o7ImJG https://bit.ly/2Y61XiM

2. MEATS – These may be roast beef, pork and cured meat products like ham,
sausage and salami.

https://bit.ly/393GcGO

3. POULTRY – These are chicken or turkey breasts characterized by a delicate

golden brown surfaces.

https://bit.ly/39TbeR0 https://bit.ly/39WW0KC

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

https://bit.ly/3sMVZlc https://bit.ly/2KBWayn https://bit.ly/39SJ3l2

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5. CHEESE – It refers to cheddar, processed cream cheese and cheese spreads
with firm texture, easily sliced, and act as binder, moistener of other ingredients.
It should be refrigerated and remain covered until ready to serve to avoid drying
out.

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6. SPREADS – Like mayonnaise, mustard, and butter, the spreads moisten the
bread and compliment the flavors of other ingredients. They should be served
immediately and kept refrigerated to preserve its color and flavor.

Mayonnaise
Mustard

https://bit.ly/3paKSQC https://bit.ly/3qDrZGk https://bit.ly/3paLcii

7. CONDIMENTS – Like olive oil, relishes, chutneys, they give a lift to a

sandwich. Some of them are high in acid so do not combine them with strong
flavored condiments.

Relishes
Olive Ketchup

https://bit.ly/3pcNZb4 https://bit.ly/3bZ5zLT https://bit.ly/3613Rpy

8. VEGETABLES – They should be crisped and proportioned to the size of

sandwich. Lettuce, tomatoes, and onions are indispensable in sandwich making,
they add texture, flavor, and color to the sandwich.

https://bit.ly/2LUdqzC https://bit.ly/3qG9Nfq

9. MISCELLANEOUS – Fresh or dried fruits, jelly, jam, peanut butter, eggs,

and nuts adds flavor, color, nutrients, and texture to sandwich production.

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 Jams Butter

https://bit.ly/3993g70 https://bit.ly/3sMXa46 https://bit.ly/3sMXqQq

Activity 1: 4 PIC 1 WORD

Directions: Identify the ingredients used for sandwiches based on the four (4)
pictures in each box. Write your answers on a separate sheet of paper.

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 Basic Components of Sandwiches

1. The Structure or Base – It is the part upon which the ingredients are
placed, consists of some form of bread or dough produce that is whole or
sliced.
2. Moistening Agent – It is meant to 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 wetting
the bread.
3. The filling – It consists 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 filling can be hot or cold and comes
in any form of cooked, cured meat, fruit, vegetables, salad, or a combination
of any of them.

Base

Filling

Moistening
Agent

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Activity 2: Name me!

Directions: Identify the labeled parts of the sandwich and name the basic
components used for each sandwich. Write your answers on a separate
sheet of paper.

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 Base Filling Moistening Agent

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2

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Base Filling Moistening Agent

Activity 3: Sandwich Problem

Directions: Answer the following problem. Give all the necessary information.
Write your answer on a separate sheet of paper.
You are asked by your parents to prepare sandwiches for your family. They
gave you Php200.00 to buy the ingredients. What kind of sandwich will you
make? List down your expenses.

Type of Sandwich

Ingredients Expenses

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 PERFORMANCE TASK

Simple Ham Sandwich

1. Please use the ingredients available in your locality.
2. Assemble all the ingredients and materials needed in sandwich making.
3. Prepare sandwich according to guidelines discussed by your teacher.
4. Serve on a plain plate.
NOTE: Short video and pictures of your preparation should be submitted to
your teacher.
INGREDIENTS:

3 slices white bread 2 leaves lettuce 1 slice ham

mayonnaise 2 slices tomatoes 1 slice cheese

PROCEDURE:
1. Place the slices of bread on a clean work surface, and spread the tops
with mayonnaise.
2. On the first slice, place 1 lettuce leaf, then 2 slices of tomatoes.
3. Place the second slice of toast on top, spread side down.
4. Spread the top with mayonnaise.
5. On top of this, place the ham then the other lettuce leaf.
6. Top with the third slice of toast, spread side down.
7. Cut the sandwich from corner to corner into triangles. Each triangle
will have a pick through the center to hold together.
9.Place on a plate with the points up.

RUBRIC
Dimensi PERFORMANCE LEVEL
on

Excellent Very Satisfactory Needs No Poi

(4 pts.) Satisfactor (2 pts.) Improvement Attem nts
y (1 pt.) pt Ear
(3 pts.) (0 pt.) ned

1. Use of Uses tools Uses tools Uses tools and Uses tools and No
tools and and and equipment equipment attemp
equipme equipment equipment correctly and incorrectly and t
nt correctly correctly but less less
and and confidently confidently
confidently confidently sometimes most of the
at all times most of the time
times

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2. Manifests Manifests Manifests Manifests less No
Applicati very clear clear understanding understanding attemp
on of understan understandi of of the step- by- t
procedur ding of the ng of the the step-by-step step procedure
es step- by- step- by- procedure seeking
step step but sometimes clarification
procedure procedure seeks most of the
clarification time

Works Works Works Works No

independe
independent independently independently attemp
ntly with
ly with ease with ease and but with t
ease andand confidence assistance
confidence
confidence sometimes from others
at all times
most of the most of the
time time
3. Safety Observes Observes Observes safety Most of the No
work safety safety precautions time not attemp
habits precaution precautions sometimes observing t
s at all most of the safety
times time precautions

4.Comple Task is Task is Task is nearly Task is started No

teness of completed completed completed but not attemp
Task following following the following the completed t
the procedures procedures in following the
procedures in the the project plan procedures in
in the project plan the project
activity plan
improveme
nt/innovat
ions
5. Time Work Work Work completed Work No
managem completed completed ___(mins./hours completed attemp
ent ahead of within /days) beyond ___(mins./hou t
time allotted time rs/days)
beyond
TOTAL POINTS

References
Kong, Aniceta S., Domo, Anecita P. “Technical Vocational Livelihood Education
–Cookery Module 1 Manual”. Quezon City: Sunshine Interlinks Publishing
House, Inc., 2016.
Crystal Thomas "History of Sandwiches". Slideplayer.com, 2015,
https://slideplayer.com/slide/9232588/

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