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TLE - HE - COOKERY
Quarter 3 – Module 2

Ingredients in Preparing
Sandwiches
TLE – Grade 9
Alternative Delivery Mode
Quarter 3 – Module 2: Ingredients in Preparing Sandwiches
First Edition, 2020

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Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writer: Tyrone Y. Gabuya
Editor: Jesusa D. Paladar
Reviewer: Jesusa D. Paladar
Typesetter: Ivah Mae C. Estoconing
Layout Artist: Ivah Mae C. Estoconing
Management Team: Senen Priscillo P. Paulin, CESO V Rosela R. Abiera
Fay C. Luarez, TM, Ed.D., Ph.D. Maricel S. Rasid
Adolf P. Aguilar, TM, Ed.D Elmar L. Cabrera
Nilita R. Ragay, Ed.D
Antonio B. Baguio, Jr., Ed.D.

Printed in the Philippines by ________________________

Department of Education –Region VII Schools Division of Negros Oriental

Office Address: Kagawasan, Ave., Daro, Dumaguete City, Negros Oriental

Tele #: (035) 225 2376 / 541 1117
E-mail Address: [email protected]
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TLE
Quarter 3 – Module 2

Ingredients in
Preparing Sandwiches
Introductory Message
For the facilitator:

Welcome to the HE-9 Cookery Alternative Delivery Mode (ADM) Module on

Ingredients in Preparing Sandwiches!
This module was collaboratively designed, developed and reviewed by
educators both from public and private 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
constraints 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 HE-9 Cookery Alternative Delivery Mode (ADM) Module on

Ingredients in Preparing 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.

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This module has the following parts and corresponding icons:

This will give you an idea of the skills or

What I Need to Know competencies you are expected to learn in
the module.

This part includes an activity that aims to

check what you already know about the
What I Know
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.
This is a brief drill or review to help you link
What’s In the current lesson with the previous one.

In this portion, the new lesson will be

What’s New introduced to you in various ways; a story, a
song, a poem, a problem opener, an activity
or a situation.
This section provides a brief discussion of
What is It the lesson. This aims to help you discover
and understand new concepts and skills.

This comprises activities for independent

practice to solidify your understanding and
What’s More
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.
This includes questions or blank
What I Have Learned sentence/paragraph to be filled into process
what you learned from the lesson.
This section provides an activity which will
What I Can Do help you transfer your new knowledge or
skill into real life situations or concerns.
This is a task which aims to evaluate your
Assessment level of mastery in achieving the learning
competency.
In this portion, another activity will be given
Additional Activities to you to enrich your knowledge or skill of
the lesson learned.

Answer Key This contains answers to all activities in the

module.

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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!

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 What I Need to Know

This module was designed and written with you in mind. It is here to help
you master the nature of the variety of ingredients in preparing sandwiches.
The scope of this module permits it to be used in many different learning
situations. The language used recognizes the diverse vocabulary level of
students. The lessons are arranged to follow the standard sequence of the
course. But the order in which you read them can be changed to correspond
with the textbook you are now using.

After going through this module, you are expected to:

1. Identify ingredients used in preparing sandwiches.
2. Provide different sandwich recipes according to ingredients used.
3. Recognize the significance for each ingredients used in preparing
sandwiches.

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 What I Know

Direction: A. Identify the word/s that best describes the following

statements.

1. A staple food prepared by cooking dough of flour and water.

2. These are used to enhance the flavor of the ingredients in sandwich
making.
3. These are fruit fresh or dried, jelly, jam, peanut butter, eggs and
nuts adds flavor, color, nutrients and texture to sandwich
production.
4. These are beef, pork and sausage products like ham, roast beef and
salami.
5. These are chicken or turkey breasts, characterized by a delicate
golden brown surface.

Direction: B. Write TRUE if the statement is correct and FALSE if the

statement is wrong.

1. Beef, pork and sausage products belong to poultry.

2. Jam, jelly, peanut butter and eggs are examples for condiments.
3. Cheese should be refrigerated and remain covered until ready to
serve to avoid drying out.
4. Vegetables add texture, flavor and color to sandwich.
5. Bread is the most important ingredient in sandwich making.

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Lesson VARIETY OF INGREDIENTS
2 IN PREPARING
SANDWICHES
This lesson will discuss the ingredients used in preparing sandwiches and
the its importance in sandwich making.

Notes to the Teacher

This contains helpful tips or strategies that will
help you in guiding the learners. The following
are information that would lead to the activities
and assessment. Some activities may need your
own discretion upon checking, or you may use
rubric if provided. Please review the activities
and answer keys and amend if necessary.

What’s In
Direction: Answer the following questions on your notebook.

1. What are the ingredients used in preparing sandwiches?

2. Why do we need to know the ingredients in preparing sandwiches?

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 What’s New

Direction: Arrange the scrambled letters to form a word below by

understanding the given meaning of the correct term. Write your answer in
your notebook.

1. Fruit fresh or dried, jelly, jam, peanut butter, eggs and nuts adds flavor,
color, nutrients and texture to sandwich production.
SISCAEOUMLLNE
2. Most popular sandwich cheese.
DREHCDA
3. An example for fish and shellfish.
SNADRIES
4. Moisten the bread and compliment the flavors of other ingredients.
DSPAER
5. An example for condiments.
LOVEI LOI

What is It

LET’S BE INFORMED

It is good to know the different ingredients used in your sandwich since the
ingredients will determine what type of sandwich you are making. The following are
the categories of the ingredients used in sandwich making and their examples.

1. Breads

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 https://www.browneyedbaker.com/white-bread-recipe/

A staple food prepared by cooking dough of flour and water. This is the most
important ingredient in sandwich making, serves as the bases for the ingredients in
a sandwich. 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.

2. Meats

http://donsmeatscenterville.com/freezer-packages/

Maybe beef, pork and sausage products like ham, roast beef and salami.

3. Poultry

https://thepoultrysite.com/news/2018/09/costco-poultry-complex-could-redefine-farmtofork

Are chicken or turkey breasts, characterized by a delicate golden brown

surface.
4. Fish and shellfish

https://www.nj.com/business/2020/04/food-delivery-during-coronavirus-where-to-buy-meat-
seafood-and-other-proteins-online.html

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 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.

5. Cheese

https://www.midwestfarmreport.com/2020/04/20/championship-cheese-auction-going-
online/

Most popular sandwich cheese is 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.
6. Spreads

https://www.ramsden-international.com/category-management/categories/jams-
spreads

Like mayonnaise, mustard and butter, moisten the bread and compliment
the flavours of other ingredients. They should be served immediately and kept
refrigerated to preserve its color and flavour.

7. Condiments

https://www.insider.com/sugar-in-condiments-nutrition-facts-2019-8

These are used to enhance the flavour of the ingredients in sandwich

making. The mostly used condiments are olive oil, relishes, chutneys give a lift to a
sandwich, and some of them are high in acids so some are not good to combine
with strong flavoured condiments.

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8. Vegetables

http://encouragespice.blogspot.com/2013/02/simple-vegetable-sandwich.html

Vegetable should be fresh, crisped and proportion to the size of a sandwich.

Lettuce, tomatoes and onions are indispensable in sandwich making. It adds
texture, flavor and color to sandwich.

9. Miscellaneous

http://teachergelo.blogspot.com/2016/11/grade-9-notes-3-sandwiches-ppt.html

Fruit fresh or dried, jelly, jam, peanut butter, eggs and nuts adds flavor,
color, nutrients and texture to sandwich production.

What’s More

Direction: Identify the following as to what ingredients in sandwich

making they belong. Write your answer in your notebook.
1. Sausage
2. Cheddar
3. Tortilla
4. Lettuce
5. Olive oil
6. Mustard
7. Crab meat
8. Turkey breast
9. Tomato
10. Jam

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 What I Have Learned

Direction: Write your reflection about your learning in this lesson by finishing the
sentences below:

I have learned that

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

I have realized that

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

I will apply

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

Rubrics
Areas of
Assessment 10 points 7 points 3 points 1 point
Presents ideas Presents ideas Ideas are too Ideas are vague
in an original in a general or
Ideas manner consistent unclear
manner

Organization Strong and Organized Some No

organized beg/mid/end organization; organization;
beg/mid/end attempt at a lack
beg/mid/end beg/mid/end

Understanding Writing shows Writing shows Writing shows Writing shows

strong a clear adequate little
understanding understanding understanding understanding

Mechanics Few (if any) Few errors Several errors Numerous

errors errors

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TOTAL POINTS
/40 POINTS

What I Can Do

Direction: Look for two sandwich recipe, could be in a magazine, cook book or in
the internet and classify the ingredients as to bread, meats, poultry, fish and
shellfish, cheese, spreads, condiments, vegetable and miscellaneous. Follow the
table below.

If no resources available at home, you may ask any family member who has
the experience about the task.

Name of sandwich Recipe:

List of Ingredients: Classification of the Ingredients:

Lettuce Vegetables

Find out by accomplishing the Scoring Rubric honestly and sincerely.

Remember it is your learning at stake!

Dimension 1 2 3 Weight

Recipe The The recipe The 20 %

recipe contains recipe
does not some of the contains
reflect to ingredients all the
the correctly ingredien
ingredien t
ts or correctly
name of
recipe is
missing

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Accuracy The data Data All data 80 %
are representati are
inaccurat on contains accuratel
ely minor y
represent errors. represen
ed ted on
contain the
major graph
errors, or
are
missing

Neatness The table The table is The table 10%

is sloppy generally is very
and neat and neat and
difficult readable easy to
to read read

TOTAL 100%

Assessment

Direction: Choose the letter of the correct answer. Write your answer on your
notebook.

1. Which of the following does NOT belong to the group?

a. jelly c. jam
b. olive oils d. peanut butter

2. Which of the following best describes vegetables?

a. Not good to combine with strong flavor condiments.
b. Should be served immediately and kept refrigerated to preserve its color and
flavor.
c. It adds texture, flavor and color to sandwich.
d. Highly perishable and should be kept chilled to maintain quality.

3. Which of the following best describe fish and shellfish?

a. Not good to combine with strong flavor condiments.
b. Should be served immediately and kept refrigerated to preserve its color and
flavor.
c. It adds texture, flavor and color to sandwich.
d. Highly perishable and should be kept chilled to maintain quality.

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4. Which of the following is correct?
a. poultry-sausage products c. cheese-relishes
b. spreads-eggs and nuts d. condiments-olive oil

5. Which of the following does not belong to the group?

a. jam c. mayonnaise
b. mustard d. butter

6. What is the most popular cheese?

a. cheddar c. asiago
b. mozzarella d. camembert

7. What is the most important ingredient in sandwich making?

a. condiments c. meats
b. bread d. vegetables

8. Which of the following best describe about miscellaneous?

a. not good to combine with strong flavor condiments.
b. should be serve immediately and kept refrigerated to preserve its color and
flavor.
c. it adds texture, flavor, color and nutrients to sandwich.
d. highly perishable and should be kept chilled to maintain quality.

9. Which of the following best describe condiments?

a. not good to combine with strong flavor condiments.
b. should be serve immediately and kept refrigerated to preserve its color and
flavor.
c. it adds texture, flavor, color and nutrients to sandwich.
d. highly perishable and should be kept chilled to maintain quality

10. Why should we need to know the ingredients in our sandwich?

a. to know what type of sandwich to make
b. to avoid any allergies to the ingredients used in the sandwich
c. to know the right nutrients our body needs
d. all of the above

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 Additional Activities

Direction: Answer the question briefly in two to three sentences.

1. Why do we need to select properly our ingredients in making

sandwiches?

Answer Key

What I Know What's New What’s More

A. 1. Miscellaneous 1. Meat
1. Bread 2. Cheddar 2. Cheese
2. Condiments 3. Sardines 3. Bread
3. 4. Spreads 4. Vegetable
Miscellaneous 5. Olive Oil 5. Condiment
4. Meats 6. Spread
5. Poultry 7. Fish and shellfish
B. 8. Poultry
Assessment
1. False 9. Vegetable
1. b
2. False 10. Miscellaneous
2. c
3. True
3. d
4. True
4. d What I Can DO
5. True
5. a (Performance Task)
6. a
7. b
8. c
9. a
10. d

References
Learners Module Grade 9 - Cookery

Learning Module from Cha Caunan

K to 12 Basic Education Curriculum Technology and Livelihood Education Home
Economics-Cookery Grade 9

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Curriculum Implementation and Learning Management Matrix K to 12 (SHS Core
Subjects)

https://www.ldoceonline.com/dictionary/spread
https://dictionary.cambridge.org/us/dictionary/english/miscellaneous
https://www.vocabulary.com/dictionary/
https://www.lexico.com/definition
https://www.slideshare.net/mobile/grinsoda/lm-cookery-final-132014

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For inquiries or feedback, please write or call:

Department of Education – Schools Division of Negros Oriental

Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental

Tel #: (035) 225 2376 / 541 1117

Email Address: [email protected]
Website: lrmds.depednodis.net