9

Self-Learning Kit
Technology and Livelihood
Education - Cookery
Quarter 3 - Week 1
Technology and Livelihood Education 9 - Cookery
Self-Learning Kit
Quarter 3 – Week 1
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 Self-Learning Kit

Writers: Catherine T. Tacsan

Editors: Name
Reviewers: Name
Illustrator: John Orven V. Saldaña
Layout Artist: Joel R. Capuyan
Management Team: Leah P. Noveras, Ed.D., CESO VI
Bernadette A. Susvilla, Ed.D., CESO VI
Lilia R. Ybañez
Eric P. Capuyan, Dev.Ed.D.
Reynilda G. Ramoneda
Raymond L. Ceniza
Joel R. Capuyan

Printed in the Philippines by ________________________

Department of Education – Region VII Schools Division of Danao City

Office Address: Sitio Upland, National Road, Danao City, Cebu

Telephone No. (032) 262-6211
Telefax: [email protected]
E-mail Address: depeddanaocity.com

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Note to the Learner

This Self-Learning Kit is prepared for you to learn the specified competencies based on the
Most Essential Learning Competencies (MELC) for TLE 9-Cookery, Quarter 3, Week 1. It is designed
in a simplified structure to help you easily understand the lesson for the week. It contains the
following parts:

I Have Includes an activity that aims to check what you already know
Known about this lesson

I Can Consists of activities that will help you view the previous
Connect lesson and prepare you to the new one

Details the presentation and discussion of the concepts that

I Can Learn
you need to learn in this new lesson

Comprises of activities for independent practice to check

I Can Try
understanding of the new concepts learned

Contains exercises to validate your knowledge and

I Can Assess
understanding of the concepts learned

I Can Do Covers activities and exercises that you can do further to

More enrich your learning

Answer Key Contains the key to correction of all the exercises

Indicates the sources in the development of this Self- Learning

References
Kit (SLK)

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Lesson Title Perform Mise ‘en Place
Learning 1.1 clean, sanitize, and prepare tools, utensils, and
Competencies equipment based on the required task
1.2 identify ingredients according to the given
recipe
1.2 identify culinary terms related to sandwiches
/identify type/classification of sandwiches
MELC Code TLE_HECK9-12SW-IIIa-11

I Have Known

Directions: Read each item carefully and circle the letter of the correct answer.

1. It refers to a food item made with two or more slices of bread with fillings
between them.
A. Sandwich B. AppetizerC. Dessert D. Salad
2. It is a knife with serrated blade used to slice or cut bread.
A. Deli knife C. Sandwich knife
B. Paring knife D. Bread knife
3. It is used to shred or grate cheese.
A. Shredder C. Cheese garter
B. Grater D. Cheese knife
4. It is used to spread mayonnaise or slices of bread, also known as spreader.
A. Knife B. Spatula C. Spoon D. Butter knife
5. It is used to mix ingredients.
A. Ladle C. Wooden spoon
B. Hands D. Serving spoon
6. This refers to a thermally insulated compartment used to store food at a
temperature below the ambient temperature of the room.
A. Chiller B. Freezer C. Fridge D. Refrigerator
7. These are flat heated surfaces where food is directly cooked.
A, Panini C. Salamander
B. Griddles D. Grill pan
8. This is a special tube generates microwave radiation, which creates heat
inside the food.
A. Microwave oven B. Conventional oven
C. Oven toaster D. Electric oven
9. This refers to chicken or turkey breasts characterized by a delicate golden-
brown surface.
A. Shellfish B. Chevon C. Poultry D. Lamb

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 10. This refers to mayonnaise, mustard and butter, moisten the bread and
compliments the flavors o other ingredients.
A. Butter B. Spread C. Filling D. Garnish
11. These refers to olive oil, relishes, chutneys that give a lift to a sandwich.
A. Condiments B. Vegetables C. Miscellaneous D. Filling
12. These are indispensable in sandwich making since they add texture, flavor
and color to the sandwiches.
A. Condiments C. Miscellaneous
B. Filling D. Vegetables
13. It is a food item such as fish, meat, fruit or vegetable tucked between the
two slices of bread.
A. Condiments C. Miscellaneous
B. Filling D. Vegetables
14. It refers to a simple hot sandwich contain hot fillings usually meat, tucked
between two slices of bread.
A. Cold sandwich C. Hot sandwich
B. Grilled sandwich D. Tea sandwich
15. These are also called toasted sandwiches which are simple and buttered on
the outside and browned on the griddle, in a hot oven or in a Panini grill.
A. Grilled sandwich C. Hot sandwich
B. Cold sandwich D. Tea sandwich

I Can Connect

In the previous quarter, we talked and learned about salads and dressings. Salad
is a combination of vegetables, fruits and other ingredients served with a dressing.
Salads are easy to make and require little, of any special equipment. There are
classifications of salads according to their functions in the meal. These are appetizer
salad, accompaniment salad, side dish salad, main course salad, separate course salad,
and dessert salad. Salad dressings are liquid or semi liquids used to flavor salads. The
flavors of most salad dressings are not modified by cooking. The quality depends
directly on the quality of the ingredients used. The types of salad dressings are oil and
vinegar dressings, emulsified dressings and other dressings.
In this quarter you will learn about sandwiches, the ingredients used according
to the given recipe, culinary terms, type/classification of sandwiches and how to
prepare variety of sandwiches.

I Can Learn

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 SANDWICHES
Mise En Place is a French term which means setting everything in place
and organizing all the materials and ingredients before preparing foods.
Sandwiches refer 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 it satisfies nearly every taste
and nutrition requirement. Sandwiches are famous finger foods popularized in the
Western world. It was named after John Montagu, in 1762, the 4 th Earl of Sandwich
and 18th century English Aristocrat. He ordered his valet, meat that is tucked between
two pieces of bread. It appears to be known as “bread and meat.”
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, its methods of preparation for efficient production
and service.

TOOLS, UTENSILS, AND EQUIPMENT NEEDED IN PREPARING

SANDWICHES

The use of correct tools, utensils, and equipment in preparing sandwiches

contribute to having good quality of sandwiches and fillings. The following are the
common tools, utensils, and equipment needed in preparing sandwiches and fillings.
They are classified into hand tools, storage equipment, cooking equipment, and portion
control equipment.

HAND TOOLS

1. Bread Knife – with serrated blade used to slice or cut bread.

2. Cheese Knife – used to cut cheese.

3. Cheese Grater – used to shred or grate cheese.

4. Egg Slicer – used to slice hard boiled eggs evenly.

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5. Spatula – used to level off dry ingredients in measuring cups and spoons. And is
used to spread fillings on sandwiches. An offset spatula is used to lift or turn eggs or
meat on griddles or grills.

6. Wooden Spoon – used to mix ingredients.

7. Mixing Bowl – this comes in different sizes and is used when mixing ingredients.

8. Utility Tray – use to hold food in place.

9. Rubber Scraper - A pliable rubber scraper used to scrape down sides of bowl and
get mixture of fillings from pans.

10. Cutting Board - Comes in wood and plastic, use to protect the table when slicing
bread.
.

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STORAGE EQUIPMENT

1. Refrigerator – a thermally insulated compartment used to store food at a

temperature below the ambient temperature of the room.

2. Freezer – used to hold foods for longer times and to store foods purchased in frozen
form.

3. Chillers – machines used to chill sandwiches and other foods.

COOKING EQUIPMENT

1. Grills/Griddles – these are flat heated surfaces where food is directly cooked.

2. Ovens – these are equipment which are enclosed in which food is heated by hot air
or infrared radiation.

3. Microwave Ovens – special tubes generate microwave radiation, which creates

heat inside the food.

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4. Salamanders – small broiler, use primarily for browning or glazing the tops of
sandwiches.

5. Bread Toaster – the toaster is typically a small electric kitchen appliance designed
to toast multiple types of bread products.

6. Deep Fryer – is a kitchen appliance used for deep frying. Deep frying is a method
of cooking by submerging food into oil at high heat, typically between temperatures of
350°F and 375°.

PORTION CONTROL EQUIPMENT

1. Portion Control Scale/ Digital Weighing Scale – is a scale used for portioning
various material in preparing sandwiches.

2. Measuring Spoon – is used to measure small amount of ingredients either liquid or

dry. They may be made of plastic, metal and other materials. They are available in
different shapes.

3. Measuring Cups - with fractional parts [1, 3/4, 1/2, 1/4, ] is used for solids or dry
ingredients.
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3. Scoop or dipper – a utensil with a bowl and a handle that is used especially in
cooking and serving food.

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.

2. Meats – may be beef, pork, lamb and sausages products like ham, roast beef and
salami.

3. Fish and Shellfish – some popular seafood ingredients are tuna, sardines, grilled
and fried fillets, crab meat and shrimp which are highly perishable and should be kept
chilled to maintain quality.

4. Cheese – most popular sandwich cheese are 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.

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5. Spreads - like mayonnaise, mustard and butter, moisten the bread and compliment
the flavors of other ingredients. They should be served immediately and kept
refrigerated to preserve its color and flavor.

6. Condiments – like olive oil, relishes, chutneys give a lift to a sandwich, some of
them are high in acid so don’t combine them with strong flavored condiments.

7. Poultry – are chicken or turkey breasts characterized by a delicate golden brown

surfaces.

8. Vegetables – should be crisped and proportion to the size of sandwich. Lettuce,

tomatoes and onions are indispensable in sandwich making, it adds texture, flavor and
color to the sandwich.

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

COMMON CULINARY TERMS RELATED TO SANDWICHES

Club Sandwich – consists of two or more slices of bread with several fillings in
between. It is also called multi-decker sandwich.
Cold Sandwich – a two slices of bread with spread applied with cold filling.
Fillings – food item such as fish, meat, fruit or vegetable tucked between the two
slices of bread.
Garnishes – can be vegetables of fruits that enhance the appearance and flavor of
sandwich.
Grilled Sandwich – a sandwich prepared by grilling or toasting.
Hot Sandwich - consist of hot fillings usually meat with other food items like tomato,
onion, and cucumber which are not hot.
Loaf Bread – a shaped mass of baked bread, sliced before eating.
Open Sandwich – a piece or slice of bread topped with fillings and garnishes.
Spread – used to add flavor, moisture, and richness to sandwich.
Wheat Bread – bread made with wheat flour.
White Bread – bread from finely ground bleached wheat flour. This is also known as
pullman.

CLASSIFICATION OF SANDWICHES

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
a hamburger.
Cold Sandwiches – simple cold sandwiches are composed of two slices of roll bread
or two halves of spread and filling. They are simple with just two slices of bread and
easy to prepare. Simple cold sandwiches range from a single slice of cheese or meat
tucked between two slices of buttered bread to complex assembly like the hero
sandwich or also known as submarine sandwich.

TYPES OF COLD SANWICHES

1. Open-faced sandwiches
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Open sandwiches make use of one kind of bread with the filling on top. The slices of
white bread can be cut into squares, triangles or rounds.
Butter is spread lightly on top and pieces of cheese or meat fillings are arranged and
garnished attractively like that make /use of biscuits, cookies or toasts instead of using
breads.

2. 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 crusts 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 crusts and flatten
long slices with rolling pin. Spread bread with softened butter or margarine and your
choice of any smooth filling, like creamed cheese, marmalades, cheese pimiento,
peanut butter, jams and jellies. Smooth fillings are ideal for pinwheel sandwiches,
because they do not have bulk and can be spread thinly. Roll up bread like a jelly roll.

4. Tea Sandwiches
Tea sandwiches are small fancy sandwiches made from light, delicate ingredients and
bread that has been trimmed of crusts. And may be made ahead of time and frozen.
They are often cut into fancy shapes, squares, rectangles and oblongs add to the
variety. Fillings and spreads can be the same as those for canapés.

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5. Multi-decker Sandwiches
Are made with more than 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
Wraps are sandwiches in which the fillings are wrapped, like a Mexican burrito, in a
large flour tortilla of similar flatbread. They may be served whole or cut in half if large

TYPES OF 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 a hamburger.

2. Hot Open-Faced Sandwich

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

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3. Grilled Sandwiches
Grilled sandwiches, 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 beaten egg and
sometimes in bread crumbs, and then deep-fry.

5. Filled rolls, focaccia or pitta bread

Flavored breads served with dips like quesadillas and burritos.

I Can Try
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 A. Recognize Me?

DIRECTION: Identify the given description of Ingredients. Choose your answer

from the list of ingredients inside the box.

Meats Poultry Cheese

Breads Fish and Shellfish Spread
Condiments Vegetables Garnish
Miscellaneous

______________1. A staple food prepared by cooking a dough of flour and

water and often additional ingredients.
______________2. Maybe beef, pork and sausage product.
______________3. Popular seafood which are highly perishable and should be
kept chilled to moist as quality.
______________4. It moistens the bread and compliments the flavors of other
ingredients.
______________5. These are relishes, olive oil and chutneys that give a lift to a
sandwich.
______________6. Chicken or turkey breasts, tenderly cooked are seasoned.
______________7. These are indispensable in sandwich making because they
add texture, flavor and color to sandwich.
______________8. These are sliced thinly, firm texture, and act as binder,
moistener of other ingredient.
______________9. These refer to fruit fresh or dried, jelly, jam, peanut butter,
eggs and nuts that add flavor, color, nutrients and texture to sandwich
production.

B. I’m Hot and You’re Cold!

Directions: Classify the following sandwiches as to Hot and Cold sandwiches.

1. Chicken Wraps sandwich _______________________
2. Club sandwich _______________________
3. Tea sandwiches _______________________
4. Hamburgers _______________________
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5. Toasted sandwiches _______________________
6. Burritos _______________________
7. Quesadillas _______________________
8. Pinwheel sandwiches _______________________
9. Hotdog sandwich _______________________
10. Chicken and veggie tortilla Sandwich _______________________

I Can Assess

A. Multiple Choice.
Directions: Read each item carefully and circle the letter of the correct answer.

1. It refers to a food item made with two or more slices of bread with fillings
between them.
A. Sandwich B. AppetizerC. Dessert D. Salad
2. It is a knife with serrated blade used to slice or cut bread.
A. Deli knife C. Sandwich knife
B. Paring knife D. Bread knife
3. It is used to shred or grate cheese.
A. Shredder C. Cheese garter
B. Grater D. Cheese knife
4. It is used to spread mayonnaise or slices of bread, also known as spreader.
A. Knife B. Spatula C. Spoon D. Butter knife
5. It is used to mix ingredients.
A. Ladle C. Wooden spoon
B. Hands D. Serving spoon
6. This refers to a thermally insulated compartment used to store food at a
temperature below the ambient temperature of the room.
A. Chiller B. Freezer C. Fridge D. Refrigerator
7. These are flat heated surfaces where food is directly cooked.
A. Panini B. Griddles C. Salamander D. Grill pan
8. This is a special tube generates microwave radiation, which creates heat
inside the food.
A. Microwave oven C. Oven toaster
B. Conventional oven D. Electric oven

14
9. This refers to chicken or turkey breasts characterized by a delicate golden-
brown surface.
A. Shellfish B. Chevon C. Poultry D. Lamb
10. This refers to mayonnaise, mustard and butter, moisten the bread and
compliments the flavors o other ingredients.
A. Butter B. Spread C. Filling D. Garnish

11.These refers to olive oil, relishes, chutneys that give a lift to a sandwich.
A. Condiments B. Vegetables C. Miscellaneous D. Filling
12. These are indispensable in sandwich making since they add texture, flavor
and color to the sandwiches.
A. Condiments B. Filling C. Miscellaneous D. Vegetables
13. It is a food item such as fish, meat, fruit or vegetable tucked between the
two slices of bread.
A. Condiments B. Filling C. Miscellaneous D. Vegetables
14. It refers to a simple hot sandwich contain hot fillings usually meat, tucked
between two slices of bread.
A. Cold sandwich C. Hot sandwich
B. Grilled sandwich D. Tea sandwich
15. These are also called toasted sandwiches which are simple and buttered on
the outside and browned on the griddle, in a hot oven or in a Panini grill.
A. Grilled sandwich C. Hot sandwich
B. Cold sandwich D. Tea sandwich

B. Identification.
Directions: Identify the following types of sandwiches. Write the answers on
the blank.
____________1. These are also called toasted sandwiches.
____________2. These are made by dipping sandwiches in beaten egg and
sometimes in bread crumbs, and then deep-fry.
____________3. Are made with more than two slices of bread (or rolls split into
more than two pieces) and with several ingredients in the filling.
____________4. This sandwich looks like a jelly roll.
____________5. These are small fancy sandwiches made from light, delicate
ingredients and bread that has been trimmed of crusts.

C. True or false.
Directions: Read each question carefully. Write TRUE if the statement is
correct, FALSE if the statement is incorrect.

________1. Garnishes are food items such as fish, meat, fruit or vegetable
tucked between the two slices of bread.
________2. Wheat breads are made using wheat flour.
________3. A shaped mass of baked bread, sliced before eating is called loaf
bread.
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 ________4. A grilled sandwich is prepared by grilling or toasting.
________5. A spread is used to add flavor, moisture, and richness to sandwich.

I Can Do More

Answer briefly each of the questions. (5 pts. each)

1. How did sandwiches get their name?

____________________________________________________________
____________________________________________________________
____________________________________________________________
__________________________________________.

2. When were sandwiches created?

____________________________________________________________
____________________________________________________________
____________________________________________________________
__________________________________________.

3. Differentiate hot sandwich and cold sandwich.

______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
____________.

4. Why are appropriate tools, utensils and equipment are necessary in

preparing sandwiches?
____________________________________________________________
____________________________________________________________
____________________________________________________________
__________________________________________.

5. What is the role of sandwiches in our meal?

____________________________________________________________
____________________________________________________________
____________________________________________________________
__________________________________________.

Answer Key

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IIICan
Have
Can DoKnown/I
Try More Can Assess
A.1. AAnswers may vary.
1. 2. D
Bread
3.
2. MeatC
3. FishBand shellfish
4.
5. C
4. Spread
6. D
5. Condiments
7. B
6. Poultry
8. A
7. Vegetables
9. C
8. Cheese
10.B
9. Miscellaneous
B. 11.A
1. 12.D
cold
2. 13.B
cold
14.C
3. cold
15.A
4. hot
5. hot
6. hot
7. hot
8. cold
9. hot
10. cold

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 References

 Payne, June et.al (2010). Thesis; Introduction to Food service, South Asia, Pearson
Education PTE. LTD,
  Wayne, Gisslen, (2007). Professional Cooking, John Wiley & Sons Inc.
  De Leon, Gatchalian, M. S.Y., Introduction to Food Technology pp. 336-374
  Chavez, Libia L., et.al., (2006). Basic Foods for Filipinos, 4th edition.
  De Leon, Sonia Y. et al, (1999). Basic FOODS for Filipino, pp. 495-500
 https://youtu.be/lpqE-01-zBo
 https://drive.google.com/drive/folders/
1PUm3JanQpBY5Q7Xxmw0jNhZ5dLTH20?usp=sharing

For inquiries or feedback, please write or call:

DepEd – Danao City Division –Curriculum Implementation Division
Sitio Upland, National Road, Poblacion, Danao City, Cebu
Email Address: [email protected]
Website: depeddanaocity.com
Telephone No.: (032) 262-6211

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