TLE – COOKERY 9

THIRD QUARTER
WEEK
LESSON TASK Pages
NO.
1 INGREDIENTS USED FOR SANDWICHES ACTIVITY#2: NAME ME!
ACTIVITY#3: SUBSTITUTE ME!
ASSESSMENT 2-4
ADDITIONAL ACTIVITIES

2 DIFFERENT TYPES OF SANDWICHES ACTIVITY#2: LABEL ME!

ACTIVITY#3 WHAT AM I?
ASSESSMENT
5-7

3 FILLINGS AND SPREADS FOR ACTIVITY#2: IDENTIFY ME!

SANDWICHES ACTIVITY#3: COMBINE ME!
8 - 10
ASSESSMENT

4/5 PREPARE SANDWICHES USING ACTIVTY#2: PREPARE ME!

SANITARY PRACTICES. ASSESSMENT 11 - 13

6 CREATIVE SANDWICH PREPARATION ACTIVITY#2:

ACTIVITY#3: 14 - 15
ASSESSMENT

7 PROPER STORAGE FOR SANDWICHES ACTIVITY#2:

ACTIVITY#3:
ASSESSMENT 16 -18
ADDITIONAL ACTIVITIES

INSTRUCTIONS:
1. WRITE your ANSWERS on your YELLOW PAPER.
2. DON’T forget to write the following:
 Full name
 Year and Section
 Subject
 Week no.

Page 1|COOKERY 9
TLE – COOKERY 9
THIRD QUARTER
Week 1
What This Module is About

This lesson will help you: - determine the ingredients for sandwich making. - recognize the culinary
terms in sandwich preparation.
What I Know

ACTIVITY#1: Direction: Loop the word/s that you have found and write them on your answer sheet .

What Is It

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 – maybe beef, pork and sausage products like ham, roast beef and salami
3. Poultry – are chicken or turkey breasts characterized by a delicate golden-brown surface.
4. Fish and Shellfish – some popular seafood ingredients are tuna, sardines, grilled and fried fish fillets,
crab meat and shrimp.
5. Cheese – most popular sandwich cheese are cheddar, process, cream cheese and cheese spreads.

6. Spreads – like mayonnaise, mustard and butter. They should be served immediately and kept
refrigerated to preserve its color and flavor.
7. 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.
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.
9. Miscellaneous – fruit fresh or dried, jelly, jam, peanut butter, eggs and nuts adds flavor, color, nutrients
and texture to sandwich production.

CULINARY TERMS IN SANDWICHES

1. Sandwiches - 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.
2. Bake – to cook in an oven.

Page 2|COOKERY 9
3. Butter – made clear by heating and removing the sediment of milk solids.
4. Omelet – slightly beaten egg dish usually with a filling.
5. Soufflé – light, fluffy baked egg dish consisting of a base mixed with egg yolks into which beaten egg
whites are folded just before baking.
6. Creaming – beating together sugar and fat until the mixture is creamy in color with a fluffy texture.
7. Crepe - thin, pour batter that has been cooked on a slightly greased griddle.
8. French Toast – sliced bread dipped in egg and milk mixture and lightly fried.
9. Quick Bread - bread made with chemical leaveners that work more quickly than yeast. 10. Loaf – a term
used to describe a piece of bread.
10. Loaf – a term used to describe a piece of bread.

What I have learned

Activity 2: Name me!

Direction: Name the following ingredients used in preparing sandwiches. Write your letter of the
correct answer.

Activity 3: Substitute me!

Direction: Substitute the given series of numbers with the letter in English Alphabet A - 1 up to Z -
26 to get the correct answer.

1. It is to cook in an enclosed container or equipment.

__ __ __ __
2 1 11 5
2. A small very thin pancake, pour batter that has been cooked on a slightly greased griddle.
__ __ __ __ __
3 18 5 16 5
3. It is a food item made with two or more slices of bread or a split roll having a filling in between.
__ __ __ __ __ __ __ __
19 1 14 4 23 9 3 8

Page 3|COOKERY 9
4. This is a term used to describe a shaped or molded mass of bread.
__ __ __ __
12 15 1 6
5. A bread dipped in egg and milk.
__ __ __ __ __ __ __ __ __ __ __
6 18 5 14 3 8 20 15 1 19 20

ASSESSMENT A. Direction: Identify the given description of Ingredients. Choose your

answer from the list of ingredients inside the box.

Meat Poultry Vegetables Breads Fish and Shellfish

Miscellenous Spreed Cheese Condiments Vegetables

______________1. A staple food prepared by cooking a dough of flour and water and often additional
ingredients.
______________2. These are usually protein foods like bacon and burger patties.
______________3. Popular seafood which are highly perishable and should be kept chilled to moist as
quality.
______________4. It moistens the bread and complements the flavors of other ingredients.
______________5. These are ketchup and Worcestershire sauce that give a better flavor to sandwich.
______________6. Chicken or turkey breasts, tenderly cooked are seasoned.
______________7. These are usually present in sandwich preparation because they add texture, flavor,
and color to sandwich.
______________8. These are sliced thinly, firm texture, and act as binder, moistener of other ingredients.
______________ 9. Peanuts, cashew nuts and almond nuts can also be used as added flavor to sandwich
preparation.
______________ 10. Cucumber and parsley can also increase the taste, flavor and nutrition content of a
sandwich.

B. Direction: Matching Type. Write the letter of the correct answer.

COLUMN A COLUMN B

1. A light, fluffy baked egg dish consisting of a base A. Butter

mixed with egg yolks into which beaten egg whites
are folded just before baking
2. It is a bread made with chemical leaveners that
work more quickly than yeast. B. Omelet
3. A slightly beaten egg dish usually with a filling. C. Quick Bread
4. It is made clear by heating and removing the sediment
Of milk solids D. Creaming
5. It is beating together sugar and fat until the mixture is E. Soufflé texture.
creamy in color with a fluffy texture

ADDITIONAL ACTIVITIES FOR APPLICATION OR REMEDIATION

Direction: List down ingredients that you know in preparing your sandwiches.

TLE – COOKERY 9
Page 4|COOKERY 9 Week 2
THIRD QUARTER
What This Module is About
This lesson will help you:
 determine type/classification of sandwiches.
 recognize sandwich components.
 determine the types of bread.
.
What I Know

ACTIVITY#1: Direction: Given the illustration below, guess the topics for our new lesson.

ANSWER: ____________________________________________________________

What is it

DIFFERENT TYPES OF SANDWICHES

COLD SANDWICHES
1. Open-faced Sandwiches- Open sandwiches make use of one kind of bread with the filling on top.
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.
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.
4. Tea Sandwiches- Tea sandwiches are small fancy sandwiches made from light, delicate ingredients and
bread that has been trimmed of crusts. They are often cut into fancy shapes, squares, rectangles and
oblongs add to the variety.
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,

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.
3. Grilled Sandwiches - Grilled sandwiches are simple sandwiches that are buttered on the outside and
browned on the griddle, in a hot oven, or in a Panini grill. Sandwiches containing cheese are popular for
grilling.
4. Deep Fried Sandwiches - Deep-fried sandwiches are made by dipped sandwiches in beaten egg and
sometimes in bread crumbs, and then deep-fry.
5. Filled rolls, Focaccia or Pita Bread - Flavored breads served with dips like quesadillas and burritos

BASIC COMPONENTS OF A SANDWICH

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.
Page 5|COOKERY 9
2. Moistening Agent – 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 – 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.

TYPES OF BREAD
A. Yeast Bread – loaf bread is the most commonly used bread for sandwiches.
1. White Bread – These are long rectangular loaves that provide square slices.
2. Whole Wheat Bread – is a classic bread for sandwiches, it is nutritionally superior to white bread, taste
better and have more interesting textures, slightly more compact and brownish in color.
3. Rye Bread – is stronger tasting bread than white and whole wheat.

B. Buns and Rolls

1. Sandwich rolls – come in all sizes, shapes and textures. The softest include hamburger buns and hot
dog rolls.
2. French and Italian bread - rolls including sourdough and ciabatta, split horizontally. It works well for
grilled sandwiches.

C. Flat Breads – are made from flatten often unleavened breads

1. Pita – comes in both white and whole wheat. As the flat bread bakes, it puffs up, forming a pocket that is
perfect for stuffing.
2. Focaccia – flat Italian bread, a cousin of pizza an inch or more thick and very rich in olive oil. It is sold by
whole and cut into squares, split and filled.
3. Lavash – small and rectangular, when softened in water, can be rolled around a stuffing to make a
pinwheel shaped sandwich.
4. Tortillas – unleavened round corn meal breads baked on a hot stone.

D. Wraps – are very thin, flat breads that are used for sandwich wraps, burritos and tacos.
1. Tortillas – corn or flour are unleavened round cornmeal breads baked on a hot stone.
2. Sandwich wraps - either whole wheat or spinach flavor.

E. Quick Breads – these breads are raised by chemical action of baking powder or baking soda like
biscuits, banana bread, carrot bread and generally more tender and crumbly than yeast bread. It is used for
sweeter tasting sandwiches and are best for tea sandwiches.

What I Have Learned

ACTIVITY#2: LABEL ME!

Direction: Identify the components of a sandwich with the given illustration below.

Page 6|COOKERY 9
ACTIVITY#3 WHAT AM I? - Direction: Name the following sandwiches. (Open Faced, Regular Cold,
Pinwheel, Tea, Multi-decker, Wrapped, Regular Hot, Hot Open Faced, Grilled, Deep Fried)

1. 2. 3.

4. 5. 6.

ASSESSMENT: Direction: Multiple Choice. Write the letter of the correct answer

___ 1. A bread rich in olive oil.

a. Focaccia b. Lavash c. Pita
___ 2. This flat bread is usually softened in water.
a. Focaccia b. Lavash c. Pita
___ 3. It is a heavy and a hearty flavor bread that goes with so many types of meat and condiments.
a. Rye Bread b. White Bread c. Whole Wheat Bread
___ 4. It is one of the most versatile sandwich breads that comes in various flavors and goes well with
everything and toast nicely.
a. Rye Bread b. White Bread c. Whole Wheat Bread
___ 5. It ranges in size, from 6 inches to 14 inches or larger preferably used for quesadillas and burritos
usually baked in a hot stone.
a. Pita b. Sandwich Wrap c. Tortillas

B. Direction: Identify the following types of sandwiches. Choose your answer from the box given
below.

_________1. These are also known as toasted sandwiches.

_________2. The fillings and spreads can be the same as those as canapés.
_________3. In this sandwich, hot items are in between the two slices of bread.
_________4. This type of sandwich may be served whole or cut in half if large.
_________5. They are usually dropped in beaten eggs and bread crumbs, and then deep fry.

TLE – COOKERY 9
THIRD QUARTER
Week 3
Page 7|COOKERY 9
What This Module is About
This lesson will help you:
 Determine suitable fillings and spreads.

What I Know

Activity#1: Direction: Complete the letters of the word inside the boxes.

It is the heart of the sandwich.

ANSWER: __________________________________________________

What Is It

FILLINGS AND SPREADS FOR SANDWICHES

Sandwich Fillings
It is placed between or on top of bread. It provides flavor and body to the sandwich.

TYPES OF FILLINGS
1. Dry Fillings- refers to ingredients such as sliced or cooked meat, poultry and cheese.
2. Moist Fillings – refers to ingredients mixed with salad dressing or mayonnaise.

Here are possible fillings you may use separately or in combination.

Meat and Poultry - Meats used as fillings should be cooked, covered and refrigerated. Slice just before
the sandwich is to be prepared to avoid drying out and lose flavor. Thinly sliced meats are more tender
and juicier than thickly sliced.
1. Beef products- sliced roast beef, hamburger patties, steaks, corned beef.
2. Pork products- Roast pork, barbeque pork, ham, bacon.
3. Poultry- Turkey breast, chicken breasts.
4. Sausage Products- salami, frankfurters, bologna, liverwurst, luncheon meats, grilled sausages.
Cheese - Cheese dries out rapidly when unwrapped and sliced. When slicing is done ahead, the
slices should remain covered until ready to use.
Sandwich cheeses - cheddar types, Swiss types, provolone, cream cheese, process cheese,
cheese spreads.
Fish and shellfish - Most seafood fillings are highly perishable and should be left chilled at all
times.
Seafood Fillings- tuna, sardines, smoked salmon, shrimp, anchovies, fried fish, grilled or pan-fried
fish fillets.
Mayonnaise based salad - The most popular salads for sandwich fillings are tuna salad, egg salad,
chicken or turkey salad and ham salad.
Vegetable items - Lettuce, tomato and onion are indispensable in sandwich production, also, any
vegetable used in salads may also be used in sandwiches.
Miscellaneous - Fruits, fresh or dried, jelly, peanut butter, hard cooked egg, and nuts.

Most Popular Sandwich Fillings Combinations

Page 8|COOKERY 9
Chicken Salad Tuna and Cucumber
Egg and Cheese
Chicken and Bacon
BLT – Bacon Lettuce and Tomato (also contain eggs)
Cheese and Onion
Prawn mayonnaise
Chicken and Ham
Cheese and Ham
Salmon and Cucumber
Peanut Butter and Jelly
Corn Beef and Cheese
Cream Cheese and Bacon
Ham and Egg
Pimiento Cheese
Chicken and Stuffing
Egg and Bacon

Spreads
Purposes of Spreads
1. To protect the bread from soaking up moisture from the filling.
2. They add flavor.
3. They also add moisture.

Butter
Butter protects the bread from moisture. Use soft butter to spread on bread. You may soften butter by
whipping in a mixer or by simply letting it stand at room temperature. You may use margarine as a
substitute or a flavored butter.

Mayonnaise
Mayonnaise is often preferred to butter as a spread because it contributes more flavor, but sandwiches
made with mayonnaise should be served immediately or refrigerated at once and kept refrigerated until
served.
What I have learned

ACTIVITY#2: IDENTIFY ME!

Direction: Identify the following pictures whether they fall under Meat and Poultry, Cheese, Fish and
Shellfish, Mayonnaise-Based Salad, Vegetable Items and Spreads.

ACTIVITY#3: COMBINE ME!

Direction: Combine the following ingredients to create a Sandwich Filling.

Page 9|COOKERY 9
 1.__________________ 2.__________________

3.__________________ 4.__________________

ASSESSMENT: A. Direction: Identify the following by completing the letters of the word/s inside the
boxes. Write your answer on your answer sheet.

1. These ingredients are easy to decay and should be left chilled at all times.

2. Cheddar, Swiss and Provolone are examples of this ingredient.

3. In sandwich production, these are always present.

4. It is placed between or on top of bread. It provides flavor and body to the sandwich.

i
5. These include fruits, fresh or dried jelly, peanut butter, hard cooked eggs and nuts.

B. Direction: True or False. Write TRUE if the statement is correct and FALSE if it is not.
_____ 1. Spreads add flavor and moisture to sandwiches.
_____ 2. Turkey and chicken breasts are pork products.
_____ 3. Tuna Salad and Chicken Salad are Mayonnaise-Based fillings.
_____ 4. Use Margarine as substitute for Butter.
_____ 5. Lettuce, tomato, and parsley are indispensable in sandwich
production.
TLE – COOKERY 9 Week 4&5
THIRD QUARTER
Page 10|COOKERY 9
What This Module is About
This lesson will help you:

- Prepare sandwiches using sanitary practices.

What I Know
ACTIVITY#1: Direction: Answer the question briefly

What sandwiches can you prepare with the following ingredients?

ANSWER: _____________________________________________________________

What Is It

In this lesson, you are required to prepare one sandwich that you can use from the following recipes.

Tuna/Egg Sandwich
Recipe # 1
Ingredients
2 hardboiled eggs/1/2 cup Tuna in can (drained)
½ cup Mayonnaise
1 small white Onion (Optional)
Salt and Pepper (to taste)
Breads (White bread or any bread available)
Garnish with available ingredients like Lettuce, Carrots, and Cucumber.

Tools Needed:
Mixing Bowl
Chopping Board
Mixing Spoon
Measuring Cups
Bread Knife/Chef’s Knife
Serving Plate

Egg and Cheese Sandwich

Recipe # 2
Ingredients:
1 pc. Egg (scrambled)
1 slice Cheese (Eden)
1 tbsp. Mayonnaise
Bread (any bread available)
Garnish (Optional- Lettuce)

Tools Needed:
Serving Plate
Spatula
Page 11|COOKERY 9
 Chopping Board
Spoon/Spatula
Measuring Cups
Bread Knife/Chef’s Knife
Frying Pan
Turner

These are the procedures in preparing the recipes given:

Procedure of Tuna/Egg Sandwich
1. Place egg in a sauce pan and cover with enough water.
2. Boil eggs until hard boiled then rinse under cold water.
3. Crack eggs shells and carefully peel.
4. Mash the egg in a mixing bowl then add mayonnaise, salt and pepper to taste.
(For tuna sandwich, mix drained tuna with mayonnaise, salt, pepper and onion.)
5. Spread the mixture on a slice of bread evenly. Serve with garnish.
Procedure for Cheese and Egg Sandwich
1. Scramble the egg and fry in a little amount of oil.
2. Spread the mayonnaise on bread and place the scrambled egg and slices of cheese in between the
breads.
3. Serve and garnish.
SANITARY PRACTICES

1. Wear complete cooking outfit or PPE. (Apron, Hairnet, Face Mask, Disposable Gloves and Hand towel)
2. Tie you hair back neatly for girls.
3. Wash your hands before and after cooking.
4. Remove jewelries like watch, ring, bracelets, and earrings.
5. Wash ingredients carefully.
6. Use separate cutting boards for perishable and non-perishable
7. Observe cleanliness at all times.

For best results, read and follow the step-by-step procedure while observing sanitary practices and safety
precautions in the kitchen. Use tools and equipment properly/correctly at all times.

Reminders:
1. If you don’t have ingredients at home on the said recipe, you can use alternative ingredients.
Example: In absence of White Bread (Pan) you can use Pandesal, Buns and Rolls.
2. If you have available ingredients like Ham, Tocino, Longganiza can also be combined with Ham and
Egg.
3. For garnishing/plating presentation, you can use Lettuce, Parsley, Carrots, Onion, Tomatoes or if
available.

What I have learned

ACTIVITY#2: PREPARE ME!
Prepare sandwiches using sanitary practices.

Answer the question briefly.

What have you learned from this laboratory project?

ANSWER:__________________________________________________________

Page 12|COOKERY 9
The finished laboratory project will be graded based on the rubric.

*NOTE: For the taste and palatability ask your family members to rate your finished product.

ASSESSMENT: Direction: Multiple Choice. Write the letter of the correct answer

____1. When preparing sandwiches, we should put ______ on our hands to make them safe and clean
A. Apron B. Hand gloves C. Hand sanitizer D. Rags
____2. The task given to your group during laboratory time is to prepare a sandwich. Given the following
tools and utensils: cutting board, mixing bowl, measuring cups, utility tray, rubber scraper. Which is used to
hold food in place?
A. Cutting board B. Mixing bowl C. Rubber scraper D. Utility tray

____3. If can opener is used to open cans ___________ is used to combine ingredients
A. Electric mixer B. Mixing bowl C. Mixing spoon D. Rubber scraper
____4. Anna is in hurry preparing a pinwheel sandwich during your practicum because she is running out of
time, accidentally she is wounded and blood comes out. What will you do and why?
A. Call the attention of her parents and ask them to bring her home because everyone is busy.
B. Call the attention of our teacher, comfort her and bring her immediately to the school clinic to give
first aid.
C. Call the attention of all my classmates and ask them to bring her at the clinic, because I am busy
doing some work
D. Call the attention of our head teacher and tell the situation because she is responsible about the
matter as an administrator
____5. Alden is excited in buying the types of ingredients in preparing his favorite sandwiches, like cheese,
spread, condiments, meat etc. to make sure of the nutritional value what he must do?
A. Check the label or package to determine the nutritive value of ingredients
B. Go home immediately and prepare the ingredients he bought
C. Just pick and ignore the label or package of food item
D. Select the food items and pay to the nearest store
Page 13|COOKERY 9
TLE – COOKERY 9
THIRD QUARTER
Week 6
What This Module is About
This lesson will help you:
 Discuss creative sandwich preparation.

What I Know

ACTIVITY#1: Direction: What do the pictures indicate?

ANSWER: _____________________________________________________________

What Is It

CREATIVE SANDWICH PREPARATION

Sandwiches should be attractively served on plates for individual serving or on platters

for multiple serving. The plate or platters can be decorated with suitable ingredients to enhance the overall
presentation.

An attractive presentation makes a garnish tray more appealing so you should learn the
techniques for creating a balanced, colorful and appetizing buffet arrangement. Garnishes that
complement sandwiches such as a variety of olives, peppers, and pickles add color and texture to the tray.
Arranging a bed of greens offers a festive and inviting cold tray presentation for any kind of event.

v Spread leaf lettuce on a tray, decorate the tray edges with the top curly part of the leaves the base
of the leaves points toward the center of the tray. This creates a decorative bed for the sandwiches
and garnishes.
v Spear the center of each sandwich with a long toothpick if the sandwiches are layered, such as club
sandwiches or slices of submarine sandwiches. The pick keeps the sandwich together on the tray
and makes them neater for guests to select, so the sandwich won’t fall apart when someone picks it
up.
v Arrange the sandwiches by the filling, with the contents exposed to make the sandwich selection
more obvious.
v Sandwich quarters should be arranged with the cut edge of the sandwich pointing up at the viewer.
v Arrange finger sandwiches in a spiral, or setting up the sandwiches in rows in the tray, with a row of
garnishes between each row of sandwiches.
v Place vegetarian sandwiches on a separate tray from a sandwich made with meat products.
v Handle food picks carefully. Remove food picks before giving sandwiches to children or impaired
adults.
v Plate pinwheel sandwiches in a circular design on a platter with the pinwheel filling facing upward to
show off the colors of the ingredients.
Page 14|COOKERY 9
What I have learned

ACTIVITY#2: Direction: Fill in the blanks. Complete the sentences below and choose the answer
above.

1. _______________ should be appealing to the eyes which are served on plates for individual serving or
on platters for multiple serving.
2. Arrange small sandwiches like canapé in a ______________, or setting up the sandwiches in rows in the
tray, with a row of garnishes between each row of sandwiches.
3. Cut sandwich into four and should be arranged with the cut edge of the sandwich pointing up at the
___________.
4. Arrange leaf ________________ on a tray, decorate the tray edges with the top curly part of the leaves
the base of the leaves points toward the center of the tray.
5. Pierce the center of each sandwich with a __________________ if the sandwiches are layered, such as
club sandwiches or slices of submarine sandwiches.

ACTIVITY#3: Direction: Let’s try it! Draw a heart if the statement is correct and a broken heart

if it is not.
___ 1. Olives, Peppers, and Pickles are garnishes that add color and texture to sandwich preparation.
___ 2. Remove food picks before giving sandwiches to children and impaired adults.
___ 3. Place vegetarian sandwiches on the same tray as a sandwich made with meat products.
___ 4. An attractive presentation makes a garnish tray more appealing.
___ 5. Cabbage creates a decorative bed for the sandwiches and garnishes.

ASSESSMENT: Direction: Substitute the given series of numbers with the letter in the English
Alphabet A -1 up to Z to get the correct answer.

1. Handle food picks _____________. __ __ __ __ __ __ __ __ __

3 1 18 5 6 21 12 12 25
2. _______________ sandwiches should be speared the center with a long food pick.
__ __ __ __
3 12 21 2
3. ________________ add compliment to sandwich preparation. __ __ __ __ __ __ __ __ __
7 1 18 14 9 19 8 5 19
4. ________________ can be decorated with suitable ingredients to enhance the overall presentation.
__ __ __ __ __
16 12 1 20 5
5. Plate _______________ sandwiches in circular design on a platter. __ __ __ __ __ __ __ __
16 9 14 23 8 5 5 12

Question: Why do we need to apply creative presentation for sandwiches? (5PTS)

Answer:
________________________________________________________________________________

Page 15|COOKERY 9
TLE – COOKERY 9
THIRD QUARTER
Week 7

What This Module is About

This lesson will help you: - Discuss storing sandwiches properly.

What I Know

ACTIVITY 1: Direction: Answer the question briefly.

What is this activity that is referred to preparing sandwiches where in you have to keep sandwiches
properly to prevent spoilage?

ANSWER: ______________________________________________________________________

What Is It
PROPER STORAGE FOR SANDWICHES

Storing sandwiches is one of the most important activities after preparation wherein they are to be
kept properly to avoid spoilage. The most important principles for sandwich safety are keeping
temperatures cool and avoiding cross contamination. Remember the basic formula 4-40-140 which means
perishable foods should spend no more than 4hours at a temperature between 40 and 140°F. By the end of
4 hours bacteria may have multiplied to unsafe levels, so food that has sat out at room temperature for two
hours and then been returned to the refrigerator has only another two hours of room temperature shelf life
left unless it has been cooked again.

v Some sandwich ingredients and fillings should be cooked, covered in a separate airtight container,
refrigerated until ready to use.
v Keep bread tightly wrapped and in moisture proof wrapping. This stops it from drying and guards
against picking up odors. It should be away from ovens and hot equipment.
v If bread must be kept more than one day, it may be frozen thaw, without unwrapping.
v Wrap sandwiches with wax paper, paper napkins plastic wraps or aluminum foil to keep them in
good condition.
v To keep a number of unwrapped sandwiches just place a damp towel in a shallow pan and cover
with wax paper. Arrange layers of sandwiches with wax paper between each layer. Put wax paper
over the sandwiches and cover it with a damp towel. Keep the sandwiches in the refrigerator until
serving time.
v Refrigerate sandwiches for as long as possible. If there will be a time between making and serving
cover each tray with wax paper or cling wrap to prevent the sandwiches from drying out.
v All sandwiches should be stored at recommended chill temperatures 0.5°C, soon after packing.
v Packing must be clearly labeled with the product description, use by date and storage requirement.

Page 16|COOKERY 9
STORING TECHNIQUES

1. Wrapping – to draw, fold in order to cover

2. Packaging Material – used package sandwich

3. Cold Storage – the process of preserving perishable food on a large scale by means of refrigeration

4. Chilling – to refrigerate or to reduce the temperature of food

5. Freezing – application of low temperature that changes the state of water in

the food from liquid to solid ice.

6. Refrigeration – to keep cold or cool.

REMINDER:

The most important principles for sandwich safety are keeping temperatures cool and avoiding
cross contamination and so keeping our sandwiches properly stored

What I have learned

ACTIVITY#2: Direction: Fill in the blanks. Fill the missing word/s in the sentences. Choose the
answer on the box above.

1. ___________ sandwiches with wax paper, paper napkins or aluminum foil to keep them in good
condition.
2. ___________ sandwiches for as long as possible.
3. The basic formula ____________ which means perishable foods should spend no more than 4 hours at
temperature between 40- and 140-degree Fahrenheit.
4. ___________ must be clearly labeled with the product description, used by date and storage
requirement.
5. If bread must be kept more than one day, it may be ____________ without unwrapping.
6. To keep a number of unwrapped sandwiches just place a ____________ in a shallow pan and cover it
with a wax paper

ACTIVITY#3: Direction: What storing techniques applied on the following pictures given below?
Choose your answer below these pictures.

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ASSESSMENT: Direction: Identify the storing techniques being described.
_______ 1. It is used to cover sandwich.
_______ 2. A process of preserving perishable food on a large scale by mean of refrigeration.
_______ 3. One of the most important activities after preparation of sandwich wherein they are to be kept
to avoid spoilage.
_______ 4. It means food easy to decay should spend no more than 4 hours at a temperature between 40
and 140 degrees Fahrenheit.
_______ 5. To keep sandwiches cold or cool.
_______ 6. It is to reduce the temperature of sandwiches.
_______ 7. Changing the state of water in the food from liquid to solid ice.
_______ 8. Sandwiches can be draw, fold in order to cover.
_______ 9. These must be clearly labeled with the product description, use by date and storage
requirement.
_______ 10. These should be stored at recommended chill temperatures 0.5 degree Celsius, soon after
packing.

ADDITIONAL ACTIVITIES FOR APPLICATION OR REMEDIATION

Practice your learned skills at home.

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