Standard

The student should know the different tools and equipment that can use in cooking.
They should know the different kinds of sandwiches, filling, spread and ingredients in
making sandwiches.
They should know how to do and prepare the different kind of sandwiches.
Objectives
1. To know the Different tools in cooking.
2. To know the Different Ingredients in making sandwiches
3. To know the different kinds of sandwiches.
4. To know the different fillings and spread that can use in sandwiches
Introduction
The sandwich is a favorite and convenient lunchtime food. It is quickly made and
served, and it is adaptable to so many variations that it satisfies nearly every taste and
nutrition requirement. Sandwiches have long been the domain of the pantry department,
along with salads and other cold preparations. However, when you consider that the most
popular sandwich today is the hamburger, you realize that sandwich preparation is as
much the responsibility of the short order cook as it is of the pantry cook.
Preparing hot and cold sandwiches to order is one of the fundamental skills
required in modern food service. In this chapter, we start by looking at the fundamentals
of sandwich making, the basic ingredients, and basic sandwich types. We then look at
the setup of the sandwich station and methods for efficient production.

TLE 9 (Cookery) / First Quarter 1

SET YOUR GOALS OR TARGETS IN THE BEGINNING OF THIS MODULE

MY GOALS ARE THE RESULTS OF WHAT I WANT TO BE.

MY GOALS ARE…

__________________________________________________________

__________________________________________________________

__________________________________________________________

__________________________________________________________

MY TARGETS ARE THE METHODS TOWARDS THE ACHIEVEMENT

OF MY GOALS.

MY TARGETS ARE….

___________________________________________________________

___________________________________________________________

___________________________________________________________

___________________________________________________________

TLE 9 (Cookery) / First Quarter 2

 What do you Already know?

Identify: Write the name of the following picture. Identify the parts of the knife.

1.

______________________

2. ___________________

3. ______________________

4. ______________________

5. ______________________

TLE 9 (Cookery) / First Quarter 3

 What Do You Need To Know ?

LESSON 1
TOOLS AND EQUIPMENTS IN KITCHEN COMMONLY USE IN COOKING

1. Sharp Knife - It use to cut a raw or cooked food, it is better to use a sharp knife than
a dull knife and prevent you from cutting yourself.
a. Clever Knife – It is a thick and heavy blade knife with broad edge, it use to
cut a bone part of meat.
b. Boning knife – It is a thin pointed blade with 12cm long. It is use for
separating meat into a bones.
c. Serrated knife – It is a knife that have a serrate in the blade that use to cut a
soft item such as bread, cake, ham and many more.
d. Paring knife – It is a knife with a short blade that use for peeling vegetable at
fruits.
e. Butcher Knife – It is usually heavy, wide and slightly curved blades that use
for cutting, sectioning, and trimming a large pieces of meat.
2. Cutting Board – It helps us to protect our counter and help keep knives sharpen
and allow us to transport a cut food to another place.
3. Mixing Bowls – It use in mixing, separating, combining including storing of food.
4. Colander – it is use for draining pasta and vegetable.

5. Grater – use for shredding cheese and other ingredients.

6. Kitchen shear – it is use to cut a chicken and other ingredients in cooking , it is

essential in our kitchen.
7. Measuring cup and spoon – use to measure a different ingredient in a small and big
amount.
8. Sauce brush – it is a heat resistant brush use in mopping and saucing a food.
9. Rolling pin - is used to shape and flatten the dough.
10. Rubber scrapper - is usually broad, flat, and flexible blade use to blend or remove
materials from mixing bowls.

TLE 9 (Cookery) / First Quarter 4

11. Wire whisk - it is a cooking utensils to blend the ingredient smooth, or to
incorporate air into the mixture, in a process known as whisking or
whipping.
12. Tong – it is use to hold or lifting a food or objects.
13. Peeler – it is use to remove the skin of vegetable and fruits.
14. Wooden spoon - it is a utensil that use for mixing and stirring it comes in a various
sizes.
15. Mortar and pestle – it is used to crush and grind substances. They work well for whole
spices.
16. Spatula – a tool resembling a knife with a broad flexible blade that is used mostly
for spreading or mixing soft substances
17. Cookie cutter – it is a device with a sharp edge design for cutting a dough in a
particular shape.
Equipment
1. Blender – It is use to puree, emulsify, chop and blend things in the kitchen.
2. Frying Pan – use to fry and sear a food.
3. Microwave oven – an oven in which food is cooked or heated quickly by very short
waves electromagnetic energy.
4. Oven Toaster – it is usually a small electric appliances that can function as an oven
or toaster,
5. Refrigerator – it is an appliances that use to store food to keep it cool.
INGREDIENTS USE FOR SANDWICHES
1. Bread – it is a base or foundation of a sandwiches. It is an edible packaging that
holds the filling, spread and garnishing in place while eliminating the mess that would
otherwise occur from eating the sandwich ingredients from hand.
2. Meat - it maybe pork, beef, ham, lamb, sausage, and salami.
3. Poultry – it maybe egg, turkey, chicken breast.
4. Fish and shellfish – it can be tune, fish fillet, crab meat, and shrimp, but it is highly
perishable it should be kept in the very low temperature.
5.Cheese – there are many kind of cheese, there are cheddar, cream cheese, cheese
spread, but make sure that the cheese should cover with foil when we did
not use it.

TLE 9 (Cookery) / First Quarter 5

6. Spread – it maybe, a butter, mayonnaise, mustard.
7. Vegetable – It must be proportion to the sandwiches, it adds taste, texture and color
to the sandwiches.
Activity 1

How Much Have You Learned ?

I. State the uses of the different tools and equipment.

1. Knife –

2. Microwave oven –

3. Refrigerator –

4. Colander –

5. Wire whisk –

6. Blender –

7. Rubber scrapper –

8. rolling pin –

9. Mortar and pestle –

10. Oven toaster –

B. Identify where to use the knife or chopping board according to the following color.

1. Blue –

2. Green –

3. Brown –

4. Yellow –

5. Red –

TLE 9 (Cookery) / First Quarter 6

 LESSON 2
BREAD, SPREAD AND FILLINGS

1. Yeast Bread – It refer to a bread that use yeast as leavener.

a. White Bread - bread that is light in color, made with flour

that has been through a refining process.
The color of the bread is white or in light color.

b. Whole Wheat - means that the bread is made from the

entire wheat kernel. It is usually brown bread.
The color of the bread is light brown.

c. Multigrain - bread might even be made using

a mixture of different whole grains.
That grain may be wheat or it could be
another grain like spelt, oats, or barley.
The color of the bread is light brown with
The grains that we can see on the bread.

d. Rye – a type of bread made of wholly or in partly

of rye flour, a light beard often with caraway seed.
The color of the bread is dark brown.

Caraway seed - is traditionally used as carminative

and anti-flatulent. Caraway has a warm,
sweet and slightly peppery aroma, rich
in minerals, vitamins and anti-oxidant.

2. Buns and Rolls.

TLE 9 (Cookery) / First Quarter 7

3. Flat Bread - any of various breads made from usually unleavened dough and
baked in flat, often round loaves.

a. pita – it is slightly leavened flatbread native from

Mediterranean Region. Its unique pocket is
usefull in stuffing the bread with fillings.

b. Focaccia – It is a leavened bread from Italy,

it can be used like a sandwich or made
it like a pizza that we can add some toppings.

c. Tortillas – it is a flatbread native to a Central

America and Spain.

d. Naan – it is a soft and pillowy flatbreads native

from India. This bread is often used to sop
up sauces and stews or to wrap around meat
and other fillings.

e. Lavash – It is a large unleavened flatbread from

Armenia. These breads are soft and flexible
when fresh, but dry to a brittle state, at which
point they can be stored for many months. It is
cooked against a hot wall clay oven.

f. Roti – it is another flat bread native to South Asia.

Unlike naan, roti is not leavened, is made from
wholemeal flour, and is traditionally cooked on
a flat or concave griddle called a tawa. Items like
coconut or green chiles can be added to the roti
dough before cooking for added flavor.

Spread – some of spread use to add flavor and moisture, some add richness from their
fat contains. It is use as binding agent from sandwich fillings. Some oil-based spread act
as moisture blocker to prevent a sandwich to become soggy.

Purposes of Spreads
1. To protect the bread from soaking up moisture from the filling.
2. To add flavor.
3. To add moisture or mouth feel.

TLE 9 (Cookery) / First Quarter 8

Types of Spread

1. Butter – it is use to add flavor and to protect from moisture.

2. Mayonnaise – it is use as a binding agent and acts as a moisture blocker.

Fillings – It provides flavor and body of a sandwich, It place between or on the top of a
sandwich. It is also known as “heart of a sandwich.

Types of Filings

1. Dry fillings – it refers to ingredients such as sliced or cooked meat, poultry and
cheese
2. Moist Filling – It is an ingredients mixed with the salad dressing or mayonnaise.

There are some filling that you can 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 juicy than thickly sliced.
a. Beef Product
b. Pork Product
c. Poultry Product
d. Sausage Product
Fish and Shellfish
-most of this kind fillings are highly perishable and should be left chilled at all times.
Vegetable Items
- this are the vegetable that we can see and eat in the sandwiches.
Cheese
- cheese is easy to dry so we need to cover it after slicing or wrapped it again.
Miscellaneous
- it is the other ingredients that we put on the sandwiches, like fruits, jelly, nuts and
many more.
Mayonnaise Base Salad
- It is the fillings that usually have a mayonnaise base and combine or mixed some
ingredients, like tuna salad, egg salad etc.

TLE 9 (Cookery) / First Quarter 9

Activity 2

A. Enumeration:

Write the Different types Write the different types of

of Yeast Bread Flatbread

B. Essay:

1. Write the function of the following:

A. Spread –

B. Fillings –

2. What is the importance of the spread in the sandwiches?

3. What is the importance of the fillings in the sandwiches?

TLE 9 (Cookery) / First Quarter 10

 LESSON 3

DIFFERENT TYPES OR STYLE OF SANDWICHES

1. Cold Sandwiches – It is called cold sandwiches because the fillings is serve in

below room temperature.

Categories of Cold Sandwiches

a. Simple Cold Closed Sandwiches

- It is a common sandwiches that we can see or eat.
It is a typically have two pieces of bread with spread,
filling and garnishes. We can called it Regular Cold
Sandwiches.

b. Multidecker Sandwiches
- It is like a simple cold closed sandwiches but the
only difference is the multidecker have a three or
more pieces of bread. It is also known as
Club House Sandwiches.

c. Open – Face sandwiches

- It is a single slice of bread it toasted or grilled.
It is coated with spread and topped with thinly
slice meat or poultry product. Open-face
sandwiches is larger than canapé

d. Cold Wrap
- It is wrapped with tortillas or any flat bread,
it is coated with spread, with different fillings,
and rolled tightly. It is usually serve in a
parchment paper or sandwiches wrapper. It can
be serve as a whole or cut in a half to reveal the filling.

e. Tea Sandwiches

- It is originated in England it is a snack serve with

afternoon tea. The bread that use in tea sandwich is
light and soft in texture.The spread and the filling is
flavourful, It is usually cut into fancy shapes such as
rectangles, diamond, square or circle or it can be rolled
and cut into pinwheel.

TLE 9 (Cookery) / First Quarter 11

2. Hot Sandwiches – It is called hot because the filling serve hot. Most of the bread is
serve warm toasted or grilled bread.

a. Simple Hot closed Sandwiches

- t is same as a simple cold sandwiches with two bread
but the only difference is the filling is serve hot with
two bread. The common hot sandwich is Hamburger.

b. Open - Face Hot Sandwich

- it is a sandwiches that consist of one or two of either
fresh , grilled or toasted topped with a hot meat or
other hot fillings.

c. Grilled sandwiches
- It is usually buttered on the outside and cooked on
the griddle. It is also important to know that the filling
in grilled sandwiches is only heated rather than
fully cooked.

d. Hot wraps
- it is very similar to a cold wraps. It can use a different
methods, it can be covered with a spread topped with
a pre-cooked filling and rolled up. The other method
is placing a flatbread in a heated griddle, covered a
spread and topped with pre-cooked fillings and rolled
and serve it. Example is burritos

e. Deep - Fried Sandwiches

- It is a simple hot closed sandwiches dipped in a
beaten and placed gently in a deep fat – fryer.

HORS D’OEUVRES
- it is a sandwich that can be made a countless of spread,
fillings and garnishes and can serve as a hot or cold.
- a hors d’oeuvres (pronounced oar derves) it is an
elegant bite size portioned of food, it is creatively
presented and meant to serve apart from the seated meal.

Canape
- It is a hors d’oeuvres that look like a miniature open – faces
sandwich. The base of canapé is usually bread, toast or
cracker, but it can also use a firm vegetable like a slice
cucumber, and yellow squash.

TLE 9 (Cookery) / First Quarter 12

Activity 3

A. Differentiate the Cold Sandwiches to Hot Sandwiches.

Cold Sandwiches

Hot Sandwiches

B. Classify the following sandwiches. Write the sandwiches into their group.

Simple Cold Closed Sandwiches Deep - Fried Sandwiches

Grilled sandwiches Tea Sandwiches

Multidecker Sandwiches

Hot Sandwiches Cold Sandwiches

TLE 9 (Cookery) / First Quarter 13

 LESSON 4
PREPARATION AND PROPER STORING OF SANDWICHES

Step in Making Simple Cold Sandwiches and Multidecker Sandwiches

1. Prepare all the ingredients and tools or equipment that we need.

2. Prepare the bread, spread and the fillings that you desire to use.

3. Prepare the bread, then spread the fillings evenly but it should not hang over the
edge of the bread.

4. Put the vegetable, cheese and a dry fillings that you desire to put.

5. Put the other bread, to make it triangular just cut it diagonally from one corner to
another corner.

6. If we going to do a multidecker we need to add another filling into a top of the bread
and stack it again.

7. Then plate it properly.

Step in Making Simple Hot sandwiches

1. Prepare all the ingredients we need.

2. Place the bread in the oven and lightly heat the bread.

3. Spread evenly the moist filling and the cheese.

4. Put the dry fillings and vegetables that we desire.

5. Put another bread on top and put it in the pre - heated 350 F oven for about 5
minutes.

Proper storing of sandwiches

In storing Sandwiches we need to store in a proper place and proper way.

Always remember the formula 4 - 40 – 140F - , means 4 hour at the room temperature
the bacteria will multiplied after 4 hour in a room temperature between of 40-140F.

TLE 9 (Cookery) / First Quarter 14

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.

Activity 4 Preparation for making Sandwiches

Let the student do the different Sandwiches.

Let them bring the different ingredients and tools in making sandwiches.

Things to bring

Bread

Wax paper.

Let them Wrapped the bread.

Let them demonstrate how to wrapped the bread for proper storing.

.A. Write the proper procedure and techniques in storing of sandwiches.

TLE 9 (Cookery) / First Quarter 15

Sample of Different Sandwiches

Club Sandwich

U.S. Metric Ingredients

3 slices 3 slices White bread, toasted
as needed as needed Mayonnaise
2 leaves 2 leaves Lettuce
2 slices 2 slices Tomato, about 1⁄4 in. (0.5 cm) thick
3 strips 3 strips Bacon, cooked crisp
2 oz 60 g Sliced turkey or chicken breast
Procedures
1. Place the toast slices on a clean work surface. Spread the tops with mayonnaise.
2. On the first slice, place 1 lettuce leaf, then 2 slices of tomato, then 3 strips of bacon.
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 turkey or chicken, then the other lettuce leaf.
6. Top with the third slice of toast, spread side down.
7. Place frilled picks on all 4 sides of the sandwich
8. Cut the sandwich from corner to corner into 4 triangles. Each triangle will have a pick
through the center to hold it together.
9. Place on a plate with the points up. The center of the plate may be filled with potato
chips, French fries, or other garnish or accompaniment.

Chicken or Turkey BLT Wrap

U.S. Metric Ingredients
1 1 Flour tortilla, 10 in. (25 cm) in diameter
1⁄2 oz 15 g Mayonnaise
1⁄2–1 oz 15–30 g Lettuce leaves
3 3 Tomato slices, thin
1 oz 30 g Cooked bacon, crumbled
2 oz 60 g Turkey or chicken breast, sliced thin

Procedures
1. Spread the tortilla with the mayonnaise, leaving a 1⁄2-in. (15-mm) border around the
outside unspread. (For a richer, moister sandwich, double the quantity of
mayonnaise.)
2. Arrange the lettuce leaves in the center of the tortilla, leaving a border of about 2 in.
(5 cm) uncovered.
3. Arrange the tomato, bacon, and turkey on top of the lettuce.
4. To roll the wrap, first fold the uncovered rim of the tortilla on opposite edges of the
circle toward the center. This closes the ends of the roll to hold in the filling. Then roll
the tortilla tightly. The mayonnaise on the edge of the tortilla helps seal it closed.
5. Serve whole or cut in half on the diagonal.

TLE 9 (Cookery) / First Quarter 16