DEPARTMENT OF EDUCATION

Region III
DIVISION OF CITY OF SAN FERNANDO

School Teaching Dates/ Week Week 6

DOLORES STAND ALONE SENIOR
HIGH SCHOOL
Teacher RAQUEL C. ABALOS Semester 1st
Quarter First
Learning
Area TVL Cookery Grade 11

Name: __________________________________ Grade and Section: ______________

Name of Parent: __________________________ Signature: ____________________

I. Objectives
A. Content Standard: The learners demonstrate an understanding how to prepare sandwiches
B. Performance Standard: The learners independently prepare sandwiches
C. Learning Competency: LO1: Perform is en place TLE_HECK9-12SW-IIIa-11, LO2: Prepare variety
of sandwiches TLE_HECK9-12SW-IIIb-g-12, LO3: Present variety of sandwiches TLE_HECK9-12SW-
IIIh-i-13, LO4: Storing Sandwiches TLE_HECK9-12SW-IIIj-14

Specific Objectives:
1. define sandwich and sandwich component
2. identify ingredients according to the given recipe
3. identify culinary terms related to sandwiches
4. identify type/classification of sandwiches
5. Identify bread, fillings and spread suited for sandwich making
6. Prepare sandwiches using sanitary practices
7. Present sandwiches attractively
8. keep sandwiches in appropriate conditions to maintain

Content: PREPARE SANDWICHES

III. Learning Resources:

b. Reference: K-12 TLE Learning Module on Cookery

a. Other References/ Instructional Materials: learners’ module, e-tesda.gov.ph, CBLM Iv
food Trades Module, TLE Cookery by Corazon M. Sumimsim, google.com

IV. Procedure:

A. Reviewing previous lesson or presenting the new lesson

Direction: Choose the letter of the correct answer and write it in your
answer sheet.
1. What kind of baked product can be filled with cheese, egg, butter,
hotdog, and the like?
a. biscuit b. bread c. cookies d. pastries
2. What are the ingredient/s placed between the slices of
bread or pastries?
a. frosting b. fillings c. icingd. toppings
3. What type of bread is used for sandwiches?
a. loaf bread b. raisin bread c. wheat bread d. rye bread
4. Which of these ingredients are used for fillings?
a. egg and cheese b. jellies and marmalade c. meat and fish
 d. all of the above
5. Which of the following types of sandwiches is grilled before serving?
a. cream sandwich b. hot sandwich c. wheat meal d. sliced white sandwich

B. Establishing a purpose for the lesson

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.

C. Presenting examples/instances of the lesson

Which of the following do you think is a hot or cold sandwich? Put a check on the box.

hot cold

D. Discussing new concepts

Sandwich refers to two pieces of bread and a filling of meat, vegetables, cheese, or spread. It can also be
any type of roll or bread and any type of food that can be conveniently eaten, either hot or cold.

Basically, a sandwich is a food item composed of meat, vegetable, cheese and/or other food placed on top
or between slices of bread or enclosed in a starch-based wrapper.
Different Types of Sandwiches
 COLD SANDWICHES
1. Regular Cold Sandwich – Two slices of bread with fillings such as butter, cheese pimiento, jam, and
jellies.

2. Pinwheel
Sandwiches – served as finger food because of their size, usually at children’s’ and cocktail parties

3. 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.

4. Multi-decker Sandwiches - made with more than two slices of bread (or rolls split into more than two
pieces) and with several ingredients in the filling
 5. Wrapped, Filled and 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
Flavored breads served with dips like quesadillas and burritos
Mexicans refer to wraps as tacos

6.

Open

Faced Sandwich
– use of one kind of bread with the filling
on top
- 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

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 Sandwiches- 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 Sandwich – these are sandwiches whose sides are spread with butter and
 brown in special griller; 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. Fried Sandwiches – made by dipping sandwiches in beaten egg and sometimes in bread crumbs, and
then deep-fry resulting to a creamy and meaty interior and crisp outer layer.

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.
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.

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 delicate golden brown
surfaces.
4.Fish and Shellfish – some popular seafood ingredients are tuna, sardines, grilled and
fried fish fillets, crab meat and shrimp which are highly perishable and should be kept
chilled to maintain quality.
5. 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.
6.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.
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

Determining the Common Types of Bread

Breads serve as the edible casing for the other sandwich ingredients. Good-quality breads provide variety,
texture, flavor, and eye appeal to sandwiches. There are several types of bread used in sandwich making.

Handling and Storing Breads

Once you have acquired good-quality breads, you should make sure that they will stay fresh until they are
used for food service. The following are some of the measures you must observe when purchasing or
handling bread.

 The bread should spring back when pressed using the fingers (except for flatbread).
 Breads should be glossy inside having bubbles or air pockets of varying sizes. These bubbles show that
the dough was not over-worked resulting to a lighter bread.
 There should be no trace of sour or yeasty odor except for sourdough breads which have a slight sour
smell.
 Whole wheat or multigrain bread are more nutritious than white bread.
 Purchase bread on a daily basis.
 Obtain only enough supply of bread that you are going to need to for the day.
 Keep the bread in tightly-sealed and moisture-proof containers.
 Freeze bread to lengthen their shelf life.

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. It is one of the most
versatile sandwich bread, it comes in
various flavors and goes well with everything and toast
nicely.
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. A heavy and a hearty
flavor bread that goes with so many types of meat and condiments.

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.

Ciabatta Sourdough

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, it ranges in size for 6
inch-14 inch or larger preferably used for quesadillas and burritos.

D. Wraps – are very thin, flat breads that are used for sandwich wraps, burritos and tacos.
1. Tortilla
2. Sandwich wrap - 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.

FILLINGS AND SPREADS FOR SANDWICHES

Sandwich Fillings
The filling is the heart of the sandwich. It is place between or on top of bread.
It provides flavor and body to the sandwich. However, more importantly, spreads prevent the
bread from turning soggy due to the moisture from the filling. The following are the common
sandwich spreads used today.

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
juicy 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, liver wurst, 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

 Chicken Salad
 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
 Tuna and Cucumber
 Pimiento Cheese
 Peanut Butter and Jelly
 Egg and Bacon
 Ham and Egg
 Corn Beef and Cheese
 Cream Cheese and Bacon
 Chicken Caesar
 Chicken and Stuffing
 Apple Slaw- mix mayonnaise, lemon juice, cheese, apple , onions.
 Cream Cheese with finely chopped celery and grated carrots

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, used 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.

E. Continuation of the discussion of new concepts

Basic Sandwich Preparation Techniques

Sandwich-making starts with having mastered the fundamental procedures. Having the basic
skills at hand will enable you to prepare sandwiches easy and fast. Some of the basic techniques
that you must be able to perform are:
1. Spreading
In this procedure, a spreader or a spatula to distribute the spread over the surface of the bread
until it is completely covered. The following measures should be observed when spreading:

 Before spreading, make sure that the spread is soft enough to avoid tearing the bread.
 When making large quantities of sandwiches, you can spread out the bread slices on a
clean surface and apply the spread.
 The spread should cover the surface of the bread completely including the side or the
edges of the bread.
 Spread gently but quickly into one direction.
 When cooking in a commercial kitchen, make sure that you use the required spread of the
kitchen unless requested or instructed otherwise.
2. Layering
This is the method of stacking of the fillings in proper order. When layering sandwich fillings,
you must make sure that:

 Fillings of same types of sandwiches are layered the same way every time.
 Only the designated amount of fillings are used in layering unless requested or instructed
otherwise.
 Fillings are stacked properly to ensure stability and neatness in terms of sandwich
presentation.
 Cheeses and cold cuts are placed next to the bread to prevent the moisture of fruits and
vegetables from turning the bread soggy.
 Different types of sandwiches may have different number of layers and fillings.
3. Piping
This is the application of spread, sauces or other condiments into a loaded sandwich. The
piped item becomes part of the overall appeal of the sandwich. When piping:
 Use piping bags or squeeze bottles to control the amount of spreads or fillings to be
added.
 Pipe spreads before loading the ingredients in.
 Some prefer using squeeze bottles as they can be stored easier than piping bags.
 You can use piping bag tips of different sizes and shapes to create interesting designs
using the spread, sauces or other condiments to be added.
4. Cutting
This is the use of a sharp knife to divide the sandwich into desired serving sizes and shapes
or a cookie cutter to trim sandwiches into a specific shape. Cutting is also done to remove the
 crust of bread for presentation or depending on the preference of the diner. Normally
sandwiches are cut into fingers, halves and quarters.

The following measures should be observed when cutting sandwiches:

 Cut sandwiches into halves or quarters.

 Cut sandwiches into triangles. However, square or rectangular cuts are also done
depending on guest preference.
 Sandwiches should be cut all the way through into uniform sizes.
 Sandwiches cut into triangles can classified as either two-point (cut into two
triangles) or four-point (cut into four triangles).
5. Toasting
This is the method of browning the outside of breads using toaster ovens. However, there are
several equipment that you can also use such as griddles and pans. The following are some of the
things you should remember when toasting sandwiches.
 Brush the bread with butter before toasting. Doing this will result to a more flavorful
toasts that are crunchy on the outside and soft on the inside.
 Avoid walking away from the oven, griddle or pan when toasting.
 Some place the breads on a sheet pan before broiling them in the oven. The pan catches
the melted butter and helps toast the other side of the bread. However, others prefer
toasting the bread directly on the oven shelf.
 Go for lightly browned toasts and avoid the darker ones. Set the oven at 154°C and roast
the bread for 3 to 3.5 minutes for good results.
 Avoid using pop-up toasters when toasting bread pre-brushed with butter. Melted butter
might accumulate to the bottom of the toaster and cause malfunction.
 Some prefer using the ovens to cook both sides of the bread simultaneously to avoid too
much moisture loss.

Preparing Sandwiches
Preparing sandwiches can be complex depending on factors such as the types of
sandwiches to be prepared and the size of the operation. To help make it easier for you,
here are some of the tips that you can observe in preparing sandwiches.

 Prepare all ingredients before assembling your sandwich.

 Ready all equipment and hand tools that you will be using.
 Place the tools and equipment within your reach.
 When preparing large quantities of sandwiches, lay the slices of bread on a clean surface.
The other ingredients can be arranged in such as way that the your left and right hands
can reach different ingredients at the same time.
These are just some of the measures you can observe to prepare sandwiches easier.
Additional measures will be presented as you proceed in this lesson.

Plating and Holding Sandwiches

Plating sandwiches includes making sure that it will be as appealing visually as it is in

terms of taste. Diners eat with their eyes first, that why it is important that the sandwiches
look attractive and delicious.

The following are some of the important aspects of plating that you should look into
before serving a plate or a platter of sandwiches.

Uniformity
 Same sandwiches should be served
the same in terms of color, size,
shape, garnishing and portion size.
 Present same dishes with the same utensils made out of the same materials.
 Use standard recipes and portion control utensils, such as ladles, scoops and kitchen
spoons, to ensure uniform portions.
 Sandwiches should be divided evenly and cups, glasses and dishes should be filled
equally at a definite level.
 The thickness of sandwiches can also be checked to ensure the uniformity of same
sandwiches.

Simplicity and Stability

 Sandwiches should be assembled as simple as possible without compromising their visual
appeal.
 Club sandwiches and burger can be
sliced in half or in quarters making
them easier for the diners to pick
and eat.
 Sandwiches with multiple layers
can be made more sturdy but
layering items properly and
securing the elements with a
toothpick.
 Too elaborate arrangements should
be avoided in order to keep the
stability of sandwiches.

SHIFT (Shape and Height, Interest, Flavor and Taste)

This five-letter mnemonic means:

 The plate shows various shapes which can be in uniform or varying sizes;
 Elements are arranged in varying levels in terms of height to add another dimension to
the dish;
 Garnishes are used to enhance the color dish making it appealing and enticing; and
 The flavors combine harmoniously resulting to
a pleasing taste that provides satisfaction of all
senses.
 Sandwiches, even if considered closed, may be
presented open-faced to highlight attractive or
the

main ingredients.
 Cuts of sandwiches can be
arranged attractively on a decorated platter
and garnished appropriately.
 Cold sandwiches may be
served on cold plates while hot varieties can
be served on warm plates to keep them in
desirable conditions.

Safety and Sanitation

 When plating, you should make

sure that all the both the
ingredients as well as the utensils
are clean and safe to be eaten and
used by the guests.
 Ceramic crockery and cutlery items should be free from cracks.
 Stainless or iron tableware should not have dents and rust.
 The garnish should be edible and prepared properly.
 The doneness and freshness of food should be checked before serving.
 It should be made sure that cooked food items will be served cooked and raw items will
be served fresh.
 Avoid preparing sandwiches too much in advance to preserve the quality of ingredients
and to keep them safe for consumption.
 If needed to be prepared on time, you can hold them for a few hours before serving but
try covering it with damp cloths or placing it in airtight containers to retain the freshness.

Portions
 The purpose the dish will serve should
determine its serving size.
 Sandwiches meant to be appetizers should
not be as big as those served as the main
course or as a standalone dish.
 The accompaniment of the sandwiches
should not dominate the main item in the
meal.
 Servings of sauces and condiments should
be enough for the sandwich.

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.

Some sandwich ingredients and fillings should be cooked, covered in a

separate airtight containers, refrigerated until ready to use.
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.
If bread must be kept more than one day, it may be frozen thaw,
without unwrapping.
Wrap sandwiches with wax paper, paper napkins plastic wraps or
aluminum foil to keep them in good condition.
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.
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
 All sandwiches should be stored at recommended chill temperatures
0.5°C, soon after packing
Packing must be clearly labeled with the product description, use by
date and storage requirement.

Holding and Storing

Sandwiches
Sandwiches are best
prepared ala minute.
However, instances such as
large events will require
you to prepare sandwiches
beforehand. Doing this
requires you to observe
proper measure to keep the
quality of sandwiches
during holding or storage.

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 1: Make a project plan of the following sandwich recipes.

Clubhouse Sandwich (Multi-decker) Procedure:
INGREDIENTS: 1. Place the 3 slices of bread on a clean work
3 slices White bread surface, spread the tops with mayonnaise.
Mayonnaise 2. On the first slice, place 1 lettuce leaf,
2 leaves Lettuce then 2 slices of tomatoes and cucumber.
slices Tomatoes 3. Place the second slice of toast on top,
2 slices Cucumber spread side down.
1 slice Ham 4. Spread the top with mayonnaise.
1 slice cheese 5. On top of this, place the ham then the
other lettuce leaf.
6. Add scrambled egg.
7. Top with the third slice of toast, spread
side down.
 8. Placed frill picks on two sides of the
sandwich
9. Cut the sandwich from corner to corner
onto triangles. Each triangle will have a pick
through the center to hold together.
10. Place on a plate with the points up.

Grilled Cheese Sandwich Procedure:

Materials/Ingredients Needed: 1. Place the slice of cheese between the
1 slice cheddar cheese / quick melt cheese slices of bread.
2 slices white bread 2. Butter the outsides of the sandwich and
Butter place on the griddle.
3. Cook until golden brown on one side.
Turnover and cook until the second side is
golden brown and the cheese starts to melt.
4. Remove the sandwich from the griddle.
5. Cut in half diagonally and serve
immediately

PROJECT PLAN
Project Plan No.1
Date Begun: ______________
Date Finished: ____________
Total Hours/ Minutes Spent: _________
Name:______________________________Gr./ Section: ___________

I. Name of the Project:

____________________________________________________________________

II. Objectives:
Ex. identify ingredients according to the given recipe
1.
2.
3.
III. Bill of Materials
Quantity Unit Name of Unit Cost Total Cost
Material
Ex. 2 pc Egg 6 12

Total:

IV. Tools and Equipment Needed:

V. Safety Precautions:
Ex. Wash your hands before handling food.

VI. Procedure Involved in the Activity

VII. Sketch/ Drawing: (the final output of your sandwich)

F. Developing mastery

Activity 2: Recognize Me?

A. 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 Spreads
Condiments Vegetables

______________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 it add texture, flavor
and color to sandwich.
______________8. These are sliced thinly, firm texture, and act as binder, moistener of other
ingredient.

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

1. Chicken Wraps sandwich _______________________

2. Club sandwich _______________________

3. Tea sandwiches _______________________

4. Hamburgers _______________________

5. Toasted sandwiches _______________________

6. Burritos _______________________

7. Quesadillas _______________________

8. Pinwheel sandwiches _______________________

9. Hotdog sandwich _______________________

10. Chicken and veggie tortilla Sandwich _____________________

G. Finding practical applications of concepts and skills in daily living

Activity 3. A lot of people are currently facing crisis due to the pandemic. You want to help your
family to earn for a living. Make a recipe of sandwich that will be affordable to buy for
everyone by applying the things you learn about sandwich.

Criteria for the Recipe

1. Title (Uses an engaging title to intrigue the reader) –5%
2. Ingredients and materials (ingredients and materials needed for the recipe in the order
they are used)-5%
3. Organization/ Method (uses a logical sequence of steps, using time linking transition
words (first, then, after, when)-5%

H. Making generalizations and abstractions about the lesson

Activity 4:
Answer the following questions in your notebook.
1. What kind of sandwich do you enjoy eating for breakfast, or as baon to school
which you can prepare yourself?
2. How can you make nourishing, satisfying and appetizing sandwiches?
3. What kind of sandwiches do you often eat or being sold in malls, restaurants or small booth?
4. Are you familiar with what they are made of?
5. Do you think you can make money out of your unique ideas of preparing sandwiches? How?

I. Evaluating learning

Try Me
Choose at least two from the following recipes apply the plating and
storing techniques

Take video or picture/s of yourself while doing it and send it to

tvlcookerydsashs@gmail.com or via messenger. If internet is unavailable, make a narrative
report of your performance.

Ingredients (you can use alternatives if the following ingredients are not available at
home or store near you)

Ham and Mushroom Open-Faced Sandwich

Ingredients:

1 rectangular foccacia loaf (may be replaced with tasty bread)

¼ cup tomato sauce
2 tbsp all-purpose cream
2 slices sweet ham, cut into small squares
2 tbsp sliced button mushrooms, drained
¼ cup cheddar cheese, grated
1/8 cup spinach leaves, blanched and squeezed dry
(you can replace it with green onions or parsley)
Instructions:
 Slice foccacia loaf lengthwise in
half. If using tasty bread, take two
pieces and place on a plate.
In a bowl, mix cream and tomato
sauce. Spread on bread evenly.
Sprinkle ham, mushrooms, cheese,
and spinach over bread.
Toast sandwiches for 4-5 minutes
or until cheese is melted. Serve
warm.

Creamy Egg Open- Faced Sandwich

Ingredients

 2  Slices of white/ whole grain Bread

 2 tbsp (30 mL) Mayonnaise
 2  Hard boiled eggs, sliced
 1  Green onion, thinly sliced
  Salt and pepper
  Pinch paprika

Directions

SPREAD one side of each slice of bread with mayonnaise. Top each with a sliced egg,
green onions, salt, pepper and paprika.

Multi - Decker Sandawich

INGREDIENTS

2 slices white bread

1 slice whole wheat bread
3 teaspoons mayonnaise
25g (about 1/2 slice) ham
2-3 slices tomato
1 slice cheese
2 tablespoons shredded lettuce
1/4 cup shredded cooked chicken

METHOD

Step 1
Spread one side of the three slices of bread with the mayonnaise. Top one of the white slices
with the ham, tomato and cheese.
Step 2
Place the whole wheat bread on top of the cheese. Top with the lettuce and chicken. Top with the
final slice of white bread.
Step 3
Cut into triangles and serve. Secure the sandwiches with toothpicks, if required.

Clubhouse Sandwich

INGREDIENTS:

3 slices White bread

Mayonnaise
2 leaves Lettuce
2 slices Tomatoes
2 slices Cucumber
1 slice Ham
1 slice cheese

Procedure:

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

Grilled Cheese Sandwich

Ingredients

1 slice cheddar cheese / quick melt cheese

2 slices white bread
Butter
Procedure:

1. Place the slice of cheese between the slices of bread.

2. Butter the outsides of the sandwich and place on the griddle.
3. Cook until golden brown on one side. Turnover and cook until the second side is golden
brown and the cheese starts to melt.
4. Remove the sandwich from the griddle.
5. Cut in half diagonally and serve immediately

Egg Salad Pinwheel Sandwiches

Ingredients

1 Loaf of White or Whole Wheat Sandwich Bread, horizontally cut into 6 to 7 slices
8 Large Hard-Boiled Eggs, peeled
and grated
6 to 7 Tbsp Mayonnaise
A pinch of Paprika
3 Stalk Scallions, finely sliced (also
known as sang in Kapampangan)
1 Tbsp Lemon Juice
Sea Salt to taste
Some Freshly Ground Black Pepper
Unsalted Butter, softened

Method

Make the egg salad: In a medium bowl, combine grated eggs, mayonnaise, paprika, scallions,
lemon juice, and season with salt and pepper.

Remove the crusts from the bread. Flatten the bread lightly with a rolling pin. Spread each slice
of bread with butter and top with egg salad. Spread the filling evenly with a knife. Roll up into a
short cylinder. Wrap each roll tightly with plastic wrap. Refrigerate for at least 2 hours, or
overnight, before slicing.
Criteria for plating presentation
20 Very artistically and creatively done
18 Artistically and creatively done
15 Properly and less creatively done
10 Improperly done and unattractive
J. Additional activities for application or remediation

DIRECTIONS: Identify the types of bread being described below.

_______________1. The most commonly used bread for sandwiches
_______________2. Classic bread nutritionally superior to wheat bread, more compact and
brown in color.
_______________3. Stronger tasting bread.
_______________4. Made from flattened, often unleavened bread.
_______________5. Are excellent choice for sandwich, they come in all sizes, shapes and
textures.
_______________6. A flat bread with pocket that is perfect for stuffing.
_______________7. A very thin flat breads that are used for burritos and tacos.
_______________8. Breads raised by chemical action of baking powder.
_______________9. Unleavened cornmeal baked on a hot stone.
_______________10. A flat Italian bread cut into squares split and file.

Prepared by:

RAQUEL C. ABALOS
Teacher

Approved by:

DOROTHY R. ESPAÑOL
School Head