Self-Instructional Packets: (Sipacks) in

DEPARTMENT OF EDUCATION
Republic of the Philippines

Department of Education – Region III Central Luzon
DIVISION OF CITY OF SAN FERNANDO
SELF-INSTRUCTIONAL
PACKETS (SIPacks) in
TLE - Home Economics
COOKERY 9
Source: https://www.deped.gov.ph
Page 1|COOKERY 9
SELF INSTRUCTIONAL PACKETS (SIPacks)
COOKERY 9
QUARTER 3- WEEK 1- DAY 1-5
Content Standard:
The learners demonstrate an understanding the knowledge, skills and attitudes required
in preparing sandwiches.
Performance Standard:
The learners independently prepare sandwiches.
Learning Competencies:
LO1. Perform Mise En Place
Objectives:
At the end of the lesson, you should be able to:
1.1 identify ingredients used for sandwiches.
1.2 identify culinary terms related to sandwiches. (TLE_HECK9SW-IIIa-1)
Content: (Subject Matter):

Prepare Sandwiches
Topic/s: Ingredients for Sandwiches

Culinary Terms Related to Sandwiches
Learning Resources:
a. References: Curriculum Guide (CG), TLE Cookery 9 LM (Learner’s module) pages
124-130 www.google.com, www.merriam-webster.com
b. Instructional Materials: Pictures
Procedure:
REMINDER:
 Use ONE WHOLE SHEET OF PAD PAPER in answering all given activities.
 Write your personal information in every piece of paper you are going to use.
 All activities must be compiled and stapled upon submission.
A. Reviewing previous lesson or presenting the new lesson (DAY 1)
Salad is a combination of vegetables, fruits and other ingredients served with a

dressing. Salad is easy to make and require little time and any special equipment.
B. Establishing a purpose for the lesson
This lesson will help you:

- determine the ingredients for sandwich making.
- recognize the culinary terms in sandwich preparation.
C. Presenting examples/instances of the lesson

Direction: Loop the word/s that you have found and write them on your answer
sheet.
Page 2|COOKERY 9
ANSWER: _____________________________________________________
D. Discussing new concepts and practicing new skills #1

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
surfaces.
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.
E. Discussing new concepts and practicing new skills #2 (DAY 2)

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.
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.
Page 3|COOKERY 9
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.
F. Developing Mastery/ Leads to Formative Assessment (DAY 3)

Direction: Name the following ingredients used in preparing sandwiches. Write your
letter of the correct answer.
G. Finding Practical Applications of Concepts and Skills in Daily Living

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
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
H. Making generalizations and abstractions about the lesson (DAY 4)
Preparing sandwiches is one of the fundamental skills required in modern food

services. It is very important to know the ingredients to be used in order to make palatable
and nutritious sandwich.
I. Evaluating learner
Page 4|COOKERY 9
A. Direction: Identify the given description of Ingredients. Choose your answer from
the list of ingredients inside the box.
______________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
mixed with egg yolks into which beaten egg whites A. Butter
are folded just before baking.
2. It is a bread made with chemical leaveners that work B. Omelet

more quickly than yeast.
C. Quick Bread
3. A slightly beaten egg dish usually with a filling.
4. It is made clear by heating and removing the sediment D. Creaming

of milk solids.
5. It is beating together sugar and fat until the mixture is E. Soufflé

creamy in color with a fluffy texture.
J. Additional Activities for Application or Remediation (DAY 5)
Direction: List down ingredients that you know in preparing your sandwiches.
Page 5|COOKERY 9
THIRD QUARTER
Self-Instructional Packets (SIPacks)
TLE – COOKERY 9
WEEK 2
Content Standard:
The learners demonstrate an understanding of the knowledge, skills and attitudes
required in preparing sandwiches.
The learners independently prepare a sandwich.
LO1. Perform Mise en Place
LO2. Prepare a variety of Sandwiches
Objectives:
At the end of the lesson, you should be able to:
1.3 Identify type/classification of sandwiches.
2.1 Identify sandwich components.
2.2 Identify the types of bread.
(TLE_HECK9SD-IIIb-2)

Type/Classification of Sandwiches
Sandwich Components
Bread Suited for Sandwich Making
Learning Resources:
Procedure:
REMINDER:
A. Reviewing previous lesson or presenting the new lesson (DAY 6) Activity no. 1
Page 6|COOKERY 9
Direction: Write YES if the statement is correct and NO if it is not.
___________1. Chicken or turkey breasts are examples of poultry meat.

___________2. The most popular sandwich cheeses are cheddar, processed, cream
cheese and cheese spread.
___________3. Fruits are indispensable in sandwich making.
___________4. Beef, pork and sausage products like ham, roast beef and salami are
under meat ingredients.
___________5. Condiments like olive oil, relishes, and chutneys give a lift to a
sandwich.

- determine type/classification of sandwiches.
- recognize sandwich components.
- determine the types of bread.
C. Presenting examples/instances of the lesson Activity no. 2
Direction: Given the illustration below, guess the topics for our new lesson.
ANSWER: ____________________________________________________________
D. Discussing new concepts and practicing new skills #1 (DAY 7)
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,
made of three slices of toast and filled with sliced chicken, mayonnaise, lettuce, tomato and
bacon and cut into four triangles.
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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.
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
E. Discussing new concepts and practicing new skills #2
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.
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
Page 8|COOKERY 9
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.
F. Developing Mastery/ Leads to Formative Assessment (DAY 8) Activity no. 3
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.
Page 9|COOKERY 9
G. Finding practical applications of concept and skills in daily living Activity no. 4
A. Direction: Identify the components of a sandwich with the given illustration below.
B. Direction: Matching Type. Match the descriptions in column A to the types of

bread in column B. Write correct answer.
Column A
1. This includes sour dough and ciabatta, split horizontally.
2. These breads are raised by chemical action of baking powder or baking soda.
3. These are long rectangular loaves that provide square slices.
4. This bread is nutritionally superior to white bread.
5. These are made from flattened unleavened breads.
Column B
Page 10|COOKERY 9
H. Making generalizations and abstractions about the lesson
Sandwiches are part of a meal that can be served as breakfast, lunch, snacks
and dinner for they contain carbohydrates, proteins and some nutrients that sustain the
needs of our body.
I. Evaluating learner (DAY 9) Activity no. 5
A. 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.
B. Direction: Multiple Choice. Write the letter of the correct answer. Activity no. 6
___ 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.
Page 11|COOKERY 9
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
J. Additional Activities for Application or Remediation (DAY 10) Activity no. 7
Name some breads that you know or you use in making sandwiches.

TLE - COOKERY 9
THIRD QUARTER
WEEK 3
Content Standard:
The learners demonstrate an understanding the knowledge, skills and attitudes required
in preparing sandwich.
The learners independently prepare sandwich.
LO 2. Prepare a Variety of Sandwiches
Objectives:
At the end of the lesson, the student should be able to:
Page 12|COOKERY 9
2.1 Identify suitable fillings and spreads.
(TLE_HECK9SD-IIIc-2)

Suitable Fillings and Spreads for Sandwiches
Learning Resources:
Procedure:
A. Reviewing previous lesson or presenting the new lesson (DAY 11)

Direction: Identify the following statement.
______ 1. These breads come in all sizes, shapes and textures.
______ 2. These are made from flatten often unleavened breads.
______ 3. A flat Italian bread and a cousin of pizza.
______ 4. These are unleavened round cornmeal breads baked on a hot stone.
______ 5. A small and a rectangular, when softened in water can be rolled around a
stuffing to make a pinwheel shaped sandwich.

- Determine suitable fillings and spreads.
C. Presenting examples/instances of the lesson

Direction: Complete the letters of the word inside the boxes.
1. It is the heart of the sandwich.
ANSWER: __________________________________________________
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.
Page 13|COOKERY 9
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 Chicken and Ham Egg and Bacon
Egg and Cheese Cheese and Ham Ham and Egg
Chicken and Bacon Salmon and Corn Beef and
BLT – Bacon Lettuce Cucumber Cheese
and Tomato (also Tuna and Cucumber Cream Cheese and
contain eggs) Pimiento Cheese Bacon
Cheese and Onion Peanut Butter and Chicken Caesar
Prawn mayonnaise Jelly Chicken and Stuffing
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.
Page 14|COOKERY 9
Direction: Identify the following pictures whether they fall under Meat and Poultry,
Cheese, Fish and Shellfish, Mayonnaise-Based Salad, Vegetable Items and Spreads.
G. Finding practical applications of concept and skills in daily living
Direction: Combine the following ingredients to create a Sandwich Filling.
1.__________________ 2.__________________
3.__________________ 4.__________________

Proper combination of sandwich fillings and spreads provide better taste and flavor
that gives nutritious benefits.
I. Evaluating learner (DAY 14)
A. Direction: Identify the following by completing the letters of the word/s inside
the boxes. Write your answer on your answer sheet.
Page 1|COOKERY 9
1. These ingredients are easy to decay and should be left chilled at all times.
S
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.
J. Additional Activities for Application or Remediation (DAY 15)

Make a simple recipe of a Sandwich Filling.
Page 2|COOKERY 9
THIRD QUARTER
TLE – COOKERY 9
WEEK 4
Content Standard:
The learners demonstrate an understanding the knowledge, skills and attitudes required in
preparing sandwich.
The learners independently prepare sandwich.
LO2. Prepare a Variety of Sandwiches
Objectives:
2.4 Prepare sandwiches using sanitary practices.
(TLE_HECK9SD-IIId-2)

How to Prepare Sandwiches Using Sanitary Practices
Learning Resources:
a. References: Curriculum Guide (CG), TLE Cookery 9 LM pages 139-155 www.google.com,
www.merriam-webster.com
b. Instructional Materials: Learner’s Module, Actual Ingredients, Tools, Utensils and Equipment
Procedure:
REMINDER:
A. Reviewing previous lesson or presenting the new lesson (DAY 16) ACTIVITY No.1
Direction: FACT or BLUFF. Write FACT if the statement is correct and BLUFF if it is not.
_____1. Sausage products consists of Salami, Frankfurters, Bologna, Liver Wurst, Luncheon
Meats and Grilled Sausages.
_____ 2. Most seafood fillings are highly perishable and should be kept chilled at all times.
_____ 3. Lettuce, Tomato and Celery are indispensable in Sandwich production.
_____ 4. Butter protects the bread from moisture.
Page 3|COOKERY 9
_____ 5. Spreads add flavor and moisture to bread.

- Prepare sandwiches using sanitary practices.
C. Presenting examples/instances of the lesson ACTIVITY No. 2
Direction: Answer the question briefly.
What sandwiches can you prepare with the following ingredients?

ANSWER: _____________________________________________________________
D. Discussing New Concepts and Practicing New Skills #1 (DAY 17)
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)
Page 4|COOKERY 9
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
Chopping Board
Spoon/Spatula
Measuring Cups
Bread Knife/Chef’s Knife

Page 5|COOKERY 9
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 ingredients.
7. Observe cleanliness at all times.
Page 6|COOKERY 9
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.
G. Finding practical applications of concept and skills in daily living (DAY 19) ACTIVITY No. 3
- Actual preparation of the student at home. Be sure to apply safety measures during the said
activity for sanitary purposes and accident as well.
- Kindly document (take a picture) or make a story board for the step by step of your actual
preparation for this laboratory project.
Paste your documentation on your answer sheet.
H. Making generalizations and abstractions about the lesson (DAY 20) ACTIVITY No. 4
Answer the question briefly.

What have you learned from this laboratory project?
ANSWER:__________________________________________________________
I. Evaluating learner
- The finished laboratory project will be graded based on the rubric.
DIMENSION PERFORMANCE LEVEL
Excellent Very Satisfactory Needs No Points

Satisfactory Improvement Attempt Earned
(4 points) (2 points) (1point)
(3 points) (0 pt.)
Uses tools and Uses tools and Uses tools and Uses tools and
1. Use of tools, equipment equipment equipment equipment
No
equipment and correctly and correctly and correctly and but incorrectly and
attempt
materials confidently at all confidently most less confidently less confidently
times of the times sometimes most of the time
Works
Works Works Works independently
independently independently independently but with
2. Application
with ease, with ease, with ease, assistance from
of procedures No
confidence and confidence and confidence and the teacher and
and safety work attempt
observes safety observes safety observe safety most of the time
habits
precautions at all precautions most precautions not observing
times of the times sometimes safety
precautions
Page 7|COOKERY 9
The taste is The taste is
The taste is fair The taste is poor
3. Palatability excellent satisfactory
4.Presentation
The presentation The presentation The presentation The presentation No
of the Finished
is Excellent is Good is Satisfactory is Fair attempt
Product
Wear complete
cooking outfit
(apron, hairnet, Wear cooking Wear cooking Wear cooking
No
5. Wearing of disposable hand outfit but 1 is outfit but 2 are outfit but 3 are
attempt
PPE gloves, face lacking lacking lacking
mask, and hand
towel)
TOTAL SCORE
*NOTE: For the taste and palatability ask your family members to rate your finished product.
J. Additional Activities for Application or Remediation Activity No. 5
Cut or copy a simple recipe of sandwiches.
THIRD QUARTER
TLE – COOKERY 9
WEEK 5
Content Standard:
The learners demonstrate an understanding of the knowledge, skills, and attitudes
required in preparing
sandwiches.
The learners independently prepare sandwiches.
LO 3. Present a Variety of Sandwiches
Objectives:
3.1 Present sandwiches attractively
(TLE_HECK9SD-IIIe-3)
Page 8|COOKERY 9
How to Present Sandwiches Attractively
Learning Resources:
a. References: Curriculum Guide (CG), TLE Cookery 9 LM (Learner’s module) pages 156-
157 www.google.com and www.meriam-webster.com
Procedure:
Direction: Identify the types of bread being described.
____________1. The most commonly used bread for sandwiches.
____________2. A classic bread nutritionally superior to white bread more compact and brown
in color.
____________3. It is a strong tasting bread.
____________4. A flat bread with pocket that is perfect for stuffing.
____________5. Unleavened bread corn meal baked on a hot stone.
- Discuss creative sandwich preparation.
C. Presenting examples/instances of the lesson Activity No. 2
Direction: What do the pictures indicate?
ANSWER:
____________________________________________________________________________
__

Creative sandwich preparation
Page 9|COOKERY 9
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.
F. Developing Mastery/ Leads to Formative Assessment (DAY 23) ACTIVITY No. 3
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.
Page 10|COOKERY 9
5. Pierce the center of each sandwich with a __________________ if the sandwiches are layered, such
as club sandwiches or slices of submarine sandwiches.
G. Finding Practical Applications of Concept and Skills in Daily Living Activity No. 4
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.
H. Making Generalizations and Abstractions about the Lesson (DAY 24) Activity No. 5
Direction: Answer the question briefly. Print your answer on your answer sheet.
Question: Why do we need to apply creative presentation for sandwiches?
Answer:
____________________________________________________________________________
____
I. Evaluating learner ACTIVITY No. 6
Direction: Substitute the given series of numbers with the letter in the English Alphabet
A -1 up to Z – 26 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
Page 11|COOKERY 9
5. Plate _______________ sandwiches in circular design on a platter. __ __ __ __ __ __
__ __
16 9 14 23 8 5
5 12
J. Additional Activities for Application or Remediation (DAY 25) Activity No. 5
Draw a simple illustration of a creative sandwich presentation.
THIRD QUARTER
TLE – COOKERY 9
WEEK 6
Content Standard: The learners demonstrate an understanding the knowledge, skills and
attitudes required in preparing sandwiches.
Performance Standard: The learners independently prepare sandwiches.
LO 4. Storing sandwiches
Objectives:
4.1 Store sandwiches properly (TLE_HECK9SD-IIIf-4)
Content: (Subject Matter): How to Store Sandwiches
Learning Resources:
a. References: Curriculum Guide (CG), TLE Cookery 9 LM (Learner’s module) pages 159-160
www.google.com, Error! Hyperlink reference not valid.
Page 12|COOKERY 9
b. Instructional Materials: Learner’s Module and Pictures
Procedure:
Direction: Color using ballpen/coloring pencil/coloring pen/crayons if YES color the box
GREEN if the statement is correct and if NO color the box RED if the statement is not.
This lesson will help you: - Discuss storing sandwiches properly.
C. Presenting examples/instances of the lesson Activity No. 2
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:
____________________________________________________________________________
__
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
Page 13|COOKERY 9
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.
E. Discussing new concepts and practicing new skills #2 (DAY 28)
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.
F. Developing Mastery/ Leads to Formative Assessment (DAY 29) Activity No. 3
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.
Page 14|COOKERY 9
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.
G. Finding practical applications of concept and skills in daily living Activity No. 4
Direction: What storing techniques applied on the following pictures given below? Choose your
answer below these pictures.
The most important principles for sandwich safety are keeping temperatures cool and
avoiding cross contamination and so keeping our sandwiches properly stored.
I. Evaluating learner (Day 30) Activity No. 5
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.
Page 15|COOKERY 9
_______ 10. These should be stored at recommended chill temperatures 0.5 degree Celsius,
soon after packing.
J. Additional Activities for Application or Remediation
Practice your learned skills at home.
Page 16|COOKERY 9

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DEPARTMENT OF EDUCATION

Republic of the Philippines

QUARTER 3- WEEK 1- DAY 1-5

Content: (Subject Matter):

Topic/s: Ingredients for Sandwiches

A. Reviewing previous lesson or presenting the new lesson (DAY 1)

Salad is a combination of vegetables, fruits and other ingredients served with a

B. Establishing a purpose for the lesson

This lesson will help you:

C. Presenting examples/instances of the lesson

D. Discussing new concepts and practicing new skills #1

E. Discussing new concepts and practicing new skills #2 (DAY 2)

F. Developing Mastery/ Leads to Formative Assessment (DAY 3)

G. Finding Practical Applications of Concepts and Skills in Daily Living

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

H. Making generalizations and abstractions about the lesson (DAY 4)

Preparing sandwiches is one of the fundamental skills required in modern food

______________6. Chicken or turkey breasts, tenderly cooked are seasoned.

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

2. It is a bread made with chemical leaveners that work B. Omelet

4. It is made clear by heating and removing the sediment D. Creaming

5. It is beating together sugar and fat until the mixture is E. Soufflé

J. Additional Activities for Application or Remediation (DAY 5)

Content: (Subject Matter):

b. Instructional Materials: Pictures

___________1. Chicken or turkey breasts are examples of poultry meat.

This lesson will help you:

C. Presenting examples/instances of the lesson Activity no. 2

D. Discussing new concepts and practicing new skills #1 (DAY 7)

Different Types of Sandwiches

2. Regular Cold Sandwiches

1. Regular Hot Sandwiches

2. Hot Open-Faced Sandwich

4. Deep Fried Sandwiches

5. Filled rolls, Focaccia or Pita Bread

Flavored breads served with dips like quesadillas and burritos

E. Discussing new concepts and practicing new skills #2

BASIC COMPONENTS OF A SANDWICH

2. Whole Wheat Bread – is a classic bread for sandwiches, it is nutritionally superior

B. Buns and Rolls

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

4. Tortillas – unleavened round corn meal breads baked on a hot stone.

2. Sandwich wraps - either whole wheat or spinach flavor.

F. Developing Mastery/ Leads to Formative Assessment (DAY 8) Activity no. 3

B. Direction: Matching Type. Match the descriptions in column A to the types of

___ 1. A bread rich in olive oil.

___ 2. This flat bread is usually softened in water.