Department of Education

SCHOOLS DIVISION OF CITY OF MEYCAUAYAN

Pag-asa St., Malhacan, City of Meycauayan, Bulacan

Learning
Activity Sheet 9
in
TLE (COOKERY)
Third Quarter - Week 5
Prepare a Variety of Sandwiches
(TLE_HECK9SW-IIIb-g-12)
 PREPARE SANDWICHES:

MELC: LO 2. Prepare a Variety of Sandwiches

Code: TLE_HECK9SW-IIIb-g-12
Objectives:
1. Prepare sandwiches using sanitary practices;
2. Apply and follow guidelines in preparing hot and cold sandwich; and
3. Present hot or cold sandwich.

SANITATION

A three-word definition of Food Sanitation is protection from

contamination. With this in mind, all functions and operations must be
included in a sanitation program. All food products must be protected from
contamination from receiving (and before) through distribution.
Sanitation is a dynamic and ongoing function and cannot be sporadic
or something that can be turned on once a day, once a week, etc. Therefore,
another definition could be: "sanitation is a way of life".

MISE EN PLACE (meez ahn plahs)

Mise `en place is French for “putting in place”, and is used for prepping
kitchen equipment and food before serving.
PREPARING SANDWICHES

The preparation of sandwiches requires great deal of hand works. Whether

you are making sandwiches in quantity or by order, your goal is to make the
production as efficient and quick as possible.

https://bit.ly/3o4ZoYP
Tips to remember:

1. Preparation of Ingredients – Prepare everything ahead of time, so nothing is

left to do, but to assemble the ingredients. It includes mixing fillings; preparation
of spreads; slicing bread, meats, vegetable, and cheese’ separating lettuce; and
preparing garnishes and other ingredients.

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.

https://bit.ly/2Y5BZMl https://bit.ly/394ZbAI

2. Arrange Ingredients for maximum efficiency- To reduce your movement to a

maximum, everything you need should be within easy reach.

https://bit.ly/3sPqjeK

NEEDED TOOLS/EQUIPMENT:

1. Storage equipment for ingredients include refrigeration equipment for cold

ingredients and a steam table for hot ingredients

https://bit.ly/2KBhd47 https://bit.ly/3sMStHv
2. Hand tools include spreader, spatulas, cutting board and knives, including a
serrated knife and a sharp chef’s knife for cutting the finished sandwich. A slicer
is also necessary.
3. Portion control equipment includes scoops for fillings and a portion scale for
other ingredients.

https://bit.ly/39S https://bit.ly/39T7EWP https://bit.ly/2LS9gYU https://bit.ly/3sM3ND

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 https://bit.ly/3cevdMT https://bit.ly/3p99Pw3

4. Cooking equipment that includes griddle, grills, broilers, deep fryers, and
microwave ovens are good for cooking.

https://bit.ly/39RQj0w https://bit.ly/3sOUbIv https://bit.ly/2NrPjZz

MAKING SIMPLE COLD SANDWICHES (Ham Sandwich)

Learning Module
Cookery 9

Steps:

1. Prepare and assemble all Ingredients:

sandwich breads, spreads, and fillings.

2. Assemble necessary equipment,

including wrapping materials

3. Arrange bread slices in rows on the

table top.

4 Learning Module Cookery 9

4. Portion filling with a scoop or spoon
onto alternate rows of bread.

5. Spread fillings
evenly and neatly on
alternate slices,
leaving the other
slices plain. Fillings
should not hang
over the edges of the
bread. If the filling is
spreadable, spread
it evenly to the edges.
Follow spreading techniques
with three quick strokes.

6. Spread all bread slices to the edge with

desired spread.

7. Arrange lettuce or other vegetable

accompaniments on top of filling.

8. On top of this, place ham or any

desired filling.

9. Top the filled slices with the plain

bread slices.

Learning Module Cookery 9

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10.Stack two or three sandwiches and
cut with a sharp serrated knife as desired.

11. Place sandwich on sandwich bags or wrap in plastic wraps to maintain

freshness.

12.Refrigerate until service.

Learning Module Cookery 9

MAKE HOT SANDWICHES: HAMBURGER

Learning Module
Cookery 9

1. Prepare and assemble all ingredients; sandwich breads like hamburger

buns, sliced cheeses, vegetables, and meats.

Learning Module
Cookery 9

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2. Assemble necessary tools,
equipment, oven, and toaster.

3. Toast the bread lightly and place

it on a clean sheet with the cut side up.

4. Put two slices of cheese on the bread

like cheddar, Swiss, mozzarella or any
cheese combination desired.

5. Cover the cheese with your choice

of meat like roast beef, turkey, or sliced
ham.

6. Top the meat with

another slice of cheese.

7. Add your choice of vegetable like red

onion, tomatoes, red peppers.

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8. Sprinkle a bit of spice, fresh basil or
parsley and dried spices like chili or
turmeric powder.

9. Finish the sandwich with another piece

of bread and put it in a pre-heated
350 F oven for about 5 minutes.

Learning Module Cookery 9

Activity 1: COMPARING
Directions: Compare the pictures below and write down five (5) things that
you observed. Write your answers on a separate sheet of paper.

https://bit.ly/3c2eCLS

https://bit.ly/3c2eJHi

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 Activity 2: PIKO TAYO!

Directions: Use the “PIKO” to indicate the step-by-step process in making

cold sandwich. Write your output on a separate sheet of paper.

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PERFORMANCE TASK
EGG SANDWICH
1. Please use the ingredients available in your locality.
2. Assemble all the ingredients and materials needed in sandwich making.
3. Prepare sandwich according to guidelines discussed by your teacher.
4. Serve on a plain plate.
NOTE: Short video and pictures for this task should be submitted to your
teacher.
INGREDIENTS:

6 hard-boiled eggs 1/4 cup mayonnaise

1/4 cup sweet pickle relish 1 teaspoon white sugar
1/2 teaspoon onion powder 1/2 teaspoon salt
1/8 teaspoon ground black pepper optional
1/2 teaspoon dry mustard powder

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 PROCEDURE:
1. Place the eggs in a bowl. Mash using a fork.
2. Add mayonnaise, sugar, mustard powder, onion powder, salt, and
pepper. Fold until all the ingredients are well blended.
3. Add the sweet pickle relish. Fold once more until the pickles blend with
the other ingredients.
4. Transfer in a container. Refrigerate for 1 hour, or you use it
immediately. Spread over your favorite slice of bread.
5. Share. Share and enjoy!

RUBRIC
Dimen PERFORMANCE LEVEL
sion
Excellent Very Satisfactory Needs No Poi
(4 pts.) Satisfactor (2 pts.) Improveme Attem nts
y nt pt Ear
(3 pts.) (1 pt.) (0 pt.) ned
1. Use of Uses tools Uses tools
Uses tools and Uses tools No
tools and and equipment and attemp
and equipment equipment
correctly and equipment t
equipme correctly correctly and
but less incorrectly
nt and confidently
confidently and less
confidently most of the
sometimes confidently
at all times times most of the
time
2. Manifests Manifests Manifests Manifests No
Applicat very clear clear understanding less attemp
ion of understandi understandin of understandin t
procedu ng of the g of the step- the step-by-step g of the step-
res step- by- by-step procedure by-step
step procedure but sometimes procedure
procedure seeks seeking
clarification clarification
most of the
time

Works Works Works Works No

independent independentl independently independentl attemp
ly with ease y with ease with ease and y but with t
and and confidence assistance
confidence confidence sometimes from others
at all times most of the most of the
time time

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3. Observes Observes Observes safety Most of the No
Safety safety safety precautions time not attemp
work precautions precautions sometimes observing t
habits at all times most of the safety
time precautions

4.Compl Task is Task is Task is nearly Task is No

eteness completed completed completed started but attemp
of Task following following the following the not t
the procedures in procedures in completed
procedures the project the project plan following the
in the plan procedures in
activity the project
improvemen plan
t/innovatio
ns
5. Time Work Work Work completed Work No
manage completed completed ___(mins./hours completed attemp
ment ahead of within /days) beyond ___(mins./ho t
time allotted time urs/days)
beyond
TOTAL POINTS

References
Kong, Aniceta S., Domo, Anecita P. Technical Vocational Livelihood Education
–Cookery Module 1 Manual. Quezon City: Sunshine Interlinks Publishing
House, Inc., 2016.
Vanjo Merano, Egg Sandwich Spread Sandwich. panlasangpinoy.com, 2015,
https://panlasangpinoy.com/egg-sandwich-spread-recipe/

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 All Rights Reserved
2021

ACKNOWLEDGEMENT

CAROLINA S. VIOLETA, EdD

Schools Division Superintendent

JERRY D. CRUZ, PhD, CESE

Asst. Schools Division Superintendent

DOMINADOR M. CABRERA, EdD

Chief, Curriculum Implementation Division

EDWARD C. JIMENEZ, PhD

Education Program Supervisor- LR Manager

RAMILO C. CRUZ, PhD

Education Program Supervisor, EPP/TLE/TVL

MARIA VIRGINIA C. PANISAN/

JEMMA S. CLAVE/
CATHRINA R. REPALDA
Language/Content/ Layout Editor

MERCE ELAINE L. ARIT

Developer/Writer

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