Professional Documents
Culture Documents
9 Cookery 9 Q1 M1
9 Cookery 9 Q1 M1
SPTVE
COOKERY 9
Module 1
Prepare Sandwiches
Eleanor Despuig
Writer
Gina U. Urquia
Validator
0
WHAT IS THE MODULE ABOUT?
The module covers the knowledge, skills, and attitudes required in preparing a variety of
sandwiches in a commercial kitchen or catering operation.
Let us find out how much you already know on how to prepare sandwiches. Read and
understand the questions below. Choose the letter of the correct answer and write it on
your answer sheet.
PRE-TEST
2. What do you call the ingredient/s placed between the slices of bread or
pastries?
a. fillings c. icing
b. frosting d. toppings
5. Which of the following cooking method is commonly used for preparing hot
sandwiches?
a. grill c. broil
b. boil d. steam
1
6. What cooking tool is appropriate in serving hot sandwich?
a. tray c. plate
b. bowl d. service ware
8. There are many kinds of kitchen knives each with special use. Which one is made
to cut easily and quickly through a variety of sandwich ingredients.
a. butcher knife c. deli-knife
b. paring knife d. sandwich knife
10. Ingredients that moisten the bread and compliment the flavor of other
ingredients.
a. bread b. cheese c. condiments d. spreads
LESSON 1
The lesson deals with the preparation and presentation of a variety of sandwiches, the
selection of the types of bread to be used, the use of appropriate combination of ingredients
and the presentation of sandwiches.
2
WHAT WILL YOU LEARN?
LET US STUDY
Bread Toaster
The toaster is typically a small electric kitchen
appliance designed to toast multiple types of
bread products
3
Sandwich Spatula
A small flat, round bladed utensil that is serrated on
one side and smooth on the other, appearing
somewhat like a round spatula. It is used to apply
food spreads, over bread slices.
Molders/Sandwich Cutters
Small, medium and large. Small ones are perfect
for cutting out the tinier breads for tea sandwiches
and medium and large for making larger
sandwiches.
Scissors
Use to cut customized edges on bread for tea
sandwiches, hors d’oeuvres, or children’s
sandwiches.
Use the shears to cut a pocket in toast and
waffles.
Cut sandwiches in different shapes like
rectangles, triangles and circles.
Graters/Shredders
Grating cheese, meat and other ingredients
allows flavors to mix, thus; palatability of
sandwich is increase
Butter Knife
A small knife with a blunt edged blade that is
used to apply spreads, such as butter, peanut
butter, and cream cheese, on bread or dinner rolls.
4
Deli Knife
Designed for thick sandwiches, this knife is made to
cut easily and quickly through a variety of sandwich
ingredients. The deli knife has offset blade allowing
ease of slicing and handling
Lettuce Knife
Plastic serrated edge knife that is designed to slice
lettuce without causing the edges to turn brown. It
is efficient in slicing lettuce
Chef’s knife
Come in various lengths of 6, 8, 10, and 12
inches. The smaller sized knives are typically
referred to as mini chef's knives while the
longer lengths are known as traditional chef's
knives
Sandwich Knife
A sharp-bladed kitchen utensil used to slice
through a medium amount of food ingredients
"sandwiched" between two slices of bread.
Cutting board
Comes in wood and plastic, use to protect the
table when slicing bread.
Mixing Bowls
Bowls that are large enough to hold ingredients
while they are being mixed.
5
Rubber Scrapper
A pliable rubber scraper used to scrape down
sides of bowl and get mixture of fillings from
pans.
Tray
Used to hold food in place.
Strainer
Used to separate liquid from solid.
Mixing Spoon
Used to combine ingredients.
Can opener
Used to open cans.
Measuring Spoons
A set of individual measuring spoons used to
measure small quantities of ingredients
6
Measuring cups
1. Nested measuring cups for measuring dry
ingredients
Grills/Griddle pans
These are flat heated surfaces where food is
directly cooked.
Ovens
These are equipment which are enclosed in
which food is heated by hot air or infrared
radiation
Activity 1
Identify the tools needed in order to prepare the given list of ingredients below
Tools Needed
Ingredients (You may answer more than one if
applicable)
1.Grated cheese
2. Sliced lettuce
3. Drained Tuna flakes
4. Scrambled eggs
5. Toasted bread
6. Grilled chicken slice
7. Loaf bread with shapes
8. 1 cup of mayonnaise
9. ½ Teaspoon salt
10. 1/2 cup oil
7
Self Check 1
Identify the tools being described.
4. Bowls that are large enough to hold ingredients while they being
mixed.
5. A plastic serrated edge knife used to cut greens without turning the
edges to brown.
B. Varieties of Sandwiches
1. Hot Sandwich consists of hot fillings, usually meats but sometimes fish, grilled
b. Grilled sandwiches
Sides are spread with butter and brown in special griller.
8
c. Fried sandwich
A piece of bread soaked in egg and milk and fried in a non-stick pan.
d. Open-faced sandwich
A slice of bread, topped with desired kind of hot fillings.
2. Cold Sandwiches
Two slices of bread (which can be toasted also), which have a spread applied and are filled
with a cold filling.
9
Kinds of Cold Sandwiches
a. Regular cold sandwich
Two slices of bread with fillings such as butter, cheese pimiento, jam, and jellies. Fillings
such as deli meat or egg can be added too.
1
d. Tea sandwich
Are small fancy sandwiches made from light, delicate ingredients and bread that has been
trimmed of crusts. May be made ahead of time and frozen. They are often cut into fancy
shapes, squares, rectangles and oblongs
f. Wrap sandwiches
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
1
Activity 2
Complete the Venn diagram by classifying the types of hot and cold sandwiches. You may
write your answer on a separate sheet.
Self Check 2
1. These are small fancy sandwiches made from light delicate ingredients and
bread that has been trimmed of crusts.
a. open-faced sandwiches c. Pinwheel sandwiches
b. Regular cold sandwiches d. Tea sandwiches
2. Which is the popular multi-decker sandwich from the list below.
a. canape c. clubhouse sandwich
b. hamburger d. open faced sandwich
3. It consists of one slice of bread with one or more food items on top
a. grilled sandwich c. fried sandwich
b. hamburger d. open faced sandwich
4. A piece of bread soaked in egg and milk and fried in a non-stick pan.
a. grilled sandwich c. fried sandwich
b. hamburger d. open faced sandwich
5. Consists of hot fillings, usually meats but sometimes fish, grilled
vegetables or other hot items, between two slices of bread
a. grilled sandwich c. fried sandwich
b. hot sandwich d. cold sandwich
1
C. Techniques for Making Sandwich
Layering – placing in layers over or under Portioning – dividing into serving sizes
another bread
Activity 3
Identify the technique appropriate for each kind of sandwich
Kinds of Sandwich Techniques for Making Sandwich
( More than one technique can be listed if
applicable)
1. Tea Sandwiches
2. Multi decker sandwiches
3. Pinwheel sandwiches
4. Wrap sandwiches
5. Regular sandwiches
D. Parts of a Sandwich
1
1. Bread
Various types of bread can be used to make sandwiches. The type of bread has a dramatic
effect on the finished fare. The quality of the bread also has a great impact on the quality and
taste of the final product. Sandwich bread (also referred to as sandwich loaf) is the bread that
is prepared specifically to be used for the preparation of sandwiches.
1
3. Rye bread is a type of bread made with
various proportions of flour from rye grain.
It can be light or dark in color, depending on the
type of flour used.
b. Quick Bread- is any bread leavened with leavening agents other than yeast or eggs.
Quick breads include many cakes, brownies and cookies—as well as banana bread, beer
bread, biscuits, cornbread, muffins, pancakes, scones, and soda bread.
Function of Spread
Adds flavor, moisture, and richness
Helps bind or hold the sandwich together
Acts as a barrier to prevent moisture in the filling from soaking into the bread
1
Examples of spreads
Butter
Mayonnaise
Margarine
Cheese
Vegetable puree
3. Fillings
Fillings consist 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. Fillings could be a single item or a
combination of several items. Combination of fillings must be complimentary to each
other.
Various ingredients can be used as fillings for sandwiches such as meat, poultry, eggs,
vegetables, fruits, fish and sea foods
1
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.
1
Activity 4
Label the ingredients indicated by
the lines in the drawing.
Activity 5
Draw a bigger copy of the concept map below on a used folders with writable space on the
other side (or other materials that you may use like cartolina, bond paper, Manila paper).
Fill up the boxes with appropriate words, definitions and functions relevant to the main
topic which is the Parts of the Bread. This will be submitted to your teacher
1
Activity 6
Create a sandwich recipe out of the ingredients listed below. You may choose only the items
that you need for your sandwich recipe. Write your recipe on a bond paper or pad paper for
submission to your teacher. Write neatly and legibly.
1
Performance Task 1- Create a working plan for a clubhouse sandwich
Instructions:
1. Below is a recipe of a clubhouse (multi decker) sandwich
2. Create a working plan for preparing a club house sandwich.
3. A working plan has the following parts
a. Cover page
Write the following on the cover page
“WORKING PLAN FOR PREPARING A CLUB HOUSE
SANDWICH”
Your name, grade level and section
“COOKERY 9”
b. Recipe (copy from the given recipe below)
c. List of appropriate tools to use
d. Costing of ingredients
e. Drawing of your plating plan
4. Write your work plan on a short size bond paper. You will need at least 4 to 5 pieces
Of bond paper.
5. Prepare your work plan neatly and legibly.
6. May be handwritten or computerized
Clubhouse Sandwich
Good for 3-4 persons
Ingredients:
1 tbsp mayonnaise
2 eggs, beaten
6 slices ham, pan fried
1/8 tsp. salt
1 large tomato, cut in 6 slices 6
dash of ground black pepper 1
strips bacon, fried to crisp
tbsp. margarine
Potato chips (siding)
8 slices loaf bread, large
Procedure:
1. Season eggs with salt and pepper.
2. Melt margarine in a non-stick frying pan or skillet.
3. Immediately pour in the beaten egg and scramble until moist but already
formed. 4. Do not overcook the eggs. Set aside.
2
To assemble:
LET US REMEMBER
2
LESSON 2
STORING SANDWICHES
The lesson deals with the storage of sandwiches in accordance with the sanitary
practices when handling food, using appropriate containers, wrappers and packaging
materials and following the different techniques in keeping the shelf life of sandwiches.
LET US STUDY
Before you start the lesson, familiarize yourself with the following words:
1. Hygiene – the sanitary practices and cleanliness.
2. Sanitation – the application of measures designed to protect public health.
3. Chill – to refrigerate to reduce the temperature of food.
4. Cold Storage – the process of preserving perishable food on a large scale by means
of refrigeration.
5. Freeze – state of water in the food from liquid to solid ice.
6. Contamination – the state of being contaminated or polluted.
7. Perishable – liable to fast decay.
8. Spoilage – spoiled material collectively; something that is or has been spoiled; the state of
being spoiled.
9. Biodegradable – capable of being broken down.
Storing sandwiches is one of the most important activities after preparation wherein
they are to be kept properly to avoid spoilage.
2
A. Sanitary Practices when Handling Food
1. Working Area
1. See to it that physical equipment and layout are conducive to sanitary practices.
2. Clean floors, ceilings, counters, tables and chairs regularly.
3. Eliminate insects and rodents from food area.
4. Maintain adequate employer supervision and a constant program of education in
sanitation for food service workers.
5. Make sure that food service employees are in good health and are not carriers of
communicable diseases.
6. Provide a regular employee education on food service sanitation.
7. Be concerned with your personal hygiene
8. Wear clean and washable clothes every day.
2. Food
1. Handle, store, and refrigerate food properly to prevent spoilage and
contamination
2. Washing of utensils and equipment should not only result in a thorough
cleansing but also in the practical sanitation of these items.
3. Keep hand contact from ingredients and food to a minimum.
4. Keep away from the food laboratory when you are ill.
5. Store food and ingredients properly. Check if your storage areas are clean.
6. Control microbial spoilage of prepared and cooked products. The major causes of
food spoilage are fungi, bacteria, and yeast.
7. Safeguard the food during distribution and service.
B. Storing Techniques
2
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. Refrigerate – to keep cold or cool
2. Container
3. Sandwich packaging
f. Bagel wrap
2
LET US REMEMBER
Cleanliness is the key when keeping and storing food properly. In order to obtain a good
quality sandwich, we must practice proper sanitation especially when handling food, with
the use of appropriate containers and proper storage.
Prepare sandwiches using different packages on containers and applying sanitary practices.
(The following photos were lifted from Grade 9 TLE Module in Cookery)
1. Prepare and assemble all Ingredients: sandwich breads, spreads, fillings ( ham is
preferred. If not available you may substitute with meat loaf, luncheon meat, fried eggs,
or tocino.
2
2. Assemble necessary equipment, including wrapping materials
2
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.
2
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
Tips:
Take pictures or a video when you do your performance task of preparing a ham
sandwich.
The pictures or video will be submitted to your teacher.
Below is the rubric for scoring your performance task.
2
Dimension PERFORMANCELEVEL
5. Time Work completed Work completed Work completed Work completed No attempt
management ahead of time within allotted (mins./hours/ (mins./hours/d
time days) beyond ays) beyond
TOTAL POINTS
POST TEST
Read the questions carefully and answer on a separate sheet. Write the letters only. Your
answer sheet will be submitted to your teacher.
3. What do you call the ingredient/s placed between the slices of bread or pastries?
a. fillings c. icing
b. frosting d. toppings
2
5. Which of these ingredients are used as spread?
a. egg and cheese c. meat and fish
b. butter and mayonnaise d. ham and cheese
11. There are many kinds of kitchen knives, each with a special use. Which one is used to
cut thick sandwiches?
a. Butcher knife c. Deli knife
b. Paring knife d. Sandwich knife
12. A set of individual measuring tool used to measure small quantities of ingredients
a. Cutting Board c. Sandwich Spatula
b. Measuring spoons d. Serrated Knife
13. A plastic, serrated edge knife that is designed to slice greens without causing the edges
to turn brown.
a. Lettuce Knife c. Bread Toaster
3
b. Mixing Spoon d. Grill pan
14. What types of sandwich is grilled before serving?
a. cream sandwich c. wheat meal
b. hot sandwich d. sliced white sandwich
15. Which of the following cooking method is commonly used for preparing hot
sandwiches?
a. grill c. broil
b. boil d. steam
ENRICHMENT ACTIVITIES
If you have an access to the internet browse sandwich recipes and watch how
sandwiches are made at www.panlasangpinoy.com
Reference:
Most of the content of this module is lifted from CBLM in Food Trades Y4, Department of
Education copyright 2010 and TLE Learning Module in Cookery for Grade 9. Graphics were
added to enhance students’ understanding of concepts. Likewise relevant activities were
added to make the module appropriate for distance modular learning. The learning activities
were prepared by Eleanor Despuig. Borrowed photos
/materials included in these module are owned by their respective copyright owners. The
publisher does not claim ownership over them.
KEY TO CORRECTION
Activity 1 Self Check 1
1. Grater chopping board 1. Strainer
2. Lettuce knife, chopping board 2. Mixing spoon
3. Strainer 3. Measuring spoon
4. Small bowl, fork 4. Mixing bowl
5. Toaster 5. Lettuce knife
3
6. Grill pan, Chef’s knife Self Check 2
7. Sandwich cutter 1. D
8. Measuring cup for dry ingredients 2. C
9. Measuring spoon 3. D
10. Measuring cup for liquid ingredients 4. C
5. B
Activity 2 6-9 Any order
1-3 Any order 6. Tea sandwiches
1. Grilled sandwich 7. Pinwheel Sandwiches
2. Fried sandwich 8. Multi-decker sandwich
3. Bread rolls with fillings 9 Wrap sandwich
4-5 Any order
4. Regular sandwich
5. Open faced sandwich
Activity 3 Activity 4
1. Piping / Molding 1. Bread 6. Bacon
2. Layering 2. Mayonnaise / Spread 7. Onions
3. Portioning / Piping 3. Tomatoes 8. Ham / Deli
4. Layering / Portioning 4. Cheese 9. Spread
5. Lettuce 10. Bread
Pre test
1. B
2. A
3. A
4. B
5. A
6. C
7. A
8. C
9. D
10. D