Department of Education

NATIONAL CAPITAL REGION

SUPPLEMENTARY
LEARNING MATERIALS
for Junior High School
Learners

TECHNOLOGY AND LIVELIHOOD EDUCATION

GRADE 9
COOKERY NC II
(Module 8)

LEARNING COMPETENCY:
LO 3: Preparing variety of sandwich.
TLE_HECK9SW-IIIj-14

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 HOW TO USE THIS SUPPLEMENTARY LEARNING
MATERIAL
Before you start answering the module, I want you to set aside
other tasks that will disturb you while enjoying the lessons. Read the
simple instructions below to successfully enjoy the objectives of this kit.
Have fun!
1. Follow carefully all the contents and instructions indicated in every
page of this module.
2. Write on your notebook or any writing pad the concepts about the
lessons. Writing enhances learning, that is important to develop
and keep in mind.
3. Perform all the provided activities in the module.
4. Let your facilitator/guardian assess your answers.
5. Analyze conceptually the posttest and apply what you have
learned.
6. Enjoy studying!
PREPARING HOT SANDWICHES
(Hamburger)
EXPECTATIONS

At the end of the module, you should be able to:

(1) identify ingredients for hamburger;
(2) prepare and plate a hamburger; and
(3) prepare simple costing of a hamburger.

PRETEST

Directions: Write the letter of the correct answer before number.

1. Which protein is traditionally used for a hamburger?
A. Beef C. Pork
B. Chicken D. Mushroom

2. Which is NOT a component of a hamburger?

A. Patty C. Mayonnaise
B. Breadcrumbs D. Bread
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 3. Which is an example of HOT sandwich?
A. Burrito B. Clubhouse C. Pizza D. Ham Sandwich

4. Arrange the procedure in making a patty in general.

I. Prepare the tools and utilities for patty making.
II. Mix all the ingredients until homogeneous.
III. Slice and mince the need vegetable and meat for patty making.
IV. Mold and fried the patty.
A. I, II, III, IV B. I, III, IV, II C. I, III, II, IV D. I, IV, II, III

5. Which is NOT the proper way of cooking a patty?

A. Grilling B. Steaming C. Pan-frying D. Deep-Frying

Refers 6 -10 JBC Burger has the following ingredients that can make 20
hamburgers.

Product Unit Price Recipe Req.

Beef 1 kg 350 1 kg
Onion 1 kg 120 1/4 kg
Garlic 1 kg 90 1/8 kg
Oyster Sauce 1 pack 7 3 pack
Breadcrumbs 1 pack of 300 g 30 2 pack of 300 g
Eggs 1 pc 7 5 pcs
Bunds 1 pack 30 pack of 6 pcs
Mayonnaise 1 pack of 250 g 35 2 pack of 250 g
Lettuce 1 bag of 10 pcs leaves 60 2 bag of 10 pcs leaves
Cucumber 1 pc for 20 slices 20 1 pc for 20 slices
Tomato 1 pc for 4 slices 5 1 pc for 4 slices

6. What is the total cost for producing 20 hamburgers?

A. P 754.00 B. P 750.25 C. P 842.00 D. P 842.25

7. What is the cost of each burger patty?

A. 20.23 B. 25.36 C. 37.70 D. 42.11

8. What is the cost of each burger?

A. 25.36 B. 37.70 C. 42.11 D. 50.24

9. What is the unit price of a tomato slice?

A. 5.00 B. 1.00 C. 5.25 D. 1.25

10. If the packaging cost for each sandwich is P 6.00, how much is the total cost for
each burger?
A. 31.36 B. 43.70 C. 48.11 D. 56.24

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 LOOKING BACK

Directions: Label A-E the pictures based on chronological order of sandwich making.
A. HAM SANDWICH

(1) ________ (2) ________ (3) ________ (4) ________ (5) ________
B. CLUBHOUSE SANDWICH

(1) ________ (2) ________ (3) ________ (4) ________ (5) ________

BRIEF INTRODUCTION

Sandwich is defined as two or more slices of bread or a split roll having a filling in
between or one slice of bread covered with food (Merriam Wester, 1828). In addition,
Oxford Dictionary defines it as an item of food consisting of two pieces of bread with a
filling between them, eaten as a light meal. There are two major type of sandwich which
is HOT and COLD sandwich.

Hot sandwiches consist of hot fillings, usually meats but sometimes fish, grilled
vegetables, or other hot items, between two slices of bread. There are three major type
of hot sandwich namely basic sandwich, grilled sandwich and fried sandwich. These are
some hot sandwiches and their descriptions:
a. Hot basic, closed sandwiches
contain one hot filling between two slices of bread (Panini)
b. Hot, open faced sandwich
one layer of bread and hot meats w/ fillings on top (Pizza)
c. Hot, fried sandwiches
sandwich that is dipped in egg batter then fried (Monte Crisco)
d. Hot, triple decker sandwiches
More than two sandwiches using a bread and vegetable filling (Triple
cheeseburger)

Hamburger components are the following buns (bread), patty (any type of
protein), spread (mayonnaises, tomato or banana ketchup, mustard, etc), and fresh
element (such as lettuce, cucumber, tomato and others). These are assembled and
served warm. Most of fast-food chain and food stall serve warm and good hamburgers.
Hamburger is one easy and fast to make, especially if you already prepare the protein
to be used. The protein has to be grilled or pan-fried and ready for assembly.

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 Costing a hamburger
Costing is one vital part of a business most
specially for small business enterprise. There are simple
ways to come-up with food cost. There are more to talk
about in costing however, in this module illustrate simple
food costing and simple mark-up.
In costing, the following are the needed requirements: (1) all the receipt and cost of each
ingredient per pack or per kilo, (2) quantity of product produced, and (3) packaging cost and
utility expenses.
Product Unit COST Unit Cost
Corned Beef 1 can 50 50 can
bulb onion 1 bulb 5 5 pc
garlic 1 whole garlic head 7 0.7 cloves
oyster sauce 1 pack 7 1.4 Tbls
breadcrumbs 1 pack 15 0.1 g
egg pc 7 7 pc
salt and pepper 5

How to compute the garlic unit cost, oyster sauce and breadcrumbs?
In a garlic head there are ten (10) cloves, in an oyster sauce there 𝐶𝑜𝑠𝑡 𝑜𝑓 𝑃𝑟𝑜𝑑𝑢𝑐𝑡
𝑈𝑛𝑖𝑡 𝐶𝑜𝑠𝑡 =
are five (5) tablespoons, in a breadcrumb there are 150 g. 𝑈𝑛𝑖𝑡 𝑝𝑒𝑟 𝑢𝑠𝑒
Example:
𝑮𝒂𝒓𝒍𝒊𝒄 𝒖𝒏𝒊𝒕 𝒄𝒐𝒔𝒕 𝑶𝒚𝒔𝒕𝒆𝒓 𝑺𝒂𝒖𝒄𝒆 𝒖𝒏𝒊𝒕 𝒄𝒐𝒔𝒕 𝑩𝒓𝒆𝒂𝒅𝒄𝒓𝒖𝒎𝒔 𝒖𝒏𝒊𝒕 𝒄𝒐𝒔𝒕
𝑃ℎ𝑝 7 𝑝𝑒𝑟 ℎ𝑒𝑎𝑑 𝑜𝑓 𝑔𝑎𝑟𝑙𝑖𝑐 𝑃ℎ𝑝 7 𝑝𝑒𝑟 𝑝𝑎𝑐𝑘 𝑃ℎ𝑝 15 𝑝𝑒𝑟 𝑝𝑎𝑐𝑘
= = =
10 𝑝𝑐𝑠 𝑐𝑙𝑜𝑣𝑒𝑠 𝑔𝑎𝑟𝑙𝑖𝑐 5 𝑡𝑎𝑏𝑙𝑒𝑠𝑝𝑜𝑜𝑛 𝑜𝑦𝑠𝑡𝑒𝑟 𝑠𝑎𝑢𝑐𝑒 150 𝑔 𝑝𝑒𝑟 𝑝𝑎𝑐𝑘
= 0.7 𝑝𝑒𝑟 𝑐𝑙𝑜𝑣𝑒𝑠 = 1.4 𝑝𝑒𝑟 𝑇𝑎𝑏𝑙𝑒𝑠𝑝𝑜𝑜𝑛 = 0.1 𝑝𝑒𝑟 𝑔𝑟𝑎𝑚𝑠

How to compute the food cost? Add all prices based on the recipe.
Illustrative Example
No Ing Cost per
Product Unit COST Unit Cost
recipe
Corned Beef 1 can 50 50 can 1 can 50
bulb onion 1 bulb 5 5 pc 1 bulb 5
garlic 1 whole garlic head 7 0.7 Clove 2 cloves 1.4
oyster sauce 1 pack 7 1.4 Tbsp 2 Tbsp 2.8
breadcrumbs 1 pack 15 0.1 g 1/4 c (50 g) 5
egg pc 7 7 pc 1 pc 7
salt and pepper 5 5
Patty cost (6 pcs) 78.2
Per piece cost P 13.03
Plus:
Bunds 1 pack of six pcs 20 3.33 pc 3.33
Mayo 1 pack of 125 g 30 2.5 per bread 2.5
Add the utility and packaging expense: Total Food Cost P 18.86

Food cost: P 18.86

Utility Expense (Gas and water) 5.00
Packing Expense (Burger pack) 1.00
Total Product Cost per piece 24.00

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 ACTIVITIES
PERFORMANCE TASKS
NOTE: Scoring rubrics is attached at the answer key page
General Instruction:
1. Document every step of the procedure in making the performance task.
2. Create a short presentation or video on doing the hamburger.
3. Take picture of a friend or family eating the hamburger created.
4. Post all the documentation in the site provide by your teacher.

CORNED BEEF BURGER

Ingredients for patty (protein)

1 can (150 g) corned beef
1 small pc bulb onion minced
2 cloves garlic minced
2 Tbsp oyster sauce
1/4 cup breadcrumbs
1 pc beaten egg
Salt and pepper to taste.

Procedure
1. Prepare the ingredients.

2. In a bowl, place the corned beef, minced onion and garlic, oyster sauce, beaten egg
and bread crumb, mix well. Add salt and pepper to taste.

1. 2. 3.

4. 5. 6.

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3. Heat the pan. Add little amount of oil.
In a spoon mold the patty mixture. Place mixture
and flatten to the heated cooking oil.

4. Fry the patty mixture with little amount of oil.

Turn the patty upside down until golden
brown,

5. Place the cooked patties on paper towel to

remove excess oil.

Assembling the hamburger

1. Slice the hamburger bun.
2. Spread the mayonnaise on the bottom part of the sliced bread, add the
lettuce leaf.
3. Put the corned beef patty on top of the lettuce.
4. Spread mayonnaise on the upper side of the sliced bun, then close the
sandwich.
5. Serve while hot.

REMEMBER

Tips in Preparing Hamburger Product Costing

1. Prepare the patty ahead of 1. Prepare the list of ingredients and the
time. amount per unit.
2. Make sure that buns are 2. Prepare the unit per recipe and compute
freshly baked. the unit cost.
3. Use good quality sandwich 3. Add the unit cost per recipe with the
spread. utilities expense and packaging expense.
4. Always serve hamburger 4. In proving the price, you can add the 25%
hot/warm. to 50% mark-up depending on the market.

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 CHECKING YOUR UNDERSTANDING
Directions: Complete the table below.

Cost
Cost per
Product Unit per Ingredients
recipe
unit
Ham 6 slices per pack 45 1 pc
Tasty Bread 24 slices per pack 65 2 pc
Greens 12 pcs green leaves per pack 30 1 pc
Cucumber 1 pc make 20 slices 30 2 pcs slices
Tomato 1 pc make 6 slices 5 1 slice
1 pack of 125 g make 12
Mayonnaise pcs sandwich 30

Answer in a separate sheet of paper.

Question 1: What is the cost of each sandwich?
Question 2: What is the cost of each sandwich with P 1.46 pesos packaging?

POST TEST

Directions: Write the letter of the correct answer before number.

1. Which protein is traditionally used for hamburger?
A. Beef C. Pork
B. Chicken D. Mushroom

2. Which is NOT a component of a hamburger?

A. Patty C. Mayonnaise
B. Breadcrumbs D. Bread

3. Which is an example of a HOT sandwich?

A. Burrito B. Clubhouse C. Ham Sandwich D. Pizza

4. Arrange the procedure in making a patty in general.

I. Prepare the tools and utilities for patty making.
II. Mix all the ingredients until homogeneous.
III. Slice and mince the need vegetable and meat for patty making.
IV. Mold and fried the patty.
A. I, II, III, IV B. I, III, IV, II C. I, III, II, IV D. I, IV, II, III

5. Which is NOT a way of cooking a patty?

A. Grilling B. Steaming C. Pan-frying D. Deep-Frying

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Refers 6 -10 Quezo Burger has the following ingredients that makes 20
hamburgers.

Product Unit Price Recipe Req.

Beef 1 kg 350 1 kg
Onion 1 kg 120 1/4 kg
Garlic 1 kg 90 1/8 kg
Oyster Sauce 1 pack 7 3 packs
Breadcrumbs 1 pack of 300 g 30 2 packs
Eggs 1 pc 7 5 pcs
Bunds 1 pack of 6 pcs 30 4 packs
Mayonnaise 1 pack of 250 g 35 2 packs
Lettuce 1 bag of 10 pcs leaves 60 2 bags
Cucumber 1 pc for 20 slices 20 1 pc
Tomato 1 pc for 4 slices 5 1 pc

6. What is the total cost for producing 20 hamburgers?

A. P 754.00 B. P 750.25 C. P 842.00 D. P 842.25

7. What is the cost of each burger patty?

A. 20.23 B. 25.36 C. 37.70 D. 42.11

8. What is the cost of each burger?

A. 25.36 B. 37.70 C. 42.11 D. 50.24

9. What is the unit price of a tomato slice?

A. 5.00 B. 1.00 C. 5.25 D. 1.25

10. If the packaging cost for each sandwich is P 6.00, how much is the total cost for
each burger?
A. 31.36 B. 43.70 C. 48.11 D. 56.24

Arrange the procure in assembling a hamburger (Lable A-E)

(11) ________ (12) ________ (13) ________ (14) ________ (15) ________

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ANSWER KEY

REFERENCES

WRITER: JOHN HERVIN A. ARUELAS

Position:TEACHER I
POBLACION NATIONAL HIGH SCHOOL
SDO – CITY OF MUNTINLUPA

NAME OF LANGUAGE EDITOR: Divina C.

Aliscad
Position: Master Teacher 1
School: MNHS-Main
Schools Division Office: Muntinlupa City

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