Republic of the Philippines

Department of Education
REGION VIII – EASTERN VISAYAS
SCHOOLS DIVISION OF SAMAR
CLARENCIO CALAGOS MEMORIAL SCHOOL OF FISHERIES
STA. MARGARITA, SAMAR

COOKERY 1
(GRADE 11)

Name of Learner: ______________________________________Grade Level: ____ Section: _______

School: __________________________________________ Date: _____________________________

LEARNING ACTIVITY
(3rd QUARTER 03)

PRESENT A VARIETY OF SANDWICHES

I. MELC with Code:
 Portion and control of sandwiches and their ingredients
 Present sandwiches attractively
(TLE_HECK9-12SW-IIIh-i-13)

II. DISCUSSION:

Present a Variety of Sandwiches

Portion and Control Sandwiches and its Ingredients

Portion Control is necessary to proportionate the weight, scoop and slice of food items, like ham
and roasted beef. Other ingredients can be portion control, by slicing the meat thinly and correctly. You
will need a good meat slicer and a scale to weigh your meat.
For sandwich fillings you can use scoops, make sure it does not exceed the scoop edges,
the scoop is made so you can proportionate amount of food fills the scoop, no more or no less.
Sliced items are portioned by count and by weight. If portioning is by count, take care to slice
to the proper thickness. If done by weight, each portion can be placed on squares of waxed paper or
stacked in a container.

1. 2. 3.
Creative sandwich preparation
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.
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.

- Spread leaf lettuce on a tray, decorate the tray edges with the top curly part of the leaves
the base of the leaves point toward the center of the tray. This creates a decorative bed for
the sandwiches and garnishes.

- Spear the center of each sandwiches 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.

- Arrange the sandwiches by the filling, with the contents exposed to make sandwich
selection more obvious.

- Sandwich quarters should be arranged with cut edge of the sandwich pointing up at the
viewer.

- 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.
 Republic of the Philippines
Department of Education
REGION VIII – EASTERN VISAYAS
SCHOOLS DIVISION OF SAMAR
CLARENCIO CALAGOS MEMORIAL SCHOOL OF FISHERIES
STA. MARGARITA, SAMAR

COOKERY 1
(GRADE 11)

Name of Learner: ______________________________________Grade Level: ____ Section: ________

School: __________________________________________________Date:________________________

ACITVITY SHEET/TASK SHEET No. 05

(3RD QUARTER, 03)

Answer Me?

Directions: Read the statement carefully then choose the best answer from the given
options.
1. It is the most important principle for sandwich safety after preparation to avoid
spoilage.
b. 4 – 40 - 140 c. 140 – 4 - 40
c. 4- 140 – 40 d. 40 – 140 - 4
2. Which tool is used to measure in serving of soft foods, such as filling ice cream,
and mashed potato?
a. potato masher c. scoops or dipper
b. scooper d. baster
3. 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
4. A small flat, round bladed utensil that is serrated on one side and smooth on
the other, used to apply food spreads over bread slices.
a. Cutting Board c. Sandwich Spatula
b. Measuring spoons d. Serrated Knife
5. A plastic, serrated edge knife that is designed to slice lettuce without causing
the edges to turn brown.
A. Lettuce Knife C. Bread Toaster
B. Mixing Spoon D. Grill
 Republic of the Philippines
Department of Education
REGION VIII – EASTERN VISAYAS
SCHOOLS DIVISION OF SAMAR
CLARENCIO CALAGOS MEMORIAL SCHOOL OF FISHERIES
STA. MARGARITA, SAMAR

COOKERY 1
(3RD QUARTER 02)

Name of Learner: ______________________________________Grade Level: ____ Section: ________

School: _________________________________________________Date: ________________________

ACITVITY SHEET/TASK SHEET No. 06

(3RD QUARTER, 03)

Answer Me?

Directions: Give one type of sandwich that you know. Describe it briefly and
write how it is being prepared by completing the open-ended statement
below.
1. The type of sandwich I know is _ .
2. This type of sandwich is _ .
 Republic of the Philippines
Department of Education
REGION VIII – EASTERN VISAYAS
SCHOOLS DIVISION OF SAMAR
CLARENCIO CALAGOS MEMORIAL SCHOOL OF FISHERIES
STA. MARGARITA, SAMAR

COOKERY 1
(GRADE 11)

Name of Learner: ______________________________________Grade Level: ____ Section: ________

School: __________________________________________________Date: ________________________

ASSIGNMENT No. 3

Portrait of You

Collect and compile 10 pictures of sandwiches you make.

Your output will be rated using the scoring rubric below:

SCORE CRITERIA
5 Properly compiled complete (10) pictures of various sandwiches in a
very attractive manner and were able to classify all of them correctly
4 Properly compiled (8-9) pictures of various sandwiches in
attractive manner and were able to classify all of them correctly
3 Properly compiled (6-7) pictures of various sandwiches in less
attractive manner and were able to classify them with more than two
errors
2 Properly compiled (4-5) pictures of various sandwiches in less
attractive manner and were able to classify them with more than five
errors
1 Compiled less than 4 pictures of various sandwiches in disorderly
manner and were able to classify them with more than five errors