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TLE - HE - COOKERY
Quarter 3 – Module 8

Storing Sandwiches
TLE – Grade 9
Alternative Delivery Mode
Quarter 3 – Module 8: Storing sandwiches
First Edition, 2020

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authors do not represent nor claim ownership over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writer: Tyrone Y. Gabuya
Editor: Jesusa D. Paladar
Reviewers: Jesusa D. Paladar & Maria Farina G. Calumba
Typesetter: Ivah Mae C. Estoconing
Layout Artist: Ivah Mae C. Estoconing
Management Team: Senen Priscillo P. Paulin, CESO V Rosela R. Abiera
Fay C. Luarez, TM, Ed.D., Ph.D. Maricel S. Rasid
Adolf P. Aguilar, TM, Ed.D Elmar L. Cabrera
Nilita R. Ragay, Ed.D
Antonio B. Baguio, Jr., Ed.D.

Printed in the Philippines by ________________________

Department of Education –Region VII Schools Division of Negros Oriental

Office Address: Kagawasan, Ave., Daro, Dumaguete City, Negros Oriental

Tele #: (035) 225 2376 / 541 1117
E-mail Address: negros.oriental@deped.gov.ph
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TLE
Quarter 3 – Module 8
Storing Sandwiches
Introductory Message
For the facilitator:

Welcome to the HE-9 Cookery Alternative Delivery Mode (ADM) Module on

Storing Sandwiches!
This module was collaboratively designed, developed and reviewed by
educators both from public and private institutions to assist you, the
teacher or facilitator in helping the learners meet the standards set by the K
to 12 Curriculum while overcoming their personal, social, and economic
constraints in schooling.

This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore,
this also aims to help learners acquire the needed 21st century skills while
taking into consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the
body of the module:

Notes to the Teacher

This contains helpful tips or strategies
that will help you in guiding the learners.

As a facilitator, you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing
them to manage their own learning. Furthermore, you are expected to
encourage and assist the learners as they do the tasks included in the
module.

For the learner:

Welcome to the HE- Cookery Alternative Delivery Mode (ADM) Module on

Storing Sandwiches!
This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and
time. You will be enabled to process the contents of the learning resource
while being an active learner.

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This module has the following parts and corresponding icons:

This will give you an idea of the skills or

What I Need to Know competencies you are expected to learn in
the module.

This part includes an activity that aims to

check what you already know about the
What I Know
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.
This is a brief drill or review to help you link
What’s In the current lesson with the previous one.

In this portion, the new lesson will be

What’s New introduced to you in various ways; a story, a
song, a poem, a problem opener, an activity
or a situation.
This section provides a brief discussion of
What is It the lesson. This aims to help you discover
and understand new concepts and skills.

This comprises activities for independent

practice to solidify your understanding and
What’s More
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.
This includes questions or blank
What I Have Learned sentence/paragraph to be filled into process
what you learned from the lesson.
This section provides an activity which will
What I Can Do help you transfer your new knowledge or
skill into real life situations or concerns.
This is a task which aims to evaluate your
Assessment level of mastery in achieving the learning
competency.
In this portion, another activity will be given
Additional Activities to you to enrich your knowledge or skill of
the lesson learned.

Answer Key This contains answers to all activities in the

module.

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At the end of this module you will also find:

References This is a list of all sources used in

developing this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any
part of the module. Use a separate sheet of paper in answering the
exercises.
2. Don’t forget to answer What I Know before moving on to the other
activities included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through
with it.
If you encounter any difficulty in answering the tasks in this module, do
not hesitate to consult your teacher or facilitator. Always bear in mind
that you are not alone.

We hope that through this material, you will experience meaningful

learning and gain deep understanding of the relevant competencies. You
can do it!

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 What I Need to Know

This module was designed and written with you in mind. It is here to help
you master in preparing sandwiches. The scope of this module permits it to
be used in many different learning situations. The language used recognizes
the diverse vocabulary level of students. The lessons are arranged to follow
the standard sequence of the course. But the order in which you read them
can be changed to correspond with the textbook you are now using.

After going through this module, you are expected to:

1. Identify proper temperature required in storing sandwiches

2. Discuss the importance of appropriate temperature for different

sandwiches and its ingredients

3. Recognize the importance of proper storing of sandwiches

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 What I Know

Direction: Write TRUE if the statement is correct and FALSE if the statement is
wrong. Write your answer in your notebook.

1. Frozen items should be stored at -4˚C or below.

2. Chilled items should be stored at -18˚C or below.

3. Lettuce and tomatoes do not freeze well and should not be used in sandwiches
that will be frozen.

4. When storing ingredients for sandwiches and finished sandwiches make sure
you regard them as highly perishable.

5. Chilling is the application of low temperature that changes the state of water in
the food from liquid to solid ice.

6. Lettuce and tomatoes do not freeze well and should not be used in sandwiches
that will be frozen.

7. Stocks of raw materials and ingredients should be stored in a first-in-first-out

basis.

8. Sandwiches which are made up with moist filling are not highly perishable.

9. When storing ingredients for sandwiches and finished sandwiches make sure
you regard them as highly perishable.

10. Coating bread completely with a layer of butter or margarine before adding
filling allows soggy bread when thawed.

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Lesson
REQUIRED TEMPERATURE
8 IN STORING SANDWICHES

This lesson will discuss on the proper temperature required in storing

sandwiches. It is very essential to know the appropriate temperature for
sandwiches to avoid spoilage and wasting of goods used in making the sandwich.

Notes to the Teacher

This contains helpful tips or strategies that will
help you in guiding the learners. The following
are information that would lead to the activities
and assessment. Some activities may need your
own discretion upon checking, or you may use
rubric if provided. Please review the activities
and answer keys and amend if necessary.

What’s In

Direction: Answer the following questions briefly.

1. What are the techniques in storing sandwiches?

2. When do we store sandwiches?
3. How do we store our sandwiches?
4. Why do we need to store sandwiches properly?

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 What’s New

Can You Guess the Missing Words?

Direction: Guess the word based on the given definition in each number. Write the
missing letters of the word inside the letter blocks below the definition.

1. To keep cold or cool.

F G A N
2. To draw, fold in order to cover.

R P G
3. Should be stored and handled properly to prevent spoilage.

w T I

What is It

Storing Techniques
Storing sandwiches is one of the most important activities after preparation.
They should be kept properly to avoid spoilage. Here are some 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.

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Storage of raw materials/ingredients
Raw materials and ingredients should be stored and handled properly to prevent
spoilage, contamination and damage. Stocks of raw materials and ingredients
should be consumed in a first-in-first-out basis.

Raw materials should be stored at proper temperatures:

 Frozen items should be stored at - 18˚C or below.

 Chilled items should be stored at 4˚C or below.

Storing Tips

 Keep refrigerated; wrap sandwiches tightly with aluminum foil or plastic

wrap or place in plastic bag or airtight sandwich container.

 For best results when freezing, coat bread completely with a layer of butter
or margarine before adding filling; this will help prevent soggy bread when
thawed.

 Lettuce and tomatoes do not freeze well and should not be used in
sandwiches that will be frozen.

What’s More

Most sandwiches are perishable goods. Sandwiches which are made up with
moist fillings are highly perishable but if they are well covered they may be
refrigerated for a few hours without substantial staling. When storing ingredients
for sandwiches and finished sandwiches make sure you regard them as highly
perishable. It is essential to stringently apply hygienic food handling principles to
the storage and preparation of sandwiches.

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 What I Have Learned

Direction: Identify the storing techniques being described in the following items.
Write your answer on a separate sheet.

1. It is used to package sandwich.

2. Process of preserving perishable food on a large scale by means of refrigeration

3. To draw, fold in order to cover

4. Application of low temperature that changes the state of water in the food from
liquid to solid ice.

5. To keep cold or cool.

6. To refrigerate or to reduce the temperature of food.

What I Can Do

Direction: Get a sandwich and be able to show the different packages and storing
ways/techniques. Be able to provide documentation (pictures/video presentation).
You may let somebody from the family to rate your work.

Your work will be asses using the criteria below:

Accuracy (100%) Scoring Criteria

Demonstrated and perform 5 proper
100
ways/techniques in storing sandwiches.
Demonstrated and perform 4 proper
95
ways/techniques in storing sandwiches.
Demonstrated and perform 3 proper
90
ways/techniques in storing sandwiches.
Demonstrated and perform 2 proper
85
ways/techniques in storing sandwiches.
Demonstrated and perform 1 proper
80
ways/techniques in storing sandwiches.

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 Assessment

Direction: Choose the letter of the correct answer. Write your answer on your
notebook.

1. To draw, fold in order to cover.

a. wrapping c. chilling
b. cold storage d. freezing

2. To keep cold or cool.

a. refrigeration c. wrapping
b. freezing d. cold storage

3. To refrigerate or to reduce the temperature of food.

a. wrapping c. chilling
b. cold storage d. freezing

4. Application of low temperature that changes the state of water in the food from
liquid to solid ice.
a. refrigeration c. wrapping
b. freezing d. cold storage

5. The process of preserving perishable food on a large scale by means of

refrigeration.
a. refrigeration c. wrapping
b. freezing d. cold storage

6. Why should we store and handle properly raw materials?

a. to prevent spoilage c. prevent damage
b. to prevent contamination d. all of the above

7. Why should we coat bread completely with a layer of butter or margarine before
adding filling?
a. to prevent soggy bread c. to add height to the sandwich
b. to add more flavor d. to add color and texture to the
sandwich

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8. Why should we not use lettuce and tomatoes with sandwiches that will be
frozen?
a. lettuce and tomatoes do not freeze well
b. lettuce and tomatoes are highly perishable
c. lettuce and tomatoes should always stay fresh
d. lettuce and tomatoes changes flavor when frozen.

9. What is the appropriate storing temperature for frozen items?

a. -19˚C or below c. -20˚C or below
b. -18˚C or below d. -21˚C or below

10. What is the appropriate storing temperature for frozen items?

a. 6˚C or below c. 4˚C or below
b. 5˚C or below d. 7˚C or below

Additional Activities

Direction: Write a one-paragraph reflection about your learning in this module.

Rubrics

Areas of
Assessment 10 points 7 points 4 points 1 point
Presents ideas Presents ideas
in an original in a consistent Ideas are too Ideas are vague
Ideas manner manner general or unclear

Organization Strong and Organized Some No

organized beg/mid/end organization; organization;
beg/mid/end attempt at a lack
beg/mid/end beg/mid/end

Understanding Writing shows Writing shows a Writing shows Writing shows

strong clear adequate little
understanding understanding understanding understanding

Mechanics Few (if any) Few errors Several errors Numerous

errors errors

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 Answer Key

What’s New What I have What I can do Assessment

1. Personal practices learned (Performance Task) 1. c
2. Food poisoning 1. T 2. d
3. Personal hygiene 2. F 3. a
4. Packaging 3. F 4. a
5. Food handlers 4. T 5. c
5. T 6. d
6. F 7. a
7. F 8. c
8. F 9. b
9. T 10. a
10. T

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References
Learners Module Grade 9 - Cookery

Learning Module from Cha Caunan

K to 12 Basic Education Curriculum Technology and Livelihood Education Home
Economics-Cookery Grade 9

Curriculum Implementation and Learning Manafement Matrix K to 12 (SHS Core

Subjects)

https://prezi.com/p/eh7g7y9zfeb4/safe-and-hygienic-practices-in-storing-sandwiches/
https://www2.health.vic.gov.au/public-health/food-safety/food-businesses/food-how-to-
keep-it-safe/personal-hygiene-for-food-handlers
https://www.who.int/foodsafety/areas_work/food-hygiene/en/
https://www.encyclopedia.com/caregiving/encyclopedias-almanacs-transcripts-and-
maps/personal-hygiene
https://www.rcampus.com/rubricshowc.cfm?code=HXW6823&sp=true

For inquiries or feedback, please write or call:

Department of Education – Schools Division of Negros Oriental

Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental

Tel #: (035) 225 2376 / 541 1117

Email Address: negros.oriental@deped.gov.ph
Website: lrmds.depednodis.net