Department of Education

NATIONAL CAPITAL REGION

SUPPLEMENTARY
LEARNING MATERIALS
for Junior High School
Learners

TECHNOLOGY AND LIVELIHOOD EDUCATION

GRADE 9
COOKERY
(Module 4)

LEARNING COMPETENCY:
LO 2. Prepare a Variety of Sandwiches
TLE_HECK9SW-IIb-g-12

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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!

COMPONENTS OF SANDWICH

EXPECTATIONS

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

1. identify sandwich components and its example;

2. define components of sandwiches according to its function; and
3. differentiate component of sandwiches according to its uses.

PRETEST
Directions: Read each question carefully. Write the letter of the correct answer on a separate paper.

1. Which sandwich component acts as the protective layer between the filling and the structure?
A. Butter B. Canape C. Moistening Agent D. Wrap

2. What sandwich component is made up of bread?

A. Base B. Filling C. Spread D. Garnish
3. Which among of the sandwich components add flavor to the sandwich?

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 A. Base B. Filling C. Moistening agent D. Wrap

4. Which of the food item is an example of moistening agent to the sandwich?

A. Bread B. Ham C. Lettuce D. Mayonnaise

5. Which of the sandwich ingredient is a dry filling?

A. Butter B. Cheese C. Catsup D. Mayonnaise

6. Loida is about to prepare wrapped sandwich. Which of the following bread will she use to
prepare wrapped sandwich?
A. Foccasia bread B. Pita bread C. Rye bread D. Tortilla bread

7. Clarisse is assigned by her teacher to prepare pocket sandwich. If you were Clarisse, what type
of sandwich will you use in preparing pocket sandwich?
A. Bun B. Loaf bread C. Pita bread D. Wheat bread

8. What unleavened bread is baked on a hot stone?

A. Focaccia B. Lavash C. Pita D. Tortillas

9. Why is spread essential in making sandwich?

A. It adds color to the sandwich.
B. It defines the taste to the sandwich.
C. It makes the sandwich presentable.
D. It contributes moisture and creaminess

10. Why is filling considered as the heart of the sandwich?

A. It adds color to the sandwich.
B. It contributes texture to the sandwich.
C. It helps to enhance color of the sandwich.
D. It provides the most of the flavor of the sandwich.

LOOKING BACK

Directions: Classify the following sandwiches as to Hot or Cold sandwiches. Write your answer
on the space provided after the number.

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 BRIEF INTRODUCTION

Sandwich refers to a food item consists of two or more slices of bread with spread
and filling. It is an easy to prepare and nutritious food that members of the family will love
and enjoy. It can be served as snacks every day.
In preparing sandwiches, it is necessary to recognize and be familiar with the
components of sandwiches and its classification according to the uses. It is essential
because it helps you to perform and prepare the correct way to prepare nutritious, palatable
and aesthetically appealing sandwiches.

BASIC COMPONENTS OF A SANDWICH

1. Structure or Base (BREAD)
 It is the part upon which the ingredients are placed.
 It consists of some form of bread or dough produce that is whole or sliced.
Types of Bread
A. Yeast Bread - loaf bread is the most commonly used bread for
sandwiches.
1. White Bread/Pullman loaf – These are long rectangular loaves that
provide square slices. It is one of the most versatile sandwich bread, it
comes in various flavors and goes well with everything and toast nicely.

2. Whole wheat bread

- is a classic bread for sandwiches, it is nutritionally superior to
white bread, taste better and have more interesting textures, slightly
more compact and brownish in color.
3. Rye Bread
- is stronger tasting bread than white and whole wheat. A heavy and a
hearty flavor bread that goes with so many types of meat and
condiments.

Picture 1
4. BAGEL
– Originated in POLAND but are now popular in any part of the world,
(Canada and USA)

B. Buns and Rolls

1. Sandwich rolls
- Comes in all sizes, shapes and textures. The softest include
hamburger buns and hot dog rolls.

2. French and Italian bread

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 - Rolls including sourdough and ciabatta split horizontally. It works well
for grilled sandwiches.

C. Flat Breads
1. Pita – comes in both white and whole wheat. As the flat bread bakes,
it puffs up, forming a pocket that is perfect for stuffing.

Picture 2
2. Focaccia – flat Italian bread, a cousin of pizza an inch or more thick
and very rich in olive oil with herb. It is sold by whole and cut into
squares, split and filled

Picture 3
3. Lavash – small and rectangular, when softened in water, can be
rolled around a stuffing to make a pinwheel shaped sandwich

Picture 4
4. Tortillas – corn or flour are unleavened round cornmeal breads baked
on a hot stone. It ranges in size from 6 inch – 14 inches or larger
preferably used for quesadillas and burritos.

D. Quick Breads
- these breads are raised by chemical action of baking powder or baking
soda like biscuits, banana bread, carrot bread and generally more
tender and crumbly than yeast bread.
- It is used for sweeter tasting sandwiches and are best for tea
sandwiches

2. MOISTENING AGENT
- It is meant to bind the sandwich that provides an improvement of both flavor and texture.
- It also acts as the protective layer between the filling and structure

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SPREADS
Purposes of Spreads
1. To protect the bread from soaking up moisture from the filling.
2. They add flavor.
3. They also add moisture.

FILLINGS
- It consists of one or more ingredients that are stacked,
layered or folded within or on the structure to form the sandwich.

- The filling is the heart of the sandwich. It is placed between or on

top of bread. It provides flavor and body to the sandwich.

TYPES OF FILLINGS

1. Dry Fillings- refers to Ingredients such as sliced or cooked

meat, poultry and cheese.
2. Moist Fillings – refers to Ingredients mixed with salad
dressing or mayonnaise

Picture 5

Here are possible fillings you may use separately or in combination

Meat and Poultry

Meats used as fillings should be cooked, covered and refrigerated. Slice just before the
sandwich is to be prepared to avoid drying out and lose flavor. Thinly sliced meats are more
tender and juicy than thickly sliced.
1. Beef products- sliced roast beef, hamburger patties, steaks, corned beef.
2. Pork products- Roast pork, barbeque pork, ham, bacon.
3. Poultry- Turkey breast, chicken breasts.
4. Sausage Products- salami, frankfurters, bologna, liverwurst, luncheon meats, grilled
sausages.
Cheese
- Cheese dries out rapidly when unwrapped and sliced, when slicing is done ahead, the
slices - should remain covered until ready to use:

Sandwich cheeses - cheddar types, Swiss types, provolone, cream cheese, process cheese,
cheese spreads.
Fish and shellfish

Most seafood fillings are highly perishable and should be left chilled at all times.

Seafood Fillings- tuna, sardines, smoked salmon, shrimp, anchovies, fried fish, grilled or pan
fried fish fillets.
Mayonnaise based salad

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 The most popular salads for sandwich fillings are tuna salad, egg salad, chicken or turkey
salad and ham salad.
Vegetable items
Lettuce, tomato and onion are indispensable in sandwich production; also, any vegetable used
in salads may also be used in sandwiches.
Miscellaneous
Fruits, fresh or dried, jelly, peanut butter, hard cooked egg, and nuts.

Most popular sandwich fillings combinations:

Chicken Salad, Egg and Cheese, Chicken and Bacon, BLT (Bacon Lettuce and Tomato),
Cheese and Onion, Prawn Mayonnaise, Chicken and Ham, Cheese and Ham, Salmon and
Cucumber, Tuna and Cucumber, Pimiento Cheese, Peanut Buttered Jelly, Egg and Bacon,
Ham and Cheese, Corn Beef and Cheese, Cream Cheese and Bacon, Chicken Caesar,
Chicken and Stuffing, Apple Slaw, Cream Cheese

ACTIVITIES

Directions: Puzzle: Look for the words. Refer to the components of sandwiches.
                                      ACROSS
                                      1. The HEART of sandwich
                                      2. The structure of the sandwiches
            4         13           16   3. Long rectangular loaves that provide
  square slices.
20       17                             4. Flat Italian bread added with herbs and
  olive oil
8   18                       12        
  5.Green leafy vegetable added to sandwich
                  14       10          
  6. Bread originated from Poland
                                     
  7. Example of quick bread
              3                      
  8. A bun for hotdog sandwich
                                     
  9. Seafood salad used for sandwich filling
                        11            
  10. it adds moisture to sandwich
        2                            
  DOWN
                         
              11. Example of moistening agent
      5               7           15     12. Adds flavor to the sandwich
                                        13. An example of dry filling
                                      14. Breads that raised by baking powder
  1   19             6                 15. Example of sausage products
                                      16. Bread used for pocket sandwich
                                      17. Example of beef products
9                                 18. Bread used for preparing wrapped
    sandwich
                                   
  19. Bread used for pinwheel sandwich
                                      20. A slight compact brown bread

REMEMBER

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 In preparing sandwich, recognizing and familiarizing with the components and ingredients are
very important because preparing sandwich needs skills. This means combining different types of cooked
and raw food. Sandwich is a kind of food that combines texture, color, and taste which complement each
other. Upon learning the sandwich components, you can prepare sandwich with aesthetic appeal and
palatable where every person can enjoy the goodness and gain good health for its nutritive value.

CHECKING YOUR UNDERSTANDING

Directions: Give an example of each components of sandwich. Fill-up the boxes after
number.

Components of Sandwiches
     
BASE SPREADS FILLINGS
     
1.   6.   11.  
     
2.   7.   12.  
       
3.   8.   13.  
     
4.   9.   14.  
     
5.   10.   15.  

Directions: Fill-up the bubble map by supplying adjectives in the components of sandwiches.
Choose words inside the box provided below.

Nutritious Oily Delicious Freshly baked Buttery Soft

Flavourful Sour Aromatic Tender Brown Creamy

POST TEST

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Directions: Read each question carefully. Write the LETTER of the correct answer on a separate
paper.

1. What unleavened bread is baked on a hot stone?

A. Focaccia B. Lavash C. Pita D. Tortillas

2. Which food item is an example of moistening agent to the sandwich?

A. Bread B. Ham C. Lettuce D. Mayonnaise

3. Which among the sandwich components add flavor to the sandwich?

A. Base B. Filling C. Moistening agent D. Garnish

4. Which sandwich components act as the protective layer between the filling and the bread?
A. Butter B. Canape C. Moistening Agent D. Garnish

5. What sandwich component is made up of bread?

A. Base B. Filling C. Spread D. Garnish

6. Which of the sandwich ingredient is a dry filling?

A. Butter B. Cheese C. Catsup D. Mayonnaise

7. Len is about to prepare wrap sandwich. Which of the following bread will she use to prepare wrap
sandwich?
A. Foccasia bread B. Pita bread C. Rye bread D. Tortilla bread

8. Claire is assigned by her teacher to prepare pocket sandwich. If you were Claire, what type of
sandwich will you use in preparing pocket sandwich?
A. Bun B. Loaf bread C. Pita bread D. Wheat bread

9. Why is spread essential in making sandwich?

A. It adds color to the sandwich.
B. It defines the taste to the sandwich.
C. It makes the sandwich presentable.
D. It contributes moisture and creaminess

10. Why is filling considered as the heart of a sandwich?

A. It adds color to the sandwich.
B. It contributes texture to the sandwich.
C. It helps to enhance color of the sandwich.
D. It provides the most of the flavor of the sandwich.

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REFERENCES
 http://www.nfsmi.org/documentlibraryfiles/PDF/20100210101314.pdf
LM-Cookery Grade 9 page 116-124
Picture 1:https://bakerpedia.com/processes/rye-bread/
Picture 2: https://www.eatthismuch.com/recipe/nutrition/greek-salad-pita-sandwiches,57025/
Picture 3:https://www.africanbites.com/focaccia-bread/
Picture 4: https://www.thespruceeats.com/lavash-flatbread-recipe-591705
Picture 5: https://www.the-girl-who-ate-everything.com/chicken-salad-recipe/

NAME OF WRITER: MARY GRACE F. OFILADA

Position: Teacher I
School: Poblacion National High School
Schools Division Office-Muntinlupa City

NAME OF VALIDATOR: LIZA BINONGO

Position: Teacher II
School: Poblacion National High School
Schools Division Office: Muntinlupa City

NAME OF LANGUAGE/CONTENT EDITOR: Divina C. Aliscad

Position: Master Teacher 1/OIC Dep’t Head-TLE
School: Muntinlupa National High School-Main
Schools Division Office: Muntinlupa City

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