Escuela San Gabriel de Colegio de San Gabriel

Archangel Foundation Inc. Archangel of Caloocan

Phase 10 Pkg 6 Blk 1 lot 2-3 Bagong Silang Caloocan City

TECHNOLOGY AND LIVELIHOOD EDUCATION 9

FOURTH GRADING PERIOD
WEEK 3

MODULE 2 COOKERY

I. INTRODUCTION
Sandwiches refer to a food item made with two or more slices of bread with fillings
between them. A widely popular and convenient lunchtime food, quickly made and served
and adaptable to many variations that it satisfies nearly every taste and nutrition
requirement.
Preparing sandwiches is one of the fundamental skills required in modern food
service. In this lesson you will learn the fundamentals of sandwich making, the
ingredients, types of sandwiches, its methods of preparation for efficient production and
service.

II. MOST ESSENTIAL LEARNING COMPETENCY/IES:

 Give the uses of the Tools, Utensils and Equipment in Preparing Sandwiches

III. MODULE LESSONS AND COVERAGE:

A. SPECIFIC OBJECTIVES:
The following objectives are expected to be attained by the learners at the end of this
module:

 Identify Tools, Utensils and Equipment in Preparing Sandwiches.

 Give the uses of the Tools, Utensils and Equipment in Preparing Sandwiches
 Classify the uses of the Tools, Utensils and Equipment in Preparing Sandwiches

VI. PRE-ASSESSMENT
Directions: Read the statement carefully then choose the best answer from the given options.

1. It is easier to slice or cut if it has been chilled.

a. fresh bread b. meats c. condiments
2. It is maybe beef, pork and sausage products like ham, roast beef and salami
a. fresh bread b. meats c. condiments
3. These are chicken or turkey breasts characterized by a delicate golden brown surfaces.
a. poultry b. cheese c. spreads
4. These most are easily slice, firm texture and act as binder, moistener of other ingredients,
it should be refrigerated and remain covered until ready to serve to avoid drying out.
a. poultry b. cheese c. spreads

5. These gives a lift to a sandwich, some of them are high in acid so don’t combine them with
strong flavored condiments.
 a. cheese b. vegetables c. Chutneys
6. They should be served immediately and kept refrigerated to preserve its color and flavor.
a. poultry b. cheese c. spreads
7. These are fruit fresh or dried, jelly, jam, peanut butter, eggs and nuts adds flavor, color,
nutrients and texture to sandwich production.
a. miscellaneous b. condiments c. vegetables
8. 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.
a. fish and shell fish b. condiments c. Chutneys
9. these should be crisped and proportion to the size of sandwich.
a. miscellaneous b. condiments c. vegetables

VII. LEARNING ACTIVITIES:

B. EXPLORE:
Answer the following questions:

1. Why are sandwiches considered as popular snack food?

2. Why do we need to store sandwiches properly?
3. What are some techniques in storing sandwiches?

C. FIRM UP:

Lesson Ingredients Used For Sandwiches

2

1. Breads – good quality breads provide variety, texture, taste, bulk,

nutrients and eye appeal to sandwiches. Fresh bread is easier to slice
or cut if it has been chilled.

2. Meats – maybe beef, pork and sausage products like

ham, roast beef and salami

3. Poultry – are chicken or turkey breasts

characterized by a delicate golden brown surfaces.
.

4.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.
 5. Cheese – most popular sandwich cheese are
cheddar, process, cream cheese and cheese spreads
most are easily slice, firm texture and act as binder,
moistener of other ingredients, it should be refrigerated
and remain covered until ready to serve to avoid drying out.

6.Spreads – like mayonnaise, mustard and

butter, moisten the bread and compliment the
flavors of other ingredients. They should be
served immediately and kept refrigerated to
preserve its color and flavor.

7.Condiments – like olive oil, relishes ,

Chutneys give a lift to a sandwich, some of them
are high in acid so don’t combine them
with strong flavored condiments.

8. Vegetables – should be crisped and proportion

to the size of sandwich. Lettuce, tomatoes and
onions are indispensable in sandwich making,
it adds texture, flavor and color to the sandwich.

9.Miscellaneous – fruit fresh or dried, jelly, jam,

peanut butter, eggs and nuts adds flavor, color,
nutrients and texture to sandwich production.

D. DEEPEN:

Activity 1 - week 3 (4rth grading)

DIRECTION: Identify the given description of Ingredients. Choose your answer from the list of
ingredients inside the box.

Meats Poultry Cheese

Breads Fish and Shellfish Spreads

Condiments Vegetables

______________1. A staple food prepared by cooking a dough of flour and water and
often additional ingredients.
______________2. Maybe beef, pork and sausage product.
______________3. Popular seafood which are highly perishable and should be kept chilled to moist
as quality.
______________4. It moistens the bread and compliments the flavors of other ingredients.
______________5. These are relishes, olive oil and chutneys that give a lift to a sandwich.
______________6. Chicken or turkey breasts, tenderly cooked are seasoned.
______________7. These are indispensable in sandwich making because it add texture, flavor and
color to sandwich.
______________8. These are sliced thinly, firm texture, and act as binder, moistener of other
ingredient.

E. TRANSFER:

Activity 2 - - week 3 (4rth grading)

DIRECTION: Write TRUE if the statement is correct, and FALSE if not.

1. Condiments like olive oil, relishes , chutneys give a lift to a sandwich, some of them are high
in acid so don’t combine them with strong flavored condiments.
2. Poultry are chicken or turkey breasts characterized by a delicate golden brown surfaces.
3. Fresh bread is easier to slice or cut if it has been chilled.
4. Spreads should be served immediately and kept refrigerated to preserve its color and flavor.
5. Lettuce, tomatoes and onions are indispensable in sandwich making,
it adds texture, flavor and color to the sandwich.
should be refrigerated
6. Cheese and remain covered until ready to serve to avoid drying out.
7. Spreads harden the bread and compliment the flavors of other ingredients.
8. Vegetables it adds texture, flavor and color to the sandwich.
9. most popular sandwich cheese are cheddar, process, cream cheese and cheese spreads
10. some popular seafood ingredients are tuna, sardines, grilled and fried fish fillets

VI. SUMMARY:

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.

VII. VALUES INTEGRATION:

Preparing sandwiches is one of the fundamental skills required in modern food

service. In this lesson you will learn the fundamentals of sandwich making, the
ingredients, types of sandwiches, its methods of preparation for efficient production and
service.

VIII. POST ASSESSMENT:

Directions: Read the statement carefully then choose the best answer from the given options.

1. It is easier to slice or cut if it has been chilled.

a. fresh bread b. meats c. condiments
2. It is maybe beef, pork and sausage products like ham, roast beef and salami
a. fresh bread b. meats c. condiments
3. These are chicken or turkey breasts characterized by a delicate golden brown surfaces.
a. poultry b. cheese c. spreads
4. These most are easily slice, firm texture and act as binder, moistener of other ingredients,
it should be refrigerated and remain covered until ready to serve to avoid drying out.
a. poultry b. cheese c. spreads
5. These gives a lift to a sandwich, some of them are high in acid so don’t combine them with
strong flavored condiments.
a. cheese b. vegetables c. Chutneys
6. They should be served immediately and kept refrigerated to preserve its color and flavor.
a. poultry b. cheese c. spreads
7. These are fruit fresh or dried, jelly, jam, peanut butter, eggs and nuts adds flavor, color,
nutrients and texture to sandwich production.
a. miscellaneous b. condiments c. vegetables
8. 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.
a. fish and shell fish b. condiments c. Chutneys
9. these should be crisped and proportion to the size of sandwich.
a. miscellaneous b. condiments c. vegetables