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Prepare a Variety of
Sandwiches
(Identifying components and
ingredients of sandwiches)
Learner’s Module in TLE
COOKERY
Quarter 3 ● Module 2

IMELDA M. COSME
Developer
Department of Education. Cordillera Administrative Region
 Republic of the Philippines
Department of Education
Cordillera Administrative Region
SCHOOLS DIVISION OF BAGUIO CITY
Military Cut-off, Baguio City

Published by:
DepEd Schools Division of Baguio City
Curriculum Implementation Division

COPYRIGHT NOTICE
2020

Section 9 of Presidential Decree No. 49 provides:

“No copyright shall subsist in any work of the Government of the Philippines.
However, prior approval of the government agency of office wherein the work is
created shall be necessary for exploitation of such work for profit.”

This material has been developed for the implementation of K-12 Curriculum
through the DepEd Schools Division of Baguio City - Curriculum Implementation
Division (CID). It can be reproduced for educational purposes and the source must be
acknowledged. Derivatives of the work including creating an edited version, an
enhancement or a supplementary work are permitted provided all original work is
acknowledged and the copyright is attributed. No work may be derived from this
material for commercial purposes and profit.

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 What I Know

Multiple Choice
Direction: Read carefully each statement and find the correct answer. Write the
letter of your choice on a sheet of pad paper.

1. What component of a sandwich is the main structure where all other ingredients
are seen?
A. Bread B. Pastry C. Scones D. Italian loaf

2. What is the moistening factor that adds flavor and texture to other ingredients?
A. Cream B. Jelly C. Pepper D. Spreads

3. Which one is considered the body of sandwich that form its structure?
A. Bread B. Filling C. Honey D. Lettuce

4. What is the part of a sandwich that contributes to its appearance?

A. Cheese B. Garnish C. Ham D. Meat

5. Waynard was asked to choose protein ingredients for his sandwich, what will he
select from the choices?
A. Chicken breast C. Sliced lettuce
B. Cucumber relish D. Unsalted butter

6. What ingredients are pepper, chutney, relishes and basil powder?

A. Condiments B. Miscellaneous C. Seasonings D. Toppings

7. If sausages, ham and salami are meat, what are chicken and turkey called??
A. Miscellaneous C. Poultry
B. Dairy product D. Pastured product

8. How should we select vegetables as garnish for sandwiches?

A. cooked B. fresh C. preserved D. spoiled

9. Which ingredient is highly perishable and easily rotten?

A. Butter B. Cheese C. Fish D. Milk

10. Which one is a miscellaneous ingredient?

A. Chutney B. Egg C. Honey D. Turkey

11. If a cheese acts as binder in a sandwich, how about fillet fish?

A. Protects the sandwich layer
B. Enhances flavor of sandwiches
C. Forms the body of the sandwich
D. Improves appearance of the sandwich

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 12. Why does a sandwich needs spread?
A. To moisten the sandwich.
B. To provide shape to the sandwich.
C. To prevent acid reaction in the sandwich.
D. To enhance flavor and texture of the sandwich.

13. What sandwich ingredient is high in acid?

A. Condiment B. Egg C. Meat D. Seasoning

14. Which sandwich ingredient is indispensable because it is essential?

A. Basil B. Celery C. Dill D. Lettuce

15. Why do you need to put vegetable in sandwiches?

A. It adds color to sandwich. C. It prevents spoilage.
B. It controls moisture in sandwich. D. It get rids with strong flavor.

What’s In

The previous lesson gave you insight on the different tools and equipment in
preparing sandwiches. We can identify them according to their uses:

A. Mixing - rubber scraper, mixing spoon and mixing bowl.

B. Cutting - different knives like Chef, deli or sandwich , butter, paring, vegetable
and serrated knife, Cookie cutter, grater, scissor and slicer.
C. Measuring ingredients - measuring cup and measuring spoons.
D. Mixing - rubber scraper, mixing spoon and mixing bowl.
E. Preparing - cutting board, rolling pin, sandwich spatula and the spatula.
F. Cooking and heating - bread toaster, griddle, Microwave oven, oven and
salamanders.
G. Chilling and storing - chiller, freezer and refrigerator.
H. Miscellaneous - strainer, utility tray and can opener.

How about the culinary terms? They are terminologies you used in the kitchen.
This will guide you in understanding and handling ingredients and dishes like
sandwiches. Knowing the use of tools and equipment will eventually help you be more
familiar with the different terminologies like chilling, glazing, chopping, molding and
standard portioning .

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 What’s New

Building of Sandwich
Picture Analysis: Yummylicious! That will always be your reaction when you see a
picture of a sandwich, but it would be more interesting if you can understand what’s in
it. STOP-LOOK-THINK, share your idea! Give a description of the picture specially the
arrangement.

Good Job, now you can proceed. . . !!!

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 What Is It

Lesson Components and Ingredients

8 for Sandwiches
BASIC COMPONENTS OF A SANDWICH
1. The Structure or Base – 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.
2. Moistening Agent – It is meant to bind the sandwich, providing an improvement of
both flavor and texture. It acts as the protective layer between the filling and the
structure, preventing the filling from softening or wetting the bread.
3. The Filling – It could be a variety of limitless items. The filling gives the sandwich its
name. The filling could be a single item or a combination of several. This consists of
one or more ingredients that are stacked, layered or folded within or on the structure
to form the sandwich. The varieties of fillings should be carefully selected and can be
hot or cold that comes in any form of cooked and cured. It is important that the
combinations are complementary to each other.
These include meat, poultry, fish, eggs, cheese, Salami, cooked roast chicken,
sliced cucumber and tomato are all popular fillings.
4. Garnish- For a natural or healthy look to sandwiches, we can use green garnishes.
Lettuce, parsley or spinach are the common option of adding greens to sandwiches.
Pickles and olives have strong flavors but fit well with any deli-meat sandwich platter.
We can garnish a sandwich platter with red foods to enhance taste and
appearance. Using cherry or grape tomatoes, radishes or beets to add color to any
sandwich platter is a great option.
Adding yellow foods to a sandwich platter give it a bright look. Thus, enhances
the appearance of the sandwich. Though it is not essential, it is necessary because it
makes the sandwich look appetizing. Most of the chosen vegetables for sandwiches
are fresh if not preserved.
The image below is the complete components of a sandwich.

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Ingredients:
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 – These may be beef, pork and sausage products like ham, roast beef
and salami.
3. Poultry – are chicken or turkey breasts characterized by a delicate golden-
brown surface.
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 – refers to cheddar, processed cream cheese and cheese spreads
which are easily sliced, 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 – Spreads like mayonnaise, mustard and butter moisten the bread and
complement the flavors of other ingredients. They should be served
immediately and kept refrigerated to preserve its color and flavor.
7. Condiments – These may be olive oil, relishes, chutneys that give a lift to a
sandwich. Some of them are high in acid, so don’t combine them with strong
flavored condiments.
8. Vegetables – They should be crisp and proportionate to the size of sandwich.
Lettuce, tomatoes and onions are indispensable in sandwich making. They add
texture, flavor and color to the sandwich.
9. Miscellaneous – These are fruit fresh or dried, jelly, jam, peanut butter, eggs
and nuts that add flavor, color, nutrients and texture to sandwich production

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 What’s More

Market Encounter
Direction: Name and group the following ingredients according to their components,
and explain why you grouped them as such. Use a separate sheet of paper for this
activity.
A. Filling C. Moistening agent
B. Garnishing D. Structure or Base

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 What I Have Learned

Complete this! Use a separate sheet of paper.

A. The kind of sandwich I know is_____________________________________.

B. The following ingredients I choose are _______________________________
____________________________________________________.
C. I’m confident with my idea of sandwich because _______________________
________________________________________________.

What I Can Do

My Homemade Sandwich
Direction: Using any available ingredients you have at home make your own
sandwich dish fallowing the components. Take a picture or draw the finished product
to complete your task. Using the template below do a write-up and explain. Provide a
sheet of pad paper for this activity.
My Ingredients The Component Process

Parent/Guardian’s Remark and Signature:

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 RUBRIC
SCORE CRITERIA
20 Very innovative and creative choices of food items. Ideas are very
detailed and clear. Submitted output is very neat and organized.
15 Innovative and creative choices of food items but 1 part is missing. Ideas
are brief but clear. Submitted output has few erasures but still organized.
10 Innovative and creative choices of food items but with 2 missing parts.
Ideas are briefly stated. Submitted output has many erasures but still
organized.
5 Creative dish with 3 missing parts. Ideas are not clear and output is not
properly organized.

Assessment

Multiple Choice
Direction: Read carefully each statement and find the correct answer. Write the
letter of your choice on a sheet of pad paper.

1. Why does sandwich needs spread?

A. To moisten the sandwich.
B. To provide shape to the sandwich.
C. To prevent acid reaction in the sandwich.
D. To enhance flavor and texture of the sandwich.
2. What is the part of a sandwich that contributes to its appearance?
A. Cheese B. Garnish C. Ham D. Meat

3. What component of a sandwich is the main structure where all other ingredients
are seen?
A. Bread B. Pastry C. Scones D. Italian loaf

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4. Which one is considered the body of sandwich that form its structure?
A. Bread B. Filling C. Honey D. Lettuce

5. Which ingredient is highly perishable and easily rotten?

A. Butter B. Cheese C. Fish D. Milk

6.What is the moistening factor that adds flavor and texture to other ingredients?
B. Cream B. Jelly C. Pepper D. Spreads

7.What sandwich ingredient is high in acid?

A. Condiment B. Egg C. Meat D. Seasoning

8. Which one is a miscellaneous ingredient?

A. Chutney B. Egg C. Honey D. Turkey

9. Which sandwich ingredient is indispensable because it is essential?

A. Basil B. Celery C. Dill D. Lettuce

10. What ingredients are pepper, chutney, relishes and basil powder?
A. Condiments B. Miscellaneous C. Seasonings D. Toppings

11. Waynard was asked to choose protein ingredients for his sandwich, what will he
select from the choices?
A. Chicken breast C. Sliced lettuce
B. Cucumber relish D. Unsalted butter

12. If sausages, ham and salami are meat, what are chicken and turkey called??
A. Miscellaneous C. Poultry
B. Dairy product D. Pastured product

13. How should we select vegetables as garnish for sandwiches?

A. cooked B. fresh C. preserved D. spoiled

14. If a cheese acts as binder in a sandwich, how about fillet fish?

A. Protects the sandwich layer
B. Enhances flavor of sandwiches
C. Forms the body of the sandwich
D. Improves appearance of the sandwich

15. Why do you need to put vegetable in sandwiches?

A. It adds color to sandwich. C. It prevents spoilage.
B. It controls moisture in sandwich. D. It get rids with strong flavor.

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 Additional Activities

MODIFIED UNSCRUMBLE WORDS

DIRECTION: Arrange the letters in each number to identify the hidden word and label
them according to sandwich components.

JUMBLED LETTERS LABEL

1. RTSUDAM
2. AMTOTO
3. GERRBUSTAPTIE
4. SYUSIPUGEGDENN
5. ESMOIYONNA
6. UPTSAC
7. TECUTEL
8. DOFLAEBAR
9. GOTONUBHD
10. TATREDOSBA

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A. Filling B. Garnish C. Spreads D. Structure/
-Burger - Mushroom - Mustard Base
-Egg -Tomato -Sauce -Loaf bread
-Bacon -Lettuce -Catsup -Bun
-Hotdog -Onion -
-Fish fillet
-Cheese
-Mushroom
-Tomato
-Onion
-Lettuce
EXPLANATION: Answers may vary.
12.
11. What’s More
-Structure/base
1. A
10. Toast bread
2. B
-Structure/base 3. A
9. Hotdog 4. B Answer may Vary.
5. C
-Structure/base 6. D
7. A
8. Loaf bread What’s New
8. B
-filling/garnish
9. D
7. Lettuce
10. A
11. A 1. A
-spread
12. C 2. D
6. Catsup
13. B 3. B
-spread 14. C 4. B
5. Mayonnaise 15. A 5. A
6. A
-filling Assessment 7. C
4. Sunny side -up egg 8. B
9. C
-filling Answer may Vary. 10. B
3. Burger Patties
11. C
What Can I Do 12. D
-filling/garnish
13. A
2. Tomato
14. D
Answer may Vary. 15. A
-spread
1. Mustard
Additional Activities What I Have Learned What I know
Answer Key
REFERENCES

“Burger Recipe Stock Illustrations – 1,228 Burger Recipe Stock Illustrations, Vectors

& Clipart.” Dreamstime, www.dreamstime.com/illustration/burger-

recipe.html.

payment, One-time, et al. “Burger Ingredients Set Vector Image on VectorStock.”

VectorStock, 24 Jan. 2018, www.vectorstock.com/royalty-free-vector/burger-

ingredients-set-vector-19620540.

Images credited to www.canva.com

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 For inquiries or feedback, please write of call:
Department of Education – Cordillera Administrative Region
Schools Division of Baguio City
No. 82 Military Cut-off Road, Baguio City
Telefax: 422-7819
Email Address: depedbaguiocity@gmail.com
Social Media: facebook.com/DepEdTayoBaguioCity

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