Technology and

Livelihood Education 9
Quarter
3
Cookery
Cookery 9
Quarter 3 – Module 7: SELECT AND PREPARE GLAZE AND SAUCES
First Edition, 2020
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Published by the Department of Education Division of Pasig City

Development Team of the Self Learning Module

Writer : Ria Joy F. Diaz
Editor/Reviewer : Ruth T. Carona
Technical Reviewer :
Illustrator : Edison P. Clet
Layout Artist :
Management Team : Ma. Evalou Concepcion A. Agustin
OIC-Schools Division Superintendent
Dr. Aurelio G. Alfonso
OIC-Assistant Schools Division Superintendent
Dr. Victor M. Javeña
Chief, School Governance and Operations Division and
OIC-Chief, Curriculum Implementation Division
Education Program Supervisors

Librada L. Agon, Ed. D., EPP/TLE

Liza A. Alvarez, Science
Bernard R. Balitao. Araling Panlipunan
Joselito E. Calios, English
Norlyn D. Conde Ed. D., MAPEH
Wilma Q. Del Rosario, LRMS
Ma. Teresita E. Herrera, Ed. D., Filipino
Perlita M. Ignacio, Ph. D. ESP/SPED
Dulce O. Santos, Ed. D., Kinder/ MTB
Teresita P. Tagulao, Ed. D., Mathematics

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 Quarter 3
Self-Learning Module 7
Select and Prepare Glaze and
w
Sauces
Introductory Message

For the facilitator:

Welcome to the Cookery 9 Module on Selecting and Preparing Glaze and Sauces in
Sandwich-Making

This Self Learning Module was collaboratively designed, developed and reviewed by
educators from Schools Division Office of Pasig City headed by its Officer-In-Charge
Schools Division Superintendent, Ma. Evalou Concepcion A. Agustin in partnership
with the Local Government of Pasig through mayor, Honorable Victor Ma. Regis N.
Sotto. The writers utilized the standards set by the K to 12 Curriculum using the
Most Essential Learning Competencies (MELC) while overcoming their personal,
social, and economic constraints in schooling.

This learning material hopes to engage the learners into guided and independent
learning activities at their own pace and time. Further, this also aims to help learners
acquire the needed 21st century skills especially the 5 Cs namely: Communication,
Collaboration, Creativity, Critical Thinking and Character 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. Moreover, you are expected to encourage and assist the learners
as they do the tasks included in the module.
For the learner:

Welcome to the Cookery 9 Module on Selecting and Preparing Glaze and Sauces in
Sandwich-Making

The hand is one of the most symbolized part of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a learner
is capable and empowered to successfully achieve the relevant competencies and
skills at your own pace and time. Your academic success lies in your own hands!

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 material while being an active learner.

This module has the following parts and corresponding icons:

Expectations - These are what you will be able to know after completing the
lessons in the module

Pretest - This will measure your prior knowledge and the concepts to be
mastered throughout the lesson.

Recap - This section will measure what learnings and skills that you
understand from the previous lesson.

Lesson - This section will discuss the topic for this module.

Activities - This is a set of activities you will perform.

Wrap Up - This section summarizes the concepts and applications of the

lessons.

Valuing - This part will check the integration of values in the learning
competency.

Posttest - This will measure how much you have learned from the entire
module.
 EXPECTATIONS
Upon completion of this lesson, the students should be able to:
A. Define glaze;
B. Describe the different types of sauces; and
C. Realize the importance of glaze and sauce in preparing sandwich.

PRETEST

This part will test your prior knowledge about glazes and types of
sauces in sandwich-making
Directions: Read each item carefully. Write (T) if the sentence is true and (F)
if false.
1. Melted butter or oil makes for a soft rough crust.
2. Brushing a loaf with milk before baking gives the baked bread a
tender, golden crust.
3. Brush softened butter or olive oil at the bottom of the loaf before baking
to add flavor and color.
4. The primary ingredients of remoulade are basil and garlic.
5. Hoisin sauce is very common throughout China and Vietnam.

RECAP
This part will measure what learnings and skills that you understood from
the previous lesson.

Directions: Arrange the jumbled letters to reveal the hidden word.

1. RYD FLILNGIS ________________________
2. OIMST FLLNGISI _____________________________
3. HECSEE____________________________
4. EASFDOSO FNGLLISI_________________________
5. MCEISALLENOSU _________________________
 LESSON

LO 2.4 Select and Prepare Glaze and Sauces

This lesson provides you insights in preparing glaze and sauces in preparing
sandwiches.
But first, let’s try to find out the definition of glaze and the types of sauces
in sandwich making.

A glaze is a sauce that is cooked onto a protein or vegetable so that the sugars
caramelize, get slightly sticky, and follow to whatever it is that you're cooking.
Melted butter or oil makes for a soft smooth crust. Glazes can also be used to
attach seeds to bread before baking.
Butter or Olive Oil: Brush softened butter or olive oil on top of the loaf before
baking to add flavor and color.
Milk Bath: Brushing a loaf with milk before baking gives the baked bread a
tender, golden crust. For a sweet bread recipe, sprinkle with sugar if desired.

GLAZED HAM AND CHEESE PARTY

SANDWICHES
INGREDIENTS

SANDWICHES
12 thin slices deli ham
12 Hawaiian sweet rolls, sliced
6 (3/4-ounce) slices of cheese, cut into quarters

SAUCE
1/2 cup butter, melted
2 tablespoons firmly packed brown sugar
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1 / teaspoon onion powder
2

DIRECTION

1. STEP 1
Put 1 slice ham onto bottom half of each roll. Top with 2
quarters cheese and top half of roll. Place sandwiches into
ungreased 13x9-inch baking pan.

2. STEP 2
Combine all sauce ingredients in bowl; mix well. Pour sauce over
sandwiches. Cover pan with aluminum foil. Refrigerate at least 2
hours or up to 24 hours.

3. STEP 3
Heat oven to 375°F.

Sauces in Preparing Sandwiches

1. Chipotle Mayonnaise
It is great on a sandwich burger. It combines regular mayo, chipotle
peppers, green onion, cilantro, lime juice, and garlic to give a zesty
taste.
2. Wasabi Mayonnaise
It can be paired to sliced roast beef on sourdough bread.
It consists of five key ingredients namely mayonnaise, soy sauce,
sugar, lemon juice and wasabi paste.
3. Hoisin Sauce
This sauce is very common throughout China and Vietnam. It
includes soy beans, garlic and red chillies for unique flavor.
4. Tonkatsu Sauce
It can be used on a chicken sandwich and hamburgers.
5. Pesto
The primary ingredients are basil and garlic that can be found in
Italian dishes like pasta, pizza and flat bread.
6. Avocado
The healthiest food that has the ability to lower cholesterol, protect
your eyes, relieve arthritis and helps to prevent cancer.
Avocado is an amazing spread for several sandwiches like chicken
bacon avocado sandwich, cucumber and avocado, and avocado club
sandwich.
7. Remoulade
A distinctive tasting sauce which consists of mayonnaise, lemon and
garlic.
8. Hummus
Usually common in pita chips and flat bread. This can reduce blood
sugar, reduce blood cloth and lower cholesterol.
9. Butter
It is better used on ham sandwiches.
10. Mustard-Mayonnaise Spread
It is a combined mayonnaise with Dijon and whole grain mustards,
plus a bit of sour cream.
11. Dill Sauce

This delicious and flavorful Dill Sauce, is made with yogurt, fresh dill,
grain mustards, plus a bit of sour cream.

Dill Sauce
Ingredients

½ cup sour cream

1 ½ tablespoons Dijon-style prepared mustard

1 tablespoon lemon juice

2 teaspoons chopped fresh dill

Direction

Whisk together the sour cream, mustard, lemon juice and dill until well

blended.

Chill before serving.

Mustard Mayonnaise Sauce

Ingredients

½ cups mayonnaise

3 tablespoons Dijon mustard

1 ½ teaspoons prepared horseradish

¾ teaspoon Worcestershire sauce

Direction

Stir mayonnaise, mustard, horseradish, and Worcestershire sauce together

until smooth.

ACTIVITIES
A. DIRECTION: Fill in the missing letters in the blanks to reveal the
hidden word.
1. __L__Z__
2. S__U__E
3. P__ST__
4. __VO__A__O
5. H__M__U__

B. DIRECTION: Give at least 5 types of sauces in sandwich-making

and give a short description about it.

1. _____________________
2. _____________________
3. _____________________
4. _____________________
5. _____________________

WRAP-UP

Additional glazes and sauces in sandwich makes it delightful and

interesting.

Complete the sentence below,

“I have learned that,
___________________________________________________________________________
__________________________________________________________.”
 VALUING

In preparing varieties of glazes and sauces, you can use recipes that can offer
unique, palatable and delightful effect.
Cite some importance in applying glazes and sauces in sandwich-making.

POST TEST

Directions: Match Column A to Column B. Write the letter of the correct

answer.
COLUMN A COLUMN B
1. It consists of mayonnaise, soy sauce, a. butter
sugar, lemon juice, and wasabi paste.
2. A Japanese favorite sauce which is a b. tonkatsu sauce
combination of ketchup, Worcestershire
sauce, oyster sauce and sugar.
3. It is common in ham sandwiches. c. remoulade

4.Its primary ingredients are basil and garlic. d. wasabi sauce

5. It has a distinctive taste with its key e. pesto

components being mayonnaise, lemon
and garlic.
 KEY TO CORRECTION

5. Miscellaneous
Fillings
T 5. C 5.
4. Seafood
F 4. E 4.
F 3. 3. Cheese A 3.
T 2. B 2.
2. Moist Fillings
F 1. D 1.
1.Dry fillings
Pre-Test Post Test
Recap

References

Web Sources
https://blog.nationsbestdelimeats.com/top-condiments/

https://potatorolls.com/blog/15-creative-sandwich-spreads/

https://www.allrecipes.com/recipe/228336/mustard-
mayonnaise-sauce/