1ATIVITY SHEETS ______________6.

Chicken or turkey breasts, tenderly cooked are

Remedial 3rd Quarter seasoned.
______________7. These are indispensable in sandwich making
COOKERY 9- SANDWICHES
because it add texture, flavor and color to sandwich.
______________8. These are sliced thinly, firm texture, and act as
Name:_______________________________________
binder, moistener of other ingredient.
Section: _____________________________________

Meats Activity 1
Poultry Cheese
A. Directions:
Breads Read the statement carefully
Fish and Shellfish then choose
Spreadsthe best
answer from the given options.
Condiments Vegetables
____1. Which tool is used to measure in serving of soft foods, such
as filling ice cream, and mashed potato?
a. potato masher c. scoops or dipper ACTIVITY 3.
b. scooper d. baster A. Hot or Cold?
____2. There are many kinds of kitchen knives, each with a special Directions: Classify the following sandwiches as to Hot and Cold
use. Which one is used to cut thick sandwiches? sandwiches. Search your answer on the internet.
a. Butcher knife c. Deli knife 1. Chicken Wraps sandwich _____________
b. Paring knife d. Sandwich knife 2. Club sandwich ______________
_____3. A small flat, round bladed utensil that is serrated on one 3. Tea sandwiches ______________
side and smooth on the other, used to apply food spreads over bread 4. Hamburgers ______________
slices. 5. Toasted sandwiches ______________
a. Cutting Board c. Sandwich Spatula 6. Burritos ______________
b. Measuring spoons d. Serrated Knife 7. Quesadillas ______________
_____4. A plastic, serrated edge knife that is designed to slice 8. Pinwheel sandwiches ______________
lettuce without causing the edges to turn brown. 9. Hotdog sandwich ______________
A. Lettuce Knife C. Bread Toaster 10. Chicken and veggie tortilla Sandwich ___________
B. Mixing Spoon D. Grill
_____5. Small broiler, use primarily for browning or glazing the tops ACTIVITY 4
of sandwiches. A. Can you Name Me?
a. bread toaster c. salamander DIRECTIONS: Identify the types of bread being described below.
b. griller d. oven _______________1. The most used bread for sandwiches.
_______________2. Classic bread nutritionally superior to wheat
B. Directions: Identify the following statements and write your answer bread, more compact and browner in color.
on the space provided before each number. _______________3. Stronger tasting bread.
________ 6. A knife with a sharp edge that has saw like notches or _______________4. Made from flattened, often unleavened bread.
teeth used to slice bread, fruits and vegetables. _______________5. Are excellent choice for sandwich, they comes
_________7. It comes in wood and plastic, used to protect the table in all sizes, shapes and textures.
while slicing bread. _______________6. A flat bread with pocket that is perfect for
_________8. Pyrex bowls that are large enough to hold the stuffing.
ingredients while they are being mixed. _______________7. A very thin flat breads that are used for burritos
_________9. A set of individual measuring spoons used to measure and tacos.
small quantities of ingredients. _______________8. Breads raised by chemical action of baking
_________10. Are flat heated surface or where food is cooked powder.
directly cooked. _______________9. Unleavened cornmeal baked on a hot stone.
_________11. A typically small electric kitchen appliance designed _______________10. A flat Italian bread cut into squares split and
to toast multiple types of bread products. file.
_________12. A machine used to chill sandwiches and often foods.
ACTIVITY 5
Direction: Identify the storing techniques being described in the
Activity 2 following items. Write your answer on a separate sheet.
DIRECTION: Identify the given description of Ingredients. Choose 1. It is used to package sandwich.
your answer from the list of ingredients inside the box. 2. Process of preserving perishable food on a large scale by
______________1. A staple food prepared by cooking a dough of means of refrigeration
flour and water and often additional ingredients. 3. To draw, fold in order to cover
______________2. Maybe beef, pork and sausage product. 4. Application of low temperature that changes the state of
______________3. Popular seafood which are highly perishable and water in the food from liquid to solid ice.
should be kept chilled to moist as quality. 5. To keep cold or cool.
______________4. It moistens the bread and compliments the 6. To refrigerate or to reduce the temperature of foo
flavors of other ingredients.
______________5. These are relishes, olive oil and chutneys that Wrapping refrigeration chilling
give a lift to a sandwich. Cold storage freezing packaging materials.