Republic of the Philippines

Department of Education
REGION VII – CENTRAL VISAYAS
Schools Division of Cebu Province

SELF-LEARNING HOME TASK (SLHT)

Subject COOKERY 9 Grade 9 Level 9 Quarter III Week 4

MELCS: Identify sandwich components. Competency Code TLE_HECKS9SW- IIIb -g - 1

Name ____________________________________ Section ____________________ Date ________

School ____________________________________ District ________________________

A. Readings/Discussions

FILLINGS AND SPREADS FOR SANDWICHES

Sandwich fillings

The fillings is the heart of sandwich. It is place 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.

Here are 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, barbecue pork, ham, bacon
3. Poultry - Turkey breast, chicken breast.
4. Sausage Products – salami, frankfurter, bologna, liver, wurst, luncheon, meals, grilled sausage.

CHEESE
Cheese dries out rapidly when unwrapped and sliced, when slicing is done ahead, the slices should
remain covered until ready to used.
 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

The most popular salads for sandwich fillings are tuna salad, egg salad, chicken or turkey salad and
ham salad.

Vegetables items

Lettuce, tomato and onion are indispensable in sandwich production also, any vegetable used in
salads may also be used in sandwich.

Miscellaneous

Fruits, fresh or dried, jelly, peanut butter, hard cooked egg and nuts.

MOST POPULAR SANDWICH FILLINGS COMBINATION ARE :

1. Chicken salad
2. Egg and cheese
3. Chicken and bacon
4. BLT- bacon lettuce and tomato ( also contain Egg )
5. Cheese and onion
6. Prawn mayonnaise
7. Chicken and ham
8. Cheese and ham
9. Salmon and cucumber
10. Tuna and cucumber
11. Pimiento and cheese
12. Peanut butter and jelly
13. Egg and bacon
14. Ham and egg
15. Corn beef and cheese
16. Cream cheese and bacon
17. Chicken Caesar
18. Chicken and stuffing
19. Apple slaw – mix mayonnaise, lemon juice, cheese, apple, onions.
20. Cream cheese with finely chopped celery and grated carrots.

SPREADS

Purpose of Spreads

1. To protect the bread from soaking up moisture from the filling.

 2. They add flavor
3. They also add moisture.

 BUTTER
Butter protects the bread from moisture, used soft butter to spread on bread, You may soften
butter by whipping in a mixer or by simply letting it stand at room temperature. You may use
margarine as a substitute or a flavored butter.

 MAYONNAISE
Mayonnaise is often preferred to butter as a spread because it contributes more flavor but
sandwiches made with mayonnaise should be served immediately or refrigerated at once and
kept refrigerated until served

B. Exercises

Exercise 1 TELL ME

Directions: Give a brief description of the following sandwiches and gather / collect pictures of each
type. Write your answer on your activity notebook.

1. Chicken Wraps sandwich ____________________________________________.

2. Club sandwich ____________________________________________________.

3. Tea sandwich _____________________________________________________.

4. Hamburgers ______________________________________________________.

5. Toasted sandwiches ________________________________________________.

6. Burritos __________________________________________________________.

7. Quesadillas ________________________________________________________,

8. Pinwheel sandwiches_________________________________________________.

9. Hotdog ____________________________________________________________.

10. Chicken and veggie tortilla sandwiches ____________________________________.

ASSESSSMENT/

Directions: Identify the types of bread being described below. Write your answer on your activity
notebook.

1. The most commonly used bread for sandwiches.

2. A classic bread which is nutritionally superior to wheat bread, more compact and brown in
color.

3. Stronger tasting bread.

4. Made from flattened, often unleavened bread

5. Are excellent choice for sandwich that comes in all sizes, shapes and textures.

6. A flat bread with pocket that is perfect for stuffing

7. A very thin flat bread that is used for burritos and tacos.

8. Breads raised by chemical action by baking powder and baking soda.

9. Unleavened cornmeal bake on a hot stone.

10. A flat Italian bread cut into squares split and file

Suggested Enrichment/Reinforcement Activities

Identify bakeries, store or any local outlet here in Bantayan that serve burritos,
tacos, and other sandwiches which is presentable like in a required standard.
Prepared by: ESPERANZA C. VILLACASTIN Edited by:

Reviewed by: VICTOR S. UNGOD

School Head

Guide

For the Teacher: Advise the students to read the reading and discussion portion before they attempt to answer the
practice exercises. Going through the parts sequentially will help them easily understand the topic.

For the Learner: Read through the self-learning home task from the first part to the last part. Doing so, will help you
understand better the topic.

For the Parent/Home Tutor: Assist your child and make sure that he/she reads the self-learning home task from
beginning to end to ensure proper understanding of the concepts.
References: