Republic of the Philippines

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

SELF-LEARNING HOME TASK (SLHT)

Subject COOKERY Grade __9__ Level __9 Quarter _III Week III

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

Name _______________________________________Section:_____________________ Date ________

School:________________________________________ District II

A. Readings/Discussions

TYPES OF BREAD

Preparing a bread dough can be a fascinating and rewarding experience for a students like you. The mixing,
kneading, shaping and proofing of the dough gives a tremendous delight and satisfaction especially the
newly baked product exudes a pleasing, appetite- stimulating aroma, and a mouth watering gold brown
crust with just the right tenderness and texture expected of a good quality products. Preparing a bread will
give you ample knowledge on identifying the different types of bread.

A. Yeast bread – loaf bread is the most commonly used bread for sandwiches.
1. White bread, these are long rectangular loaves that provide square slices. It is one of the most
versatile sandwich bread, it come in various flavors and goes well with everything and toast
nicely.

2. Whole wheat bread is a classic bread for sandwiches it is nutritionally superior to white bread,
taste better and have more interesting textures. It is slightly more compact and brownish in
color.

3. Rye bread is stronger tasting bread than white and whole bread. A heavy and a hearty flavor
bread that goes with so many types of meat and condiments.

B. BUNS AND ROLLS

1. Sandwich rolls a soft type bread that come in all sizes, shapes and texture, the softest includes
hamburger buns and hotdog rolls.

2. French and Italian bread rolls including sourdough and ciabatta, split horizontally. It works well for

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 grilled sandwiches.

C. FLAT BREAD - are made from flatten often unleavened breads.

1. Pita comes in both white and whole wheat. As the flat bread bakes, it puffs up, forming a pocket
that is perfect for stuffing.

2. Focaccia flat Italian bread, a cousin of pizza an inch or thick and very rich in olive oil. It is sold by
whole and cut into squares, split and filled.

3. Lavash, small and rectangular, when softened in water, can be rolled around a stuffing to make a
pinwheel shaped sandwich.

4. Tortillas. Unleavened round corn meal bread bake on a hot stone, size rages to 6- 14 inch or larger
preferably used for quesadillas and burritos.

D. Wraps – are very thin, flat bread that are used for sandwich wraps, like burritos and tacos,

1. Tortillas corn or flour are unleavened round cornmeal breads bake on hot stone, it ranges in
sizes from 6 inch to 14 inch or larger preferably used in quesadillas or burritos.

2. Sandwich wraps either whole wheat or spinach flavor.

3. Quick bread these breads are raised by chemical action of baking powder or baking soda like
biscuits, banana bread, carrot cake and bread and generally more tender and crumbly than yeast
bread. It is used for sweeter tasting sandwiches and best for tea sandwiches

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 ______________________________________________________.

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 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.

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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.

References:

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.