REVIEWER

GRADE 9 COOKERY
TOOLS, UTENSILS
AND EQUIPMENT
IN PREPARING 1
LESSON
SANDWICHES
mise en place is a french
term for "putting in place
or "everything in its
place."
 TOOLS, and
UTENSILS IN
PREPARING
SANDWICHES
 SANDWICH
SPATULA
A small flat, a round-bladed utensil
that is serrated on one side and
smooth on the other, appearing
somewhat like a round spatula. It is
used to apply food spreads, over
bread slices.
 DELI KNIFE
Designed for thick sandwiches, this knife is made to
cut easily and quickly through a variety of sandwich
ingredients.
The deli knife has an offset blade allowing ease of
slicing and handling.
 SANDWICH KNIFE
sharp-bladed kitchen utensil used to slice
through a medium amount of food
ingredients "sandwiched" between two slices
of bread.
 SERRATED KNIFE
A knife
with a sharp edge that has saw-like notches
or teeth.
The blade of a serrated knife is 5 to 10
inches long and is used to slice through food
that is hard on the outside and soft on the
inside, such as slicing through the hard
crusts of bread.
 COOKIE CUTTERS
Small, medium, and large. Small ones
are perfect for cutting out the tinier
breads for tea sandwiches and medium
and large for making larger sandwiches.
 equipment IN
PREPARING
SANDWICHES
 GRILLS /
GRIDDLES
These are flat heated surfaces
where food is directly cooked.
SALAMANDERS
Small broiler, used primarily for
browning or glazing the tops of
sandwiches.
 BREAD
TOASTER
The toaster is typically a small
electric kitchen appliance
designed to toast multiple types
of bread products.
 LET'S TRY
THIS!
GIVE THE APPROPRIATE
TOOL OR EQUIPMENT
THAT SHOULD BE USED
IN EVERY SITUATION.
 QUESTION #1
Keziah is assigned to prepare snacks for
tomorrow's program. She will be doing
sandwiches and to add a little creativity,
different shapes were one of her ideas.
What tool can she use?
a. Scissors b. rubber scraper c. sandwich knife
 QUESTION ANSWER
#1 KEY
C.

Keziah is assigned to prepare snacks

sandwich knife
for tomorrow's program. She will be
doing sandwiches and to add a little
creativity, different shapes were one of
her ideas. What tool can she use?
 QUESTION #2
Grade 9 students will be having their
laboratory on Friday. They already
bought ingredients such as carrots,
cucumber, ham, and lettuce. Where can
they store it to avoid spoilage?
a. chillers b. cabinets c. freezer
QUESTION ANSWER
#2 KEY
A.
Chillers
Grade 9 students will be having their
laboratory on Friday. They already
bought ingredients such as carrots,
cucumber, ham, and lettuce. Where
can they store it to avoid spoilage?
 QUESTION #3

Jay have a big chunk of ham but needs

to cut it in uniform. What equipment can
you suggest to be used?
 QUESTION ANSWER
#3 KEY
MEAT SLICER
Jay have a big chunk of ham but needs
to cut it in uniform. What equipment
can you suggest to be used?
INGREDIENTS
USED FOR
SANDWICHES
 Breads
good quality bread provide
variety, texture, taste, bulk,
nutrients and eye appeal to
sandwiches. Fresh bread is
easier to slice or cut if it has
been chilled.
 Meats
maybe roast beef, pork and
cured meat products like ham,
sausage and salami
 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.
 Poultry

are chicken or turkey breasts

characterized by delicate
golden brown surfaces
 Cheese
–refers to cheddar, processed
cream cheese, and cheese spreads
with a firm texture, easily sliced,
and act as a binder, moistener of
other ingredients, it should be
refrigerated and remain covered
until ready to serve to avoid
drying out.
 Spreads
like mayonnaise, mustard and
butter, moisten the bread, and
compliment the flavors of other
ingredients. They should be
served immediately and kept
refrigerated to preserve their
color and flavor.
 Vegetables
should be crisped and proportion
to the size of sandwich. Lettuce,
tomatoes and onions are
indispensable in sandwich
making; it adds texture, flavor
and color to the sandwich.
 LESSON 3

PREPARE A
VARIETY of
SANDWICHES
 Flat Tortillas

Breads
are made from flatten often
unleavened breads.
Lavash

Pita Focaccia
 Pita
comes in both white and whole
wheat. As the flat bread bakes, it
puffs up, forming a pocket that is
perfect for stuffing
 Focaccia
Flat Italian bread, a cousin of pizza an
inch or more thick and very rich in
olive oil. It is sold by whole and cut
into squares, split and filled.
 Lavash
comes in both white and whole
wheat. As the flat bread bakes, it
puffs up, forming a pocket that is
perfect for stuffing
Tortillas
Unleavened round corn meal breads
baked on a hot stone, size ranges to
6 inch-14 inch or larger preferably
used for quesadillas and burritos.
 are very thin, flat breads that
are used for sandwich wraps,
Wraps burritos and tacos.

Tortillas Sandwich wraps

Tortillas
corn or flour are unleavened round
cornmeal breads baked on a hot stone it
ranges in size from 6 inch – 14 inch or
larger preferably used for quesadillas and
burritos.
Sandwich wraps

either whole wheat or spinach flavor.

 Quick
Breads
these breads are raised by chemical action
of baking powder or baking soda like
biscuits, banana bread, carrot bread and
 Quick Breads
How To Toast Bread? (You may use YouTube for
more detailed procedures)
1. Spread margarine or butter on both sides of the
bread.
2. Lay the bread on a heated pan and allow it to fry
for a few minutes.
3. Press the bread with a spatula gently to ensure
an even toast.
4. Flip the bread and repeat on the other side.
5. Allow the bread to toast till it turns a golden
brown in color.
6. Remove the toasted bread from the pan and
serve immediately.
Instruction: Identify
which component of
sandwich does the line
represents
• The filling
2. Moistening Agent
3. The Structure or Base
 LESSON 4

PREPARE A
VARIETY of
SANDWICHES
Instruction: Identify the
following ingredients.
Write F it is Filling
otherwise, write S for
spread.
 1.
F or S
Baco
FILLIN
G
Yellow Mustard
F or S
SPREA
D
Banana Catsup
F or S
SPREA
D
Fried Egg
F or S
FILLIN
G
Lettuce
F or S
FILLIN
G
 LESSON 5

PREPARE
SANDWICHES
PORTION
SANDWICHES
AND ITS
INGREDIENTS
Portion Control is necessary to proportionate the
weight, scoop and slice of food items, like ham
and roasted beef. Other ingredients can be
portion control, by slicing the meat thinly and
correctly.
CREATIVE SANDWICH
PREPARATION
Sandwiches should be attractively served on plates
for individual serving or on platters for multiple
serving. The plate or platters can be decorated with
suitable ingredients to enhance the overall
presentation.
1. Spread leaf lettuce on a tray, decorate the tray
edges with the top curly part of the leaves the
base of the leaves point toward the center of the
tray. This creates a decorative bed for the
2. Spear the center of each sandwich with a long
toothpick if the sandwiches are layered, such as
club sandwiches or slices of submarine
Arrange the sandwiches by the filling,
with the contents exposed to make
sandwich selection more obvious.
Sandwich quarters should be arranged
with cut edge of the sandwich
pointing up at the viewer.
 Arrange finger sandwiches in a spiral, or
setting up the sandwiches in rows in the
tray, with a row of garnishes between each
Place vegetarian sandwiches on a
separate tray from sandwich made
with meat products.
 Handle food picks carefully. Remove
food picks before giving sandwiches to
children or impaired adult.
Plate pinwheel sandwiches in a circular
design on a platter with the pin wheel
filling facing upward to show off the