WELCOME

When You
Enter our class
Learning is fun and
Cooperation is expected
Our positive attitude and
Mutual respect are part of
Everything we do and say
Objectives;
1. identify the different types of fillings and
spreads;
2. arranged hot and cold sandwich by using
appropriate fillings and spreads; and
3. appreciate the importance of the different
types of fillings and spread by actively
participating in class.
2 PICS 1 WORD
Instructions: Guess the
word/s using the given
pictures.
Example:

POULTRY
SHELLFISH
SANDWICH
FILLING
Suitable Fillings and
Spreads
What is sandwich filling?
• main ingredient of a sandwich
• can be any kind of beef, pork, poultry,
seafood, cheese, vegetables, and fruits
• it can also be a meat or egg salad that
have dressing holding everything
together.
Fillings and
spreads for
sandwiches
 Types of filling
Dry Moist
fillings fillings
Egg with
mayonnaise
Cooked meat

poultry Tuna with

mayonnaise

Cheese
 MEAT and
POULTRY
MISCELLANEOUS
CHEESE

FILLINGS
FISH and
VEGETABLE ITEMS SHELLFISH
MAYONNAISE BASED
DRESSING
 Meat and poultry
•should be cooked, covered and
refrigerated
•slice just before the sandwich is to be
prepared to avoid drying out and
lose flavor
Sliced roast
Beef products
beef
Steak

Hamburger’s Corned
patties beef
Roasted Pork products
pork
Bacon

Ham

Barbecue
pork
 Poultry products
Turkey breast Chicken breast
 Sausage products
Salami Frankfurters
Bologna
 Sausage products
Liverwurst
Luncheon meat

Bologna
 Cheese
•dries out rapidly when unwrapped
and sliced, when slicing is done
ahead, the slices should remain
covered until ready to use
 Cheese

Cheddar

Swiss
Provolone
 Cheese
Cream cheese

Cheese spreads
 Fish and Shellfish
•Most seafood fillings are highly
perishable and should be left chilled
at all times.
 Fish and Shellfish
Shrimp
Tuna

Smoked
salmon
 Fish and Shellfish

Pan-fried fish

Anchovies

Grilled fish
 Mayonnaise based salad
•The most popular salads for
sandwich fillings are;
Tuna Ham

Egg

Chicken/turkey
 Vegetable items
•These items are indispensable in
sandwich production;
Lettuce

Tomato
Fruits; fresh or dried Miscellaneous Nuts

Peanut butter

Hard cooked
egg

Jelly
 Purpose of spreads

1. To protect the 2. They add 3. They

bread from flavor. also add
soaking up moisture.
moistures from the
filling.
Butter
 Butter
•Butter protects the bread from
moisture, used soft butter to spread
on bread.
Mayonnaise
 Mayonnaise
•sandwiches made with mayonnaise
should be served immediately or
refrigerated at once and kept
refrigerated until served
Directions: Choose your answer from the box.
meat poultry seafood
dries indispensable perishable

1. Dry fillings refers to ingredients such as sliced or cooked

_______, poultry and cheese.
2. Turkey and chicken breast are examples of _______.
3. Most _______ fillings are highly perishable and should be
left chilled at all times.
4. Cheese _______ out rapidly when unwrapped and sliced.
5. Lettuce, tomato and onion are _______ in
sandwich production.
Directions: Choose your answer from the box.
meat poultry seafood
dries indispensable perishable

1. Dry fillings refers to ingredients such as sliced or cooked

_______, poultry and cheese.
2. Turkey and chicken breast are examples of _______.
3. Most _______ fillings are highly perishable and should be
left chilled at all times.
4. Cheese _______ out rapidly when unwrapped and sliced.
5. Lettuce, tomato and onion are _______ in
sandwich production.
Directions: Choose your answer from the box.
meat poultry seafood
dries indispensable perishable

1. Dry fillings refers to ingredients such as sliced or cooked

meat
_______, poultry and cheese.
2. Turkey and chicken breast are examples of poultry
_______.
seafood fillings are highly perishable and should be
3. Most _______
left chilled at all times.
dries out rapidly when unwrapped and sliced.
4. Cheese _______
5. Lettuce, tomato and onion are indispensable
____________ in
sandwich production.
Directions:
• Two groups will make hot sandwiches and
another two groups will make cold
sandwiches using the appropriate fillings and
spreads.
• You will be given 5 minutes to finish this and
evaluate your own work. Choose one person
to present and evaluate your output in front.
Directions:
• You will be graded using a rubric.
Criteria Excellent Very satisfactory Satisfactory Needs
20 15 10 improvement
5
A. Safety Members wear correct Most members wear Few members wear Few members wear
practices PPE, execute proper PPE, execute proper PPE but execute PPE, food handling
and handling of food and handling of food proper handling of was not executed
sanitation utensils to avoid injury and utensils to food and utensils to properly
and cross contamination avoid injury and avoid injury and
cross contamination cross contamination
B. Balance, neat and clean, One criteria is Two criteria is More than three
Appearance appetizing, all sandwich missing missing criteria is missing
components are present
C. Good combination of Inappropriate use of Inappropriate use of Combination of
Appropriate ingredients appropriate spread or filling spread and filling ingredients is
use of for the type sandwich inappropriate for
spread and the type of sandwich
filling
To correction
1. What is the heart of the sandwich?
A. Base B. Fillings C. Spread D. None of the above
2. What dries out rapidly when unwrapped and sliced?
B. Cheese
A. Cheese B. Meat C. Spread D. Fish and shellfish
3.Which of the following is NOT a purpose of a spread?
C. They add flavor
D. They add moisture
E. They reduce the moisture from the bread
C. They reduce the moisture from the bread
F. To protect the bread from soaking up moisture from the
filling
4. Which of the following is the correct difference of dry and moist
fillings?
A. Moist fillings refers to cooked meat, poultry and cheese while dry
fillings are ingredients mixed with salad dressing or mayonnaise.
B. Moist fillings are ingredients mixed with salad dressing or mayonnaise
while dry fillings refers to cooked meat, poultry and cheese.
C. Dry fillings are any food items dried directly from the sun and the
example for moist fillings is salad dressing.
D. Moist fillings are ingredients with salad dressing and cooked meat
while dry fillings refers to poultry and cheese.

5. What would happen to your “Lapu-lapu” fish if you left it on the table of
your kitchen for 12 hours?
A. It will still be fresh after 12 hours C. It will
C. Itspoil
will faster
spoil faster
B. It will be frozen D. It will wilt