9

Technology and
Livelihood
Education -COOKERY
Module 1

DO_Q3_TLE-Cookery9_Module1 i
Technology and Livelihood Education – Grade 9
Alternative Delivery Mode
Module 1: Cookery

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Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writers : Rellie Cometa, Rose Anne Noble, Ma. Theresa V. Bernardo, Sarah
Jane Diamos, Lea Carmela T. Rabusa Jennifer S. Holm, Jessibel D.
Bola, Richelle S. Natal, Michelle P. Millares, Evangeline C. Libatique,
Jovela Ann N. San Luis, Rosanna G. Isidro, Maria Lea M. Sabino,
Rosalyn H. Lo, Myla A. Valeza
Editors : Kristelyn B. Garcia, Ma. Theresa V. Bernardo
Reviewers : Renen Rodriguez, Arlene Maniquiz, Jed Camposano,
Myrna Evangelista, Divina Gracia DJ. Daquil
Illustrator : Jose Ramil V. Bernardo
Language Editor: Analyn D. Ollero
Layout Artist : Maricel R. Diones, Raphael A. Lopez

Management Team:
MELITON P. ZURBANO, Assistant Schools Division Superintendent (OIC-SDS)
FILMORE A. CABALLERO, CID Chief
JEAN A. TROPEL, Division EPS In-Charge of LRMS
REMEDIOS L. SANTOS, Division EPS In-Charge

Printed in the Philippines by ________________________

Department of Education – National Capital Region – SDO VALENZUELA

Office Address: Pio Valenzuela St., Marulas, Valenzuela City

Telefax: (02) 292 – 3247
E-mail Address: [email protected]

ii
Learning Competency: Clean, Sanitize and Prepare Tools and Utensils and
Equipment.
Learning Outcomes:
1.1. Identify tools, utensils and equipment needed in preparing
sandwiches
Learning objectives:
At the end of the lesson the learners are expected to:
1. Identify the different tools and equipment needed in preparing
sandwiches.
2. Group the different tools and equipment needed in preparing
sandwiches.
3. Appreciate the importance of using proper tools and equipment in
preparing sandwiches.

Directions: Read and analyze each statement carefully and write the letter of the
correct answer on a separate sheet of paper.
1. Which tool is used to cut customized edges on bread for tea sandwiches,
hors d’oeuvres, or children’s sandwiches.
A. cookie cutters C. scissors
B. grater D. spatula
2. Which of the following tools is used to grate cheese and other ingredients
which allow flavors to mix.
A. butter knife C. grater and shredder
B. deli knife D. spatula
3. This knife is designed for thick sandwiches and made to cut easily and
quickly through a variety of sandwich ingredients.
A. butter knife C. grater and shredder
B. deli knife D. spatula
4. It is used to protect the table when slicing bread made of wood and plastic.
A. cutting board C. serrated knife
B. mixing bowls D. strainer
5. It has a flat headed surface where food is directly cooked.
A. bread toaster C. microwave
B. grills/griddles D. oven

Lesson Tools, Utensils and Equipment in

1 Preparing Sandwiches

Directions: Read each statement and choose the correct word that will make the
sentence complete. Write your answer on a separate sheet of paper.

butter ingredients lettuce liquid sandwiches

1. Bowls are large enough to hold ___________while they are being mixed.

1 DO_Q3_TLE-Cookery9_Lesson1
 2. Lettuce knife is designed to slice ___________without causing the edges to
turn brown.
3. Butter knife used to apply spreads such as ___________, peanut butter,
and cream cheese.
4. Cookie Cutter is used for cutting out the tinier ___________for tea
sandwiches.
5. Strainer used to separate ___________from solid.

Sandwiches refers to a food item made with two or more slices of bread with
fillings between them. A widely popular and convenient lunchtime food, quickly made
and served and adaptable to many variations that satisfies nearly every taste and
nutrition requirements. Mise en Place- a French term which means setting
everything in place and organizing all the materials and ingredients before preparing
foods.

Tools, Utensils and Equipment in Preparing Sandwiches

TOOLS AND UTENSILS

1. Sandwich Spatula-a small flat, round bladed utensils 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.
2. Scissors- used to cut customized edges on bread for tea sandwiches, hors d
‘oeuvres, or children’s sandwiches. Cut sandwiches in different shapes like
rectangles, triangles, and circles.
3. Cookie cutters- small ones are perfect for cutting out the tinier breads for tea
sandwiches and medium and large for making larger sandwiches.
4. Grater and shredder- grating cheese, meat and other ingredients to allow
flavors to mix.
5. Spatula- a long flexible blade with a rounded end, used to level off ingredients
in measuring cups and spoons and for spreading fillings on sandwiches.
6. Butter knife- a small knife with a blunt edges blade that is used to apply
spreads, such as butter, peanut butter, and cream cheese, on bread or dinner
rolls.
7. Chef’s knives- come in various lengths of 6, 8, 10 and 12 inches. The smaller
sized knives are typically referred to as mini chef’s knives while the longer
lengths are known as traditional chef’s knives.
8. Deli knife- design for thick sandwiches, made to cut easily and quickly. Has
offset blade allowing ease of slicing and handling.
9. Lettuce knife- plastic serrated edge knife designed to slice lettuce without
causing the edges to turn brown.
10. Paring knife- small knife with straight, sharp blade 3 to 5 inches long. Used
for peeling, coring foods or mincing and cutting small items.
11. Sandwich knife-a sharp-bladed kitchen utensils used to slice through a
medium amount of food ingredients” sandwiched” between two slices of bread.
12. Serrated knife- a sharp edge that has saw-like notches or teeth. 5 to 10
inches long used to slice through food that is hard on the outside and soft on
the inside like fruits and vegetables.
13. Cutting board- comes in wood and plastic use to protect the table when
slicing bread.

2 DO_Q3_TLE-Cookery9_Lesson1
 14. Mixing bowls- are large enough to hold ingredients while they are being
mixed.
15. Rubber scraper- used to scrape down sides of bowl and get mixture of fillings
from pans.
16. Measuring cups- a transparent glass with fractions used for measuring
liquids.
17. Utility tray- used to hold food in place.
18. Strainer- used to separate liquid from solid.
19. Mixing spoon- used to combine ingredients.
20. Can opener- used to open cans.
21. Measuring spoons- used to measure small quantities of ingredients.

EQUIPMENT FOR SANDWICH MAKING

These are flat heated surfaces where food is directly cooked.
1. Ovens. This equipment is enclosed in which food is heated by hot air or
infrared radiation.
2. Microwave ovens. Special tubes generate microwave radiation, which creates
heat inside the food.
3. Salamanders. Small broiler, use primarily for browning or glazing the tops of
sandwiches.
4. Bread toaster. Designed to toast multiple types of bread products.
5. Slicer. Used to slice foods more evenly and uniformly.
6. Chillers. Machines used to chill sandwiches and other foods.
7. Freezer. Used to hold foods for longer times and to store foods purchased in
frozen form.
8. Refrigerator. Used to store food at a temperature below the ambient
temperature of the room.

Directions: Identify the tool being described in each sentence. Choose your answer
inside the box and write your answer on a separate sheet of paper.

Bread toaster Chiller Freezer Measuring cup

Mixing spoon Paring knife Rubber scraper Salamanders
Sandwich spatula Slicer

________1. It is used to slice foods more evenly and uniformly.

________2. The tool used for peeling, coring foods, or mincing and cutting small items.
________3. It is used to apply food spreads, over bread slices.
________4. This tool is used to scrape down sides of bowl and get mixture of fillings
from pans.
________5. Small broiler, use primarily for browning or glazing the tops of
sandwiches.

3 DO_Q3_TLE-Cookery9_Lesson1
Directions: Put a check mark (✓) if the item is a tool or equipment. Do it on a
separate sheet of paper.
Items Tool Equipment
measuring spoon
scissors
refrigerator
oven
salamander

Directions: Write down at least 3 tools and 2 equipment used for preparing
sandwiches. Do it on a separate sheet of paper.

tools equipment
__________________ _______________
__________________ _______________
__________________

Learning Competency: Identify ingredients according to the given recipe

Learning Outcomes: 1.1 Identify Ingredients used for sandwiches
Learning Objectives:
At the end of the lessons the learners are expected to:
1. Identify the different ingredients needed in the preparation of sandwiches.
2. Use ingredients commonly prepared for sandwiches.
3. Value the importance of using the different ingredients needed in
preparing sandwiches

Directions: Read the questions carefully and write the letter of the correct answer
on a separate sheet of paper.
1. Foods which are highly perishable should be kept chilled to maintain its
quality.
A. Cheese B. Fish and shellfish C. Meats D. Poultry
2. These are relishes, olive oil, and chutneys that give an additional flavor to
sandwich.
A. Breads B. Cheese C. Condiments D. Spreads
3. It provides variety, texture, taste, bulk, nutrients, and eye appeal to
sandwiches.
A. Breads B. Cheese C. Meats D. Spreads
4. Roast beef, pork and cured meat products like ham, sausage, and salami
are examples of these.
A. Breads B. Cheese C. Meats D. Poultry
4 DO_Q3_TLE-Cookery9_Lesson2
 5. These are indispensable in sandwich making because they add texture,
flavor, and color to sandwich.
A. Breads B. Meats C. Spreads D. Vegetables

Lesson Ingredients Used for Sandwiches

2

Directions: Identify what is being described in the picture. Choose the correct
answer inside the box. Write your answer on a separate sheet of pad
paper.

Bread Condiments Meats Spreads Vegetables

1. ___________ 2.___________ 3. __________ 4.__________ 5.__________

Ingredients Used for Sandwiches

1. Breads – It provide variety, texture, taste, bulk, nutrients, and eye appeal to
sandwiches. Fresh bread is easier to slice or cut if it has been chilled.
2. Meats – roast beef, pork and cured meat products like ham, sausage and
salami are examples of these.
3. Poultry – are chicken or turkey breasts characterized by a delicate golden
brown surfaces.
4. 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.
5. Cheese – act as binder, moistener of other ingredients, it should be
refrigerated and remain covered until ready to serve to avoid drying out like
cheddar, processed cream cheese and cheese spreads with firm texture and
easily sliced.
6. Spreads – they are added to foods to enhance the flavor or texture 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 its color and flavor.
7. Condiments – they are added to foods to enhance the flavor and compliment
the dish like olive oil, relishes , chutneys give a lift to a sandwich, some of
them are high in acid so don’t combine them with strong flavored condiments.

5 DO_Q3_TLE-Cookery9_Lesson2
 8. Vegetables – A plant or part of a plant that used as food, it adds texture, flavor
and color to the sandwich. It should be crisped and proportion to the size of
sandwich. Lettuce, tomatoes and onions are indispensable in sandwich
making.
9. Miscellaneous – It adds flavor, color, nutrients and texture to sandwich
production.
Examples are fruit fresh or dried, jelly, jam, peanut butter, eggs and nuts.

Directions: Select the lettered pair that best expresses a relationship similar to
that in the original pair. Write your answer on a separate sheet of paper.
Example:
1. apple : fruit :: ampalaya : _____________
A. fish B. fruit C. meat D. vegetable
1. Meat: Pork: _____________: Tuna
A. Cheese B. Fish C. Poultry D. Vegetables
2. Turkey: ___________: Crab: Shellfish
A. Cheese B. Fish C. Poultry D. Spread
3. Salami: Meats: _________: Lettuce
A. Butter B. Cheese C. Tuna D. Vegetables
4. Vegetable: Lettuce: Olive oil: _____________
A. Butter B. Condiments C. Fish D. Meats
5. Cheese: Eden: Spreads: _______________
A. Fish B. Mayonnaise C. Meats D. tomatoes

Directions: Prepare a simple sandwich at home. Make a 1- minute vlog introducing

the ingredients used in your sandwich. Do it on a separate sheet of paper.
CRITERIA 10 8 6 4
Product Creatively and Orderly Orderly Simply and
presentation orderly enough with enough but no orderly enough
showing much relevance to relevance to but not so
relevance to the given task the given task relevant to the
the given task given task.
Completeness of Task is Task is Task is nearly Task is started
the task completed completed completed but
following the following the following not completed
directions in Directions in the directions following the
the activity the activity. in directions in
the activity the
activity.

Directions: Write the word TRUE if the statement is correct and if not
change the underlined word/s to make the statement
correct. Write your answer on the space provided.
___________1. Fish and Shellfish are highly perishable and should be kept
chilled to moist as quality.
6 DO_Q3_TLE-Cookery9_Lesson2
 ___________2. Poultry consists of beef, pork and sausage.
___________3. Cheese moistens the bread and compliments the flavors of the
ingredients.
___________4. Vegetables are sliced thinly, firm texture, and act as binder,
moistener of other ingredient.
___________5. Breads good quality breads provide variety, texture, taste, bulk,
nutrients and eye appeal to sandwiches.

Learning Competency: Present a Variety of Sandwich

Learning Outcomes:
2.1 Identify sandwich component
Learning Objectives:
At the end of the lesson the learners are expected to:
1. Classify the different basic components of sandwiches
2. Color the different kinds of sandwiches, and label the basic component
3. Appreciate the value of creativity and artistry in coloring the
sandwiches

Directions: Below are statements describing the basic components of a sandwiches.

Arrange the jumbled letters to find the correct answer and write it on a
separate sheet of paper.
________ 1. It is a part of sandwich where the ingredients are placed.
ERUTCURTS
________ 2. It is meant to bind the sandwich providing an improvement of both
flavor and texture. GNINETSIOM TNEGA
________ 3. It consists of some form of bread or dough that is whole or sliced.
ESAB
________ 4. It consists of one or more ingredients that are stacked, layered or
folded to form a sandwich. GNILLIF
________ 5. It prevents the filling from softening or wetting the bread.
GNINETSIOM TNEGA

Lesson Basic Components of a Sandwich

3

Directions: Identify the following statements used in sandwich preparation and

write your answer on a separate sheet of paper.
__________1. It is a staple food prepared by cooking a dough of flour and water
__________2. It maybe beef, pork, and sausage product
__________3. It moistens the bread and compliments the flavors of other
ingredients
__________4. These are relishes, olive oil and chutneys that give a lift to a sandwich
__________5. These are sliced thinly, firm texture, and act as binder, moistener
of other ingredients

7 DO_Q3_TLE-Cookery9_Lesson3
 BASIC COMPONENT OF A SANDWICH
The structure or base
It is the part upon which the ingredients are placed, consists of some form of
bread or dough to produce that is whole or sliced.

Moistening agent
It is meant to bind the sandwich providing an improvement of both flavor and
texture. It acts as the protective layer between the filling and the structure,
preventing the filling from softening or wetting the bread.

The filling
Consist of one or more ingredients that are stacked, layered or folded within
or on the structure to form the sandwich. The filling can be hot or cold or comes in
any form of cooked, cured meat, fruit, vegetables, salad or a combination of any of
them.

Directions: Classify the ingredients below according to the component of

sandwiches. Write each ingredient in their corresponding column. Do
it on a separate sheet of paper.

Buns and Rolls Cheese Flat Bread Lettuce Sausage

Butter Chicken Ham Mayonnaise Yeast Bread

Structure/ Base Moistening Agent Filling

Directions: Color the picture of sandwiches and label the different components.

8 DO_Q3_TLE-Cookery9_Lesson3
 Your output will be rated using the rubric below
SCORE CRITERIA
5 Very artistically and creatively done
4 Artistically and creatively done
3 Properly and less creatively done
2 Improperly done and unattractive
1 No attempt

Directions: Read and analyze each items carefully, Write the letter of the correct
answer on a separate sheet of paper.
1. It consist of one or more ingredients that are stacked, layered, or folded to
form a sandwich.
A. Base C. Meat
B. Filling D. Moistening agent
2. It is a part of sandwich where the ingredients are placed.
A. Base C. Moistening agent
B. Filling D. Vegetable
3. It prevent the filling from softening or wetting the bread.
A. Chicken C. Moistening agent
B. Filling D Structure
4. It consist of some form of bread or dough that is whole or sliced.
A. Filling C. Structure/base
B. Moistening agent D. Tomato
5. It means to bind the sandwich providing an improvement of both flavor and
texture.
A. Filling C. Moistening agent
B. Ham D. Structure/base

Learning Competency: Prepare a variety of Sandwiches

Learning Outcome: 2.2 Identify the bread suited for sandwich making
Learning Objectives:
At the end of the lesson, the students should be able to:
1. Identify the types of bread suited for sandwich making
2. Prepare any type of sandwich using an appropriate type of bread
3. Value the importance of knowing the types of bread

Directions: Choose the correct answer and write ONLY the letter on a separate sheet
of paper.
____1. Which of the following is an example of quick bread?
A. biscuit C. pita
B. lavash D. sandwich wraps
____2. What type of bread is soft and comes in all sizes, shapes and textures?
A. buns C. loaf bred
B. French and Italian bread D. sandwich rolls

9 DO_Q3_TLE-Cookery9_Lesson4
 ____3. Which of the following is a flat Italian bread, a cousin of pizza an inch or
thicker and very rich in olive oil?
A. foccacia C. pita
B. lavash D. tortillas
____4. Ana will make a pinwheel shaped sandwich. Which of the following bread
she needs?
A. foccacia C. pita
B. lavash D. tortillas
____5. Which of the following breads is the most used bread for
sandwiches?
A. buns C. loaf bread
B. French and Italian bread D. sandwich rolls

Lesson Types of a Breads for Sandwiches

4

Bread may be served in different forms at any meal of the day, eaten as a
snack and is even used as an ingredient in other culinary preparations. As a basic
food worldwide, bread has come to take on significance beyond mere nutrition,
evolving into a fixture in religious rituals, secular cultural life and language.
Sandwiches are great but the bread used can really make or break the sandwich
(Taylor Tobin)

TYPES OF BREAD
A. Yeast Bread - Loaf bread is the most used bread for
sandwiches.
1. White Bread -These are long rectangular loaves that provide
square slices. It is one of the most versatile sandwich breads, it
comes 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

wheat. A heavy and a hearty flavor bread that goes with so many
types of meat and condiments.

10 DO_Q3_TLE-Cookery9_Lesson4
B. Buns and Rolls

1. Sandwich rolls a soft type bread that come in all sizes,

shapes and textures. The softest include hamburger buns
and hot dog rolls.

2. French and Italian bread rolls including sourdough and

ciabatta, split horizontally. It works well for grilled sandwiches.

C. Flat Breads are made from flatten often unleavened breads

1. Pita. It 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 more

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 breads baked on a hot

stone, size ranges to 6 inch-14 inch or larger preferably used for
quesadillas and burritos.

D. Wraps – are very thin, flat breads that are used for sandwich wraps, burritos
and tacos.
1. Tortillas- It is a corn or flour are unleavened round cornmeal
breads baked on a hot stone it ranges in size from 6 inch – 14
inches or larger preferably used for quesadillas and burritos.

2. Sandwich wraps- either whole wheat or spinach flavor.

E. Quick Breads – these breads are raised by chemical action of

baking powder or baking soda like biscuits, banana bread, carrot
bread and generally more tender and crumblier than yeast bread.
It is used for sweeter tasting sandwich and are best for tea
sandwiches.

11 DO_Q3_TLE-Cookery9_Lesson4
Directions: Search and encircle the types of bread hidden in the grid.

IT’S SHOW TIME!

Directions: Prepare a simple sandwich at home. You will be rated using the
Scoring Rubric below. Choose ANY of the following options.
1. Make a 1-minute vlog in using an appropriate bread suited for the type
of sandwich that you want to prepare. (ONLINE students)
2. Take a picture and make an attractive scrap book of sandwich.
(MODULAR students)
3. Make a recipe book of three (3) sandwiches.
(ONLINE and MODULAR students)

SCORING RUBRICS: VLOG

5 The content shows much relevance to the topic and done creatively

4 The content shows relevance to the topic and creative

3 The content shows enough relevance to the topic and creatively enough

2 The content shows little relevance to the topic and simply done

1 The content has no relevance to the topic and poorly done

12 DO_Q3_TLE-Cookery9_Lesson4
 CRITERIA 5 4 2
Content The pictures and The pictures and Lack of pictures, ideas
ideas are effectively ideas are well- are not organized
organized organized
Accuracy Accurate and Accurate but Not accurate and
appropriate details lacks some greatly lacking in
details detail
Designs and Exceptionally Attractive in Messy in designs and
Attractiveness attractive in terms terms of designs lay-outs
of designs and lay- and lay-outs
outs

Directions: Choose the letter of the correct answer and write it on a separate sheet
of paper.
____1. Which of the following is the most commonly used bread for sandwiches?
A. buns C. loaf bread
B. French and Italian bread D. sandwich rolls
____2. This bread is soft and comes in all sizes, shapes and textures.
A. buns C. loaf bread
B. French and Italian bread D. sandwich rolls
____3. What type of bread is used in making grilled sandwich?
A. buns C. loaf bread
B. French and Italian bread D. sandwich rolls
____4. Which of the following is a flat Italian bread, a cousin of pizza an inch or
thicker and very rich in olive oil?
A. foccacia C. pita
B. lavash D. tortillas
____5. Ana will make a pinwheel shaped sandwich. Which of the following bread
she will use?
A. foccacia C. pita
B. lavash D. tortillas

Learning Competency: Prepare Sandwiches

Learning Outcomes: Prepare a Variety of Sandwiches
2.3 Suitable filling and spread
Code: TLE_HECK9SW-IIIb-g-12
Learning Objectives:
At the end of the lesson, the student should be able to:
1. Identify the types of sandwich fillings and spread
2. Prepare any kind of sandwich
3. Value the Important of sandwich filling and spread in preparing a
sandwich.

13 DO_Q3_TLE-Cookery9_Lesson5
Directions: Read each item carefully and write the letter of the correct answer on a
separate sheet of paper.
1.What do you call the heart of the sandwich?
A. base C. garnish
B. filling D. spread
2.It refers to ingredients such as sliced or cooked meat, poultry and cheese.
A. base C. garnish
B. dry filling D. moist filling
3. It protects the bread from soaking up moisture from the filling.
A. base C. garnish
B. filling D. spread
4. What kind of meat and poultry products are used as filling in a sandwich?
A. cooked C. process
B. raw D. dry
5. Why we should leave chilled most seafood filling used in preparing
Sandwiches?
A. It is highly perishable
B. It is the standard procedure
C. It is easy to be contaminated
D. It is the correct methods of preserving seafoods

Lesson Suitable filling and spread

5

Directions: Name 5 filling and 5 spreads used in preparing sandwiches. Write your
answer in the box provided for. Do it on a separate sheet of paper.
Filling Spread

1. 1.
2. 2.
3. 3.
4. 4.
5. 5.

FILLINGS AND SPREADS FOR SANDWICHES

TYPES OF FILLINGS
1. Dry Fillings- refers to Ingredients such as sliced or cooked meat, poultry and
cheese.

14 DO_Q3_TLE-Cookery9_Lesson5
2. Moist Fillings – refers to Ingredients mixed with salad dressing or mayonnaise

SANDWICH FILLINGS
The filling is the heart of the sandwich. It is place between or on top of bread.
It provides flavor and body to the sandwich.

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 juicier than thickly sliced.
1. Beef products - sliced roast beef, hamburger patties, steaks, corned beef.
2. Pork products - Roast pork, barbeque pork, ham, bacon.
3. Poultry- Turkey breast, chicken breasts.
4. Sausage Products- salami, frankfurters, bologna, liver wurst, luncheon
meats,
grilled sausages.
Cheese
Cheese dries out rapidly when unwrapped and sliced, when slicing is done
ahead, the slices should remain covered until ready to use.

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.

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

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

Most popular sandwich fillings combinations

• Chicken Salad
• Egg and Cheese
• Chicken and Bacon
SPREAD
Spread- is a food that is spread, generally with a knife, onto foods such
as bread and crackers. Spreads are added to food to enhance the flavor or texture
of the food, which may be considered bland without it. Butter and soft Cheese are
typical spreads.
Types of Spread
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.

15 DO_Q3_TLE-Cookery9_Lesson5
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.

Purposes of Spreads
1. To protect the bread from soaking up moisture from the filling.
2. They add flavor.
3. They also add moisture.

Directions: Create a sandwich recipe by completing the parts below. Do this in a one
whole sheet of paper and submit it to your teacher. Your work will be
rated using the scoring rubrics below.
Name of Recipe:
Tools and Equipment used:
Ingredients:
Procedure:
Score Criteria
5 Creatively and neatly done showing much relevance to the
given topic.
4 Creatively done and neat enough with relevance to the given
topics.
3 Creatively done and neat enough but no relevance to the given
topics.
2 Simply done and neat enough but no relevance to the given
topics.
1 Poorly done with erasures and irrelevant to the given topic.

Directions: Prepare any Sandwiches at home. Take a picture of your finished

products. Then let your family member to taste it. Make a short
description about your Sandwiches. Send it to our Facebook group.
Your work will be rated using the scoring rubrics below.

Score Criteria
5 Creatively and neatly done showing much relevance to the given
topic.
4 Creatively done and neat enough with relevance to the given topics.
3 Creatively done and neat enough but no relevance to the given
topics.
2 Simply done and neat enough but no relevance to the given topics.
1 Poorly done with erasures and irrelevant to the given topic.

16 DO_Q3_TLE-Cookery9_Lesson5
Directions: Give what is asked in each number.
1.Three examples of vegetables items use in preparing sandwich.
2. Two types of sandwich filling
3. Two types of sandwiches spread
4. Three purpose of sandwich spread

Learning Competency: Select and Prepare glazes/sweet sauces

Learning Outcomes 2: Prepare a Variety of Sandwiches
2.4 Select and Prepare glazes/ sweet sauces
Learning Objectives
At the end of the lesson, the students should be able to:
A. Identify the different types of glazes and sweet sauces.
B. Select appropriate glaze and sweet sauce.
C. Prepare skillfully glazes and sweet sauces.

CONCEPT MAPPING
Directions: Given the question below, write down your ideas inside the boxes. Do it
on a separate sheet of paper.

What is glazes
and sweet
sauces?

17 DO_Q3_TLE-Cookery9_Lesson6
 Lesson Select and Prepare Glazes/ Sweet
6 sauces

DIRECTIONS: Read the statement carefully then write the correct answer from the
given options on a separate sheet of paper.
1. Which of the following is the most commonly used bread for sandwiches?
A. flat bread C. quick bread
B. pita D. yeast bread
2. It is made from flattened, often unleavened bread.
A. flat bread C. quick bread
B. pita D. yeast bread
3. The flat bread with pocket that is perfect for stuffing is called
A. buns and rolls C. quick bread
B. pita D. yeast bread
4. This type of bread is raised by chemical action of baking powder.
A. flat bread C. quick bread
B. pita D. tortillas
5. A soft type of bread which include hamburger buns and hot dog rolls.
A. flat bread C. sandwich rolls
B. quick bread D. tortillas

The appearance of many foodstuffs is enhanced by a finishing gloss on the

surface. Generally, people associate gloss with freshness that is appetizing, as
opposed to dullness that is generally unappetizing. Other surface treatments include
glossy patterns and textures e.g. seeds on bread, chopped nuts on pastries, trellis
marks, scoring etc. Glazes include aspic, egg wash, colored flavored oils, and melted
butter.
Types of Glazes

Simple Glaze
All glazes begin with powdered sugar mixed with a liquid. The glaze has more
liquid than an icing and should be of a pourable consistency. The most basic glaze
is made with water, but you can also use milk to make a richer, more opque glaze.
Melted butter is another option, which makes the glaze like a thin icing.

Candy Glaze
Sweet candy flavors are easy to incorporate into a glaze. You can make a
chocolate glaze by adding cocoa powder to a simple glaze. Substitute milk for water
to give the glaze the richness of chocolate. You can use syrups like maple, carob, and
molasses to add flavor and make a more decadent glaze. A bit of brown sugar and
butter simmered on the stove will make a caramel glaze.

Citrus Glaze
Lemon glaze in one of the more popular choices for pound cake and Bundt
cake. The citrus balances the sweetness of the sugar in the glaze and in the cake.

18 DO_Q3_TLE-Cookery9_Lesson6
Add lemon extract or lemon juice and lemon zest to infuse the glaze with lemon flavor.
The same citrus glaze can be made with orange, grapefruit or lime juice and zest.

Flavored Glaze
You can add just about any flavored extract or spice to a glaze to make a
flavored glaze that compliments a cake. Add a few drops of flavor extracts such as
mint, almond, rum, banana, amaretto or root beer to make a flavorful glaze. You can
also add spices such as cinnamon, nutmeg, all spice or anise. Try mixing savory
spices to make interesting combinations, such as a basil glaze on a lemon pound
cake. Add jam or jelly to the glaze for a fruit glaze.

Type of Sauces
Sweet sauces is a sweet thick liquid made from sugar and other sweet substances,
used as a sauce.
Burger Sauce - is usually a creamy sauce made with a combination of ketchup and
mayonnaise with additional mix-ins that make it unique and give it extra flavor.
Barbecue Sauce - a sauce, typically made with tomatoes, onion, garlic, brown sugar,
and vinegar. It is used for basting barbecued food or served as an accompaniment.
Mustard Sauce - sauce of prepared mustard thinned with vinegar and vegetable oil
with sugar and seasonings.

Directions: Identify the following sauces. Write your answer on a separate sheet of
paper.
_____1. A sauce typically made with tomatoes, onion, garlic, brown sugar, and
vinegar.
_____2. It is usually a creamy sauce made with a combination of ketchup and
mayonnaise with additional mix-ins that make it unique and give it extra
flavor.
_____3. It is a sweet thick liquid made from sugar and other sweet substances,
used as a sauce.
_____4. A sauce of prepared mustard thinned with vinegar and vegetable oil with
sugar and seasonings.
_____5. It is used for basting barbecued food or served as an accompaniment.

Directions: Create an example of recipe that includes type of glazes by supplying the
different parts of recipe.
INGREDIENTS:
__________________________________________________________________________________
__________________________________________________________________________________
MATERIALS AND EQUIPMENT:
__________________________________________________________________________________
__________________________________________________________________________________

PROCEDURE:

19 DO_Q3_TLE-Cookery9_Lesson6
Matchie Catchy!
Directions: Match column A with column B.
A B
1. Include aspic, egg wash, colored flavored A. sweet sauces
oils, and melted butter.
2. Its balances the sweetness of the sugar B. burger sauce
in the glaze and in the breads.
3. It is usually a creamy sauce made with a C. glazes
combination of ketchup and mayonnaise.
4. This is the most basic glaze. D. citrus glaze
5. It is a sweet thick liquid made from sugar E. simple glaze
and other sweet substances, used as a sauce. F. mustard sauce

Learning Competencies 2: Prepare a Variety of Sandwiches

2.5 Prepare Sandwiches using Sanitary Practices
Learning Objectives:
At the end of the lesson, students should be able to
1. Prepare sandwiches using different ingredients
2. Observe sanitary practices during the preparation
3. Utilize materials without wastage

Directions: Name the following pictures. Write your answer on a separate sheet of
paper.

_____________1. ___________ 4.

_________ 2. ____________ 5.

__________3.

20 DO_Q3_TLE-Cookery9_Lesson7
 Lesson Prepare Sandwiches using Sanitary
7 Practices

Directions: Answer the following question. Write your answer on a separate sheet of
paper.
1. Where did the term sandwich originate?
2. What should you consider in preparing attractive, appealing and appetizing
sandwich?
3. How would you prepare sandwiches for breakfast and dinner?

Sandwich is a famous finger food popularized in the Western World. It

was named after JOHN MONTAGU, 4th Earl of SANDWICH, an 18th century English
Aristocrat. It is said that he ordered his valet to bring him meat that is tucked
between two pieces of bread. It appears to be known as “bread and meat”.
It is a type of lunch food commonly brought to work, school, or picnics.
Plain slices of bread is used and coated condiments like mustard, mayonnaise or
catsup to enhance its flavor and texture.

IMPORTANT POINTS TO REMEMBER IN PREPARING SANDWICH

1. Choose the bread.
a. Sliced bread is the most common bread used in preparing
sandwiches.
b. Loaf bread and buns which are small, round or oval are common with
hamburgers.
c. Flat bread is used for wrap sandwiches
2. Choose the condiments.
a. Condiments make the bread moist. They add flavor and texture to the
food.
b. Condiments should be spread as close to the edge of the bread.
c. Butter, mayonnaise, mustard, catsup, pesto, barbeque sauce and
hollandaise sauce are common condiments used in sandwich.
3. Choose the filling. What is inside the sandwich determines which meal it is
appropriate.
a. Meat like sausage patties, deli meat, loose meat (ground meat in
sauce) or chicken breast
b. Vegetables like salad leaves, sliced tomatoes, sliced onions, and stir-
fried vegetables.
c. Cheese – which is sliced for use. Some cheese maybe crumbled. Good
sandwich cheeses include Swiss and cheddar.
d. Other food items like egg salad, fried eggs, peanut butter, jelly,
marmalade, and Nutella.

21 DO_Q3_TLE-Cookery9_Lesson7
 4. Assemble the sandwich. Layer the ingredients between the two pieces of
bread.
5. Cook the sandwich. Hot sandwiches are served during breakfast and
dinner

WAYS TO HEAT OR COOK SANDWICHES

a. Never use microwave. This will make your sandwich soggy.

b. Use a frying pan or griddle. Cover the bread that will be touching the pan
with butter and mayonnaise and cook the sandwich over low heat until the
cheese melts. Don’t forget to flip it.
c. Use a broiler. Put a sandwich on a pan and place it under the pre-heated
broiler for about 5 minutes.
TIPS TO REMEMBER IN MAKING SANDWICHES
a. Keep slices of bread together in pair when cutting to have them fit together.
b. Have butter, margarine or spread kept in room temperature to avoid tearing
of bread when spreading. Cream butter if necessary or soften it. Spread very
thinly on slices.
c. Fillings maybe simple or more expensive. Simple fillings are egg, cheese and
tuna, while luncheon meat, corned beef and sausages are expensive fillings.
d. Bread maybe multi layered with one or more types of fillings as in multi-
decker sandwich.
e. Valued colors of bread maybe combined together and sliced into different
shapes to make interesting designs for the sandwich.
f. Apply the spread evenly to prevent sogginess.
g. Vary serving sandwiches by using different kinds of bread fillings. Cut them
into different shapes
h. Choose garnishes that enhance the flavor of the filling to make sandwiches
taste as good as they look.

Directions: Write the word TRUE if the statement is correct and FALSE if it is
wrong.
_______1. A ground meat in a sauce is considered as condiments
_______2. Flat bread is used for wrap sandwiches.
_______3. Is mustard a filling?
_______4. Sandwiches are ideal and favorite lunchtime food.
_______5. Sandwich is named after John Montagu

22 DO_Q3_TLE-Cookery9_Lesson7
Directions: Prepare a 1-minute video of you preparing sandwiches

Learning Outcome 3: Present a Variety of Sandwiches

3.1 Portion control of sandwich and their ingredients.
3.2 Present sandwiches attractively
Code: TLE_HECK9-12SW-IIIh-i-13
Learning Objectives: At the end of this lesson, the student should be able to:
1. Identify how to portion sandwiches.
2. Prepare a variety of sandwiches; and
3. Follow safety procedures in making sandwich using available ingredients.

23 DO_Q3_TLE-Cookery9_Lesson8
Directions: Read and understand the scenario. Arrange the steps in making simple
cold sandwiches using letters A- for the first step, B- for the second,
and so on.
_____1. Assemble necessary equipment, including wrapping materials.
_____2. Arrange bread slices in rows on the tabletop.
_____3. Prepare and assemble all ingredients: sandwich breads, spreads, fillings.
_____4. Spread fillings evenly and neatly on alternate slices, leaving the other
slices plain.
_____5. Portion filling with a scoop or spoon onto alternate rows of bread.

Lesson Portion Sandwiches and Its

8 Ingredients

Directions: Read the statement carefully and supply the missing letters to complete
the puzzle.

ACROSS:
1. One of the most iconic sandwiches with layers of ham, bacon, and turkey with
juicy tomatoes, crisp lettuce, and cheddar cheese.
2. Made from American cheese and white bread.
3. Mix mayonnaise, lemon juice, cheese, apple and onions.
4. A sandwich consisting of one or more cooked patties of ground meat, usually
beef, placed inside a sliced bread roll or bun.
5. It is used on bagels and commonly known as open-faced sandwich.
DOWN:
6. Loaded with crispy lettuce, bacon, chicken, tomatoes, and cheese.
7. Compose of Italian bread, ham, cheese and piles of fixings, were harder to
chew.

24 DO_Q3_TLE-Cookery9_Lesson8
 8. A tea sandwich prepared using bread slices long ways from conventional
square loaf, well flavored spread or soft filling.
9. A large, thin, soft or crisp flatbread with usually a rough surface from air
bubbles.
10. A flat Italian bread, an inch or more thickness and is very rich in olive oil.

Portion Control is necessary to proportion 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. You will need a good meat slicer and a scale to weigh your
meat.
1. For sandwich fillings, you can use scoops and make sure it does not exceed
the scoop edges.
2. The scoop is made so you can proportionately apportion the amount of food,
no more or no less.
3. Sliced items are portioned by count and by weight. If portioning is by count,
take care in slicing with the proper thickness.
4. If done by weight, each portion can be placed on squares of waxed paper or
stacked in a container.

Creative sandwich preparation

1. Sandwiches should be attractively served on plates for individual serving or on
platters for multiple serving.
2. The plate or platters can be decorated with suitable ingredients to enhance the
overall presentation.
3. Attractive presentation makes a garnish tray more appealing so you should
learn the techniques for creating a balanced, colorful and appetizing buffet
arrangement.
4. Garnishes that complement sandwiches such as a variety of olives, peppers,
and pickles add color and texture to the tray.
5. Arranging a bed of greens offers a festive and inviting cold tray presentation for
any kind of event.
• Spread leaf lettuce on a tray, decorate the tray edges with the top curly part
of the leaves while the base of the leaves pointing toward the center of the
tray. This creates a decorative bed for sandwiches and garnishes.
• Spear the center of each sandwiches with a long toothpick if the sandwiches
are layered, such as club sandwiches or slices of submarine sandwiches.
The pick keeps the sandwich together on the tray and makes them neater
for guests to select, so the sandwich won’t fall apart when someone picks it
up.
• Arrange the sandwiches by its filling, with the contents exposed to make
sandwich selection more obvious.
• Sandwich quarters should be arranged with the cut edge of the sandwich
pointing up at the viewer.
• Arrange finger sandwiches in spiral form, or set up the sandwiches in rows
in the tray, with a row of garnishes between each row of sandwiches.

25 DO_Q3_TLE-Cookery9_Lesson8
 • 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 colors of the ingredients.
The Six Rules of Getting Your Sandwich Right
1. Choose your bread right - For moist fillings, use dry and dense breads. A nice and
thick crust helps in keeping the stuffing from going haywire and prevents the
fillings from falling apart. You can toast it, serve it grilled, warm it up or have
it cold. Toasting the bread brings out the sweetness of the bread.
2. The importance of the spread - Sandwich spreads play a much more crucial role
than just adding flavor. They perform the vital task of lending moisture and
giving your sandwich a creamy texture.
3. Avoid sogginess - Add them in the end, right before you are ready to eat the
sandwich. Use cheese or meat as a layer between the bread and ingredients
with high water content (cucumber, tomato).
4. Substitute traditional ingredients for fresh change - Promote traditional favorites
like lettuce and tomato as it lends moisture, crunch and freshness and
provide a foil for heavy, rich ingredients.
5. Avoid your sandwich from falling apart - Make multiple layers alternating
between rough greens and slippery ingredients. Now, if you bite into your
sandwich the friction between the rough greens and the slippery ingredients
would save your sandwich from falling apart.
6. Keep it simple - It is always advisable to not overstuff your sandwich with too
many ingredients or sauces. Sprinkle some herbs or seasonings to add the
finishing touch. Balance out your flavors.

Easy Piecey (Easy to prepare)

Directions: Prepare and present an appealing and delightful sandwich with
appropriate garnishes, condiments, and service wares using the given
rubrics.
ELEMENTS STANDARD OF PERFORMANCE
Essential Describe the performance needed to show achievement of the
outcome element
1. Select a. Confirm sandwich requirements, based on standard recipes and
ingredients customers’ requests.
b. Identify and choose bread types and fillings considering of the
quality, freshness, and stock rotation requirements.
c. Check perishable supplies for deterioration or contamination
ahead of preparation.
2. Make a. Use safe food-handling practices to prepare sandwiches
sandwiches based on requirements.
b. Cut ingredients and completed sandwiches to make sure of the
consistency of presentation.
c. Incorporate ingredients properly based on flavor combinations,
customer preference, and standard recipes.
d. Use toasting and warming equipment safety, as required.
e. Make sandwiches in a logical and continuous approach while

26 DO_Q3_TLE-Cookery9_Lesson8
 reducing waste.
3. Present a. Present sandwiches on proper service-ware.
and store b. Add suitable garnishes, as required.
sandwiches c. Visually evaluate dish and adjust for balance presentation.
Verification of the ability to complete tasks outlined in elements and
standard of performance of this context of the activity and follow safe food
handling practices when preparing at least one of the following hot or cold
sandwiches within commercial time constraints:
a. club house sandwich e. grilled cheese
b. chicken BLT wrap f. pinwheel sandwich
c. hamburger g. submarine sandwich
d. Ham sandwich

Use different fillings and ingredients to prepare above sandwiches using the
following breads at least once: white, whole meal, grain, wraps, sourdough,
and/or flat breads. Present and store sandwiches and ingredients to optimize
shelf life with environmental conditions and food safety practices.
Self-Monitoring Checklist (for the students)
Tasks observed according to workplace, Feedback/
procedure, and practice Yes No suggestions
Confirm sandwich requirements, based on standard
recipes and customer requests.
Identify and choose bread types and fillings taking
into account of the quality, freshness, and stock
rotation requirements.
Check perishable supplies for deterioration or
contamination ahead of preparation
Use safe food-handling practices to prepare
sandwiches based on requirements.
Cut ingredients and completed sandwiches to make
sure consistency of presentation.
Incorporate ingredients properly based on flavor
combinations, customer preference, and standard
recipes.
Use toasting and warming equipment safety, as
required.
Make sandwiches in a logical and continuous
approach while reducing waste.
Present sandwiches on proper service-ware.
Add suitable garnishes, as required
Visually evaluate dish and adjust for balance
presentation.

27 DO_Q3_TLE-Cookery9_Lesson8
 Yummy Sandwich!
Directions: Create your own version of a simple and delightful sandwich based on
the given ingredients and make a pleasant presentation, ask any member
of the family for suggestions.

Directions: Read each statement carefully and write the letter of the correct answer
on a separate sheet of paper.
____ 1. The practice of proper portioning or portion control in sandwich makes ___.
A. it ensures a consistent and quality sandwich
B. it measures all ingredients correctly
C. it maintains an accurate food cost
D. all of the above
____ 2. It is necessary to proportionate the weight, scoop, and slice of food items.
A. Meat slicer C. Scooper
B. Portion control D. Weighing scale
____ 3. Which is not one of the basic components of sandwich?
A. Bread C. Garnish
B. Filling D. Spread
____ 4. The amount of a food you choose to eat-which is more or less that a serving.
A. Nutritional value C. Portion control
B. Portion content D. Portion size
_____ 5. A creative sandwich preparation makes an attractive presentation, it is
important to achieved through having balance _____.
A. Arrangement, Size, and Texture C. Flavor, Garnish, and Size
B. Color, Flavor, and Texture D. Garnish, Size, and Texture

Learning Competency:
4.1 Store sandwiches properly
4.2 Keep sandwiches in appropriate conditions to maintain their quality and
taste
Learning Outcomes 4: Store sandwiches properly
Learning Objectives:
At the end of the lesson, the students should be able to:
1. Identify the different storing techniques and ways to store sandwich
properly.

28 DO_Q3_TLE-Cookery9_Lesson8
 2. Apply the different storing techniques and ways to store sandwiches.
3. Value the importance of knowing the different storing techniques and
storing sandwich properly.

Directions: Read the questions carefully and write the letter of the correct answer
on a separate sheet of paper.
1. One of the storing techniques where food is subjected to temperature of 4°
C or 40°F
A. chilling C. freezing
B. cold storage D. refrigeration
2. Used to package sandwich like box, plastic, container.
A. folding C. sorting
B. packaging material D. wrapping
3. It is the process of preserving perishable food on a large scale by at a low
temperature or above the freezing point (0°C or 32°F)
A. chilling C. freezing
B. cold storage D. refrigeration
4. Subjecting food to temperature below freezing point (0° C or 32° F)
A. chilling C. freezing
B. cold storage D. refrigeration
5. It is to draw, fold, and cover a sandwich
A. folding C. sorting
B. packaging material D. wrapping

Lesson Store Sandwiches Properly

9

Direction: Identify the storing techniques being described in the following

statements. Write your answer on a separate sheet of paper.
___________1. It is used to package sandwich.
___________2. Process of preserving perishable food on a large scale by
means of refrigeration.
___________3. To draw or fold to cover a sandwich.
___________4. Application of low temperature that changes the state of water
food from liquid to solid ice.
___________5. To refrigerate or to reduce the temperature of food.

29 DO_Q3_TLE-Cookery9_Lesson8
Proper storage for sandwiches
Storing sandwiches is one of the most important activities after the preparation,
as they are to be kept properly to avoid spoilage. The most important principles for
sandwich safety are keeping temperatures cool and avoiding cross contamination.
Remember the basic formula 4-40-140 which means perishable foods should spend
no more than 4 hours at a temperature between 40 and 140°F. By the end of 4 hours,
bacteria may have multiplied to unsafe levels, so food that has sat out at room
temperature for two hours and has been returned to the refrigerator has only another
two hours of room temperature shelf life left unless it must be cooked again.
➢ Some sandwich ingredients and fillings should be cooked, covered in a
separate airtight container, and refrigerate until ready to use.
➢ Keep bread tightly wrapped and in moisture proof wrapping. This stops it from
drying and guards against picking up odors. It should be away from ovens and
hot equipment.
➢ If bread must be kept more than one day, it may be frozen thaw, without
unwrapping.
➢ Wrap sandwiches with wax paper, paper napkins, plastic wraps, or aluminum
foil to keep them in good condition.
➢ To keep several unwrapped sandwiches, just place a damp towel in a
shallow pan and cover it with wax paper. Arrange layers of sandwiches
with wax paper in between each layer. Put wax paper over the sandwiches
and cover it with a damp towel. Keep the sandwiches in the refrigerator
until serving time.
➢ Refrigerate sandwiches for as long as possible if there will be a time
between making and serving. Cover each tray with wax paper or cling wrap
to prevent the sandwiches from drying out.
➢ All sandwiches should be stored at recommended chill temperature of 0.5
°C, soon after packing.
➢ Packing must be clearly labeled with the product description, use by date,
and storage requirement.
Storing Techniques
1. Wrapping – to draw, fold, and cover a sandwich
2. Packaging Material – used to package sandwich like box, plastic, container
3. Cold Storage – the process of preserving perishable food on a large scale at
a low temperature or above the freezing point (0° C or 32° F)
4. Chilling – to refrigerate or to reduce the temperature of food
5. Freezing – subjecting food to temperature below freezing point (0° C or 32° F)
6. Refrigeration – subjecting food to temperature (4° C or 40°F)

Direction: Write T if the Statement is TRUE and F if the statement is FALSE. Write
your answer on a separate sheet of paper.
______1. Some sandwich ingredients and fillings should be cooked, covered in a
separate airtight container and refrigerate until ready to use.

30 DO_Q3_TLE-Cookery9_Lesson8
 ______2. 140 – 4 - 40 is the most important principle for sandwich safety after
preparation to avoid spoilage.
______3. If bread must be kept for more than one day, it may be frozen thaw,
without unwrapping.
______4. All sandwiches should NOT be stored at recommended chill
temperature of 0.5°C, soon after packing
______5. Packing must NOT be clearly labeled with the product description, use
by date, and storage requirement.

DIRECTIONS: Write your own procedure on how you and your family store
sandwiches. Write your answer inside the box. You will be graded
by the given scoring rubrics.

Scoring Rubrics

Originality 40%
Clarity of Procedures 30%
Follows the safety Procedure 30%

Total Score 100%

COMPLETE ME!
Directions: Fill in the blank to complete the statements below. Do it on a separate
sheet of paper.
1. Storing sandwiches is one of the most important activity after preparation,
wherein, they are to be kept properly to avoid ________
2. Packing must be clearly ________with the product description, use by date,
and storage requirement.
3. __________each tray with wax paper or cling wrap to prevent the sandwiches
from drying out.
4. __________sandwiches for as long as possible if there will be a time
between making and serving.
5. Keep bread tightly __________ and in moisture proof wrapping.

31 DO_Q3_TLE-Cookery9_Lesson8
K12 Learning module Cookery 9 pages 118-12
K to 12 Cookery 9 DepEd Module pg. 128
K – 12 BASIC EDUCATION CURRICULUM TECHNOLOGY AND LIVELIHOOD
EDUCATION- Learners Module in Cookery 9 page 128.
TECHNOLOGY AND LIVELIHOOD EDUCATION 9 COOKERY Copyright 2015 by:
Corazon M. Sumisim , Fe S.J. Mangalindan , Fe F. Asperer and The Library Publishing
House , Inc. All rights reserved
Defence Pest Management (2019).Food. Retrieved August 27,2020 from
https://www.defencepestmanagement.com.au/blog/importance-of-hygienic-practices-in-the-
kitchen/Pat the Baker . Bread. Retrieved October 30,2020 from
http://patthebaker.com/home/the-importance-of-bread/ Taylor Tobin (Sep 21, 2018).Food.
Retrieved October 30,2020 from https://www.insider.com/best-sandwich-bread-2018-9
https://www.bing.com/images/search?view=detailV2&ccid=rlWp2L0L&id=9D4D5E4EECE34
A66FAADDBB10918C09AA7AF1F12&thid=OIP.rlWp2L0Ld7KMtWdESgf9DwHaFC&mediau
rl=https%3a%2f%2f2.zoppoz.workers.dev%3a443%2fhttps%2fi2.wp.com%2ffreepngimages.com%2fwp-
content%2fuploads%2f2019%2f05%2fwholemeal-bread-
K-12 TECHNOLOGY AND LIVELIHOOD EDUCATION
https://www.ehow.com/info_8764007_types-glazes-.html
https://www.google.com/search?q=definition+of+sweet+sauce&oq=Meaning+of+sweet+sauc
e&aqs=chrome
https://www.ehow.com/info_8764007_types-glazes-.html
https://www.google.com/search?q=definition+of+sweet+sauce&oq=Meaning+of+sweet+sauc
e&aqs=chrome
• Learning Module TLE-9 -COOKERY
• http://teachergelo.blogspot.com/2017/01/grade-9-proper-storage-and-preparing.html
• https://food.ndtv.com/food-drinks/6-tips-to-make-the-most-perfect-sandwich-1724905
K-12 Learning module for cookery grade 9 pages 182-184

For inquiries or feedback, please write or call:

Department of Education – SDO Valenzuela

Office Address: Pio Valenzuela Street, Marulas, Valenzuela City
Telefax: (02) 8292-4340
Email Address: [email protected]
32