99

SPECIALIZATION
COOKERY
(COOKERY)

SPECIALIZATION
1e g
aP

EDESSA JOSEPHA
EDESSA JOSEPHALORENZA
LORENZA P.P.
OROORO
Writer
Author
LEIZLEE BAUTISTA DAOWAG
Team Leader

D eTLE
p a9r–t COOKERY
ment of Education • Republic of the Philippines
1

Quarter 3 - Week 3
Page

DepartmentofEducation•RepublicofthePhilippines
 This module in Cookery is a continuing course of your exploratory in your
Grade 7 and Grade 8 TLE subject. It covers varied opportunities to explore, innovate,
and create recipes. It is crafted that focuses on the key concepts and to demonstrate
the core competencies prescribed by TESDA in the Training Regulation in Cookery.
In this module, you will undergo a series of learning activities that will develop
your skills and bring them to the next level. Upon completion of this course, the
learnings, and skills you acquired will be your passport to many job opportunities in
the near future.

At the end of the lesson, you are expected to:

LO2. Prepare a Variety of Sandwiches

2.1 Identify sandwich component.
2.2 Identify bread suited for sandwich making.

Multiple Choice
Direction: Read each question carefully. Choose the letter of the best answer, and
write it in your answer sheet.
1. The part upon which the ingredients are placed, consist of some form of bread or
dough produced is called___.
A. Filling B. structure or base C. moistening agent D. sandwich
2. ___ is used to bind the sandwich providing an improvement of both flavor and
texture.
A. moistening agent B. filling C. sandwich D. structure or
base
3. ___ are very thin, flat breads that are used for sandwich wrap, burritos, and tacos.
A. wraps B. focaccia C. lavash D. tortillas
4. A flat Italian bread, a cousin of pizza an inch or more thick and very rich in olive
oil.
A. wraps B. focaccia C. lavash D. tortillas
5. Small and rectangular, when softened in water, can be rolled around a stuffing to
make a pinwheel shaped sandwich.
A. wraps B. focaccia C. lavash D. tortillas
6. These are long rectangular loaves that provides square slices.
A. white bread B. rye bread C. pita D. lavash
7. __ is stronger, tasting bread than white and whole wheat.
A. white bread B. rye bread C. wraps D. lavash
8. The most used bread for sandwiches is ___.
A. Loaf bread B. white bread C. rye bread D. wraps
9. Comes in all sizes, shapes, and textures, the softest includes hamburger buns and
hotdog rolls.
2

A. Loaf bread B. sandwich rolls C. white bread D. rye bread

Page

10. Made from flatten, often unleavened breads.

TLE 9 – COOKERY
Quarter 3 - Week 3
 A. pita B. sandwich rolls C. flat bread D. white bread

Direction: Classify the type of sandwich, write CS for cold sandwich and HS for
hot sandwich.

_____ 1. Filled rolls, focaccia, or pitta bread

_____ 2. Grilled Sandwiches

_____ 3. Wrap/Rolled Sandwiches

_____ 4. Tea Sandwiches

_____ 5. Open-faced Sandwiches

According to Wikipedia, sandwich is a food typically consisting of

vegetables, sliced cheese, or meat, placed on or between slices of bread, or more
generally any dish wherein bread serves as a container or wrapper for another
food type. It is said that sandwich began as a portable finger food in the Western
world, though over time it has become prevalent worldwide. There are three basic
components of a sandwich, the structure or base, moistening agent, and the
filling.
BASIC COMPONENTS OF A SANDWICH
1. The Structure or Base – it is the part upon which the ingredients are placed,
consists of some form of bread or dough produce that is whole or sliced.

2. Moistening Agent – 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.

3. The filling – consists of one or more ingredients that are stacked, layered or
folded within or on the structure to form the sandwich. The varieties of fillings
should be carefully selected. The filling can be hot or cold and comes in any form
of cooked, cured meat, fruit, vegetables, salad or a combination of any of them.

Moistening agent

Filling

Structure or base
3
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https://pixabay.com/photos/hamburger-burger-
barbeque-bbq-beef-1238246/

TLE 9 – COOKERY
Quarter 3 - Week 3
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. www.freepik.com/photos/food'>Food photo created
by Racool_studio - www.freepik.com</a>

2. Whole wheat bread - is a classic

bread for sandwiches, it is nutritionally
superior to white bread, taste better
and have more interesting textures,
slightly more compact and brownish in
color.

https://pixabay.com/photos/bread-bread-slices-
bread-physical-2657465/
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.

www.freepik.com/photos/food'>Food photo created

by azerbaijan_stockers - www.freepik.com</a>
B. Buns and Rolls

1. Sandwich rolls – come in all sizes,

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

www.freepik.com/photos/background'>Background
photo created by topntp26 - www.freepik.com</a>
2. French and Italian bread - rolls
including sourdough and ciabatta,
split horizontally. It works well for
grilled sandwiches.

https://pixabay.com/photos/french-country-bread-
bread-dining-1577906/
4
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TLE 9 – COOKERY
Quarter 3 - Week 3
C. Flat Breads – 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.

www.freepik.com/photos/food'>Food photo
created by freepik - www.freepik.com</a>
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.

https://pixabay.com/photos/focaccia-pasta-bread-
grill-772017/
3. Lavash – small and rectangular,
when softened in water, can be rolled
around a stuffing to make a pinwheel
shaped sandwich.

www.freepik.com/photos/food'>Food photo
created by KamranAydinov -
www.freepik.com</a>
4. Tortillas – unleavened round corn
meal breads baked on a hot stone, it
ranges in size for 6 inch-14 inch or
larger preferably used for quesadillas
and burritos.

Photo by alleksana from Pexels

https://www.pexels.com/photo/bread-food-dinner-
lunch-6399994/
D. Wraps – are very thin, flat breads that are used for sandwich wraps, burritos
and tacos.
Tortillas – unleavened round corn
meal breads baked on a hot stone, it
ranges in size for 6 inch-14 inch or
larger preferably used for quesadillas
and burritos.

Photo by Erik Dungan on Unsplash

https://unsplash.com/photos/Wqgpy1qdV4c
Sandwich wraps- either whole wheat
or spinach flavor.
5

Photo by Raychan on Unsplash

Page

https://unsplash.com/photos/B1AHcNg8BTU

TLE 9 – COOKERY
Quarter 3 - Week 3
 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
Photo by Craig Dennis from Pexels
tasting sandwiches and are best for https://www.pexels.com/photo/shallow-focus-
tea sandwiches. photography-of-sliced-brownies-1277202/

ACTIVITY 1. Identify whether each of the following ingredient is a

structure or base, moistening agent, or filling.
____1. Bread ____6. dough
____2. Tomato ____ 7. cured meat
____3. Mayonnaise ____ 8. butter
____4. Lettuce ____ 9. Sliced cheese
____5. Loaf bread ____10. egg

Activity 2: Removing X’s

Eliminate all the x’s to show the type of bread being described.

1. Comes in whole and white wheat.

X X P X X I X X T X X A X
2. A stronger tasting bread than white and whole wheat
R X Y X E X B X R X E X A X D X
3. Either whole wheat or spinach flavor.
S X A X N X D W X I C H X W R X A X P
4. The most used bread for sandwiches.
L X O A X X F X B R X E X A X D
5. Long rectangular loaves that provide square slices.
W X H I X T X E X X B X R X E X A D
6. Works well for grilled sandwiches.
F X R E X N C X H X B R X E X A D
7. Can be rolled around a stuffing to make a pinwheel shaped sandwich.
X X L X A X X V X X A X S X H
8. Corn or flour are unleavened round cornmeal breads baked on a hot stone.
T X O X R X T I L L A X S
9. It is used for sweeter tasting sandwiches and are best for tea sandwiches.
Q X U X I X C X K X B X R E X A X D
10. A cousin of pizza an inch or more thick and very rich in olive oil.
F X O X C X A X C X C X I X A
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TLE 9 – COOKERY
Quarter 3 - Week 3
 There are three basic components of a sandwich, the structure or base, moistening
agent, and the filling.
The different type of breads are as follow:
1. Yeast Bread includes white bread, whole wheat bread and rye bread.
2. Buns and rolls include sandwich rolls and French and Italian bread.
3. Flat breads include pita, focaccia, lavash and tortillas.
4. Wraps include tortillas and sandwich wraps.
5. Quick breads, breads that are raised by chemical action of baking powder or
baking soda like biscuits and banana breads.

Me and my Sandwich…
Draw/Make your own sandwich in the box provided, showing the different
components of a sandwich (the structure or base, moistening agent, and the filling).
List down the ingredients that you decided use, give a brief explanation of it.

7
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TLE 9 – COOKERY
Quarter 3 - Week 3
Multiple Choice
Direction: Read each question carefully, choose the letter of the best
answer, and write it in your answer sheet.

1. The part upon which the ingredients are placed, consist of some form of bread or
dough produced is called___.
A. Filling B. structure or base C. moistening agent D. sandwich
2. ___ is used to bind the sandwich providing an improvement of both flavor and
texture.
A. moistening agent B. filling C. sandwich D. structure or base
3. ___ are very thin, flat breads that are used for sandwich wrap, burritos, and tacos.
A. wraps B. focaccia C. lavash D. tortillas
4. A flat Italian bread, a cousin of pizza an inch or more thick and very rich in olive
oil.
A. wraps B. focaccia C. lavash D. tortillas
5. Small and rectangular, when softened in water, can be rolled around a stuffing to
make a pinwheel shaped sandwich.
A. wraps B. focaccia C. lavash D. tortillas
6. These are long rectangular loaves that provides square slices.
A. white bread B. rye bread C. pita D. lavash
7. __ is stronger, tasting bread than white and whole wheat.
A. white bread B. rye bread C. wraps D. lavash
8. The most used bread for sandwiches is ___.
A. Loaf bread B. white bread C. rye bread D. wraps
9. Comes in all sizes, shapes, and textures, the softest includes hamburger buns and
hotdog rolls.
A. Loaf bread B. sandwich rolls C. white bread D. rye bread
10. Made from flatten, often unleavened breads.
A. pita B. sandwich rolls C. flat bread D. white bread

Directions: Write your thoughts about what you have learned in this module on
the sandwich provided below.
8
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TLE 9 – COOKERY
Quarter 3 - Week 3
References/Sources

• Technology and Livelihood Education Cookery 9 Learning Module, Department of

Education
• https://en.wikipedia.org/wiki/Sandwich
• https://www.publicdomainpictures.net/en/hledej.php?hleda=white+bread&
seradit=recommended
• https://www.slideshare.net/airalyndelram/prepare-variety-of-sandwiches
• https://slideplayer.com/slide/12698904/
• https://pxhere.com/en/photo/1007233
• https://www.flickr.com/photos/aptronym/3581011070/
• https://www.clipartkey.com/view/ohomox_colouring-pics-of-sandwich-clipart-png-
download-sandwiches

Leizlee Bautista-Daowag
Team Leader

Marilen B. Ignacio
Validator

Illustrator
Jim C. Gagote

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TLE 9 – COOKERY
Quarter 3 - Week 3
 ANSWER KEY:
QUARTER 3 WEEK 3
PRE-TEST /POST TEST
1. B 6. A
2. A 7. B
3. A 8. A
4. B 9. B
5. C 10. C

LOOKING BACK

1. HS
2. HS
3. CS
4. CS
5. CS

ACTIVITY 1
1. STRUCTURE OR BASE
2. FILLING
3. MOISTENING AGENT
4. FILLING
5. STRUCTURE OR BASE
6. STRUCTURE OR BASE
7. FILLING
8. MOISTENING AGENT
9. FILLING
10. FILLING

ACTIVITY 2
1. PITA
2. RYE BREAD
3. SANDWICH WRAP
4. LOAF BREAD
5. WHITE BREAD
6. FRENCH BREAD
7. LAVASH
8. TORTILLAS
9. QUICK BREAD
10. FOCACCIA
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TLE 9 – COOKERY
Quarter 3 - Week 3