9
TLE
Quarter 3 – Module 1:
Cookery 9
Prepare a Variety of Sandwiches
LM-Cookery/ Grade 9
1
Module is about
Sandwiches refer 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 it satisfies nearly every taste and
nutrition requirement.
Preparing sandwiches is one of the fundamental skills required in modern
food service. In this lesson you will learn the fundamentals of sandwich making,
the ingredients, types of sandwiches, its methods of preparation for efficient
production and service.
What I Need to Know
Upon completion of this module the students will be able to:
1. Identify the classification of sandwiches
2. Identify the sandwich components
3. Identify suitable filling and spreads
4. Prepare a variety of sandwiches
5. Present sandwiches attractively
6. Observe sanitary practices in presenting sandwich
7. Store sandwiches and keep them in appropriate conditions.
LM-Cookery/ Grade 9
2
Pre-Test
8.
Direction. Multiple Choice Choose the letter of the correct answer and write in a
separate sheet of paper.
1. These sandwiches are also called toasted sandwiches.
A. Deep fried sandwiches
C. Focaccia
B. Filled Rolls
D. Grilled sandwiches
2. Are small fancy sandwiches made from light delicate ingredients?
A. Multi-decker sandwiches
C. Pinwheel sandwiches
B. Open-faced sandwiches
D. Tea Sandwiches
3. These sandwiches are consists of hot fillings like meat between two slices of
bread.
A. Hot Open-faced sandwiches
C. Regular Hot sandwiches
B. Regular Cold sandwiches
D. Rolled sandwiches
4. Meat, ham, chicken are examples of what components of a sandwich?
A. Base
C. Spread
B. Filling
D. Structure
5. The following are example of moistening agent, except for
.
A. Butter
C. Mustard
B. Mayonnaise
D. Cheese
6. Which of the following is NOT example of base?
A. Buns
C. Prawn
B. Pita
D. White bread
7. It is the heart of the sandwich.
A. Base
C. Fillings
B. Bread
D. Spread
It is refer to ingredients such as cooked meat, poultry and cheese.
A. Dry Fillings
C. Spread
B. Moist Fillings
D. Structure
9. It is refer to ingredients mixed with salad dressing or mayonnaise.
A. Dry Fillings
C. Spread
B. Moist Fillings
D. Structure
10. Fourth step in making a simple cold sandwich.
A. Prepare and assemble all ingredients.
B. Assemble necessary equipment.
C. Arrange bread slices on the table top.
D. Portion filling with a spoon into alternate rows of bread.
11. The following are ingredients in making simple cold sandwiches, except for one;
A. Bread
C. Filling
B. Hotdog
D. Spread
12. Ninth step in making a cold simple sandwich.
A. Place ham or any desired filling.
B. Top the filled slices with the plain bread slices.
C. Place sandwich on sandwich bags to maintain freshness.
D. Refrigerate until service.
13. It is necessary to proportionate the weight, scoop and slice of food items.
A. Creative sandwich preparation
C. Storing
B. Portion control
D. Slicing
14. Attractive presentation makes a garnish tray more
.
A. Appealing
C. Creative
B. Appetizing
D. Festive
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15. Which of the following is not a factor to consider in creative sandwich making?
A. Color
C. Flavor
B. Texture
D. Combination of garnishes
16. The following are garnishes that compliment sandwiches except for one
A. Olives
C. Mustard
B. Pickles
D. Tomato
17. Which of the following sanitary practices is NOT included in preparing
sandwiches?
A. Always wear jewelry, watch, or perfume
B. Make sure that your nails are short, clean, and without nail polish.
C. Wear clean clothing
D. Remove your apron whenever you leave a food-preparation area.
18. is the single most important procedure for preventing the spread of biological
contamination.
A. Cleaning
C. Sanitizing
B. Hand washing
D. Storing
19. An
is an outer protective garment that covers primarily the front of the
body.
A. Apron
C. Hairnet
B. Face mask
D. Gloves
20. It is the process of preserving perishable food on a large scale at a low
temperature or above the freezing point.
A. Wrapping
C. Cold storage
B. Chilling
D. Freezing
o
21. Subjecting food to temperature below freezing point (0 C).
A. Chilling
C. Wrapping
B. Refrigeration
D. Cold storage
22. The equipment used in storing sandwiches.
A. Chiller
C. Refrigerator
B. Freezer
D. all of the above
23. It is the most important principle for sandwich safety after preparation to avoid
spoilage.
A. 4-40-140
C. 140-4-40
B. 4-140-40
D.40-140-4
24. The materials used for packaging sandwiches.
A. Wrapper
C. Bagel wraps
B. Ziplock
D. B and C
25. All sandwiches should be stored at recommended chill temperature of
after packing.
A. 0.5 degree Celsius
C. 1.5 degree Celsius
B. .10 degree Celsius
D. 2.5 degree Celsius
LM-Cookery/ Grade 9
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Lesson
Title of the Lesson
1
Different Types of Sandwiches
TYPES OF SANDWICHES
 COLD SANDWICHES
1. Open-faced Sandwiches
Open faced sandwiches make use of one kind of bread with the filling on top. The
slices of white bread can be cut into squares, triangles or rounds.
Butter is spread lightly on top and pieces of cheese or meat fillings are arranged and
garnished attractively like that make/use of biscuits, cookies or toasts instead of
using breads.
2. Regular Cold Sandwiches
A plain sandwich is made up of two slices of bread,
preferably a day-old bread, toasted if desired, and on
which butter can be readily spread. Its crusts may or
may not be removed, depending upon your
preference. Butter, mayonnaise or a prepared
sandwich spread may be used as lining to prevent the
bread from absorbing moisture from the filling.
Moreover, it ensures that the bread and the filling will
stick together.
LM-Cookery/ Grade 9
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3. Pinwheel Sandwiches
Pinwheels are made of bread cut lengthwise, about 3/8 inch
thick. Fresh cream bread is preferable because they are easy
to roll and will not crack. Trim crusts and flatten long slices with
rolling pin. Spread bread with softened butter or margarine and
your choice of any smooth filling, like creamed cheese,
marmalades, cheese pimiento, peanut butter, jams and jellies.
Smooth filling are ideal for pinwheel sandwiches,
because
they do not have bulk and can be spread thinly. Roll up bread
like a jelly roll.
4. Tea Sandwiches
Tea sandwiches are small fancy sandwiches made from light, delicate ingredients
and bread that has been trimmed of crusts. And may be made ahead of time and
frozen. They are often cut into fancy shapes, squares, rectangles and oblongs add to
the variety. Fillings and spreads can be the same as those for canapés.
5. Multi-decker Sandwiches
Are made with more than two slices of bread (or
rolls split into more than two pieces) and with
several ingredients in the filling. The club
sandwich is a popular multi-decker sandwich,
made of three slices of toast and filled with sliced
chicken, mayonnaise, lettuce, tomato and bacon
and cut into four triangles.
6. Wrap/Rolled Sandwiches
Wraps are sandwiches in which the fillings are
wrapped, like a Mexican burrito, in a large flour
tortilla of similar flat bread. They may be served
whole or cut in half if large.
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
HOT SANDWICHES
1.
Hot Open-faced Sandwiches
Open-faced sandwiches are made by placing buttered or
unbuttered bread on bread on a serving plate, covering it
with hot meat or other filling and topping with a sauce, gravy
cheese, or other topping. This type of sandwich is eaten
with a knife and fork.
2. Regular Hot Sandwiches
Simple hot sandwiches consist of hot fillings,
usually meats but sometimes fish, grilled
vegetables, or other hot items, between two
slices of bread. They may also contain items
that are not hot, such as a slice of tomato or
raw onion on a hamburger.
3. Grilled Sandwiches
Grilled sandwiches, also called toasted
sandwiches, are simple sandwiches that are
buttered on the outside and browned on the
griddle, in a hot oven, or in a Panini grill (see
sidebar).Sandwiches containing cheese are
popular for grilling
LM-Cookery/ Grade 9
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4. Deep Fried Sandwiches
Deep-fried sandwiches are made by dipping
sandwiches in beaten egg and sometimes in
bread crumbs, and then deep-fry.
5. Filled Rolls, focaccia or pita bread
Flavored breads served with dips like quesadillas and burritos.
LM-Cookery/ Grade 9
8
ACTIVITY NO. 1
Directions: Classify the following sandwiches as to Hot and Cold sandwiches.
1. Chicken Wraps sandwich
2. Club sandwich
3. Tea sandwiches
4. Hamburgers
5. Toasted sandwiches
6. Burritos
7. Quesadillas
8. Pinwheel sandwiches
9. Hotdog sandwich
10. Chicken and veggie tortilla sandwich
ACTIVITY NO. 2
 Cut and Paste
Collect, Cut and paste twenty pictures of different types of sandwiches, classify
according to HOT or COLD
sandwiches.
Sample Format:
(Photocopy the answer
sheet on next page.)
LM-Cookery/ Grade 9
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NAME:
YEAR AND SECTION:
 ACTIVITY NO. 2

HOT SANDWICHES
 COLD SANDWICHES
LM-Cookery/ Grade 9
10
Lesson
Title of the Lesson
2
Components of Sandwich
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
Base / Structure
LM-Cookery/ Grade 9
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ACTIVITY NO. 3
Classify the following ingredients according to its component :
1. Buns
2. Patties
3. Mayonnaise
4. Butter
5. Tortilla
6. Meat
7. Spread
8. Bread
9. Ham
10. Chicken
LM-Cookery/ Grade 9
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TYPES OF BREAD
A. YEAST BREAD
1. White Bread
These are long rectangular loaves that provide
square slices. It is one of the most versatile
sandwich bread, it comes in various flavors and
goes well with everything and toast nicely.
2. Whole wheat Bread
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.
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.
B.
BUNS AND ROLLS
1. Sandwich rolls - come in all sizes, shapes and textures. The softest include
hamburger buns and hot dog rolls.
2. French and Italian bread rolls - rolls including sourdough and ciabatta, split
horizontally. It works well for grilled sandwiches.
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C. FLAT BREADS- are made from flatten often unleavened bread.
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
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, it ranges in size for 6 inch-14 inch or larger
preferably used for quesadillas and burritos
5. Wraps – are very thin, flat breads that are used for
sandwich wraps, burritos and tacos.
LM-Cookery/ Grade 9
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D. 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 crumbly than
yeast bread. It is used for sweeter tasting sandwiches and is best for tea sandwiches.
LM-Cookery/ Grade 9
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ACTIVITY NO. 4
(Photocopy or copy the activity in separate sheet of paper/bond paper)
 Crossword Puzzle
Directions: Fill in the crossword puzzle with the words missing from the sentences
below. Match the number of the sentence to the boxes placed across or down the
grid. If filled out correctly, the words will fit neatly into the puzzle.
LM-Cookery/ Grade 9
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Lesson
Title of the Lesson
3
Fillings and Spread for Sandwiches
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.
TYPES OF FILLINGS
1 .Dry Fillings- refers to Ingredients such as sliced or cooked meat, poultry and
cheese.
2. Moist Fillings – refers to Ingredients mixed with salad dressing or mayonnaise.
Here are possible fillings you may use separately or in combination.

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 juicy than thickly sliced.
1. Beef products- sliced roast beef, hamburger patties, steaks , corned beef.
2. Pork products- Roast pork, barbecue 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.
LM-Cookery/ Grade 9
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


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
 BLT – Bacon Lettuce and Tomato (also contain eggs)
 Cheese and Onion
 Prawn mayonnaise
 Chicken and Ham
 Cheese and Ham
 Salmon and Cucumber
 Tuna and Cucumber
 Pimiento Cheese
 Peanut Butter and Jelly
 Egg and Bacon
 Ham and Egg
 Corn Beef and Cheese
 Cream Cheese and Bacon
 Chicken Caesar
 Chicken and Stuffing
 Apple Slaw- mix mayonnaise, lemon juice, cheese, apple, onions.
 Cream Cheese with finely chopped celery and grated carrots
 PURPOSE OF SPREAD
1. To protect the bread from soaking up moisture from the filling
2. They add flavor
3. They also add moisture

Butter
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.
LM-Cookery/ Grade 9
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
Mayonnaise
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.
ACTIVITY NO. 5
 WORD HUNT
(Photocopy the Activity)
Directions: Look for and circle the word that listed below.
Chicken
Mayonnaise
Cheese
LM-Cookery/ Grade 9
Bacon
Lettuce
Pimiento
Cucumber
Prawn
Tomato
Shrimp
19
NAME:
YEAR AND SECTION:
ACTIVITY NO. 6
(Photocopy the activity)
Solve the 2 digit addition problems and write the answer underneath. Then write the
letter that goes with the answer to the space provided below, to unlock the answer
to the question “How do you eat your sandwich?”
How do you eat your sandwich???
L
20 P 20 T 37 O 43 U 51
+ 46
+48
+ 41
+ 44
+ 14
Y
18 F 33 R 25 E 60 H 64 C 44
+ 20
+23
+ 34
+ 22
+ 13
+ 20
I
55 W 62 D 25 N 57 A 65 S 75
+ 14
+37
+ 25
+ 22
+ 24
+ 22
97
89
79
50
99
69
64
77
82
99
87
79
50
82
59
56
65
66
97
50
87
79
78
79
82
68
87
87
79
87
59
LM-Cookery/ Grade 9
97
89
38
82
50
68
59
87
82
65
89
66
89
78
82
20
Lesson
Title of the Lesson
4
Preparing Sandwiches
 PREPARING SANDWICHES
The preparation of sandwiches requires great deal of hand works. Whether you
are making sandwiches in quantity or by order, your goal is to make the
production as efficient and quick as possible.

Tips:
1. Prepare Ingredients – prepare everything ahead of time, so nothing is left to do
but assembles the ingredient. It includes, mixing fillings, preparation of spreads,
slicing bread, meats, vegetable and cheese, separating lettuce, preparing
garnishes and other ingredients.
2. Arrange Ingredients for maximum efficiency- to reduce your movement to a
maximum, everything you need should be within easy reach.

Needed Tools/Equipment:
1. Storage equipment for ingredients includes refrigeration equipment for cold
ingredients and a steam table for hot ingredients.
2. Hand tools included spreading, spatulas, cutting board and knives, including a
serrated knife and a sharp chef’s knife for cutting the finished sandwich. Also a
slicer is necessary.
3. Portion control equipment includes scoops for fillings and a portion scale for
other ingredients.
4. Cooking equipment includes griddle, grills, broilers and deep fryers, microwave
ovens are good for cooking.
LM-Cookery/ Grade 9
21
TRY ME!
ACTIVITY NO. 7
Show that you learned something by doing this activity.
Shoot a video of yourself while doing/making this activity. Please explain it one by
one or discuss the step by step procedure. Send it to me thru Private message on
Messenger.
MAKING SIMPLE COLD SANDWICHES (Ham Sandwich)
Ingredients Needed:
Sandwich bread
Ham (or any filling of your choice)
Mayonnaise
Lettuce/Cucumber/ tomatoes
Steps:
1. Prepare and assemble all Ingredients: sandwich
breads, spreads, fillings
2. Assemble necessary equipment, including
wrapping materials.
3. Arrange bread slices in rows on the table top.
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4. Portion filling with a scoop or spoon onto
alternate rows of bread.
5. Spread fillings evenly and neatly on alternate
slices, leaving the other slices plain. Fillings should
not hang over the edges of the bread. If the filling is
spreadable spread it evenly to the edges. Follow
spreading techniques with three quick strokes
6. Spread all bread slices to the edge with desired
spread.
7. Arrange lettuce or other vegetable
accompaniments on top of filling.
8. On top of this, place ham or any desired filling.
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9. Top the filled slices with the plain bread slices.
10. Stack two or three sandwiches and cut with a
sharp serrated knife as desired.
11. Place sandwich on sandwich bags or wrap in
plastic wraps to maintain freshness.
12. Refrigerate until service.
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Your output and performance will be rated using the rubric below.
Dimension
1. Use of
tools and
equipment
2.
Application
of
procedures
PERFORMANCE LEVEL
Excellent
(4 pts.)
Very
Satisfactory
(3 pts.)
Satisfactory
(2 pts.)
Needs
Improvement
(1 pt.)
No
Attempt
(0 pt.)
Uses tools
and
equipment
correctly
and
confidently
at all times
Uses tools
and
equipment
correctly
and
confidently
most of the
times
Uses tools
and
equipment
correctly
and but
less
confidently
sometimes
Uses tools
and
equipment
incorrectly
and less
confidently
most of the
time
No
attempt
Manifests clear
understanding
of the step- by
-step
procedure
Manifests
clear
understandi
ng of the
step- bystep
procedure
Manifests
understanding
of
the step-bystep
procedure
but sometimes
seeks
clarification
Manifests
less
understanding
of the stepby-step
procedure
seeking
clarification
most of the
time
No
attempt
Works
independently
with ease and
confidence at
all times
Works
independently
with ease
and
confidence
most of the
time
Works
independently
with ease
and
confidence
sometimes
Works
independently
but with
assistance
from others
most of the
time
No
attempt
Observes
safety
precautions
sometimes
Most of the
time not
observing
safety
precautions
No
attempt
Observes
safety
precautions
most of the
time
3. Safety
work habits
Observes
safety
precautions
at all times
4.
Completeness
of Task
Task is
completed
following the
procedures in
the activity
improvement/
innovations
Task is
completed
following the
procedures
in the project
plan
Task is
nearly
completed
following the
procedures
in the
project plan
Task is
started but
not
completed
following the
procedures
in the project
plan
No
attempt
5. Time
manage
ment
Work
completed
ahead of time
Work
completed
within allotted
time
Work
completed
(mins./
hours/days)
beyond
Work
completed
(mins./
hours/days)
beyond
No
attempt
TOTAL POINTS
LM-Cookery/ Grade 9
Points
Earned
25
ACTIVITY NO. 8
 Step By Step!
Direction: Arrange the following step in making simple cold sandwiches in
chronological order. Write number 1-11 in the separate sheet of paper. ( 1/2
crosswise.) Answer only.
1. Portion filling with a scoop or spoon onto alternate rows of bread.
2.Arrange bread slices in rows on the table top.
3. Prepare and assemble all Ingredients: sandwich breads, spreads, fillings
including all the necessary material tools and equipment.
4. Spread fillings evenly and neatly on alternate slices, leaving the other slices
plain. Fillings should not hang over the edges of the bread. If the filling is
spreadable spread it evenly to the edges. Follow spreading techniques with
three quick strokes
5. On top of this, place ham or any desired filling
6. Stack two or three sandwiches and cut with a sharp serrated knife as
desired.
7. Refrigerate until service.
8. Spread all bread slices to the edge with desired spread.
9. Top the filled slices with the plain bread slices.
10.Arrange lettuce or other vegetable accompaniments on top of filling.
11. Place sandwich on sandwich bags or wrap in plastic wraps to maintain
freshness.
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Lesson
Title of the Lesson
5
Presenting Sandwiches
Portion and Control 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. You will need a good meat slicer and a scale to
weigh your meat.
For sandwich fillings you can use scoops, make sure it does not exceed the
scoop edges, the scoop is made so you can proportionate amount of food fills the
scoop, no more or no less.
Sliced items are portioned by count and by weight. If portioning is by count,
take care to slice to the proper thickness. If done by weight, each portion can be
placed on squares of waxed paper or stacked in a container.
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.
Attractive presentation makes a garnish tray more appealing so you should
learn the techniques for creating a balanced, colorful and appetizing buffet
arrangement. Garnishes that complement sandwiches such as a variety of olives,
peppers and pickles add color and texture to the tray.
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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 the base of the leaves point toward the center of the tray. This creates
a decorative bed for the sandwiches and garnishes.

Spear the center of each sandwich 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 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 row of sandwiches.

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.
Sample sandwich presentations:
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TRY ME!
ACTIVITY NO. 9 (10 points)
Prepare and present sandwiches attractively using suitable garnishes, condiment
and service wares.
Take a picture of your presentation and post it on a separate sheet of bond paper.
Sample Format:
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Lesson
Title of the Lesson
6
Sanitary Practices in Presenting Sandwich
When it comes to handling food, you not only need top quality ingredients and
equipment but also should be able to practice and maintain proper safety and
hygienic practices. It contributes to the efficiency of work flow in the kitchen and also
assures the workers that what they will prepare will be appreciated by the
diners/customers.
Personal Protective Equipment (PPE)

Apron - An apron is an outer protective garment that covers primarily the front of
the body. It may be worn for hygienic reasons as well as in order to protect
clothes from wear and tear

Face Mask - face mask are worn to prevent contamination of food.

Hairnet - hairnet are worn over long hair to hold it in place.

Gloves - gloves are used to prevent contamination of food.
Proper hand washing procedure
Hand washing is the single most important procedure for preventing the
spread of biological contamination. Despite this fact many laboratory personnel don't
wash their hands properly. Here are some hand washing tips and procedures for
your use.
Procedure:
1. Always consider the faucet, sink and its surrounding contaminated when starting
the hand washing procedure.
2. You must avoid touching the sink.
3. Turn water on and then wet your hands, wrists, and arms.
4. Pour enough liquid soap on your palm then work into lather.
5. Vigorously rub together all surfaces of the lathered hands and arms for 15
seconds. Friction helps remove dirt and microorganisms. Wash around and
under rings, around cuticles, and under fingernails.
6. Rinse hands thoroughly under a stream of water. Running water carries away
dirt and debris. Point fingers down so water and contamination won't drip toward
elbows.
7. Use side of your arms or knuckles to turn off the faucet, avoiding touching any
contaminated area.
8. Dry hands completely with a clean dry paper towel.
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Hygienic Practices when Cooking

Always wash your hands before preparing food.

Avoid wearing jewelry, watch, or perfume

Make sure that your nails are short, clean, and without nail polish.

Wear clean clothing

Remove your apron whenever you leave a food-preparation area.

Don’t brush or comb your hair when you are near food

Do not smoke in food areas.

Keep your fingers from your face, mouth, hair, and skin and other parts of the
body.
Considerations in handling ingredients

Sanitation
 Because cold sandwiches are subjected to a lot of handling and are not
cooked, it is important that you properly refrigerate and protect the
ingredients at all times.
 You can use a refrigerated table which is a sort of a cold version of a steam
table.
 Refrigerated drawers or under-the-counter reach-ins are used for less
frequently needed items.
 Portion Control
 Sliced items are portioned by count and by the weight. If portioning is by the
count, you must take care, before the preparation, to slice to the proper
thickness.
 If done by weight, each portion can be placed on squares of waxed paper and
stacked in a container.
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NAME:
YEAR AND SECTION:
ACTIVITY NO. 10 (Copy or photocopy this activity)
Let us see if you the do’s and don’ts inside the kitchen premises. Write your answer
inside the box.
1. Wear your apron even your not in a food-preparation area.
2. Always wash your hands before preparing food.
3. Use side of your arms or knuckles to turn off the faucet,
4. Touch your face, mouth, hair, and skin and other parts of the body when cooking.
5. Do not smoke in food areas.
6. Brush or comb your hair near the food.
7. Always refrigerate sandwich ingredients at all times.
8. It is okay to wear ring and watch while preparing food.
9. Use PPE inside the kitchen.
10. Always touch the sink.
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Lesson
Title of the Lesson
7
Store Sandwiches
Proper Storage for Sandwiches
Storing sandwiches is one of the most important activities after preparation
wherein 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 4hours 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 then been returned to the refrigerator has only
another two hours of room temperature shelf life left unless it has been cooked again.

Some sandwich ingredients and fillings should be cooked, covered in separate
airtight containers, refrigerated 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 a number of unwrapped sandwiches just place a damp towel in a
shallow pan and cover with wax paper. Arrange layers of sandwiches with wax
paper 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 temperatures 0.5°C, soon
after packing

Packing must be clearly labeled with the product description, use by date and
storage requirement.
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Storing Techniques
1) Wrapping – to draw, fold in order to cover
2) Packaging Material – used package sandwich
3) Cold Storage – the process of preserving perishable food on a large scale by
means of refrigeration
4) Chilling – to refrigerate or to reduce the temperature of food
5) Freezing – application of low temperature that changes the state of water in the
food from liquid to solid ice.
6) Refrigeration – to keep cold or cool.
ACTIVITY NO. 11
A. Identification
Direction: Identify the storing techniques being described in the following items.
Write your answer on a separate sheet.
1. It is used to package sandwich.
2. Process of preserving perishable food on a large scale by means of
refrigeration
3. To draw, fold in order to cover
4. Application of low temperature that changes the state of water in the
food from liquid to solid ice.
5. To refrigerate or to reduce the temperature of food
B. Fill Me In
Direction: Fill in the blanks with the correct word or group of words. Write your
answer in a separate sheet of paper.
1. Some sandwich ingredients and fillings should be cooked, covered in a
, refrigerated until ready to use.
2. Wrap sandwiches with wax paper, paper napkins plastic wraps or aluminum foil
to keep them in
.
°C,
3. All sandwiches should be stored at recommended chill temperatures
soon after packing.
4. To keep a number of unwrapped sandwiches just place a
shallow pan and cover with wax paper.
in a
5. If bread must be kept more than one day, it may be
unwrapping.
, without
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Post Test
Direction. Multiple Choice. Choose the letter of the correct answer and write in a
separate sheet of paper.
8.
1. These sandwiches are also called toasted sandwiches.
A. Deep fried sandwiches
C. Focaccia
B. Filled Rolls
D. Grilled sandwiches
2. Are small fancy sandwiches made from light delicate ingredients.
A. Multi-decker sandwiches
C. Pinwheel sandwiches
B. Open-faced sandwiches
D. Tea Sandwiches
3. These sandwiches are consists of hot fillings like meat between two slices of
bread.
A. Hot Open-faced sandwiches
C. Regular Hot sandwiches
B. Regular Cold sandwiches
D. Rolled sandwiches
4. Meat, ham, chicken are examples of what components of a sandwich?
A. Base
C. Spread
B. Filling
D. Structure
5. The following are example of moistening agent, except for
.
A. Butter
C. Mustard
B. Mayonnaise
D. Cheese
6. Which of the following is NOT example of base?
A. Buns
C. Prawn
B. Pita
D. White bread
7. It is the heart of the sandwich.
A. Base
C. Fillings
B. Bread
D. Spread
It is refer to ingredients such as cooked meat, poultry and cheese.
A. Dry Fillings
C. Spread
B. Moist Fillings
D. Structure
9. It is refer to ingredients mixed with salad dressing or mayonnaise.
A. Dry Fillings
C. Spread
B. Moist Fillings
D. Structure
10. Fourth step in making a simple cold sandwich.
A. Prepare and assemble all ingredients.
B. Assemble necessary equipment.
C. Arrange bread slices on the table top.
D. Portion filling with a spoon into alternate rows of bread.
11. The following are ingredients in making simple cold sandwiches, except for one;
A. Bread
C. Filling
B. Hotdog
D. Spread
12. Ninth step in making a cold simple sandwich.
E. Place ham or any desired filling.
F. Top the filled slices with the plain bread slices.
G. Place sandwich on sandwich bags to maintain freshness.
H. Refrigerate until service.
13. It is necessary to proportionate the weight, scoop and slice of food items.
C. Creative sandwich preparation
C. Storing
D. Portion control
D. Slicing
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14. Attractive presentation makes a garnish tray more
.
A. Appealing
C. Creative
B. Appetizing
D. Festive
15. Which of the following is not a factor to consider in creative sandwich making?
A. Color
C. Flavor
B. Texture
D. Combination of garnishes
16. The following are garnishes that compliment sandwiches except for one
A. Olives
C. Mustard
B. Pickles
D. Tomato
17. Which of the following sanitary practices is NOT included in preparing
sandwiches?
A. Always wear jewelry, watch, or perfume
B. Make sure that your nails are short, clean, and without nail polish.
C. Wear clean clothing
D. Remove your apron whenever you leave a food-preparation area.
18. is the single most important procedure for preventing the spread of biological
contamination.
A. Cleaning
C. Sanitizing
B. Hand washing
D. Storing
19.
is an outer protective garment that covers primarily the front of the
body.
A. Apron
C. Hairnet
B. Face mask
D. Gloves
20. It is the process of preserving perishable food on a large scale at a low
temperature or above the freezing point.
A. Wrapping
C. Cold storage
B. Chilling
D. Freezing
21. Subjecting food to temperature below freezing point (0 oC).
A. Chilling
C. Wrapping
B. Refrigeration
D. Cold storage
22. The equipment used in storing sandwiches.
A. Chiller
C. Refrigerator
B. Freezer
D. all of the above
23. It is the most important principle for sandwich safety after preparation to avoid
spoilage.
A. 4-40-140
C. 140-4-40
B. 4-140-40
D.40-140-4
24. The materials used for packaging sandwiches.
A. Wrapper
C. Bagel wraps
B. Ziplock
D. B and C
25. All sandwiches should be stored at recommended chill temperature of
after packing.
A. 0.5 degree Celsius
C. 1.5 degree Celsius
B. .10 degree Celsius
D. 2.5 degree Celsius
LM-Cookery/ Grade 9
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References

Kong, Aniceta S and Domo, Anecita P. Technical-Vocational Livelihood Home
Economics Cookery Module 1 of 2. Philippines: Sunshine
Interlinks Publishing House Inc.89-120.

Rondilla, Aida H and Avendano , Emma S. and Roque , Elsa P. Cookery
Technical-Vocational Livelihood Track Home Economics Strand Cookery
Volume 1. Philippines: Adriana Publishing Co.Inc.65-97
LM-Cookery/ Grade 9