Archdiocese of Cebu

ACADEMIA DE SAN MIGUEL ARCANGEL

Argao, Cebu

SIMPLIFIED LEARNING MODULE with

TEACHER-MADE LEARNER’S HOME TASK

Module No.3 Subject Area: Cookery 9 Quarter: 3

A. Module Lessons & Coverage:

Unit III: Sandwiches
 Types of Sandwiches
 Sandwich Preparation

B. Standards
a. Content Standard:

 How to prepare sandwiches

b. Performance Standard:

 independently prepare sandwiches

c. Formation Standard:

 The students are expected to promote a sense of accountability for one’s way of life so much so that
life is lived to the full in relation to God, to follow human being and to the environment.

C. EU & EQ
a. Essential / Enduring Understanding:

 The students will get to know and understand that sandwich refers to two pieces of bread and a
filling of meat , vegetables, cheese, or spread. It can also be any type of roll or bread and any type of
food that can be conveniently eaten, either hot or cold.
b. Essential Questions:

 What kind of sandwich do you enjoy eating for breakfast, or as baon to school, or to field trips
which you can prepare yourself?
 How can you make nourishing, satisfying, and appetizing sandwiches?
 What kind of sandwich do you often eat in malls?
 Are you familiar with what they are made of?
 Do you think you make money out of your unique ideas of preparing sandwiches?

D. Performance Task (GRASPS):

(Please See Attachment)

LESSON 1-2: Types of Sandwiches

Week: 1- 4

Day1-8– Synchronous or Asynchronous

I. MELC: dentify culinary terms related to sandwiches identify type/classification of sandwiches

II. Objective/s:
a. Knowledge: name the parts of a sandwich
 identify the different fillings used for sandwiches

b. Skills: produce different kinds of sandwiches

c. Attitude: Appreciate sandwichess according to ingredients, functions, and methods of preparation.

III. Subject Matter

Topic: Types of Sandwiches

 References: Spice (Training Module for TESDA NCII Cookery)

 file:///C:/Users/DIWA/Downloads/LM_Cookery_Grade_9.pdf

IV. Procedure
a. Readings:

Sandwiches
Introduction:
• Many consider sandwich as their favorite food, but only few are aware of its origin. Sandwiches existed long
before they were called as such.
• The first bite on a sandwich seems to date back to 100 BC during the Easter fasting.
• The famous snack staple is named after John Montagu, 4 th Earl of Sandwich.

Lesson 1: Types of Sandwich

• Sandwich- is a food item composed of two pieces of bread with fillings in between.
• It may consist of one or more slices of bread, moistened with spread, and stuffed with one or more fillings.
• It contains a combination of salad vegetables, meat, cheese, and a variety of sauces.
• The bread can be used as it is, or other condiments to enhance its flavor and texture.

Parts of Sandwich

• Bread- is the foundation and most important element of any sandwich. Whether a bun, slice or roll is used, the
bread should pair well with the other ingredients that make up the sandwich.
• Spread- is the simplest of the ingredients in a sandwich. Spread provides taste to plain bread. It also acts as a
sealant. By forming the a moisture barrier, the bread and the filling become intact.
• Filling- the fillings in the sandwich provide the predominant flavor, substance, bulk, nutrients, and complexity in
the combination of flavors.

Bread for Sandwiches

• White- It is a bread made from wheat flour from which the bran and the germ have been removed through a
process known as milling.
• Brown- It is made with a significant amount of whole grain flour, usually rye or wheat; sometimes made with
molasses or coffee. It is also known as “whole meal bread”
• Pita- It is round with an inner pocket. As it cooks, steam puffs up the dough as it cools, and a flat pocket is left in
the middle.
• Ciabatta- It is a loaf that is elongated, broad, flattish, and, like a slipper, collapsed in the middle.
• Rye- It is made of various fractions of rye grain flour, light to dark color, depending on the flour used. It is
usually denser, has higher fiber than many common breads, and is darker in color and stronger in flavor.
• Roll- It is short, oblong or round, served usually before or with meals, often with butter.
 • Bagel- It is ring-shaped, usually with a dense, chewy interior; usually topped with sesame or poppy seeds baked
into the surface.
• Baguette- It is a thin, elongated loaf, made of water, flour, yeast, salt, instantly recognizable by slits cut on the top
surface before baking to allow gas expansion.
• Wrap- It is pillowy, soft bread that’s perfect to wrap around sandwich ingredients.
• Whole wheat- It is made using flour that is partly or entirely milled from whole or almost-whole wheat grains.
• Pandesal- It is a round bread made of flour, eggs, yeast, sugar, and salt.
• Multigrain- It is made from a mixture of whole meal, white or rye flour and may contain wheat germ, honey,
gluten, non-fat milk solids, cracked and whole grains of wheat, and other cereals such as rye, oats, corn, barley,
rice, millet, and triticale.

Commonly Used Spreads

• Butter- is a dairy spread, which adds a smooth adds smooth, rich flavor.
• Whipping butter gives it volume, making it easy to apply over bread without tearing it.
• Margarine- is a cheaper substitute for butter.
• Aside from being less expensive than butter, margarine has no cholesterol making it the choice spread for those
who are health-conscious
• Mayonnaise- is a more popular sandwich spread than butter and margarine as it gives the sandwich a distinct
flavor.

Commonly Used Fillings

• Meat- are beef, pork or poultry product.

• Thin slices of meat fillings are recommended in sandwiches as they are more tender, making the sandwich easier
to eat.
• Cheese- adds flavor to the sandwich and complements the taste of mayonnaise.
• Fish and Shellfish- commonly used seafood fillings are tuna, sardines, smoked salmon, shrimp, and anchovies.
• Vegetables- used in salads can be used as fillings in sandwiches. Some commonly used vegetable fillings are
lettuce, tomato, and onion.
• Miscellaneous- Peanut butter, jelly, hardboiled egg, fresh and diced fruits, and nuts can also be used as fillings.

Types of Sandwiches

Closed Sandwich
• A sandwich that falls under this category has two slices of bread with the fillings in between. This is the typical
sandwich.
• It can either be hot or cold.

The following are types of cold closed sandwiches.

• Simple closed sandwich- has only one filling.

• Combination- refers to a closed cold sandwich that has more than one filling.
• Conventional sandwich- is a closed cold sandwich that has two slices of bread with meat or poultry, vegetables,
cheese, or hardboiled egg as fillings. It is also known as lunch box sandwiches.
• Tea sandwich- has a white or brown bread and lighter fillings. It is cut into small squares or triangles and its
crusts are removed.
• Buffet- is similar to a conventional sandwich. The only difference is that buffet sandwiches are cut into fancy
shapes.
• French sandwich- is made of a crusty French bread, buttered and cut into half. It is either has a single savory
filling or mixture of savory fillings.

The following are types of closed hot sandwiches.

• Steak sandwich- has a steak for its main filling, stuffed in a long bread roll with lettuce, tomato, onions, and
mustard sauce.
• Hotdog sandwich- has hotdog or sausage stuffed in a special bread roll with cheese, mayonnaise, mustard and
coleslaw.
• Hamburger- has ground beef, lettuce, tomato, onion slices, ketchup, mayonnaise and other condiments stuffed in
a round bun.
• Grilled sandwich- has fillings stuffed inside two slices of bread. The slices of breads are buttered on the outside
and are cooked on the griddle or in a pan.
Open-face Sandwich
• The bread serves as the bottom layer with spread and fillings added on the top of the bread.

Multi-decker

• Has more than two slices of bread that are piled with layers of fillings stuffed in between each layer.

Wraps
• Are made with soft, flat breads that wrap or rolled around the fillings.

b. Exercises
i. Exercise 1

Activity No. 1
Answer the following questions in your activity notebook.

Do the following
1. Choose a type of bread and filling from two different food groups to make your own sandwich. Determine what
spread to use, as well as what shape your sandwich will be. Also, come up with a creative arrangement or plating design
for your sandwich. Illustrate it in the box.

2. Answer the questions.

A. Do you like or dislike your sandwich? Why?
B. Do you like how it was presented? Why?
C. How can you improve your sandwich?

c. Assessment / Application

 Have the students make different sandwiches in class. Ask them to compare their works and to
evaluate which is the best using a rubric. Allow them to explain their choice.

V. Evaluation
(PLEASE SEE ATTACHMENT)

Week: 5- 8

Day 9-16– Synchronous or Asynchronous

MELC: Prepare sandwiches using sanitary practices

VI. Objective/s:
a. Knowledge: Explain the methods in sandwich making
: Differentiate garnishing, sauces, and glaze from one another

b. Skills: Present sandwiches in style

: store sandwiches properly

c. Attitude: Appreciate the sandwich preparation

 VII. Subject Matter

Topic: Sandwich Preparation

References: References: Spice (Training Module for TESDA NCII Cookery)

 file:///C:/Users/DIWA/Downloads/LM_Cookery_Grade_9.pdf

VIII. Procedure
a. Readings

Sandwich Preparation

The following are tips in making a sandwich:

 When using butter as spread, soften it first. This helps the butter knife glide over the bread smoothly without
tearing it.
 The same goes with other refrigerated spread, like cream cheese. Leave it at room temperature for some time
before spreading over the bread.
 For easy spreading, use a palette knife.
 The ideal bread to be used in sandwiches are those between 12 to 24 hours old.
 Using pre-sliced bread makes preparation quicker and neater.
 Remove gristle and excessive fat from meat fillings.
 Do not use dry meat as filling.
 After preparing the sandwich, wrap it in wax paper, foil, or plastic to keep its freshness.

Spread (The following are commonly used spreads in sandwiches)

 Mayonnaise (plain; flavored, such as aioli and rouille; or creamy salad dressings)
 Plain or compound butters
 Mustard or ketchup
 Spreadable cheeses like ricotta, cream cheese or mascarpone
 Vegetable or herb spreads like hummus, tapenade, or pesto
 Tahini and nut butters
 Jellies, jams, compotes, chutneys, and other fruit preserves
 Avocado pulp or guacamole
 Oils and vinaigrettes

Fillings (The following are commonly used fillings in sandwiches)

 Roasted or simmered meats (roast beef, corned beef, pastrami, turkey, ham, sausage)
 Cheese
 Grilled, roasted or fresh vegetables
 Grilled, pan- fried, or boiled burger, sausage, fish, or poultry
 Salads of meats, poultry, eggs, or fish, or vegetables

Garnishes (The following are commonly used garnishes in sandwiches)

 Green salad or side salad (potato, pasta or coleslaw)
 Lettuce and sprouts
 Fresh vegetables
 Pickle spears or olives
 Dips, spreads or relishes
 Fruits

Glazes and sauces for Sandwiches

 A sauce is a flavored seasoning or relish served as an accompaniment to the main dish.

 Sauce influences both taste and appearance of the main item it is served with.
 A sauce can brighten up the appearance of a dull main item, bring moisture to a rather dry meal, and add extra
flavor.
 A glaze is a glossy, often sweet and sometimes savory, liquid added to the main dish.
 It is applies either by dipping, dripping or with a brush.
 Sauce and glaze are also used in sandwiches.
 Presentation of Sandwiches

 Sandwiches should be cut evenly.

 Plates or platters used should be suitable to the size of the sandwich.
 They can be lined with slices of cucumber and tomatoes as garnishes.
 Cold sandwiches are normally served over shredded cabbage or lettuce.
 Dips and sauces can also accompany the sandwich being served.

Presentation Styles

 Create sandwiches that are straight-edged by cutting them into square, triangle, rectangle, or diamond.
 Cut shapes uniformly so they look neat when set in a straight row on platters or plates.
 Cut sandwiches close to where they will be served or to its service area.
 If sandwiches are prepared ahead of time, hold them wrapped in plastic or in airtight containers.

Sandwich Production Guidelines

 Prepare spreads prior to service. Have them at a spreadable consistency. Use spatula for spreading.
 For volume production, slice breads and rolls beforehand. Toast, grill, or broil breads when the sandwich is
ready to assemble. If bread must be toasted in advance, cover toast loosely and set aside in a warm area.
 Prepare and portion fillings and garnishes in advance. Set them aside at the correct temperature. Clean and dry
lettuce and other greens in advance.
 Grilled sandwiches can be fully assembled in advance and then grilled or heated before service.

Storing Sandwiches

 To ensure freshness of sandwiches, keep them tightly wrapped in wax paper or paper towels.
 Use Ziploc bags and squeeze out all the air as it makes the sandwich go stale quickly.

b. Exercises
i. Exercise 1

Activity No. 2

“Sandwich Statement”
Pictures/ slide-show of different types of sandwiches will be flashed or presented to class. Students read some statements
about each sandwich. They will distinguish whether these statements are True or False

c. Assessment / Application

Cut out pictures from old magazines. Paste the pictures on a bond paper and draw speech bubbles on them. Pictures can
be made to “dialog” about the topic Proper Storage for Sandwiches

V. Evaluation

(PLEASE SEE ATTACHMENT)

Prepared by:

MS. NOVY MARIE D. CALAGO

Subject Teacher
Checked by:

MME. SARAHVIN O. ASINGUA

Academic Moderator

Approved & Confirmed by:

FR. CHRISTOPHER C. AMORES, M.A.P.M.

School Director – Principal