K to 12 Basic Education Curriculum Technology and

Livelihood Education Learning Module

HOME ECONOMICS –
COOKERY 9
(3rd Quarter)
 PRE-TEST

Name of Student: ___________________________________________________________

A. Multiple Choice.
Instruction: Read the statement carefully then circle the answer that best describes the
statement.
1. 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

2. Which tool is used to measure the serving of soft foods, such as filling ice cream, and
mashed potato?
a. Baster c. Scooper
b. Potato masher d. Scoops or dipper

3. There are many kinds of kitchen knives, each with special use. Which one is used to cut thick
sandwiches?
a. Butcher knife c. Paring knife
b. Deli knife d. Sandwich knife

4. A small flat, round-bladed utensil that is serrated on one side and smooth on the other, used
to apply food spreads over bread slices.
a. Cutting board c. Sandwich spatula
b. Measuring spoons d. Serrated knife

5. A plastic, serrated edge knife that is designed to slice lettuce without causing the edges to
turn brown.
a. Bread toaster c. Lettuce knife
b. Grill d. Mixing spoon

B. Identification.
Instruction: Identify the following statements and write your answer on the space provided.
1. A knife with a sharp edge that has saw like notches or teeth used to slice bread, fruits and
vegetables. _____________________
2. It comes in wood and plastic, use to protect the table while slicing bread.
_____________________
3. Pyrex bowls that are large enough to hold the ingredients while they are being mixed.
_____________________
4. A set of individual measuring spoons used to measure small quantities of ingredients.
_____________________

TLE HOME ECONOMICS – COOKERY 9 2

5. A typically small electric kitchen appliance designed to toast multiple types of bread
products. _____________________

Learning Outcome 1

PERFORM MISE ‘EN PLACE

Content Standard Performance Standard

The learners demonstrate the The learners independently prepare
knowledge, skills, and attitudes sandwiches.
required in how to prepare
sandwiches.
Learning Competency:
 Clean, sanitize, and prepare tools, utensils, and equipment based on
the required tasks;
 identify ingredients according to the given recipe;
 identify culinary terms related to sandwiches; and

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  identify the type/classification of sandwiches.
Code: TLE_HECK9SW-IIIa-11

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 satisfy 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.

TOOLS AND EQUIPMENT NEEDED IN PREPARING SANDWICHES

1. Sandwich Spatula - A small flat, a round-bladed utensil 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 - Use to cut customized edges on bread for tea

sandwiches, hors d’oeuvres, or children’s sandwiches. Use the
shears to cut a pocket in toast and waffles. Cut sandwiches in
different shapes like rectangles, triangles, and circles.

3. Cookie Cutters - Small, medium, and large. Small ones are

perfect for cutting out the tinier pieces of bread for tea
sandwiches and medium and large for making larger
sandwiches.

4. Grater and Shredder - Grating cheese, meat, and other

ingredients allow flavors to mix, thus; the palatability of the
sandwich is increase.

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.

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6. Butter knife - A small knife with a blunt-edged blade that is
used to apply spreads, such as butter, peanut butter, and cream
cheese, on bread or dinner rolls.

7. Chef knife - 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 - Designed for thick sandwiches, this knife is

made to cut easily and quickly through a variety of sandwich
ingredients. The deli knife has an offset blade allowing ease
of slicing and handling.

9. Lettuce knife - Plastic serrated edge knife that is designed to

slice lettuce without causing the edges to turn brown. It is
efficient in slicing lettuce.

10. Paring knife - A small knife with a straight, sharp blade that
is generally three to five inches long. Its thin, narrow blade is
tapered to a point at the tip. It is easy to handle and works well
for peeling and coring foods or mincing and cutting small
items.

11. Sandwich knife - A sharp-bladed kitchen utensil used to slice

through a medium amount of food ingredients "sandwiched"
between two slices of bread. Similar in use to a deli knife, the
sandwich knife is shorter in length with a shorter blade depth
to easily cut through smaller to medium-sized sandwiches.

12. Serrated knife - A knife with a sharp edge that has saw-like
notches or teeth. The blade of a serrated knife is 5 to 10
inches long and is used to slice through food that is hard on
the outside and soft on the inside, such as slicing through the
hard crusts of bread. A serrated knife with a short, thin blade
is intended for slicing fruits and vegetables.

13. Cutting board - Comes in wood and plastic, use to protect

the table when slicing bread.

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14. Mixing bowls - Bowls that are large enough to hold ingredients
while they are being mixed.

15. Rubber Scraper - A pliable rubber scraper used to scrape

downsides of the bowl and get a mixture of fillings from pans.

16. Measuring cups

 Individual Cups - with fractional parts [1, 3/4, 1/2, 1/4, ] is used for
solids or dry ingredients.
 Graduated Measuring Glass - a transparent glass with fractions [1,
3/4, 2/3,1/2, 1/3, ¼ ]. Is used for measuring liquids.

17. Utility tray - Used to hold food in the place.

18. Strainer - Used to separate the liquid from solid.

19. Mixing Spoon - Used to combine or mix ingredients.

20. Can opener - Used to open cans.

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 EQUIPMENT FOR SANDWICH MAKING

1. GRILLS / GRIDDLES. These are flat heated surfaces where

food is directly cooked.

2. OVEN. Is the equipment that is enclosed in which food is heated

by hot air or infrared radiation.

3. MICROWAVE OVENS. Special tubes generate microwave

radiation, which creates heat inside the food.

4. SALAMANDERS. Small broiler, use primarily for browning

or glazing the tops of sandwiches.

5. BREAD TOASTER. The toaster is typically a small electric

kitchen appliance designed to toast multiple types of bread
products.

6. SLICER. Used to slice foods more evenly and uniformly.

7. CHILLERS. Machines used to chill sandwiches and other foods.

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 INGREDIENTS USED FOR SANDWICH MAKING

1. Breads – good quality pieces of bread 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 – maybe roast beef, pork, and cured meat products

like ham, sausage, and salami.

3. Poultry – are chicken or turkey breasts characterized by a

delicate golden brown surface.

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 – refers to cheddar, processed cream cheese, and

cheese spreads with a firm texture, easily sliced, and act as a
binder, moistener of other ingredients, it should be
refrigerated and remain covered until ready to serve to
avoid drying out.

6. Spreads – 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 their color and flavor.

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 7. Condiments – like olive oil, relishes, chutneys give a lift to
a sandwich, some of them are high in acid so don’t combine
them with strongly flavored condiments.

8. Vegetables – should be crisped and proportion to the size

of the sandwich. Lettuce, tomatoes, and onions are
indispensable in sandwich making, it adds texture, flavor,
and color to the sandwich.

9. Miscellaneous ingredients – fruit fresh or dried, jelly, jam,

peanut butter, eggs, and nuts add flavor, color, nutrients,
and texture to sandwich production.

Instruction: Describe the types of ingredients used in the preparation of sandwiches given
below. Choose the correct word/term from the box and write your answer in the space provided.

Meats Poultry Cheese

Breads Fish and Shellfish Spreads
Condiments Vegetables

1. A staple food prepared by cooking a dough of flour and water and often additional
ingredients. _________________________________
2. Maybe beef, pork and sausage product. _________________________________
3. Popular seafood which are highly perishable and should be kept chilled to moist as
quality. _________________________________
4. It moistens the bread and compliments the flavors of other ingredients.
_________________________________
5. These are relishes, olive oil and chutneys that give a lift to a sandwich.
_________________________________

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 6. Chicken or turkey breasts, tenderly cooked are seasoned.
_________________________________
7. These are indispensable in sandwich making because it add texture, flavor and color to
sandwich. _________________________________
8. These are sliced thinly, firm texture, and act as binder, moistener of other ingredient.
_________________________________

BASIC COMPONENT 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.

Different Types of Sandwiches

COLD SANDWICHES
1. Open-faced Sandwiches - Open 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 bread.

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 a lining
to prevent the bread from absorbing moisture from the
filling. Moreover, it ensures that the bread and the
filling will stick together.

3. Pinwheel Sandwiches - Pinwheels are made of bread

cut lengthwise, about 3/8 inch thick. Fresh cream bread

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 is preferable because they are easy to roll and will not crack. Trim crusts and flatten long
slices with a 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. A smooth filling is 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 maybe
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
cuts 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 flatbread. They may
be served whole or cut in half if large.

HOT SANDWICHES
1. 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.

2. Hot Open-Faced Sandwich - Open-faced sandwiches are

made by placing buttered or unbuttered bread on bread on
a serving plate, covering it with hot meat or other fillings,
and topping with a sauce, gravy, cheese, or other toppings.
This type of sandwich is eaten with a knife and fork.

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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 a
Panini grill (see sidebar). Sandwiches containing cheese are popular for grilling.

4. Deep-Fried Sandwiches - Deep-fried sandwiches are made

by dipping sandwiches in beaten eggs and sometimes in bread
crumbs, and then deep-fry.

5. Filled rolls, focaccia, or pitta bread - Flavored bread

served with dips like quesadillas and burritos.

Instruction: Classify the following sandwiches either Hot or Cold sandwiches. Write
your answer in the space provided.
1. Chicken Wraps sandwich _______________________

2. Club sandwich _______________________

3. Tea sandwiches _______________________

4. Hamburgers _______________________

5. Toasted sandwiches _______________________

6. Burritos _______________________

7. Quesadillas _______________________

8. Pinwheel sandwiches _______________________

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 9. Hotdog sandwich _______________________

10. Chicken and veggie tortilla Sandwich _______________________

Instructions: Make a compilation of technical words commonly used in the world

of culinary for sandwich making. Follow concrete instructions below:
 Make a personalized and improvised dictionary (half folded bond paper).
 Include local and foreign terminologies that are used in sandwich making.
 Limit your dictionary to a minimum of 5 pages and a maximum of 10 pages.
 Bind and cover it.
 You can work in collaboration with others and submit after 2 weeks.
SCORE CRITERIA
Compiled properly (50+) culinary terms in a very attractive
100 manner.
95 Compiled properly (40) culinary terms in an attractive manner.
90 Compiled properly (30) culinary terms in an attractive manner.
85 Compiled properly (25) culinary terms in a simple manner.
80 Compiled properly (20) culinary terms in a simple manner.
Compiled properly less than 20 culinary terms in a disorganized
75 manner.

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