San Antonio Integrated National High School 6.

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.
Name of Learner: ______________________ Grade/Section: __________ 7. CHEF’S KNIVES - Come in various lengths of 6, 8, 10, and 12 inches. The
Teacher: ________________________ Date Submitted: _________ smaller sized knives are typically referred to as mini chef's knives while
the longer lengths are known as traditional chef's knives.
TLE 9 - COOKERY 7. CHEF’S KNIVES - Come in various lengths of 6, 8, 10, and 12 inches. The
LEARNING ACTIVITY SHEETS Week 1 smaller sized knives are typically referred to as mini chef's knives while
the longer lengths are known as traditional chef's knives.
TOPIC: PREPARE SANDWICHES 9. LETTUCE KNIFE - Plastic serrated edge knife that is designed to slice
LEARNING OUTCOME 1: PERFORM MIS EN PLACE lettuce without causing the edges to turn brown. It is efficient in
slicing lettuce.
OBJECTIVES: 10. PARING KNIFE - A small knife with a straight, sharp blade that is
At the end of the lesson, you are expected to: generally three to five inches long. Its thin, narrow blade is tapers to a
1. Identify tools, utensils and equipment needed in preparing sandwiches. point at the tip. It is easy to handle and works well for peeling and
2. Demonstrate proper knife handling and measuring techniques. coring foods or mincing and cutting small items.
3. Use appropriate tools, utensils, and equipment for different types of 11. SANDWICH KNIFE - A sharp-bladed kitchen utensil used to slice through
sandwiches. a medium amount of food ingredients "sandwiched" between two slices of
4. Reflect on the importance of preparation in achieving successful bread. Similar in use to a deli knife, the sandwich knife is shorter in
cooking outcome. length with a shorter blade depth to easily cut through smaller to medium-
sized sandwiches.
LEARNING ACTIVITY 1: Multiple Choice. 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
Direction: Write the letter of the correct answer on the space provided. to slice through food that is hard on the outside and soft on the inside,
____1. Which tool is used to measure serving of soft foods, such as such as slicing through the hard crusts of bread. A serrated knife with a
filling ice cream, and mashed potato? short, thin blade is intended for slicing fruits and vegetables.
A. Potato masher B. Scooper C. Scoops or dipper D. Baster 13. CUTTING BOARD - Comes in wood and plastic, use to protect the table
____2. Which knife is used to cut thick sandwiches? when slicing bread.
A. Butcher knife B. Paring knife C. Deli knife d. Sandwich knife 14. MIXING BOWLS - Bowls that are large enough to hold ingredients while
____3. What is a small flat, round bladed utensil that is serrated on one they are being mixed.
side and smooth on the other, used to apply food spreads over bread 15. RUBBER SCRAPER - A pliable rubber scraper used to scrape down sides of
slices? bowl and get mixture of fillings from pans.
A. Cutting board B. Measuring cups C. Sandwich Spatula D. Serrated knife 16. MEASURING CUPS - Individual cups with fractional parts [1, 3/4, 1/2,
____4. What do you call a plastic, serrated edge knife that is designed to 1/4] is used for solids or dry ingredients.
slice lettuce without causing the edges to turn brown? 17. GRADUATED MEASURING GLASS - a transparent glass with fractions [1,
A. Lettuce knife B. Mixing spoon C. Bread Toaster D. Grill 3/4, 2/3,1/2, 1/3, ¼] and used for measuring liquids.
____5. What do you call a small broiler and used primarily for browning or 18. UTILITY TRAY - Used to hold food in place.
glazing the tops of sandwiches? 19. STRAINER - Used to separate liquid from solid.
B. Salamander B. Oven C. Griddles D. Toaster 20. MIXING SPOON - Used to combine ingredients.
21. CAN OPENER - Used to open cans
TOOLS, UTENSILS AND EQUIPMENT IN PREPARING SANDWICHES 22. MEASURING SPOONS - A set of individual measuring spoons used to
A. TOOLS AND UTENSILS measure small quantities of ingredients.
1. SANDWICH SPATULA - A small flat, round bladed utensil that is serrated B. Equipment for Sandwich Making
on one side and smooth on the other, appearing somewhat like a round
spatula. It is used to apply food spreads, over bread slices. 1. GRILLS / GRIDDLES. These are flat heated surfaces where food is
2. SCISSORS - Used to cut customized edges on bread for tea sandwiches, directly cooked.
hors d’oeuvres, or children’s sandwiches. Use the shears to cut a pocket 2. OVENS. These are equipment which are enclosed in which food is heated
in toast and waffles. Cut sandwiches in different shapes like rectangles, by hot air or infrared radiation.
triangles, and circles. 3. MICROWAVE OVENS. Special tubes generate microwave radiation, which
3. COOKIE CUTTERS - Small, medium, and large. Small ones are perfect for creates heat inside the food.
cutting out the tinier breads for tea sandwiches and medium and large for 4. SALAMANDERS. Small broiler and used primarily for browning or glazing
making larger sandwiches. the tops of sandwiches.
4. GRATER AND SHREDDER - Grating cheese, meat and other ingredients allows 5. BREAD TOASTER. The toaster is typically a small electric kitchen
flavors to mix, thus; palatability of sandwich is increase. appliance designed to toast multiple types of bread products.
5. SPATULA - A long flexible blade with a rounded end, used to level off 6. SLICER. Used to slice foods more evenly and uniformly
ingredients in measuring cups and spoons and for Spreading fillings on 7. CHILLERS. Machines used to chill sandwiches and other foods.
sandwiches.
8. FREEZE. Used to hold foods for longer times and to store foods 6. Spreads – like mayonnaise, mustard, and butter, moisten the bread and
purchased in frozen form. compliment the flavors of other ingredients. They should be served
9. REFRIGERATOR. A thermally insulated compartment used to store food at a immediately and kept refrigerated to preserve its color and flavor.
temperature below the ambient temperature of the room.
INGREDIENTS USED FOR SANDWICHES
1. Breads – good quality breads provide variety, texture, taste, bulk,
nutrients, and eye appeal to sandwiches. Fresh bread is easier to slice
or cut if it has been chilled.
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 strong
flavored condiments.

2. Meats – maybe roast beef, pork and cured meat products like ham,
sausage, and salami.

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

Lettuce, tomatoes, and onions are indispensable in sandwich making, it
adds texture, flavor, and color to the sandwich.
9. Miscellaneous – fruit fresh or dried, jelly, jam, peanut butter, eggs,
and nuts adds flavor, color, nutrients, and texture to sandwich
3. Poultry – are chicken or turkey breasts characterized by a delicate production.
golden-brown surface.

4. Fish and Shellfish – some popular seafood ingredients are tuna, LEARNING ACTIVITY 2
sardines, grilled and fried fish fillets, crab meat and shrimp which DIRECTION: Below are statements describing the types of ingredients used
are highly perishable and should be kept chilled to maintain quality. in the preparation of sandwiches. Write your answer in your worksheet.

_________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. Cheese – refers to cheddar, processed cream cheese and cheese
_________5. These are relishes, olive oil and chutneys that give a lift to
spreads with firm texture, easily sliced, and act as binder,
a sandwich.
moistener of other ingredients, it should be refrigerated and remain
_________6. Chicken or turkey breasts, tenderly cooked are seasoned.
covered until ready to serve to avoid drying out.
_________7. These are indispensable in sandwich making because it adds
texture, flavor, and color to sandwich.
_________8. These are sliced thinly, firm texture, and act as binder,
moistener of other
_________9. It may be fruit fresh or dried, jelly, jam, peanut butter,
eggs, and nuts adds flavor, color, nutrients, and texture to sandwich
production.
________ 10. It refers to a food item made with two or more slices of
bread with fillings between them.