This document provides instructions for a module on preparing sandwiches. It covers the knowledge, skills, and attitudes required to prepare a variety of sandwiches in a commercial kitchen. It discusses the learning objectives, tools and equipment used, different types of sandwiches (hot, cold, fillings), and techniques for making sandwiches. The document also describes the parts of a sandwich including bread, spreads, and fillings. Activities are included to help students identify tools, classify sandwich types, and create a sandwich recipe.

1. 0
Department of Education
SPTVE
COOKERY 9
Module 1
Prepare Sandwiches
Eleanor Despuig
Writer
Gina U. Urquia
Validator
Jose Ruby N. Salan
Layout Artist
Schools Division Office – Muntinlupa City
Student Center for Life Skills Bldg., Centennial Ave., Brgy. Tunasan, Muntinlupa City
(02) 8805-9935 / (02) 8805-9940

2. 1
WHAT IS THE MODULE ABOUT?
The module covers the knowledge, skills, and attitudes required in preparing a
variety of sandwiches in a commercial kitchen or catering operation.
WHAT WILL YOU LEARN?
After completing this module, you should be able to:
1. prepare and present a variety of sandwiches
2. store sandwiches
WHAT DO YOU ALREADY KNOW?
Let us find out how much you already know on how to prepare sandwiches. Read
and understand the questions below. Choose the letter of the correct answer and
write it on your answer sheet.
PRE-TEST
1. What kind of baked product is commonly used for making sandwiches?
a. biscuit
b. bread
c. cookies
d. pastries
2. What do you call the ingredient/s placed between the slices of bread or
pastries?
a. fillings
b. frosting
c. icing
d. toppings
3. Which of the following types of bread is best for sandwich making?
a. loaf bread
b. raisin bread
c. wheat bread
d. yeast bread
4. Which of the following types of sandwich is grilled before serving?
a. cream sandwich
b. hot sandwich
c. wheat meal
d. sliced white sandwich
5. Which of the following cooking method is commonly used for preparing hot
sandwiches?
a. grill
b. boil
c. broil
d. steam

3. 2
6. What cooking tool is appropriate in serving hot sandwich?
a. tray
b. bowl
c. plate
d. service ware
7. What makes a sandwich a favorite snack food?
a. easy to prepare
b. delicious
c. common Filipino food
d. affordable
8. There are many kinds of kitchen knives each with special use. Which one is
made to cut easily and quickly through a variety of sandwich ingredients.
a. butcher knife c. deli-knife
b. paring knife d. sandwich knife
9. What makes vegetable indispensable in sandwich making?
a. they add color to sandwich c. they add good texture to sandwich
b. they add flavor to sandwich d. all of these
10. Ingredients that moisten the bread and compliment the flavor of other
ingredients.
a. bread b. cheese c. condiments d. spreads
LESSON 1
PREPARING AND PRESENTING VARIETY OF SANDWICHES
WHAT IS THE LESSON ABOUT?
The lesson deals with the preparation and presentation of a variety of sandwiches,
the selection of the types of bread to be used, the use of appropriate combination of
ingredients and the presentation of sandwiches.

4. 3
WHAT WILL YOU LEARN?
At the end of the lesson, you should be able to:
1. perform mise’ en place
2. give the classification of sandwiches
3. select ingredients for variety of fillings;
4. prepare variety of sandwiches using different techniques; and
5. Prepare nutritious and appetizing sandwiches.
LET US STUDY
A. Tools, Utensils, and Equipment in Preparing Sandwiches
Bread Toaster
The toaster is typically a small electric kitchen
appliance designed to toast multiple types of
bread products
Sandwiches refers 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 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 preparing sandwiches.

5. 4
Sandwich Spatula
A small flat, 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.
Molders/Sandwich Cutters
Small, medium and large. Small ones are
perfect for cutting out the tinier breads for tea
sandwiches and medium and large for making
larger sandwiches.
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.
Graters/Shredders
Grating cheese, meat and other ingredients
allows flavors to mix, thus; palatability of
sandwich is increase
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.

6. 5
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
offset blade allowing ease of slicing and
handling
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
Chef’s 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
Sandwich Knife
A sharp-bladed kitchen utensil used to slice
through a medium amount of food ingredients
"sandwiched" between two slices of bread.
Cutting board
Comes in wood and plastic, use to protect the
table when slicing bread.
Mixing Bowls
Bowls that are large enough to hold ingredients
while they are being mixed.

7. 6
Rubber Scrapper
A pliable rubber scraper used to scrape down
sides of bowl and get mixture of fillings from
pans.
Tray
Used to hold food in place.
Strainer
Used to separate liquid from solid.
Mixing Spoon
Used to combine ingredients.
Can opener
Used to open cans.
Measuring Spoons
A set of individual measuring spoons used to
measure small quantities of ingredients

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Measuring cups
1. Nested measuring cups for measuring dry
ingredients
2. Transparent measuring cups for measuring
liquid ingredients
Grills/Griddle pans
These are flat heated surfaces where food is
directly cooked.
Ovens
These are equipment which are enclosed in
which food is heated by hot air or infrared
radiation
Activity 1
Identify the tools needed in order to prepare the given list of ingredients below
Ingredients
Tools Needed
(You may answer more than one if
applicable)
1.Grated cheese
2. Sliced lettuce
3. Drained Tuna flakes
4. Scrambled eggs
5. Toasted bread
6. Grilled chicken slice
7. Loaf bread with shapes
8. 1 cup of mayonnaise
9. ½ Teaspoon salt
10. 1/2 cup oil

9. 8
Self Check 1
Identify the tools being described.
____________1. It is used to separate liquid from solid.
____________ 2. It is used to combine together ingredients.
____________ 3. A set of measuring tools for small amount of ingredients.
____________ 4. Bowls that are large enough to hold ingredients while they being
mixed.
_____________5. A plastic serrated edge knife used to cut greens without turning the
edges to brown.
B. Varieties of Sandwiches
Sandwiches come in different shapes, colors and served in variety of ways.
1. Hot Sandwich consists of hot fillings, usually meats but sometimes fish, grilled
vegetables or other hot items, between two slices of bread.
Kinds of Hot Sandwiches
a. Regular hot sandwich
b. Grilled sandwiches
Sides are spread with butter and brown in special griller.
Made by placing buttered or unbuttered bread on a
serving plate, covering it with hot meat or other hot
filling and topping with a sauce, gravy, cheese, or
other topping. This type of sandwich is eaten with a
knife and a fork

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c. Fried sandwich
A piece of bread soaked in egg and milk and fried in a non-stick pan.
d. Open-faced sandwich
A slice of bread, topped with desired kind of hot fillings.
e. Bread rolls with fillings
2. Cold Sandwiches
Two slices of bread (which can be toasted also), which have a spread applied and are
filled with a cold filling.

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Kinds of Cold Sandwiches
a. Regular cold sandwich
Two slices of bread with fillings such as butter, cheese pimiento, jam, and jellies.
Fillings such as deli meat or egg can be added too.
b. Multi-decker or club sandwich
A multi-layered sandwich with fillings in between.
c. Pinwheel, domino or checkerboard sandwich
Fancy-cut sandwiches usually served as appetizers.

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d. Tea sandwich
Are small fancy sandwiches made from light, delicate ingredients and bread that
has been trimmed of crusts. May be made ahead of time and frozen. They are
often cut into fancy shapes, squares, rectangles and oblongs
e. Open face cold sandwich
It consists of one slice of bread with one or more food items on top. Butter or other
spreads is applied lightly on top and pieces of cheese or meat fillings are arranged
and garnished attractively. Biscuits, cookies or toasts can be used aside from breads.
f. Wrap sandwiches
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

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Activity 2
Complete the Venn diagram by classifying the types of hot and cold sandwiches.
You may write your answer on a separate sheet.
Self Check 2
________1. These are small fancy sandwiches made from light delicate ingredients
and bread that has been trimmed of crusts.
a. open-faced sandwiches c. Pinwheel sandwiches
b. Regular cold sandwiches d. Tea sandwiches
________ 2. Which is the popular multi-decker sandwich from the list below.
a. canape c. clubhouse sandwich
b. hamburger d. open faced sandwich
________ 3. It consists of one slice of bread with one or more food items on top
a. grilled sandwich c. fried sandwich
b. hamburger d. open faced sandwich
_________4. A piece of bread soaked in egg and milk and fried in a non-stick
pan.
a. grilled sandwich c. fried sandwich
b. hamburger d. open faced sandwich
_________5. Consists of hot fillings, usually meats but sometimes fish, grilled
vegetables or other hot items, between two slices of bread
a. grilled sandwich c. fried sandwich
b. hot sandwich d. cold sandwich

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C. Techniques for Making Sandwich
Layering – placing in layers over or
under another bread
Portioning – dividing into serving sizes
Piping – trimming edges Molding – forming into desired shapes
Activity 3
Identify the technique appropriate for each kind of sandwich
Kinds of Sandwich Techniques for Making Sandwich
( More than one technique can be listed if
applicable)
1. Tea Sandwiches
2. Multi decker sandwiches
3. Pinwheel sandwiches
4. Wrap sandwiches
5. Regular sandwiches
D. Parts of a Sandwich

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1. Bread
Various types of bread can be used to make sandwiches. The type of bread has a
dramatic effect on the finished fare. The quality of the bread also has a great impact
on the quality and taste of the final product. Sandwich bread (also referred to as
sandwich loaf) is the bread that is prepared specifically to be used for the preparation
of sandwiches.
Functions of bread in a sandwich
 Bread holds and supports fillings in place and reduces drips and messiness.
 Provides structure for the sandwich
 Adds primary flavor to the sandwich.
Types of Bread for Sandwiches
a. Yeast bread -refers to bread that uses yeast as a leavener.
Kinds of Yeast Bread
1. Loaf Bread is made from dough of flour or
meal and usually raised with yeast or baking
powder and then baked.
It is a shaped mass of
baked bread that is usually sliced before
eating.
2. Whole Wheat Bread
The bran, the germ, and the endosperm of
the wheat kernel have all been left intact.
The bread is made up entirely of wheat kernels
(as opposed to being mixed with other grains).
It is a healthier choice than wheat bread.

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3. Rye bread is a type of bread made with
various proportions of flour from rye grain.
It can be light or dark in color, depending on
the type of flour used.
b. Quick Bread- is any bread leavened with leavening agents other than yeast or
eggs. Quick breads include many cakes, brownies and cookies—as well as
banana bread, beer bread, biscuits, cornbread, muffins, pancakes, scones, and
soda bread.
2. Spread-is a spreadable condiment used in a sandwich
Function of Spread
 Adds flavor, moisture, and richness
 Helps bind or hold the sandwich together
 Acts as a barrier to prevent moisture in the filling from soaking into the bread

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Examples of spreads
 Butter
 Mayonnaise
 Margarine
 Cheese
 Vegetable puree
3. Fillings
Fillings consist 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. Fillings could be a
single item or a combination of several items. Combination of fillings must be
complimentary to each other.
a. Ingredients for Sandwich Fillings
Various ingredients can be used as fillings for sandwiches such as meat, poultry,
eggs, vegetables, fruits, fish and sea foods
Meats – may include roast beef, pork and cured
meat products like ham, sausage and salami
Poultry – are chicken or turkey breasts
characterized by a delicate golden brown surfaces.

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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.
Cheese – refers to cheddar, processed cream
cheese and cheese spreads with firm texture, easily
sliced, and act as binder, moistener of other
ingredients, it should be refrigerated and remain
covered until ready to serve to avoid drying out.
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.
Condiments – like olive oil, relishes, chutneys,
mustard, catsup give a lift to a sandwich, some of
them are high in acid so don’t combine them with
strong flavored condiments.

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Activity 4
Label the ingredients indicated
by the lines in the drawing.
Activity 5
Draw a bigger copy of the concept map below on a used folders with writable space
on the other side (or other materials that you may use like cartolina, bond paper,
Manila paper). Fill up the boxes with appropriate words, definitions and functions
relevant to the main topic which is the Parts of the Bread. This will be submitted to
your teacher

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Activity 6
Create a sandwich recipe out of the ingredients listed below. You may choose only
the items that you need for your sandwich recipe. Write your recipe on a bond paper
or pad paper for submission to your teacher. Write neatly and legibly.
Lettuce
Tomatoes
Cucumber
Pickle relish
Basil
Avocado
Mush room
Mongo sprout
Alfalfa sprout
Eggs
Ham
Grilled chicken
Salami
Bologna
Cheese
Bacon
Tuna
Fish fillet
Mayonnaise
Butter
Cheese spread
Margarine
Marmalade
Mustard
Ranch Dressing
Jelly
Mongo sprout
Loaf bread
Raisin bread
Wheat bread
Tips for writing your recipe!
1. The name of the recipe is derived from its fillings.
Example: Ham and Egg Sandwich – if the fillings are ham and egg
2. A recipe has four parts
a. The title of the recipe
b. The number of servings written just below the title of the recipe
Example: Ham and Egg Sandwich
Good for two servings/persons
c. The list of ingredients with corresponding measure or number of pieces
d. The step by step procedure
3. To get a better idea on how a recipe is written, you may search for examples of
recipes.

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Performance Task 1- Create a working plan for a clubhouse sandwich
Instructions:
1. Below is a recipe of a clubhouse (multi decker) sandwich
2. Create a working plan for preparing a club house sandwich.
3. A working plan has the following parts
a. Cover page
Write the following on the cover page
“WORKING PLAN FOR PREPARING A CLUB HOUSE
SANDWICH”
Your name, grade level and section
“COOKERY 9”
b. Recipe (copy from the given recipe below)
c. List of appropriate tools to use
d. Costing of ingredients
e. Drawing of your plating plan
4. Write your work plan on a short size bond paper. You will need at least 4 to 5
pieces
Of bond paper.
5. Prepare your work plan neatly and legibly.
6. May be handwritten or computerized
Clubhouse Sandwich
Good for 3-4 persons
Ingredients:
2 eggs, beaten
1/8 tsp. salt
dash of ground black pepper
1 tbsp. margarine
8 slices loaf bread, large
1 tbsp mayonnaise
6 slices ham, pan fried
1 large tomato, cut in 6 slices
6 strips bacon, fried to crisp
Potato chips (siding)
Procedure:
1. Season eggs with salt and pepper.
2. Melt margarine in a non-stick frying pan or skillet.
3. Immediately pour in the beaten egg and scramble until moist but already
formed. 4. Do not overcook the eggs. Set aside.

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To assemble:
1. Toast the 8 bread slices.
2. Place 4 slices of bread on a clean work surface.
3. Spread 1 tablespoon of mayonnaise on bread tops.
4. Layer alternately 3 slices of ham, half portion of tomatoes and 3 strips of
bacon in between in 3 slices of bread.
5. Top with the remaining fourth sliced bread.
6. Place frilled toothpicks on all four sides of the sandwich.
7. Cut the sandwich from corner to corner into four triangles.
8. Each triangle should have a toothpick through the center to hold it together.
9. Repeat the procedure with the remaining or slices of bread and filling.
10. Place on a plate with the points up and serve with potato chips of your choice
for accompaniment.
LET US REMEMBER
There is a great variety of sandwiches that we can prepare. In order to
make delightful sandwiches, we should take into consideration the following:
the appropriate combination of ingredients, neatness of presentation and most
especially, the nutritive value of the product.
HOW MUCH HAVE YOU LEARNED?
On a separate sheet, answer the following:
1. What is a sandwich? What are the components of a sandwich?
2. How do sandwiches vary?
3. What are the different types of bread used in making sandwiches?
4. What are the different ingredients used for sandwich fillings?
5. When do we serve sandwiches?

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LESSON 2
STORING SANDWICHES
WHAT IS THE LESSON ABOUT?
The lesson deals with the storage of sandwiches in accordance with the sanitary
practices when handling food, using appropriate containers, wrappers and
packaging materials and following the different techniques in keeping the shelf
life of sandwiches.
WHAT WILL YOU LEARN?
At the end of the lesson, you should be able to:
1. apply sanitary practices when storing sandwiches
2. select appropriate containers for storing sandwiches
3. follow different techniques in storing sandwiches
LET US STUDY
Before you start the lesson, familiarize yourself with the following words:
1. Hygiene – the sanitary practices and cleanliness.
2. Sanitation – the application of measures designed to protect public health.
3. Chill – to refrigerate to reduce the temperature of food.
4. Cold Storage – the process of preserving perishable food on a large scale by
means of refrigeration.
5. Freeze – state of water in the food from liquid to solid ice.
6. Contamination – the state of being contaminated or polluted.
7. Perishable – liable to fast decay.
8. Spoilage – spoiled material collectively; something that is or has been spoiled; the
state of being spoiled.
9. Biodegradable – capable of being broken down.
Storing sandwiches is one of the most important activities after preparation
wherein they are to be kept properly to avoid spoilage.

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A. Sanitary Practices when Handling Food
1. Working Area
1. See to it that physical equipment and layout are conducive to sanitary
practices.
2. Clean floors, ceilings, counters, tables and chairs regularly.
3. Eliminate insects and rodents from food area.
4. Maintain adequate employer supervision and a constant program of education
in sanitation for food service workers.
5. Make sure that food service employees are in good health and are not carriers
of communicable diseases.
6. Provide a regular employee education on food service sanitation.
7. Be concerned with your personal hygiene
8. Wear clean and washable clothes every day.
2. Food
1. Handle, store, and refrigerate food properly to prevent spoilage and
contamination
2. Washing of utensils and equipment should not only result in a thorough
cleansing but also in the practical sanitation of these items.
3. Keep hand contact from ingredients and food to a minimum.
4. Keep away from the food laboratory when you are ill.
5. Store food and ingredients properly. Check if your storage areas are clean.
6. Control microbial spoilage of prepared and cooked products. The major
causes of food spoilage are fungi, bacteria, and yeast.
7. Safeguard the food during distribution and service.
B. Storing Techniques
1. Wrapping – to draw, fold, or mind about in order to cover
2. Packaging material - used for making packages
3. Cold Storage – the process of preserving perishable food on a large scale by
means of refrigeration

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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. Refrigerate – to keep cold or cool
C. Tools and Equipment
Tools
1. tray
2. bread knife
3. spatula
Equipment
1. chiller
2. refrigerator
3. freezer
D. Materials for Packaging
1. Wrapper
2. Container
3. Sandwich packaging
a. Kraft Sandwich Wedge
b. Plain white sandwich wedge
c. Cardboard Sandwich Wedge with Heat Seal Lid
d. Square Sandwich Film Wrap
e. Greaseproof Food Wrap
f. Bagel wrap
g. Zip lock Plastic Bag Baggie Sandwich Bag

26. 25
LET US REMEMBER
Cleanliness is the key when keeping and storing food properly. In order to obtain a
good quality sandwich, we must practice proper sanitation especially when handling
food, with the use of appropriate containers and proper storage.
HOW MUCH HAVE YOU LEARNED?
On a separate sheet of paper, answer the following questions:
1. Why are sandwiches considered as popular snack food?
2. Why do we need to store sandwiches properly?
3. What are some techniques in storing sandwiches?
LET US APPLY WHAT YOU HAVE LEARNED!
Prepare sandwiches using different packages on containers and applying sanitary
practices.
Performance Task 2- Prepare, present and pack a simple cold sandwich
MAKING SIMPLE COLD SANDWICHES
(The following photos were lifted from Grade 9 TLE Module in Cookery)
1. Prepare and assemble all Ingredients: sandwich breads, spreads, fillings ( ham
is preferred. If not available you may substitute with meat loaf, luncheon meat,
fried eggs, or tocino.

27. 26
2. Assemble necessary equipment, including wrapping materials
3. Arrange bread slices in rows on the table top
4. Portion filling with a scoop or spoon onto alternate rows of bread.

28. 27
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.
9. Top the filled slices with the plain bread slices.

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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.
Tips:
To maintain the good quality of a sandwich perform any of the following:
1. Wrap separately in plastic, waxed paper or sandwich bags.
2. Place in storage pans, cover tightly with plastic wrap and cover with clean damp
towels. The towels must not touch the sandwiches, their purpose is to provide a moisture
barrier to help prevent drying. 3. Refrigerate immediately and hold until served.
Take pictures or a video when you do your performance task of preparing a ham
sandwich.
The pictures or video will be submitted to your teacher.
Below is the rubric for scoring your performance task.

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Dimension P E R F O R M A N C E L E V E L
Excellent
(4 pts.)
Very Satisfactory
(3 pts.)
Satisfactory
(2 pts.)
Needs
Improvement
(1 pt.)
No Attempt
(0 pt.)
Points
Earned
1. Use of tools
and equipment
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
2. Application of
procedures
Manifests very
clear
understanding of
the step- by-step
procedure
Manifests clear
understanding of
the step- by-step
procedure
Manifests
understanding of
the step-by-step
procedure
but sometimes
seeks
clarification
Manifests less
understanding of
the step- by-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
3. Safety work
habits
Observes safety
precautions at all
times
Observes safety
precautions most
of the time
Observes safety
precautions
sometimes
Most of the time
not observing
safety precautions
No attempt
4.Completeness
of Task
Task is
completed
following the
procedures in
the activity
improvement/inn
ovations
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
management
Work completed
ahead of time
Work completed
within allotted
time
Work completed
___(mins./hours/
days) beyond
Work completed
___(mins./hours/d
ays) beyond
No attempt
TOTAL POINTS
POST TEST
Read the questions carefully and answer on a separate sheet. Write the letters only.
Your answer sheet will be submitted to your teacher.
1. What kind of baked product is best for making sandwiches?
a. biscuit
b. bread
c. cookies
d. pastries
2. What makes a sandwich a favorite snack food?
a. easy to prepare
b. delicious
c. common Filipino food
d. affordable
3. What do you call the ingredient/s placed between the slices of bread or pastries?
a. fillings
b. frosting
c. icing
d. toppings
4. Which of the following types of bread is best for sandwich making?
a. loaf bread
b. raisin bread
c. wheat bread
d. yeast bread

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5. Which of these ingredients are used as spread?
a. egg and cheese
b. butter and mayonnaise
c. meat and fish
d. ham and cheese
6. What cooking tool is appropriate for serving hot sandwich?
a. tray
b. bowl
c. plate
d. service ware
7. Which of the following is a hot type of sandwich?
a. cream sandwich
b. grilled sandwich
c. wheat meal
d. sliced white
sandwich
8. Which of the following processes is cooking by dry heat?
a. steam
b. boil
c. broil
d. bake
9. What tool is most appropriate for applying spread on the bread?
a. table knife
b. bread spatula
c. fork
d. knife
10. Which of the following types of sandwiches is sometimes served as an appetizer?
a. cold sandwich
b. hot sandwich
c. pinwheel
sandwiches
d. special sandwich
11. There are many kinds of kitchen knives, each with a special use. Which one is
used to cut thick sandwiches?
a. Butcher knife c. Deli knife
b. Paring knife d. Sandwich knife
12. A set of individual measuring tool used to measure small quantities of ingredients
a. Cutting Board c. Sandwich Spatula
b. Measuring spoons d. Serrated Knife
13. A plastic, serrated edge knife that is designed to slice greens without causing the
edges to turn brown.
a. Lettuce Knife c. Bread Toaster

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b. Mixing Spoon d. Grill pan
14. What types of sandwich is grilled before serving?
a. cream sandwich
b. hot sandwich
c. wheat meal
d. sliced white sandwich
15. Which of the following cooking method is commonly used for preparing hot
sandwiches?
a. grill
b. boil
c. broil
d. steam
ENRICHMENT ACTIVITIES
If you have an access to the internet browse sandwich recipes and watch how
sandwiches are made at www.panlasangpinoy.com
Reference:
Most of the content of this module is lifted from CBLM in Food Trades Y4, Department
of Education copyright 2010 and TLE Learning Module in Cookery for Grade 9.
Graphics were added to enhance students’ understanding of concepts. Likewise
relevant activities were added to make the module appropriate for distance modular
learning. The learning activities were prepared by Eleanor Despuig. Borrowed photos
/materials included in these module are owned by their respective copyright owners.
The publisher does not claim ownership over them.
KEY TO CORRECTION
Activity 1
1. Grater chopping board
2. Lettuce knife, chopping board
3. Strainer
4. Small bowl, fork
5. Toaster
Self Check 1
1. Strainer
2. Mixing spoon
3. Measuring spoon
4. Mixing bowl
5. Lettuce knife

33. 32
6. Grill pan, Chef’s knife
7. Sandwich cutter
8. Measuring cup for dry ingredients
9. Measuring spoon
10. Measuring cup for liquid ingredients
Self Check 2
1. D
2. C
3. D
4. C
5. B
Activity 2
1-3 Any order
1. Grilled sandwich
2. Fried sandwich
3. Bread rolls with fillings
4-5 Any order
4. Regular sandwich
5. Open faced sandwich
6-9 Any order
6. Tea sandwiches
7. Pinwheel Sandwiches
8. Multi-decker sandwich
9 Wrap sandwich
Activity 3
1. Piping / Molding
2. Layering
3. Portioning / Piping
4. Layering / Portioning
Activity 4
1. Bread 6. Bacon
2. Mayonnaise / Spread 7. Onions
3. Tomatoes 8. Ham / Deli
4. Cheese 9. Spread
5. Lettuce 10. Bread
Pre test
1. B
2. A
3. A
4. B
5. A
6. C
7. A
8. C
9. D
10. D