SAN JUAN NATIONAL HIGH SHOOL

Handong, Libmanan, Camarines Sur

School Year 2020-2021
COOKERY NC II

LEARNING ACTIVITY SHEET No. 3

Activity 3 (Week 1- 4th Quarter)
Name of Student:
Learning Area-Grade Level TVL-COOKERY NC II/GRADE 11/12
Date:
Activity Title: Classification of Sandwiches

I. Background Information for Learners

Sandwich varies in flavour, appearance, and texture depending on the classification and
type of sandwich to be prepared. Basic knowledge of the classification of sandwiches will help you
to identify the proper way of preparing each type of sandwich.

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 round. Butter is spread
lightly on top and pieces of cheese or meat fillings are arranged and garnished attractively like
that make/use of cookies or toast 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 prepare sandwich
spread may be used as lining to prevent the bread from absorbing moisture from the filling.
Moreover, it endures that the bread and the filling will stick together.
3. Pinwheel Sandwiches-are made of bread cut lengthwise, about 3/8 inch thick. Fresh cream
bread if 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 jelly roll.
4. 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-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.

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 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 filling and
topping with a sauce, gravy, cheese, or other topping. This type of sandwich is eaten with a
knife and fork.
3. Grilled Sandwiches- also called toasted sandwiches, these are simple sandwiches that are
buttered 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.
4. 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

II. Learning skills from the MELCS

Objectives:
At the end of this activity the learners are expected to:
1. Identify culinary terms related to sandwiches identify type/classification of sandwiches
2. Reflect on the importance of classification of sandwiches.

Content Standard: The learners demonstrate an understanding how to prepare

sandwiches.

Performance standards:
The learners independently prepare sandwiches.

III. Activities

ACTIVITY 3: Clarifying Understanding

A. Using the Venn diagram, give at least three (3) similarities and differences of cold and hot
sandwich. (9 pts.)
Cold Sandwich Hot Sandwich

Differences Differences
Similarities
1. 1. 1.
2. 2. 2.
3. 3. 3.

B. Identify what is being asked by the following.

___________1. Rita wants to prepare a plain sandwich with mayonnaise and butter
spread. What type of sandwich would you suggest to her?
___________2. Cardo bought a sandwich in which the fillings are wrapped in a tortilla
bread. What calssufication of sandwich did he buy?
___________3. Celi will prepare a sandwich with more than two slices of bread and with
several ingredients in the filling. What kind of sandwich will she make?
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 ___________4. What do you call a type of sandwich that is dredged in egg and
breadcrumbs to enhance its flavour?
___________5. Nadia flattened the bread using the rolling pin before adding the filling in
the bread. What kind of sandwich is she preparing?

Processing Question:

Briefly answer the question in not more than 5 sentences.

1. Why do you need to know the classification of sandwich? If you will prepare a sandwich, how
does your knowledge in the different types of sandwich will help you in the preparation?
Express your thoughts.
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________

IV. Rubrics

Rubric for Reflection

Criteria Score
Response is thorough and contains relevant support. Moreover,
response includes a meaningful reflection.
10
Response is thorough and contains relevant support. 8
Response is sufficient and contains some relevant support. 6
Response is partial and contains limited support. 4
Response is vague or minimal 2

V. References:

Domo, Anecita P and Kong, Aniceta S. Technical-Vocational-Livelihood Home Economic

Cookery Module 1. Department of Education-Bureau of Learning Resources, 2016

Prepared by:

CRISTINE Q. GORUBAT
SHS Teacher I

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