3rd Quarter Cookery 9 Module 3

LM -Cookery Grade 9
Quarter III
Lesson 1
PREPARE SANDWICHES
Objectives
At the end of this lesson, you are expected to do the following:
1. perform mise’en place

2. prepare variety of sandwiches
3. present variety of sandwiches
4. store sandwiches.
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
sandwich making, the ingredients, types of sandwiches, its methods of
preparation for efficient production and service.
Learning Outcome 1
Perform Mis En Place At
the end of the lesson, you should be able to:
1. identify tools, utensils and equipment needed in preparing sandwiches;

and
2. use appropriate tools, utensils and equipment for different types of
sandwiches.
Tools, Utensils and Equipment in Preparing Sandwiches
A. Tools and Utensils
1. 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.
2. SCISSORS
Use to cut customized
edges on bread for tea
sandwiches, hors d’oeuvres, or
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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 breads for tea sandwiches and medium and large for making larger
sandwiches.
4. GRATER AND SHREDDER

Grating cheese, meat and other ingredients
allows flavors to mix, thus; palatability of
sandwich is increase.
5. SPATULA
Along flexible blade with a rounded end, used to
level off ingredients in measuring cups and
spoons and for Spreading fillings on sandwiches.
6. BUTTER KNIFE
Asmall 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’S KNIVES
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 offset
blade allowing ease of slicing and handling.
9. LETTUCE KNIFE
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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 tapers 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 in order 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.
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 down sides of bowl and get mixture of
fillings from pans.
16. MEASURING CUPS

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

used for solids or dry ingredients.
17. UTILITY TRAY

Used to hold food in place.
18. STRAINER
Used to separate liquid from solid.
19. MIXING SPOON

Used to combine ingredients.
20. CAN OPENER

Used to open cans.
21. MEASURING SPOONS

A set of individual measuring spoons used
to measure small quantities of ingredients.
EQUIPMENT FOR SANDWICH MAKING
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1. GRILLS / GRIDDLES. These are flat

heated surfaces where food is directly
cooked.
2. OVENS. These are equipment which are

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.
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7. CHILLERS. Machines used to chill sandwiches and

other foods.
8. FREEZER. Used to hold foods for longer times and to

store foods purchased in frozen form.
9. REFRIGERATOR. A thermally insulated compartment

used to store food at a 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.
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 surfaces.
.
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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 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.
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 its color and
flavor.
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.
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.
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9.Miscellaneous – fruit fresh or dried, jelly, jam, peanut butter, eggs and
nuts adds flavor, color, nutrients and texture to sandwich production.
Review of Lesson 1(Learning Outcome 1)
A. Recognize Me
DIRECTION: Below are statements describing the types of ingredients used in

the preparation of sandwiches. Choose the correct word/term from the box
and write your answer in your t est notebook.
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.
______________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 COMPONENTS OF A SANDWICH

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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 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 prepared sandwich spread may be used as 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 is 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 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 may be made ahead of time and frozen. They are often cut
into fancy shapes, squares, rectangles and oblongs add to the
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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
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 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
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
in 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 egg

and sometimes in bread crumbs, and then deep-fry..
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5. Filled rolls, focaccia or pitta bread
Flavored breads served with dips like quesadillas and

burritos
B. Hot or Cold?
Directions: Classify the following sandwiches either Hot or Cold sandwiches. Write
your answer in your test notebook.
1. Chicken Wraps sandwich ______________________
2. Club sandwich _______________________
3. Tea sandwiches _______________________
4. Hamburgers _______________________
5. Toasted sandwiches _______________________
6. Burritos _______________________
7. Quesadillas _______________________
8. Pinwheel sandwiches _______________________
9. Hotdog sandwich _______________________
10. Chicken and veggie tortilla Sandwich _______________________
C. Portrait of Sandwiches
Collect and compile twenty pictures of different types of sandwiches, classify

according to Hot or Cold sandwiches.
Your output will be rated using the scoring rubric below:

SCORE CRITERIA
5 Properly compiled complete (20) pictures of various sandwiches in a
very attractive manner and were able to classify all of them correctly
4 Properly compiled (16-19) pictures of various sandwiches in
attractive manner and were able to classify all of them correctly
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3 Properly compiled (10-15) pictures of various sandwiches in less

attractive manner and were able to classify them with more than two
errors
2 Properly compiled (6-9) pictures of various sandwiches in less
attractive manner and were able to classify them with more than five
errors
1 Compiled less than 6 pictures of various sandwiches in disorderly
manner and were able to classify them with more than five errors
Learning Outcome 2
Prepare a Variety of Sandwiches
At the end of the lesson, you are expected to:

a. identify sandwich component;
b. identify bread suited for sandwich making;
c. prepare suitable filling and spread;
d. select and prepare glazes/sweet sauces; and
e. prepare sandwiches while observing sanitary practices.
TYPES OF BREAD
A. Yeast Bread. Loaf bread is the most commonly used bread for sandwiches.
1. White Bread. These are long rectangular loaves that provide square
slices. It is one of the most versatile sandwich bread, it comes in
various flavors and goes well with everything and toast nicely.
2. Whole wheat bread – is a classic bread for sandwiches, it is

nutritionally superior to white bread, taste better and have more
interesting textures. It is slightly more compact and brownish in color.
3. Rye Bread – is stronger tasting bread than white and whole wheat. A
heavy and a hearty flavor bread that goes with so many types of meat
and condiments.
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B. Buns and Rolls
1. Sandwich rolls a soft type bread that come in all sizes, shapes and
textures. The softest include hamburger buns and hot dog rolls.
2. French and Italian bread rolls including sourdough and ciabatta,

split horizontally. It works well for grilled sandwiches.
C. Flat Breads are made from flatten often unleavened breads
1. Pita comes in both white and whole wheat. As the flat bread bakes, it
puffs up, forming a pocket that is perfect for stuffing.
2. Focaccia. Flat Italian bread, a cousin of pizza an inch or more thick

and very rich in olive oil. It is sold by whole and cut into squares, split
and filled.
3. Lavash. Small and rectangular, when softened in water, can be rolled

around a stuffing to make a pinwheel shaped sandwich.
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4. Tortillas. Unleavened round corn meal breads

baked on a hot stone, size ranges to 6 inch-14 inch
or larger preferably used for quesadillas and
burritos.
D. Wraps – are very thin, flat breads that are used for sandwich wraps, burritos and
tacos.
1. Tortillas – corn or flour are unleavened round cornmeal breads baked
on a hot stone it ranges in size from 6 inch – 14 inch or larger
preferably used for quesadillas and burritos.
2. Sandwich wraps- either whole wheat or spinach flavor.
E. Quick Breads – these breads are raised by chemical action of baking powder or
baking soda like biscuits, banana bread, carrot bread and generally more tender
and crumbly than yeast bread. It is used for sweeter tasting sandwiches and are
best for tea sandwiches.
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FILLINGS AND SPREADS FOR SANDWICHES.

Sandwich Fillings
The filling is the heart of the sandwich. It is place between or on top of bread.
It provides flavor and body to the sandwich.
TYPES OF FILLINGS
1. Dry Fillings- refers to ingredients such as sliced or cooked meat, poultry and
cheese.
2. Moist Fillings – refers to ingredients mixed with salad dressing or mayonnaise.
Here are fillings you may use separately or in combination.

Meat and Poultry
Meats used as fillings should be cooked, covered and refrigerated. Slice just
before the sandwich is to be prepared to avoid drying out and lose flavor. Thinly
sliced meats are more tender and juicy than thickly sliced.
1. Beef products- sliced roast beef, hamburger patties, steaks , corned beef.
2. Pork products- Roast pork, barbeque pork, ham , bacon.
3. Poultry- Turkey breast, chicken breasts.

4. Sausage Products- salami, frankfurters, bologna, liver wurst, luncheon meats,
grilled sausages.
Cheese
Cheese dries out rapidly when unwrapped and sliced, when slicing is done
ahead, the slices should remain covered until ready to use:
• Sandwich cheeses - cheddar types, Swiss types, provolone, cream cheese,
process cheese, cheese spreads.
Fish and shellfish

Most seafood fillings are highly perishable and should be left chilled at all times.
• Seafood Fillings- tuna, sardines, smoked salmon, shrimp, anchovies, fried fish,
grilled or pan fried fish fillets.
Mayonnaise based salad

The most popular salads for sandwich fillings are tuna salad, egg salad, chicken or
turkey salad and ham salad.
Vegetable items
Lettuce, tomato and onion are indispensable in sandwich production, also,
any vegetable used in salads may also be used in sandwiches.
Miscellaneous
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Fruits, fresh or dried, jelly, peanut butter, hard cooked egg, and nuts. Most
popular sandwich fillings combinations
• Chicken Salad
• Egg and Cheese
• Chicken and Bacon
• BLT – Bacon Lettuce and Tomato (also contain eggs)
• Cheese and Onion
• Prawn mayonnaise
• Chicken and Ham
• Cheese and Ham
• Salmon and Cucumber
• Tuna and Cucumber
• Pimiento Cheese
• Peanut Butter and Jelly
• Egg and Bacon
• Ham and Egg
• Corn Beef and Cheese
• Cream Cheese and Bacon
• Chicken Caesar
• Chicken and Stuffing
• Apple Slaw- mix mayonnaise, lemon juice, cheese, apple , onions.
• Cream Cheese with finely chopped celery and grated carrots
Spreads
Purposes of Spreads
1. To protect the bread from soaking up moisture from the filling.
2. They add flavor.
3. They also add moisture.
• Butter
Butter protects the bread from moisture, used soft butter to spread on
bread. You may soften butter by whipping in a mixer or by simply letting it
stand at room temperature. You may use margarine as a substitute or a
flavored butter.
• Mayonnaise
Mayonnaise is often preferred to butter as a spread because it contributes
more flavor but sandwiches made with mayonnaise should be served
immediately or refrigerated at once and kept refrigerated until served.
Review of Lesson 1 (Learning Outcome 2)

A. Can you Name Me?
DIRECTION: Identify the types of bread being described below. Write your
answer in your test notebook.
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_______________1. The most commonly used bread for sandwiches.

_______________2. Classic bread is nutritionally superior to wheat bread, more
compact and brown in color.
_______________3. Stronger tasting bread.
_______________4. Made from flattened, often unleavened bread.
_______________5. Are excellent choice for sandwich that comes in all

sizes, shapes and textures.
_______________6. A flat bread with pocket that is perfect for

stuffing.
_______________7. A very thin flat bread that is used for burritos and tacos.
_______________8. Breads raised by chemical action of baking powder.
_______________9. Unleavened cornmeal baked on a hot stone.
_______________10. A flat Italian bread cut into squares split and file.
Preparing Sandwiches
The preparation of sandwiches requires great deal of hand works. Whether
you are making sandwiches in quantity or by order, your goal is to make the
production as efficient and quick as possible.
Tips:
1. Preparation of Ingredients – prepare everything ahead of time, so nothing
is left to do but assembles the ingredient. It includes, mixing fillings,
preparation of spreads, slicing bread, meats, vegetable and cheese,
separating lettuce, preparing garnishes and other ingredients.
2. Arrange Ingredients for maximum efficiency- to reduce your movement to

a maximum, everything you need should be within easy reach.
Needed Tools/Equipment:
1. Storage equipment for ingredients includes refrigeration
equipment for cold ingredients and a steam table for hot
ingredients.
2. Hand tools included spreading, spatulas, cutting board and
knives, including a serrated knife and a sharp chef’s knife for
cutting the finished sandwich. Also a slicer is necessary.
3. Portion control equipment includes scoops for fillings and a
portion scale for other ingredients.
4. Cooking equipment includes griddle, grills, broilers and deep
fryers, microwave ovens are good for cooking.
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Show that you learned something by doing this activity
A quick review of the lesson on preparing sandwiches. Demonstrate by following the

given procedures.
B. Try Me
MAKING SIMPLE COLD SANDWICHES (Ham Sandwich)
Steps:
1. Prepare and assemble all Ingredients: sandwich breads, spreads,
fillings
2. Assemble necessary equipment, including wrapping materials.
3. Arrange br ead slices in rows on the table top.
4. Portion filling with a scoop or spoon onto alternate rows of bread.
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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.
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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.
Your output and performance will be rated using the rubric below.
P E R F O R M A N C E L E V E L
Dimension
Very No
Excellent (4 Satisfactory Satisfactory (2 Needs Improvement Attemp Points
pts.) (3 pts.) pts.) (1 pt.) t Earne
(0 pt.) d
1. Use of tools Uses tools and Uses tools Uses tools and Uses tools and No
and equipment equipment correctly and equipment correctly equipment attemp
and confidently at all equipment and but less incorrectly and less t
times
correctly and confidently confidently most of
confidently sometimes the time
most of the
times
2. Application Manifests very clear Manifests Manifests Manifests less No
of procedures understanding of the clear understanding of understanding of the attemp
step- by-step understandin the step-by-step step- by-step t
procedure procedure seeking
g of the step- procedure but clarification most of
by-step sometimes seeks the time
procedure clarification
Works independently Works Works independently Works independently No

with ease and independentl with ease and but with assistance attemp
confidence at all times y with ease confidence from others most of t
and sometimes the time
confidence
most of the
time
3. Safety work Observes safety Observes Observes safety Most of the time not No
habits precautions at all times safety precautions observing safety attemp
precautions sometimes precautions t
most of the
time
4.Completenes Task is completed Task is Task is nearly Task is started but No
s of Task following the completed completed following not completed attemp
procedures in the following the the procedures in following the t
activity
procedures the project plan procedures in the
improvement/innovatio
in the project project plan
ns
plan
5. Time Work completed ahead Work Work completed Work completed No
management of time completed ___(mins./hours/da ___(mins./hours/day attemp
within y s) beyond s) beyond t
allotted time
TOTAL POINTS
Other sandwich preparations you can choose from.

Make hot sandwiches:
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HAMBURGER
1. Prepare and assemble all ingredients; sandwich breads like hamburger
buns, sliced cheeses, vegetables
and meats.
2. Assemble necessary tools,

equipment oven, and toaster.
3. Toast the bread lightly and place it on a clean sheet with the cut side up.
4. Put two slices of cheese on the bread like cheddar, Swiss, mozzarella or
any cheese combination desired.
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5. Cover the cheese with your choice of meat like roast beef, turkey, sliced
ham.
6. Top the meat with another slice of cheese.
7. Add your choice of vegetable like red onion, tomatoes, red peppers
.
8. Sprinkle a bit of spice, fresh basil or parsley and dried spices like chili
or turmeric powder.
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9. Finish the sandwich with another piece of bread and put it in a preheated 350
F oven for about 5 minutes.
Enrich your learning… practice… practice…
To prepare and present clubhouse sandwich

Clubhouse Sandwich INGREDIENTS:
3 slices White bread

Mayonnaise
2 leaves Lettuce
2 slices Tomatoes
2 slices Cucumber
1 slice Ham 1 slice cheese
scrambled egg
Procedure:
1. Place the 3 slices of bread on a clean work surface, spread the tops with
mayonnaise.
2. On the first slice, place 1 lettuce leaf, then 2 slices of tomatoes and cucumber.
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3. Place the second slice of toast on top, spread side down.
4. Spread the top with mayonnaise.
5. On top of this, place the ham then the other lettuce leaf.
6. Add scrambled egg.
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7. Top with the third slice of toast, spread side down.
8. Placed frill picks on two sides of the sandwich
9. Cut the sandwich from corner to corner onto triangles. Each triangle will
have a pick through the center to hold together.
10. Place on a plate with the points up.
Grilled Cheese Sandwich Making
Materials/Ingredients Needed:
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1 slice cheddar cheese / quick melt cheese

2 slices white bread
Butter
Procedure:
1. Place the slice of cheese between the slices of bread.
2. Butter the outsides of the sandwich and place on the griddle.
3. Cook until golden brown on one side. Turnover and cook until the second side is golden
brown and the cheese starts to melt.
4. Remove the sandwich from the griddle.
5. Cut in half diagonally and serve immediately
Pinwheel Sandwich
Materials/Ingredients:
5 Slices of white bread, cut

lengthwise
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5 pcs of Ham / any spread
Procedure:
1. Assemble bread and toppings/ spread
2. Remove the crusts from the bread.
3. Flatten pieces of bread with rolling pin. Roll once or twice.
4. Spread or place toppings on each slice of bread.
5. With two hands, roll up each slice to create the pinwheel.
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6. Insert a toothpick if it won’t stay rolled together on its own
.
7. Wrap tightly in either plastic wrap or grease proof paper and refrigerate.
8. Slice them ½ Inch thick and fasten with toothpicks before serving on
platters with pieces of fruit or salad vegetables artfully displayed.
Chicken BLT Wrap
Ingredients:
1 tortilla
1 oz. mayonnaise
1 oz. Lettuce leaves
3 pcs thinly slices tomatoes
1 oz. cooked bacon, crumbled
2 oz. chicken breast, in thin slices Procedure:
1. Spread the tortilla with the mayonnaise, leaving ½ inch border around.
2. Arrange the lettuce leaves in the center of the tortilla, leaving a border of about 2
inch uncovered.
3. Arrange the tomato, bacon, and chicken on top of the lettuce.
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4. Roll the tortilla tightly. The mayonnaise on the edge of the tortilla helps seal it
closed.
5. Serve whole or cut in half diagonally.
SUBMARINE SANDWICH
Materials/Ingredients:
1 Submarine roll
2 tbsp. mayonnaise
1 oz. salami cut in thin slices
1 oz. ham, cut in thin slices
1 oz. bologna cut in thin slices
1 oz. provolone cheese cut in thin slices
2 tomato slices
2 onion slices, very thin
3 green bell pepper rings
Procedure:
1. Split the roll horizontally, but leave it
hinged on one side.
2. Spread the roll with mayonnaise.
3. Arrange the meats and cheese in the
sandwich in layers. If the slice meats
are too wide to fit, fold them in half.
4. Arrange the tomato, onion and pepper slices on top of the meats and
cheese.
5. Close the sandwich. Leave it whole or cut it in half for service.
6. Serve the sandwich with mustard and olives or pickles on the side.
Learning Outcome 3
Present a Variety of Sandwiches

1. portion and control sandwiches and sandwich ingredients; and
2. present sandwiches attractively
Portion Sandwiches and its Ingredients
Portion Control is necessary to proportionate the weight, scoop and slice of

food items, like ham and roasted beef. Other ingredients can be portion control,
by slicing the meat thinly and correctly. You will need a good meat slicer and a
scale to weigh your meat.
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LM -Cookery Grade 9
For sandwich fillings you can use scoops and make sure it does not exceed
the scoop edges. The scoop is made so you can proportionately apportion the
amount of food, no more or no less.
Sliced items are portioned by count and by weight. If portioning is by count, take
care to slice to the proper thickness. If done by weight, each portion can be
placed on squares of waxed paper or stacked in a container.
1. 2. 3.
Creative sandwich preparation

Sandwiches should be attractively served on plates for individual serving
or on platters for multiple serving. The plate or platters can be decorated with
suitable ingredients to enhance the overall presentation.
Attractive presentation makes a garnish tray more appealing so you should learn
the techniques for creating a balanced, colorful and appetizing buffet arrangement.
Garnishes that complement sandwiches such as a variety of olives, peppers and
pickles add color and texture to the tray. Arranging a bed of greens offers a festive
and inviting cold tray presentation for any kind of event.
- Spread leaf lettuce on a tray, decorate the tray edges with the top curly
part of the leaves the base of the leaves point toward the center of the
tray. This creates a decorative bed for the sandwiches and garnishes.
- Spear the center of each sandwiches with a long toothpick if the
sandwiches are layered, such as club sandwiches or slices of
submarine sandwiches. The pick keeps the sandwich together on the
tray and makes them neater for guests to select, so the sandwich won’t
fall apart when someone picks it up.
- Arrange the sandwiches by the filling, with the contents exposed to
make sandwich selection more obvious.
- Sandwich quarters should be arranged with cut edge of the sandwich
pointing up at the viewer.
- Arrange finger sandwiches in a spiral, or setting up the sandwiches in
rows in the tray, with a row of garnishes between each row of
sandwiches.
- Place vegetarian sandwiches on a separate tray from sandwich made
with meat products.
- Handle food picks carefully. Remove food picks before giving
sandwiches to children or impaired adult.
- Plate pinwheel sandwiches in a circular design on a platter with the pin
wheel filling facing upward to show off the colors of the ingredients.
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LM -Cookery Grade 9
Sample sandwich presentations:
Review of Le sson 1 (Learning Outcome 3)
A. Prepare and present sandwiches attractively using suitable garnishes, condiment and
service wares.
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LM -Cookery Grade 9
Dimension
Very No
(0 pt.) d
times
most of the
times

confidence
most of the
time
most of the
time
activity
ns
plan
management of time completed ___(mins./hours/day ___(mins./hours/day attemp
within s) beyond s) beyond t
allotted time
TOTAL POINTS
Learning Outcome 4
Store Sandwiches
At the end of this lesson, you are expected to:
1. store sandwiches hygienically at the proper temperature; and
2. keep sandwiches in appropriate conditions to maintain
freshness and quality.
Proper storage for sandwiches
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LM -Cookery Grade 9
Storing sandwiches is one of the most important activities after preparation

wherein they are to be kept properly to avoid spoilage. The most important
principles for sandwich safety are keeping temperatures cool and avoiding
cross contamination. Remember the basic formula 4-40-140 which means
perishable foods should spend no more than 4hours at a temperature between
40 and 140°F. By the end of 4 hours bacteria may have multiplied to unsafe
levels, so food that has sat out at room temperature for two hours and then
been returned to the refrigerator has only another two hours of room
temperature shelf life left unless it has been cooked again.
- Some sandwich ingredients and fillings should be cooked, covered in a

separate airtight container, refrigerate until ready to use.
- Keep bread tightly wrapped and in moisture proof wrapping. This stops
it from drying and guards against picking up odors. It should be away
from ovens and hot equipment.
- If bread must be kept more than one day, it may be frozen thaw,
without unwrapping.
- Wrap sandwiches with wax paper, paper napkins plastic wraps or
aluminum foil to keep them in good condition.
- To keep a number of unwrapped sandwiches just place a damp towel
in a shallow pan and cover with wax paper. Arrange layers of
sandwiches with wax paper between each layer. Put wax paper over
the sandwiches and cover it with a damp towel. Keep the sandwiches
in the refrigerator until serving time.
- Refrigerate sandwiches for as long as possible if there will be a time
between making and serving. Cover each tray with wax paper or cling
wrap to prevent the sandwiches from drying out.
- All sandwiches should be stored at recommended chill temperatures
0.5°C, soon after packing
- Packing must be clearly labeled with the product description, use by
date and storage requirement.
Storing Techniques
1. Wrapping – to draw, fold and cover a sandwich
2. Packaging Material – used to package sandwich like box, plastic, container
3. Cold Storage – the process of preserving Perishable food on a large scale by
at a low temperature or above the freezing point (0 0C or 320F)
4. Chilling – to refrigerate or to reduce the temperature of food
5. Freezing – Subjecting food to temperature below freezing point (0 0C or 320F)
6. Refrigeration – Subjecting food to temperature (4 0C or 400F)

A. Direction: Identify the storing techniques being described in the following
statements. Write your answers on your test notebook.
1. It is used to package sandwich.
2. Process of preserving perishable food on a large scale by means of
refrigeration
3. To draw, fold in order to cover
4. Application of low temperature that changes the state of water in the food
from liquid to solid ice.
5. To keep cold or cool.
6. To refrigerate or to reduce the temperature of food
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LM -Cookery Grade 9
B. Package Deal
Situation: Your friend will be celebrating her birthday. She ordered 50 pieces of a
variety of sandwiches. Perform the job order from the preparation of materials
and ingredients, actual preparation, presentation and storing.
Below is the rubric to evaluate your performance.

Dimension
Very No
(0 pt.) d
times confidently
correctly and confidently most of
sometimes
confidently the time
most of the
times

confidence
most of the
time
most of the
time
activity
ns
plan
allotted time
TOTAL POINTS
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LM -Cookery Grade 9
Post Test
B. Direction: Read the statement carefully and choose the answer that best
describes the statement. Write your answer in your test notebook.
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 in serving of soft foods, such as filling ice
cream, and mashed potato?
a. potato masher c. scoops or dipper
b. scooper d. baster
3. 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
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. Lettuce Knife c. Bread Toaster
b. Mixing Spoon d. Grill
B. Direction: Identify the following statements and write your answer on your test
notebook.
________ 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. Used to combine ingredients.
_________5. A set of individual measuring spoons used to measure small quantities of
ingredients.
_________6. Are flat heated surface or wheel food is cooked directly.
_________7. A typically small electric kitchen appliance designed to toast multiple
types of bread products.
_________8. A machine used to chill sandwiches and often foods.
C. Direction: Give one type of sandwich that you know. Describe it briefly and
write how it is being prepared by completing the open ended statement
below. Write your answer on your test notebook.
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LM -Cookery Grade 9
1. The type of sandwich I know is _________________________.

2. This type of sandwich is ______________________________.
3. This type of sandwich is being prepared by:
a. _____________________________
b. _____________________________
c. _____________________________
d. _____________________________
c. _____________________________
Quarter IV
Lesson 1
PREPARATION OF DESSERT

1. perform Mise en place;
2. prepare desserts and sweet sauces;
3. plate/present desserts; and
4. store desserts.
Dessert is usually sweet course or dish (as exemplified by pastry or

ice cream) usually served at the end of a meal.
Pre – Test
A. Direction: Read the following statements carefully and choose the
answer that best describes the statement. Write the letter of your
answer on your test notebook.
1. The purpose of storing desserts is to

a. increase its volume
b. soften food tissues
c. improve the palatability
d. enhance freshness and quality
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LM -Cookery Grade 9
2. Which of these sauce is best for a simple dessert?

a. cold c. hot fudge
b. light d. rich
3. The following are thickening agents used in the preparation of sauce,

EXCEPT
a. baking powder c. cream
b. cornstarch d. egg
4. Which of the following is considered the simplest dessert?

a. custard c. gelatin
b. fruits d. puddings
5. All of the following are characteristics of good fruit desserts, EXCEPT

a. appetizing aroma c. simple and attractive
b. slightly chilled temperature d. moderately sweet
6. What is the process of putting your product into containers for easy distribution?
a. Packaging c. Wrapping
b. Labeling d. Storing
7. This term refers to packaging in large standardized containers for efficient shipping
and handling
a. aseptically c. packaging
b. bulk d. containerization
8. Which of the following material is made from wood pulp and used for flexible
packaging of goods?
a. Cellophane c. metal
b. Glass d. paper
9. A thin and transparent material that is made of cellulose and contains variable
amount of water and softener.
a. cellophane c. metal
b. glass d. paper
10. This packaging material is transparent and able to withstand heat treatments such
as pasteurization and sterilization.
a. cellophane c. plastic
b. glass d. metal
11. Which of the following tools is used for whipping eggs or butter, and for blending
gravies, sauces and soups?
a. grater c. whisks
b. spatula d. scraper
12. Which of the following cannot be used as garnishing in dessert?

a. fruit c. chocolate
b. nut d. flower
13. Which of the following guidelines should not be practiced in plating dessert?
a. Layer flavors and texture
b. Make garnishes edible
c. Don’t crowd the plate
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LM -Cookery Grade 9
d. Use monotype plate
14. Which of the following sanitary practices is not true in storing desserts?
a. Wash utensils and equipment thoroughly
b. Keep away from food when you are ill
c. Store foods and ingredients in a dry place
d. Safeguard the food during distribution
15. In plating and presenting food, which among the following statement is related to
texture?
a. Enhances plate presentation
b. Plays important part in plate presentation
c. Adds visual interest to the food
d. Serves as frame of the presentation
16. Which of the following tools is used for measuring small quantity of ingredients like
salt, baking powder and others.
a. measuring cup c. funnels
b. measuring spoon d. spatula
17. Which of the following tools and equipment is used to chop, blend, mix, whip,
puree, grate, and liquefy foods?
a. blender c. grater
b. mixer d. range
B. Directions: Complete the procedures in making a Gelatin Dessert. Write

your answers on your test notebook.
Boil sugar
and
gulaman in
two cups
water
Picture of
gelatin
dessert
When
partly
jelled,
arrange
fruits in
mold and
add
remaining
gulaman
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LM -Cookery Grade 9
Learning Outcome 1
Perform Mise’en Place
1. identify tools and equipment needed in preparing dessert;
2. give the importance of dessert in a meal;
3. classify dessert according to types of ingredients used; and
4. give the characteristics of desserts.
Tools, Equipment, and Utensils needed in preparing desserts/sweets
Everyone should be familiar with the tools, equipment and utensils needed
in preparing desserts. Every pastry chef must have these tools, utensils, and
equipment for efficient preparation of desserts. Each tools is designed to perform
a specific job in the kitchen.
1. Measuring cup and spoon.. Individual

measuring cup for dry ingredients, glass
measuring cup for liquid and measuring spoon for
ingredients used in small quantity.
2. Mixing bowl. Use for mixing ingredients. It

comes in different sizes. Small, medium, and large
3. Cans opener use to open food
containers
4. Cutting board a wooden or plastic board where fruits and vegetables

are cut.
5. Double boiler – used when temperatures must be kept below boiling, such
as for egg sauces, puddings, and to keep foods warm without overcooking.
6. Funnels – used to fill jars, made of various sizes of stainless steel,

aluminum, or of plastic
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LM -Cookery Grade 9
7. Graters used to grate, shred, slice and separate foods such as

carrots, cabbage and cheese.
8. Kitchen Knives often referred to as cook's or chef's knife. Use for peeling
and slicing fruits and
vegetables
• Fruit and salad knife - used to prepare salad greens,

vegetables, and fruits
• Spatula – used to level off ingredients when measuring and

to spread frostings
• Citrus knife – used to section citrus fruits. The blade has a

two-sided, serrated edge
• Paring knife – used to core, peel, and section

fruits and vegetables. Blades are short, concave
with hollow ground
9. Kitchen Shears They are practical for opening food
packages, cutting tape or string to package foods or
simply to remove labels or tags from items.
10. Scraper- a rubber or silicone tools to blend or scrape

the food from the bowl; metal, silicone or plastic egg
turners or flippers
11. Spoons – solid, slotted, or perforated. Made of stainless steel or plastic, the
solid ones are used to spoon liquids over foods and to lift foods, including the
liquid out of the pot
12. Temperature Scales - used to measure heat intensity.

Different thermometers are used for different purposes in
food preparation – for meat, candy or deep-fat frying.
13. Vegetable peeler. Used to scrape vegetables, such as

carrots and potatoes and to peel fruits. The best
ones are made of stainless steel with sharp double blade that
swivels.
14. Whisks for Blending, Mixing used for whipping eggs or

batter, and for blending gravies, sauces, and soups. The
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LM -Cookery Grade 9
beaters are made of looped steel piano wires which are twisted together to
form the handle
15. Wooden spoons continue to be kitchen essentials because of their usefulness

for used for creaming,
stirring, and mixing. They should be made of hard wood
16. Baking pan. One cannot bake without bakeware.

. Baking pans like loaf pans, cake pans, pie plates,
baking sheets and so on are necessary for baking.
Equipment
More complicated tools are called equipment. They may refer to a small
electrical appliance, such as a mixer, or a large, expensive, poweroperated
appliance such a range or a refrigerator.
1.Refrigerators/Freezers are necessary in preventing

bacterial infections from foods.
2. Range a kitchen appliance used for

cooking food.
3. Mixers. Used for mixing, creaming, beating and

whipping ingredients. The ultimate mixer for anyone who
bakes is, of course, a stand mixer.
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LM -Cookery Grade 9
4. Blenders are used to chop, blend,

mix, whip, puree, grate, and liquefy all kinds
of food. A blender is a very useful appliance.
.
Note: As a rule, never use a piece of equipment until you are thoroughly familiar with its
operation and features.

A. Name the Tool
Direction: Identification type. Write the correct name of the tool/equipment given its
uses and function below. Write your answers on you test notebook.
Tools/Equipment Uses and Functions

1. Use for measuring small quantity of ingredients like salt,
baking powder, baking soda
2. Use to grate, shred, slice and separate foods such as
carrots, cabbage and cheese.
3. Use for whipping eggs or butter, and for blending gravies,

sauces, and soups.
4. Used to fill jars, made of various sizes of stainless steel,
aluminum, or of plastic
5. They are practical for opening food packages, cutting tape
or string to package foods or simply to remove labels or
tags from items
6. are used to chop, blend, mix, whip, puree, grate, and
liquefy all kinds of food
7. Used for mixing, creaming, beating and whipping
ingredients
8. chef's tools, use for all types of kitchen tasks, from
peeling an onion and slicing carrots, to carving a roast or
turkey
9. Used for creaming, stirring, and mixing. They should be
made of hard wood
10. A kitchen appliance used for cooking food.
Reasons for eating desserts and sweets

• Dessert balances out a meal and gives “closure” to the meal.
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LM -Cookery Grade 9
• Eating dessert is an opportunity to experience different flavors and

textures that you cannot get in other foods like vegetables, meats, and fruits.
• Dessert can be an opportunity to be creative. You can make interesting
mixtures that you otherwise may not have thought of.
Classification/types of desserts and their characteristics A.

Fruits
The simplest dessert and one of the best are fruits because they are nutritious,
appetizing, and easy to prepare and serve.
Characteristics of good fruit desserts:

 appetizing aroma
 simple
 slightly chilled
B. Cheese
Cheese is another excellent dessert that is ready to serve. It is made in all

parts of the world from a variety of milks from cow, goat and sheep. Cheese
differs depending on the kind of milk used, the kinds of cheesemaking
procedures, the seasonings and the ripening processes also distinguish its
variety. Each variety has a definite character, a special appeal and particular
uses.
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LM -Cookery Grade 9
The three general types of cheese based on consistency are:

1. Soft
a. unripened cheese
b. ripened by bacteria
2. Semi – hard
a. ripened by mold
b. ripened by bacteria
3. Hard
a. with gas holes
b. without gas holes
C. Gelatin Dessert
These are easily prepared, economical and vary in many ways. Gelatin is
marketed in two forms. First, the unsweetened, granular type that must be
softened in water before use, and the fruit gelatin to which flavor, color, and
sugar have already been added.
D. Custard
Baked and soft custards vary in so many ways. Creamy, delicate, baked
custards may be served in their baking cups or may be unmolded and served
with fruit garnishes or with dessert sauces. Characteristics of baked
custard
 firmness of shape
 smooth, tender texture
 rich and creamy consistency
 excellent flavor
Characteristics of soft custard

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LM -Cookery Grade 9
 velvety smooth texture

 rich flavor
 has pouring consistency of heavy cream
E. Puddings
Puddings are relatively simple to prepare and vary with sauces. These are
classified as:
1. Cornstarch pudding, sometimes called blancmange

2. Rice pudding
3. Bread pudding
Characteristics of Pudding
 attractive appearance
 excellent consistency
 well – blended flavor
 firmness of shape
 an accompanying sauce to add interest
F. Fruit Cobblers
These are not fruit pies. They have a depth of two or three inches and are
topped with biscuit dough rather than being made with pie crust. They may be
served either hot or cold.
G. Frozen Desserts
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LM -Cookery Grade 9
1. Ice cream- smooth frozen mixture of milk, cream, sugar, flavorings and
sometimes eggs.
2. Sherbet and Ices – made from fruit juices, water and sugar. American
sherbet contains milk and cream and sometimes egg white. The egg
whites increase smoothness and volume. Ice contains only fruit juice
water, sugar and sometimes egg white.
3. Frozen Soufflés and Frozen Mousses
Made like chilled mousses and Bavarians, whipped cream, beaten egg
whites or both are folded to give lightness and allow to be still frozen in an
ordinary freezer.
B. Direction: Give an example for each type of dessert. Write your answer on your
test notebook.
1. Frozen Desserts _________________________________________
2. Fruit cobblers _________________________________________
3. Pudding _________________________________________
4. Fruit _________________________________________
5. Custard _________________________________________
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LM -Cookery Grade 9
6. Gelatin _________________________________________
7. Cheese _________________________________________ Learning
Outcome 2
Prepare desserts and sweet sauces
At the end of this lesson, students are expected to:

1. identify ingredients for desserts;
2. select and prepare sweet sauces;
3. prepare variety of desserts and sauces using sanitary practices; and
4. follow workplace safety procedures.
There are a wide variety of ingredients that may be used in the preparation
and cooking of cold and hot desserts. Some of the most common ingredients
include:
Ingredients needed in preparing desserts and sweet sauces
Sugar
The common element linking virtually all desserts is sugar. It may be used to
sprinkle over fruit, beaten into egg yolks for custard or into whites for a meringue.
Many desserts use sugar syrup, which involves boiling sugar and water to the
desired temperature.
Gelatine
Gelatine is used to set many cold moulded desserts. It is the basis for jellies and is
also used to set creams and mousses.
Egg yolks
Egg yolks may be mixed with flavourings, sugar and cream or milk to
make custard or they may be whisked together over hot water to create a
sabayon.
Egg whites
When raw egg whites are beaten, air is trapped in the mixture in the form of
bubbles. Egg whites beaten to soft peaks will support soufflés and
mousses while whites beaten to firm peaks are suitable for meringues.
Fruit
Ripe perfect fruit provides the basis for many desserts, with very little effort
needed to make an attractive colourful display.
Fruit may be pureed, baked or poached and can then be used for pies, soufflés
and puddings.
Cream
This ingredient is often used as a decoration or accompaniment for both
cold and hot desserts, but may also be used as one of the recipe
ingredients.
Whipped cream may also be used as an effective layer for trifle.
Cream may be combined with rice, sugar and milk to make a delicious rice
pudding.
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LM -Cookery Grade 9
Batters
This simple mixture of flour and water is used to make crepes and pancakes.
Batter is also used to coat fruit for fritters.
Nuts
Nuts are available whole, ground, roasted or caramelised. They are an
important part of dessert cookery as they provide flavour for creams and
ice creams.
Chocolate
Chocolate may be melted to easily blend into fillings and batters. It can also
be poured over desserts such as cakes and puddings. When melted
chocolate is cooled it can be shaped and moulded into many attractive
decorations.
Quality
Many recipes will specify the type and quality of the ingredients required. It is
important that you observe these requirements if you are to achieve quality desserts
Quality points to look for when selecting dessert ingredients

Ingredients Quality points
Sugar • Granulated sugar is used in most recipes.
• Castor sugar is best for meringues and some cakes because it
dissolves more easily.
• Confectioner's sugar or icing sugar is used mostly for dusting the
tops of desserts.
• Brown sugar is commonly used in hot sauce as it produces a
lovely rich caramel flavour.
Gelatine
• Many desserts are prepared using

commercial leaf or powdered gelatine.
• Gelatines may be plain or flavoured and
coloured for effect.
Egg yolks
 Take eggs out of the refrigerator prior to use so
they are at room temperature. This way they will
whisk up better and incorporate more air.
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LM -Cookery Grade 9
Egg whites
 Egg whites should be fresh and grade a quality.
• They may be purchased in bulk frozen or you
may freeze them in small quantities if you have
excess.
• If egg whites have not been cleanly divided and
contain traces of yolk, they will not whip up to
satisfactory foam. A pinch of salt helps the whites
to whip up better.
Cream
 The characteristics of cream will differ according to whether it
is pure cream, double cream, reduced cream or
cream that has had a stabiliser or gelatine added
to it to make the texture seem thicker and
improve the whipping qualities.
• Creams vary in taste and texture so choose
according to recipe specifications.
• Used only pasteurised cream.
• Pay particular attention to use-by dates.
Batters should be made up from the fresh ingredients.

Batters 
 Batter is often rested at room temperature after it is made to
reduce its elasticity so that it flows more freely over the pan.
Batters can be flavoured with vanilla and other spices.
Nuts  Nuts may be purchased natural or blanched

 Freshness is always important. Keep nuts well wrapped and store
in refrigerator to prevent the oils in the nuts becoming rancid.
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LM -Cookery Grade 9
If you require toasted nuts, toast them yourself to ensure the nuts
are fresh in the first place.
Chocolate
 Chocolate is available in various types, namely bitter sweet, semi
sweet, white, dark and milk chocolate.
 Milk and white chocolate because of their milk content are more
difficult to work with than dark chocolate.
Sweet Sauces sauce - a flavored liquid blend of ingredients that adds flavor and
enhances the appearance of the food.
fudge - a soft confection made of butter, sugar, chocolate.

Sauces can give an entirely different appearance, flavor, color, and moisture to
desserts.
Kinds and Varieties of Sauces
1. Rich sauce is well suited to a simple dessert.
2. Light sauce is suited to a rich dessert.
3. Hot fudge is a delightful contrast to a cold cornstarch pudding or to vanilla ice
cream.
4. Hot sauces are made just before they are to be used.
5. Cold sauces are cooked ahead of time, then cooled, covered and put in the
refrigerator to chill.
Thickening Agents for Sauces

Thickening agents improve the quality of the sauces.
1. starch 5. grains
2. cream 6. cornstarch
3. eggs
4. rice flour
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LM -Cookery Grade 9
Most dessert sauces fall into one of three categories:

1. Custard Sauces
Vanilla custard sauce, Chocolate or other flavor may be added to
create varieties.
2. Fruit Purees
These are simply purees of fresh or cooked fruits, sweetened with
sugar. Other flavorings and spices are sometimes added.
3. Syrups
Includes such products as chocolate sauce and caramel sauce.
Guidelines in Preparing Vanilla Custard Sauce

1. Use clean, sanitized equipment and follow procedure.
2. When combining the egg yolks and sugar, whip the mixture as soon as
the sugar is added. Letting the sugar and egg yolks stand together
without mixing creates lumps.
3. Scald milk before combining with the yolks.
4. Slowly beat the hot milk into the beaten eggs and sugar.
5. Place bowl with egg mixture in a pan of simmering water and stir
constantly to prevent curdling.
6. To test for doneness, the mixture lightly coats the back of the spoon.
7. Immediately cool the sauce by setting the pan or bowl in ice water. Stir
occasionally to cool evenly.
8. If the sauce curdles, immediately stir in one (1) to two (2) ounces cold
milk, transfer the sauce to a blender, and blend at high speed.
Storage of Sauces
Sauces should be kept in airtight containers and stored in a cool dry place
away from moisture, oxygen, light and pests. Food made with starches that
contain egg, milk, cream and other dairy products are prone to bacterial
contamination and to food- borne illness. Sauces made with these ingredients
should be kept out of the temperature danger zone. Thickened sauce should also
be prepared, served and stored with caution. These products should be stored in
the refrigerator and never left to stand at room temperature too long.
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LM -Cookery Grade 9
A. Identify the ingredients described in the following statements. Write your answers
on your test notebook.
__________________1. Simple mixture of flour and water is used to make crepes
and pancakes. It is also used to coat fruit for fritters.
__________________2. These ingredients are available whole, chopped or ground,

roasted or caramelized. They are an important part of dessert cookery as they
provide flavour for creams and ice creams.
__________________3. Melted to easily blend into fillings and butters. It can

also be poured over desserts such as puddings. When melted and cooled it
can be shaped and moulded into many attractive decorations.
__________________4. The common element for all desserts. It may be
used to sprinkle over fruit, beaten into egg yolks for custard or into whites
for a meringue. It serves as sweeteners.
__________________5. This is used to set many cold moulded desserts. It is

the basis for jellies and is also used to set creams, mousses and glazes.
. Direction: Read the following statements carefully and choose the letter that best
describe the statements. Write your answers on your test notebook.
1. This is a flavored liquid blend of ingredients that adds flavor and enhances the
appearance of the food.
A. Appetizer C. Dessert
B. Sauce D. Stock
2. Which of the following sauces is suited to a simple dessert?
A. cold sauce C. light sauce
B. hot fudge sauce D. rich sauce
3. This is a delightful contrast to a cold cornstarch pudding or vanilla ice cream.
A. Hot fudge C. Rich sauce
B. Hot sauce D. Light sauce
4. The following are thickening agents for sauce, EXCEPT

A. baking powder C. Cream
B. cornstarch D. egg
5. Which of the following containers is used to store sauces?
A. airtight jar C. Medium-sized bowl
B. Plastic bottle D. Small plastic bag
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LM -Cookery Grade 9
TO prepare variety of desserts and sweet sauces

C. Make a Fruit Dessert (Fruit Cocktail) Equipment/tools needed:
casserole gas or electric stove knife chopping board measuring cup measuring
spoon wooden spoon
refrigerator/chiller
Materials/Ingredients needed:
2 c ripe papaya, peeled and cubed
1 t citric acid
1 t calamansi juice
1 tbsp almond extract
1 tbsp honey
4 slices canned pineapple, tidbits
2/3 c sugar
1 c water
1 c singkamas
Procedure:
1. Cook cubed papaya in syrup made of 2/3 c. sugar and ½ c. water. Add ½ tsp. citric
acid.
2. When cooked, add ¼ almond extract.
3. Cook singkamas similarly. Combine all the fruits and mix well.
4. Chill before serving. For dressing, use honey-calamansi juice mixture.
5. Add mixture to fruits before serving
Gelatin dessert
Equipment/tools needed: casserole gas or electric
stove knife chopping board measuring cup measuring
spoon wooden spoon molder
Materials/ingredients needed
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LM -Cookery Grade 9
4 slices ripe mangoes (scoop the flesh)

2 bars gulaman, torn into pieces
½ cup diced pineapple
½ c. milk 1
(evaporated milk or fresh)
pc. banana ( lakatan) neatly cut) water
2 cup
PROCEDURE:
1.
Boil sugar and gulaman in two cups water.
2.
Remove from fire, strain through a sieve.
3.
Add milk and put half of the mixture in a wet mold.
4.
Put in a cool place to jell.
5.
When partly jelled, arrange fruits in mold and pour the remaining gulaman.
6.
Chill until firm. Serve cold
Soft custard
Purpose: To make a soft custard TOOLS AND
EQUIPMENT:
sauce pan
double boiler
measuring cups
wooden spoon
egg beater
spoon for testing
INGREDIENTS
QUANTITY
3 pcs eggs, slightly beaten (or 6
3tbps. yolks) sugar milk, scalded
2cups whipped cream ( optional) salt
1tps.
pinch of
PROCEDURE:
1. Scald the milk in a sauce pan over low fire
2. Combine the eggs, salt and sugar.
3. Gradually stir in the milk and cook on top of the double boiler for 5 minutes. Stir
constantly to avoid scorching.
4. Test with a spoon to see if done. If done, the spoon is well-coated with the
custard. Add vanilla and cool quickly.
5. Serve in well-chilled glass dish or tall glass. Top with whipped cream, if desired.
Note: If you accidentally overcook the custard and it curdles, set the pan in cold
water and beat smoothly with an egg beater.
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LM -Cookery Grade 9
Maja Blanca
TOOLS AND EQUIPMENT: casserole gas or
electric stove knife chopping board measuring
cup measuring spoon wooden spoon
Carajay
INGREDIENTS
QUANTITY DESCRIPTION
4 cups 10 coconut cream young
pcs. corn on the cob -
or-creamed corn
1 cup cornstarch
sugar
1 cup coconut finely grated
3 cups
4 cups
PROCEDURE:
1. Scrape corn kernels from the cob.
2. Pound or put through a food processor.
3. Strain and squeeze through cheesecloth.
4. Mix with coconut cream and cornstarch
5. Add 2 cups sugar and cook in a saucepan.
6. Stir continuously until thick.
7. Pour into a mold.
For topping, toast grated coconut in a frying pan. Add remaining cup of sugar and
cook until golden brown. Sprinkle over pudding.
*Note: Skip steps 2-3 if using creamed corn.
CHOCOLATE MOUSSE
TOOLS AND EQUIPMENT:
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LM -Cookery Grade 9
weighing scale mixing

bowl
utility tray
rubber scraper
electric mixer
500 g. bittersweet chocolate
butter egg yolks egg
125 g.
whites sugar heavy
180 g. cream
250 g.
75 g.
250 ml.
PROCEDURE:
1. Melt chocolate over hot water.
2. Remove from heat and add butter. Stir until the butter is melted
and completely mixed in.
3. Add the egg yolks one at a time. Mixed in egg yolk completely before
adding the next.
4. Beat the egg whites until they form peaks. Add the sugar and beat until
the egg whites form stiff but moist peaks. Do not over beat.
5. Fold the egg whites into the chocolate.
6. Whipped the heavy cream until it form soft peaks. Fold it into the
chocolate mixture.
7. Spoon the mousse into serving dishes or use a pastry bag fitted with a
star tube.
8. Chill the mousse well before serving.
CHOCOLATE SAUCE TOOLS

AND EQUIPMENT:
casserole gas or
electric stove knife
chopping board
measuring cup
measuring spoon
wooden spoon
skillet
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LM -Cookery Grade 9
4squares (4 oz.) unsweetened chocolate
1½ cups sugar hot water corn
2 cups syrup cold water
1 T light cornstarch butter vanilla
2T salt
2T
1T
1½ t
Pinch
PROCEDURE
1. Cut the chocolate into small pieces. Melt on top of the double boiler.
2. Gradually add the hot water, stirring until the mixture is well blended.
3. Dissolve the cornstarch in cold water and combine with the chocolate mixture.
4. Add sugar, corn syrup and salt. Mix until well blended.
5. Boil for 10 minutes or until the starch is thick and smooth.
6. Add butter and vanilla.
7. Let cool. Place in a covered jar and store in the refrigerator
STRAWBERRY SAUCE
TOOLS AND EQUIPMENT:

casserole gas or
electric stove knife
chopping board
measuring cup
measuring spoon
wooden spoon
skillet
INGREDIENTS
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LM -Cookery Grade 9
¾ cup Sugar cornstarch

strawberries, pitted, crushed
1 ½ tbsp..
1 cup
2tbsp. lemon juice
PROCEDURE
1. Combine the sugar and cornstarch.
2. Stir in the crushed fruit.
3. Bring to a boil and stir constantly. Cook until clear.
4. Remove from fire. Add lemon juice and serve hot or cold.
5. This sauce may be stored in a covered jar and placed in the refrigerator.
Note: Any fruit or fruit juice may be substituted for strawberries

Your product and performance will be rated using the rubric below.
Dimension
Very No
(0 pt.) d
times
most of the
times

confidence
most of the
time
most of the
time
activity
ns
plan
within allotted s) beyond s) beyond t
time
TOTAL POINTS
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LM -Cookery Grade 9
Learning Outcome 3
Plate/present desserts
At the end of this lesson, students are expected to:

1. identify the accompaniments of desserts;
2. present desserts attractively; and
3. identify factors to consider in plating and presenting desserts.
Accompaniments, Garnishes and Decorations for Desserts

Dessert Syrup
Flavored simple syrup use to moisten cakes. Flavorings maybe
extracts like vanilla, liquors like rum. Add flavorings after the syrup has cold,
flavor may lost if added to hot syrup. Lemon or orange rind may also add flavor to
syrup.
Cream Anglaise
Stirred vanilla custard sauce; consist of milk, sugar, egg yolks and vanilla
stirred over low heat until lightly thickened.
Pastry Cream
Contains starch as well as eggs, resulting in a much thicker and more
stable product. It is used as a cake and pastry fillings for cream pies and
pudding. With additional liquid, it is used as custard sauce.
Custards
Consist of milk, sugar, eggs and flavorings. (Whole eggs are used for greater
thickening power). Used as pie fillings, as a dessert by itself and as a basis for many
bake puddings.
Art of Dessert Plating
Desserts should turn heads in the dining room. Garnishing and plating desserts
shouldn't be an afterthought. It should be an integral part of how you build your
recipe.
4 Garnishes that add attraction
1. FRUIT GARNISH
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LM -Cookery Grade 9
2. NUT GARNISH
3. CHOCOLATE GARNISH
4. COOKIE GARNISH
Guidelines in plating dessert:

1. Make garnishes edible. Everything on the dessert plate should be edible
and delicious.
2. Keep it clean and simple. Don't crowd the plate. If your dessert is
beautiful, it shouldn't need a lot of garnishes. And keep the rim of the plate
clear, so the servers aren't touching the food when they place the desserts
in front of the customers.
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LM -Cookery Grade 9
3. Make your garnishes relate to the dessert on the plate. The only time
you should garnish with fresh mint is if you're serving mint ice cream. Don't
put it on there just because you think the dessert needs color. If you have a
brown dessert, like apples in puff pastry, then make sure all of those
elements are executed well—puff pastry should look beautiful and crisp.
4. Layer flavors and textures in your dessert. Textures and flavors hit the
palate at different times. Ask yourself, "How can I make this better?" If the
answer is a little lemon zest, then add it as a garnish. All the components
on the plate should build on the dessert, making it better.
5. Try different plates—various sizes and shapes. The right plate can add or
enhance the theme really well.
Plating and presenting tips and techniques)

There are many factors and techniques to consider in food plating that affect the
overall appearance of a dessert. Applying one of the tips may enhance
presentation.
1. The plate – when plating desserts, the choice of plate is critical to the final
presentation. Remember, the plate is the frame of the presentation. There
are many sizes, shapes, and colors available. Choosing the right size of
plate is important because food should not be crowded onto the plate.
2. Color - always consider color as an important part of plate presentation.

Always try to have a variety of colors on the plate.
• Green is fresh and cool, and can be soothing.

• Red is passion and excitement.
• Black is sophisticated and elegant.
• Blue is a natural appetite suppressant, since it can make food look
unappetizing.
3. Texture - texture is critical to food presentation, as well as enjoyment.
Contrasting hard and soft, smooth and coarse, adds visual interest to your
food, and it will enhance your customers' enjoyment to the food.
4. Keep things clean

Remember that neatness counts. Food should be
contained within the rim of the plate, yet it should not be crowded in
the center. Take a look at the plate and ask yourself if it is pleasing
to the eye. It should not look sloppy and dirty.
5. Garnish to Impress
Garnishes and decorations can enhance your plate
presentation. Choose garnishes that are appropriate to the ingredients.
For example, using a chocolate curls for chocolate cake.
Here are some other techniques to keep in mind when garnishing:
• Never decorate a plate with something inedible

• Ensure the garnish complements and enhances the dish.
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LM -Cookery Grade 9
• Choose garnishes that are the correct size; they should be easy to eat.

A. Think and Pair
Direction: Answer the following questions and discuss your answer
with your seatmate.
1. What are the important factors to be considered in plating and
presenting desserts?
2. How do you plate desserts?
3. Why do we do the proper plating of desserts before presenting
them to the guest?
Learning Outcome 4
Store desserts
At the end of the lesson, students are expected to store/package desserts
Storing cold and hot desserts
As many desserts contain egg and dairy products, they present a potential health hazard
if not stored properly.
Remember: proper storage means cooled desserts must be covered with plastic or placed
in lidded containers before storing in the cool room.
Observe the following guidelines:

• Desserts containing uncooked eggs should be handled with extreme care, as raw egg is
a medium in which dangerous bacteria such as salmonella can thrive. This
means you need to be really careful with foods like chocolate mousse and uncooked
cheesecakes that contain egg whites for aeration.
• Egg custards contain protein, which provides good food for bacteria. If custards are not
heated and cooled properly and quickly, bacteria that are present in the custard
can grow quickly to dangerous numbers.
• Any dessert that is not required for immediate consumption must be cooled rapidly and
stored in the cool room until required.
• If you plan to keep a pre-prepared dessert hot until service, make sure that the
temperature of the food is over 65oC. Never leave an egg mixture in a Bain-Marie
for any length of time. Any dessert that has been kept hot in the Bain-Marie for a while
should be discarded at the end of service.
• If milk and cream are used in desserts like trifle and custards, they must not be left to
stand at room temperature for any length of time. They should be kept in the refrigerator
until the last possible moment to prevent the risk of food poisoning.
• Many desserts have a limited storage life. Make sure you check with your supervisor and
follow organisational requirements.
Packaging Materials for Storing Desserts

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LM -Cookery Grade 9
1. glass container
2. plastic container
3. plastic/cellophane
4. aluminum foil
5. packaging tapes
6. boxes
Equipment
1. chiller
2. freezer
3. refrigerator
Sanitary Practices When Storing Desserts

1. Handle the food properly to prevent spoilage and contamination.
2. Wash utensils and equipment thoroughly.
3. Keep away from food when you are ill.
4. Store foods and ingredients properly.
5. Safeguard the food during distribution and service.
Storage Techniques
1. Refrigerate – to keep cold or cool below 400F
2. Cold Storage – the process of storing food by means of refrigeration at 23 0C
3. Chilling – to refrigerate or to reduce the temperature of food below 8 0C

A. Live It On
Your school will be celebrating its 50 th Founding Anniversary and your class was
tasked to prepare desserts for the occasion. Prepare at least two types of
desserts.
Your product and performance will be rated using the rubric below.
Dimension
Very No
(0 pt.) d
times
most of the
times
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LM -Cookery Grade 9


confidence
most of the
time
most of the
time
activity
ns
plan
allotted time
TOTAL POINTS
Lesson 2
Package Prepared Foods
At the end of this lesson, you are expected to perform the following:
1. select packaging materials; and 2 package
food items.
This lesson describes the skills and knowledge required to package and
label prepared foodstuffs for storage and transportation. It requires the ability to
check the quality of food and select correct packaging materials.
Learning Outcome 1
Select Packaging Materials
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LM -Cookery Grade 9

1. give the meaning of packaging, its importance and
functions; and
2. select appropriate packaging material.
Food packaging - is enclosing the food in a material for physical,

chemical, biological protection and tampering resistance. It provides
nutrition information on the food being consumed.
The main aims of packaging are to keep the food in good condition
until it is sold and consumed, and to encourage customers to purchase
the product. Correct packaging is essential to achieve both these
objectives.
• Packaging should provide the correct environmental conditions for food

starting from the time food is packed until the time of consumption. A good
package should therefore perform the following functions:
• Provide a barrier against dirt and other contaminants thus keeping the
product clean
• Prevent losses. For example, packages should be securely closed to
prevent leakage
• Protect food against physical and chemical damage. For example the
harmful effects of air, light, insects, and rodents.
Each product has its own needs
• Package design should provide protection and convenience in handling and
transport during distribution and marketing
• Help the customers to identify the food and instruct them how to use it
correctly
• Persuade the consumer to purchase the food
• Cluster or group together small items in one package for efficiency.
Powders and granular materials need containment.
• Marketing - The packaging and labels can be used by marketers to
encourage potential buyers to purchase the product.
• Correct packaging prevents any wastage (such as leakage or deterioration)
which may occur during transportation and distribution.
Types of Packaging materials
In many developing countries the most commonly used food packaging materials
include:
• Leaves
• vegetable fibres
• wood
• papers, newsprint
• earthenware
• glass
• plastics
• metals
Leaves
Banana leaves are often used for wrapping certain types of food (e.g.
suman). Corn husk is used to wrap corn paste or unrefined block sugar, and
cooked foods of all types are wrapped in leaves. They do not however protect the
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LM -Cookery Grade 9
food against moisture, oxygen, odors or micro-organisms, and therefore, not

suitable for long-term storage.
Vegetable Fibres
These include bamboo, banana, coconut, and cotton fibres. These natural
materials are converted into yarn, string or cord which will form the packaging
material. These materials are very flexible, have some resistance to tearing, and
are lightweight for handling and transportation. Being of vegetable origin, all of
these materials are biodegradable and to some extent re-usable.
As with leaves, vegetable fibres do not provide protection to food which

has a long shelf-life since they offer no protection against moisture pick-up,
micro-organisms, or insects and rodents.
Vegetable fiber basket
Wood
Wooden shipping containers have traditionally been used for a wide range
of solid and liquid foods including fruits, vegetables, tea and beer. Wood offers
good protection, good stacking characteristics and strength. Plastic containers,
however, have a lower cost and have largely replaced wood in many
applications. The use of wood continues for some wines and spirits because the
transfer of flavour compounds from the wooden barrels improves the quality of
the product.
Wooden crate
Paper
Paper is an inexpensive packaging material. It is however highly absorptive,

fairly easily torn, and offers no barrier to water or gases.
The degree of paper re-use will depend on its former use, and therefore
paper that is dirty or stained should be rejected. Newsprint should be used only
as an outer wrapper and not be allowed to come into direct contact with food, as
the ink used is toxic.
Earthenware
Earthenware pots are used worldwide for storing liquids and solid foods
such as curd, yoghurt, beer, dried food, and honey. Corks, wooden lids, leaves,
wax, plastic sheets, or combinations of these are used to seal the pots.
Glass
Glass has many properties which make it a popular choice as a packaging material:
• Glass is able to withstand heat treatments such as pasteurization and sterilization.

• Does not react with food.
• Protects the food from crushing and bruising
• Resistant to moisture, gases, odors and microorganisms
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• Re-usable, re-sealable and recyclable

• Transparent, allowing products to be displayed. Coloured glass may be used either to
protect the food from light or to attract customers.
Disadvantages of using glass as packaging materials
• glass is heavier than many other packaging materials and this may lead to higher
transport costs
• it is easy to fracture, scratch and break if heated or cooled too quickly
• potentially serious hazards may arise from glass cracks or fragments in the food.
Preparation of glass containers
• Inspection
• Washing.
• Rinsing..
• Sterilization.
• Sealing and capping
• Cooling
Plastics
The use of various plastics for containing and wrapping food depends on
what is available. Plastics are extremely useful as they can be made in either soft
or hard forms, as sheets or containers, and with different thickness, light
resistance, and flexibility. The filling and sealing of plastic containers is similar to
glass containers.
Flexible films are the most common form of plastic. Generally, flexible films
have the following properties:
• Cost is relatively low.

• Good barrier properties against moisture and gases.
• Heat sealable to prevent leakage of contents.
• Have wet and dry strength.
• Easy to handle and convenient for the manufacturer, retailer, and consumer.
• Little weight to the product.
• Fit closely to the shape of the product, thereby wasting little space during storage and
distribution.
Metal
Metal cans have a number of advantages over other types of containers:
• Metal cans provide total protection of the contents.

• Metal cans are tamper proof.
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LM -Cookery Grade 9
• Metal cans are convenient for presentation.
Disadvantages of metal food packaging materials:
• heavier than other materials, except glass, and therefore have higher transport costs
• the heat treatment associated with the use of metal cans is not suitable for small-
scale production.
Learning Outcome 2
Package Food items

1. package food items in compliance with Occupational Health and Safety
Procedures;
2. adopt appropriate packaging method according to enterprise standards;
and
3. label foods according to industry standards.
Food Safety on Storing and Transporting Foods

Food Packaging has been defined by Paine (1962) as the “art science
and technology of preparing goods for transport and sale”. More specifically, it is
a way of making sure that a product reaches the end user in good condition at
the least cost to the producer. In effect, a packaging material provides the means
of transporting a product from one place to another with maximum protection at
the least cost
Food is packed in terms of quality, shelf life, microbial condition and portion
control. Spoilage of food is caused by poor packaging of food. Below are some
other factors in the spoilage of food:
a. pH of food- This simply indicates the inverse amount of
hydrogen ion available in the food system. This is oftentimes
associated with acidity of food. Thus, foods with high amounts
of hydrogen ion have low pH and this is considered to have
acidic taste. For instance, green mangoes have generally lower
pH (Ph below 4.0) and therefore have high acidity.
b. Moisture content – This is related to the physical state of the

food itself. Products with very high moisture could be those in
liquid form, while those with very low free moisture could be
dried or frozen. This product component is very important
relative to food spoilage. The higher the moisture content, the
greater the chances for microbial growth and chemical changes.
c. Amount and nature of fat content – The chemical processes

also accelerate breakdown of fats on food. Thus, products with
high fat content like oils, butter, soft cheese, fried foods and the
like tend to spoil fast when inadequately packaged. Exposure to
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LM -Cookery Grade 9
the atmosphere causes rapid oxidation breaking down the fat

into free fatty acids in food. The faster the breakdown, the
greater the chances of development of rancidity.
d. Enzyme system –It is a chemical processes like fermentation

and hydrolysis which occur in high moisture food, especially in
the presence of oxygen of ambient tropical temperature. When
foods undergo these processes, they change in texture, flavor,
odor and color. Under these conditions, the product may already
be considered spoiled.
e. Initial Microbial load – This is the number of microorganism

already present in food prior packaging.
Classification of packaging according to use:

As a primary package – This type of package is meant to directly contain
the product. Hence, it gets in direct contact with the goods. Thus, this
package is expected to meet all the requirements for safety and protection
of the consumers like tetra packs or canned food packages
As a secondary package – This is utilized to contain a specified number
of unit packs. Thus, it may contain a dozen tetra packs or 2 dozens of tin
cans or a gross of candies and so on. Its major function is to allow for the
unit packs to be carried in bulk.
As a tertiary package – When transporting in bulk, the secondary
package may have to be packed again for greater protection and for bulk
transfer. Use of tertiary package is normally for bulk transport or storage in
large warehouses.
Occupational and health safety procedures in packaging foods Steps
on how to package meat before freezing.
1. Divide your meat into your set serving sizes

2. Get a plastic zip bag big enough to hold the portion size plus a little extra room for the
meat to expand from the freezing process.
3. Put the meat into the bag, then flatten.
4. Squeeze as much of the air as you can get out, then close the zip.
5. Date the bag so you know how long it's been in your freezer
Methods of Food Packaging

Home Canned Foods - one of the oldest and most common methods of
food packaging in homes is the use of home canning. Fruits and
vegetables are placed in glass jars and sealed in the jars by heating the
jars and then placing a rubber stopped jar top on the jar. The seals also
need to be airtight to prevent the growth of bacteria.
Freezing and chilling food - another common method of packaging food
is freezing and chilling .Freezing can be done with a variety of methods.
Most often, it is vegetables that are frozen, although berries and other
fruits can also lend themselves to being frozen.
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Canned foods - canning foods as a method of food processing have been

around, foods that are canned commercially are cooked prior to being placed in
the can in order to prevent E. coli contamination. Canned foods come in a wide
variety, ranging from meat to vegetables to fruit.
Foil Packaging - one of the innovative methods of commercial food packaging is
foil wrapping. Foil wraps are often pouches that are filled and then the bottom
and top of the pouch is sealed with a heat seal similar to those used with
commercial frozen packaging. Foil packaging allows the foods to be sealed in
the package without losing any residual moisture that may still be in the food. The
best foods to package in this manner are usually dried fruits, baked goods or
grain products.
What must appear on the label?
The following must appear on the label:
• name under which the product is sold
• list of ingredients
• quantity of certain ingredients
• net quantity
• date of minimum durability
• any special storage instructions or conditions of use
• name or business name and address of the manufacturer or packager, or of a seller
within the European Union
• place of origin of the foodstuff if its absence might mislead the consumer to a
material degree
• instructions for use where necessary
• beverages with more than 1.2% alcohol by volume must declare their actual
alcoholic strength
Review of Lesson 2
A. Seal It On
Prepare a dessert for a birthday party. Prepare all the materials and ingredients,
perform actual preparation,
presentation, packaging and storing of the dessert.
Your output and performance will be rated using the rubric below.
Dimension
Very No
d
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LM -Cookery Grade 9
(0 pt.)
times
most of the
times

confidence
most of the
time
most of the
time
activity
procedures in the project plan procedures in the
the project project plan
ns
plan
within allotted s) beyond s) beyond t
time
TOTAL POINTS
Post Test
A. Directions: Read the following statements carefully and choose the answer
that best describes the statement. Write the letter of your answers
on your test notebook.
1. The purpose of storing dessert is to

a. increase its volume
b. soften food tissues
c. improve the palatability
d. enhance freshness and quality
2. Which of these sauce is best for a simple dessert?

a. cold c. hot fudge
b. light d. rich
3. The following are thickening agents used in the preparation of sauce,

EXCEPT
a. baking powder c. cream
b. cornstarch d. flour
4. Which of the following is considered the simplest dessert?
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LM -Cookery Grade 9
a. custard c. gelatin
b. fruits d. puddings

6. What is the process of putting your product into containers for easy distribution?
7. This term refer to packaging in large standardized containers for efficient shipping and
handling
a. aseptically c. packaging
b. bulk d. containerization
8. Which of the following material is made from wood pulp and used for flexible packaging of
goods?
a. Cellophane c. metal
b. Glass d. paper
9. A thin and transparent material that is made of cellulose and contains variable amount of
water and softener.
a. cellophane c. metal
b. glass d. paper
10. This packaging material is man-made polymers of very high molecular

weight.
a. cellophane c. plastic
b. glass d. metal
11. Which of the following tools is used for whipping eggs or butter, and for
blending gravies, sauces and soups?
a. grater c. whisks
b. spatula d. scraper
12. Which of the following cannot be used as garnishing in dessert?

a. fruit c. chocolate
b. nut d. flower
13. Which of the following guidelines should not be practiced in plating dessert?
a. Layer flavors and texture
b. Make garnishes edible
c. Don’t crowd the plate
d. Use monotype of plate
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LM -Cookery Grade 9
15. In plating and presenting food, which among the following statement is
related to texture?
16. Which of the following tools is used for measuring small quantity of ingredients
like salt, baking powder and others.
a. measuring cup c. funnels
b. measuring spoon d. spatula
17. Which of the following tools and equipment is used to chop, blend, mix,
whip, puree, grate, and liquefy foods?
a. blender c. grater
b. mixer d. range
C. Directions: Complete the procedures in making Gelatin Dessert. Write

your answer on your test notebook.
Boil sugar and

gulaman in
two cups
water
Picture of
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LM -Cookery Grade 9
dessert
jelled,
mold and
add
gelatin
When partly
arrange fruits in
remaining gulaman Summative Assessment
A. Directions: Read the following questions carefully and choose the letter
that best describes the statement. Write your answer on your test
notebook.
1. A sweet course or dish which is usually served at the end of a meal.
a. Sauce c. Stock
b. Dessert d. Appetizer
4. What is the process of putting your product into containers for easy
distribution?
6. In plating and presenting food, which among the following statement is
related to texture?
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LM -Cookery Grade 9

7. 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
8. Which of the following considerations are essential in choosing ingredients
for high quality salads?
a. quality and quantity c) freshness and variety
b. texture and color d) crispiness and taste
9. Which of the following guidelines is not included in making vegetable
salad.
a. Cooked to a firm, crisp texture and good color
b. Cooked until completely tender and overcooked
c. Thoroughly drained and chilled before using
d. Marinated or soaked in a seasoned liquid
10. Which of the following procedures for quantity green salad production is
the last step to do?
a. Arrange salad plates on worktables
b. Add dressing before serving
c. Prepare all ingredients
d. Refrigerate until serving
11. Which of the following appetizers are made out of thin slices of bread in
different shapes.
a. Relish c. Hors D’ Oeuvres
b. Cocktail d. Canapé
12. Aling Pelita finds it hard to remove tough soils from the used pots and
pans, it does not respond to different cleaning agents she used, if you will
help her which of the following will you recommend that will surely solve
her problem?.
a. Abrasives c. Detergents
b. Acid Cleaners d. Solvent Cleaners
13. Your younger sister accidentally swallowed poison. What first aid
treatment should you do?
a. Read the label of the poisonous material.
b. Remove anything remaining in the mouth.
c. Give her a glass of water or any fruit juice.
d. Give her a spoonful sugar or any kind of sweets.
14. Which of the following is the proper order in washing the dishes?
a. chinaware, utensils, silverware, glassware
b. utensils, silverware, glassware, chinaware
c. silverware, chinaware, glassware, utensils,
d. glassware, silverware, chinaware, utensils
15. Which of the following is the proper order/steps in cleaning kitchen
premises.
a. Rinse all surfaces with cold to hot waterto remove thoroughly all remaining
chemical solution and food soil residues.
b. Remove residual food soils from equipment surfaces
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LM -Cookery Grade 9
c. Scrape and Pre-rinse

d. Rinse all equipment surfaces with sanitizing agent
a. 2 4 13 b. 3 1 4 2 c. 3 2 1 4 d. 1 2 3 4
F. Directions: Identify the following tools and equipment in column B.

Write your answers in column A with a short description of the uses or
functions. Write your answers on your test notebook. (2pts. each)
A B
1.
2.
3.
4.
5.
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LM -Cookery Grade 9
6.
7.
8.
9.
10.
G. Directions: Arrange the following steps in preparing hamburger in

proper sequence. Use A for the first step, B for second and so on.
Write your answers on your test notebook.
______ 1. Cover the cheese with meat like roast beef, turkey, or sliced ham.
______ 2. Sprinkle a bit of spice, fresh basil or parsley and dried spices like chili or
turmeric powder.
______ 3. Assemble necessary tools, equipment, oven, and toaster.
______ 4. Top the meat with another slice of cheese.
______ 5. Toast the bread lightly and place it on a clean sheet with the cut side
up.
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LM -Cookery Grade 9
______ 6. Add your choice of vegetable like red onion, tomatoes, red peppers.
______ 7. Finish the sandwich with another piece of bread and put it in a preheated
350 F oven for about 5 minutes.
______ 8. Put two slices of cheese on the bread like cheddar, Swiss, mozzarella or
______ 9. Prepare and assemble all ingredients; sandwich breads like hamburger
buns, sliced cheeses, vegetables and meats.
H. Directions: Arrange the following steps in cleaning and sanitizing range

in proper sequence. Use A for the first step, B for second and so on.
Write your answer on your test notebook.
______ 1. When cool, wash top of range
______ 2. Before replacing, rub with oil-damped cloth
______ 3. Remove all burnt sediments and wipe grease from top of range after each
use.
______ 4. Clean oven by removing grates, scraping off food deposits, washing and
drying.
______ 5. Run oiled cloth over top of range
______ 6. Scrape grease from curbs and openings hinges.
______ 7. Keep burners clean. Gas burners can be soaked and scrubbed with
stiff brush while electric burners should be cleaned with a brush or
with a damp cloth.
I. Directions: Draw/illustrate the structure of a plated salad and label its

parts. Write your answers on your test notebook.
Your answer will be rated using the rubric below.

SCORE CRITERIA
5 Very creatively done and able to label all the parts correctly
4 Very creatively done and able to label 2-3 parts correctly
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LM -Cookery Grade 9
3 Creatively done and able to label 2-3 parts correctly

2 Less creatively done and able to label 1 part correctly
1 Untidy done and no label
Synthesis
The knowledge, skills, and values learned from this Cookery
Learner’s Material served as an eye opener to what is to be done in the real workplace.
To become successful chef someday or successful entrepreneur in line with food
or cooking, you should continue to assess and develop your Personal
Entrepreneurial Characteristics (PECs), grab every opportunities for business,
take into practice the proper observance of cleanliness in the kitchen, the proper
ways on how to prepare appetizers, salads and dressings, sandwiches, desserts
and the proper storage of the products. Ability to apply the safety measures in the
workplace should always be practiced. Bear in mind that being a successful
entrepreneur in the field of cookery requires you to always come up with quality
and most satisfying products or services.
Glossary of terms
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LM -Cookery Grade 9
A bain-marie - also known as a water bath or double boiler

Aeration- (whisking) Air is incorporated into a mixture, which
produces a considerable increase in volume.
This method may be used for cold soufflé or
mousse
Bake – to cook in an oven.
Baking – involves applying dry heat to a food item
Bain-marie- (water bath)cooking containers of mixture are
placed in a larger baking tray half full of water to
be cooked in the oven. This allows for a more
gentle cooking process to avoid curdling mixtures.
Basic meringue - a light foamy mixture of whipped egg white and
caster sugar, which is baked in the oven and
served cold.
Barbeque – to cook food by grilling it over a wood or charcoal
fire.
Batter – a mixture of dry and liquid ingredients with a
pouring consistency
Blancmange- a French milk pudding or custard usually flavored
with milk or cream and sugar thickened with
gelatin, cornstarch or Irish moss
Blend– to mix two or more ingredients together until
uniformly combined.
Boiling - the temperature of the liquid is brought up to 100 oC
and maintained to cook the food item
Bread – food product made of flour, sugar, shortening, salt
and liquid leavened by the action of yeast.
Broil - cooking food with a radiant heat source place
above the food.
Brush – to use a brush to spread a thin coat of butter or oil
on food.
Butter– a semi-solid fat made by churning cream and
contain 80% of milk fat.
Canapés – hors d’oeuvres consisting of a small piece of bread
or toast, often cut in a decorative slope, garnished with a
savory spread or topping.
Chiffonade – a finely shredded usually lettuce.
Chill – to refrigerate to reduce the temperature of food.
Cold Storage – the process of preserving perishable food on a larger scale
by means of refrigeration.
Contamination – the state of being contaminated.
Cooling/chilling - some cold desserts need to be refrigerated prior to service to
set the item and enhance taste and appearance. Such
desserts may include mousse, trifle, crème caramel and
jellies
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LM -Cookery Grade 9
Creaming - Beating together sugar and fat until the mixture is creamy
in colour with a fluffy texture. This method is used for
sponge-based puddings and some cheese fillings
Cut– to divide food material with a knife or scissors in any
desired sheet.
Dusting - icing sugar, caster sugar or cocoa powder may be finely
sprinkled over the surface of a dessert to improve the
appearance.
Dessert - the last course of a meal; usually sweet such as pies,

cakes, chocolates, puddings, and fruits.
Deep Fry – submerging stuff in hot oil or fat
Egg based - these desserts use an egg custard base, e.g. bread and
butter pudding. Zabaglione is another example of an
eggbased dessert that uses yolks, sugar and marsala.
Egg custard - milk is thickened with egg yolks to form firm custard on
baking. This dish is served cold.
Filling- Fruit, nuts, cheese or other mixtures may be used to fill

pies, tarts, fruits, crepes or dariole moulds
Filling – mixture of ingredients placed between slices of bread.

Flans - tins are lined with sweet short pastry, which is filled with
fruit and topped with a fruit glaze.
Freeze – to render water in the food from liquid to solid.

Fruit based - any dessert where fruit is the main ingredient, for
example, fruit salad, fruit compote or fruit flummeries.
Fry – to cook food in a small amount of fat.
Garnishing wrapping – to draw, fold a cover sandwich.
Glazing - this process results in an attractive shiny surface.
To do this you can brush over a thin layer of
heated jam, thickened fruit juice, sugar syrup or
gelatine solution
Grate – to shred food into small pieces with the use of a
grater
Grill – cooking food over direct heat.
Hot soufflés - these desserts are based on a firm meringue
base and may incorporate chocolate, fruit or
cheese and is further flavoured with alcohol or
vanilla
Hygiene – conditions and practices followed to maintain
health including sanitation and personal
cleanliness.
Jellies - made from fruit juice, sugar.
Layering - placing in layers over or under another bread.

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LM -Cookery Grade 9
Loaf – a term used to describe a piece of bread.

Mayonnaise – an emulsion of oil, egg yolk, vinegar , mustard
and sometimes seasoning, used as a dressing, a
spread or bases for additional sauces.
Mix – to combine ingredients so as to blend them
together.
Mis’en place - (pronounced meez en plas) is a French phrase

which means "putting in place", as in set up. It is used
in professional kitchens to refer to organizing and
arranging the ingredients (e.g., cuts of meat, relishes,
sauces, par-cooked items, spices, freshly chopped
vegetables, and other components) that a cook will
require for the menu items that he or she expects to
prepare during his/her shift.
Molding – forming into desired shapes.
Moulded creams - a cold custard cream is mixed with other flavours to form the
basis of a moulded dessert.
Moulding - Placing the mixture into a particular shape or form
Packaging method – used for making packages.

Pancakes and crepes - a basic batter mixture, which when pan-fried, can be served
with a sauce or filling.
Pan frying – large to medium size item cook in a pan or skillet with a
little bit of fat.
Peeling- Apples, pears and pineapple that may be used for a pie
or tart need to be peeled in preparation for the final
product
Pies and tarts - these pastry cases are often filled with fruit or may be
filled with nuts such as pecan pie.
Perishable – liable to fast decay.
Piping – trimming edges.
Piping- Egg white is beaten stiffly to form a firm peak, which may
then be piped into shapes such as shells or nests. The
mixture must be firm enough to hold its shape on the tray
when baked. This method is used for meringues.
Poaching - the temperature of the liquid is maintained just below
boiling point.
Poach – to cook something in a liquid 160-180 °F.
Portioning – dividing into serving sizes.
Pour – to pour a mixture into a pan
Portioning - if you are making a number of desserts from a large
quantity of mixture, it is important to portion the mixture
accurately so that each pudding looks the same. Cold
desserts that may be portioned include individual jellies,
mousses, crème caramels and summer puddings. Hot
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LM -Cookery Grade 9
desserts that may be portioned include soufflé, individual

pies or puddings or fillings for crepes and pancakes.
Provolone- is an Italian cheese that originated in Casilli, shapes

varying from 10 to 15 cm (3.93–5.90 in) long.
Pureeing - A food processor, blender or sieve is used to
transform fruit into a smooth pulp or sauce.
This method is used for the fillings of flans
and fruit based coulis (sauces).
Refrigerate – to keep cool.
Roll – to dredge.
Roast – a method of dry heat cooking uncovered.
Sanitation – the maintenance of a clean food preparation
environment by healthy food workers in order
to prevent food borne illness and food
contamination.
Sabayon - is an Italian dessert, or sometimes a
beverage, made with egg yolks, sugar, and a
sweet wine
Sandwich – one or two pieces of bread with a filling.
Shred/ Grate – to rub food against a grater in a circular
motion or back and forth to cut into fine
pieces.
Shredded – to cut into fine strip.
Slice – to cut across flat pieces, to cut into even
slices.
Slicing- Fruits such as apples, pears and peaches
may be sliced before being placed into a pie.
Sponge based - desserts which have a sponge base can be

steamed or baked and can be flavoured with
a variety of ingredients including chocolate,
jam, honey, lemon, orange, cheese, fruit
pulp, or a syrup such as treacle.
Spread – to cover with a thin layer, as to spread butter

or mayonnaise on bread.
Spreading – spreading butter or mayonnaise on bread
when making sandwiches.
Steaming - involves placing a covered basin of mixture
above boiling water so that steam may be
used to cook the product
Stir - to move a spoon round and round in a bowl
to mix ingredients.
Stuffed – to fill sandwiches with various fillings.
Toast – to brown by direct heat as to toast bread.
Trifle - sponge cake soaked in fruit juice or sherry,
layered with fruit salad and custard. Trifle may be
decorated with whipped cream, glace cherries or
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LM -Cookery Grade 9
nuts.
Trim - to remove the parts of a food that are not needed
for
preparation.
Turning out or de-moulding - this involves turning the dessert out of a mould or
basin. When turning out the dessert, take care to not
damage the shape of the food item.
Whisking- Incorporating air into the mixture to make it lighter
and fluffier, e.g. a hot soufflé.
Wraps – made with soft flat breads folded or wrapped.
References
• Payne, June et.al (2010). Thesis; Introduction to Food service, South

Asia, Pearson Education PTE. LTD,
• Wayne, Gisslen, (2007). Professional Cooking, John Wiley & Sons Inc.
• De Leon, Gatchalian, M. S.Y., Introduction to Food Technology pp. 336-374
• Chavez, Libia L., et.al., (2006). Basic Foods for Filipinos, 4 th edition.
• De Leon, Sonia Y. et al, (1999). Basic FOODS for Filipino, pp. 495-500
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LM -Cookery Grade 9
• Sandoval, Maria Teresa G., (1993). Culinary Arts 3 and 4, pp. 85-86.
• De leon, Sonia Y., Ph. D. et al, (1999). Basic Foods for Filipinos 3rd Edition, pp.
420-429
• Llgas, Avelina I., et al., Home Technology Food Management and Service I, pp.
62-63.
• De Leon, Sonia Y. et al, (1999). Basic FOODS for Filipino, pp. 420432.
• Lewis, Dora S., et al., (1955). Family Meals and Hospitality, pp. 41-48.
• De Guzman, Ines Alcantara, Suratos, Ceasar P., Technology and

Home Economics Third Year, pp 86 -89. Saint Bernadette Publications,
INC. 1997
• http://www.mahalo.com/appetizers/
• http://www.fsai.ie/legislation/food_legislation/labelling_of_food.html#ap pear
• http://www.treehugger.com
• http://www.bhg.com/recipes/how-to/cooking-basics/how-to-wash-fruits-and-vegetables/ by
Wini Moranville
• (http://www.kraftfoodservice.com/
• (http://www.fao.org/Wairdocs/X5434E/x5434e0g.htm#TopOfPage
• http://ph.images.search.yahoo.com/search/images;_ylt=A2oKiavlWBBRQC8A
N7O1Rwx.?p=channel+knife&fr=yfp-t-711&ei=utf-8&n=30&x=wrt
• http://www.jamieshomecookingskills.com/pdfs/factsheets/Superb%20salads.pdf
• http://www.nfsmi.org/documentlibraryfiles/PDF/20100210101314.pdf
• http://www.ehow.com/info_8548772_list-different-types-appetizers.html
• http://ph.images.search.yahoo.com/search/images;_ylt=A2oKiHIddhBRJzwA2
k.1Rwx.?p=potato+masher&fr=yfp-t-711&ei=utf-8&n=30&x=wrt
• http://ph.images.search.yahoo.com/search/images;_ylt=A2oKiHDx5BFR.jgAh
hS1Rwx.?p=CRACKERS&fr=yfp-t-711&ei=utf-8&n=30&x=wrt
• http://ph.images.search.yahoo.com/search/images;_ylt=A2oKiHO.5xFRiyYAC
ZK1Rwx.?p=TOAST+CUTOUTS&fr=yfp-t-711&ei=utf-8&n=30&x=wrt
• http://ph.images.search.yahoo.com/search/images;_ylt=A2oKiZcX6RFRYQY
AJti1Rwx.?p=BUTTER&fr=yfp-t-711&ei=utf-8&n=30&x=wrt
• http://ph.images.search.yahoo.com/search/images;_ylt=A2oKiHMK6xFRiyYA
Xcq1Rwx.?p=CANAPES&fr=yfp-t-711&ei=utf-8&n=30&x=wrt
• http://ph.images.search.yahoo.com/search/images;_ylt=A2oKiHHMEBNRyzA
AfQ.1Rwx.?p=crab+canapes&fr=yfp-t-711&ei=utf-8&n=30&x=wrt
• http://ph.images.search.yahoo.com/search/images;_ylt=A2oKiHGwEhNRhwk
ADq.1Rwx.?p=pickles&fr=yfp-t-711&ei=utf-8&n=30&x=wrt
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LM -Cookery Grade 9
• http://ph.images.search.yahoo.com/search/images;_ylt=A2oKiHBxHRNR6Sk
Abq.1Rwx.?p=raw+vegetables&fr=yfp-t-711&ei=utf-8&n=30&x=wrt
• http://ph.images.search.yahoo.com/search/images;_ylt=A2oKiaB5MhNR7CU
APQ61Rwx.?p=bruschetta%20appetizer&fr=yfp-t-711&ei=utf-
8&n=30&x=wrt&fr2=sg-gac&sado=1
• http://www.myrecipes.com/recipe/salmon-cucumber-bites-50400000125488/
• http://search.myrecipes.com/search.html?Ntt=shrimp&x=-548&y=-185
• http://www.tasteofhome.com/Recipes/Gingered-Lime-Gelatin
• http://addapinch.com/cooking/2013/01/09/loaded-smashed-potatoes/
• http://www.bellanaija.com/2009/07/21/lose-weight-with-ease/
• http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeId=1
08251
• http://ph.images.search.yahoo.com/search/images;_ylt=A2oKiHFQFfV
RLX0Akg.1Rwx.?p=pictures+of+lettuce&fr=yfp-t-711&ei=utf8&n=30&x=wrt
• http://ph.images.search.yahoo.com/search/images;_ylt=A2oKiHFXFvV
RyE4AYvS1Rwx.?p=pictures+of+spinach&fr=yfp-t-711&ei=utf8&n=30&x=wrt
• http://ph.images.search.yahoo.com/search/images;_ylt=A2oKiHMFKvV
R_xIAPCm1Rwx.?p=pictures+of+mangoes&fr=yfp-t-711&ei=utf-
8&n=30&x=wrt&tab=organic
• http://ph.images.search.yahoo.com/search/images;_ylt=A2oKiaDQLvV
ROHwAGU61Rwx.?p=pictures+of+green+salads&fr=yfp-t-711&ei=utf-
8&n=30&x=wrt&tab=organic
• http://ph.images.search.yahoo.com/search/images?p=pictures+of+sal
ad+bar&n=30&ei=utf-8&fr=yfp-t-711&tab=organic&ri=2
• http://ph.images.search.yahoo.com/search/images;_ylt=A2oKiaHlOfV
RPTwAzhS1Rwx.?p=pictures+of+salads&fr=yfp-t-
711&ei=utf8&n=30&x=wrt&tab=organic
• http://ph.images.search.yahoo.com/search/images;_ylt=A2oKiHM1P_
VRaR8A.iO1Rwx.?p=storing+ans+packaging+salad&fr=yfp-t-
711&ei=utf-8&n=30&x=wrt&tab=organic
• http://www.foodtimeline.org/foodsoups.html
• http://www.philippinecountry.com/filipino_foods.html
• http://www.hsc.csu.edu.au/hospitality/hosp_240/food_bev/SITHCCC00
4A/clean_maintain/THHBKA04A007.html
NOTE: all pictures here are copied from the internet. Please redraw KEY TO
CORRECTION
Diagnostic Test
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LM -Cookery Grade 9
A. Multiple Choise
1. B 2. B
3. A
4. C
5. C
6. A
7. C
8. B
9. B
10. D
11. D
12. B
13. D
14. C
B.
1. Scoops or dippers – used to measure serving of soft foods such as fillings,
ice cream and mashed potato
2. Whisks – used for whipping eggs or butter, blending gravies, sauces and
soups
3. Kitchen shears – used for opening packages, cutting tape or string or for
removing labels or tags from items.
4. Scraper – a rubber or silicone tool used to blend or scrape the food from
the bowl, metal, silicone or plastic egg turners or flippers
5. Potato masher – used for mashing cooked potatoes, turnips, carrots or
other soft cooked vegetables
6. Grater – used to grate, shred, slice, and separate foods such as carrots,
cabbage and cheese
7. Kitchen knives – used for all types of kitchen tsks
8. Oven – a chamber or compartment used for cooking, baking, heating or
drying
9. Refrigerator – used for storing foods to prevent bacterial infections from
foods
10. Fruit and salad knife – used to prepare vegetables and fruits
C.
1. Prepare and assemble all ingredients; sandwich breads like hamburger
buns, sliced cheeses, vegetables and meats.
2. Assemble necessary tools, equipment oven, and toaster.
3. Toast the bread lightly and place it on a clean sheet with the cut side up.
4. Put two slices of cheese on the bread like cheddar, Swiss, mozzarella or
5. Cover the cheese with your choice of meat like roast beef, turkey, sliced
ham.
6. Top the meat with another slice of cheese.
7. Add your choice of vegetable like red onion, tomatoes, red peppers.
8. Sprinkle a bit of spice, fresh basil or parsley and dried spices like chili or
turmeric powder.
9. Finish the sandwich with another piece of bread and put it in a preheated
350 F oven for about 5 minutes.
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LM -Cookery Grade 9
D.
1. Remove all burnt sediments and wipe grease from top of range after each use.
2. Scrape grease from curbs and openings hinges.
3. When cool, wash top of range
4. Run oiled cloth over top of range
5. Clean oven by removing grates, scraping off food deposits, washing and drying.
6. Keep burners clean. Gas burners can be soaked and scrubbed with stiff brush while
electric burners should be cleaned with a brush or with a damp cloth.
7. Before replacing, rub with oil-damped cloth.
E.
1. Garnish
2. Dressing
3. Body
4. Base
Quarter I
Lesson 1
Pre-Test
A.
1. Sanitize
2. Equipment
3. Cleaning 4. Kitchen
5. Chemical
6. Appetizer
7. Relishes B.
1. A
2. D
3. D
4. A
5. D
6. D
7. C
8. B
9. B
10. D
11. C
12. B
Review of Lesson 1
LO 1
A. Name It
1. Solvent cleaner
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LM -Cookery Grade 9
2. Detergent
3. Acid cleaner
B. Test Yourself
C. Narrate a Story
D. View the Ways
E. Fill Me In
F. Think and be Enlightened
G. Skills Trial
LO 2
A. Create and Post ( Scoring Rubric will be used in rating learners’ output)
B. Skills Trial ( Scoring Rubric will be used in rating learners’ output)
Lesson 2
Review of Lesson 2
LO 1
A. Pick and Tell
1. Cutting board – used for cutting fruits and vegetables
2. Paring knife - used for trimming and paring fruits and vegetables
3. Spatula - used to scrape off contents of bowls
4. Ball Cutter - sharp edged scoop for cutting out balls of fruits and
vegetables
5. Wire whip - used for mixing thinner liquids
6. Rubber scraper - used to scrape off contents of bowls
7. Zester - used to remove zest or citrus peels in thin strips
8. Chiller - for keeping cold foods chilled for service
9. Oven – for heating and baking foods
10. French knife – used for chopping, slicing and dicing
B. Detect and Write
1. Spread
2. Base
3. Garnish
4. Canape
5. Bite-size
C. Take Me In
1. Canape Base
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LM -Cookery Grade 9
Toast cut-outs
Crackers
Tortilla chips
Tiny biscuits
Bread cut-outs
2. Canape Spread
Softened butter
Cream cheese
Butter and cheese mixture
Chopped Meat
Chopped Fish
3. Canape Garnish
Pickles
Pimiento
Parsley
Tomatoes
Olives
LO 2
A. Research and Piled Up( Scoring Rubric will be used in rating learners’ output)
B. Make It for Me( Scoring Rubric will be used in rating learners’ output)
LO 3
A. Pose and Dispose( Scoring Rubric will be used in rating learners’
output)
LO 4
A. Complete Me
1. Antipasto
2. Tapas
3. Caviar
4. Amuse Bouche
5. Bruschetta
B. Prove it More( Scoring Rubric will be used in rating learners’

output)
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LM -Cookery Grade 9
Post Test
A.
1. Sanitize
2. Equipment
3. Cleaning
4. Kitchen
5. Chemical
6. Appetizer
7. Relishes B.
1. A
2. D
3. D
4. A
5. D 6. D
7. C
8. B
9. B
10. D
11. C
12. B
Quarter II
Lesson 1
Pre – Test
A.
1. C 2. C
3. C
4. D
5. B
6. C
7. B
8. C
9. B
10. A
11. B B.
1. Knife
2. Peeler
3. Salad server
4. Cutting board
5. Salad spinner
6. Grill pan
7. Citrus zester
8. Grater/shredder
9. Mixing bowl
Review of Lesson 1
LO 1 A. Picture Me
Types of salad Characteristics
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LM -Cookery Grade 9
It is large enough to serve as a full

meal and should contain a substantial
portion of protein. Meat, poultry and
seafood salads as well as egg salad
and cheese are popular choices. Main
Main Course Salad course salads should offer enough
variety of flavors and textures in
addition to the protein and salad platter
or fruits.
It stimulate appetite which has fresh,

crisp ingredients; tangy flavorful
dressing; and attractive, appetizing
appearance.It looks appealing
because of flavorful foods like cheese,
Appetizer ham, salami shrimp and crabmeat.
Crisp raw or lightly cooked vegetables
can also be added.
Side dish salads should be light and

flavorful, not too much vegetable
salads are often good choices.
Heavier salads such as macaroni or
Side Dish Salad high protein salads containing seafood,
cheese are less appropriate, unless
the main course is light.
It is usually sweet and may contain

items such as fruits, sweetened
Dessert Salad gelatin, nuts and cream.
It must balance and harmonize with

the rest of the meal, like any other
side dish. Don’t serve potato salad at
the same meal at which you are
serving french Fries or another starch.
Accompaniment Salad Sweet fruit salads are rarely
appropriate as accompaniment except
with such items as ham or pork.
B. Organize your learning( Scoring Rubric will be used in rating learners’

output)
LO 2
A. Fill Me In
93
LM -Cookery Grade 9
1. Drained
2. Harmonize
3. Acid
4. Cooled
5. eye appeal
6. crisp
7. nutrients
8. bottom
9. plated
10. Lump
B. Do It Now( Scoring Rubric will be used in rating learners’ output)

C. Prepare Something for me( Scoring Rubric will be used in rating
learners’ output) LO 3
A.
1. Garnish
2. Dressing
3. Body
4. Base
LO 4
A. Fix and Parade( Scoring Rubric will be used in rating learners’ output)
Post Test
A.
1. C 2. C
3. C
4. D
5. B
6. C
7. B
8. C
9. B
10. A
94
LM -Cookery Grade 9
11. B B.
1. Knife
2. Peeler
3. Salad server
4. Cutting board
5. Salad spinner
6. Grill pan
7. Citrus zester
8. Grater/shredder
9. Mixing bowl
QUARTER III
Lesson 1
Pre - Test
A.
1. C
2. C
3. C
4. D
5. A B.
1. serrated knife
2. cutting board
3. mixing bowl
4. mixing spoon
5. measuring spoons
6. grills/griddles
7. bread toaster
8. chiller
C. Open ended statement ( Scoring Rubric will be used in rating learners’

output)
Review of Lesson 1
LO 1
A. Recognize Me?
1. Condiments
2. Meats
3. Fish and shellfish
4. Spreads
5. Condiments
6. Breads
7. Vegetables
8. Cheese
B. Hot or Cold sandwich

1. Cold sandwich
2. Cold sandwich
3. Cold sandwich
4. Hot sandwich
5. Hot sandwich
6. Hot sandwich
7. Hot sandwich
8. Cold sandwich
9. Hot sandwich
10. Hot sandwich
95
LM -Cookery Grade 9
C. Portrait of You( Scoring Rubric will be used in rating learners’ output)
LO 2
A. Can You Name Me?
1. Yeast bread
2. Whole wheat bread
3. Rye bread
4. Flat bread
5. Sandwich roll
6. Pita
7. Wraps
8. Quick bread
9. Tortillas
10. Focaccia
B. Try Me
Make sample cold sandwich( Scoring Rubric will be used in rating learners’
output)
LO3
A. Preparing and presenting sandwich( Scoring Rubric will be used in rating
learners’ output)
LO4
A. Package Deal( Scoring Rubric will be used in rating learners’ output)
Post Test A.
1. C
2. C
3. C
4. D
5. A B.
1. serrated knife
2. cutting board
3. mixing bowl
4. mixing spoon
5. measuring spoons
6. grills/griddles
7. bread toaster
8. chiller
D. Open ended statement ( Scoring Rubric will be used in rating learners’

output)
Quarter IV
Lesson 1
Pre – Test
A.
1. D
2. D
3. C
4. A
5. B
6. C
7. C
96
LM -Cookery Grade 9
8. D
9. A
10. B
11. C
12. D
13. D
14. C
15. C
16. B
17. A
Boil sugar and

gulaman in two
cups water
B. Add milk and put half of

the mixture in a wet mold
Picture of gelatin
dessert
Remove
from fire,
strain
through a
sieve.

When partly
jelled, arrange
fruits in mold Put in a cool place to jell.
and add
remaining
gulaman
Review of Lesson
LO 1
A. Name the Tool
1. Measuring spoon
2. Grater/shredder
3. Whisks
4. Funnels
5. Cans, bottles, cartoons opener
97
LM -Cookery Grade 9
6. Blender
7. Mixer
8. Kitchen knife
9. Wooden spoon
10. Range
LO 2
Review of Lesson 1
A.
1. Butter
2. Nuts
3. Chocolate
4. Sugar
5. Gelatin B.
1. B 2. D
3. A 4. A
5. A
C. Make a Fruit Dessert( Scoring Rubric will be used in rating learners’ output)
LO 3
Review of Lesson
A. Think and Pair( Scoring Rubric will be used in rating learners’ output)
LO 4
Review of Lesson
A. Live It On( Scoring Rubric will be used in rating learners’ output)
Lesson 2
LO 1
LO 2
A. Seal It On( Scoring Rubric will be used in rating learners’ output)
Post Test
A.
1. D
2. D
3. C
4. A
5. B
6. C
7. C
8. D
9. A
98
LM -Cookery Grade 9
10. B
11. C
12. D
13. D
14. C
15. C
16. B
17. A
B.
Boil sugar and

gulaman in two
cups water
Add milk and put half of

the mixture in a wet mold
Picture of gelatin
dessert Remove
from fire,
strain
through a
sieve.
Put in a cool place to jell.

When partly
jelled, arrange
fruits in mold
and add
remaining
gulaman
99

3rd Quarter Cookery 9 Module 3

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3rd Quarter Cookery 9 Module 3

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LM -Cookery Grade 9

At the end of this lesson, you are expected to do the following:

1. perform mise’en place

1. identify tools, utensils and equipment needed in preparing sandwiches;

4. GRATER AND SHREDDER

Plastic serrated edge knife that is designed to slice

10. PARING KNIFE

11. SANDWICH KNIFE

12. SERRATED KNIFE

13. CUTTING BOARD

14. MIXING BOWLS

15. RUBBER SCRAPER

16. MEASURING CUPS

Individual Cups - with fractional parts [1, 3/4, 1/2, 1/4, ] is

17. UTILITY TRAY

19. MIXING SPOON

20. CAN OPENER

21. MEASURING SPOONS

EQUIPMENT FOR SANDWICH MAKING

1. GRILLS / GRIDDLES. These are flat

2. OVENS. These are equipment which are

3. MICROWAVE OVENS. Special tubes

4. SALAMANDERS. Small broiler, use

5. BREAD TOASTER. The toaster is

6. SLICER. Used to slice foods more evenly and

7. CHILLERS. Machines used to chill sandwiches and

8. FREEZER. Used to hold foods for longer times and to

9. REFRIGERATOR. A thermally insulated compartment

Ingredients Used For Sandwiches

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

5. Cheese – refers to cheddar, processed cream cheese and cheese

7.Condiments – like olive oil, relishes , chutneys give a lift to a sandwich,

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

Review of Lesson 1(Learning Outcome 1)

DIRECTION: Below are statements describing the types of ingredients used in

Meats Poultry Cheese

Breads Fish and Shellfish Spreads

______________1. A staple food prepared by cooking a dough of flour

BASIC COMPONENTS OF A SANDWICH

Different Types of Sandwiches

2. Regular Cold Sandwiches

A plain sandwich is made up of two slices of bread, preferably a day-old bread,

Tea sandwiches are small fancy sandwiches made from light,

variety. Fillings and spreads can be the same as those for

Wraps are sandwiches in which the fillings are wrapped, like a

1. Regular Hot Sandwiches

2. Hot Open-Faced Sandwich

Open-faced sandwiches are made by placing buttered or unbuttered bread

Grilled sandwiches, also called toasted sandwiches, are simple sandwiches

4. Deep Fried Sandwiches

Deep-fried sandwiches are made by dipping sandwiches in beaten egg

5. Filled rolls, focaccia or pitta bread

Flavored breads served with dips like quesadillas and

2. Club sandwich _______________________

3. Tea sandwiches _______________________

5. Toasted sandwiches _______________________

8. Pinwheel sandwiches _______________________

9. Hotdog sandwich _______________________

10. Chicken and veggie tortilla Sandwich _______________________