3rd Quarter - Cookery 9
3rd Quarter - Cookery 9
3rd Quarter - Cookery 9
TLE - Cookery 9
Prepare Sandwiches
(Cookery 9)
Quarter III
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LM-Cookery Grade 9
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
3. COOKIE CUTTERS
5. SPATULA
6. BUTTER KNIFE
7. CHEF’S KNIVES
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LM-Cookery Grade 9
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
Plastic serrated edge knife that is designed to slice lettuce without causing the
edges to turn brown. It is efficient in slicing lettuce.
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.
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
Comes in wood and plastic, use to protect the table when slicing
bread.
Bowls that are large enough to hold ingredients while they are being mixed
A pliable rubber scraper used to scrape down sides of bowl and get
mixture of fillings from pans.
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LM-Cookery Grade 9
Individual Cups - with fractional parts [1, 3/4, 1/2, 1/4, ] is used for solids
or dry ingredients.
18. STRAINER
Used to separate liquid from solid.
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LM-Cookery Grade 9
3. MICROWAVE OVENS. Special tubes generate microwave radiation, which creates heat
inside the food
Activity 1
A. Directions: Read the statement carefully then choose the best answer from the given options.
1. 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
2. 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
3. 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
4. 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
5. Small broiler, use primarily for browning or glazing the tops of sandwiches.
a. bread toaster c. salamander
b. griller d. oven
B. Directions: Identify the following statements and write your answer on the space provided before each
number.
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, used to protect the table while slicing bread.
3. Pyrex bowls that are large enough to hold the ingredients while they are being
mixed.
6. A typically small electric kitchen appliance designed to toast multiple types of bread
products.
7. A machine used to chill sandwiches and often foods
LM-Cookery Grade 9
Module 2
5. 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.
LM-Cookery Grade 9
7. Miscellaneous – fruit fresh or dried, jelly, jam, peanut butter, eggs and nuts adds flavor, color,
nutrients and texture to sandwich production.
LM-Cookery Grade 9
Activity 2
DIRECTION: Identify the given description of Ingredients. Choose your answer from the list of
ingredients inside the box.
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.
LM-Cookery Grade 9
MODULE 3
❖ 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.
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 variety. Fillings and spreads
can be the same as those for canapés.
LM-Cookery Grade 9
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
3. Grilled Sandwiches
ACTIVITY 3.
A. Hot or Cold?
Directions: Classify the following sandwiches as to Hot and Cold sandwiches. Search your answer on the
internet.
2. Club sandwich
3. Tea sandwiches
4. Hamburgers
5. Toasted sandwiches
6. Burritos
7. Quesadillas
8. Pinwheel sandwiches
9. Hotdog sandwich
ACTIVITY 4: OUTPUT
SEARCH FOR 20 VARIOUS RECIPES OF SANDWHICHES.
COMPILE RECIPES WITH PICTURES IN A LONG RED FOLDER
USING LONG BOND PAPER. (PRINTED OR HANDWRITTEN.)
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
4 Properly compiled (16-19) pictures of various sandwiches in
attractive manner
3 Properly compiled (10-15) pictures of various sandwiches in less
attractive manner
MODULE 4
Prepare a Variety of Sandwiches
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.
TYPES OF BREAD
A. Yeast Bread – loaf bread is the most commonly used bread for sandwiches.
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.
LM-Cookery Grade 9
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.
1. 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. Tortillas – unleavened round corn meal breads baked on a hot stone, it ranges in size for 6
inch-14 inch or larger preferably used for quesadillas and burritos.
LM-Cookery Grade 9
D. Wraps – are very thin, flat breads that are used for sandwich wraps, burritos and tacos.
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.
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.
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.
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
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
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LM-Cookery Grade 9
Spreads
Purposes of Spreads
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.
ACTIVITY 5
A. Can you Name Me?
DIRECTIONS: Identify the types of bread being described below.
5. Are excellent choice for sandwich, they comes in all sizes, shapes and
textures.
7. A very thin flat breads that are used for burritos and tacos.
10. A flat Italian bread cut into squares split and file.
LM-Cookery Grade 9
Tips:
Steps:
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LM-Cookery Grade 9
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.
11. Place sandwich on sandwich bags or wrap in plastic wraps to maintain freshness.
Tips:
Here are some other sandwich preparations you can choose from.
HAMBURGER
1. Prepare and assemble all ingredients; sandwich breads like
hamburger buns, sliced cheeses, vegetables and meats.
3. Toast the bread lightly and place it on a clean sheet with the cut
side up.
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LM-Cookery Grade 9
4. Put two slices of cheese on the bread like cheddar, Swiss, mozzarella or any cheese combination
desired.
5. Cover the cheese with your choice of meat like roast beef,
turkey, sliced ham.
7. Add your choice of vegetable like red onion, tomatoes, red peppers.
Clubhouse Sandwich
INGREDIENTS:
LM-Cookery Grade 9
Mayonnaise
2 leaves Lettuce
2 slices Tomatoes
2 slices Cucumber
1 slice Ham
1 slice cheese
Procedure:
5. On top of this, place the ham then the other lettuce leaf.
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Materials/Ingredients Needed:
Butter
Procedure:
3. Cook until golden brown on one side. Turnover and cook until the second side is golden brown and
the cheese starts to melt.
PINWHEEL SANDWICH
Materials/Ingredients:
Procedures:
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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.
Ingredients:
1 tortilla
1 oz. mayonnaise
Materials/Ingredients:
1 Submarine roll
2 tbsp. mayonnaise
LM-Cookery Grade 9
2 tomato slices
Procedure:
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.
For sandwich fillings you can use scoops, make sure it does not exceed the scoop edges, the
scoop is made so you can proportionate amount of food fills the scoop, 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.
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.
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LM-Cookery Grade 9
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.
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
containers, refrigerated 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.
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LM-Cookery Grade 9
Storing Techniques
ACTIVITY 6
Direction: Identify the storing techniques being described in the following items. Write your answer on
a separate sheet.
ACTIVITY 7
A. Directions: Read the statement carefully then choose the best answer from the given options.
1. It is the most important principle for sandwich safety after preparation to avoid spoilage.
f. 4 – 40 - 140 c. 140 – 4 - 40
g. 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?
c. Butcher knife c. Deli knife
d. 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.
5. A plastic, serrated edge knife that is designed to slice lettuce without causing the edges to turn
brown.
B. Directions: Identify the following statements and write your answer on the space provided before
each number.
LM-Cookery Grade 9
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.
7. A typically small electric kitchen appliance designed to toast multiple types of bread
products.
C. Directions: 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.
a.
b.
c.
d.
e.