Republic of the Philippines

Department of Education
Region IV – A (CALABARZON)
SCHOOLS DIVISION OF IMUS CITY

GENERAL FLAVIANO YENGKO SENIOR HIGH SCHOOL

LESSON 5 PREPARE SANDWICHES

Parent’s or Learning Facilitator’s Guide

As a parent, you are expected to track the learner’s progress while
allowing the learner to manage their own learning on this learning activity
sheet. Furthermore, you are expected to encourage and assist your child as
she/he does the tasks included in this module.
Session 1 Session 2 Session 3 Session 4
Introduction Development Engagement Engagement
Development Assimilation
Reflection

Learnerr’s Guide
Welcome to TVL-Home Economics Cookery! This is designed to provide
you with fun and meaningful opportunities for guided and independent
learning at your own pace and time. You will be enabled to process the
contents of the learning resource while being an active learner. You may seek
assistance from any member of the family to guide and help you understand
the lessons.

INTRODUCTION

What I need to know?

At the end of the lesson, learners are expected to:

1. perform mise en place;
2. prepare variety of sandwiches;
3. present variety of sandwiches;
4. store sandwiches.

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What I need to know?

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 it satisfies nearly every taste and
nutrition requirement

Preparing sandwiches is one of the fundamentals of sandwich making for

efficient production and 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.

What’s new?

Can you name some of the sandwiches that you are familiar with?

DEVELOPMENT

What I know?

Answer the given pre-test below.

A. Multiple Choice. Read the statement carefully then chooses the letter of the
correct answer. Write your answer on your answer sheet.

1. Which is the most important principle for sandwich safety after preparation to avoid
spoilage?
A. 4 – 40 – 140 B. 4 – 140 – 40 C. 140 – 4 – 40 D. 40 – 140 – 4

2. Which tool is used to measure serving of soft foods, such as filling ice cream and
mashed potato?
A. potato masher
B. scooper
C, spoon
D. baster

3. Which is used to cut thick sandwiches?

A. butcher knife
B. paring knife
C. deli knife
D. sandwich knife

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4. Which is made of small flat, round bladed and serrated on one side used to apply
food spreads over bread slices?
A. Cutting board
B. Measuring Spoon
C. Sandwich Spatula
D. Serrated knife

5. Why do we need to use lettuce knife?

A. To maintain the freshness of the lettuce.
B. To slice lettuce without causing the edges to turn brown.
C. To slice lettuce into bite sizes.
D. All of the above.

B. Identify the following statements and write your answer on your answer sheet.
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. A machine used to chill sandwiches and often foods.
4. A typically small electric kitchen appliance designed to toast multiple types of
bread products.
5. A set of individual measuring spoons used to measure small quantities of
ingredients.

What’s in?

Let’s Create! Go to your kitchen, look for any available ingredients that can be
used to make your own version of sandwich.

For Modular: Narrate how did you prepare it.

For Online: Take a photo of your own sandwich and write a short description about it.

What is it?

Tools, Utensils and Equipment in Preparing Sandwiches

A. Tools and Utensils
Butter Knife – Use a small knife with a blunt edged blade to apply spreads on butter
or dinner rolls.
Cookie Cutters – Use small cookie cutters for cutting out the tinier breads for tea
sandwiches and medium and large for making larger sandwiches.
Deli Knife – Use to cut easily and quickly through a variety of sandwich ingredients.
Grater and Shredder – Use to cut cheese, meet and other ingredients into smaller
pieces that allows flavors to mix and increases the palatability of the sandwich.

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Lettuce Knife – Use to slice lettuce without causing the edges to turn to brown. It is
made with plastic serrated edge knife which is efficient in slicing lettuce.
Sandwich Spatula – Use to apply food spreads, over bread slices. This kind of
spatula is serrated on one side and smooth on the other, appearing somewhat like a
round spatula.
Sandwich Knife – Use to slice through a medium amount of food ingredients
“sandwiched” between two slices of bread. It is smaller than deli knife to easily cut
through smaller to medium-sized sandwiches.
Scissors – Use to cut sandwiches in different shapes like rectangles, triangles and
circles.
B. Equipment
Grills/Griddles – These are flat heated surfaces where food is directly cooked.
Microwave Ovens – Special tubes generate microwave radiation which create heat
inside the food.
Salamanders – Small broiler, use primarily for browning or glazing the tops of
sandwiches.
Bread Toaster – The toaster is typically a small electric kitchen appliance designed
to toast types of bread products.
Slicer – Use to slice food more evenly and uniformly.
Chiller – Use to chill sandwiches and other food.

Ingredients Used for Sandwiches

Breads – Use good quality breads for it is easier to slice or cut specially when chilled
Meats – maybe beef, pork and sausage products like ham, roast beef and salami.
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Poultry – are chicken or turkey breasts characterized by a delicate golden brown
surfaces.
Fish and Shellfish – some popular ingredients are tuna, sardines, grilled and fried
fish fillets, crab meat and shrimp which are highly perishable and should be kept
chilled to maintain quality.
Cheese – refers to cheddar, processed cream cheese and cheese spreads which
are easily sliced, firm texture and act as binder, moistener of other ingredients. It
should be refrigerated and remain covered until ready to avoid drying out.
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.
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.
Vegetables – should be crisped and proportion to the size of sandwich. Lettuce,
tomatoes and onions are indispensable in sandwich making. They add texture, flavor
and color to the sandwich.
Miscellaneous – fruit, fresh or dried, jelly, jam, peanut butter, eggs and nuts adds
flavor, color, nutrients and texture to sandwich production.

Activity 1: Identify what is being asked in the statement below. Write the correct
answer on your answer sheet.
______________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
they add texture, flavor and color to sandwich.
______________8. These are sliced thinly, firm texture, and act as binder,
moistener of another ingredient

Different Types of Sandwiches

COLD SANDWICHES
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1. Open-faced Sandwiches – Open sandwiches make
use of one 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
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.

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 fillings are ideal for pinwheel sandwiches because they can be
spread thinly.
-
4. Tea Sandwiches – Tea sandwiches are small fancy
sandwiches made from light, delicate ingredients and
bread that has been trimmed of crusts.
- They are often cut into fancy shapes, squares,
rectangles and oblongs.
- Fillings and spreads can be the same as those for
canapés.

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 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 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 a serving plate covering it
with hot meat or other filling and topping with a
sauce, gravy, cheese or other topping.
- This type is eaten with a knife and fork.

3. Grilled Sandwiches – Grilled sandwiches also

called toasted sandwiches are simple
sandwiches that are butted on the outside and
browned on the griddle, in a hot oven or in a
Panini grill.

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 4. Deep Fried Sandwiches – are made by
dipping sandwiches in beaten egg and
sometimes in bread crumbs and then deep-fry.

5. Filled rolls, focaccia or pita bread flavored

breads served with dips like quesadillas and
burritos.

ACTIVITY 2:
Classify the following sandwiches either hot or cold sandwiches. Write your
answer on your answer sheet.

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 _______________________

PREPARE A VARIETY OF SANDWICHES

Basic Components of a Sandwich

1. The Structure or Base – it is the part upon which the ingredients are placed
which consists of some form of bread or dough produce that is whole or
sliced.

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Type of Bread

A. Yeast Bread

1. White Bread 2. Whole wheat bread

2. Rye Bread

B. Buns and Roll

1. Sandwich rolls

2.

French and Italian Bread

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C. Flat Breads

1. Pita Bread 2. Focaccia

3. Wraps 4. Tortilla

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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.

Spreads
1. To protect the bread from soaking from the filling.
2. They add flavor.
3. They also add moisture.

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 or flavored butter.
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

3. The Filing – 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 Fillings
1. Dry Fillings – refer to ingredients such as sliced or cooked meat, poultry
and cheese
2. Moist Fillings – refer to ingredients mixed with salad dressing or
mayonnaise.

Meat and Poultry - 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 juicier than thickly
sliced.

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Fish and Shellfish

Cheeses

Vegetables

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 Miscellaneous

Activity 3:
Using the given ingredients, make your own sandwich recipes, 1 for hot
sandwich and 1 for cold sandwich. Include the basic components of sandwiches in
your recipe. Write your answer on your sheet.
Note: Do not copy from the given recipes below.

PRESENT A VARIETY OF SANDWICHES

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Grilled Cheese Sandwich Submarine Sandwich

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 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.
Below are the techniques in creating a balanced, colorful and appetizing buffet
arrangement.
1. To create a decorative bed for the sandwiches and garnishes, spread leaf
lettuce on a tray, decorate the tray edges with the top curly part of the leaves
the base of the leaf’s points toward the center of the tray.
2. Spear the center of each sandwich with a long toothpick if it is layered, such
as club sandwiches or slices of submarine sandwiches so, the sandwich won’t
fall apart when someone picks it up.
3. Arrange the sandwiches by the filling, with the contents exposed to make
sandwich selection more obvious.
4. Sandwich quarters should be arranged with cut edge of the sandwich pointing
up at the viewer.
5. 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.
6. Place vegetarian sandwiches on a separate tray from sandwich made with
meat products
7. 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.

STORE SANDWICHES

Proper storage for sandwiches

1. 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 a 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.
2. Some sandwich ingredients and fillings should be cooked, covered in a
separate airtight container, refrigerate until ready to use.
3. 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.
4. Wrap sandwiches with wax paper, paper napkins, plastic wraps or aluminum
foil to keep them in good condition.

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 5. Refrigerate sandwiches for as long possible f 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.

Activity 4: Write your answer on your answer sheet.

A. Based on the topic, how would you differentiate the following types of
sandwiches?
1. Pinwheel from wrap sandwiches
2. Hamburger from submarine sandwiches
3. Clubhouse from multi-decker
4. Hot sandwiches from cold sandwiches

B. What are the techniques in presenting sandwiches attractively?

Draw and explain it.
Your answer will be graded using the scoring rubric below.

ENGAGEMENT

What’s more?

Activity 5:

Do the following:
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 1. using the recipes that you previously made, make your hot and cold sandwiches;
2. clean and sanitize kitchen surfaces, tools and equipment that you will use in
preparing your sandwiches;
3. check the available ingredients that you have at home. Ask your
parents/guardians to assist you in buying unavailable ingredients.
4. observe personal hygiene and wear a complete PPE.

What I can do?

Activity 6

 Prepare sandwiches based on your own recipe.

 Perform the said task with strict compliance on health protocols and safety
precautions

 Show proper way of presenting and storing your sandwiches.

For Modular: Submit a narrative report of your performance to explain the

procedures and ingredients of the recipe, method of preparation applied in preparing
the salad, plating and storing techniques.

For Synchronous online: Have a live demonstration in preparing hot and cold
sandwich.

For Asynchronous online: Provide a video presentation of your performance task

to explain the procedures and ingredients of the recipe, method of preparation
applied, plating and storing techniques.

ASSIMILATION

What I have learned?

 Make a Venn diagram to show similarities and differences of hot and cold
sandwich.

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Assessment

Your products will be graded using the rubrics below.

CRITERIA 4 3 2 1 0 Points
Earned
Use of Tools Uses tools and Uses tools and Uses tools and Uses tools and No
equipment correctly equipment correctly equipment correctly equipment incorrectly attempt
and confidently at all and confidently with hesitation
times most of the times
Application of Manifest very clear Manifest clear Manifest Manifest less No
procedures understanding of the understanding of understanding of the understanding of the attempt
step-by-step procedure the step-by-step step-by-step procedure step-by-step procedure
procedure
Works independently Works Works independently Works independently No
with ease and independently with with ease and with assistance from attempt
confidence at all times ease and confidence confidence some times others most of the time
most of the time
Safety work habits Observes safety Observes safety Observes safety Most of the time not No
precautions at all times precautions most of precautions some observing safety attempt
the time times precautions
Completeness of Task is completed Task is completed Task is nearly Task is started but not No
Task following the following the completed following completed following attempt
procedures in the procedures in the the procedures in the the procedure in the
activity project plan project plan project plan
improvement/innovati
ons
Time Management Work completed ahead Work completed Work completed Work completed No
of time within allotted time ___(mins./hrs/days) ___(mins./hrs/days) attempt
beyond beyond

Note: Ask your parents, guardians and/or elders to evaluate your products and let
them sign the evaluation sheet.

REFLECTION

Exit Pass

Directions: Please write your concluding thoughts about the lesson. Complete the
prompts below.

I learned that ___________________________________________________

I realize that _______________________________________________________

References:

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https://www.google.com/search?q=pinwheel+sandwich+slideshare&tbm=isch&ved=2ahUKEwislf3TzYHuAhUH8ZQKHcxjBEoQ2-

https://www.google.com/search?q=step%20how%20to%20make%20grilled%20cheese&tbm=isch&hl=en&rlz=

https://www.google.com/search?
q=sandwich+packaging+design&tbm=isch&ved=2ahUKEwjlu8Tt0YHuAhUXyZQKHcKPC3YQ2cCegQIABAA&oq=sandwich+pac&gs_l
cp=CgNpbWcQARgEMgIIADICCAAyAggAMgIIADICCAAyAggAMgIIADICCAAyAggAMgIIADoECAAQQzoFCAAQsQM6CAgAE
LEDEIMBOgcIABCxAxBDUODv9QFYoJ_

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