Cookery 9

QUARTER 3 LAS Number 2

Name of Learner: Grade/Section:
Teacher: Date Submitted:

LEARNING ACTIVITY SHEETS

TOPIC: Prepare a Variety of Sandwiches

WEEK 6: Most Essential Learning Competencies:

LO 2. Prepare a variety of sandwiches

2.1 Identify sandwich component. (Week 2)
2.2 Identify bread suited for sandwich making. (Week 3)
2.3 Suitable filling and spreads. (Week 4)
2.4 Prepare sandwiches using sanitary practices. (Week 5-6)

Background Information for Learners

2.1. Identify Sandwich Components
BASIC COMPONENTS OF A SANDWICH
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.

2.2. Identify Breads Suited for Sandwich Making

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.

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 1

 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.
WHITE BREAD WHOLE WHEAT BREAD RYE BREAD

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.
SANDWICH ROLLS

FRENCH AND ITALIAN BREAD ROLLS

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.
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.

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 2

 FITA FOCACCIA LAVASH TORTILLAS

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.
TORTILLAS SANDWICH WRAPS

E. Quick Breads – these breads are raised by chemical action of baking powder or baking soda
like biscuits, banana bread, carrot bread and LM-Cookery Grade 9 158 generally more tender
and crumbly than yeast bread. It is used for sweeter tasting sandwiches and are best for tea
sandwiches.

2.3 Suitable Fillings and Spreads

FILLINGS AND SPREADS FOR SANDWICHES
Sandwich Fillings
A. 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.

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 3

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.
a. Beef products- sliced roast beef, hamburger patties, steaks , corned beef.
b. Pork products- Roast pork, barbeque pork, ham , bacon.
c. Poultry- Turkey breast, chicken breasts.
d. 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 Fruits, fresh or dried, jelly, peanut butter, hard cooked egg, and nuts.
Most popular sandwich fillings
combinations o Chicken Salad o
Egg and Cheese o Chicken and Bacon
o BLT – Bacon Lettuce and Tomato (also contain eggs)
o Cheese and Onion o Prawn mayonnaise o Chicken and Ham o Cheese and Ham o
Salmon and Cucumber o Tuna and Cucumber o Pimiento Cheese o Peanut Butter and
Jelly o Egg and Bacon o Ham and Egg o Corn Beef and Cheese o Cream Cheese and
Bacon o Chicken Caesar o Chicken and Stuffing o Apple Slaw- mix mayonnaise, lemon
juice, cheese, apple , onions.
o 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.

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 4

 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.

2.4 Prepare Sandwich Using Sanitary Practices (Week 5-6)

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.

MAKING SIMPLE COLD SANDWICHES (Ham Sandwich)

PROCEDURE:
1. Prepare 2. Assemble
and assemble necessary
all equipment,
Ingredients: including
sandwich wrapping
breads, materials.
spreads,
fillings.

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 5

3. Arrange 4. Portion filling
bread slices in with a scoop or
rows on the spoon onto
table top alternate rows
of bread.

5. Spread fillings evenly and neatly on alternat 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 trokes.

6. Spread all 7. Arrange

bread slices to lettuce or other
the edge with vegetable
desired accompaniments
spread. on top of filling.

8. On top of 9. Top the filled

this place ham slices with the
or any desired plain bread
filling. slices.

10. Stack two 11.Place

or three sandwich on
sandwiches sandwich bags or
and cut with a wrap in plastic
sharp serrated wraps to
knife as maintain
desired. freshness

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 6

 12. Refrigerate until service.

Tips: To maintain the good quality of a sandwich perform any of the following:
a. Wrap the finished products separately in plastic, waxed paper or sandwich bags.
b. 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.
c. Refrigerate the finished product immediately and hold until served.

Other sandwich preparations you can choose from.

Make hot sandwiches:
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.

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 7

 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.

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, bell 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

To prepare and present clubhouse sandwich

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 8

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.

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.

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 9

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.

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 10

 Grilled Cheese Sandwich Making
Materials/Ingredients Needed:
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
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.

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 11

4. Spread or place toppings on each slice of bread.

5. With your two hands, roll up each slice to create the pinwheel.

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.

LEARNING ACTIVITY 1
DIRECTION: Identify the types of bread being described below. Write your answer in your test
notebook.
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 texture.
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. Flat Italian bread cut into squares split and file.

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 12

LEARNING ACTIVITY 2:
1. List down 10 breads that you know, and write its type whether it is a yeast bread, buns
and rolls, flat breads, wraps and quick breads.
2. Give 5 examples of dry fillings.
3. Give 5 examples of moist fillings.

LEARNING ACTIVITY 3:
Direction: Following the different procedure stated in this lesson. Choose 1 Sandwich stated
above, or any sandwich that you know how to make, using the available ingredients you have
at home. Narrate your experience in making this activity. For online students upload the
pictures/videos in making the sandwich in your google classroom. Rate yourself, using the
rubrics below.

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 13