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TLE - HE - COOKERY
Quarter 3 – Module 6

Portion Control of
Sandwiches
TLE – Grade 9
Alternative Delivery Mode
Quarter 3 – Module 6: Portion Control of Sandwiches
First Edition, 2020

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Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writer: Tyrone Y. Gabuya
Editor: Jesusa D. Paladar
Reviewers: Jesusa D. Paladar & Farina G. Calumba
Typesetter: Ivah Mae C. Estoconing
Layout Artist: Ivah Mae C. Estoconing
Management Team: SenenPriscillo P. Paulin, CESO V Rosela R. Abiera
Fay C. Luarez, TM, Ed.D., Ph.D. Maricel S. Rasid
Adolf P. Aguilar, TM, Ed.D Elmar L. Cabrera
Nilita R. Ragay, Ed.D
Antonio B. Baguio, Jr., Ed.D.

Printed in the Philippines by ________________________

Department of Education –Region VII Schools Division of Negros Oriental

Office Address: Kagawasan, Ave., Daro, Dumaguete City, Negros Oriental

Tele #: (035) 225 2376 / 541 1117
E-mail Address: negros.oriental@deped.gov.ph
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TLE
Quarter 3 – Module 6
Portion Control of
Sandwiches
Introductory Message
For the facilitator:

Welcome to the HE-9 Cookery Alternative Delivery Mode (ADM) Module on

Portion Control of Sandwiches!
This module was collaboratively designed, developed and reviewed by
educators both from public and private institutions to assist you, the
teacher or facilitator in helping the learners meet the standards set by the K
to 12 Curriculum while overcoming their personal, social, and economic
constraints in schooling.

This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore,
this also aims to help learners acquire the needed 21st century skills while
taking into consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the
body of the module:

Notes to the Teacher

This contains helpful tips or strategies
that will help you in guiding the learners.

As a facilitator, you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing
them to manage their own learning. Furthermore, you are expected to
encourage and assist the learners as they do the tasks included in the
module.

For the learner:

Welcome to the HE- Cookery Alternative Delivery Mode (ADM) Module on

Portion Control of Sandwiches!
This module was 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.

This module has the following parts and corresponding icons:

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 This will give you an idea of the skills or
What I Need to Know competencies you are expected to learn in
the module.

This part includes an activity that aims to

check what you already know about the
What I Know
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.
This is a brief drill or review to help you link
What’s In the current lesson with the previous one.

In this portion, the new lesson will be

What’s New introduced to you in various ways; a story, a
song, a poem, a problem opener, an activity
or a situation.
This section provides a brief discussion of
What is It the lesson. This aims to help you discover
and understand new concepts and skills.

This comprises activities for independent

practice to solidify your understanding and
What’s More
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.
This includes questions or blank
What I Have Learned sentence/paragraph to be filled into process
what you learned from the lesson.
This section provides an activity which will
What I Can Do help you transfer your new knowledge or
skill into real life situations or concerns.
This is a task which aims to evaluate your
Assessment level of mastery in achieving the learning
competency.
In this portion, another activity will be given
Additional Activities to you to enrich your knowledge or skill of
the lesson learned.

Answer Key This contains answers to all activities in the

module.

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At the end of this module you will also find:

References This is a list of all sources used in

developing this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any
part of the module. Use a separate sheet of paper in answering the
exercises.
2. Don’t forget to answer What I Know before moving on to the other
activities included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through
with it.
If you encounter any difficulty in answering the tasks in this module, do
not hesitate to consult your teacher or facilitator. Always bear in mind
that you are not alone.

We hope that through this material, you will experience meaningful

learning and gain deep understanding of the relevant competencies. You
can do it!

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 What I Need to Know

This module was designed and written with you in mind. It is here to help
you master in preparing sandwiches. The scope of this module permits it to
be used in many different learning situations. The language used recognizes
the diverse vocabulary level of students. The lessons are arranged to follow
the standard sequence of the course. But the order in which you read them
can be changed to correspond with the textbook you are now using.

After going through this module, you are expected to:

1. Define portion control of sandwiches.

2. Name the equipment for potion control.

3. Give the importance of portion control of sandwich and its ingredients.

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 What I Know

Direction: Identify the word/s that best describes the following statements.

1. Used for cutting, it has measurement guide to cut ingredients with

exact portion.

2. Standard-size scoops used to measure out food, both cooked and

uncooked, come in a wide range of sizes.

3. This is a garnish that should be separated from heat.

4. This should be sliced uniformly and positioned by count.

5. This should be sliced and portioned by weight.

6. Controls the sandwich cost and quality.

7. Used to measure the weight of ingredients or other food.

8. This are made so you can proportionate the amount of food that
fills the scoop, no more or no less.

9. It reduces excess ingredients.

10. It ensures a consistent and quality sandwich.

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Lesson PORTION CONTROL OF
6 SANDWICHES AND ITS
INGREDIENTS
This lesson will discuss on portion control of sandwiches, equipment for
portion control and the importance of portion control of sandwiches and its
ingredients.

Notes to the Teacher

This contains helpful tips or strategies that will
help you in guiding the learners. The following
are information that would lead to the activities
and assessment. Some activities may need your
own discretion upon checking, or you may use
rubric if provided. Please review the activities
and answer keys and amend if necessary.

What’s In
Direction: Answer the following questions on your notebook.

1. What is portion control of sandwiches?

2. What are the equipment used in controlling and portioning of
ingredients in sandwiches?
3. Why is controlling and portioning of ingredients in sandwiches
important?

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 What’s New

Direction: Read the clues below to fill in the crossword puzzle with the correct

1.

1. C 3. T

2.

2. P I

Cross

1. To cut with or as if a knife

2. A part of a whole; an amount, section, or piece of something.

3. An act of determining the total number of something.

Down

1. A utensil resembling a spoon, with a long handle and a deep bowl, used for
removing powdered, granulated, or semisolid substances (such as ice cream)
from a container.

2. Estimate or measure something's dimensions.

What is It

Portion and Control Sandwiches and its Ingredients

Portioning and controlling the amount and sizes of your sandwich is very
important and the best way to achieve the correct amount and sizes of the
ingredients in your sandwich is using a good meat slicer and a measuring scale to
weigh your ingredients. For sandwich fillings you can use scoops, make sure it
does not exceed the scoop edges, the scoop is made so you can proportionate the
amount of food that fills the scoop, no more or no less.

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 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.

Equipment for Portion Control

 Cutting Board-used for cutting, it has measurement guide to cut your

ingredients with exact portion.
 Portion Scale- used to measure the weight of ingredients or other food.
 Portion Scoop- standard-sized scoops used to measure out food, both
cooked and uncooked, come in a wide range of sizes and are handy for
quickly dispensing uniform serving of cookie dough, muffin batter, potato
salad, ice-cream, and other soft, difficult-to-manage foods.

Importance of Portion Control of Sandwich and Its Ingredients

Portion control of sandwiches and its ingredients is important; it controls the

sandwich cost and quality. It reduces excess ingredients, It ensures a consistent
and quality sandwich, it expedites preparation and service, and also it has a big
impact on ingredients cost.

What’s More

. Things to remember in Portion Control

 All items for sandwich should be portioned before the service.
 Meats should be sliced and portioned by weight.
 The portion ingredients must be individually placed in small baggies or
placed in small piles separated by individual squares of waxed paper and
stacked or layered in a storage container.
 Cheese served by the slice should be slice to an exact thickness to ensure
consistent portion.
 Garnishes such as lettuce leaves should be separated from the heat.
Tomatoes should be sliced uniformly and positioned by count.

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 What I Have Learned

Directions: Read each statement below carefully. Write T if you think the
statement is TRUE and F if you think the statement is FALSE. Write your answer
on your notebook.

1. Portioning and control of sandwich ingredients can be done with estimation.

2. Sliced items are portioned by count and by weight.

3. For sandwich fillings you can use scoops.

4. The portion ingredients must be placed in big baggies.
5. Vegetable for garnishes can be heated using microwave oven in low heat.

6. Garnishes such as lettuce leaves should be separated from heat.

7. All items for sandwich should be portioned before the service.

8. If done by count, each portion can be placed on squares of waxed paper or
stacked in a container.

9. Good meat slicer and a measuring scale is very important in portion control.
10. Meats should be sliced and portioned by weight.

What I Can Do

Direction: Look for three sandwich recipe and try to figure out the exact amount
for each ingredients used, following the table below. Paste the three sandwich
recipes in your notebook.

Sandwich Recipe Ingredients Used Amount (mg, g, kg)

1.

2.

3.

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 Assessment

Direction: Choose the letter of the correct answer. Write your answer on your
notebook.

1. Used for cutting, it has measurement guide to cut your ingredients with exact
portion.
a. cutting board c. portion scoop
b. portion scale d. weighing scale

2. Used to measure the weight of ingredients or other food.

a. cutting board c. portion scoop
b. portion scale d. weighing scale

3. Standard-size scoops used to measure out food both cooked and uncooked,
come in a wide range of sizes.
a. cutting board c. portion scoop
b. portion scale d. weighing scale

4. The following are importance of portion control of sandwich and its ingredients,
EXCEPT.
a. it controls the sandwich cost and quality.
b. reduces excess ingredients.
c. ensures a consistent and quality sandwich.
d. limits the nutrients intake of the consumer.

5. How to portion control meat products in preparing sandwiches?

a. should be slice and portioned by weight.
b. by scooping
c. by weighing to its exact amount
d. by separating fat from meat

6. How to portion control sandwich fillings?

a. should be slice and portioned by weight.
b. by scooping
c. by weighing to its exact amount
d. by separating hard ingredients from soft ingredients

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7. How to portion control sliced items?
a. should be slice and portioned by weight
b. by scooping
c. by separating hard ingredients from soft ingredients
d. portioned by count and by weight

8. The following are ingredients portioned by scoop, EXCEPT.

a. ice cream c. potato salad
b. muffin batter d. fruits

9. How should we portioned a sliced item if done by weight?

a. placed on squares of waxed paper or stacked in a container
b. place directly on the weighting scale
c. slice items should be place on a bowl before putting on a weighing scale
d. put slice items on a container with lid before putting on a weighing scale

10. The following are things to remember in portion control, EXCEPT.

a. store ingredients in a freezer or chiller
b. meat should be sliced and portioned by weight
c. all items for sandwich should be portioned before the service
d. garnishes such as lettuce leaves should be separated from heat.

Answer Key

What I Know What's New What I have Assessment

1. cutting board Cross learned 1. a
2. portion scoop 1. slice 1. F 2. b
3. lettuce 2. portion 2. T 3. c
4. tomato 3. count 3. T 4. d
5. meat Down 4. F 5. a
6. portion control 1. scoop 5. F 6. b
7. portion scale 2. size 6. T 7. d
8. scoop 3. control 7. T 8. d
9. portion control 8. F 9. a
10. portion control 9. T 10.a
10. T

What I can do (Performance Task)

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References
Learners Module Grade 9 - Cookery

Learning Module from Cha Caunan

K to 12 Basic Education Curriculum Technology and Livelihood Education Home

Economics-Cookery Grade 9

Curriculum Implementation and Learning Management Matrix K to 12 (SHS Core

Subjects)
https://www.youtube.com/watch?v=OkNbacmwNp4
https://www.lexico.com/definition
https://www.slideshare.net/mobile/grinsoda/lm-cookery-final-132014
https://prezi.com/p/kky0gqtlygkv/portion-control-of-sandwich-its-ingredients/
https://pearlpoint.org/portion-control/
For inquiries or feedback, please write or call:

Department of Education – Schools Division of Negros Oriental

Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental

Tel #: (035) 225 2376 / 541 1117

Email Address: negros.oriental@deped.gov.ph
Website: lrmds.depednodis.net