He Cookery 9 Quarter 3 Module 8
He Cookery 9 Quarter 3 Module 8
He Cookery 9 Quarter 3 Module 8
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TLE - HE - COOKERY
Quarter 3 – Module 8
Storing Sandwiches
TLE – Grade 9
Alternative Delivery Mode
Quarter 3 – Module 8: Storing sandwiches
First Edition, 2020
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TLE
Quarter 3 – Module 8
Storing Sandwiches
Introductory Message
For the facilitator:
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:
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.
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This module has the following parts and corresponding icons:
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At the end of this module you will also find:
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.
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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.
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What I Know
Direction: Write TRUE if the statement is correct and FALSE if the statement is
wrong. Write your answer in your notebook.
3. Lettuce and tomatoes do not freeze well and should not be used in sandwiches
that will be frozen.
4. When storing ingredients for sandwiches and finished sandwiches make sure
you regard them as highly perishable.
5. Chilling is the application of low temperature that changes the state of water in
the food from liquid to solid ice.
6. Lettuce and tomatoes do not freeze well and should not be used in sandwiches
that will be frozen.
8. Sandwiches which are made up with moist filling are not highly perishable.
9. When storing ingredients for sandwiches and finished sandwiches make sure
you regard them as highly perishable.
10. Coating bread completely with a layer of butter or margarine before adding
filling allows soggy bread when thawed.
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Lesson
REQUIRED TEMPERATURE
8 IN STORING SANDWICHES
What’s In
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What’s New
Direction: Guess the word based on the given definition in each number. Write the
missing letters of the word inside the letter blocks below the definition.
F G A N
2. To draw, fold in order to cover.
R P G
3. Should be stored and handled properly to prevent spoilage.
w T I
What is It
Storing Techniques
Storing sandwiches is one of the most important activities after preparation.
They should be kept properly to avoid spoilage. Here are some storing techniques:
5. Freezing – application of low temperature that changes the state of water in the
food from liquid to solid ice.
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Storage of raw materials/ingredients
Raw materials and ingredients should be stored and handled properly to prevent
spoilage, contamination and damage. Stocks of raw materials and ingredients
should be consumed in a first-in-first-out basis.
Storing Tips
For best results when freezing, coat bread completely with a layer of butter
or margarine before adding filling; this will help prevent soggy bread when
thawed.
Lettuce and tomatoes do not freeze well and should not be used in
sandwiches that will be frozen.
What’s More
Most sandwiches are perishable goods. Sandwiches which are made up with
moist fillings are highly perishable but if they are well covered they may be
refrigerated for a few hours without substantial staling. When storing ingredients
for sandwiches and finished sandwiches make sure you regard them as highly
perishable. It is essential to stringently apply hygienic food handling principles to
the storage and preparation of sandwiches.
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What I Have Learned
Direction: Identify the storing techniques being described in the following items.
Write your answer on a separate sheet.
4. Application of low temperature that changes the state of water in the food from
liquid to solid ice.
What I Can Do
Direction: Get a sandwich and be able to show the different packages and storing
ways/techniques. Be able to provide documentation (pictures/video presentation).
You may let somebody from the family to rate your work.
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Assessment
Direction: Choose the letter of the correct answer. Write your answer on your
notebook.
4. Application of low temperature that changes the state of water in the food from
liquid to solid ice.
a. refrigeration c. wrapping
b. freezing d. cold storage
7. Why should we coat bread completely with a layer of butter or margarine before
adding filling?
a. to prevent soggy bread c. to add height to the sandwich
b. to add more flavor d. to add color and texture to the
sandwich
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8. Why should we not use lettuce and tomatoes with sandwiches that will be
frozen?
a. lettuce and tomatoes do not freeze well
b. lettuce and tomatoes are highly perishable
c. lettuce and tomatoes should always stay fresh
d. lettuce and tomatoes changes flavor when frozen.
Additional Activities
Rubrics
Areas of
Assessment 10 points 7 points 4 points 1 point
Presents ideas Presents ideas
in an original in a consistent Ideas are too Ideas are vague
Ideas manner manner general or unclear
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Answer Key
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References
Learners Module Grade 9 - Cookery
https://prezi.com/p/eh7g7y9zfeb4/safe-and-hygienic-practices-in-storing-sandwiches/
https://www2.health.vic.gov.au/public-health/food-safety/food-businesses/food-how-to-
keep-it-safe/personal-hygiene-for-food-handlers
https://www.who.int/foodsafety/areas_work/food-hygiene/en/
https://www.encyclopedia.com/caregiving/encyclopedias-almanacs-transcripts-and-
maps/personal-hygiene
https://www.rcampus.com/rubricshowc.cfm?code=HXW6823&sp=true