 9-10






Department of Education – Division of Palawan

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Cookery NC II- Grade 9-10
Contextualized Self-Learning Module
Quarter 3 – Module 4: Prepare a Variety of Sandwiches
First Edition, 2021

Republic Act 8293, section 176 states that: No copyright shall subsist in any work
of the Government of the Philippines. However, prior approval of the government
agency or office wherein the work is created shall be necessary for exploitation of such
work for profit. Such agency or office may, among other things, impose as a condition
the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this module are owned by their respective copyright
holders. Every effort has been exerted to locate and seek permission to use these
materials from their respective copyright owners. The publisher and authors do not
represent nor claim ownership over them.

Published by the Department of Education, Division of Palawan

Schools Division Superintendent:
Natividad P. Bayubay, CESO VI
OIC - Assistant Schools Division Superintendents:
Rufino B. Foz
Arnaldo G. Ventura, Ph.D.

Development Team of the Module

Writers: Kathlynn Grace C. Estrada
Editor: Mary Grace E. Rayoso
Reviewer: Sean A. Catelo
Illustrator:
Layout Artist:
Management Team: Aurelia B. Marquez
Rosalyn C. Gadiano
Rodgie S. Demalinao
Sean A. Catelo

Printed in the Philippines, by ________________________

Department of Education – MIMAROPA Region – Division of Palawan

Office Address: PEO Road, Barangay Bancao-Bancao, Puerto Princesa City

Telephone: (048) 433-6392
E-mail Address: palawan@deped.gov.ph

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Introductory Message
This Self-Learning Module (SLM) is prepared so that you, our dear learners, can
continue your studies and learn while at home. Activities, questions, directions,
exercises, and discussions are carefully stated for you to understand each lesson.

Each SLM is composed of different parts. Each part shall guide you step-by-step
as you discover and understand the lesson prepared for you.

Pre-tests are provided to measure your prior knowledge on lessons in each SLM.
This will tell you if you need to proceed on completing this module or if you need
to ask your facilitator or your teacher’s assistance for better understanding of the
lesson. At the end of each module, you need to answer the post-test to self-
check your learning. Answer keys are provided for each activity and test. We trust
that you will be honest in using these.

In addition to the material in the main text, Notes to the Teacher are also
provided to our facilitators and parents for strategies and reminders on how they
can best help you on your home-based learning.

Please use this module with care. Do not put unnecessary marks on any part of
this SLM. Use a separate sheet of paper in answering the exercises and tests. And
read the instructions carefully before performing each task

If you have any questions in using this SLM or any difficulty in answering the tasks
in this module, do not hesitate to consult your teacher or facilitator.

Thank you.

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 Cookery NC II Preparing Sandwiches
Third Quarter
Week 4

MELC : Prepare Sandwiches using sanitary practices

Objective/s : 1. Prepare the ingredients and needed equipment

2. Demonstrate on how to make hamburger

What I Know

Direction: Read and identify the answer of the following statement. Choose the
letter of the correct answer and write it to your notebook.

1. It requires great deal of hand works and with utmost sanitary practices.
a. preparation of sandwiches b. preparation of ingredients c. using cooking tools d.
cooking

2. A type of sandwich, which is usually serve cold or at room temperature.

a. hot sandwich b. cold sandwich c. ham sandwich d. ham burger

3. It consists of hot fillings usually meats but sometimes fish and grilled vegetables or other
hot items.

a. cold sandwich b. hot sandwich c. Filling d. bread

4. Which of the following is not belong to the group?

a. hamburger b. clubhouse sandwich c. ham sandwich d. submarine

sandwich

5. It is often preferred to butter as a spread because it contribute more flavor.

a. butter b. margarine c. mayonnaise d. cheese

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 What is It

In the previous lessons, you have learned the basic components of a sandwich.
You have also learned different topics such as the types fillings and spread for
sandwiches. Do you think learning about them is helpful?

Can you tell me now the different types of bread?

What are the different types of fillings?
What are the basic components of a sandwich?

Preparing Sandwiches

The preparation of sandwiches requires great deal of hand works and with utmost sanitary
practices. Whether you are making sandwiches in quantity or by order, your goal is to make the
production as efficient, quick, safe, and healthy as possible.

Tips:

1. Preparation of Ingredients- prepare everything ahead of time, so nothing is left to but

assembles the ingredient. It includes, mixing fillings, preparation of spreads, slicing bread,
meats, vegetables 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.

Cooking PPE’S and Needed Tools and equipment for Sanitary Practices:

1. Hairnet- a net worn the hair to keep it in place. To avoid hair, fall while cooking.
2. Gloves- a cover for the hand that has separate parts for each finger and to keep foods
clean.
3. Face Mask- a mask or protective covering that goes over your face or part of your
face to avoid saliva falls while talking.
4. Apron- a place of clothing that is worn on the front of the body over clothes to keep
them from getting dirty.

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 5. Hand Sanitizers- also called hand antiseptic, hand rub, agent applied to the hands for
the purpose of removing common pathogens. This will be used before you prepare
the ingredients of a certain menu to prevent contamination.
6. Storage equipment for ingredients includes refrigeration equipment for cold
ingredients and a steam table for hot ingredients.
7. Hand tools included spreading, spatulas, cutting board and knives, including a
serrated knife and sharp chef’s knife for cutting the finished sandwich. Also a slicer is
necessary.
8. Portion control equipment includes scoops for fillings and a portion scale for other
ingredients.
9. . cooking equipment includes griddle, grills, broilers and deep fryers, microwave
ovens are good for cooking.

Show that you learned something by doing this activity.

A quick review of the lesson on preparing sandwiches. Demonstrate by following the given
procedures

MAKING SIMPLE COLD SANDWICHES

Ham Sandwiches

Steps:

1. Prepare and assemble all

ingredients: sandwich breads,
spreads, fillings
2. Assemble necessary equipment,
including wrapping materials.
3. Arrange bread slices in rows on the
table top
4. Portion filling with a scoop or spoon onto
alternate rows of bread.
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.
6. Spread all bread slices to the edge with desired spread.
7. Arrange lettuce or other vegetable accompaniments on top of filling.
8. On top of this place ham or any desired filling.

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 9. Top the filled slices with the plain bread slices.
10. Stack two or three sandwich and cut with a sharp serrated knife as desired.
11. Place sandwich on sandwich bags or wrap in plastic wraps to maintain freshness.
12. Refrigerate until service.

Tips:

To maintain the good quality of a sandwich, perform any of the following:

1. Wrap separately in plastic, waxed paper or sandwich bags.

2. Place in storage plans, cover tightly with plastic wrap and cover with clean camp towels.
The towels must not touch the sandwiches; their purpose is to provide a moisture barrier
to help prevent drying.
3. Refrigerate immediately and hold until served.

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 Other sandwich preparations you can choose from.

Preparations you can choose from

Make hot sandwiches:

Enrich your learning… practice… practice…

Clubhouse Sandwich

INGREDIENTS:

3 slices white bread

Mayonnaise
2 leaves Lettuce
2 slices Cucumber
1 slice Ham
1 slice Cheese
1 egg, scrambled
2 pieces of toothpicks

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 of the first slice, spread side down.
4. Spread the top with mayonnaise.
5. On top of this, place the ham then the other lettuce leaf.
6. Add the scrambled egg.
7. Top with the third slice of toast, spread side down.
8. Place the toothpicks on two sides of the sandwich to hold it together.
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.

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 Grilled Cheese Sandwich
Ingredients
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 he 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
Ingredients:
5 slices of white bread
5 slices of ham / any spread
Procedure:
1. Assemble bread and toppings/spread.
2. Remove the crusts from the bread.
3. Flatten pieces of bread with the rolling pin. Roll
once or twice.
4. Spread or place toppings on each slice of bread.
5. With two hands, roll up each slice to create the
pinwheel.
6. Inset 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.

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 Chicken BLT Wrap
Ingredients:
1 tortilla
1 oz. mayonnaise
1 oz. Lettuce leaves
3 pcs thinly slice tomatoes
1 oz. cooked bacon, crumbled
2 oz. chicken breast, in thin slices
Procedure:
1. Spread the tortilla with the
mayonnaise, leaving ½ inch border around.
2. Arrange the lettuce leaves in the center of the tortilla, leaving a border of about 2 inch
uncovered.
3. Arrange the tomato, bacon, and chicken on top of the lettuce.
4. Roll the tortilla tightly, the mayonnaise on the edge of the tortilla helps seal it closed.
5. Serve whole or cut in half diagonally.

Submarine Sandwich
Materials/Ingredients:
1 submarine roll
2 tbsp. mayonnaise
1 oz. salami cut in thin slices
1 oz. ham, cut in thin slices
1 oz. bologna cut in thin slices
1 oz. provolone cheese cut in thin
slices
2 tomato slices
2 onion slices, very thin
3 green bell pepper rings
Procedure:
1. Split the roll horizontally, but leave it hinged on one side.
2. Spread the roll with mayonnaise.
3. Arrange the meats and cheese in the sandwich in layers. If the slice meats are too wide
to fit. Fold them in half.
4. Arrange the tomato, onion and pepper slices on the top of the meats and cheese.
5. Close the sandwich. Leave it whole or cut it in half for service.
6. Serve the sandwich with mustard and olives or pickles on the side.

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 What I Can Do

Activity 1. Can you Recognize Me?

Direction: Identify the types of sandwiches given below. Write your answer in

your notebook.

________________1. Tea Sandwiches

________________2. Pinwheel Sandwiches

________________3. Hamburger

________________4. Grilled Sandwiches

________________5. Deep Fried Sandwiches

________________6. Regular Cold Sandwiches

________________7. Multi- decker Sandwiches

________________8. Ham Sandwiches

________________9. Clubhouse Sandwich

________________10. Submarine Sandwich

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 ACTIVITY 2. FILL ME!

Directions: Fill in the table below with the corresponding name and types
of sandwiches of the given pictures. Write your answers at your notebook.
SANDWICHES NAME TYPES OF SANDWICH
(PICTURES)
1.

2.

3.

4.

5.

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 What’s More

Activity 1. Prepare Me!

Direction: Make a 10 minutes’ video in preparing Ham Sandwich. Your output and
performance will be rated using the rubric below.

HAMBURGER

1. Prepare and assemble all ingredients; sandwich breads like hamburger buns, slices of
cheese, vegetables and slices of meat.
2. Assemble necessary tools, equipment oven, and toaster.
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, and red 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 350⁰ F oven
for about 5 minutes.

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 Rubrics in Making Ham Sandwich

Dimension PERFROMANCE LEVEL

Excellent Very Satisfactory Needs No Point
(4 pts.) Satisfactory (2 pts.) Improvement Attem s
(3 pts.) (1 pt.) pt Earne
(0 pt.) d

1.Use of Uses tools and Uses tools Uses tools and Uses tools and No
tools and equipment correctly and equipment equipment attem
equipment and confidently at all equipment correctly and but incorrectly and pt
times correctly less confidently less confidently
and most of sometimes most of the time
the times

2.Application Manifests very clear Manifests Manifests clear Manifests clear No

of understanding of the clear understanding of understanding of attem
procedures step-by-step understandi the step-by-step the step-by-step pt
procedure ng of the procedure but procedure seeking
step-by- sometimes seeks clarification most
step clarification of the time
procedure
Works independently Works Works Works No
with ease and independen independently with independently but attem
confidence at all tly with ease and with assistance pt
times ease and confidence from others most
confidence sometimes of the time
at most of
times
3.Safety Observes safety Observes Observes safety Most of the time No
work habits precautions at all safety precautions not observing attem
times precautions sometimes safety pt
most of the precautions4
times
4.Competen Task is completed Task is Task is nearly Task is started but No
ces of task following the completed completed not completed attem
procedures in the following following the following the pt
activity the procedures in the procedures in the
improvement/innovat procedures project plan project plan
ions in the
project plan
5.Time Work completed Work Work completed Work completed No
management ahead of time completed ___(mins./hours/d ___(mins./hours/d attem
within ays) beyond ays) beyond pt
allotted
time
TOTAL POINTS

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 Activity 2. Write me now!

Directions: Answer the following questions in an essay form using your own
words. Write your answer in your notebook and be guided by the following rubric in
doing your output.

Question 1: What are the tips and needed tools or equipment in preparing sandwiches?
Question 2: Why is it important to apply the tips and follow the procedure in preparing
sandwiches?

RUBRICS in Rating an ASSESSMENT ( Essay Test)

CRITERIA SCORE
Thoughts 20 Points
Presents ideas using his/ her own words getting the same
gist at the modules.

Cohesion 20 Points
Used cohesive devices and punctuations to organize the
ideas.

Format 10 points
Questions are answered in an essay form
( two paragraphs had been observed for two questions)

Total 50 Points

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 What I Have Learned
Activity 1: FILL ME IN!
Direction: Fill in the blank with the right words to complete the statement. Write your
answer at your notebook.
1. Preparation of ingredients includes preparation of spreads, __________________,
slicing breads, meats, vegetable and cheese.
2. ___________ ingredients to reduce your movement to maximum, everything you need
should be within easy reach.
3. _______________ equipment for ingredients includes refrigeration equipment for cold
ingredients and a stem table for hot ingredients.
4. _____________________ equipment includes scoops for fillings and a portion scale for
other ingredients.
5. ________________ equipment includes griddle, grills, broilers, and deep fryers,
microwave ovens are good for cooking.

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 Assessment

Activity 1. Match with Me!

Direction: Match column A with column B. Choose the letter of the correct

answer. Write your answers in your notebook.

A B

1. Requires great deal of hand works and a. Hamburger

with utmost sanitary practices.

2. It consists of cooked fillings like meats, fish b. Cold Sandwiches

And grilled vegetables or other hot items.

3. It is usually serve cold or at room temperature. c. Hot Sandwiches

4. A kind of hot sandwiches. d. Mayonnaise

5. Kind of spread that contribute more flavor. e.Preparation of Sandwiches

f. Ham Sandwich

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Answer Key

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 References

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Gore, Makinzee. "The World's greatest ham sandwich." https://www.delish.com/cooking/recipe-

ideas/ a26966279/ham-sandwich-recipe/. Last modified March 27, 2019. Accessed

March 5, 2021.

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network-kitchen/ ultimate-ham-sandwich-recipe-2105834. Accessed March 5, 2021.

https://www.foodnetwork.com/

recipes/food-network-kitchen/ultimate-ham-sandwich-recipe-2105834.

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10, 2019. Accessed March 5, 2021. https://www.spendwithpennies.com/club-

sandwich/.

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andwich-8909. Last modified June 17, 2020. Accessed March 5, 2021.

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Holly. "The Best Grilled Chesse Sandwich." https://www.spendwithpennies.com/

the-best-grilled-cheese-sandwich/. Last modified May 15, 2019. Accessed March 5,
2021.

https://www.spendwithpennies.com/the-best-grilled-cheese-sandwich/.

Gore, Makinze. "Best Grilled Cheese." https://www.delish.com/cooking/recipe-

ideas/a19610233/

how-to-make-best-grilled-cheese/. Last modified July 6, 2020. Accessed March 5, 2021.

https://www.delish.com/cooking/recipe-ideas/a19610233/how-to-make-best-grilled-cheese/.

Roman, Alison. "Best Ever Grilled Cheese." https://www.bonappetit.com/recipe/

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https://www.bonappetit.com/recipe/best-ever-grilled-cheese.

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Cookie & Kate. "Favorite Grilled Cheese Sandwich." https://cookieandkate.com/
favorite-grilled-cheese-sandwich-recipe/. Accessed March 5, 2021.

https://cookieandkate.com/ favorite-grilled-cheese-sandwich-recipe/.

Hebbars Kitchen. "pin wheel sandwich recipe | pinwheel sandwich | pinwheel sandwiches."
https://hebbarskitchen.com/pin-wheel-sandwich-recipe/. Last modified May 28, 2020.

Accessed March 5, 2021. https://hebbarskitchen.com/pin-wheel-sandwich-recipe/.

Nicole Cook. "Easy Sandwich Pinwheels." https://dailydishrecipes.com/easy-sandwich-

pinwheels/. Last modified January 7, 2010. Accessed March 5, 2021.

https://dailydishrecipes.com/ easy-sandwich-pinwheels/.

Betty Crocker Kitchens. "Chicken BLT Wraps with Aioli." https://www.bettycrocker.com/recipes/

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https://www.bettycrocker.com/recipes/chicken-blt-wraps-with-aioli/
25ee3d5d-3d87-4b04-872f-1d81d2aea76e.

"BLT Chicken Wrap." https://cookingwithkarli.com/blt-chicken-wrap/. Last modified July 1, 2019.

Accessed March 5, 2021. https://cookingwithkarli.com/blt-chicken-wrap/.

Betty Crocker Kitchen. "Submarine Sandwich."

https://www.bettycrocker.com/recipes/submarine-sandwich/
1efee324-6947-47e7-a263-533ecb7e2e4b. Last modified July 5, 2006. Accessed
March 5, 2021.

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533ecb7e2e4b.

Preka, Kristina. "Italian Sub Sandwich." https://www.tastingtable.com/cook/recipes/

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For inquiries or feedback, please write or call:

Department of Education – SDO Palawan

Curriculum Implementation Division Office

2nd Floor DepED Palawan Building
Telephone no. (048) 433-3292

Learning Resources Management Section

LRMS Building, PEO Compound
Telephone No. (048) 434-0099

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