TECHNOLOGY AND LIVELIHOOD EDUCATION

Topic/ Lesson COOKERY/ PREPARE SANDWICHES

Name
Content Standard The learners demonstrate and understand on how to prepare sandwiches
Performance The learners independently demonstrate how to do Mise’en place, prepare variety of sandwiches, present
Standards variety of sandwiches and store sandwiches.
Learning The learners:
Competencies  will be able to do Mise’en place
 prepares variety of sandwiches
 knows how to present variety of sandwiches
 explains how to store sandwiches
Specific Learning The learners will be able to perform Mise’en place, Prepare variety of sandwiches, Present a variety of
Outcomes sandwiches and Store sandwiches
Time Allotment 2 hours

LESSON OUTLINE:
At the end of this lesson, you are expected to do the following:

 perform mise’en place;

 prepare variety of sandwiches;
 present variety of sandwiches; and
 store sandwiches.

During the lesson, the learners will:

1. Introduction:
The learners will give examples of tools and equipments used in making sandwiches using their own insights (10 minutes)
2. Motivation:
The students will be divided into two groups and will present their thoughts through charades. (15 minutes)
3. Instruction/ Delivery:
Discuss with the teacher about mise’en place, prepare variety of sandwiches, present variety of sandwiches and store
sandwiches. (1 hour and 15 minutes)
4. Practice:
 Perform how to mise’en place, prepare sandwiches and explains how to store sandwiches.
5. Enrichment:
Research examples of Hot and Cold Sandwiches (Optional)
6. Evaluation:
Accomplish different evaluative task (The teacher decides which activity to use. (20 minutes)

Materials  Visual Aids/Video Presentation

 Powerpoint Presentation
 Tools and equipments that are available at laboratory
Resources
http://teachergelo.blogspot.com/2017/01/grade-9-proper-storage-and-preparing.html

Procedure Meeting the Learner’s Needs

A. Introduction: Teacher Tip:
Recap/Review of past lesson. You can begin each day by reviewing the previous day's lesson.
A targeted review of 10-15 minutes is thought to be the most
helpful.
B. Motivation: Teacher Tip:
The students will be divided into two groups and will Students will engage in brainstorming while also having fun and
present their thoughts through charades. ensuring that it is relevant to the lesson.
C. Instruction/ Delivery: Teacher Tip:
Discuss the following:
 perform mise’en place;
 prepare variety of sandwiches;
 present variety of sandwiches; and
 store sandwiches.
Main Point 1: (Tools and Utensils)
Grater and shredder - Grating cheese, meat and other Tell the learners to take notes on the tools and equipments.
ingredients allows flavors to mix, thus; palatability of
sandwich is increased.
Butter Knife - A small knife with a blunt edged blade
that is used to apply spreads, such as butter, peanut
butter, and cream cheese, on bread or dinner rolls.
Cutting Board - Comes in wood and plastic, use to
protect the table when slicing bread.
Can Opener - A small knife with a blunt edged blade
that is used to apply spreads, such as butter, peanut
butter, and cream cheese, on bread or dinner rolls.
Measuring Cups - with fractional parts [1, 3/4, 1/2, 1/4,]
is used for solids or dry ingredients.
Mixing Bowls - Bowls that are large enough to hold
ingredients while they are being mixed.

Main Point 2: (Equipment for Sandwich Making)

GRILLS / GRIDDLES - These are flat heated Make the learners familiarize the equipments needed in
surfaces where food is directly cooked. preparing sandwiches.
OVENS - These are equipment which are enclosed in
which food is heated by hot air or infrared radiation.
MICROWAVE OVENS - Special tubes generate
microwave radiation, which creates 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 multiple
types of bread products.
SLICER - Used to slice foods more evenly and
uniformly.
CHILLERS - Machines used to chill sandwiches and
other foods.
FREEZER - Used to hold foods for longer times and to
store foods purchased in frozen form.
REFRIGERATOR -  A thermally insulated compartment
used to store food at a temperature below the ambient
temperature of the room.
Main Point 3: (Ingredients Used For Sandwiches)
Bread - good quality breads provide variety, texture, Let the students know what ingredients they'll need if they want
taste, bulk, nutrients and eye appeal to sandwiches. to make their own sandwich.
Fresh bread is easier to slice or cut if it has been chilled.
Meats - maybe beef, pork and sausage products like
ham, roast beef and salami.
Poultry - are chicken or turkey breasts characterized by
a delicate golden brown surfaces.
Cheese - most popular sandwich cheese are cheddar,
process, cream cheese and cheese spreads most are
easily slice, firm texture and act as binder, moistener of
other ingredients, it should be refrigerated and remain
covered until ready to serve 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.
Vegetables - should be crisped and proportion to the
size of sandwich. Lettuce, tomatoes and onions are
indispensable in sandwich making, it adds texture, flavor
and color to the sandwich.

Main Point 4: (Different Types of HOT and COLD of

Sandwiches)
COLD SANDWICHES Tell the students to make a list of hot and cold sandwich
Open-faced Sandwiches - Open sandwiches make use examples.
of one kind of bread with the filling on top. The slices of
white bread can be cut into squares, triangles or rounds.
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.
Tea Sandwiches - 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. 
Multi-decker 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 whole or cut in half if large.
HOT SANDWICHES
Mojito Pulled Pork - Inspired by classic mojito
ingredients, this pork brings together sweet and citrusy
7UP, tangy lime juice, and a whole lot of spice to make
the most tender slow cooked shredded pork.
Philly Cheese Sandwiches - With tender ribeye steak,
melted gooey provolone, and caramelized onions
hugged by a toasted garlic butter hoagie roll. This is the
classic way to make a Philly Cheesesteak sandwich.
Bistro Turkey Sandwich - A fantastic sandwich with
sliced turkey, guacamole, toasted whole wheat bread,
fresh tomato, lettuce, bean sprouts, yellow mustard and
light mayo. For cheese lovers, Colby-Jack makes a great
addition as well.
Mac and Cheese Pork Sliders - Slow-cooked pulled
pork on Hawaiian rolls topped with macaroni and
cheese, bbq sauce, and a sweet and savory butter
sauce.

Main Point 5: (Proper Storage and Preparing

Creative Sandwiches)
Storing sandwiches is one of the most Assess that the students are knowledgeable of and familiar with
important activities after preparation wherein they are to the correct storage of sandwiches.
be kept properly to avoid spoilage. The most important
principles for sandwich safety are keeping temperatures
cool and avoiding cross contamination. 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 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.

D. Practice: Teacher Tip:

Perform how to mise’en place, prepare sandwiches and Ask some students to give a summary or conclusion on how to
explains how to store sandwiches. make sandwiches before moving on to the Activity.
 The students will be divided into 4 groups.
 Each group should have their own ingredients.
 One of the representatives will borrow some of
the tools and equipment they'll need to make
sandwiches.
 Each member should be able to contribute.
 After the activity, one of the group members will
describe what type of sandwich they use, as well
as the tools they use and the ingredients they
use.
E. Enrichment: Teacher Tip:
Research examples of Hot and Cold Sandwiches. Allow at least 5 minutes for reflection on the topics discussed
and the based on the hot and cold sandwiches that were
studied, provide at least two cold and hot sandwiches that you
are familiar with.
F. Evaluation: Teacher Tip:
Each student should have access to a piece of paper Make sure that the students have enough time to remember or
and writing tool. Describe each of the projected images review the lesson.
or photographs.

Corre, Shaira Claire E.

FSM 3A
Field Study 1