9

Technology and
Livelihood Education
Quarter 3 – Module 1
Sandwich Ingredients

AIRs - LM
TLE - Cookery 9
Quarter 3 – Module 1: Sandwich Ingredients
First Edition, 2020

Copyright © 2020
La Union Schools Division
Region I

Development Team of the Module

Author: Catalina Adora O. Obar, MT II

Editor: SDO La Union, Learning Resource Quality Assurance Team

Illustrator

Management Team:

Atty. Donato D. Balderas, Jr.

Schools Division Superintendent

Vivian Luz S. Pagatpatan, Ph.D

Assistant Schools Division Superintendent

German E. Flora, Ph.D, CID Chief

Virgilio C. Boado, Ph.D, EPS in Charge of LRMS

Melba N. Paz, Ed.D, EPS in Charge of EPP/TLE/TVL

Michael Jason D. Morales, PDO II

Claire P. Toluyen, Librarian II

 Target

Sandwiches refer to a food item made with two or more slices of bread with
fillings between them. A widely popular and convenient lunchtime food, quickly made
and served and adaptable to many variations that it satisfies nearly every taste and
nutrition requirement.

Preparing sandwiches is one of the fundamental skills required in modern food

service. In this module you will learn the ingredients, tools and culinary terms related
to sandwich making.

After accomplishing this module, you are expected to

perform mise en place (TLE_HECK9-12SW-IIIb-a-11)

1.1 Identify ingredients according to the given recipe

1.2 Identify culinary terms related to sandwich
Pre-Test
Direction: Read each statement carefully and then select and write the letter of your
answer on a separate sheet of paper.

____ 1. Which term best describes beef, pork, sausage products like ham, roast
beef and salami?
A. Condiments B. Fillings C. Meat D. Poultry
____ 2. Which is NOT an example of a spread?
A. Butter B. Condiments C. Mustard D. Mayonnaise
____ 3. Which of the following is a condiment?
A. Butter B. Mayonnaise C. Mustard D. Relishes
____ 4.What kind of meat is derived from chicken and turkey?
A. Birds B. Beef
C. Poultry D. Sea foods
____ 5. Which of the following seafood can be used as sandwich filling?
A. Crab meat B. Grilled fish fillet
C. Shrimp D. All of them
____ 6. How are butters made?

A. Consisting of flour tortilla wrapped into a sealed cylindrical shaped around

various ingredients.
B. Made from edible fatty substance by churning cream and used as spread
or in cooking

C. Thin pour batter that has been cooked on a slightly greased griddle.
D. Both A and B
____ 7. This is made of liquid mixture of ingredients like egg, flour, sugar and
baking that is used to make a cake.
A. Batter B. Butter C. Condiments D. Crepe
____ 8. How do you call food with limited shelf life if not refrigerated?
A. Hors d’ Oeuvres B. Perishable C. French toast D. Toast
____ 9. How do you prepare a toast?

A. Bread that has been browned by exposure to radiant heat.

B. Refrigerated and remain covered until ready to serve to avoid drying out.

C. Cooked directly over a source of dry heat, usually done on charcoal grill.

D. Wrapped into a sealed cylindrical shaped around various ingredients.

____ 10. What are spreads for?

A. Moisten the bread and compliments the flavor of other ingredients.

B. Adds flavor, color, nutrients and texture to sandwich production.

C. Used to add flavor and appeal to the food.

D. Both B and C

____ 11. Which of the following consist of flour tortilla wrapped into a sealed
cylindrical shaped around various ingredients?
A Batter B. Burritos C. Breads D. Canape
____ 12. It acts as a binder and moistener of other ingredients.
A. Cheese B. Condiments C. Meat D. Spreads

____ 13. What do you call the following as ingredient of sandwiches; fruit or dried
jelly, jam, peanut butter, eggs and nuts that adds flavor, color, nutrients
and texture to sandwich production?

A. Miscellaneous B. Spreads C. Condiments D. Burritos

____ 14. Which vegetable combination is best used in sandwich making?

A. Lettuce, tomatoes, cucumber B. Lettuce, lemon, celery
C. Tomatoes, cabbage, potatoes D. Cucumber, onion leaves, onions
____ 15. Which best describes a club sandwich?

A. Three slices of bread filled with sliced meat or vegetables.

B. Two slices of breads filled with jam or jellies.

C. Open sandwich top with slices of meat and vegetables.

D. Three slices of quartered bread filled with butter or jams.

 Lesson 1 Identify ingredients according to the given recipe

Jumpstart

Activity 1.
Direction: Find the ingredients of sandwich in the puzzle. Write your answer on a
separate sheet of paper.

B R C A I F I N S M S

A R H U N I B U E A P

R E E N A S C F T Y E

L J U A M H H A M O A

E A T O D A E D U N D

T M E G G S E T T N S

T F R U I T S A E A G

U E B U T T E R M I H

C O N D I M E N T S N

E C H E C K E N O E J

N O D D L E S H H T T

C H I C K E N H T T Y

M I L K E N T O P T O
 Discover

Ingredients Used for Sandwiches

Breads – good quality breads provide
variety, texture, taste, bulk, nutrients
and eye appeal to sandwiches. 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.

Fish and Shellfish – some popular

seafood ingredients are tuna, sardines,
grilled and fried fish fillets, crab meat
and shrimp which are highly perishable
and should be kept chilled to maintain
quality.
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.
Condiments – like olive oil, relishes ,
chutneys give a lift to a sandwich, some
of them are high in acid so don’t
combine them with strong flavored
condiments
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.
Miscellaneous – fruit fresh or dried,
jelly, jam, peanut butter, eggs and nuts
adds flavor, color, nutrients and
texture to sandwich production.
 Explore
Activity 2.
Direction: Identify the described ingredients by choosing your answer from the

list inside the box. Write your answer on a separate sheet of paper.

Meats Poultry Cheese

Breads Fish and Shellfish Spreads

Condiments Vegetables

______________1. A staple food prepared by cooking a dough of flour and water and
often additional ingredients.
______________2. It maybe beef, pork and sausage product.
______________3. It is a popular seafood which is highly perishable and should be
kept chilled to moist as quality.
______________4. It moistens the bread and compliments the flavors of other
ingredients.
______________5. These are relishes, olive oil and chutneys that give a lift to a
sandwich.
______________6. It could be chicken or turkey breasts, tenderly cooked and seasoned.
______________7. It adds texture, flavor and color to sandwiches.
______________8. They act as binder and moistener of other ingredients.
 Deepen

Activity 3
Direction: Identify the ingredients used in this recipe. Write your answers on a
separate sheet of paper.
Egg Sandwich Spread

Ingredients:

 6 hard boiled eggs

 1/2 cup mayonnaise

 1/2 cup sweet pickle relish

 1/2 cup grated cheese

 1 teaspoon white sugar

 1/2 teaspoon mustard

 1/2 teaspoon salt

 1/8 ground pepper

Procedure:

1. Place the eggs in a bowl. Mash using a fork or a potato masher

2. Add mayonnaise, sugar, mustard,salt and pepper. Fold until all ingredients all
ingredients are well blended.

3. Add sweet pickle relish and grated cheese. Fold once more until the pickles and
cheese blends with the other ingredients

4. Transfer in a container, refrigerate for one hour or you can use it immediately.
spread over your favorite slice of breads.

5. Share and enjoy.

 Lesson 2 Identify culinary terms related to sandwich

Jumpstart
Activity 4.

Direction: Supply the missing letters on the box to complete each word related to
sandwich. Write answer on a separate sheet of paper.

1
C E S E

1.

U T R
2

3
Y N A S

4 P R A

F L I G
5.
 Discover

Culinary terms related to sandwich

• Browning- is the result of maillard reaction, altering the flavor of the bread
and making it firmer.

• Burritos- A Mexican and Tex-Mex cuisine consisting of flour tortilla wrapped

into a sealed cylindrical shaped around various ingredients.

• Batter – The liquid mixture of ingredients like egg, flour, sugar and baking
that is used to make a cake.

• Butter- A yellow edible fatty substance made by churning cream and used as
spread or in cooking

• Canape- a small piece of bread or pastry with a savory topping often served
with drinks.

• Crepe- thin pour batter that has been cooked on a slightly greased griddle.

• Club Sandwich- three slices of bread filled with sliced meat or vegetable.

• Condiments – A substance such as ketchup, salt or pepper that is used to

add flavor to the food.

• French Toast- sliced bread dipped in an egg and milk mixture and lightly
fried

• Grill- cooking directly over a source of dry heat, usually done on charcoal
grill or gas grill

• Hors d’ Oeuvres- small bite size finger foods with spicy of savory flavor

• Mise en Place – meaning “Everything in place”, refers to preparation and

organization of ingredients and equipment.

Perishable- type food with a limited shelf life if it is not refrigerated.

Quick Bread- made with chemical leaven that work more quickly than yeast.

• Relish- a condiment eaten with plain food to add flavor

• Spread – These moisten the bread and compliments the flavor of other
ingredients.
• Toast- is a form of bread that has been browned by exposure to radiant
heat.

• Breads – It is by cooking a dough of flour, water and often additional

ingredients. Good quality breads provide variety, texture, taste, bulk,
nutrients and eye appeal to sand. Fresh breads are easier to slice or cut if it
has been chilled.

• Meats- It can be beef, pork, sausage products like ham, hotdog and salami.

Poultry- these are chicken or turkey breast characterized by a delicate

golden brown surface.

• Fish and Shellfish – seafood ingredients like tuna, sardines, grilled and fried
fish filets, crab meat and shrimp which are highly perishable and should be
kept chilled to maintain quality.

• Vegetables – Lettuce, tomatoes, cabbage and onion are indispensable in

sandwich making. It adds texture, flavor and color to the sandwich but they
should be crisp and proportion to the size of sandwich.

• Cheese – It acts as a binder and moistener of other ingredients. Most popular

cheese are cheddar, process, cream cheese and cheese spread. It should be
refrigerated and remain covered until ready to serve to avoid drying out.

• Spreads – these are mayonnaise, mustard and butter which moisten the
bread and compliment the flavors of other ingredients. It should be kept
immediately to preserve its color and flavor.

• Miscellaneous – other ingredients which includes fruit or dried jelly, jam,

peanut butter, eggs and nuts that adds flavor, color, nutrients and texture to
sandwich production.
 Explore
Activity 5

Direction: Identify the missing term or word to complete the table. Write your
answer on a separate sheet of paper.

Name Description Picture/image

thin pour batter that has been cooked on

a slightly greased griddle.

cooking directly over a source of dry

heat, usually done on charcoal grill or
gas grill

form of bread that has been browned by

exposure to radiant heat.

substance such as ketchup, salt or

pepper that is used to add flavor to the
food.

yellow edible fatty substance made by

churning cream and used as spread or
in cooking
 Deepen

Activity 6

Direction: Supply the missing word to complete the following sentences. Write

your answer on a separate sheet of paper

1. Relish are ___________ added in making a sandwich to give more flavor.

2. Mise en place means __________________before cooking.

3. Toast is a form of bread that is _______________thru exposure of heat in oven

or pan.

4. Clubhouse is ____________ slices of bread with fillings and spread in

between.

5. French toast means bread is deep in __________and egg and lightly fried.

6. Grilling is cooking in ____________ over dry heat or charcoal grill.

7. Perishable a food that has limited _______ when not refrigerated.

8. Crepe is a thin _________mixture that is cooked slightly greased pan.

9. Batter is a _________ of ingredients that is used to make a cake or bread.

10. Condiments are substances that is used to add __________ to the food.
 Gauge

Direction: Read each statement carefully and then select and write the letter of your
answer on a separate sheet of paper.

____ 1. Which term best describes beef, pork, sausage products like ham, roast
beef and salami?
B. Condiments B. Fillings C. Meat D. Poultry
____ 2. Which is NOT an example of a spread?
B. Butter B. Condiments C. Mustard D. Mayonnaise
____ 3. Which of the following is a condiment?
B. Butter B. Mayonnaise C. Mustard D. Relishes
____ 4.What kind of meat is derived from chicken and turkey?
B. Birds B. Beef
C. Poultry D. Sea foods
____ 5. Which of the following seafood can be used as sandwich filling?
B. Crab meat B. Grilled fish fillet
C. Shrimp D. All of them
____ 6. How are butters made?

E. Consisting of flour tortilla wrapped into a sealed cylindrical shaped around

various ingredients.
F. Made from edible fatty substance by churning cream and used as spread
or in cooking

G. Thin pour batter that has been cooked on a slightly greased griddle.
H. Both A and B
____ 7. This is made of liquid mixture of ingredients like egg, flour, sugar and
baking that is used to make a cake.
B. Batter B. Butter C. Condiments D. Crepe
____ 8. How do you call food with limited shelf life if not refrigerated?
B. Hors d’ Oeuvres B. Perishable C. French toast D. Toast
____ 9. How do you prepare a toast?

E. Bread that has been browned by exposure to radiant heat.

F. Refrigerated and remain covered until ready to serve to avoid drying out.
 G. Cooked directly over a source of dry heat, usually done on charcoal grill.

H. Wrapped into a sealed cylindrical shaped around various ingredients.

____ 10. What are spreads for?

E. Moisten the bread and compliments the flavor of other ingredients.

F. Adds flavor, color, nutrients and texture to sandwich production.

G. Used to add flavor and appeal to the food.

H. Both B and C

____ 11. Which of the following consist of flour tortilla wrapped into a sealed
cylindrical shaped around various ingredients?
A Batter B. Burritos C. Breads D. Canape
____ 12. It acts as a binder and moistener of other ingredients.
B. Cheese B. Condiments C. Meat D. Spreads

____ 13. What do you call the following as ingredient of sandwiches; fruit or dried
jelly, jam, peanut butter, eggs and nuts that adds flavor, color, nutrients
and texture to sandwich production?

B. Miscellaneous B. Spreads C. Condiments D. Burritos

____ 14. Which vegetable combination is best used in sandwich making?

B. Lettuce, tomatoes, cucumber B. Lettuce, lemon, celery
C. Tomatoes, cabbage, potatoes D. Cucumber, onion leaves, onions
____ 15. Which best describes a club sandwich?

E. Three slices of bread filled with sliced meat or vegetables.

F. Two slices of breads filled with jam or jellies.

G. Open sandwich top with slices of meat and vegetables.

H. Three slices of quartered bread filled with butter or jams.

Activity 5 Activity 4 Explore
Activity 2
Crepe 1. Cheese
1. Bread
Grill 2. Butter 2. Meat
Toast 3. Mayonnaise 3. Fish
Condiments 4. Spread 4. Miscellaneous
Butter 5. Vegetable
5. filling 1.
6. Cheese
7. Condiments
8. Spread
Jumpstart Pre-test/
Activity 1 Gauge
1.C
2.B
3.D
4.C
5.D
6.B
7.A
8.B
9.A
10.A
11.B
12.A
13.A
14.A
Answer Key
Activity 6
1. Condiment
2. Everything in place
3. Brown
4. Three
5. Milk
6. Heat
7. Shelf life
8. Batter
9. Mixture
10. Flavor
Reference

Books
Cookery module for grade 9

Links
https://www.google.com/search?q=what+is+wrap+tea+sandwich&tbm=isch&ved=2
ahUKEwiGnf3n6
http://www.slideshare.net
https://www.google.com/search?q=sample+activity+sheet+on+sandwich&tbm=isch
&hl=engGoogle./com search definition.
(http//www.kraftfoodservice.com/
http://ph.images.search.yahoo.com/search/images;_ylt=A2oKiaDQLvV
http://www.bellanaija.com/2009/07/21/lose-weight-wit-ease/
(http://www.fao.org/Wairdocs/X5434E/x5434e0g.htm#T
https://www.google.com/search?q=image+of+crepes&sxsrf=ALeKk01L1lS1aYBT3f_
QUSI59S7S3gPPuw:1616295037981&tbm=isch&source=iu&ictx=1&fir=8Nmi6lP8tY
m1RM%252CLGzKzpIfgPn1RM%252C_&vet=1&usg=AI4_-
kSMTzUz87hv1KZzho39qTFZurnEoA&sa=X&ved=2ahUKEwiv7dycsMDvAhWUPXAK
HdSNC30Q9QF6BAgEEAE&biw=1350&bih=637#imgrc=8Nmi6lP8tYm1RM
https://www.google.com/search?q=image+of+grills&tbm=isch&ved=2ahUKEwjw29
vFsMDvAhVRAt4KHQEoCxQQ2-
cCegQIABAA&oq=image+of+grills&gs_lcp=CgNpbWcQARgAMgIIADIGCAAQBxAeUJs
NWJsNYJAhaABwAHgAgAG1AYgBtQGSAQMwLjGYAQCgAQGqAQtnd3Mtd2l6LWltZ
8ABAQ&sclient=img&ei=07RWYLCmOdGE-
AaB0KygAQ&bih=637&biw=1350#imgrc=ViomvS7ZCThWdM
https://www.google.com/search?q=image+of+toast&tbm=isch&ved=2ahUKEwipipD
JsMDvAhWMAKYKHTDBDswQ2-
cCegQIABAA&oq=image+of+toast&gs_lcp=CgNpbWcQAzICCAAyAggAMgIIADICCAAy
AggAMgIIADIGCAAQBRAeMgYIABAFEB4yBggAEAUQHjIGCAAQBRAeOgQIIxAnOgUI
ABCxA1D6kgRY8q0FYPLSBWgAcAB4AIABkAOIAbsTkgEJMC42LjMuMS4xmAEAoA
EBqgELZ3dzLXdpei1pbWfAAQE&sclient=img&ei=27RWYOmwBYyBmAWwgrvgDA&
bih=637&biw=1350
https://www.google.com/search?q=image+of+condiments&tbm=isch&ved=2ahUKE
wjksrn2sMDvAhVZY94KHZ2kASkQ2-
cCegQIABAA&oq=image+of+condiments&gs_lcp=