TLE 9 (COMMERCIAL COOKING) 1

QUARTER 3

WEEK 2

Competencies Covered:
1. Identify the ingredients
of sandwiches.
2. Identify sandwich
component.

INGREDIENTS USED FOR

SANDWICHES

Department of Education
Division of Occidental Mindoro
 TLE 9 (COMMERCIAL COOKING) 1
INGREDIENTS USED FOR SANDWICHES

Get Started

It’s good to see you today. You’re going to work your way to learning new skills.

In this lesson, you will learn the different ingredients of sandwiches.

After going through this lesson, you are expected to:

- identify the different ingredients of sandwiches;

- identify sandwich component.

I know that you are excited to learn all these. Turn to the next pages and
move your way until the end of this lesson.

Good luck!

Department of Education
Division of Occidental Mindoro
 TLE 9 (COMMERCIAL COOKING) 1
Get Refreshed

NAME ME!

Identify the pictures of kitchen tools and equipment used in preparing sandwiches. Write your

answers in your paper.

1. 2. 3.

4. 5.

Get Acquainted
Recognize Me?
DIRECTION: Below are statements describing the types of ingredients used in the
preparation of sandwiches. Choose the correct word/term from the box and write your
answers in your paper.

Meats Poultry Cheese

Breads Fish and Shellfish Spreads

Condiments Vegetables

Department of Education
Division of Occidental Mindoro
 TLE 9 (COMMERCIAL COOKING) 1
______________1. A staple food prepared by cooking a dough of flour and water
and often additional ingredients.
______________2. Maybe beef, pork and sausage product.
______________3. Popular seafood which are 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. Chicken or turkey breasts, tenderly cooked are seasoned.
______________7. These are indispensable in sandwich making because it add
texture, flavor and color to sandwich.
______________8. These are sliced thinly, firm texture, and act as binder, moistener
of other ingredient.

Get Involve
Ingredients Used for Sandwiches

1. 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.

2. Meats – maybe roast beef, pork and cured meat products like ham, sausage and
salami

Department of Education
Division of Occidental Mindoro
 TLE 9 (COMMERCIAL COOKING) 1
3. Poultry – are chicken or turkey breasts characterized by a delicate golden brown
surfaces.
.

4. 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.

5. Cheese – refers to cheddar, processed cream cheese and cheese spreads with
firm texture, easily sliced, and act as binder, moistener of other ingredients, it should
be refrigerated and remain covered until ready to serve to avoid drying out.

6.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.

Department of Education
Division of Occidental Mindoro
 TLE 9 (COMMERCIAL COOKING) 1
7. 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.

8.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.

9.Miscellaneous – fruit fresh or dried, jelly, jam, peanut butter, eggs and nuts adds
flavor, color, nutrients and texture to sandwich production.

BASIC COMPONENTS OF A SANDWICH

1. The Structure or Base – it is the part upon which the Ingredients are placed,
consists of some form of bread or dough produce that is whole or sliced.
2. Moistening Agent – is meant to bind the sandwich providing an improvement of
both flavor and texture. It acts as the protective layer between the filling and the
structure, preventing the filling from softening or wetting the bread.
3. The filling – consists of one or more ingredients that are stacked, layered or folded
within or on the structure to form the sandwich. The varieties of fillings should be
carefully selected. The filling can be hot or cold and comes in any form of cooked,
cured meat, fruit, vegetables, salad or a combination of any of them.

Department of Education
Division of Occidental Mindoro
 TLE 9 (COMMERCIAL COOKING) 1
Get Informed

Cleaning is the process of removing food and

other types of soil from a surface, such as a dish,
1. Preparation of Ingredients – prepare everything ahead of
glass,
time, soornothing
cuttingisboard.
left to Cleaning is done with
do but assembles a
the ingredient. It
cleaning agent that Cleaning is the process of
includes, mixing fillings, preparation of spreads, slicing bread,
removing
meats, food and
vegetable andother typesseparating
cheese, of soil from a
lettuce, preparing
surface, such as a dish,
garnishes and other ingredients.glass, or cutting board.
2.Cleaning
ArrangeisIngredients
done with afor cleaning
maximum agent that
efficiency- to reduce
removes
your food, to
movement soil, or other substances.
a maximum, everything youThe right
need should be
cleaning agent must be selected because not all
within easy reach.
cleaning agents can be used on food-contact
surfaces.
removes food, soil, or other substances. The right
cleaning agent must be selected because not all
cleaning agents can be used on food-contact
Get Ahead
surfaces.

NAME ME!

Identify the pictures of ingredients for sandwiches. Write your answers in your paper.

1. 2. 3.

4. 5.

Department of Education
Division of Occidental Mindoro
 TLE 9 (COMMERCIAL COOKING) 1
Get Assessed

DIRECTION: Below are statements describing the types of ingredients used in the
preparation of sandwiches. Choose the correct word/term from the box and write your
answers in your 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. Maybe beef, pork and sausage product.
______________3. Popular seafood which are 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. Chicken or turkey breasts, tenderly cooked are seasoned.
______________7. These are indispensable in sandwich making because it add
texture, flavor and color to sandwich.
______________8. These are sliced thinly, firm texture, and act as binder, moistener
of other ingredient.

References

Home Economics- Commercial Cooking Learning Module pp. 153-156.

www.google.com/search-picture-tools and equipment

Department of Education
Division of Occidental Mindoro