Module in Cookery NC II

1. BLANCIA COLLEGE FOUNDATION, INC.
Mabini St., Molave, Zamboanga del Sur
COOKERY (NCII)
Quarter 2– Module 8
PREPARE SANDWICHES
ZYVEL S. ZAMORA
09477539838 /zyvelzamora@gmail.com
Subject Teacher
Student’s Name: _______________________________Section: _________________

2. SY 2021-2022
QUARTER 2
PREPARE SANDWICHES
Subject Matter: Prepare and Present variety of Sandwiches
Time Duration: Week 8
Module Overview: A sandwich is referred to as a food item of two or more slices
of leavened bread with one or more layers of filling, typically meat or cheese
with the addition of vegetables or salad. The bread can be used as is or can be
coated with, mayonnaise, butter or mustard in order to enhance flavor and
texture. Spreads prevent the bread from soaking up moisture from the filling
aside from adding flavor and texture to the mouth feel. Preparing sandwiches is
one of the fundamental skills required in modern food service.
Content
Standard:
The learners demonstrate an understanding how to prepare
sandwiches.
Performance
Standard:
The learner independently prepares sandwiches.
Learning
Competency:
Prepare a Variety of Sandwiches
(TLE_HECK9-12SW-IIb-g-12)
Present a Variety of Sandwiches
(TLE_HECK9-12SW-IIh-i-13)
Leaning
Objectives
At the end of this module, you are expected to:
a. identify the types of ingredients suited for sandwiches;
b. differentiate the methods of preparing sandwiches;
c. create a plan in preparing sandwiches for his/her family.
Module, pen and paper, books,

3. PRE-ASSEEEMENT:
1. These are small fancy sandwiches made from light delicate ingredients and
bread that has been trimmed of crusts.
a. Open-face sandwiches c. pinwheel sandwiches
b. Regular cold sandwiches d. tea sandwiches
2. Which is the popular multi-decker sandwich from the list below.
a. Canape c. clubhouse sandwich
b. Hamburger d. open faced sandwich
3. It consists of one slice of bread with one or more food items on top.
a. Grilled sandwich c. fried sandwich
b. Hamburger d. open faced sandwich
4. A piece of bread soaked in egg and milk and fried in a non-stick pan.
a. Grilled sandwich c. fried sandwich
b. Hamburger d. open faced sandwich
5. Consist of hot fillings, usually meats but sometimes fish, grilled vegetables or
other hot items, between two slices of bread.
a. Grilled sandwich c. fried sandwich
b. Hot sandwich d. cold sandwich
Instructional
Materials:
Aida H. Rondilla, Emma S. Avendańo and Elsa P. Roque,
2016, Volume I: Cookery K-12 TVL Track: Home and
Economics Strand,
Choose the correct answer and encircle it.

4. I. Motivation:
I have here a picture of a sandwich full of garnish. From what you have
observed from the said picture, it is delicious and watery to your mouth. In this, try
to describe the picture in two paragraphs. Write your answer in the box provided
below.
INTRODUCTION

5. II. Linking Statement:
Learning Activities:
To be recognized as a leading sandwich joint
where tasty and healthy sandwiches are
offered to the guests in which they will
satisfy their hunger and leaves them feeling
refreshed and satisfied. In these, we should
go further and deepen to fully understand the
topic.
INTERACTION
Sandwiches should be attractively served on plates for individual
serving or on platters for multiple serving. The plate or platters can be
decorated with suitable ingredients to enhance the overall presentation.
Attractive presentation makes a garnish tray more appealing so you
should learn the techniques for creating balanced, colorful and appetizing
buffet arrangement. Garnishes that complement sandwiches such as a variety
of olives, peppers and pickles add color and texture to the tray. Arranging a
bed of greens offers a festive and inviting cold tray presentation for any kind
of event.

6. I. Reading Material/Concept Notes
A sandwich is a food typically consisting of vegetables, sliced cheese or meat,
placed on or between slices of bread, or more generally any dish wherein bread serves
as a container or wrapper for another food type.
TYPES OF SANDWICHES:
1. COLD SANDWICH
- a normal sandwich consisting of bread, preferably a dagger,
bread, possibly toasted and on which you can easily spread butter.
➢ Simple Cold Sandwich
– are made by just two slices of bread or
two halves of a roll, spread and a filling. Simple
cold sandwich ranges from a single cheese and
meat between two slices of buttered bread.
Open faced sandwich was another classic
example of a cold sandwich. Wherein bread is
spread with mayonnaise, lettuce, main meat, and garnishing
presented like canapes.
➢ Club Sandwich
- Triple Decker of bread with
mayonnaise, lettuce, tomato, cucumber, pickles, ham,
cheese, bacon, chicken, and omelet, sliced into four
portions and usually served with fries and coleslaw
salad.
➢ BLT (Bacon, Lettuce, and Tomato)
- a type of bacon sandwich whish has five basic ingredients bacon,
lettuce, tomato, mayonnaise and bread, the five ingredients can be altered according
to your preferences.

7. 2. HOT SANDWICHES
- Consist of hot toppings, usually meat, but sometimes also fish,
grilled vegetables, or other spicy things, between two slices of bread.
➢ Simple Hot Sandwich
- Consist of hot fillings usually meat, fish or vegetables
which are grilled between two slices of bread; it may
also contain vegetables. Hamburgers and hotdogs are
examples of this classic.
➢ Panini Sandwich
- Panini is a special king or pan grilled bread with spread, vegetables,
and main meat and pressed in the grill.
➢ Deep fried Sandwich
- Two bread halves with mayonnaise, ham, and
cheese, breaded and deep fried. Such as croquet
monsieur or Montecristo.
➢ Grilled Sandwiches
- Sides are spread with butter and brown in special griller.
➢ Open - Face Sandwiches
- A slice of bread, topped with desired kind of hot
fillings.
3. TYPES OF SANDWICHES
➢ Pinwheel Sandwiches - These are small
sandwiches that are curled up into rill. Thewy are
very versatile depending on the topping used. They
are usually afternoon tea and elegant enough for
cocktail parties.

8. ➢ Wrap Sandwiches – these are sandwiches with soft
flatbread rolled around a filling.
➢ Tea Sandwiches – known as
finger sandwiches. They have
different forms, easy to handle and being eaten in
two or three bites. They may be cut into other
decorative shapes.
➢ Ribbon Sandwiches – colored cream bread is used for preparing ribbon
sandwich. These are bite size portions filled with different fillings such as
cream cheese, salmon, pinch of paprika and topped with thinly sliced
cucumber.
TECHNIQUES FOR MAKING SANDWICH
1. Layering – placing in layers over or under another
bread.
2. Portioning – dividing into serving sizes.
3. Piping – trimming edges,
4. Molding – forming into desired shapes.

9. PARTS OF A SANDWICH
1. BREAD
Various types of bread can be used to make sandwiches. The
type of bread has a dramatic effect on the finished fare. The quality
of the bread also has a great impact on the quality and taste of the
final product. Sandwich bread (also referred to as sandwich loaf) is
the bread that is prepared specifically to be used for the preparation
of sandwiches.
Functions of bread in a sandwich
Bread holds and supports fillings in place and reduces drips and
messiness.
Provides structure for the sandwich
Adds primary flavor to the sandwich.

10. TYPES OF BREAD
a. LOAF BREAD -is made from dough of
flour or meal and usually raised with yeast
or baking powder and then baked. It is a
shaped mass of baked bread that is
usually sliced before eating.
b. WHOLE WHEAT BREAD – the bran, the
germ, and the endosperm of the wheat kernel have
all been left intact. The bread is made up entirely of
wheat kernels (as opposed to being mixed with other
grains). It is healthier choice than wheat bread.
c. RYE BREAD – is a type of bread made with
various proportions of flour from rye grain. It
can be light or dark in color, depending on type
of flour used.
d. QUICK BREAD – is any
bread leavened with leavening agents other than yeast or
eggs. Quick breads include many cakes, brownies and
cookies – as well banana bread, beer bread biscuits,
cornbread muffins, pancakes, scones, and soda bread.
2. SPREAD – is a spreadable condiment used in a sandwich.

11. Function of Spread
1. Adds flavor, moisture and richness.
2. Helps bind or hold the sandwich together.
3. Acts as barrier to prevent moisture in the filling from soaking into the
bread.
Examples of spreads:
Butter
Mayonnaise
Margarine
Cheese
Vegetable puree
3.FILLINGS
- Fillings consist 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. Fillings could
be a single item or a combination of several items. Combination of
fillings must be complimentary to each other.
Ingredients for Sandwich Fillings
➢ Meats – maybe beef, pork and sausage products like
ham, roast beef and salami.
➢ Poultry – are chicken or turkey breast characterized by
delicate golden-brown surfaces.

12. ➢ 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 – refers to cheddar, processed cream cheese and cheese
spreads which are easily sliced, firm texture and act as binder,
moistener of other ingredients. It should be refrigerated and remain
covered until ready to serve to avoid dying out.
➢ Vegetables – should be crisped and proportion to the size
of sandwich, lettuce, tomatoes and onions are
indispensable in sandwich making. They add texture,
flavor and color to the sandwich.
➢ 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.
➢ Miscellaneous – fruit fresh or dried, jelly, jam , peanut
butter, eggs and nuts adds flavor, color , nutrients and texture to sandwich
productions.
PREPARATION AND PRESENTATION OF SANDWICHES
❖ BALANCE – it is an important in making sandwiches. The fillings should
go the kind of bread to be used for a sandwich. Combine ingredients
that complement in both flavor and texture.
❖ HEIGHT – a basic sandwich can be made appealing and satisfying. A
club sandwich or multi-decker is the best example of sandwich with
height and looks attractive.

13. ❖ TEXTURE – refers to the softness, tenderness, smoothness and
crunchiness of the ingredients in preparing sandwiches as perceived in
the mouth.
❖ FLAVOR – there must be complexity of flavor in the use of fillings.
Choice of spread and fillings are very important in preparing
sandwiches.
❖ COLOR – garnishes do not only enhance the flavor of the sandwich, but
they also add color that make sandwiches attractive. The fillings should
harmonize not only with the flavor, but also with the color. A variation of
the colors in a sandwich contributes to eye appeal.
II. Activities (FA)
Activity #1: Fill on Me
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 answer on the space provided.
e
Hello, my dear learners, we have a series of
activities to know if you read and understand our
topics. Do not forget to follow the instructions
carefully. Keep safe and take your time to answer.
Meat Poultry Cheese
Bread Fish and Shellfish Spreads
Condiments Vegetables

14. _______________1. These are indispensable in sandwich making because
they add texture, flavor, and color to sandwich.
_______________2. It moistens the bread and compliments the flavors of
other ingredients.
_______________3. Maybe beef, pork, sausage products.
______________4. Popular seafood which are highly perishable and should
be kept chilled to moist as quality.
______________ 5. These are relishes, olive oil and chutneys that gives a lift
to a sandwich.
______________6. A staple food prepared by cooking dough of flour and
water and often additional ingredients.
______________7. Chicken or turkey breasts, tenderly cooked are
seasoned.
______________8. These are sliced thinly, firm texture and act as binder,
moistener of other ingredients.

15. Activity # 2:
Browse five (5) sandwich recipes on the internet and identify the ingredients
that being used and differentiate the methods of preparing sandwiches.
Activity #3.
Instructions:
1. Below is a recipe of a clubhouse (multi decker) sandwich.
2. Create a working plan for preparing a club house sandwich.
3. A working plan has the following parts.
a. Cover Page
Recipes Methods Ingredients
Example:
Fried Egg
Sandwich
Fried
Spread-butter,
mustard, mayonnaise,
black pepper, bread
and eggs.1
1.
2.
3.
4.
5.

16. Write the following on the cover page
“WORKING PLAN FOR PREPARING A CLUB HOUSE SANDWICH”
b. Recipe (copy from the given recipe below)
c. List appropriate tools and use
d. Costing of ingredients
e. Drawing of your plating plan.
4. Write your work plan on a long bond paper. You will need at lest 4 to 5
pieces of bond paper.
5. Prepare your work plan neatly and legibly.
6. May be handwritten or computerized.
“CLUBHOUSE SANDWICH”
2 eggs, beaten 1 tbsp. mayonnaise
1/8 tsp. salt 6 slices ham, pan fried
Dash of ground black pepper 1 large tomato, cut in 6 slices
1 tbsp. margarine 6 strips bacon, fried to crisp
8 slices loaf bread, large Potato chips (siding)
Procedure:
1. Season eggs with salt and pepper.
2. Melt margarine in a non-stick frying pan or skillet.
3. Immediately pour in the beaten egg and scramble until moist but
already formed.
4. Do not overcook the eggs. Set aside.
To assemble the Clubhouse Sandwiches:
1. Toast the 8 bread slices.
2. Place 4 slices of bread on a clean workplace.

17. 3. Spread 1 tablespoon of mayonnaise on bread tops.
4. Layer alternately 3 slices of ham, half portion of tomatoes and 3 stripes
of bacon in between in 3 slices of bread.
5. Top with the remaining fourth sliced bread.
6. Place frilled toothpicks on all four sides of the sandwiches.
7. Cut the sandwich from corner to corner into four triangles.
8. Each triangle should have a toothpick through the center to hold it
together.
9. Repeat the procedure with the remaining or slices of bread and filling.
10. Place on a plate with the points up and serve with potato chips of
your choice for accomplishment.
Closure/Synthesis
1. I notice __________________________________________________
_________________________________________________________.
2. One question I have is ________________________________________
___________________________________________________________.
3. I’m not sure _________________________________________________
___________________________________________________________.
INTEGRATION
After answering the activities, we will check
how far your learning will be. Write your
answer in the space provided.

18. 4. I realized ___________________________________________________
___________________________________________________________.
Reflection Guide:
The lesson deals with the preparation and
presentation of a variety of sandwiches, the selection of the
types of bread to be used, the use of appropriate
combination of ingredients and the presentation of
sandwiches. Sandwiches refers to a food items 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
satisfies nearly every taste and nutrition requirement.
Preparing sandwiches is one of the fundamental skills
required in modern food service.
Reflective Question:
Generally, sandwiches have a great variety of sandwiches that can
prepare. In order to make delightful sandwiches, we should take into
consideration the following: the appropriate combination of ingredients,
neatness of presentation and most especially, the nutritive value of the
product.
Write your own reflection about preparing and presenting sandwiches.
Write your answer in the box provided.
INTERVENTION

19. POST ASSESSMENT
1. Which is the popular multi-decker sandwich from the list below.
a. Canape c. clubhouse sandwich
b. Hamburger d. open faced sandwich
2. Consist of hot fillings, usually meats but sometimes fish, grilled vegetables or
other hot items, between two slices of bread.
a. Grilled sandwich c. fried sandwich
b. Hot sandwich d. cold sandwich
3. It consists of one slice of bread with one or more food items on top.
c. Grilled sandwich c. fried sandwich
d. Hamburger d. open faced sandwich
4. A piece of bread soaked in egg and milk and fried in a non-stick pan.
c. Grilled sandwich c. fried sandwich
d. Hamburger d. open faced sandwich
5. These are small fancy sandwiches made from light delicate ingredients and
bread that has been trimmed of crusts.
c. Open-face sandwiches c. pinwheel sandwiches
d. Regular cold sandwiches d. tea sandwiches

20. You did it very well!!!
You will now proceed
to another module.
God bless