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HE Cookery 9 Quarter 3 Module 4

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arts and home industries (tle 234)

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Cebu Technological University

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9

TLE - HE - COOKERY

Quarter 3 – Module 4

BASIC COMPONENTS OF SANDWICH

FILLINGS AND SPREADS

TLE – Grade 9

Alternative Delivery Mode

Quarter 3 – Module 4: Basic Components of Sandwich Fillings and Spreads

First Edition, 2020

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., 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

Secretary: Leonor Magtolis Briones

Undersecretary: Diosdado M. San Antonio

Printed in the Philippines by ________________________

Department of Education – Region VII Schools Division of Negros Oriental

Office Address: Kagawasan, Ave., Daro, Dumaguete City, Negros Oriental

Tele #: (035) 225 2376 / 541 1117

E-mail Address: negros@deped.gov

Development Team of the Module

Writer: Tyrone Y. Gabuya

Editor: Jesusa D. Paladar

Reviewers: Jesusa D. Paladar & Maria Farina G. Calumba

Typesetter: Ivah Mae C. Estoconing

Layout Artist: Ivah Mae C. Estoconing

Management Team: Senen Priscillo P. Paulin, CESO V Rosela R. Abiera

Fay C. Luarez, TM, Ed., Ph. Maricel S. Rasid

Adolf P. Aguilar, TM, Ed Elmar L. Cabrera

Nilita R. Ragay, Ed

Antonio B. Baguio, Jr., Ed.

ii

Introductory Message

For the facilitator:

Welcome to the HE-9 Cookery Alternative Delivery Mode (ADM) Module on

Basic Components of Sandwich Fillings and Spreads!

This module was collaboratively designed, developed and reviewed by

educators both from public and private institutions to assist you, the

teacher or facilitator in helping the learners meet the standards set by the K

to 12 Curriculum while overcoming their personal, social, and economic

constraints in schooling.

This learning resource hopes to engage the learners into guided and

independent learning activities at their own pace and time. Furthermore,

this also aims to help learners acquire the needed 21st century skills while

taking into consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the

body of the module:

As a facilitator, you are expected to orient the learners on how to use this

module. You also need to keep track of the learners' progress while allowing

them to manage their own learning. Furthermore, you are expected to

encourage and assist the learners as they do the tasks included in the

module.

For the learner:

Welcome to the HE-9 Cookery Alternative Delivery Mode (ADM) Module on

Basic Components of Sandwich Fillings and Spreads!

This module was designed to provide you with fun and meaningful

opportunities for guided and independent learning at your own pace and

time. You will be enabled to process the contents of the learning resource

while being an active learner.

This module has the following parts and corresponding icons:

Notes to the Teacher

This contains helpful tips or strategies

that will help you in guiding the learners.

iii

What I Need to Know

This will give you an idea of the skills or

competencies you are expected to learn in

the module.

What I Know

This part includes an activity that aims to

check what you already know about the

lesson to take. If you get all the answers

correct (100%), you may decide to skip this

module.

What’s In

This is a brief drill or review to help you link

the current lesson with the previous one.

What’s New

In this portion, the new lesson will be

introduced to you in various ways; a story, a

song, a poem, a problem opener, an activity

or a situation.

What is It

This section provides a brief discussion of

the lesson. This aims to help you discover

and understand new concepts and skills.

What’s More

This comprises activities for independent

practice to solidify your understanding and

skills of the topic. You may check the

answers to the exercises using the Answer

Key at the end of the module.

What I Have Learned

This includes questions or blank

sentence/paragraph to be filled into process

what you learned from the lesson.

What I Can Do

This section provides an activity which will

help you transfer your new knowledge or

skill into real life situations or concerns.

Assessment

This is a task which aims to evaluate your

level of mastery in achieving the learning

competency.

Additional Activities

In this portion, another activity will be given

to you to enrich your knowledge or skill of

the lesson learned.

Answer Key This contains answers to all activities in the

module.

This module was designed and written with you in mind. It is here to help

you master the basic components of a sandwich, fillings and spreads for

sandwiches. The scope of this module permits it to be used in many

different learning situations. The language used recognizes the diverse

vocabulary level of students. The lessons are arranged to follow the standard

sequence of the course. But the order in which you read them can be

changed to correspond with the textbook you are now using.

After going through this module, you are expected to:

1. Identify the different components of sandwich fillings.

2. Discuss the different sandwich fillings.

4. Recognizes the importance of fillings and spreads.

What I Need to Know

What I Know

A. Identification

Direction: Identify the word/s that best describe/s the following statements. Write

your answer in your notebook.

1. The most popular salads for sandwich fillings are tuna salad, egg

salad, chicken or turkey salad and ham salad.

2. Fruits, fresh or dried, jelly, peanut butter, hard cooked egg, and nuts.

3. It is also a wrap, since tortillas are flatbread. Wrap is a food dish

made with soft flat bread rolled around a filling.

4. Comes in both white and whole wheat. Usually have yeast, sugar,

flour, salt, and olive oil.

5. These are bread leavened with leavening agents other than yeast or

eggs.

6. Most commonly used bread for sandwich.

7. The part upon which the ingredients are placed.

8. The heart of the sandwich; this is where the main ingredient of your

sandwich is placed.

9. Either whole wheat or spinach flavor. Wrap sandwiches can be made

ahead of time and placed in an insulated lunch box along with ice

packs or a frozen juice box or two.

10. Come in all sizes, shapes and texture. The softest include

hamburger buns and hot dog rolls.

B. Enumeration

Direction: Name at least 5 sandwich fillings you already know.

1._______________________

2._______________________

3._______________________

4._______________________

5._______________________

What’s New

Direction: Label the parts of a sandwich below as to what part is the base, fillings

and spread.

What is It

BASIC COMPONENTS OF A SANDWICH

1. The structure or Base

It is the part upon which the ingredients are placed. It is consist of some

form of bread or dough produce that is whole or sliced.

2. Moistening agent

It is meant to bind the sandwich that provides an improvement of both flavor

and texture. It is also acts as the protective layer between the filling and the

structure, preventing the filling from softening or wetting the bread.

3. Filling

It consists of one or more ingredients that are stacked, layered or folded

within or on the structure to form the sandwich. The varieties of filling can be hot

or cold and comes in any form of cooked, cured meat, fruits, vegetables, salad or

combination of any of them.

Types of Bread

A. Yeast Bread- Most commonly used bread for sandwich. This uses yeast as a

leavener. The yeast causes the formation of carbon dioxide gas through

fermentation of the sugars in the bread dough. These breads are light and airy.

1. White Bread- These are breads made from wheat flour from which the bran and

germ layers have been removed (and set aside) from the whole wheat berry as

part of the flour grinding or milling process, producing a light-coloured flour.

These are long rectangular loaves that provide square slices and one of the most

versatile sandwich bread.

####### butterwithasideofbread/white-bread-recipe/

2. Whole wheat bread- Classic bread for sandwich. It is made from 100% whole

wheat flour. Whole wheat flour consists of the entire wheat berry ground to flour

fineness. It is nutritionally superior to white bread, taste better and have more

interesting textures, slightly more compact and brownish in color.

####### lovingitvegan/easy-no-fail-wholewheat-bread

3. Rye Bread- Bread made from rye flour. It is stronger tasting bread compared to

white and whole wheat. Has heavy and hearty flavor that goes with so many

types of meat and condiments. It is often made with additions like molasses and

cocoa powder, which add color and flavor.

####### sourdoughandolives/recipe/traditional-swedish-whole-rye-bread/

2. Focaccia- Flat Italian, bread, a cousin of pizza an inch or more thick and very

rich in olive oil. It is sold by whole and cut into squares, split and filled.

####### jessicagavin/rosemary-focaccia-bread/

3. Lavash- Small and rectangular, when softened in water, can be rolled around a

stuffing to make a pinwheel shaped sandwich.

####### tasteatlas/lavash

4. Tortillas- A type of thin flatbread and is a unleavened round corn meal breads

baked on a hot stone, it ranges in size for 6 inch-14 inch or larger preferably

used for quesadillas and burritos.

####### gimmesomeoven/homemade-corn-tortillas/

D. Wrap- Are very thin, flat breads that are used for sandwich wraps, burritos and

tacos.

1. Tortillas- It is also a wrap, since tortillas are flatbread. Wrap is a food dish

made with soft flat bread rolled around a filling.

####### indiamart/proddetail/flour-tortillas-9850599312.html

2. Sandwich wraps- Either whole wheat or spinach flavour. Wrap sandwiches can

be made ahead of time and placed in an insulated lunch box along with ice

packs or a frozen juice box or two.

####### delectablymine.blogspot/2012/04/soft-wrap-bread.html

E. Quick Breads- These are bread leavened with leavening agents other than yeast

or eggs. This includes banana bread, beer bread, biscuits, cornbread, muffins,

pancakes, scones, and soda bread. It is used for sweeter tasting sandwiches and

is best for tea sandwiches.

####### bellyfull/a-to-z-bread/

Sandwich Fillings

The filling is the heart of the sandwich; this is where the main ingredient of

your sandwich is placed. The filling is the place between or on top of your bread. It

provides height, color, and most of all the body to the sandwich.

Types of Fillings

1. Dry Fillings- Refers to ingredients such as sliced or cooked meat, poultry and

cheese, ground beef patties and cold cuts.

2. Moist Fillings- Refers to ingredients mixed with salad dressing or mayonnaise,

chicken salad and tuna salads.

Caution: Wet fillings should be made only in quantities needed for the shift to

prevent possible contamination.

 BLT- Bacon Lettuce and Tomato ( also contain eggs)

 Cheese and Onion

 Tuna and Cucumber

 Pimiento Cheese

 Peanut Butter and Jelly

 Egg and Bacon

 Ham and Egg

 Corn Beef and Cheese

 Cream Cheese and Bacon

 Chicken Caesar

 Chicken and Stuffing

 Apple Slaw-mix mayonnaise, lemon juice, cheese, apple, onions.

 Cream Cheese with finely chopped celery and grated carrots.

Spreads

Purposes of Spreads

1. To protect the bread from soaking up moisture from the filling.

2. They add flavor.

3. They also add moisture.

 Butter

Butter protects the bread from moisture, used soft butter to spread on

bread. You may soften butter by whipping in a mixer or by simply letting it stand at

room temperature. You may use margarine as a substitute or a flavored butter.

 Mayonnaise

Mayonnaise is often preferred to butter as a spread because it contributes

more flavor but sandwiches made with mayonnaise should be served immediately

or refrigerated at once and kept refrigerated until served.

 Mustard and Ketchup

 Spreadable cheeses

 Nut butters

 Jelly, jam, compotes and chutneys

What’s More

The filling is the heart of the sandwich; this is where the main ingredient of your

sandwich is placed. The filling is the place between or on top of your bread. It

provides height, color, and most of all the body to the sandwich.

Direction: Identify the types of bread being described below. Write your answers in

your notebook.

1. The most commonly used bread for sandwiches.

2. Classic bread nutritionally superior to wheat bread, more compact and

brown in color.

3. Stronger tasting bread.

4. Made from flattered, often unleavened bread.

5. Are excellent choice for sandwich, they comes in all sizes, shapes and

textures.

6. A flat bread with pocket that is perfect for stuffing.

7. Very thin flat breads that are used for burritos and tacos.

8. Breads raised by chemical action of baking powder.

9. Unleavened cornmeal baked on a hot stone.

10. Flat Italian bread cut into squares split and file.

What I Can Do

Enumeration

Name at least 5 sandwich fillings you already know.

1._______________________

2._______________________

What I Have Learned

8. Which of the following is NOT a miscellaneous?

a. fruits c. olive oil

b. jelly d. nuts

9. Are very thin, flat breads that are used for burritos and tacos.

a. wrap c. buns and rolls

b. quick bread d. yeast bread

10. Which does NOT belong to the group?

a. salami c. bologna

b. liver warts d. ham

Additional Activities

Direction: Write your reflections here for your learning in this module.

Rubrics

Areas of

Assessment 10 points 7 points 3 points 1 point

Ideas

Presents ideas

in an original

manner

Presents ideas

in a

consistent

manner

Ideas are too

general

Ideas are vague

or

unclear

Organization Strong and

organized

beg/mid/end

Organized

beg/mid/end

Some

organization;

attempt at a

beg/mid/end

No

organization;

lack

beg/mid/end

Understanding Writing shows

strong

Writing shows

a clear

Writing shows

adequate

Writing shows

little

understanding understanding understanding understanding

Mechanics Few (if any)

errors

Few errors Several errors Numerous

errors

TOTAL POINTS /40 POINTS

Answer Key

What I Know

1. Mayonnaise

2. Miscellaneous

3. Tortillas

4. Pita

5. Quick Breads

6. Yeast bread

7. Structure or Base

8. Filling

9. Sandwich wraps

10. Sandwich rolls

What's New

1. Base

2. Filling

3. Spread

4. Filling

5. Spread

6. Base

What I have

learned

1. Yeast bread

2. Whole wheat

bread

3. Rye bread

4. Flat bread

5. Sandwich roll

6. Pita

7. Wrap

8. Yeast bread

9. Tortillas

10. Focaccia

Assessment

1. a

2. b

3. a

4. c

5. d

6. d

7. b

8. c

9. a

10 What I can do (Types of sandwich

fillings)

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