CONTENT STANDARD: The learners demonstrate an understanding of how to prepare sandwiches

PERFORMANCE STANDARD: The learners independently demonstratehow to prepare sandwiches

GRADE 9 LEARNING CONTINUITY PLAN

FOCUS FOR LEARNING: MODULE 1 PREPARE SANDWICH

VOCABULARY: palatability crust radiation infrared

COMPETENCIES DAY 1
Students are expected to:
TLE9.1. identify tools, TOOLS, UTENSILS AND EQUIPMENT IN PREPARING SANDWICHES
a utensils and A. TOOLS AND UTENSILS
equipment 1. SANDWICH SPATULA - A small flat, round bladed utensil that is serrated on one side
needed in and smooth on the other, appearing somewhat like a round spatula. It is used to apply food
preparing spreads, over bread slices.
sandwiches; 2. SCISSORS - Use to cut customized edges on bread for tea sandwiches, hors d’oeuvres,
use or children’s sandwiches.
appropriate 3. COOKIE CUTTERS - Small, medium and large. Small ones are perfect for cutting out the
tools, utensils tinier breads for tea sandwiches and medium and large for making larger sandwiches.
and equipment 4. GRATER AND SHREDDER - Grating cheese, meat and other ingredients allows flavor to
for different mix, thus, palatability of sandwich is increased.
types of 5. SPATULA - A long flexible blade with a rounded end, used to level off ingredients in
sandwiches measuring cups and spoons and for spreading fillings on sandwiches.
6. BUTTER KNIFE - A small knife with a blunt edged blade that is used to apply spreads.
7. CHEF’S KNIFE - Come in various lengths of 6, 8, 10, and 12 inches.
VALUE COMPETENT 8. DELI KNIFE - Designed for thick sandwiches, this knife is made to cut easily and quickly
FOCUS CONFIDENT through a variety of sandwich ingredients.
COMMITTED 9. LETTUCE KNIFE - Plastic serrated edge knife that is designed to slice lettuce without
causing the edge to turn brown.
10. PARING KNIFE - A small knife with a straight, sharp, blade that is generally three to five
inches long.
11. SANDWICH KNIFE - A sharp-bladed kitchen utensil used to slice through a medium
amount of food ingredients “sandwiched” between two slices of bread.
12. SERRATED KNIFE - A knife with a sharp edge that has saw-like notches or teeth.
13. MIXING BOWLS - Bowls that are large enough to hold ingredients while they are being
mixed
14. RUBBER SCRAPER - A pliable rubber scraper used to scrape down sides of bowl and
get mixture of fillings from pans.
15.MEASURING CUPS
 Graduated Measuring Glass - a transparent glass with fractions [1, 3/4, 2/3,1/2, 1/3,
1⁄4 ]. Is used for measuring liquids
 Individual Cups - with fractional parts [1, 3/4, 1/2, 1/4, ] is used for solids or dry
ingredients.
16. UTILITY TRAY - Used to hold food in place.
17. STRAINER - Used to separate liquid from solid.
18. MIXING SPOON - Used to combine ingredients.
19. CAN OPENER - Used to open cans.
20. MEASURING SPOONSA set of individual measuring spoons used to measure small
quantities of ingredients.

B. EQUIPMENT FOR SANDWICH MAKING

1. GRILLS / GRIDDLES.- These are flat heated surfaces where food is directly cooked.
2. OVENS -. These are equipment which are enclosed in which food is heated by hot air or
infrared radiation.
3. MICROWAVE OVENS - Special tubes generate microwave radiation, which creates heat
inside the food.
4. SALAMANDERS - Small broiler, use primarily for browning or glazing the tops of
sandwiches.
5. BREAD TOASTER - The toaster is typically a small electric kitchen appliance designed to
toast multiple types of bread products.
6. SLICER - Used to slice foods more evenly and uniformly.
7. CHILLERS - Machines used to chill sandwiches and other foods.
8. FREEZER - Used to hold foods for longer times and to store foods purchased in frozen

Academy of Saint Andrew – Caloocan Inc. | LEARNING CONTINUITY PLAN - MODULE 1

 form.
9. REFRIGERATOR - A thermally insulated compartment used to store food at
temperature below the ambient temperature of the room.

INGREDIENTS USED FOR SANDWICHES

1. Breads – good quality breads provide variety, texture, taste, bulk, nutrients and eye
appeal to sandwiches.
2. Meats – maybe beef, pork and sausage products like ham, roast beef and salami
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 – most popular sandwich cheese are cheddar, process, cream ncheese 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.
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.
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.
ASSESSMENT/ ACTIVITIES
DIRECTION: Identify the given description of Ingredients. Choose your answer from the list of ingredients inside
the box

______________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.
______________9. They should be served immediately and kept refrigerated to preserve its color and flavor.
______________10. It is typically a small electric kitchen appliance designed to toast multiple types of bread products.
REFERENCE AND NOTES:
Imcookeryg10-150621150145-lva1-app6891 (3).pdf

CONTENT STANDARD: The learners demonstrate an understanding of how to prepare sandwiches

PERFORMANCE STANDARD: The learners independently demonstratehow to prepare sandwiches

GRADE 9 LEARNING CONTINUITY PLAN

FOCUS FOR LEARNING: MODULE 1 PREPARING SANDWICHES

VOCABULARY: filling ensure trim wrap

COMPETENCIES DAY 2 -3
Students are expected to:
TLE.9.1 identify the Different Types of Sandwiches
b.c different type 1. Cold Sandwiches
of sandwiches  Open-faced Sandwiches
Open sandwiches make use of one kind of bread with the filling on top. The slices of
white bread can be cut into squares, triangles or rounds.
VALUE COMPETENT  Regular Cold Sandwiches
FOCUS CONFIDENT A plain sandwich is made up of two slices of bread, preferably a day-old bread, toasted
COMMITTED if desired, and on which butter can be readily spread.
 Pinwheel Sandwiches
Academy of Saint Andrew – Caloocan Inc. | LEARNING CONTINUITY PLAN - MODULE 2
 Pinwheels are made of bread cut lengthwise, about 3/8 inch thick.
 Tea Sandwiches
Tea sandwiches are small fancy sandwiches made from light, delicate ingredients and
bread that has been trimmed of crusts.
 Multi-decker Sandwiches
Are made with more than two slices of bread (or rolls split into more than two pieces)
and with several ingredients in the filling.
 Wrap/Rolled Sandwiches
Wraps are sandwiches in which the fillings are wrapped, like a Mexican burrito, in a
large flour tortilla of similar flatbread.
2. HOT SANDWICHES
 Regular Hot Sandwiches
Simple hot sandwiches consist of hot fillings, usually meats but sometimes fish, grilled
vegetables, or other hot items, between two slices of bread.
 Hot Open-Faced Sandwich
Open-faced sandwiches are made by placing buttered or unbuttered bread on bread on
a serving plate, covering it with hot meat or other filling and topping with a sauce, gravy,
cheese, or other topping.
 Grilled Sandwiches
Grilled sandwiches, also called toasted sandwiches, are simple sandwiches that are
buttered on the outside and browned on the griddle, in a hot oven, or in a Panini grill
(see sidebar).
 Deep Fried Sandwiches
Deep-fried sandwiches are made by dipping sandwiches in beaten egg and sometimes
in bread crumbs, and then deep-fry.
 Filled rolls, focaccia or pitta bread
Flavored breads served with dips like quesadillas and burritos
ASSESSMENT/ ACTIVITIES
DIRECTION: Classify the following sandwiches as to Hot and Cold sandwiches
1. Chicken Wraps sandwich _______________________
2. Club sandwich _______________________
3. Tea sandwiches _______________________
4. Hamburgers _______________________
5. Toasted sandwiches _______________________
6. Burritos _______________________
7. Quesadillas _______________________
8. Pinwheel sandwiches _______________________
9. Hotdog sandwich _______________________
10. Chicken and veggie tortilla Sandwich _______________________
TRANSFER OF LEARNING
Portrait of You
Collect and compile twenty pictures of different
sandwiches and classify them as to Hot and Cold
sandwiches

Your output will be rated using the scoring rubric:

REFERENCE AND NOTES:

Imcookeryg10-150621150145-lva1-app6891 (3).pdf

GRADE 9 LEARNING CONTINUITY PLAN

FOCUS FOR LEARNING: MODULE 3 PREPARING SANDWICHES

VOCABULARY: agent yeast toast dough ondiment

COMPETENCIES DAY 4-6
Students are expected to:
TLE9.2. identify BASIC COMPONENTS OF A SANDWICH
a-c sandwich 1. The Structure or Base – it is the part upon which the Ingredients are placed, consists of

Academy of Saint Andrew – Caloocan Inc. | LEARNING CONTINUITY PLAN - MODULE 3

 component; some form of bread or dough produce that is whole or sliced.
identify bread 2. Moistening Agent – is meant to bind the sandwich providing an improvement of both
suited for flavor and texture. It acts as the protective layer between the filling and the structure,
sandwich preventing the filling from softening or wetting the bread.
making; 3. The filling – consists of one or more ingredients that are stacked, layered or folded within
prepare or on the structure to form the sandwich. The varieties of fillings should be carefully selected.
suitable filling The filling can be hot or cold and comes in any form of cooked, cured meat, fruit, vegetables,
and spread; salad or a combination of any of them.
select and
prepare TYPES OF BREAD
glazes/sweet A. Yeast Bread – loaf bread is the most commonly used bread for sandwiches.
sauces; and 1. White Bread 2. Whole wheat bread 3. Rye Bread
prepare B. Buns and Rolls
sandwiches 1. Sandwich rolls – come in all sizes, shapes and textures.
using sanitary 2. French and Italian bread - rolls including sourdough and ciabatta, split horizontally.
practices. C. Flat Breads – are made from flatten often unleavened breads
1. Pita 2. Focaccia 3. Lavash 4. Tortillas
D. Wraps – are very thin, flat breads that are used for sandwich wraps, burritos and tacos.
VALUE COMPETENT 1. Tortillas 2. Sandwich wraps
FOCUS CONFIDENT E. Quick Breads – these breads are raised by chemical action.
COMMITTED
FILLINGS AND SPREADS FOR SANDWICHES

TYPES OF FILLINGS
1. Dry Fillings 2. Moist Fillings

Here are possible fillings you may use separately or in combination.

 Meat and Poultry

 Beef products- sliced roast beef, hamburger patties, steaks, corned beef.
 Pork products- Roast pork, barbeque pork, ham, bacon.
 Poultry- Turkey breast, chicken breasts.
 Sausage Products- salami, frankfurters, bologna, liver wurst, luncheon meats, grilled
sausages.
 Cheese
Sandwich cheeses - cheddar types, Swiss types, provolone, cream cheese, process
cheese, cheese spreads.
 Fish and shellfish
Seafood Fillings- tuna, sardines, smoked salmon, shrimp, anchovies, fried fish, grilled or
pan fried fish fillets.
 Mayonnaise based salad
The most popular salads for sandwich fillings are tuna salad, egg salad, chicken or
turkey salad and ham salad.
 Vegetable items
Lettuce, tomato and onion are indispensable in sandwich production; also, any
vegetable used in salads may also be used in sandwiches.
 Miscellaneous
Fruits, fresh or dried, jelly, peanut butter, hard cooked egg, and nuts.

Most popular sandwich fillings combinations

 Chicken Salad
 Egg and Cheese
 Chicken and Bacon
 BLT – Bacon Lettuce and Tomato (also contain eggs)
 Cheese and Onion

SPREADS
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.

Academy of Saint Andrew – Caloocan Inc. | LEARNING CONTINUITY PLAN - MODULE 4

 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.

PREPARING SANDWICHES
The preparation of sandwiches requires great deal of hand works. Whether you are making
sandwiches in quantity or by order, your goal is to make the production as efficient and quick
as possible.

Tips:
1. Prepare Ingredients
2. Arrange Ingredients for maximum efficiency

Needed Tools/Equipment:
1. Storage equipment for ingredients includes refrigeration equipment for cold ingredients
and a steam table for hot ingredients.
2. Hand tools included spreading, spatulas, cutting board and knives, including a serrated
knife and a sharp chef’s knife for cutting the finished sandwich. Also a slicer is necessary.
3. Portion control equipment includes scoops for fillings and a portion scale for other
ingredients.
4. Cooking equipment includes griddle, grills, broilers and deep fryers, microwave ovens are
good for cooking
ASSESSMENT/ ACTIVITIES
A. Can you Name Me?
DIRECTIONS: Identify the types of bread being described below.
_______________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 flattened, 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. A 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.A flat Italian bread cut into squares split and file
TRANSFER OF LEARNING
MAKING SIMPLE COLD SANDWICHES

Academy of Saint Andrew – Caloocan Inc. | LEARNING CONTINUITY PLAN - MODULE 5

REFERENCE AND NOTES:
Imcookeryg10-150621150145-lva1-app6891 (3).pdf

GRADE 9 LEARNING CONTINUITY PLAN

FOCUS FOR LEARNING: MODULE 4 PREPARING SANDWICHES

VOCABULARY: slicer platter enhance decorative garnish

COMPETENCIES DAY 7-9
Students are expected to:
TLE9.3. portion and PORTION AND CONTROL SANDWICHES AND ITS INGREDIENTS
a-c control Portion Control is necessary to proportionate the weight, scoop and slice of food
sandwiches items, like ham and roasted beef. Other ingredients can be portion control, by slicing the
and sandwich meat thinly and correctly. You will need a good meat slicer and a scale to weigh your meat.
ingredients;
and CREATIVE SANDWICH PREPARATION
present Attractive presentation makes a garnish tray more appealing so you should learn
sandwiches the techniques for creating a balanced, colorful and appetizing buffet arrangement.
attractively 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
VALUE COMPETENT presentation for any kind of event.
FOCUS CONFIDENT  Spread leaf lettuce on a tray, decorate the tray edges with the top curly part of the
COMMITTED leaves the base of the leaves point toward the center of the tray.
 Spear the center of each sandwich with a long
toothpick if the sandwiches are layered, such as club
sandwiches or slices of submarine sandwiches.
 Arrange the sandwiches by the filling, with the contents
exposed to make sandwich selection more obvious.
 Sandwich quarters should be arranged with cut edge of
the sandwich pointing up at the viewer.
 Arrange finger sandwiches in a spiral, or setting up the
sandwiches in rows in the tray, with a row of garnishes
between each row of sandwiches.
 Place vegetarian sandwiches on a separate tray from
sandwich made with meat products.
 Handle food picks carefully. Remove food picks before
giving sandwiches to children or impaired adult.
 Plate pinwheel sandwiches in a circular design on a
platter with the pin wheel filling facing upward to show
off the colors of the ingredients.
TRANSFER OF LEARNING
Prepare and present sandwiches
attractively using suitable
garnishes, condiment and service
wares.

REFERENCE AND NOTES:

Imcookeryg10-150621150145-lva1-app6891
(3).pdf

Academy of Saint Andrew – Caloocan Inc. | LEARNING CONTINUITY PLAN - MODULE 6

 GRADE 9 LEARNING CONTINUITY PLAN
FOCUS FOR LEARNING: MODULE 4 PREPARING SANDWICHES

VOCABULARY: storage bacteria moisture thaw

COMPETENCIES DAY 10-12
Students are expected to:
TLE9.4. store PROPER STORAGE FOR SANDWICHES
a-c sandwiches Storing sandwiches is one of the most important activities after preparation wherein
hygienically at they are to be kept properly to avoid spoilage. The most important principles for sandwich
the proper safety are keeping temperatures cool and avoiding cross contamination. Remember the
temperature basic formula 4-40-140 which means perishable foods should spend no more than 4hours at
keep a temperature between 40 and 140°F. By the end of 4 hours bacteria may have multiplied to
sandwiches in unsafe levels, so food that has sat out at room temperature for two hours and then been
appropriate returned to the refrigerator has only another two hours of room temperature shelf life left
conditions to unless it has been cooked again.
maintain  Some sandwich ingredients and fillings should be cooked, covered in separate
freshness and airtight containers, refrigerated until ready to use.
quality  Keep bread tightly wrapped and in moisture proof wrapping. This stops it from
drying and guards against picking up odors. It should be away from ovens and hot
VALUE COMPETENT equipment.
FOCUS CONFIDENT  If bread must be kept more than one day, it may be frozen thaw, without
COMMITTED unwrapping.
 Wrap sandwiches with wax paper, paper napkins plastic wraps or aluminum foil to
keep them in good condition.
 To keep a number of unwrapped sandwiches just place a damp towel in a shallow
pan and cover with wax paper. Arrange layers of sandwiches with wax paper
between each layer. Put wax paper over the sandwiches and cover it with a damp
towel. Keep the sandwiches in the refrigerator until serving time.
 Refrigerate sandwiches for as long as possible. If there will be a time between
making and serving cover each tray with wax paper or cling wrap to prevent the
sandwiches from drying out.
 All sandwiches should be stored at recommended chill temperatures 0.5°C, soon
after packing.
 Packing must be clearly labeled with the product description, use by date and
storage requirement.
STORING TECHNIQUES
1. Wrapping – to draw, fold in order to cover
2. Packaging Material – used package sandwich
3. Cold Storage – the process of preserving perishable food on a large scale by means of
refrigeration
4. Chilling – to refrigerate or to reduce the temperature of food
5. Freezing – application of low temperature that changes the state of water in the food from
liquid to solid ice.
6. Refrigeration – to keep cold or cool.
ASSESSMENT/ ACTIVITIES
DIRECTION: Directions: Read the statement carefully then choose the best answer from the given options.
_____ 1. It is the most important principle for sandwich safety after preparation to avoid spoilage.
a. 4 – 40 – 140 c. 140 – 4 - 40
b. 4- 140 – 40 d. 40 – 140 - 4
_____ 2. Which tool is used to measure in serving of soft foods, such as filling ice cream, and mashed potato?
a. potato masher c. scoops or dipper
b. scooper d. baster
_____ 3. There are many kinds of kitchen knives, each with a special use. Which one is used to cut thick sandwiches?
a. Butcher knife c. Deli knife
b. Paring knife d. Sandwich knife
_____ 4. A small flat, round bladed utensil that is serrated on one side and smooth on the other, used to apply food
spreads over bread slices.
a. Cutting Board c. Sandwich Spatula
b. Measuring spoons d. Serrated Knife
_____ 5. A plastic, serrated edge knife that is designed to slice lettuce without causing the edges to turn brown.
a. Lettuce Knife c. Bread Toaster
b. Mixing Spoon d. Grill

Academy of Saint Andrew – Caloocan Inc. | LEARNING CONTINUITY PLAN - MODULE 7

Directions: Identify the following statements and write your answer on the space provided before each number.

_________________ 1. A knife with a sharp edge that has saw like notches or teeth used to slice bread, fruits and
vegetables.
__________________ 2. It comes in wood and plastic, use to protect the table while slicing bread.
__________________ 3. Pyrex bowls that are large enough to hold the ingredients while they are being mixed.
__________________ 4. Used to combine ingredients.
__________________ 5. A set of individual measuring spoons used to measure small quantities of ingredients.
__________________ 6. Is flat heated surface or where food is cooked directly.
__________________ 7. A typically small electric kitchen appliance designed to toast multiple types of bread products.
__________________ 8. A machine used to chill sandwiches and often foods.

TRANSFER OF LEARNING
Package Deal
Situation: Your friend will be
celebrating her birthday. She
ordered 50 pieces of any sandwich
of your choice. Perform the job from
the preparation of materials and
ingredients, actual preparation,
presentation and storing.

REFERENCE AND NOTES:

Imcookeryg10-150621150145-lva1-app6891
(3).pdf

Academy of Saint Andrew – Caloocan Inc. | LEARNING CONTINUITY PLAN - MODULE 8