G9 Cookery Quarter 3 Week 1 To 4
G9 Cookery Quarter 3 Week 1 To 4
G9 Cookery Quarter 3 Week 1 To 4
COOKERY
9
Technology and
Livelihood Education
Quarter 3, Wk.1 - 4
(Prepare Sandwiches)
Pre-Test
Directions: Multiple Choice. Read the statement carefully then choose the answer that best
describes the statement. Write your answer on your test notebook.
1. It is the most important principle for sandwich safety after preparation to avoid spoilage.
a. 4 – 40 - 140 b. 140 – 4 - 40 c. 4- 140 – 40 d. 40 – 140 - 4
2. Which tool is used to measure serving of soft foods, such as filling ice cream, and mashed
potato?
a. potato masher b. scoops or dipper c. 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 b. Deli knife c. 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 b. Sandwich Spatula c. 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 b. Bread Toaster c. Mixing Spoon d. Grill
1. SANDWICH SPATULA
A small flat, round bladed utensil
that is serrated on one side and smooth on
the other, appearing somewhat like a
round spatula. It is used to apply food
spreads, over bread slices.
2. SCISSORS
Use to cut customized edges on
bread for tea sandwiches, hors d’oeuvres,
or children’s sandwiches. Use the shears
to cut a pocket in toast and waffles. Cut
sandwiches in different shapes like
rectangles, triangles and circles.
3. COOKIE CUTTERS
Small, medium and large. Small ones
are perfect for cutting out the tinier breads for
tea sandwiches and medium and large for
making larger sandwiches.
5. SPATULA
A long flexible blade with a rounded end, used to
level off ingredients in 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, such as butter, peanut
butter, and cream cheese, on bread or dinner
rolls.
7. CHEF’S KNIVES
Come in various lengths of 6, 8, 10, and
12 inches. The smaller sized knives are
typically referred to as mini chef's knives
while the longer lengths are known as
traditional chef's knives.
8. DELI KNIFE
Designed for thick sandwiches, this knife
is made to cut easily and quickly through a
variety of sandwich ingredients. The deli knife
has offset blade allowing ease of slicing and
handling.
9. LETTUCE KNIFE
Plastic serrated edge knife that is designed to slice
lettuce without causing the edges to turn brown. It is
efficient in slicing lettuce.
10. PARING KNIFE
A small knife with a straight, sharp blade that is generally
three to five inches long. Its thin, narrow blade is tapers to
a point at the tip. It is easy to handle and works well for
peeling and coring foods or mincing and cutting small
items.
Individual Cups - with fractional parts [1, 3/4, 1/2, 1/4, ] is used for solids or
dry ingredients.
17. UTILITY TRAY
Used to hold food in place.
18. STRAINER
Used to separate liquid from solid.
9. REFRIGERATOR. A thermally
insulated compartment used to store
food at a temperature below the
ambient temperature of the room.
COLD SANDWICHES
1. Open-faced Sandwiches
4. Tea Sandwiches
5. Multi-decker Sandwiches
6. Wrap/Rolled Sandwiches
3. Grilled Sandwiches
TYPES OF BREAD
A. Yeast Bread. Loaf bread is the most commonly used bread for sandwiches.
1. Pita comes in both white and whole wheat. As the flat bread
bakes, it puffs up, forming a pocket that is perfect for stuffing.
D. Wraps – are very thin, flat breads that are used for sandwich
wraps, burritos and tacos.
1. Tortillas – corn or flour are
unleavened round cornmeal breads
baked on a hot stone it ranges in
size from 6 inch – 14 inch or larger
preferably used for quesadillas and
burritos.
2. Sandwich wraps- either whole wheat or spinach flavor.
E. Quick Breads – these breads are raised by chemical action of baking powder or baking
soda like biscuits, banana bread, carrot bread and generally more tender and crumbly
than yeast bread. It is used for sweeter tasting sandwiches and are best for tea
sandwiches.
Cheese
Cheese dries out rapidly when unwrapped and sliced, when slicing is done ahead, the
slices should remain covered until ready to use:
• Sandwich cheeses - cheddar types, Swiss types, provolone, cream cheese, process
cheese, cheese spreads.
• Chicken Salad
• Egg and Cheese
• Chicken and Bacon
• BLT – Bacon Lettuce and Tomato (also contain eggs)
• Cheese and Onion
• Prawn mayonnaise
• Chicken and Ham
• Cheese and Ham
• Salmon and Cucumber
• 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.
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. Preparation of Ingredients – prepare everything ahead of time, so nothing is left to do
but assembles the ingredient. It includes, mixing fillings, preparation of spreads, slicing
bread, meats, vegetable and cheese, separating lettuce, preparing garnishes and other
ingredients.
2. Arrange Ingredients for maximum efficiency- to reduce your movement to a
maximum, everything you need should be within easy reach.
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.
DIRECTION: Identify the types of bread being described below. Write your answer on your
yellow sheet of paper.
ASSESSMENT
Direction: Give one type of sandwich that you know. Describe briefly and
write how it is being prepared by completing the open ended statement
below. Write your answers on your yellow sheet of paper
1. The type of sandwich I know is _________________________.
2. This type of sandwich is ______________________________.
3. This type of sandwich is being prepared by:
a. _____________________________
b. _____________________________
c. _____________________________
d. _____________________________
e. _____________________________
TVL COOKERY 9
WEEKLY HOME LEARNING PLAN
QUARTER 3 / WEEK 1 TO 4