Cookery 9 Quarter 3 Week 1 SSLM

1. GSC-CID-LRMS-ESSLM, v.r. 03.00, Effective June 9, 2021
TLE COOKERY – 9
Name: ______________________________________ Date: ____________________
Grade: ______________________________________ Section: ___________________
Quarter: III Week: 1 SSLM No. 1 MELC(s):Identify ingredients according to the
given recipe;identify culinary terms
related to sandwiches
MELC Code:TLE_HECK9SW-IIIa-11
 Objective: To identify the ingredients and the culinary terms related to
sandwich making
 Title of Textbook/LM to Study: TLE Cookery 9 LM
 Chapter: ___ Pages: 124-126 Topic: Ingredients Used for Sandwiches
INGREDIENTS USED FOR SANDWICHES
The following grouped items are the commonly used ingredients in sandwich making
which may be as simple as a combination of only two ingredients or may be as complex as
mixing almost all types of ingredients listed below.
1. BREAD – The kind of bread to be used differs in the type of sandwich. Good quality bread
provides variety, texture, bulk, taste, appeal, and nutrients. Bread is easier to sliceor cut when
fresh or chilled. It can then be toasted or served at room temperature.
2. MEAT – may be beef (from cow), pork (from pig), sausage (minced and seasoned meat)
like ham, roast beef, and salami.
3. POULTRY – chicken or turkey breasts characterized by delicate golden brown surfaces.
4. SEAFOOD – Tuna, sardines, fish fillets, crabs, and shrimps are highly perishable and
should be kept chilled to maintain quality.
Let Us Discover

2. 2
5. CHEESE – Popular types are cheddar, processed cheese (e.g. Eden), cream cheese,
cheese spreads; these products act as binder and moistener; these may be smooth in texture
so they can easily be spread or may be firm so they can easily be sliced, grated, or shredded.
Keep in mind to cover and refrigerate cheese to avoid air exposure.
6. SPREAD – like mayonnaise (emulsified egg yolk and oil), margarine (fat from plant oil), and
butter (fat derived from dairy) which moisten the bread and complimentthe flavors of the other
ingredients. Sandwiches with spread should be served immediately to avoid sogginess while
the leftover or unused spread must be refrigerated to preserve its color and flavor.
7. CONDIMENTS – like olive oil, relishes (made from preserved vegetables in acidic brine),
chutneys (made from fruits, vegetables, and/or herbs with vinegar, sugar, and spices); strong-
flavored and acidic condiments must be added in moderation and are added to elevate the
overall flavor of the sandwich.
8. VEGETABLES – like lettuce, tomatoes, and onions are necessary to add texture, flavor,
and color to the sandwich. These are best served while still crunchyand mustbe proportionate
to the overall size of the sandwich.
9. MISCELLANEOUS – like fresh or dried fruits, jelly, jam, peanut butter, eggs, and nuts add
flavor, color, texture, and nutrients to the sandwich production.
Directions: Match each description (in Column A) to the ingredients (in Column B). Write the
letter that corresponds to your answer on the blank before each number.
Column A Column B
_____ 1. Can be spread, sliced, or grated
and used as binder
A. Seafood
_____ 2. Strong in flavor and can be highly
acidic
B. Vegetables
_____ 3. Provides bulk and texture to the
sandwich
C. Condiments
_____ 4. Must be served while still crunchy
and must be proportionate to the
size of the sandwich
D. Cheese
_____ 5. Highly perishable so must be kept
chilled
E. Bread
Let Us Try

3. 3
Directions: Identify which group each item belongs. Refer to the nine (9) groups of
ingredients. Write the letter that corresponds to your answeron the blank before each number.
(Note: Answers may be repeated.)
A – Bread D – Seafood G – Condiments
B – Meat E – Cheese H – Vegetables
C – Poultry F – Spread I – Miscellaneous
_____ 1. Ham _____ 11. Fried chicken fillet
_____ 2. Corned tuna _____ 12. Softened unsalted butter
_____ 3. Cheese slices _____ 13. Olive oil
_____ 4. Sliced egg _____ 14. White bread
_____ 5. Grilled chicken _____ 15. Strawberry jam
_____ 6. Pickle relish _____ 16. Catsup
_____ 7. Wheat bread _____ 17. Crab meat
_____ 8. Peanuts _____ 18. Cucumber
_____ 9. Roasted beef _____ 19. Grated parmesan cheese
_____ 10. Sandwich spread _____ 20. Tomato
Directions: Identify which term or ingredient is described by the statements. Choose your
answers from the box below and write them on the space provided before each number.
Relish Soggy Beef
Emulsification Stabilizer Jelly
________________ 1. This cow meat can be roasted or cured.
________________ 2. This is the process applied to mayonnaise, a creamy spread
made from eggs, oil, and seasoning.
________________ 3. This happens when bread absorbs excess liquid or spreads.
________________ 4. This ingredient is made from fruit juice and sugar boiled to a
thick consistency.
________________ 5. This is added in the process of making cream cheese to keep
the mixture thick and stable.
Let Us Do
Let Us Apply

4. 4
CG TLE 9 Cookery Code: TLE_HECK9SW-IIIa-11 (MELC CG Cookery 9 p. 417)
LM TLE 9 Cookery pp. 124-126
SSLM Development Team
Writer: Sharelee D. Araquil
Content Editor: Zainalie M. Banisil
Creative Arts Designer: Reggie D. Galindez
Education Program Supervisor: Amalia C. Caballes
Education Program Supervisor – Learning Resources: Sally A. Palomo
Curriculum Implementation Division Chief: Juliet F. Lastimosa
Asst. Schools Division Superintendent: Carlos G. Susarno, Ph. D.
Schools Division Superintendent: Romelito G. Flores, CESO V
Let Us Try
1. D
2. C
3. E
4. B
5. A
Let Us Do
1. B
2. D
3. E
4. I
5. C
6. G
7. A
8. I
9. B
10. F
11. C
12. F
13. G
14. A
15. I
16. F or G
17. D
18. H
19. E
20. H
Let Us Apply
1. Beef
2. Emulsification
3. Soggy
4. Jelly
5. Stabilizer
Answer Key
References