LE COOKERY FOR GRADE 9

1. PREPARE
VARIETY OF
SANDWICHES
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2. EXPECTATIONS
AT THE END OF THE MODULE, YOU SHOULD BE
ABLE TO:
1. IDENTIFY SANDWICH COMPONENTS AND
ITS EXAMPLE;
2. DEFINE COMPONENTS OF SANDWICHES
ACCORDING TO ITS FUNCTION; AND
3. DIFFERENTIATE COMPONENT OF
SANDWICHES ACCORDING TO ITS USES.

3. BRIEF INTRODUCTION
SANDWICH REFERS TO A FOOD ITEM CONSISTS OF TWO OR MORE SLICES
OF BREAD WITH SPREAD AND FILLING. IT IS AN EASY TO PREPARE AND
NUTRITIOUS FOOD THAT MEMBERS OF THE FAMILY WILL LOVE AND ENJOY.
IT CAN BE SERVED AS SNACKS EVERY DAY.
IN PREPARING SANDWICHES, IT IS NECESSARY TO RECOGNIZE AND BE
FAMILIAR WITH THE COMPONENTS OF SANDWICHES AND ITS
CLASSIFICATION ACCORDING TO THE USES. IT IS ESSENTIAL BECAUSE IT
HELPS YOU TO PERFORM AND PREPARE THE CORRECT WAY TO PREPARE
NUTRITIOUS, PALATABLE AND AESTHETICALLY APPEALING SANDWICHES.

4. COMPONENTS OF A SANDWICH
1. STRUCTURE OR BASE (BREAD)
• IT IS THE PART UPON WHICH THE INGREDIENTS ARE
PLACED.
• IT CONSISTS OF SOME FORM OF BREAD OR DOUGH
PRODUCE THAT IS WHOLE OR SLICED.
TYPES OF BREAD
A. YEAST BREAD - LOAF BREAD IS THE MOST COMMONLY USED BREAD FOR SANDWICHES.
1. WHITE BREAD/PULLMAN LOAF – THESE ARE LONG RECTANGULAR LOAVES THAT PROVIDE
SQUARE SLICES. IT IS ONE OF THE MOST VERSATILE SANDWICH BREAD, IT COMES IN VARIOUS
FLAVORS AND GOES WELL WITH EVERYTHING AND TOAST NICELY.

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- IS A CLASSIC BREAD FOR SANDWICHES, IT IS
NUTRITIONALLY SUPERIOR TO WHITE BREAD, TASTE
BETTER AND HAVE MORE INTERESTING TEXTURES,
SLIGHTLY MORE COMPACT AND BROWNISH IN COLOR.
WHOLE WHEAT BREAD
- IS A CLASSIC BREAD FOR SANDWICHES, IT IS
NUTRITIONALLY SUPERIOR TO WHITE BREAD, TASTE
BETTER AND HAVE MORE INTERESTING TEXTURES,
SLIGHTLY MORE COMPACT AND BROWNISH IN COLOR.
RYE BREAD

6. – ORIGINATED IN POLAND BUT ARE NOW POPULAR
IN ANY PART OF THE WORLD,
(CANADA AND USA)
BAGEL
- COMES IN ALL SIZES, SHAPES AND TEXTURES.
THE SOFTEST INCLUDE HAMBURGER BUNS AND
HOT DOG ROLLS.
SANDWICH ROLLS

7. - ROLLS INCLUDING SOURDOUGH AND CIABATTA SPLIT
HORIZONTALLY. IT WORKS WELL FOR GRILLED
SANDWICHES
FRENCH AND ITALIAN BREAD
PITA
-COMES IN BOTH WHITE AND WHOLE WHEAT. AS THE FLAT BREAD
BAKES, IT PUFFS UP, FORMING A POCKET THAT IS PERFECT FOR
STUFFING.
FOCCACIA
-FLAT ITALIAN BREAD, A COUSIN OF PIZZA AN INCH OR MORE
THICK AND VERY RICH IN OLIVE OIL WITH HERB. IT IS SOLD BY
WHOLE AND CUT INTO SQUARES, SPLIT AND FILLED

8. LAVASH
TORTILLAS
SMALL AND RECTANGULAR, WHEN SOFTENED IN
WATER, CAN BE ROLLED AROUND A STUFFING TO MAKE
A PINWHEEL SHAPED SANDWICH
CORN OR FLOUR ARE UNLEAVENED ROUND CORNMEAL
BREADS BAKED ON A HOT STONE. IT RANGES IN SIZE FROM
6 INCH – 14 INCHES OR LARGER PREFERABLY USED FOR
QUESADILLAS AND BURRITOS

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- 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
QUICK BREADS

10. - IT IS MEANT TO BIND THE SANDWICH THAT PROVIDES AN
IMPROVEMENT OF BOTH FLAVOR AND TEXTURE.
- IT ALSO ACTS AS THE PROTECTIVE LAYER BETWEEN THE
FILLING AND STRUCTURE
MOISTENING AGENTS

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PURPOSES OF SPREADS
1. TO PROTECT THE BREAD FROM
SOAKING UP MOISTURE FROM THE
FILLING.
2. THEY ADD FLAVOR.
3. THEY ALSO ADD MOISTURE
SPREAD

12. - IT CONSISTS OF ONE OR MORE INGREDIENTS THAT ARE
STACKED, LAYERED OR FOLDED WITHIN OR ON THE
STRUCTURE TO FORM THE SANDWICH.
- THE FILLING IS THE HEART OF THE SANDWICH. IT IS PLACED
BETWEEN OR ON TOP OF BREAD. IT PROVIDES FLAVOR AND
BODY TO THE SANDWICH.

13. 1. DRY FILLINGS- REFERS TO INGREDIENTS SUCH AS
SLICED OR COOKED MEAT, POULTRY AND CHEESE.
TYPES OF FILLING

14. 2. MOIST FILLINGS – REFERS TO
INGREDIENTS MIXED WITH SALAD
DRESSING OR MAYONNAISE

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HERE ARE POSSIBLE FILLINGS YOU MAY USE
SEPARATELY OR IN COMBINATION
MEAT AND POULTRY
MEATS USED AS FILLINGS SHOULD BE COOKED, COVERED AND
REFRIGERATED. SLICE JUST BEFORE THE SANDWICH IS TO BE
PREPARED TO AVOID DRYING OUT AND LOSE FLAVOR. THINLY SLICED
MEATS ARE MORE TENDER AND JUICY THAN THICKLY SLICED.
1. BEEF PRODUCTS- SLICED ROAST BEEF, HAMBURGER PATTIES,
STEAKS, CORNED BEEF.
2. PORK PRODUCTS- ROAST PORK, BARBEQUE PORK, HAM, BACON.
3. POULTRY- TURKEY BREAST, CHICKEN BREASTS.
4. SAUSAGE PRODUCTS- SALAMI, FRANKFURTERS, BOLOGNA,
LIVERWURST, LUNCHEON MEATS, GRILLED SAUSAGES.

16. 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.

17. FISH AND SHELLFISH
MOST SEAFOOD FILLINGS ARE HIGHLY PERISHABLE
AND SHOULD BE LEFT CHILLED AT ALL TIMES.
SEAFOOD FILLINGS- TUNA, SARDINES, SMOKED
SALMON, SHRIMP, ANCHOVIES, FRIED FISH, GRILLED
OR PAN FRIED FISH FILLETS

18. MAYONNAISE BASED SALAD
THE MOST POPULAR SALADS FOR
SANDWICH FILLINGS ARE TUNA SALAD,
EGG SALAD, CHICKEN OR TURKEY SALAD
AND HAM SALAD.

19. VEGETABLE ITEMS
LETTUCE, TOMATO AND ONION ARE
INDISPENSABLE IN SANDWICH PRODUCTION;
ALSO, ANY VEGETABLE USED IN SALADS MAY
ALSO BE USED IN SANDWICHES.

20. 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), CHEESE AND ONION, PRAWN MAYONNAISE,
CHICKEN AND HAM, CHEESE AND HAM, SALMON AND CUCUMBER, TUNA
AND CUCUMBER, PIMIENTO CHEESE, PEANUT BUTTERED JELLY, EGG AND
BACON, HAM AND CHEESE, CORN BEEF AND CHEESE, CREAM CHEESE AND
BACON, CHICKEN CAESAR, CHICKEN AND STUFFING, APPLE SLAW, CREAM
CHEESE

21. Do you still remember Our lecture?
Let’s findout!

22. Questions
1.It is the part upon which the ingredients are placed
2.It is meant to bind the sandwich that provides and
improvement of both flavor and texture
3.) It is originated from the country named "POLAND"
but are now popular in any part of the world
4.)These are long rectangular loaves that provide square slices.
5.)It protect the bread from soaking up moisture from
the feeling and adds flavor and moisture
6.)it is a type of filling that refers to ingredients such as
sliced or cooked meat,poultry and cheese
7.)It is a type of filling that refers to ingredients mixed with salad dressing or mayonaise
8.) - It is meant to bind the sandwich that provides an
improvement of both flavor and texture.
9-10.)Give 2 classifications of Bread

23. Answers:
1.)Bread or Base
2.)Moisteningagent
3.)Bagel
4.)Whitebread/ Pullman loaf 8.)Moistening Agent
6.)dry filling
7.)moist filling
5.)Spread