i hope it will help you

1. DETAILED LESSON PLAN
Number of learners: 56 students Grade & Section: Cookery 9
Number of minutes: 50 minutes Date: February 21, 2024
I. LEARNING OBJECTIVES
At the end of the lesson, the learners are expected to:
a. Identify the basic components of a sandwich
b. Prepare a sandwich using the tree basic components; and
c. Value the importance of the basic components of a sandwich
II. SUBJECT MATTER
Topic: Basic Components of a Sandwich
References: K to 12 Basic Education Curriculum Technology and Livelihood Education Learning
Module- Cookery 9 pp. 132-139
Instructional Materials: PowerPoint Presentation, Laptop, tools, bread, cheese, spread, meats, fruits
and vegetables
Subject Across Discipline: Arts, Health, and English
Values Integration: Cooperation, Gratitude, creativity and neatness
III. PROCEDURE
TEACHER’S INSTRUCTION LEARNER’S ACTIVITY
A. PRELIMINARIES
1. Prayer
May I request everyone to please stand for our prayer
Benjamin, please come in front and lead a prayer
Our Father, who art in heaven,
Hallowed be Thy Name.
Thy Kingdom comes.
Thy Will be done,
on earth as it is in Heaven.
Give us this day our daily bread.
And forgive us our trespasses,
as we forgive those who trespass against us.
And lead us not into temptation,
but deliver us from evil. Amen.

2. Good morning class!
Class, please arrange your Chair and seat properly!
2. Attendance
Who is the Beadle here?
Okay, thank you! Ms. Salan, may I know who is absent
this Morning?
Thank You Ms. Salan
Let’s Give a hand because you’re All present!
3. Review of the Previous Lesson
Class, can you still remember what was our topic
yesterday?
What are the ingredients and different types of
sandwiches.?
Very good. I'm glad you can still recall our previous
lesson. Now, we will proceed to our next lesson but
before that, we will have first an activity.
4. Motivation
To start our lesson, we're going to have an activity
named "GUESS ME ". Here are the instructions. Listen
carefully.
I will show you a picture here and you will guess what is
that picture and explain the use and importance of it, I
have here a wheel of your names and I will pick 5
students randomly by just spinning the wheel to guess
the picture
Good morning, ma’am Diane!
Okay ma’am
Ms. Salan ma’am
Everybody is Present Ma’am
Yes Ma’am. Our topic yesterday was all about the
ingredients and different types of sandwiches.
The ingredients are breads, meat, poultry, cheese,
and spreads
And the different types of bread are hot and cold
sandwiches
Yes Ma’am
(the students do the activity)

3. Are the instructions clear?
Are you ready? Let's get started!
5. Presentation of the Objectives
Okay, class! Before we proceed to our discussion may I
present to you our objectives for today’s lesson so at the
end of the lesson, you are expected to:
A. Discuss the basic components of a sandwich
B. Prepare a sandwich using the tree basic
components; and
C. Value the importance of the basic components of a
sandwich
B. LESSON PROPER
1. Presentation of the Topic
Based on our activity, what do you think is our lesson for
today?
Very good Krisha!
Our lesson for today is about the basic components of a
sandwich
2. Discussion
Class, we will Identify first the basic components of a
sandwich Now, in your idea, what are the basic
components of a subject?
Very good!
Anyone else?
Very good
Class, there 3 basic components of a of a sandwich
First is the structure or Base It is the part upon which
the ingredients are placed. It is consisting of some form
of bread or dough produce that is whole or sliced.
Our lesson for today is all about the basic
components of a sandwich
Base and moistening agent ma’am
Fillings ma’am

4. The second is Moistening Agent, Ms. Can you please
read what is scissors?
The third is 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
Okay, lets proceed to the TYPES OF BREAD
A. Yeast Bread- Most commonly used bread for
sandwich. This uses yeast as a leavener. These breads
are light and airy.
White Bread-These are long rectangular loaves that
provide square slices and one of the most versatile
sandwich breads.
Next is the Whole wheat bread Mr. Can you please
read what is spatula?
Rye Bread is stronger tasting bread than white and
whole wheat. A heavy and a hearty flavor bread that
goes with so many types of meat and condiments
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.
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

5. B. Buns and Rolls
1. Sandwich rolls
come in all sizes, shapes and textures. The softest
include hamburger buns and hot dog rolls
Next is French and Italian bread Ms. Can you please
read what is Deli knife?
Okay, lets proceed to
C. Flat Breads are made from flatten often
unleavened breads
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.
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.
3. Lavash - small and rectangular, when softened in
water, can be rolled around a stuffing to make a
pinwheel shaped sandwich
4. Tortillas - 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.
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 3 14 inch or larger preferably
used for quesadillas and burritos.
French and Italian bread - rolls including
sourdough and ciabatta, split horizontally. It works
well for grilled sandwiches

6. Next is Sandwich wraps can you please read.
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.
FILLINGS AND SPREADS FOR SANDWICHES.
Sandwich Fillings The filling is the heart of the
sandwich. It is place between or on top of bread. It
provides flavor and body to the sandwich.
TYPES OF FILLINGS
1. Dry Fillings- refers to Ingredients such as sliced or
cooked meat, poultry and cheese.
2. Moist Fillings - refers to Ingredients mixed with
salad dressing or mayonnaise.
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 juicier
than thickly sliced.
1. Beef products- sliced roast beef, hamburger patties,
steaks, corned beef.
2. Pork products- Roast pork, barbeque pork, ham,
bacon.
Sandwich wraps- either whole wheat or
spinach flavor.

7. 3. Poultry- Turkey breast, chicken breasts.
4. Sausage Products- salami, frankfurters, bologna,
liver wurst, luncheon meats, grilled sausages
Next is cheese can you please read.
Sandwich cheeses - cheddar types, Swiss types,
provolone, cream cheese, process cheese, cheese
spreads
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.
Next is mayonnaise-based salad can you please read.
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 dries out rapidly when unwrapped and
sliced, when slicing is done ahead, the slices should
remain covered until ready to use.
Mayonnaise based salad - The most popular
salads for sandwich fillings are tuna salad, egg
salad, chicken or turkey salad and ham salad

8.  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
 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.

9. 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 - 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
chefs 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.

10. 4. Cooking equipment includes griddle, grills, broilers
and deep fryers, microwave ovens are good for cooking.
Okay, class do you have any questions or clarifications?
Class, Let’s proceed to your activity.
3. Application
The class will be divided into 2 groups. Each group will
prepare a sandwich using the 3 basic components of a
of a sandwich. I will give you 5 minutes and after that
you will present it to the class.
4. Generalization
1.What is the importance of knowing the basic
components of a certain dish?
2. As a cookery student, how does knowing the
components of sandwich beneficial or useful to us?
C. ASSESSMENT/EVALUATION
Directions: classify the ingredients of a sandwich to
what components of sandwich it belongs.
1. BUNS
2. SAUSAGE
3. MAYONNAISE
4. CHEESE
5. BUTTER
6. WHEAT BREAD
7. FLAT BREAD
8. CHICKEN

11. 9. PATTY
10. MUSTARD
C. ASSIGNMENT/AGREEMENT
Direction:
1. Create a sandwich recipe out of the ingredients
you will find at home. Your recipe must include
(name of the sandwich, ingredients,
procedures, preparation time and no. servings.)
Prepared by:
DIANA MARIE P. NELLAS
PRE-SERVICE TEACHER
Checked by:
JENEVA D. UGAT
COOPERATING TEACHER