This document provides instructions for preparing a variety of sandwiches. It discusses the key components of sandwiches such as bread, fillings, and spreads. Different types of bread like yeast breads, buns, flatbreads, and quick breads are described as the structure base for sandwiches. Fillings can be dry items like meat and cheese or moist items mixed with salad dressing or mayonnaise. Common spreads like butter and mayonnaise are also outlined for their different purposes in sandwiches. Proper sanitary practices are emphasized when preparing sandwiches.

1. Prepare a variety of
Sandwiches

2. OBJECTIVES
• Learning competencies:
• 2.1 Identify sandwich component
• 2.2 Identify bread suited for sandwich making
• 2.3 Suitable filling and spreads
• 2.4 Prepare sandwiches using sanitary practices

3. Pretest
•Direction: read the statements carefully
and choose the best answer. Write only
the letter of your choice on your answer
sheet.

4. •1. Why is mayonnaise often preferred to
butter as a spread?
•A. acts as a binder
•B. contributes more flavor
•C. gives texture
•D. Protects the bread from moisture

5. 2. Which of the following classification are
examples of dry fillings?
•A. Bacon, chicken and Swiss cheese
•B. Barbecue pork, ham, salad dressing
•C. Bologna, mayonnaise, fruits
•D. Mayonnaise, chicken, bread

6. 3. What technique is used when preparing
pinwheel sandwiches?
•A. Piping
•B. Layering and portioning
•C. Building and moulding
•D. Rolling, chilling and setting

7. 4. Which of the following does not add visual
appeal to sandwiches?
•A. Appropriate ingredients
•B. Attractive service ware
•C. Precision and uniformity
•D. Random shape and sizes

8. 5. What ingredients would a CLUB sandwich
include?
•A. garlic, prans, lettuce and capers
•B. Mayo, steak, lettuce and tomato
•C. Butter, steak, mustard and bacon
•D. Mayo, lettuce, bacon and pineapple

9. DO YOU CONSIDER SANDWICH
A HEALTHY FOOD?

10. BASIC COMPONENTS OF SANDWICH
1. The Structure Base- The part where the
ingredients are placed
2. Moistening Agent- Bind the sandwich and acts as
a protective layer between the filling and the
structure.
3. The Filling- One or more ingredients that are
stacked on the structure to form a sandwich.

11. TYPES OF BREAD
A.YEAST BREAD
1. WHITE BREAD- Long rectangular loaves
2. WHOLE WHEAT BREAD- nutritionally superior to
white bread, brownish in color
3. RYE BREAD- Stronger tasting bread that goes with
many types of meat and condiments.

12. TYPES OF BREAD
B. BUNS AND ROLLS
- Soft type of bread that come in all sizes, shapes and
texture. Include hamburger buns and hot dog rolls
-sourdough and ciabatta ( works well for grilled
sandwiches)

13. TYPES OF BREAD
C. FLAT BREADS
- Flatten often unleavened breads
1. Pita- 5. WRAPS
2. Focaccia
3. Lavash
4. Tortillas

14. TYPES OF BREAD
D.QUICK BREADS
- Biscuits, banana bread, carrot bread and more
tender and crumbly than yeast bread. Best for
tea sandwiches.

15. FILLINGS AND SPREADS FOR
SANDWICHES
A. The Filling- is the heart of the sandwich. Place between or on
top of bread.
TYPES OF FILLINGS
1. DRY FILLINGS- sliced or cooked meat, poultry and cheese
2. MOIST FILLINGS- ingredients mixed with salad dressing or
mayonnaise

16. Fillings you may use separately or in combination
Meat and Poultry Meats
a. Beef products
b. Pork products
c. Poultry
d. Sausage Products
Cheese, Fish and shellfish, Mayonnaise based salad, Vegetable items,
Miscellaneous fruits

17. SPREADS
BUTTER- Protects the bread from moisture
MAYONNAISE- contributes more flavor.
Sandwiches made with mayonnaise should be
served immediately.