Qtr3 LO2 Topic 3 SPREAD AND FILLINGS.pdf

1. JUNE ANNE NATHALIE C. VILLANUEVA
Teacher III/Cookery-9

4. 1. Identify suitable spreads and
fillings sandwich making
2. Observe sanitary and safety
procedures when preparing filling
and spreads

7. What is a
spread?

8. •is a spreadable
condiment used in a
sandwich

9. FUNCTIONS
OF SPREAD

10. -Adds flavor, moisture
and richness

11. - Helps bind or hold the
sandwich together

12. -Acts as a barrier to
prevent moisture in the
filling from soaking into the
bread

13. EXAMPLES OF
SPREADS

14. •protects the bread
from moisture, used
soft butter to
spread on bread.

15. How to soften
butter?

16. How to soften butter?
• whipping in a mixer
• simply letting it stand at room
temperature.
You may use margarine as a
substitute or a flavored butter.

17. •More flavorful
than butter

18. What are the
main ingredients
of mayonnaise?

19. 3. Margarine
4. Spreadable Cheese
5.Mustard

20. 6.Jelly/Jam
7. Choco spread

21. 8. Vegetable
Puree
9. Liver Spread

22. What are
fillings?

23. •is the heart of the
sandwich.
•placed between or on
top of bread

24. FUNCTIONS
OF FILLINGS

25. -provides flavor and
body to the sandwich
Fillings may be used separately
or in combination

26. TYPES OF
FILLINGS

28. • ingredients such as sliced
or cooked meat, poultry
and cheese

29. REMEMBER:
• should be cooked, covered and
refrigerated
• sliced just before the sandwich is
prepared
• thinly sliced

31. • roast beef
• burger patties
• steaks
• corned beef

32. • roast pork
• bbq pork
• ham
• bacon

33. • turkey breast
• chicken breast

34. • Salami
• Frankfurters
Bologna

35. grilled sausages
luncheon meat
liver wurst

36. REMEMBER:
•cheese dries out rapidly when
unwrapped and sliced
•when slicing is done ahead, keep
covered until ready to use

37. provolone
Swiss types
Cheddar types

38. Processed cheese
Cream cheese

39. REMEMBER:
•Most seafood fillings are
highly perishable and should
be left chilled at all times.

40. -Tuna
-Sardines
-Smoked salmon
-Shrimp
-Anchovies
-Fried, grilled
or pan-fried
fish fillet

41. Fish fillet

42. WHAT CAN BE USED?
•Most common: lettuce,
tomato and onion
•Vegetables used in salads:
avocado and herbs

45. • refer to ingredients
mixed with salad dressing
or mayonnaise

46. Most common:
-tuna salad
-chicken or turkey salad
-egg salad
-ham salad

47. -Fruits: fresh or dried
-jelly or jam
-peanut butter
-hard cooked egg
-nuts

48. MOST POPULAR
SANDWICH FILLINGS
COMBINATIONS

49. MOST POPULAR SANDWICH
FILLINGS COMBINATIONS
-Chicken Salad
-Egg and Cheese
-Chicken and Bacon
-BLT – Bacon Lettuce and Tomato (also
contain eggs)
-Cheese and Onion
-Prawn mayonnaise
-Chicken and Ham

50. MOST POPULAR SANDWICH
FILLINGS COMBINATIONS
-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

51. MOST POPULAR SANDWICH
FILLINGS COMBINATIONS
-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

52. • Dry Filling
• Moist Filling