GRADE 9

1. PREPARING
SANDWICH
LESSON 1

2. SANDWICH – is made up of one or more slices of bread with nutritious filling between
them.
LOAF OF BREAD – a shaped mass of baked bread that is usually sliced before eating
WHITE BREAD – bread made from finely ground, usually bleached wheat flour.
QUICK BREAD – a bread made with a leavening agent, such as baking powder, that
expands during baking and requires no leavening period beforehead.
WHOLE WHEAT BREAD – bread made with whole wheat flour.
RYE – a widely cultivated cereal grass.
TECHNICAL TERMS

3. COLD SANDWICH – has cold meats or veggies between two slices of bread.
1. CLOSED COLD SANDWICHES – can be defined as those having two slices of bread or two
of the roll, which have a spread applied and are filled with a cold filling.

A. SIMPLE – it has only one filling and the freshest ingredients should be used. The quality of
filling and the nature of bread and spread are what can make this sandwich
life.
B. COMBINATION – these have more than one primary filling (ABLT).
C. MULTI-DECKER – these have more than two slices of bread or roll split more than once.
SUBGROUPED INTO THREE TYPES

4. 2. COLD OPEN SANDWICHES – these are the single slice of bread with attractively arranged
top with the garnishes.
A. CONVECTIONAL CLOSED/ LUNCH BOX SANDWICH – it consists of 2 sliced of bread with
meat poultry, egg, vegetables or cheese and cut into triangle, served in bars, cafes,
snack bars and restaurants.
B. TEA SANDWICHES – these sandwiches have two slices of bread with the filling placed in
between them. These sandwiches may be made a head of time and
C. THE BUFFET SANDWICH – this is similar to the convectional sandwich but are cut into fancy
shapes.
D. CONTINENTAL OR FRENCH SANDWICH – it consists of a crusty French stick, cut into half
well-buttered with either a single savory filling or a mixture of
fillings.


5. E. DOUBLE DECKER, THREE DECKER OR CLUB SANDWICH – if you top an ordinary closed
sandwich with an extra layer of filling and cover this with another slice of
bread.
F. OPEN SANDWICH – it makes use of only one kind of bread with the filling on top. The slices
white bread can be cut into squares, triangles or rounds.
G. CANAPES – this is not really a sandwich but small pieces of toast (brown or white) or biscuits
puff pastry sheets buttered and topped with meat, fish poultry and vegetables.
HOT SANDWICHES – these are not really sandwich but a snack or meal but since bread is used,
are classified as sandwich.
 1. Hot sandwiches should be served hot.
 2. They must remain hot throughout.
CHARACTERISTICS OF HOT SANDWICHES

6.  3. Hot sandwich can have a hot sauce as an accompaniment.
 4. A hot sandwich can be closed or open.
 1. STEAK SANDWICH – this is the 6-10oz steak cooked to the guest order or doneness and served
a large roll with lettuce, tomato and onion garnish.
 2. HOTDOG – this is a 6-12 pound sausage served on a special roll.
 3. HAMBURGER – this is a 2-6 oz patty or ground beef, broiled, fried or grilled to order, served on
round.
 4. GRILLED CLOSED SANDWICHES – these are two slices of bread encasing the filling.
 5. FRIED CLOSED SANDWICHES – these are two pieces of bread encasing some type of filling
has been dipped into an egg mixture and then deep fried or pan fried till golden brown.
 6. OPEN HOT SANDWICHES – these are prepared with the bread or toast laid side with the filling
exposed on the surface of both sides. The sandwich is then heated throughout.
CLOSED HOT SANDWICH VARIATIONS

7. 1. PINWHEELS SANDWICHES – these are made of cream bread cut lengthwise, about 3/8 inch thick.
cream is preferable because they are easy to roll and will not crack.
2. FINGER SANDWICHES – these small, fancy closed sandwiches often have their crusts removed and
usually cut into various shapes, also sometimes used as appetizers.
3. RIBBON SANDWICHES – these are the ultimate sandwich to enjoy with a cup of tea or perhaps a
of champagne.
4. MOSAIC SANDWICHES – an alternate color of slices of bread is preferable for this type of
The initial step is similar to that of the ribbon sandwiches.
5. WRAP SANDWICHES – these easy-to-eat sandwiches are made with soft, flat breads that are folded
wrapped around the fillings.
 1. LOAF BREAD OR PULLMAN – it is the most commonly used bread for sandwiches.
 2. QUICK BREADS – it can be used for a sweeter tasting sandwich.
OTHER TYPES OF SANDWICHES
COMPONENTS OF SANDWICH

8. 3. WRAPS – these are very thin, flat breads that are used for sandwich wraps, burritos and tacos.
4. FLAT BREADS – these are made from flattened, often unleavened breads and come from around the
globe.
5. BUNS AND ROLLS – these are excellent choices for sandwiches
SPREAD – it adds moisture, flavour and richness to the sandwich.
FILLINGS – it provides the body of the sandwich and most of the flavour.
 1. the predominant flavour.
 2. moisture.
 3. the main body and the nutrients.
 4. substance and bulk.
 5. complexity in the combination of flavors.
PURPOSE

9. SIMPLE COMBINATION MULTI-DECKER

10. CLUB SANDWICH OPEN SANDWICH CANAPE
LUNCH BOX SANDWICH TEA SANDWICH BUFFET SANDWICH
FRENCH SANDWICH

11. GRILLED CLOSED SANDWICH FRIED CLOSED SANDWICH OPEN HOT SANDWICH
HOTDOG SANDWICH HAMBURGER
STEAK SANDWICH

12. PINWHEELS SANDWICH FINGER SANDWICH
RIBBON SANDWICH MOSAIC SANDWICH WRAP SANDWICH