The document outlines a learning activity sheet for a cookery course focused on preparing a variety of sandwiches, emphasizing proper presentation and ingredient selection. It includes objectives for creating a vlog about sandwich preparation and provides guidelines for cold sandwich assembly along with tips for menu planning and sandwich ingredients. Activities are included to engage students in grouping different types of sandwiches and detailing the preparation process.

1. Department of Education
SCHOOLS DIVISION OF CITY OF MEYCAUAYAN
Pag-asa St., Malhacan, City of Meycauayan, Bulacan
Learning
Activity Sheet
in
TLE (COOKERY)
Third Quarter –Week 8
Prepare a Variety of Sandwiches
(TLE_HECK9SW-IIIa-11- TLE_HECK9SW-IIIj-14)
9

2. 2
SANDWICH PRESENTATION AND PREPARATION
The preparation and presentation of the sandwiches are made creatively
through balance, height, texture, flavors, and color.
MELC: LO 1-4. Prepare a Variety of Sandwiches
Code: TLE_HECK9SW-IIIa-11 - TLE_HECK9SW-IIIj-14
Objectives:
1. Apply the proper way of preparing and presenting sandwiches; and
2. Create a vlog about sandwich preparation.
PREPARE SANDWICHES:
A sandwich is one of the easiest meals to prepare. It could be served hot or
cold. The main components of a sandwich are bread, spread, filling and garnish.
Depending on what kind of sandwich you would like to do, you prepare it in
advance or just when you want it in just a few minutes. Breads, or any other type
of breads, should be placed in a cool and dry place, and should be used before the
expiration, to avoid mold. Check the order of your sandwich, or how you will
assemble it. Keep the moist components (like the spread) toward inside. The size
of the meat slice and other fillings should be proportioned. And of course, the
freshness of the products is the most important factor when making a sandwich.
You can cut your sandwich in half or quarter, and garnishing it before serving
would make it more appealing.
https://bit.ly/3sPfn0M
Filling
Moistening
Agent
Base
https://bit.ly/39Yd6YH

3. 3
MENU PLANNING TIPS
✓ Select whole-grain breads for increased fiber and other nutrients.
✓ Use low-fat cheeses. Good choices include part skim mozzarella and low-fat
cheddar.
✓ Use a seasoned bean puree such as white bean and rosemary for the spread.
✓ Plan a variety of breads such as whole wheat breads, multigrain breads, and
brown bread.
✓ Replace most of the white flour with whole wheat flour.
✓ More leavening ingredients and liquids may be required.
✓ Purchase ground poultry to mix 50/50 with lean ground beef.
✓ Purchase cold cuts, deli meats, and hotdogs with no more than 3 grams of
fat per ounce.
✓ Purchase water-packed tuna fish.
✓ Look for local farmers for fresh produce.
https://bit.ly/2Y61XiM
https://bit.ly/2KBWayn
https://bit.ly/39Yz11I
https://bit.ly/393GcGO

4. 4
SANDWICH INGREDIENTS
BREADS
✓ Provide means for holding a sandwich.
✓ Provide sandwich shape.
✓ Add flavor, texture, and nutrients.
✓ Different breads add variety in flavor, texture, size, and shape.
✓ Do not refrigerate bread; it becomes stale faster.
SPREADS
✓ Add moisture, flavor, and richness.
✓ Include butter, mayonnaise, salad dressing, ketchup, mustard, low-fat
cream cheese, pesto, almond butter, cashew butter, vegetable purees, bean
purees.
https://bit.ly/3o76EUh
https://bit.ly/3qEHUV5

5. 5
FILLINGS
✓ Provide the body of the sandwich and most of the flavor.
✓ Include low-fat cheese, turkey, eggs, beans, and peanut butter.
✓ Vegetable fillings include bell peppers, cabbage, grated carrot, cucumber,
lettuce, onion, pickles, mushrooms, radish, salad mix, and tomatoes.
https://bit.ly/2LUdqzC https://bit.ly/3sNpcwf
https://bit.ly/3qGIoKj
https://bit.ly/3iyhKk0
https://bit.ly/395FkBq

6. 6
COLD SANDWICH PREPARATION
❖ Breads, spreads, and filling ingredients should be prepared.
❖ Meats should be cooked, chilled, sliced or chopped.
❖ Vegetables should be washed, dried, and sliced.
❖ Breads should be sliced.
❖ Arrange preparation area so that all ingredients are within reach.
❖ Arrange breads on work area. Four rows of 12 slices are typically
manageable.
❖ Spread all bread slices to the edge with desired spread.
❖ Portion filling with a dipper or spoon onto alternate rows of bread. Spread to
edges.
❖ Arrange lettuce or other accompaniments on top of filling.
❖ Place bread on top of sandwich.
❖ Cut sandwiches as desired.
https://bit.ly/3sMc2zC

7. 7
Activity 1: GROUP THE SANDWICHES
Directions: Group the following sandwiches according to their type. On a
separate sheet of paper, draw two boxes like the given samples below, and
then write your answers.
a. b. c.
d. e. f.
g. h. i.
j.
https://bit.ly/39RAhnd https://bit.ly/3sI41vC https://bit.ly/390weFY
https://bit.ly/390Z5u7 https://bit.ly/3ivfVUN https://bit.ly/2Y3Zk0R
https://bit.ly/2XYbLvu https://bit.ly/3qAnpsA https://bit.ly/3itqiZt
https://bit.ly/3bZQ6em

8. 8
COLD HOT
https://bit.ly/3970nne

9. 9
Activity 2: ARRANGE THE STEPS
Directions: State the step-by-step process in preparing cold sandwiches.
Write your answers on a separate sheet of paper.
• 1
• 2
• 3
• 4
• 5
• 6

10. 10
PERFORMANCE TASK
VLOGGING
Directions: Create a vlog showing the proper way of preparing hot/cold
sandwiches including its presentation. Then submit your vlog to your teacher
for checking.

11. 11
Rubric:
References
Kong, Aniceta S., Domo, Anecita P. Technical Vocational Livelihood Education
–Cookery Module 1 Manual. Quezon City: Sunshine Interlinks Publishing
House, Inc., 2016.
Criteria
Raw
Score
Content (50%) The multimedia element is clear and
concise, with a very logical progression of
ideas. It includes ALL assigned
requirements. It clearly addresses aspects
such as one objective focus, visual images,
written words, and self-contained.
Quality (30%) Multimedia element is clear. If sound is
included, it is easy to hear/understand. If
video is included, it can be seen and/ or
can be heard.
Included
Description (20%)
Description clearly and concisely
addresses ALL the main parts of the
lesson: introduction, objective, content,
and assessment.
TOTAL: