The document outlines a lesson plan focused on teaching students about various ingredients and tools used in sandwich making. It highlights the importance of different types of bread, meats, vegetables, cheeses, spreads, and culinary terms associated with sandwiches. Additionally, it describes various sandwich classifications, including cold and hot sandwiches, and encourages students to consider their favorite sandwich ingredients.

3. TELL ME WHAT YOU SEE!
The learners will tell name the following
pictures shown on the screen.

9. What do you think is our lesson for
today?

10. Pre-Test
Give at least 5
ingredients that used in
Sandwich Making.

12. Sandwich is “two
or more slices of
bread or a split roll
having a filling in
between” or “one
slice of bread
covered with food.”

13. Breads
Good quality breads
provide variety, texture,
taste, bulk, nutrients
and eye appeal to
sandwiches. Fresh bread
is easier to slice or cut
if it has been chilled.

14. Meats
Maybe roast beef, pork and
cured meat products like ham,
sausage and salami.

15. Poultry
These are chicken or turkey breasts
characterized by a delicate golden
brown surfaces.

16. Fish and Shellfish
Some popular
seafood ingredients
are tuna, sardines,
grilled and fried fish
fillets, crab meat and
shrimp which are
highly perishable and
should be kept chilled
to maintain quality.

17. Cheese
Refers to cheddar,
processed cream cheese
and cheese spreads with
firm texture, easily sliced,
and act as binder,
moistener of other
ingredients, it should be
refrigerated and remain
covered until ready to
serve to avoid drying out.

18. Spreads
Like mayonnaise, mustard and butter,
moisten the bread and compliment the flavors
of other ingredients. They should be served
immediately and kept refrigerated to preserve
its color and flavor.

19. Condiments
Like olive oil, relishes ,
chutneys give a lift to a
sandwich, some of them
are high in acid so don’t
combine them with strong
flavored condiments.

20. Vegetables
Should be crisped
and proportion to the
size of sandwich.
Lettuce, tomatoes and
onions are indispensable
in sandwich making, it
adds texture, flavor and
color to the sandwich

21. Miscellaneous
Fruit fresh or dried, jelly,
jam, peanut butter, eggs and
nuts adds flavor, color,
nutrients and texture to
sandwich production to
make sandwich.

22. Miscellaneous

24. Enumerate the
different ingredients in
making sandwiches.

25. Why is it important
to identify the
different ingredients in
making a sandwich?

27. Name Them!
The learners will tell the
name the following pictures
shown on the screen.

36. Answer Key
1.Spreads
2. Vegetable items
3. Breads
4. Cheese
5. Miscellaneous/ Fruits
6. Meat and Poultry
7. Condiments
8. Fish and Shellfish

37. ask

38. Interview
Ask 5 members of your family
and ask them what is their
favorite ingredients of
sandwich. Write it in your TLE
notebook.

42. SCISSORS

43. STRAINER

44. SLICER

45. CAN OPENER

46. MICROWAVE OVEN

47. Special Tools in Preparing
Sandwich

57. 16. MEASURING CUPS

64. Tools?
Or
Equipment?

65. Tools

66. Tools

67. Equipment

68. Tools

69. Equipment

70. How is it important to
have tools in making
sandwich?

72. Name the Following Tools and
Equipment Used in Sandwich Making
1. 2. 3. 4. 5.
6. 7. 8. 9. 10.

73. ANSWER KEY

74. Name the Following Tools and
Equipment Used in Sandwich Making
1. 2. 3. 4. 5.
6. 7. 8. 9. 10.
STRAINER CAN OPENER
BREAD TOASTER UTILITY TRAY
COOKIE
CUTTER
SCISSORS
SALAMANDERS OVENS
GRIDDLES/GRILL
LETTUCE KNIFE

75. Search at least 10 culinary terms related
to sandwiches

78. Cold Sand Witch
Cold Sandwich

79. L I N G S
FILL LINGS
FILLINGS

80. BAG GET
BAGUETTE

81. HOT SAND WITCH
HOT SANDWICH

82. FRENCH TOAST
FRENCH TOAST

83. Culinary Terms
Related to
Sandwiches

84. French Toast
Sliced bread
dipped in an
egg-and-milk
mixture and
lightly fried.

85. Baguette
A long, narrow
loaf of French
bread.

86. Baps
A Scottish
“morning” bread
often made with
tender pillow of
dough, milk, lard,
and butter

87. BLT
A sandwich containing
Bacon, Lettuce and Tomato,
all sandwiched between
slices of bread, optionally
toasted

88. Fillings
Food items
such as meat, fish
vegetables or fruits
tucked between the
two slices of bread.

89. Garnishes
Edible decorations
used to enhance th
e appearance of
sandwich.

90. Layering
Laying multiple fillings in
to a sandwich in
specific order.

91. Spread
These are flavoring
that are spreadable with
a knife. It adds
interesting flavors and
textures to the sandwich.

92. Cold Sandwich
A two slice of bread wi
th spread applied wit
h cold fillings.

93. Hot Sandwich
Consists of hot
fillings usually meat w
ith other food items
like tomato, onion and
cucumber which are
not hot.

94. Why do we need to be familiar
in the different culinary terms
related to sandwich?

96. MATCH IT!

97. A.
B.
C.
D.
E.
____1. It adds interesting flavors
and textures to the sandwich.
____2. A long, narrow loaf of
French bread.
____3.Edible decorations used to
enhance the appearance of
sandwich.
____4. Sliced bread dipped in an
egg-and-milk mixture and
lightly fried.
____5.The main ingredients for
BLT Sandwich.

98. ANSWER KEY
1.C
2.A
3.B
4.E
5.D

100. Search the Different
Types/Classifications of
Sandwiches. Write it in your TLE
Notebook.

102. What is you
favorite sandwich
and why?

103. Different
Types of
Sandwich

104. COLD SANDWICH

105. Open Sandwiches
Open sandwiches
make use of one
kind of bread with
the filling on top.
The slices of white
bread can be cut into
squares, triangles or
rounds.

106. Regular Cold Sandwich
A plain sandwich is
made up of two slices
of bread, preferably a
day-old bread, toasted
if desired, and on
which butter can be
readily spread.

107. Pinwheel Sandwich
Pinwheels are made of
bread cut lengthwise, about
3/8 inch thick. Fresh
cream bread is preferable
because they are easy to
roll and will not crack.
Trim crusts and flatten
long slices with rolling pin.

108. Tea Sandwich
Tea sandwiches are small
fancy sandwiches made from
light, delicate ingredients and
bread that has been trimmed
of crusts. And may be made
ahead of time and frozen.
They are often cut into fancy
shapes, squares, rectangles
and oblongs add to the
variety. Fillings and spreads
can be the same as those for
canapés.

109. Multi-Decker Sandwiches
Are made with more than
two slices of bread (or rolls split
into more than two pieces) and
with several ingredients in the
filling. The club sandwich is a
popular multi-decker sandwich,
made of three slices of toast
and filled with sliced chicken,
mayonnaise, lettuce, tomato
and bacon and cut into four
triangles.

110. Wrap/ Rolled Sandwich
Wraps are sandwiches
in which the fillings are
wrapped, like a Mexican
burrito, in a large flour
tortilla of similar
flatbread. They may be
served whole or cut in half
if large.

111. HOT SANDWICHES

112. Regular Hot Sandwich
Simple hot sandwiches
consist of hot fillings,
usually meats but
sometimes fish, grilled
vegetables, or other hot
items, between two slices of
bread. They may also
contain items that are not
hot, such as a slice of
tomato or raw onion on a
hamburger.

113. Hot Open-Faced Sandwich
Open-faced sandwiches
are made by placing
buttered or unbuttered
bread on bread on a serving
plate, covering it with hot
meat or other filling and
topping with a sauce, gravy,
cheese, or other topping.
This type of sandwich is
eaten with a knife and fork.

114. Grilled Sandwich
Grilled sandwiches,
also called toasted
sandwiches, are simple
sandwiches that are
buttered on the outside
and browned on the
griddle, in a hot oven, or in
a Panini grill. Sandwiches
containing cheese are
popular for grilling.

115. Deep Fried Sandwich
Deep-fried sandwiches are made
by dipping sandwiches in beaten
egg and sometimes in bread
crumbs, and then deep-fry.

116. Filled Rolls, Focaccia or Pitta Bread
Flavored breads
served with dips
like quesadillas and
burritos.

117. HOT OR COLD SANDWICH
Tell whether the following is a hot or
cold sandwich.

118. HOT SANDWICH

119. HOT SANDWICH

120. COLD SANDWICH

121. COLD SANDWICH

122. COLD SANDWICH

123. Why is it important to
identify the ingredients
used for hot and cold
sandwich?

127. Prepare for Long Quiz