Diocese of Bayombong Educational System (DBES)

Saint Joseph School

Poblacion, Diadi, Nueva Vizcaya
CP # 0977-488-4133
_____________________________________________________________________________________
DAILY LESSON PLAN

Learning Area: Cookery 11 Quarter: 3rd W1

Date: Grade & Section: 11- Saint Mary

Content Standards: The learner demonstrates understanding on the different types of sandwiches.

Performance Standard: The learner will identify the types of sandwiches.

I. MELC/Objectives
Identify the types of sandwiches.

II. Content/ Topic: PREPARING SANDWICHES

Basco, E. A., Villamor, A. D., (2016). Home Economics Specialization-Cookery.
Quezon City: Missionbook Publishing

Sumisim, C. M., Asprer, F. F., Mangalindan, F. S. J., (2015). Technology

III. References and Livelihood Education K-12 Basic Education Curriculum Cookery. Quezon City: The Library
Publishing House, Inc.

Esmilla-Sercado, Virginia C., (2017). Skills for a Lifetime in TLE K-12 Cookery.
Valenzuela City: JO-ES Publishing House INC.
IV. Instructional
Laptop, Book
Materials
V. Teaching Procedure

I. PREPARATION
A. Preliminaries
i. Prayer
ii. Checking of Attendance
iii. Motivation
Directions: Identify the given description of Ingredients. Choose your answer
from the list of ingredients inside the box.

MEATS BREADS CONDIMENTS POULTRY

A. Introduction:
FISH & SHELLFISH CHEESE SPREADS VEGETABLE

1. A staple food prepared by cooking a dough of flour and water and often ad
ingredients.
2. Maybe beef, pork and sausage product.
3. Popular seafood which are highly perishable and should be kept chilled
4. It moistens the bread and compliments the flavors of other ingredients.
5. These are relishes, olive oil and chutneys that give a lift to a sandwich.

B. Interaction DAY 1: DISCUSSION COLD SANDWICHES

COLD SANDWICHES
Open-faced 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.
 Butter is spread lightly on top and
pieces of cheese or meat fillings are
arranged and garnished attractively like
that make /use of biscuits, cookies or
toasts instead of using breads.
 Regular Cold Sandwiches
 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. Its crusts
may or may not be removed, depending
upon your preference.
 Butter, mayonnaise or a prepared
sandwich spread may be used as lining
to prevent the bread from absorbing
moisture from the filling. Moreover, it
ensures that the bread and the filling
will stick together.
Pinwheel Sandwiches
 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. Spread bread with softened
butter or margarine and your choice of
any smooth filling, like creamed
cheese, marmalades, cheese pimiento,
peanut butter, jams and jellies. Smooth
filling is ideal for pinwheel
sandwiches, because they do not have
bulk and can be spread thinly. Roll up
bread like a jelly roll.
Tea Sandwiches
 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.
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.
Wrap/Rolled Sandwiches
 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

ACTIVITY:

Think a cold sandwich that you want to prepare and list all the procedures and
ingredients. Write it in a whole paper.
DAY 2: DISCUSSION HOT SANDWICHES

HOT SANDWICHES
Regular Hot Sandwiches
 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

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.
Grilled Sandwiches
 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 (see sidebar).
Sandwiches containing cheese are
popular for grilling.

Deep Fried Sandwiches
 Deep-fried sandwiches are made by
dipping sandwiches in beaten egg and
sometimes in breadcrumbs, and then
deep-fry.

Filled rolls, focaccia or pitta bread
 Flavored breads served with dips like
quesadillas and burritos

ACTIVITY:
What are the different between cold and hot sandwiches?

DAY 3: Review and quizzes

Multiple Choice
Directions: Read and analyze the questions and write the letter of the correct answer on the space
provided before the number.

_____ 1. It is a flavored breads served with dips like quesadillas and burritos.
A. Deep Fried Sandwiches B. Filled rolls, focaccia, or pitta bread
C. Hot Open-Faced Sandwich D. Regular Hot Sandwiches
_____ 2. A type of sandwich in which the fillings are wrapped, like a Mexican burrito, in a large
flour tortilla of similar flatbread.
A. Multi-decker Sandwiches B. Pinwheel Sandwiches
C. Tea Sandwiches D. Wrap/Rolled Sandwiches
_____ 3. This is a kind of bread with the filling on top.
A. Deep Fried Sandwiches B. Filled rolls, focaccia, or pitta bread
C. Open-faced Sandwiches D. Regular Cold Sandwiches
_____ 4. A type of sandwiches that are made of bread cut lengthwise, about 3/8 inch thick.
A. Deep Fried Sandwiches B. Filled rolls, focaccia, or pitta bread
C. Pinwheel Sandwiches D. Tea Sandwiches
 _____ 5. This is a small fancy sandwich made from light, delicate ingredients, and bread that
has been trimmed of crusts.
A. Deep Fried Sandwiches B. Filled rolls, focaccia, or pitta bread
C. Pinwheel Sandwiches D. Tea Sandwiches
_____ 6. A type of sandwich that consist of hot fillings, usually meat but sometimes fish, grilled
vegetables, or other hot items.
A. Deep Fried Sandwiches B. Hot Open-Faced Sandwich
C. Regular Hot Sandwiches D. Tea Sandwiches
____ 7. This is a simple sandwich that are buttered on the outside and browned on the griddle
in a hot oven.
A. Grilled Sandwiches B. Hot Open-Faced Sandwich
C. Regular Cold Sandwiches D. Tea Sandwiches
____ 8. A plain sandwich is made up of two slices of bread, preferably a day-old bread, toasted
in which butter can be readily spread.
A. Grilled Sandwiches B. Hot Open-Faced Sandwich
C. Regular Cold Sandwiches D. Tea Sandwiches
____ 9. This type of sandwich that made with more than two slices of bread and with several
ingredients in the filling.
A. Grilled Sandwiches B. Hot Open-Faced Sandwich
C. Multi-decker Sandwiches D. Pinwheel Sandwiches
____ 10. This type of sandwich is eaten with a knife and fork.
A. Deep Fried Sandwiches B. Hot Open-Faced Sandwich
C. Regular Hot Sandwiches D. Tea Sandwiches

DAY 4: Album making

Mini Tasks: Album Making

Directions: Collect and explain at least 10 different pictures of a hot and cold sandwiches and
compile it using any kind of paper, any decorating materials, glue, and coloring materials.
Scoring Rubrics
CATEGORY 3 2 1
The compilation of All required elements All but 1 of the required
Required portfolio includes all are included on the elements are included
Elements required elements as portfolio. on the portfolio.
well as additional
information.
All graphics are related All graphics are related All graphics relate to
to the topic and make it to the topic and most the topic. One or two
Graphics – easier to understand. All make it easier to borrowed graphics have
C. Integration Relevance borrowed graphics have understand. Some a source citation.
a source citation. borrowed graphics have
a source citation.
The portfolio is The po is portfolio is The portfolio is
Attractiveness exceptionally attractive attractive in terms of acceptably attractive
in terms of design, design, layout, and though it may be a bit
layout, and neatness. neatness. messy.
Student can accurately Student can accurately Student can accurately
answer all questions answer most questions answer about 75% of
related to the portfolio related to the portfolio questions related to the
Content accurately. accurately. portfolio accurately.

D. Closure/ Generalization A sandwich is a food typically consisting of vegetables, sliced cheese or meat,
placed on or between slices of bread, or more generally any dish wherein bread
serves as a container or wrapper for another food type. The sandwich began as a
portable, convenient finger food in the Western world, though over time it has
become prevalent worldwide.

The design and facilities of food establishments producing sandwiches should

comply with the licensing requirements and conditions set forth by the Food and
Environmental Hygiene Department.

Food establishments should have a cleaning and sanitation programme in place to

monitor and control all equipment, utensils, refrigeration units that have potential
 impact on the safety of sandwiches.
E. Assignment Search the different types of bread in preparing sandwiches
Values Integration Excellence, Social Responsibility, Leadership

Prepared by: Checked by:

FLORDELIZA D. TOMLAYON JOSEFINA B. MARZO

Subject Teacher SHS Academic Coordinator

Noted by:

SR. EVELYN C. ROSALES, HCK, MAED

School Principal
 Diocese of Bayombong Educational System (DBES)
Saint Joseph School
Poblacion, Diadi, Nueva Vizcaya
CP # 0977-488-4133
_____________________________________________________________________________________
DAILY LESSON PLAN

Learning Area: Cookery 11 Quarter: 3rd W2

Date: Grade & Section: 11- Saint Mary

Content Standards: The learner demonstrates understanding on the components of bread.

Performance Standard: The learner will identify each component of bread.

I. MELC/Objectives
Identify the components of bread.

II. Content/ Topic:

A. Printed:
Basco, E. A., Villamor, A. D., (2016). Home Economics
Specialization-Cookery.
Quezon City: Missionbook Publishing
Sumisim, C. M., Asprer, F. F., Mangalindan, F. S. J., (2015).
Technology
and Livelihood Education K-12 Basic Education Curriculum
Cookery. Quezon City: The Library Publishing House, Inc.
Esmilla-Sercado, Virginia C., (2017). Skills for a Lifetime in TLE K-
III. References 12 Cookery.
Valenzuela City: JO-ES Publishing House INC.
B. Online:
Barredo, J. C., (2015). Preparing Sandwiches in Commercial
Cooking. Retrieve May 3, 2021
[Link]
urial- competencies-pecs-in-commercial-cooking?
qid=ba347bc6-2d3f-4f8d-9c5f-
577b9cecbb0d&v=&b=&from_search=3

IV. Instructional
Laptop, Book
Materials
[Link] Procedure

[Link]
A. Preliminaries
i. Prayer
ii. Checking of Attendance
iii. Motivation
A. Introduction: Directions: Classify the following sandwiches as to Hot and Cold sandwiches
1. Chicken Wraps sandwich
2. Club sandwich _
3. Tea sandwiches _
4. Hamburgers _
5. Toasted sandwiches _
B. Interaction DAY 1:

BASIC COMPONENTS OF A SANDWICH

1. The Structure or Base
 It is the part upon which the ingredients are placed, consists of some
 form of bread or dough produce that is whole or sliced.
2. Moistening Agent
 Is meant to bind the sandwich providing an improvement of both
flavor and texture. It acts as the protective layer between the filling and
the structure, preventing the filling from softening or wetting the
bread.
3. The filling
 Consists of one or more ingredients that are stacked, layered or folded
within or on the structure to form the sandwich. The varieties of
fillings should be carefully selected. The filling can be hot or cold and
comes in any form of cooked, cured meat, fruit, vegetables, salad or a
combination of any of them.

TYPES OF BREAD
A. Yeast Bread – loaf bread is the most commonly used bread for sandwiches.

White Bread – These are long

rectangular loaves that provide square
slices. It is one of the most versatile
sandwich bread, it comes in various
flavors and goes well with everything
and toast nicely.
Whole wheat bread – is a classic
bread for sandwiches, it is
nutritionally superior to white bread,
taste better and have more interesting
textures, slightly more compact and
brownish in color.
Rye Bread – is stronger tasting bread
than white and whole wheat. A heavy
and a hearty flavor bread that goes
with so many types of meat and
condiments

B. Buns and Rolls

Sandwich rolls – come in all sizes, shapes and textures. The softest include
hamburger buns and hot dog rolls

French and Italian bread - rolls

including sourdough and ciabatta,
split horizontally. It works well for
grilled sandwiches.
Peasant style breads - Peasant bread
can refer to a variety of breads, most
often European in origin, that make
use of whole wheat flour, often rye
flour and sometimes other coarsely
ground grains to produce a very
hearty bread.

C. Flat Breads – are made from flatten often unleavened breads

 Pita – comes in both white and whole
wheat. As the flat bread bakes, it puffs
up, forming a pocket that is perfect for
stuffing
Focaccia – flat Italian bread, a cousin
of pizza an inch or more thick and
very rich in olive oil. It is sold by
whole and cut into squares, split and
filled.

Lavash – small and rectangular, when

softened in water, can be rolled
around a stuffing to make a pinwheel
shaped sandwich

Tortillas – unleavened round corn

meal breads baked on a hot stone, it
ranges in size for 6 inch-14 inch or
larger preferably used for quesadillas
and burritos

D. Wraps – are very thin, flat breads that are used for sandwich wraps,
burritos and tacos.

Tortillas – corn or flour are

unleavened round cornmeal breads
baked on a hot stone. It ranges in
size from 6 inch – 14 inch or larger
preferably used for quesadillas and
burritos.

Sandwich wraps- either whole

wheat or spinach flavor

E. Quick Breads – these breads are raised by chemical action of baking powder
or baking soda like biscuits, banana bread, carrot bread and generally more
tender and crumblier than yeast bread. It is used for sweeter tasting sandwiches
and are best for tea sandwiches.

ACTIVITY:

Give at least 5 types of bread and give the meaning of each bread. Write it in a ½
sheet of paper.
DAY 2:
FILLINGS AND SPREADS FOR SANDWICHES.

Sandwich Fillings
 The filling is the heart of the sandwich. It is place between or on top of
bread. It provides flavor and body to the sandwich.

TYPES OF FILLINGS
1. Dry Fillings- refers to Ingredients such as sliced or cooked meat, poultry and
cheese.
2. Moist Fillings – refers to Ingredients mixed with salad dressing or
mayonnaise.

Here are possible fillings you may use separately or in combination.

Meat and Poultry

 Meats used as fillings should be cooked, covered and refrigerated. Slice
just before the sandwich is to be prepared to avoid drying out and lose
flavor. Thinly sliced meats are more tender and juicier than thickly sliced.
1. Beef products- sliced roast beef, hamburger patties, steaks, corned beef.
2. Pork products- Roast pork, barbeque pork, ham, bacon.
3. Poultry- Turkey breast, chicken breasts.
4. Sausage Products- salami, frankfurters, bologna, liver wurst, luncheon
meats, grilled
sausages.
Cheese
 Cheese dries out rapidly when unwrapped and sliced, when slicing is
done ahead, the slices should remain covered until ready to use:

1. Sandwich cheeses - cheddar types, Swiss types, provolone, cream cheese,

process cheese,
cheese spreads.
Fish and shellfish
 Most seafood fillings are highly perishable and should be left chilled at
all times.

1. Seafood Fillings- tuna, sardines, smoked salmon, shrimp, anchovies, fried

fish, grilled or pan-fried fish fillets.

Mayonnaise based salad

 The most popular salads for sandwich fillings are tuna salad, egg salad,
chicken or turkey salad and ham salad.

Vegetable items
 Lettuce, tomato and onion are indispensable in sandwich production,
also, any vegetable used in salads may also be used in sandwiches

Miscellaneous
 Fruits, fresh or dried, jelly, peanut butter, hard cooked egg, and nuts.
Most popular sandwich fillings combinations
1. Chicken Salad
2. Egg and Cheese
3. Chicken and Bacon
 4. BLT – Bacon Lettuce and Tomato (also contain eggs)
5. Cheese and Onion
6. Prawn mayonnaise
7. Chicken and Ham
8. Cheese and Ham
9. Salmon and Cucumber
10. Tuna and Cucumber
11. Pimiento Cheese
12. Peanut Butter and Jelly
13. Egg and Bacon
14. Ham and Egg
15. Corn Beef and Cheese
16. Cream Cheese and Bacon
17. Chicken Caesar
18. Chicken and Stuffing
19. Apple Slaw- mix mayonnaise, lemon juice, cheese, apple, onions.
20. Cream Cheese with finely chopped celery and grated carrots

ACTIVITY:
In making your own sandwich which of the following filling that you used? And
why?

DAY 3:

SPREADS
Purposes of Spreads
1. To protect the bread from soaking up moisture from the filling.
2. They add flavor.
3. They also add moisture.
Butter
 Butter protects the bread from moisture, used soft butter to spread on
bread. You may soften butter by whipping in a mixer or by simply letting
it stand at room temperature. You may use margarine as a substitute or a
flavored butter.
Mayonnaise
 Mayonnaise is often preferred to butter as a spread because it contributes
more flavor, but sandwiches made with mayonnaise should be served
immediately or refrigerated at once and kept refrigerated until served.

A. Methods of preparing sandwiches

[Link] your base, that is the bread to be used.
2. Spread or pipe a suitable spread.
3. Prepare, cut and layer the selected fillings.
4. mold or compile sandwiches according to types.
5. Portion and cut sandwiches.
6. Garnish your sandwiches.
B. Layering- is the stacking of the sandwich with requested fillings.
1. Make sure the same types of sandwiches are layered the same way
every time.
2. You should only use the designated amount of fillings and make
sure that the fillings remains within the sandwich.
3. The cheese and deli-meat should go next to the bread to stop the
juicy vegetable in making the bread soggy.
C. Piping the Spread
The application of the spread like mayonnaise, mustard, etc of same form
to the loaded sandwich.
D. Moulding
This the practice of cutting sandwiches into different shapes. An
examples is for special events such as children’s parties.
 E. Cutting the sandwiches
This is the process of cutting the prepared sandwiches. These are instance
wherein the crust of some sandwiches is to be removed for presentation purposes.
1. A “ two-point” sandwich is one that has been cut diagonally in
two triangles.
2. A “ four-point” sandwich is one that has been cut diagonally into
four triangles.
F. Portioning
The preparation of a given number of sandwich for a given number of
customers.

ACTIVITY:

What is the importance of spread in making sandwiches?

DAY 4: ACTIVITY
Complete the table below by supplying the types of sandwiches according to the main ingredients
used.

Ingredients Types of Sandwiches

Bacon, lettuce and tomato

Chicken breast

Cucumber and lettuce

Mayonnaise and cheese

Hard- cooked egg

Directions: Write True if the statement is correct and if not, change the underlined word/s or
phrase to make the statement correct on the space provided before the number.
_____ 1. A whole wheat bread is a type of bread that made using flour or entirely milled
from whole wheat grains.
_____ 2. These are very thin flat breads rolled around a filling usually for burritos and
tacos are called focaccia.
_____ 3. Banana bread is a type of bread made with various proportion of flour from rye
grain.
_____ 4. A loaf bread is the most common used bread for sandwich making.
_____ 5. Chapati is an unleavened flatbread from India.
C. Integration Visit a fast-food chain or snack house then give examples of the following components of a
sandwich.

Bread/ base Filling Spread

1.

2.

3.

4.
 5.

A sandwich is a food consisting of vegetables, sliced cheese, or meat,

placed on or between slices of bread. The sandwich began as portable finger food
in the Western world, though over time it has become prevalent worldwide.
D. Closure/ Sandwiches are a popular type of lunch food, taken to work, school, or picnics.
Generalization The famous sandwich: American Club Sandwich, Reuben sandwich, Hamburger,
Hot dog, Croque monsieur, Banh mi, Burritos, Tuna sandwich, Egg sandwich,
etc.

E. Assignment What is the importance of PPE in preparing any kinds of food?

Values Integration Excellence, Social Responsibility, Leadership

Prepared by: Checked by:

FLORDELIZA D. TOMLAYON JOSEFINA B. MARZO

Subject Teacher SHS Academic Coordinator

Noted by:

SR. EVELYN C. ROSALES, HCK, MAED

School Principal
 Diocese of Bayombong Educational System (DBES)
Saint Joseph School
Poblacion, Diadi, Nueva Vizcaya
CP # 0977-488-4133
_____________________________________________________________________________________
DAILY LESSON PLAN

Learning Area: Cookery 11 Quarter: 3rd W3

Date: Grade & Section: 11- Saint Mary

Content Standards: The learner demonstrates understanding on the preparation of a simple sandwich

Performance Standard: The learner will prepare a variety of a sandwich.

I. MELC/Objectives
Make a sandwich

II. Content/ Topic: PREPARE A VARIETY OF A SANDWICH

Basco, E. A., Villamor, A. D., (2016). Home Economics Specialization-Cookery.
Quezon City: Missionbook Publishing
Sumisim, C. M., Asprer, F. F., Mangalindan, F. S. J., (2015). Technology
and Livelihood Education K-12 Basic Education Curriculum Cookery. Quezon City: The Library
Publishing House, Inc.
Esmilla-Sercado, Virginia C., (2017). Skills for a Lifetime in TLE K-12 Cookery.
Valenzuela City: JO-ES Publishing House INC.
III. References Barredo, J. C., (2015). Preparing Sandwiches in Commercial Cooking. Retrieve
May 3, 2021 [Link]
competencies-pecs-in-commercial-cooking? qid=ba347bc6-2d3f-4f8d-9c5f-
577b9cecbb0d&v=&b=&from_search=3

Preparing Sandwiches (nd) retrieve from [Link]

IV. Instructional
Laptop, Book
Materials
[Link] Procedure

[Link]
A. Preliminaries
i. Prayer
ii. Checking of Attendance
iii. Motivation
A. Introduction:
Directions: Classify the following sandwiches as to Hot and Cold sandwiches
1. Burritos _
2. Quesadillas _
3. Pinwheel sandwiches _
4. Hotdog sandwich _
5. Chicken and veggie tortilla Sandwich _
E. Interaction DAY 1:
Preparing Sandwiches
 The preparation of sandwiches requires great deal of hand works.
Whether you are making sandwiches in quantity or by order, your goal is
to make the production as efficient and quick as possible.

Tips:
 1 Prepare Ingredients
 Prepare everything ahead of time, so nothing is left to do but
assembles the ingredient. It includes, mixing fillings, preparation of
spreads, slicing bread, meats, vegetable and cheese, separating
lettuce, preparing garnishes and other ingredients.

2 Arrange Ingredients for maximum efficiency

 To reduce your movement to a maximum, everything you need
should be within easy reach.

Needed Tools/Equipment:
1. Storage equipment for ingredients includes refrigeration equipment for cold
ingredients and a steam table for hot ingredients.
2. Hand tools included spreading, spatulas, cutting board and knives, including
a serrated knife and a sharp chef’s knife for cutting the finished sandwich.
Also, a slicer is necessary.
3. Portion control equipment includes scoops for fillings and a portion scale for
other ingredients.
4. Cooking equipment includes griddle, grills, broilers and deep fryers,
microwave ovens are good for cooking.

NOTE: These sandwich recipes were just sample. You can have your own
recipe.

Personal Protective Equipment (PPE)

1. Apron - An apron is an outer protective garment that covers
primarily the front of the body. It may be worn for hygienic
reasons as well as in order to protect clothes from wear and tear
2. Face Mask - face mask are worn to prevent contamination of food.
3. Hairnet - hairnet are worn over long hair to hold it in place.
4. Gloves - gloves are used to prevent contamination of food.
5. Rubber shoes

Proper hand washing procedure

Hand washing is the single most important procedure for preventing
the spread of biological contamination. Despite this fact many laboratory
personnel don't wash their hands properly. Here are some hand washing
tips and procedures for your use.
Procedure:
1. Always consider the faucet, sink and its surrounding contaminated
when starting the hand washing procedure.
2. You must avoid touching the sink.
3. Turn water on and then wet your hands, wrists, and arms.
4. Pour enough liquid soap on your palm then work into lather.
5. Vigorously rub together all surfaces of the lathered hands and arms
for 15 seconds. Friction helps remove dirt and microorganisms.
Wash around and under rings, around cuticles, and under
fingernails.
6. Rinse hands thoroughly under a stream of water. Running water
carries away dirt and debris. Point fingers down so water and
contamination won't drip toward elbows.
7. Use side of your arms or knuckles to turn off the faucet, avoiding
touching any contaminated area.
8. Dry hands completely with a clean dry paper towel.

ACTIVITY:
What is the importance of PPE and proper hand washing in our daily life?

DAY 2:
 Hygienic Practices when Cooking
 Always wash your hands before preparing food.
 Avoid wearing jewelry, watch, or perfume
 Make sure that your nails are short, clean, and without nail
polish.
 Wear clean clothing
 Remove your apron whenever you leave a food-preparation area.
 Don’t brush or comb your hair when you are near food
 Do not smoke in food areas.
 Keep your fingers from your face, mouth, hair, and skin and other
parts of the body.

Sanitation
 Because cold sandwiches are subjected to a lot of
handling and are not cooked, it is important that you
properly refrigerate and protect the ingredients at all
times.
 You can use a refrigerated table which is a sort of a cold
version of a steam table.
 Refrigerated drawers or under-the-counter reach-ins are
used for less frequently needed items.

Portion Control
Sliced items are portioned by count and by the weight. If portioning is by the
count, you must
 Take care, before the preparation, to slice to the proper
thickness.
 If done by weight, each portion can be placed on squares
of waxed paper and stacked in a container

ACTIVITY:

Why we need to practice good hygiene and sanitation when cooking or preparing
food?

DAY 3: Quizzes

Make your own sandwich, write your procedures and all the filling, and spread
that you used. Write it in a whole sheet of paper.

F. Integration Performance task

Next week is your grandparent’s Golden anniversary and they plan to promote a healthy and
nutritious giveaway sandwich as a gift to those who will attend the event. Your sister tasked you
to prepare a variety of sandwiches for guest and visitors. Since you accidentally agreed to your
sister, show your ways how to make and prepare variety of sandwiches applying the different
concepts and learning in preparing sandwiches. Make a creative output of your experience to be
present in class and answer the following questions.

Goal- to prepare a variety of sandwiches

Role- student
Audience- visitors/ guest/ teacher
Situation- to promote a healthy and nutritious giveaway sandwich as a gift to those who will
attend the event
Product- sandwiches
Standard- Scoring Rubric

1. What are the discoveries that you have encountered while doing the activity? If there are
some problem explain on how you overcome it?
 Rubrics for evaluation
Criteria 4 3 2 1
Organizatio The learners The learners The learners The learners did
nal and demonstrate showed proper attempted task not focus on task
preparation proper sandwich sandwich but got at hand; they left
skills timing preparation and preparation but distracted or did the equipment or
they showed they did not not complete the stove unattended;
professionalism practice good assigned task; they did not
and completed all time they followed control heat; and
instructions management. only parts of the they did not
successfully; and instructions. follow
they finished on instructions
their tasks time.
4 3 2 1
Creativity The garnish was The garnish was The garnish was The garnish was
colorful and colorful and colorful but not unappealing and
artistically artistically artistically had missing
arranged. It was arranged but arranged and items..
very creative. lacked of lacked of
creativity and creativity and
color, however. color, however.
4 3 2 1
Taste and The sandwich The sandwich The sandwich The sandwich
appearance was made was good and the was acceptable was not
according to the presentation and but the satisfactory. The
given method taste were good. presentation as method/recipe
properly. The The food was taste were was not followed
food was prepared lacking according to
presented well according to the specifications.
and was an given method.
excellent product.

Although sandwiches vary greatly in both form and contents, bread or something
that may be substituted for it always forms the foundation of this class of food.
White bread is much employed for this purpose, but rye, graham, brown, or
whole-wheat bread, or in fact any other desirable kind, may be used, depending
on the nature of the sandwich or the kind preferred. Very few utensils are
required for the making of sandwiches, but those which are used must be of the
G. Closure/
Generalization
right kind if well-made sandwiches are desired. To cut the bread, a large sharp
knife must be used, for, generally, the bread is required to be cut thin and this
cannot be done successfully unless the knife is sufficiently sharp.

In addition, a case knife or a small spatula is needed for the spreading of the
bread. If sandwiches in any quantity are to be spread with a filling besides butter,
two case knives or a case knife and a spatula should be provided.
E. Assignment

Values Integration Excellence, Social Responsibility, Leadership

Prepared by: Checked by:

FLORDELIZA D. TOMLAYON JOSEFINA B. MARZO

Subject Teacher SHS Academic Coordinator

Noted by:
 SR. EVELYN C. ROSALES, HCK, MAED
School Principal

Diocese of Bayombong Educational System (DBES)

Saint Joseph School
Poblacion, Diadi, Nueva Vizcaya
CP # 0977-488-4133
_____________________________________________________________________________________
DAILY LESSON PLAN

Learning Area: Cookery 11 Quarter: 3rd W4

Date: Grade & Section: 11- Saint Mary

Content Standards: The learner demonstrates understanding on the storing of sandwiches.

Performance Standard: The learner will identify the ways and means in storing sandwiches.
I. MELC/Objectives
Observe safe and hygienic practices in storing sandwiches.

STORING SANDWICHES
II. Content/ Topic:
Basco, E. A., Villamor, A. D., (2016). Home Economics Specialization-Cookery.
Quezon City: Missionbook Publishing
Sumisim, C. M., Asprer, F. F., Mangalindan, F. S. J., (2015). Technology
III. References and Livelihood Education K-12 Basic Education Curriculum Cookery. Quezon
City: The Library Publishing House, Inc.
Esmilla-Sercado, Virginia C., (2017). Skills for a Lifetime in TLE K-12 Cookery.
Valenzuela City: JO-ES Publishing House INC.
IV. Instructional
Laptop, Book
Materials
[Link] Procedure

[Link]
A. Preliminaries
i. Prayer
ii. Checking of Attendance
iii. Motivation

Directions: Identify the following statements and write your answer on the space
provided before each number.
A. Introduction: ________ 1. A knife with a sharp edge that has saw like notches or teeth used to
slice bread, fruits and vegetables.
_________2. It comes in wood and plastic, used to protect the table while slicing
bread.
_________3. Pyrex bowls that are large enough to hold the ingredients while
they are being mixed.
_________4. It is used to combine ingredients.
_________5. A set of individual measuring spoons used to measure small
quantities of ingredients.
H. Interaction DAY 1:
Safety and hygienic practices in storing sandwiches.
1. Sandwiches are plated in a plate. Avoid plating salads more than an hour
or two before service. Garnish that is tossed should be added at serving
time.
2. Refrigerate sandwiches that is not being consumed.
3. Filling is added immediately before serving or serves it on the side.
4. Refrigerate salads until serving. Do not hold more than a few hours, or
 the salads will sag. Holding boxes should have high humidity.
5. Do not add dressing to green salads until serving, or they will sag.

Principles and Practices of Hygiene in Preparing Sandwich fillings.

Washing all vegetables that is used in making sandwich is important to ensure
food safety. Washing is done in the following manner:
1. Prepare a detergent in a bowl of tap water. Dissolve very well 5g (litter)
of powdered or liquid detergent in 4L (1gallon) of water. Make sure there
is no undissolved powder.
2. Soak the vegetable in this solution for about 1 minute. Ingredients that
have to be peeled should be washed too.
3. Gently wash vegetables and pay special attention to the stems and leaves.
4. Rinse the vegetables in tap water several times to ensure that there is no
remaining detergent or soap.
5. The vegetables may further be sanitized in a mild solution of potassium
permanganate or hypochlorite by soaking for about a minute, then rinsing
them.
6. Spin-dry the vegetables in a salad spinner, or dry by putting them on a
clean cloth or disposable paper. Make sure that the greens are dry when
combining with the dressing because wet greens will prevent the dressing
from coating the leaves. This makes the dressing very watery and
tasteless and reduces the crispness of the salad.

ACTIVITY:

What is the importance of Safety and hygiene practices when preparing and
storing foods?

DAY 2:

Safe and hygienic practices in sandwich preparation

1. Submerge all the ingredients in cold water deep enough for them to float
freely to help loosen dirt. Wash them thoroughly. Clean greens should be
lifted using a spider to allow the water to drain off.
2. Maintain the crispiness of ingredients by keeping them well chilled.
3. Dressings containing egg and dairy products should be refrigerated or
stored below 41-degree Fahrenheit
4. To prevent the greens and other ingredients from wilting, chill salad
plates before plating.
5. Ready to eat food like salad should be prepared using gloves or utensils.
6. Mix the salad and dressing before serving.
7. Use enough dressing in salads. Overdressed salads will produce a soggy
pile of wilted greens.

Keep ingredients in appropriate conditions to maintain its freshness,

quality.

Techniques in preparing salad and greens

1. Remove the wilted greens
2. Wash, dry, and store them properly.
3. Cut away the discolored part of the leaves.
4. Remove the hard portion of the leaves which is the core or its stem.
5. Lettuce and greens should be cut in bite-size pieces.
6. Greens should be washed by submerging them in cold water.
7. Drain the greens using the colander, but it is best to use a salad spinner.
Important considerations in sandwich preparation
1. Use good quality greens.
2. Prepare a tasty and healthy dressing.
3. Make sure that all greens on a salad are dressed.
 4. Dress the salad gently to prevent bruising and breaking the leaves.
5. Plate the salad section by section, laying the greens on top of the other
ingredients.

ACTIVITY:

Why we need to follow the different ingredients and technique in preparing a

quality sandwich?

DAY 3 and 4:

Hand washing care

1. Wash your hands with soap and in running water.
2. Wash your hands before, during and after handling food.
3. Wash your hands after going to the comfort room.
4. Wash your hands during work after:
Handling raw food
1. Scratching touching pats of your body
2. Cleaning
3. Eating and drinking
4. Taking out garbage
5. Sneezing and coughing
6. Touching anything that may contaminate hands
7. Trim your fingernails regularly
8. Avoid using soap with strong chemicals when washing your hands.
9. Rub your hands with calamansi peel or any citrus fruits peel after
cleaning fish and shellfish to remove undesirable smell.

ACTIVITY:
Modified True or False
Directions: Write T if the statement is correct otherwise if false change the
underline word/s to make it correct on the space provided.
____ 1. In storing sandwiches filling is added immediately before serving or
serves it on the side.
____ 2. Add dressing to green salads until serving, or they will sag.
____ 3. Soak the vegetable in water for about 5 minutes
____ 4. The vegetables may further be sanitized in a high solution of potassium
permanganate or hypochlorite by soaking for about a minute, then rinsing them.
____ 5. Maintain the crispiness of ingredients by keeping them well chilled.
____ 6. To prevent vegetables from wilting, chill salad plates before plating.
____ 7. Greens vegetables should be washed by submerging them in a hot water.
____ 8. Cut away the unrotten part of the leaves.
____ 9. Drain the vegetables using the colander and use salad spinner.
____ 10. Filling is added immediately before serving or serves it on the side.
____ 11. In handling raw food avoid using soap with strong chemicals when
washing your hands.
____ 12. Rub your hands with calamansi peel or any citrus fruits peel after
cleaning fish and shellfish to remove undesirable smell.
____ 13. Wash your hands only after handling food.
____ 14. Dress the salad harshly to prevent bruising and breaking the leaves.
____ 15. Plate the salad section by laying the greens on top of the other
ingredients.

I. Integration Mini Task

Directions: Short response: Answer the following questions briefly.

1. Why are proper storage of sandwiches important?

______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
 ______________________________________________________________________________

2. How will you store sandwiches properly and hygienically?

______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________

3. What is the most important principle in storing sandwiches?

______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
4. What is the basic formula in storing sandwiches?
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________

Criteria 3 2 1
The idea The explanation The output
presented about about sandwiches about sandwich
sandwich are is somehow poor.
well organized, meaningful and
Content/ Organization
very meaningful relevant to the
and relevant to topic but not
the topic. presented in an
organized manner.

Explanation is Explanation is Explanation is

Accuracy of explanation very accurate. accurate but lacks not correct.
details.

The information The information The

given makes given makes information
Value/ connection to some connections given makes
real life to real life no connections
Importance
situation. situation. to real life
situation.

Food handlers should receive proper training to enable them to prepare

sandwiches properly and prevent contamination of sandwiches. The most
important points are: wash hands with a correct hand washing method (and
change disposable gloves properly) at appropriate times, and forbid personnel
with gastrointestinal infections or carriers of gastrointestinal infections from
handling food. Frozen ingredients should be thawed in a refrigerator at 4 oC or
below or under cool and running municipal water. Thawed ingredients should be
J. Closure/
Generalization
used as quickly as possible and should not be held at room temperature for more
than 2 hours. All raw ready-to-eat vegetables should be washed thoroughly and,
as far as possible, in a sink exclusive for this use. If disinfectants are used to
process vegetables, they should be purchased from reputable suppliers, and food
handlers should follow manufacturers' directions for correct mixing of
disinfectants. In addition, the disinfectant levels should be monitored and
controlled to ensure that they are maintained at effective concentrations and to
minimize safety hazards.
E. Assignment Advance reading on how to store sandwich.
Values Integration Excellence, Social Responsibility, Leadership

Prepared by: Checked by:

FLORDELIZA D. TOMLAYON JOSEFINA B. MARZO

 Subject Teacher SHS Academic Coordinator

Noted by:

SR. EVELYN C. ROSALES, HCK, MAED

School Principal

Diocese of Bayombong Educational System (DBES)

Saint Joseph School
Poblacion, Diadi, Nueva Vizcaya
CP # 0977-488-4133
_____________________________________________________________________________________
DAILY LESSON PLAN

Learning Area: Cookery 11 Quarter: 3rd W5

Date: Grade & Section: 11- Saint Mary

Content Standards: The learner demonstrates understanding on the storing of sandwiches.

Performance Standard: The learner will identify the ways and means in storing sandwiches.
I. MELC/Objectives
Observe safe and hygienic practices in storing sandwiches.

II. Content/ Topic: STORING SANDWICHES

Basco, E. A., Villamor, A. D., (2016). Home Economics Specialization-Cookery.
Quezon City: Missionbook Publishing
Sumisim, C. M., Asprer, F. F., Mangalindan, F. S. J., (2015). Technology
III. References and Livelihood Education K-12 Basic Education Curriculum Cookery. Quezon
City: The Library Publishing House, Inc.
Esmilla-Sercado, Virginia C., (2017). Skills for a Lifetime in TLE K-12 Cookery.
Valenzuela City: JO-ES Publishing House INC.
IV. Instructional
Laptop, Book
Materials
[Link] Procedure

[Link]
A. Preliminaries
i. Prayer
ii. Checking of Attendance
iii. Motivation
Directions: Given the scrambled letters below, unscramble them to get a word or
A. Introduction: a group of words related to sandwich making. Write your answer opposite each
item.
DWIHCNSA - _
IGNTOS - _
DLOC - _
FNGILLLSI - _
PWPNIGRA - _
K. Interaction DAY 1:
PROPER STORAGE FOR SANDWICHES

Storing sandwiches is one of the most important activities after preparation

wherein they are to be kept properly to avoid spoilage. The most important
principles for sandwich safety are keeping temperatures cool and avoiding cross
contamination. Remember the basic formula 4-40-140 which means perishable
foods should spend no more than 4hours at a temperature between 40 and 140°F.
By the end of 4 hours bacteria may have multiplied to unsafe levels, so food that
has sat out at room temperature for two hours and then been returned to the
refrigerator has only another two hours of room temperature shelf life left unless
it has been cooked again.
 Some sandwich ingredients and fillings should be cooked, covered in a
separate airtight container, refrigerated until ready to use.
 Keep bread tightly wrapped and in moisture proof wrapping. This stops
it from drying and guards against picking up odors. It should be away
from ovens and hot equipment.
 If bread must be kept more than one day, it may be frozen thaw, without
unwrapping.
 Wrap sandwiches with wax paper, paper napkins plastic wraps or
aluminum foil to keep them in good condition.
 To keep a number of unwrapped sandwiches just place a damp towel in a
shallow pan and cover with wax paper. Arrange layers of sandwiches
with wax paper between each layer. Put wax paper over the sandwiches
and cover it with a damp towel. Keep the sandwiches in the refrigerator
until serving time.
 Refrigerate sandwiches for as long as possible. If there will be a time
between making and serving cover each tray with wax paper or cling
wrap to prevent the sandwiches from drying out.
 All sandwiches should be stored at recommended chill temperatures
0.5°C, soon after packing - Packing must be clearly labeled with the
product description, use by date and storage requirement

Storing Techniques

1. Wrapping to draw, fold in order to cover

2. Packaging Material – used package sandwich
3. Cold Storage – the process of preserving perishable food on a large scale
by means of refrigeration
4. Chilling – to refrigerate or to reduce the temperature of food
5. Freezing – application of low temperature that changes the state of water
in the food from liquid to solid ice.
6. Refrigeration – to keep cold or cool.
7. Keep sandwiches in appropriate conditions to maintain freshness and
quality.

Activity:
Why we store our foods?

What is the importance of storing foods?

DAY 2:
SAFE AND HYGIENIC PRACTICES IN PREPARING AND STORING
SANDWICHES
1. Sandwiches on display should be refrigerated.
2. Sandwiches unsold within 24 hours should be discarded.
3. Ingredients used for sandwiches inside the refrigerator should be covered
and stored in a suitable container to prevent contamination.
4. Canned ingredients, once opened, should not be placed inside the
refrigerator in its original container. They should be transferred in
suitable containers with lids.
5. Ingredients removed from their original packaging should be properly
labeled with the name of the product and their expiration date.
6. It is not advisable to put tags or labels directly on sandwiches.
7. Sandwiches intended for later use should be properly covered using
plastic wraps to maintain freshness and prevent contamination.
 8. Sandwiches should be place above raw food like meat, fish or chicken in
the cool room.

Butter, margarine and cheese

Keep the cheese sealed to avoid drying out or absorbing odors from other
foods.
Bread
1. Order bread daily. Use leftover bread from the previous day for toasted
sandwiches.
2. Store soft bread such as sandwich loaves and hamburger rolls in moisture
-proof wrapping. This prevents drying through moisture loss and
absorption of unwanted odors.

Activity:
Why we need to be hygienic in preparing and storing foods?

DAY 3 and 4: Review and Activity

: Modified True or False
Directions: Directions: Write T if the statement is correct otherwise if false change the underline
word/s to make it correct on the space provided.
.
____ 1. All sandwiches should be stored at recommended chill temperatures 0.5°C after
packing.
____ 2. Keep the sandwich in the refrigerator before serving time.
____ 3. To keep a number of unwrapped sandwiches just place a damp plastic in a shallow pan
and cover with wax paper.
____ 4. Wrap sandwiches with wax paper, paper napkins plastic wraps or clothes foil to keep
them in good condition.
____ 5. If bread must be kept more than one day, it may be frozen thaw, without unwrapping.
____ 6. Some sandwich ingredients and fillings should be cooked, covered in a separate airtight
container, refrigerated until ready to use.
____ 7. Sandwiches should be place above raw food like meat, fish or chicken in the cool room.
____ 8. It is advisable to put tags or labels directly on sandwiches made.
____ 9. Sandwiches sold within 24 hours should be discarded.
____ 10. Ingredients used for sandwiches inside the refrigerator should be uncovered and stored
in a suitable container to prevent contamination.

Directions: Make a way on how to store sandwiches properly using graphic organizer.

Mini Tasks: Poster Making

Directions: Make a poster showing the proper storing of sandwich. Use a short bond paper.
L. Integration
Scoring Rubric
 CRITERIA 3 2 1
The poster is very
The poster is clearly The poster is not
Content clearly and accurately
presented. clearly presented.
presented.
Poster is neat and
Poster is neat shows Poster is messy and
shows no evidence of
very little evidence of shows smudge
smudge marks, rips,
Craftsmanship smudge marks, rips, marks, tears or
tears or folds. No
tears, or folds. A few folds. Erasure lines
erasures of lines
erasure lines showing. showing.
showing.
The poster shows The poster shows The poster shows
Relevance clear connection to some connections to no connection to
real life situation. real life situation. real life situation.

Sandwiches are usually prepared by hand. Meaning over a two-hour

period, how often would the chef wash their hands between handling the
different food groups? Sandwiches are then plated, covered and then left out until
needed. When serving sandwiches these are also usually hand dished. Meaning
more opportunity for cross-contamination. Let’s consider these items in terms
of a salad. By law, salads must be held and displayed below 5° C (41 °F). This is
because of the potential risks of allowing bacteria to grow to high levels causing
food poisoning. Salad items are hardly washed before use and never cooked.
M. Closure/
Generalization
Chicken mayo and deli meats have been implicated in serious cases
of Listeriosis, Salmonellosis and a number of cross-contamination cases
involving Campylobacter. It then seems strange that we would consider
sandwiches as low-risk foods. There are definite microbiological risks that can
affect sandwich food safety. Adding to the concerns are how sandwiches are
treated during preparation and display. Sandwiches are usually prepared in large
portions. Which means the fillings are made in bulk. Depending on the amount
prepared this can usually take up to two hours or more. This already means that
these fillings have been at ambient temperature for a long period.
E. Assignment

Values Integration Excellence, Social Responsibility, Leadership

Prepared by: Checked by:

FLORDELIZA D. TOMLAYON JOSEFINA B. MARZO

Subject Teacher SHS Academic Coordinator
Noted by:

SR. EVELYN C. ROSALES, HCK, MAED

School Principal
 Diocese of Bayombong Educational System (DBES)
Saint Joseph School
Poblacion, Diadi, Nueva Vizcaya
CP # 0977-488-4133
_____________________________________________________________________________________
DAILY LESSON PLAN

Learning Area: Cookery 11 Quarter: 3rd W6

Date: Grade & Section: 11- Saint Mary

Content Standards: The learner demonstrates understanding on the presentation a variety of sandwich.
Performance Standard: The learner will present a sandwich attractively through a drawing.
I. MELC/Objectives
Present a sandwich attractively.

II. Content/ Topic: PREPARE SANDWICH

Basco, E. A., Villamor, A. D., (2016). Home Economics Specialization-Cookery.
Quezon City: Missionbook Publishing
Sumisim, C. M., Asprer, F. F., Mangalindan, F. S. J., (2015). Technology
III. References and Livelihood Education K-12 Basic Education Curriculum Cookery. Quezon
City: The Library Publishing House, Inc.
Esmilla-Sercado, Virginia C., (2017). Skills for a Lifetime in TLE K-12 Cookery.
Valenzuela City: JO-ES Publishing House INC.
IV. Instructional
Laptop, Book
Materials
[Link] Procedure

[Link]
A. Preliminaries
i. Prayer
A. Introduction: ii. Checking of Attendance
iii. Motivation

What is the importance of observing cleanliness in preparing foods?

N. Interaction DAY 1:
PORTION AND CONTROL SANDWICHES AND SANDWICH
INGREDIENTS.
Portion and Control Sandwiches and its Ingredients
 Portion Control is necessary to proportionate the weight, scoop and slice
of food items, like ham and roasted beef. Other ingredients can be portion
control, by slicing the meat thinly and correctly. You will need a good
meat slicer and a scale to weigh your meat.
 For sandwich fillings you can use scoops, make sure it does not exceed
the scoop edges, the scoop is made so you can proportionate amount of
food fills the scoop, no more or no less.
 Sliced items are portioned by count and by weight. If portioning is by
count, take care to slice to the proper thickness. If done by weight, each
portion can be placed on squares of waxed paper or stacked in a
 container.

Creative sandwich preparation

 Sandwiches should be attractively served on plates for individual serving

or on platters for multiple serving. The plate or platters can be decorated
with suitable ingredients to enhance the overall presentation.
 Attractive presentation makes a garnish tray more appealing so you
should learn the techniques for creating a balanced, colorful and
appetizing buffet arrangement. Garnishes that complement sandwiches
such as a variety of olives, peppers and pickles add color and texture to
the tray.
 Arranging a bed of greens offers a festive and inviting cold tray
presentation for any kind of event.
 Spread leaf lettuce on a tray, decorate the tray edges with the top curly
part of the leaves the base of the leaf’s points toward the center of the
tray. This creates a decorative bed for the sandwiches and garnishes.
 Spear the center of each sandwich with a long toothpick if the sandwiches
are layered, such as club sandwiches or slices of submarine sandwiches.
The pick keeps the sandwich together on the tray and makes them neater
for guests to select, so the sandwich won’t fall apart when someone picks
it up.
 Arrange the sandwiches by the filling, with the contents exposed to make
sandwich selection more obvious.
 Sandwich quarters should be arranged with cut edge of the sandwich
pointing up at the viewer. Arrange finger sandwiches in a spiral, or
setting up the sandwiches in rows in the tray, with a row of garnishes
between each row of sandwiches.
 Place vegetarian sandwiches on a separate tray from sandwich made with
meat products.
 Handle food picks carefully. Remove food picks before giving
sandwiches to children or impaired adult. - Plate pinwheel sandwiches in
a circular design on a platter with the pin wheel filling facing upward to
show off the colors of the ingredients

Present a sandwich attractively.

DAY 2, 3 and 4: Performance Task and Activity

Modified True or False
Directions: Write T if the statement is correct and if not, change the underline word/s or
phrase to make the statement correct on the space provided before the number.
 _____ 1. Arrange the sandwiches by the filling, with the contents exposed to make sandwich
selection more obvious.
_____ 2. Spear the center of each sandwich with a short toothpick if the sandwiches are layered.
_____ 3. The tootpick/ small stick keeps the sandwich together on the tray and makes them
neater for guests to select.
_____ 4. Sandwich quarters should be arranged with cut edge of the sandwich pointing down at
the viewer.
_____ 5. Spread leaf lettuce on a tray, decorate the tray edges with the top curly part of the
leaves.
B: Table completion

Directions: Fill in the table with complete data based on the tools and equipment used in making
sandwich and its description. Write your correct answer on the blank spaces in each column.

Tools/equipment needed in making Uses/ Description

sandwiches

1. 2.

3. 4.

5. 6.

7. 8.

9. 10.

.
O. Integration Performance Task

Tomorrow is the last day of 50% discount to customers who will go and snack in my NITA’S
sandwich and fast-food restaurant along the highway. As a Grade 11 student, your task is to
prepare a sandwich attractively to be served on plates for individual serving or on platting for
multiple serving. Decorate the plate or platters with suitable ingredients to enhance the overall
presentation and write your insight on the following question below.

Goal- to present attractive sandwich

Role- students
Audience- customers
Situation- 50 % discount for customers
Product- sandwich
Standard- Scoring rubric

1. From the activity you have performed, why is it important to have the same portion in every
serving?
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
2. Why do we need to label the ingredients after removing them in its original package as part of
safety practices in preparing and storing sandwiches?
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________

Rubrics for evaluation

Criteria 4 3 2 1
Organizational The learners The learners The learners The learners did
and preparation demonstrate showed proper attempted task not focus on
skills timing proper plating plating of but got task at hand;
of sandwich sandwich, but distracted or did they left the
with they did not not complete the equipment or
professionalism; practice good assigned task. stove
and they time unattended; they
finished on their management. did not control
tasks time. heat.
 4 3 2 1
Creativity The plating was The plating was The plating was The plating was
colorful and colorful and colorful but unappealing and
artistically artistically lacked creativity had missing
arranged. It was arranged. It and color. items.
very creative lacked creativity
and informative. and color,
however.
4 3 2 1
Taste and The food was The food was The food was The food
appearance presented well good and the acceptable but product was not
and was an presentation and the presentation satisfactory.
excellent taste were good. as taste were
product. lacking
A sandwich is a food typically consisting of vegetables, sliced cheese or meat,
placed on or between slices of bread, or more generally any dish wherein bread
serves as a container or wrapper for another food type. The sandwich began as a
portable, convenient finger food in the Western world, though over time it has
become prevalent worldwide. In the 21st century there has been considerable
debate over the precise definition of sandwich; and specifically whether a hot
P. Closure/ dog or open sandwich can be categorized as such. Sandwiches are a popular type
Generalization of lunch food, taken to work, school, or picnics to be eaten as part of a packed
lunch. The bread may be plain or be coated with condiments, such
as mayonnaise or mustard, to enhance its flavor and texture. As well as being
homemade, sandwiches are also widely sold in various retail outlets and can be
served hot or cold. There are both savory sandwiches, such as deli
meat sandwiches, and sweet sandwiches, such as a peanut butter and jelly
sandwich.
E. Assignment

Values Integration Excellence, Social Responsibility, Leadership

Prepared by: Checked by:

FLORDELIZA D. TOMLAYON JOSEFINA B. MARZO

Subject Teacher SHS Academic Coordinator

Noted by:

SR. EVELYN C. ROSALES, HCK, MAED

School Principal