GRADE 9-TLE-QUARTER 3- LEARNING OUTCOME 1

 Learning Outcome 1

Perform Mis En Place

At the end of the lesson, you should be able to:

1. identify tools, utensils and equipment needed in preparing sandwiches; and

2. use appropriate tools, utensils and equipment for different types of sandwiches.

BEGINNING ACTIVITY

Direction. 4 pics 1 Word

1. _i_i_ _    S_ _ _n 

2. C _ _ _ _ n _      _ o _ _ _

3. 

LESSON 1: Tools, Utensils and Equipment in Preparing Sandwiches

A. Tools and Utensils

1. SANDWICH SPATULA - A small flat, round bladed utensil that is serrated on one side and smooth on the other, appearing somewhat like a round spatula. It is used to apply food spreads, over bread slices.

2. SCISSORS- Use to cut customized edges on bread for tea sandwiches, hors d’oeuvres, or children’s sandwiches. Use the shears to cut a pocket in toast and waffles. Cut sandwiches in different shapes like rectangles, triangles and circles.

3. COOKIE CUTTERS - Small, medium and large. Small ones are perfect for cutting out the tinier breads for tea sandwiches and medium and large for making larger sandwiches.

4. GRATER AND SHREDDER- Grating cheese, meat and other ingredients allows flavors to mix, thus; palatability of sandwich is increased.

5. SPATULA- A long flexible blade with a rounded end, used to level off ingredients in measuring cups and spoons and for Spreading fillings on sandwiches.

6. BUTTER KNIFE- A small knife with a blunt edged blade that is used to apply spreads, such as butter, peanut butter, and cream cheese, on bread or dinner rolls.

7. CHEF’S KNIVES- Come in various lengths of 6, 8, 10, and 12 inches. The smaller sized knives are typically referred to as mini chef's knives while the longer lengths are known as traditional chef's knives.

8. DELI KNIFE- Designed for thick sandwiches, this knife is made to cut easily and quickly through a variety of sandwich ingredients. The deli knife has offset blade allowing easy of slicing and handling.

9. LETTUCE KNIFE- Plastic serrated edge knife that is designed to slice lettuce without causing the edges to turn brown. It is efficient in slicing lettuce.

10. PARING KNIFE- A small knife with a straight, sharp blade that is generally three to five inches long. Its thin, narrow blade is tapers to a point at the tip. It is easy to handle and works well for peeling and coring foods or mincing and cutting small items.

11.SANDWICH KNIFE-  A sharp-bladed kitchen utensil used to slice through a medium amount of food ingredients "sandwiched" between two slices of bread. Similar in use to a deli knife, the sandwich knife is shorter in length with a shorter blade depth in order to easily cut through smaller to medium-sized sandwiches.

12.SERRATED KNIFE- A knife with a sharp edge that has saw-like notches or teeth. The blade of a serrated knife is 5 to 10 inches long and is used to slice through food that is hard on the outside and soft on the inside, such as slicing through the hard crusts of bread. A serrated knife with a short, thin blade is intended for slicing fruits and vegetables

13.CUTTING BOARD Comes in wood and plastic, use to protect the table when slicing bread.

14. MIXING BOWLS- Bowls that are large enough to hold ingredients while they are being mixed

15. RUBBER SCRAPER- A pliable rubber scraper used to scrape down sides of bowl and get mixture of fillings from pans.

16.MEASURING CUPS

Graduated Measuring Glass - a transparent glass with fractions [1, 3/4, 2/3,1/2, 1/3, 1⁄4 ]. Is used for measuring liquids

Individual Cups - with fractional parts [1, 3/4, 1/2, 1/4, ] is used for solids or dry ingredients.

17. UTILITY TRAY- Used to hold food in place.

18.STRAINER- Used to separate liquid from solid.

19.MIXING SPOON- Used to combine ingredients.

  

20.CAN OPENER- Used to open cans.

21.MEASURING SPOONS- A set of individual measuring spoons used to

measure small quantities of ingredients.

EQUIPMENT FOR SANDWICH MAKING

1. GRILLS / GRIDDLES. These are flat heated surfaces where food is directly cooked.

2. OVEN. These are equipment which are enclosed in which food is heated by hot air or infrared radiation.

3. MICROWAVE OVENS. Special tubes generate microwave radiation, which creates heat inside the food

4. SALAMANDERS. Small broiler, use primarily for browning or glazing the tops of sandwiches.

5. BREAD TOASTER. The toaster is typically a small electric kitchen appliance designed

to toast multiple types of bread products.

6. SLICER. Used to slice foods more evenly and uniformly.

7. CHILLERS. Machines used to chill sandwiches and other foods.

8. FREEZER. Used to hold foods for longer times and to store foods purchased in frozen form.

9. REFRIGERATOR. A thermally insulated compartment used to store food at a temperature below the ambient temperature of the room.

QUIZ # 1 - Direction: Click the link below and answer the following question. Write your answer in the separate sheet of paper

                          https://quizizz.com/print/quiz/5fbbd1b8006e26001b2d6960

LESSON 2: Ingredients Used For Sandwiches

1. 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.

2. Meats – maybe beef, pork and sausage products like ham, roast beef and salami

3. Poultry – are chicken or turkey breasts characterized by a delicate golden brown surfaces.

.

4.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.

5. Cheese – most popular sandwich cheese are cheddar, process, cream cheese and cheese spreads most are easily slice, firm texture and act as binder, moistener of other ingredients, it should be refrigerated and remain covered until ready to serve to avoid drying out.

6.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.

7.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.

8.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.

9.Miscellaneous – fruit fresh or dried, jelly, jam, peanut butter, eggs and nuts adds flavor, color, nutrients and texture to sandwich production.

QUIZ # 2 - Recognize Me?

DIRECTION: Identify the given description of Ingredients. Choose your answer from

the list of ingredients inside the box.

______________1. A staple food prepared by cooking a dough of flour and water and often additional ingredients.

______________2. Maybe beef, pork and sausage product.

______________3. Popular seafood which are highly perishable and should be kept chilled to moist as quality.

______________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.

______________6. Chicken or turkey breasts, tenderly cooked are seasoned.

______________7. These are indispensable in sandwich making because it add texture, flavor and color to sandwich.

______________8. These are sliced thinly, firm texture, and act as binder, moistener of other ingredient.

LESSON 3: Different Types of Sandwiches

COLD SANDWICHES

1. 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.

2. 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.

3. 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 are ideal for pinwheel sandwiches, because they do not have bulk and can be spread thinly. Roll up bread like a jelly roll.

4. 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.

5. 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.

6. 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

 HOT SANDWICHES

1. 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.

2. 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.

3. 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

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

5. Filled rolls, focaccia or pitta bread- Flavored breads served with dips like quesadillas and burritos

QUIZ # 3- Hot or Cold?

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 _______________________

6. Burritos _______________________

7. Quesadillas _______________________

8. Pinwheel sandwiches _______________________

9. Hotdog sandwich _______________________

10. Chicken and veggie tortilla Sandwich _______________________

PERFORMANCE TASK  # 1- Portrait of You

Collect and compile twenty pictures of different sandwiches and classify them as to Hot and Cold sandwiches. 

Your output will be rated using the scoring rubric below: