COOKERY-9-Q-3-WEEK-4- SDO - San Pablo City

Republic of the Philippines

Department of Education

REGION IV-A CALABARZON
SCHOOLS DIVISION OF SAN PABLO CITY

LEARNER’S ACTIVITY SHEET (LAS)

TLE-COOKERY 9

Name of Learner
Grade level and Section
Date

SANDWICH FILLINGS AND SPREADS

LO 2. Prepare a variety of sandwich
MELCS 2.3 Suitable fillings and spread

TLE_HECK9-12SW-III-b-g-12
Learning Context (Brief discussion of the lesson, cite examples

FILLINGS AND SPREADS FOR SANDWICHES

Sandwich Fillings

A. 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 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 juicy 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:
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.
Seafood Fillings- tuna, sardines, smoked salmon, shrimp, anchovies, fried fish, grilled or pan
fried fish fillets.

Republic of the Philippines

Department of Education

REGION IV-A CALABARZON
SCHOOLS DIVISION OF SAN PABLO CITY

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

• Chicken Salad
• Egg and Cheese
• Chicken and Bacon
• BLT – Bacon Lettuce and Tomato (also contain eggs)
• Cheese and Onion

• Prawn mayonnaise
• Chicken and Ham
• Cheese and Ham
• Salmon and Cucumber
• Tuna and Cucumber
• Pimiento Cheese
• Peanut Butter and Jelly
• Egg and Bacon
• Ham and Egg
• Corn Beef and Cheese
• Cream Cheese and Bacon
• Chicken Caesar
• Chicken and Stuffing
• Apple Slaw- mix mayonnaise, lemon juice, cheese, apple , onions.
• Cream Cheese with finely chopped celery and grated carrots

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.

Republic of the Philippines

Department of Education

REGION IV-A CALABARZON
SCHOOLS DIVISION OF SAN PABLO CITY

• Butter

Butter protects the bread from moisture, used soft butter to spread
onbread. 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.

Learning Activity 1

Direction: Group the words on the table below as SANDWICH FILLINGS or SANDWICH SPREADS.

Mayonnaise Fish and shellfish Cheese Butter Vegetables

Meat Poultry meat Beef products

Ham Sausage

SANDWICH FILLINGS SANDWICH SPREADS

Learning Activity 2

Direction: Rearrange the jumbled letters in the parenthesis to form the correct word.

1. (GSILLFIN) - the heart of a sandwich.
2. ( SEECHE ) - dries out rapidly when unwrapped and sliced.

3. ( DAERPSS) - protect the bread from soaking up moisture from the filling.
4. ( ERUBTT ) - protects the bread from moisture.
5. ( DOFOAES GSILLNFI ) - highly perishable and should be left chilled at all times.

Republic of the Philippines

Department of Education

REGION IV-A CALABARZON
SCHOOLS DIVISION OF SAN PABLO CITY

Learning Activity 3: TRUE or FALSE

Direction: Read the questions carefully. Write TRUE if the statement is correct, FALSE if the
statement is incorrect.

1. Meats used as sandwich fillings should be cooked, covered and refrigerated.
2. Most seafood fillings are highly perishable and should be left chilled at all times.
3. Cheese do not dry out rapidly when unwrapped and sliced.
4. Moist fillings are ingredients mixed with salad dressing or mayonnaise.
5. You may use mayonnaise as substitute for butter.

Reflections
1. I understand that ______________________________________________________
______________________________________________________________.

2. I realize that __________________________________________________________
______________________________________________________________.

References for learners
https://www.pinterest.com.mx/pin/477874210452927631/ pages 136-139
Deped Learners Materials pages 136-139

Prepared by: ANALYN N. NACARIO-San Jose NHS
Name of Writer

For Quality Assurance RHEA A. DACARRA
Public School District Supervisor
Reviewed by:
SHIRLEY F.BASAN HENRY C. CONTEMPLACION
Education Program Supervisor (LRMS)
Learning Resource Evaluator
(Master Teachers, Subject Specialist)

EDGAR V. TUICO
School Head

DANIELA DC. HERNANDEZ
Education Program Supervisor (EPP-TLE)

Approved by:
VINCENT EMMANUEL L. ILAGAN

CID - Chief Education Program Supervisor