Number of Learers : 24 Grade & Section : Grade 9 - Thoughtful

Number of Minutes : 50 Minutes Date : 02 / 07 / 24

I. LEARNING OBJECTIVES

At the end of the lesson the learners are expected to :

 Identify sandwich component;

 Identify bread suited for sandwich making;
 Suitable filling and spreads;

II. SUBJECT MATTER

Topic: Prepare a Variety of Sandwiches

References Online References: https://www.studocu.com/ph/document/university-of-bohol/bachelor-of-
secondary-education/basic-components-of-a-sandwich/25867560
Instructional Materials: Video Presentation
Lesson Across Discipline: MATHEMATICS AND MAPEH (ARTS)
Values Integration: Cooperation

III. PROCEDURE

TEACHER’S INSTRUCTION LEARNER’S ACTIVITY

A. PRELIMINARIES

1. Prayers
Okay, Let’s pray first. Please lead the prayer Alyssa (All students will stand and pray)
Before you take your sits, Please pick up pieces under (The students will pick the piece of trash under
your chairs and arrange your chairs properly. their chairs and arrange their chairs properly)

2. Attendance
Class beadle, kindly check the attendance No one is absent for today Sir,

It’s great that you are all present today,

3. Review of the Previous Lesson

Before we start our new lesson, We will do a recap on
what is our previous lesson all about? Kindly raise your Sir it’s all about tools, utensils and equipment used in
hand if you know our previous lesson. preparing sandwiches.

Very Good, can you give me an examples of

tools, utensils and equipment used in preparing We have spatula, grater and shredder, deli knife and
sandwiches? bread toaster.

Okay, Since you already know about the tools, utensils

and equipment used in preparing sandwiches. So let’s
move on to our next lesson.

4. Motivation
Now, I will show you a picture based on the power point
presentation about some kind of sandwiches and you
must identify the picture showing on the slides.

Okay, the first picture what do you call this? Sir it’s a Roast Beef Sandwich
Very good, Okay second picture what is this? Sir it’s a Tuna Sandwich

Correct! The last picture, What do you call this? Sir it’s a Egg Salad Sandwich

5. Presentation of the Objectives

Okay Class our objective for today’s discussion is to:

 Identify sandwich component;

 Identify bread suited for sandwich making;
 Suitable filling and spreads; Okay Sir

6. Unlocking of Difficulties

 Stuffing - is an edible mixture, often composed

of herbs and a starch such as bread, used to fill
a cavity in the preparation of another food item.

B. LESSON PROPER

1. Presentation of the Topic

So, let’s proceed to the basic components of a
sandwich. Okay Sir

2. Discussion
Okay class let’s start the discussion, Yes Sir

BASIC COMPONENTS OF A SANDWICH

1. BREAD — It provides structure and more than a

convenient means for handling a sandwich. It
contains or holds the spread and fillings of the (student will read the definition)
sandwich.

TYPES OF BREAD

A. Yeast Bread — loaf bread is the most 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 (student will read the definition)
various flavors and go 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
(student will read the definition)
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. (student will read the definition)

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.
(student will read the definition)
 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.
(student will read the definition)
 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
(student will read the definition)
and crumblier than yeast bread. It is used for sweeter
tasting sandwiches and are best for tea sandwiches.

2. SPREAD- This is used to add moisture, flavor and

richness to the sandwich, and it hold or bind the
sandwich together. Some spread such as flavored or
plain butter act as barrier to prevent moisture in the
(student will read the definition)
filling from soaking into the bread. The spread should
be soft enough to spread thinly and evenly with a
butter knife. It should be rich and moist to give a rich
mouth feel.

PURPOSES OF SPREADS

1. To protect the bread from soaking up

moisture from the filling.
 2. They add flavor.
3. They also add moisture.

COMMON KINDS OF SPREAD

 Butter or Flavored butter- the most common

spread and an excellent barrier. Butter protects
the bread from moisture, used soft butter to (student will read the definition)
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- is the most popular sandwich
spread. It often preferred to butter as a spread
because it contributes more flavor, but
sandwiches made with mayonnaise should be
served immediately or at until served.
 Ketchup
 Vegetable or fruit purees- Peanut butter and
fruit jellies are often used as sandwich spread.
 Oils and vinaigrettes
 Vegetable or herbs spread
 Tahini and nut butters
 Guacamole
 Spreadable cheese such as ricotta, cream
cheese, mascarpone or creme fraiche.

3. SANDWICH FILLINGS- The filling is the heart of the (student will read the definition)
sandwich. It is place between or on top of bread.
Sandwich fillings provide dominant flavor, moisture, as
main body and the nutrients, substance and bulk and
complexity in the combination of flavors.

TYPES OF FILLINGS

 Dry Fillings- refers to Ingredients such as sliced

or cooked meat, poultry and cheese.
(student will read the definition)
 Moist Fillings — refers to Ingredients mixed
with salad dressing or mayonnaise.

BASIC GUIDELINES FOR THE FILLINGS

 It should be pleasantly flavored.

 It must be tender in nature.
 It should always be for deboned meats or no
bone in.
 It must be east to eat.
 It should not hang over the sides of the
sandwich.
 % to h of the total weight of the sandwich
should be the filling.

FILLINGS THAT CAN BE USED

SEPARATELY OR IN COMBINATION.

MEAT AND POULTRY

Meats used as fillings should be cooked, covered and (student will read the definition)
refrigerated. Slicejust 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, eats: 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, (student will read the definition)
cheese spreads.

FISH AND SHELLFISH

Most seafood fillings are highly perishable
and should be always left chilled.

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, onion and tomato are indispensable in
sandwich production, also, any vegetable used in (student will read the definition)
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 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

4. GARNISHES- These are often overlooked in recipes

and in presentation. It enhances the appearance
and stimulate the diner's appetite. The following
are food items used to garnish a sandwich:
 Sliced fresh vegetables (student will read the definition)
 Dips, spread or relishes
 Pickle olives or pears
 Green salad
 Slice fruits

Making sandwiches is essential nowadays in a sense

that it will help improve our body become healthy
specifically for dietary habits. Also, proper sandwich
making can be used to enhance presentation on platter
or trays.
Yes sir
3. Application

Let’s Apply,

FACT or BLUFF Game.

Instruction: The class will be divided into two groups
then the teacher will ask a question and the students
will say FACT or BLUFF. If the statement is bluff the
student will provide correct information.

BREAD — It provides structure and more than a

convenient means for handling a sandwich. It
contains or holds the spread and fillings of the (Each group will analyze and answer each statement)
sandwich.

GARNISHES - is the heart of the

sandwich. It is place between or on top of bread.

SPREAD- This is used to add moisture, flavor and

richness to the sandwich, and it hold or bind the
sandwich together.

4. Generalization

I know you have learn a lot from todays discussion, so ( The learners will answer)
anyone can name some of the basic components of a
sandwich ?

( The learners will answer)

Who can name some common kinds of spread?

C. ASSESSMENT / EVALUATION
Pen and paper test
 Answer the following questions on a 1 whole sheet of
paper. ANSWER ONLY

1. Type of bread that are made from flatten often

unleavened breads. ( The learners will answer the activity )

2. Type of bread that are very thin, flat breads that are
used for sandwich wraps, burritos and tacos.

3. The most common spread and an excellent barrier.

4. A type of fillings refers to Ingredients such as sliced

or cooked meat, poultry and cheese.

5. Food items used to garnish a sandwich. ( The learners will answer the activity )

D. ASSIGNMENT / AGREEMENT

For your assignment:

Instruction: In a one-half sheet of yellow paper, Search ( The learners will answer the given question at home )
the 4 different types of sandwiches .

Prepared By:

Francis Dominic Z. Osayan