St. Vincent’s Catholic School of Bayambang, Inc.

Bayambang, Pangasinan 2423 Philippines

Tel. No. (075) 592-2588/636-1068
svcs1961@yahoo.com

Technology and Livelihood

Education
Grade 10

COOKERY

Fourth Quarter

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 LESSON 1: PREPARING APPETIZERS, SANDWICHES,
SALADS, AND DESSERTS

LEARNING OBJECTIVES
 Define appetizers, sandwiches, salads and desserts
 Identify the classification of appetizers
 Classify appetizers according to ingredients used
 Discuss the different types of sandwiches
 Classify salads according to its use and ingredients
 Identify the classes of desserts
 Discuss the tips in preparing and serving of appetizers, sandwiches, salads and desserts

A. APPETIZERS
An appetizer is a refreshing simple food or drink offered before the meal to guests as soon as they arrive.
They are tasty tidbits, placed attractively on the buffet table or passed around on a tray. Depending on the
occasion, it is always a good idea to make them easy to consume.
Appetizers are also called the starters and they are a common accompaniment to cocktails. It can also be
served at long parties, before, in between, or after a regular meal. In restaurants, appetizers are ordered prior to a
meal. An appetizer is the first course of a meal.

CLASSIFICATION OF APPETIZERS
1. Canapés are small open-faced sandwiches. Pieces of bread or cracker
biscuits are topped with seasoned spreads.

2. Cocktails are drinks with flavoring ingredients served in small glasses.

They can be alcoholic or non-alcoholic.

3. Hors d’oeuvres these are small bite sizes of meat, fish, cheese, fruits,
and the like on sticks or toothpicks.

4. Relishes are selected vegetables that are served chilled. They include
celery, radish, olives, pickles, and vegetable sticks. They are served in deep
boat-shaped dish over crushed ice with accompanying dips. Dips are
usually made from cheese and are served with dips and crackers.

5. Fruit appetizers are light and refreshing fruits sliced, diced, or scooped
that are fresh or preserved. They are chilled and served with cream or syrup
as accompaniment. They are served in bowls, in cocktail dishes, or in fruit
cups.

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 6. Grilled appetizers are usually served outdoors and the guest do the
grilling themselves like grilled marshmallows, hotdogs, and sausages and
other cold cuts.

7. Tasty tidbits include assorted nuts, chips, pickles, and fresh or dried
fruits and vegetables. They are commonly called finger foods.

SERVING TIPS FOR APPETIZERS

1. Presentation should be attractive enough to stimulate the appetite of guests.
2. The placement of appetizers on a buffet table is important. It can be attractive when placed on top of a food
riser so that it is easily seen.
3. Cheese that needs to be sliced by guest as they serve themselves should be placed in a stable surface that can
easily be lifted.
4. Traffic flow and the type of utensils should also be considered in the arrangement.
5. Keep several appetizers in reserve. This will help maintain a steady flow of fresh food and the appearance of
full platters.

B. SANDWICHES
1. Bread. The function of bread in a sandwich is to provide casing for the
food inside. Good quality breads provide variety, texture, flavor, and appeal to
sandwiches aside from providing bulk nutrients.
Pullman or sandwich loaves are commonly used for sandwiches. Other kinds
of bread can add variety provided that they harmonize with the filling.
Examples of these breads are rolls, French breads, whole wheat breads, rye
breads, raisin breads, cinnamon breads, and pita breads.

2. Spread. Spreads are used in sandwiches to protect the bread from soaking up moisture from filling. It
also adds flavor to the sandwich. Butter and mayonnaise are the most common spreads used for sandwiches.

3. Fillings. The filling is the heart of the sandwich. The following are some possible fillings which may be
used separately or in combination:
a) For meat and poultry - corned beef, hamburger patties, bacon, ham, chicken breast, sausages
b) For cheese - cheddar type, Swiss type, cream cheese, cheese spreads, processed cheese
c) For fish and shellfish - tuna, sardines, salmon, shrimp, fried fish, anchovies
d) For mayonnaise-based salads - popular salad for sandwich fillings is tuna salad, egg salad, chicken salad,
and ham salad
e) For vegetable - lettuce, tomato, onions, cucumber
f) Other possible fillings - peanut butter, jelly jam, hard cooked-eggs, fruits, nuts

Types of Sandwiches
1. Hot Sandwiches
a) Simple sandwiches - include hot fillings like meat placed between two slices of bread or rolls. Hamburgers
and hotdogs are the most popular ones.
b) Open-faced sandwiches - are prepared with butter or mayonnaise spread over the bread then topped with
hot meat as filling. To complete the sandwich, cheese, sauce or gravy is applied on top of the filling. This
type of hot sandwich is served with fork and knife.
c) Grilled sandwiches - are also called toasted sandwiches. They are buttered inside and browned inside an
oven.
d) Deep-fried sandwiches - are made by dipping sandwiches in beaten eggs and sometimes in bread crumbs
and are deep-fried.

2. Cold Sandwiches
a) Simple cold sandwiches - range from a single slice of cheese with salami, ham, onions, pepper, tomatoes,
or more.
b) Multi-decker sandwiches - are made with more than two slices of bread and with several ingredients in the
fillings. Club sandwich is the most popular one.

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c) Tea sandwiches - are small fancy sandwiches generally made from light, delicate ingredients, and bread
that has been trimmed of crust.

Tips in Preparing Sandwiches

1. Make sandwiches on the day they are to be served.
2. If they must be made ahead, freeze them or keep them inside the refrigerator covered with a damp cloth until
ready to use.
3. If using lettuce, wash, drain, refrigerate, and keep covered with damp cloth to ensure crispiness.
4. Spreading butter or margarine can improve the eating qualities of sandwiches and prevent moist from fillings
to soak through the bread.
5. Soften the butter or margarine to make application easier and to keep from tearing the bread.

C. SALADS
Salads can be classified according to use and according to ingredients.

According to use
1. As an appetizer. Ideally, an appetizer salad is light. It must stimulate rather than satisfy the appetite. A light
tossed salad of greens with French dressing is recommended.

2. As accessory to the main dish. Salads are often served as accessory to the main dish or entree. It is very light
and ideally served before a heavy dinner.
3. As main dish. These are heavy in nature like potato and chicken salads. They are served together with the
main dish.
4. As dessert. Fruit salads or fruit gelatins are usual favorite desserts. The sweetness of this dish somewhat
balances the craving for the preceding courses.

According to Ingredients
1. Fruits salads. A variety of fruits, especially those in season, is prepared and
mixed together. Whipped cream with condensed milk and cottage cheese serves
as a dressing.

2. Vegetable salads. Almost all vegetables can be

made into salads. The most common is potato salad which can come in different
variations. Another popular vegetable salad is the tossed green salad.

3. High-protein salad. This type of salad combines vegetables with meat cuts like chicken breast, lean pork,
salmon, tuna chunks, cold cuts, among others, and with appropriate dressing.

Preparing Salads
Here are tips in preparing salads:
1. Choose ingredients that are fresh. Crispiness is the most desirable characteristic in vegetable that are intended
to be eaten raw.
2. Wash salad vegetables very well. This is to ensure food safety.
3. Cut salad ingredients as recommended in the recipe.
4. Choose pleasing combinations with contrast in color, texture, form, and flavor.
a) For a salad of lettuce, celery, and cucumber, carrots are added as accent. Sometimes tomatoes can also be
added.
b) Meat or fish has a texture which is in contrast with the texture of fresh vegetables. A combination of both is
very pleasing.
c) Generally, vegetables are bland in flavor. Potato salad would be more interesting if chopped onions and
celery are added.
5. Choose the correct dressing but use them in small amounts only. Too much dressing makes the salad limp.
Dressing should be added just before serving to avoid the wilting of the greens. Potato salad is mixed ahead of
time before serving so that the flavor of the mayonnaise will penetrate the potato.

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6. Arrange the salads attractively but avoid “uniform” appearance. Toss ingredients lightly. Too much mixing
will bruise or crush the vegetables.

D. DESSERTS - is usually the highlight of an enjoyable meal. This is the course served at the end of the meal.
When it is the final course, it has a large bearing in overall impression of the meal.

CLASSES OF DESSERTS
Moulded Creams - mousses, bavarois, and similar cream-based mixture set
with gelatin or vegetarian jelly.

Meringue Shells and Nest - egg white whisked into a very stiff mixture,
sweetened with sugar, piped into a nest-shape, baked.

Flans and Tarts - made of short or sweet pastry with sugar and egg in place
of water. They are baked or steamed.

Jellies - flavored fruits which are sometimes mixed with wine and set with
gelatin and agar-agar.

Trifle - sponge, jelly and is fruit-based and sometimes served with jam or
whipped cream.

Ice cream and yogurt - are frozen mixtures of sugar, milk fat, and fresh
fruits for flavoring. It is the creamiest of all frozen desserts. It can be served
alone or with garnishing.

Sherbet - contains less dairy than ice cream. It is lighter and soft but still
creamy in texture.

Sorbet - basically made of frozen fruit and vegetable purees, juices, wine or
the combination of tea. The texture is grainy because of the ice particles.

Cakes and Pastries - are usually sweet baked products served in slices or
pieces.

Crepes and Pancakes - are basically made up of flour, sugar, milk and
butter made into soft dough and pan fried. They are served with butter, syrup
and garnishing like fruits, berries or even ice cream.

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 There are also hot desserts like pancakes, crepes, cereal-based milk pudding, and fruit-based like apples.
Cooking methods for hot desserts includes boiling, poaching, baking, steaming, frying, and combination
cooking.
The cooking preparation methods used for desserts will vary according to type. The most common methods
used are peeling, slicing, creaming, folding, mixing, molding, filling, and portioning,

EQUIPMENT FOR MAKING DESSERTS

1. Blender
2. Ice cream machines
3. Ice maker
4. Juicers
5. Mixers
6. Oven
7. Chiller or freezer

Serving Desserts
1. The type and size of serving with the age of the guest
2. Choice between light or heavy dessert
3. Appropriateness of the dessert to the occasion and meal service
4. Sweets should not be served between meals
5. Sweets should be diluted so make sure that water or any drink is served together with the dessert

ACTIVITY 1
Identify the word or group of words to complete the sentence.
1. is the course served at the end of the meal.
2. Grilled sandwich are also called sandwich.
3. is short drink with flavoring ingredients served in a small glass.
4. are small open-faced sandwiches.
5. is a type of salad that combines vegetables with meat cuts like chicken breast,
lean pork, salmon, tuna chunks, etc. and appropriate dressing.

LESSON 2: PREPARING SANDWICHES

LEARNING OBJECTIVES
Define sandwich
Identify the different types of sandwiches
Identify the variety of ingredients in preparing sandwiches
Identify the tools, utensils, and equipment needed in preparing sandwiches

LESSON PROPER
Sandwiches are built from four simple elements - bread, a spread, a
filling, and a garnish.
Variety is the key to appetizing sandwiches. Remember it is not only
the flavor of the filling that is important, but also the texture and moistness
together with the type of bread and the sort of spread used. For a change, try
to eat breads made from rye, oatmeal, or mixed grain flour which are also
delicious and healthier than the usual white bread.
Bread with spread and fillings, this is what we call a sandwich. A
sandwich is considered a complete meal, but the nutritional value that we
can get from it depends on the variety of ingredients that we choose in
preparing them.

Types of Sandwiches
The following are the types of sandwiches:

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 1. Closed-faced sandwiches - are made with two slices of bread. These are
made by adding filling to two bread slices placed one on top of the other
or to a roll or bun cut right in the middle.

2. Open-faced sandwiches - are made with one slice of bread, similar to a

canapé. These are made by applying fillings and spreads while allowing the
bread slices to stand apart on a plate.

3. Club sandwich or triple decker - is made with three slices of bread. These
are done by piling one on top of the other slices of bread, each with spreads
and fillings.

4. Grilled sandwich - is made by cooking the bread in a griddle until toasted.

Sandwich with butter applied on the outside of each slice of bread and
browned on a griddle.

5. Cold sandwich - is also known as deli-style sandwich because of the

ingredients added to it such as sliced meats, vegetables, mayonnaise, or
cheese.

6. Hot sandwich - is a type of sandwich added with hot filling like hamburger.

7. Finger or Tea sandwich - is made on a special kind of bread, cut into

shapes, and usually eaten in one to two bites.

`
The ingredients used in preparing sandwiches are the main sources of your nutritional value. Apply what
you will learn in this lesson in preparing fresh and tasty sandwiches. Remember these components: bread serves
as the base and the spread comes between the fillings and the bread. The third component is the filling, which
consists of the ingredients enhancing the flavor and appearance of the sandwich. Study the basic information
below about sandwich making.

TYPES OF BREAD SUITED FOR SANDWICHES

1. Loaf - this is the kind of bread most consumers are familiar with; a bread
that is machine sliced, forming a long, rectangular bread.

2. Wheat Bread - wheat is combined with the usual bread ingredient, flour,
used to produce this type of bread.

3. Rye Bread - rye is combined with the usual bread ingredient, flour, in
order to produce this type of bread.

4. Bun or Roll - otherwise referred to as bun, this round bread can be cut
into halves to give way to fillings

5. Specialty Breads
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 a. Pita - This is a baked flat bread, usually round, on which fillings and
spreads are applied into its pocket.

b. Tortilla - This is another flat bread, cooked deep-fried or made in a

griddle.

c. Chapatti - This is a whoIe-wheat flatbread that originated from India.

d. Phyllo - This is a very thin, layered pastry dough.

e. Crépe - of European origins, this is a small, thin pancake made with

egg batter.

SUITABLE SPREADS FOR SANDWICHES

1. Butter - This is a dairy product made of fat, milk, and water.

2. Margarine - This consists of vegetable oil and water.

3. Mayonnaise - This is made of egg yolk, oil, and vinegar or lemon juice.

4. Vegetable Purée - This is made of a vegetable that adds a different flavor

and texture to sandwiches.

5. Fruit Preserves - These are fruits cooked with sugar as gelling agent,
such as jam, jellies, and marmalades.

SUITABLE FILLINGS FOR SANDWICHES

1. Meat - It can be any of these: beef, pork, etc.
2. Poultry - It may be chicken, turkey. etc.
3. Fish - Favorite selections are tuna, salmon, etc.
4. Seafoods - The popular ones are crab, lobster, shrimp, etc.
5. Cold cuts - These consist of ham, sausages, and the like.
6. Vegetables - These are usually lettuce, onions, tomatoes, red and yellow bell peppers, etc.
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7. Cheese - It refers to cream cheese, quick melt cheese, and the like.
8. Egg - The egg may come in any of these preparations: scrambled, poached, boiled, or fried sunny-side up.

MANNER OF PREPARING SANDWICHES

1. Prepare the three sandwich components (bread, spread, and filling) and arrange them all on a table. Do the
same for the needed utensils, tools, and equipment. The bread slices must be arranged neatly in rows on a sheet
pan or tray.
2. Dip all the vegetables into water of adequate depth in a basin and wash thoroughly.
3. Line each bread slice with just enough spread.
4. Line up greens as base after applying the spread.
5. Add the fillings of your choice.
6. Using both hands, cover the two middle rows with the other slices of bread or the half of the roll.
Plate and serve the sandwich immediately if it is a hot sandwich. Cold sandwich needs to be packed and
refrigerated for take out just before serving.

Using edible and rich color of additional food items for garnishing sandwiches should be considered in
plating and presenting them to enhance its appearance.

PORTION CONTROL OF SANDWICH AND ITS INGREDIENTS

1. Sandwich can be portioned by counting and weighing.
a. Counting - it is done by taking care of the thickness of sandwich by counting the number of slices used in
each item.
b. Weighing - it is done by taking care of the weight of each item.
2. Sandwich fillings can be portioned through the use of scoop. It is done by scooping the portion intended for
each filling. Level the scoop to ensure equal portion. Portion scale is also used to control the amount of fillings
used in each sandwich.

CREATIVE SANDWICH PREPARATION AND PRESENTATION

1. Create different shapes of sandwich using cookie cutter. Shapes should reflect themes in mind like holidays,
birthdays, seasons, and special events.
2. Create a pattern in piling and lining your sandwiches on the serving tray.
3. Form an image in decorating your sandwich using additional food items.
4. Add flavor to your sandwich by drizzling sweet sauce or chocolate drips as part of presentation to enhance its
appearance.
5. Play with rich color of ingredients in preparing fillings for sandwiches.
6. Combine soft and rough textures in presenting them to create a sense of contrast.
7. Present the finish product in layers to create height on its appearance.

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 made.

REQUIRED TEMPERATURE IN PREPARING AND STORING SANDWICHES

Cold sandwiches should be stored at 5°C or cooler, and hot sandwiches should be prepared under 60°C
or hotter to stop or slow down the growth of food-poisoning bacteria.

 ACTIVITY 2
MULTIPLE CHOICE: Circle the letter of the best answer.
1. Why is it important to consider the required temperature in preparing and storing sandwiches?
a. To maintain its color
b. To make it more nutritious
c. To enhance its flavor and taste
d. To stop or to slow down the growth of food-poisoning bacteria
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2. Which of the following shows creative sandwich presentation?
a. Ingredients used for sandwiches should be refrigerated.
b. A portion scale should be used to control the amount of fillings used in each sandwich.
c. Sandwiches on display should be refrigerated.
d. Play with the rich color of ingredients in preparing fill

3. Which of the following bread is considered as specialty bread?

a. Rye bread c. Wheat bread
b. Pita d. Loaf
4. Preparing different shapes of sandwiches using cookie cutter is an example of ________________.
a. storing sandwiches
b. safe and hygienic practice in preparing sandwiches
c. creative presentation of sandwiches
d. portion control of sandwiches

5. To what category do lettuces, onions, tomatoes, bell peppers, and the like fall as fillings for sandwiches?
a. Cold cuts c. Cheese
b. Fish d. Vegetables

6. To which of the following spreads for sandwiches that are made of fat, milk, and water belong?
a. Fruit preserve c. Butter
b. Mayonnaise d. Margarine

7. Why is it important to portion control the sandwich and its ingredients?

a. To ensure equal distribution of flavor
b. To balance its color
c. To balance its form and shape
d. To ensure equal portion of sandwiches prepared

8. Which of the following is not advisable to do?

a. Discard sandwiches not sold for 24 hours.
b. Sandwiches display should be refrigerated.
c. Store canned ingredients inside the refrigerator after opening them
d. Maintain the temperature of prepared sandwiches.

9. What should be done with sandwiches that are not properly labeled when sold?
a. Label the leftover sandwich before storing them inside the refrigerator. b. Consume them immediately.
c. Throw away the leftover sandwich.
d. Do not buy sandwiches that are not properly labeled.

10. What should be done with leftover ingredients removed from their original packaging?
a. They should be discarded immediately.
b. They should be packed in sealed container.
c. They should be packed again in the same packaging material.
d. They should be properly labeled with the name of the product and their expiration date.

Acknowledgement
This Learning Module on Learning and Living in the 21st Century – Cookery 10 was developed by:
Author: Leonora David-Basbas, Ph.D.
References:
RBX Technology and Livelihood Education Series
Learning and Living in the 21st Century 10- Cookery

Prepared by: Checked by:

MS. REYGINA MAE S. PALAGANAS MRS. MA. IMELDA GABRIEL

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 (Subject Teacher) SAC

Noted by:

MR. EDGARDO B. SALINAS

School Principal

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