LEARNING MODULE

TLE 9
The Notre Dame of Masiag, Inc.
Grade 9, Quarter 3

Name

Section

Subject Teacher MRS. MARY JEAN S. FARILLON

Class Adviser MS. GRACE JOY OBUYES

FOR PRIVATE USE

In the Notre Dame of Masiag, Inc.
Strictly not for Public Circulation

1
 Quarter 3
CAREGIVING
PREPARING COLD MEALS

Introductory Part

Overview & References

Eating properly is important to all people. Good nutrition is especially important for a
person whose body is in a weakened condition. Food gives us energy to carry out the day‘s
activities and is necessary to rebuild body tissue. Eating is also a social activity. In some
homes, it is the only time when all family members come together. Many family and
personal preferences and practices are associated with food. Do not assume that each family
is the same.
Here are the references that you will find useful for this Module:
Books
Alvarez and Cabuhal.Food, Safety, Sanitation, and Hygiene
Brown, A. (2011). Understanding Food: Preparation and Principles.
Cruz, Julia G., et.al. (2003). Home Economics IV. Quezon City: Adriana Publishing Co., Inc.
Richmond, Julius B., et.al. (1990) Health for Life. US: Scott, Foresman and Company
Home Management and Basic Technology IV, 3rd Ed. Magee, Elaine. (2007). Food Synergy.
US: Rodale, Inc
http://lowcarbdiets.about.com/od/cooking/a/eggdishes.htm
http://www.asianonlinerecipes.com/tips/classification-of-vegetables/
http://www.britannica.com/EBchecked/media/2911/Wholesale-and-retail-cuts-of-beef
http://medicologia.info/2012/10/sfaturi-prevenirea-cancerului-alimentatie/
http://www.merriam-webster.com/dictionary/pasta
http://www.oxforddictionaries.com/definition/english/farinaceous
http://www.oxforddictionaries.com/definition/english/cereal?q=cereal
http://www.oxforddictionaries.com/us/definition/american_english/vegetable
http://www.youtube.com/watch?v=vrg6TUzJ0Q8 http://www.youtube.com/watch?
v=8gQjVrAwvLsGlossary http://www.learnenglish.de/recipe/definitions.html
http://cooking.lifetips.com//cat/64184/cooking-definitions/index.html
http://www.sciencedaily.conyrelease./2008/07/080708092228.htm
Definition of Terms
Apricot. Orange colored fruits full of beta- Crustaceans. These are also from the
carotene and fiber that are one of the first shellfish family and have hard outer crust
signs of summer. body with other body parts like legs and claws
Beet greens. Beets, along with their greens, joined to it.
belong to the Goosefoot family, known as Cutting Board. This is the only surface on
Chenopodiaceae. which you should do cutting or chopping.
Cereals. A grain used for food, for example Egg. Refers to poultry or fowl products, eggs
wheat, maize, or rye. Croutons. may be prepared in various ways.
2
Eggnog. A sweetened dairy-based beverage
traditionally made with milk and / or cream,
sugar, and whipped eggs (which gives it a
frothy texture)..
Farinaceous. These are dishes consisted or
made of meal or flour.
Finger food. Meant to be eaten directly using
the hands, in contrast to food eaten with a
knife and fork, chopsticks, or other utensils.
Garnishes. The word garnish comes from
French and means 'to grace or to provide'.
Hors d‘Oeuvres ( r-ˈdərv\). Used in meals
for the same reason as canapés.
Meat. Is animal flesh that is eaten as food.
The most widely used type of red meat is
pork, beef and lamb.
Molasses. (American vernacular) or black
treacle (British, for human consumption. It is
also known as molasses otherwise) is
a viscous by-product of the refining of
sugarcane or sugar beets into sugar.
Mollusks.These are shellfish which have a
soft meat without any bones witha hard outer
shell.
Nectarines. Smaller and smooth skinned
golden yellow with large blushes of red.
Pasta. Food made from a mixture of flour,
water, and sometimes eggs that is formed into
different shapes.
3
Poultry.Refers to any domesticated bird used
for human consumption.
Quiche. Essentially a baked custard (savory
rather than sweet) in a pie shell.
Salad. A combination of well-chosen crisp
vegetables or fruits with other ingredients
served with a dressing.
Sandwich. Is broadly defined as ―any filling
on top of or between any outer coverings.‖
Sauce. A wide range of flavored liquids that
are served as part of the meal, or dish.
Seafood. Any form of sea life regarded as
food by humans.
Skewer. A pointed wood or metal rod used
for trussing joints of meats and poultry or for
holding meat, fish or pieces of vegetables.
Skillet. A very heavy, thick bottomed frying
pan used for pan-frying when a very steady,
even heat is needed.
Strainer.Made of medium to fine metal mesh
and is used to separate solid ingredients from
liquids.
Stratas. Composed of egg, cheese, and bread
casseroles that puff up when baking.
Veal. The meat of young cattle (calves), in
contrast to the beef from older cattle.
Vegetable. A plant or part of a plant used as
food, typically as accompaniment to meat or
fish, such as a cabbage, potato, carrot, or
bean.
Definition of terms: (Cooking definitions for the
Bake. To cook in an in an electric blender or
oven. mixer.
Beat. To thoroughly Boil. To cook a liquid at
combine ingredients a temperature of at least
and incorporate air with 100ºC.
a rapid, circular motion Brown.To cook food
Bind. To add a liquid until it has a brown-
ingredient to a dry colored appearance, this
mixture to hold it is usually achieved by
together. grilling, frying or baking.
Blend.To process food
Bruise.To apply even layer of i.e. icing sugar. Grill.To cook by
pressure to an liquid by applying Flake. To break direct radiant heat.
ingredient to help it with a pastry cooked fish into Knead.To work a
release its flavor, brush, e.g. Brush individual pieces. dough by hand,
e.g.Peel the the pastry with Fold.To mix gently, using a folding-back
lemon grass and beaten egg or milk bringing spatula or and pressing-
pound it with the to glaze. other cooking utensil forward motion.
end of a wooden Caramelize.To down through the Line.To place a
spoon or with a caramelize sugar, mixture, across the layer of Clingfilm,
rolling pin to heat sugar over bottom, and then back foil, greaseproof
bruise it and add low heat until it up over the top, until paper or baking
it to the frying melts and blended. You can also parchment, often
pan. develops a you an electric mixer lightly greased, in a
Brush. To cover flavorful, golden- on the lowest speed. baking tin or on a
food with an brown color. Fry. To cook in hot tray to prevent food
Chop.To cut food into even-sized thick fat. from sticking to the
into small even- strips and then slice Garnish.To add a surface.
sized pieces using a crosswise into cubes. small decoration, Marbling.Marbled
knife or food Dissolve. To mix often edible, to a meat is meat
processor. dry savory dish just before (especially red
Coat.To cover serving to enhance its meat) that contains
something with a ingredient(s) with finished appearance. various amounts of
layer of something liquid until in Glaze. A glaze is intramuscular fat,
else. solution. Divide – used to give desserts giving it a marbled
Core.To remove To a smooth and/or shiny pattern.
the separate into parts or finish. Marinate.To soak
core portions. Grate. To rub food food in a prepared
or Drain. To remove downwards on a liquid to add flavor
center water from grater to produce and tenderize. e.g.
of ingredients cooked in shreds or slices of soy sauce, olive oil,
something. liquid or from raw varying thicknesses. etc.
Cream.To mix fats ingredients that have Grease.To apply a Mash. To break
and sugar together been washed in water layer of fat to a down a cooked
until creamy in by placing them in a surface to prevent ingredient such as
appearance. sieve or colander. food from sticking, potatoes into a
Crush. To Drizzle.To pour a e.g. grease the baking smooth mixture
break into uneven liquid over the tray with butter. using a potato
pieces. Dice.To cut ingredients, usually in masher or fork.
small uniform cubes a random design and Melt.Use a high
of any solid often as a finishing temperature to turn
ingredient e.g. decorative touch. a solid fat into a
cheese or carrots, Dust.To sprinkle liquid.
first cut the food lightly with a powder Mince.To cut into
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very fine, even Prick. To make a semi-circular bowl portions of foods
pieces using a single small hole at one such as ice cream,
sharp knife, a or several small to scoop sorbet, mashed
food processor holes, often with potato or rice.
or a mincer. a fork, e.g. to Spread.To apply
Mix.To beat or bake blind, first on a surface in an
stir food prick the pastry even layer.
ingredients base with a fork. Sprinkle.To scatter
together until Puree. To press a powdered
they are raw or cooked ingredient or tiny
combined. food through a droplets of a
Moisten.To fine sieve or liquid,e.g. Sprinkle
make blend in a food the caster sugar
something processor or over the fruit or
slightly wet. liquidizer to sprinkle the brandy
Pat.To lightly produce a smooth over the fruit cake.
tap or slap mixture. Stir.To agitate an
something with Reduce.To boil a ingredient or a
the hands. liquid in an number of
Peel.To uncovered pan ingredients using a
remove the until it hand held tool such
outer layer of a thickens.Reducin as spoon.
food. Pour.To g concentrates the Whisk .To beat a
transfer a flavor of the mixture vigorously
liquid from one liquid. We say with a whisk.
container to the liquid has
another. been reduced.
Press.To apply Rinse. To clean under Lessons and Coverage (Module Learning
pressure. running water. Competencies)
Roast. To cook rubbing the fat with
in the oven, the fingertips until it Lesson Topic/Title You’ll learn to…
usually with the combines with the No.
addition of fat or flour to form a Lesson PREPARE LO1.Prepare a ran
oil. mixture with a 1 COLD MEALS
Roll out.To reduce breadcrumb-like -APPETIZERS, 1.1 Discuss princip
the thickness of consistency. smooth SANDWICHES, preparing appetizer
pastry or dough by dough. Pastry, SALAD AND dessert.
applying equal scones, cakes and DESSERTS 1.2 Identify ingredi
pressure with a biscuits are made given recipe
rolling pin. using the rub in 1.3 Prepare variety
Rub in.A method method. on appropriate tech
of incorporating fat Scoop. A hand 1.4 Present appetize
into flour by held toll with a small suitable garnishes,
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wares
1.5 Compute for selling price per order
of appetizer and nutritive content of
1.6 Store appetizers hygienically at the
appropriate temperature
LO2.Prepare sandwiches

2.1 Identify ingredients according to the

given recipe
2.2 Prepare variety of sandwiches based
on appropriate
2.3 Present sandwiches attractively using
suitable garnishes, condiments and service
2.4 Compute for selling price of

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 2.5 Store sandwiches hygienically at the
appropriate temperature

LO3.Prepare salads and desserts 3 weeks

3.1 Identify ingredients according to the

given recipe
3.2 Prepare variety of salads and desserts based
on appropriate techniques
3.3 Present salads and desserts attractively using
suitable garnishes, condiments and service
wares
3.4 Compute for selling price of prepared
salad and dessert and nutritive contents
3.5 Store salads and desserts hygienically at
the appropriate temperature
Expected Skills
To do well in this module, you need to remember and do the following:
1. Apply the correct methods and principles.
2. Use variety of ingredients in preparing appetizers, sandwiches and dessert.
3. Selects and uses appropriate tools, equipment and utensils needed in preparing
cold meals.
4. Prepares and presents variety of cold meals.
5. Uses principles and techniques in storing cold meals.
6. Applies safety and hygienic practices in storing cold meals.
Module Map
Here is a simple map of the lessons you will cover in this module:
Preparing Appetizers

Preparing Cold Meals

Preparing Sandwiches
Preparing Salads and Desserts

Lesson 1
PREPARE APPETIZERS
INTRODUCTION
Appetizers are small servings of food and beverages which help in increasing the
appetite slightly. It is usually served before the main meal. They are also known as hors
d'oeuvres and vary from country to country. They are snack items predominantly and cannot
be too filling. They are often served along with cocktails or at a reception party. They may
also be served to while away the time until all the guests arrive for a celebratory dinner. An
appetizer frequently doubles up as an entrée dish particularly during a formal meal which
includes several courses. (http://www.ifood.tv/network/ appetizer)

OBJECTIVES/COMPETENCIES ESTIMATED
TIME
Discuss principles and procedures in preparing appetizers. 3 hour
Identify ingredients according to the given recipe. 2 hour
Prepare variety of appetizers based on appropriate techniques. 3 hour
Present appetizers attractively using suitable garnishes, condiments and 3 hours
service wares.
Compute the selling price and the nutritive value per order of an 2 hours
appetizer.
Store appetizers hygienically at the appropriate temperature. 2 hour

PRE-ASSESSMENT
Before we embark on this journey, let’s find out how much you already know about
the topic in this Module through the following exercise.

Activity 1– PRE-ASSESSMENT1
MULTIPLE CHOICE.
Directions: Read and understand each statement below. Choose the letter of the
correct answer and write it in your Activity/Assessment notebook.Indicate the date
when you did this homework. Entitle your work as Q3-Lesson 1-Pre-Assessment 1.
1.It is a food meant to be eaten directly using the hands, in contrast to food eaten
with a knife and fork, chopsticks, or other utensils.
a. Hors d’oeuvres b. canapé c. finger food
2. It is a bite-size, open-faced finger food consisting of a bread-type base, a spread
or topping, and a garnish.
a. Hors d’oeuvres b. canapé c. finger food
3. It is used in meals for the same reason as canapés.
a. Hors d’oeuvres b. Toppings c. Garnish
4. These are often referred to as lunch-box sandwiches or picnic sandwiches, and
are perhaps the most common kind.
a. Hot sandwiches b. Hearty sandwiches c. Finger sandwiches
5. These may be flat or rolled sandwiches which are ordinarily served with another
dish.
a. Hot sandwiches b. Hearty sandwiches c. Finger sandwiches
6. These are sandwiches which may be served as the main dish at meal.
a. Hot sandwiches b. Small, dainty sandwiches c. Finger sandwiches
7. It involves spreading the bread with the required ‗spread.
a. layering b. spreading c. piping
8. It refers to the preparation of a given number of sandwiches for a given number
of customers.
a. portioning b. spreading c. piping
9.It is a combination of well-chosen crisp vegetables or fruits with other ingredients
served with a dressing.
a. Appetizer b. Sandwiches c. Dessert
10. It is used to measure the length of time, up to 1 hour, when food is being cooked
or baked. You set the time by turning the dial to the pointer on the outside of the
dial. At the end of the time, a bell will ring.
a. timer b. stop watch c. wrist watch
11. These are made of metal or plastic. They come in nested sets of ¼-, 1/3-, ½-,
and 1-cup sizes and in metric sets of 50, 125, and 250 milliliters. They are used for
measuring items such as flour, sugar, and shortening.
a. liquid measuring cup b. dry measuring cups c. measuring spoon
12. These come in sets. They are held together by a ring, hung on a rack, or
nested together.
a. liquid measuring cup b. dry measuring cups c. measuring spoon
13. It is funnel-like or cone-shaped cloth or plastic bag with an open end that can be
fitted with metal or plastic tubes or tips of varying sizes and designs used for
shaping, piping or decorating with materials such as cake icing, whipped cream,
duchesse potatoes, and soft dough.
a. strainer b. pastry brushes c. pastry bag and tubes/tips
14. These have bristles either in a flat shape or bunched together. The bristles may
be plastic nylon or a natural material.
a. strainer b. pastry brushes c. pastry bag and tubes/tips
15. It is made of medium to fine metal mesh and is used to separate solid
ingredients from liquids.
a. a. strainer b. pastry brushes c. pastry bag and tubes/tips

Find out in this lesson how you can promote the health of your love pnes or those who
are in your care by preparing and serving them nutritious, palatable, attractive, and
appetizing food for their meals.
EXPLORE

Let’s begin this module by considering yourselves as a person enriching your

knowledge and harnessing your skills toward efficiently and effectively providing health
care for your family and soon for your community or for anyone in need of your help.
Activity 2– FISHING THE WORDS
Direction: Choose the appropriate words from the box below to complete the
information needed in the table. Copy the format and write your answer in your
Activity/Assessment Notebook. Entitle your work as Q3-Lesson 1-Activity 2 FISHING
THE WORDS.
For Appetizer Not for Appetizer
 Ham Rolls HorsCheese Cubes Crab Soup Fruit SaladAdobo
d’OeuvresKebabs Fried Chicken KareKare Fried Rice

Now that you already knew the different appetizers, let’s learn the different principles
in preparing appetizers.

FIRM UP
Your goal in this section is to understand the principle and procedure in preparing
appetizers.
Activity 3. PRINCIPLES IN PREPARING APPETIZERS
Direction: Read and analyze the following statements.Write TRUE if the statement
is correct and otherwise FALSE on your Activity/Assessment Notebook. Entitle your
work as Q3-Lesson 1-Activity 3 PRINCIPLES IN PREPARING APPETIZERS.
1. A party with100 guests means making and arranging 600 or more varied
appetizers.
2. Hors d’oeuvres and canapés do keep their appearance well for a long period
of time.
3. Dry canapé bases when stored dry can keep well for several days.
4. Hot food should be kept at temperature above 71º Celsius it can also be
served immediately.
5. Butters and spreads hold well in the cooler or refrigerator when not covered.

Now that have finished answering the activity above, you will now equipped your
knowledge with the principles and procedures variety of ingredients in preparing
appetizers.
Principles and Procedures involved in preparing appetizers
1. Serving a party of 100 guests could therefore mean making and arranging 600 or more
varied pieces. The cold-food expert is expected to put in many work hours requiring not
only patience but also staying powers as well as skill and attention to detail.
2. The host/hostess should plan preparation of appetizers carefully because hors d‘oeuvres
and canapés do not keep their appearance well for a long period of time.
3. Prepare the various parts of mini-foods separately ahead of time and assemble them as
close to serving time as possible.
4. Dry canapé bases, stored dry, keep well for several days.
5. Bread bases may be cut ahead, but must be kept moist or frozen. Some bread-based
canapés can be made ahead and frozen, if their toppings are foods that freeze well.
6. Butters and spreads hold well in the cooler or refrigerator when covered well; some even
improve in flavor. However, these should be brought to room temperature before application
on the bases.
7. Garnishes may be cut ahead, meat sliced and marinated, sauces prepared.
8. Meatballs may be cooked ahead, stored in the cooler or refrigerator or frozen, and heated
in sauce at serving time.
9. Many canapés and hors d‘oeuvres ingredients – fish, poultry, meats, eggs, and eggs
product – are good bacteria growers and must not stay long at room temperature.
10. Both raw ingredients and assembled products must be kept out of the danger-zone
temperatures while food is being prepared.
11. Finished platters should be chilled before service. Once served they may have to stay at
room temperature for an hour or more before being eaten.
12. Hot food should be kept at temperature above 71º Celsius or served immediately.
13. A miniature hibachi, fondue cooker, or chafing dish can be used to keep the hot food
hot. Crushed ice will keep the cold ones cold.
Variety of Ingredients in Preparing Appetizers

Hors d’Oeuvres ( r-ˈdərv\)

An hors d’oeuvre is used in meals for the same reason as canapés. These two are often
confused for each other. There are, however, three differences between hors d‘oeuvres and
canapés, as follows:
 Hors d‘oeuvres are not served on a bread or crust base.
 Hors d‘oeuvres are eaten with cocktail picks or cocktail forks.
 The major ingredient of hors d‘oeuvres is usually served whole rather than pureed,
chopped, or made into a spread.
Hors d‘oeuvres are dainty foods, colorful and vary in size and shape. They may be
simple, such as bits of meat and cheese such as crackers with liver pate.
Some are served cold on toothpicks in special holders, while others are served hot
from a chafing dish.Some simple hors d‘oeuvres are deviled egg, cocktail sausages, sliced
smoked salmon, smoked turkey, stuffed prunes, smoked oysters, miniature meatballs,
Vienna sausages, boiledpeeled shrimps, chicharon and spicy dilis.
Fruits such as apples, cantaloupes, pineapples, watermelon, and oranges make
beautiful holders for hors d‘oeuvres. So do vegetables such as banana hearts, round
eggplants, red or green cabbage head, large cucumbers and upo.

Those That May Be Served Cold

Cheese Cubes
Cut cheese into bite-size cubes Nutrition Facts
shortly before serving them because Serving Size 1 cubic
they dry out quickly when exposed to inch Amount Per
air. Serving
Calories 69 Calories from Fat 51
% Daily Values*
Total Fat 5.63g 9%
Saturated Fat 3.586g 18%
Polyunsaturated Fat 0.16g
Monounsaturated Fat 1.596g
Cholesterol 18mg 6%
Sodium 106mg 4%
Potassium 17mg
Total Carbohydrat 0%
Dietary Fiber 0g e 0.22g0%
Sugars 0.09g
http://fatsecret.com/calories- Protein 4.23g
Vitamin A 3%
nutrition Vitamin C 0%
Calcium 12%
Iron 1%

Kebabs
On skewers, arrange the following: Nutrition Facts Serving
Size 1 kebab Amount Per
chicken liver and gizzard cooked as Serving Calories from Fat
adobo, pineapple chunks, sliced 127 Calories 581
cooked shrimps, sliced pickles, and
Vienna sausages, cut crosswise.
Serve.
% Daily Values*

Total Fat 14.13g 22%

Saturated Fat 3.767g 19%
Polyunsaturated Fat 3.456g
Monounsaturated Fat 5.3g
Cholesterol 86mg 29%
Sodium 1039mg 43%
http://www.fatsecret.com/calories- Potassium 674mg
Total Carbohydrate 76.33g 25%
nutrition/generic/kebab-chicken Dietary Fiber 4.3g 17%
Sugars 6.85g
Protein 34.98g
Vitamin A 18%
Vitamin C 45%
Calcium 19%
Iron 23%
 Ham Rolls 1 roll-up equals
Roll thin slices of cold ham around pickles 69 calories,
or asparagus spears or fill with a 5 g fat (3 g saturated
spread. fat), 18 mg
cholesterol,
180 mg sodium,
2 g carbohydrate,
trace fiber, 6
g protein.

http://www.tasteofhome.com/recipes/asparagus-ham-roll-ups

Canapés
A canapé is a bite-size, open-faced finger food consisting of a bread-type base, a
spread or topping, and a garnish. The garnishes are usually portions of meat, fish, chicken,
egg, or cheese or acombination of these foods with bits of fruits or vegetables. Designed for
both eye and taste appeal, canapés come in different shapes. They should be arranged
attractively on trays and laid out on the buffet table or passed around the guests.
Canapé Bases
The following foods can be used as canapé bases:
Melba toast
Crackers of many varieties
Pastry
Bread such as loaf, French, or rye bread
Croutons
Melba toast and crackers are available in the market in assorted sizes, shapes, and
textures.
Pastry bases may be purchased ready-made in various sizes or prepared as mini-pizza
crust.
Breads may be sliced or cut into shapes – squares, rectangles, circles, triangles, diamonds
– using knife. They may also be cut into hearts, fancy rounds, and the like using a cookie
cutter.
Croutons are buttered bread shapes baked in the oven until crisp and brown. Crisp pan de
sal halves make perfect croutons. The term also refers to small cubes of bread fried with
herbs and spices or baked for use as garnish for soups and salads.

Canapé Spreads or Toppings

Canapé butters can be made ahead and spread on soft breads or crisp crouton bases at the
last minute. They add flavor and color to the canapé base.
Canapés should be sharp in flavor. Often, contrasting flavors are used together on the same
piece. For contrast you may combine spreads with sweet-sour, salty-bland, and strong-mild
flavors, but avoid flavors that do not blend well. For example, do not mix fish with fruit.
 The following tasty butters add flavor to canapés. They are made by blending ¼ cup creamed
butter with each of the following combinations:
1. Chive butter: 1 tablespoon finely chopped chives, 1 teaspoon lemon juice, dash of
salt, and dash of pepper
2. Cheese butter: ¼ cup softened cheese (sharp or smoke-flavored) and dash of Cayenne
pepper
3. Garlic butter: 1 small clove garlic (crushed) or ¼ teaspoon garlic powder, dash of
hot pepper sauce, and dash of salt
4. Lemon butter: ½ grated lemon rind, 1 tablespoon juice, dash of nutmeg, and dash
of salt
5. Meat spreads may also be used. These can be purchased or made at home. Examples of
these are liver spread, potted ham, and shrimp spread.
Activity 4– CLASSIFY ME!

Direction: Classify the following as TOPPING or GARNISH.Choose the appropriate

words from the box below to complete the information needed in the table. Write your
answer in your Activity/Assessment Notebook. Entitle your work as Q3-Lesson 1-
Activity 4 CLASSIFY ME!

Topping Garnish

heese/ Mustard butter,/Shrimp, parsley/ Pimiento butter/ Sliced ham rolled around asparagus/ Smoked oysters, clams/ Bu

Canapé Garnishes
Garnishes for canapés are neatly cut portions of pork, beef, fish and seafood,
eggs, cheese, olives, pimiento, and pickles which are used to provide visual
appeal. These pieces should harmonize with the size and shape of the canapé
base.
 Croutons
Total Time: 20 mins Prep
Time: 5 mins Cook
Time:15 mins
Servings : 4
Ingredients
Quanti Unit Item
ty
3 Potato hamburger buns (or other bread) or 3 hot dog buns
(or other bread)
3-6 Tablespo Olive oil or canola oil
on
½ Tablespo Lawry‘s Seasoned Salt
on

Methods:
1. cut bun into bite size pieces.
2. You can also use bread, which can be fresh or ―day-old‖.
3. Place pieces in a bowl and drizzle oil over as you stir to coat.
4. Feel free to use more or less oil than is called for.
5. The more oil you use, the more melt-in-your-mouth they will be.
6. Sprinkle with seasoning salt.
7. You can also use garlic powder, oregano, Italian seasoning or
any combination of them.
8. Bake at 350°F for about 15 minutes, stirring once.
Nutritional Facts for Croutons
Serving Size: 1 (10 g)
Servings Per Recipe: 4
Amount Per Serving % Daily Value
Calories 89.5
Calories from fat 91 10%
Total Fat 10.1 g 15%
Saturated Fat 1.4 g 6%
Cholesterol 0.0 mg 0%
Sodium 0.2 mg 0%
Total Carbohydrate 0%
0.0 g
Dietary Fiber 0.0 g 0%
Sugars 0.0 g 0%
Protein 0.0 g 0%
 Finger Food
Finger food is food meant to be eaten directly using the hands, in contrast to food
eaten with a knife and fork, chopsticks, or other utensils. In some cultures, food is almost
always eaten with the hands; for example, Ethiopian cuisine is eaten by rolling various
dishes up in injera bread. In the South Asian subcontinent, food is traditionally always
eaten with hands. Foods considered street foods are frequently, though not exclusively,
finger foods.

FRUIT KABOBS WITH DIP

Prep/Total Time: 15 min.
MAKES: 12 servings

Ingredients
Quantity Unit Item
Assorted fruit -- green grapes, watermelon balls, cantaloupe balls and strawberryhalves
1 Cup (8 oz) Plain yogurt
½ medium Ripe banana
4 teaspoon Honey
1/8 teaspoon Ground cinnamon

rnately onto skewers. In a blender, combine the remaining ingredients; cover and process until smooth. Serve with kabobs
r Fruit Kabobs with Dip
Servings Per Recipe:

1Amount Per Serving %

Daily
Calories 286.9 Value
Calories from fat 73 25%
Total fat 8.1 g 12%
Saturated Fat 5.2 g 26%
Cholesterol 31.8 mg 10%
Sodium 114.4 mg 4%
Total Carbohydrate 47.9 g 15%
Dietary Fiber 1.7 g 6%
Sugars 41.4 g 165%
Protein 9.2 g 18%
 Chicken Garlic Bites
Total Time: 40 mins
Prep Time: 30 mins
Cook Time: 10 mins
Servings: 16

Ingredients:
Quantit Unit Item
y
2 Boneless skinless chicken breasts, cut into bite size
pieces
½ cup Olive oil
4 cloves Garlic, minced
¼ teaspoon Pepper
½ cup Breadcrumbs
¼ teaspoon Cayenne pepper
Methods:
1. Place chicken in shallow dish.
2. In small bowl, mix olive oil, garlic, and black pepper.
3. Pour over chicken.
4. Cover and marinate 30 minutes.
5. Drain.
6. Preheat oven to 475°F.
7. Mix bread crumbs and cayenne.
8. Coat chicken.
9. Arrange in a single layer on cookie sheet.
10. Bake 10 minutes or until brown.
Nutritional Facts for Chicken Garlic Bites
Serving Size: 1 (25g) Servings Per
Recipe:16

Amount Per Serving % Daily Value

Calories 91.1
Calories from fat 65 72%
Total Fat 7.3 g 11%
Saturated Fat 1.0 g 5%
Cholesterol 9.4 mg 3%
Sodium 42.0 mg 1%
Total Carbohydrate 2.7 g 0%
Dietary Fiber 0.1 g 0%
Sugars 0.2 g 0%
Protein 3.6 g 7%

http://www.food.com/recipe/chicken-garlic-bites-27733
 Tools, Equipment, Utensils needed in preparing Appetizers Measuring Utensils
Liquid Measuring Cup - This cup is made of clear glass or plastic. It
has lines on the outside so that you can measure 1 cup or fractions
of a cup. There is a space above the 1-cup line to prevent spills and
a spout to make pouring easier.
Liquid Measuring Cup
Dry Measuring Cup - These are made of metal or plastic. They
come in nested sets of ¼-, 1/3-,
½-, and 1-cup sizes and in metric sets of 50, 125, and 250
milliliters. They are used for measuring items such as flour, sugar,
and shortening. Unlike the liquid measuring cups, these are filled
Dry Measuring Cup to the top edge and then leveled off with the flat edge of a knife
or spatula.
Measuring Spoons - These come in sets. They are held together by
a ring, hung on a rack, or nested together. The spoons are made of
metal or plastic. The most common sizes are the tablespoon,
teaspoon, ½ teaspoon, and ¼ teaspoon. Metric measuring spoons
Measuring Spoons have 1-, 2-
, 5-, 15-, and 25-milliliter sizes.

Timer - This is used to measure the length of time, up to 1 hour,

when food is being cooked or baked. You set the time by turning
the dial to the pointer on the outside of the dial. At the end of the
Timer
time, a bell will ring.
Mixing Equipment

Mixing Bowls - These come in sets containing a small, medium,

and a large bowl. These are made of glass, metal, or plastic.
Bowls with slanted sides are better than those with straight
Mixing Bowls
sides, because slanted sides make mixing easier.

Mixing Spoon - A spoon is a utensil consisting of a small shallow

bowl, oval or round, at the end of a handle. A type of cutlery,
especially as part of a place setting, it is used primarily for
Mixing Spoon serving. Spoons are also used in food preparation to measure,
mix, stir and toss ingredients.
 Preparation Equipment
Pastry Bag and Tubes/Tips - A funnel-like or cone-shaped
cloth or plastic bag with an open end that can be fitted with
metal or plastic tubes or tips of varying sizes and designs used
for shaping, piping or decorating with materials such as cake
Pastry Bag and icing, whipped cream, duchesse potatoes,
Tubes/ Tips and soft dough.

Pastry Brushes - These have bristles either in a flat shape or

bunched together. The bristles may be plastic nylon or a natural
material. Use a pastry brush to ―paint‖ liquids or glazes onto pies,
breads, or pastries. It is also useful for greasing baking pans. You
should have a separate basting brush for applying fat or other
Pastry Brushes liquid to meat and poultry during roasting or broiling.
Learning how to prepare delicious and nutritious appetizers is an important skill that
we need to develop beacause eating properly is important to all people. Good
nutrition is especially important for a person whose body is in weakened condition.
Food gives us energy to carry out the day’s activities.

DEEPEN
Good job. You are almost done with your exploration.you will be able to
conquer the different obstacles before getting through on this section. Please bear in
mind that being an explorer you must have courage to win against challenges that
hinder your ways towards success.

In this section you will filled with knowledge on safe handling of foods.

Safe Food Handling

The Core Four Practices

Right now, there may be an invisible enemy ready to strike. It is called BAC
(bacteria) that can make people sick. In fact, even though consumers cannot see BAC –
or smell or feel it – millions may already be invading food products, kitchen surfaces,
knives, and other utensils. But consumers have the power to fight BAC and to keep
food safe from harmful bacteria. It‘s as easy as following these four simple steps:
CLEAN : Wash hands and surfaces
often SEPARATE : Don‘t cross-contaminate
COOK : Cook to proper
temperature CHILL : Refrigerate promptly

Activity 5– KNOW YOUR KITCHEN UTENSILS!

Direction: Complete the table below by providing the utensil appropriate for
the given activity. Write your answer in your Activity/Assessment notebook.
 ACTIVITY Utensil
1. Cut buns into bite size pieces.
2. Drain the marinated chicken.
3. Cake icing, whipped cream, duchesse potatoes, and soft
dough.
4. Pan-frying when a very steady, even heat is needed.
5. Open many different sizes of cans.

VALUES INTEGRATION

From your activity you were be able to achieve the following values including obedient,
discipline and accountable. Obedient because you were be able to follow the procedures in
preparing appetizers. Discipline because you wre be able to maintain cleanliness in the cooking
area. Accountable since you were be able to manage your recipe and store properly your
appetizers.
Activity 6– REFLECTION WRITING 1

Instructions: Reflect on these two questions and write your opinion in your
Activity/Assessment Notebook. Limit your answer to a maximum of 5 short sentences
per number. Label your answers as Q2 – Lesson 1 – Activity 6 – Reflection Writing 1.

1. Why is it important to store appetizers hygienically at the appropriate

temperature?
2. How can you keep your food from harmfull bacteria?
3. As NOTRE DAMEAN, what core values you got from our lesson? Why?

Hurray! Good job, you will be able to make your own recipe. It is obvious that your
journey is trult amazing. Indeed, continue your doing and learning.

TRANSFER
This is it.The summit of your exploration. You may take a break after doing the last
activity and be prepared in the next journey of your lesrning.

Activity 6 –IT’S MY RECIPE!

Instructions: Formulate your own cooking recipe(Appetizer). Take note of the
following:
1. Name of Recipe
2. Ingredients
3. Procedure
4. Nutritive value
Write your answer in your Activity/Assessment Notebook. Label your work as Q2-
Lesson 1-Activity 6-It’s My Recipe.

20
 RUBRIC IN RECIPE MAKING

Poor Fair Good

1 pts 2 pts 3 pts

Organization/ Poor Fair Good

Method.
Does not have all Has 2-3 ingredients needed Has all ingredients
the engredients for the recipe. The students needed for the
needed for the has 2-3 words that recipe. The student
recipe. The students sequence the steps needed uses a logical
is missing the to complete the recipe such sequence of steps,
logical use of as ( first, then after, when) using time linking
sequence steps and transition words
linking words such (first, then, after,
as ( first, then after, when)
when)

Support and Poor Fair Good

Elaboration
Does not use Uses 2-3 adverbs in their Uses adverbs
adverbs ( carefully, recipe. Missing details in (carefully, open,
open, gently turn, their conclusion to gently turn, slowly
slowly push, stir summarize the recipe. push, stir slowly)
slowly) in their in their recipe to
recipe to describe describe the steps.
the steps. Doesn't Has a conclusion
have a detail with detail that
conclusion. summarize the
recipe.

You have done with your own recipe which is very usefull in preparing appetizer.
Remember that healthy person is a happy, productive person and can relate well with others.
Eating is also a social activity. It is the only time when family members come together.

EVALUATION

It’s now time to evaluate your learning. Write your answers in your
Activity/Assessment Notebook. Label your answers as Q3 – Lesson 1 – Evaluation.
A. MULTIPLE CHOICE: Choose the letter that correspond to correct answer.
1. All of the following are toppings except .
a. Lobster butter b. Cream cheese c. Butter d. Salami
2. All of the following are garnish except .
 a. Sardines b. Mackerel c. Parsley butter d. Chopped onion
3. All of the following are measuring utensils except .
a. Timer b. Skewer
c. Measuring spoon d.Liquid measuring cup
4. All of the following are preparation equipment except .
a. Knives b. Skillet c. Mixing bowl d. Strainer
5. All are engredients of Crouton except .
a. Potato humburger bunsb. Hot dog buns c. Olive oil d. Honey

LESSON 2
PREPARE SANDWICHES

Introduction
Sandwich is a dish that is made practically in every household across the world
and is extremely famous among adults and the kids. Ideally sandwiches are packed
and taken to work, to school or even to picnics. Sandwich refers to a filling stuffed
between two slices of bread or even added as toppings on a single piece of bread.
(http://www.ifood.tv/network/sandwich)

PRE-ASSESSMENT

Before we embark on this journey, let’s find out how much you already know aboutthe
topic in this Module through the following exercise.

Activity 1– PRE-ASSESSMENT 1
MULTIPLE CHOICE. Read and understand each statements below and choose your answer
from the three given choices. Write the latter of the correct answer on your
Activity/Assessment Notebook.Label your work as Q3-Lesson 2- Activity 1-Pre-assessment 1.
1. These are often referred to as lunch-box sandwiches or picnic sandwiches, and are perhaps
the most common.
a. Hearty sandwiches b. Hot sandwiches c. Finger sandwiches
2. These are sandwiches that may be served as the main dish at meal.
a. Hearty sandwiches b. Hot sandwiches c. Finger sandwiches
3. These are sandwiches that are served at dressy parties and teas.
a. Small dainty sandwiches b. Hot sandwiches c. Finger sandwiches
4. These sandwiches are ordinarily served with another dish.
a. Hearty sandwiches b. Hot sandwiches c. Finger sandwiches
5. It is a method which is not common in the preparation of sandwiches.
a. Piping b. Portioning c. Molding
6. It refers to the preparation of a given number of sandwiches for a given number of
customers.
 a. Portioning b. Molding c. Piping
7. It is the application of a spread like mayonnaise, mustards etc. of some form to the
loaded sandwich.
a. Cutting b. Molding c. Piping
8. It involves spreading the bread with the required spread‘.
a. Spreading b. Cutting c. Molding
9. It is the loading of the sandwich with the requested fillings.
a. Spreading b. Cutting c. Layering
10. It is the process of cutting the made sandwiches.
a. Spreading b. Cutting c. Piping
EXPLORE

A sandwich is a quick meal that you can make easily with a variety of ingredients
you have around your home. Sandwiches usually consist of meat, cheese, vegetables, and
condiments in between 2 slices of bread. You can experiment with different ingredients in
your sandwich or you can follow a recipe to make a well-known classic. Once you make
your sandwich, enjoy it hot or cold with your favorite side!
Activity 2 –Identification

Direction: In Column A are the types of sandwiches. Put a check on the Column
whether the item is a sandwich or not a sandwich.Write your answer in your
activity/Assessment Notebook. Label your work as Q3-Lesson 2- Activity 1-
Identification.
Column B
Column A (Items) (Sandwich) Column C (Not a
Sandwich)
Hearty sandwiches
Finger sandwiches
Small, dainty sandwiches
Hot sandwiches
Clubhouse Sandwich

SANDWICHES
A sandwich is broadly defined as ―any filling on top of or between any outer
coverings.‖ The covering can be bread, rolls, muffins, or wraparound pastry. The
filling can be a salad, sliced meat or cheese, a spread, or any leftovers you might
have. Nutritionally, all four food groups (meat, vegetables and fruits, dairy products,
and grains) can fit together in one neat-to-eat form.

FIRM UP

Your goal in this section is to understand the principle and procedure in

preparing sandwiches.
 Activity 3 – MATCHING TYPE

Direction: Match Column A (Characteristics) to Column B (Function).Write the letter

of your answer on your in your Activity/Assessment notebook. Label your work as
Q3-Lesson 2- Activity 3- MATCHING TYPE .

Column A (Characteristics) Column B (Function)

1. Cheese and Ham Toast A. Hot Sandwiches
2. Leche Flan B. Finger Food
3. Croutons C. Topping
4. Grilled Tuna Sandwich D. Canapé
5. Lemon rind E. Hors d‘Oeuvres
6. Macaroni Salad F. Canapé Base
7. Cheese cubes G. Dessert
8. Chicken Garlic Bites H. Garnish
9. Fruit Salad I. Salad
10.Melba toast J. Toasted or untoasted

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. As well as being homemade, sandwiches are
also widely sold in restaurants and can be served hot or cold.

Sandwiches can be plain or fancy. They are limited only by your imagination and
the ingredients available. The Chinese egg roll, Middle Eastern pita, Italian pizza, Mexican
taco, and English turnover are all sandwiches.

Despite the wide variety of sandwiches, most fall into four main categories:
1. Hearty sandwiches – These are often referred to as lunch-box sandwiches
or picnic sandwiches, and are perhaps the most common kind.

2. Finger sandwiches – Flat or rolled, these sandwiches are ordinarily

served with another dish. Therefore, they are considered an
accompaniment.

3. Small, dainty sandwiches – These are served at dressy parties and

teas. Many party sandwiches are open-faced.

4. Hot sandwiches – Examples are toasted or grilled sandwiches,

hamburgers, hot dogs, and hot roast
beef. Hot sandwiches may be served as
the main dish at meal.
Measuring Utensils

Liquid Measuring Cup Timer

Dry Measuring Cup Measuring Spoons

Mixing Equipment
 Mixing Bowls Rotary Beater Mixing Spoons

Preparation Equipment

Grater/Shredder Pastry Brushes

DEEPEN
Good job. You’ve done with categories, the procedures and the utentils and equipment
in preparing sandwiches.This time you will go deeper to your journey in preparing sandwiches.
Activity 4 – TRUE OR FALSE

Direction: Read the following statements. Select TRUE if the statement is correct
and FALSE if it is incorrect. Write your answer in your Activity/Assessment
notebook. Label your work as Q3-Lesson 2- Activity 4- TRUE OR FALSE.
1. Finger food is food meant to be eaten directly using the hands.
2. Can opener is a pointed wood or metal rod used for trussing joints of meats and
poultry or for holding meat, fish or pieces of vegetables.
3. Pastry brushes are a funnel-like or cone-shaped cloth or plastic bag.
4. Dry canapé bases, stored dry, keep well for several days.
5. Finished platters should be chilled before service.

Sandwich craft will be easier if you remember these tips:

1. Use 2-day old bread; if it is any fresher, it will tear too easily.
2. Let spreads such as butter, peanut butter, and cream cheese come to room temperature
for easier spreading.
3. To keep bread from getting wet, add lettuce and tomato to the sandwich just
before eating it.
4. Slice or cut a large piece of meat in small pieces for easier eating. Be sure to
remove all gristle and fat.
5. Mix seasonings such as mustard, herbs, catsup, and relish with butter or
another spread for a better taste.
6. Vary the breads used. For a new taste, try cornbread with sliced ham; banana bread
with peanut butter; whole wheat with bacon; raisin bread with cheese and apple slices;
pumpernickel with tuna salad; date-nut bread with cottage cheese.
 7. Cut a sandwich in half before serving it. That makes it easier to hold and to eat.

To make hot sandwiches

1. Toast a slice of bread; place some hot meat (such as sliced beef or meat loaf) on top;
and spoon hot gravy over all.
2. Many of the cold fillings are also good when they are served hot. Prepare a
sandwich in the traditional cold method. Then wrap it up tightly in aluminum foil
and heat in a 190 degree Celsius (375 degree Fahrenheit) oven for about 15 minutes.
3. A grilled sandwich is another kind of hot sandwich. Prepare your favorite cold
sandwich and melt about 15 ml (1 tablespoon) of butter in a small skillet over low
heat. Add the sandwich, and cook for about 3 minutes or until the sandwich is golden
on one side. Then turn it with a pancake turner, and cook it on the other side until it
is golden. The filling will be warm at this point.
4. Open-faced sandwiches are delicious broiled. Use whatever filling you wish, then
place a thin slice of cheese on top, and put the sandwich under the broiler about
10 centimeters (4 inches) from the heat. Broil until the cheese melts.
5. Hamburgers and hot dogs are also considered hot sandwiches. To make burger,
shape ground meat into a patty. Sprinkle both sides with salt and pepper, and broil.
Hamburgers can also be cooked in a greased skillet. For a special treat, top cooked
hamburger with cheese, cooked bacon, tomato, avocado, chili, or barbecue sauce.
6. Hot dogs, or frankfurters, come precooked, and so they need to be heated. You may
want to slit them almost all the way through lengthwise to prevent shrinking. Then
cook them in a skillet, or broil them until they are slightly brown. Some people
prefer their hot dogs boiled or steamed.
Many ethnic foods are really hot sandwiches, too. Pizza is an open-faced sandwich.
You can make frozen pizza special by adding slices of green pepper, mushrooms, or zucchini
squash. Or top it with sardines, bits of ham, cooked beans, or extra cheese.
To make cold sandwiches:
1. Place two slices of bread side by side on a flat surface.
2. Spread softened butter or margarine on the sides facing you.This prevents a moist
filling from soaking into the bread and making it soggy.
3. Spread filling on one of the bread slices all the way to the edges, using about 15
to 45 milliliters (1 to 3 tablespoons) of filling for each sandwich.
4. Top with lettuce or tomato, if desired, and cover with the other bread slice.

Methods of preparing sandwiches:

1. Spreading
2. Layering
3. Piping
4. Portioning
5. Molding
6. Cutting

Spreading- involves spreading the bread with the required ‗spread‘. Use the spread as
determined by the establishment – in commercial situations this is usually margarine (due to
cost and ease of spread ability). When large quantities of sandwiches are being prepared,
the slices are spread out on a food preparation surface and a palette knife is used to apply
the spread. Spreading the bread with butter, margarine, etc adds flavor to the bread and
helps prevent the bread from soggy when it is loaded with ingredients that might contain
excessive moisture.

Layering- is the loading of the sandwich with the requested fillings. All sandwiches of the
same type should be built or layered onthe same way, every time.

Piping- is the application of a spread like mayonnaise, mustards etc. of some form to the
loaded sandwich. This is common on Open Danish style. The piped sauce or condiment
becomes part of the visual appeal.

Portioning- refers to the preparation of a given number of sandwiches for a given number
of customers.

Molding- is not common in the preparation of sandwiches. It refers more accurately to

cutting and is the process of cutting sandwiches into shapes, for example, for children‘s
parties and special events. Molding is used a lot with ‗wraps‘. Wraps do not make
good function food as they need to be wrapped in paper to hold them together.

Cutting- is the process of cutting the made sandwiches. Some sandwiches will require the
crust to be removed for presentation purposes. Commonly sandwiches may be cut into
fingers, halves and quarters. The accepted shape for halves and quarters are triangles but
customers may request square or rectangular shapes:
 A two-point sandwich is one that has been cut diagonally into two triangles
 A four-point sandwich is one that has been cut diagonally into four triangles
Precision and accuracy is vital – poor cutting can ruin the appeal of an otherwise attractive
sandwich. A golden rule when cutting is to make sure:
 sandwiches are cut all the way through
 sandwiches are all the same size when cut.
Many ethnic foods are really hot sandwiches, too. Pizza is an open-faced sandwich.
You can make frozen pizza special by adding slices of green pepper, mushrooms, or
zucchini squash. Or top it with sardines, bits of ham, cooked beans, or extra cheese.

To make cold sandwiches:

2. Place two slices of bread side by side on a flat surface.
3. Spread softened butter or margarine on the sides facing you.This prevents a moist
filling from soaking into the bread and making it soggy.
4. Spread filling on one of the bread slices all the way to the edges, using about 15 to 45
milliliters (1 to 3 tablespoons) of filling for each sandwich.
5. Top with lettuce or tomato, if desired, and cover with the other bread slice.
 Methods of preparing sandwiches:
1. Spreading
2. Layering
3. Piping
4. Portioning
5. Molding
6. Cutting
Spreading- involves spreading the bread with the required spread. Use the spread as
determined by the
establishment – in commercial situations this is usually margarine (due to cost and ease
of spread ability). When large quantities of sandwiches are being prepared, the slices are
spread out on a food preparation surface and a palette knife is used to apply the spread.
Spreading the bread with butter, margarine, etc adds flavor to the bread and helps prevent
the bread from soggy when it is loaded with ingredients that might contain excessive
moisture.
Layering- is the loading of the sandwich with the requested fillings. All sandwiches of the
same type should
be builtor layered onthe same way, every time.
Piping- is the application of a spread like mayonnaise, mustards etc. of some form to the loaded
sandwich.
This is common on Open Danish style. The piped sauce or condiment becomes part of
the visual
appeal.
Portioning- refers to the preparation of a given number of sandwiches for a given number of
customers.
Molding- is not common in the preparation of sandwiches. It refers more accurately to cutting
and is the
process of cutting sandwiches into shapes, for example, for children‘s parties and special
events. Molding is used a lot with ‗wraps‘. Wraps do not make good function
food as they need to be wrapped in paper to hold them together.
Cutting- is the process of cutting the made sandwiches. Some sandwiches will
require the crust to be removed for presentation purposes. Commonly sandwiches may
be cut into fingers, halves and quarters. The accepted shape for halves and quarters is
triangles but customers may request square or rectangular shapes:
 A two-point sandwich is one that has been cut diagonally into two triangles
 A ‗four-point‘ sandwich is one that has been cut diagonally into
four triangles
Precision and accuracy is vital – poor cutting can ruin the appeal of an otherwise
attractive sandwich. A golden rule when cutting is to make sure:
 sandwiches are cut all the way through
 sandwiches are all the same size when cut.
Safety and hygienic practices in storing sandwiches
Most sandwiches can be made ahead and refrigerated or frozen. To prevent them
from drying out, wrap them tightly in waxed paper, foil, or plastic. If many sandwiches are
 being stored in the refrigerator at once, place them all on a plate, cover them with a damp
linen or thin towel, and then wrap waxed paper over it all. This prevents them from drying
out. If refrigerated, sandwiches should be kept no longer than 24 hours.
An efficient sandwich maker will assemble several at once and freeze some for
future use. Wrap sandwiches for freezing tightly in plastic wrap or foil. If you are wrapping
two or more sandwiches together, make sure they all have the same filling. Different fillings
will exchange odors. Do not forget to label and date the packages. If your freezer is crowded,
it may be a good idea to place the sandwiches in a protective box. Frozen ready-made
sandwiches may be kept about 3 weeks. You can also freeze the fillings separately in airtight
containers. Frozen fillings will keep for about 3 months.
The most satisfactory sandwiches to freeze are ones that contain sliced or ground
cooked meat or poultry, peanut butter or other nut pastes, or a cheese spread. Do not freeze
sandwiches made with mayonnaise or salad dressing. They tend to separate and be oily when
thawed. Hard-cooked eggs develop an off flavor and become tough when frozen. Raw
vegetables, such as lettuce or tomato, should never be frozen. Cheese slices become crumbly
upon freezing.
To thaw a frozen sandwich, leave it in its wrapping, and let it stand at room
temperature for 2 or 3 hours. It is great to carry a frozen sandwich for lunch since it will thaw
by noon. If you thaw the sandwich filling only, place it in the refrigerator overnight. Do not
refreeze any thawed sandwich or filling.

VALUES INTEGRATION
In this lesson you were be able to achieve the following values including obedient,
discipline and accountable. Obedient because you were be able to follow the procedures in
preparing sandwiches. Discipline because you were be able to maintain cleanliness in the
cooking area. Accountable since you were be able to manage your recipe and store properly
your sandwiches.
Activity 5– REFLECTION WRITING 1
Instruction: Reflect on these two questions and write your opinion in your
Activity/Assessment Notebook. Limit your answer to maximum of 5 short sentences per
number. Label your work as Q3-Lesson 2-Activity 5- REFLECTION WRITING 1.
1. Why is it important to store sandwiches hygienically at the appropriate
temperature?
2. How can you keep your food from harmfull bacteria?

Hurray! Good job, you will be able to make your own recipe. It is obvious that your
journey is truly amazing. Indeed, continue your doing and learning.

TRANSFER
This is it.The summit of your exploration. You may take a break after doing the last activity
and be prepared in the next journey of your lesrning.
 Activity 6 –IT’S MY RECIPE!
Instructions: Formulate your own cooking recipe (Sandwich). Take note of the
following:
1. Name of Recipe
2. Ingredients
3. Procedure
4. Nutritive value
Write your answer in your activity notebook.Label your work as Q2-Lesson
2- Activity 3-. IT’S MY RECIPE!
RUBRIC IN RECIPE MAKING

Poor Fair Good

1 pts 2 pts 3 pts

Organization/ Poor Fair Good

Method.
Does not have all Has 2-3 ingredients needed Has all ingredients
the engredients for the recipe. The students needed for the
needed for the has 2-3 words that recipe. The student
recipe. The students sequence the steps needed uses a logical
is missing the to complete the recipe such sequence of steps,
logical use of as ( first, then after, when) using time linking
sequence steps and transition words
linking words such (first, then, after,
as ( first, then after, when)
when)

Support and Poor Fair Good

Elaboration
Does not use Uses 2-3 adverbs in their Uses adverbs
adverbs ( carefully, recipe. Missing details in (carefully, open,
open, gently turn, their conclusion to gently turn, slowly
slowly push, stir summarize the recipe. push, stir slowly)
slowly) in their in their recipe to
recipe to describe describe the steps.
the steps. Doesn't Has a conclusion
have a detail with detail that
conclusion. summarize the
recipe.
 You have done with your own recipe which is very usefull in preparing sandwiches.
Remember that life is like a sandwiche-the more you add to it, the better it becomes.
EVALUATION

It’s now time to evaluate your learning. Write your answers in your
Activity/Assessment Notebook. Label your answers as Q3 – Learning Outcome 2 –
Evaluation.
A. MULTIPLE CHOICE: Choose the letter that correspond to correct answer.
1. All these are tips in making hot sandwiches except
a. Toast a slice of bread. c. Cut a sandwich in half before serving it.
b. Grilled the sandwich. d. Prepare a sandwich in the traditional method.
2. All of these are preparation equipment except .
a. Grater c. Shredder
b. Pastry brushes d. Rotary beater
3. All of these are methods in preparing sandwiches except .
a. Cutting c. Layering
b. Folding d. Molding
4. The following are types of sandwiches except .
a. Hearty sandwiches c. Hot sandwiches
b. Finger sandwiches d. Clubhouse sandwiches
5. all of these are engredients of Grilled Tuna Sandwich except .
a. Sourdough bread c. Mayonnaise
b. Cayene pepper d. Swiss cheese
B. CriticalThinking
1. Why do precision and accuracy is vital in cutting sandwiches?

Lesson 3
PREPARE SALADS AND DESSERT

INTRODUCTION

Salad is a generic term essentially used to refer to a mixture of vegetables,

fruits, meat, pasta, seafood etc. ideally consumed as a part of a meal. Usually made
using raw vegetables, salads are known for their freshness and healthy properties.
They are mostly served cold but some, like German potato salad are served warm.
Salad recipes of innumerable varieties, which can be categorized as entree,
accompaniment, palate- cleansing and dessert salads, are popular in different
cuisines of the world

OBJECTIVES/COMPETENCIES ESTIMATED
TIME
Discuss principles and procedures in preparing salad and dessert. 3 hours
Identify ingredients according to the given recipe. 3 hours
Prepare variety of salad and dessert based on appropriate techniques. 3 hours
Presents salad and dessert attractively using suitable garnishes, 3 hours
condiments and service wares.
Store salad and dessert hygienically at the appropriate temperature. 3 hours

PRE-ASSESSMENT

Before we embark on this journey, let’s find out how much you already know aboutthe
topic in this Module through the following exercise.

Activity 1– PRE-ASSESSMENT1
MULTIPLE CHOICE.
Directions:Read and understand each statement below. Choose the letter of the
correct answer and write it in your Activity/Assessment notebook.Indicate the date
when you did this homework. Entitle your work as Q3-Lesson 3-Activity-Pre-
Assessment 1.
1. It is a combination of well-chosen crisp vegetables or fruits with other ingredients
served with a dressing.
a. Salad b. Dessert c. Sandwich
2. It is a typically sweet course that concludes a meal.
a. Salad b. Dessert c. Sandwich
3. It is most often composed of leafy vegetables such as lettuce varieties, spinach, or
rocket (arugula).
a. Green Salad b. Vegetable Salad c. Bound Salad
4. In this salad vegetables other than greens are used in salad.
a. Green Salad b. Vegetable Salad c. Bound Salad
5. These are salads that are assembled with thick sauces such as mayonnaise.
a. Bound Salad b. Green Salad c. Fruit Salad
6. It is also known as "dinner salads" and commonly known as "entrée salads" in North
America.
a. Bound Salad b. Main Course Salad c. Dessert Salad
7. These are made of fruit, and include the fruit cocktail that can be made fresh or from
canned fruit.
a. Bound Salad b. Main Course Salad c. Fruit Salad
8. These salads are rarely include leafy greens and are often sweet.
a. Bound Salad b. Dessert Salad c. Fruit Salad
9. It is derived from the Latin word ―sal‖ (salt).
a. Bound Salad b. Dessert Salad c. Salad
10. It originated way back in the days of Julius Ceasar, when Romans ate
greens sprinkled with salt, the sole ingredients for the dressing.
a. Fruit Salad b. Dessert Salad c. Salad
 EXPLORE
Hello. This is the new level of your adventure. In the previous lesson you were able to
discuss the different types of appetizers and sandwiches. This time let us continue your
adventure towards our next topic.

Activity 2– SALAD MANIA

Direction: Provide some characteristics that you know about salad. Copy the table
below. Write your answer on your Activity/assessment notebook. Entitle your work as
Q3-Lesson 3-Activity2 – SALAD MANIA.

Three Things I Know About Salad

SALAD 1.
2.
3.
Salad
Salad is a combination of well-chosen crisp vegetables or fruits with other ingredients
served with a dressing. The word salad is derived from the Latin word ―sal‖ (salt). It originated
way back in the days of Julius Ceasar, when Romans ate greens sprinkled with salt, the sole
ingredients for the dressing.

The three keys to ensuring a quality salad are:

1. The freshness of ingredient
2. Having all the ingredients blend together in harmony
3. Making sure the salad are appealing to the eye
Foundations of restaurant management and culinary arts (EBOOK)
FIRM UP

As you go with your adventure, you may now know the different types of salads.
Activity 3 – CLASSIFY ME!
Direction: Classify the following salads according to its type. Write your answer on
your Activity/assessment notebook. Entitle your work as Q3-Lesson 3-Activity3 –
CLASSIFY ME.

Salad Type Salad Type

Tossed salad Glorified rice
Snicker salad Composed salad
Caesar salad Egg salad
Tuna salad Cobb salad
Jello salad Potato salad

TYPES OF SALAD
1. Green Salad - The "green salad" or "garden salad" is most often composed of leafy
vegetables such as lettuce varieties, spinach, or rocket (arugula). Due to their
low
 caloric density, green salads are considered a common diet food. The salad
leaves may be cut or torn into bite-sized fragments and tossed together (called a
tossed salad), or may be placed in a predetermined arrangement (a composed salad).
2. Vegetable Salad - Vegetables other than greens may be used in a salad.
Common raw vegetables used in a salad include cucumbers, peppers, tomatoes,
onions, spring onions, red onions, carrots, celery, and radishes. Other ingredients,
such as mushrooms, avocado, olives, hardboiled egg, artichoke hearts, heart of
palm, roasted red bell peppers green beans, croutons, cheese, meat (e.g. bacon,
chicken) seafood (e.g. tuna, shrimp), are sometimes added to salads.
3. Bound Salad- A "bound" salad can be composed (arranged) or tossed (put in a
bowl and mixed with a thick dressing). They are assembled with thick sauces such as
mayonnaise. One portion of a true bound salad will hold its shape when
placed on a plate with an ice-cream scoop. Examples of bound salad include
tuna salad, pasta salad, chicken salad, egg salad, and potato salad.
Bound salads are often used as sandwich fillings. They are popular at picnics and
barbecues, because they can be made ahead of time and
refrigerated.
4. Main Course Salads - Main course salads (also known as "dinner salads" and
commonly known as "entrée salads" in North America) may contain grilled or fried
chicken pieces, seafood such as grilled or fried shrimp or a fish steak such as tuna,
mahi- mahi, or salmon or sliced steak, such as sirloin or skirt. Caesar salad, Chef
salad, Cobb salad, Greek salad, and Michigan salad are dinner salads.
5. Fruit Salads - Fruit salads are made of fruit, and include the fruit cocktail that can
be made fresh or from canned fruit. Although tomatoes are considered fruits, and
commonly included in salads, they are not normally an ingredient in Fruit Salad.
6. Dessert Salads - Dessert salads rarely include leafy greens and are often sweet.
Common variants are made with gelatin or whipped cream; e.g. jello salad, pistachio
salad, and ambrosia. Other forms of dessert salads include snickers salad, glorified
rice, and cookie salad popular in parts of the Midwestern United States.
http://en.wikipedia.org/wiki/Salad
DEEPEN
Now, you’ve already know the different types of salad. Let us go deeper to our journey
in searching for knowledge about preparing salad and dessert.
Activity 4-TRUE or FALSE
Direction: Write TRUE if the statement is correct otherwise FALSE in your Activity
/Assessment notebook. Write your answer on your Activity/assessment notebook.
Entitle your work as Q3-Lesson 3-Activity4 – TRUE OR FALSE.
1. Chill salad plates before plating to avoid wilting greens and other ingredients.
2. Mix tossed salads with toppings as close to service as possible.
3. Do not overdress salads. Use only enough dressing.
4. Thoroughly washall salad ingredients before using inn a salad presentation.
5. Keep dressings containing egg or dairy products refrigerated at or below 45°F.
 Sanitation and Quality in Salad Preparation
As with many other areas of the professional kitchen, quality and sanitation go
hand in hand. By following sanitary procedures, you are also ensuring the quality of the
salads you serve, 6-12. The following standard procedures help ensure both quality
and sanitation:
5. Thoroughly wash all salad ingredients before using in a salad presentation.
6. Keeping salad ingredients well chilled keeps them crisp and sanitary as well.
7. Keep dressings containing egg or dairy products refrigerated at or below
41°F (5°C).
8. Chill salad plates before plating to avoid wilting greens and other ingredients.
9. Use gloves or utensils to handle salad ingredients because it is ready-to- eat
food.
10. Mix tossed salads with dressing as close to service as possible.
11. Do not overdress salads. Use only enough dressing.
http://www.g-w.com/pdf/sampchap/9781605251189_ch16.pdf

Cleaning and Storing Salads

1. The key to preparing good tasting, interesting, and attractive salads is to
start with clean, fresh ingredients.
2. Always thoroughly wash greens because dirt can lodge between leaves.
3. After the greens are clean, proper storage is essential to keeping them fresh.
4. Proper storage ensures the quality of the product served to the guest.
5. All labels on stored containers should include the name of the item, weight, date
received, name of person storing the product, and the original use-by date if
any.
Desserts
As you read about desserts, some of your learning goals will be:
 To be aware of the nutrients in different desserts as well as
of the calories they contain.
 To be aware of the many dessert products on the market.
 To know about different kinds of cookies, cakes, custards, and pies, and to
know how to prepare them.
Dessert is a typically sweet course that concludes a meal. The course
usually consists of sweet foods, but may include other items.There is a wide
variety of desserts in western cultures including cakes, cookies, biscuits, gelatins,
pastries, ice creams, pies, puddings, and candies. Fruit is also commonly found in
dessert courses because of its naturally occurring sweetness. Think of some of
your favorite sweet foods. Do they include puddings, custards, gelatin, cookies,
fruit, pie, cake, and ice cream? All of these foods fall into the dessert category.
Leche Flan
Total Time: 1 hour and 20 minutes Prep
Time: 20 minutes
Cook Time: 1 hour
Servings: 6

Ingredients:
Caramel
Quantity Unit Item
1 Cup sugar
1 Cup water
Custard
Quantity Unit Item
12 Egg yolks
1 (14 ounce) can Condensed milk
1 pint milk
1 tablespoon vanilla
Methods:
Caramel
Put sugar and water in a saucepan. Caramelize on high heat. Line loaf tin with caramel. Be
sure to line the sides of the pan.
Custard
1. Blend all ingredients in a blender. Pour mixture into caramel lined loaf pan.
2. Cover with aluminum foil. Place tin in a larger pan half filled with water. Place pan in
pre-heated oven at 375 degrees, and bake flan for about 1 hour or until firm.
3. Place serving dish over top of loaf pan, and invert. Flan will easily plate, and the caramel provides a
wonderful sauce.
Nutritional Facts for Leche Flan
Serving Size: 1 (257 g)
Servings Per Recipe: 6
Amount per Serving

Calories 511.8
Calories from fat 155
Total Fat 17.2 g
Saturated Fat 8.6 g
Cholesterol 412.9 mg
Sodium 144.9 mg
Total Carbohydrate 76.7 g
Dietary Fiber 0.0 g
Sugars 72.0 g
 Peach Bavarian
Total Time: 3 mins
Prep Time: 3 mins
Cook Time: 0 mins
Servings: 8
Ingredients:
Quantity Unit Item
1 (15 ¼ ounce) can Sliced peach halves in syrup
2 (3 ounce) packages Peach Jell-O or apricot gelatin
½ cup Sugar
2 cups Boiling water
1 teaspoon Almond extract
1 (8 ounce) carton Cool whip (fat free)

1. Drain peaches, reserving 2/3 C syrup.

2. Chop peaches into small pieces and set aside.
3. In a pot on the stove, dissolve gelatin and sugar in boiling water.
4. Stir in reserved syrup.
5. Chill until slightly thickened.
6. Stir extract into cool whip and gently fold into gelatin mixture.
7. Fold peaches.
8. Pour into 6 c mold coated with Pam (use mayo to coat the dish) Chill until
set.
9. Unmold and garnish with additional peaches if desired.
10. Make this in a pretty glass bowl and that work also.

Nutritional Facts for Peach Bavarian

Serving Size: 1 (194 g)
Servings Per Recipe: 8
Amount Per Serving % Daily
Value
Calories 261.0
Calories from fat 65 24%
Total Fat 7.2 g 11%
Saturated Fat 6.1 g 30%
Cholesterol 0.0 mg 0%
Sodium 110.5 mg 4%
Total Carbohydrate 49.1 g 16%
Dietary Fiber 0.7 g 2%
Sugars 47.4 g 189%
Protein 2.2 g 4%

Tools, equipment, utensils needed in preparing salads and desserts

Measuring Utensils
Liquid Measuring Cup
Dry Measuring Cups
Measuring Spoons
Timer
PreparationEquipments
Pastry brush
Strainer

VALUES INTEGRATION

Activity 5– REFLECTION WRITING 1

Instructions: Reflect on the question and write your opinion in your

Activity/Assessment Notebook. Limit your answer to a maximum of 5 short sentences
per number. Label your answers as Q3 – Lesson 3 – Activity 4 – Reflection Writing 1.

1. As NOTRE DAMEAN, how can you apply your knowledge in preparing salad in real
life?
1. What values you got from the lesson?
Storing Desserts
Most desserts are eaten so quickly that you will not need to worry about storage. In
general, however, baked good stay fresher when air is kept out. Place homemade and store-
bought cookies in airtight containers, boxes, or canisters. Cakes and pies can be covered with
plastic wrap or aluminum foil to assure freshness.
Desserts made with milk, cream, eggs, or cheese must be refrigerated. In addition, all
desserts that are purchased from the refrigerated section in the supermarket should be placed in
your refrigerator at home.
Frozen cakes, pies, and pastries should be kept in your freezer until you are ready to use
them. Then follow the package directions for thawing and baking. All frozen dairy desserts
should also remain in your freezer at all times.
Desserts such as custards, puddings, and cakes with cream fillings or toppings should be stored in
the refrigerator.
TRANSFER

Good Job. You are done with your journey in preparing salad and dessert. Now Let us
apply your learnings in our topic.
Activity 11 – KNOW YOUR KITCHEN PROWESS

Instructions: Recall any salad or dessert that your family is preparing during special or
ordinary occasions at home. Present your recipe and video yourself using a different
gadget you have and pass it to your subject teacher through Gmail of Facebook. Use
the rubric below. Consider the following:
1. Name of recipe
2. Ingredients
3. Procedure
 RUBRIC IN RECIPE MAKING

Poor Fair Good

1 pts 2 pts 3 pts

Organization/ Poor Fair Good

Method.
Does not have all the Has 2-3 ingredients needed for Has all ingredients
engredients needed for the recipe. The students has 2-3 needed for the recipe.
the recipe. The students words that sequence the steps The student uses a
is missing the logical needed to complete the recipe logical sequence of
use of sequence steps such as ( first, then after, when) steps, using time
and linking words such linking transition
as ( first, then after, words (first, then,
when) after, when)

Support and Poor Fair Good

Elaboration
Does not use Uses 2-3 adverbs in their Uses adverbs
adverbs ( carefully, recipe. Missing details in (carefully, open,
open, gently turn, their conclusion to gently turn, slowly
slowly push, stir summarize the recipe. push, stir slowly)
slowly) in their in their recipe to
recipe to describe describe the steps.
the steps. Doesn't Has a conclusion
have a detail with detail that
conclusion. summarize the
recipe.

EVALUATION

It’s now time to evaluate your learning. Write your answers in your
Activity/Assessment Notebook. Label your answers as Q3 – Lesson 3 – Evaluation.
IDENTIFICATION
Direction: Identify the word/words described by the following statements.
1. It is combination of well-chosen crisp vegetables or fruits with
other ingredients served with a dressing
2. It is called Lunch-box sandwiches or picnic sandwiches
3. It is a flat or rolled sandwiches that are ordinarily served with another dish.
4. These are common variants made with gelatin or whipped cream; e.g. jelo salad,
pistachio salad, and ambrosia.
5. It is lso known as "dinner salads".