9
TLE – HE (COOKERY)
Activity Sheet Quarter 3-MELC 6/C 6
Preparing Sandwiches Using Sanitary
Practices
REGION VI – WESTERN VISAYAS
TLE 9- HE (Cookery)
Activity Sheet No. 6
First Edition, 2021
Published in the Philippines
By the Department of Education
Region 6 – Western Visayas
Republic Act 8293, section 176 states:” No copyright shall subsist in any
work of the Government of the Philippines. However, prior approval of the
government agency or office wherein the work is created shall be necessary for
exploitation of such work for profit. Such agency or office may, among other things,
impose as a condition the payment of royalties.”
This Learning Activity Sheet Is developed by DepEd Region 6 – Western
Visayas.
ALL RIGHTS RESERVED. No part of this learning resource may be
reproduced or transmitted in any form or by any means electronic or mechanical
without written permission from the DepEd Regional Office 6 – Western Visayas.
Development Team of TLE 9- HE (COOKERY) Activity Sheet
Writer: Haide B. Gonzaga, Andrea Pactao
Illustrators: Ronald R. Castillo, Jose Kharlo L. Gambale
Editors: Leo C. Niedes, Benilda M. Tambanillo, Myrna A. Defallo
Layout Artist: Roxan E. Del Castillo
Schools Division Quality Assurance Team: Raymund L. Santiago
Roxan E. Del Castillo, Anadel T. Jacinto
Division of Bago Management Team:
Allan B. Yap
Ermi V. Miranda
Ma. Lourdes V. Teodoro
Leo C. Niedes
Regional Management Team
Ramir B. Uytico
Pedro T. Escobarte Jr.
Elena P. Gonzaga
Donald T. Genine
April C. Velez
Jeanalyn L. Jamison
Jo-an R. Pet
Introductory Message!
Welcome to TLE 9- HE (Cookery)!
The Learning Activity Sheet is a product of the collaborative efforts of the
Schools Division of Bago City and DepEd Regional Office VI - Western Visayas
through the Curriculum and Learning Management Division (CLMD). This was
developed to guide the learning facilitators (teachers, parents and responsible
adults) in helping the learners meet the standards set by the K to 12 Basic Education
Curriculum.
The Learning Activity Sheet is a self-directed instructional material aimed to
guide the learners in accomplishing activities at their own pace and time using the
contextualized resources in the community. This will also assist the learners in
acquiring the lifelong learning skills, knowledge and attitudes for productivity and
employment.
*For the learning facilitator
The TLE 9- HE (Cookery) Activity Sheet will help you facilitate the
teaching-learning activities specified in each Most Essential Learning Competency
(MELC) with minimal or no face-to-face encounter between you and the learner. This
will be made available to the learners with the references/links to aid in the
independent learning mode.
*For the learner
The TLE 9 –HE (Cookery) Activity Sheet was developed to help you continue
learning even if you are not in school. This learning material provides you with
meaningful and engaging activities for independent learning. Being an active learner,
carefully read and understand the instructions then perform the activities and answer
the assessments. This will be returned to your facilitator on the agreed schedule.
Quarter 3 - Week 6
Learning Activity Sheet No. 1
Name of Learner: _______________________________________________
Grade and Section: ____________________________ Date: ______________
TLE 9- HE (COOKERY) ACTIVITY SHEET
Prepare Variety of Sandwiches
I. Learning Competency with Code
LO. 2 Prepare a Variety of Sandwiches (MELC 6 )
2.5 Prepare sandwiches using sanitary practices.
II. Background Information for Learners
Preparing sandwiches require great deal of hand works and with utmost
sanitary practices. Whether you are making sandwiches in quantity or by order,
your goal is to make the production as efficient, quick, safe, and healthy as
possible.
TIPS:
1. Preparation of ingredients – Prepare everything ahead of time, so you have
plenty of time left to assemble the ingredients. It includes, mixing fillings,
preparation of spreads, slicing bread, meats, vegetables and cheese,
separating lettuce, preparing garnishes and other ingredients.
Keep bread tightly wrapped and in moisture proof wrapping.
Store bread at room temperature and away from ovens or hot
equipment.
Ingredients should be placed in a container, with lids, and to be placed in the
refrigerator.
Store ingredients, including sauces and fillings at safe temperature at 4
degrees Celsius or below.
2. Arrange Ingredients for Maximum efficiency – to reduce your
movement to a maximum, everything you need should be
within easy to reach.
Needed Tools / Equipment:
1. Storage equipment for ingredients includes refrigeration equipment for cold
ingredients and a steam table for hot ingredients.
2. Hand tools included spreading spatulas, cutting board and knives, including a
serrated knife with sharp chef’s knife for cutting the finished sandwich. Also, a
slicer is necessary.
3. Portion control equipment includes scoops for fillings and a portion scale for
ingredients.
4. Cooking equipment includes griddle, grills, broiler and deep fryers,
microwave ovens are good for cooking.
To Maintain the good quality of a sandwich, you need to perform the
following:
1. Wrap separately in plastic, waxed paper or sandwich bag.
2. Place in storage pans, cover tightly with plastic wrap and cover with
damp towels. The towels must not touch the sandwich, their purpose is to
provide a moisture barrier to help prevent from drying.
3. Refrigerate immediately and hold until served.
IV. Accompanying DepEd Textbook and Educational Sites
Domo, Anecita P., Kong, Aniceta S., Technical –Vocational- Livelihood, Home
Economics-Cookery Manual”, pages 140-143
V. Activity Proper
Activity 1 “Tell Me!”
Instructions: Read and analyze the following statements. Put a check mark (√) if
it indicates a sanitary practice that must be observed in preparing sandwiches
and an X mark if not.
____ 1. Wash tables and counter tops, or any work area before you
begin to work.
____ 2. Touch your hair and face while working.
____ 3. Wash your hands before preparing sandwiches.
____ 4. Store leftovers as soon as you have finished serving.
____ 5. Dispose of all food waste properly.
____ 6. Use mixing bowl when mixing ingredients.
____ 7. Put a sandwich on top of a radiator to keep it warm.
____ 8. Wrap foods properly for storage.
____ 9. Always use a separate spoon for tasting.
____10. Cut ingredients neatly.
Guide Questions
1. What are the common sanitary practices that you always observe?
2. Why do we need to observe cleanliness in preparing food and
sandwiches?
3. What are the common problems you encounter when preparing food?
VI. Reflection
1. How important is sanitation in the preparation in food preparation?
Why?
2. Is it necessary to maintain good habits on sanitation? Why?
________________________________________________________
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VI. Answer Key
1. /
2. X
3. /
4. /
5. /
6. /
7. X
8. /
9. /
10. /
