ppt sanwiches. cookery 1st quarter 2023-2024

sandwich

1. PREPARE VARIETY OF SANDWICHES

2. CLASSROOM RULES/GUIDELINES 2 To be prepared To be positive and be happy To be productive 3 To be respectful to your classmates and teacher 4 To be participative when we have activities inside the classroom. 5

3. GRATER OR SHREDDER NUMBER 1

4. BUTTER KNIFE A small knife with a blunt edged blade that is used to apply spreads, such as butter, peanut butter, and cream cheese, on bread or dinner rolls. NUMBER 2

5. Plastic serrated edge knife that is designed to slice lettuce without causing the edges to turn brown. It is efficient in slicing lettuce. LETTUCE KNIFE NUMBER 3

6. These are flat heated surfaces where food is directly cooked . NUMBER 4 GRILLS OR GRIDDLES

7. NUMBER 5 These are equipment which is enclosed in which food is heated by hot air or infrared radiation. OVEN

8. BREAD TOASTER The toaster is typically a small electric kitchen appliance designed to toast multiple types of bread products. NUMBER 6

9. NUMBER 7 Used to open cans. CAN OPENER

10. set of individual measuring spoons used to measure small quantities of ingredients. . NUMBER 8 MEASURING SPOON

11. NUMBER 9 Used to separate liquid from solid. STRAINER

12. NUMBER 10 Machines used to chill sandwiches and other foods CHILLERS/ REFREGERATOR

13. The teacher will play a song while the students holding the dice must pass it to the next classmate. When the music stops, the students holding it must throw or roll the dice to get the number. The number obtained has a corresponding question that must be answered. MECHANICS The RollUpSuccess:Energize Learning with Every Throw!"

14. 1 2 3 4 5 6

15. 1. Who is often credited with the invention of the sandwich?

16. JOHN MONTAGU the 4th Earl of Sandwich

17. 2. What was the circumstance that led to the creation of the first sandwich?

18. JOHN MONTAGU the 4th Earl of Sandwich

19. 3. In which century did the concept of the sandwich become widely popular?

20. 4. What is the origin of the word "sandwich"?

21. 5 . What inspired the creation of the sandwich by the 4th Earl of Sandwich?

22. 6. Where did the sandwich originate?

23. PREPARE VARIETY OF SANDWICHES

24. 1. Identify the types of sandwiches. 2. Classify different ingredients to basic components of sandwich. 3. State the importance of sandwiches. OBJECTIVES

25. an item of food consisting of two pieces of bread with meat, cheese, or other filling between them, eaten as a light meal. SANDWICH

26. BASIC COMPONENTS OF SANDWICH

27. It is the part upon which the ingredients are placed, consists of some form of bread or dough produce that is whole or sliced. The Structure or Base

28. Is meant to bind the sandwich providing an improvement of both flavor and texture. It acts as the protective layer between the filling and the structure, preventing the filling from softening or wetting the bread. . Moistening Agent

29. Consists of one or more ingredients that are stacked, layered or folded within on the structure to form the sandwich. The varieties of fillings should be carefully s elected. The filling can be hot or cold and comes in any form of cooked, cured meat, fruit, vegetables, salad or combination of any of them. . The Filling

30. DIFFERENT TYPES OF SANDWICHES

31. 1. COLD SANDWICHES 2 . HOT SANDWICHES

32. COLD SANDWICHES

33. NUMBER 1 Open-faced Sandwiches Open sandwiches make use of one kind of bread with filling on top. The slices of white bread can be cut into squares, triangles or rounds. Butter is spread lightly on top and pieces of cheese or meat fillings are arranged and garnished attractively like that make/use of biscuits, cookies or toasts instead of using breads.

34. NUMBER 2 Regular Cold Sandwiches A plain sandwich is made up of two slices of bread, preferably day-old bread, toasted if desired, and on which butter can be readily spread. Its crusts may or may not be removed, depending upon your preference. Butter, mayonnaise or a prepared sandwich spread may be used as lining to prevent the bread from absorbing moisture from the filling. Moreover, it ensures that the bread and the filling will stick together .

35. NUMBER 3 Pinwheel Sandwiches Pinwheels are made of bread cut lengthwise, about 3/8 inch thick. Fresh cream bread is preferable because they are easy to roll and will not crack. Trim crusts and flatten long slices with rolling pin. Spread bread with softened butter or margarine and your choice of any smooth filling, like creamed cheese, marmalades, cheese pimiento, peanut butter, jams and jellies. Smooth filling are ideal for pinwheel sandwiches, because they do not have bulk and can be spread thinly. Roll up bread like a jelly roll.

36. NUMBER 5 Tea Sandwiches Tea sandwiches are small fancy sandwiches made from light, delicate ingredients and bread that has been trimmed of crusts. And may be made ahead of time and frozen. They are often cut into fancy shapes, squares, rectangles and oblongs add to the variety. Fillings and spreads can be the same as those for canapés roll.

37. NUMBER 6 Multi-decker Sandwiches Are made with more than two slices of bread (or rolls split into more than two pieces) and with several ingredients in the filling. The clubhouse sandwich is a popular multi-decker sandwich, made of three slices of toast and filled with sliced chicken, mayonnaise, lettuce, tomato, and bacon and cut into four triangles.

38. NUMBER 7 Wrap/Rolled Sandwiches Wraps are sandwiches in which the fillings are wrapped, like a Mexican burrito, in a large flour tortilla of similar flatbread. They may be served whole or cut in half if large.

39. HOT SANDWICHES

40. NUMBER 1 Regular Hot Sandwiches Simple hot sandwiches consist of hot fillings, usually meats but sometimes fish, grilled vegetables, or other hot items, between two slices of bread. They may also contain items that are not hot, such as a slice of tomato or raw onion on a hamburger.

41. NUMBER 2 Hot Open-Faced Sandwich Open-faced sandwich are made by placing buttered or unbuttered bread on a serving plate, covering it with hot meat or other filling and topping with a sauce, gravy, cheese, or other topping. This type of sandwich is eaten with a knife and fork.

42. NUMBER 3 Grilled Sandwiches Grilled sandwiches, also called toasted sandwiches, are simple sandwiches that are buttered on the outside and browned on the griddle, in a hot oven, or in a Panini grill (see sidebar). Sandwiches containing cheese are popular for grilling.

43. NUMBER 4 Deep Fried Sandwiches Deep-fried sandwich are made by dipping sandwiches in beaten egg and sometimes in bread crumbs, and then deep-fry.

44. NUMBER 5 Filled rolls, focaccia or pita bread Flavored breads served with dips like quesadillas and burritos.

45. On your set groups, you will be given a task. I have here envelopes that contains the task for your group with instructions, rubrics, and material. Also, you are rated according to your task given. You will be given time to perform your task. 51 GROUP ACTIVITY

46. 52 RUBRICS 5 POINTS 3 POINTS 2 POINTS THEME The output followed the directions excellently. The output followed the directions but with minimal errors The output did not follow the directions COOPERATION All members cooperated to finish the activity Most members cooperated to finish the activity Few members cooperated to finish the activity.

47. CLASSROOM RULES/GUIDELINES (GROUP ACTIVITY) 53 Read the directions carefully Cooperate with your groupmates Respect your groupmates 3

48. Label Me! You are going to label the basic ingredients in a sandwich in Tagalog, and then you are going to present it to the class using the Filipino language. 54 GROUP 1

49. You will create a collaborative explanation about the importance of a sandwich in paragraph form. 56 GROUP 2

50. You are going to create a list of simple ingredients for a sandwich. Afterward, you will analyze how much it will cost if you sell it 57 GROUP 3

51. an item of food consisting of two pieces of bread with meat, cheese, or other filling between them, eaten as a light meal. SANDWICH

52. ABOUT US Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.

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55. Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. “ Jane Doe

56. Prep Time 50 mins Serves 4 Difficulty Easy MARGHERITA PIZZA

57. 1 can crushed tomatoes 3 medium garlic cloves, minced ¾ teaspoon salt ½ teaspoon sugar 2 tablespoons extra-virgin olive oil Pizza Dough 8 oz fresh mozzarella ½ cup freshly grated Parmigiano-Reggiano ½ cup chopped fresh basil INGREDIENTS

58. STEP 01 Pizza Dough Preparation Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.

59. STEP 02 Sauce Application Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.

60. STEP 03 Cheese Layering Lorem ipsum dolor sit amet, consectetur adipiscing elit.

61. STEP 04 Toppings Arrangement Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.

62. STEP 05 Olive Oil Drizzle Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.

63. Baking Process Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. STEP 06

64. an item of food consisting of two pieces of bread with meat, cheese, or other filling between them, eaten as a light meal. SANDWICH

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