10

10

SPECIALIZATION
(COOKERY)

REMEDIOS V. MONTEBON
Writer

TLE 10 - COOKERY
Page 1
Department of Education • Republic of the Philippines
Quarter 4 -Week 5
 TECHNOLOGY AND LIVELIHOOD EDUCATION (COOKERY 10)
HYGIENIC PRACTICES AND TECHNIQUES
IN STORING MEAT
Remedios V. Montebon
Author

This module specifically crafted to focus on the different activities that will
assess your level in terms of skill and knowledge necessary for Grade 10
Cookery.
Before starting this module, I want you to set aside other tasks that will
disturb while enjoying the lessons. Read the simple instructions below to
successfully enjoy the objective of this module.
1. Follow carefully all the contents and instructions indicated in every page
of this module.
2. Write in your notebook the concepts about the lessons. Writing
enhances learning, that is important to develop and keep in mind.
3. Perform all the provided activities in this module.
4. Analyze conceptually the posttest and apply what you have learned.
5. Enjoy studying!
After finishing all the activities of this module, you are expected to end up
with an idea of having job opportunities and experience independently to
set up a business enterprise which will generate jobs for others.

At the end of the lesson, you are expected to:

LO2: HYGIENIC PRACTICES AND TECHNIQUES IN STORING MEAT

TLE 10 - COOKERY
Quarter 4 -Week 5 Page 2
Find out how much you already know about the lesson by answering the test below:
Direction: Put check (√) on if the following follows techniques in storing food
and if does not follow the standard procedure. Write your answer in your
answer sheet.

TASKS

1. New purchase foods should be stock behind old stocks.

2. If plastic container are use for storing meat, allow 2.5 cm of
headspace so that food can expand when it freezes..
3. Do not use kitchen cabinets above the refrigerator, stove or
oven for food storage.
4. Sanitation is the best preventive measure against food-
borne diseases.
5. Area under sink can be the best way to store canned goods.
6. Styphylococcus bacteria are found only in raw meat.
7. Keeping food at a proper temperature can help bacteria
multiply rapidly.
8. Protein foods should be stored in the coldest part of
refrigerator
9. Food contaminated with bacteria will not make people sick.
10. Bacteria in food can travel by themselves..

Directions: Write TRUE if the statement is correct then FALSE if statement is incorrect.
Write your answer in your answer sheet.

_____1. Freezing meat for about 10°C deactivates enzymes and bacteria.

_____2. Meat preservation is the process of adding to the length of time that the meat is
heathy and bacteria free for human consumption.

_____3. Oven can be use for canning meat.

_____4. Freeze drying is the process that removes moisture in meat and transforms the
moisture content into ice and gas.

_____5. Curing is the process which involves sun drying meat.

TLE 10 - COOKERY
Quarter 4 -Week 5 Page 3
You learned from the previous lessons the different methods of preserving meat.
. This time you will know how the proper storage of meat and hygiene practices
in storing meat products.

Proper Storage of Preserved Meat

Many processed items prepared for future use may be stored in the freezer.
These should be wrapped in plastic or foil to prevent the occurrence of freezer burn
and avoid having a pulpy texture that comes from loss of moisture. Each item should
be labeled with the name of the product, date of expiry, and quantity.

Processed food held in storage should be well-covered or wrapped to keep them

from absorbing odors and flavors from other foods. They should be held below
danger zone temperatures. Processed meat should be packed in desired and easy
to thaw market units. Thawing a 25kilo pack of ground meat, for example, will be
difficult. Systematic freezing of food in quantity for long-term storage requires special
freezing equipment.

Food Storage Chart

Food Suggested Maximum Recommended

Temperature (ºC. Maximum Storage
Frozen Products 21 12 months
beef poultry
Fresh Pork -18 to -29 6–12 months, in
(not ground) original package
Sausage, -18 to 29 3-6 months, in
ground meat original package
Cold cuts, -18 to 29 1-3 months, in
Sliced original package 3-5
days, in semi-
moisture proof paper
Cured bacon 3 to 4 1-4 weeks, tightly
wrapped
Ham (tender 3 to 4 1-6 weeks, tightly
cured) wrapped
Ham (Canned) 3 to 4 6 weeks, in original
container
(unopened)
Dried Beef 3 to 4 6 weeks, tightly
wrapped

Most canned foods can be stored at room temperature in a cold place

and hold their eating quality for several months. They are safe to eat as long
as there is no bulge on the can. Below 24ºC is a good temperature for storage.
Canned ham and other perishable meats should be stored in the refrigerator

TLE 10 - COOKERY
Quarter 4 -Week 5 Page 4
unless storage recommendations on the can state otherwise. These meats
should not be frozen.

Hygiene Practices in Storing Meat products

To achieve high standards of sanitation, the following measures should be

strictly observed:
1. See to it that physical equipment and layout are conducive to
sanitary practices.
2. Handle, store, and refrigerate food properly to prevent spoilage and
contamination.
3. Safeguard the food during distribution and service.
4. Wash and sanitize dishes, glasses, utensils, and equipment.
5. Clean floors walls, ceilings, counters, tables, and chairs regularly.
6. Eliminate vermin and rodents from food areas.
7. Maintain adequate employer supervision and a constant program of
education in sanitation for food service workers.
8. Make sure that food service employees are in good health, and are
not carriers of communicable diseases. The three principal groups
of communicable diseases that must be guarded against in public
feeding operations are respiratory, intestinal, and skin diseases.
Require medical examinations for food service employees.
9. Provide a regular employee education on food service sanitation.

Techniques in storing meat

Storage Procedures for Meat Products
Safe Storage - Meat is among the most perishable foods. This perishable
ability makes it a potentially hazardous food. At ambient temperatures, meat
spoils so fast. It is therefore necessary to keep it in chilled storage.

Storing - take time to store the food items. Store new purchases behind old
ones and always use the old stock first. It is easy to put new purchases at the
front. However, older stocks are overlooked and thus cause spoilage. These may
include cereal and cereal products, sweeteners, oils, seasonings, and unopened
cans and jars. Do not use kitchen cabinets above the refrigerator, stove, or oven
for food storage.

Never use the area under the sink for storing food because openings around
water and drain pipes are impossible to seal. Pipes may leak and damage the
food. If you reuse glass jars, wash them thoroughly, wipe, and air-dry before
using. This helps remove any trace of odors that may remain.

1. Refrigerator storage. A refrigerator provides cold temperature for storing

perishable foods such as dairy products, meat, fish, poultry, eggs, fruits, and
vegetables.

TLE 10 - COOKERY
Quarter 4 -Week 5 Page 5
 Protein foods should be stored in the coldest part of the refrigerator. Fruits and
vegetables can be stored in less cold sections or in a special compartment such
as the crisper.

If refrigerated foods are not properly wrapped, they will dry

out and lose nutrients and flavor. Food should be well
covered with plastic, foil or wax paper, or should be put in
tightly covered containers. Garlic and sausages are strong-
flavored foods and should be wrapped tightly in plastic or foil
and stored in an air-tight container to prevent the transfer of
aromas to other foods.
https://hips.hearstapps.com/hous
ebeautiful.cdnds.net/17/33/1502
892920-leftovers-in-fridge.jpg

2. Freezer storage. For proper freezing and storage, the temperature inside the
freezer should be 18ºC or lower.
Store frozen foods in their original packages. Foods to be frozen should be put
in moisture-vapor proof wrapping.

If plastic containers are used, allow about 2.5 cm of

headspace at the top between the food and the lid so
the food can expand when if freezes.

Thaw frozen foods in the refrigerator. Do not allow

food to thaw at room temperature. At this point,
microorganisms will begin to grow.
https://post.medicalnewstoday.com/wp-
content/uploads/sites/3/2020/09/freezing
-meat-732x549-thumbnail-732x549.jpg

Our sanitary laws and regulations are so designed to safeguard and promote
health.
Bacteria are all around us, but they are so small that they cannot be seen by the
naked eye. There are hundreds of different kinds of bacteria. Some harmless
bacteria are useful and necessary such as those essential in preparing cheese.
Other bacteria are essential in agriculture and industry. However, many types of
bacteria are dangerous and cause diseases if allowed to multiply and be
transmitted to humans.

Food contaminated with bacteria can make people sick. Some of the common
illnesses are salmonellosis, perfringens poisoning, staphylococcal poisoning, and
botulism.

Sanitation is the best preventive measure against food-borne diseases.

Sanitation means keeping bacteria out of food through personal hygiene and
proper handling procedures. It also means keeping the food at proper
temperatures so bacteria already present do not have much chance to multiply.

Bacteria enter food in two ways. Some are naturally present in food when you buy
it. Others get in because of careless handling when food is prepared and served.
Bacteria cannot travel by themselves; they are carried about by people, animals,
and insects as well as objects. Salmonella bacteria, for instance, can be found in

TLE 10 - COOKERY
Quarter 4 -Week 5 Page 6
 food such as raw meat, poultry, eggs, and dairy products. From these foods, the
bacteria contaminate other foods in the kitchen.

Staphylococcus bacteria are found not only in raw meat but in food handlers with
poor personal hygiene. The bacteria from food handlers can be transmitted to the
food through sneezing and coughing.

Bacteria thrive on food, moisture, and the right temperature in order to grow. With
careless handling these growing conditions can occur in any kitchen

https://www.cfs.gov.hk/english/multimedia/multimedia_pub/images/multimedia_pub_fsf_130/FSF130_02_01.jpg

Activity 1. TRUE OR FALSE

Directions: Analyze the sentences in observing high standard of sanitation when
handling food and put a plus sign if the sentence is true and X mark if the
sentence is wrong. Write your answer in your answer sheet.

1. Handle, store, and refrigerate food properly to prevent spoilage and contamination.
2. Maintain adequate employer supervision and a constant program of education in
sanitation for food service workers.
3. Physical equipment and layout are not conducive to sanitary practices.
4. Employee education on food service sanitation should be done every 5 years.
5. Make sure that food service employees are in good health, and are not carriers of
communicable diseases.

Activity#2 FILL ME UP !
Directions: In the chart , fill up the necessary temperature and recommended maximus
storage when storing meat. . Write your answer in your answer sheet.

FOOD Suggested Maximum Recommended Maximum Storage

Temperature (ºC.
1. Ham 1-6 weeks, tightly wrapped
(tender cured)
2. Frozen Products 21
beef poultry
3. Dried Beef 3-4
4. Sausage, - 18-29 3-6 months, in original
ground meat package
5. Cold cuts, sliced 1-3 months, in original
package 3-5 days, in semi-
moisture proof paper

TLE 10 - COOKERY
Quarter 4 -Week 5 Page 7
Critical Thinking Questions:

1. Why is it important to store meat and other food properly?

________________________________________________________________
________________________________________________________________
________________________________________________________________

2. How can you store meat and other food properly? Give one example and discuss
its process.
________________________________________________________________
________________________________________________________________
________________________________________________________________

Sanitation is the best preventive measure against food-borne diseases.

Sanitation means keeping bacteria out of food through personal hygiene and
proper handling procedures. It also means keeping the food at proper
temperatures so bacteria already present do not have much chance to multiply.

It is important to store meat and other food properly for future use. Label it with
the name of the product, date of expiry and quantity.

Find out how much you already know about the lesson by answering the test below:
Direction: Put check (√) on if the following follows techniques in storing food
and if does not follow the standard procedure. Write your answer in your
answer sheet.

TASKS

1. New purchase foods should be stock behind old stocks.

2. If plastic container are use for storing meat, allow 2.5 cm of
headspace so that food can expand when it freezes..
3. Do not use kitchen cabinets above the refrigerator, stove or
oven for food storage.
4. Sanitation is the best preventive measure against food-
borne diseases.

TLE 10 - COOKERY
Quarter 4 -Week 5 Page 8
 5. Area under sink can be the best way to store canned goods.
6. Styphylococcus bacteria are found only in raw meat.
7. Keeping food at a proper temperature can help bacteria
multiply rapidly.
8. Protein foods should be stored in the coldest part of
refrigerator
9. Food contaminated with bacteria will not make people sick.
10. Bacteria in food can travel by themselves..

Directions: Write a reflective learning about the importance of storing meat and
other foods by completing the statements inside the box below:

Upon learning the presentation of different methods of preserving

meat …………………….

I realized that __________________________________________________________.

I became aware that _____________________________________________________

The significance of this lesson in my life is ____________________________________.

LEIZLEE B. DAOWAG
Team Leader
JOSEFINA A. GANNABAN
Validator

References:

K to 12 Learning Module in Cookery 10. Department of Education. Pages 387 - 393

https://www.cfs.gov.hk/english/multimedia/multimedia_pub/images/multimedia_pub_fsf_130/FS
F130_02_01.jpg
https://post.medicalnewstoday.com/wp-content/uploads/sites/3/2020/09/freezing-meat-
732x549-thumbnail-732x549.jpg
https://hips.hearstapps.com/housebeautiful.cdnds.net/17/33/1502892920-leftovers-in-
fridge.jpg

TLE 10 - COOKERY
Quarter 4 -Week 5 Page 9
 Technology and Livelihood Education
COOKERY 10
QUARTER 4 – WEEK 8
ANSWER SHEET

Name: Grade: _____________Section:_____________________________

Quarter: 4 Week: __8__ Teacher: __ School: ___________________

PRE- TEST POST TEST

1. 6. 1 6

2. 7. 2 7

3. 8. 3 8

4. 9. 4 9

5. 10. 5 10

LOOKING BACK (10 POINTS)

1. 3.
2. 4. 5.

Activity 1

1.
2.
3.
4.
5.
SCORE:

Activity 2

1.

.2.

3.

4.

5.

Score

TLE 10 - COOKERY
Quarter 4 -Week 5 Page 10
Page 11 Quarter 4 -Week 5
TLE 10 - COOKERY
Key to correction
Pre-test/Post test
Activity #1 I. MULTIPLE CHOICE
1. 1. /
2. 2. /
3. X 3. /
4. X 4. /
5. 5. X
6. X
Activity # 2 7. X
8. /
1. 3 - 4 9. X
2. 12 months 10. /
3. 6 weeks,
tigthly wrapped Looking Back
4.3-6 months,
in original package 1. TRUE
5. -18 - 29 2. TRUE
3. FALSE
4. TRUE
5. FALSE
QUARTER 4 – WEEK 7
KEY TO CORRECTION
COOKERY 10