G-9

TLE
COOKERY
Module 6

Department of Education • Republic of the Philippines

TLE – Grades 9
MODULE 6: STORE APPETIZERS
First Edition, 2020

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Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary for Curriculum: Diosdado M. San Antonio

Development Team of the Module

Writer: Lotis A. Francisco-Cado

Editor: Alberto Nolasco
Illustrator/Layout Artist: Monalisa C. Barra
Management Team:
Gilbert T. Sadsad, Regional Director
Jessie L. Amin, Assistant Regional Director
Francisco B. Bulalacao Jr., CLMD Chief, ROV
Christie L. Alvarez, Regional EPS in EPP/TLE/TVL
Loida N. Nidea, Schools Division Superintendent
Susan S. Collano, Assistant Schools Division Superintendent (Secondary)
Lynn Z. Padillo , OIC, Division CID Chief/ASDS (Elementary)
Lalaine V. Fabricante, Division TLE/TVL Coordinator (Home Economics)

Regional Center Site, Rawis, Legazpi City 4500

0917 178 1288
[email protected]

Department of Education • Republic of the Philippines

 G-9

TLE
Week-6: Lesson 6,
STORE APPETIZERS

Department of Education • Republic of the Philippines

INTRODUCTION
This Module dwells with storage of salads and appetizers using
appropriate container to maintain quality and taste.

Objectives

At the end of this lesson, you should be able to:

a. identify storing techniques of appetizers

b. select appropriate container for storing salads and appetizers; and
c. keep appetizers in appropriate conditions to maintain its freshness,
quality and taste.

Vocabulary List

A small dish of food served before the main part of a meal and
Appetizers
something that stimulate the appetite of diner.

Quality A high level of value or excellence

To put in a place where it is available, where it can be kept

store
safely.
trimming An additional garnishing

Containers An object that can hold something

Recipe A set of instructions for making food

Ingredients One of the that are used to make a food, product, etc.

2
 Pre-Test

I. Directions: Draw STAR if the statement is true, and draw pull down

arrow if the statement is false.

1. Fresh foods should kept for 4 to 5 days only, but it is recommeneded to

purchase fresh ingredients from the market.
2. Keep off hand to a minimum contact to ingredients and food.
3.. Chilling is to refrigerate to reduce the temperature of food.
4. Separate the storage of raw and cooked ingredients. Raw meats should
not be placed above raw or cooked food for it may drip and contaminate the
food kept below.
5. Follow the FIFO Method, First- In First Out Method.

Refer to the Answer Key.

What is your score?

3
 What’s New?
Discover

View Online Video: Learn by Viewing on the”

How to store appetizers.
https://www.youtube.com/watch?v=JBK_FtabOPA
Then do Self-Check 6.1.1 to know your level of
understanding.

Read Lesson Information closely and find out how much

you can remember. Then do Self-Check 6.1.1, Activity and
Task Sheet 6.1.1 to know how much you have learned.

Lesson Information

Storing salads and appetizers is one of the most important activities

done after preparing them to maintain freshness and avoid spoilage.

Tools and Equipment

1. Chillers
2. Refrigerator
3. Containers for salad and appetizers

Storing Techniques
Storing foods could be done through the following techniques:
1. Refrigerate – to keep food cold or cool.
2. Cold storage – the process of preserving food by means of refrigeration.
3. Chilling – to refrigerate to reduce the temperature of food.

4
Sanitary Practices when Storing Salads and Appetizers
1. Handle the food properly to prevent spoilage and contamination.
2. Wash utensils and equipment thoroughly.
3. Keep off hand to a minimum contact to ingredients and food.
4. Keep away from food when you are ill.
5. Store food and ingredients properly.
6. Safeguard the food during distribution and serving.
• to refrigerate or to reduce the temperature of food.
• old storage like refrigerator to preserve perishable food.

Guidelines in Storing Appetizers

• Appetizers are best served when made fresh,
• Prepared foodmust be chilled untl ready to serve. Prepared raw food
can be stored and freeze for no longer than 3 days.
• Fresh foods should kept for 3to 5 days only, but it is recommeneded
to purchase fresh ingredients from the market.
• Temperature is important in food storage. Ideal store roo, temperature
is between 10 to 20 degrees celsius, cool rooms at between 2 to 4
degree celsius, and freezer at between 18-24 degree celsius.
• Follow the FIFO Method, First- In First Out Method.
• Separate the storage of raw and cooked ingredients. Raw meats
should not be placed above raw or cooked food for it may drip and
contaminate the food kept below.
• Label the stock items.

Consideration in Selecting an Appropriate Container for Appetizers

1. Storage must be washable.
2. Stackable for easier storage when not in use.
3. It can be sanitized.

5
 What is it?
Self-Check 6.1

Direction: Identify the following Storing techniques

of appetizers.

1. _______________ the process of preserving food by means of

refrigeration.
2. ________________ to refrigerate to reduce the temperature of food.
3. ________________ to keep food cold or cool.

Test II: Enumerate the consideration in appropriate containers of appetizers.

1.

2.

Whats more?
Enrichment Activity

State at least five guidelines in storing appetizers

1.
2.
3.
4.
5.

6
 What I have learned?
Remember

Performance Task 1.1

Make 4 -6 pcs. of canapes and stored. Follow the guidelines and techiques in storing
appetizers. Make a video how to store your own appetizers.

ACCURACY (100%) SCORING CRITERIA

5- Shows 5 guidelines of storing appetizers and used storing techniques.
4- Shows 4 guidelines of storing appetizers and used storing techniques.
3- Shows 3 guidelines of storing appetizers and used storing techniques.
2- Shows 2 guidelines of storing appetizers and used storing techniques.
1.- Shows 1 guideline of storing appetizers and no storing techniques used.

5 = 94 – 97 4 = 90 – 93 3= 87-89
2 = 85 – 88 1= 80-84

7
 Post-Test

I. Directions.
Draw STAR if the statement is true, and draw Pull Down

arrow if the statement is false.

1. Separate the storage of raw and cooked ingredients. Raw meats should
not be placed above raw or cooked food for it may drip and contaminate
the food kept below.

2. Follow the FIFO Method, First- In First Out Method.

3. Fresh foods should kept for 4 to 5 days only, but it is recommeneded to
purchase fresh ingredients from the market.

4. Keep off hand to a minimum contact to ingredients and food.

5. To chill- is to refrigerate to reduce the temperature of food.

8
 Answer Key

Pre-Test: Self-Check 1.1 Enrichment

1. 3. 1. Cold storage
2. Chilling
3. Refrigerate Meat
Consideration 1. Appetizers are best served
2. 4. ofAppropriate Containers when made fresh,
of Appetizers 2. Prepared foodmust be chilled
1. storage must be untl ready to serve. Prepared
5. washable raw food can be stored and
2. they must stackable for freeze for no longer than 3 days.
easier storage when not in 3. Fresh foods should kept for
use. 3to 5 days only, but it is
3. Must be able to recommeneded to purchase
sanitize. fresh ingredients from the
Task Sheet 1.4 Post test market.
ACCURACY (100%) SCORING 1. 4.Temperature is important in
CRITERIA food storage. Ideal store roo,
Make 4 -6 pcs. of canapes and stored. temperature is between 10 to 20
Follow the guidelines and techiques in degrees celsius, cool rooms at
storing appetizers. Make a video how to 2. between 2 to 4 degree celsius,
store your own appetizers. and freezer at between 18-24
3. degree celsius.
ACCURACY (100%) SCORING 5. Follow the FIFO Method,
CRITERIA First- In First Out Method.
5- Shows 5 guidelines of storing 4. 6. Separate the storage of raw
appetizers and used storing techniques. and cooked ingredients. Raw
4- Shows 4 guidelines of storing meats should not be placed
appetizers and used storing techniques. 5. above raw or cooked food for it
3- Shows 3 guidelines of storing may drip and contaminate the
appetizers and used storing techniques. food kept below.
2- Shows 2 guidelines of storing 7. Label the stock items
appetizers and used storing techniques.
1.- Shows 1 guideline of storing
appetizers and no storing techniques
used.
5 = 94 – 97 4 = 90 – 93
3= 87-89
2 = 85 – 88 1= 80-84

References:
• https://www.google.com/search?q=kitchen+shears&tbm=isch&ved=
2ahUKEwj3wJ7WqabrAhUcJqYKHWoiAKgQ2-
cCegQIABAA&oq=kitchen+shears&gs_lcp=
• https://www.youtube.com/watch?v=JBK_FtabOPA
• Module TLE Grade 9- Deped
• http.//www.coursehero.com
• http.//ww.scribd.com