9 Department of Education

National Capital Region

SCHOOLS DIVISION OFFICE
MARIKINA CITY

TLE- HOME ECONOMICS

Cookery NC II
First Quarter – Module 6
Store Appetizers

Writer: Febbie Elaine S. Mindoro

Cover Illustrator: Christopher E. Mercado

City of Good Character

DISCIPLINE • GOOD TASTE • EXCELLENCE
City of Good Character
DISCIPLINE • GOOD TASTE • EXCELLENCE
City of Good Character
DISCIPLINE • GOOD TASTE • EXCELLENCE
City of Good Character
DISCIPLINE • GOOD TASTE • EXCELLENCE
This module was designed and written to allow the learners to uplift their knowledge regarding

proper storing of appetizers, to avoid any spoilage and possible cross-contamination on foods.

The text gives unified, logical, and experimental cognitive learning in Cookery 9 to cope with the

fast-changing environment.

Learning Outcome 4: Store Appetizers

After going through this module, you are expected to:

1. utilize quality trimmings and;

2. keep appetizers in appropriate conditions to maintain their freshness, quality, and taste.

Open-Ended Statement

Complete the statement below with your own opinion or prior knowledge about Storing

Appetizers.

What I know about Food Storage ______________________________________________

_________________________________________________________________________
_________________________________________________________________________.

What I can do in relation to Storing Appetizer_____________________________________

________________________________________________________________________
________________________________________________________________________.

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 L.O.
Store Appetizers
4
Storing salads and appetizers is one of the most important activities done after preparing

them to maintain freshness and avoid spoilage.

Appetizers can be more appreciated if presented attractively like the saying goes “the

eyes eat first”. Plate presentation is the process of offering the appetizer to guests in a stylish

and pleasing manner. It requires skills, style, and creativity. But aside from presentation of the

appetizer we should be more careful when handling and storing foods especially appetizer since

some of the ingredients included in the preparation are raw. It is susceptible to food

contamination. To avoid any spoilage of food it is practical to be more knowledgeable when it

comes to storing. This module will give you different tips and techniques which can be applied to

prolong the life shelf of the food.

Notes to the Teacher

In this lesson, the learners are expected to choose appropriate
techniques they can apply to prolong the life shelf of food they prepare at
home. Be more aware of the temperature required in storing of foods and
practice safety tips when handling and storing foods.

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Activity 1

Look around in your own kitchen premises and identify three various food storage area
available. Answer the following briefly and concisely.

1. List potential hazards associated in storing of food with each area.

______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________

2. List controls/checkpoints for the hazards you identified in each food storage areas.
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________

3. Share some practices or tips on how you store your foods in your home.
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________

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 This lesson deals with storage of salads and appetizers using appropriate tools and

equipment and proper sanitary practices when storing to sustain quality and taste.

Tools and Equipment

1. Chillers- for keeping cold foods

chilled for service.

2. Refrigerator- are necessary in

preventing bacterial infections
from foods. Basically, refrigerator
or freezer is an insulated box,
equipped with refrigeration unit
and a control to maintain the
proper inside temperature for food
storage.

3. Containers for salad and

appetizers- This is where you can
put remaining ingredients or left- over
food for containment and storing.

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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 or to reduce the temperature of food.

Proper food storage is the first step to become successful in meal preparation. The main

objectives of food storage are to prevent possible loss of nutrients, food spoilage and ultimately,

food wastage.

The Food Safety Network (FSN), a group of professionals from the academe,

government, industry, and non-government organizations working for food safety have the

following tips on how to store the food properly.

1. Always follow the FIFO (first in, first out). Food that you stored in the freezer last

week should be cooked before the food you bought and stored yesterday.

2. Keep the raw food away from the cooked and ready-to-eat food when storing food to

prevent contamination.

3. Keep the storage clean.

4. Always use clean wrapper and containers when keeping foods.

5. Make sure that the area where you store foods are intended for food storage.

6. Store ready-to-eat foods should be placed above part of the refrigerator compartment.

7. Raw food must be store inside the freezer or at any cold storage to prevent spoilage.

Liquid from raw food could drip on prepared food and contaminate it.

8. The food must be covered to prevent from drying or contamination.

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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.

7. Chill to refrigerate or to reduce the temperature of food.

8. Place it to cold storage like refrigerator to preserve perishable food

In your own kitchen premises search at least ten (10) different ingredients used in preparing
appetizers and identify how long it should be stored in a room temperature and in refrigerator.

Ingredients used in preparing Days in room Days in

Appetizers temperature refrigerator
1.

2.

3.

4.

5.

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 6.

7.

8.

9.

10.

Appetizer is one of the easiest to prepare in a meal course. But same with any

other type of food, appetizer should be handled and stored properly to prevent spoilage. Raw

and cooked foods or appetizers must be stored separately in the fridge to prevent the bacteria

from raw food in contaminating the cold cooked foods. You may also store appetizer by placing

it in a sealed or covered container before placing it at the bottom of the fridge.

There are different storing techniques that we can use to store the appetizers or any other types

of foods; 1. By refrigerating, 2. Cold storing, and 3. Chilling. On top of this it is a must that you

need to follow Sanitary Practices while storing salads and appetizers.

Using the table below give the correct temperature in refrigerator for each type of food used in

preparing appetizer.

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From the given types of Appetizers in the previous lesson, Complete the table below by giving

one type of appetizer which you like the most. Give its ingredients and classify if it should be

stored under room temperature or refrigerator to prolong its shelf life. Put check (√) mark on the

corresponding table.

Type of Appetizer Ingredients Room Temperature Refrigerator

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Read and understand the direction below.
Online Activity: Search pictures from internet of five Do’s and Don’ts when storing appetizers.
Print and paste it here. Explain its importance in our daily lives.

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OFFLINE ACTIVITY: Take a picture of yourself demonstrating the correct practices of storing
appetizers in your own kitchen and paste it here with caption.

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Your output for “What I Can Do?” will be graded according to the following criteria:

Criteria Excellent Good Satisfactory Needs

15 points 10 points 5 points Improvement
1 point
Use of Creativity
(Originality)
Efforts put into
the activity
Show relevance
on the topic.

Assessment
Read and follow the instructions carefully. Write letter T if the statement is correct and letter F if
the statement is not true on the space provided before each number.
_______1. When preparing appetizer, it is essential that you wear plastic gloves when handling
the food to prevent contamination.

_______2. A person with severe illness can still prepare and handle food for customers in a
food establishment.

_______3. Raw food and cooked food can be stored in refrigerator together.

_______4. Chilling is the process of preserving food by means of refrigeration.

_______5. Store food only in areas intended for food storage.

Test II. Complete Me!

Fill the blank with a word or group of words to make the sentence complete.

1. The process of preserving perishable food on a large scale by means of refrigeration is

called______________________.
2. A storing technique that refrigerates or reduce the temperature of food is known as
____________________.
3. An equipment used to keep cold foods chilled for service is called_______________.
4. The acronym FIFO stands for ______________________________________.

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 5. It is an insulated box, equipped with refrigeration unit and a control to maintain the
proper inside temperature for food storage, this equipment is known as
_______________________.

Cut pictures of different types of food from the magazines or newspapers. Categorize them
according to what parts in the refrigerator they should be placed. Give at least 10 food samples.
You may use separate bond paper for this activity.

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Rubrics:
Food Items Percentage

All food items are placed in correct parts of the refrigerator.

100%
7 food items were placed in correct parts of the refrigerator
for proper storing. 90%

5 food items were placed in correct parts of the refrigerator

for proper storing. 75%

3 food items were placed in correct parts of the refrigerator

for proper storing. 60%

food items were not in their respective places for correct

storing.
40%

Answer Key

are applied)
Answers may vary (rubrics
Additional Activities

Refrigerator 5.
First in first out 4.
Chiller 3. (rubrics are applied
Chilling 2. Answers may vary
Cold storage 1.
What Can I do? Answers may vary
Test 2: Complete Me
What’s New
T 5.
F 4.
F 3.
F 2.
T 1. student prior knowledge.
depending on the level of
Test 1: True or False Answer may vary Answers may vary
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Assessment City of Good Character What's More What I Know
DISCIPLINE • GOOD TASTE • EXCELLENCE
Book

Josephine C. Bernardino (2005). Technology and Livelihood Education, I: Proper Storage of

Foods. 927 Quezon Ave., Quezon City. Phoenix Publishing House, Inc. pp.111-112

Module

Learning Module Cookery 9. Store Appetizer. pp.79-80

Online Source
Glass food storage containers from Rubbermaid by Jeri Dansky is licensed under CC BY-SA-
NC https://jdorganizer.blogspot.com/2014/03/food-storage-containers-for-those.html
Tupperware by Stack Exchange is licensed under CC BY-SA
https://ell.stackexchange.com/questions/129301/tupperware-means-just-for-tupperware-
product-or-plastic-container-in-general
Refrigerator 1 by All White Background is licensed under CC BY-NC
http://www.allwhitebackground.com/refrigerator.html

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 Development Team of the Module

Writer: Febbie Elaine S. Mindoro (NHS)

Editors:
Rosamaria C. Buere (MTI, SEHS)
Jovelyn M. Buhian (HTIII, NHS)
Nerissa E. Estrella (ASP II/OIC, MNHS)
Internal Reviewer: Joseph T. Santos (EPS-EPP/TLE/TVL)
Management Team:
Sheryll T. Gayola
Assistant Schools Division Superintendent
OIC, Office of the Schools Division Superintendent

Elisa O. Cerveza
Chief, Curriculum Implementation Division
OIC, Office of the Assistant Schools Division Superintendent

Joseph T. Santos
Education Program Supervisor -EPP/TLE/TVL

Ivy Coney A. Gamatero

EPS – Learning Resource Management and Development System

For inquiries or feedback, please write or call:

Schools Division Office- Marikina City

Email Address: [email protected]

191 Shoe Ave., Sta. Elena, Marikina City, 1800, Philippines

Telefax: (02) 682-2472 / 682-3989

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