TLE (

1. Republic ofthePhilippines
DepartmentofEducation
Region XIII-Caraga Region
SCHOOLS DIVISION OF SURIGAO DEL SUR
CARRASCAL NATIONAL HIGH SCHOOL
Nat’l. Highway, Gamuton, Carrascal, Surigao del Sur
GRADE LEVEL: ________9 DISCIPLINE: Storingof Appetizers
SUBJECT AREA: TLE-Cookery TOPIC: PrinciplesandTechniquesinStoringAppetizers
QUARTER: First WEEK: November16-20,2020 (Week7)
Blessed morning to all of you!
Last week you were able to present appetizers atractively .
Today you will be taught about the different principles and techniques in storing appetizers. Come
and bear with me!
Direction:Beloware jumbledletters.Write the correctspellingopposite the scrambledletters.Write youranswerona
separate sheetof paper.
1. IEHGENY - ______________________ 6. FRIGERATERE - ___________________
2. ORSGETA - _____________________ 7. TAICONNERS - ___________________
3. HABLEERPIS - ___________________ 8. LINGCHIL - ______________________
4. ARNIGSH - _____________________ 9. FETYSA - ________________________
5. SSREFSHNE - ____________________ 10. OOGDS - _______________________
Please use separate paper for your answers.
1. What are those information that all stored appetizers need to be labeled with?
2. Why dry goods need to be kept in a secure environment?
 Storing appetizers is one of the most important activities done after preparing them to
maintain freshness and avoid spoilage.
 Tools and Equipment
Activity 1:
INTRODUCTION:
KEY-CONCEPTS:
How did you find the preceding activity? Are you ready to learn
more about storing appetizers? I’m sure you are!
GUIDE QUESTIONS:

2. 1. Chillers 2. Refrigerator 3. Containers for 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.
Safety and Hygienic Practices
To ensure the freshness and quality of appetizers including its garnishes and accompaniments, the
following safety and hygienic practices should be followed.
1. All perishables should be kept at 40C or below. Food stored in this temperature is protected from
contamination if stored and labeled securely.
2. Dry goods need to be kept in a secure environment to eliminate the possibility of contamination.
3. Store in appropriate containers:
 It should be clean and must be suitable for the food to be stored.
 Liquid should not pass through so as not to compromise the food inside.
4. All stored appetizers need to be labeled with the following information.
o Name of the product stored
o Date of preparation
o Use by or best before date
o Name of the person who made the product
o Special requirements for the food being stored.
5. Produce or prepare appetizers not more than you can store securely.
 Principles and Techniques in Storing Appetizers
When the appetizers have been prepared, then they need to be stored. The storing techniques for
appetizers depend on the type of food or on the method on how they are prepared: Is it raw? Is it
cooked?
If it is raw, then it needs to be stored and separated from the cooked food while the prepared
raw food is to be stored for longer than three days, it is best to freeze the product on first day.
However, freezing is best to apply only on pastry based items and meats.
In storing garnishes and accompaniments, like any other foods, their storage requirements
need to be considered. High risk food need to be kept chilled below 40C in no more than three days.
Garnishes like “crisped breads” that do not require cold storage can be stored in salad
containers at room temperature. Care needs to be taken with the time being stored as flavour and
texture can be changed due to absorption of moisture in the air.
Discussion
Direction: Provide necessary information on the following given conditions. Give brief and concise answer.
Write it on a separate sheet of paper.
1. What are safety and hygienic practices to ensure the freshness and quality of appetizers? Discuss each.
2. How will you store raw and cooked appetizers?
ASSESSMENT
Multiple Choices
Direction: B. Multiple Choices: Read the following statements carefully. Choose the letter of the best answer.
Write the chosen letter on a separate sheet of paper.
1. Storing salads and appetizers is one of the most important activities done after preparing them to
maintain____.
a. food cold or cool c. highly flavored
b. freshness and avoid spoilage d. balance
2. Which of the following storing techniques is the process of preserving food by means of refrigeration?
a. Refrigerate c. Cold Storage
APPLICATION

3. b. Chilling d. heating
3. Herbs are best used on the day or possibly the next day. How will you keep the moisture of the herbs?
a. it should be kept in containers with absorbent paper
b. refrigerate to reduce the temperature of food
c. store in plastic cups
d. freeze
4. Which of the following are the tools and equipment in storing appetizers?
a. spatula, mixer, spoons
b. cooler, boxes, freezer
c. refrigerator, ice box, oven
d. chiller, refrigerator, Containers for salad and appetizers
5. Which of the following food stored in a 40C temperature and is protected from contamination if stored and
labeled securely?
a. Non-perishable food c. Contaminated food
b. Perishable food d. Defected product
REFERENCES:
Learner’s Module Cookery 9
Preparedby: Checkedby: Approved:
CERELINA M. GALELA MARIA ROLINA L.COTECSON, MT 1 FLUELLEN L. COS,PhD
SubjectTeacher Coordinator Principal IV
Validatedby:
ALBERTO C. ESTAMPA
Asst. Principal
Congratulations you have successfully done all the activities. It was
easy for sure!
If you have questions or clarification, you may text or call the number
written below.
Maam Liklik
0946-654-5894