Republic of the Philippines

Department of Education
National Capital Region
DIVISION OF CITY SCHOOLS - MANILA
Manila Education Center Administration Building People’s Park
A.J. Villegas St. Ermita Manila

COOKERY 9
BE PROTECTED IN FACING CHALLENGES

Stay Home, Prepare,

Present and Earn Income!

Quarter 1 Week 6-8 Module 5

Most Essential Learning Competency:

Presenting and Storing Appetizers

1
Quarter 1–Module5– New Normal Home Economics Cookery Grade 9
First Edition 2020

Republic Act 8293, section 176 states that: No copyright shall

subsist in any work of the Government of the Philippines. However,
prior approval of the government agency or office wherein the work is
created shall be necessary for exploitation of such work for profit. Such
agency or office may, among other things, impose as a condition the
payment of royalties.

Borrowed materials (i.e. songs, stories, poems, pictures,

photos, brand names, trademarks, etc.) included in this module are
owned by their respective copyright holders. Every effort has been
exerted to locate and seek permission to use these materials from
their respective copyright owners. The publisher and authors do not
represent nor claim ownership over them.
Published by the Department of
Education Secretary: Leonor Magtolis
Briones Undersecretary: Diosdado M. San
Antonio

Development Team of the Module

Writers: Candy T. Baylon Catherine U. Ng
Paola Andrea M. Concepcion Cristina Jumamil Rico
Clara C. Evangelista Ivy Kristine C. Tapalgo
Nolissa Manaloto Gemeniano Alicia B. Vera
Editor: AlmaP. Linsangan, Head Teacher VI
Joneth M. Aggari MT I
Reviewers/Validators: Carmelina DM. Tan, -PSDS-in-Charge of HE
Ma. Patria R. Andres, Head Teacher VI- CM Recto HS
Julieta Y. Almasco, Head Teacher VI-CP Garcia HS
Amalia M. Antalan Head teacher III – A. Maceda HS
Layout Artist: Christoval S. Arroyo Ivy Kristine C. Tapalgo
Candy T. Baylon
Management Team: Malcolm S. Garma, Regional Director
Genia V. Santos, CLMD Chief
Dennis M. Mendoza, Regional EPS in Charge of
LRMS and Regional ADM
Coordinator
Maria Magdalena M. Lim, CESO V, Schools Division
Superintendent
Aida H. Rondilla, Chief - CID
Lucky S. Carpio, Division EPS in Charge of LRMS and Division
ADM Coordinator

2
 TLE - Home Economics
COOKERY 9

MODULE 5 (QUARTER 1, WEEK 6-8)

LO 3 Present a Range of Appetizers

LO 4 Store Appetizers

HOW TO USE THIS MODULE?

Before starting the module, I want you to set aside other tasks
that will disturb you while enjoying the lessons. Read the
simple instructions below to successfully enjoy the objectives
of this kit. Have fun!
 Follow carefully all the contents and instructions indicated in
every page of this module.
 Write on your notebook the concepts about the lessons. Writing
enhances learning, that is important to develop and keep in mind.
 Perform all the provided activities in the module.
 Let your facilitator/guardian assess your answers using the
answer key card.
 Analyze conceptually the post-test and apply what you have
learned.
 Enjoy studying!

3
 TECHNOLOGY AND LIVELIHOOD EDUCATION
HOME ECONOMICS

COOKERY- GRADE 9

Module 5: Present a Range of Appetizers and Store Appetizers

What is this module all about?

This module orients you on the fundamentals of plating

appetizer . It teaches you on how to be creative, resourceful and
cooperative in preparing and presenting appetizers during this time
of pandemic. It also recalls your previous lessons on sanitation
but this time it applies to handling food. It also emphasizes how to
present and store appetizer applying the principles of sanitation.
Lastly, this module educates you on how to become a successful
entrepreneur.

What I need to know

Introduction

“Good food is the foundation of genuine happiness” as stated

by Auguste Escoffeir. What more if the food is not only delicious but
attractive and appetizing to look at, this makes you full not only
with your stomach but with your eyes, too.
When family members eat together during the pandemic,
they expect their food to taste great and visually appealing. Low
cost appetizers can still be presented attractively and neatly.
Creativity is important in presenting appetizers, in which
you focus not only on the taste but with the other senses as well.

How will I store

How will I my appetizers How will I start my
present my properly ? business in this
appetizer time of pandemic?
attractively ?

4
Week 6 Day 1 -3

Topic: Plating Appetizers

Objectives:
After studying this lesson, you should be able to:
• Identify components of plating appetizer.
• Explain fundamentals of plating
• Apply fundamentals of plating in presenting appetizer.
• Observe sanitary practices in presenting appetizer.
What I Know
Let’s Study and Analyze (PRE-TEST)

A. Direction: Choose the letter of the correct answer.

1. It refers to the food item that is cut large enough to be at the center of
the plate.
A. accompaniment B. garnish C. main item D. sauce

2. A decorative edible item added on the plated appetizer to make it more

attractive.
A. accompaniment B. garnish C. main item D. sauce

3. It refers to the amount of food to be served.

A. balance B. measurement C. portion size D. size

4. It is uneven in size, shape, and colors around the middle point.

A. balance B. color C. informal balance D. texture

5. It refers to flavored food or sauces offered with specific main dishes to

make the dish more attractive.
A. accompaniment B. garnish C. main item D. sauce

6. Mia plates her mini tuna sandwich together with baked fries as
accompaniment but still it looks bland. What must be added to her
mini sandwich tuna with fries to make it palatable?
A. beddings B. garnish C. side dish D. trimmings

7. Which of the following is best to use if you want to add color to your
plated appetizer?
A. complementary colors B. contrasting colors
C. monochromatic colors D. realistic colors

8. Shiela presents her appetizer using white plate. She puts different
shapes of ingredients and long sizes of garnishes that are artistically
arranged on the plate. What does she need to observe height when
plating appetizer?
A. different shapes of ingredients B. long garnishes
C. uniform shapes of ingradients D. white plate

5
9. The fundamental of plating that is observed when we
place the main item at the center of the plate and use the same size and
shape of accompaniment with great color combination of garnishes.
A. informal balance B. formal balance
C. colors D. shape
10. Camille notices that her appetizer looks dull . What is needed to
improve its appearance ?
A. correct color combination B. pleasing flavor
C. varied texture D. use height

B. ODD ONE OUT: Encircle the letter of the picture which does not belong to the
recipe. Then guess the name of the recipe for the following group of pictures.

1._________________________________ 2. _________________________________

3. _________________________________ 4. _________________________________

6
Let’s talk about this (Vocabulary)

Plating is a technique in arranging food artistically to

plat·ing | \ ˈplā-tiŋ enrich its presentation.

is an adding of some attractive item on

Garnishing
food to make it more fanciful. It also refers
gaar·nuh·shuhng
to decorating food using an item or
substance .

COMPONENTS OF PLATING

Main item- food item that is cut in large enough and placed at the
center of the plate.
Side Dish or Accompaniment- generally flavored food or sauces
offered with specific main dishes to make the dish
attractive.
Garnish- a decorative edible item added on the plated appetizer to
make it more attractive. Example: parsley, shredded
cheese, croutons

FUNDAMENTALS OF PLATING

Balance- a uniformity in size,

shape, and colors around the
middle point. However, balance
does not leave an empty space

Informal Balance- an unevenness

in size, shape, and colors around
the middle point.

Flavor – choose flavors that have

contrasting tastes to avoid
monotony or dullness of flavor

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 Color - correct color combination
brings life to plating presentation.
Contrasting colors bring out the
beauty of each item. However, when
using contrasting colors, flavor
should also be considered

Color and Shape of the plate

Color and shape of the plate have
great effect on plating, therefore
choose color and shape that will
make every food item on the plate
visible. White plate is the most
advisable to use.

Texture- Refers to different shapes

of food items in an appetizer that
give(s) visual texture and different
mouth feeling. Food texture can be
soft, tough, smooth, crumbly, chewy,
sticky, and foamy.

Height- Height can be achieved

using long or tall food item leaning
on flat food item and placing the
food on the right angle.

Portion Size- Refers to the amount of

food to be served. Since appetizer is a
meal starter, it is better to make small
serving portion ,most specially those
appetizers with high carbohydrates
content so it may not lose ones
appetite. Also, choose plate that is
suitable for the size of the food items
to prevent crowded appearance.

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GUIDELINES IN PLATING APPETIZER

1. The simple the better. Simple plating design is more pleasing to

the eye rather than having too much details that make the
presentation crowded and confusing. Always remember that less
is more.

2. Organize your thoughts.

In plating, imagination is the best reference. Think first of what to be
done or consider the availability of resources needed to create an
enticing presentation. Organizing thoughts can conserve time in
plating.
Start with actual drawing before plating with real food on plate. It will
Help(s) you visualize the final plate.

3. Cleanliness is also an attraction. Doing a plating can be messy at

times but make sure to keep the plate organized and free from dirt.
Showing cleanliness can also give sense of trust.

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 4. Principles of design as a guide. Focus
on what is needed in plating. Read,
learn, and explore. Try combining
colors and shape . Use variety of
texture. Mixed texture creates an
excitement . Avoid using many
ingredients that can clutter an
appetizer. Select complementary plate
colors. The color of plate should
complement with the colors of
appetizer.
Use moist ingredients
such as sauce as base.
Serve smaller portion sizes of appetizers
Use edible and available garnishes

5. Let things on plate shine. Do not just

focus on your plate, give chance for the
food items to be evident but do not
overcrowd the plate.

Let’s Do It Creatively (Creativity)

Put your thoughts into words

Plating is a technique in arranging food artistically to enrich its
presentation. How does plating give an impact to an appetizer ?
Why is plating food important during the pandemic ?

___________________________________

____________________________________

___________________________________

Cleanliness is an attraction in a plated dish, but a plate can be

messy at times. As a cookery student, how are you going to ensure
that cleanliness is practiced all the time while plating. List ways on
how you do it __________________________________________________

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Day 3 ( Practicum Activities )

Let’s put in action what you have learned

(Collaborative Parent /Leader)

Let us apply your creativity in

plating using the resources you
have at home and your main item
will be your viand for today. Then,
take a video while doing the activity
and a picture of your masterpiece.
To make it more exciting, ask the
idea and help of your parents or
older sibling while doing this
activity.

Have fun!!!

CRITERIA POINTS
Fundamentals of plating are carefully followed.
Colors are perfectly combined 20
Main Item is beautifully and attractively arranged
30
on the plate.
Texture and height are evident. 10
Cleanliness and orderliness are observed. 10
Safety and sanitation are observed:
Good hygiene is observed. 15
Work safety is considered. 15
TOTAL 100 pts

I Have Learned That:

 Plating is a technique in arranging food artistically to
enrich its presentation.

 The three components of plating are main item, side dish or

accompaniment and garnish.
 The beauty of the plated dish entices one to taste the food. Food
presentation has an impact on the diner or customer.

11
 What have you learned?
(Critical Thinking Assessment)

I. Direction Choose the letter of the correct answer.

1. What do you think should be the texture of an appetizer like chips

and dip and crudité?
A. crunchy/crispy
B. fluffy
C. smooth
D. soft

2. What do you need to consider to make your appetizer look more

appetizing and appealing?
A. select garnishes with contrasting colors.
B. select garnishes that will let the item noticeable.
C. select garnishes with a purpose.
D. All of the above

3. Cally will organize a birthday party. What will be her best reference
in plating appetizer?
A. Color wheel
B. Imagination
C. Internet
D. Principles of design

4. The following should be considered in preparing and presenting

appetizers except
A. cost of ingredients
B. guidelines in plating
C. quality of ingredients
D. tested recipe

5. Which of the following statement is not true about plating?

A. Plating can enrich food presentation.
B. Plating is arranging of food artistically.
C Plating is having everything on plate.
D. Plating makes the food more appetizing

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Day 4 - 5
Practicum Activities on Plating Appetizers
Now that you’ve learned about plating. Practice it
by plating the following appetizers. Make a
Pictodiary of yourself or with your family
performing plating activities. Have fun!

Recipe 1: Tuna Canapé

Prep time: 10 minutes
Total time: 10 minutes
Servings: 6

Ingredients Procedure
1 can (180 g.) tuna, drained 1. Using a spoon mix tuna, onion,
5 tbsp. mayonnaise and celery in a bowl.
1 tbsp. onion, minced 2. Add mayonnaise, taste the
mixture, add salt and pepper
2 tsp. celery minced
as needed. Make sure
Dash of black pepper powder everything is well blended.
Dash of salt 3. Refrigerate for at least 1 hour.
1 pack of soda crackers or Scoop a tablespoon and top
snack crackers over a cracker. Garnish it
spring onions for garnish with spring onions.
4. Plate and serve.

Recipe 2: Panara
(Deep fried Shrimp wonton)
Prep time: 10 minutes
Cook Time: 5 minutes
Total time: 15 minutes
Servings: 6

Ingredients Procedure
1 cup upo, chopped 1. Filling: In a pan add a little oil to
10 pcs shrimp, chopped Saute the onion,garlic, shrimp and
1 medium onion, minced upo. Add salt and pepper to taste.
Let it cool.
1 tsp. garlic,minced
2. Scoop the mixture in the middle of
2 cups cooking oil the wonton wrapper. Line the sides
15 pcs.square Wonton of the wonton wrapper with the
wrapper or lumpia wrapper beaten egg. Fold the wrapper until
(cut) a triangular shaped is formed.
1 egg, beaten Press the sides to seal.
Salt and pepper to taste 3. Heat the remaining oil and deep fry
until golden brown.
*NOTE: You may substitute ground 4. Plate and serve with flavored
vinegar.
pork or Tokwa instead of Shrimp.

13
Week 7 Day 1 -2
Topic: Safety and Sanitation in the kitchen
Objectives:
After studying this lesson, you should be able to:
1. Discuss safety and sanitation procedure in the kitchen
2. Realize the importance of observing safety and sanitation in
the kitchen
3. Practice workplace and safety procedure when preparing
appetizers
What I Know
Let’s Study and Analyze (PRE-TEST)
Direction: Choose the letter of the correct answer.
1. The place where the food is being prepared and cooked.
A. bathroom B. bedroom C. kitchen D. living room
2. It should be done first before handling food
A. clean the surfaces B. mise en place
C. wash hands D. wear PPE
3. The garments to be worn as the first protection against any kind of harm
in the kitchen.
A. Personal Protective Equipment B. Personal Protective Garment
C. Personal Protective Tools D. none of the above
4. Precautionary methods that need to be followed to prevent unexpected
accidents.
A. cleaning B. safety C. sanitation D. sterilization
5. The practice of handling food with clean and healthy habits.
A. Cleaning B. safety C. sanitation D. sterilization
6. In food preparation, you should wash your hands
A. daily B. after working C. frequently D. when needed
7. The following are tips to avoid bare hand contact with food, except:
A. Consider using food tissue paper when available
B. In cooking, use tongs/ spatulas as much as possible
C. Stab food with your finger and then slice
D. Use of toothpicks
8. Before and after food preparation all tools, equipment and surfaces must
be cleaned and ______.
A. arranged B. covered C. sanitized D. stored
9. We can take an immediate action in times of emergency with this (is
availa) at home.
A. Disinfectant B. First aid kit
C. Personal care set D. Waterproof gear
10. This should not be done to eradicate pests which are the carrier of
different diseases.
A. Check your storage area when you are available
B. Clean your kitchen regularly
C. Proper waste disposal
D. Storing perishable food in the refrigerator

14
Let’s talk about this (Vocabulary)

Safety The state that is free from harm or

safe·ty | \ ˈsāf-tē danger.

The promotion of hygiene and prevention of

Sanitation disease by maintenance of sanitary
sa-nə-ˈtā-shən conditions.
Personal Protective equipment is referred
PPE to any garment / equipment used to
protect against any kind of harm coming
from hazards and to minimize chance of
accidents.

BASIC RULES for SAFETY in the Kitchen

1. Wear Personal Protective Equipment. Wearing of PPE is the first

protection against any kind of harm. Keep in mind the following:
• Always wear apron.
• PPE should be clean always so it will not be the source of
harmful bacteria.
• Never use loose PPE to prevent fire.
• Always wear hairnet to avoid falling hair
• Use hand gloves or potholder when holding hot cooking
tools.

2. Keep the sharp objects in the kitchen in a covered place like cabinet
or in a knife shelve.
3. Keep the potholder and rug away from the stove, so it will not
cause fire.
4. Separate raw meat or poultry to other food items to prevent cross
contamination.
5. Avoid bare hands contact with food, use kitchen tools for a certain
task.
6. Clean the spills right away and keep the floor dry and clean to
avoid slips and fall.
7. Put fire extinguisher and first aid kit in the kitchen to take an
immediate action in times of emergency.
8. Put label on things in the kitchen to easily identify what is really
needed.
9. Make sure kitchen has good ventilation.
10. Keep all the chemicals away from the food.
11. Never leave the stove unattended and make sure it is turned off
before leaving.
12. Do not pour water on a flaming stove instead put wet (dump) damp
cloth or just use fire extinguisher to (stop) quench it.

15
13. Hold a knife in a pointed down position.
SANITATION PRACTICES IN THE KITCHEN

1. Wash hands frequently. Since hands are also carriers of harmful

microorganisms it is good to practice frequent handwashing.
2. Make sure that all the tools, equipment and surfaces are clean and
sanitized before and after preparing food.
3. Use separate spoon for tasting food
4. Use different chopping board for certain purpose, like for meat use red
chopping board, for vegetable green and so on.
5. Practice waste segregation. Proper waste disposal can eliminate pests
like ants, rodents, and cockroach which are carriers of different
diseases.
6. Do not allow infected person to handle the food for preparation.

Let’s Do It Creatively (Creativity)

Now let us check if you understand our lesson for today by
checking if the things we discussed are being practiced or not
in your own kitchen.

Not
Task Practiced
Practiced
1. Wash hands before handling food.

2. Clean the tools, equipment, and surfaces

before and after using.

3. All sharp objects are carefully kept.

4. Use separate spoon for tasting of food .

5. Use appropriate chopping board

6. Waste are segregated properly .

7. Potholders and rug are away from fire.

8. Chemicals are properly covered and

kept.

9.Fire extinguisher and first aid kit are

available

10. Floor is dry and clean.

16
Day 3- (Practicum Activities )

Let’s put in action what you have learned

(Collaborative Parent /Leader)

Applying the basic kitchen rules and sanitary

practices in the kitchen while preparing your food, make a
BEFORE and AFTER comparison of your kitchen (before and after
photo of your kitchen) then make a write up of what you did. Ask
the help of your parent or older sibling while doing this task to
get a great result. Enjoy!

Before After

_______________________________________________________________________________________

_______________________________________________________________________________________

_______________________________________________________________________________________

_______________________________________________________________________________________

_______________________________________________________________________________________

_______________________________________________________________________________________

_______________________________________________________________________________________

_______________________________________________________________________________________

______________________________________________________________________________________

_______________________________________________________________________________________

_______________________________________________________________________________________

_______________________________________________________________________________________

_______________________________________________________________________________________

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Day 4-5 Practicum Activities

Preparation of Appetizers Applying Principles on Sanitation

Recipe 1: Creamy Kalabasa Soup

Prep time: 15 minutes
Cook Time: 25 minutes
Total time: 40 minutes
Servings: 4

Ingredients Procedure
1 pc onion, chopped 1. On medium high heat, saute onion
1 tbsp. oil in oil until translucent. Add water
4 cups water and chicken cube. Stir until cube is
dissolved. Add kalabasa. Cover and
1 pc. Chicken bouillon cube
cook for 15 minutes.
1 kilo kalabasa, peeled and 2. Using a blender, process the
cut into cubes cooked kalabasa until smooth.
1 tsp salt 3. Return pureed kalabasa to the pot.
½ tsp white pepper Seasoned with salt and pepper.
1 pack all purpose cream Add all purpose cream. Stir.
¼ cup bacon crumbled 4. Pour soup into individual bowls
Croutons and top with bacon and croutons.

Note: You may use potato masher

or fork instead of blender in
pureeing the kalabasa.

I Have Learned That:

 Safety and sanitation are important when preparing ,

presenting and storing food to prevent illness and
accidents in the kitchen .

According to WHO ,Coronavirus spreads through droplets

emitted by an infected person when she talks, coughs and sneezes. To
ensure droplets will not contaminate your prepared appetizer, what are
your personal safety measures to follow, aside from the guidelines
discussed in the lesson. Write at least 3 safety measures.

1. _____________________________________________________
2. _____________________________________________________
3. _____________________________________________________

18
Week 8 Day 1- 2
Topic: Storing Appetizers

Objectives:
After studying this lesson, you should be able to:
1. Identify types of food to be stored.
2. Enumerate techniques in storing food
3. Explain factors that affect stored food.
4. Store appetizers properly
5. Apply sanitary practices in storing appetizers .

What I Know
Let’s Study and Analyze (PRE-TEST)

WORD PUZZLE: Guess the word of the following puzzle using the
definition clues and through the shapes and sizes of the letters.

1. It is having uniform in size,

shape, and colors around the
middle

2. It gives life to a plated food.

3. A technique artistically done

to arrange and to enrich food
presentation.

4. It gives visual and different

mouth feeling through the use
of different shapes with corners.

5. A decorative edible item added

on the plated appetizer to make
it more attractive

19
 Appetizer or any kind of food is great when it is freshly made, but
not all the time it is completely consumed, and the only option is to
preserve the food for another day of consumption, for this reason,
possibilities of food contamination is high.

This lesson discusses the different techniques in proper storing

appetizers that will surely prevent food contamination if correctly followed.

Let’s talk about this (Communication)

Decay decompose through the action of

de·cay | \ di-ˈkā bacteria and fungi.

the chemical breakdown of a substance

Fermentation by bacteria, yeasts, or other
fər-mən-ˈtā-shən microorganisms, typically involving
effervescence and the giving off of heat.

Shelf life the length of time for which an item

Shelvz ˈlīvz remains usable, fit for consumption, or
saleable.

1.1 Utilize Quality Trimmings

Expected Outcome
After studying this lesson, you should be able to:
1. Explain quality trimmings
2. Determine the advantages and disadvantages of trimming foods.

A nutrient is one of the most desirable content of the food that we

need to make our body healthy, hence quality trimming is very
important to apply during food preparation.

Trim is a technical term used in cuisine which means to get rid of all
undesirable or inedible parts of meat, fish, chicken, vegetable, and fruit.
Though doing this method implies losing greater concentration of
certain nutrients in the outer portions of fruits and vegetables, that
should not necessarily mean wasted part. Trimmings are used for
making stock, soups, and sauces.

20
 TRIMMING PROCESS

Meat

Vegetable

ADVANTAGE AND DISADVANTAGE OF USING TRIMMINGS IN AN

APPETIZER

21
Activity #1: Write the causes of trimming food and its effect to the food

STORING- Storing is a method of keeping food to prevent spoilage and

wasting using different techniques.

TYPES OF FOOD
Perishable Food- These are foods that can decay or spoil for a short period
of time if not stored or consume immediately after purchasing.
Examples: Meat, poultry, cooked food, dairy, eggs , fruits and vegetables .
Perishable food need to be stored at refrigerator or freezer temperatures. If
refrigerated, many perishable foods must be used within 3-7 days

Semi Perishable Food- These are foods that does not require refrigeration
but has limited shelf time. If properly stored and handled, using a clean,
vacuum-sealed bag, semi-perishable food may remain unspoiled for six
months to a year.
Examples: Vegetables, fruits, flour, grains and dried fruits .

22
 Non- Perishable- These are food that have long shelf life unless they are
handled carelessly . However, even if they’re stored under ideal
conditions, they may lose quality over extended period of time.
Example: canned goods, sugar, coffee, dried beans, spices

STORING TECHNIQUES

Freezing- Placing the perishable food item in the freezer with the
temperature of 0°F or below. Store meat as soon as possible .

Pickling/Fermentation- This method is used to preserve food using

substances like sugar, vinegar, and salt to extend the shelf of food like
meat, vegetable, and fruits.

23
 Cold Storing– Placing food item like fruits,
vegetables, milk in the temperature of 4°F
and below

Activity 1: Let’s talk about this (Communication)

Direction: Read and analyze the following ingredients that can be used in
preparing appetizers, then try to classify them under the different types of
food. Remember that we have different techniques in storing different kinds
of appetizer based from the ingredients used.

Canned fish/ poultry Dried fruits & Vegetables Nuts and seeds
Cereals Fish Poultry
Cooked foods Fruits Protein bars
Dairy products Meat Sugar
Dry grains Non- dairy products Vegetables

Types of Food

Semi- Non-
Perishable
perishable perishable
Foods
Foods Foods

24
 While the pandemic continues to affect everyday life, a healthy
approach to food is more important to help family members stay healthy
without high cost. As a cookery student, how will you ensure healthy
eating as a practice to be observed by your family during our challenging
times?

FACTORS THAT AFFECT STORED FOOD STORAGE LIFE

Quality of the food- If the food is fresh, make sure it is

clean before placing in the refrigerator to prevent
contamination that will cause spoilage.
Time- Always remember first in first out (FIFO) when we
store food . It is better if it has label containing details
about the food to store.
Temperature- There are foods that need to store in a
specific temperature like meat. Never expose the food to
temperature danger zone 40°F -140°F that will exceed 4
hours.

Storage- Choose right type of storage container such as

plastic, glass, foil, or cloth.

SANITARY PRACTICES WHEN STORING FOOD

1. Wash Hands- Do this from time to time most specially before

and after preparing food to prevent food contamination
2. Practice Mise en Place and wash tools needed. - This cannot
just save time, but it can give an assurance of having complete
and clean tools.
3. Cook food thoroughly. - Food contamination usually happened
with half-cooked food.
4. Prevent bare hand contact with food. Too much handling of food
can carry unwanted microorganism.
5. Purchase food with reliable source. - Buy food for quality not by
price.
6. Store food properly. Choose correct container and the right
temperature.
7. Clean and sanitize workplace. Food contamination can be
anywhere better clean the workplace before and after using it.

Good label and packaging of a product makes it more saleable.

Having an attractive packaging and informative label about the
product can gain trust from the consumer.

25
 There have always been many risks to operating the storage
process of foods. There are even more now in this time of pandemic. As
a cookery student, try to know what they are and plan some steps to
avoid them. Remember that sanitation is the key component in the new
equation for success.

Day 3

PACKAGING– Materials used to wrap or protect the goods. Choose

a design that is appropriate with the product.
PACKAGING MATERIALS

PAPER WAX PAPER

PAPER BOARD KRAFT PAPER

GLASS

26
 PLASTIC

LABEL– A small piece of paper which contains an information about

the product.

PARTS OF THE LABEL

Name of the product– Set an attractive name that will call the attention of
the consumer.
Production Date– When was the product made?
Expiration Date– How long the product can be consumed?
Nutritive Value– What are the nutrient contents of the product?
Information about the producer– Who made the product, contact number
and the address.

A sample label of salad (product does not exist in the market)

27
Let’s Do It Creatively (Creativity)

Write the food item you love whether it is perishable, non-perishable,

or semi-perishable storage.

SEMI- PERISHABLE
FOOD

Ex. tomato

NON- PERISHABLE
FOOD

Ex. Fish Sauce

FOOD

Molo wrapper

28
Time to Connect
Direction: Read and understand the table below about storing appetizers.
Try to find out the connection of the different ways on how to store
appetizers written in column A with the description written in column B.

A B
Use of appropriate The different tools and equipment used in storing
tools and appetizers are refrigerator, chiller and containers.
equipment Storage containers must be clean, durable and must
be in good condition. All storage containers must be
(able be) covered, either with a fitted lid to prevent
spoilage and contamination.
Storing Storing foods could be done through the following
techniques techniques:
Refrigerate-to keep food cold or cool.
Cold storage-the process of preserving food by means
of refrigeration.
Chilling-to refrigerate to reduce the temperature of
food.
Observing Handle the food properly to prevent spoilage and
Sanitary practices contamination.
Wash utensils and equipment thoroughly.
Keep off hand to a minimum contact to ingredients
and food.
Keep away from food when you are ill.
Store food and ingredients properly.
Safeguard the food during distribution and serving.
●Chill to refrigerate or to reduce the temperature of
food.
●Place it to cold storage like refrigerator to preserve
perishable food.

Packaging Materials used to wrap, protect the goods. Choose a

design that is appropriate with the product

The pandemic has brought new urgency to issues like access to

health care and the social safety net. As a cookery student, what are
your plans to minimize or resolved the issues? Focus your answer on
poor sanitary practices in food storage and food handling.

29
Day 4

Let’s put in action what you have learned

(Collaborative Parent /Leader)
Let us discover your talent in Vlogging .
Make an informative Vlog . Explain why sanitary practices are
important in storing food. Follow the guidelines in making the
video and be creative with your presentation
You may ask help from your parents
or older sibling to do this activity.
Enjoy !

Guidelines:
• Duration: 3-15 minutes.
• Language: Filipino/English.
• Discussion should be focused on
importance of sanitary practices in
storing.
• You can dramatize examples to
elaborate your explanation.
• You can use background music or
sound effects but make sure it will not
(be) cover(ed) up your voice.
• Refrain from using foul word or any
inappropriate languages.
• Submit the video through email or fb
messenger.

Send your video on the given email of your teacher.

CRITERIA POINTS
Clarity of discussion 35 pts
Confidence 30 pts
Creativity 20 pts.
Resourcefulness 15 pts.
TOTAL 100 pts

30
Activity 1. Store Me In: (Collaboration with Parents)

Direction: The illustration shows the different types of appetizers. Make a

plan about their proper storage. Use the box provided for planning. Aside
from the things that you have learned, you may ask other ideas from your
parents. Try to collaborate with them in planning.

Garden appetizer:
Vegetables

Snack appetizer:
Chips

Starch appetizer:
Bread Sticks

Dips and Spreads:

Pizza Dip

Protein appetizer:
Skewed meat

Starch appetizer:
Bread

Note: These are several questions that you may consider in your
observation for the next activity that you will do.

31
 What will
happen if we
don’t have
available tools
and equipment How should food
for storing be stored in the
appetizer or fridge?
other food
Why is it
important to
observe sanitary
practices in the
kitchen?

Activity 2. Moving Around (Collaborative act with parents)

A. Check your kitchen. Get ready with yourself and go around inside your
kitchen and the dining area with your sibling or parents. Observe the
following:
 Storing of appetizer/ other food. Take note the different factors that
affect your stored food such as the quality of the food, time,
temperature and the storage process.
 Tools and equipment used in storing. Make a list of your available
tools and equipment in your kitchen.
B. For1 week, try to observe sanitary practices when storing prepared
appetizers or other food in your kitchen. It is also the right time for
family bonding. You can do the task or help your mother in preparing
different types of food for storing. Take a video or a picture of your
work along with your parents. Enjoy the activity!

We are facing a pandemic today. As part of safety protocols,

how are you going to ensure that the prepared appetizers are safely
stored?
As the global coronavirus pandemic continues to spread across
the country , packed foods that are in demand for take out . As a
cookery student, how will you ensure proper and safe food
packaging?

. 32
 I Have Learned That:

PACKAGING are materials used to wrap or protect the

goods.
LABEL is a small piece of paper which contains an
information about the product.
the product.
How do you find this activity?

Day 5 - 6 -Practicum Activities

You have learned how to store appetizers properly. Apply it after
making a large batch of the following recipe. Make this recipe with a
Filipino twist of your favorite Mexican Nachos, for you will be using an
adobo ground pork instead of Mexican flavored ground beef. Have fun
making this with your family!

Recipe : Pinoy Nachos

Prep time: 45 minutes
Cook Time: 30 minutes
Total time: 1 hr 15 minutes
Servings: 6-8

Ingredients Procedure
¼ cup soy sauce 1. Make the ground pork adobo: Combine
1/8 cup vinegar soy sauce, vinegar, sugar, garlic, bay
1 tsp sugar leaf, and peppercorns in a bowl. Add
ground pork and marinate for 10
1 tsp garlic, chopped
minutes. Transfer mixture to a pot and
1 pc bay leaf bring to a boil. Lower heat and simmer
½ tsp. black pepper until pork is tender, about 30 minutes.
250 grams ground pork Add some water to help tenderize pork, if
Water as needed necessary.
½ cup tomatoes chopped 2. Meanwhile, make the salsa: Combine
1-2 tbsps red onion, tomatoes, fish sauce, and black
chopped pepper, in a bowl. Mix well and season
Fish sauce (patis), to taste to taste. Store in the chiller until ready
Black pepper, to taste to use.
3. Make the cheese sauce: Combine cheese
¼ cup cheese sauce
and milk in a bowl. Mix well.
1/8 cup whole milk 4. Assemble the nachos: Arrange tortilla
2 packs (180 gr) tortilla chips on a serving plate. Top with
chips (or any simillar ground pork adobo,salsa, and cheese
chips) sauce. Garnish with green onions.
Green onion, chopped for
garnish

33
Recipe : Vegetables with Chicken Dumpling

NUTRITION COUNT:
Carbohydrates : 29 g
Protein : 9 g
Fats: 5 g
Calories : 223 kcal

Ingredients Procedure
½ cup ground or chopped
chicken 1. Mix all the ingredients.
1cup squash (chopped) 2. You can use wanton wrapper or
½ cup malunggay lumpia wrapper , cut into 2 squares.
(chopped) 3. Scoop around 1 - 3 scoops of the
½ cup carrots (chopped) vegetables into the wrapper.
1 tsp. pepper 4. Seal edges using beaten eggs as
1 tsp. salt sealer.
½ cup flour 5. Heat vegetable oil for frying, Pan fry
2 eggs dumplings until golden brown and
crispy.
6. Serve with sweet chili sauce on the
side.
Note: Watch the video of preparing Vegetables with Chicken Dumpling.
https://www.youtube.com/watch?v=UULAqEPLaeg

List down ways on how you will store left over nachos and left over
dumplings.
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
___________________________________________________________________
___________________________________________________________________
__________________________________________________________

34
 Let’s Study and Analyze
Direction: Choose the word that best matches with
the given word . Write the letter of the correct answer.

1. Perishable food: milk:: Semi-Perishable food_______________

A. Bread B. mayonnaise
2. Non-perishable food: flour :: ________________: potato
A. Non-perishable food B. Semi-Perishable food
3. Meat : perishable food:vegetable:_____________________
A. Non-perishable food B. Semi-Perishable food
4. Cooked food:___________:: canned goods: non-perishable food
A. Non-perishable food B. Perishable food
5. Non-Perishable food: nuts :: Perishable food: ______________
A. Molo wrapper B. onion

B. Choose the letter of the correct answer.

6. Rose bought ground pork for her pork lumpia dynamite that she
will prepare for tomorrow’s event. What do you think is the best
storing technique she will apply to prevent spoilage of the
ground pork?
A. cold storing B. freezing C. pickling D. fermenting
7. Anna went to the market to buy ingredients for her food online
business. Before placing everything on the refrigerator she pulled
out the old stock so it would be used first before the new item.
What does she observe(d) in storing foods?
A. Ana consider the time of storing the food and follow the fall in
fall out.
B. Ana consider the time of storing the food and follow the fill in
fill out.
C. Ana consider the time of storing the food and follow the fire in
fire out.
D. Ana consider the time of storing the food and follow the first in
first out.
8. Cristina went to the vegetable section of the market and she
found out that some of her needed vegetables are on sale but
they do not look fresh anymore. What do you think she needs to
consider?
A. Cristina needs to consider the price to save money
B. Cristina needs to consider the quality of the vegetable over the
price.
C. Cristina needs to consider the time so she can work on other
things.
D. Cristina needs to consider the temperature because it will
make the vegetable wilted

35
 9. What should be done first before preparing food to prevent food
contamination?
A. Clean work area
B. Wash hands
C. Wash all the things needed
D. All of the above
10. Maria made lumpiang shanghai as a stored food for her family.
She placed the lumpia in clean container and put it in the lower
compartment of the refrigerator. After a few days she cooked it
and it has a sour taste. What do think she missed to consider?
A. storage B. time C. temperature D. quality

POST TEST

1. The food item that is cut in large size enough to be at the center of the
plate.
A. accompaniment B. garnish C. main item D. sauce
2. A decorative edible item added on the plated appetizer to make it more
attractive.
A. accompaniment B. garnish C. main item D. sauce
3. The amount of food to be served.
A. balance B. measurement C. portion size D.size
4. It is uneven in size, shape, and colors around the middle point.
A. balance B. color C. informal balance D. texture
5. It refers to flavored food or sauces offered with specific main dish to
make the dish more attractive.
A. accompaniment B. garnish C. main item D. sauce
6. Hannah plates her mini tuna sandwich together with baked fries as
accompaniment but it still looks dull. What do you think she missed
to add or include with her mini sandwich tuna with fries?
A. beddings B. garnish
C. side dish D. trimmings
7. Joshua wants to add color to your plated appetizer, he will use
A. complementary colors B. contrasting colors
C. monochromatic colors D. realistic colors
8. Mary presented her appetizer using white plate. She puts different
shapes of ingredients and long sizes of garnishes that are artistically
arranged on the plate. How is height observed?
A. different shapes of ingredients B. long garnishes
C. use of white plate D. use of colored plate

36
 9 .In the plated appetizer, placing the main item at the center of the plate
then putting the same size and shape of accompaniment with great color
combination of garnishes, what fundamental of plating is emphasized?
A. informal balance B. formal balance
C. colors D. shape
10. Camille was invited in the 18 birthday of her friend and after tasting
th

the appetizer, she did not finish it . What do you think is her reason
for not liking the appetizer ?
A. the appetizer is bland.
B. the appetizer is sweet
C. the appetizer has repetitive flavors
D. the appetizer is too tasty

11. The place where food is being prepared and cooked.

A. bathroom B. bedroom C. kitchen D. living room
12. What should be done first before handling food?
A. clean the surfaces B. mise en place
C. wash hands
D. wear PPE
13. The garments worn as the first protection against any kind of harm
in the kitchen.
A. Personal Protective Equipment B. Personal Protective Garment
C. Personal Protective Tool D. none of the above
14. Precautionary methods that need to be followed to prevent unexpected
accidents.
A. cleaning B. safety C. sanitation D. sterilization
15. The practices in handling food applying clean and healthy habit.
A. Cleaning B. safety C. sanitation D. sterilization
16. In food preparation, you should wash your hands
A. frequently B. rarely C. occasionally D. seldom

17. The following are tips to avoid bare hand contact with food except:
A. Consider deli tissue
B. In cooking, use tongs/ spatulas as much as possible
C. Stab food with your finger and then slice
D. Use of toothpicks
18. Before and after food preparation all the tools, equipment and surfaces
must be cleaned and _____ .
A. dirt B. mess C. sanitize D. test
19. We can take an immediate action in time of emergency if we have the
following.
A. Cooking supplies B. First aid kit
C. Personal care items D. Waterproof gear

37
20. Which of the following should be done in order to eradicate pests which
are the carriers of different diseases?
A. Cleaning your kitchen irregularly
B. Ignore sanitation
C. Proper waste disposal
D. Storing foods in any part of the refrigerator

II. WORD PUZZLE: Guess the word of the following puzzle using the
definition clues and through the shape and size of the letter.

21. It is having uniform in size,

shape, and colors around the middle

22. It gives life to a plated food.

23. A technique artistically into

arranging enrich food the presentation.

24. It gives visual and different

mouth feeling through the use of
different shapes with corners.

25. A decorative edible item added

on the plated appetizer to make(s) it
more attractive.

38
 REFERENCES

LO3
Cookery Volume I Technical-Vocational-Livelihood Track: Home Economics
Strand
K to 12 Learning Module: Cookery 9
https://www.webstaurantstore.com/article/200/basic-guide-to-food-
presentation.html
https://www.slideshare.net/majanicaleighberiso/plating-and-
presentation?fbclid=IwAR0IfCUQ9F1cQ3qn2aFlw9Q_5BQNKsKTN_FrM4fFF-
YKXMNVtpLkvFsrkd8
https://www.kullabs.com/classes/subjects/units/lessons/notes/note-
detail/7109

LO4
Cookery Volume I Technical-Vocational-Livelihood Track: Home Economics
Strand
K to 12 Learning Module: Cookery 9
Oxford languages

http://apjcn.nhri.org.tw/server/info/books-
phds/books/foodfacts/html/maintext/main10e.html
https://www.sciencedirect.com/topics/agricultural-and-biological-
sciences/perishable-foods

Acknowledgements
Writers: Candy T. Baylon Catherine U. Ng
Paola Andrea M. Concepcion Cristina Jumamil Rico
Clara C. Evangelista Ivy Kristine C. Tapalgo
Nolissa Manaloto Gemeniano Alicia B. Vera
Editor: Alma P. Linsangan, Head Teacher VI
Joneth M. Aggari MT I
Reviewers/Validators: Carmelina DM. Tan, -PSDS-in-Charge of HE
Ma. Patria R. Andres, Head Teacher VI- CM Recto HS
Julieta Y. Almasco, Head Teacher VI-CP Garcia HS
Amalia M. Antalan, Head teacher III – A. Maceda HS
Layout Artist: Christoval S. Arroyo Ivy Kristine C. Tapalgo
Candy T. Baylon
Management Team:
Malcolm S. Garma, Regional Director
Genia V. Santos, CLMD Chief
Dennis M. Mendoza, Regional EPS in Charge of LRMS and Regional ADM
Coordinator
Maria Magdalena M. Lim, CESO V, Schools Division Superintendent
Aida H. Rondilla, Chief - CID
Lucky S. Carpio, Division EPS in Charge of LRMS and Division ADM
Coordinator

39
 ANSWER KEY

Presenting Appetizer
What I know Day 1-3
1. C
2. B
3. C
4. C
5. A
6. B
7. A
8. B
9. B
10. C
ODD ONE OUT:
1. A- devilled egg
2. D- lumpia dynamite
3. D- siomai
4. D- eggplant meatball

CRITICAL THINKING (What I have learned?)

1. A
2. D
3. B
4. A
5. C
SAFETY AND SANITATION IN THE KITCHEN
PRETEST
1. C
2. C
3. A
4. B

40
 5. C
6. C
7. C
8. C
9. B
10. A

WORD PUZZLE
1. balance
2. color
3. plating
4. texture
5. garnish

STORING
Study & Analyze
1. B
2. B
3. B
4. B
5. A
6. B
7. D
8. B
9. B
10. C

41
 ANSWER KEY

POST TEST.
1. C
2. B
3. C
4. C
5. A
6. B
7. A
8. B
9. B
10. C
11. C
12. C
13. A
14. B
15. C
16. C
17. C
18. C
19. B
20. C
21. Balance
22. Color
23. Plating
24. texture
25. garnish

42
43