Department of Education

National Capital Region

Schools Division of Parañaque City
Self-Learning Modules
Cookery 9- Quarter 1 Week 8

Learning Competencies (Essential Competencies)

LO4 Store Appetizers

Objectives

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

1. identify the principles and techniques in storing techniques.
2. keep appetizers in appropriate conditions to maintain their freshness, quality
and taste.
3. apply the sanitary practices in storing appetizers.

Let’s Recall (Review)

Give six ( 6 ) basic principles of platter presentation

Let’s Understand (Study the Concept)

Store Appetizers

Appetizer and salads are at their best if freshness of the food is to be maintained.
Proper storage of this necessary to avoid spoilage. The type of food and the way they are
prepared are considered in choosing the storing technique to be used.
Appetizers and salads should be stored properly just after their preparation. This will
maintain the freshness of the food and the spoilage will avoided. There are several storing
techniques for appetizers, but the type of food and the way they are prepared either raw or
cooked should be considered.

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 Principles and Techniques in Storing Appetizers

When appetizers have been prepared, they need to be chilled or stored properly.
Storing foods could be done through the different techniques.
It the appetizer is prepared raw it needs to be chilled or stored in 4 degrees Celsius or
less temperature and separated from cooked. Fresh food should not be kept more than 3-5
days. Three days is preferable. If the food is stored for more than 5 days, it can affect the
freshness and its flavor. Labeling of food container before storing in refrigerators will not help
you determine whether or not the content is still in good condition. However, freezing can be
applied on pastry-based items and meats.
Crisped bread and crackers that do not require cold storage can be stored in sealed
plastic containers at room temperature.
Fruits used as garnish must be fresh or need to be produced on the day. To keep
moist, it should be kept in sealed containers.

Tools and Equipment Used in Storing Appetizers

1. Refrigerator- keep food cold or cool.
2. Chiller- to reduce the temperature of food.
3. Container– to place the prepared appetizer.

Sanitary Practices in Storing 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
✓ Chill to refrigerate or to reduce the temperature of food.
✓ Place it to cold storage like refrigerator to preserve perishable food.

Let’s Apply

Multiple Choice
Directions: Read the statement carefully. Write your answer on your answer
sheet.

1. Your younger sister accidentally swallowed poison. What first aid treatment
should you do?
a. Read the label of the poisonous material.
b. Remove anything remaining in the mouth.
c. Give her a glass of water or any fruit juice.
d. Give her a spoonful of sugar or any kind of sweets.
2. Which of the following is the proper order in washing the dishes?

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 a. utensils, chinaware, silverware, glassware
b. silverware, utensils, glassware, chinaware
c. chinaware, glassware, utensils, silverware
d. glassware, silverware, chinaware, utensils

3. Which of the following is the proper order/steps in cleaning kitchen

premises?
1. Rinse all surfaces with cold to hot water to remove thoroughly all remaining
chemical solution and food soil residues.
2. Remove residual food soils from equipment surfaces.
3. Scrape and Pre-rinse
4. Rinse all equipment surfaces sanitizing agent.
a. 4 3 2 1 b. 2 3 1 4 c. 3 2 1 4 d. 1 2 3 4
4. Which of the following should be practiced when using cutting board to
reduce the spread of bacteria?
a. Use the same chopping board for different kinds of food.
b. Keep separate chopping board for your meat and your vegetables.
c. Clean the chopping board if needed.
d. Scrape chopping board before using.
5. Which cooking equipment is used to keep the freshness of appetizers?
a. Microwave Oven c. Oven
b. Refrigerator d. Dish Cabinet

_ Let’s Analyze

TRUE or FALSE
Directions: Write TRUE if the statement is correct and FALSE if the statement
is incorrect.

1. Storing appetizers is one of the most important activities done after preparing them
to maintain freshness and avoid spoilage.
2. Chilling is the process of preserving food by means of refrigeration.
3. Keep off hand to a minimum contact to ingredients and food.
4. Refrigerate is done to keep food cold or cool.
5. Wash utensils and equipment thoroughly.

Let’s Try (Evaluation)

Identification
Directions: Identify the following. Write your answer on your answer sheet.
1. One the most important activities done after preparing appetizer to maintain
freshness and avoid spoilage.
2. To keep the food cold or cool.

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3. The process of preserving food by means of refrigeration.
4. To refrigerate to reduce the temperature.
5. Length of freezer storage for appetizer.

aaa Let’s Create

Goal To draw and design packaging suited for appetizer.

Role To create a simple packaging, that helps to maintain the

freshness, quality and taste of appetizer.

Audience The target audience is your TLE Teacher.

Situation You are tasked to design a packaging suited in your appetizers.

Note: Ask for help from your parents/guardian while doing this
task.
Product Performance To make a proper packaging that not only prolongs foods’
freshness but also enhances its appearance.
Standard Your output will be rated using the scoring rubric below:

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 SATISFACTORY

IMPROVEMENT
EXCELLENT
CRITERIA

SCORE
NEEDS
GOOD
(20)

(15)

(10)

(5)
Following All directions You followed You followed None of the
Directions were most some directions
followed directions. directions. were
followed.
Use and You use your You use your You used You did not
creativity own ideas own ideas some use your
and most of the imagination own ideas
imagination time or
imagination.
Safety Observe Observe Observe Most of the
work safety safety safety time not
habits precautions precautions precautions observing
at all times most of the sometimes safety
time precautions

Work The work The work Work is done Lack of

Effort was done was done with fair effort effort on the
well to the with good but the quality learner’s
best of the effort that is still not part. Work
learnings shows what what the is
ability. the learner is learner is incomplete
Quality time capable of. It capable of It is learners
and effort is evident evident that capable of
was put into that time was the work is doing better
the put into this rushed or
presentation. display and done with lack
presentation. of effort.

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