10 Republic of the Philippines

Department of Education
REGION III-CENTRAL LUZON
SCHOOLS DIVISION OF ZAMBALES
CANDELARIA SCHOOL OF FISHERIES
Purok 7, Sinabacan, Candelaria 2212, Zambales

SPTVE-COOKERY
Guided Learning Activity Kit
Storing Vegetable Dishes
Quarter 2- Week 6-8
SPTVE- COOKERY – Grade 10
Guided Learning Activity Kit
Storing Vegetable Dishes
Quarter 2- Week 6-8

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.

Development Team of the Activity Sheet

Writer: LUCILLE E. PAGLINGAYEN
Editors: LUCILLE E. PAGLINGAYEN
Reviewers: WILMA M, BRADE, Ed.D.
Illustrator: SAMUEL E. PAGLINGAYEN
Layout Artist: LUCILLE E. PAGLINGAYEN
Management Team: JULITA M. VALDEZ
WILMA M. BRADE, Ed.D.
YOLIE A. HEBRON, Ed.D.

Printed in the Philippines by Department of Education

Region III
Schools Division of Zambales
Zone 6, Iba, Zambales
Tel./Fax No. (047) 602 1391
E-mail Address: zambales@deped.gov.ph
Website: www.depedzambales.ph

0|P age
 STORING VEGETABLE DISHES

Introduction

This GLAK will guide you to acquire the essential knowledge and
competencies and at the same time develop your skills in storing vegetables based on
the prescribed location and temperature, demonstrate storing of vegetables in
accordance with FIFO operating procedures, and follow safety and hygienic procedures
based on the corresponding legal requirements. Your performances in every activity
will help you to practice gained understanding. The lessons are arranged to follow the
standard sequence of the course.

Learning Competency

STORING VEGETABLES DISHES

Lesson 3.1 – Techniques in Storing Vegetables
Lesson 3. 2 – First In , First Out (FIFO)
Lesson 3.3 – Safety and Hygienic Practices in the
Laboratory Kitchen

Objectives

At the end of this Guided Learning Activity Kit, you should be able to:

1.1. know the different techniques in storing vegetables;

1.2. discuss how to store vegetables properly;
1.3. store vegetables based on the prescribed location and temperature;
2.1. know FIFO operating procedures in storing vegetables;
2.2. identify the do’s and don’ts of FIFO operating procedures in storing
vegetables;
2.3. recognize terms used in FIFO operating procedures;
2.4. demonstrate storing of vegetables in accordance with FIFO operating
procedures;
3.1. name safety and personal hygiene in any kitchen laboratory activities;

1|P age
 3.2. prepare own safety and personal hygiene practices at home;
3.3.follow safety and hygienic procedures based on the corresponding legal
requirements.

Review

Direction :Let us test what you know about storing vegetables. Read them
carefully and choose the letter that best describes the statement.
Write your answers in your quiz notebook.

1. This can be done by using an oven, a dehydrator or the warm heat of the
sun.
a. food storage c. freezing food
b. food refrigeration d. proper storing
2. This is a method of food preservation which is labor intensive.
a. canning c. freezing
b. drying d. salting
3. This is means that microorganisms initiate the fermentation process and
change the food quality without causing bad tastes or generating toxins.
a. curing and salting c. freezing
b. drying d. canning
4. A method of preservation where it prevents microorganisms from growing
causing food spoilage.
a. freezing c. curing
b. drying d. canning
5. The convenient method used to preserve most of the product generated by
our ancestors.
a. common storage c. canning
b. freezing d. curing and salting
6. This food storage system ensures that the food with the nearest best before
or use-by dates are consumed or sold first.
a. FIFO c. FIDO
b. FIDA d. FIFA
7. When used, there is a strong chance that the food may have deteriorated
or have gone off by the time you come to use it.
a. labeling c. planning
b. canning d. freezing
8. This improves the efficiency of the kitchen.
a. FIFO c. FIDO
b. FIFA d. FIDA
9. This practice helps planning the menu.

2|P age
 a. FIFO c. FIFA
b. FIDO d. FIDA
10. This method applies to frozen, refrigerated, and dry storage items.
a. FIFO c. FIDA
b. FIDO d. FIFA
11.This ensures that all surfaces are cleaned on a regular basis and reduces
the risks of transferring bacteria or other pathogens from unclean surface
to clean equipment such as cutting boards or tools.
a. sanitation plan c. menu plan
b. food plan d. safety plan
12. A PPE that is to be worn non-slip and full covered.
a. shoes c. gloves
b. aprons d. mask
13.These must be thoroughly washed with soap and hot water after touching
food and before performing the next job function.
a. hands c. tools
b. food d. containers
14.This should be light-coloured so that stains are immediately visible.
a. clothing c. gloves
b. apron d. mask
15. The temperature where bacteria will multiply rapidly.
a. 15 to 55 degress C c. 10 to 50 degrees C
b. 25 to 55 degrees C d. 15 to 50 degrees C

Discussion

Lesson
Techniques in Storing Vegetables
1

Food storage is the process in which both cooked and raw materials are stored
in appropriate conditions for future use without any entry or multiplication of
microorganisms. It allows food to be eaten immediately for some time (typically weeks
to months) after harvest rather than exclusively.
Food is stored by almost every human society and by many animals. Its main
purpose is to preserve crops to consume out of season, to keep food in good conditions,
slow down ageing, protect from frost, provide even supply, avoid gluts (surplus),

3|P age
prevent shortages and to obtain higher prices.
Storing vegetables is considered quick and easy and doing it in the right way
will keep them fresh and safe to eat. Some vegetables and fruit need to be stored in
the refrigerator, others need to ripen before being placed in the refrigerator, and others
are best stored at room temperature or in a cool dry place.
Proper storing of fruits and vegetables is very important. Since safe storage can
keep you from getting sick from a food borne illness. Fresh fruits and vegetables should
be stored unwashed. However, fruits and vegetables that are very dirty after harvest
can be rinsed and dried well before storing. Wash them well with cool running water
before eating.
There are five methods of storing vegetables and fruit: namely;
drying, canning, curing and salting, freezing and common storage. Which method
is chosen depends upon the type of product, the quality desired and the facilities
available for storage.
Methods of Preservation

1. Drying is one of the oldest ways to preserve product. The basic procedure involves
removal of moisture from the product to a point where decay is not likely. This can be
done by using an oven, a dehydrator or the warm heat of the sun. Once finished, the
product should be stored in a dry place in air tight containers. Dried product does not
retain the quality and nutritional value found with fresh product. The process is also
fairly labor intensive and time-consuming. However, certain product, such as beans,
peas and other legumes, can be dried without much loss.

2. Canning . A resurgence of interest in canning is taking place as it has become easier

with more fool-proof methods and good equipment like regular jars, lids and more
reliable and safer pressure cookers. With the pressure cooker method, the product is
heated to kill microorganisms that can cause spoilage. This action also deactivates
enzymes in the product that affects flavor, texture and color. Canning can incur added
costs with the purchase of equipment, containers and general supplies. It also is labor
intensive. For most types of product, higher food quality can be maintained with
canning rather than drying.

3. Curing and Salting. If certain garden product is allowed to ferment naturally, it is

said to have become “cured.” This means that microorganisms initiate the
fermentation process and change the food quality without causing bad tastes or
generating toxins. The best example of natural curing is with cabbage that ferments
into sauerkraut. During the fermentation process large amounts of acids are produced
which control the fermentation process by ultimately limiting the microbial action as
the food becomes more acidic. A second way to cure food is by adding organic acid like
vinegar to increase the acidity and limit microbial activity. When salt is added in
sufficient quality, this too will control microbial action and effectively stop the growth

4|P age
of spoilage organisms. Curing and salting is not a common method of preserving
garden product because of the great change that it makes in the quality and overall
taste.

4. Freezing . This is a common and a very desirable way to preserve certain types of
garden product. This method does not improve quality, but is fairly easy to do if one
has access to a freezer and takes the time to package properly so that moisture is
retained. Like other preservation methods, freezing prevents microorganisms from
growing causing spoilage. One large advantage of freezing is that the nutritional quality
remains relatively good, plus food can be kept for many months with little change in
color.
For certain soft product, the texture may change considerably, though the
importance of this is largely depends upon how the food will be subsequently used.
Green peppers can be frozen but will become watery when brought back to room
temperature. The texture will be very different from fresh product, but the color will
remain good.

5. Common Storage . This is the oldest and convenient method used to preserve most
of the product generated by our ancestors. This involves storing harvested product in
a darkened, cold area. There are various ways where this can be done including leaving
the product in the ground, burying it in the ground, in pits, storing in cellars or
basements and storing in wooden crates or barrels located in cool areas like a garage
or porch.

In-ground Storage: Some vegetables like carrot, beet, turnip, rutabaga, horseradish,
salsify and parsnips can be left in the ground through the winter. They should either
be mulched to prevent the crop from freezing or after the ground has frozen, mulched
to keep the crop frozen. Alternate freezing and thawing will damage the product. This
is why after the ground has frozen, you should mulch the crop by applying a 6 to 8-
inch layer of hay, straw or leaves - enough to keep them frozen. Parsnips and
horseradish may develop an undesirable bitter taste after a couple frosts. In this case,
applying a mulch at the end of the season to prevent the ground from freezing so
quickly may be a way of extending the taste quality.

Pits: Storing vegetables in an outdoor pit is also a good, but typically inconvenient way
to preserve the product. Burying in the earth allows for a controlled atmosphere
because soil temperatures do not fluctuate - they remain cool compared to air
temperatures. Pits, however, must be well drained and protected from rodents.

Indoor Storage: The most convenient place to store fruits and vegetables is inside the
home. Typically, a second refrigerator is ideal for many types of product if it is kept
between 32 and 40 degrees. Some products require higher storage temperatures for

5|P age
best preservation of quality and each crop should be considered individually. Many
older homes were built with unheated root cellars, cool pantries, enclosed porches or
sheds specially built for vegetable or fruit storage. Today’s modern basement is too
warm to consider for storage, even with those crops that do best at higher
temperatures like pumpkins, squash and sweet-potatoes. On the other hand, some
areas can be modified for vegetable storage as long as temperatures between 32 and
60 degrees are possible. One might consider window wells insulated with hay or straw
for storage of root crops like carrots, parsnips, horseradish, beets, turnips and winter
radishes.
Outside stairwells to basements can be used if space permits some insulation
materials like bales of hay to line the space.

Different fruits and vegetables should be stored in different ways.

❖ In Using the refrigerator

A. Products that are keep best in cold, moist storage includes:

• apples
• broccoli
• carrots
• lettuce
• eggplant

B. Products that are keep best in cold, dry storage includes:

• garlic
• onions

C. Products that are keep best in warm, dry conditions includes:

• hot peppers
• pumpkins
• winter squash
• sweet potatoes

For safety reasons, you should refrigerate or freeze any fruit or vegetable that’s
been washed and cut. Store washed and cut product in a plastic bag or sealed
container to preserve its freshness and limit its contact with air.
Always store fruits and vegetables separately from raw meat and dairy products
to avoid possible contamination with bacteria.

❖ In using freezers

Almost all fruits and vegetables can be stored in your freezer. Freezing can change

6|P age
the texture of many fruits and vegetables, but it generally preserves their tastes,
nutrients, and health benefits. It’s a great way to store seasonal fruits or vegetables
for use later in the year, especially if you’re planning to eat them cooked or blended
into smoothies.

It’s best to freeze fruits and vegetables in airtight containers. Avoid freezing a
product that isn’t ripe yet. It may not ripen correctly when you take it out of the freezer.
Leafy greens that you plan to eat raw, such as lettuce, shouldn’t be frozen.

❖ Using a cool, dry storage

Certain types of product are best left out of your refrigerator and freezer.
Instead, they should be stored in a cool dry place. These include:

• tomatoes
• bananas
• potatoes
• lemons
• limes

In particular, tomatoes may lose flavor and nutrients when you refrigerate them.
They can also develop an undesirable texture.

Activities

Guided Practice 1:
Activity 2: Tick the box if the sentence is correct. Use your activity notebook for your
answers.

1. Indoor storage of vegetables, the outside stairwells to basement cannot be

used if space permits some insulation materials like bales
of hay.
2. Dried product retains the quality and nutritional value found with fresh
product.
3. Curing and salting is a common method of preserving garden product
because of the great change that it makes in the quality and overall taste.
4. Parsnips and horseradish do not develop an undesirable bitter taste after a
couple frosts.
5. Burying in the earth will not allow for a controlled atmosphere because
soil temperatures fluctuate, they remain cool compared to air temperatures.

7|P age
 6. Drying is the oldest way to preserve or store vegetables.
7. Canning can incur added costs with the purchase of equipment,
containers and general supplies.
8. Freezing is a common and a very desirable way to preserve certain types of
garden produce.
9. Some vegetables like carrot, beet, turnip, rutabaga, horseradish, salsify and
parsnips can be left in the ground through the winter.
10. The most convenient place to store fruits and vegetables is inside the home.

Guided Practice 2

Activity 3 : Discuss the topic using the WH questions or the journalistic questions.

Direction : With the information you learned about the techniques in storing
vegetables, tell something about the topic. Use the WH questions.

Who

What

Where Techniques
in
When
Storing Vegetables
Why

How

8|P age
 Rate your answers by using the rubric below.

SCORE CRITERIA

4 Explains very clearly the techniques in

storing vegetables.
3 Explains clearly the techniques in storing
vegetables.
2 Explains partially the techniques in storing
vegetables.
1 Was not able to explain any of the techniques
in storing vegetables.
Independent Practice
Activity 4 : Store vegetables based on the prescribed location and temperature.

Direction : Store the vegetables below using the different techniques in storing .

• beans
• broccoli
• carrots
• lettuce
• eggplant
• garlic
• horseradish
• pumpkins
• winter squash
• sweet potatoes
• parsnips
• broccoli

Rate your answers by using the rubric below.

SCORE CRITERIA

10 Can perform the skill very satisfactorily without

supervision and with initiative and adaptability to
problem situations .
7 Can perform the skill satisfactorily without
assistance or supervision and with initiative and
adaptability to problem situations .

9|P age
 4 Can perform the skill less satisfactorily but requires
some assistance and/or supervision.
1 Can perform parts of the skill satisfactorily, but
requires considerable assistance and/or
supervision. Instructor will initial level achieved.

Assessment

Direction : Let us check how much you learned about the lesson on vegetable sauces.
Answer the questions below and write only the letter of your answer in your paper.

1. The addition of this to a particular vegetable dish can transform its overall
presentation
a. accompaniment c. flavor
b. taste d. sauce
2. It is a side dish which complements the food.
a. texture c. sauce
b. flavor d. food accompaniment
3. It helps in enhancing the flavor and taste of dishes.
a. texture c. taste
b. aroma d. food accompaniment
4. This does not require adding fat .
a. food accompaniment c. sauces
b. valuable nutrients d. healthy methods
5. The cooking activity in which preservation of nutrients is done.
a. 1 is to 1 ratio c. more heat
b. use of more water d. use of minimum water
6. He must have a discriminating palate and the ability to understand how to
build and harmony into a sauce.
a. chef c. saucier
b. cook d. baker
7. This is an ingredient that is cooked for a different amount of time to produce
a lighter or darker color for the purpose of thickening the sauce.
a. salus c. roux
b. garum d. demi-glace
8. The term for sauces in Spanish and Italian.
a. roux c. salsa
b. espagnole d. garum
9. This is an authoritative text of cooking from ancient Roman which include
the highly seasoned preparations containing herbs, spices, vinegar, honey,
and a form of fermented fish sauce.
a. Garum c. Apicus
b. Espagnole d. Salsa

10 | P a g e
10. This is a fermented fish sauce.
a. salsa c. garum
b. verjus d. espagnole
11. The sauce that gave way to vinegar and verjus as a flavouring.
a. Italian sauce c. French sauce
b. European sauce d. Indian sauce
12. It is the time where chefs began to learn about the benefits of reducing
sauces o concentrate flavors by simmering them on the stove.
a. 17th century c. 21st century
b. 15th century d. 19th century
13. The type of sauce which is also called as espagnole.
thawing.
a. mayonnaise c. tomato sauce
b. brown sauce d. veloute
14. The sauce that is good for lasagne, cannel oni and casserole dishes.
a. tomato sauce c. hollandaise
b. bechamel d. brown sauce
15.It is a warm sauce made with butter and eggs, seasoned with white vinegar
and peppercorns.
a. mayonnaise c. veloute
b. hollandaise d. bechamel

Lesson
First In , First Out ( FIFO )
2

Discussion

FIFO stands for First-In First-Out. It is a stock rotation system used for food
storage. You put items with the soonest best before or use-by dates at the front and
place items with the early dates at the back. By using a FIFO food storage system, you
ensure that the food with the nearest best before or use-by dates are used or sold first.
FIFO also maximizes freshness and minimizes waste and when used correctly,
ensures serving safe food and eliminates spoiled food waste. It is a continuous process.
When new stock comes in, always use the FIFO procedure to fill shelves or fridges so
food can be sold or used before it expires. Additionally, be sure to stock refrigerated
and frozen goods before room temperature items.
Fruits and vegetables are an important part of a well-balanced diet. Eating a
diet rich in fruits and vegetables can help lower your risk of many health conditions,
including high blood pressure, heart disease, stroke, and certain kinds of cancers. But
if they’re not handled properly, fruits and veggies can also become a source of food-

11 | P a g e
borne pathogens. For example, they can become contaminated with listeria,
salmonella, or other bacteria. Their taste, texture, and appearance can also suffer if
they’re not stored properly. That’s why it’s so important to learn how to clean and store
fruits and veggies.
Before storing vegetables, remove ties and rubber bands and trim any leafy
ends. Leave an inch to keep the vegetable from drying out. Make sure the bag where
you store the veggies has some holes punctured to allow for good air flow. Pack
vegetables loosely in the refrigerator. The closer they are, the quicker they will rot.
Leafy greens can be washed before storing by soaking them in a sink full of water,
while soft herbs and mushrooms should not be washed until right before they are
used.

5 Simple steps for following the FIFO procedure

1. Always use the products with the closest end dates first, the products reaching
the end of their best before dates or use by dates.
2. Place the items to be used first at the front of the stock so they are easy to locate.
3. Always use the food that is stored at the front, first.
4. Always store new supplies behind existing stock so that these will be used in the
correct order.
5. Check through the stock items to ensure that all food is current, within date and
in good condition. If it has expired or seems to be damaged, remove it and discard
it.

When it comes to the freezer or the refrigerator, the same rules apply. Where
there may be frozen meals or food that has been decanted from another container, it
is crucially important to use a label, explaining what the food is and the date.
It is important to check through the refrigerator and the freezer periodically.
Frozen food especially can often get missed and even frozen food does have a limited
storage life. Raw meat for example should only be stored in the freezer for a maximum
of 6 months, shorter for some types of meats. Shellfish, fish, vegetables and dairy, all
have a limited life span, so it is important that you ensure that FIFO guidelines are
applied when you stock the freezer.

Food Safety Tips for Storing and Rotating Product

Storing and rotating food properly ensures that you are always serving food in
the freshest and safest way. After you inspect your food delivery, be sure to store frozen
foods in the freezer first, then refrigerated foods, and dry storage items last.

• Noting why a certain food has not been used and asking why it has been omitted.
• Not overloading refrigerators and freezers.

12 | P a g e
 • Regularly checking through the stock to ensure that everything is stored in the
correct order and that it is in perfect condition.
• Removing any stock which has deteriorated. Checking through the kitchen stock
is much easier to do when the kitchen is quiet. Doing this reduces the chances
for any missed food items that are out of date, in being used.

Maintain Proper Temperatures

Keep these temperatures in mind when storing food:

• Frozen foods must maintain a maximum internal temperature of 0ºF or less

• Refrigerated foods must maintain a maximum internal temperature of 41ºF or less
• Dry storage items should be stored between 50-70ºF

An easy way to remember this is to check the temperature of stored food and storage
areas at the beginning of each shift.

How to Rotate Food Product

After you’ve stored the items, rotate your existing stock using the First-In First-Out
(or FIFO) method. This ensures that you are serving items stocked first before items
stocked more recently. The FIFO method applies to frozen, refrigerated, and dry
storage items. Here are some steps to follow the FIFO method:

• Identify the expiration date on the food

• Store items with the earliest expiration date in front of items with later dates
• Once on the shelf, use the items stored in front first

Check Expiration Dates and Storage Areas

Throwing away food that has reached the expiration date is also important in
preventing foodborne illness. In addition, storage areas need to be kept clean and dry.
These areas of the kitchen where food can be stored or served should be kept clean on
a regular basis:

• Floors
• Walls
• Shelving (in coolers, freezers and dry storage)
• Storage bins/containers
• Carts/dollies
• Trays

13 | P a g e
The importance of labelling food stored in the freezer or refrigerator

Labelling is important. Without this vital information on stored food, nobody

will know just how long any food has been stored. This means that without adequate
labelling there is a strong chance that the food may have deteriorated or have even
gone off by the time you come to use it.

The best way to ensure that FIFO principles are in place, and to follow a
comprehensive labelling strategy, is to provide specially designed labels for the job.
The important information to note on a label includes the type of food being stored,
the date it was stored, the use by date and the staff member’s name. The labels need
to be left in place by the freezer or refrigerator along with pens so there is no excuse
why anything should be stored without being labelled.

Benefits of FIFO include:

1. Less food wastage

By ensuring that you use up food while it is still in good condition and edible
although approaching its end of life, you will save resources and money as well.

Not all food wastage is down to poor stock rotation or failure to observe correct
FIFO practice but is highly likely that this does account for a large percentage of waste.

2. Better Food Safety

FIFO helps to ensure that all food is compliant with food hygiene standards. It
is crucially important that when someone deals with food, we must observe personal
hygiene.

3. Improved Customer Satisfaction

Good food storage practices makes the kitchen easier to navigate so less time is
wasted by searching for food items and trying to decide whether the food itself is up to
scratch.

4. FIFO improves the efficiency of the kitchen – Storing food correctly in an easily
understandable order, will improve the efficiency of the kitchen. Everybody will know
exactly which food is supposed to be using.

14 | P a g e
 6. Good FIFO practice helps menu planning – Household members or the cook
will know when a batch of food needs to be consumed and when can be factored
into your menu. That way you can ensure that very little food is wasted.

Assessment

Direction : Were you able to enjoy the activities in Lesson 2? Answer the questions
below. Write your answers in your quiz notebook.

1. It is a stock rotation system used for food storage.

a. FIFA c. FIDO
b. FIDA d. FIFO
2. This is very important in food storage because it gives vital information on
the food stored.
a. food wastage c. food safety
b. food culinary d. food labelling
3. This is the best place to place the labels of the food.
a. lavatory c. freezer or cabinet
b. cabinet d. pantry
4. This helps to ensure that all food is compliant with food hygiene standards.
a. customer satisfaction c. food safety
b. kitchen efficiency d. food wastage
5. This is related to storing food correctly in an easily understandable order.
a. food wastage c. food safety
b. kitchen efficiency d. planning menu
6. It ensures that very little food is wasted.
a. food safety c. kitchen efficiency
b. menu planning d. food wastage
7. This is especially helpful when there are multiple items of the same product.
a. FIFO c. FIDO
b. FIDA d. FIFA
8. It is a handy way to remember that the food that has been bought in first
needs to be consumed first.
a. FIFO c. FIFA
b. FIDO d. FIDA
9. These needs to be stored only in the freezer for a maximum of 6 months
and shorter for some type of meats.
a. raw meat c. canned vegetables
b. dried vegetables d. raw vegetables
10. This should be done regularly through the stock to ensure that everything is

15 | P a g e
 stored in the correct order and that it is in perfect condition.
a. checking c. storing
b. garnishing d. slicing
11. This is the maximum internal of frozen foods .
a. 30 degrees F c. 41 degrees F or less
b. 0 degrees F or less d. 50 to 70 degrees F
12. This is the storage temperature of dry items.
a. 41 degrees F or less c. 0 degrees F or less
b. 50 to 70 degrees F d. 30 degrees F
13.This has to be done with the food that has reached its expiration date.
a. consume c. throw
b. keep d. refrigerate
14.This ensures that you are serving items or food stocked first before the
items stocked recently.
a. FIDA c. FIFO
b. FIDO d. FIFA
15.It is where we can find the type of food being stored, the date it was stored,
the use of the date and the staff member’s name.
a. price tag c. instruction
b. garnishing kits d. label

Lesson Safety and Hygienic Practices in the Laboratory

3 Kitchen

Discussion

Kitchen safety awareness is essential in food preparation and cooking, as well

as during clean-up and daily living. Understanding the hazards present in the kitchen
can help you avoid causing an accident or subjecting your family to a stint of food
poisoning. Safety in the kitchen means using precautionary measures in the
kitchen to prevent accident because most accidents that happen is due to
carelessness.
On the other hand, hygiene in the kitchen includes washing vegetables and
fruits to remove harmful bacteria and germs from the surface of the foods.
Food safety and hygiene is very important To prevent illnesses and food
poisoning due to food contamination, good personal hygiene must be observed at all

16 | P a g e
times. Apart from that, having good kitchen hygiene can greatly minimize the
possibility of pest infestations brought about by moisture and food particles. Avoid
germs in the home by following the four Cs of food safety: Cross-Contamination,
Cleaning, Cooking and Chilling.

FIFO is “first in first out” and simply means you need to label your food with
the dates you store them, and put the older foods in front or on top so that you use
them first. This system allows you to find your food quicker and use them more
efficiently. To ensure using food prior to expiration focus your choices on the FIFO
principle by consuming the earliest purchased food items and whose shelf life is the
shortest, first.

In the refrigerator, you need to check for any forgotten leftovers. To ensure leftover
safety follow these guidelines:

• Temperatures between 40 degrees Fahrenheit and 140 degrees Fahrenheit allow

bacteria to grow rapidly. Refrigerate cooked leftovers promptly – within two
hours; or, one hour when the temperatures are over 90 degrees Fahrenheit. Use
an appliance thermometer to ensure that your refrigerator is always 40 degrees
Fahrenheit or below.

• Divide leftovers into smaller portions and store in shallow containers in the
refrigerator.
The four C’s in food safety

1. Cleaning
Keeping surfaces clean and tidy is a vital part of preventing the spread of
pathogens. Some germs can live for months outside the human body, which
means they need to be eradicated as quickly and as thoroughly as possible.
Always disinfect an area after food preparation has taken place.

2. Cooking
Once the preparation of food has taken place, you still need to ensure if it
is cooked properly. There’s a temptation just to put everything in the oven at the
same temperature. But, if there are specific instructions for each food item, you
need to follow them carefully. In particular, meat products cook at varying times
and temperatures and you risk serving them raw if you don’t read the packaging
beforehand.

3. Cross-Contamination

17 | P a g e
 Food poisoning is a major problem in busy kitchens, where healthy and
safety measures can easily be forgotten. In most cases, bacteria is spread via
poorly cleaned hands and utensils.

4. Chilling
Health and safety don’t end once you dish out your meals. Good food
handling practices require you to safely store any left-over produce you may
have. For the most part, cooked food will need to be separated and kept chilled,
either in the fridge or the freezer. Unfortunately, many people store food before
it has had a chance to cool down sufficiently.
By dividing left-overs into smaller portions and placing them in a wide
dish, you can speed up the cooling process. This can be especially useful if you
are pushed for time, due to the pressing needs of your patients.
A sanitation plan is important in any food service preparation area. It ensures
that all surfaces are cleaned on a regular basis and reduces the risks of transferring
bacteria or other pathogens from an unclean surface to clean equipment such as
cutting boards or tools.
Many people think that when we suffer from sickness and when our tummy is
upset, it is the result of germs picked up from outside the home. In reality, most germs
are picked up in the home and is a direct result of poor kitchen hygiene. Germs are
found from raw foods, which includes meat, poultry, eggs, fish and seafood, raw fruits
and vegetables. These are transferred to kitchen surfaces or other foods while
preparing meals, or from food not being cooked properly.
30
Safety tips in the kitchen

▪ Do not rush - Do not rush or run around in the kitchen. While you need to
serve your diners in a timely manner, staying calm and composed will speed up
the process, and can prevent unnecessary messes or accidents.
▪ Always keep an eye on the stove - Do not leave stoves unattended, a naked
fire may soon escalate into a burning kitchen.
▪ Be careful with gas – You should turn off the gas when not using the stove to
prevent any fire or explosions.
▪ Store dangerous objects safely: Do not place sharp or hot objects in exposed
or hidden corners. During dining hours, kitchen staff may be unaware of the
danger. Keep such objects in safe spots.
▪ Get the right tools: Use the correct equipment and utensils for their intended
purposes.
▪ Keep a first aid kit nearby: Always place a first aid kit and fire extinguisher
within reach. Ensure that both are not expired.

18 | P a g e
 Personal hygiene

Personal hygiene is often the cause of many food poisoning cases.

However, it tends to be de-prioritized when it comes to food safety. That is why,

Personal Protective Equipment is also important in the kitchen.

https://www.google.com/search?source=hp&ei=xxsdX--oIcXM-QbTjrWQCg&q=

• Uniforms – Wear a clean uniform every day and only put it on at the workplace
• Aprons – Different full aprons should be worn at different prep stations (e.g. seafood
and vegetables)
• Gloves – Different disposable gloves to be used when handling raw and cooked food
• Shoes – Wear only non-slip, full covered shoes

Hygiene practices

In addition to proper attire, there are simple actions that can have a huge
impact on the quality and hygiene of your food. We also suggest conducting regular

19 | P a g e
checks every morning to ensure that your crew is disciplined in maintaining their own
personal hygiene.

Don’ts DO’s

Scratch your body when cooking Keep your hair and beards neat and
or serving. tidy; long hair should be tied up.

Rub your face or nose on your Wash hands frequently and

shoulder. thoroughly with soap.

Clean your ears with your fingers. Work on a clean surface.

Wipe off perspiration with your Use different plastic chopping boards
bare hands. and knives for cooked raw and raw
food.
Wear accessories.

Come to work if you are sick.

10 Hygiene Rules in the Kitchen

Hygiene is the main ingredient in the food safety recipe of every professional
kitchen. Simple carelessness in cleaning the kitchen environment or in preparing food
can cause cross-contamination and the spread of bacteria, leading to food poisoning.
The food safety protocol specifies the procedures that all food handlers must observe
but there are also some good practices to follow, regardless of the regulations.

1. Personal hygiene
Microorganisms can be transferred from hands to food. Hands must be
thoroughly washed with soap and hot water after touching food and before performing
the next job function. Always dry hands on a clean towel. Hair can also carry germs
so keep it tied back and wear a hairnet.

2. Clothing
Clothes can carry germs from outside into the kitchen so it is important to
change into work clothes. These should be light-coloured so that stains are
immediately visible.

3. Correct food storage

It is essential to avoid contact between food and air so make sure it is always
stored in lidded containers or covered with plastic wrap, particularly when it is still
hot.

20 | P a g e
4. Defrosting
Food must be defrosted in the fridge to prevent the growth of bacteria caused
by sudden temperature changes. Every kitchen should be equipped with refrigerated
cabinets that create the perfect microclimate and maintain the temperature and
moisture content of the food.

5. Avoid cross-contamination
Use different utensils and chopping boards for raw and cooked foods and for
different types of food to avoid cross-contamination from harmful microorganisms.

6. Keep food at the right temperature

There is a very close relationship between temperature and microbial load: food
must be served at a temperature of at least 70° C. The danger zone – when bacteria
will multiply most rapidly – lies between 15° and 55° C.

7. Chill food rapidly

For the same reason, it is important to chill food rapidly: it should drop from
65° to 10° C in no more than two hours. Every professional kitchen should be equipped
with adequate freezers and blast chillers, like the air-o-chill blast chillers range by
Electrolux Professional.

8. Serve food correctly

Do not touch the food that is ready for serving or the parts of the serving dishes
that the food is placed on.

9. Thoroughly clean oven and sink

Clean kitchens after every use. Wash and sanitize ovens and sinks once a day.

10. Wash dishes properly

Dishwashers are essential for any professional kitchen: bacteria from food
scraps can be prevented from spreading by properly washing dishes, cookware and
utensils.
Use the right dishwashing detergents and temperatures or, even better, use
dishwashers with a sanitizing function.
To sum up, a correct handling of the freezing process ensures the preparation
of anisakis-free fish. Let your clients try your delicious recipes in safety.

21 | P a g e
 Activities

Guided Practice 3
Activity : Follow safety and hygienic procedures based on the corresponding legal
requirements.

Direction : Prepare Ginisang Pechay at Giniling with Oyster Sauce following safety
and hygienic procedures.
Ginisang Pechay at Giniling with Oyster Sauce

images-ginisang+pechay+at+giniling+with+oyster+sauce&oq=

Ingredients

▪ 2 bunches pechay, chopped

▪ 6 ounces ground pork
▪ 4 tablespoons oyster sauce
▪ 1 piece onion, chopped
▪ 4 cloves garlic, minced
▪ 1 cup water
▪ Salt and ground black pepper to taste
▪ 3 tablespoons cooking oil

Instructions
1. Heat oil in a pan. Saute onion and garlic.
2. Once the onion softens, add ground pork. Continue to sauté until color turns
light brown.
3. Add oyster sauce and water. Stir. Cook uncovered in medium heat until water
reduces to half.
4. Put the pechay into the pan. Cover and cook for 2 minutes.
5. Season with salt and ground black pepper.
6. Serve with rice.

22 | P a g e
 Rate your performance using the rubric below.

SCORE CRITERIA

4 Follows correctly the safety and hygienic

practices in the laboratory kitchen and
performs the skill without supervision.

3 Follows correctly the safety and hygienic

practices in the laboratory kitchen and
performs the skill with some assistance or
supervision.

2 Follows correctly the safety and hygienic

practices in the laboratory kitchen with minor
errors and performs the skill with some
assistance and/or supervision.

1 Was not able to follow the safety and hygienic

practices in the laboratory kitchen and was
not able to perform the skill

Guided Practice 4

Directions: Using the attached Task Sheet 2.1

1. Perform a dish Glazed Sweet Potatoes; ingredients are listed below for easy
preparation. Suggested ingredients to replace components that are readily
available in your home.
2. After the preparation, apply skills in plating by following the guidelines in
the plating technique.
3. Document your activity. (Choose an option)
a. OPTION #1 Videoing will be an option for this presentation. Use of
available platforms to attach the output through FB group
ALBUM for a cookery class. (online access)
b. OPTION #2, if no internet connection, make a narrative report about
your discussion based on the activity. Detailed process, and at least a
picture in a phone gallery capturing the plating that you performed.
c. The Performance will be measured using the scoring rubrics attached
herewith.

4. Assessment method: Use of Rubrics

23 | P a g e
 Task Sheet 2.1
Name _______________________________________ Date _______________________
Grade and Section __________________________ Score ______________________ I.
Objectives:
1.

2.

3.

II. Ingredients:
1 cup sweet potatoes or kaong (kamoteng kahoy)
3 tbsp. water

6 tbsp. brown sugar or panutsa

8 tbsp. orange juice or kalamansi

2 tbsp. butter or oil

¼ t salt

III. Procedures:

1 Clean the sweet potatoes.

2 Boil or steam until tender. Do not overcook.
3 Spread the potatoes in a bowl to cool.
4 Peel the potatoes when cool enough to handle. Cut into uniform
pieces. Arrange in a buttered baking pan.
5 In a saucepan, add water and dissolve sugar, stir continuously. Add
remaining ingredients and boil the mixture to form a heavy syrup.
6 Pour syrup over potatoes. Present the cooked dish on a plate and
apply skills in presenting the vegetable dish.

The Performance will be rated using the scoring rubric below:

4 Follows the procedures correctly in preparing, cooking, and

presenting glazed sweet potatoes and perform the skill very
satisfactorily without supervision and initiative and adaptability to
problem situations.

24 | P a g e
 3 Follows the procedures correctly in preparing, cooking, and
presenting glazed sweet potatoes and performs the skill
satisfactorily without assistance or supervision.

2 Follows the procedures correctly in preparing, cooking, and

presenting glazed sweet potatoes with minor errors and performs
the skill satisfactorily with some assistance and supervision.

1 Cannot follow the procedures in preparing, cooking, and presenting

glazed sweet potatoes vegetables and performing the skill
unsatisfactorily.

Independent Practice

Extend what you've learned!

TASK - Create a scrapbook with 5 Experimental Vegetable Recipe using local
ingredients readily available in your localities with different cooking vegetables.

Scrap Book
Recycled materials (folder, colored paper/magazines, cloth, buttons,
flowerettes, and any materials for decorating)

INSTRUCTIONS:

1. Do Task Sheet 2.2 for Quarter 2 that will enhance your skills.
2. Plan and draft ideas for you to accomplish your work easily.
3. Make a _______ (task) __________ that will briefly summarize your topic discussion.
5. Once done with the TASK, practice discussing it with your FAMILY for
brainstorming.
6. During the discussion, take a picture of your family discussion about the topic
stated herein. Then, make a collage of your photographs and attach these with the
narrative statement of the group
(For those who have difficulties with net connection and gadgets operation).

Add these to your portfolio later on.

7. Submit your works/output within 1-week based on the following:

A. Use of available platforms to attach the output through FB group
ALBUM for a cookery class.

25 | P a g e
 B. Print in a folder or stapled with a label of your name (s),
grade/section
B.1. Image/Picture showing the collaboration of family members for
brainstorming during the discussion and preparing the requirements.

Task Sheet 2.2 ORGANIZE AND SHARE

Name _________________________________________ Date _______________________

Grade and Section ___________________________ Score______________________

OBJECTIVES:

At the end of the activity, the learners should learn the following:
1. Identify and create an experimental recipe using different methods of
cooking vegetables.
2. Enhance skills and resourcefulness in creating recipes considering the use
of available local ingredients readily available in your localities.
3. Create a simple scrapbook out of recycled materials
4. Evaluate the activity done using the criteria checklist and scoring rubrics.
MATERIALS:
Scrap Book
Recycled materials (folder, colored paper/magazines, cloth, buttons,
flowerettes, and any materials for decorating)

PROCEDURE:

Your Performance will be rated using the scoring rubric below

5 Done creatively and neatly showing much relevance to the given
task
4 Done creatively and neat enough with relevance to the given task
3 Done creatively and neat enough but with no relevance to the
given task
2 Done and neat enough but not so relevant to the given task
1 Done poorly with erasures and irrelevant to the given task
Total score:_________________________

26 | P a g e
 Performance Criteria Checklist Task Sheet 2.3
Student’s Name: _____________________________ Date: _________________

INSTRUCTIONS: Read and analyze each question based on your Performance during
the Organize and Share Activity. Check the word YES when you performed it and
check NO if not.

Criteria YES NO

1. Did you use all the required materials during your activity?

2. Did you follow the instructions correctly during your discussion,

documenting, and preparing your output requirements?

3. Have you experienced some difficulties while performing the

activity?
4. Does this ________ you made contain the expected compressed
ideas based on the discussed topic (s)?

5. Did you collate all the needed discussions in preparing the output
requirements?

6. Did you practice the discussion for your concept before your record
it?
7. Did you submit the expected output on time?

Comments/Suggestions:

_____________________________________________________________________
_____________________________________________________________________

_____________________________________________________________________

Assessment

Direction : Let us test what you know about safety and hygienic practices
in the laboratory kitchen. Write your answers in your quiz notebook.

1. This is very important in preventing the spread of pathogens in the kitchen.

a. cooking c. chilling

27 | P a g e
 b. cross-contamination d. cleaning
2. This is a must for the cooked food to be placed in the refrigerator
a. cooking c. chilling
b. cleaning d. cross-contamination
3. A plan that is also very essential important in any food service preparation
area.
a. menu plan c. food plan
b. sanitation plan d. hygienic plan
4. These are found from raw foods, such as meat, poultry, eggs, fish, seafood,
raw fruits and vegetables.
a. germs c. decay
b. contamination d. surface
5. This is a PPE in the kitchen which is worn clean daily.
a. glove c. apron
b. shoes d. uniform
6. It is a PPE which is to be disposed especially when handling raw and
cooked food.
a. shoes c. gloves
b. uniforms d. aprons
7. This is the main ingredient in the food safety recipe of every professional
kitchen.
a. sanitation c. cleanliness
b. hygiene d. PPEs
8. These can be transferred from hands to food. That is why, hands must be
thoroughly washed when handling food.
a. microorganisms c. bacteria
b. fungus d. germs
9. These can also carry germs from outside into the kitchen, so it is important
to change .
a. food c. utensils
b. tools d. clothing
10. This must be defrosted in the fridge to prevent the growth of bacteria
caused by sudden temperature changes.
a. utensils c. food
b. PPEs d. plate

28 | P a g e
 Reflection

What part of the learning did you love?

_____________ ____________________________

_____________ ____________________________

_____________ ____________________________

Share a key point or word in the

learning

_____________ ____________________________

_________________________________________
_____________ ____________________________

What learning shine the highest for you?

_____________________________________________
_____________________________________________
_____________________________________________
_____________________________________________

What made your thinking grow?

_____________________________________________
_____________________________________________
_____________________________________________
_______________________________________

Note to students:. Please answer all the activities and all the
performances. This will serve as your summative test for this week

29 | P a g e
 References

Grade 10 Cookery Learning Material 1st Edition (2020).Seoul, Korea . Prinpia

Co.,Ltd.pp. 155 - 156

Department of Education.Cookery, 1st Edition 2016.Seoul, Korea.p. 155 - 156

Online Sources

https://www.shutterstock.com/search/vegetable+store

https://www.pinterest.ph/rebel_dietitian/produce-storage/

https://www.google.com/imgres?imgurl=https%3A%2F%2Fimagesvc.meredithcorp.i
o%2Fv3%2Fmm%2Fimage%3Furl%3Dhttps%253A%252F%252Fstatic.onecms.io%25
2Fwp-
content%252Fuploads%252Fsites%252F44%252F2018%252F01%252F27195124%2
52Ftray-veggies-gettyimages-
628095134_2.jpg&imgrefurl=http%3A%2F%2Fwww.eatingwell.com%2Farticle%2F28
6048%2Fthe-best-way-to-store-fruits-and-veggies%2F&tbnid=w-
be6lb3nq7UVM&vet=12ahUKEwiv5bWRp7jqAhVlJqYKHZGVDS4QMygHegUIARC2AQ
..i&docid=wPpoLfv2t0blZM&w=1426&h=950&q=images%20-
%20storing%20vegetables%20at%20home&ved=2ahUKEwiv5bWRp7jqAhVlJqYKHZG
VDS4QMygHegUIARC2AQ

https://www.shutterstock.com/image-photo/deep-freezer-packages-containers-
frozen-fruits-1228387126

https://www.shutterstock.com/image-photo/pickled-vegetables-salting-various-
glass-jars-1430220494

https://www.shutterstock.com/image-photo/trays-box-vegetables-freezing-stocking-
winter-724107385

https://www.shutterstock.com/image-photo/several-kinds-healthy-domestic-
canned-vegetables-212263960

https://www.offthegridnews.com/off-grid-foods/3-easiest-methods-for-storing-
fruits-and-vegetables/

30 | P a g e
https://www.researchgate.net/publication/317014767_Storage_Methods_for_Fruits_
and_Vegetables

https://www.halfyourplate.ca/fruits-and-veggies/store-fruits-veggies/

https://www.unlockfood.ca/en/Articles/Cooking-Food-Preparation/How-to-store-
vegetables-to-keep-them-fresh.aspx

https://www.thespruceeats.com/how-to-store-vegetables-4687049

http://www.eatingwell.com/article/286048/the-best-way-to-store-fruits-and-
veggies/

https://www.thekitchn.com/the-kitchns-guide-to-storing-fruits-and-vegetables-tip-
roundup-176308

https://www.thespruceeats.com/how-to-store-vegetables-4687049

https://food.unl.edu/documents/storing_fruits_and_vegetables_3.pdf

https://www.canr.msu.edu/news/keep_food_safe_by_implementing_the_fifo_system

https://www.freshbooks.com/hub/accounting/what-is-fifo

https://www.highspeedtraining.co.uk/hub/fifo-food-storage/

https://en.wikipedia.org/wiki/Stock_rotation

https://fruitsandveggies.org/stories/storage-101/

https://www.ajar.id/en/post/the-first-in-first-out-system-for-storing-food

https://cpdonline.co.uk/knowledge-base/food-hygiene/how-to-use-a-fifo-food-
storage-system/

https://en.wikipedia.org/wiki/Stock_rotation
https://sc-
s.si/joomla/images/Safety%20and%20Hygiene%20in%20the%20Kitchen.pdf

https://www.unileverfoodsolutions.com.my/en/chef-inspiration/food-
safety/personal-hygiene-kitchen-safety-tips.html

https://www.gfs.com/en-us/ideas/food-safety-tips-storing-and-rotating-product

31 | P a g e
https://www.google.com/search?source=hp&ei=UfcHX-
OcKo2soATZrLG4DA&q=safety+and+hygienic+practices+in+the+laboratory+kitchen&
oq=safety+and+hygienic+practices+in+the+laboratory+kitchen&gs_lcp=CgZwc3ktYWI
QAzIGCAAQFhAeMgYIABAWEB46CAgAELEDEIMBOgUIABCxAzoCCAA6BAgAEAM6B
ggAEAcQHjoECAAQHlDlKFi8_wFgjoMCaABwAHgAgAHLBIgBsJUBkgEOMC4xLjE5LjE
3LjE0LjSYAQCgAQGqAQdnd3Mtd2l6&sclient=psy-
ab&ved=0ahUKEwijians9MHqAhUNFogKHVlWDMcQ4dUDCAc&uact=5

https://www.dettol.com.au/health-hygiene/home/food-safety-and-hygiene/

https://www.electroluxprofessional.com/professional-kitchen-equipment-5-must-
have-appliances/

https://www.dummies.com/food-drink/cooking/kitchen-safety/basic-rules-of-
kitchen-safety/

https://safety.lovetoknow.com/Health_and_Safety_in_the_Kitchen

educare.co.uk/news/care-workers-guide-to-4-cs-food-hygiene-
safety#:~:text=In%20the%20health%20and%20social,implemented%20properly%20a
t%20all%20times.

32 | P a g e