10

Prepare and Cook Meat

(Storing Meat)
Learner’s Module in Technology
and Livelihood Education
COOKERY NC II
Quarter 4 ● Module 8

i
Cookery – Grade 10
Alternative Delivery Mode
Quarter 4 – Module 8: Store Meat
First Edition, 2020

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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
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royalties.

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

brand names, trademarks, etc.) included in this module are owned by their
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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

Writer: Shannie A. Aluyen
Editors:
Reviewer: Jonalyn C. Ambrona PhD-EPS, EPP/TLE/TVL
Primo Aligo- EPS, EPP/TLE/TVL
Illustrator:
Layout Artist:
Management Team: Estela L. Cariño PhD, CESO III - Regional Director
Federico P. Martin EdD, CESO V-SDS-SDO Mtn. Prov
Carmel F. Meris PhD, Chief Education Supervisor CLMD
Rosita C. Agnasi EdD, Regional EPS-LRMDS
Khad M. Layag- CID Chief

Printed in the Philippines by ________________________

Department of Education – Cordillera Administrative Region

Office Address: Wangal, La Trinidad, Benguet

Telefax: (074) -422 -4074
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 What I Know
Part I. Multiple Choice.
Direction. Read the following questions carefully, select the letter of the correct
answer and write on your activity notebook.

1. Meat should not be salted prior to freezing. Why?

a. Salt will destroy the meat.
b. Salting draws out moisture and oxidizes meat fat giving it a rancid flavor
and reducing the time meat can be left in the freezer
c. Salt will destroy the refrigerator
d. None of the above

2. Products for frozen storage should be vacuum packed or wrapped tightly in

freezer paper _________.
a. to prevent freezer burn
b. to improve the flavor of the meat
c. to prevent water content of meat from dripping
d. none of the above

3. Pork is more perishable than beef and lamb because it has ___________.
a. more water content
b. less tendons
c. more unsaturated fatty acids
d. none of the above

4. In the case of processed animal fats, rancidity is eliminated, or at least

delayed, by _______________.
a. incorporation of antioxidants, such as vitamin C or by hydrogenation of
the fat.
b. cooking
c. adding spices
d. none of the above

5. At the very minimum, your meats should be frozen at a temperature

of______. This temperature is considered best practice for frozen meat
storage and ensures that the harmful pathogen growth is inhibited.
a. 320F b. 500F c. 00C d. -18°C

6. The ideal temperature for the storage of fresh meat in the refrigerator is ____.
a. 28°F to 32°F b. -18°C c. 40oF d. 50oF

7. Use veal chops and roasts within 3 to 5 days, and ground veal or stew meat
within ________.
a. 1week b. 1 to 2 days. c. 3-5 days d. 1month

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 8. For best quality, use frozen lamb roasts, steaks, and chops within 6 to 9
months; ground lamb within ______________.
a. 1 year b. 5-8 months c. more than 1 year d. 3 to 4 months

9. Food should be stored in clean, dry, sanitary containers that are airtight if
possible to ___________________.
a. help keep food for longer and reduce the risk of contamination
b. to improve the quality of the food
c. to maintain the freshness of the food
d. none of the above

10. Freezer burn in meat means __________________.

a. the temperature inside the freezer is very low
b. the meat was stored for too long in the freezer
c. improper packaging allowed air to dry out the food surface
d. the meat is not fit for human consumption
.
Part II. True or False
Write TRUE if the statement is correct otherwise FALSE.

______1. Refrigerator temperatures destroy pathogenic or spoilage

microorganisms.
______2. Once a perishable product is frozen, it doesn't matter if the date
expires because foods kept frozen continuously are safe indefinitely.
______3. Rapid growth of bacteria begins at about 50°F.
______4. Use refrigerated leftovers within 1 week.
______5. To freeze fresh meat, the meat should not be removed from its
original package.

What’s In

In the previous lesson, we learned the different ways to present meat dishes
aesthetically and hygienically following standard procedures. Food presentation is
essential because people eat with their eyes first, so if the food looks good, they're
more likely to enjoy it. Let us see if you can still recall some concepts. Try this!

Modified TRUE or FALSE

Write TRUE if the statement is correct and FALSE if the statement is wrong.
Write the word/words that make/s the sentence wrong, write the correct word/s
opposite. Use your activity notebook to answer this.

1. Having an odd number of elements on a dish is more visually appealing than

having an even number.

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 2. The primary ingredient in the dish should take up the least space on the
plate and attract the eye.
3. Once the food is on the plate, a spritz of oil or water can improve its visual
appeal if it looks too dry.
4. Only fill about one-half of each plate with food. The rest of the plate should
be left empty
5. A great way to clean up the edges of a plate is to dip a paper towel in a cup
of water with a dash of detergent.

What’s New

Activity 1. Scrutinize and Speculate

Take a look at the image. What problem/s can you spot in the frozen meat?
What could be the cause of this/these? Can you suggest way/s to prevent this? Is
the meat safe for human consumption? Write your answers in your activity
notebook.

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 What Is It

The quality of a finished meat product depends not only on proper selection
and cooking of the meat but also on its proper storage. Fresh meat is highly
perishable. The high cost of meat makes it essential to avoid spoilage

Food storage is a major issue when keeping food safe. Food which is not
correctly stored can spoil or become contaminated, which can make people sick.
Food storage refers to food which is kept in the fridge, freezer, pantry or in some
instances a warming receptacle.

General Food Storage

Ensuring that food is properly stored goes a long way towards maintaining a
high level of food safety and keeping yourself and others safe. One of the first
things to check regarding food which has been stored is the ‘use-by’ or ‘best-before’
dates printed on the packaging.

These dates will give you the most accurate indication of a food’s shelf life,
however, when a packet or can is opened, the expiry date almost always changes.

Food should be stored in clean, dry, sanitary containers that are airtight if
possible. This will help keep food for longer and reduce the risk of contamination.
Food should also be stored off the floor when possible in order to help prevent
against pests and other contamination.

Always remember that it is better to be cautious when it comes to food safety

and ‘if in doubt, throw it out.’

Many types of bacteria can grow on animal products, so it’s important to

safely handle and store all types of meat. However, the different rules for handling
different types of meat can be confusing. It may be perfectly safe to eat some meat a
week after it was prepared or to freeze it for later. Other types should be thrown
away after only a few days.
Safety issues are associated with everything you may eat. A healthy kitchen
depends on your knowledge of safe cooking and storage practices.

MEAT STORAGE

Understanding the correct meat storage procedures whether frozen or

chilled, is important if you want produce that is as fresh, delicious and safe as
possible. Harmful bacteria begin to develop in raw meat from the moment an
animal is slaughtered, making storage an incredibly time sensitive process. If you
want or need to prolong the life of your meat for as long as possible, it’s crucial that
you follow the correct safe storage procedures.

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 Meat should be packaged appropriately to prevent drying out, spoilage,
or freezer burn. Freezer burn means improper packaging allowed air to dry out the
food surface. If food removed from the freezer is found to have white, dried-out
patches, freezer burn has occurred. While freezer-burned food will not cause
illness, it may be tough or tasteless when consumed.

Many products including foil, plastic wrap or bags, freezer paper and airtight
containers are designed for frozen food storage. Whole sub-primals are often
vacuum packed as soon as they are removed from the carcass and will have a long
shelf life when kept in the original vacuum packaging. Cut meat products for retail
use should be wrapped in permeable film on trays or vacuum packaged after
portioning. Cut meat products for food service use may be vacuum packed after
cutting or stored in food-grade containers, wrapped appropriately, and stored
according to food safety standards. Products for frozen storage should be vacuum
packed or wrapped tightly in freezer paper to prevent freezer burn.

Freezing temperatures for meats

Freezing is the most common method of meat preservation. Trimming excess fat
and removing bones, if possible, will conserve freezer space. Meat should not be
salted prior to freezing. Salting draws out moisture and oxidizes meat fat giving it a
rancid flavor and reducing the time meat can be left in the freezer.

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Animal fats, like other lipids, are subject to deterioration over time. They are
especially prone to develop oxidative rancidity which results in objectionable flavors
and odors. The more unsaturated fatty acids there are in the fat, the greater its
susceptibility to oxidation and rancidity. This is why pork, which has more
unsaturated fatty acids (monounsaturated and polyunsaturated) than other meats,
is more perishable than beef and lamb. This fact provides the basis for limiting
storage of properly wrapped pork in the freezer to six months, whereas beef and
lamb can be stored in the freezer for up to 12 months. In the case of processed
animal fats, rancidity is eliminated, or at least delayed, by incorporation of
antioxidants, such as vitamin C or by hydrogenation of the fat.

To maintain maximum freshness, meat should be frozen as quickly as

possible. This is important to retain the flavor, texture and aesthetics of the
produce, as well as to inhibit the growth of bad bacteria.

At the very minimum, your meats should be frozen at a temperature of -18°C. This
temperature is considered best practice for frozen meat storage and ensures that
the harmful pathogen growth is inhibited. It is required by law to keep raw meats at
this temperature when frozen to protect customers from harmful bacteria and food
borne illnesses.

It’s important to note that -18°C is actually the minimum

temperature required by regulations and anything found to
be warmer than this should not be served.

Alongside following health and safety regulations, a

temperature of -18°C allows caterers, cooks and restaurant
owners to store meat safely and effective over longer periods.

The first thing to understand when considering storage options is that not all meats
are equal and that their storage times reflect this. It’s important to remember that
the fat and water content, as well as the size of the cut, will change how long a
piece of meat should be stored for.

Meat should always be consumed as soon as possible after purchase for optimal
flavor and texture but consuming meat sooner, rather than later will also decrease
the risk of a person ingesting harmful bacteria.

Remember to always trust your senses when it comes to meat, as some products
will spoil more quickly or more slowly than others. Use your eyes and your nose to
check produce and if you are unsure, it’s safest to not take the risk.

Refrigeration

Refrigerator temperatures do not destroy pathogenic or spoilage microorganisms.

The lower temperature does, however, slow the growth of microorganisms already
in the food. Perishable food will deteriorate, even at refrigerator temperatures, due

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to spoilage microorganisms, enzymes and oxidation. Time and temperature are
important factors in food quality.

Bacteria develop incredibly quickly in raw, unfrozen meat and should therefore be
used with great care. The ideal temperature for the storage of fresh meat is 28°F to
32°F. Meat should be stored in the coldest part of the refrigerator. The coldest part
of the refrigerator is usually the area nearest the freezer compartment, but a
refrigerator thermometer will provide an accurate check for each appliance. As
storage temperatures approach 40°F perishability increases. Rapid growth of
bacteria begins at about 50°F. Meat in-transit from the place of purchase, or left to
thaw at room temperature, invites the growth of spoilage organisms. If meat is not
going to be used within a few days after purchase, it should be frozen as soon as
possible to preserve optimal quality.

Cured and smoked meat, including luncheon meat and canned hams, are less
perishable than fresh meats. These meat products should be refrigerated in their
original packaging. Canned products such as soups or stews should remain on the
pantry shelf until opens, but once the thermal seal has been broken, the can’s
contents should be refrigerated.
Refrigerated containers are the safest and easiest way to store chilled meats in the
correct manner. Offering a temperature controlled environment, you can be certain
that your meat meets the standards set out by the government for safe meat
storage.

Foil, plastic wraps or bags or airtight containers are the best choices for storing
most foods in the refrigerator. Open dishes may result in refrigerator odors, dried-
out foods, loss of nutrients and mold growth.

Don't stack foods tightly or cover refrigerator shelves with foil or any material that
prevents air circulation from quickly and evenly cooling the food.

Storage Charts

The chart below shows how long different food items can be stored under different
conditions. When freezing food, most can be stored in the freezer longer than
suggested below and still be safe to eat but the quality and texture of the food will
be affected. Food items that are going to be stored for any period of time should be
purchased before the "sell by" or "expiration" date.

Different foods require different preparation methods depending on how it will be

stored. Some common preparation methods are shown in the chart below.

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Storage Chart - Meats (Fresh)

To Refrigerate: Meat should be stored tightly wrapped to prevent it from

drying out. Whenever possible, leave the meat wrapped in its original
package. If it is necessary to rewrap, wrap tightly in plastic wrap or
foil. To Freeze: Remove the meat from the original package and rewrap
tightly, using moisture proof heavyweight plastic wrap, foil, freezer bags,
or freezer paper.

Refrigerator Freezer
Food Item
Storage Storage

Roasts, Beef & Pork 3 to 5 days 6 to 12 months

Steaks, Beef 3 to 5 days 6 to 12 months

Chops, Pork & Lamb 3 to 5 days 4 to 8 months

Ground & Stew Meat 1 to 2 days 3 to 4 months

Sausage, Pork 1 to 2 days 1 to 2 months

Variety Meats 1 to 2 days 3 to 4 months

Meat Substitute - Tofu 4 to 5 days 6 to 8 weeks

Storage Chart - Meats (Processed)

To Refrigerate: Meat should be stored in its original package. Once it

has been opened, it is necessary to rewrap tightly in plastic wrap or foil.
It can also be placed in an airtight bag or container. To Freeze: Leave
the meat in the original package and overwrap tightly, using moisture
proof heavyweight plastic wrap, foil, freezer bags, or freezer paper.

Refrigerator Freezer
Food Item
Storage Storage

Ham, Whole 7 days 1 to 2 months

Ham, Half or Slices 3 to 5 days 1 to 2 months

Ham, Canned-Opened 3 to 5 days 1 to 2 months

Ham, Canned-Unopened 6 to 9 months

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Bacon 7 days 1 to 2 months

Frankfurters-Opened 7 days 1 to 2 months

Frankfurters-Unopened 14 days 1 to 2 months

Luncheon Meats- Opened 3 to 5 days 1 to 2 months

Luncheon Meats- Unopened 14 days 1 to 2 months

Sausage, Smoked 7 days 1 to 2 months

Sausage, Semi-dry & Dry 2 to 3 weeks 1 to 2 months

Summer Sausage-Opened 3 weeks 1 to 2 months

Summer Sausage-Unopened 3 months

Pepperoni, Sliced 2 to 3 weeks

Corn Beef in Pickling Juice 5 to 7 days 1 month

Storage Chart - Meats (Cooked)

To Refrigerate: When refrigerating meat that has been cooked by itself

or in a dish with other ingredients, be sure it is stored in a well- sealed
container so that it does not absorb any odors. If the meat is not
combined with other ingredients it can be wrapped tightly in plastic wrap
or foil. To Freeze: Prepare the meat or dish in the same manner as for
refrigerating, but be sure you use a container or wrap that is freezer safe
to protect the food properly.

Refrigerator Freezer
Food Item
Storage Storage

Casseroles, Meat & Gravy 3 to 4 days 2 to 3 months

Soups & Stews 3 to 4 days 2 to 3 months

Broth 1 to 2 days 2 to 3 months

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 Storage Times for LAMB

Since product dates aren't a guide for safe use of a product, how long can the
consumer store the food and still use it at top quality? Follow these tips:

 Purchase the product before the date expires.

 Follow handling recommendations on product.
 Keep lamb in its package until ready to use.
 Refrigerate lamb roasts, steaks, and chops 3 to 5 days (ground lamb or stew
meat, 1 to 2 days); and 3 to 4 days after cooking.
 If product has a "use-by" date, follow that date.
 If product has a "sell-by" date or no date, cook or freeze the product by the
times recommended above.
 Once a perishable product is frozen, it doesn't matter if the date expires
because foods kept frozen continuously are safe indefinitely.
 For best quality, use frozen lamb roasts, steaks, and chops within 6 to 9
months; ground lamb, 3 to 4 months.

How to Handle and Store Veal Safely

Fresh veal is kept cold during distribution to retail stores. When shopping, put
packages of veal in disposable plastic bags, to contain leakage which could cross
contaminate cooked foods or produce that will be eaten raw such as salad. Take
veal home immediately and refrigerate at 40 °F or below.

Use veal chops and roasts within 3 to 5 days, and ground veal or stew meat within
1 to 2 days.

You may freeze veal at 0 °F or below. If kept frozen, veal will be safe indefinitely,
although the quality can be affected with extended freezing. For best quality use
frozen veal chops and frozen roasts within 4 to 6 months and ground veal or stew
meat within 3 to 4 months.

It is not important if a date expires after freezing veal because all foods stay safe
while properly frozen.

Trimming

Refers to the excess meat scraps that have been cut from larger pieces of meat and
are too small to be sold individually. These trimmed pieces are used to produce
other meat products, such as sausage or ground meat, or they may be large
enough to be cut into cubes for stew meat and kabobs. The trimmings must be free
of bones, cartilage, glands, tissue, tendons, and skin.

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 Sometimes it is necessary to trim meat in preparation for a specific recipe or
cooking method. Trimming involves the removal of unwanted pieces of meat such
as fat and sinew. The images below show a cut of beef before and after trimming.

In most cases the fat and sinew are then discarded.

 Trimmings - Put them to good use and use in leftovers such as sandwiches
and pies.
 Bones and sinews - Use in stock making, for sauces, soups etc.
 Large trimmings - Dice or cut into strips for casseroles, kebabs and stir-
fries.
 Small trimmings - Mince for use in pies, patties, meat loaves.

Using leftovers

 Do not throw away leftovers – they could be tomorrow's lunch!

 Cool leftovers as quickly as possible, ideally within 2 hours
 Divide leftovers into individual portions and refrigerate or freeze.
 When reheating food, make sure it is heated until it reaches a temperature
of 70C for 2 minutes, so that it is steaming hot throughout
 Always defrost leftovers completely, either in the fridge or in the microwave
 When defrosted, food should be reheated only once, because the more times
you cool and reheat food, the higher the risk of food poisoning
 Cooked food that has been frozen and removed from the freezer should be
reheated and eaten within 24 hours of fully defrosting
 For safety and to reduce waste, only take out of the freezer what you intend
to use within the next 24 hours

Using a FIFO Food Storage System

What is a FIFO Food Storage System?

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 furthest dates at the back. By using a FIFO food storage
system, you ensure that food with the nearest best before or use-by dates are used
or sold first. FIFO maximizes freshness and minimizes waste.

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The FIFO Procedure
Using a FIFO food storage system is simple and efficient, and ensures staff
know exactly what is going in and out at all times. It ensures older products are
used or bought before newer ones, which helps minimize costly wastage.

The FIFO procedure follows 5 simple steps:

1. Locate products with the soonest best before or use-by dates.
2. Remove items that are past these dates or are damaged.
3. Place items with the soonest dates at the front.
4. Stock new items behind the front stock; those with the latest dates should
be at the back.
5. Use/sell stock at the front first.

Remember to label food that doesn’t have dates, for example if you decant
food from its original packaging into another container. This way, you will be able
to tell at a glance what should be used first.

FIFO 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. Furthermore, be sure to stock refrigerated and frozen goods before room
temperature items.

FIFO Checklist
Proper stock rotation ensures that all food is sold or used before its
expiration, and can even boost the workflow of your team. To work efficiently, FIFO
needs to be followed and used by everyone in the workplace.
To help people keep FIFO at the front of their minds, display a checklist
near areas with high stock rotation and where staff will see it every day – such as
next to food cabinets and fridges or even in the staff room. The checklist should
cover the 5 steps of FIFO (as listed in the above section) and other tips to
remember when carrying out FIFO.
Example FIFO tips:
o Check products for damage or deterioration.
o If a product isn’t put out, make a note of why.
o Make sure goods are faced up.
o Don’t overload refrigerators.
o Label decanted food with a best before or use-by date.
The benefits of FIFO include:
 Reduced wastage – your business will be more eco-friendly and waste less
money.
 Safer food storage – FIFO ensures better food hygiene standards.
 Helps comply with HACCP – and therefore with food safety law.
 Customer satisfaction – food is easier to navigate and always good quality.
 Easier to reduce products near their end-date – therefore more sales and
less waste.
 Efficient workflow – particularly in commercial kitchens; chefs can locate
food with ease.

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17
 What’s More

Activity 2. Fill Me

Read the sentences carefully. Supply the missing word/s in the sentence.
Choose the letter of the correct answer on the pool of words inside the box. Write
your answers in your activity notebook.

a. Trimming b. well-sealed c. fat d. drying out

e. spoilage f. use-by or best-before g. refrigerated
h. water i. FIFO j. freezer burn

1. When refrigerating meat that has been cooked by itself or in a dish with other
ingredients, be sure it is stored in a (1) container so that it does not absorb
any odors.

2. (2) maximizes freshness and minimizes waste.

3. (3) refers to the excess meat scraps that have been cut from larger pieces
of meat and are too small to be sold individually

4. (4) containers are the safest and easiest way to store chilled meats in the
correct manner.

5-6. It’s important to remember that the (5) and (6) content, as well
as the size of the cut, will change how long a piece of meat should be stored for.

7. One of the first things to check regarding food which has been stored is the (7)
dates printed on the packaging.

8-10. Meat should be packaged appropriately to prevent (8) , (9)

or (10) .

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 What I Have Learned
Activity 3: Storing Meat Jingle

To summarize what you have learned in this module, compose a jingle

in Filipino or English. Write in your activity notebook.

Store Meat Jingle

Your output will be rated using the rubric below.

Criteria Points
Excellent-20 Good- 15 Fair- 10 Poor-5
Lyrics Lyrics are Lyrics are Lyrics are Lyrics are not
extremely catchy, somewhat catchy and no
catchy, highly relevant to the catchy and relevance to
relevant to the topic somewhat the topic
topic relevant to the
topic
Overall Extremely Cohesive, all Somewhat Lacks
Effectiveness cohesive; all parts cohesive; parts cohesion;
parts interrelate well interrelate parts do not
interrelate somewhat interrelate
very well

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 What I Can Do

Activity 4. Infographic

Create an Infographic on storing meat in accordance with FIFO operating

procedures and meat storage requirements. Your infographic must be accurate,
attractive and well-written. Your output will be displayed in the school laboratory
room. Use a ¼ illustration board.

Your output will be rated using the rubric below.

Score 25 20 15 10 5
Criteria All Information Some Little Information
information is detailed, information information lacks
is detailed, accurate, is detailed, is detailed, detail, is
accurate, relevant, and accurate, accurate, inaccurate,
relevant and properly relevant, relevant, irrelevant,
properly cited; layout and/or and/or and/or
cited, layout is clear and properly properly improperly
is appropriate cited; layout cited; cited;
aesthetically for topic may be layout may layout may
pleasing and somewhat be be
appropriate clear and/or somewhat confusing,
for topic appropriate unclear messy,
for topic and/or not and/or
appropriate irrelevant
for topic to topic
Comments:

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 Post –Assessment

Part I. Multiple Choice.

Direction. Read the following questions carefully, select the letter of the correct
answer and write on your activity notebook.

1. Meat should not be salted prior to freezing. Why?

a. Salt will destroy the meat.
b. Salting draws out moisture and oxidizes meat fat giving it a rancid flavor
and reducing the time meat can be left in the freezer
c. Salt will destroy the refrigerator
d. None of the above

2. Products for frozen storage should be vacuum packed or wrapped tightly in

freezer paper __________________.
a. to prevent freezer burn
b. to improve the flavor of the meat
c. to prevent water content of meat from dripping
d. none of the above

3. Pork is more perishable than beef and lamb because it has _______________.
a. more water content
b. less tendons
c. more unsaturated fatty acids
d. none of the above

4. In the case of processed animal fats, rancidity is eliminated, or at least

delayed, by ____________________.
a. incorporation of antioxidants, such as vitamin C or by hydrogenation of
the fat.
b. cooking
c. adding spices
d. none of the above

5. At the very minimum, your meats should be frozen at a temperature

of______. This temperature is considered best practice for frozen meat
storage and ensures that the harmful pathogen growth is inhibited.
a. 320F b. 500F c. 00C d. -18°C

6. The ideal temperature for the storage of fresh meat in the refrigerator is
__________.
a. 28°F to 32°F b. -18°C c. 40oF d. 50oF

21
 7. Use veal chops and roasts within 3 to 5 days, and ground veal or stew meat
within __________________.
a. 1week b. 1 to 2 days. c. 3-5 days d. 1month

8. For best quality, use frozen lamb roasts, steaks, and chops within 6 to 9
months; ground lamb within __________________.
a. 1 year b. 5-8 months c. more than 1 year d. 3 to 4 months

9. Food should be stored in clean, dry, sanitary containers that are airtight if
possible to _________________________.
a. help keep food for longer and reduce the risk of contamination
b. to improve the quality of the food
c. to maintain the freshness of the food
d. none of the above

10. Freezer burn in meat means __________________.

a. the temperature inside the freezer is very low
b. the meat was stored for too long in the freezer
c. improper packaging allowed air to dry out the food surface
d. the meat is not fit for human consumption
.
Part II. True or False
Write TRUE if the statement is correct otherwise FALSE. Write your answer
in your activity notebook.

______1. Refrigerator temperatures destroy pathogenic or spoilage

microorganisms.
______2. Once a perishable product is frozen, it doesn't matter if the date
expires because foods kept frozen continuously are safe indefinitely.
______3. Rapid growth of bacteria begins at about 50°F.
______4. Use refrigerated leftovers within 1 week
______5. To freeze fresh meat, the meat should not be removed from its
original package.

22
 Additional Activity
Activity 5. Setting a commitment

Direction Write a statement showing your commitment to a set of

rules that you will follow when storing meat. Copy the
template in your activity notebook.

MY COMMITMENT

I, (write your name), promise to follow the following rules when storing
meat in order to maintain freshness and quality :

(write the rules here)





___________
Signature

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 Answer Key

Pre/Post Assessment

Part I. Multiple
Choice
1. b
2. a
3. c
4. a
What’s More 5. d
6. a
1. b
7. b
2. i
8. d
3. a
9. a
4. g
10. c
5. c or h
Part II. True or False
6. h or c
1. FALSE
7. f
2. TRUE
8. d
3. TRUE
9. e
4. FALSE
10. j
5. FALSE
*5-6 –in any order
8-10 – in any order

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 References

All the Blue Day. “Zero Waste Freezer Meat Storage Solution”, June 4, 2013,
http://alltheblueday.blogspot.com/2013/06/zero-waste-freezer-meat-storage-
solution.html

American Meat Science Association. “Meat Storage”,

https://meatscience.org/TheMeatWeEat/topics/meat-safety/meat-storage

Australian Institute of Food Safety. Food Safety: Storage and Temperatures

https://www.foodsafety.com.au/blog/food-safety-storage-and-temperatures

Burton, Liz. “Using a FIFO Food Storage System”,July 19, 2017

https://www.highspeedtraining.co.uk/hub/fifo-food-storage/
FIFO Checklist. Accessed August 5, 2020,
https://www.highspeedtraining.co.uk/hub/wp-content/uploads/2017/07/Fifo-
Checklist.png

Food Storage And Shelf Life. Accessed August 1, 2020

https://www.recipetips.com/kitchen-tips/t--587/food-storage-and-shelf-life.asp

G. MONDINI CRYOVAC MIRABELLA

https://www.gmondini.com/platform-technology/cryovac-mirabellar.

Institute of Agriculture and Natural Resources. “Refrigerator and Freezer Storage”.

Accessed August 1, 2020, https://food.unl.edu/refrigerator-and-freezer-storage

Learning Module Cookery G10-Department of Education

Naohiko Yamaguchi, “Vacuum Packaging”. A Handbook for Sensory and

Consumer-Driven New Product Development, 2017
https://www.sciencedirect.com/topics/agricultural-and-biological-
sciences/vacuum-packaging accessed July 29, 2020

NHS. “How to Store Food and Leftovers”, Reviewed June 4, 2019

https://www.nhs.uk/live-well/eat-well/how-to-store-food-and-leftovers/

Paper Vs Plastic Wrapping For Your Meat: Which Is Better?

https://tenderlicious.net/paper-vs-plastic-wrapping/

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 For inquiries or feedback, please write or call:

Department of Education - Bureau of Learning Resources (DepEd-BLR)

Ground Floor, Bonifacio Bldg., DepEd Complex
Meralco Avenue, Pasig City, Philippines 1600
Telefax: (632) 8634-1072; 8634-1054; 8631-4985
Email Address: blr.lrqad@deped.gov.ph * blr.lrpd@deped.gov.ph

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