Division of Rizal

District of Tanay I
Tanay National High Shool

Grade 9 TLE COOKERY QUARTER 1 | Lesson 2

Grade 9 TLE COOKERY QUARTER 1 | Lesson 2
OUTCOME 1 ( LEARNING OBEJCTIVES) :
A. Utilize quality trimmings;
B. Select appropriate container for storing salads and appetizers;
C. Keep appetizers in appropriate conditions to maintain its freshness,
quality and taste; and
D. Follow workplace safety procedures.
Store
Appetizers
TLE 9
 Storing Appetizers
Storing salads and appetizers is one of the
most important activities
done after preparing them to maintain
freshness and avoid spoilage.
 Tools & Equipment
1. Chillers
2. Refrigerator
3. Containers for salad and appetizers
 Storing Techniques
1. Refrigerate – to keep food cold or cool.

2. Cold storage – the process of preserving food by

means of refrigeration.

3. Chilling – to refrigerate to reduce the temperature

of food.
 Sanitary Practices when Storing
Salads and 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.
 Sanitary Practices when Storing
Salads and Appetizers
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.
Grade 9 TLE COOKERY
QUARTER 1 | Lesson 2
Prepared by :
Grade 9 TLE COOKERY QUARTER 1 | Lesson 2

Reference:
 Technical Vocational Livelihood Home Economics Cookery Manual 1,
(Kong, A., et.al) p 84 – 85

 Google Images

 StuDocu