TLE - COOKERY 9

Name: ______________________________________ Date: ____________________

Grade: ______________________________________ Section: ___________________

Quarter: 1 Week: 8 SSLM No. 6 MELC(s): TLE_HECK9PA-Ij-6

Ø Objectives: 1. Identify the techniques in storing appetizers

2. Discuss how to keep appetizers in appropriate conditions
Ø Title of Textbook/LM to Study: TVL-HE Cookery Manual
Ø Chapter: _ Pages: 82-84 Topic: Store Appetizers

Storing salads and appetizers is one of the most important activities done after
preparing them to maintain freshness and avoid spoilage.
This lesson deals with storage of salads and appetizers using appropriate
container to sustain quality and taste.

Tools and 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.
4. Wrapping – to draw, fold in order to cover
5. Packaging Material – used package with lids
6. Cold Storage – the process of preserving perishable food on a large scale by means
of refrigeration
7. Freezing – application of low temperature that changes the state of water in the food
from liquid to solid ice.

1 GSC-CID-LRMS-ESSLM, v.r. 03.00, Effective June 14, 2021

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.
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 Us Try

Unscramble Me!
Directions: Below are jumbled letters. Write the correct spelling opposite the scrambled
letters. Write your answers on the space provided.
1. RECHLIL ________________________
2. GETORFRRAEI ________________________
3. ALASD ________________________
4. KICGGANPA ________________________
5. SHERF ________________________

Let Us Do

Identify Me!
Directions: Identify the storing techniques being described in the following statements.
Write your answers on the space provided.
1. The process of preserving perishable food on a large scale by means of
refrigeration
2. To draw, fold in order to cover
3. Application of low temperature that changes the state of water in the food
from liquid to solid ice.
4. To keep cold or cool.
5. To refrigerate or to reduce the temperature of food

2 GSC-CID-LRMS-ESSLM, v.r. 03.00, Effective June 14, 2021

 Let Us Apply

Express Yourself!
Directions: In your own words, answer the following questions briefly. Write your answer on
the space provided.
1. Why is it important follow the sanitary practices in storing appetizers?
_________________________________________________________________________
_________________________________________________________________________
2. How do you store foods and ingredients properly?
_________________________________________________________________________
_________________________________________________________________________
_______________________________________________________________________

Rubrics

Your activity will be rated according to the following criteria:

CRITERIA Very Good Good Poor
5 3 1
a. Content Demonstrate an Demonstrate an Fails to address
accurate and complete adequate the question or
understanding of the understanding of demonstrate an
question the question inadequate or
partial grasp of the
question
b. Organization Presents answers in Presents answers Presents answers
well-organized manner on a slightly that are not well-
organized manner organized
c. Clarity Answers are clear Answers are Answers are not
somewhat clear clear

3 GSC-CID-LRMS-ESSLM, v.r. 03.00, Effective June 14, 2021

 References

TVL-HE Cookery Manual pp. 191-195

K to 12 Most Essential Learning Competencies with Corresponding CG
Retrieved from: https://commons.deped.gov.ph/melc

LAS Development Team

Writer: Ruth E. Abrea, Fretch H. Nocete
Content Editor: Irene B. Brasileño
LR Evaluator: Anna Hazel B. Gornez
Creative Arts Designer: Reggie D. Galindez
Education Program Supervisor: Amalia C. Caballes
Education Program Supervisor – Learning Resources: Sally A. Palomo
Curriculum and Instruction Division Chief: Juliet F. Lastimosa
Asst. Schools Division Superintendent: Carlos G. Susarno, Ph. D.
Schools Division Superintendent: Romelito G. Flores, CESO V

4 GSC-CID-LRMS-ESSLM, v.r. 03.00, Effective June 14, 2021

GSC-CID-LRMS-ESSLM, v.r. 03.00, Effective June 9, 2021