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TLE-HE- COOKERY
Quarter 1 – Module 6:

STORE APPETIZERS
TLE – Grade 9
Alternative Delivery Mode
Quarter 1 – Module 6: Store Appetizers
First Edition, 2020

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
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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: Geralyn R. Peralta
Editors: Jesusa D. Paladar & Reynald Manzano
Reviewers: Wilfreda Villalon
Typesetter: Ivah Mae C. Estoconing
Layout Artist: Ivah Mae C. Estoconing
Management Team: Senen Priscillo P. Paulin, CESO V Rosela R. Abiera
Fay C. Luarez, TM, Ed.D., Ph.D. Maricel S. Rasid
Adolf P. Aguilar, Ed.D., TM Elmar L. Cabrera
Nilita R. Ragay, Ed.D.
Antonio B. Baguio, Jr., Ed.D.

Printed in the Philippines by ________________________

Department of Education –Region VII Schools Division of Negros Oriental

Office Address: Kagawasan, Ave., Daro, Dumaguete City, Negros Oriental

Tele #: (035) 225 2376 / 541 1117
E-mail Address: negros.oriental@deped.gov.ph
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TLE
Quarter 1 – Module 6:
Store Appetizers
Introductory Message
For the facilitator:

Welcome to TLE-9 Cookery Alternative Delivery Mode (ADM) Module on Store

Appetizers!

This module was collaboratively designed, developed and reviewed by

educators both from public and private institutions to assist you, the teacher
or facilitator in helping the learners meet the standards set by the K to 12
Curriculum while overcoming their personal, social, and economic
constraints in schooling.

This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore, this
also aims to help learners acquire the needed 21st century skills while taking
into consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the
body of the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator, you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing
them to manage their own learning. Furthermore, you are expected to
encourage and assist the learners as they do the tasks included in the module.

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For the learner:

Welcome to TLE 9- Cookery Alternative Delivery Mode (ADM) Module on

Store Appetizers!

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time.
You will be enabled to process the contents of the learning resource while
being an active learner.

This module has the following parts and corresponding icons:

This will give you an idea of the skills or

What I Need to Know competencies you are expected to learn in the
module.

This part includes an activity that aims to

check what you already know about the
What I Know
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.
This is a brief drill or review to help you link
What’s In the current lesson with the previous one.

In this portion, the new lesson will be

What’s New introduced to you in various ways; a story, a
song, a poem, a problem opener, an activity
or a situation.
This section provides a brief discussion of the
What is It lesson. This aims to help you discover and
understand new concepts and skills.

This comprises activities for independent

practice to solidify your understanding and
What’s More
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.
This includes questions or blank
What I Have Learned sentence/paragraph to be filled in to process
what you learned from the lesson.
This section provides an activity which will
What I Can Do help you transfer your new knowledge or skill
into real life situations or concerns.

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 This is a task which aims to evaluate your
Assessment level of mastery in achieving the learning
competency.
In this portion, another activity will be given
Additional Activities to you to enrich your knowledge or skill of the
lesson learned.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in

developing this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part
of the module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other
activities included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through
with it.
If you encounter any difficulty in answering the tasks in this module, do
not hesitate to consult your teacher or facilitator. Always bear in mind that
you are not alone.

We hope that through this material, you will experience meaningful

learning and gain deep understanding of the relevant competencies. You
can do it!

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 What I Need to Know

This module was designed and written with you in mind. It is here to help
you master the nature of Cookery. The scope of this module permits it to be
used in many different learning situations. The language used recognizes the
diverse vocabulary level of students. The lessons are arranged to follow the
standard sequence of the course. But the order in which you read them can
be changed to correspond with the textbook you are now using.

After going through this module, you are expected to:

1. identify storing techniques of appetizers;
2. store appetizers; and
3. follow standard procedures when storing appetizers.

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 What I Know

A. Fill in the blank

Direction: Fill in the blanks with the correct word/phrases. Write your answer on
your notebook.

1. Stock the ___________ on the bottom shelves as position is important when storing
stock to make the containers stable.

2. ___________ is important to identify the ingredient, date and supplier details.

3. Classify the commodities into three categories namely ___________, ___________,
and ____________.

4. Perform the _________ which means putting all new stock to the rear or back part
of the storage area. This is done to prevent stockpiling old items then exceed their
use by date. This process is also known as F.I.F.O. ‘First In, First Out’ method.

5. ___________ should be kept for 3 to 5 days only, but it is recommended to purchase

fresh ingredients from the market.

B. True or False: Write T if the statement is correct and F if otherwise.

1. You don’t need to separate the storage of raw and cooked ingredients. Raw meats
should not be placed above raw or cooked food.
2. Handle the food properly to prevent spoilage and contamination.
3. Temperature is not important in food storage.
4. Prepared food must be chilled until ready to serve.
5. Food grade plastic is the second storage containers, but they get scratched and
need to be changed when the scratching is too bad as scratches harbour
bacteria.

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 Lesson
Store Appetizers
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Appetizers are best served when made fresh. In this lesson, you will learn how
to store appetizers.

What’s In

Direction: Based on our previous lesson, what are some final tips for choosing and
presenting appetizers?
1.
2.
3.
4.

Notes to the Teacher

This contains helpful tips or strategies that will help
you in guiding the learners.

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 What’s New

Direction: In three to five sentences, why do we need to store appetizers?

_____________________________________________________________________________
_____________________________________________________________________________

What is It

Guidelines in Storing Appetizers

• Prepared food must be chilled until ready to serve.

• Prepared raw food can be stored and freeze for no longer than 3 days.
• Fresh foods should be kept for 3 to 5 days only, but it is recommended to
purchase fresh ingredients from the market.
• Temperature is important in food storage. Ideal storeroom temperature is
between 10 to20°C, cool rooms at between 2 to 4°C, and freezer at between -
18 to -24°C.
• Perform the stock rotation. Stock rotation means putting all new stock to the
rear or back part of the storage area. This is done to prevent stockpiling old
items then exceed their use by date. This process is also known as F.I.F.O.
‘First In, First Out’ method.
• Stock the heavy items on the bottom shelves as position is important when
storing stock to make the containers stable. Separate the storage of raw and
cooked ingredients. Raw meats should not be placed above raw or cooked food
for it may drip and contaminate the food kept below.
• Label the stock items, particularly the frozen items. Labelling is important to
identify the ingredient, date and supplier details.
• Classify the commodities into three categories namely perishable, semi-
perishable and non-perishable.

Sanitary Practices when Storing Appetizers

1. Handle the food properly to prevent spoilage and contamination.

2. Wash of utensils and equipment thoroughly.
3. Keep hand contact of ingredients and food to a minimum.
4. Keep away from food when you are ill.
5. Store food and ingredients properly.
6. Safeguard the food during distribution and serving.

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Storing Techniques

Storing foods could be done through the following 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.

Suitable Container for Storing Appetizers and Salad

Keeping prepared products stored safely cannot be

achieved if the containers in which they are
contained are not suitable for the job. Storage
containers must be clean and durable, impervious
to liquids and must be in good condition. You can
consider these things before choosing the
appropriate containers:

• Storage container must be washable

• You must be able to sanitize them for future
use
• They must be stackable for easier storage when not in use

Stainless steel is the best container for fresh meat storage. Cost is the
biggest deterrent for using stainless steel. Food grade plastic is the second storage
containers, but they get scratched and need to be changed when the scratching is
too bad as scratches harbour bacteria. Single plastic use items can be cost-effective
but must not be washed and re-used.

All storage containers must be able to be covered, either with a fitted lid or
be small enough to be covered with plastic wrap to securely hold in product to
prevent these things:

• Reduces spillage
• Reduces cross-contamination
• Easier to affix labeling

Kitchen Accidents and Their Causes

Over 90% of all accidents are preventable, and three basic rules of kitchen safety, if
enforced, will significantly reduce the likelihood of kitchen mishaps.

1. Do not run: People who rush around in the kitchen tend to take chances that
increase the likelihood of an accident.
2. Keep your mind on your work: People who let their attention wander are a hazard
to themselves and others around them. Lack of interest, personal problems, and
distraction by others can all lead to serious accidents in the kitchen.

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3. Observe all the rules for operating kitchen equipment. Never operate kitchen
equipment until instructed in the correct procedures.

What I Have Learned

Direction: Write an essay about your learning on this lesson by using the guide
phrases below. Write your answer on your notebook.
I have learned that
_________________________________________________________________________________
_________________________________________________________________________________
I have realized that
_________________________________________________________________________________
_________________________________________________________________________________

I will apply
_________________________________________________________________________________
_________________________________________________________________________________

Rubric
Areas of
Assessment A B C D
Presents ideas in Presents ideas in
an original a consistent Ideas are too Ideas are vague
Ideas manner manner general or unclear
10 points 7 points 1 point
4 points
Organization Strong and Organized Some No organization;
organized beg/mid/end organization; lack
beg/mid/end attempt at a beg/mid/end
10 points 7 points beg/mid/end 1 point
4 points

Understanding Writing shows Writing shows a Writing shows Writing shows

strong clear adequate little
understanding understanding understanding understanding
10 points 7 points 4 points 1 point
Mechanics Few (if any) Few errors Several errors Numerous errors
errors 1 point
10 points 7 points 4 points

TOTAL POINTS / 40

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 What I Can Do

Direction: With your knowledge about appetizers, make an appetizer and present it
in a creative manner. Use ingredients and kitchen tools available from your end.
Kindly make sure that there is an adult (parent/guardian/siblings) supervision
while doing this activity. Note: You may take a video of your performance and
submit it via messenger. If you do not have internet access, you may also ask
your parents/guardian to rate your performance on this activity using the
evaluation sheet.

EVALUATION SHEET OF FINISHED PRODUCT

GOOD = 3 points; FAIR = 2 points; POOR = 1 point

Assessment

Enumeration:

A. Sanitary Practices when Storing Appetizers

1.
2.
3.
4.
5.
6.

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 B. Storing Techniques
1.
2.
3.

C. All storage containers must be able to be covered, either with a fitted lid or be
small enough to be covered with plastic wrap to securely hold in product to
prevent these things:
1.
2.
3.

Additional Activities

Direction: Below is a video about preparing and presenting appetizers. Kindly visit
the linksprovided and in an essay write your insights about it.

https://www.youtube.com/watch?v=JBK_FtabOPA

Note: If you do not have internet access, you may skip this activity for now.

References
K to 12 Basic Education Curriculum Technology and Livelihood Education
Learning Module Commercial cooking

https://www.slideshare.net/jessabarrion/how-to-store-appetizers

https://www.ajar.id/en/post/suitable-container-for-storing-appetizers-and-salad

https://www.scribd.com/document/408471600/Preparing-Appetizers-Lesson-1-
Storing-Appetizer-Guidelines-in-Storing-Appetizer

https://www.youtube.com/results?search_query=st

oring+appetizers

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For inquiries or feedback, please write or call:

Department of Education – Schools Division of Negros Oriental

Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental

Tel #: (035) 225 2376 / 541 1117

Email Address: negros.oriental@deped.gov.ph
Website: lrmds.depednodis.net