Republic of the Philippines

Department of Education
National Capital Region
DIVISION OF CITY SCHOOLS – MANILA
Manila Education Center Arroceros Forest Park
Antonio J. Villegas St. Ermita, Manila

COOKERY
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Pray, Read, Learn, Cook, Eat!

Quarter 1 Week 5 Module 5

Learning Competency: Storing Appetizers

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Department of Education-Manila
MODULE 1 IN TVL- H.E. COOKERY

Most Essential Learning Competency 4- STORE APPETIZERS

STORE APPETIZERS
TLE_HECK9- 12PA-Ij-6

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COOKERY NC II
Alternative Delivery Mode
Quarter 1 – Module 5: Storing 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 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 book 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.

Published by the Department of Education

Secretary:
Undersecretary:
Assistant Secretary:

Development Team of the Module

Author: Josephine V. Cancisio, Teacher III Carlos P. Garcia High School
Editor: Cherry V. Tahum, MT I Tondo High School
Reviewers: Ariel D. Tosio, PSDS, TLE/TVL, Cherry V. Tahum, MT I TVL-HE
Illustrator: Name
Layout Artist: Name
Management Team: Malcolm S. Garma, Regional Director
Genia V. Santos, CLMD Chief
Dennis M. Mendoza, Regional EPS in Charge of LRMS and
Regional ADM Coordinator
Maria Magdalena M. Lim, CESO V, Schools Division Superintendent
Aida H. Rondilla, CID Chief
Lucky S. Carpio, Division EPS in Charge of LRMS and
Division ADM Coordinator

Printed in the Philippines by ________________________

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

Office Address: ____________________________________________

____________________________________________
Telefax: ____________________________________________
E-mail Address: ____________________________________________

Introductory Message

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For the facilitator:
This module focuses on the Cookery NC II course under the TVL track-Home Economics Strand.
This course provides varied and relevant activities and opportunities to develop learner’s
understanding of key concepts and to acquire/master core competencies prescribed in TESDA
Training Regulation in Cookery NC II. This module is specifically crafted to provide different
activities that will assess the level of skills and knowledge necessary to get a Certificate of
Competency and/or National Certification.

For the learner:

Some reminders on how to use this material:
1. Answer the pre-assessment before you proceed to the different activities. The pre-assessment
determines how much you know about the lessons and identifies the areas where you need to
learn more. Your teacher will check and analyze your score to determine your learning needs.
2. This module contains relevant information and activities. Go over each activity carefully. If you
encounter difficulties, do not hesitate to consult your teacher for assistance. Do not skip any topic
unless you are told to do so. REMEMBER that each successful completion of each activity
prepares you for succeeding activities.
3. After every lesson or learning outcome, answer the self-check exercise and accomplish the
given activities to enrich your knowledge, skills, and understanding.
4. Upon successful completion of the modules, answer the post-assessment to be given by your
teacher for the computation of your grades. More importantly, the post-assessments provide you
information on how much you have progressed on the course.
5. Lastly, DO NOT mark this module in any way.

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 Acknowledgements

Writer: Josephine V. Cancisio, T III, Carlos P. Garcia High School

Editor: Cherry V. Tahum, MT I Tondo High School
Reviewer: Ariel Tosio-PSDS
Management Team: Maria Magdalena M. Lim-Schools Division
Superintendent-Manila, Aida H. Rondilla-Chief Education Supervisor
Lucky S. Carpio-EPS and Lady Hannah C Gillo, Librarian II-LRMS

HOW DO YOU USE THIS MODULE?

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Before starting the module, I want you to set aside other tasks that will disturb you while
enjoying the lessons. Read the simple instructions below to successfully enjoy the
objectives of this kit. Have fun!
1. Follow carefully all the contents and instructions indicated in every page of this
module.
2. Write on your notebook the concepts about the lessons. Writing enhances learning,
that is important to develop and keep in mind.
3. Perform all the provided activities in the module.
4. Let your facilitator/guardian assess your answers using the answer keycard.
5. Analyze conceptually the posttest and apply what you have
learned.
6. Enjoy studying!

PARTS OF THE MODULE

• Expectations - These are what you will be able to know after completing the
lessons in the module.
• Pre-test - This will measure your prior knowledge and the concepts to be
mastered throughout the lesson.
• Looking Back to your Lesson - This section will measure what learnings and
skills did you understand from the previous lesson.
• Brief Introduction- This section will give you an overview of the lesson.
• Activities - This is a set of activities you will perform with a partner.
• Remember - This section summarizes the concepts and applications of the
lessons.
• Check your Understanding- It will verify how you learned from the lesson.
• Post-test - This will measure how much you have learned from the entire module.

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Lesson 4: Store Appetizers

Expectation:
• Utilize quality trimmings
• Keep appetizers in appropriate conditions to maintain their freshness, quality
and taste

PRE-TEST

Direction: Read the questions carefully and encircle the letter of

correct answer.
1. To refrigerate to reduce the temperature of food
a. chilling b. cold storage c. storage d. refrigerate

2. To keep food cold or cool.

a. chilling b. cold storage c. storage d. refrigerate

3. The containers for appetizers must be, except for one.

a. clean b. disposable c. durable d. washable

4. The process of preserving foods by means of refrigeration.

a. chilling b. cold storage c. storage d. refrigerate

5. ________________appetizer is one of the most important activities done after

preparing them to maintain freshness and avoid spoilage.
a. Cooking b. Plating c. Presenting d. Storing

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LOOKING BACK TO YOUR LESSON
Give the methods of presenting the appetizers

1. 2.

3. 4.

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

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OBJECTIVES:
1. Utilize quality trimmings.
2. Select appropriate container for storing appetizers.
3. Keep appetizers in appropriate conditions to maintain its freshness, quality and
taste.
4. Follow workplace safety procedures.

TOPIC: Store Appetizers

Tools and Equipment in Storing Appetizers
 Refrigerator

 Chiller

 Containers for appetizers

Storage containers must be clean and durable, impervious to liquids and must be
in good condition. You can consider these things before choosing 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

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STORING TECHNIQUES
Storing foods could be done through the following techniques
6. Refrigerate- to keep food cold or cool.
7. Cold Storage- the process of preserving foods by means of refrigeration.
8. Chilling- to refrigerate to reduce the temperature of food.
Sanitary Practices when Storing 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.
CHECK YOUR CHECK YOUR UNDERSTANDING
ACTIVITY 1
UNDER CHECK YOUR UNDERSTANDING
Direction: Below are jumbled letters. Write the correct spelling opposite the scrambled letters. Write your
STAN CHECK
answer YOUR
on your testUNDERSTANDING
notebook.
DING 1. RAETGERIFER _______________________
2. LOCD RAGEOST _____________________________
3. GNICHILL ____________________________
4. REZTIAPPE _______________________
5. RENTAINOC ________________________

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CHECK YOUR UNDERSTANDING

Prepare varieties of appetizer. You will be observed and rated from the preparation of
materials and ingredients, actual preparation, presentation and storing of your products
using the scoring rubric below.

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 REMEMBER

Proper storing of appetizer is very important to maintain freshness, and avoid the spoilage.

POST TEST

Direction: Read the questions carefully and encircle the letter of correct answer.
1. The process of preserving food by means of refrigeration
a. chilling b. cold storage c. refrigeration d. storage
2. To refrigerate to reduce the temperature of food
a. chilling b. cold storage c. refrigeration d. storage
3. To keep food cold or cool
a. chilling b. cold storage c. refrigeration d. storage
4. ________________ appetizer is one of the most important activities done after
preparing them to maintain freshness and avoid spoilage.
a. Cooking b. Plating c. Presenting d. Storing
5 . The containers for appetizers must be, except for one
a. clean b. disposable c. durable d. washable

b.
c. osable c. durable d. washable

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R REFLECTIVE LEARNING SHEET

I learned that…
______________________________________
___________________________________________
___________________________________________
___________________________________________
___________________________________________
___________________________________________
___________________________________________
___________________________________________
_______________________________

fs

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eLet’s do the checking
Key to Corrections
Pre- test Post Test
1. a 1. b
2. d 2. a
3. b 3. c
4. b 4. d
5. d 5. b
Reference:
Aniceta S. Kong and Anecita P. DomoTechnical Vocational Livelihood Education –
pages 84-88, Cookery Module 1 Manual First Edition 2016. ISBN: 978-971-9601-84-5

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