Grade 10

TLE - HE
COOKER
Y
QUARTER 2 – MODULE 4

STORING VEGETABLES
Overview
This module will guide you to acquire the essential knowledge and competencies and at the same
time develop your skills in storing vegetables based on the prescribed location and temperature,
demonstrate storing of vegetables in accordance with FIFO operating procedures, and follow
safety and hygienic procedures based on the corresponding legal requirements.

Lesson 1 - Techniques in Storing Vegetables

Food storage is the process in which both cooked and raw materials are stored in appropriate
conditions for future use without any entry or multiplication of microorganisms. It allows food to be
eaten immediately for some time (typically weeks to months) after harvest rather than exclusively.
Food is stored by almost every human society and by many animals. Its main purpose is to
preserve crops to consume out of season, to keep food in good conditions, slow down ageing,
protect from frost, provide even supply, avoid gluts (surplus), prevent shortages and to obtain
higher prices. Storing vegetables is considered quick and easy and doing it in the right way will
keep them fresh and safe to eat.

Proper storing of fruits and vegetables is very important. Since safe storage can keep you
from getting sick from a food borne illness. Fresh fruits and vegetables should be stored
unwashed. However, fruits and vegetables that are very dirty after harvest can be rinsed and dried
well before storing. Wash them well with cool running water before eating. There are five methods
of storing vegetables and fruit: namely; drying, canning, curing and salting, freezing and common
storage.

Methods of Preservation
1. Drying is one of the oldest ways to preserve product. The basic procedure involves removal of
moisture from the product to a point where decay is not likely. This can be done by using an oven,
a dehydrator or the warm heat of the sun.
2. Canning A resurgence of interest in canning is taking place as it has become easier with more
fool-proof methods and good equipment like regular jars, lids and more reliable and safer pressure
cookers. With the pressure cooker method, the product is heated to kill microorganisms that can
cause spoilage. This action also deactivates enzymes in the product that affects flavor, texture and
color.
3. Curing and Salting If certain garden product is allowed to ferment naturally, it is said to have
become “cured.” This means that microorganisms initiate the fermentation process and change
the food quality without causing bad tastes or generating toxins. The best example of natural
curing is with cabbage that ferments into sauerkraut.
4. Freezing This is a common and a very desirable way to preserve certain types of garden
product. This method does not improve quality, but is fairly easy to do if one has access to a
freezer and takes the time to package properly so that moisture is retained. Like other
preservation methods, freezing prevents microorganisms from growing causing spoilage.
For certain soft product, the texture may change considerably, though the importance of this is
largely depends upon how the food will be subsequently used. Green peppers can be frozen but
will become watery when brought back to room temperature. The texture will be very different from
fresh product, but the color will remain good.
5. Common Storage This is the oldest and convenient method used to preserve most of the
product generated by our ancestors. This involves storing harvested product in a darkened, cold
area. There are various ways where this can be done including leaving the product in the ground,

1
burying it in the ground, in pits, storing in cellars or basements and storing in wooden crates or
barrels located in cool areas like a garage or porch.
In-ground Storage: Some vegetables like carrot, beet, turnip, rutabaga, horseradish, salsify and
parsnips can be left in the ground through the winter. They should either be mulched to prevent
the crop from freezing or after the ground has frozen, mulched to keep the crop frozen. Alternate
freezing and thawing will damage the product. This is why after the ground has frozen, you should
mulch the crop by applying a 6 to 8-inch layer of hay, straw or leaves - enough to keep them
frozen. Pits: Storing vegetables in an outdoor pit is also a good, but typically inconvenient way to
preserve the product. Burying in the earth allows for a controlled atmosphere because soil
temperatures do not fluctuate - they remain cool compared to air temperatures. Pits, however,
must be well drained and protected from rodents.
Indoor Storage: The most convenient place to store fruits and vegetables is inside the home.
Typically, a second refrigerator is ideal for many types of product if it is kept between 32 and 40
degrees.
Outside stairwells to basements can be used if space permits some insulation materials like
bales of hay to line the space.

Different fruits and vegetables should be stored in different ways.

 In Using the refrigerator

A. Products that are keep best in cold, moist storage includes:  apples  broccoli  carrots 
lettuce  eggplant
B. Products that are keep best in cold, dry storage includes:
 garlic  onions
C. Products that are keep best in warm, dry conditions includes:  hot peppers  pumpkins 
winter squash  sweet potatoes

For safety reasons, you should refrigerate or freeze any fruit or vegetable that’s been washed and
cut. Store washed and cut product in a plastic bag or sealed container to preserve its freshness
and limit its contact with air. Always store fruits and vegetables separately from raw meat and
dairy products to avoid possible contamination with bacteria.

 In using freezers
Almost all fruits and vegetables can be stored in your freezer. Freezing can change the
texture of many fruits and vegetables, but it generally preserves their tastes, nutrients, and health
benefits.
It’s best to freeze fruits and vegetables in airtight containers. Avoid freezing a product that
isn’t ripe yet. It may not ripen correctly when you take it out of the freezer. Leafy greens that you
plan to eat raw, such as lettuce, shouldn’t be frozen.
 Using a cool, dry storage Certain types of product are best left out of your refrigerator and
freezer. Instead, they should be stored in a cool dry place. These include:  tomatoes  bananas
 potatoes  lemons  limes

Lesson 2
First In, First Out ( FIFO )

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 early dates at
the back. By using a FIFO food storage system, you ensure that the food with the nearest best
before or use-by dates are used or sold first. FIFO also maximizes freshness and minimizes
2
waste and

3
when used correctly, ensures serving safe food and eliminates spoiled food waste. It is a
continuous process.

FIFO is especially helpful when there are multiple items of the same, adhering to specific storage
times of common can further aid in maintaining freshness and quality. This is the system and the
only way to manage your food storage in the kitchen. The term First In First Out is a handy way to
remember that the food that has been bought in first needs to be consumed first. This is so that
everything is used when it is at maximum freshness and there are no hidden nasty surprises from
using out of date food that may have gone off.

5 Simple steps for following the FIFO procedure:

1. Always use the products with the closest end dates first, the products reaching the end of their
best before dates or use by dates.
2. Place the items to be used first at the front of the stock so they are easy to locate.
3. Always use the food that is stored at the front, first.
4. Always store new supplies behind existing stock so that these will be used in the correct order.
5. Check through the stock items to ensure that all food is current, within date and in good
condition. If it has expired or seems to be damaged, remove it and discard it.
It is important to check through the refrigerator and the freezer periodically. Frozen food
especially can often get missed and even frozen food does have a limited storage life. Raw meat
for example should only be stored in the freezer for a maximum of 6 months, shorter for some
types of meats. Shellfish, fish, vegetables and dairy, all have a limited life span.

Food Safety Tips for Storing and Rotating Product

Storing and rotating food properly ensures that you are always serving food in the freshest and
safest way. After you inspect your food delivery, be sure to store frozen foods in the freezer first,
then refrigerated foods, and dry storage items last.

 Noting why a certain food has not been used and asking why it has been omitted.
 Not overloading refrigerators and freezers.
 Regularly checking through the stock to ensure that everything is stored in the correct order and
that it is in perfect condition.
 Removing any stock which has deteriorated. Checking through the kitchen stock is much easier
to do when the kitchen is quiet.

Maintain Proper Temperatures Keep these temperatures in mind when storing food:
□ Frozen foods must maintain a maximum internal temperature of 0ºF or less
 Refrigerated foods must maintain a maximum internal temperature of 41ºF or less
 Dry storage items should be stored between 50-70ºF

How to Rotate Food Product

After you’ve stored the items, rotate your existing stock using the First-In First-Out (or FIFO)
method. This ensures that you are serving items stocked first before items stocked more recently.
The FIFO method applies to frozen, refrigerated, and dry storage items. Here are some steps to
follow the FIFO method:
 Identify the expiration date on the food
 Store items with the earliest expiration date in front of items with later dates
 Once on the shelf, use the items stored in front first

Check Expiration Dates and Storage Areas

4
 Throwing away food that has reached the expiration date is also important in preventing
foodborne illness. In addition, storage areas need to be kept clean and dry. These areas of the
kitchen where food can be stored or served should be kept clean on a regular basis:
 Floors  Walls  Shelving (in coolers, freezers and dry storage)  Storage bins/containers 
Carts/dollies  Trays

The importance of labelling food stored in the freezer or refrigerator

Labelling is important. Without this vital information on stored food, nobody will know just
how long any food has been stored. This means that without adequate labelling there is a strong
chance that the food may have deteriorated or have even gone off by the time you come to use it.

Benefits of FIFO include:

1. Less food wastage By ensuring that you use up food while it is still in good condition and
edible although approaching its end of life, you will save resources and money as well.
2. Better Food Safety FIFO helps to ensure that all food is compliant with food hygiene
standards. It is crucially important that when someone deals with food, we must observe personal
hygiene.
3. Improved Customer Satisfaction Good food storage practices makes the kitchen easier to
navigate so less time is wasted by searching for food items and trying to decide whether the food
itself is up to scratch.
4. FIFO improves the efficiency of the kitchen – Storing food correctly in an easily
understandable order, will improve the efficiency of the kitchen. Everybody will know exactly which
food is supposed to be using.
5. Good FIFO practice helps menu planning – Household members or the cook will know when
a batch of food needs to be consumed and when can be factored into your menu.

Lesson 3 - Safety and Hygienic Practices in the Laboratory Kitchen

Kitchen safety awareness is essential in food preparation and cooking, as well as during clean-up
and daily living. Understanding the hazards present in the kitchen can help you avoid causing an
accident or subjecting your family to a stint of food poisoning. Safety in the kitchen means using
precautionary measures in the kitchen to prevent accident because most accidents that happen is
due to carelessness. On the other hand, hygiene in the kitchen includes washing vegetables and
fruits to remove harmful bacteria and germs from the surface of the foods. Food safety and
hygiene is very important to prevent illnesses and food poisoning due to food contamination, good
personal hygiene must be observed at all times. Apart from that, having good kitchen hygiene can
greatly minimize the possibility of pest infestations brought about by moisture and food particles.
Avoid germs in the home by following the four Cs of food safety: Cross-Contamination,
Cleaning, Cooking and Chilling.

FIFO is “first in first out” and simply means you need to label your food with the dates you store
them, and put the older foods in front or on top so that you use them first. This system allows you
to find use them more efficiently. To ensure using food prior to choices on the FIFO principle by
consuming the earliest purchase and whose shelf life is the shortest, first.
In the refrigerator, you need to check for any forgotten leftovers. To ensure leftover safety follow
these guidelines:
 Temperatures between 40 degrees Fahrenheit and 140 degrees Fahrenheit allow bacteria to
grow rapidly. Refrigerate cooked leftovers promptly – within two hours; or, one hour when the
temperatures are over 90 degrees Fahrenheit. Use an appliance thermometer to ensure that your
refrigerator is always 40 degrees Fahrenheit or below.

5
 Divide leftovers into smaller portions and store in shallow containers in the refrigerator.

6
The four C’s in food safety
1. Cleaning Keeping surfaces clean and tidy is a vital part of preventing the spread of pathogens.
Some germs can live for months outside the human body, which means they need to be
eradicated as quickly and as thoroughly as possible.
2. Cooking Once the preparation of food has taken place, you still need to ensure if it is co
everything in the oven at the same temperature. But, if there are specific instructions for each food
item, you need to follow them carefully.
3. Cross-Contamination Food poisoning healthy and safety measures can easily be forgotten. In
most cases, bacteria is spread via poorly cleaned hands and utensils.
4. Chilling Health and safety don’t end once you dish out your meals. Good food handling
practices produce you may have. For the most part, cooked food will separated and kept chilled,
either in the fridge or the freezer.

Safety tips in the kitchen

 Do not rush - Do not rush or run around in the kitchen. While you need to serve your diners in a
timely manner, staying calm and composed will speed up the process, and can prevent
unnecessary messes or accidents.
 Always keep an eye on the stove - Do not leave stoves unattended, a naked fire may soon
escalate into a burning kitchen.
 Be careful with gas – You should turn off the gas when not using the stove to prevent any fire or
explosions.
 Store dangerous objects safely: Do not place sharp or hot objects in exposed or hidden corners.
During dining hours, kitchen staff may be unaware of the danger. Keep such objects in safe spots.
 Get the right tools: Use the correct equipment and utensils for their intended purposes.
 Keep a first aid kit nearby: Always place a first aid kit and fire extinguisher within reach. Ensure
that both are not expired.

Personal hygiene
Personal hygiene is often the cause of many food poisoning cases. However, it tends to be
de-prioritised when it comes to food safety. That is why, Personal Protective Equipment is also
important in the kitchen.

Uniforms – Wear a clean uniform every day and only put it on at the workplace
Aprons – Different full aprons should be worn at different prep stations (e.g. seafood and
vegetables)
Gloves – Different disposable gloves to be used when handling raw and cooked food
Shoes – Wear only non-slip, full covered shoes

Hygiene practices
In addition to proper attire, there are simple actions that can have a huge impact on the
quality and hygiene of your food. We also suggest conducting regular checks every morning to
ensure that your crew is disciplined in maintaining their own personal hygiene.

Don’ts
Scratch your body when cooking
tidy; long hair should be tied up.
Rub your face or nose on your
thoroughly with soap.
DO’s
Keep your hair and beards neat and or serving.
Wash hands frequently and shoulder.

7
 Clean your ears with your fingers. Work on a clean surface. Wipe off perspiration
with your bare hands. Use different plastic chopping boards and knives
for cooked raw and raw foods.
Wear accessories
Come to work if you are sick.

10 Hygiene Rules in the Kitchen

Hygiene is the main ingredient in the food safety recipe of every professional kitchen.
Simple carelessness in cleaning the kitchen environment or in preparing food can cause cross-
contamination and the spread of bacteria, leading to food poisoning. The food safety protocol
specifies the procedures that all food handlers must observe but there are also some good
practices to follow, regardless of the regulations.

1. Personal hygiene. Microorganisms can be transferred from hands to food. Hands must be
thoroughly washed with soap and hot water after touching food and before performing the next job
function. Always dry hands on a clean towel. Hair can also carry germs so keep it tied back and
wear a hairnet.
2. Clothing. Clothes can carry germs from outside into the kitchen so it is important to change
into work clothes. These should be light-coloured so that stains are immediately visible.
3. Correct food storage.It is essential to avoid contact between food and air so make sure it is
always stored in lidded containers or covered with plastic wrap, particularly when it is still hot.
4. Defrosting. Food must be defrosted in the fridge to prevent the growth of bacteria caused by
sudden temperature changes. Every kitchen should be equipped with refrigerated cabinets that
create the perfect microclimate and maintain the temperature and moisture content of the food.
5. Avoid cross-contamination. Use different utensils and chopping boards for raw and cooked
foods and for different types of food to avoid cross-contamination from harmful microorganisms.
6. Keep food at the right temperature. There is a very close relationship between temperature
and microbial load: food must be served at a temperature of at least 70° C. The danger zone –
when bacteria will multiply most rapidly – lies between 15° and 55° C.
7. Chill food rapidly. For the same reason, it is important to chill food rapidly: it should drop from
65° to 10° C in no more than two hours. Every professional kitchen should be equipped with
adequate freezers and blast chillers, like the air-or chill blast chillers range by Electrolux
Professional.
8. Serve food correctly. Do not touch the food that is ready for serving or the parts of the serving
dishes that the food is placed on.
9. Thoroughly clean oven and sink. Clean kitchens after every use. Wash and sanitise ovens
and sinks once a day.
10. Wash dishes properly. Dishwashers are essential for any professional kitchen: bacteria
from food scraps can be prevented from spreading by properly washing dishes, cookware and
utensils.

8
 NAME: ______________________________________________ SCORE: ____________
GRADE/SECTION: ____________________________________

FORMATIVE ASSESSMENT NO. 4

TECNOLOGY AND LIVELIHOOD EDUCATION 10 _ COOKERY
QUARTER 2

Activities/Exercises:

Activity 1: Recognize terms used in FIFO operating procedures.

Direction: Complete the sentences by writing on the lines the correct word or group of
words. Write your answers in your paper.

FIFO maximizes 1. and minimizes waste and when used correctly, ensures
serving safe food and eliminates spoiled food waste. It is a continuous process. When new
stock comes in, always use the 2. procedure to fill shelves or fridges so food can
be sold or used before it expires.
The term First In First 3. is a handy way to remember that the food that has been
bought in first needs to be 4. first. This is so that everything is used when it is
at maximum freshness and there are no hidden nasty surprises from using out of date 5.
that may have gone off. It is important to 6. through the refrigerator
and the freezer periodically. 7. food especially can often get missed and even
frozen food does have a limited 8. life. Raw meat for example should only be
stored in the freezer for a maximum of 6 months, shorter for some types of meats.
Throwing away food that has reached the expiration date is also important in preventing 9.
illness. In addition, storage areas need to be kept clean and dry. In food
storage, 10. is important. Without this vital information on stored food,
nobody will know just how long any food has been stored

9
Activity 2
Direction: Let us test what you know about safety and hygienic practices in the laboratory
kitchen. Write your answers in your paper.
1. This is very important in preventing the spread of pathogens in the kitchen.
a. cooking b. cross-contamination c. chilling d. cleaning
2. This is a must for the cooked food to be placed in the refrigerator
a. cooking b. cleaning c. chilling d. cross-contamination
3. A plan that is also very essential important in any food service preparation area.
a. menu plan b. sanitation plan c. food plan d. hygienic plan
4. These are found from raw foods, such as meat, poultry, eggs, fish, seafood,raw fruits
and vegetables.
a. germs b. contamination c. decay d. surface
5. This is a PPE in the kitchen which is worn clean daily.
a. glove b. shoes c. apron d. uniform
6. It is a PPE which is to be disposed especially when handling raw and cooked food.
a. shoes b. uniforms c. gloves d. aprons
7. This is the main ingredient in the food safety recipe of every professional kitchen. a.
sanitation b. hygiene c. cleanliness d. PPEs
8. These can be transferred from hands to food. That is why, hands must be thoroughly
washed when handling food.
a. microorganisms b. fungus c. bacteria d. germs
9. These can also carry germs from outside into the kitchen, so it is important to change.
a. food b. tools c. utensils d. clothing
10. This must be defrosted in the fridge to prevent the growth of bacteria caused by
sudden temperature changes.
a. utensils b. PPEs c. food d. plate
11.This will be avoided when we use different utensils and chopping boards for raw and
cooked foods and for different types of food.
a. microorganisms b. cross-contamination c. personal hygiene d. defrosting
12. This is very essential in any kitchen to prevent bacteria from staying in food scraps and
from spreading by properly washing dishes, cookware and utensils.
a. dishwashers b. utensils c. PPEs d. sponge
13.This is a major problem in busy kitchens where healthy and safety measures can
be easily forgotten.
a. menu plan b. food plan c. sanitation plan d. food poisoning
14.These are transferred to kitchen surfaces or other foods while preparing meals, or
from food not being cooked properly.

a. bacteria b. fungi c. germs d. molds

15.It is often the cause of many food poisoning cases. However, it tends to be de-
prioritised when it comes to food safety.
a. sanitation b. personal hygiene c. PPEs d. sanitation

1
0
ANSWER KEY

Activity 1
1. freshness 2. FIFO 3. out 4. consumed 5. food 6. check
7. frozen 8 storage. 9. Food borne 10.

labelling Activity 2

1. d 2. c 3. b 4. a 5. d 6. c 7. b 8. a 9. d 10. c 11. b 12. a 13. d 14. c 15. b

References:

Grade 10 Cookery Learning Material 1st Edition (2020).Seoul, Korea . Prinpia Co.,Ltd.pp.
155 - 156

Department of Education.Cookery, 1st Edition 2016.Seoul, Korea.p. 155 - 156

1
1
 SUMMATIVE ASSESSMENT NO. 4

QUARTER 2_ TLE_10_COOKERY

Name: Date:
Grade & Section: Score :

A. Directions : . Choose the letter that best describes the statement. ENCIRCLE the
correct answer.

1. This can be done by using an oven, a dehydrator or the warm heat of the sun.
a. drying b. salting c. canning d. freezing
2. This is a method of food preservation which is labor intensive.
a. canning b. drying c. freezing d. salting
3. This means that the microorganisms initiate the fermentation process and change the
food quality without causing bad tastes or generating toxins.
a. curing and salting b. drying c. freezing d. canning
4. A method of preservation where it prevents microorganisms from growing causing
spoilage.
a. freezing b. drying c. curing d. canning
5. The convenient method used to preserve most of the product generated by our
ancestors.
a. common storage b. freezing c. canning d. curing and salting
6. This food storage system ensures that the food with the nearest best before or use-by
dates are used or sold first.
a. FIFO b. FIDA c. FIDO d. FIFA
7. When used, there is a strong chance that the food may have deteriorated or have gone
off by the time you come to use it.
a. labelling b. canning c. planning d. freezing
8. This improves the efficiency of the kitchen.
a. FIFO b. FIFA c. FIDO d. FIDA
9. This practice helps planning of the menu.
a. FIFO b. FIDO c. FIFA d. FIDA
10. This method applies to frozen , refrigerated, and dry storage items.
a. FIFO b. FIDO c. FIDA d. FIFA
11.This ensures that all surfaces are cleaned on a regular basis and reduces the risks of
transferring bacteria or other pathogens from an unclean surface to clean equipment such as
cutting boards or tools.
a. sanitation plan b. food plan c. menu plan d. safety plan
12. A PPE that is to be worn non-slip and full covered.
a. shoes b. aprons c. gloves d. mask
13.These must be thoroughly washed with soap and hot water after touching food and
before performing the next job function.
a. hands b. food c. tools d. containers
14.This should be light-coloured so that stains are immediately visible.
a. clothing b. apron c. gloves d. mask
15. The temperature where bacteria will multiply rapidly.
a. 15 to 55 degrees C c. 10 to 50 degrees C b. 25 to 55 degrees C d.15 to 50 degrees

1
2
B. Directions: Store the vegetables below using the different techniques in storing .
1.Beans 6. Garlic
2.Broccoli 7. Horseradish
3.Carrots 8. Pumpkins
4.Lettuce 9. Winter squash
5.Eggplant 10. Sweet potatoes

1
3