TLE 10 COOKERY

Quarter
2
Module 4: Store Vegetables
 OBJECTIVES
1. Store vegetables based on the
prescribed location and temperature;
2. demonstrate vegetable storage in
accordance with FIFO operating
procedures follow standard safety
and hygiene procedures.
 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.
Some vegetables and fruit need to be stored in the
refrigerator; others need to ripen before being placed
in the refrigerator, and others are best stored at room
temperature or in a cool dry place.
 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.
 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. Once finished, the product
should be stored in a dry place in airtight containers. Dried product
does not retain the quality and nutritional value found with fresh
product. The process is also labor intensive and time consuming.
However, certain product, such as beans, peas, and other
legumes, can be dried without much loss.
 Methods of Preservation
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. Canning can incur added costs with the purchase of
equipment, containers, and general supplies. It also is labor
intensive. For most types of product, higher food quality can be
maintained with canning rather than drying.
 Methods of Preservation
3. Curing and Salting. If certain garden product can 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. During the fermentation process
large amounts of acids are produced which control the fermentation
process by ultimately limiting the microbial action as the food becomes
more acidic. A second way to cure food is by adding organic acid like
vinegar to increase the acidity and limit microbial activity. When salt is
added in sufficient quality, this too will control microbial action and
effectively stop the growth of spoilage organisms. Curing and salting is not
a common method of preserving garden product because of the great
change that it makes in the quality and overall taste.
 Methods of Preservation
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 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. One large
advantage of freezing is that the nutritional quality remains relatively good,
plus, food can be kept for many months with little change in color.

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.
 Methods of Preservation

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, 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. Therefore, 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. Parsnips and horseradish may develop an
undesirable bitter taste after a couple frosts. In this case,
applying a mulch at the end of the season to prevent the
ground from freezing so quickly may be a way of extending
the taste quality.
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. Some products require higher storage temperatures for
best preservation of quality and each crop should be considered
individually. Many older homes were built with unheated root
cellars, cool pantries, enclosed porches, or sheds specially built for
vegetable or fruit storage. Today’s modern basement is too warm to
consider for storage, even with those crops that do best at higher
temperatures like pumpkins, squash, and sweet potatoes. On the
other hand, some areas can be modified for vegetable storage if
temperatures between 32 and 60 degrees are possible. One might
consider window wells insulated with hay or straw for storage of
root crops like carrots, parsnips, horseradish, beets, turnips, and
winter radishes.
 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 has 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 is a great way to store seasonal fruits
or vegetables for use later in the year, especially if you are
planning to eat them cooked or blended into smoothies. It is
best to freeze fruits and vegetables in airtight containers.
Avoid freezing a product that is not 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, should not 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. Tomatoes may lose flavor and nutrients when you
refrigerate them. They can also develop an undesirable
texture.
 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 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 FIFO procedure to fill shelves or
fridges so food can be sold or used before it expires.
Additionally, be sure to stock refrigerated and frozen goods
before room temperature items.
FIFO is especially helpful when there are multiple items
of the same product. Moreover, adhering to specific
storage times of common food items 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.
Fruits and vegetables are an important part of a well-balance diet.
Eating a diet rich in fruits and vegetables can help lower your risk of
many health conditions, including high blood pressure, heart disease,
stroke, and certain kinds of cancers. But if they are not handled
properly, fruits and veggies can also become a source of food-borne
pathogens. For example, they can become contaminated with listeria,
salmonella, or other bacteria. Their taste, texture, and appearance
can also suffer if they are not stored properly. That is why it is so
important to learn how to clean and store fruits and veggies. Before
storing vegetables, remove ties and rubber bands and trim any leafy
ends. Leave an inch to keep the vegetable from drying out. Make
sure the bag where you store the veggies has some holes punctured
to allow for good air flow. Pack vegetables loosely in the refrigerator.
The closer they are, the quicker they will rot. Leafy greens can be
washed before storing by soaking them in a sink full of water, while
soft herbs and mushroom should not be washed until right before
they are used.
 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.
When it comes to the freezer or the refrigerator, the same rules
apply. Where there may be frozen meals or food that has been
decanted from another container, it is crucially important to use a
label, explaining what the food is and the date. 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, so it is important that you ensure that FIFO
guidelines are applied when you stock the freezer.
 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. Doing this
reduces the chances for any missed food items that are out of date, in
being used.
 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

An easy way to remember this is to check the temperature of stored

food and storage areas at the beginning of each shift.
 How to Rotate Food Product
After you have 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

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.

The best way to ensure that FIFO principles are in place, and to follow a
comprehensive labelling strategy, is to provide specially designed labels
for the job. The important information to note on a label includes the
type of food being stored, the date it was stored, the use by date and
the staff member’s name. The labels need to be left in place by the
freezer or refrigerator along with pens so there is no excuse because
anything should be stored without being labelled.
 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.
Not all food wastage is down to poor stock rotation or failure to
observe correct FIFO practice but is highly likely that this does
account for a large percentage of waste.
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 make 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. That way you can
ensure that very little food is wasted.
 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 always observed. 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 your food quicker and use them more efficiently. To ensure
using food prior to expiration focus your choices on the FIFO
principle by consuming the earliest purchased food items and
whose shelf life is the shortest, first.
In the refrigerator, you need to check for any forgotten leftovers. To
ensure leftover safety follows 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.
 Divide leftovers into smaller portions and store in shallow
containers in the refrigerator.
In the refrigerator, you need to check for any forgotten leftovers. To
ensure leftover safety follows 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.
 Divide leftovers into smaller portions and store in shallow
containers in the refrigerator.
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. Always disinfect an area after food preparation has taken place.
2. Cooking
Once the preparation of food has taken place, you still need to ensure if it
is cooked properly. There is a temptation just to put everything in the oven
at the same temperature. But if there are specific instructions for each food
item, you need to follow them carefully. Meat products cook at varying
times and temperatures and you risk serving them raw if you do not read
the packaging beforehand.
3. Cross-Contamination
Food poisoning is a major problem in busy kitchens, where healthy and
safety measures can easily be forgotten. In most cases, bacteria are
spread via poorly cleaned hands and utensils.
4. Chilling
Health and safety do not end once you dish out your meals. Good food
handling practices require you to safely store any left-over produce you
may have. For the most part, cooked food will need to be separated and
kept chilled, either in the fridge or the freezer. Unfortunately, many people
store food before it has had a chance to cool down sufficiently.
A sanitation plan is important in any food service preparation area. It
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.

Many people think that when we suffer from sickness and when our
tummy is upset, it is the result of germs picked up from outside the home.
Most germs are picked up in the home and is a direct result of poor kitchen
hygiene. Germs are found from raw foods, which includes meat, poultry,
eggs, fish and seafood, raw fruits, and vegetables. These are transferred
to kitchen surfaces or other foods while preparing meals, or from food not
being cooked properly.
 Safety tips in the kitchen
1.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.

2.Always keep an eye on the stove - Do not leave stoves

unattended, a naked fire may soon escalate into a burning kitchen.

3.Be careful with gas – You should turn off the gas when not using
the stove to prevent any fire or explosions.
4.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.
5.Get the right tools: Use the correct equipment and utensils for
their intended purposes.
6.Keep a first aid kit nearby: Always place a first aid kit and fire
extinguisher within reach. Ensure that both are not expired.
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.
 10 Hygiene Rules in the Kitchen
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-colored 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-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 sanitize
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.
Activity 1 (True or False)
Direction: Write TRUE if the statement is correct, and FALSE if the
statement is incorrect.
_____1. Indoor storage of vegetables, the outside stairwells to basement
cannot be used if space permits some insulation materials like
bales of hay.
_____2. Dried product retains the quality and nutritional value found with
fresh product.
_____3. Curing and salting is a common method of preserving garden
product because of the great change that it makes in the
quality and overall taste.
_____4. Parsnips and horseradish do not develop an undesirable bitter
taste after a couple frosts.
_____5. Burying in the earth will not allow for a controlled atmosphere
because soil temperatures fluctuate, they remain cool
compared to air temperatures.
_____6. Drying is the oldest way to preserve or store vegetables.
_____7. Canning can incur added costs with the purchase of equipment,
containers, and general
supplies.
_____8. Freezing is a common and a very desirable way to preserve certain
types of garden produce
_____9. Some vegetables like carrot, beet, turnip, rutabaga, horseradish,
salsify, and parsnips can be left in the ground through the
winter.
_____10. The most convenient place to store fruits and vegetables is inside
the home.
Activity 2 (Multiple Choice)
Direction: Read the questions carefully and encircle the correct answer.
1. It is a stock rotation system used for food storage.
a. FIFA b. FIDO c. FDA d. FIFO
2. This is very important in food storage because it gives vital information on
the food stored.
a. food wastage b. food safety
c. food culinary d. food labelling
3. This is the best place to place the labels of the food.
a. lavatory b. freezer or cabinet c. cabinet d. pantry
4. This is related to storing food correctly in an easily understandable order.
a. food wastage b. food safety
c. kitchen efficiency d. planning menu
5. 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. personal hygiene
c. cross-contamination d. defrosting
6. 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. PPEs c. utensils d. sponge
7. This is a major problem in busy kitchens were healthy and safety measures
can be easily forgotten.
a. menu plan b. sanitation plan c. food plan d. food poisoning
8. These are transferred to kitchen surfaces or other foods while preparing
meals, or from food not being cooked properly.
a. bacteria b. germs c. fungi d. molds
9. It is often the cause of many food poisoning cases. However, it tends to be
de-prioritized when it comes to food safety.
a. sanitation b. presentation c. personal hygiene d. cooking
10. The convenient method used to preserve most of the product generated by
our ancestors.
a. common storage b. canning c. freezing d. curing and
Activity 3
Discuss your techniques in storing vegetables at home.
Rubrics for rating.
Score Criteria
Explains very clearly the techniques in storing
10 vegetables.
Clearly explains the techniques in storing
8 vegetables.
Explains partially the techniques in storing
6 vegetables.
Was not able to explain any of the techniques in
4 storing vegetables.