QUARTER 1 - GRADE 11

Organization and Management

PIVOT 4A CALABARZON
1
 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.

This module was carefully examined and revised in accordance with the
standards prescribed by the DepEd Region 4A and Curriculum and Learning
Management Division CALABARZON . All parts and sections of the module are
assured not to have violated any rules stated in the Intellectual Property Rights
for learning standards.

The Editors

PIVOT 4A CALABARZON
PIVOT 4A Learner’s Material
Quarter 2
First Edition, 2020

Cookery
Grade 11/12
Job S. Zape, Jr.
PIVOT 4A SLMs Development Lead

Melissa H. Nogot & Rowena M. Lacson

Content Creator & Writer

Jaypee E. Lopo
Internal Reviewer & Editor

Fe M. Ong-ongowan, Lhovie A. Cauilan & Ephraim L. Gibas

Layout Artist & Illustrator

Jhucel A. del Rosario & Melanie Mae N. Moreno

Graphic Artist & Cover Designer

Ephraim L. Gibas
IT & Logistics

Published by: Department of Education Region IV-A CALABARZON

Regional Director:
Assistant Regional Director
PIVOT 4A CALABARZON
 Guide in Using PIVOT Learner’s Material

For the Parents/Guardian

This module aims to assist you, dear parents, guardians, or

siblings of the learners, to understand how materials and activities
are used in the new normal. It is designed to provide the information,
activities, and new learning that learners need to work on.

Activities presented in this module are based on the Most

Essential Learning Competencies (MELCs) for Organization and
Management as prescribed by the Department of Education.

Further, this learning resource hopes to engage the learners in

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.

You are expected to assist the child in the tasks and ensure the
learner’s mastery of the subject matter. Be reminded that learners
have to answer all the activities in their own notebook.

For the Learners

The module is designed to suit your needs and interests using

the IDEA instructional process. This will help you attain the
prescribed grade-level knowledge, skills, attitude, and values at your
own pace outside the normal classroom setting.

The module is composed of different types of activities that are

arranged according to graduated levels of difficulty—from simple to
complex. You are expected to answer all activities on separate
sheets of paper and submit the outputs to your respective teachers
on the time and date agreed upon.

PIVOT 4A CALABARZON
 PARTS OF PIVOT LEARNER’S MATERIAL

Parts of the LM Description

What I need to
know The teacher utilizes appropriate strategies in presenting
Introduction

the MELC and desired learning outcomes for the day or

week, purpose of the lesson, core content and
relevant samples. This allows teachers to maximize
learners awareness of their own knowledge as regards
content and skills required for the lesson
What is new

What I know The teacher presents activities, tasks , contents of

Development

value and interest to the learners. This shall expose the

learners on what he/she knew, what he /she does not
know and what she/he wanted to know and learn. Most
What is in of the activities and tasks must simply and
directly revolved around the concepts to develop and
master the skills or the MELC.
What is it

The teacher allows the learners to be engaged in

What is more
various tasks and opportunities in building their KSA’s to
meaningfully connect their learnings after doing the
Engagement

tasks in the D. This part exposes the learner to real life

situations /tasks that shall ignite his/ her interests to meet
What I can do the expectation, make their performance
satisfactory or produce a product or performance
which lead him/ her to understand fully the skills and
What else I can concepts .
do

What I have The teacher brings the learners to a process where

Assimilation

learned they shall demonstrate ideas, interpretation, mindset or

values and create pieces of information that will form
part of their knowledge in reflecting, relating or using it
effectively in any situation or context. This part
encourages learners in creating conceptual structures
What I can
giving them the avenue to integrate new and old
achieve
learnings.

PIVOT 4A CALABARZON
 CLEAN AND MAINTAIN KITCHEN TOOLS AND
WEEK
EQUIPMENT
1
I
Food service industries are responsible in catering people with meals either
dine in, take outs or home deliveries. Thus, play a very important role in the
health sector as it deals with food safety. The subject will introduce the standard
operating procedures (SOP) every food establishment has to include in their daily
operation. In this particular lesson, It will focus on maintaining the cleanliness
and sanitation of the kitchen tools and equipment that includes the recognition of
kitchen tools and equipment to be cleaned and sanitized; identification of proper
chemicals to be utilized ;how to clean and sanitize equipment and tools in ac-
cordance to prescribed standards; store cleaned kitchen tools and equipment
safely in the designated space.
According to World Health Organization (WHO) Still today, almost one in 10
people in the world fall ill, and 420,000 die after eating contaminated food. When
food is not safe, children cannot learn, adults cannot work. Human development
cannot take place Everyone has the right to safe, nutritious and sufficient food.

CHEMICALS USED IN CLEANING AND SANITIZING KITCHEN TOOLS AND

EQUIPMENT.

Cleaning is the complete removal of food residues and soil from surfaces,
leaving them visually clean . The common soils are coming from carbohydrates,
proteins, fats and other food ingredients (Food Safety Magazine). Cleaning is
properly executed with the use of correct cleaning and sanitizing agents

1. Detergents. These are cleaning agents, solvents or any substance used to

wash tableware, surfaces, and equipment. Example: soap, soap powders,
cleaners, acids, volatile solvents, and abrasives.
2. Solvent Cleaners. These are commonly referred to as degreasers. They are
used on surfaces where grease has burned on. Oven and grills are examples or
areas that need frequent degreasing. These are alkaline based and are formu-
lated to dissolve grease.
3. Acid cleaners. Acid cleaners are used periodically in removing mineral depos-
its and other solid that detergents cannot eliminate such as scale in washing
machines and steam tables, lime build up on dishwashing machines and rust
on shelving.
4. Abrasives. Abrasives are generally used to remove heavy accumulations of
soil that are difficult to remove with detergents, solvents, and acids. These
products must be carefully used to avoid damage on the surface to be cleaned.
5. Ammonia- It is use to break down grime or stains from animal fats or vegeta-
ble oils, such as cooking grease and wine stains. It is effective also in cleaning
tubs, sinks, toilets, countertops and tiles. It is commonly used in glass
cleaning solutions to help avoid marks or spots.

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6. Timsen- approved for disinfection of floors, walls, countertops, bathing areas,
lavatories, bed frames, tables, chairs, garbage pails, and other hard non-porous
surfaces.
7. Other cleaning and sanitizing chemicals are Chlorine, Carbonic acid,
disinfectant and soaps.

CLEANING KITCHEN TOOLS AND EQUIPMENT

Cleaning is designed to remove all visible dirt, soil, chemical substances from
equipment, utensils and work surfaces. Sanitizing is designed to reduce the
number of microorganisms to a safe level. Sanitizing is performed after cleaning.
Unclean surfaces will reduce the effectiveness of sanitizing. Cleaning and
sanitizing helps your business stay compliant with food safety laws and
regulations. (Canadian Institute of Food Safety)
Food poisoning and foodborne illnesses can be caused by bacteria, viruses,
parasites, chemical, metals, poisonous plants and fish, naturally occurring
compounds and from mishandled foods. Cross contamination can also happen
during food preparation. It usually happen between the food handler and the food
or /and the materials used during the preparation. Hence, it is a mandatory for
any food establishment to practice cleanliness and sanitation. To do so, food
handler must be familiar with the different kitchen tools and equipment’s uses,
important characteristics, cleaning and sanitizing procedures.

Cooking Materials
1. Aluminum - it is a good heat conductor ,lightweight, attractive and less expen-
sive but reacts to acidic foods. Pure aluminum cookware
are hard to find now a days. Anodized aluminum
cookware are made more durable and nearly nonreactive
to acids. It will not easily chip or scratch only if mis-
treated with a metal utensils.
• To clean , wash with hot soapy water and scour if neces-
sary. If the interior starts to get spotty or fades, simply
fill the pan with white vinegar and boil it for about fif-
teen minute.
2. Glass– Although it is not a good heat conductor, it has
many uses and is nonreactive and safe for the
dishwasher. As cookware, glass and ceramic
combination is highly recommended because it can be
use to cook a dish and freeze it, then from the freezer,
cool it and cook it again .Extra care in handling and
cleaning is needed to prolong shelf-life.
• When washing, you may use soap, detergent,
or cleaning powder with or without an abrasive. Rinse
well and dry with clean cloth or air dry it.

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3. Stainless steel– it is nonreactive, strong and attractive
but is has poor heat conductivity . Clad stainless steel
are now widely used for the purpose of equal heat
distribution.
• In cleaning, wash it with soapy water preferably hot
water, rinse well and dry immediately. To restore its
shinny looks, use powder or paste stainless steel
cleaner.

4. Cast iron-this metal absorbs, conducts and retain heat

like nothing else. It is widely available and not too pricy
but can last for many years if taken cared well.
• To clean, use light soap not detergent and hot water or
scrub it with salt and a soft sponge. Rinse and dry it,
then lightly coat the interior with oil and never keep it
with water or it will rust. Incase of rust spots, use
nylon scrub sponge with little soap and water to clean,
then dry well and put oil again.
5. Teflon- -a special coating applied inside aluminum or
steel pots and pans to prevent food from sticking to the
pan. It is recommended to use a wooden or a plastic
spatula to turn or mix food inside
• It is easier to wash and clean, just use any dishwashing soaps and rinse well.
but care should be observed so that the Teflon coating will not be scratched
out from the pan. Use soft and non scratch sponge.

KITCHEN EQUIPMENT
1. Range– a combination of a stove top and oven that
made it a multifunctional kitchen appliance.
• To clean- remove burnt sediments, scrape and wipe
grease from top to curbs and opening ranges. Clean the
interior by removing grates, scraping food deposits then
wash and dry. Burners can be soaked and scrubbed.
2. Refrigerators/freezers– it has a cold temperature to
keep food cold, maintain freshness and slow the growth
and activities of bacteria
• In cleaning, Wipe out spilled foods immediately. Wash
inside shelves and trays at least twice a week with
baking soda. Rinse and dry thoroughly. Flush drains
weekly.

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3. Sink and drains– sink has installed faucet/ hose to
supply water and a drain to remove used water.
• To clean-keep outlet screened all the times. Flush daily
with 1 gal. of solution, made from strong solution soda
(4oz to 2 gal. of water). Clean and replace greased tray
regularly. Use force pump if drain is slow. Replace
washers immediately on leaking faucets.
4. Slicers – it is use to slice meats, sausages, cheeses and
other deli products.
• To clean- remove all parts, clean and dry it immediately.
Wash carriage slides thoroughly. After cleaning and
drying the slicer knives, cover with them with
oil-damped cloth. Clean table and pedestal under slicers.
Wipe outside with clean cloth and replace guard after
cleaning.
5. Blenders- -it used to chop, blend, mix, whip, puree,
grate, liquify all kinds of food. They vary in sizes and
amount of power (voltage/wattage)
• To clean– fill the blender pitcher with hot water and a
drop of dish soap. Put the blender pitcher back on the
base and hold the lid down with a towel. Turn on the
blender for 10 seconds. Pour out the hot water and rinse.
Rinse out the blender thoroughly with more hot water. If the base is also soiled,
wipe it with clean damp cloth.
6. Dishwashing machine-this is use to wash dishes auto-
matically which means lesser physical scrubbing,
rinsing and drying of dishes.
• To clean– remove the strainer pans and wash. Using
stiff brush scrub inside frequently. Remove and clean
the wash and rinse arm and fits daily to remove foreign
particle. Wash tables and top of the machine. Clean
nozzles. Do a special periodic cleaning in hard water area.
7. Microwave- -it is used for cooking, baking or reheating
foods.
• To clean– get a bowl that is safe to use inside the
microwave. Fill the half of the bowl with water. Squeeze a
half lemon into the bowl. Put the bowl inside your micro-
wave. On the microwave in medium temperature for
about 5 minutes. Carefully remove the bowl of water with
lemon. Wipe the surface with a paper towel or microfiber
cloth. Make sure that it is dry before closing.

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COMMON KITCHEN TOOLS

Glassware Flatware/cutlery Dinner/chinaware Other utensils

1. Glassware– made from glass and are drinking receptacles but some are used
to measure volume of cooking ingredients.
Examples: red wine glass, white wine glass ,margarita glass, snifter glass,
shot glass, beer mug, pint glass, martini glass, highball glass, lowball glass.
2. Flatware/cutlery -comprises of any hand-held mostly made from silver that
are use for eating or serving food.
Examples: Forks –salad forks, dinner forks, dessert forks, oyster forks, and
etc. Knife- table knife, steak knife, dessert knife, French knife, fruit and salad
knives, kitchen knives, citrus knife, paring knife and etc.
Spoons -Tablespoon, teaspoon, dessert spoon, soup spoon, bouillon spoon,
serving spoons, spork and etc.
3. Dinnerware /chinaware/ crockery –this consist of anything that is used to
serve individual portions during a meal. It ranges from the basic plate and
bowl to more specialized dinnerware with unique shapes, colors and sizes for
specific purposes.
Examples: Dinner plate, dessert plate, bread and butter plate,fish
plates,salad plates,appetizer plate,luncheon plates,soup plate/bowl, salad
bowl,cups and saucers, mugs, teacup, and etc.
4. Other kitchen utensils-these are small hand held tools use in food
preparation.
Examples: Knife sharpening/honing rod, chopping/cutting board, kitchen
shears/scissors, garlic press, vegetable peeler, grater ,kitchen scales,
measuring spoons and cups, mixing bowl ,colander, strainer ,sieve, can
opener, rolling pin, spatula, tongs, whisks, funnels, ladles and etc.

Methods of Cleaning Equipment

1. Foam. You use this to increase the contact time of the chemical solutions to
improve cleaning with less mechanical force.
2. Clean in Place (CIP). It is utilized to clean the interior surfaces of tanks and
pipelines of liquid process equipment. A chemical solution is circulated
through a circuit of tanks and/or lines then returned to a central reservoir
allowing the chemical solution to be reused.

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3. Clean out of Place (COP). It is utilized to clean parts of filters and parts of oth-
er equipment. This required disassembly for proper cleaning. Parts removed for
cleaning are placed in a circulation tank and cleaned using a heated chemical
solution and agitation.

4. Mechanical. It normally involved the use of brush either by hand or a machine

such as a floor scrubber. Mechanical cleaning uses friction for food soil remov-
al.

Fundamental Cleaning Procedures

1. Scrape and pre-rinse. Soiled equipment surfaces are scraped and rinsed with
ward mater to remove loose food soils.
2. Cleaning Cycle. The removal of residual food soils from equipment surfaces is
based on the manipulation of the four basic cleaning factors and the methods
of cleaning. Typically, alkaline chemical solutions are used for the cleaning
cycle.
3. Rinse. Rinse all surfaces with cold to hot water, depending on the temperature
of the cleaning cycle, to thoroughly remove all remaining chemical solution and
food soil residues.
4. Acid rinse. A mild acid rinse of the equipment neutralizes any alkaline resi-
dues left and removes any mineral soil present.
5. Sanitize. All equipment surfaces are rinsed or flooded with a sanitizing agent.
Both time and chemical concentration are critical for optimum results.

Steps in Washing the Dishes:

1. Wear apron and if with sensitive hand skin wear rubber gloves .
2. Scape large pieces of food left over on the dishes.
3. Stack them in proper order: glassware, silverware, chinaware and utensils.
4. Fill the sink with hot water and add considerable amount of detergent.
5. Wash the lightest items first. Start with glasses, cups and flatware. Next are the
bowls and serving dishes .
6. Wash pots and pans last. Soak them first and wash thoroughly including the
bottoms.
7. Lay your dishes out on a rack to air dry or wipe them with clean cloth.
8. Rinse out the brush, sponge and allow to dry. Sterilize
9. Wipe down the sink, dish drainer and dishpan.

SANITIZING KITCHEN TOOLS AND EQUIPMENT

Sanitizing can be done after cleaning the kitchen tools and equipment. This
is done to disinfect or kill microorganisms like bacteria, germs, virus and parasites
that may not seen by the naked eyes and are not eliminated by merely cleaning
the tools or equipment. This is important to avoid health danger brought by these
harmful microorganisms.

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 In the Philippines, food establishments are mandated by the Presidential
Decree No. 856 known as Code of Sanitation of the Philippines. In chapter 3 of
this decree, all food establishment sanitation requirements and guidelines were
presented and explained to ensure the quality and safety of foods and likewise
ensure health safety of all employees. Any establishment must not operate if
requirements are not met and as a matter of fact, sanitation permit is one
requirement in securing business permit.
METHODS OF SANITIZING

1. Thermal or Heat sanitizing-this method allows the use of heat as sanitizing

agent. It can be either steam, hot water and hot air.
• Hot water– the water temperature must be atleast 170ºF for no less than 30
seconds.
• Dishwashing machine in the final stage of rinsing– the water temperature must
be at least 180°F but not greater than 200ºF because the water will evaporate
into steam before the sanitizing occur.
• Stationary rack, single temperature machine– the temperature must be 165ºF
and let stand for at least 30 seconds.
2. Chemicals –sanitizing is done through the use of chemicals that have the abil-
ity to kill the disease causing micro organisms. The approved chemical sanitizers
are chlorine (bleach), iodine and quaternary ammonium. These chemicals can be
use either by full immersion or rinsing, swabbing, or spraying.
Effectiveness can be influence by the following factors:
A. Concentration– when using too little amount of chemicals, it will not be
adequate to reduce or kill the harmful microorganisms. Too high concentration or
amount is considered toxic and poisonous.
B. Temperature- Generally temperatures between 55°F and 120°F allow
sanitizers to work properly. When at higher temperatures, chlorine compounds
may corrode some metal items and chlorine and iodine compounds may leave the
solutions.
C. Contact time– the utensils to be clean must be in contact with with the
sanitizer at the recommeded time inorder to be effective in killing the harmful
microorganisms.

D. Solution pH: The pH level of some detergents can react to some sanitizers
that may affect the effectivity of some sanitizers therefore items must be
thoroughly rinsed of detergent prior to sanitizing.

Important reminder therefore: Always check the dilution, contact time, safety
precautions, shelf life and storage of all chemicals before use.

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 SIMPLE SANITIZING STEPS
Sanitizing Utensils With Bleach Sanitizing Metal Utensils w/ hot
water.
1. Perform the steps in cleaning utensils . 1. Perform the steps in cleaning.

2. Drain the sink and fill it with hot water.
3. To sanitize, add two tablespoons of
bleach.
4. Allow the utensils to sit in the bleach
water for ten or so minutes.
5. Drain and rinse the utensils in hot
water.
6. Allow to air dry.
2. Use the thermometer to check the
temperature of the water.
3. Pour the 171º F water over the
utensils.
4. Allow them to sit for at least a minute.
5. Drain the sink and carefully the
boiling water.
6. Allow the utensils to air dry.

Storage and Security of Cleaning and Sanitizing Agents and Chemicals :

 Keep them in a separate area, away from food and other products.
 Keep on lower shelves to prevent accidents and to keep chemicals from falling
into food products.
 Store in a cool, well-lit and well-ventilated room.
 Do not store near heat.
 Do not keep punctured aerosol cans.
 Store chemicals with lids tightly on.
 Make sure chemicals and other cleaning agents are clearly labelled,
 Ensure that the use by date or manufactured date is clearly readable.
 Storage containers should be free of corrosion and moisture.
 The storage area should be kept secure and locked when not in use.
 Always store chemicals in designated container.
 Do not mix chemicals.

D
Learning Task 1. Direction: Make a checklist on how to practically clean
and sanitize the following:

1.Refrigerator 4. Slicer 3.Aluminum Cookingware

2. Dinnerware 5.Sink and drains 6.Range

Learning Task 2. Direction: Using any available artwork materials at home or

can use recyclable/reusable materials, or can use computer programs make your
own slogan about kitchen cleanliness and sanitation. Briefly explain your art-
works. This will be checked according to the following criteria : 1. Relatedness to
the topic presented -20points, 2. Originality and creativeness -15 points; 3. Self-
motivation to do the task as manifested in the willingess and eagerness to finish
and submit the task-15 points with a total of 50 points.

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 E
Learning Task 3. Direction: Document a one week kitchen tasks . Be guided
with the sample template below. You can use pictures or videos to document
your task if you can and if possible and safe . See the rubric for additional
guidelines. Choose from the options below the mode of submission.
Option 1. Hard copy form- Hand written/ printed picture collage with
caption/Encoded in MSWORD and printed

Option 2. Digital or soft copy form to be submitted in any format used by

your teacher to support this MDL class. -Video recording if possible with narra-
tion/ Picture collage with caption/ Encoded in MS word or PowerPoint slides.

Day of the Cleaninng Procedures Remarks or feedback

week and
(Indicate the tools/ (with signature if
(Monday– sanitizing
equipments/chemicals or possible of parent or
Sunday) Kitchen
subtances used) guardian or any family
task/s
members about each
task you did.
Monday AM Washing the 1. I wore my apron and - the job is done safely
blender clip my long hair. and correctly but dont
forget to clean the base
2. I pre-rinse the blender
of the blender (just an
pitcher/ jar and cover
example).
with clean tap water.
3. I used soft sponge and
dishwashing liquid to
scrub it well.
4. I rinsed it well in a
running water.
5. I refilled it with half
water and squeezed 1
piece of calamansi on
it.
6. I turned the blender on
for 10seconds.
7. I rinsed it with
lukeward water.
8. I placed in a rack to air
dry. ( inverted position
to avoid dust.
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 RUBRICS IN GRADING THE PERFORMANCE TASK

Criteria Excellent Very Satisfactory Needs

(10) Satisfactory (6) improvemen
(8) t (5)
Completeness Done 10 or Done 6-7tasks Done 4-5 tasks Done 1-3
more tasks. tasks.
Correctness Applied all Applied the Applied the Applied the
the procedures procedures in a procedures
procedures correctly but consistently inconsistently
correctly and not consistent. but in a in very
consistently shortcut shortcut
as stated. manner. manner.
Safetiness Use the tools 1-2 tools or 3-4 tools or 5 and above
& cleaning cleaning agent cleaning agent tools and
agents were use were used cleaning
correctly and incorrectly. incorrectly. agent were
consistently. used
incorrectly.

Choose at least 3 of the statements below and explain it on your reflection note-
book or portfolio.
1. The history of government regulation of food safety is one of government
watchdogs chasing the horse after it's out of the barn." ~ D. A. Kessler.

2. Food safety is the best policy.

3. Cleanliness may be defined to be the emblem of purity of mind.” (Joseph Addi-

son )

4. Cleanliness is next to godliness.

5. Avoid future frustration, avoid cross contamination. (BrandonGaille.com)

6. Don’t learn the importance of cleanliness by accidents .

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WEEK CLEAN AND SANITIZE KITCHEN PREMISES
2
I
In this material you will learn something about cleanliness and sanitation of
the kitchen premises. The lesson objectives are to: recognize kitchen premise to be
cleaned and sanitized; clean the kitchen area in accordance with food safety and
occupational health regulation ; follow safety and first aid procedures; and store
chemicals.
It is in the kitchen where food is prepared, cooked, portioned and served.
After learning about cleaning and sanitizing tools and equipment, it is also very
important to pay attention to the cleanliness and sanitation of all kitchen premis-
es before, during and after food preparation. This will avoid cross contamination
from kitchen surfaces to foods and to kitchen utensils and equipment.

KITCHEN PREMISES
In the Code of Sanitation of the Philippines, the following are the structural
requirements for restaurants and other food establishment in order and be issued
with sanitary permit.

Structural Requirements

1. Floor- it served as walking and driving surface. It is also where food and
drinks are prepared, stored or stack, or in which utensils are washed.

2. Ceiling– the second layer after the roof that serves as protection for heat. You
can see facilities for lighting and ventilation on some establishment.

3. Walls– use to cover, divide or enclose the kitchen area. Some lower surfaces of
this usually come to contact with tools, equipment and premises that are use
in food preparation.

4. Lighting-provides lights to facilitate effective movement in the kitchen like

cleaning, sanitizing and food preparation.

5. Ventilation-it helps to provide comfortable condition by supplying air. This

easily accumulates dust that may circulate with the air.

6. Food production area– this is the crucial part of the kitchen. It is where foods
are cooked, portioned and assembled. Many cooking utensils and appliances
are installed and stored in this part.

7. Changeroom– it is where lockers are seen to facilitate orderly storage of

clothing and personal belongings of employees.

Sanitary Facility Requirements

1. Wash hand bin– it is installed nearest as possible to the food production area.
The purpose is to promote frequent hand washing of the food handlers. Supply
it regularly with soaps and hand sanitizers .

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2. Toilet facility-it is an enclosed area intended for sanitary and hygiene activi-
ties. It is located in an area away from food production and storage area but
food handler do their necessities here.

3. Water supply facility/ area– provides water suppl for food production,
cleanliness and sanitation activities.

4. Reuse, collection, separation, storage and disposal area– use to manage

kitchen waste (segregation and disposal).

Ways to Keep your Kitchen Clean and Safe

1. Remove unnecessary clutter from surfaces

2. Keep your refrigerator clean and tidy

3. Use a rubbish bin with a lid to keep odors out that attract flied and other in-
sects

4. Wash and disinfect your rubbish bin once a week

5. Use separate chopping boards for different kinds of food

6. Change the dish cloth you wipe surfaces every day

7. Use paper towel for any mess that is particularly likely to cause contamination,
such as raw meat or eggs and anything that has fallen on the floor.

8. Keep kitchen floors free form debris and grease by seeping and washing
regularly

9. Don’t leave dirty crockery and pans to fester or near food garbage where they
can attract harmful bacteria

10. Wash surfaces that get touched.

11. Wash your hands before handling food.

Step by Step Guide in Cleaning the Kitchen

1. Empty the dishwasher and the dish drainer and wash dishes– before clean-
ing and sanitizing the kitchen surfaces, secure cleaned and sanitized utensils
in their proper racks.

2. Clean the top part surfaces, ceiling and walls– after clearing the clutters and
securing everything, clean the wall and ceiling with extra care and using proper
cleaning materials.

3. Clear clutter off your counters– start from one corner of the kitchen and fin-
ish it before moving to another. Remove everything that does not belong to that
particular counter or area. Example, cleaning agent is mix with kitchen uten-
sils.

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4. Dust the tops of the fridge and cabinets– wipe dirt on the top even the sides
of fridge and cabinets appliances always practice cleaning from top to bottom to
save time and effort in cleaning.

5. Clean small appliances– check and clear debris from your microwave, coffee
maker, toaster/toaster oven, or stand mixer . Start with the interiors.

6. Clean anything else that stays out on your counters-anything that is put on
your counter (on top) must be clean also. It is also recomeded that regularly
use items must be put on the counter and those are not frequently use can be
place inside the cabinet or drawer but both must be clean first. Time to clean
also your mug rack, utensil holder and other more rack.

7. Scrub down the interior and exterior of your stove and oven-clean applying
the procedures on your previous lesson.

9. Wipe down your counters- Once the dishes are all washed, dusted the
overhead tops of appliances and your small appliances are sparkling clean,
then you can clean the counters or surfaces. Remove everything there is placed
there such tray of cooking engredients, mug rack and etc. Wipe it down and
apply clenear agent if necessary. Repeat it on each counter.

10. Deep clean your large appliances and the sink after– follow the procedures
on how to clean appliances and sink as discussed in the previous topic.

11. Clean the floor– start from the corners to the center . You can manually
sweep it with softbroom and dustpan or use vacuum cleaner. Mop it with
cleaning agent in preparation for sanitizing.

12. Manage the kitchen solid waste.Consider the guidelines from the Philippine’s
Ecological Solid Waste management Act of 2000 section 21 and 22.
Classification of wastes Ways to Dispose Wastes

Biodegrabable waste– food left Conventional Trash Bin– color coded gar-
overs, plant cuttings/ trimmings. bage cans/bins.

Recyclable waste– papers, metal, Natural garden composting

glass, plastics are some of it.

Residual waste with potential for A Garbage Disposal installed under the
recycling-leather, straws etc. sink.
Residual waste for disposal-diaper, Serve as food for Animal
ciggarete butts, sanitary napkins.

Special wastes -hazardous wastes, A wormy solution is composting using

healthcare waste, bulky waste. worms for quicker composting.

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Helpful Tips to Maintain the Cleanliness and Safetiness of the Kitchen
Premises
It is easier to maintain the cleanliness , orderliness and safetiness of the
kitchen if everyone has developed a commendable working habits.
1. CLAY GO- is a CLEAN AS YOU GO practice to make the workplace hygienic
and clutter free. Example is cleaning immediately the spilled sauce so that it
will not attract harmful bacteria and will not solidify or set that will make it
hard to clean. Cleaning after every meal is also highly recommended.
2. Mis-en-place-it is French term that literary means everything in place. Before
cooking all the ingredients are washed, cut/ sliced or measured. The cooking
utensils and equipment are also ready. In this way, you will be more organized
and relax that will reduce the tendency of having a messy working area and
likewise several trips while cooking will be avoided that might cause fatigue or
accident like spills of liquids.
3. FIFO- “first in first out” simply means that the food that was stored first must
be the first to be consumed. Therefore, when storing, you should label and
rotate the foods, newly purchased or cooked should be in front or on top. Aside
from minimizing food poison caused by expired or spoiled foods, it will make
your storage tidy and easy to clean.
4. Personal hygiene– it is a personal or self care to avoid infecting own self, co
workers and other more that come into contact with. This includes wearing of
correct and complete Personal Protective Equipment (PPE), frequent hand-
washing and sanitizing.
5. Using proper cleaning tools– choose the correct cleaning tool and cleaning
agent will ensure that the area is immaculately clean. If not, there will be a
continuous growth of harmful bacteria.
SANITIZING THE KITCHEN PREMISE
Sanitizing comes after cleaning the kitchen premises. It can be done with the
use of chemicals or heat sanitizers . Approved chemicals are chlorine, carbonic
acid, ammonia, detergents, dishwashing liquid, timsen, soap, alcohol and boric
acid. Heat sanitizers are hot water, steam, dry heat, UV light, and filtration.
Procedures for Disinfecting Premises
1. Preliminary cleaning is done.
2. Apply solution to hand, non-porous surface thoroughly wetting it with cloth,
mop and sponge. Let the surface remain wet for 10 minutes. Wipe with dry
cloth.
3. Sponge on mop or allow to air dry.
4. Use a spray device for spray application. Spray 6-8 inches from the surface,
rub with brush, sponge or cloth. Avoid inhaling sprays.
5. Rinse all surface that come in contact with food such as exterior appliances,
tables and stove top with potable water before rinse.

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Helpful tips in Sanitizing the kitchen premises (by Canadian Centre for
Occupational Health and Safety)
1. Follow procedures and safe work practices recommended by your employer.

2. Check product labels and safety data sheets.

3. Wear personal protective equipment and clothing as appropriate for the

products you are working with or cleaning.

4. Use cleaning products appropriate to your workplace and according to the

supplier's recommendation to ensure effective cleaning results.

5. Always clean and wash surfaces/areas thoroughly before disinfecting them.

6. Use disinfecting products or diluted bleaches to disinfect areas as required.

7. After using cleaning products, wash hands thoroughly with water and soap,
after removing gloves.

8. Report to your supervisor all spills, incidents, etc.

9. Do not eat, drink, or smoke while using bleaches, cleaning agents, disinfecting
agents, or other chemical products.

10. Do not leave open containers of bleaches, chemical products, disinfecting

agents, and solvents in the washrooms or other areas used by others.

11. Do not mix cleaners and disinfectants unless the labels say it is safe to do so.

First Aid of Injuries Obtained During Cleaning and Sanitizing Activities:

Accidents in the workplace can happen anytime and anywhere. These may
cause injuries like slip and fall, chemical intoxication or burns, frostbite or
freezing injuries, lifting or carrying injuries, cuts, puncture wounds, amputations,
It is highly recommended then that all the workers must have knowledge on basic
first aid

Chemical and Household Cleaners Poisoning:

• Check breath and provide C.P.R if needed.
• Give cold milk and egg white and strong pain reliever.
• Do not force victim to vomit.
• No gastric lavage or stomach pumping.
• No acids, such as vinegar and lime juice in case of acid poisoning.
• Take victim immediately to hospital.

Skin Poisoning:
• Wash skin with running water while removing the victim’s clothes, then
wash the skin with water and dilute with soap.
• Do not apply any medication or chemicals to the contaminated skin they
may aggravate the skin damage.

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Inhalation Poisoning:
• Take the victim immediately away from the from the poisonous area while
removing any tight clothes and untying the necktie.
• Provide rescue breaths in case of respiratory failure of difficulty after
removing anything inside the mouth .
• Titling the head back to open the airway, while closing the nose trills with
two fingers, taking a deep breath, blowing air into the victim’s lungs through
the mouth; then watching the victim’s chest rise accordingly.
• Allow the victim to exhale which watching his chest fall.
• Repeat same procedure till the victim breathes normally.
• Warm up victim if sign of cold or chill is found.
• Calm down the victim if conscious.
• Take patient immediately to hospital.

Eye poisoning:
• Open eyelids and wash with running water (at low pressure) for at least 10
minutes.
• Do not apply eye drops.
• Take patient immediately to hospital.
Thermal burns:
• Remove hot or burned clothing and jewelries carefully. Burns swell quickly.
• Hold burned skin under cool (not cold) running water or immerse in cool
water until the pain subsides.Use compresses if running water isn't
available.
• Cover with sterile, non-adhesive bandage or clean cloth.
• Do not apply butter, oil, lotions, or creams
• Take patient immediately to hospital /clinic depends on the degree of burn.

Bruise and blisters

• For bruise, raise and support the injured part in a comfortable position.
Place a cold compress over the bruise for at least ten minutes.
• For blisters, wash the area with clean water and rinse, if not possible just
keep it clean.Gently pat the area and surrounding skin . If it is not possible
to wash the area, keep it as clean as possible.
• Cover the blister with an adhesive dressing; make sure the pad of the
bandage is larger than the blister.

D
Learning Task 1. Direction: Arrange the jumbled words to form the correct
word using the phrase presented as clue on each item. Answer it in your note-
book.
1. It is the practice of separating different waste to facilitate easy collection and
disposal. STEWA GATIONSEGER
2. It is a system of consuming the food first stored or purchased. OFFI

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3. It is a practice of cleaning and sanitizing the work area after every food
preparation or before leaving. YOGACL
4. This a practice of putting everything in place before, during and after food prep-
aration. SIM NE LACEP
5. It is a personal care of an individual to avoid infecting self and others.
ALNOSREP IENEGYH
6. It is the emergency care given immediately to an injured person. RSTFI DAI
7. It is done after cleaning that aims to kill harmful bacteria with heat or chemical.
SANITIONAT
8. Waste materials that can be recovered an/or reuse papers, metal, glass, plastics
are some of it. ELBALCYCER
9. Kitchen biodegradable wastes and use it to make a natural garden fertilizer.
INGTSOPMOC
10. It is the process of removing all kinds of dirt in the kitchen premise in
preparation for sanitation process. NINGAELC
Learning Task 2. Direction: answer briefly but comprehensively the following
questions. Answer it in a piece or pieces of paper/s.
1. Your mother asked you to have a general cleaning in your kitchen, what are the
step by step procedures that you plan to do?
2. Accidents are unavoidable in any workplace, what do you think are the two
most common injuries in the kitchen and how will you apply first aid on these?
3. One very crucial part regarding cleanliness is the food production are, how will
you apply then the Mis-en-place and FIFO’s cleaning practices?
4. Waste is said to be the biggest source of harmful microorganisms, as a CBF
student, how will you explain to your younger sister on how to apply CLAYGO
in the reuse, collection, separation, storage and disposal area?

E
Learning Task 2. Direction: Perform cleaning and sanitizing procedures in your
kitchen premises. Choose one from the options below on how to record and sub-
mit your task. Use the rubrics provided below as guide. Submit in hardcopy
(except video) or in soft copy form. Important reminder, safety first.
1. Video recording– You can involve your family members to assist you .
2. Picture collage– if you can’t record a video, you can document your task by tak-
ing pictures. Add captions on each picture to further explain the procedures
that you have done in your task.
3. Narration-if you can not document through video or picture, you can narrate in
written words the step by step procedures of your cleaning and sanitizing task.
It can be hand written or type written.
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RUBRICS IN Excellent (20) Very Satisfactory Needs
GRADING Satisfactory (12) improvement
(16) (8)
Criteria
Cleanliness Performed 6 or Performed Performed atleast Performed
more cleaning atleast 5 4 cleaning tasks atleast 2
tasks and cleaning tasks but skipped or cleaning tasks
showed the and but skipped missed 3 or 4 but skipped or
proper or missed 1 important missed 3 or 4
cleaning important procedures in any important
procedures procedure/s in of the cleaning procedures in
consistently as any cleaning task as shown in any of the
shown in the task as shown in the submitted cleaning task .
submitted the submitted output.
output. output.
Sanitation Performed 6 or Performed Performed atleast Performed
more cleaning atleast 5 4 cleaning tasks atleast 2
tasks & cleaning tasks but skipped/ cleaning tasks
showed the but skipped / missed 3 or 4 but skipped/
proper missed 1 important missed 3 or 4
SANITIZING important procedures in any important
procedures procedure/s in of the procedures in
consistently as any SANITIZING SANITIZING task. any of the
shown in the task as shown in SANITIZING
submitted the submitted task.
output. output.

Safety Use correctly Use correctly Use correctly but Didn’t use PPE
guidelines and complete and complete incomplete PPE and didn’t
PPE and PPE and but and didn’t apply apply safety
applied safety didn’t apply safety precautions
precautions safety precautions consistently.
consistently. precautions consistently.
consistently.

A
Choose a topic below and in not less than 50 words, write your thought
about it. Answer it in your reflection or journal notebook or portfolio.
1. The cleanliness and sanitation challenges in the Philippine’s food industry
amidst covid-19 pandemic situation.
2. My cleanliness and sanitation tips for the online sellers in serving off-premise
customers.
3. My family’s cleanliness and sanitation practices during this time of pandemic.

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WEEKS
PREPARE A RANGE OF APPETIZERS
3-4
I
After learning about cleanliness and sanitation in the workplace, it is
time to further apply the things that you have learned in accomplishing the tasks
prepared in this lesson. The topic in this lesson is all about preparing a range of
appetizers. It will focus on the classification of appetizers; ingredients of
appetizers; assembling and presenting of appetizers; and storing appetizers.
Before serving any meal courses in the table, a small bits of food is served
first– the appetizers. Though they are small in size and in little amount, they are
delicate and interesting that can tantalize anyone’s taste buds that increases thier
appetite. Appetizers are actually the first taste of any meal. Therefore, it is chance
for the chef to create a commendable first impression that may excite the
customers for the next course of the meal.
Appetizers are being served at the begining of the meal, it should be light and
not hard to eat yet very tempting to eat. Thus, it is important to closely look at the
basic informations about appetizer sothat we can satisfy its purposes in the meal.
Brief History of Appetizer
The first evidence of appetizer recipes could be recovered by tracing the
Roman Greek culinary culture in the ancient times. Tiny morsels of fish, cheese,
olives and seasoned vegetables were served as appetizers then while the grilled
veal was prepared according to the appetizer recipes during the period of
renaissance in Italy. The wealthy Frenchmen enjoyed a number of appetizers
during the seventeenth century while a different kind of appetizer was served at
the end of each course to refresh the palate in America. The term appetizers was
coined in English at the beginning of 1860 in retaliation to the French appetizer
recipes for hors d'œuvres but both the words began to be used at the close of the
year 1890. Canapes and caviar on crackers was regarded as a kind of appetizer in
the early nineteenth century with the French preferring raw oysters and clams
instead of cooked food. (ifood.tv)
In the Philippines, appetizers are called “pulutan” or “ hand food”. This is
influenced by Chinese cuisine and is usually served with alcoholic and non-
alcoholic beverages. It is mostly served before dinner or during family events or
occasions. It is now widely served in local restaurants and each region in the
country has its own specialties.
CLASSIFICATION OF APPETIZERS
1. Cocktails. Cocktails are usually juices of orange,
pineapple, grapefruit or tomatoes served with cold salad
dressings. It may be in the form of a fruit or vegetable juice
mixed with little alcoholic beverage or seafood like shrimps,
crabs, or lobsters served with slightly seasoned sauce.
Cocktails

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2. Hors D’ Oeuvres -refers to small portions of highly seasoned
foods. It is a combination of canapés, olives, stuffed celery,
pickled radishes, and fish. It is served on individual plate when
guests are seated. Sometimes this is simply placed on a platter
and passed around. Hors d’oeuvres are served cold or hot

Hors D’ Oeuvres
3. Relishes/Crudités -are pickled item which
are raw, crisp vegetables such as julienne carrots or celery sticks.
Relishes are generally placed before the guest in aslightly, deep,
boat shape dish.

Relishes/Crudités

4. Petite Salads -are small portions of salads and usually display

the characteristics found in most salads.

5. Chips and Dips are -popular

Petite Salads
accompaniments to potato chips, crackers, and
raw vegetables. Proper consistency in the preparation is
important for many dip. It must not be so thick that it cannot be
scooped up without breaking the chip or crackers, but it must be
thick enough to stick to the items used as dippers.
Chips and Dips

6. Fresh Fruits and Vegetables -are the simplest appetizers.

Fruits are good appetizers because they give an attractive
appearance, fragrance, appealing taste and delicious flavor. For
example, you could serve a platter of thinly sliced cucumbers,
chunks of red bell pepper and baby carrots. For a fruit tray,
consider serving red and green grapes, as well as chunks of
mango with toothpicks inserted in them. Since appetizers are Fresh Fruits & veg.
always easy to pick up with the fingers, they should never be
drippy or messy.
7. Finger foods -are variety of appetizers wherein the only
requirement is that you keep everything small enough to be
picked up with the fingers and eaten with little mess. If you want
to serveyour favorite homemade sausages, cut them into small
pieces, wrap them with a small piece of pastry shell and bake.
Or, serve your favorite baked sweet potato fries with a
Finger foods mayonnaise- based dipping sauce. Individual quiches filled with
ham and cheese is another good option.

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8. Canapés-are made out of thin slices of bread in different
shapes. The bread may be toasted, sautéed in butter or dipped
in a well-seasoned mixture of egg, cheese, fish, or meat then
deep- fat fried. They could be served hot or cold. There are no
set recipes for the making of canapés. You may create your
own combination of several different colored items on the cut
pieces of bread, toasted or fried and biscuits etc. The larger
Canapés
canapés are termed as ZAKUSKIS after the Chef Zakuski.

Structure of a Canapés
Canapé-is a bite-size open faced sandwich and serve in tiny or small portion. It
consist of three parts:
1. Base- holds the spread and garnish. Crackers and toasts are firmer and give a
pleasing texture and crispness to the canapé. Suggestions for bases are bread
cutouts, toast cutouts, crackers, melba toast, tiny unsweetened pastry shells,
tortilla chips, cups biscuits, tiny biscuits, polenta cutouts, miniature pancakes.

Bread cutouts Toast cutouts Mini pastry shell Miniature pancakes Crackers

2. Spread—placed on top of the base so the garnish sticks to it without falling off.
The following are the three types of spreads.
A. Flavored butter—made from softened butters with flavorings.
B. Flavored Cream Cheese - made from flavored butters, except cream cheese is
substituted for the butter. Mixture of cream and butter can be used.
C. Meat or Fish salad spreads – made from finely chopped meat or fish that are
spreadable. Seasons should be checked carefully to make the spread more
stimulating to the appetite.
3. Garnish – any food item or combination of items placed on top of the spread
which usually gives color, design, and texture or flavor accent to the canapé.
Food Items use to Decorate Canapes
1. Vegetables, pickles, and relishes 3. Fishes
2. Cheese, hard cooked egg slices 4. Meats

Guidelines for Assembling Canapes

1. Good mise én place is essential to make the preparation tsmooth and quick.
2. Assemble as close as possible to serving time not to make the base soggy.
3. Select harmonious flavor combinations in spreads and garnish such as
mustard and ham, lemon butter and caviar, pimiento cream cheese and sardines,

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salad and capers and anchovy butter, hard cooked egg slice and olive.
4. Make sure that at least one of the ingredients is spicy in flavor.
5. Use high quality ingredients.
6. Keep it simple. Simple meat arrangements are more attractive than extravagant
one.
7. Arrange canapés carefully and attractively on trays.

Cocktail Appetizers
Cocktail appetizers are made of seafood or fruit, usually with a tart or tangy
sauce. These appetizers are always served chilled, often on a bed of crushed ice.
1. Oyster and clams on the half shell 3. Lobster 5. Shrimp
2. Firm flaked white flesh 4. Fruits C. crab

Relishes
Relishes are raw or pickled vegetables cut into attractive shapes served as
appetizer. Relishes include three categories:

1. Raw vegetables with dips. These are known as crudites (croo dee tays). Cru in
French means “raw.” Common bite size cut raw vegetables served with dips are
celery, radish, green and red pepper, zucchini, cucumber, cauliflower, broccoli
florets, broccoli stems.
2. Dips. These are accompaniments to raw vegetables and sometime potato chips
and crackers. Any mixture of spreads Any mixture of spreads can be used as
dips. Proper consistency is important to any dip. It must not be so thick that it
cannot be scooped up without breaking the cracker. It must be thick enough to
stick to the items used as dippers. Thin or soften them by adding mayonnaise,
cream or other appropriate liquid. Sauces and salad dressings can be used as
dips.
3. Pickled items. It includes variety of items like cucumber pickles, olives,
watermelon pickles, pickled peppers, spiced beets, and other preserved fruits
and vegetables.

Miscellaneous hors d’oeuvres Antipasto

1. Antipasto— Italian appetizer. This includes cured
meats ,seafood items , cheeses ,hard cooked egg and
stuffed eggs, relishes,mushrooms and other
vegetables.
Bruschetta
2. Bruschetta—slice of Italian
bread that is toasted, rubbed
with brushed garlic and drizzled with olive oil, served with
toppings like canapes.

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 Caviar Tapas Amuse Bouche

3. Tapas— a small food item intended to be eaten with wine or other drinks usually
in bars. They are served in a small portion intended to be eaten immediately
4. Caviar – salted roe, or eggs, of the sturgeon. Any product labeled caviar must
come from sturgeon. Roe from any other fishes must be labeled as such (white
fish caviar)
5. Amuse Bouche (ah mews boosh) – a tiny appetizer or hors d’ oeuvres offered to
guest seated at their tables either before or after they have ordered from the
menu. It is an opportunity to showcase an aspect of the chef’s cooking style and
talent and to welcome the guest.
Hot and Cold Appetizers
1. Hot Hors d’oeuvres are served between the soup and fish course. In today’s
shortenedmenus, they are often served instead of hot entrée. The size and
richness depend upon the composition of menu. Many hot hors d’oeuvres are
suited for serving a small ala carte dishes, and usually described as hot dish.
2. Cold hors d’oeuvres -should stimulate appetite, and therefore should always
be served at the first course in the menu. There are five types this:
•Plate of hors d’oeuvres - may consist of shrimps, smoked beef, poached egg.
Spanish sardines and lettuce, sauce can be served at the side.
•Grison Platter may consist of two kinds of cold meat, such as ham, smoked
beef, peppered ham. Sauce can be served at the side.
•Hors d’oeuvres Platter. It may consists of shrimps with jelly, asparagus tip
withmushrooms, sardines with onion rings, tomatoes stuffed with salad and
chicken loaf.
• Assorted hors d’oeuvres can be served in special portioned platters with dishes
or even from a serving cart.
• Rich hors d’oeuvres - still a classical form of presentation. Lobster should
always be included.

Fundamentals of Plating
1. Balance– select foods and garnishes that offer variety and contrast in terms of
color, shapes, texture and flavors.
2. Portion size- important for presentation as well as for costing. Match portion
sizes and plates. Balance the portion sizes of the various items on the plate. Ap-
ply logical balance of portions.
3. Arrangement on the plate.

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Basic Principles of Plater Presentation
1. The three elements of a buffet platter are the center-
piece or Grosse piece, the slices or serving portions,
and garnish. They all must be artistically arrange.
2. The food should be easy to handle and serve, so that
one portion can be removed without ruining the
arrangement.
3. A simple design is best.
4. Attractive platter presentation may be made on silver,
metals, mirrors, chinaware, plastic ware, and wood, or any provided they
are presentable and suitable for food.
5. Once a piece of food has touched the tray, do not remove it.
6. Think of the platter as part of the whole. It must be attractive and
appropriate .

Designing the Platter

1. Plan ahead. Make a sketch by dividing the tray into

six or eight sections. The sketch should indicate the
centerpiece, slices of foods and garnishes.
2. Get movement into your design. It could be arranged
in rows or lines.
3. Give the design a focal point. Use centerpiece to
strengthen the design
4. Keep items in proportion.
5. Make the garnish count. Use garnish to balance out a plate .
6. Don’t drown every plate in sauce or gravy. It will hide the color and shape.
7. Keep it simple. Simplicity is more attractive than complicated designs.
8. Let the guest see the best side of everything.

Storing Techniques for Appetizers

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.

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.
7. Chill to refrigerate or to reduce the temperature of food.
8. Place it to cold storage like refrigerator to preserve perishable
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 D
Learning Task 1-Week 3. Direction: Complete the statements below. Answer it in
your notebook.
1. I learned that there are classifications of appetizers and these are___________.
2. I deeply understood that the function of appetizer in a course meal is to ______.
3. I realized that there are many simple ingredients that can be used in
assembling or cooking appetizer, this includes the following:__________

Learning Task 1-Week 4. Direction: Study the recipe below. Answer the task be-
low using the given recipe. To easily answer the questions , you can try to do the
recipe at home if you have available materials or watch videos on YouTube on how
to assemble canape. Answer it in a separate sheet of paper.
1. Enumerate the parts of a canape and specify if what are the ingredients used in
for each part. ( use the recipe below)
2. Considering the structure of the finished product make a step by step process
on how you will present or how did you presented (if you try the recipe at home)
the appetizer in an individual or single serving ? Use the fundamentals of
plating and principles of plating and designing platter.
3. Make a plan on how will you store safely the unconsumed canape. If tried the
recipe at home, just enumerate the storing process that you did.

A. Recipe Name: Canapes from Toast

B. preparation Time : 30-45 mins. C. Yield: 25-30 pcs.

D. Tools & equipment: bread knife, spatula, tray, cutting board , gloves
E. Ingredients and quantity. Toppings
• 4 loaves of loaf bread • 25 g mayonnaise
• 25 g Mayonnaises • 2 or 3pcs Salami or ham or hotdog
• 1/8 slice Cheese
• Half of medium Cucumber
• 2 pcs Tomato
F. Procedures:
1. Trim crusts from unsliced loaf bread. Save the trimmed crusts to be used as
breadcrumbs.
2. Cut the bread horizontally into 1/4 inch thick.
3. Toast the slices in oven or oven toaster or pan and cool the bread upon toasting.
4. Cover them with a thin layer of spread and cut into desired shapes with a bread
knife or any sharp knife. Make the cut neat and uniform. ( 1pc: 6 slices)
5. Put the toppings generously.
Toppings:
1. wash the vegetables and drain well;
2. Cut into dice including the cheese;
3. Just mixt them all while waiting for the toast to be cooled.

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 E
Learning Task 2– Week 3. Direction: Written Task. Using the sample
recipe below, make your own simple appetizer recipe. You can choose from the
classificatios of appetizer. Integrate costing (pricing)in your recipe. Read the
criteria for grading to be guided.

A. Recipe Name: Mixed Vegetable Relish with Cheddar Cheese Dip

B. preparation Time : 20-30 mins. C. Yield: 8-10 cups rich brown stock
D. Tools & equipment: Knife, chopping board, strainer, platter. Mixing tool,
E. Ingredients and quantity. Dips
Raw Vegetables • 94 g cream cheese
• 1 pc celery • 38 ml evaporated milk
• 1pc red bell pepper • 44 g mayonnaise
• 1 pc cucumber • 7.5 lemon juice and 75 g onions
• 1 pc lettuce • 0.5 ml hot pepper sauce
• 0.5 Worcestershire sauce
• 75 g cheddar cheese
F. Procedures:
1. Wash the vegetable very well.
2. Cut vegetables into sticks or decorative bite size shape.
3. Hold vegetable for a short time in ice water to become crisp.
4. Mix all together your dip ingredients while waiting for the vegetables on
hold.
5. Drain well.
6. Arrange vegetable in a platter with crushed ice to maintain crispiness.
7. Serve with cheddar cheese.

The written work will be graded using the following criteria

CRITERIA POINTS
Completeness of the elements of the recipe as seen in the sample 30
and integrating correct costing.
Clearness or accuracy of the informations especially the procedure 20
part.
Usage of correct terminologies, guidelines/standards and other 10
elements in preparing stock.
Total : 60

PIVOT 4A CALABARZON
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Learning Task 2-Week 4. Prepare, cook or assemble a very simple appetizer .
You can use the recipe that you have prepared on your week 3 task or the recipes
presented in this material. If you want to use other recipes then, you have to sub-
mit to serve as guide in grading your output. read carefully the rubrics below .
You can accomplish and submit this task by using video, picture, soft copy and
hardcopy format . (review the instruction in the performance task of week 2)

RUBRICS IN Excellent Very Satisfactory Needs

GRADING Satisfactory improvement
(20) (12)
(16) (8)
Criteria
Cleanliness Performed Mis Performed Performed Did not per-
and orderli- -en-place be- Mis-en-place Mis-en-place formed Mis-en
ness. fore, during before and before the -place at all.
and after the during the task.
task. task.
Procedures Executed all Executed all Didn’t exe- Didn’t per-
the (step by the cute 1 or 2 formed 3 or
step) proce- procedures procedures more
dures indicat- but not in an as indicated procedures as
ed in the reci- orderly man- in the recipe indicated in
pe submitted. ner as submitted. the recipe
indicated in submitted.
the recipe
submitted
Safety and -With com- -With com- With but in- Without PPE;
sanitation. plete and plete PPE; complete utensils or/
proper PPE ; PPE; and
-Inconsistent
used and han- equipment
in handling Inconsistent
dled tools or/ were
tools or/and in handling
and equipment mishandled
equipment tools or/and
safely and most of the
safely. equipment
consistently. time.
safely.

A
Complete the statements below.
1. Appetizer is setting the tone of the meal because____________.
2. Appetizers should not be under estimated because __________.
3. In preparing appetizer, creativeness is important beacuse _________.
4. Making of appetizers can help minimize wastage of leftovers because ______.
5. We can prepare appetizer with minimal budget because __________.

PIVOT 4A CALABARZON
32
 PREPARE SALAD AND DRESSING WEEKS
5-8
I
This lesson focuses on the skills, knowledge and attitudes required to
prepare and present salads and dressing. You will be able to perform
mise en place, prepare, present and store variety of salads and dressings upon
completion of this module.
Salad is consist of mixture of small pieces of food, mostly vegetables and
fruits and other ingredients serve with a dressing. It is commonly served at room
temperature or chilled. It can be served as an entrée , side dish or at any point of
the meal.

Parts of Salad
1. Base—also called as the under liner. It is usually consists of a layer leafy
greens properly laid on top of the plate on which the salad would be placed.
2. Body- consists of the main ingredients. Garden-fresh vegetables, for example,
form the body of a garden salad while the body of a protein salad might be meat,
poultry, fish, or legumes.
3. Garnish- enhances the appearance of the salad while also complementing the
overall taste. Common salad garnishes include herbs, hard-cooked eggs, olives,
fruits, cheese, and nuts.
4. Dressing- liquid or semi-liquid that is added to the body of the salad to give
added flavor, tartness, spiciness, and moistness. It sometimes binds the salad
ingredients together. For green salad, dressing may be added at service time or
served separately for the customer to add, or mixed with the ingredients.

Garnish

Body

Dressing

Base

Classification of Salad According to Ingredients Used

1. Green Salad – compose of raw leafy

vegetables such as lettuce, spinach and the like. It
must be fresh, clean, crisp, cold, and well drained.

PIVOT 4A CALABARZON
33
 2. Vegetable Salad – main ingredients are raw or
cooked vegetables such as tomatoes, green beans,
cucumbers, beets, and mushrooms.

3. Bound Salad - generally made of hearty, non-

salad leafy ingredients bound together by a thick
dressing like mayonnaise. Coleslaw is a popular
bound salad.

4. Fruit Salad - contain fruits as their main in-

gredients, like appetizer or dessert salad. A rich,
sweetened dressing turns fruit salad into a dessert.

5. Composed Salad - a type of salad prepared with a

number of ingredients that are all arranged neatly
and symmetrically on the plate instead of being
tossed together. A salad dressing or vinaigrette
may be drizzled on the plate or served on the side.

6. Gelatin Salad –made with sweetened prepared

mixes

Classification of Salad According to Place in the Menu

1. Appetizer Salad - light, smaller portion-salads to stimulate the appetite as the
first course of the meal.
2. Accompaniment Salad -served with the main course and should be light ,
colorful, and not too rich. It is best pair with sandwiches, steaks, grilled,
roasted, fried poultry or meat entree.
3. Main course Salad - large enough to serve as a full meal and also contain a
protein ingredients such as meat, poultry, seafood, egg, beans, or cheese.
4. Side Dish Salad –serve as side dishes of the main course. It must be light and
flavorful.
5. Separate Course Salad -intended to be a palate cleanser after a rich dinner
and before dessert. It must be very light with a few delicate greens lightly
dressed with vinaigrette.
6. Dessert Salad -usually sweet and often contain fruits, sweetened gelatin, nuts,
cream, and whipped cream.

PIVOT 4A CALABARZON
34
Ingredients of Salads
1. Salad Greens - Iceberg Lettuce, Romaine Lettuce, Boston Lettuce, Chinese
Cabage, spinach, sprouts

2. Vegetables (Raw) - avocado, bean sprouts, broccoli, cabbage, carrots,

cauliflower, celery, cucumber, mushrooms, onions, peppers, radish, tomatoes

3. Vegetables (Cooked, pickled and canned) - asparagus, beets, carrots,

cauliflower, con, pimientos, olives, peppers, cucumbers

PIVOT 4A CALABARZON
35
4. Starches – dried beans, potatoes, macaroni products, grains, bread ( croutons)

5. Fruits (Fresh, Cooked, Canned or Frozen) - apple, banana, berries, coconut,

melon, orange, papaya, peach, pear and mango

6. Protein Foods - meat ( beef, ham, poultry, fish and shellfish, salami, luncheon
meat, bacon, hard cooked eggs, cheese, cottage cheese, aged or cured types

PIVOT 4A CALABARZON
36
7. Miscellaneous - gelatin, nuts

Guidelines for Making Salads

1. All raw salad ingredients should be fresh and of impeccable quality. If
required to be held or stored for a time, they should be kept in a covered
container in a refrigerator especially reserved for the purpose.
2. All leaf salad vegetables should be carefully trimmed of all discolored or
damaged leaves and roots, then washed in cold water, drained, and dried
thoroughly.
3. Large salad leaves are best if carefully torn into manageable-sized pieces
instead of cutting with a knife.
4. Use the core part of the lettuce often referred to as “hearts of the lettuce”
wherever possible, as this part is very crisp and offers a natural crunch to the
salad.
5. Cutting of vegetables, either raw or cooked, should be carried out as evenly
and neatly as possible. This is essential for good presentation.
6. Keep cut fruits, such as apples, pears, bananas, and peaches from turning
brown by coating them with an acidic juice such as lemon, orange, or
pineapple juice.
7. Mixing some ingredients with a dressing strongly flavored with vinegar or
lemon juice will quickly destroy any inherent crispness. For example, a salad
of pimento, fennel, or celeriac will keep its crispness for 30 minutes or so but
will become limp and lifeless if held overnight.
8. As a general rule, salads comprising raw green salad leaves should be dressed
and mixed at the last possible minute and where practical, in front of the
customer. In some cases the customer can determine the ingredients and
their proportions used in the preparation of the dressing.
9. Most salads can be suitably dressed and presented in glass, chinaware, or
wooden bowls. Certain types of main dish salad consisting of bouquets of
already dressed ingredients are best presented on larger shallow plates.
10. The use of garlic as a flavoring ingredient for salads should be treated with
care because of its strong aroma and taste. For those who like it, garlic may
be added, either chopped or pressed, to the salad or to the dressing.

Procedure for Quantity Salad Production

1. Prepare all ingredients. Wash and cut greens, fruits, vegetables and
garnishes. Prepare cooked vegetables and mix bound and marinated salads.
Chilled all the ingredients.
2. Arrange salad plates on work tables and line them up on trays for easy
transfer to refrigerator.
3. Place bases on all plates.
4. Arrange the body of salad on all plates.
5. Garnish all salads

PIVOT 4A CALABARZON
37
6. Refrigerate until serving
7. Do not add dressing to green salads until serving.

Guidelines for arranging salads

1. Keep salad off the rim of the plate
2. Maintain good balance of colors.
3. Height makes the salad more attractive.
4. Cut ingredients neatly and uniformly.
5. Make the ingredients identifiable
6. Keep arrangements simple. Never overcrowd the salad plate.

Prepare Variety of Salad Dressing

Salad dressing is a type of sauce that may use mayonnaise or a vinaigrette
combined with other ingredients to create a topping or flavoring that can be mixed
into salad greens or salad items being prepared .The dressing should complement
the other flavors in the salad. It also acts as a binder, holding the salad
ingredients together.

Ingredients of Salad Dressing

1. Oils are full of healthy fats, which help you better

absorb the nutrition of your salad greens. It should have
mild and sweet flavor. Olive oil, sunflower oil, walnut oil,
coconut oil and sesame oil are examples of oils that you
can you in salad.

2. Vinegar should have a good, clean sharp flavor. Most

salad vinegar are about 5% acidity, but some range as
7– 8%

3. Lemon Juice fresh lemon juice may be used in place of

or addition to vinegar in some preparation.

4. Egg Yolk is primary emulsifier and an essential

ingredient in mayonnaise.

5. Seasonings and flavorings - fresh herbs are

preferable to dried herbs. Salt is the most important
seasoning. Mustard, ketchup, honey and various kinds of
cheeses are examples of flavorings.

PIVOT 4A CALABARZON
38
Types of Salad Dressing

1. Vinaigrette - the simplest salad dressing . It is a mix-

ture of oil, vinegar or lemon juice, and season-
ings. The ratio for making a vinaigrette is 3 parts oil to one
part vinegar or acid. It is a temporary emulsion, so it
requires shaking before use.
2. Mayonnaise - a thick, creamy dressing and it is an
egg and oil emulsion considered to be a cold sauce or
dressing for salads. It is serve as the base for wide variety
of other dressings.

3. Cooked dressings - resemble creamy dressings, are

usually thickened by adding egg yolks and gently heating .

Store Salads and Dressings

Safety and Hygienic Practices in Storing Salad and Dressing
1. Keep the dressing separate. Put your dressing in a small container. Adding
dressing to your salad before storing it will make your salad sag and will affect
its quality and taste.
2. Dry your greens thoroughly before putting them away. You may use towel in
drying your greens. It is key to ensuring freshness several days in a row .
3. Store your greens in a resealable bag or in a lid container. Fold up a paper
towel and place it on top of your salad before you place the lid on. The paper
towel will help absorb the extra moisture and keep it off your greens – keeping
it more fresh. .
4. Keep other salad ingredients separate. Don’t add your tomatoes, cucumbers,
cheese, carrots, and other ingredients to your salad before you store it. These
kinds of food will quickly wilt your greens while in the fridge.
5. Store pasta salad in a sealed airtight container in the fridge.

Shelf life of Salad (Refrigerator)

Green Salad (Dressed) 1-5 Days Fresh Fruit Salad 3-5 Days
Packaged Lettuce 3-5 Days Pasta Salad (Non- 5-7 Days
Caesar Salad mayonnaise)
(Undressed)
Egg Salad
Chicken Salad
Tuna Salad
Potato Salad
Macaroni Salad

PIVOT 4A CALABARZON
39
 D
Learning Task 1. Direction: TRUE OR FALSE. Read the statements carefully.
In your notebook, write TRUE if the statement is correct and FALSE if it says oth-
erwise and underline the word/s that make the statement false. Write your an-
swers on a separate sheet of paper.
__________1. Appetizer salad is served at the beginning of the meal to stimulate
the appetite.
__________2. One of the most popular compound salad is Coleslaw.
__________3. The base enhances the appearance of the salad.
__________4. Vinaigrette serves as base for wide variety of other dressing.
__________5. Dressing sometimes binds the salad and ingredients together.
__________6. Dried beans, potatoes grain and croutons are examples of protein
foods.
__________7. Pasta salads can be stored in the refrigerator for 5 to 7 days.
__________8. The ratio for making a vinaigrette is 5 parts oil to 2 parts vinegar or
acid.
__________9. Herbs are the most important seasoning in salads.
__________10. Large salad leaves are best if carefully cut into manageable-sized
pieces .

Learning Task 2. Direction: Arrange the procedures for quantity salad produc-
tion by numbering them 1-7

__________ Arrange the body of the salad on all plates.

__________ Prepare all the ingredients and have it all chilled.
__________ Place bases on all plates.
__________ Refrigerate until serving.
__________ Do not add dressing to green salad until serving.
__________ Arrange and line up the salad plates on trays for easy transfer to
refrigerator.
__________ Garnish all salads.

E
Learning Task 3.Direction: Create and prepare your own recipe of
Green Salad .Get the most out of available resources and alternatives at home .
Your performance will be rated by the use of performance task rubric.
Note:
• You may ask the help of your parents or any member of the family to take vid-
eo or photos while performing the given task and send it your teacher’s FB
Messenger.

PIVOT 4A CALABARZON
40
 PERFORMANCE TASK RUBRIC

Criteria Great Good Fair Poor

25 pts 20 pts 15 pts 2.5pts
Safe Food Demonstrated Demonstrated Demonstrated Did not
Handling mastery of mastery of knowledge of demonstrate
Environment safe food safe food safe food safe food
handling is handling most handling handling
25%
observed at all of the time
times

Preparation Systematic Systematic Systematic Mise en place

Techniques application of application of applications of cooking
mise en place , mise en place , mise en place , methods and
25%
cooking cooking cooking cooking
methods and methods and methods and procedure are
procedures procedures procedures not
are correctly are correctly sometimes systematically
applied at all applied most applied .
times of the time

Cooperation Highly self- Highly self- Self-motivated Needs to be

motivated and motivated and and motivated and
25%
demonstrated demonstrated demonstrated din not
willingness to willingness to willingness to demonstrate
complete all complete all complete the willingness to
tasks all the tasks most of tasks complete the
time the time sometimes task.

Safety 25% Observed all Observed Observed Did not ob-

safety safety safety serve safety
precautions at precautions precautions precautions
all times most of the sometimes
time

TOTAL SCORE ______/ 100

Learning Task 4. Direction: Choose one from the given recipes of Salad Dress-
ing and perform Preparing Salad Dressing. Your performance will be evaluated
using the performance task rubric.

PIVOT 4A CALABARZON
41
Note:
• You may ask the help of your parents or any member of the family in to take
video or photos while performing the given task and send it your teacher’s FB
Messenger.

Honey Mustard Dressing

Cooking Tools Needed:
• Mixing Bowl
• Measuring Cups
• Measuring Spoons
• Whisk

Ingredients
• 2 tbsp Honey
• 1/2 C Mayonnaise
• 3 tbsp Mustard
• 1/4 tsp ground black pepper
• 1 tbsp Vinegar

Instructions
1. Add the honey, mustard, mayonnaise,
ground black pepper and vinedar in a mixing bowl.
2. Mix everything until it is smooth and creamy.
3. Transfer into a small jar or container.

French Vinaigrette

Cooking Tools Needed:

• Mixing Bowl
• Measuring Cups
• Measuring Spoons
• Whisk

Ingredients
• 1 tsp Vinegar
• 5 tbsp Olive oil
• 2 tsp red wine vinegar ( substi-
tutes—balsamic viner or apple ci-
der
vinegar)

Instructions
1. Put the mustard, red wine vinegar and olive oil in the mixing bowl.
2. Mix all the ingredient together.
3. Add salt and pepper to taste.

PIVOT 4A CALABARZON
42
 Thousand Island Dressing
Cooking Tools Needed:
• Mixing Bowl
• Measuring Cups
• Measuring Spoons
• Whisk

Ingredients
• 1/4 Lemon
• 1/3 Onion
• 2 tbsp Ketchup
• 1C Mayonnaise
• 2 tbsp Sweet pickle relish
• 1/2 tsp Paprika
• 1/4 tsp Salt

Instructions
1. Chop onion into small pieces and put it in a large bowl.
2. Add mayo, ketchup, sweet pickle relish, paprika and salt.
3. Squeeze the lemon over the ingredients.
4. Mix all the ingredients until well combined.

PERFORMANCE TASK RUBRIC

Criteria Great Good Fair Poor
25 pts 20 pts 15 pts 2.5pts
Safe Food Demonstrated Demonstrated Demonstrated Did not
Handling mastery of mastery of knowledge of demonstrate
Environment safe food safe food safe food safe food
handling is handling most handling handling
25%
observed at all of the time
times

Preparation Systematic Systematic Systematic Mise en place

Techniques application of application of applications of cooking
mise en place , mise en place , mise en place , methods and
25%
cooking cooking cooking cooking
methods and methods and methods and procedure are
procedures procedures procedures not
are correctly are correctly sometimes systematically
applied at all applied most applied .
times of the time

PIVOT 4A CALABARZON
43
 Cooperation Highly self- Highly self- Self-motivated Needs to be
motivated and motivated and and demon- motivated and
25%
demonstrated demonstrated strated din not
willingness to willingness to willingness to demonstrate
complete all complete all complete the willingness to
tasks all the tasks most of tasks some- complete the
time the time times task.

Safety 25% Observed all Observed Observed Did not ob-

safety precau- safety precau- safety precau- serve safety
tions at all tions most of tions some- precautions
times the time times

TOTAL SCORE ______/ 100

A
Summarize what you have learned from the lesson by sharing your experi-
ences while doing tasks 3 and 4 and how will you apply this as a CBF student.
Write your reflection on a whole sheet of pad paper.

PIVOT 4A CALABARZON
44
 45
PIVOT 4A CALABARZON
WEEK 2 WEEKS 5-8
Learning Task 1 Learning Task 1 Learning Task 2
1. WASTE 1. TRUE 4
SEGRAGATION 1
2. FALSE– composed
3
2. FIFO 3. FALSE– base 6
3. CLAYGO 7
4. FALSE– 2
4. MIS EN PLACE Vinaigrette 5
5. PERSONAL 5. TRUE
HYGIENE 6. FALSE– protein
6. FIRST AID foods
7. SANITATION 7. TRUE
8. RECYCLABLE 8. FALSE– 5:2
9. COMPOSTING 9. FALSE– Herbs are
10. CLEANING 10. FALSE– cut
Answer Key
 References

Kong & Dorno (2016). Technical-Vocational-Livelihood Home Economics Cookery

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Ruth, Jamée (2005). The Cookware Cookbook. Vancouver, British
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PIVOT 4A CALABARZON
46
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PIVOT 4A CALABARZON
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Para sa mga katanungan o puna, sumulat o tumawag sa:

Department of Education Region 4A CALABARZON

Office Address: Gate 2, Karangalan Village, Cainta, Rizal

Landline: 02-8682-5773, locals 420/421

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