Technology and

Livelihood Education 10
Quarter
1 Cookery
Cookery – Grade 10
Quarter 1 – Module 15: Safety and Hygienic Practices while Handling Food in
the Kitchen; and Risk in Preparing and Cooking Cereal and Starch Dishes

First Edition, 2020

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Published by the Department of Education - Schools Division of Pasig City

Development Team of the Self-Learning Module

Writer: Erlinda G. Ursolino
Editor: Jerwina V. See
Reviewers: Jerwina V. See, Raneth A. Yago (technical)
Illustrator:
Layout Artist:
Management Team: Ma. Evalou Concepcion A. Agustin
OIC-Schools Division Superintendent
Aurelio G. Alfonso EdD
OIC-Assistant Schools Division Superintendent
Victor M. Javeña EdD
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OIC-Chief, Curriculum Implementation Division

Education Program Supervisors

Librada L. Agon EdD (EPP/TLE/TVL/TVE)

Liza A. Alvarez (Science/STEM/SSP)
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Norlyn D. Conde EdD (MAPEH/SPA/SPS/HOPE/A&D/Sports)
Wilma Q. Del Rosario (LRMS/ADM)
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Perlita M. Ignacio PhD (EsP)
Dulce O. Santos PhD (Kindergarten/MTB-MLE)
Teresita P. Tagulao EdD (Mathematics/ABM)

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City
 Quarter 1
Self-Learning Module 15
Prepare Cereals and Starch
Dishes
Safety and Hygienic Practices while
Handling Food in the Kitchen and
Risk in Preparing Cereals and
Starch Dishes
Introductory Message

For the Facilitator:

Welcome to the Cookery 10 Self-Learning Module on Safety and Hygienic

Practices while Handling Food in the Kitchen; and Risk in Preparing and Cooking
Cereal and Starch Dishes!

This Self-Learning Module was collaboratively designed, developed and

reviewed by educators from the Schools Division Office of Pasig City headed by its
Officer-in-Charge Schools Division Superintendent, Ma. Evalou Concepcion A.
Agustin, in partnership with the City Government of Pasig through its mayor,
Honorable Victor Ma. Regis N. Sotto. The writers utilized the standards set by the K
to 12 Curriculum using the Most Essential Learning Competencies (MELC) in
developing this instructional resource.

This learning material hopes to engage the learners in guided and independent
learning activities at their own pace and time. Further, this also aims to help learners
acquire the needed 21st century skills especially the 5 Cs, namely: Communication,
Collaboration, Creativity, Critical Thinking, and Character while taking into
consideration their needs and circumstances.

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

Notes to the Teacher

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

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

Welcome to the Cookery 10 Self-Learning Module on Safety and Hygienic

Practices while Handling Food in the Kitchen; and Risk in Preparing and Cooking
Cereal and Starch Dishes!

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

This module has the following parts and corresponding icons:

Expectations - This points to the set of knowledge and skills

that you will learn after completing the module.

Pretest - This measures your prior knowledge about the lesson

at hand.

Recap - This part of the module provides a review of concepts

and skills that you already know about a previous lesson.

Lesson - This section discusses the topic in the module.

Activities - This is a set of activities that you need to perform.

Wrap-Up - This section summarizes the concepts and

application of the lesson.

Valuing - This part integrates a desirable moral value in the

lesson.

Post test - This measures how much you have learned from
the entire module.
 EXPECTATIONS

At the end of this session you would be able to do the following:

1. Enumerate the risk in preparing cereals and starch dishes;

2. Discuss the safety and hygienic practices in handling of food; and
3. Understand the importance of proper food handling.

PRETEST

Directions: Match pool A with the correct answer on pool B, write only the letter of
the correct answer on your test notebook.

POOL A POOL B
___ 1. Temperature requires in freezing raw meat a. clean, short finger nails
___ 2. Reheating food measured with food temperature b. disposable gloves
___ 3. Good personal hygiene c. 70°C
___ 4. Shelf life of chilled cooked food d. kitchen facilities
___ 5. PPE e. below 5°C
f. 0°C to -18°C

RECAP

A. What are the different pasta names? Give at least five of them and indicate their
cooking time for al dente.
1. ______________
2. ______________
3. ______________
4. ______________
5. ______________
 LESSON

Risk in preparation and cooking of Cereals and Starch Dishes

The following are the risk factors in preparing and cooking food:

•Food handlers – people who are directly engage in handling of food and surfaces
that come into contact like, bowls, cups, plates, or cutlery.

•Kitchen facilities – rooms that are used as place for preparation, sanitation, and
cooking of food, containing sink, stove, refrigerator, oven, freezer, microwave. It also
includes furniture and fixtures like, working tables, chairs, counter, and cabinets.

•Food preparation and cooking – proper preparation of food, purchasing either

perishable or non- perishable goods, tracking of the shelf life of the goods, and storing
of food.

•Safe temperatures - Refer to the right and safe temperatures needed to keep the
food safe from bacteria.

Safety and Hygienic Practices while handling food in the kitchen

The key steps in safety and hygienic practices in the kitchen:

Clean. Keep oneself clean keep the work place clean too.

Separate. Segregate raw food from another different raw food.

Cook. Prepare and cook food properly

Chill. Store food before and after cooking.
A. Food handlers.

 Enroll and undergo food safety training program and secure health certificates
from the Local Government Health Center

 Follow the proper way of cleaning and washing hands.

 Always wear a complete PPEs use for cooking, and make use of plastic gloves for
direct contact with food.

 Keep away from food when ill or sick.

WARNING! Food handler must not work in food preparation area if he/she is
experiencing the following: fever, flu, diarrhoea, and vomiting. Report to the
immediate supervisor immediately to provide proper assistance.

 Always follow the good personal hygiene from head to toe.

 Hair should be properly tucked inside the head cap

 No earrings, necklace and chains
 No outer pockets
 Wear neat and clean clothes
 No wrist watch/ rings
 Cover all wounds
 Nails should be short and clean
 Torn clothes should be repaired or replaced
 Wear clogs and safety shoes

B. Kitchen facilities

 Utensils and equipment for raw food must be separated from other type of food

 Clean and sanitize kitchen utensils such as cutlery set, cups, and saucers and
plate

 Clean and sanitize tools, equipment, all surfaces used for food preparation and
work areas after use. These are knives, cutting boards, stoves, kitchen counters,
kitchen floors must be washed, sanitized, and air dried thoroughly after each
use.

 Keep the highest standard of sanitation in the kitchen all the time. To keep the
kitchen areas away from the insects and pests.

 Report and request to repair immediately any broken kitchen utensils, tools, and
equipment.

 Secure garbage container for waste disposal.

C. Food preparation and cooking

 Always monitor the expiry dates or use-by dates of purchased dry goods.
Check the shelf life of dry goods for both purchased items and old stock items.
Apply FIFO method, by sorting the goods according on which expires first up to
the last. Place in the front or to the top of the kitchen counter the goods which
expiry date is almost closed to the present date

 Do not leave the food without a cover. This is to keep the food away from food
spoilage.

 Proper storage of cooked food. Label cooked food with name and date. Details
are Food name, Date the food was made, and Date the food will expire or must be
consumed. Apply the FIFO method, place the items that will first go in near or
closed to the front or top so they will be used first.

D. Safe temperatures

 Do not let the cooked food at room temperature. Do not let it unrefrigerated.

 Refrigerate cooked food and perishable goods for shorter storage. Within two
hours cooked food must be chilled temperature below 5°C. Otherwise, cross
contamination occurs if food is left at room temperature. Shelf life of chilled food
is approximately 3-5 days if properly stored.
  Freeze the cooked food and raw ingredients for longer storage. If the cook
food is made in advance, and needs to retain the quality of its flavor and texture
for more days, freeze the cooked food at 0°C to -8°C. Also, freeze the raw
ingredients like meat, poultry and fish to retain their freshness and quality. Shelf
life for frozen food is approximately 2–3 months if properly stored.
Label the food with name and date. Details are Food name, Date the food was
made, and Date the food will expire or must be consumed.

 Do not thaw frozen food at room temperature. Thawing has to be done in a

proper way. (1.) Thawing frozen food can be inside the refrigerator. (2.) Thawing
can be also done through submerging the frozen food in cold water (but need to
replace new cold water every 30 minutes until it is completely thawed and ready
to cook.

 Reheat cooked food properly to 70°C / 165°F measured with food

thermometer. It is safe to reheat the frozen cooked food without thawing. (1.)
Directly put the frozen food to a pot or sauce pan, bring it to rolling boil at 70°C
/ 165°F measured by food thermometer. (2.) Reheat sauced food or dairy food in
an oven. Transfer the frozen food directly from freezer to oven. Cover with foil
first and heat for 375°F for 45 minutes. It will take a little longer but it is much
safer than a shorter time.

ACTIVITIES

Activity 1. Directions: Read the following statement. Write the check mark ( √ ) if
the statement is correct and cross mark ( X ) if the statement is wrong. Write your
answer on your test notebook.

______1. Leaving the cooked food unrefrigerated for more than two hours is a proper
way of handling food.

______2. Thawing frozen food in the refrigerator is one of the safest thawing method.

______3. Preheating of cooked food must be at 70°C measured with food temperature.

______4. Required for chilled cooked food must be below 0°C.

______5. Do not wash the cutting board after each use to conserve water.
Activity 2. Directions: Enumerate the good personal hygiene that food handlers
must follow? (In any order)
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.

WRAP-UP

1. What are the risks in preparing cereals and starch dishes?

2. Give at least five safe and hygienic practices in handling food?

Write your answer in two to three sentences.

___________________________________________________________________________
_________________________________________________________________________

VALUING

How do the lessons impact your personal life especially in the day to day living?
How will you apply what you have learned about proper food handling at home?
What are you tell your family the importance of proper food handling in your life?

In your own words, briefly explain.

________________________________________________________________________________

________________________________________________________________________________

_________________________________________
 POST TEST

Directions: Read and understand the statements/questions below. Choose the

letter of the correct answer and write it in your test notebook.

1. Which of the following practices is NOT considered key steps in safety and hygienic
practices in the kitchen?
A. clean C. cook
B. chill D. select
2. What of the following practices is a good personal hygiene?
A. Do not thaw frozen food at room temperature.
B. Provide garbage container for proper waste disposal.
C. Use separate utensils and equipment for every uncooked food
D. Wear neat and clean clothes.
3. What is the right temperature in refrigerating cooked food?
A. above 5°C C. below 5°C
B. above 17 °C D. below 40°C
4. Which of the following should be AVOIDED when thawing frozen food?
A. Thaw in a cold water C. Thaw inside the refrigerator
B. Thaw at room temperature D. Thaw in the chiller
5. What is the right temperature in freezing cooked food?
A. 5°C - 10°C C. 40°C -140°C
B. 17 °C - 25°C D. 0°C - -18°C
6. What is the shelf life to frozen raw meat?
A. 6 months – 1 year
B. 1 – 2 years
C. 2 – 3 years
D. 3 – 4 years
7. Which of the following items is NOT a proper cooking outfit for a food handler?
A. apron C. head cap
B. gloves D. eye shades
8. What is the required temperature measured with food thermometer in reheating
food?
A. 7°C C. 30°C
B. 16°C D. 70°C
9. What cleaning procedure is the last step to do in cleaning the kitchen areas?
A. air dry C. sanitize
B. rinse D. wash
10. Which of the following practices should be AVOIDED in safety practices in
kitchen facilities?
A. Utensils and equipment for raw food must be separated from other type of
food
B. Clean and sanitize kitchen utensils such as cutlery set, cups, and saucers
and plate
C. Keep the highest standard of sanitation in the kitchen all the time. To keep
the kitchen areas away from the insects and pests.
D. Do not report and repair any broken kitchen utensils, tools, and
equipment.
 POST TEST
1. D
2. D
3. C
4. B
5. D PRETEST
6. C 1. F
7.D 2. C
8.D 3. A
9.A 4. E
10.D 5. B
ACTIVITY 1
1. Hair should be properly tucked inside the
head cap
ACTIVITY 2 2. No earrings, necklace and chains
1. X 3. No outer pockets
2. √ 4. Wear neat and clean clothes
3. √ 5. No wrist watch/ rings
6. Cover all wounds
4. X
7. Nails should be short and clean
5. X 8. Torn clothes should be repaired or replaced
6. √ 9. Wear clogs and safety shoes
KEY TO CORRECTION
 References
Printed materials:

Caunan, C. (2015, June 21). LM Cookery G10 Soup stocks and sauces. Retrieved July 03,
2020, from https://www.slideshare.net/grinsoda/lm-cookery-g10-49655339

• Technical Vocational Livelihood Education-Cookery Module 2. 1st ed. Philippines:

Department of Education, 2016.

FAQs food handlers. (n.d.). Retrieved July 15, 2020, from https://tinyurl.com/ybucu6nw

Center for Food Safety and Applied Nutrition. (n.d.). Safe Food Handling. Retrieved July 15,
2020, from https://tinyurl.com/ybwntsnu

Government of Canada, C. (2020, July 15). Food and Kitchen Hygiene : OSH Answers.
Retrieved July 15, 2020, from https://tinyurl.com/ycxc3zo6

FSIS. (n.d.). Retrieved July 15, 2020, from https://tinyurl.com/y2umknjh

Miller-Wilson, K. (n.d.). Rules for Kitchen Safety and Health. Retrieved July 15, 2020, from
https://tinyurl.com/y7de77yv

Center for Food Safety and Applied Nutrition. (n.d.). Safe Food Handling. Retrieved July 15,
2020, from https://tinyurl.com/ybwntsnu

Safe food handling, practices, guidelines, hygiene standards, HACCP, bad habits, cooking,
chef. (2018, November 18). Retrieved July 15, 2020, from https://tinyurl.com/ybzahgfp

Images:
PLASTIC GLOVES ACCESSED JULY 5 2020 https://tinyurl.com/yaszyp86

TINYURL GENERATOR Accessed July 3, 2020

https://tinyurl.com/create.php?source=create&url=https%3A%2F%2Fwww.bonappetit.com%2
Frecipes%2Fslideshow%2Fhomemade-stocks&alias=

ESSENTIAL FOOD SAFETY TRAINING IMAGE ACCESSED JULY 5 2020

https://tinyurl.com/y7xwtmv7

CHEFS OUTFIT ACCESSED JULY 5 2020 https://tinyurl.com/yce4pkrq

KITCHEN FACILITIES ACCESSED JULY 6, 2020 https://tinyurl.com/yazny5ep