Cookery 1st Quarter

Cookery 9
Quarter I – Self-Learning Module
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MODULE DEVELOPMENT TEAM

Writers: Jasmin D. Hongeria
Czarina M. Digo
Maricar A. Delmo
Adolina E. Galang
Jay Rupert L. Yasis
Reviewers: Grace C. Endaya, EdD

Education Program Supervisor
Marites O. Isleta, EdD
Public Schools District Supervisor
Layout Artist: Esmeralda B. Timoteo, EdD
Management: Hereberto Jose D. Miranda, CESO VI

Schools Division Superintendent
Neil G. Angeles, EdD

Assistant Schools Division Superintendent
Edna F. Hemedez, EdD

Chief, Curriculum Implementation Division
Jackie Lou A. Almira, PhD

Education Program Supervisor – LRMS
Department of Education | R 4A | City Schools Division of Cabuyao

Office Address: DepEd Bldg.,Osmeña Street, Poblacion II, City of Cabuyao, Laguna
For DepEd City Schools Division of Cabuyao USE only
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Dear Parents,
The City Schools Division of Cabuyao is one with every Filipino family in coping with
the demands of our modern times amidst Covid–19 Pandemic.
The Division initiated Self Learning Module (SLM) aims to meet the most essential
learning competencies required to be learned by your child whether your child opts for
online, modular, or blended learning modality. The learning activities in this SLM are
arranged chronologically from simple too complex to lead your child to think critically, act
skillfully, and reflect deeply on each lesson and practice into real life skills. Most importantly,
this SLM promotes self-paced learning as your child can always review the least understood
lessons as often as he/she pleases.
Thank you in advance for being one with us! Together, let us envision that, by the
end of this school year, we will see your child as one responsible young person with a heart
and mind for humanity, for nature, for the country, and for God.
Dear Learner,
Welcome to a brand-new year of learning!
This is our gift to you: The Division initiated Self Learning Module (SLM) that will help
you acquire the most essential learning competencies you needed as 21ST Century Learner
through the Pivot 4 A IDEA Model which compose of 10 parts.
What I Need to Know This will give you an idea of the skills or competencies you
are expected to learn in the module.
What I Know This part includes an activity that aims to check what you already
know about the lesson to take. If you get all the answers correct (100%), you may
decide to skip this module.
What’s In This is a brief drill or review to help you link the current lesson with the
previous one.
What’s New In this portion, the new lesson will be introduced to you in various
ways such as a story, a song, a poem, a problem opener, an activity, or a situation.
What is It This section provides a brief discussion of the lesson. This aims to help
you discover and understand new concepts and skills.
What’s More This comprises activities for independent practice to solidify your
understanding and skills of the topic. You may check the answers to the exercises
using the Answer Key at the end of the module.
What I Have Learned This includes questions or blank

sentence/paragraph to be filled in to process what you learned from the lesson.
What I Can Do This section provides an activity which will help you transfer your
new knowledge or skill into real life situations or concerns.
Assessment This is a task which aims to evaluate your level of mastery in

achieving the learning competency.
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Additional Activities In this portion, another activity will be given to you to enrich
your knowledge or skill of the lesson learned. This also tends retention of learned
concepts.
At the end of this module you will also find:
References This is a list of all sources used in developing this module.
The following are some reminders in using this module:
1. Use the module with care. Do not put unnecessary mark/s on any part of the module.
Use a separate sheet of paper in answering the exercises.
2. Do not forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
Please take time to read and do the activities in these SLM as if you are reporting in
school. Set a regular study schedule for you as much as possible, but keep in mind that
these SLM will enable you to learn at your own pace. If you do not understand a lesson, the
SLM would not mind you flipping back the pages repeatedly for review. Also, remember to
keep in touch with your teachers. Send them a message through your online sessions or
write them a note as you do your modular activities.
We wish you good luck in your studies, and we hope that you will remain happy and
enthusiastic in learning!
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Week
Lesson 1: Cleaning, Sanitizing and

1
Storing Kitchen Tools and Equipment
What I Need to Know
This module covers the lesson:
Learning Outcome 1: Clean, sanitize, and store kitchen tools and equipment.
After going through this module, the learner is expected to:
1. Identify the chemicals to be utilized in cleaning and sanitizing kitchen tools
and equipment
2. Prepare cleaning agents in accordance with manufacturer‟s instructions
3. Clean and sanitize kitchen tools in accordance with prescribed standards
4. Store cleaned kitchen tools and equipment safely in the designated
space.
What I Know
Directions: Read the following statements carefully. Choose the letter of the best answer.
1. Which process is used for removing food and other types of soil from the surface
A. Cleaning C. Scrubbing
B. Foaming D. Sanitizing
2. Mang Tony finds it hard to remove the lime build up on dishwashing machine. What kind
of
cleaning compound will you recommend?
A. Acid Cleaners C. Detergents
B. Abrasives D. Solvent Cleaners
3. What cleaning compound is used to wash table wares, surfaces and equipment?
4. Which method of sanitizing involves the use of hot water or steam?
A. Chemicals C. Temperature
B. Concentration D. Thermal
5. Which of the following factor is to be considered in using Thermal Sanitizing?
A. Concentration C. Steam
B. Contact time D. Temperature
6. The following are chemicals used for cleaning and sanitizing kitchen equipment,
EXCEPT?
A. Ammonia C. Glass Cleaner
B. Carbolic Acids D. Soaps
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7. Which of the following statement is NOT true in sanitizing range?
A. Clean the oven by removing grates, scraping off food deposits, washing
and drying
B. Keep burners clean
C. Scrape grease from curbs and opening hinges.
D. Scrub inside frequently with stiff brush
8. Which of the following statements shows the proper cleaning and sanitizing Refrigerator?
A. Clean and replace greased tray regularly
B. Flush drains once a month
C. Keep outlet screened at all times
D. Wash inside shelves and trays at least twice a week with baking soda
9. What type of cleaning compound is safe to use in cleaning ovens and grills?
10. Aling Perla wants to sanitize her kitchen tools with an earth friendly solution, what is the
best sanitizing solution she should use?
A. Chlorine C. Ultraviolet light
B. Iodine D. Vinegar and water
What‟s In
Directions: Write at least 5 cleaning compound that are commonly used at home.
1.______________ 4._______________
2.______________ 5._______________
3.______________
What‟s New
Directions: Match the chemical compound used for the following kitchen tools/premises.
Write the letter of the correct answer in your answer sheet.
COLUMN A. COLUMN B.
____1.Toilet bowl A.
_____ 2. Sink B.
_____3. Plate with stains C.
_____4. Cutting board D.
_____5. Floor tiles E.
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What is It
In cookery, cleaning and sanitizing procedures must be part of the standard
operating procedures (SOP) that make up your food safety program. Improperly cleaned and
sanitized surfaces allow harmful microorganisms to be transferred from one food to another.
Below are the different cleaning compounds and chemicals used in cleaning and
sanitizing kitchen tools and equipment.
CLEANING COMPOUNDS
1. Detergents
These are cleaning agents, solvents or any substance
used to wash tableware‟s, surfaces, and equipment.
Example: soap, soap powders, cleaners, acids, volatile
solvents and abrasives.
2. Solvent Cleaners
It is commonly referred to as degreasers used on
surfaces where grease has burned on. Ovens and
grills are examples of areas that need frequent
degreasing.
3. Acid Cleaners
Used periodically in removing mineral deposits and
other soils that detergents cannot eliminate such as
scale in washing machines and steam tables, lime
buildup on dishwashing machines and rust on
shelving.
4. Abrasives
These are generally used to remove heavy
accumulations of soil that are difficult to remove with
detergents, solvents and acids.
Other chemicals used for cleaning and/or sanitizing kitchen equipment and utensils
are the following:
1. ammonia 5. timsen
2. dish washing liquid 6. disinfectants
3. chlorine 7. soap
4. carbolic acid
Proper cleaning and sanitizing of tools, equipment, and workplace will:

1. Remove dirt and/or food material that harbor microorganisms.
2. Eliminate bacteria.
3. Prevent contamination.
4. Extend shelf life.
5. Improve food safety.
6. Reduce risks of involvement in food poisoning.
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Typical Materials for Cleaning
1. Sponge 3. Detergent
2. Brush 4. Hydro – chloride
How to prepare natural and chemical cleaning and sanitizing agents

The following are some of the cleaning and sanitizing agents that are used in the
kitchen and how to apply it to tools, equipment, and some kitchen areas.
Cleaning Tools/Equipment to How to Clean it?

Agents be Cleaned and
Sanitized
Baking soda pots and pans that Sprinkle the surface generously with baking soda.
have baked – on Soak it with dish detergent and hot water for 15
residue refrigerator and minutes.
freezer Place a box in the refrigerator and freezer to
absorb odors. Put it anywhere you need
deodorizing action.
Vinegar stove top, appliances Mix a solution of 1-part water to 1-part vinegar in a
counter tops, and floor clean spray bottle and you have a solution that will
clean most areas of your kitchen.
Note: Improperly diluted vinegar is acidic and can
eat away tile grout. Never use vinegar on marble
surfaces.
Lemon juice Use to scrub dishes, Cut a lemon in half, squeeze, and scrub it to the
surfaces, and stains. affected surface. You can let it sit for few minutes
before you rinse.
It can also be used to
dissolve soap scum Note: Do not apply it to natural stones and brass
and hard water plated tools equipment and kitchen surfaces.
deposits.
Chlorine Use to sanitize kitchen Mix 54 ml of chlorine in 5 gallons of water. Soak it

equipment. for 2 – 5 minutes then rinse.
Borax Ovens Mix two tablespoons of liquid dish soap, two

teaspoons of borax into two cups of warm water.
Note: Borax is also used to kill mold and mildew
spores while removing equipment or surfaces
stains. Apply and let sit for 20 minutes and then
scrub.
Tips and Reminders for Preparing Cleaning Agents

A. Laundry detergents should not be used for washing dishes.
B. Do not use any abrasive cleaning materials on self-cleaning ovens.
C. The right cleaning agent must be selected because not all cleaning agents can
be used on food – contact surfaces.
D. Read the manufacturer‟s instruction. It contains necessary reminders to the user
on how to use the product properly.
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E. Finish the cleaning with sufficient low-pressure cold water to remove detergent
solutions and leave the surfaces clean.
STEPS IN WASHING DISHES
1. Prepare. Wear rubber gloves if you have dry hands or other skin problem. If you are
wearing long sleeves, roll them up or put them under the gloves. Wear aprons too.
2. Scrape all the large pieces of food on the dishes and place it in a compost bin or
garbage can.
3. Stack the dishes in the proper order namely: glassware, silverware, chinaware,
and utensils. Stack them to the right of the sink so that work progresses from right to
left.
4. Fill the sink with water and add a considerable amount of detergent. The hotter
the water, the better it‟s sanitizing and grease-cutting properties but use tolerable
heat (66oC (150oF) or above.) so not to scald yourself. Use rubber gloves.
5. Wash the lightest soiled items first. Start with glasses, cups, and flatware. Soap
each piece individually and rinse in hot water.
6. Wash plates, bowls, and serving dishes. Remember to scrape these items before
washing. Soap each piece gently and individually and rinse in hot water. Remember
to keep an eye when you should change the dish washing water.
7. Wash pots and pans last. Soak them first. Wash the pans thoroughly and don‟t
forget to clean the bottoms. If anything was burnt or overcooked to pots or casserole
dishes, put a little extra soap and water in it and let it stand while you wash the other
dishes. Take note that any oil residue left will lead to burn food during the next
cooking session.
8. Lay your dishes out on a rack to air-dry or wipe them clean with a towel.
9. There should be no visible matter and no "greasy" feel. Run a hand over the dish
to ensure that they are thoroughly cleaned. If there are still some grease remaining,
consider rewashing the item.
10. Rinse out brush, sponge and allow to dry. Sterilize your equipment often using
boiling water with bleach. When a sponge or brush starts to smell unpleasant, throw
it away.
11. Wipe down the sink and your tools. Wipe down the sink, dish drainer, and
dishpan. Any rags, dish cloths, or sponges need to be left out to air dry or thrown into
the washing machine. Remember to replace sponges and rags frequently.
Tips and Warnings

 Wash glassware first, before greasy pots and pans.
 Rubber gloves will protect hands and manicures and allow you to use hotter water for
washing and/or rinsing.
 Dishes may be hand dried with a clean cloth.
 Try adding a tablespoon of baking soda to soapy water to soften hands while cutting
grease.
 Never dump sharp knives into soapy dishwater where they cannot be seen.
 Laundry detergents or automatic dishwater detergents should not be used for hand
washing dishes.
 Keep dishwashing liquid out of the reach of children.
Tips:
 Dishes can be washed easily if you keep them under the water while scrubbing them
for particles to lift away. Bring the dish out of the water to check for any missed spots.
 Stacking a few dishes in the sink at a time allows dishes a few minutes of soaking
time while you wash another dish.
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 Try drying pots and pans with a paper towel to reduce residue from the pan which
causes staining the dishcloth.
 Don‟t soak aluminum while dishwashing for it may cause darkening.
 Dish washing silverware can be tricky. Use a lint free cloth for drying silverware.
METHODS OF CLEANING EQUIPMENT
 Foam – You use this to increase the contact time of the chemical solutions to
improve cleaning with less mechanical force.
 High Pressure – used to increase mechanical force, aiding in soil removal. In high
pressure cleaning, chemical detergents are often used along with an increase
temperature to make soil removal more effective.
 Clean In Place (CIP) – 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 return to a central reservoir allowing the chemical solution to
be reused. Time, temperature, and mechanical force are manipulated to achieve
maximum cleaning.
 Clean Out of Place (COP) – is utilized to clean the parts of filters and parts of other
equipment. This requires disassembly for proper cleaning.
 Mechanical – it normally involves the use of brush either by hand or a machine such
as a floor scrubber. Mechanical cleaning uses friction for food soil removal.
Fundamental Cleaning Procedures
1. Scrape and Pre-rinse – soiled equipment surfaces are scraped and rinsed with
warm water 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 method 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 residues 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.
Factors that influence the cleaning process
 Soil – varying degrees of food soil will be deposited on the equipment during
production. These food soils will require complete removal during the cleaning
process and will affect the cleaning compound used, along with the method of
cleaning
 Time – the longer a cleaning solution remains in contact with the equipment surface,
the greater the amount of food soil that is removed. More time in contact with the soil
reduces the chemical concentration requirements.
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 Temperature – soils are affected by temperature in varying degrees. In the presence
of a cleaning solution most soils become more readily soluble as the temperature
increases.
 Chemical Concentrations – it varies depending on the chemical itself, type of food

soil, and the equipment to be cleaned. Concentration will normally be reduced as
time and temperature are increased.
 Mechanical Force – is as simple as hand scrubbing with a brush or as complex as

turbulent flow and pressure inside a pipeline. This aids in soil removal and typically
reduces time, temperature and concentration requirements.
 Water – minerals in hard water can reduce the effectiveness of some detergents or a
sanitizer. Water pH ranges generally from pH5-8.5. However, highly acidic water may
require additional buffering agents. Water used for cleaning and sanitizing must be
potable and pathogen free.
EQUIPMENT SANITATION PROCEDURES
1. Range
a. Remove all burnt sediments and wipe grease from top of range after each use.
b. Scrape grease from curbs and openings hinges.
c. When cool, wash top of range
d. Run oiled cloth over top of range
e. Clean oven by removing grates, scraping off food deposits, washing and drying.
f. Keep burners clean. Gas burners can be soaked and scrubbed with stiff brush
while electric burners should be cleaned with a brush or with a damp cloth.
g. Before replacing, rub with oil-damped cloth.
2. Dishwashing machine
a. Remove strainer pans, wash and stock outside machine until next use.
b. Scrub inside frequently with stiff brush.
c. Remove and clean the wash and rinse arms and fits daily to remove foreign
particles.
d. Wash tables and top of machine
e. Clean nozzles.
f. Do a special periodic cleaning in hard water area.
3. Slicers
a. Clean immediately after using, especially after slicing vegetables and nuts.
b. Remove all parts to clean
c. Dry and cover knives after cleaning with oil-damped cloth.
d. Wash carriage slides thoroughly.
e. Wipe outside with cloth.
f. Clean table and pedestal under slicers.
g. Replace guard after cleaning.
4. Refrigerator
a. Wipe up spilled foods immediately
b. Wash inside shelves and trays at least twice a week with baking soda.
c. Rinse and dry thoroughly
d. Flush drains weekly
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5. Sink and Drains
a. Keep outlet screened at all times
b. Flush daily with 1 gal. of solution, made up of strong solution soda (4oz.to 2 gal.
of water)
c. Clean and replace greased tray regularly.
d. Use force pump if drain is slow
e. Replace washers immediately on leaking faucets.
Sanitizing is done using heat, radiation, or chemicals. Heat and chemicals are commonly
used as a method for sanitizing in a restaurant than radiation. The item to be sanitized must
first be washed properly before it can be properly sanitized.
METHODS OF SANITIZING
Thermal Sanitizing - It involves the use of hot water or steam. There are three methods of
using heat to sanitize surfaces – steam, hot water, and hot air. Hot water is the most
common method used in restaurants. If hot water is used in the third compartment of a
three-compartment sink, it must be at least 171°F (77°C).
Chemicals. Approved chemicals sanitizers are chlorine, iodine, and quaternary ammonium.
Different factors influence the effectiveness of chemical sanitizers. The three factors that
must be considered are:
A. Concentration. The presence of too little sanitizer will result in an inadequate
reduction of harmful microorganisms. Too much can be toxic.
B. Temperature. Generally, chemical sanitizers work best in water that is between
55°F (13°C) and 120°F (49°C).
C. Contact time. In order for the sanitizer to kill harmful microorganisms, the
cleaned item must be in contact with the sanitizer (either heat or approved
chemical) for the recommended length of time.
D. Characteristics of ideal chemical sanitizer
 Approved for food contact surface application
 Have a wide range or scope of activity
 Destroy microorganisms rapidly
 Be stable under all types of conditions
 Tolerate a broad range of environmental conditions
 Readily solubilized and possess some detergency
 Low in toxicity and corrosivity
 Inexpensive
Don‟t you know that heat sanitizing has several advantages over chemical sanitizing agents?
It‟s because it:
 can penetrate small cracks and crevices;
 is non-corrosive to metal surfaces;
 is non-selective to microbial groups;
 leaves no residues; and
 is easily measurable
Proper Storage of Kitchen Tools and Equipment
Proper storage and handling of cleaned and sanitized equipment and utensils are very
important to prevent recontamination prior to use. Cleaned and sanitized equipment and
utensils must be:
 stored in clean storage areas; and
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 handled properly to minimize contamination of food contact surface.
10 Steps in Organizing Kitchen Cabinets
1. Pretend it has a glass door and that everyone is going to see what is inside.
2. Remove all the equipment and scrub shelves with soapy water.
3. Think about what you reach most often and make sure it gets a position that is easy to
reach.
4. Take a cabinet full of glasses and line them up by color. Make sure all of the front is
facing out and straight. (Jeff Lewis-Style)
5. Take a step back after one shelf is done and make someone else look at what you have
done.
6. They should be stored in a clean dry place adequately protected against vermin and
other sources of contamination
7. Cups, bowls, and glasses must be inverted for storage.
8. When not stored in closed cupboards or lockers, utensils and containers must be
covered or inverted whenever possible. Utensils must be stored on the bottom shelves
of open cabinets below the working top level.
9. Racks, trays, and shelves must be made of materials that are imperious, corrosive
resistant, non-toxic, smooth, durable, and resistant to chipping.
10. Drawers must be made of the same materials and kept clean. Full-lined drawers are
not acceptable, but the use of clean and removable towels for lining drawers is
acceptable.
What‟s More
Directions: Arrange the steps in cleaning and sanitizing refrigerator chronologically. Write
number 1 to 4.
________Flush drains weekly

________Wipe up spilled foods immediately
________Wash inside shelves and trays at least twice a week with baking soda
________Rinse and dry thoroughly.
What I Have Learned
Directions: Complete the statement below to form generalization.

1. Cleaning and sanitizing kitchen tools and equipment is important because….
______________________________________________________________________
______________________________________________________________________
2. In cleaning kitchen tool and equipment, I used…
______________________________________________________________________
______________________________________________________________________
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What I Can Do
Directions: Complete the matrix of cleaning and sanitizing schedule.
Cleaning and Sanitizing Schedule

Equipment When Chemical Procedures
compound used
1. Range
2. Slicer
3. Refrigerator
4. Dishwashing
5. Sink and Drain
Scoring Rubrics
Score Description
10 The answer is very clear and relevant to the topic
8 The explanation is clear and somewhat relevant to the topic
5 The explanation is unclear and irrelevant to the topic
Assessment
Directions: Read the following statements carefully. Choose the letter of the best answer.
1. Which process is used for removing food and other types of soil from the surface
A. Cleaning C. Scrubbing
B. Foaming D. Sanitizing
2. Mang Tony finds it hard to remove the lime build up on dishwashing machine. What kind
of cleaning compound will you recommend?
3. What cleaning compound is used to wash table wares, surfaces and equipment?
4. Which method of sanitizing involves the use of hot water or steam?
A. Chemicals C. Temperature
B. Concentration D. Thermal
5. Which of the following factor is to be considered in using Thermal Sanitizing?
A. Concentration C. Steam
B. Contact time D. Temperature
6. The following are chemicals used for cleaning and sanitizing kitchen equipment,
EXCEPT?
A. Ammonia C. Glass Cleaner
B. Carbolic Acids D. Soaps
7. Which of the following statement is NOT true in sanitizing range?
A. Clean the oven by removing grates, scraping off food deposits, washing
and drying
B. Keep burners clean
C. Scrape grease from curbs and opening hinges.
D. Scrub inside frequently with stiff brush
8. Which of the following statements shows the proper cleaning and sanitizing Refrigerator?
A. Clean and replace greased tray regularly
B. Flush drains once a month
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C. Keep outlet screened at all times
D. Wash inside shelves and trays at least twice a week with baking soda
9. What type of cleaning compound is safe to use in cleaning ovens and grills?
10. Aling Perla wants to sanitize her kitchen tools with an earth friendly solution, what is the
best sanitizing solution she should use?
A. Chlorine C. Ultraviolet light
B. Iodine D. Vinegar and water
Week
Lesson 2: Cleaning and Sanitizing 2

Kitchen Premises
What I Need to Know
Learning Outcome 1: Clean and sanitize kitchen premises

1. The kitchen area hygienically in accordance with food safety and occupational
health regulations
2. Clean surfaces without damaging property and adversely affecting health
3. Use cleaning agents in sanitizing kitchen premises safely
4. Follow cleaning schedule based on enterprise procedures
5. Follow safety and first aid procedures
What I Know
A. Directions: Write TRUE if the statement is correct and FALSE if it is incorrect.
1. Using paper towel for any mess in the kitchen.
2. Using different cloth for surfaces and dishes.
3. To store chemicals keep on higher shelves to prevent accidents and to keep
chemicals from falling into food products.
4. Keep the chemicals in a warm, well-lit and well-ventilated room.
5. Store the chemicals in a container with lids tightly on.
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B. Directions: Read the statement carefully. Write the letter of the correct answer.
1. Which of the following safety measures should do when using cleaning agents?
A. Ensure adequate ventilation.
B. Have knowledge of basic first aid
C. Wear protective eye and face wear.
D. All of the above
2. What type of gloves are safe to wear when using cleaning agents?
A. Cotton gloves C. Thick plastic gloves
B. Rubber gloves D. Both B and C
3. Your younger sister accidentally swallowed poison. What first aid treatment you can do?
A. Read the label of the poisonous material
B. Remove anything remaining in the mouth
C. Give her a glass of water or any fruit juice
D. Give her a spoonful of sugar or any kind of sweets
4. What first aid should apply when a person has been exposed to poisonous fumes, such
as carbon monoxide?
A. Get him or her into fresh air immediately
B. Pour the body with continuous tap water
C. Take him or her immediately to the hospital.
D. None of the above
5. Facility sanitation result can be obtained through _____________.
A. Proper use of cleaning supplies
B. Infrequent inspections and performance reviews.
C. Establishing low standards
D. All of the above
C. Directions: Fill in the missing letters to reveal the different areas in the kitchen that need
to be cleaned and sanitized.
1. ___ E ___ C ___ ___ S
2. ___ ___ E ___ V E ___S
3. C ___ ___ K ___ ___ G ___ ___ U I ___ M ___ N ___
4. ___ ___ L ___ S
5. ___ ___ R ___ S ___ A ___ ___ S
What‟s In
Directions: What cleaning agents are you going to use in sanitizing the following kitchen
premises? Write your answer in the box below.
KITCHEN PREMISES CLEANING AGENTS

1. Workspace
2. Cooking equipment
3. Cold storage
4. walls
5. shelves
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What‟s New
Directions: Arrange the steps in cleaning kitchen premises chronologically. Write number 1
to 5.
___ Apply solution to hand, non-porous surface thoroughly wetting it with cloth, mop, and
sponge. Treated surface must remain wet for 10 minutes. Wipe with dry cloth.
___ Use a spray device for spray application Spray 6-8 inches from the surface, rub with a
brush, sponge or cloth. Avoid inhaling sprays.
___ Preliminary cleaning is required
___ Rinse all surfaces that come in contact with food such as exterior of appliances, tables
and stove top with potable water before rinse.
___ Sponge on mop or allow to air dry.
What is It
Cleaning your kitchen‟s working premises regularly is important to keep it look its
best and make it free from germs and bacteria that usually accumulate in the kitchen area
during food preparations.
Kitchen Premises
1. Walls 3. Ceilings 5. Benches and work surfaces/workspaces 7. Cooking

storage
2. Floors 4. Shelves 6. Cooking equipment and appliances
Procedure for disinfecting premises
a. Preliminary cleaning is required
b. Apply solution to hand, non-porous surface thoroughly wetting it with cloth, mop, and
sponge. Treated surface must remain wet for 10 minutes. Wipe with dry cloth.
c. Sponge on mop or allow to air dry.
d. Use a spray device for spray application Spray 6-8 inches from the surface, rub with
a brush, sponge or cloth. Avoid inhaling sprays.
e. Rinse all surfaces that come in contact with food such as exterior of appliances,
tables and stove top with potable water before rinse.
How to Keep Your Kitchen Clean and Safe

Here are ways to ensure the cleanliness of your kitchen and keep bacteria at bay.
1. Remove unnecessary clutter from surfaces. Discard appliances and gadgets that you
don't use any more, as unused appliances would only tend to gather dust. Be sure that any
appliances which are still maintained and used are stored in a safe place that is out of reach
of children.
2. Keep your refrigerator clean and tidy. Before you do your weekly shopping, remove old
and rotten food and clean shelves and racks. Look at expiration dates and be sure to label
any containers of homemade food or leftovers. Don't make a habit of keeping food for too
17
long in the fridge; rotten food will breed bacteria, and may even contaminate fresh food that
is kept in the same area.
3. Use a rubbish bin with a lid to keep odors out that attracts flies and other insects.
Empty it as soon as it smells, even if it is not yet full. You should ideally do this every day.
4. Wash and disinfect your rubbish bin once a week. This will ensure that any germs
which might have remained even after you emptied out the rubbish will die and cannot
multiply. Also, this will remove any foul smells which might be emanating from the trash bin.
5. Use separate chopping boards for different kinds of food. Keep separate chopping
boards for your meat and your vegetables to reduce the spread of bacteria. Clean the meat
chopping board extra carefully, especially after cutting chicken, as raw food has a higher
tendency of containing bacteria.
6. Change the dishcloth you wipe surfaces with every day. Use a different cloth for
surfaces than for dishes. Wash the cloth with hot water and, as appropriate, bleach. Use
separate towels for hands and dishes, and change both of those regularly, too.
7. Use a 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. It is better to use
cleaning material that you can easily throw out after and prevent from contaminating other
food, instead of using towels or sponges which you would still be likely to use again
afterwards.
8. Keep kitchen floors free from debris and grease by sweeping and washing
regularly. If something has spilled, make sure to mop it right away instead of letting the
mess stay there.
9. Don't leave dirty crockery and pans to fester where they can attract harmful
bacteria. Wash dishes with hot water and soap as soon as you're done using them.
10. Wash surfaces that get touched. Periodically wipe doorknobs, handles, buttons and
controls, and light switches in and around your kitchen with cleaning agents. Even if they
seem clean to the naked eye, they may already be harboring bacteria.
11. Wash your hands before handling food and again if you sneeze or cough, blow your
nose, go to the bathroom, or touch high-use surfaces.
Safety Measures
The following are safety measures that you should do when using cleaning agents:
1. Ensure adequate ventilation.
2. Have knowledge of basic first aid.
3. Wear cotton clothing to cover your limbs and other parts of your body that might be
exposed to the cleaning agent.
4. Wear suitable footwear–it should be closed in and have a steel toe.
5. Wear industrial strength, thick plastic or rubber gloves.
6. Wear protective eye and face wear.
Storage and Security of Chemicals

The following are recommendations for the storage and security of chemicals and cleaning
agents:
1. Keep them in a separate area, away from food and other products.
18
2. Keep on lower shelves to prevent accidents and to keep chemicals from falling into
food products.
3. Store in a cool, well-lit, and well-ventilated room.
4. Do not store near heat.
5. Do not keep punctured aerosol cans.
6. Store chemicals with lids tightly on.
7. Make sure chemicals and other cleaning agents are clearly labelled, specifying
their content and use.
8. Ensure that the use by date or manufactured date is clearly readable.
9. Storage containers should be free of corrosion and moisture.
10. The storage area should be kept secure and locked when not in use.
11. Always store chemicals in designated container.
12. Do not mix chemicals.
Here is a situation you can refer to when you experienced the same case.
When you accidentally splashed liquid detergent in your classmate‟s eye. You should
irrigate the eye with running water or an eye wash bottle for at least minutes then cover
the eye with a light gauze eye patch. Then take him to a hospital or doctor.
Additional precautions on using other household cleaners.

• DO NOT mix drain cleaners with other cleaning products, including other drain
cleaners.
• ALWAYS flush drains with ample amounts of clean water before dumping, used
cleaning solutions/ mixtures.
What‟s More
Directions: What is the message of the signage below? Explain how you will apply this
when you are working in the kitchen.
Scoring Rubric
Score Description
5 Shows complete understanding of the subject matter
Shows considerable understanding of the subject
4
matter
3 Shows partial understanding of the subject matter
2 Shows little understanding of the subject matter
1 Shows no understanding of the subject matter
19
What I Have Learned
Directions: Fill in the blanks with a word or a group of words to make the sentence
complete. Write your answer in your activity sheet.
1. Store chemicals and cleaning agents in a cool, well-lit and
____________________ room.
2. Make sure chemicals and other cleaning agents ___________________,
specifying their content and use.
3. Storage containers should be free of ___________ and ___________.
4. The storage area should be ____________secure and locked when not in use.
5. Always store chemicals in designated________________.
What I Can Do
A. Directions: Make a slogan on proper cleaning and sanitizing kitchen tools,
utensils, equipment and working premises. Use cartolina , coloring materials,
pencil, pentel pen and ruler.
Your slogan will be rated using the scoring rubric below:
SCORE CRITERIA
5 Creatively and neatly done showing much relevance to the given topic
4 Creatively done and neat enough with relevance to the given topic
3 Creatively done and neat enough but no relevance to the given topic
2 Simply done and neat enough but not so relevant to the given topic
1 Poorly done with erasures and irrelevant to the given topic
B. Directions: Create cleaning schedule matrix for your kitchen. Assign three
household members to do specific task. See the format and example below
Sample Output:
Area Frequency Procedure Cleaning Person
Agents Used Responsible
Floor Daily Sweep then mop Detergent Juan Dela Cruz
20
Assessment
A.
A. Directions: Draw a thumbs up if the statement is correct and a thumbs
down if the statement is wrong.
________1. It is better to use towels or sponges so you can easily throw out after and
prevent contaminating other food
________2. Use the same cloth for surfaces and for dishes.
________3. Keep separate chopping boards for your meat and your vegetables to
reduce the spread of bacteria.
________4. Close all windows and doors when cleaning surfaces.
________5. Wear a cotton gloves when using cleaning agents.
________6. When using chemicals wear protective eye and face wear.
________7. Have knowledge of basic first aid.
________8. Facility sanitation result can be obtained through infrequent inspections and
performance reviews,
________9. Establishing low standards
________10. Rigid scheduling of assignments that are clearly understood by workers.
B. Directions: The following are the different areas in the kitchen that need to be
cleaned and sanitized. Re-arrange the jumbled letters to reveal the answer.
________1. E V S E H S L
________2. O R F O L S
________3. P A W R O C E K S
________4. L C D O TSOAGER NTEMTUIQPE
Week
________5. O C K O N I G EPQIUTMETN
W 3
Lesson 3: Perform Mise „en Place
What I Need to Know
Learning Outcome 1: Perform Mise „en Place

1. Identify tools and equipment needed in the preparation of appetizers
2. Classify appetizers according to ingredients
3. Identify ingredients according to the given recipe
21
What I Know
Directions: Identify the tools and equipment being described in each statement.
__________1. These are used for measuring dry and liquid ingredients in small quantity.
__________2. It is used to measure dry ingredients. They come in various sizes and
volumes.
__________3. This is used for measuring liquid ingredients like water and oil.
__________4. These containers have smooth, rounded interior surfaces with no creases to
retain some mixture.
__________5. It is used for mixing ingredients. It is made of wood in different sizes and
different length of the handle.
__________6. It is used to combine ingredients.
__________7. It is where cooked items are placed, comes in different sizes and shapes.
__________8. It is used in cooking different food items
__________9. These are essential for various tasks from cleaning vegetables to straining
pasta or contents.
_________10. An insulated box equipped with refrigeration unit and a control inside to
maintain the proper temperature for food storage.
What‟s In
Directions: Write the name of the following kitchen tools.
________________ ___________________ ___________________
What‟s New
Directions: Arrange the jumbled letters to reveal the words related to appetizer.
1. O C C T K I L S A - ____________________
2. P S E N A C A - ____________________
3. S H S E L I E R - ____________________
4. T E I T P E L A D S S A - ____________________
5. P H I C S N D A P D I S - ____________________
22
What is It
Mise’ En Place is a French term which means “set in place” that is you have everything
ready to cook and in its place. You should be able to identify and prepare all the needed
tools and equipment as well as all the ingredients to make the preparation and cooking
easily.
The following are the tools and equipment needed in preparing appetizers.
Ball Cutter – sharp edged scoop for cutting out balls of fruits and
vegetables.
Rubber spatula – used to scrape off contents of bowls.
Channel knife – small hand tool in making garnishes.
Spatula – used for manipulating foods like spreading.
Wire Whip – used for mixing thinner liquids.
Zester – used to remove zest or citrus peels in thin strips.
French knife – for chopping, slicing and dicing.
Paring knife – used for trimming and paring fruits and vegetables.
Butter curler – used for making butter curls.
Cutting board – board for cutting fruits and vegetables.
Kitchen shear – cutting device for ingredients like scissors.
23
Potato Masher – designed to press potato and cooked
vegetables.
Chiller – for keeping cold foods chilled for service.
Oven – for baking
Other Tools and Equipment used in Preparing Appetizers

1. Measuring spoons – are used for measuring dry and liquid ingredients in small quantity.
2. Measuring cups – is used to measure dry ingredients. They come in various sizes and
volumes.
3. Glass measuring cup – container which is usually transparent. It is smooth in the inside
with the graduation mark on the outside to read. This is used for measuring liquid ingredients
like water and oil.
4. Mixing bowls – these containers have smooth, rounded interior surfaces with no creases
to retain some mixture.
5. Mixing spoon. – is used for mixing ingredients. It is made of wood in different sizes and
different length of the handle.
6. Paring knife- is used to remove the skin covering of fruit and vegetables.
7. Fork is used to combine ingredients.
8. Container of different sizes and shapes.
9. Cooking range/stove
10. Refrigerator
11. Strainer/colander
Appetizers are foods which stimulate the appetite, through their attractive
appearance, fragrance or appealing flavor. It is a small pieces or portions of highly seasoned
food, usually served before a meal to induce and stimulate one‟s appetite. It gives
appreciation to the food we eat.
A good appetizer, whether hot or cold should be light and served in small quantities,
Fresh vegetable and salads, fruits, or meat or even fish can be made into appetizers.
Classification of Appetizers:
1. 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.
2. Hors D’ Oeuvres-is is small portion of highly seasoned foods, it is a combination of

canapés, olives, stuffed celery, pickled radishes, and fish. It is served on individual plate
24
when guests are seated. Sometimes this is simply placed on a platter and passed around.
Hors d‟oeuvres are served cold or hot.
3. Canapé- 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. It is a finger food consisting of three parts: a base, a spread or topping
and garnish. 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 are termed as
ZAKUSKIS after the Chef Zakuski.
4. 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 a slightly, deep,
boat shape dish.
5. Petite Salad- are small portions and usually display the characteristics found in most
salad.
6. Chips and Dips- are popular accompaniments to potato chips, crackers, and raw
vegetables. Proper consistency in the preparation is important for many dips. 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.
7. Fresh Fruits and Vegetables – are the simplest appetizer. 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 should always easy to pick up
with the fingers, it should never be drippy or messy so you need to avoid certain fruits or
veggies (for example, chunks of avocado or watermelon are probably not the best appetizer
choices).
8. Anything, Smaller- are varieties 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 serve your 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 mayonnaise-based dipping sauce. Individual quiches filled with ham and cheese are
another good option.
The following are examples of appetizers including the materials/ingredients on how

to prepare them.
CANAPÉS
Canapés – bite-size open faced sandwiches consist of tiny portions of food presented on
bases of bread, toast, or pastry easily handled and eaten.
Canapés Consists 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 canapés bases are:
25
Bread cutouts Toast cutouts Crackers
Melba toast Tiny unsweetened pastry shells Tortilla chips or cups
Tiny biscuits Polenta cutouts Miniature pancakes
2. Spread – placed on top of the base so the garnish sticks to it without falling off.
Three types of spreads

a) Flavored butter – made from softened butters with flavorings.
b) Flavored Cream Cheese- made from flavored butters, except cream cheese
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 used to decorate canapés
a) Vegetables, pickles, and relishes

Radish slices Pickled onions Tomatoes Olives
Chutney Parsley Pickles Asparagus tips
Capers Cucumber slices Pimiento
b) Fish
Smoked oysters Smoked Salmon Shrimp Caviar
Tuna flakes Sardines Lobster chunks or slices
c) Meats
Ham Salami Roast Beef Chicken or Turkey
d) Cheese, hard cooked egg slices
Guidelines for Assembling Canapés
1. Good mise en place is essentials. In making canapés especially for large functions, all
bases, spreads, and garnishes must be prepared ahead of time so that final assembly may
go quickly and smoothly.
26
2. Assemble as close as possible to serving time. Bases quickly become soggy, and spreads
and garnishes dry out easily. After placing them in a tray, cover them lightly with plastic and
held for a short time under refrigeration. Safe food handling and storage must be observed.
3. Select harmonious flavor combinations in spreads and garnish such as:
Mustard and ham
Lemon butter and caviar
Pimiento cream cheese and sardines
Tuna salad and capers
Anchovy butter, hard cooked egg slice and olive.
4. Make sure that at least one of the ingredients is spicy in flavor. A bland canapé has little
value as an appetizer.
5. Use high quality ingredients. Leftover can be used for canapés, but they must be carefully
handled and stored to retain freshness.
6. Keep it simple. Simple meat arrangements are more attractive than extravagant one. Be
sure that canapés hold together and do not fall apart in the customers hands.
7. Arrange canapés carefully and attractively on trays. Each tray should carry an assortment
of flavor and textures, so there is something for every taste.
Cocktails
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.
Kinds of Cocktail Appetizers
1. Oysters and 2. Shrimps 3.Crab Meat 4. Lobster

Clams on the half
shell
5.Fruits 6.Firm flaked white

fish
Relishes
Relishes are raw or pickled vegetables cut into attractive shapes served as appetizer.
Relishes include two categories:
1. Raw vegetables with dips

There are known as crudités (croo-dee-tays). Cru in French means “raw”. Common
bite size, cut raw vegetables served with dips are:
Celery Radishes Green and Red pepper Zucchini
Cucumber Cauliflower Broccoli florets Broccoli
Stems Cherry Tomatoes Carrots
Scallions
27
Dips – accompaniment to raw vegetables, and sometime potato chips and crackers. 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.
2. Pickled items. Includes variety of items like cucumber pickles, olives, watermelon
pickles, pickled peppers, spiced beets, and other preserved fruits and vegetables.
Miscellaneous hors d ‘oeuvres

These are variety of food both hot and cold served as appetizers. The serving is smaller in
unit size or portion size that can be eaten with forks from small plates or with fingers.
1. Antipasto – Italian Appetizer. This includes the following:
Cured meats – Salami, prosciutto, bologna, boiled ham
Seafood items-Canned items like sardines, anchovies, and tuna
Cheeses – provolone, mozzarella
Hard cooked egg and stuffed eggs
Relishes – raw vegetables
Mushrooms and other vegetables
2. Bruschetta – slice of Italian bread that is toasted, rubbed with brushed

Garlic, and drizzled with olive oil, served with toppings like canapés.
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 fish must be labeled as
such
(white fish caviar)
28
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. Anything that can
be served in a tiny portion can be served as an amuse bouche like salads,
soups, and little portions of meat, fish or vegetables with the few drops of sauce and garnish.
The chefs do not use a separate category of recipe for these items but just give a different
presentation, garnish or sauce.
What‟s More
Directions: Identify the classification of appetizer based on the given ingredients.
Classification of Appetizer Ingredients

Toasted bread
Oranges, sea foods
Cubed, sliced or strips of cured meats
Julienne carrots, celery sticks
Potato chips, crackers
What I Have Learned

Directions: Complete the statement below to form a generalization.
1. The tools and equipment used in preparing appetizer are…..
__________________________________________________________________
__________________________________________________________________
2. Appetizer has eight classification such as …..
__________________________________________________________________
__________________________________________________________________
What I Can Do
Directions: Identify the ingredients used in the following appetizers.

Bread cutouts Shrimps Pickled onions Tomatoes
Tiny biscuits Sliced boiled ham Tuna Cubed cheese
Mayonnaise Butter Olives Smoked salmon
Lobster Strawberry juice Caviar Puree tomatoes
Slice of sausages Strawberries Celery stalks Preserved fruits
Pickled cucumber Stuffed eggs Mushrooms Steamed bacons
Canapés Cocktails Relishes Hors d

‘oeuvres
29
Assessment
A. Directions: Name the following tools and equipment in preparing appetizers
1. 2. 3.
4. 5.
B. Directions: Choose the letter of the correct answer.
1. These are appetizers that are made of seafood or fruit, usually with a tart or tangy sauce.
A. Canapés B. Cocktails C. Hors D‟ Oeuvres D. Relishes
2. It is a small portion of highly seasoned foods, it is a combination of canapés, olives,
stuffed celery, pickled radishes, and fish.
A. Canapés B. Cocktails C. Hors D‟ Oeuvres D. Relishes
3. It is an Italian Appetizer.
A. Antipasto B. Bruschetta C. Caviar D. Tapas
4. A salted roe, or eggs, of the sturgeon.
5. A slice of Italian bread that is toasted, rubbed with brushed garlic, and drizzled with olive
oil, served with toppings like canapés.
C. Directions: Enumerate at least 5 types of a cocktail appetizer.

1. ____________________
2. ____________________
3. ____________________
4. ____________________
5._____________________
Week
Lesson 4: Prepare a Range of

4-5
Appetizer
What I Need to Know
Learning Outcome 2: Prepare a range of appetizers

1. Differentiate between hot and cold appetizers
2. Prepare a variety of appetizers
3. Follow workplace safety procedures
30
What I Know
A. Directions: Read each statement carefully. Write TRUE if the statement is correct
and FALSE if it is incorrect.
_____1. Oysters and Clam cocktails are arranged on plates, preferably on a bed of ice.
_____2. Sea foods are arranged in a stemmed glass or in a small, cup-shaped bowl.
_____3. In preparing fruit cocktail, use fruits that are pleasantly juicy and too sweet.
_____4. Hold vegetables for a short time in ice water to become crisp.
_____5. Sauces for shrimps and cooked sea foods may be put in stemmed glasses and can
also be added as toppings.
_____6. In preparing a relishes appetizer arranged vegetables in crushed ice to maintain
crispness.
_____7. Raw vegetable should serve with cheddar cheese.
_____8. Add fresh lemon or lime juice to fruit mixtures to provide necessary sweetness.
_____9. Arrange sea food in a steamed glass or in a small cup shaped bowl in a bed of ice.
_____10. Use fruits that are pleasantly sweet and not too tart.
B. Directions: Read each statement in preparing appetizer and fill in the blank with the
correct word to complete each sentence.
well cocktails open garnish
vegetables lemon or Lime
1. Select fresh _____________ .

2. Lemon wedges can be added as __________.
3. ________ juices are added for its tartness.
4. Wash vegetables and drain _________.
5. ________ fresh oysters and clams on the half shell.
What‟s In
Name Game
1. I can stimulate the appetite through my attractive appearance, fragrance or appealing
flavor. I am small pieces or portions of highly seasoned food, usually served before a
meal to induce and stimulate one‟s appetite. Who am I?
2. I can be 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. Who am I?
3. I am a small portion of highly seasoned foods, I am a combination of canapés, olives,

stuffed celery, pickled radishes, and fish. Who am I?
4. I am usually made of juices of orange, pineapple, grapefruit or tomatoes served with

cold salad dressings. I can be in the form of fruit or vegetable juice mixed with little
alcoholic beverage or seafood like shrimps, crabs, or lobsters served with slightly
seasoned sauce. Who am I?
31
5. I am pickled item which are raw, crisp vegetables such as julienne carrots or celery
sticks. I am generally placed before the guest in a slightly, deep, boat shape dish.
Who am I?
What‟s New
Directions: Identify the given recipe whether hot or cold Hors D‟oeuvres.
Recipe Classification
1. Salmon and Cucumber Bites
2. Nuggets with Onion Chilli Sauce
3. Deviled egg with Tuna Recipe
4. Watermelon cups
5. Mango with spicy bagoong
What is It
HOT AND COLD APPETIZERS
Hors d’eouvres is often served preceding a meal, they are served as the food at cocktail
parties involving alcoholic beverages.
A. Hot Hors d’oeuvres are served between the soup and fish course. In today‟s
shortened menus, 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.
B. Cold hors d’oeuvres should stimulate appetite, and therefore should always be
served at the first course in the menu. There are five types of cold hors d‟oeuvres,
and they are served as follows:
• Plate of Hors d’oeuvresmay consist of shrimps, smoked beef, poached

egg, Spanish sardines and lettuce, sauce can be served at the side
• Grisson 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. A well-presented platter with a limited choice of

simple or more expensive foods. The basic rule is “small quantity, but big in
quality” and at the same time attractively served. It may consist of shrimps
with jelly, asparagus tip with mushrooms, sardines with onion rings, tomatoes
stuffed with salad and chicken loaf.
• Assorted hors d’oeuvrescan 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. The hors d‟oeuvres dish system in conjunction with a
32
silver platter can be used, but it is also possible to arrange the center pieces
on a silver platter covered with meat jelly and served with accompaniments in
a small separate bowls or container.
RECIPES OF APPETIZERS
1. SALMON AND CUCUMBER BITES
Purpose: To prepare salmon and cucumber bites

Tools/Equipment Needed:
• Chopping board
• Spatula
• Bread knife
• Mixing bowl
Ingredients Needed:
• 1 (12-inch) cucumber
• 1 teaspoon freshly grated lemon zest
• 2 teaspoons fresh lemon juice
• 4 ounces crème
• 1/8 teaspoon pepper
• 4 ounces pre-packaged smoked salmon, cut into inch-long strips
• 2 teaspoons fresh dill, chopped, for garnish
Steps/Procedures:
• Peel and slice cucumber into 1/4-inch slices.
• In a bowl, mix lemon zest, lemon juice, crème, and pepper.
• To assemble, top a cucumber slice with a strip of salmon, a dollop (about
1/2 tsp.) of crème mixture.
• Garnish with dill.
2. HORS D’ OEUVRE COCKTAILS AND RELISHES
Purpose: To prepare hors d‟ oeuvre cocktails and relishes
• Knife
• Chopping board
• Gloves
Materials/ingredients needed:
• Oysters or Shrimps or Fruits
• Dips
• Herbs
• Sugar/Syrup
• Ice, Lemon
Steps/Procedures:
A. Oyster and clams cocktails
1. Open fresh oysters and clams on the half shell.
2. Arrange on flat plates, preferably on a bed of ice.
3. Place cocktail sauce in a small cup in the center or at the side of the
plate.
4. Provide lemon wedges
33
B. Shrimps and other cooked seafood’s cocktail
1. Arrange seafood in a stemmed glass or in a small, cup-shaped bowl in
a bed of ice. Cocktail sauce maybe put in the glass first and arranged
the seafood on top, partially immersed. Or the cocktail sauce may be
added as toppings.
2. Garnish the dish attractively with lettuce or greens with lemon wedges.
C. Fruit Cocktail
1. Use fruits that are pleasantly tart and not too sweet.
2. Cut fruits into desired shapes.
3. Add fresh lemon or lime juice to fruit mixtures to provide necessary
tartness. A simple wedge of melon with lime is a refreshing cocktail.
4. Add a few drops of flavored liqueur to improve flavor.
D. Relishes
1. Select fresh vegetables
2. Cut into sticks or other attractive bite size shapes.
3. Hold vegetables for a short time in ice water to become crisp.
4. Arranged vegetables, in crushed ice to maintain crispness.
3. MIXED VEGETABLES RELISH WITH CHEDDAR CHEESE DIP.
Purpose: To prepare raw vegetables relish.

• Knife
• Chopping board
• Strainer
• Platter
Ingredients needed:
Raw Vegetables
1 pc. Celery
1 pc. Lettuce
1 pc. Red bell pepper
1 pc. Cucumber
1 pc. Cherry tomato
Dips
• 94 g cream cheese
• 38 ml evaporated milk
• 44 g mayonnaise
• 7.5 ml lemon juice
• 75 g onions
• ½ ml hot red pepper sauce
• ½ ml Worcestershire sauce
• 75 g cheddar cheese
Steps/Procedures:
1. Wash vegetables well.
2. Cut vegetables into sticks or decorative bite size shapes.
3. Hold vegetables for a short time in ice water to become crisp.
4. Drain well.
34
5. Arrange vegetables in a platter with crushed ice to maintain crispness. Serve
with cheddar cheese dip.
4. CANAPÉS FROM TOAST
Perform steps in preparing Canapés using a toasted bread.
 Bread knife
 Spatula
 Tray
 Cutting board
Ingredients Needed:
 Pullman loaves
 Spreads
 Toppings
Steps/Procedures:
1. Trim crusts from unsliced Pullman loaves. Save trimmed crusts to be used as
breadcrumbs.
2. Cut the bread horizontally into slices, ¼ inch thick.
3. Toast the slices in the oven.
4. Cool the toast.
5. Cover with a thin, even layer of spread and cut into desired shapes with a
knife. Make the cuts neat and uniform.
6. Alternately, cut the toasts into desired shapes with small cutters and reserve
the trim for breadcrumbs. Spread each cutout with desired topping.
7. Garnish the cutouts as desired.
8. Bread slices for canapés can be cut into several basic shapes with no waste.
What‟s More
Directions: Answer the following questions briefly.
1. Why is it important to read a recipe before preparing it?
2. Why is health and safety measures important in preparing recipes?
3. Why is appetizer important in a meal?
35
What I Have Learned
Directions: Create a Venn diagram that shows the comparison between hot and cold Hors
d‟oeuvres.
HOT COLD
What I Can Do
Directions: Classify the following characteristics of appetizer as HOT or COLD.
_____1. These are served between the soup and fish course.
_____2. It should always be served at the first course in the menu.
_____3. These are often served instead of hot entrée.
_____4. The size and richness depend upon the composition of menu.
_____5. These are suited for serving a small ala carte dish.
Assessment
Directions: Read each statement carefully. Write TRUE if the statement is correct and
FALSE if it is incorrect.
_____1. Oysters and Clam cocktails are arranged on plates, preferably on a bed of ice.
_____2. Sea foods are arranged in a stemmed glass or in a small, cup-shaped bowl.
_____3. In preparing fruit cocktail, use fruits that are pleasantly juicy and too sweet.
_____4. Hold vegetables for a short time in ice water to become crisp.
_____5. Sauces for shrimps and cooked sea foods may be put in stemmed glasses and can
also be added as toppings.
_____6. In preparing a relishes appetizer arranged vegetables in crushed ice to maintain
crispness.
_____7. Raw vegetable should serve with cheddar cheese.
_____8. Add fresh lemon or lime juice to fruit mixtures to provide necessary sweetness.
_____9. Arrange sea food in a steamed glass or in a small cup shaped bowl in a bed of ice.
_____10. Use fruits that are pleasantly sweet and not too tart
36
Week
Lesson 5: Present a Range of 6-7

Appetizers
What I Need to Know
Learning Outcome 3: Present a range of appetizers

1. Identify the fundamental of plating
2. Identify the accompaniments of appetizers
3. Present appetizers attractively
4. Observe sanitary practices in presenting appetizers
What I Know
A. Directions: Read each statement carefully. Choose the letter of the correct answer
from the given choices.
1. This may be an uncut portion of the main food item, such as a pate or a cold roast,
decorated and displayed whole.
A. Flavors C. Center Piece or Grosse piece
B. Portion Size D. Garnishing
2. The process of offering the appetizer to guests in a stylish and pleasing manner.
A. Plate Presentation C. Balance
B. Appetizer D. Garnishing
3. One of the factors to consider when balancing colors, shapes, and texture on the plate.
A. Color C. Shapes
B. Texture D. Flavors
4. Not strictly visual consideration, but important in plating in menu planning.
A. Color C. Shapes
5. This is important for presentation as well as for costing.
B. Directions: Read each statement carefully. Write YES if the statement is correct and
NO if it is incorrect.
1. When presenting an appetizer keep items in proportion
37
2. Good design makes your eyes move across the platter following the lines you have set
up
3. Use inedible garnish to balance out a plate by providing additional element.
4. Store food and ingredients properly.
5. Safeguard the food during distribution and serving
What‟s In
Directions: The following are some accompaniments of appetizers. Re-arrange the jumbled
letters to reveal the words.
1. H C E S E E _________________________
2. R U B T T E _________________________
3. I N V G E A R _________________________
4. M E O LN T E S Z _________________________
5. Y U P S R _________________________
What‟s New
Directions: Read the statement and answer the questions below:
Appetizers can be more appreciated if presented attractively like the saying goes “the eyes
eats first”. Plate presentation is the process of offering the appetizer to guests in a stylish
and pleasing manner. It requires skills, style and creativity
1. What does it mean when someone says, “you eat with your eyes”?
2. Why is it important to present food attractively?
What is It
Fundamentals of Plating
1. Balance The rules of good menu balance also apply to plating. Select foods and
garnishes that offer variety and contrast.
 Color. Two or more colors on a plate are usually more interesting than one.
Garnish is also important.
 Shapes. Plan for variety of shapes and forms. Cutting vegetables into different
shapes gives you great flexibility.
 Texture. Not strictly visual consideration, but important in plating in menu planning.
 Flavors. One of the factors to consider when balancing colors, shapes, and texture
on the plate.
2. Portion size. This is important for presentation as well as for costing.

 Match portion sizes and plates.
38
Too small a plate makes an overcrowded, jumbled, messy appearance. Too large a
plate makes the portions look skimpy.
 Balance the portion sizes of the various items on the plate. Apply logical balance of
portions.
3. Arrangement on the plate
Basic Principles of Platter Presentation
1. The three elements of a buffet platter.

 Centerpiece or Grosse piece (gross pyess). This may be an uncut portion of the
main food item, such as a pate or a cold roast, decorated and displayed whole. It
may be a separate but related item, such as molded salmon mousse
 The slices or serving portions should be arranged artistically.
 The garnish should be artistically done in proportion to the cut slices.
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. Simple arrangement is easier to serve, more appetizing, and still
attractive when half consumed by the guest.
4. Attractive platter presentation may be made on silver or other metals, on mirrors,
chinaware, plastic ware, wood, or any other materials provided they are presentable and
suitable for food.
5. Once a piece of food has touched the tray, do not remove it. Shiny silver or mirror trays
are easily smudged, and you‟ll have to wash the tray and start over again. Good pre-
planning should be considered.
6. Think of the platter as part of the whole. It must be
attractive and appropriate to the other presentation in the table.
Designing the platter

1. Plan ahead. Make a sketch by dividing the tray into six or eight sections. This will help you
lay out a balance and symmetrical design. The sketch should indicate the centerpiece,
slices of foods and garnishes.
2. Get movement into your design. Good design makes your eyes move across the platter
following the lines, you have set up. It could be arranged in rows or lines.
3. Give the design a focal point. Use centerpiece to emphasize and strengthen the design
by giving it Directions and height. Note that centerpiece is not always in the center.
4. Keep items in proportion.
5. Make the garnish count. Use garnish to balance out a plate by providing additional
element. Two items on a plate often look unbalanced, but adding a garnish completes the
picture. On the other hand, do not add unnecessary garnishes.
6. Don‟t drown every plate in sauce or gravy. It may hide colors and shapes. You may
cover a part of it or a band of sauce across the center.
7. Keep it simple. Simplicity is more attractive than complicated designs.
8. Let the guests see the best side of everything. Angle overlapping slices and wedged-
shaped pieces toward the customer and the best side of each slice is face up.
What‟s More
Directions: Arrange the jumbled letters to form a word that best complete each sentence.
1. When presenting an appetizer keep items in _____________. (IOPRTPRONO)
39
2. Good ___________ makes your eyes move across the platter following the lines
you have set up. (GNDISE)
3. Use _____________ to balance out a plate by providing additional element
(RANGSIH)
4. The first thing to do when designing a platter is to plan______ (D A E A H)
5. Give the design a____ point. (C F A O L )
What I Have Learned

Directions: Fill in the blank with a word or a group of words to complete the sentence.
1. Flavor is one of the factors to consider when balancing colors, shapes and
________on the plate.
2. ___________ size is important for presentation as well as for costing.
3. Simplicity is more attractive than complicated ____________.
4. Simple arrangement is easier to __________, more appetizing, and still attractive
when half consumed by the guest.
5. Attractive platter presentation may be made on silver or other metals, on mirrors,
__________, plastic ware, wood, or any other materials
What I Can Do
Directions: Prepare an appetizer using available ingredients at home.
1. Prepare any of the following appetizers based on available ingredients.
 CANAPE
 CHIPS AND DIPS
 RELISHES
 COCKTAIL
2. Arrange your prepared appetizers following the fundamentals of plating, principles of

platter presentation and designing the platter.
3. Take picture or a photo of your finished output and submit through online or place
inside your portfolio for checking.
Rubrics for scoring

Score Description
20 Very artistically and creatively done
18 Artistically and creatively done
17 Properly and less creatively done
15 Improperly done and unattractive
40
Assessment
A. Directions: Read each statement carefully. Choose the letter of the correct answer
from the given choices.
1.This may be an uncut portion of the main food item, such as a pate or a cold roast,
decorated and displayed whole.
2.The process of offering the appetizer to guests in a stylish and pleasing manner.
A. Plate Presentation C. Balance
B. Appetizer D. Garnishing
3.One of the factors to consider when balancing colors, shapes, and texture on the plate.
A. Color C. Shapes
4.Not strictly visual consideration, but important in plating in menu planning.
A. Color C. Shapes
5.This is important for presentation as well as for costing.
B. Directions: Read each statement carefully. Write YES if the statement is correct and
NO if it is incorrect.
up
5. Safeguard the food during distribution and serving
Week
Lesson 6: Store Appetizers

8
What I Need to Know

Learning Outcome 4: Store Appetizers
1. Utilize quality trimmings
2. Keep appetizers in appropriate conditions to maintain their freshness,
quality, and taste 41
What I Know
A. Directions: Write the letter of the correct answer on the space provided.
______1. It is use for keeping cold foods and chilled for service?
A. Chiller C. Oven
B. Freezer D. Refrigerator
______2. These are necessary in preventing bacterial infections from foods.
A. Chiller C. Oven
B. Freezer D. Refrigerator
______3. A storing techniques which is used to keep food cold or cool?
A. Chilling C. Drying
B. Cold storage D. Refrigerate
______4 The process of preserving food by means of refrigeration
______5. Is a storing technique used to reduce the temperature of food?
B. Directions: Write YES if the statement is correct and NO if it is incorrect.
______ 1. Handle food properly to prevent spoilage.

______ 2. Wash utensils and equipment thoroughly.
______ 3. Stock foods and ingredients in a dry place.
______ 4. Place the food in a cabinet to preserve and maintain the freshness
of the ingredient.
______ 5. Store food and ingredients properly.
______ 6. Storing is one of the most important activities done after preparing
appetizers.
______ 7. Follow all the workplace safety procedures to avoid accident.
______ 8. Keep close to the food especially when you are ill.
______ 9. All foods shall be protected from dirt, vermin, droplet contamination.
______ 10. Safeguard the food during distribution and serving.
What‟s In
Directions: Write TRUE if the statement is correct and FALSE if it is incorrect

up
4. The garnish should be artistically done in proportion to the cut slices.
42
5. Think of the flavor as part of the whole. It must be attractive and appropriate to the other
presentation in the table.
What‟s New
A. Check the box if the equipment can be used in storing appetizers.
Write your answer on a sheet of paper
1. 3.
2. 4. 5.
What is It
Storing salads and appetizers is one of the most important activities done after
preparing them to maintain freshness and avoid spoilage.
This lesson deals with storage of salads and appetizers using appropriate container
to sustain quality and taste.
Tools and Equipment

1. Chillers
2. Refrigerator
3. Containers for salad and appetizers
Storing Techniques
Storing foods could be done through the following techniques:
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.
Most common kinds of packaging items used for food packaging
There are different kinds of packaging materials used for food packaging. Some of
the most common and important ones are as follows:
Aluminum
Aluminum is among the most popular materials used for packaging various kinds of
food products. Best things about aluminum include that it is recyclable in nature, is
inexpensive, environment friendly and most importantly easy and low cost on manufacturing.
This material can be recycled again and again.
43
Plastic
Plastic is most probably the most versatile of the materials that are used for
packaging food items. Custom bags are best used for the purpose. Some items that are com
Cardboard
With more and more companies looking for renewable and environment-friendly
packing materials, cardboard has become a preferred choice with many of them. Cardboard
tubes, cans, and small tubs are made and items are packed inside the same. However, very
heavy and wet items cannot be packed inside these cardboard boxes.
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.
6. Safeguard the food during distribution and serving to refrigerate or to reduce the
temperature of food old storage like refrigerator to preserve perishable food.
What‟s More
Directions: Match the storing techniques to its function. Write the letter of the correct
answer on the space provided.
COLUMN A. COLUMN B.
____1. The process of preserving food A. Freezing
By means of refrigeration.
____2. To keep food cold or cool. B. Chilling
____3. To reduce the temperature of food C. Refrigerate
____4. A process where the liquid turns to solid. D. Wrapping
____5. A paper or soft material use to cover foods. E. Cold storage
What I Have Learned
Directions: Fill in the blank with correct word or a group of words to complete each
sentence. Write your answer in your answer sheet.
1. Store food and ingredients _____________.
2. Keep away from food when you are ___________.
3. Place it to cold storage like ___________ to preserve perishable food.
4. Storing salads and appetizers is one of the most important activities done after preparing
them to maintain ______________ and avoid spoilage.
5. Handle the food properly to prevent _____________ and contamination.
44
What I Can Do
Directions: Choose the best way to store the following ingredients. Select your answer from
the box below.
Chilling Cold Storage Refrigerate Freezing
1. Sea foods item - _________________

2. Cheese - _________________
3. Raw vegetables - _________________
4. Meat products - _________________
5. Breads - _________________
Assessment
A. Directions: Write TRUE if the statement shows correct sanitary practices in storing
appetizers. If it is false change the underlined words or group of words to make the
whole statement true.
______ 1. Handle food properly to prevent spoilage.
______ 2. Safeguard the food during distribution and serving.
______ 3. Keep close to the food especially when you are ill.
______ 4. Place the food in a cabinet to preserve and maintain the freshness
of the ingredient.
______ 5. Store food and ingredients properly.
______ 6. All foods shall be protected from dirt, vermin, droplet contamination.
______ 7. Stock foods and ingredients in a dry place.
______ 8. Follow all the workplace safety procedures to avoid accident.
______ 9. Storing is one of the most important activities done after preparing
appetizers.
______ 10. Wash utensils and equipment thoroughly.
B. Directions: Identify what is asked.
_______ 1. These are necessary in preventing bacterial infections from foods.

_______ 2. The process of preserving food by means of refrigeration.
_______ 3. It is use for keeping cold foods and chilled for service?
_______ 4. Is a storing technique which is used to reduce the temperature of food?
_______ 5. A storing technique used to keep food cold or cool?
45
Answer Key
Lesson 1. Cleaning, Sanitizing and Storing Kitchen Tools and Equipment

What I Know Whats In (Answer may vary)
1. A 6. C 1. Dishwashing liquid
2. A 7. D 2. Chlorine
3. C 8. D 3. Detergents
4. D 9. D 4. Soaps
5. C 10. D 5. Disinfectants
What’s New What’s more
1. A 1. 4
2. D 2. 1
3.E 3. 2
4.C 4. 3
5. B
What I Have Learned
1. Answers may vary and it will be the discretion of the teacher to assign points
2. Answers may vary and it will be the discretion of the teacher to assign points
What I can Do
Answers may vary and it will be the discretion of the teacher to assign points
Scoring Rubrics
Score Description
10 The answer is very clear and relevant to the topic
5 The explanation is unclear and irrelevant to the topic
Assessment
1. A 6. C
2. A 7. D
3. C 8. D
4. D 9. D
5.C 10. D
46
Lesson 2. Cleaning and Sanitizing Kitchen Premises
What I Know What’s In (ANSWER MAY VARY )
A. 1. TRUE B. 1.D 1. BENCHES
2. TRUE 2. D 2. SHELVES
3. FALSE 3. B 3. COOKING EQUIPMENT
4. FALSE 4. A 4. WALLS
5. TRUE 5.A 5. WORKSPACES
What’s new What’s more (Answers may vary)
Score Description
1. 2 5 Shows complete understanding of the subject matter
2. 4 Shows considerable understanding of the subject
4
matter
3. 1 3 Shows partial understanding of the subject matter
4. 5 2 Shows little understanding of the subject matter
5. 3 1 Shows no understanding of the subject matter
What I can Do
CRITERIA
SCORE
5 Creatively and neatly done showing much relevance to the given topic
4 Creatively done and neat enough with relevance to the given topic
3 Creatively done and neat enough but no relevance to the given topic
2 Simply done and neat enough but not so relevant to the given topic
1 Poorly done with erasures and irrelevant to the given topic
What I Have Learned

1. Ventilated 2. Are clearly labelled 3. Corrosion, moisture
4. kept 5. container
Assessment
A. 1. 6. B. 1. Shelves
2. 7. 2. Floors
3. 8. 3. Workspace
4. 9. 4. Cold storage equipment
5. 10. 5. Cooking equipment
47
Lesson 3. Perform Mise „en Place
What I Know What’s In What’s New
A. 1. Measuring spoon 6. Fork 1. Spatula 1. Cocktail
2. Measuring cups 7. Container 2. Cutting board 2. Canapés
3. Glass measuring cup 8. Stove/Range 3. Wire whisk/whip 3. Relishes
4. Mixing bowl 9. Strainer/Colander 4. Petite salad
5. Mixing spoon 10. Refrigerator 5. Chips and Dips
What’s more Assesssment

1. Canapé A. 1. Ball Cutter
2. Cocktail 2. Channel Knife
3. Hors d‟ oeuvres 3. Rubber spatula
4. Relishes 4. Oven
5. Chips and Dips 5. Spatula
What I Have Learned B. 1. B
1. Ball cutter, Rubber spatula, Channel knife, cutting board 2. C
Mixing bowl, Paring knife, measuring spoons, Zester 3. A
2. Cocktails, Hors d‟ oeuvres, Canapes, Relishes, Petite salad 4. C
Chips and dips, Fresh fruits and vegetables, Anything smaller 5. B
What I Can Do
C.1. Oyster and clams on the half shell
Canapés Cocktails Relishes Hors d
2. Shrimp
Bread cut outs Lobster
‘oeuvres
Pickled Slice of sausages 3. Crab
Tiny biscuits Shrimp cucumber Stuffed eggs
Mayonnaise Strawberry Celery stalks Olives
4. Lobster
Butter juice Preserved Tuna 5. Fruits
Caviar Strawberries fruits Mushrooms
Pickled onions Puree Cubed cheese
Tomatoes tomatoes Steamed bacon
Smoked Caviar
salmon
Lesson 4. Prepare a range of appetizer

What I Know What’s In
A. 1. TRUE 6. TRUE B.1. Vegetables 1. Appetizer
2. TRUE 7. TRUE 2. Garnish 2. Canapé
3. FALSE 8. FALSE 3. Lemon or lime 3. Hors d‟ oeuvres
4. TRUE 9. TRUE 4. Well 4. Cocktail
5. TRUE 10. FALSE 5. Open 5. Relishes
48
What’s New What I Have Learned
1. Cold ANSWER MAY VARY
2. Hot
3. Hot
4. Cold
5. Cold
What I can Do
1. HOT
2. COLD
3. HOT
4. HOT
5. HOT
Assessment
1. TRUE 6. TRUE
2. TRUE 7. TRUE
3. FALSE 8. FALSE
4. TRUE 9. TRUE
5. TRUE 10. FALSE
Lesson 5. Present a Range of Appetizers

What I know What’s In
1. C B. 1. YES 1. Cheese
2. A 2. YES 2. Butter
3. D 3. NO 3. Vinegar
4. B 4. YES 4. Lemon Zest
5. B 5. YES 5. Syrup
What’s New
1. ANSWER MAY VARY
2. ANSWER MAY VARY
What’s More What I Have Learned
1. Proportion 1. Texture
2. Designs 2. Portion size
3. Garnish 3. Designs
4. Ahead 4. Serve
5. Focal 5. China ware
49
What I Can do
Rubrics for scoring
Score Description
20 Very artistically and creatively done
18 Artistically and creatively done
17 Properly and less creatively done
15 Improperly done and unattractive
Assessment
A. 1. C B. 1. YES
2. A 2. YES
3. D 3. NO
4. B 4. YES
5. B 5. YES
Lesson 6. Store Appetizers

What I Know
A. 1. A B. 1. YES 6. YES
2. D 2. YES 7. YES
3. D 3. NO 8. NO
4. B 4. NO 9. YES
5. A 5. YES 10. YES
What’s In What’ New What’s More
1. TRUE 1. 1. E
2. TRUE 2. 2. C
3. FALSE 3. 3. B
4. TRUE 4. 4. A
5. TRUE 5. 5. D
What I Have Learned What I Can Do
1. Properly 1. Chiller
2. ill 2. Cold storage/ Refrigerate
3. Refrigerator 3. Cold storage/ Refrigerate
4. Freshness 4. Freezing
5. Spoilage 5. Cold storage/ Refrigerate
50
Assessment
A 1. TRUE 6. TRUE B 1. Refrigerator
2. TRUE 7. COLD PLACE/ STORAGE 2. Cold storage
3. AWAY 8. TRUE 3. Chiller
4. REFRIGERATOR 9. TRUE 4. Chilling
5. TRUE 10. TRUE 5. Refrigerate
References
K to 12 Education Curriculum Technology and Livelihood Education Learning Modules Cookery 9
https://www.principledtechnologies.com/insights/ptlearningblog/2016/08/09/learning-content-
preparation/
https://www.gettyimages.com/photos/salmoncaviar?mediatype=photography&phrase=salmon%20cavi
ar&sort=mostpopular
https://themom100.com/recipe/how-to-roast-asparagus/
https://www.cookingchanneltv.com/devour/2013/09/what-are-the-saltiest-cheeses
https://www.istockphoto.co
https://www.pinterest.co.uk/pin/34058540911084076/
https://www.slideshare.net/hemant23081977/food-accompaniments
https://www.pinterest.it/pin/231372499582690522/
https://food52.com/recipes/60878-mini-spaghetti-and-meatball-appetizer
https://www.myfoodandfamily.com/recipe/155128/cheddar-jalapeno-appetizer-bites
https://www.myfoodandfamily.com/recipe/057698/smoky-bacon-wrapped-hot-dog-appetizer-bites
https://www.pinterest.dk/pin/78672324713540093/
https://www.refrigeratedfrozenfood.com/articles/86988-packaging-containers-for-appetizers-fruit-
desserts-and-more
51
Department of Education│ Region 4A │ City Schools Division of Cabuyao
Address: DepEd Bldg., Osmeña Street, Poblacion II, City of Cabuyao, Laguna
52

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Cookery 9

Quarter I – Self-Learning Module

MODULE DEVELOPMENT TEAM

Reviewers: Grace C. Endaya, EdD

Management: Hereberto Jose D. Miranda, CESO VI

Neil G. Angeles, EdD

Edna F. Hemedez, EdD

Jackie Lou A. Almira, PhD

Department of Education | R 4A | City Schools Division of Cabuyao

For DepEd City Schools Division of Cabuyao USE only

What I Have Learned This includes questions or blank

Assessment This is a task which aims to evaluate your level of mastery in

At the end of this module you will also find:

References This is a list of all sources used in developing this module.

The following are some reminders in using this module:

Lesson 1: Cleaning, Sanitizing and

What I Need to Know

This module covers the lesson:

_____3. Plate with stains C.

_____4. Cutting board D.

_____5. Floor tiles E.

Proper cleaning and sanitizing of tools, equipment, and workplace will:

How to prepare natural and chemical cleaning and sanitizing agents

Cleaning Tools/Equipment to How to Clean it?

Chlorine Use to sanitize kitchen Mix 54 ml of chlorine in 5 gallons of water. Soak it

Borax Ovens Mix two tablespoons of liquid dish soap, two

Tips and Reminders for Preparing Cleaning Agents

STEPS IN WASHING DISHES

Tips and Warnings

METHODS OF CLEANING EQUIPMENT

Fundamental Cleaning Procedures

Factors that influence the cleaning process

 Chemical Concentrations – it varies depending on the chemical itself, type of food

 Mechanical Force – is as simple as hand scrubbing with a brush or as complex as

EQUIPMENT SANITATION PROCEDURES

Proper Storage of Kitchen Tools and Equipment

10 Steps in Organizing Kitchen Cabinets

________Flush drains weekly

What I Have Learned

Directions: Complete the statement below to form generalization.

Cleaning and Sanitizing Schedule

Lesson 2: Cleaning and Sanitizing 2

What I Need to Know

This module covers the lesson:

Learning Outcome 1: Clean and sanitize kitchen premises

2. ___ ___ E ___ V E ___S

3. C ___ ___ K ___ ___ G ___ ___ U I ___ M ___ N ___

4. ___ ___ L ___ S

5. ___ ___ R ___ S ___ A ___ ___ S

KITCHEN PREMISES CLEANING AGENTS

1. Walls 3. Ceilings 5. Benches and work surfaces/workspaces 7. Cooking

How to Keep Your Kitchen Clean and Safe

Storage and Security of Chemicals

Additional precautions on using other household cleaners.

2 Shows little understanding of the subject matter

1 Shows no understanding of the subject matter

Your slogan will be rated using the scoring rubric below:

Floor Daily Sweep then mop Detergent Juan Dela Cruz

________4. L C D O TSOAGER NTEMTUIQPE

What I Need to Know

This module covers the lesson:

Learning Outcome 1: Perform Mise „en Place

Directions: Write the name of the following kitchen tools.

2. _ _ E _ V E _S

3. C _ _ K _ _ G _ _ U I _ M _ N ___

4. _ _ L ___ S

5. _ _ R _ S _ A _ _ S

______ _ ___________