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Technology and
Livelihood Education
Cookery
Quarter 1 – Module 20:
Sanitary Practices in
Presenting Appetizers
TLE–COOKERY Grade 9
Alternative Delivery Mode
Quarter 1 – Module 20: Sanitary Practices in Presenting Appetizers
First Edition, 2020

Republic Act 8293, Section 176 states that: No copyright shall subsist in any work of
the Government of the Philippines. However, prior approval of the government agency or office
wherein the work is created shall be necessary for exploitation of such work for profit. Such
agency or office may, among other things, impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this module are owned by their respective copyright holders.
Every effort has been exerted to seek permission from the copyright owner to use these
materials. The publisher and authors do not represent nor claim ownership over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writers: Jaesil C. Balacuit, Babelyn A. Lebii and Alfie A. Lopez
Editors: Alfie A. Lopez, Norviňa A. Tubongbanua, Ed. D.
Reviewers: Grace Beta D. Ledda, Rose Marie Diocares, Alma M. Beton, Ed. D.
Illustrator: Margie Suraniog and Jaesil C.Balacuit
Layout Artist:Babelyn A. Lebii and Gemma B. Malicay
Management Team: Dr. Isabelita M. Borres, CESO III
Eugenio B. Penales, Ed. D
Sonia D. Gonzales
Dr. Jeanelyn A. Aleman, CESE
Evelyn F. Importante
Rose Marie E. Diocares

Printed in the Philippines by ________________________

Department of Education – Region IX

Office Address: Regional Center, Balintawak, Pagadian City

E-mail Address: region9@deped.gov.ph
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Technology and
Livelihood Education
Cookery
Quarter 1 – Module 20:
Sanitary Practices in
Presenting Appetizers
Introductory Message

For the facilitator:

Welcome to the TLE-Cookery 9 Alternative Delivery Mode (ADM) Module on Sanitary

Practices in Presenting Appetizers!

This module was collaboratively designed, developed and reviewed by educators both
from public and private institutions to assist you, the teacher or facilitator in helping
the learners meet the standards set by the K to 12 Curriculum while overcoming their
personal, social, and economic constraints in schooling.

This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration their
needs and circumstances.

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. Furthermore, you are expected to encourage and assist the learners as
they do the tasks included in the module.

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For the learner:

Welcome to the TLE-Cookery 9 Alternative Delivery Mode (ADM) Module on Sanitary

Practices in Presenting Appetizers!

The hand is one of the most important parts of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish tasks. Hence, the hand in this learning resource signifies that you are
capable and empowered to successfully demonstrate the relevant competencies and
skills at your own pace and time. Your academic success lies in your own hands!

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 resource while being an active learner.

This module has the following parts and corresponding icons:

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.

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 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.

Additional Activities In this portion, another activity will be given

to you to enrich your knowledge or skill of the
lesson learned. This also enables retention of
learned concepts.

Answer Key This contains answers to all activities in the

module.

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. Don’t 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.
If you encounter any difficulty in answering the tasks in this module, do not hesitate
to consult your teacher or facilitator. Always bear in mind that you are not alone.

We hope that through this material, you will experience meaningful learning and
gain deep understanding of the relevant competencies. You can do it!

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 What I Need to Know

This module was designed and written with you in mind. It is here to help you master
how to observe sanitary practices in presenting appetizers. The scope of this module
permits it to be used in many different learning situations. The language used recognizes
the diverse vocabulary level of students. The lessons are arranged to follow the standard
sequence of the course. But the order in which you read them can be changed to
correspond with the textbook you are now using.

The module contains only one lesson:

• Lesson 1 – Sanitary Practices in Presenting Appetizers
After going through this module, you are expected to:
1. enumerate sanitary practices in presenting appetizers;
2. observe sanitary practices in presenting appetizers; and
3. appreciate the need for high degree of sanitation for health safety

What I Know

Direction: Choose the letter of the best answer. Write the chosen letter on a separate
sheet of paper.

1. What is sanitation?
a. the development and application of sanitary measures for the sake of
promoting health and cleanliness
b. a practice conducive to maintaining health and preventing diseases
through cleanliness
c. the act of making something completely clean and free from bacteria
d. the state or quality of being clean

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2. Which one is NOT observing sanitation?
a. cleaning using sanitizer
b. cleaning with water alone
c. cleaning using chlorine solution
d. cleaning with soap and other detergent

3. Which situation shows sanitation practices in presenting appetizers?

a. holding a plate leaving a finger print on it
b. presenting appetizers with clean wet plate
c. serving appetizers with clean dry plate
d. serving appetizers with one’s mess

4. What is the correct step by step procedure in dish washing?

a. sanitize, wash ,dry and rinse
b. wash, rinse, sanitize and dry
c. wash, sanitize, rinse and dry
d. wash, dry, sanitize and rinse

5. Which one is NOT observing sanitation during food preparation?

a. Always wash hands with warm water and soap for 20 seconds before and
after handling food.
b. Don’t cross contaminate by keeping away raw meat, poultry and fish
from other food.
c. Marinate meat and poultry in an uncovered dish in the refrigerator.
d. Sanitize cutting boards, utensils and table top with chlorine solution.

6. Why do we need to observe high degree of sanitizing practices?

a. to make food more attractive
b. sanitation makes food more palatable
c. to assure health safety among dinner
d. to give visual appeal and palatability to diners

7. Which would be an effect if we don’t observe high degree of sanitation during

food preparation and presentation?
a. It may cause stomach discomfort or even food poisoning.
b. Diner will experience comfort and safety.
c. Diner will experience satisfaction.
d. It may gain high satisfaction approval.

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8. Which one does not observe the principle of sanitation in food preparation and
presentation?
a. observing personal hygiene
b. routine equipment maintenance
c. following proper dish washing procedure
d. using any kind of soap in cleaning, washing, disinfecting and sanitizing

9. Why should you observe high sanitary practices in presenting your appetizer?
a. Appetizer will be taken in, so health is at stake if it is not clean and
safe.
b. Appetizer adds color to the meal if it is sanitarily prepared.
c. Appetizer is the main course so it must be clear and safe.
d. Appetizer will not taste good if it is not sanitary.

10.
Beth chooses fresh vegetables every time she does marketing. She pares
and cuts right away these vegetables considering that they are fresh. The
moment she serves the appetizer, she washes the plate and uses it without
drying.

What statement best describes the situation inside the box?

a. Beth is doing right because she chooses fresh vegetable.
b. Beth washes the plate so it is expected that it is wet when she presents
her appetizer.
c. Beth violates the sanitary standard when she pares and cuts vegetables
without washing them.
d. Beth is doing it right. Fresh vegetables need not be washed during
preparation.

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 Lesson
Cookery: Sanitary Practices
1 in Presenting Appetizers
Safe handling of appetizers is needed while performing and presenting
appetizer. Personal hygiene is the most essential practice that keeps us from food
poisoning.
We must keep the equipment clean and sanitized by following the rules and
standards of cleanliness in the kitchen.

What’s In

Activity 1: Check Me!

Direction: Read the statement and answer what is asked. Put check ✔ if the statement
is correct and an X if the statement is wrong. Write your answer in the
separate sheet of paper.
_______1. Consider arranging appetizers in a unique way.
______ 2. Skewers made of bamboo are ecological friendly.
______ 3. No matter how delicious a dish may be, if it is served on a dirty plate, you
will definitely not be tempted to taste it?
_______4.Use toothpicks and small plastic skewers to hold small complementary
pieces of food together.
_______5. Accompaniments are not important in an attractive presentation of appetizers.
Refer your answers to the answer key. Great! You have mastered already
the previous lesson. Let’s have another activity.

Notes to the Teacher

In this module you will facilitate ADM learners to go through a series of learning activities
in order to produce the desired learning outcomes. This is a kind of flexible learning which
allows the learners to learn by considering their convenience for time and or location. Hence,
learning resource is aligned to the curriculum, it is designed to meet the needs and
circumstances of learners.

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 What’s New

Activity 2: Label Me
Directions: Choose the word inside the box to describe the action shown in the
illustration below.

Chef washing hands perform slicing cleaning

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Guide Questions:
1. What have you noticed with the pictures?

2. If you are the chef, how will you maintain safety in presenting the appetizer?

Refer your answers to the answer key. It’s a nice try! Let us
learn more about the lesson.

What is It

Observing Sanitary Practices in Presenting Appetizer

Observing sanitation is important when preparing any kind of food. Wash hands
thoroughly with soap and water before handling raw food since our hands can contact
different bacteria that can contaminate food. The plates, utensils, and storage for food
should also be cleaned and dry.
A sanitation plan is important in any food service preparation area. It ensures
that all surfaces are cleaned on a regular basis and reduces the risks of transferring
bacteria or other pathogens from an unclean surface to clean equipment such as cutting
boards or tools.

Employees have to maintain good personal hygiene – such as maintaining clean

and odorless body by daily bath, wearing clean clothes, taking plain and healthy
food, maintaining clean nails, preventing bad breath, maintaining dental hygiene,
washing hands after using toilet/sneezing/touching anything dirty.
All foods, if handled properly, can be safe. Most instances of food poisoning do
not have to happen at all, and can be avoided by following simple guidelines.

Handling food properly and safely is essential to prevent food-borne illness. This
page sets out to offer you the highest quality information on how to handle food safely
and preventing it from spoiling. What you read here is applicable to a wide range of work
and home environments. You will learn how to prepare, cook, serve and clean-up food
in a proper manner. What you see on this page is knowledge that you would otherwise
obtain through on-the-job training, self-study or relevant work experience. You will
learn about:

• Preparing food in a safe manner

• Serving food in a safe manner
• Stopping the spread of bacteria through cross contamination

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 • Routines to follow and habits to avoid bacteria contamination.
• Presenting food in a hygienic and appetizing way

General safe food handling tips:

• Do not wipe your hands on your clothing as this can easily transfer microbes
and bacteria.
• Use paper towels to clean up during food preparation and serving.
• Change gloves, utensils and dishes when changing functions. For instance, use
one pair of gloves for handling raw meat, and another pair for handling fresh
vegetables.
• Never run in food production or service areas.
• Try to have just one person serve food that is about to be eaten.
• Prepare precooked frozen foods exactly as the directions/instructions on the
packaging.
• Have foods ready before serving time.
• Prepare and cook only as much food as you intend to use.
• Wash and sanitize flatware or other utensils, which fall on the floor.
• Do not taste foods with any utensil used either to mix or stir food.
• Pick up and hold all tableware by the handles.
• Store tableware away from dust.
• Be careful when lifting lids from hot food.
• Turn handles of saucepans away from the front of the stove when cooking.
• Lastly, the kitchen should also be cleaned and disinfected, if possible.

Did you learn something from hot and cold appetizers? Very good!
Now, let’s have more activities to master the lesson.

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 What’s More

Activity 3: Teach me
Directions: Enumerate and complete the diagram below based on your experience at
home.

Wow! You are doing great! Let’s have another activity.

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 What I Have Learned

Activity 4: Match Me
Directions: Read and understand each statement carefully. Match column A with
column B. Interchange and write the letter of the correct answer in column B.

Column A Column B

1. one of the safety and hygienic A. good personal hygiene

practices in preparing appetizers
2. maintaining clean and odorless body B. food poisoning
by daily bath, wearing clean clothes,
taking plain and healthy
food, maintaining clean nails, preventing
bad breath
3. one of the effects of not observing C. Observing sanitary practices
sanitary practices in presenting appetizer
4. use to clean up during food
D. Towel
preparation and serving

5. a kind of PPE in handling food E. Gloves

It seems that you learned a lot from the previous activities. So, Let’s have
another activity.

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 What I Can Do

Activity 5:1 Let’s Do It

Direction: Prepare appetizer by observing sanitary practices. In performing the task ask
your parent or guardian to observe and accomplish the checklist below. Refer your
score in the interpretation below the checklist. Observe honesty in scoring.

Note: Safety first in performing your task.

Try This!

Activity 5:2 Test Yourself

Checklist in observing sanitary practices

I ……………. Yes No
• Do cleaning and sanitizing the kitchen

• Do hand washing before and after touching something

• Do not wipe hands in clothing as this can easily transfer microbes

and bacteria

• Use paper towels to clean up during food preparation and serving

• Change gloves, utensils and dishes when changing functions

• Never run in food production or service areas

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 • Prepare precooked frozen foods exactly as the
directions/instructions on the packaging

• Have foods ready before serving time

• Prepare and cook only as much food as I intend to use

• Wash and sanitize flatware or other utensils, which fall on the

floor
• Do not taste foods with any utensil used either to mix or stir food

• Pick up and hold all tableware by the handles

• Store tableware away from dust

• Am careful when lifting lids from hot food

• Turn handles of saucepans away from the front of the stove when
cooking
• Wear complete Personal Protective Equipment

Score Interpretation
15- Excellent
13-14 – Very good
11-12 – Good
10 and below - Needs more practice

Amazing!APPETIZER
It’s properly done. Congratulations!

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 Assessment

Multiple Choice. Choose the letter of the best answer. Write the chosen letter on a
separate sheet of paper.

1. Why is it required to observe high sanitary practices in presenting your appetizer?

a. Appetizer will not taste good if it is not sanitarily prepared.
b. Appetizer adds color to the meal if it is sanitarily prepared.
c. Appetizer will be taken in and health is at stake if it is not clean and safe.
d. appetizer is the main course so it must be clean and safe.

2.
Beth chooses fresh vegetables every time she does marketing. She pares and
cuts right away these vegetables considering that they are fresh. The
moment she serves the appetizer, she washes the plate and uses it without
drying.

What statement best describes the situation inside the box?

a. Beth is doing right because she chooses fresh vegetables.
b. Beth washes the plate so it is expected that it is wet when she presents
her appetizer.
c. Beth violated the sanitary standard when she pares and cuts vegetables
without washing them.
d. Beth is doing it right; fresh vegetables need not be washed during
preparation.

3. Which one does not observe the principle of sanitation in food preparation?
a. routine equipment maintenance
b. observing personal hygiene
c. following proper dish washing procedure
d. using any kind of soap in cleaning, washing, disinfecting and
sanitizing

4. Which would be an effect if we don’t observe high degree of sanitation during food
preparation and presentation?
a. Diner will experience satisfaction.
b. It may cause stomach discomfort or even food poisoning.
c. It may gain high satisfaction approval.
d. Diner will experience comfort and safety.

12
5. What is sanitation?
a. the development and application of sanitary measures for the sake of
protecting health and cleanliness
b. a practice conducive to maintaining health and preventing diseases
through cleanliness
c. the act of making something completely clean and free from bacteria
d. the state or quality of being clean

6. Which one is NOT observing sanitation?

a. cleaning with soap and other detergent
b. cleaning using sanitizer
c. cleaning with water alone
d. cleaning using chlorine solution

7. Which situation shows sanitation practices in presenting appetizers?

a. holding a plate and leaving a finger print on it
b. serving appetizers with one mess
c. serving appetizers with clean dry plate
d. presenting appetizers with clean wet plate

8. What is the correct dishwashing procedure?

a. sanitize, wash ,dry and rinse
b. wash, rinse, sanitize and dry
c. wash, sanitize, rinse and dry
d. wash, dry, sanitize and rinse

9. Which one is NOT observing sanitation during food preparation?

a. Always wash hands with warm water and soap for 20 seconds before and
after handling food.
b. Don’t cross contaminate by keeping away raw meat, poultry and fish from
other food.
c. Marinate meat and poultry in an uncovered dish in the refrigerator.
d. Sanitize cutting boards, utensils and table with chlorine solution.

10. Why do we need to observe high degree of sanitation?

a. to make food more attractive
b. sanitation makes food more palatable
c. to assure health and safety among diners
d. to give visual appeal and palatability to diners

Refer your answer to the answer key. What is your score? It seems that
you really mastered the lesson.

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 Additional Activities

Activity 6: Slogan Making

Directions: Make a slogan about observing sanitary practices of a chef
Rubric

CRITERIA 10 8 6 TOTAL
Relevance Directly relevant Has relevance No relevance at
(50%) all
Creativity and Shows creativity Shows It does not
resourcefulness and resourcefulness show
(40%) resourcefulness but not so resourcefulness
of the outputs creative and creativity
of the output.
Neatness (10%) There are no There are few There are many
erasures. erasures. erasures and
dirt.
TOTAL

Refer your answers to the answer key. Very good! Good luck to the
next lesson

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 15
Assessment What I have learned
1. c
1. C
2. c
2. A
3. d
3. B
4. a
4. D
5. c
5. E
6. c
7. c
8. c
9. c
10.c
What's New What’s In What I Know
1. Performing 1. / 1. a
slicing 2. / 2. b
2. Chef washing 3. / 3. c
hands 4. / 4. b
3. cleaning 5. x 5. c
6. c
7. a
8. d
9. a
10.c
Answer Key
References
Kong, Anicita S., Domo, Anicita P., 2016.Technical-Vocational-Livelihood Home
Economics Cookery Manual, pp.84-85.

https:/brainy ph/ question

https://www.ask-ehs.com/magazine/recent/How-to-maintain-hygiene-Sanitation-
at-workplace.html
https://www. Slideshare.Net>jessabarrion>how to store appetizer

https://Homegenius.com.Au>the basic-principle-of-storing
https://opentextbc.Ca/foodsafety/chapter/workplace-sanitation/
https://www.Ask-ehs.Com>recent>Howto-maintainhygiene-sanitation
https://www.scribd.com/document/439101313/ADM-LR-Standards-v-11-
083019-pdf.
MELC-Applied-and-MT-2.docx., pp95-96

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Ground Floor, Bonifacio Bldg., DepEd Complex

Meralco Avenue, Pasig City, Philippines 1600

Telefax: (632) 8634-1072; 8634-1054; 8631-4985

Email Address: blr.lrqad@deped.gov.ph * blr.lrpd@deped.gov.ph

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