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TLE
Quarter 1 – Module 10:
Cookery
Technology and Livelihood
Education Self-Learning Module
(SLM)
Quarter 1 – Module 1: Cookery
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 locate and seek permission to use these materials from
their respective copyright owners. The publisher and authors do not represent nor claim
ownership over them.

Development Team of the Module

Writers: Bai Dido L. Mamalimping, Normalyn S. Omnes, Musharifa A. Kanakan, Emilie P.
Solvero, Asiah Kathleya Suzanne Tiboron, Miharbi Tibungcog, Lynie G.
Bongbonga, Normina L. Kabalu, Norhayma J. Paning, Pahima M. Eman
Editors: Dr. Rachelle T. Amando
Reviewers: Dr. Belinda L. Distor
Illustrator: Geunicar A. Perez, MAELT
Layout Artist: Geunicar A. Perez, MAELT
Cover Art Designer: Ian Caesar E. Frondoza
Management Team: Allan G. Farnazo, CESO IV – Regional Director
Fiel Y. Almendra, CESO V – Assistant Regional Director
Concepcion F. Balawag, CESO V - Schools Division Superintendent
Edgar S. Sumapal - Assistant Schools Division Superintendent
Gilbert B. Barrera – Chief, CLMD
Arturo D. Tingson Jr. – REPS, LRMS
Peter Van C. Ang-ug – REPS, ADM
Gilda Orendain - REPS, EPP/TLE
Pancho G. Balawag, Ed. D - CID Chief
Engr. Reynaldo SE Villan - EPS In Charge of LRMS
Vivencio O. Aniñon, Ed.D - Division ADM Coordinator
Belinda L. Distor Ed.D– EPS, EPP/TLE/TVL
Printed in the Philippines by Department of Education – SOCCSKSARGEN Region

Office Address: Regional Center, Brgy. Carpenter Hill, City of Koronadal

Telefax: (083) 2288825/ (083) 2281893
E-mail Address: region12@deped.gov.ph
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TLE
Quarter 1 – Module
10: Cookery
Introductory Message
For the facilitator:
Welcome to the Technology and Livelihood Education Self-Learning Module (SLM) on Store
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 Technology and Livelihood Education Self-Learning Module (SLM) on Store
Appetizers!
The hand is one of the most symbolized part of the human body. It is often used to depict skill, action,
and purpose. Through our hands we may learn, create, and accomplish. Hence, the hand in this
learning resource signifies that you as a learner is capable and empowered to successfully achieve 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.

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.

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 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 tends 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. 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.
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!

What I Need to Know

This module was designed and written with you in mind. It is here to help you master on how to store
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.

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The module focuses on:

 Lesson 10 – Store Appetizers

After going through this module, you are expected to:

1. utilize quality trimmings.
2. keep appetizers in appropriate conditions to maintain its freshness, quality, and taste.

What I Know

ACTIVITY 1. Let us determine how much you already know about workplace safety procedure.
Take this test.
TRUE OR FALSE. Directions. Write true if the statement is correct and false if the statement is wrong.
Write your answer on separate sheet of paper.

1. Handle the food properly to prevent spoilage and contamination.

2. Keep off hand to a maximum contact to ingredients and food.
3. Place the food in the hot storage to preserve perishable food.
4. Keep away from food when you are ill.
5. Wash utensils and equipment thoroughly

Lesson
Store Appetizers
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Storing appetizers is one of the most important activities done after preparing them to maintain
freshness and avoid spoilage.

This lesson deals with storage of appetizers using appropriate container to sustain quality and taste.

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 What’s In

ACTIVITY 2
Time to check your understanding. Ready?
Review of Lesson 1
Direction: Match Column A with Column B. Write the chosen letter on a separate sheet On your
activity sheet.

Column A Column B

1. This is important for presentation as well as for A. Flavors

costing.
2. One of the factors to consider when balancing colors, B. Garnishing
shapes, and texture on the plate
3. The process of offering the appetizer to guests in a C. Portion Size
stylish and pleasing manner.
4. This may be an uncut portion of the main food item, such
as a pate or a cold roast, decorated D. Plate Presentation
and displayed whole.
5. Should be artistically done in proportion to the cut slices E. Centerpiece

F. Balance

What’s New

ACTIVITY 3

A. Using simple ingredients, prepare your own canapés by utilizing quality trimmings,
triangle, square and rectangle.
B. Take a picture of your finished product.
C. Send/submit the picture to the Group chat.

Your output will be rated using the rubric below:

SCORE CRITERIA
5 Very accurately and creatively done
4 Accurately and creatively done
3 Properly and less accurately done

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 2 Improperly done and unattractive
1 No attempt

What is It

Tools and Equipment Used for Storage

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.

Sanitary Practices when storing salads and appetizers

1. Handle the food properly to prevent spoilage and contamination.
2. Wash utensils and equipment thoroughly.
3. Keep off hand to a minimum contact to ingredients and food.
4. Keep away from food when you are ill.
5. Store food and ingredients properly.
6. Safeguard the food during distribution and serving.
7. Chill to refrigerate or to reduce the temperature of food.
8. Place it to cold storage like refrigerator to preserve perishable food.

What’s More

You can consider these things before choosing the appropriate containers to maintain appetizer’s
freshness:

Storage container must be washable

You must be able to sanitize them for future use
They must be stackable for easier storage when not in use

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 What I Have Learned

Are you learning? Let us now check your understanding.

ACTIVITY 4
Direction: Fill in the blank with a word or a group of words to make the sentence complete. Write your
answer in your activity sheet.

1. Storing salads and appetizers is one of the most important activities done after preparing them
to maintain and avoid spoilage.
2. Handle the food properly to prevent and contamination.
3. Store food and ingredients .
4. Keep away from food when you are .
5. Place it to cold storage like to preserve perishable food.

What I Can Do

ACTIVITY 5. TAKE ME IN!

Directions: Classify the following ingredients listed below according to its proper storage to
prolong and maintain the life shelves of the food. Write each ingredient in the box provided for. Write
your answer in a separate sheet of paper.

chicken hotdog cabbage

tomato meat fish
milk egg butter
bread sugar salt
biscuits Toast cutouts

REFRIGERATOR/ CHILLER CONTAINER

FREEZER

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 Assessment

ACTIVITY 6
A. JUMBLED LETTERS. Write the correct spelling opposite the scrambled letters. Write your
answer in a separate sheet of paper.

1. PERAETPIZ
2. EARTEGFIRER
3. SRENIATNOC
4. AGEOLSIP
5. IMMTRGNI
B. TRUE OR FALSE. Write true if the statement is correct and false if the statement is wrong.
Write your answer on separate sheet of paper.

1. Handle the food properly to prevent spoilage and contamination.

2. Keep off hand to a maximum contact to ingredients and food.
3. Place the food in the hot storage to preserve perishable food.
4. Keep away from food when you are ill.
5. Wash utensils and equipment thoroughly

Additional Activities

ACTIVITY 7

Identification. Direction. Read the statement carefully and write the correct word that describes
the statement. Write your answer on separate sheet of paper.
1. To refrigerate to reduce the temperature of food.
2. To keep food cold or cool.
3. The process of preserving food by means of refrigeration.
4. The deterioration of food and other perishable goods.
5. To remove the parts of a food that are not needed for preparation.

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Answer Key

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Reference
Technical-Vocational Livelihood Home Economics Cookery Manual

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 Disclaimer
This Self-learning Module (SLM) was developed by DepEd SOCCSKSARGEN with the
primary objective of preparing for and addressing the new normal. Contents of this module
were based on DepEd’s Most Essential Learning Competencies (MELC). This is a
supplementary material to be used by all learners of Region XII in all public schools
beginning SY 2020-2021. The process of LR development was observed in the production of
this module. This is version 1.0. We highly encourage feedback, comments, and
recommendations

For inquiries or feedback, please write or call:

Department of Education – SOCCSKSARGEN Learning Resource Management System (LRM

Regional Center, Brgy. Carpenter Hill, City of Koronadal Telefax No.: (083) 2288825/ (083) 228
Email Address:

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For inquiries or feedback, please write or call:

Department of Education – SOCCSKSARGEN Learning Resource Management System (LRM

Regional Center, Brgy. Carpenter Hill, City of Koronadal Telefax No.: (083) 2288825/ (083) 228
Email Address: