Scribd
Upload
1K views3 pages

T.L.E (Cookery) : GRADE 10

Filipino – Ikasampung Baitang Modyul para sa Mag-aaral Unang Edisyon 2015 Isinasaad ng Batas Republika 8293, seksiyon 176 na “Hindi maaaring magkaroon ng karapatang-ari (sipi) sa anumang akda ang Pamahalaan ng Pilipinas. Gayunman, kailangan muna ang pahintulot ng ahensiya o tanggapan ng pamahalaan na naghanda ng akda kung ito’y pagkakakitaan. Kabilang sa mga maaaring gawin ng nasabing ahensiya o tanggapan ay ang pagtakda ng kaukulang bayad.” Ang mga akda (kuwento, seleksiyon, tu

Uploaded by

Paolo Olivas
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
1K views3 pages

T.L.E (Cookery) : GRADE 10

Filipino – Ikasampung Baitang Modyul para sa Mag-aaral Unang Edisyon 2015 Isinasaad ng Batas Republika 8293, seksiyon 176 na “Hindi maaaring magkaroon ng karapatang-ari (sipi) sa anumang akda ang Pamahalaan ng Pilipinas. Gayunman, kailangan muna ang pahintulot ng ahensiya o tanggapan ng pamahalaan na naghanda ng akda kung ito’y pagkakakitaan. Kabilang sa mga maaaring gawin ng nasabing ahensiya o tanggapan ay ang pagtakda ng kaukulang bayad.” Ang mga akda (kuwento, seleksiyon, tu

Uploaded by

Paolo Olivas
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 3

QUARTER 2 - MODULE 4

GRADE 10:
T.L.E (COOKERY)

Name: ___________________________
Year & Section: ________________

JULIE ANN T. ALEGADO


Subject Teacher

1
MOULDE 1: STORE VEGETABLE DISHES

What I Need to Know

OUTLINE OF THE TOPIC:


▪ LESSON: STORE VEGETABLES DISHES
After learning through this module, you are expected to:

1. Store vegetables based on the prescribed location and temperature;


2. Demonstrate vegetables storage based on FIFO operating procedures; and
3. Follow standard safety and hygiene procedures.

HOW TO LEARN WITH THIS MODULE


To achieve the objectives cited above, you are to do the following:

• Take your time reading the lessons carefully.


• Follow the directions and/or instructions in the activities and exercises diligently.
• Answer all the given tests and exercises.

LESSON 4: STORE VEGETABLES DISHES


Fresh Vegetables
1. Potatoes and onions are stored at cool temperature.
(50 -65°F) in a dry, dark place.
2. Other vegetables must be refrigerated. To prevent
drying they should be kept covered or wrapped.
3. Peeled and cut vegetables should be covered or
wrapped and use quickly to prevent spoilage.
4. Potatoes, eggplants and other vegetables that brown when
cut should be treated with an acid or blanched them to
inactivate the enzyme that cause browning. Raw, cut potatoes
are held in cold water for a short time.
5. Store all fresh vegetables for a short time.

Frozen Vegetables
1. Store at 0°F (-18°C). or colder in original container until ready for use.
2. Do not refreeze thawed vegetables.

Dried Vegetables
1. Store in a cool (less than 75°F) dry, well ventilated place.
2. Keep well sealed and off the floor.
2
MOULDE 1: STORE VEGETABLE DISHES

Canned Vegetables
1. Keep in a cool dry place, away from sunlight and off the floor.
2. Discard cans that show signs of damage (swollen, badly dented rusted cans)
Leftovers
1. Don‘t mix batches.
2. Store leftover creamed vegetables for one day only, Before
storing, cool rapidly by placing the container on ice.

You might also like