5. Online Class Rules:
1.Mute Microphones
2.Turn on Cameras
3.Use the “raise-hand”
4.Use of mask is encouraged if having companions at home.
5.Wear eyewear/ eye protection for those students who have vision
difficulties especially that the class is conducted online with risk of
harmful radiation from the gadgets used.
6.Using of headsets or earphones is also encouraged to clearly hear
the discussion as well as to remove unnecessary background
noise when speaking.
6. Review
Identify the word being described.
1. _____ is a small dish of food or a drink taken before a meal or the main course of a
meal to stimulate one's appetite.
2. _____ is an item of food consisting of two pieces of bread with meat, cheese, or other
filling between them, eaten as a light meal.
3. _____ is thick liquid served with food, usually savory dishes, to add moistness and
flavor.
4. _____ is cold dish of various mixtures of raw or cooked vegetables, usually seasoned
with oil, vinegar, or other dressing and sometimes accompanied by meat, fish, or
other ingredients.
5. _____ is the sweet course eaten at the end of a meal.
7. Review Answers
1. APPETIZER is a small dish of food or a drink taken before a meal or the main course
of a meal to stimulate one's appetite.
2. SANDWICH is an item of food consisting of two pieces of bread with meat, cheese, or
other filling between them, eaten as a light meal.
3. SAUCE is thick liquid served with food, usually savory dishes, to add moistness and
flavor.
4. SALAD is cold dish of various mixtures of raw or cooked vegetables, usually
seasoned with oil, vinegar, or other dressing and sometimes accompanied by meat,
fish, or other ingredients.
5. DESSERT is the sweet course eaten at the end of a meal.
8. Pretest
True or False. Write T if the statement is correct and F if not.
_____ 1. Store food in warm, dry place.
_____ 2. Cover hot leftovers immediately.
_____ 3. Store sauces up to one month.
_____ 4. You may mix leftovers with new food.
_____ 5. You may use your bare hands when wrapping
unconsumed food.
9. Pretest
F 1. Store food in warm, dry place.
F 2. Cover hot leftovers immediately.
F 3. Store sauces up to one month.
F 4. You may mix leftovers with new food.
F 5. You may use your bare hands when wrapping unconsumed food.
11. Lesson Objectives
At the end of the lesson, learners can:
• Know the process of storing excess dry and liquid
ingredients and packing/wrapping unconsumed food;
• Convert unconsumed food into new dishes;
• Value the importance of storing excess foods and
ingredients.
12. Introduction
• Recall your Science 9 lesson
about climate change
• Araling Panlipunan 10 First
quarter lesson about
Suliraning Pangkapaligiran:
Climate Change
19. Activity 1: ANSWERS
1. LYUROT - Food cooked
in Bamboo by the
Mansaka Tribe
Common Ingredients:
Meat like pork, beef,
poultry, shrimps
Spices and herbs
20. Activity 1: ANSWERS
2. TYABIDAK - A native
Mansaka food. It is a soup-like
food cooked especially for its
revitalizing and nourishing effects
on the body.
Common Ingredients:
Rice
Spices and herbs
21. Activity 1: ANSWERS
3. YOMBOL’L - is a
Mandaya Delicacy that is very
delicious with rice being
wrapped in banana leaves that
is somewhat similar to suman.
Common Ingredients:
Rice
22. Activity 1: ANSWERS
4. SINIGAPUNA- is a Filipino
dish originated from Kalagan
people of the Caraga and Davao
Regions of Mindanao. It is
similar to Sinangag and Java
Rice
Common Ingredients:
Rice
Turmeric
Spices
23. Activity 1: ANSWERS
5. PANYALAM - is a
traditional Filipino fried rice
pancake made by Kalagan
Tribe.
Common
Ingredients:
Rice
Sugar
Coconut Milk
24. Activity 1: ANSWERS
6. AMIK - is a Muslim
delicacy that is made from
ground rice and sifted
through a coconut shell (bao)
to hot cooking oil.
Common Ingredients:
Rice
Sugar
Coconut Milk
25. What we will discuss:
1. Storing dry and wet ingredients
2. Pack, wrap, and store unconsumed food
3. Reheating leftovers
4. Convert unconsumed food into new
dishes
26. Storing dry and wet ingredients
• Store in cool, dry place.
• Ensure that doors and windows are
tightly closed or with screen to keep
insects and rodents out
• Store opened wet products at cool
temperature to help prevent the
growth of molds
27. Storing dry and wet ingredients
Store ingredients properly and label the name of the ingredients and expiration date.
Apply first in, first out rule. (FIFO)
28. Pack, wrap, and store unconsumed food.
Store food separately in tight sealed containers to avoid contamination and spoilage
Unconsumed food is best stored when vacuum wrapped
Make sure that your wrapping area is dry and free from contaminants
See to it that the food container you will use is clean and dry and free from grease or odor
For sauces, one week is the absolute maximum time of storing in the refrigerator
Label food with date and time
Apply first in, first out rule. (FIFO)
29. Pack, wrap, and store unconsumed food.
Store leftovers uncovered while cooling.
Once cooled, cover and place on upper
shelves of the refrigerator.
Avoid using your bare hands when
transferring food into a wrapper or food
container
30. Reheating Leftovers
Once reheated, leftover will have passed through the temperature danger zone 3 times.
Once leftovers are reheated and held for service, they should be thrown out if not used up
All potentially hazardous leftovers should be chilled to 4°C within 2-6 hours.
Reheat food to 74°C or higher within 2 hours
• Never mix leftovers with fresh products.
31. Convert unconsumed food into new dishes
With a little creativity, you can transform most of your old leftovers into new, flavorful dishes
that anyone would be happy to eat. Effectively using your leftovers can also save money on
your grocery bill. Make sure that any leftovers you choose to consume are handled safely to
prevent possible food poisoning.
32. Activity 2: Q&A
Discuss the following situations:
What will happen if the attic is used as pantry of
cooking ingredients and kitchen supplies?
What will be the effect if the pantry is damp and
open area?
What will possibly happen if Flour, Baking powder,
Baking soda, White sugar, and salt are not labelled
and stored adjacent to one another?
33. Activity 2: Q&A
Discuss the following situations:
What will happen if you store food in a container
without cover?
You need to pack the unconsumed Adobo in a clean
and dry Tupperware when you realized it smells
soap. Would you still put your Adobo inside it? What
should you do?
Aling Maria is selling dishes in her carenderia. She is
cooking pancit and mix the unconsumed pancit of
yesterday’s display. Do you think it is right? Why?
34. Activity 2: Q&A
Given the following unconsumed food. Suggest a dish that can be
cooked using it.
Fried Fish
Unconsumed Lechon
Excess Bread
Chili Con Carne
Excess Spaghetti Pasta
35. Performance Task
• Follow the directions below:
1. Prepare any dish using your stored unconsumed food.
2. Take a photo of before, during, and after cooking. Or,
record a video of yourself doing the task. Explain your
output in 3-5 sentences.
3. Send your output online using FB Messenger Group Chat.
4. Your output will be graded based on the rubrics given
36. Performance Task
Criteria: Good (3) Fair (2) Poor (1)
Components of the dish
Main Ingredients
Unconsumed Food
General Appearance
Attractive and appealing to appetite
Initiated creativity
Use of resources
Applied mise en place
Working table is kept orderly
Use the proper utensils
Used time-saving techniques
Cleanliness and sanitation
Well-groomed with proper attire
Cleaned area and segregated trash
37. Performance Task
SPECIAL NOTES FOR THE LEARNERS:
• Some learners have difficulties in learning, some also are working
students, some are having illness, and some are affected by the
Pandemic, emotionally, mentally and financially.
• For the convenience of each learner, I will give you enough time (1
week) to comply this task.
• Also, you may use materials or ingredients that are already
available to you, all you have to do is being resourceful and
innovative.
38. Key Concepts
Storing food reduce food waste, which saves money and is better for the environment.
Airtight is your friend. Airtight containers are best for storing leftover ingredients because
you don’t worry about leakage or an accidental spill.
Choose clear containers. If you store things in clear ones, you can always tell what’s
inside at a glance without even opening the container.
Label and date. If you have similar-looking ingredients in your fridge or tend to forget how
long something’s been in there, it’s worth the extra time it takes to label and date it either
write the date you threw it into the fridge or the date you need to use it up by on the tape.
Place things that need to be used up soon near the front of the shelf so you don’t forget
about them. Remember FIFO.
