ITS ALL ABOUT STORING APPETIZERS AND CLASSIFICATION STORAGE WEEK 8 IN COOKERY GRADE 12 SENIOR HIGH SCHOOLTVL TRACK. POWERPOINT THAT CAN BE

3. Answer Me!
What did you do to
the excess cut-outs
when you prepared
food?

5. There is a notion
that those who are
blessed with culinary
skills are those who
can turn even the
simplest ingredients
into a delightful dish.

6. A skilled artist and artisan would bring out
the best potential in whichever tools and
materials they have, just as a chef can create
wonders with the raw material they are
provided with.

7. Utilize Quality Trimmings

8. In cooking, excess gradients or even cut-
outs are very normal in maintaining quality
food production.

9. Quality trimmings
are the excess cut-outs
in the process of food
production. They are
usually pieces of food
which do not go with
your standards and are
too precious to throw
away.

10. In utilizing quality
trimmings, one must posses
certain resourcefulness to
ensure the maximum
potential use of every
ingredient.

11. Every ingredient is
important and cost
money, it would be a total
waste to just throw it
away.

12. For instance the
trimmings coming from the
greens from salads can be
made as a garnish for canapés,
excess cut vegetables from
soups can be made as side dish
for the main course, bread
trimmings can be cooked into
croutons or into bread
pudding.

14. Name the Possibility!
Directions: Name one
(1) appetizer recipe
associated with the
ingredient shown.

15. Why is it important to become
creative and resourceful in when it
comes to the trimmings of
ingredients?

17. ESSAY WRITING
Directions: Answer the following questions. Write
your answers in one whole sheet of paper.
1.Are all the trimmings from excess ingredients are
worth to keep? Why or why not?
2.What is the effect of excess cut outs of
ingredients in comes of food costing? Explain.

18. Assignment
Directions: Search for the different
container material used for storing
appetizers. Write your answer in your
TLE Notebook.

22. Direction: Below are jumbled letters. Write
the correct spelling opposite the scrambled
letters. Write your answer in ¼ sheet of paper.
PLASTIC
CITSPLA

23. Direction: Below are jumbled letters. Write
the correct spelling opposite the scrambled
letters. Raise your hands if you know the
answer.
WOOD
DOWO

24. Direction: Below are jumbled letters. Write
the correct spelling opposite the scrambled
letters. Raise your hands if you know the
answer.
ALUMINUM
MINALUUM

25. Direction: Below are jumbled letters. Write
the correct spelling opposite the scrambled
letters. Raise your hands if you know the
answer.
GLASS
SAGSL

26. Direction: Below are jumbled letters. Write
the correct spelling opposite the scrambled
letters. Raise your hands if you know the
answer.
PAPER
PPEAR

29. Keep Appetizers in
Appropriate Conditions to
Maintain their Freshness,
Quality, and Taste

30. Wasting should never
be part of cooking. As we
learned the importance
of utilizing quality
trimmings, we now move
to keeping our produce
fresh, high quality and
tasty.

31. It is a must to
ensure our efforts
not to go to waste by
storing or packaging
our foods properly
to prevent spoilage.

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

33. Tools and Equipment
1.Chillers
2.Refrigerator
3.Containers for salad
and appetizers

34. Storing Techniques Storing foods could be
done through the following techniques:
1. Refrigerate – to
keep food cold or cool.

35. Storing Techniques Storing foods could be
done through the following techniques:
2. Cold storage – the process of preserving
food by means of refrigeration.

36. Storing Techniques Storing foods could be
done through the following techniques:
3. Chilling – to refrigerate to reduce the
temperature of food.

37. Common Materials
Used for Packaging

38. Plastics
Plastics are organic
polymeric materials
that can be molded
into the desired shape.

39. The lightness and
versatility of these have
been confirmed over
decades in the processing
and packaging of food.

40. Plastic containers
and packaging
protect against the
contamination of
food and offer
adequate mechanical
strength.

41. Due to a lower cost and
lower energy consumption
during manufacturing,
plastics have replaced
traditional packaging
materials. In addition, they
are able to preserve and
protect the food for longer,
minimizing the use of
preservatives.

42. Aluminum
Aluminum is
increasingly used for
canning due to its
lightness, low cost and
capacity to be recycled

43. It can be found in
packaging, bottle
closures and wraps
and laminates.

44. It is a highly flexible
product that allows to
preserve or protect food in
the domestic environment.
However, it is difficult to
use in modern fast
packaging equipment due
to wrinkles, rips and
marks.

45. Glass
Glass is an inert
material that is
impermeable to gases and
vapors. It is an excellent
and completely neutral
oxygen barrier when in
contact with food.

47. Glass uses one of the
most abundant raw
materials on the planet,
silica, but it is not
renewable. Despite this, it
is a recyclable product,
since it can be used as a
container repeatedly.

48. Cardboard and Papers
Products derived from
wood are widely used in
the packaging of food in
the form of paper and
cardboard

49. Paper is a very cheap, lightweight product with
excellent printing capacity. Although it is very
sensitive to moisture, it can be corrected with a
combination of paper and other materials such as
plastic or paraffin.

50. Cardboard is a
material made up of
several superimposed
layers of paper, making it
thicker, harder and more
resistant than paper. Its
main use is for packaging
and containers in the form
of boxes.

51. Wood
Any solid
hardwood or
softwood packaging
used to support,
protect, or carry a
commodity

53. Directions: Tell me
what food packaging
materials used in the
following pictures.

59. Why food packaging is
important in food
industry?

61. Advantages and Disadvantages
Directions: Enumerate the different food
packaging. Give the advantage and
disadvantages of each.

62. FOOD PACKAGING ADVANTAGES DISADVANTAGES
1.
2.
3.
4.
5.

63. Assignment
Directions: Prepare for post test.