1

NAME: ___________________________________________________ Date: __________________________________

GRADE & SECTION ____________________________________ Teacher: ______________________________

MODULE IN TLE 10
COOKERY
Fourth Quarter
Week 5
MOST ESSENTIAL LEARNING COMPETENCY
Present meat dishes. (TLE_HECK9-12PCM-IVh-32)

OBJECTIVES
1. Select suitable plates according to the standards in serving meat dishes.
2. Present meat dishes hygienically and sequentially within the required time
timeframe.

PRETEST: MULTIPLE CHOICE

Directions: Read the following sentences. Identify what principle of food
presentation is stated and choose the correct answer from the given choices.
1. Check out cooking magazines, websites, and cooking shows for current ideas.
A. Limit portion sizes C. Keep up with food styling trends
B. Take texture into account D. Experiment with interesting shapes

2. Fried foods often continue browning a bit after they are removed from the hot oil.
A. Follow the rule of odds C. Avoid a monochromatic color scheme
B. Visualize the finished plate D. Bring out vegetables' brightest colors

3. Control the amount of sauce and use it to make the dish look decorative.
A. Use sauce wisely C. Take texture into account
B. Limit portion sizes D. Avoid a monochromatic color scheme

4. Wipe the rim of the plate so that no food residue or prints are visible.
A. Plating it with care C. Bring out vegetables' brightest colors
B. Make sure the plate is clean D. Experiment with interesting shapes

5. Aim to make foods look bigger, not smaller.

A. Follow the rule of odd C. Adding appetizing touches
B. Play with different textures D. Employ drizzles and swirls

2
WHAT IS IT
HOW TO PRESENT FOOD ON A PLATE

Starting with Beautiful Food

Avoid a monochromatic color scheme. A plate of food looks most appealing

when there is a high level of contrast in colors.
● When you are planning meals, think ahead about the colors you want to
feature on the plate. You might not be able to represent all the colors of
the rainbow at every meal but challenge yourself to have as much color as
possible.
● If you are about to serve several like-colored foods, like grilled chicken and
mashed potatoes, adding a serving or two of fruits and vegetables is a
fantastic and easy way to add pops of color. The richest greens, oranges,
reds, purples, blues, pinks, and yellows on your plate probably take the
form of fruits and vegetables.
● If you are not sure how to add color, utilize garnishes. Nearly any savory
dish is well-served by a sprinkling of fresh chives, parsley, dill, or mint.
Lemon and lime wedges are welcome alongside poultry and seafood dishes.

Bring out vegetables' brightest colors. The way you cook your vegetables has
a lot of bearing on the overall visual effect of a meal.
● Lightly steam instead of boiling. Steaming vegetables makes them look
appetizing and flavorful, while boiling creates the opposite effect.
● Roast or sauté them with a little oil or butter. Roasted or sautéed
vegetables look quite appetizing when they're allowed to caramelize a little
in oil or butter. Sear your meat and let it rest. Many meat dishes look most
appetizing when the meat has been seared. The sight of a steak or piece of
grilled salmon with a brown, crispy sear will make your dinner guests'
mouths start to water. In addition to searing your meat, you should let it

3
rest for several minutes before cutting it. This allows the juices to absorb
back into the meat, so that they don't end up running all over the plate.
● There are exceptions to the rule of searing your meat. For example, if you
are serving braised beef, you will have to think of creative ways to make
the meat look appetizing even though it does not have a crispy crust.
Serving it with a sauce is a good way to add visual interest. Cook fried
foods carefully. Underdone or overcooked fried foods are difficult to present
in an appealing way. Fried foods can look beautiful on a plate, but it is
important to fry them well and have a plan for dealing with the oil, so it
does not muck up the rest of the dish. Cook fried foods until they're golden
brown, then let them drain on a plate lined with paper towels to absorb
the extra oil. Otherwise, the food will leave streaks of grease on the plates.
● Fried foods often continue browning a bit after they have been removed
from the hot oil.

Take texture into account. Texture and color go hand in hand when it comes
to how appetizing food looks on the plate. If your food looks too oily, too dry,
mushy, tough, or otherwise difficult to chew and swallow, it won't matter how
perfectly colorful it looks. Take pains to cook food well so that it comes out to the
right texture.
● The way you handle the food just after it has been cooked, and before it is
plated, can really affect the texture. Pasta, for example, should be kept in
water or tossed in a bit of oil just after cooking so that it doesn't start to
clump. Fried foods should not be covered with airtight lids, because the
heat from the food will end up steaming the breading and causing the food
to get soggy.
● Once the food is on the plate, a spritz of oil or water can improve its visual
appeal if it looks too dry.

4
Experiment with interesting shapes.
● Cutting vegetables in interesting shapes can make the simple become
special. You can cook and serve vegetables, desserts, pot pies and other
foods inside unique-shaped dishes to create attractive shapes.

Plating it with Care

● When in doubt, choose white plates. White plates do not compete visually
with the food you are serving. They provide contrast, making colors appear
brighter and textures more interesting. If you have a set of special plates
with a pattern or a certain color scheme, it is fine to use them. Just make
sure they complement the food you are serving instead of vying for
attention.
● Do not forget to take the rest of the table into consideration, too. Cutlery,
glasses, and linens will enhance the overall appearance of the dish upon
the table.

Visualize the finished plate.

● Consider how to present the main portion in relation to the side dishes.
Consider where it will look best on the plate with the other elements of the
dish. Consider also how to get the best impact–the appearance and
symmetry are all affected by whether the food is sliced thinly, thickly, or
left whole.

Limit portion sizes.

● Only fill about two thirds of each plate with food. The rest of the plate
should be left empty. The negative space will provide contrast with the
food, making it look more appetizing. If the plate is loaded with food, the
food itself will not look as visually pleasing. Keep standard serving sizes in
mind and aim to serve just the right amount of each part of the dish.
● As a rule, half of the food on the plate should comprise vegetables, one
fourth meat or another protein, and one fourth starch.
● Start plating food in the center of the dish and work outward from there,
so that the food is centered in the middle of the plate.

5
Follow the rule of odds
● Having an odd number of elements on a dish is more visually appealing
than having an even number. It creates the impression that a piece of food
is being framed by the others. Keep this in mind whether you are serving
different types of food or more than one piece of the same food. For
example, if you are serving scallops, serve either 3 or 5 instead of 4.

Play with different textures

● Creating a texture contrast is a good way to draw the eye. Too many soft
or crunchy foods on a plate are unappealing, but a combination of both is
delicious. Different textures harmonize to create a pleasing dining
experience. Leaving one of the elements out would result in a less
appealing dish.
● To quickly add some crunch to a dish, try topping it with some crushed,
roasted walnuts and almonds. Layer foods to add height.
● It is common to see food layering in restaurants, but home cooks do not
usually try it. Adding height to a dish can take it from ordinary to
stunning. Don't be afraid to show off your culinary skills by using stacking
and layering methods to make your presentation more professional.
● An easy way to start layering food is to serve the protein on a bed of starch.
For example, serve a kabob on a heap of rice, or serve grilled swordfish on
a pile of mashed potatoes.
● Aim to make foods look bigger, not smaller. Fluff up your salads. For
example, instead of smooching them down. Create a little cross-hatched
stack of cooked asparagus instead of presenting it in one flat layer.
Use sauce wisely
● If you are serving a curry, stew, or soupy casserole, you might want to
drain the food of its sauce before serving, then pour on just the right
amount when you plate the dish. That way you can control the amount of
sauce and use it to make the dish look decorative.

6
Keep up with food styling trends.
● Remember that styles change even within the space of a few years or even
months, so keep up to date by checking out cooking magazines, cooking
or foodie websites and cooking shows for current ideas.
Adding Appetizing Touches
● Use garnishes that enhance the flavor of the meal. No matter what you are
serving, make sure the garnish makes the dish better instead of just
cluttering up the plate.
Employ drizzles and swirls.
● Another way to finish food is with a drizzle or swirl of a concentrated sauce
or liquid. For savory dishes, this might be a small squeeze of remoulade,
pesto, or flavored oil. For sweet dishes, adding chocolate sauce, fruit jam,
or crème anglaise might be the most delicious way to add that finishing
touch.
● Rather than just pouring a sauce over your food, consider putting it in a
squeeze bottle so you can create a pretty swirl or pattern. If you do not
have a squeeze bottle, put the sauce in a plastic food storage bag, cut a
small piece off one of the corners, and squeeze the sauce through the bag.
● Do not overdo it. The key is to add a touch of color, flavor, and texture
without overpowering the main part of the dish.
Make sure the plate is clean
● Examine the edges of the plate for fingerprints and smudges. A great way
to clean up the edges of a plate is to dip a paper towel in a cup of water
with a dash of white vinegar. Wipe the rim of the plate so that no food
residue or prints are visible. This gives your presentation a professional
touch.

7
POST TEST: ESSAY
Directions: Explain the following guidelines of food presentation.

1. Avoid a monochromatic color scheme.

___________________________________________________________
___________________________________________________________
___________________________________________________________

2. Visualize the finished plate.

___________________________________________________________
___________________________________________________________
___________________________________________________________

3. Keep up with food styling trends.

___________________________________________________________
___________________________________________________________
___________________________________________________________

4. Employ drizzles and swirls.

___________________________________________________________
___________________________________________________________
___________________________________________________________

5. Follow the rule of odds.

___________________________________________________________
___________________________________________________________
___________________________________________________________

SCORING RUBRIC

SCORE CRITERIA
Able to explain and elaborate very well showing much relevance
10
to the given task.
Able to explain and elaborate very well showing enough
7
relevance to the given task.
5 Able to explain and show relevance to the given task.
3 Able to explain but do not show relevance to the given task.
1 Unable to do the activity.

8
NAME: __________________________________________________ Date: __________________________________
GRADE & SECTION ____________________________________ Teacher: ______________________________

MODULE IN TLE 10
COOKERY
Fourth Quarter
Week 6
MOST ESSENTIAL LEARNING COMPETENCY
Store meat. (TLE_HECK9-12PCM-IVi-33)

OBJECTIVES
1. Utilize quality trimmings and leftovers in storing meat.
2. Store fresh and cryovac-packed meat according to health regulations.

PRETEST: FILL IN THE BLANKS

Directions: Supply the missing word by rearranging the given letters to complete
the following sentences.

1. A R O N I C T E N
Be sure to keep meat on a tray or plastic ________ for storage in the refrigerator.

2. M A C I N T O I T N A N O
Raw meat should be stored away from other food items to avoid ____________.

3. D T O R S E
Cured meat should be _____________ in a cool, dry area.

4. U T E R A P E T R E M
Keep the required storing _______________ of the refrigerator to keep the meat
fresh for a longer period.

5. I P E X O N I T A R
Observe the _______________ date of the processed meat.

9
WHAT IS IT

Guidelines in Storing Meat

● Refrigerate or place in a freezer the raw meat if it is not to be cooked right

away. Place it in a resealable plastic bag or plastic food keeper with tight
fitting lids before storing in a refrigerator or freezer.
● Keep the temperature of the refrigerator at 40ºF or in a freezer at 32ºF to
keep meat fresh for a longer period.
● Keep raw meat at the bottom shelf of the freezer to avoid the meat juice to
drip onto other food items. Be sure to keep meat on a tray or plastic
container for storage in the refrigerator.
● When thawing frozen meat, refrigerator thawing is best used. Do not use
hot water over frozen meat to thaw it, for it promotes the growth of harmful
bacteria on food. It is better to put meat in a container with a lid that can
contain liquid that comes out from the meat while it thaws.
● Raw meat should be stored away from other food items to avoid
contamination.
● Observe the expiration date of the processed meat.
● Cured meat should be stored in a cool, dry area. The cured raw meat
should be refrigerated or frozen.
● Any meat products which are refrigerated ahead of time should be cooked
first, instead of the newly purchased one. Observe the “first in, first out”
method.

Storage Procedures for Meat Products

Safe Storage - Meat is among the most perishable foods. This perishable ability
makes it a potentially hazardous food. At ambient temperatures, meat spoils so
fast. It is therefore necessary to keep it in chilled storage.

Storing takes time to store the food items. Store new purchases behind old ones
and always use the old stock first. It is easy to put new purchases at the front.

10
However, older stocks are overlooked and thus cause spoilage. These may
include cereal and cereal products, sweeteners, oils, seasonings, and unopened
cans and jars. Do not use kitchen cabinets above the refrigerator, stove, or oven
for food storage.

Never use the area under the sink for storing food because openings
around water and drain pipes are impossible to seal. Pipes may leak and damage
the food. If you reuse glass jars, wash them thoroughly, wipe, and air-dry before
using. This helps remove any trace of odors that may remain.

1. Refrigerator storage. A refrigerator

provides a cold temperature for storing
perishable foods such as dairy products,
meat, fish, poultry, eggs, fruits, and
vegetables. Protein foods should be stored in
the coldest part of the refrigerator. Fruits and
vegetables can be stored in less cold sections
or in a special compartment such as the
crisper. If refrigerated foods are not properly
wrapped, they will dry out and lose nutrients
and flavor. Food should be well covered with
plastic, foil, or wax paper, or should be put in
tightly covered containers. Garlic and
sausages are strong-flavored foods and
should be wrapped tightly in plastic or foil
and stored in an air-tight container to
prevent the transfer of aromas to other foods.

11
2. Freezer storage. For proper freezing and storage, the temperature inside the
freezer should be 18ºC or lower. Store frozen foods in their original packages.
Foods to be frozen should be put in moisture-vapor proof wrapping.

If plastic containers are used, allow about 2.5 cm of headspace at the top
between the food and the lid so the food can expand when it freezes.

Thaw frozen foods in the refrigerator. Do not allow food to thaw at room
temperature. At this point, microorganisms will begin to grow. Our sanitary laws
and regulations are so designed to safeguard and promote health.

Bacteria are all around us, but they are so small that they cannot be seen
by the naked eye. There are hundreds of different kinds of bacteria. Some
harmless bacteria are useful and necessary such as those essential in preparing
cheese. Other bacteria are essential in agriculture and industry. However, many
types of bacteria are dangerous and cause diseases if allowed to multiply and be
transmitted to humans.

Food contaminated with bacteria can make people sick. Some of the
common illnesses are salmonellosis, perfringens poisoning, staphylococcal
poisoning, and botulism.

Sanitation is the best preventive measure against food-borne diseases.

Sanitation means keeping bacteria out of food through personal hygiene and
proper handling procedures. It also means keeping the food at proper

12
temperatures so the bacteria already present do not have much chance to
multiply.

Bacteria enter food in two ways. Some are naturally present in food when
you buy it. Others get in because of careless handling when food is prepared and
served. Bacteria cannot travel by themselves; they are carried about by people,
animals, and insects as well as objects. Salmonella bacteria, for instance, can be
found in food such as raw meat, poultry, eggs, and dairy products. From these
foods, the bacteria contaminate other foods in the kitchen.

Staphylococcus bacteria are found not only in raw meat but in food
handlers with poor personal hygiene. The bacteria from food handlers can be
transmitted to the food through sneezing and coughing.

Bacteria thrive on food, moisture, and the right temperature to grow. With
careless handling these growing conditions can occur in any kitchen.

Hygiene Practices in Storing Meat products

To achieve high standards of sanitation, the following measures should be

strictly observed:

1. See to it that physical equipment and layout are conducive to sanitary

practices.
2. Handle, store, and refrigerate food properly to prevent spoilage and
contamination.
3. Safeguard the food during distribution and service.
4. Wash and sanitize dishes, glasses, utensils, and equipment.
5. Clean floors, walls, ceilings, counters, tables, and chairs regularly.
6. Eliminate vermin and rodents from food areas.
7. Maintain adequate employer supervision and a constant program of education
in sanitation for food service workers.
8. Make sure that food service employees are in good health and are not carriers
of communicable diseases. The three principal groups of communicable diseases
that must be guarded against in public feeding operations are respiratory,
intestinal, and skin diseases. Require medical examinations for food service
employees.
9. Provide a regular employee education on food service sanitation.

13
POST TEST: TRUE OR FALSE
Directions: Write T if the STATEMENT is true and F if it is wrong on the
space provided.

________ 1. Food contaminated with bacteria does not affect the health of the
people.

________ 2. An employee should require having a regular education on service

sanitation.

________ 3. Wash dishes, glasses, utensils, and equipment; sanitizing them is

not necessary.

________ 4. Bacteria are dangerous and harmful to humans, they can cause
diseases and sometimes become vital.

________ 5. The temperature inside the freezer should be 18ºC or lower.

________ 6. Storing perishable goods like meat should observe First In, First
Out method.

________ 7. Thaw food outside the refrigerator, it is good to thaw at room

temperature.

________ 8. Frozen foods should store and retain in its original packages.

________ 9. Medical examinations for food service employees are not required.

________ 10. Sanitation means keeping bacteria out of food through personal
hygiene and proper handling procedures.

14
NAME: __________________________________________________ Date: __________________________________
GRADE & SECTION ____________________________________ Teacher: ______________________________

MODULE IN TLE 10
COOKERY
Fourth Quarter
Week 7

MOST ESSENTIAL LEARNING COMPETENCY

Store meat. (TLE_HECK9-12PCM-IVi-33)

OBJECTIVES
1. Use required containers and store meat in proper temperature to maintain
quality and freshness.
2. Store meat in accordance with FIFO operating procedures and meat storage
requirements.

PRETEST: IDENTIFICATION
Directions: Name the following containers or paraphernalia commonly used in
storing meat.

1. _______________________ 2. _______________________

3. __________________ 4. ____________________ 5. _____________________

15
WHAT IS IT

TYPES OF CONTAINERS FOR STORING MEAT

1. ALUMINUM FOIL. It is a versatile

wrapping material used to cover pans and
wrap food items to be placed in the freezer.

2. FREEZER PAPER. It is craft paper with a

thin and flexible plastic side, used to wrap
sturdy items. It gives a nice tight wrap.

3. FREEZER WRAP. It is a plastic wrap that

clings and becomes containers suited for the
freezer.

4. ALUMINUM PANS. These are disposable

freezer containers, cheap enough to be given
away or thrown away. To use this pan, place
the sheet under it to be stable when filling
and moving.

16
5. GLASS BAKEWARE CONTAINERS. These
are freezer graded containers used from the
freezer straight to the oven. They are
reusable and environment friendly, heavy
and break easily.

6. FREEZER BAGS. Versatile type of freezer

container, cheap, and flexible. They should not
be used for keeping sharp items in the freezer.

7. SILICONE PANS. Can be used in a very high

and low temperature. Like the glass
bakeware containers, they are suitable for
freezing food and go straight in the oven.

8. VACUUM SEALERS. Suited for a long storage

with the bag used, a vacuum sealer is used to
suck the air out of the package and results in
a nice tight wrap. Meat in bulk can be stored in
the freezer using vacuum sealers.

TEMPERATURE

Safe frying and refrigeration time depends on the storage

temperature. Freezers should be kept to 0°F. This keeps meat and meat
products fresh and retains its nutrients. Refrigerators should be kept at
around 34°F to prolong the shelf life of meat. This temperature is above
the freezing temperature.

17
Below is the cold storage chart for meat and meat products.
Product Refrigerator Days Freezer Months at
for 40°F 0°F
Fresh Meat
Beef 3 – 5 days 6 – 12 months
Pork 3 – 5 days 4 – 8 months
Veal 3 – 5 days 4 – 8 months
Lamb 3 – 5 days 6 – 9 months
Cooked Meat
Meat dishes 3 – 4 days 2 – 3 days
Gravy, broth 1 – 2 days 2 – 3 days
Processed Meat
Bacon 7 days 1 month
Hotdog 7 days 1 – 2 months
Ham 3 – 5 days 1 – 2 months
Luncheon meat 3 – 5 days 1 – 2 months

FIFO

Storing food following the “first in first out” method is essential to

prevent food borne illnesses and ensures serving safe food and eliminates
spoilage. It is a food rotation system that is also essential in storing food
for catastrophes.
Below are steps in following the FIFO method:
● Identify the expiration date on food. Throwaway food that is past the
expiration dates.
● Store items with the earliest expiration date in front of items with
later dates.
● On shelving, use the items stored in front first.

18
POST TEST: MATCHING TYPE
Directions: Match column A to column B. Write the letter of your answer in
the space provided before each number.

COLUMN A COLUMN B

_____ 1. Method for storing food A. Freezer wrap

_____ 2. Disposable freezer container B. Aluminum foil

_____ 3. A plastic wrap that clings and becomes containers C. Vacuum sealer

_____ 4. A freezer graded container can be used from D. 34°F

freezer straight to the oven E. Aluminum pans

_____ 5. Versatile wrapping material used to cover F. 36°F

pans and wrap food items G. Silicone pans

_____ 6. A craft paper with thin and flexible plastic side H. Glass bakeware

_____ 7. Should not be used for keeping sharp items I. Freezer bags

_____ 8. Can be used in a very high and low temperature J. FIFO

_____ 9. Used to suck the air out of the package and K. Freezer paper

results to a nice tight wrap

_____ 10. Storing temperature for refrigerator

19
NAME: __________________________________________________ Date: __________________________________
GRADE & SECTION ____________________________________ Teacher: ______________________________

MODULE IN TLE 10
COOKERY
Fourth Quarter
Week 8
MOST ESSENTIAL LEARNING COMPETENCY
Evaluate the finished product. (TLE_HECK9-12PCM-IVj-34)

OBJECTIVES
1. Identify the methods of preserving meat.
2. Store preserved meat products.

PRETEST: MATCHING TYPE

Directions: Match the picture that corresponds to ways of preserving meat. Write
the letter of the correct answer in the space provided.

_____1. _____2. _____3.

_______4 ______5.

A. Canning B. Curing C. Sun drying D. Freezing E. Salting

20
WHAT IS IT

METHODS OF PRESERVING MEAT

There are different methods of preserving meat. These include

drying or dehydration, smoking, salting, curing, refrigerating, freezing,
canning and freeze drying.

A. Drying. This is the most common method of preserving meat. Drying

involves the reduction of the original 70% of water content of the
meat to about 15%. The removal of the moisture content does three
things, namely:
● Enzymatic changes are retarded.
● Growth of microorganisms is much hampered.
● Microbes lose water and become inert.
Ways of Drying Meat

1. Natural sun drying. Natural sunlight is used to reduce the amount of

moisture content of meat. Portable solar dyers can provide sanitary means
of drying meat. Dryers with screen covers are recommended for outdoor
use and lengthens the storage life of meat.

21
2. Dehydration or artificial drying. Oven is used for drying the meat.
Although this is more expensive than sun drying, dehydration is a more
efficient method of removing moisture from meat. Products dried in this
way are of higher quality and can be sold at better prices.

B. Smoking – Meat is smoked to create a distinctive color and flavor, thus

helping its preservation. The flavor, color, and attractive glaze on the
surface of the meat is desired like in ham, bacon, and tinapa. The heat
generated during smoking destroys the enzymes and dries the product
artificially, thus preventing the growth of molds and vegetative bacteria on
the surface. Cold and hot smoking are the two types of smoking. Smoked
meats include ham, bacon, and chicken.

22
❖ Cold Smoking. The temperature is held between 26 to 43ºC and the
products are smoked over a period of days or weeks. The products
thus pick up a strong smoked flavor and are dehydrated as well.
❖ Hot Smoking. The temperature is higher, from 71 to 79ºC.The high
temperature speeds up the drying process, giving the product a mild
smoked flavor.
C. Salting. Salt improves the keeping quality of meat. It removes the water
from the tissue of the meat and the cells of spoilage organisms that may
be present in the meat.

D. Curing. In this method, salt, sugar, potassium or sodium nitrate, and

other curing elements such as ascorbic acid, phosphate blend, and spices
are used to prolong the keeping quality of meat. Curing agents also help
improve the flavor and appearance of meat and retain its original color.
Sugar minimizes the hardness of the straight cure process. It also makes
the product more appetizing and provides energy to the nitrate-reducing
bacteria which gives the red color. Spices give the desired flavor and
aroma.

23
E. Refrigerating. Meat is stored at a temperature range of 2 to 10ºC to
retard mold and bacterial growth for a limited period.

F. Freezing – Meat is preserved at a temperature of 10ºC and below.

Freezing deactivates enzymes and bacteria. Meat can be preserved for two
months to one year using this method.

24
G. Canning – Meat preserved by canning is packed in sealed cans or jars
which are subjected to a temperature of 100ºC and above 5-7 kilo
pressured for a specific period of time. This process destroys the organism
that causes spoilage. It maintains the high quality of meat product and
extends its life for about a year.

25
H. Freeze Drying – The process involves the removal of moisture from the
meat tissues by transforming the moisture content into ice and gas. The
product to be dried is first frozen and the ice is sublimed from the frozen
mass, removing 98% of the water content. The remaining moisture is
further reduced to 0.5% or lower by subjecting the product to high
temperature as possible without destroying it. The texture, appearance,
flavor, and nutritive value of freeze-dried products are comparable to
frozen foods. The products have a long shelf life and require no
refrigeration. This method needs special equipment such as a modern
freeze dryer.

Evaluating the Quality of Preserved Meat Products

Good quality pork has less than 1 ¼ cm of golden-brown fat that

covers the surface of the meat and a thoroughly cooked interior where
meat has even pinkish color. It has also a juicy and tender texture, a
pleasing aroma, and a tender seasoned and pleasing taste with a slight
hint of smoky flavor.

26
Sausages of good quality are uniform in size and length. Each sausage in
a whole piece has no rupture of casing even when pricked. The interior
has a pinkish color when thoroughly cooked. A combination of juicy meat
with spicy seasoning marks their flavor.

Proper Storage of Preserved Meat

Many processed items prepared for future use may be stored in the
freezer. These should be wrapped in plastic or foil to prevent the
occurrence of freezer burn and avoid having a pulpy texture that comes
from loss of moisture.

Each item should be labeled with the name of the product, date of
expiry, and quantity. Processed food held in storage should be well-covered
or wrapped to keep them from absorbing odors and flavors from other
foods. They should be held below danger zone temperatures. Processed
meat should be packed in desired and easy to thaw market units. Thawing
a 25kilo pack of ground meat, for example, will be difficult. Systematic
freezing of food in quantity for long-term storage requires special freezing
equipment.

27
FOOD STORAGE CHART

FOOD Suggested Maximum Recommended

Temperature (ºC) Maximum Storage
Canned 21 12 months
Products
Frozen 6 - 12 months, in original
Products -18 to -29 package
(beef, poultry)
Fresh Pork 3 - 6 months, in original
(not ground) -18 to -29 package
Sausage, 18 to 28 1 -3 months, in original
ground meat package
Cold cuts, 3 to 4 3 – 5 days in semi
sliced moisture proof paper
Cured bacon 3 to 4 1 – 4 weeks, tightly
wrapped
Ham (tender 3 to 4 1 – 6 weeks, tightly
cured) wrapped
Ham (canned) 3 to 4 6 weeks, in original
container (unopened)
Dried Beef 3 to 4 6 weeks, tightly wrapped

Most canned foods can be stored at room temperature in a cold place

and hold their eating quality for several months. They are safe to eat if
there is no bulge on the can. Below 24ºC is a good temperature for storage.
Canned ham and other perishable meats should be stored in the
refrigerator unless storage recommendations on the can state otherwise.
These meats should not be frozen.

28
POST TEST: IDENTIFICATION
Directions: Identify what is being described in each statement. Write
your answer on the space provided.

_______________________ 1. It is packed in sealed cans or jars which are

subjected to a temperature of 100ºC and above 5-7 kilo preserved for a
specific period of time.
_______________________ 2. Ways of preserving meat which is stored at a
temperature range of 2 to 10ºC to retard mold and bacterial growth for a
limited period.
_______________________ 3. Preservation process that involves the removal
of moisture from the meat tissues by transforming the moisture content
into ice and gas.
_______________________ 4. In this method, salt, sugar, potassium or
sodium nitrate, and other curing elements such as ascorbic acid,
phosphate blend, and spices are used to prolong the keeping quality of
meat.
_______________________ 5. Preservation method where the flavor, color,
and attractive glaze on the surface of the meat is desired like in ham,
bacon, and tinapa.
_______________________ 6. It involves the reduction of the original 70% of
water content of the meat to about 15%.
_______________________ 7. A way of drying meat where the oven is used
and provides higher quality.
_______________________ 8. Smoking meat where the temperature is
between 26 to 43ºC and the products are smoked over a period of days or
weeks.
_______________________ 9. Preservation process that deactivates enzymes
and bacteria.
_______________________ 10. Preserving meat which used sunlight to
reduce the amount of moisture content of meat.

29
ANSWER KEY

WEEK 5 WEEK 6 WEEK 7 WEEK 8

PRETEST PRETEST PRETEST PRETEST
1. C 1. CONTAINER 1. FREEZER 1. E
2. D 2. CONTAMINATION PAPER 2. C
3. A 3. STORED 2. ALUMINUM 3. D
4. B 4. TEMPERATURE FOIL 4. B
5. B 5. EXPIRATION 3. SILICONE 5. A
PANS
POST TEST POST TEST 4. ALUMINUM POST TEST
ESSAY 1. F PANS 1. CANNING
2. T 5. FREEZER 2. REFRIGERATING
3. F WRAP 3. FREEZE DRYING
4. T 4. CURING
5. T POST TEST 5. SMOKING
6. T 1. J 6. DRYING
7. F 2. E 7. DEHYDRATION
8. T 3. A OR ARTIFICIAL
9. F 4. H DRYING
10. T 5. B 8. COLD SMOKING
6. K 9. FREEZING
7. I 10. NATURAL SUN
8. G DRYING
9. C
10. D

30
REFERENCES

https://foodandnutrition.org/from-the-magazine/aluminum-foil-
shining-light-multifunctional-mainstay/
https://www.pinterest.ph/pin/371054456773156573/
https://georgiapellegrini.com/2018/02/23/blog/pioneer-skills/how-
to-wrap-meat-for-the-freezer/
https://www.amazon.com/Aluminum-Foil-Pans-Full-Size-
Disposable/dp/B07F9NXMGQ
https://shopee.ph/Masflex-1L-Glass-Bakeware-
i.77065052.2151626887
https://www.istockphoto.com/photos/freezer-bag
https://www.stevens.co.nz/kitchen/bakeware/baking-
dishes/soffritto-silicone-loaf-pan-28cm-6323888
https://foodal.com/kitchen/kitchen-appliances/vacuum-
sealers/vac-buying-guide/
https://www.pinterest.ph/pin/320600067196105067/
https://www.realsimple.com/food-recipes/shopping-
storing/freezing/freezer-fundamentals
https://www.researchgate.net/figure/The-open-sun-drying-of-the-
seasoning-raw-pork_fig5_321123124
https://focusedcollection.com/152902706/stock-photo-rows-
hanging-hams-drying-room.html
https://www.seriouslysmoked.com/the-complete-guide-to-smoking-
meat/
https://bohatala.com/preservation-of-meat-by-salting/
https://www.seriouseats.com/2016/03/salumi-guide-italian-cured-
meats-salami-prosciutto.html
https://www.wikihow.com/Preserve-Meat
https://www.wikihow.com/Preserve-Meat
https://www.healthycanning.com/canning-meat/

31